tag:blogger.com,1999:blog-88169203248518800052024-03-13T05:45:32.610-07:00 Joy Filled TableLydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-8816920324851880005.post-5220457947014796602022-12-07T14:53:00.001-08:002022-12-10T18:33:52.343-08:00Amaretti Cookies (naturally gluten and dairy free)<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">Amaretti Cookies </span></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> I love a chewy cookie, and I love the flavor of almond extract. These cookies combine the two of those loves! These cookies come together quickly with minimal ingredients, and are naturally gluten and dairy free. They are a great choice if you are taking cookies to someone with those dietary restrictions. I hope you love them as much as I do!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3vKy9q33p7kkjaxtLM5ODtmxwPBy2jLQ74fqYJ4DWamFMWp4ThsdnDocG6gbaVqgO0YesMrSb27_EjrDmoTSPp18p52t9YyAkbXZTYy7oK50nyetVHFY9IN23CO5ej74iYesbY29lWDWrZ7lQET4iwZxyV5c3cvsSmaX9Xga4_wJaT_bfvElWfQMCA/s2592/433CEDCA-AEE1-472A-95F2-60FE2434E76A_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3vKy9q33p7kkjaxtLM5ODtmxwPBy2jLQ74fqYJ4DWamFMWp4ThsdnDocG6gbaVqgO0YesMrSb27_EjrDmoTSPp18p52t9YyAkbXZTYy7oK50nyetVHFY9IN23CO5ej74iYesbY29lWDWrZ7lQET4iwZxyV5c3cvsSmaX9Xga4_wJaT_bfvElWfQMCA/w640-h426/433CEDCA-AEE1-472A-95F2-60FE2434E76A_1_201_a.jpeg" width="640" /></a></div><br /></div><p><br /></p><p></p><div class="separator" style="clear: both;"><b><span style="font-size: medium;">Amaretti Cookies (naturally gluten and dairy free)</span></b></div><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><b>Ingredients </b></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2 1/2 cups very fine almond flour ( Kirklands brand is great)</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1 cup granulated sugar</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1/2 tsp salt</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3 large egg whites</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1 tsp almond extract </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1/3 cup of powdered sugar</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Directions</b></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1) Pre-heat oven to 325 and line two large baking sheets with parchment paper. These cookies will stick without it as they do not contain oil.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2) In a large bowl whisk the almond flour, sugar and salt and set aside.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3) In the bowl of a stand mixer whisk the 3 egg whites on medium high speed for about 1 minute and 30 seconds until soft peaks form. Add the almond extract and beat for another few seconds to combine.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">4) Fold the egg whites into the dry ingredients 1/4 of the egg whites at a time until you have a shaggy dough. It will appear sticky but should not be crumbly if mixed well enough. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">5) Pour the powdered sugar into a small bowl. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">6) Scoop the dough into 1 TBSP size balls and roll each ball in the powdered sugar. Place each cookie about 1 inch apart on the baking sheets. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">7) Bake the cookies for about 22-25 minutes until the bottoms are slightly browned and the tops are cracked. Rotate the trays halfway through. The cookies will stay in a mound shape and not spread out.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">10) Let the cookies cool for 5 minutes before removing to a wire rack to cool.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Enjoy!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">*Store in an airtight container for 4 days or freeze for up to 3 months!</div><div><br /></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oD0QKMQ0hW7kA3PdAjbJeMG_5pFVUDhWRkL92qqyERLzsAn7CJhzF0CNcEj8TIhXh7CsHDxR-1qS5a_i8lna0-WYQdbcHuOjBWm9hFTA-3-HVpeyJimv8VooSRbwYOfTwJWIrBhP_nBzVmYEu0LaQ8yMDW233Za9ctjyZWsO5m3Jeclw5nz6_VOxZw/s2592/00F24F02-BAAB-4BA5-A349-708BC6A4EF7A_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oD0QKMQ0hW7kA3PdAjbJeMG_5pFVUDhWRkL92qqyERLzsAn7CJhzF0CNcEj8TIhXh7CsHDxR-1qS5a_i8lna0-WYQdbcHuOjBWm9hFTA-3-HVpeyJimv8VooSRbwYOfTwJWIrBhP_nBzVmYEu0LaQ8yMDW233Za9ctjyZWsO5m3Jeclw5nz6_VOxZw/w640-h426/00F24F02-BAAB-4BA5-A349-708BC6A4EF7A_1_201_a.jpeg" width="640" /></a></div><br /> Based on the recipe from https://www.foodnetwork.com/recipes/food-network-kitchen/amaretti-cookie-11933611<p></p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-31268583431069989802022-12-06T10:45:00.003-08:002022-12-10T18:33:35.453-08:00Amaretti Raspberry Thumbprint Cookies ( gluten and dairy free)<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">Amaretti Raspberry Thumbprint Cookies</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"> I have always loved the taste of almond extract. I remember my mom adding it to buttercream or cherry desserts growing up and the fragrant smell of the extract always brings me joy! When I saw a local bakery talk about turning their Amaretti (or Italian almond cookies) into thumbprints I knew I had to try it. The best thing about this recipe is that it is naturally gluten and dairy free! I feel like some of the best dessert recipes are, you don't have to sub gluten and dairy free ingredients you can just make it as is!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9adZbdlUW7LajyxuPmcLObzEhJUwIxHa5IYW2w5s939F5z7jvjIHSVQPxgC6lwqMa9xol297u3uQXPU-ru2lgC3Y98HS0ZG8x39hIzTu-h3qUU5Xnrj6hpZHgOQ0ZDUVx7XjCGoBcRDaxZt0h5wau7aTPHlW8n1Ve7iMOJhTXiBiiXy3YTD7C-p-K8Q/s2592/7580B36F-CB44-4A50-88AE-55694FB4B3B6_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9adZbdlUW7LajyxuPmcLObzEhJUwIxHa5IYW2w5s939F5z7jvjIHSVQPxgC6lwqMa9xol297u3uQXPU-ru2lgC3Y98HS0ZG8x39hIzTu-h3qUU5Xnrj6hpZHgOQ0ZDUVx7XjCGoBcRDaxZt0h5wau7aTPHlW8n1Ve7iMOJhTXiBiiXy3YTD7C-p-K8Q/w640-h426/7580B36F-CB44-4A50-88AE-55694FB4B3B6_1_201_a.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: medium;">Amaretti Raspberry Thumbprint Cookies</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients </b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 1/2 cups very fine almond flour ( Kirklands brand is great)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3 large egg whites</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 tsp almond extract </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/3 cup of powdered sugar</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 cup raspberry jam or preserves to fill cookies (Bonne Maman is my favorite)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1) Pre-heat oven to 325 and line two large baking sheets with parchment paper. These cookies will stick without it as they do not contain oil.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2) In a large bowl whisk the almond flour, sugar and salt and set aside.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3) In the bowl of a stand mixer whisk the 3 egg whites on medium high speed for about 1 minute and 30 seconds until soft peaks form. Add the almond extract and beat for another few seconds to combine.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4) Fold the egg whites into the dry ingredients 1/4 of the egg whites at a time until you have a shaggy dough. It will appear sticky but should not be crumbly if mixed well enough. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5) Pour the powdered sugar into a small bowl. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6) Scoop the dough into 1 TBSP size balls and roll each ball in the powdered sugar. Place each cookie about 1 inch apart on the baking sheets. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">7) Using a clean thumb dipped in powdered sugar make a small indention in each cookie. You might need to push the cookie together on the sides a bit after to make the cookie round again. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">8) Fill each cookie with about 1/2 tsp of the raspberry jam.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">9) Bake the cookies for about 20-23 minutes until the bottoms are slightly browned and the tops are cracked. Rotate the trays halfway through. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">10) Let the cookies cool for 5 minutes before removing to a wire rack to cool.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">*Store in an airtight container for 4 days or freeze for up to 3 months!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXey3Ywst4A7gy6Lh83R9i7RbKLwNH82usYBv9gL1E70qYa3FEIpDskAfC-6Q-S_QY0o4RhtL-q7arm0I2XEingoqACflMqVLq9mAM12CZNGeFi3RoYntsFCwEBEQwzPyzMrIHNpTAadeCrZrHrTRXHQy15JZHWNzKVLn5IS4ssdJH0RwWHNGExHfl9A/s2293/3B9B22FA-1CA7-4972-B3F2-C20FE1B835FE_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1643" data-original-width="2293" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXey3Ywst4A7gy6Lh83R9i7RbKLwNH82usYBv9gL1E70qYa3FEIpDskAfC-6Q-S_QY0o4RhtL-q7arm0I2XEingoqACflMqVLq9mAM12CZNGeFi3RoYntsFCwEBEQwzPyzMrIHNpTAadeCrZrHrTRXHQy15JZHWNzKVLn5IS4ssdJH0RwWHNGExHfl9A/w640-h458/3B9B22FA-1CA7-4972-B3F2-C20FE1B835FE_1_201_a.jpeg" width="640" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgtpNlKfQKKZVarHEfDrB9sZ2Nd9Od8TOjNcdp1W1N7L9nyQUGnjlSTSZXJlAl0Brp_G542N_PAhw8jJOCYrrytggsczkonCvdB_KuZ5BgJJWsVXdT_3874Q3GfhbbCBCoPaQ9WFkmpzqibt5c87tRxUTWPa5rQ-qNeJZt3t96rIS7hLiI25JIKRLGg/s2592/6C42DA7F-BC36-4EDD-B159-EE6B62CB0F90_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgtpNlKfQKKZVarHEfDrB9sZ2Nd9Od8TOjNcdp1W1N7L9nyQUGnjlSTSZXJlAl0Brp_G542N_PAhw8jJOCYrrytggsczkonCvdB_KuZ5BgJJWsVXdT_3874Q3GfhbbCBCoPaQ9WFkmpzqibt5c87tRxUTWPa5rQ-qNeJZt3t96rIS7hLiI25JIKRLGg/w640-h426/6C42DA7F-BC36-4EDD-B159-EE6B62CB0F90_1_201_a.jpeg" width="640" /></a></div><br /><br /> <p></p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-76778200735244569212022-12-06T10:26:00.003-08:002022-12-21T07:51:01.151-08:00Bacon and Brussels Sprouts Salad<p style="text-align: center;"><b><span style="font-size: medium;">Bacon and Brussels Sprouts Salad</span></b></p><p> I LOVE Brussels sprouts. I liked them even before everyone started roasting them with bacon and it was cool to like them. In my early twenties I used to buy individual packages of frozen sprouts and cook them in the microwave. They were always just like tiny cabbages to me, which is also one of my favorite veggies.This recipe is addictive in the best way. I made it for Thanksgiving years ago and it has become a fall tradition in our family. The cold salad goes great with a warm Thanksgiving meal. This salad also holds up so well for days in the fridge so it's great to snack on all week when you are working through your Thanksgiving leftovers. </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHauelSC_e1a9u_paDZeTxcY39W4aOevHVGn0gk6_lt-T_NjE57PMBxGZOMt8feGzA-NbMUhfp5nYZSEj_4m2qiklL9ZD0Y3mW4VI7J23336ybPmMccw4t7raHVmv_ey_bAbFeRYtNQszQdSb4ta1kKrepWLveCbdXo23nWs0rFU5jpJmMgAmQcp6s8A/s2592/A79ADB58-FCA7-4B91-8AF3-2D01F9E16115_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHauelSC_e1a9u_paDZeTxcY39W4aOevHVGn0gk6_lt-T_NjE57PMBxGZOMt8feGzA-NbMUhfp5nYZSEj_4m2qiklL9ZD0Y3mW4VI7J23336ybPmMccw4t7raHVmv_ey_bAbFeRYtNQszQdSb4ta1kKrepWLveCbdXo23nWs0rFU5jpJmMgAmQcp6s8A/w640-h426/A79ADB58-FCA7-4B91-8AF3-2D01F9E16115_1_201_a.jpeg" width="640" /></a></div><p></p><p><b>Thanksgiving Brussels Sprouts Salad</b></p><p><b>Ingredients</b></p><p>Juice of one large orange </p><p>1 large shallot minced</p><p>1/2 cup olive oil</p><p>1 tsp salt</p><p>5 cups of shredded Brussels sprouts ( this is two small packages if pre-made)</p><p>1/2 cup sliced almonds</p><p>1/2 cup parmesan cheese ( optional or use diary free part to make dairy free)</p><p>6 slices of cooked bacon crumbled</p><p><b>Directions</b></p><p>1) If your brussels sprouts are not already shredded, trim the ends of the sprouts and use the flat disc on your food processor to shred them, or shred by hand using box grater. </p><p>2) Cook the bacon in the microwave or pan until crispy and remove. </p><p>3) In a small bowl combine the olive oil, juice from the orange, salt, and minced shallot. Whisk to combine.</p><p>4) In a large bowl combine the brussels sprouts, almonds, parmesan (if using), and dressing. Toss to combine. Place in refrigerator until ready to serve. </p><p>5) When ready to serve sprinkle the bacon over each serving.