Stuffed Cucumber Cups

Found on Disney Family Fun

Ingredients

• 2 English cucumbers, about 12 inches long, ends trimmed
• 1 cup hummus

• Finely chopped scallions, for garnish
• Finely chopped red or orange bell pepper, for garnish

Instructions

1. Using a fork, score the sides of the cucumbers to create decorative stripes. Slice the cucumbers into 3/4-inch-thick rounds.
2. Using a teaspoon or melon baller, scoop a 1/3-inch-deep well in the center of each slice.
3. Spoon 1/2 tablespoon of hummus into each cucumber cup, mounding it slightly. Sprinkle the tops with the scallions and bell pepper. Makes 32 cups.

Funky Fruit Snack

Found on Disney Family Fun

Ingredients

• Any kind of fruit of relatively the same size
• OPTIONS
• Apples

• Pears
• Oranges

Instructions

1. Slice two pieces of fruit that are relatively the same size and alternately stack the pieces, as shown.

Banana Dog

Found on Disney Family Fun

Ingredients

• Whole-grain hot dog bun
• Peanut butter
• Wheat germ or sunflower seeds

• Banana
• Jam

Instructions

1. Simply spread a whole-grain hot dog bun with peanut butter, sprinkle with wheat germ or sunflower seeds, and top with a whole, peeled banana and a squiggle of jam. Add a side of milk to round out the meal.Variation: For a Banana Burrito, substitute a tortilla for the bun.

Ladybugs on a Stick

Found on Disney Family Fun

Ingredients

• Red grapes
• Strawberries

• Mini chocolate chips
• Honeydew melon

Instructions

1. For each one, push half of a red grape onto a trimmed wooden skewer for the head.
2. Next, push on a hulled strawberry body and score the back to create wings.
3. For spots, use a toothpick to gently press mini chocolate chips, tips down, into the fruit. Arrange the skewers on a honeydew melon half.

pasta salad

Found on Eat At Home Cooks

For the salad:

"bowtie pasta – This was only a 12 oz box. I prefer 16 oz box, just because I end up with more.
broccoli
red pepper
grape or cherry tomatoes

Cook the pasta according to the package directions. Chop the veggies. Add the chopped broccoli to the pasta water about 2 minutes before the pasta finishes cooking. This is enough time to make the brocoli a bit more tender, but still crisp. Drain the pasta and broccoli and run it under cool water to stop the cooking process. Put it in a big bowl with the other veggies."

For the dressing:

1/2 cup vegetable oil
1/4 cup olive oil
1/3 cup white or red wine vinegar
2 garlic cloves, minced or crushed
1/4 tsp. salt
1 Tbs. Dijon mustard
black pepper
fresh herbs such as basil, parsley, chives, tarragon etc. or use dried like I did this time

"This dressing recipe comes from the New Recipes from Mooswood Restaurant cookbook. Just whisk all the ingredients together, or put them in a container with a tight fitting lid and give it a good shake.

I really like using fresh basil in this, but I didn’t want to pay for it in the grocery.

Stir the dressing into the salad. I added some mozzerella cheese to this that didn’t make it into the ingredients photo. I also like adding shredded parmesan and after cooking with gorgonzola the other day, I think that would taste great in this pasta salad too.

For the grilled chicken, just season it with salt and pepper and grill. Slice or chop it into the salad."

Bankrupt Bitchtastic Brownies

Found on Bankrupt Vegan

5 ounces unsweetened vegan baking chocolate (Fair Trade preferred)
1 1/4 cups sugar (organic preferred) 
3/4 cups silken tofu
1/4 cup canola oil, plus more for the pan
1 tablespoon pure vanilla extract
1/3 cup whole wheat pastry flour
2 tablespoons unsweetened cocoa powder (Fair Trade preferred)
1/4 teaspoon salt

• Preheat oven to 350 degrees. 
• Lightly oil an 8x8" baking pan; set aside.
• In the top of a double boiler, or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.
• Transfer the chocolate to a food processor. Add the sugar, tofu, oil, and vanilla. Process until smooth.
• Add the flour, cocoa powder, and salt, pulsing until just combined.
• Transfer the batter to the prepared pan, spreading it evenly. 
• Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
• Thoroughly cool on a cooling rack before cutting into 9 or 12 squares.
• Enjoy!

Gluten-Free Baked Donuts

Found on Multiply Delicious 

Gluten-Free Donuts

Print Recipe

1/2 cup almond milk

1/2 teaspoon cider vinegar

3 tablespoons water

1 tablespoons ground flaxseed meal

1/2 cup organic cane sugar

2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 cups Gluten-Free All Purpose Flour (I used Red Mill)

1/4 cup almond flour

1 tablespoon organic refined coconut oil, melted

Cinnamon Sugar Coating

1/2 cup organic cane sugar

2 teaspoons ground cinnamon

Instructions:

Preheat oven to 350 degrees.  Lightly grease 6 or 8 donut molds with cooking spray.

In small bowl, make “buttermilk” by combining the almond milk and cider vinegar.  In another small bowl, mix together the water and flaxseed meal and allow to thicken for 3 to 5 minutes.

In a large mixing bowl, whisk together 1/2 cup organic cane sugar, baking powder, baking soda, salt, xanthan gum, cinnamon, and nutmeg.  Stir in the flaxseed mixture and the “buttermilk” mixture.  Gradually add the baking mix and almond flour and stir until the dry ingredients are thoroughly combined but the dough is still soft.  Spoon the dough into donut molds and bake 15 to 20 minutes, or until donuts are golden and firm.  Remove the donuts from the oven and turn out onto cooling racks to cool.