</p><p>This salad will keep for 4 days covered in the refrigerator. I recommend serving the bacon on the side so that the leftovers will keep better. </p><p><br /></p><p>*recipe adapted from Pinch of Yum</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbdDw1AxQ-98lYbDrYN3_8SWINvhcoDx777GE2dK8nC3hdKHbhjLKM19_nceIInG0sINuu32FvhQsbipGQpbG_tOsx3zV_OP5latkoofre-57g33if-25jzqlY3_4w02mSEoNGRSbXIv2wxbfiTPsip1soqyIEGLWnFlsjtiZ6XnZy_gAJzTBJIxnLA/s2592/91837E50-A9FA-4A5B-A8F7-197950C8F133_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbdDw1AxQ-98lYbDrYN3_8SWINvhcoDx777GE2dK8nC3hdKHbhjLKM19_nceIInG0sINuu32FvhQsbipGQpbG_tOsx3zV_OP5latkoofre-57g33if-25jzqlY3_4w02mSEoNGRSbXIv2wxbfiTPsip1soqyIEGLWnFlsjtiZ6XnZy_gAJzTBJIxnLA/w640-h426/91837E50-A9FA-4A5B-A8F7-197950C8F133_1_201_a.jpeg" width="640" /></a></div><br /><br /><p><br /></p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-23019212058210821062022-10-20T10:52:00.000-07:002022-10-20T10:52:03.978-07:00Dairy Free Cinnamon Apple Dip<p style="text-align: center;"><b><span style="font-size: medium;"> Dairy Free Cinnamon Apple Dip</span></b></p><p> I think of this recipe every Fall when apple season starts. The first time I made it was when my husband and I were first married. We would have his two younger sisters over once a week for "movie night" which sometimes meant we watched a movie but it was also my opportunity to try out new recipes on them. I remember my sis-in-law Katie loved this dip so much. I kept that in mind, and since feeding people is my love language, I decided to keep making it for her. Her fiancé has a dairy allergy so I wanted to try out the recipe with dairy free cream cheese to see if it would still work. I think it's just as good, if not better! Make sure you use Day brand cream cheese, in my opinion the other dairy free cream cheese brands leave a very strange and salty aftertaste so they don't work well in sweet dishes. One of the things I love about this dip is how you can switch out some ingredients and it will still taste great. If you can have dairy feel free to use cream cheese. If you need it to be lower carb use Swerve brown sugar. You also can use this as a dip for gluten free graham crackers or any other fruit! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0iXH4dbzpYMI1hv4d3iYF0BNOBh40ZLujjJGYeq67L1Wo-d7bS-kjMx6TByXquwrUjJUZYM281yGoIBZOzu1jqzR_yBVPsVJCsBrgeuXvNFiRWSiDO_z00vW0rIiX0_tVIM4S0NJha3z7NVj0z3etm7wx8qmfyMzkfVJd8J3WubVUIJ4AZJEJXK1HA/s2592/C4551C88-13CD-4246-B9DC-9C76F7641304_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0iXH4dbzpYMI1hv4d3iYF0BNOBh40ZLujjJGYeq67L1Wo-d7bS-kjMx6TByXquwrUjJUZYM281yGoIBZOzu1jqzR_yBVPsVJCsBrgeuXvNFiRWSiDO_z00vW0rIiX0_tVIM4S0NJha3z7NVj0z3etm7wx8qmfyMzkfVJd8J3WubVUIJ4AZJEJXK1HA/w640-h426/C4551C88-13CD-4246-B9DC-9C76F7641304_1_201_a.jpeg" width="640" /></a></div><div><br /></div><b>Dairy Free Cinnamon Apple Dip</b><div><b><br /></b></div><div><b>Ingredients </b></div><div><br /></div><div>1 8 oz package Daiya Dairy Free Cream Cheese ( do not use Kite Hill brand)</div><div>1/2 cup coconut or brown sugar</div><div>1 tsp vanilla</div><div>1 tsp ground cinnamon</div><div><br /></div><div><b>Directions</b></div><div><br /></div><div>1) In a large bowl combine the cream cheese and brown sugar using an electric mixer until smooth and glossy. This will take about 3-5 minutes. You want the brown sugar to combine very well so the dip is not gritty.</div><div><br /></div><div>2) Add the vanilla and cinnamon and mix for another 30 seconds. </div><div><br /></div><div>3) Serve with sliced apples. </div><div><br /></div><div>Store leftovers in the fridge in a sealed container for up to 5 days. </div><div><br /></div><div>* You can use regular cream cheese if you can have dairy.</div><div>* You can sub 1/2 cup Swerve brown sugar to make this a sugar free dip.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRkZH6TtOUDmCEFUV0gq0Zuv023gpLyanuk49SkF5E4qvtBF4e4yW7C-_Bcs5odFIlaA29zjnVRhnUVEuQzikSf7y1-hE_yZQpH5TymWi1hXqCDl9Vca5Nm2xYGQrM4TLGxFp5nt1bicFmoi0IFoBuomzlXKfg33RJdDEDSrpdY-N_iMK_VwuYbc_cQ/s2592/2BEB8AF6-A6DA-4B79-94EF-B214C6C1395C.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRkZH6TtOUDmCEFUV0gq0Zuv023gpLyanuk49SkF5E4qvtBF4e4yW7C-_Bcs5odFIlaA29zjnVRhnUVEuQzikSf7y1-hE_yZQpH5TymWi1hXqCDl9Vca5Nm2xYGQrM4TLGxFp5nt1bicFmoi0IFoBuomzlXKfg33RJdDEDSrpdY-N_iMK_VwuYbc_cQ/w640-h426/2BEB8AF6-A6DA-4B79-94EF-B214C6C1395C.jpeg" width="640" /></a></div><br /><p><br /></p></div>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-29151336315685197912022-09-22T16:33:00.004-07:002022-09-22T16:43:07.470-07:00Applesauce Snack Cake (Gluten Free)<p style="text-align: center;"><b> Johnny Appleseed <span style="font-size: medium;">Applesauce Snack Cake </span></b></p><p> This applesauce snack cake was one of the only cakes I remember my mom making when I was little. She would make us elaborate birthday cakes with homemade buttercream, or this simple but delicious snack cake. I'm sure she made other cakes, but this one stuck out in my memory. I was always excited each fall when she made her first apple cake of the season. As a child I remember sneaking into the kitchen and sneaking little bites. The ingredient list is small and the cake tastes even better the next day. I hadn't had it in years, but recently my sister mentioned it and I knew I had to make a gluten free version. I also made it dairy free so that more friends could enjoy it. I always loved the name too, I have fond memories of reading stories about Johnny Appleseed as a child. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xrSPXlOrLlSov5cuD3bcOop5_TpyOUT8Cp6_FelrIyE0GV-ge4zJ8p8vQSOUEIYI9VV6BfFVAf101pdJNQcnmrH_06JAezKwFGJ9YRsUgbr_WIG25VCiTlH05QaS_Ejr1VlBe51SzNxpYEP578-l33j2GwgmatNXiF5DQNjdKCjOqPyrjohotDQb6g/s2592/1006F6EA-A678-4B4C-9213-A868387AE7AB_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xrSPXlOrLlSov5cuD3bcOop5_TpyOUT8Cp6_FelrIyE0GV-ge4zJ8p8vQSOUEIYI9VV6BfFVAf101pdJNQcnmrH_06JAezKwFGJ9YRsUgbr_WIG25VCiTlH05QaS_Ejr1VlBe51SzNxpYEP578-l33j2GwgmatNXiF5DQNjdKCjOqPyrjohotDQb6g/w640-h426/1006F6EA-A678-4B4C-9213-A868387AE7AB_1_201_a.jpeg" width="640" /></a></div><br /><p></p><p><b>Applesauce Snack Cake</b></p><p><b>Ingredients</b></p><p>1/2 cup refined coconut oil ( refined so it doesn't taste like coconut, or butter) melted</p><p>1 3/4 cup unsweetened applesauce </p><p>1 cup granulated sugar </p><p>2 tsp cinnamon</p><p>1/2 tsp ground cloves</p><p>1 tsp baking soda</p><p>1/8 tsp salt</p><p>2 cups of Bob's Red Mill 1 to 1 Gluten Free Flour</p><p>(optional 1 cup of raisins, I leave these out usually)</p><p><b>Directions</b></p><p>1) Pre-heat oven to 350 and grease a 9x13 pan with cooking spray or coconut oil.</p><p>2) In a large bowl add the melted coconut oil, applesauce, and sugar and whisk well to combine. You will want to make sure to use refined coconut oil so that it doesn't have a strong coconut taste. Trader Joe's and Simple Truth brand from Kroger carry this.</p><p>3) Add the cinnamon, cloves, baking soda, salt, and gluten free flour. Stir well to combine all ingredients. If adding raisins gently stir in at this point. </p><p>4) Pour the mixture into the greased pan and bake for 30-35 minutes until a toothpick comes out clean.</p><p>Enjoy!</p><p>This will keep at room temperature for 4 days or in the freezer for 3 months so you can grab a piece when you are craving it!</p><p>I think the cake tastes even better the second and third day as it becomes more moist as it sits with all the applesauce in it. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT77kpzp4bSYvJqlCz_wT1KKYSo5GSr1MscG2wykDi84i29OaJ8RT4tkBYUdkTJVE3vJxClQ0fsUzxizczT4etaMsiD6eqLLv6YXaXdBBQWWX8pGoa74wlreUVweFPaEY_vafduig8qOfqAMb1JbwFuGE0NCXXs-eDsNM2hAu9sZoKDGIxl5uloNP-AA/s2592/544B868A-DB38-44F6-AF26-0F70F17551A8_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT77kpzp4bSYvJqlCz_wT1KKYSo5GSr1MscG2wykDi84i29OaJ8RT4tkBYUdkTJVE3vJxClQ0fsUzxizczT4etaMsiD6eqLLv6YXaXdBBQWWX8pGoa74wlreUVweFPaEY_vafduig8qOfqAMb1JbwFuGE0NCXXs-eDsNM2hAu9sZoKDGIxl5uloNP-AA/w640-h426/544B868A-DB38-44F6-AF26-0F70F17551A8_1_201_a.jpeg" width="640" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-25887389955469864652022-09-09T09:22:00.002-07:002022-09-09T09:23:03.618-07:00Smoky Paprika Chicken and Veggie Bowls<p style="text-align: center;"><b><span style="font-size: medium;"> Smoky Paprika Chicken and Veggie Bowls</span></b></p><p> This is my new favorite meal to make. It has tons of flavor, and is so easy to put together. The warm spices on the chicken make it a perfectly cozy fall meal. You can switch up the roasted veggies based on what you have on hand or your preference. I like the combination of a sweeter veggie like sweet potatoes, carrots, or butternut squash paired with a more savory vegetable with cauliflower. When I'm not in the mood to cook diner I usually put a sheet pan meal in the oven. I love that you can put the ingredients in the oven and come back later and have a delicious hands off meal ready! If you use parchment paper on your sheet pan a bonus is that clean up is easy also! No pans to wash, which is always a bonus. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BRh6egA8_a7yKHUVDmKAB4QdBnhq5W8TalSVJxVKbQjAQfoL1VeVjtpQcU4u6PACfk8kQRgyaMucRtJ4oGeTFVbZvZItQ3UYyA4QZ4y70LfjNi2kvlNAVRvq5J0iBbdsNfNwFvEwusrmJRbwA9S09M97_M8Pv-qg9xKq7YZiJ5d6CCWsVmxRTApj7Q/s2592/F7CF776E-34BE-4762-85BE-C8592BF80381_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BRh6egA8_a7yKHUVDmKAB4QdBnhq5W8TalSVJxVKbQjAQfoL1VeVjtpQcU4u6PACfk8kQRgyaMucRtJ4oGeTFVbZvZItQ3UYyA4QZ4y70LfjNi2kvlNAVRvq5J0iBbdsNfNwFvEwusrmJRbwA9S09M97_M8Pv-qg9xKq7YZiJ5d6CCWsVmxRTApj7Q/w640-h426/F7CF776E-34BE-4762-85BE-C8592BF80381_1_201_a.jpeg" width="640" /></a></div><p></p><p><br /></p><p><b><span style="font-size: medium;">Smoky Paprika Chicken and Veggie Bowls</span></b></p><p><b>Serves 4-6</b></p><p><b>Ingredients </b></p><p><b>Smoky Paprika Chicken </b></p><p>2 pounds chicken breast</p><p>3 TBSP olive oil </p><p>1 TBSP smoked paprika </p><p>2 tsp cumin </p><p>1/4 tsp crushed red pepper flakes</p><p>1/4 tsp cinnamon </p><p>1 garlic clove finely minced</p><p>1 TBSP honey</p><p>2 TBSP lemon juice</p><p>zest of one lemon</p><p>1/2 tsp salt</p><p><b>Roasted Veggies</b></p><p>1 head of cauliflower broken into large florets</p><p>2 medium sweet potatoes cut into 1/4 inch rounds</p><p>2 TBSP olive oil </p><p>1 TBSP sesame seeds</p><p>salt to taste </p><p>store bought or homemade hummus to top bowls with </p><p>Directions</p><p>1) Pre-heat oven to 400 and line two sheet pans with parchment paper</p><p>2) Place the cauliflower florets and sweet potatoes on one of the sheet pans and drizzle with the olive oil. Salt the vegetables generously and use your hands to make sure the veggies are evenly coated. Spread the vegetables out on the pan leaving room in between so they will roast without steaming. </p><p>3) Place the sheet pan with the vegetables in the oven and set a timer for 30 minutes. </p><p>4) Meanwhile, in a small bowl combine the ingredients for the chicken rub and stir to combine. If your chicken breasts are thick place in a ziplock bag and pound to make them even and thinner. I have found this really helps to get juicy and evenly cooked chicken in the oven. </p><p>5) On the second sheet pan place the chicken breast. Using a spoon coat one side of the chicken breasts with the paprika mixture, flip, and then coat the other side. </p><p>6) When the timer for the veggies goes off take the vegetables out of the oven, stir them to make sure they are evenly roasting and sprinkle with the 1 TBSP of sesame seeds. Return the vegetables to the oven and place the sheet pan with the chicken in the oven also. Bake for another 15-20 minutes until the chicken is cooked through and reaches a temperature of 165 and the vegetables are starting to brown. Depending on the size of your vegetables in may take longer or shorter so take them out before the chicken is cooked if they are getting too dark. </p><p>7) Remove the sheet pans from the oven and allow the chicken to rest for 5 minutes before cutting. </p><p>8) In each bowl add sweet potatoes, cauliflower, sliced chicken, and then top with a spoonful of hummus! I think the perfect bite has a little of each of these in it. Adjust salt as needed, I always like to finish my dishes with a little sprinkle of salt. </p><p>Enjoy! </p><p>* You can mix up the veggies in this meal I like the combination of a sweeter veggie like sweet potato, butternut squash, or carrots paired with a more savory vegetable like cauliflower or brussels sprouts. </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iyYzq3E7cPSdee6Ey3I1yLyt7uHp8gFG-Ao1gFYEz1mlFBrP_kgnQbEiUqJggKMrkvzycRZVzLGJkvSruzWJw2np_qh-5ZzRVd9UvN5uFULXmsK3NPEvRBQalf41_3Dfg6OG5tDisrLSCVOBYlatGvo_Sep96jvMbw0ZelYvb7dTHEMQK4R5cFYi3Q/s2592/1D9991BB-4EAC-4C25-86B5-653462D1796E_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iyYzq3E7cPSdee6Ey3I1yLyt7uHp8gFG-Ao1gFYEz1mlFBrP_kgnQbEiUqJggKMrkvzycRZVzLGJkvSruzWJw2np_qh-5ZzRVd9UvN5uFULXmsK3NPEvRBQalf41_3Dfg6OG5tDisrLSCVOBYlatGvo_Sep96jvMbw0ZelYvb7dTHEMQK4R5cFYi3Q/w640-h426/1D9991BB-4EAC-4C25-86B5-653462D1796E_1_201_a.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSv8zGGNR99D0MMmD_y_1sXfBFRJh64I9KWMQgrJcawj0y5_wzU1WQP_1QKHwJFkfC72r7_cGMypxQA5s7Z75NE6LFrn24S7XmG1WPuCwP2pvzJ28LY93xCtUa4h7gi_z15JW9flgOKSK_cOdQD6Q4FSHM5E8KiX92nYx1nRPsfWZZIEbHoA2zxs0zA/s2592/595A2904-D425-4295-A37C-D038AEF4C018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSv8zGGNR99D0MMmD_y_1sXfBFRJh64I9KWMQgrJcawj0y5_wzU1WQP_1QKHwJFkfC72r7_cGMypxQA5s7Z75NE6LFrn24S7XmG1WPuCwP2pvzJ28LY93xCtUa4h7gi_z15JW9flgOKSK_cOdQD6Q4FSHM5E8KiX92nYx1nRPsfWZZIEbHoA2zxs0zA/w640-h426/595A2904-D425-4295-A37C-D038AEF4C018.jpeg" width="640" /></a></div><br /><br /><p><br /></p><p></p><br /><p></p><p><br /></p><p><br /></p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-70528499896318621592022-09-03T13:04:00.002-07:002022-09-03T13:12:31.762-07:00Chocolate Pastry ( Gluten and Dairy Free)<p style="text-align: center;"><b><span style="font-size: medium;"> Gluten and Dairy Free Chocolate Pastry </span></b></p><p> I discovered Schar gluten and dairy free puff pastry last Holiday season and I was so excited to experiment with it. Years ago I would make easy appetizers and desserts for family and friends all the time using regular frozen puff pastry. It always made me feel like a pastry chef. I recently saw a post for an easy dessert using puff pastry and knew it would be the perfect ending to our Lord of The Rings Rings of Power viewing party. I needed it to be gluten free so I could enjoy it and I knew there would be a guest at the party with a dairy allergy. I knew the delicious pastry could easily be adapted to meet both of those dietary requirements. The chocolate pastry was so good there was only one small piece left and even the guests who did not need to eat gluten and dairy free went back for seconds and thirds! If you have been craving chocolate croissant this is the next best thing. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8JWaQGYkPJ0twAiaSoqBl_Fjb8TaSfrkZptl4QKuO0zKzX1mcIxGuzxA3HSQPVhlxRaZAy89s2e540ys-EJQavQjNm_reg4_SvhTZSD1t8RzviwaFBs1F_DQvmkU0JUoBqJozhPdpwYAcE9KPh-_CHAMihYrj2zWjFj0Fng9h17ezN852pYI8j3Y4w/s2592/678A87BA-686E-49BE-BDA5-F22F8DC86D63.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8JWaQGYkPJ0twAiaSoqBl_Fjb8TaSfrkZptl4QKuO0zKzX1mcIxGuzxA3HSQPVhlxRaZAy89s2e540ys-EJQavQjNm_reg4_SvhTZSD1t8RzviwaFBs1F_DQvmkU0JUoBqJozhPdpwYAcE9KPh-_CHAMihYrj2zWjFj0Fng9h17ezN852pYI8j3Y4w/w640-h427/678A87BA-686E-49BE-BDA5-F22F8DC86D63.jpeg" width="640" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABFcu-0F6iaH--5F5eiqI9yrn1WRH1ZbwaYDwOTeMl0kMC3W2MspFtLHNbU1wHRlcsmeql3_ytv4i4Zw-OYjjy2_qeaKToP1LxPTc95rHnJUj0qT4Ob2WiIZXF1OvI_B-_bTsXLvu31IGAFQLXI0Py0R68CgE0oa5iMaTrvLmg6V3_i6j7jHO_rj1ZQ/s2592/3CFE92C0-055B-4067-BC89-BE2C89EDBA72_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABFcu-0F6iaH--5F5eiqI9yrn1WRH1ZbwaYDwOTeMl0kMC3W2MspFtLHNbU1wHRlcsmeql3_ytv4i4Zw-OYjjy2_qeaKToP1LxPTc95rHnJUj0qT4Ob2WiIZXF1OvI_B-_bTsXLvu31IGAFQLXI0Py0R68CgE0oa5iMaTrvLmg6V3_i6j7jHO_rj1ZQ/w640-h426/3CFE92C0-055B-4067-BC89-BE2C89EDBA72_1_201_a.jpeg" width="640" /></a></div><div><br /></div><div><br /></div><b>Gluten and Diary Free Chocolate Pastry </b><div><b>Recipe for 1 pastry </b></div><div><b>(you can double and use both pastries in the box)</b></div><div><b><br /></b></div><div><b>Serves 4</b></div><div><br /></div><div><b>Ingredients </b></div><div><br /></div><div>Schar brand gluten and dairy free puff pastry defrosted</div><div><br /></div><div>Dairy free chocolate bar or Enjoy life chocolate chunks</div><div><br /></div><div>1 egg for egg wash</div><div><br /></div><div>1 tbsp almond or coconut milk for egg wash</div><div><br /></div><div>1 tsp sugar for dusting</div><div><br /></div><div>extra chocolate for garnish</div><div><b><br /></b></div><div><b>Directions</b></div><div><br /></div><div>1) Pre-heat oven to 400 and place a sheet of parchment paper on a sheet pan.</div><div><br /></div><div>2) Carefully roll out the puff pastry on the parchment paper. Place the chocolate bar or an even layer of chocolate chunks (about the size and shape of of a chocolate bar) in the middle of the puff pastry. </div><div><br /></div><div>3) Cut the corners off the top and bottom of the puff pastry and cut the long sides into strips. See picture below for example.</div><div><br /></div><div>4) Fold the strips of pastry over each other overlapping over the chocolate. </div><div><br /></div><div>5) In a small dish beat the egg and almond milk. Using a pastry brush apply the egg wash over the top of the pastry.</div><div><br /></div><div>6) Bake for 25 minutes or until pastry is a golden brown color and crispy. </div><div><br /></div><div>7) Remove from oven and sprinkle on the tsp of sugar. When the pastry has cooled for at least 10 minutes use a microplane to shave chocolate over the top. </div><div><br /></div><div>Serve warm or at room temperature. </div><div><br /></div><div>Wrap leftovers in plastic wrap at room temperature. It is best served the day it is made.</div><div><br /></div><div>Enjoy!</div><div><br /></div><div>Recipe inspired by </div><div><a href="https://www.instagram.com/glutenfree.dave/?hl=en">Gluten Free Dave on Instagram</a><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fkb-SdCN33SM0kaVeJR95_nWYNBSZZnWvnGZyKlUDbgAoC3ndtDTMcwKmVZ5JXmZQBh5LD2RoZtPlWy6O6I5LStIPxOweMcr8y1oHMlfwXRNTf0JCrF1RhE0T0zmNF0nwSn_BF2upMJwmhxsbCBeNN3HRD07NWaj10HbvOyJ0Ti4rkzRFQMAgrHUmQ/s2592/35D68A10-40A4-4FD4-BE06-721DD6BDE51C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fkb-SdCN33SM0kaVeJR95_nWYNBSZZnWvnGZyKlUDbgAoC3ndtDTMcwKmVZ5JXmZQBh5LD2RoZtPlWy6O6I5LStIPxOweMcr8y1oHMlfwXRNTf0JCrF1RhE0T0zmNF0nwSn_BF2upMJwmhxsbCBeNN3HRD07NWaj10HbvOyJ0Ti4rkzRFQMAgrHUmQ/w400-h266/35D68A10-40A4-4FD4-BE06-721DD6BDE51C.jpeg" width="400" /></a></div></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01dYYvfgpxdCJD_LVLYm_IxxDubzShO0K1TI3kJa5eHiLGoUGi5ExaZrYsEVmbt6JPLJaNavBu9dI9s1pBZoGQVk3zZCeELV-402wuMjN2x1hnoZs2kx-GVjhGHB_aPRVLcbt3n3SJihaLSQHFqKkemUH7wt34whphf1i3CfjS_rknd644SDq_Tbzlw/s2592/0B3B2EC5-D53E-408D-A209-DBF1697FAE53.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01dYYvfgpxdCJD_LVLYm_IxxDubzShO0K1TI3kJa5eHiLGoUGi5ExaZrYsEVmbt6JPLJaNavBu9dI9s1pBZoGQVk3zZCeELV-402wuMjN2x1hnoZs2kx-GVjhGHB_aPRVLcbt3n3SJihaLSQHFqKkemUH7wt34whphf1i3CfjS_rknd644SDq_Tbzlw/w400-h266/0B3B2EC5-D53E-408D-A209-DBF1697FAE53.jpeg" width="400" /></a></div><br /><br /><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqCsOCmE8s4v3xBlMTbUKOXlVpoI9l9J1b0rL2itv-6agRs_-YUnUg4iiCxR6Lnn78EzT34aaIKC2Ol0BE-vwRfJp-gFuEHbHT9rqzZCWkYSz6TXNcpRPTJ3RCkN6amMtu5CIZIioSAI9x6_e7ie92bupiLEKuHUxgpol66G1yAEivsyy_i0UC9gGDXQ/s2592/42FBCB51-F78B-4DC4-95C9-9FA865359D92.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqCsOCmE8s4v3xBlMTbUKOXlVpoI9l9J1b0rL2itv-6agRs_-YUnUg4iiCxR6Lnn78EzT34aaIKC2Ol0BE-vwRfJp-gFuEHbHT9rqzZCWkYSz6TXNcpRPTJ3RCkN6amMtu5CIZIioSAI9x6_e7ie92bupiLEKuHUxgpol66G1yAEivsyy_i0UC9gGDXQ/w640-h426/42FBCB51-F78B-4DC4-95C9-9FA865359D92.jpeg" width="640" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIYwiz5hAuBi1VZUj_p5P4bTGIe6MwxVZisiNUIf24gxkKzkrJK6DgzMDSP4WTT53XM62Aht68veafjIecioKJvTST_ET_SEdmUfe4vjIlTud3wHucJrX2x6xTKUcQVl_oGPs_KWabVEbLfOJSqb06jHe_tWs_Mk8-RgKQpp3ocgFiAqv_OwO0ddKHg/s2592/DB97B3A6-5EE0-4D6D-8083-685DFADCE5D2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIYwiz5hAuBi1VZUj_p5P4bTGIe6MwxVZisiNUIf24gxkKzkrJK6DgzMDSP4WTT53XM62Aht68veafjIecioKJvTST_ET_SEdmUfe4vjIlTud3wHucJrX2x6xTKUcQVl_oGPs_KWabVEbLfOJSqb06jHe_tWs_Mk8-RgKQpp3ocgFiAqv_OwO0ddKHg/w640-h426/DB97B3A6-5EE0-4D6D-8083-685DFADCE5D2.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p></div>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-60776950674960292252022-08-25T14:09:00.003-07:002022-08-25T14:14:39.619-07:00Three Ingredient Pumpkin Bars With Cinnamon Cream Cheese Frosting <p style="text-align: center;"><b><span style="font-size: medium;"> Three Ingredient Pumpkin Bars with Cinnamon Cream Cheese Frosting </span></b></p><p style="text-align: center;"><b><span style="font-size: medium;">(gluten free with dairy free option)</span></b></p><p style="text-align: justify;"><span style="text-align: left;"><span style="font-size: medium;"><b> </b></span> These pumpkin bars have been a staple in our house since the nineties. I think it was originally a weight watchers recipe that was going around and was topped with cool whip. I made it not weight watchers friendly by adding homemade cinnamon cream cheese frosting which in my opinion makes these bars amazing! The bars are so simple to make. You only need a cake mix (you can use gluten free), a can of pumpkin, and pumpkin pie spice. Most recipes call for a spice cake mix but I have yet to find that in a gluten free version so I use a gluten free yellow or vanilla cake mix and add in lots of pumpkin spice for a warming flavor. I have tried these once with a simple mills cake mix to make them paleo and they will turn out but only make an 8x8 pan and aren't quite as sweet. I have also made the frosting with dairy free "butter" and "cream cheese" and they turn out great but the ingredients are a lot more expensive so I stick to the full dairy frosting unless I'm making them for someone who needs to be dairy free. I have a note at the end of the recipe for brands I suggest if you want to make your frosting dairy free. </span></p><b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewKmVPiYj0_kepdIYZL3hCpyiAtEUjKa8HgjCgmYkzOGpYZH9J1u1A-1mUt_6fplXju8T1jqILcG0FXQ_cgMXOSgVLvDFEhC5ND2TC8l9G-gKsTCuoK4zdhmFlJAkj0qCcmLYAGTWXEC_kr9EEXkrqPegG1iDh6H1HzVFxmVexcaaRNp-X1asamQ5GA/s2592/238DA49A-5C74-464B-A23F-D8885654642F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewKmVPiYj0_kepdIYZL3hCpyiAtEUjKa8HgjCgmYkzOGpYZH9J1u1A-1mUt_6fplXju8T1jqILcG0FXQ_cgMXOSgVLvDFEhC5ND2TC8l9G-gKsTCuoK4zdhmFlJAkj0qCcmLYAGTWXEC_kr9EEXkrqPegG1iDh6H1HzVFxmVexcaaRNp-X1asamQ5GA/w640-h426/238DA49A-5C74-464B-A23F-D8885654642F.jpeg" width="640" /></a></div><br /><div><b><br /></b></div>Three Ingredient Pumpkin Bars with Cinnamon Cream Cheese Frosting</b><div><b>(gluten and dairy free options) </b></div><div><b><br /></b></div><div><b>Ingredients </b></div><div><br /></div><div><b>Pumpkin bars</b></div><div>1 15 oz can pumpkin</div><div>1 gluten free yellow or vanilla cake mix ( make sure your cake mix is at least 15 oz.)</div><div>1 TBSP pumpkin pie spice</div><div><b><br /></b></div><div><b>Cinnamon Cream Cheese Frosting</b></div><div><br /></div><div>4 oz cream cheese room temp.</div><div>4 oz butter room temp.</div><div>1 tsp vanilla</div><div>1/2 tsp cinnamon </div><div>2 cups powdered sugar</div><div><br /></div><div>Directions</div><div><br /></div><div>1) Pre-heat oven to 350 and grease a 9x13 pan with butter or coconut oil.</div><div><br /></div><div>2) In a large bowl or stand mixer, mix the cake mix, pumpkin, and pumpkin pie spice for 1 minute until fully incorporated. The batter will be very thick.</div><div><br /></div><div>3) Using an offset spatula spread the batter into the greased 9x13 pan evenly. The batter is thick and will not level out much during baking so make sure you even it out as much as possible when spreading.</div><div><br /></div><div>4) Bake for 20-25 minutes until a toothpick in the center comes out clean.</div><div><br /></div><div>5) Make the cream cheese frosting. </div><div>In the bowl of a stand mixer (or you can also use a hand held mixer) combine the cream cheese and butter for 1 minute until smooth. </div><div><br /></div><div>6) Add the vanilla, cinnamon, and powdered sugar. Slowly increase the speed to high and mix for 1 minute until the frosting is combined and fluffy. </div><div><br /></div><div>7) Allow the cake to cool completely before frosting with an offset spatula. </div><div><br /></div><div>Enjoy!</div><div><br /></div><div>These bars will keep for 5 days covered in the refrigerator. </div><div><b><br /></b></div><div><b>Gluten Free Cake Mix Substitutes:</b></div><div>Kroger Brand Simple Truth Organic Gluten Free Yellow Cake Mix is usually what I use for this recipe. It is available at Kroger ( or Baker's or Ralph's ) grocery stores. For an organic cake mix it's a great price under $5 usually. </div><div><br /></div><div>Aldi and Natural Grocers also have gluten free vanilla and yellow cake mixes. </div><div><br /></div><div>Pillsbury Gluten Free Yellow Cake Mix is the most cost effective. </div><div><br /></div><div>Simple Mills makes a great paleo option for a cake mix but it will only make an 8x8 cake so it does not turn out as well. </div><div><b><br /></b></div><div><b>Dairy Free Substitutes:</b></div><div><br /></div><div>Daiya brand cream cheese is the best tasting brand for "cream cheese" frosting. I've used it a lot to make cream cheese frosting and usually those who aren't dairy free don't even realize it's not real cream cheese in the frosting. It gives you that cream cheese zing but isn't salty. I would not use Miyokos brand as it it too salty. </div><div><br /></div><div>Miyokos dairy free butter or Earth Balance taste the best in frosting and have the most buttery taste. </div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLiFGD4QOmka-bn0xsk5200WIzAcZXusxnVz2DWgKZHIjAclldXSaAyuLsNyXHA7H1yd5fHkUwDtOfPhZ89zSsMXh4re3FnqvFm_Cbs1LMuBuJtqsP7d37mBn9mBPVvWgCSAHsEf-aCcfeOP7IAbJ7iQvbzixlPRiLGDWJZG8E4W25G7f-FHEJSz7Cg/s2592/608786C4-8EAB-406F-840C-4D25A6526A58.