In a small bowl, mix together cinnamon-sugar mixture by combining sugar and cinnamon.

Brush the donuts with melted coconut oil and coat donut with cinnamon-sugar mixture.  Serve immediately.

Serves about 6 to 8.

Recipe Adapted from Allergy-Free Desserts

Pumpkin Chocolate Chip Granola Bars

Found on TwoPeasandTheirPod

3 1/4 cups old fashioned oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips

1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.

2. In a large bowl, whisk oats, spices, and salt together. Set aside.

3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.

4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don’t want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.

5. Using a sharp knife, cut into bars. Remove from pan and let cool completely.

Makes 10-12 granola bars

*Note-these didn’t last long in our house, so feel free to double the recipe and bake in a 9 by 13 pan.

Strawberry Cornmeal Muffins *both vegan and non*

Found on The Copy Cat Cook

Vegan/Gluten-free Version

1 cup cornmeal
½ cup brown rice flour
¼ cup coconut flour
¼ cup tapioca flour
½ cup granulated sugar
2 tsp baking powder
1 tsp xanthan gum                                                                                                                                                                                                           ½ teaspoon salt
Egg replacer equal to one egg
¼ cup oil
1 cup almond milk
1 cup chopped strawberries, plus 1/2 cup for garnish

In a large mixing bowl, combine cornmeal, flours, sugar, baking powder, xanthan gum and salt. Add egg replacer, oil and milk, stirring until just combined. Fold in one cup chopped strawberries.

Fill muffin cups 3/4 full, then garnish with a few chopped berries. Bake at 400 degrees F for 20-25 minutes or until done. Allow the muffins to cool before removing from the muffin tin.

Found on Eating out Loud

Non Vegan/Gluten-free Version

1 cup cornmeal
1 cup flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1/4 cup oil
1 cup milk
1 cup chopped strawberries, plus 1/2 cup for garnish

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add beaten egg, oil and milk, stirring until just combined. Fold in 1 cup chopped strawberries. I used smaller berries and simply cut them in half. I suggest chopping the berries no larger than 1/2″.

Fill muffin cups 3/4 full, then garnish with a few chopped berries. Bake at 400F (200C) for 20-25 minutes or until testing done.

Allow the muffins to cool before removing from the muffin tin. I ran a sharp knife around the edge of each muffin, then popped them out of the tin.

Simple Bread Recipe

Submitted by ME! Courtesy of my Dad :)

3 c flour 

1 1/2 tsp yeast

1 tbsp sugar

2 tsp salt

1 1/2 c warm water, remove -3tbsp (can vary depending on level of altitude/moisture in atmosphere)

4 tsp oil

I used my bread machine to mix it, made it even simpler. But if you do not have a bread machine, mix dry ingredients, and then add wet and mix well using your hands. Knead dough for apprx 15mins and then let the dough rest and rise for apprx 30 mins and the knead again for 15mins. 

Take dough, should be moist but not sticky, and place on floured surface. Fold dough a few times, then fold the ends in and then the 'top' again. Lay dough in a lightly greased loaf pan seam down and cover with a light towel. Keep at room temp to help the dough rise. Usually takes about an hour to an hour and half to rise about inch to inch and half over the edge of the pan. 

Preheat oven to 375 degrees. When bread is risen, bake at 375 for 30-35 mins.  Let cool and then remove from pan. Keep in a sealed bagged for about a week. You can make several loaves and freeze before baking or after.

Avocado Pound Cake

Found on The Copy Cat Cook

½ cup millet flour
¾ cup sorghum flour
¼ cup tapioca starch
¼ cup yellow cornmeal
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup unsalted plus 2 tbsp vegan margarine, softened
¾ cup sugar
½ cup honey
2 large eggs
1 tsp pure vanilla extract
1/3 cup almond milk mixed with a splash of vinegar
Flesh of one ripe avocados, mashed

Preheat oven to 350 degrees F.  Grease a loaf pan and set aside.

In a medium-sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda.  Set aside.

In the bowl of a stand mixer, beat vegan margarine on medium speed until softened and pliable.  Add the sugar and honey and beat until light and fluffy, about four minutes.  Add the avocado and beat another minute to incorporate. Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.

Add the eggs one at a time, beating one minute after the addition of each egg. Beat in vanilla extract.  Reduce the mixer speed to low and add half of the flour mixture, all of the almond milk, and then the rest of the flour mixture.  Beat just until combined. Scoop the batter into the loaf pan.

Turn the oven down to 325 degrees F.   Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean.  Cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

For a non-gluten-free version-

Found on Joy The Baker

3 cups all-purpose flour

1/2 cup yellow cornmeal

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup unsalted butter, softened

3 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

3/4 cup buttermilk

flesh of 1 1/2 ripe avocados, just over a cup to a cup and a half of avocado, mashed

Preheat oven to 350 degrees F.  Grease and flour two loaf pans and set aside.  

In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda.  Set aside.  Set the four eggs out on the counter to come to room temperature while you beat the butter and sugar.  

In the bowl of a stand mixer, beat butter on medium speed until softened and pliable.  Add the sugar and beat until light and fluffy, about 4 minutes.  Add the avocado and beat another minute to incorporate.  Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.  

Add the eggs one at a time, beating 1 minute after the addition of each egg.  Beat in vanilla extract.  

Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture.  Beat just until combined.  

Divide the dough between the two loaf pans and place in the oven.  Turn the oven down to 325 degrees F.   Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean.  I checked my cakes every ten minutes or so after the 30 minute mark.   Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.