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLiFGD4QOmka-bn0xsk5200WIzAcZXusxnVz2DWgKZHIjAclldXSaAyuLsNyXHA7H1yd5fHkUwDtOfPhZ89zSsMXh4re3FnqvFm_Cbs1LMuBuJtqsP7d37mBn9mBPVvWgCSAHsEf-aCcfeOP7IAbJ7iQvbzixlPRiLGDWJZG8E4W25G7f-FHEJSz7Cg/w640-h426/608786C4-8EAB-406F-840C-4D25A6526A58.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgecu0HQtDHhFefQDzcgQDAr5XoOR2z7bbifa2evF1_nH6NyCZWax4LjDCp8S1URsLn7zQlO8BIIB9N4Qt-p9qKkkyOid7trZdH8CHU6mNR0MyRN1RFqqlSCYgIxX9OERUd4CtPFrJIkIUmJ1FnRVZDvcZXRx-NqXu5RRGrVTd80Qdwmv1OPp4wzmtddA/s2592/A22D5ECD-E12B-4941-B146-94E6B4B3CD71.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgecu0HQtDHhFefQDzcgQDAr5XoOR2z7bbifa2evF1_nH6NyCZWax4LjDCp8S1URsLn7zQlO8BIIB9N4Qt-p9qKkkyOid7trZdH8CHU6mNR0MyRN1RFqqlSCYgIxX9OERUd4CtPFrJIkIUmJ1FnRVZDvcZXRx-NqXu5RRGrVTd80Qdwmv1OPp4wzmtddA/w640-h426/A22D5ECD-E12B-4941-B146-94E6B4B3CD71.jpeg" width="640" /></a></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><br /><span style="font-size: medium; font-weight: bold;"><br /></span><p></p></div>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-84295254360467513962022-06-19T13:18:00.003-07:002022-06-19T13:18:49.575-07:00Peach Ice Box Cake ( Gluten and Dairy Free)<p style="text-align: center;"><b><span style="font-size: large;"> Peach Ice Box Cake (Gluten and Dairy Free)</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YW0Zzg-2wskK4mfoHHZ8JeTDFYuEUUsQgOhuObUISZ-ngW34PyllvzipSmylImiDYRxbiwYbJDgTBzFpO0r6tBF2MLDCRwhXXHpNJ40N-9Nn6E2fbutvy16-VNOydnDpC8Tk7o_7tHSzzLiCwrucCCS7475AWgLwFuxySDzkC9pdnS4U9_Q_iJAKQA/s2592/FF44A045-013C-4934-8240-68C2444326F0_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YW0Zzg-2wskK4mfoHHZ8JeTDFYuEUUsQgOhuObUISZ-ngW34PyllvzipSmylImiDYRxbiwYbJDgTBzFpO0r6tBF2MLDCRwhXXHpNJ40N-9Nn6E2fbutvy16-VNOydnDpC8Tk7o_7tHSzzLiCwrucCCS7475AWgLwFuxySDzkC9pdnS4U9_Q_iJAKQA/w640-h426/FF44A045-013C-4934-8240-68C2444326F0_1_201_a.jpeg" width="640" /></a></div><br /><p><span> </span>Have you ever had an icebox cake? They are so easy to make and no bake, which is wonderful this time of year when it's 100 degrees outside! You can make many different variations of Ice Box Cakes, strawberry and chocolate seem to be very popular flavors. Recently I was craving a peach dessert and I decide to experiment with making a peach ice box cake for my weekly summer girls night. I made it gluten and dairy free so everyone could enjoy it and will definitely be making this again! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2ni4ZFQVSXtfFC0tgUi4R78KjB8SG0HjS7U9y3YmpZ69FuDWCJHjob43iNiiianlmIMqxBfwogqVL6gQybv4GUArAeOKNBG5oD9O66fV2sQ8IsgwIzb1F5v7QCtqlgtJeOkkkHEsep76p18HKarUXlJI-cuXXwOGeKal5ZsDJnc0sNh7xw2ns8m1Ig/s2592/DA5B50B7-DEF9-4B08-8584-E40E89BDD5B6_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2ni4ZFQVSXtfFC0tgUi4R78KjB8SG0HjS7U9y3YmpZ69FuDWCJHjob43iNiiianlmIMqxBfwogqVL6gQybv4GUArAeOKNBG5oD9O66fV2sQ8IsgwIzb1F5v7QCtqlgtJeOkkkHEsep76p18HKarUXlJI-cuXXwOGeKal5ZsDJnc0sNh7xw2ns8m1Ig/w640-h426/DA5B50B7-DEF9-4B08-8584-E40E89BDD5B6_1_201_a.jpeg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><b>Peach Ice Box Cake ( Gluten and Dairy Free)</b></p><p><b>Serves 9</b></p><p><b>Ingredients</b></p><p>1 package gluten free vanilla sandwich cookies</p><p>1 15 oz. can peaches in juice drained</p><p>1 container SoDelicous CoCowhip thawed ( you can use whip cream or cool whip )</p><p><br /></p><p><b>Directions</b></p><p>1) Place a single layer of the vanilla sandwich cookies in the bottom of an 8x8 baking dish.</p><p>2) Top with 1/2 the can of peaches, make sure you spread the peaches out so each serving will get some!</p><p>3) Spread 1/2 of the container of the coco whip evenly over the cookies and peaches.</p><p>4) Repeat steps 1-3 saving a few cookies to sprinkle on the top for decoration.</p><p>5) Refrigerate for at least 4 hours, or overnight before serving. The longer it sits the softer the cookies will become and the juice from the peaches will incorporate into the cookies. </p><p>Enjoy!</p><p>* Note *</p><p> Kinnikinnick, Kroger Simple Truth brand, and Wal- Mart all have gluten free vanilla sandwich cookies. They all vary in the amount of cookies in the package, If you have a smaller amount of cookies it's okay to leave the crushed cookies off the top or also break the cookies in half so they fit in the pan evenly. It will still taste great once all the ingredients set together! </p><p>Can be kept in the refrigerator for 3 days. </p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-26400403787897913842022-01-30T08:10:00.000-08:002022-01-30T08:10:54.930-08:00Crispy Rice Sun Butter Bars<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;">Crispy Rice Sun Butter Bars</span></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"> I have a sweet tooth so I like to have something on hand I can grab when that sweet tooth hits. I came up with these bars after having a hard time finding a bar at the store that met all the criteria I wanted. No peanut butter, made with gf ingredients, and sweet but not too sweet. These bars are sweetened just enough to feel like a treat. They also include a great crunch from the crispy rice and the addition of chia and hemp seeds gives them a nutrient dense boost. They can be kept at room temperature but I prefer the extra crunch you get from keeping them in the refrigerator or even the freezer. I love a recipe that its easy enough to make in just a few minutes and can also be flexible based on what you have on hand.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2Ym0Reybe11cfIlsUSdMQEWHjeC0ZCBWmipL_6XjDQul7WwB80ASoXcw01PrJYqr2wpAqtHx73JEgSSsBniBSZScvbF8GU72FWZ9Cv5YDqWAvZ-I6TSoeoIDFjYnaCoFIPPuzJ9ikebO0fsVsUiKbpTwM-Q9AOVwz837XxCRlAPoZJDDLbdBFl0EZJQ=s2592" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2Ym0Reybe11cfIlsUSdMQEWHjeC0ZCBWmipL_6XjDQul7WwB80ASoXcw01PrJYqr2wpAqtHx73JEgSSsBniBSZScvbF8GU72FWZ9Cv5YDqWAvZ-I6TSoeoIDFjYnaCoFIPPuzJ9ikebO0fsVsUiKbpTwM-Q9AOVwz837XxCRlAPoZJDDLbdBFl0EZJQ=w640-h426" width="640" /></a></div><b><br /></b><div class="separator" style="clear: both; text-align: left;"><b>Crispy Rice Sun Butter Bars</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 cups gf puffed rice cereal ( Nature's Path and One Degree Organics brands have them) </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 TBSP hemp seeds</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 TBSP chia seeds</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 cup sun butter</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/4 cup maple syrup</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 TBSP coconut oil </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/4 tsp sea salt </div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Line a 9 inch loaf pan with parchment paper and set aside.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. In a large microwave safe bowl add the sunbutter, maple syrup, and coconut oil. Microwave for 30 seconds, remove and stir, and microwave for 30 more seconds. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. Stir the mixture and then add the rice cereal, hemp seeds, chia seeds, and sea salt. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. Press the mixture into the parchment lined loaf pan using a spatula to press the mixture firmly down. This will help to shape the bars and allow them to set. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5. Refrigerate for at least 30 minutes before cutting into bars. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">* You can just any nut or seed butter in place of the sunbutter. You also may add other nuts or seeds, or even coconut just make sure your total of dry ingredients is very close to two cups or the bars will be dry. The hemp and chia seeds aren't in a large enough amount to need to count towards the two cups. </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">*These bars keep best in the refrigerator in a sealed container for a week. They can be kept at room temperature in a sealed container but will be softer when you eat them. You may also freeze them for up to three months. I personally like the texture of them frozen! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi_dKqrpkZSPJWOYpPq0y5NOb93tS72iqOkaRAa6iMwedqr2B2kbhy9zMbfrCg46MTvco5udryTt0kbRosqWQ51WCt5z640SUggh0jTNNQ2i_KY7MOjDBE1bDBVmFe3oNtP-IhO_j_mHd7pKtUORhFJMm8cwaRtGRIldSTXMi6tDdFfpj6BMShie10e4g=s2174" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2174" height="508" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_dKqrpkZSPJWOYpPq0y5NOb93tS72iqOkaRAa6iMwedqr2B2kbhy9zMbfrCg46MTvco5udryTt0kbRosqWQ51WCt5z640SUggh0jTNNQ2i_KY7MOjDBE1bDBVmFe3oNtP-IhO_j_mHd7pKtUORhFJMm8cwaRtGRIldSTXMi6tDdFfpj6BMShie10e4g=w640-h508" width="640" /></a></div><p></p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-69715202127776673722022-01-23T11:36:00.000-08:002022-01-23T11:36:36.268-08:00Old Fashioned Key Lime Cookies <p style="text-align: center;"><b><span style="font-size: medium;"> Old Fashioned Key Lime Cookies </span></b></p><p> These cookies are inspired by my Grandma Lucille Elliott. When she moved up to Omaha, Nebraska after living in Miami most of her life she brought an old cool whip container full of frozen key lime juice she had juiced. She knew that key lime pie was my favorite dessert she made and she didn't think you could get key limes in Nebraska. You didn't used to be able to but now during the right season you can find them! I used regular limes in this recipe as I couldn't find key limes but both work well. I love the soft texture of these cookies from the addition of sour cream, baking soda, and baking powder. The recipe is based on my Great Aunt's old fashioned sour cream cookies, or as they were called in her recipe book, boy and girl cookies. I think maybe it's because she used boy and girl cookie cutters? Whatever you call them these cookies are delicious! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgu06Ihiul9G6jfIv9mxbMl-t9p3i1u9DDewZfVkGSQnYJrHxPfh-ie5621-TnXDHA6r705xgZ58F41iCP6S3vVRJDkqLn4rUguyJKamMe2q5xpF0YD4T8oMULhdBJ6JXkMe5pVy6AmvPGgKzVYUUeKmP8M8KMeau0q67fwualYBZaENxF7WrTkuLo2qQ=s2592" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEgu06Ihiul9G6jfIv9mxbMl-t9p3i1u9DDewZfVkGSQnYJrHxPfh-ie5621-TnXDHA6r705xgZ58F41iCP6S3vVRJDkqLn4rUguyJKamMe2q5xpF0YD4T8oMULhdBJ6JXkMe5pVy6AmvPGgKzVYUUeKmP8M8KMeau0q67fwualYBZaENxF7WrTkuLo2qQ=w640-h426" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSNg2ktkZ3QGujVYMUtso0-4LYTtS_VvoyW5yof8vNk6RWKaumZ9pPSvqBDCII8NnGPg5P6WyzogEi3UIvZhLSG4dZuX464poJOrXDSEbvan6z_gLPfW4YLEF_aTIIDWGw6SIsaekICfa6WKsJwE66At26JM5w4YddxQgHbNLHhjEXtf_h43ENVMmtfw=s2592" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSNg2ktkZ3QGujVYMUtso0-4LYTtS_VvoyW5yof8vNk6RWKaumZ9pPSvqBDCII8NnGPg5P6WyzogEi3UIvZhLSG4dZuX464poJOrXDSEbvan6z_gLPfW4YLEF_aTIIDWGw6SIsaekICfa6WKsJwE66At26JM5w4YddxQgHbNLHhjEXtf_h43ENVMmtfw=w640-h426" width="640" /></a></div><br /><p><br /></p><p><b>Old Fashioned Key Lime Cookies</b></p><p>1/2 cup unsalted butter room temperature </p><p>1 cup granulated sugar</p><p>1/2 TBSP key lime zest</p><p>2 eggs</p><p>1/2 cup sour cream</p><p>2 3/4 cups flour or gluten free flour ( I used Pamela's Gluten Free Blend)</p><p>1/4 tsp salt</p><p>1tsp baking soda</p><p>1 1/2 tsp baking powder </p><p><b>Key Lime Drizzle</b></p><p>2 1/2 cups powdered sugar</p><p>2 TBSP key lime juice</p><p>1-2 TBSP milk of choice</p><p>1 TBSP key lime zest divided </p><p><b><br /></b></p><p><b>Directions</b></p><p>1. Pre-heat oven to 350 and line a sheet pan with parchment paper.</p><p>2. In the bowl of a stand mixer cream the sugar, butter, and lime zest for 1-2 minutes until fluffy.</p><p>3. In a separate medium sized bowl combine the flour, salt, baking soda, and baking powder stir to combine. </p><p>4. Turn the mixer to low and incorporate the eggs one at a time, turn the mixer to medium speed and add in the sour cream until incorporated. </p><p>5. With the mixer on low speed slowly add the flour mixture a third at a time, once the flour is all added stop the mixer and use a spatula to stir a few times to make sure all the ingredients are evenly mixed in. The dough will be sticky but should still roll out well. </p><p>6. Transfer the dough to a piece of parchment paper lightly sprinkled with flour. Using a rolling pin roll the dough out to 1/4 of an inch, added more flour as needed so it does not stick. </p><p>7. Using a 3 inch diameter round cookie or biscuit cutter cut the cookies into round discs and place at least 2 inches apart on the parchment lined baking sheet. You will need to bake these cookies in batches or use two cookie sheets for all 18 to fit. Repeat steps 6-7 gathering the dough together, rolling it out, and cutting the cookies out until all of the dough is used. </p><p>8. Bake the cookies for 10-11 minutes until lightly browned on the bottom. The tops will still be light.</p><p>9. Let the cookies cool for 30 minutes before frosting. </p><p>10. Make the key lime glaze, in a medium bowl sift the 2 1/2 cups powdered sugar. Add in 2 TBSP lime juice, 1/2 TBSP lime zest, and 1 TBSP milk of your choice. Using a whisk combine the ingredients until a thick glaze forms. If the glaze is too thick add a tsp of milk at a time until it is the right consistency. </p><p>11. Once the cookies have cooled place the glaze in a piping bag and snip of the end. Drizzle the glaze over the cookies using a back and forth motion. Before the glaze sets use the remaining 1/2 TBSP of lime zest to sprinkle over the cookies.</p><p>Enjoy!</p><p>These cookies will keep at room temperature for 5 days. </p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-18569741570710487702021-10-02T11:48:00.001-07:002021-10-02T11:48:38.937-07:00Gluten Free Apple Spice Bread<p style="text-align: center;"><b><span style="font-size: medium;"> Gluten Free Apple Spice Bread</span></b></p><p><span> I love making apple desserts! I do enjoy pumpkin spice, but apple has and always will be my go to. This bread is so good with a cup of coffee and even better the second day. The oat flour in the recipe adds a great texture and flavor that you don't get with using just gluten free flour. I like to cut it into </span>individual slices and keep it in the freezer so I have a treat to offer guests (mostly my little sis) when they come over!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWGEltk81qEgCDtY0R8dip9723ynncEQh4VAXg3-11UFb5tCY5tXY5OcFdS-BKc8Vil3zj5HKfmD2cVxifawC2MbNSkbsp6y_8_MXHnluVdnB3XnEg3UVdJ8oNNJAQyxjDYIfScwssSuy/s2048/C2030AF2-09BC-4685-971E-45A4CB6CDB41_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWGEltk81qEgCDtY0R8dip9723ynncEQh4VAXg3-11UFb5tCY5tXY5OcFdS-BKc8Vil3zj5HKfmD2cVxifawC2MbNSkbsp6y_8_MXHnluVdnB3XnEg3UVdJ8oNNJAQyxjDYIfScwssSuy/w640-h426/C2030AF2-09BC-4685-971E-45A4CB6CDB41_1_201_a.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;">Gluten Free Apple Spice Bread</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 Cup Bob's Red Mill Gluten Free Flour</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 1/2 Cups Gluten Free Oat Flour *see note </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 1/2 Cups coconut sugar</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 tsp cinnamon</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups apple chopped into small pieces </div><div><br /></div>1 egg<div><br /></div><div>1 cup almond or coconut milk</div><div><br /></div><div>1/3 cup coconut oil melted</div><div><br /></div><div>1 tsp vanilla extract</div><div><br /></div><div><b>Topping</b></div><div><br /></div><div>2 TBSP coconut sugar</div><div><br /></div><div>1/4 tsp cinnamon </div><div><b><br /></b></div><div><b>Directions</b></div><div><br /></div><div>1) Pre-heat oven to 350 and line a bread pan with parchment paper or grease with coconut oil.</div><div><br /></div><div>2) Using a whisk mix together the egg, coconut sugar, coconut oil, milk, and vanilla in a large bowl until incorporated. </div><div><br /></div><div>3) Stir in the gluten free flour, oat flour, baking powder, and cinnamon just until combined. You don't want to overmix gluten free flour or it will become tough.</div><div><br /></div><div>4) Gently stir in the apples.</div><div><br /></div><div>5) Pour into the prepared baking dish and sprinkle with the topping.</div><div><br /></div><div>6) Bake for 40-45 minutes until a toothpick comes out clean. Depending on the depth of your bread pan it may take even longer. Mine took about 45 min.</div><div><br /></div><div>7) Cool the bread for at least 15 minutes before slicing. </div><div><br /></div><div>Enjoy!</div><div><br /></div><div>This will keep at room temperature for 4 days wrapped tightly but also freezes in slices really well!</div><div><br /></div><div>*note- to make gluten free oat flour blend oats until a very fine texture, similar to almond flour in a high speed blender. You also can buy oat flour, Bob's Red Mill and Thrive Market have gluten free oat flour. </div><div>You can use all Bob's Red Mill gluten free flour in this recipe and it will still turn out great but I really like the taste and texture better with a mix of the two flours. </div><div><br /></div><div>* Subs- you can sub brown sugar for the coconut sugar, and butter for the coconut oil.</div><div><br /></div><div>* I have also made this bread with cardamom as a 1 to 1 sub for the cinnamon and it tasted great! When I'm in a LPR flare I can't handle cinnamon but do just fine with cardamom so feel free to try it if you love cardamom as much as I do! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipM3OMbyffm7fRz9_mWVjZv3SM2YpQFkFdUiUiCNwHX5DhyhNJgfSr9VFjN61xL8K8v3fKx50Zan5r3ZzN-i2bYMrNny_bGj8AGRLKYjJr749Hy734sJQdpZ4nD6VTLMdMnYt0XOAJnxzG/s2048/402B615E-1E3A-4638-9EEF-ABE14ECDB889.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipM3OMbyffm7fRz9_mWVjZv3SM2YpQFkFdUiUiCNwHX5DhyhNJgfSr9VFjN61xL8K8v3fKx50Zan5r3ZzN-i2bYMrNny_bGj8AGRLKYjJr749Hy734sJQdpZ4nD6VTLMdMnYt0XOAJnxzG/w640-h426/402B615E-1E3A-4638-9EEF-ABE14ECDB889.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-28740994304913110222021-09-30T15:57:00.004-07:002024-01-12T18:05:25.769-08:00Dairy Free Cheeseburger Soup<p style="text-align: center;"><b><span style="font-size: medium;"> Dairy Free Cheeseburger Soup</span></b></p><p style="text-align: center;"><span style="text-align: left;"><span><span><span><span>This soup is one of my favorite things to eat on a chilly fall night. The little tang from the mustard in the soup gives it that cheeseburger </span></span></span></span></span><span style="text-align: left;">flavor, and blending the veggies makes have a great texture! You can sprinkle a little dairy free cheese on top, So Delicious Brand is my favorite for their ingredients and taste! I love to freeze this soup in individual servings using my "souper cubes" to heat up for a quick lunch! </span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPu7UPv8_ENEdcYqyU1-iHQZ1923mXuWQruYDv6Xl1Tyz9TCoUM7y1MuGjry78cwVrJdk_OCwcBEplT6oEgFIhSz1wFRhxps4m52zuPn2bWtp0IjgipjkwLiPu6492tktIGvykbhr10_y/s2048/DA7642A0-633F-41A2-9210-6EA712E80AA7_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPu7UPv8_ENEdcYqyU1-iHQZ1923mXuWQruYDv6Xl1Tyz9TCoUM7y1MuGjry78cwVrJdk_OCwcBEplT6oEgFIhSz1wFRhxps4m52zuPn2bWtp0IjgipjkwLiPu6492tktIGvykbhr10_y/w640-h426/DA7642A0-633F-41A2-9210-6EA712E80AA7_1_201_a.jpeg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3iqNBPbkvkkBtJzDDuYSPibxBejPhJ6R_mqn1THn8ScOGtxgNQ882W8AyeR2NK48sKEzt7jIq5doPzz-Wwo82wAVGAYxjXcHAaCctHCbU8nzQNajmlefJlT2IAN7wm6IT1lPeqH8i3TH/s2048/689F083E-DD21-4D46-81DF-89D30AC2F4C8_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3iqNBPbkvkkBtJzDDuYSPibxBejPhJ6R_mqn1THn8ScOGtxgNQ882W8AyeR2NK48sKEzt7jIq5doPzz-Wwo82wAVGAYxjXcHAaCctHCbU8nzQNajmlefJlT2IAN7wm6IT1lPeqH8i3TH/w640-h426/689F083E-DD21-4D46-81DF-89D30AC2F4C8_1_201_a.jpeg" width="640" /></a></div><br /> <b>Dairy Free Cheeseburger Soup</b><div><b><br /></b></div><div><b>Serves 4 ( you can double the recipe to feed a larger crowd, )<br /></b><div><b><br /></b></div><div><b>Ingredients </b></div><div><br /></div><div>1 lb ground beef</div><div><br /></div><div>1 cup peeled and diced carrots</div><div><br /></div><div>3 cups diced russet potatoes (or use 3 cups Ore Ida Frozen diced hash brown potatoes) </div><div><br /></div><div>4 cups chicken broth</div><div><br /></div><div>2 tsp salt divided </div><div><br /></div><div>1/2 tsp onion powder</div><div><br /></div><div>1 tsp dried parsley </div><div><br /></div><div>2 tsp yellow mustard ( mustard from a bottle not mustard powder)</div><div><br /></div><div>Optional toppings: chopped up pickles, jalapeños, cheese, sour cream, and bacon! </div><div><br /></div><div>note: the salt may need to be adjusted based on if you are using low sodium chicken broth, this recipe was made using Pacfic Brand Organic Chicken Broth that has a medium salt level. If you double the recipe double everything but the salt, start with the 2 tsp and add more if needed. </div><div><br /></div><div><b>Directions</b></div><div><br /></div><div>1) In a large dutch oven or soup pot over medium high heat add the ground beef and 1 tsp salt. Brown the meat for 5-6 min until cooked through and remove to a dish.</div><div><br /></div><div>2) In the same pot add the diced carrots, potatoes, chicken broth, onion powder, and 1 tsp of salt. Bring to boil and then reduce to a simmer. Cook for 15-20 minutes or until the potatoes and carrots are cooked until fork tender. </div><div><br /></div><div>3) Stir in the yellow mustard and dried parsley. Remove two cups of the soup and puree in a high speed blender for one minute until smooth. </div><div><br /></div><div>4) Add the puree and the ground beef back to the soup pot and simmer on low for 5 minutes. </div><div><br /></div><div>5) Taste and adjust salt if needed. </div><div><br /></div><div>Serve with a sprinkle of dairy free cheese, bacon , and chopped pickles or jalapeños if you want! </div><div><br /></div><div>Enjoy!</div><div><br /></div><div>This will keep for 3 days in the refrigerator and also freezes really well in individual servings. </div><div><br /></div><div><br /><p><br /></p></div></div>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-68038040629624490782021-06-24T13:21:00.002-07:002021-06-24T13:21:51.193-07:00Chimichurri Sauce and Marinade <p style="text-align: center;"><b> Chimichurri Sauce and Marinade </b></p><p> The first time I had Chimichurri was in Miami. I grew up going to Miami because that's where my dad was from and where my grandparents lived. It wasn't until I was a teenager that I started to understand the rich food culture Miami had. I would go to the grocery store just so I could explore all the local brands. I loved seeing things like fresh empanadas in the bakery case, and isles full of all sorts of marinades and sauces I had never heard of. Soon I had to make sure I left room when I packed for Miami to bring some of those precious shelf stable sauces home with me. Once I ran out I would start to look up recipes for how to make them on my own. I have always thought Chimichurri was such an easy way to add TONS of flavor to meat and chicken. When I had to stop eating acidic food a few years ago to heal my vocal chords, I forgot all about one of my favorite condiments. I made it recently and was so happy to add it back into my life! Chimichurri is a specialty of Argentina and Uruguay. It's made from lots of fresh parsley, olive oil, and vinegar. I like to use a mix of parsley and cilantro, while not as traditional I have seen many recipes made this way and I like the flavor of the mix of herbs. If you don't like cilantro feel free to use all parsley! </p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIcTSLmBKByNsKmj-nvpKquKdzxvd98U15KddbxIP8B6uIsA3K5lOIod39IT2SPjxdgZWw1sYJ6heXi06LisUc_9Amr-N9BDO93RoqnhKJOJQNdAPqZxfQX6GIJ1ghdorpAibB4KF9V0B/s2048/1A269C5D-4ED2-4CF1-9BA6-70FCB8235C2C_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIcTSLmBKByNsKmj-nvpKquKdzxvd98U15KddbxIP8B6uIsA3K5lOIod39IT2SPjxdgZWw1sYJ6heXi06LisUc_9Amr-N9BDO93RoqnhKJOJQNdAPqZxfQX6GIJ1ghdorpAibB4KF9V0B/w640-h426/1A269C5D-4ED2-4CF1-9BA6-70FCB8235C2C_1_201_a.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Chimichurri Sauce and Marinade</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">(makes about 1/4 cup, enough to marinate 2 lbs of meat or to be used as a dipping sauce, double the recipe if you want to marinate meat and also have some to serve on the side)</div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 cup fresh parsley leaves</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 cup fresh cilantro leaves </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 tbsp chopped red onion</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3 TBSP olive oil</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 TBSP red wine vinegar</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/8 tsp red pepper flakes </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 tsp sea salt </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 tsp fresh black pepper</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">optional 1 clove of garlic or 1 tsp garlic infused oil</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1) Place all ingredients in a food processor and pulse 10 times or until all ingredients are roughly chopped.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You also can use an immersion blender for about 10 seconds but the mixture will be a finer texture.</div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>How do you use Chimmichurri?</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serve Chimichurri alongside grilled steak and chicken kebabs as a dipping sauce or drizzle it over the meat for lots of flavor! It's so good you will want to put it on everything! It's also great on eggs and any type of cooked veggie. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Chimichurri makes a great marinade. Rub the mixture over 2 lbs of chicken or steak cut into 1 inch pieces for kebabs and let marinate for at least 6 hours before grilling. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The chimmichurri will keep in a sealed container for 3 days in the fridge. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFvYG0Xj2mOMvLw87Wm2_ReWDpejchrTbvLtKCIqJl16FarGLShN06GrWTDZ3BuFfVnEN_lOLwE3DZ1yFNYR2FvLrsvtkRitEreU-roAQ4R2KTq01qT3LPzsnQ_ewm2PKNHl-dXBC4wI4f/s2048/89B3F945-F837-4953-8664-A888C089A914_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFvYG0Xj2mOMvLw87Wm2_ReWDpejchrTbvLtKCIqJl16FarGLShN06GrWTDZ3BuFfVnEN_lOLwE3DZ1yFNYR2FvLrsvtkRitEreU-roAQ4R2KTq01qT3LPzsnQ_ewm2PKNHl-dXBC4wI4f/w640-h426/89B3F945-F837-4953-8664-A888C089A914_1_201_a.jpeg" width="640" /></a></div><br /><p></p><br /><br /><p><br /></p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-54314130906800293962021-05-01T13:39:00.004-07:002021-05-01T13:51:26.729-07:00Gluten Free Greek Yogurt Blueberry Muffins<p></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;">Gluten Free Greek Yogurt Blueberry Muffins</span></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"> These are the best gluten free muffins! My husband, son, and dad all love blueberry muffins. I tweaked a recipe I had made before to make these protein filled muffins a little healthier. Brian, my husband will tell me the truth about gluten free baked goods and he LOVES these. The muffins are especially great right out of the oven when the top is crunchy and the center is warm. I love to serve them with a little butter spread on top. The addition of greek yogurt makes for a great texture and added protein, almost 6 grams per muffin!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6Iip08DcVpHI5ykk5_ahi8dQtEYgazAhlOs6Ch_sEQtsGKaWFmZN7Hf3ocnxicZ1nURn-IBakMBzmPtRVxSvQdR7U59DnCQCgTX4aluxG0cWmNBZSIm6J9XL54V_aYEqsREXOUGq84WV/s2048/D3794F1A-694D-4A8A-B795-83AEAD935EC9_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6Iip08DcVpHI5ykk5_ahi8dQtEYgazAhlOs6Ch_sEQtsGKaWFmZN7Hf3ocnxicZ1nURn-IBakMBzmPtRVxSvQdR7U59DnCQCgTX4aluxG0cWmNBZSIm6J9XL54V_aYEqsREXOUGq84WV/w640-h426/D3794F1A-694D-4A8A-B795-83AEAD935EC9_1_201_a.jpeg" width="640" /></a></div><div><br /></div><div><br /></div><div><b><br /></b></div><b>Gluten Free Greek Yogurt Blueberry Muffins</b><div><b><br /></b></div><div><b>Ingredients </b></div><div><br /></div><div>3 TBSP melted butter</div><div><br /></div><div>2/3 cup coconut or maple sugar, plus 2 teaspoons for sprinkling </div><div><br /></div><div>2 large eggs</div><div><br /></div><div>1 tsp vanilla extract</div><div><br /></div><div>1 1/4 cup greek yogurt </div><div><br /></div><div>1 3/4 cup Bob's Redmill Cup for Cup Gluten Free Flour ( the blue bag)</div><div><br /></div><div>1 cup fresh or frozen blueberries (2 tsp gf flour to coat blueberries) </div><div><br /></div><div>1/2 tsp baking soda</div><div><br /></div><div>1/4 tsp sea salt </div><div><b><br /></b></div><div><span style="color: #343634;"><span style="caret-color: rgb(52, 54, 52);"><b>Directions</b></span></span></div><div><span style="color: #343634;"><span style="caret-color: rgb(52, 54, 52);"><br /></span></span></div><div><span style="color: #343634;">1) Pre-heat oven to 375 and line a 12 serving muffin tin with liners</span></div><div><span style="color: #343634;"><br /></span></div><div><span style="color: #343634;">2) In a large bowl whisk the melted butter, 2/3 cup sugar, and vanilla for 1 minute until combined.</span></div><div><span style="color: #343634;"><br /></span></div><div><span style="color: #343634;">3) Add the greek yogurt and eggs and whisk until well combined. </span></div><div><span style="color: #343634;"><br /></span></div><div><span style="color: #343634;">4) Measure the gluten free flour, salt, and baking soda on top of the wet mixture. Stir with a spatula making sure the mixture is well combined. </span></div><div><span style="color: #343634;"><br /></span></div><div><span style="color: #343634;">5) In a small bowl combine the blueberries and 2 tsp of gf flour. This will help the blueberries to not "bleed" when you mix them in and also help them not sink to the bottom of the muffins when baking.</span></div><div><span style="color: #343634;"><br /></span></div><div><span style="color: #343634;">6) Gently fold the blueberries into the muffin mixture. If you are using frozen blueberries you will want to do this very gently and only a few times so that the blueberries don't start to <span style="caret-color: rgb(52, 54, 52);">streak the batter. </span></span></div><div><span style="color: #343634;"><span style="caret-color: rgb(52, 54, 52);"><br /></span></span></div><div><span style="color: #343634;">7) Divide the batter evenly between all 12 muffin tins. Sprinkle the 2 tsp of sugar over the tops of the muffins, this makes them have a crispy, sweet top. Bake for 17-20 minutes until a toothpick comes out clean. Some gluten free flours take longer to bake than others so watch them closely, add a minute at a time if they are not cooked through. </span></div><div><span style="color: #343634;"><br /></span></div><div><span style="color: #343634;">8) Allow to cool for 10 minutes and enjoy!</span></div><div><span style="color: #343634;"><br /></span></div><div><span style="color: #343634;">These will keep for 4 days at room temperature in a sealed container or freeze for 3 months. </span></div><div><span style="color: #343634;"><br /></span></div><div><span style="color: #343634;">This recipe was adapted from <a href="https://www.skinnytaste.com/yogurt-chocolate-chip-muffins/">Skinnytaste Yogurt Chocolate Chip Muffins</a> </span></div><div><ul class="wprm-recipe-ingredients" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; caret-color: rgb(52, 54, 52); color: #343634; font-family: modernica; font-size: 18px; list-style: none; margin-block-end: 0px; margin-block-start: 0px; margin: 10px 0px 15px; outline: 0px; padding-inline-start: 0px; padding: 0px; vertical-align: baseline;"></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicb794uv7A_Ip2U6yQEobNYasBl7VDtC1RjjbiWdNPNM3hcuQMKKJjacrkSD6tIH6cIQRQnPyScSPlXGZVJfe3fKdycAfAUH7vXKUylZ0Z0jT8iN19Syc2zTmvQqIo_E5Ay0nW8t-KhbsA/s2048/8CDC9944-508A-42AE-B0A6-EBBD479C480C_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicb794uv7A_Ip2U6yQEobNYasBl7VDtC1RjjbiWdNPNM3hcuQMKKJjacrkSD6tIH6cIQRQnPyScSPlXGZVJfe3fKdycAfAUH7vXKUylZ0Z0jT8iN19Syc2zTmvQqIo_E5Ay0nW8t-KhbsA/w640-h426/8CDC9944-508A-42AE-B0A6-EBBD479C480C_1_201_a.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxV-le8eLyVc2GxaDRt7xM58F64N6ha93kNJjU93aPFGalXye93cwDdxKjXBShMMYMfE186w8sgnpapgsBLDxUdsv_WXbwoci_8rG6EIYS2xhab1TXCMOofi7rEslAxhb6Va68iZD8MHN/s2048/9E8066A5-44B8-47E0-9D4E-06DB2ACCC532_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxV-le8eLyVc2GxaDRt7xM58F64N6ha93kNJjU93aPFGalXye93cwDdxKjXBShMMYMfE186w8sgnpapgsBLDxUdsv_WXbwoci_8rG6EIYS2xhab1TXCMOofi7rEslAxhb6Va68iZD8MHN/w640-h426/9E8066A5-44B8-47E0-9D4E-06DB2ACCC532_1_201_a.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p></div>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-80160714283952524392021-04-05T10:03:00.002-07:002021-04-05T10:03:45.594-07:00Peanut Dipping Sauce and Dressing <p style="text-align: center;"><b><span style="font-size: medium;"> Peanut Dipping Sauce and Dressing </span></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh465lBQ6ZtK0ZTTmqDlQEJ2CP2SnCWs95bi3JvUUhn2pbQcYqoyrUTg6kiX9orSihXPa6xBVnYfYnmCQN7gpBxrEuM0Y_iSwNnp1rxYTKq-Z-ALxAmWq-etKfBoRBWFuskoYeGGmX4nG7D/s2048/CE52DF5B-3463-41DA-B848-CBF024DBB8ED_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh465lBQ6ZtK0ZTTmqDlQEJ2CP2SnCWs95bi3JvUUhn2pbQcYqoyrUTg6kiX9orSihXPa6xBVnYfYnmCQN7gpBxrEuM0Y_iSwNnp1rxYTKq-Z-ALxAmWq-etKfBoRBWFuskoYeGGmX4nG7D/w640-h426/CE52DF5B-3463-41DA-B848-CBF024DBB8ED_1_201_a.jpeg" width="640" /></a></div> <p></p><p> I love dips and sauces, I always have. I feel like they make a dish. Over the last few years because of health issues most store bought sauces contain ingredients I can't have, and most homemade versions have vinegar, which is also a no-no for me. Vinegar is what makes dressings acidic and makes them so good! I have experimented for awhile with a peanut sauce that tastes just as good as the versions that contain rice vinegar, but is safe for those who can't have vinegar. I LOVE this sauce. I dip spring rolls in it, I drizzle it over chicken, I thin it out a little and use it as a salad dressing. I make a batch of this each week and keep it in the fridge for an easy way to add flavor to a meal. </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iL6pGum3eG6n4nm3NojhEMWAvtQTpW7txC8rp-8Jg4LPNOegcKzhcRzod68aQBk57S6xP5mZIeMAcaNAfyOk4L9Is48FMm1cfJhKYaEfqiP9gB8FTPDuwanEvOKcbynkf3huu3AGnGeh/s1921/B1B0148A-D187-4977-AC38-F31CF94C6012_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="1921" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iL6pGum3eG6n4nm3NojhEMWAvtQTpW7txC8rp-8Jg4LPNOegcKzhcRzod68aQBk57S6xP5mZIeMAcaNAfyOk4L9Is48FMm1cfJhKYaEfqiP9gB8FTPDuwanEvOKcbynkf3huu3AGnGeh/w400-h360/B1B0148A-D187-4977-AC38-F31CF94C6012_1_201_a.jpeg" width="400" /></a></div><b><br /></b><p></p><p><b>Peanut Dipping Sauce and Dressing </b></p><p>Ingredients </p><p>1/4 cup creamy peanut butter</p><p>1 TBSP maple syrup</p><p>3 TBSP coconut aminos </p><p>1 TBSP toasted sesame oil</p><p>1-3 TBSP of water depending on use for the sauce </p><p>( optional, 1 TBSP of fresh cilantro or green onions, I wanted to make a sauce with ingredients I always have on hand but if I have some fresh herbs to add it makes it even better!)</p><p><b>Directions</b></p><p>1) Combine all ingredients except for the water in a small jar and mix with an immersion blender until well incorporated. You can also use a whisk but it will be a lot creamier if you use an immersion blender. </p><p>2) If you are using it as a dipping sauce serve as is. </p><p>3) For a salad dressing slowly add one TBSP of water at a time to reach desired consistency. The sauce also will thicken in the refrigerator overnight so you will need to stir it or add a little water or coconut aminos before serving as a dressing. </p><p>ENJOY! </p><p>Keeps for 5 days in the refrigerator in a sealed jar. </p><p><br /></p><br />Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-46818839296757546062021-03-10T14:45:00.002-08:002021-03-10T14:45:42.272-08:00Easy and Tender Corned Beef, Cabbage, and Roasted Potatoes<p style="text-align: center;"><b><span style="font-size: medium;"> Easy and Tender Corned Beef, Cabbage, and Potatoes</span></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjlYv4h26vPOQ1NPWZoaD1axGSep33P9CI9qcuXODsgA2WHL3l4ogh_6nAUJSmXV2_maMTba43cBO1q3LU7Xw8-pSmBe32L7cyq6u44E78D5NPSrVtcUhBc_2ST8zuSn4oosmE-vD-rzV/s2048/A23E7063-4BA2-4F14-A2C6-892779A7F04A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjlYv4h26vPOQ1NPWZoaD1axGSep33P9CI9qcuXODsgA2WHL3l4ogh_6nAUJSmXV2_maMTba43cBO1q3LU7Xw8-pSmBe32L7cyq6u44E78D5NPSrVtcUhBc_2ST8zuSn4oosmE-vD-rzV/w640-h426/A23E7063-4BA2-4F14-A2C6-892779A7F04A.jpeg" width="640" /></a></div> <p></p><p> One of my favorite meals of the year is on St. Patrick's Day. We have Irish in our background and my mom always made corned beef and cabbage for dinner on the holiday. I looked forward to this meal and making sandwiches with the leftover meat all year long! The first year I tried to make it on my own I felt like my corned beef wasn't as tender as I remember growing up. I experimented with different ways to cook it and found a method that results in tender beef, with a crispy crust. I slowly cook it all day in the crock pot and then finish it under the broiler for a few minutes before serving. The top of the corned beef with slightly charred mustard seeds was always my favorite part. You don't have to be intimidated this year to make your St. Patrick's Day meal, I wrote out step by step instructions that are easy and pretty hands off most of the day! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdx_Q2y9LsTCEmEcU_3EXBdatijTtHqBMhK7MMuITcxI4V5nV_V8DCVYjOhaPfBVhaJWLZB3rAz067g2K5uCCccpqPTNINAKnSX1_xzKOsikXE4JZt0-F1Oh1X918I-K2rWo7x8A3n8sdR/s2048/A64EBB49-965D-47FF-8A4D-6B73747E44FC.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdx_Q2y9LsTCEmEcU_3EXBdatijTtHqBMhK7MMuITcxI4V5nV_V8DCVYjOhaPfBVhaJWLZB3rAz067g2K5uCCccpqPTNINAKnSX1_xzKOsikXE4JZt0-F1Oh1X918I-K2rWo7x8A3n8sdR/w640-h426/A64EBB49-965D-47FF-8A4D-6B73747E44FC.jpeg" width="640" /></a></div><br /><p><br /></p><p><b>Easy and Tender Corned Beef, Cabbage, and Potatoes</b></p><p><b>Serves 4 with leftover corned beef</b></p><p><b>Ingredients</b></p><p>3-4 LB Uncured Corned Beef Brisket (Trader Joe's or Whole Foods is a good place to look)</p><p>2-3 cups of water</p><p>10 small red potatoes cut into eighths</p><p>1/2 head green cabbage sliced into 1/2 inch slices</p><p>3 TBSP olive oil</p><p>1 tsp salt</p><p>optional- sauerkraut and whole grain mustard on the side</p><p><b>Directions</b></p><p>1) Place the corned beef in a large crock pot. If your corned beef comes with a spice packet sprinkle it over the corned beef evenly. If it is a brined corned beef ( Trader Joe's is this year) then pour the liquid in the bag over your corned beef. Use 2-3 cups of water to cover the bottom the crock pot and about 1/2 inch up the side of the corned beef with water. This will help to keep it moist and tender as it cooks. Cook on low for 8-9 hours.</p><p>2) About an hour before you want to serve the corned beef line a sheet pan with parchment paper and pre-heat the oven to 400. Place the red potatoes that are cut into eighths on one side of the pan, and the slices of cabbage on the other side. Drizzle everything with the olive oil and salt. Use your hands or tongs to gently toss to make sure everything is evenly coated. </p><p>3) Bake the potatoes and cabbage for 45 min until fork tender and slightly browned. </p><p>4) Remove the cabbage and potatoes from the oven and set to broil.</p><p>5) Using tongs and a spatula move the corned beef brisket from the crock pot and place it on top of the potatoes and cabbage. Be careful to keep the yummy seasoning on top, especially the mustard seeds!</p><p>note- if you don't have high heat parchment you will want to pull the parchment out from under the potatoes and cabbage before you broil or the paper will burn. :)</p><p>6) Place the pan in the oven and broil fro 3-5 minutes watching very closely. I like my corned beef to have a slight crust on top. Broiling it will help to cook the fat on top and also brown the spices a little. Make sure to WATCH CLOSELY so it does not burn!</p><p>7) Serve with grainy mustard or sauerkraut! </p><p>Enjoy!</p><p>The leftover meat is wonderful on a Reuben or in a hash! </p><p><br /></p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-21067330914147968322021-02-16T11:56:00.003-08:002021-02-16T16:19:38.351-08:00Gluten Free Kodiak Cake Funfetti Donuts<p style="text-align: center;"><b><span style="font-size: medium;"> Gluten Free Kodiak Cake Funfetti Donuts </span></b></p><p> My friend Jess introduced me to the gluten free Kodiak Cakes mix this fall. I was hooked. I had been making my pancake mixes from scratch and sometimes it's just nice to have an easier option. I started baking with the mix and discovered all sorts of fun recipes you can make with just a few ingredients. I saw an idea on Hannah Harvesting Health's instagram for making donuts out of the mix, and decided to make them into funfetti donuts. My son absolutely loves these, in his mind they are a donut since they are shaped like one but they only have a few grams of sugar. If your kids are used to a sweeter breakfast I would serve these with maple syrup for dipping, Judah loves them that way! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQN5IY7dPZr-xGJ0aCUTcDmkmCtaQyIiVLXpJxq9ySPxH0E-DLVWaSTGXw8Vtb5lWs84fKnpDZVEGu2LZ9XSQbzd2f7Ciu3Kcjm9_Oefe67T7MeZj7oudMu-9v__0LhgObAqGjb0kL7lE2/s2048/8ECCFBD8-D3E7-45E9-8753-C3AD89B5A66F_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQN5IY7dPZr-xGJ0aCUTcDmkmCtaQyIiVLXpJxq9ySPxH0E-DLVWaSTGXw8Vtb5lWs84fKnpDZVEGu2LZ9XSQbzd2f7Ciu3Kcjm9_Oefe67T7MeZj7oudMu-9v__0LhgObAqGjb0kL7lE2/w400-h266/8ECCFBD8-D3E7-45E9-8753-C3AD89B5A66F_1_201_a.jpeg" width="400" /></a></div><div><br /></div><div><b>Gluten Free Kodiak Cake Funfetti Donuts </b></div><div>Makes 6 </div><div><br /></div><div>( Links to the Gluten Free Kodiak Cakes Mix and Sprinkles are at the bottom of the post)</div><b><div><b><br /></b></div>Ingredients</b><div><br /></div><div>1 cup Kodiak Cakes gluten free pancake and waffle mix</div><div><br /></div><div>1/2 cup milk of choice ( we use coconut)</div><div><br /></div><div>1 egg</div><div><br /></div><div>1 TBSP gluten free rainbow sprinkles </div><div><br /></div><div><b>Directions</b></div><div><br /></div><div>1) Pre-heat oven to 350 and grease the donut pan with coconut oil liberally. </div><div><br /></div><div>2) In a medium sized bowl crack the egg and use a whisk or fork to beat it until the white and yellow is mixed.</div><div><br /></div><div>3) Add the milk, and kodiak cake mix to the bowl and stir until combined, gently stir in the rainbow sprinkles. Do not overmix. </div><div><br /></div><div>4) Evenly divide the batter to make 6 donuts.</div><div><br /></div><div>5) Bake for 10 minutes or until a toothpick comes out clean.</div><div><br /></div><div>Serve will maple syrup for dipping! </div><div><br /></div><div>Enjoy! </div><div><br /></div><div>recipe based on a recipe by Hannahharvestinghealth on Instagram</div><div>https://www.instagram.com/p/CK1U7yNJx3j/</div><div><br /></div><div><a href="https://www.amazon.com/Kodiak-Cakes-Frontier-Protein-Pancake/dp/B07ZGFWMZP/ref=sr_1_1_sspa?crid=V9JRU7R4EZLD&dchild=1&keywords=gluten+free+kodiak+cakes&qid=1613505127&sprefix=gluten+free+Kodiak%2Caps%2C188&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExUENDN1JJSldYODRKJmVuY3J5cHRlZElkPUEwMjIxNTI5Mks2WEkzWllBQ1BFSSZlbmNyeXB0ZWRBZElkPUEwMDIxNzQ5MUVPVVZXTjNaWEpaUyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=">Gluten Free Kodiak Cake</a><br /></div><div><br /></div><div><a href="https://www.amazon.com/Chefs-Select-Decorative-Sprinkles-Certified/dp/B0164DFK6A/ref=sr_1_4?crid=3G1JCN9KBXWPP&dchild=1&keywords=gluten+free+rainbow+sprinkles&qid=1613505258&s=grocery&sprefix=gluten+free+rain%2Cgrocery%2C172&sr=1-4">Gluten Free Rainbow Sprinkles</a><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6_6-HbkmWrwMtdvetgaoFUDNe_2IJKKrvvqZEjDzcWXQlyghfJQVHdbbbnCTDEaXF_ckuvsrZO6ulAW0sPf8q71C0JBz5-Z3swwubVe3C6JUal8B0pXWCRKC5Yj4K9FVvJDCPQB2O4lJ/s2048/CA4C10CF-BF64-47DE-B808-469D23CFFFE6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6_6-HbkmWrwMtdvetgaoFUDNe_2IJKKrvvqZEjDzcWXQlyghfJQVHdbbbnCTDEaXF_ckuvsrZO6ulAW0sPf8q71C0JBz5-Z3swwubVe3C6JUal8B0pXWCRKC5Yj4K9FVvJDCPQB2O4lJ/w640-h426/CA4C10CF-BF64-47DE-B808-469D23CFFFE6.jpeg" width="640" /></a></div><br /><p><br /></p></div>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-64746114872073382212021-02-13T12:36:00.002-08:002021-02-13T12:36:14.136-08:00Dairy Free Strawberry Milk Matcha<p style="text-align: center;"><b><span style="font-size: medium;"> Dairy Free Strawberry Milk Matcha</span></b></p><p><span style="font-size: medium;"><b> </b></span> During the month of February I want to make everything pink. I have always loved Valentine's Day, I think it's not only the pretty colors involved in the holiday, but because it's a day to tell others how much I love them! I had seen different types of "pink drinks" on social media for years but had never tried one until recently. I think that matcha is the perfect pairing with a pink drink because it already has such a vibrant and pretty green color! This drink is easy to make and naturally sweetened! Perfect for an afternoon pick me up, or even to start to your day!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdols1T1uStzc0onnOM0F3qESXTa-3TseQSyRuN7XcCrw2L8eKZ2IP1mx-99_iwCTDtsO-oAHQWtG_fZRhquXNM70fCOtMe05hMqIgSaKdoTfyKy9ruZLt_lo5szk3gd0UWd9paz9AakP/s2048/5D5038C0-B68C-4CA2-9FEA-16A16A39A9ED_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdols1T1uStzc0onnOM0F3qESXTa-3TseQSyRuN7XcCrw2L8eKZ2IP1mx-99_iwCTDtsO-oAHQWtG_fZRhquXNM70fCOtMe05hMqIgSaKdoTfyKy9ruZLt_lo5szk3gd0UWd9paz9AakP/w426-h640/5D5038C0-B68C-4CA2-9FEA-16A16A39A9ED_1_201_a.jpeg" width="426" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><b>Ingredients </b></p><p>1 cup dairy free milk of choice ( I use So Delicious unsweetened coconut milk)</p><p>1/4 cup frozen or fresh strawberries </p><p>1 tsp maple syrup ( if you like a sweeter drink add 2-3 tsp)</p><p>1/2 cup ice</p><p>1 tsp matcha</p><p>2 ounces water</p><p><b>Directions</b></p><p>1) First, make the matcha. Combine the 2 ounces of water and 1 tsp matcha in a small dish or cup and whisk until the matcha is combined with the water to make a matcha "shot", set aside.</p><p>2) In a blender combine the non-dairy milk, strawberries, and maple syrup. Blend until the berries are incorporated, about 1 minute.</p><p>3) Fill a large cup or mason jar with the 1/2 cup of ice. Pour the strawberry milk mixture over the ice. </p><p>4) Slowly pour the matcha "shot" over the strawberry milk to create a layer. </p><p>Enjoy! </p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-70627192150309511862021-02-11T11:02:00.008-08:002021-02-11T11:08:06.131-08:00Dairy Free Spinach, Artichoke, and Sun-dried Tomato Dip<p style="text-align: center;"><b><span style="font-size: medium;">Dairy Free Spinach, Artichoke, and Sun-dried Tomato Dip</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3FuhpynhyphenhyphenP8VZJcVc_bTQDcTqZDKlO22Ejj9eiCWGsMSL32qLM4XOi2WNDOxWUTZLDzz1sCTL3POT8jPPX0MyUJlna0ke8WcfudHYaG_-7Yays0z4686B0iDjy_Z_lWTpGiKUr6YF5fw/s2048/F6110505-EE9C-43CA-8E9F-CE4409A0138E_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3FuhpynhyphenhyphenP8VZJcVc_bTQDcTqZDKlO22Ejj9eiCWGsMSL32qLM4XOi2WNDOxWUTZLDzz1sCTL3POT8jPPX0MyUJlna0ke8WcfudHYaG_-7Yays0z4686B0iDjy_Z_lWTpGiKUr6YF5fw/w640-h426/F6110505-EE9C-43CA-8E9F-CE4409A0138E_1_201_a.jpeg" width="640" /></a></div><br /><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgqngQS_dGgQz8dQQE1MiGjmaPyl5erIyrQt2-VNg4unvPwnhd7eBC8EamuKqWeZ_24bp-gIq3671suxU5d4uwZI81NqYGog6AjnsaeNpr1927t_w8VgFIbvf1YGaV0FixyCxxw8xxuCV/s2048/6F1C2EE2-7379-44FE-9507-C1AA354F55FB_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1484" data-original-width="2048" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgqngQS_dGgQz8dQQE1MiGjmaPyl5erIyrQt2-VNg4unvPwnhd7eBC8EamuKqWeZ_24bp-gIq3671suxU5d4uwZI81NqYGog6AjnsaeNpr1927t_w8VgFIbvf1YGaV0FixyCxxw8xxuCV/w640-h464/6F1C2EE2-7379-44FE-9507-C1AA354F55FB_1_201_a.jpeg" width="640" /></a></div> <p></p><p> I LOVE any type of spinach dip. My first memory of spinach dip was a cold dip my mom's friend Phyllis used to bring to our annual New Years Eve party. I would always take a huge spoonful and then go back for seconds or thirds. I remember one year she let me keep the leftovers and I was so excited. My love for this type of dip grew as I first tasted the warm spinach artichoke dip at a local restaurant the Upstream. My sister and I would split the dip as an entree. I wondered if I could make a dip that tasted similar but I was able to eat on a more regular basis. A dip that wasn't mayo or cream cheese based. Most dairy free dips use cashews as a base but that doesn't work for me. I searched the internet and blogs and discovered that hemp hearts could be used to make a sauce. I first made this dip and took some to my sister Elizabeth, the one who used to frequent spinach artichoke dip joints with me. I didn't tell her what it was made out of, I just told her to eat it and let me know what she thought. She loved it! She text me right away and demanded to know what it was made out of. I also dropped some dip off at my friend Diane's house. Elizabeth and Diane are my taste testers. They will always tell me their honest opinion, a quality I love about both of them. Diane also really liked the dip. I knew I had to fine tune the ingredients and get the recipe on my blog! This dip is great with tortilla chips, or even as a sauce over gluten free pasta! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs18u8k7D9V61q13T13gsAhbQEmnETn5LplACZroJlFD6xMKltIYxkGK8nfxQX9xnnIzfHeZIOUTdPxoD3X0dO-fX7ZJn8HECwQNf6ts8Qk5lTvOl0pL6YfUS90TV2BHWwLEQvkbkw1QVK/s1903/E50EA3EB-9C67-4A22-B36E-87192D61DE36_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1669" data-original-width="1903" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs18u8k7D9V61q13T13gsAhbQEmnETn5LplACZroJlFD6xMKltIYxkGK8nfxQX9xnnIzfHeZIOUTdPxoD3X0dO-fX7ZJn8HECwQNf6ts8Qk5lTvOl0pL6YfUS90TV2BHWwLEQvkbkw1QVK/w640-h562/E50EA3EB-9C67-4A22-B36E-87192D61DE36_1_201_a.jpeg" width="640" /></a></div><b><br /></b><p><b>Ingredients</b></p><p>1/2 bag of frozen spinach (about 5-6 oz total spinach)</p><p>1/4 cup sun-dried tomatoes chopped</p><p>1 15 ounce can of artichoke hearts drained and roughly chopped</p><p>3/4 cup hemp hearts</p><p>3/4 cup water</p><p>2 TBSP garlic infused olive oil (or 2 TBSP olive oil and 1 tsp garlic powder)</p><p>2 1/2 tsp sea salt (use less if using table salt)</p><p><b>Directions</b></p><p>1) Place the frozen spinach in a fine mesh strainer and rinse with warm water to defrost. Use the back of a spatula or spoon to push the spinach against the strainer to drain any excess water. You want to make sure you get as much water out as possible so it doesn't water down the dip.</p><p>2) Drain the artichoke hearts and roughly chop them. Chop the sun-dried tomatoes into bite sized pieces and set aside.</p><p>3) In a blender combine the hemp hearts, water, and garlic infused olive oil. Blend for 1-2 minutes until very smooth. You want all of the hemp hearts to be pulverized. The amount of time this takes will depend on the strength of your blender. </p><p>4) Heat a large pan over medium high heat. Add the hemp mixture, spinach, artichoke hearts, and sun-dried tomatoes. Cook while stirring for 5 minutes or until heated through. Serve immediately. If you want to serve this at a later time you can pre-heat the oven to 300 and place the dip in an oven safe 8x8 dish to keep warm. The dip is also good served cold!</p><p>Enjoy!</p><p>Leftovers will keep for up to 4 days in a sealed container in the refrigerator. I also have frozen the dip and it re-heats well from frozen. </p><p>Note on garlic infused oil, I buy mine from a local grocery store. If you don't have garlic infused oil you can use olive oil and add 1 tsp garlic powder but the garlic infused oil will have a stronger more intense flavor. </p><br /><p><br /></p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-58988706568239355702021-02-01T09:34:00.002-08:002021-02-01T09:34:56.874-08:00Cold Brew With Pink Cardamom Cold Foam (naturally colored)<p></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;">Cold Brew With Pink Cardamom Cold Foam</span></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"> I am a big fan of any type of cold brew. I also like pretty coffee drinks. When I thought about making a special drink for the month of February a pink tinged cardamom cold foam came to mind. The first problem I had to tackle was how to make the cold foam pink without food coloring or changing the taste. I ordered some beet root powder and it worked perfectly! The taste of the cardamom is still dominant but the beet root powder gives a pretty color, with the bonus of added nutrients! You can make this drink without the beet root powder, it just won't be as pretty. If you have never had cardamom you will be in a for a treat. It has a warm flavor like cinnamon, but with hints of citrus. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqC_dzRi8IDARnVsk6ntnA8RX8nWMiSlRtjJYLBMz-I0jDaQ9uprnWtArjK0jLXTIEwm3cxGDMvQS7Ig2nrHW6eV9-Y43tWKMrCKoEMR_vNdsMyqGJj9gngx0aSIpUYJGtwmtMLJ1aWAQ/s2048/D6AA7BB2-3498-4FEC-A015-BE6C28D81947_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqC_dzRi8IDARnVsk6ntnA8RX8nWMiSlRtjJYLBMz-I0jDaQ9uprnWtArjK0jLXTIEwm3cxGDMvQS7Ig2nrHW6eV9-Y43tWKMrCKoEMR_vNdsMyqGJj9gngx0aSIpUYJGtwmtMLJ1aWAQ/w426-h640/D6AA7BB2-3498-4FEC-A015-BE6C28D81947_1_201_a.jpeg" width="426" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Cold Brew With Pink Cardamom Cold Foam</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients </b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 cup cold brew</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 cup of ice (crushed is best)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 cup of coconut milk or your choice of milk ( I use silk unsweetened coconut milk) </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 tsp beet root powder</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/4 tsp ground cardamom</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 tsp maple syrup</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Directions</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1) Pour the ice and cold brew into a large glass</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2) Combine the coconut milk, beet root powder, cardamom, and maple syrup in an electric frother on the cold foam setting. If you do not have an electric frother you can use a hand held one or blend in a blender but I find the electric frother makes the best foam from non-dairy milk.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3) Gently pour the cold foam over the coffee mixture, use a spoon to scoop any extra foam on top. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy! </div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfxeO0fQg5QiCNdNiTLTbzOwlzX4YiOzufh_uwJi8-t7KuckECxDywtqeykUVh9WvQI4nHxzTwz3CpaXUZbyXSsigDBQJawl9R7cvYd3G7SnqUIgJhsFBh9fiErLI7wzhmgah-kFdtG2v/s2048/BF6B6973-3F33-417E-AB6A-E1B6C2D53007_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfxeO0fQg5QiCNdNiTLTbzOwlzX4YiOzufh_uwJi8-t7KuckECxDywtqeykUVh9WvQI4nHxzTwz3CpaXUZbyXSsigDBQJawl9R7cvYd3G7SnqUIgJhsFBh9fiErLI7wzhmgah-kFdtG2v/w426-h640/BF6B6973-3F33-417E-AB6A-E1B6C2D53007_1_201_a.jpeg" width="426" /></a></div><br /><br /> <p></p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-87157474250035008962021-01-11T17:45:00.003-08:002021-01-11T17:45:59.128-08:00Sweet Potato and Chicken Breakfast Patties<p><b><span style="font-size: large;"> <span style="text-align: center;"> Sweet Potato and Chicken Breakfast Patties </span></span></b></p><p><span style="text-align: center;"><span style="font-size: large;"><b> </b></span> The meal I struggle with new ideas for the most is breakfast. I usually eat eggs, oatmeal, or another form of eggs or oatmeal. I was craving something different so I hit my cook books and came across a recipe similar to this one in The Healing Kitchen by Sarah Ballantyne and Alaena Haber. The original recipe calls for some ingredients I can't have, and they are also fried in a skillet instead of baked. I knew I wasn't going to want to fry each individual patty so I set out to come up with a new recipe and method for baking these to have for meals for the week. The result is a tasty hash brown and protein mixture that can be reheated quickly out of the refrigerator or freezer! You can top it with an egg or eat it on its own. I love having some type of protein frozen that I can easily grab for breakfast, or a quick lunch! Re-heating them in the air fryer is my favorite way to serve them, they get extra crispy!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0YNWcyqjcfDXcIMhQuHPrmJC288ixdvjO_owUE-EMZb03ulmpNZlZwByXxArSbTgMaH30yZbPpp5YXSsTPwnPtJIw-2o1OThyO57xkBeNzFjOBKyXzgeTl93XMcofEcwxWeAgKhulXZZ/s1866/58042A0A-65A4-4387-B7F5-97A69231E236_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1461" data-original-width="1866" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0YNWcyqjcfDXcIMhQuHPrmJC288ixdvjO_owUE-EMZb03ulmpNZlZwByXxArSbTgMaH30yZbPpp5YXSsTPwnPtJIw-2o1OThyO57xkBeNzFjOBKyXzgeTl93XMcofEcwxWeAgKhulXZZ/w640-h502/58042A0A-65A4-4387-B7F5-97A69231E236_1_201_a.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Chicken and Sweet Potato Hashbrowns </b></div><div class="separator" style="clear: both; text-align: left;"><b>Makes 9-12 depending on size</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients </b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 pound ground chicken</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 pound shredded sweet potatoes (this is about one large sweet potato)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 tsp fine sea salt</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 tsp dried thyme</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 tsp onion powder ( you can leave this out if you need to)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 tsp dried marjoram ( sub oregano if you don't have this)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 tsp dried oregano</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 tsp dried rosemary </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1) Pre-heat oven to 400 degrees (if using a convection oven pre-heat to 400 on the convection setting) Line two sheet pans with parchment paper.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2) Using a food processor or large grater, shred the sweet potato. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3) In a large bowl combine the sweet potato, ground chicken, spices, and salt. Mix well to combine.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4) Form the mixture into patties of your desired size, place them the parchment lined pans and press flat. I like to make them large so I make nine of them.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5) Spray or brush each patty lightly with olive oil. This will help it to brown. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6) If using a convection setting they need 8 minutes on one side, flip, spray the other side with olive oil, and then cook an additional 8 minutes until they reach an internal temperature of 165. </div><div class="separator" style="clear: both; text-align: left;">If not using the convection setting bake at 400 for 10 minutes each side. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>To re-heat</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>From refrigerator </b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">* 30 seconds in microwave </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">* 3 minutes in air fryer at 370 or until warmed through </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>From Frozen</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">* First heat for 30 seconds in microwave to warm, then 5-8 minutes in air fryer at 370 or until warmed through and the outside is crispy </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwB5ONi94ooq4Iyf3I_Gn5C3szZuBSskG3XYpD2eHmNWU5wM1_1OwBeDqqIJ0FIZaoHEtmh5tPTzjuBYXKXzYg2bR4t8jiATx01MXbnYV7LYm5i9ceY4XsnBPUn3f-i7agWGafaelrq8k/s2048/36F9BB2B-D361-43EB-9EEA-F3CA0BC7588F_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwB5ONi94ooq4Iyf3I_Gn5C3szZuBSskG3XYpD2eHmNWU5wM1_1OwBeDqqIJ0FIZaoHEtmh5tPTzjuBYXKXzYg2bR4t8jiATx01MXbnYV7LYm5i9ceY4XsnBPUn3f-i7agWGafaelrq8k/w640-h426/36F9BB2B-D361-43EB-9EEA-F3CA0BC7588F_1_201_a.jpeg" width="640" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgI7AEK-Y5jlpbmLf6ec5WPvsvoQ4NkxAw_cXu3NYNdfyT13_RDDYjyFaFz1Uky_cgew5baLR8gsAb1oAVnN7tfhVMMzIgXRf9CMaHNejZAieBqqp1wTwHhaWJOsCJk-wVUkszbkRN1jyn/s2048/B430E9A0-6223-4FE6-8A99-BEEBCC48DA78_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgI7AEK-Y5jlpbmLf6ec5WPvsvoQ4NkxAw_cXu3NYNdfyT13_RDDYjyFaFz1Uky_cgew5baLR8gsAb1oAVnN7tfhVMMzIgXRf9CMaHNejZAieBqqp1wTwHhaWJOsCJk-wVUkszbkRN1jyn/w640-h426/B430E9A0-6223-4FE6-8A99-BEEBCC48DA78_1_201_a.jpeg" width="640" /></a></div><br /><p><br /></p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-10425532011216930212021-01-07T08:46:00.000-08:002021-01-07T08:46:00.010-08:00Small Batch 5 Ingredient Peanut Butter Granola<p></p><div class="separator" style="clear: both; text-align: center;"><b>Small Batch 5 Ingredient Peanut Butter Granola </b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1fClZdp4rJAAUCKvzwpNbSmDMjDnLPZz6Eu6MFwJFGkjLIaeXvCb1fPjMtlPvngy-K0KvwFXqr8GJc5MBTUP3xtzMGDDKoKsH-D3v9kn5z7M8Gf5Wl4-tXJ1N4PibNf9wT1T-BuRzUpI/s2048/6F10B807-3CFB-4D8A-A3E0-669DE6EBAFF5_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1fClZdp4rJAAUCKvzwpNbSmDMjDnLPZz6Eu6MFwJFGkjLIaeXvCb1fPjMtlPvngy-K0KvwFXqr8GJc5MBTUP3xtzMGDDKoKsH-D3v9kn5z7M8Gf5Wl4-tXJ1N4PibNf9wT1T-BuRzUpI/w640-h426/6F10B807-3CFB-4D8A-A3E0-669DE6EBAFF5_1_201_a.jpeg" width="640" /></a></div> </div><div class="separator" style="clear: both; text-align: left;"> I love granola! It is so good with just a splash of coconut milk on top, sprinkled on yogurt or smoothies, or even eaten by itself. I have been on the hunt for the perfect granola recipe for years. My definition of a perfect granola breaks into large clusters, is slightly sweet, and has very few ingredients. I have gone to make granola recipes many times but stop because I realize I don't have most of the long list of ingredients, or some of the ingredients don't match the way I eat. After years of experimenting this is my go- to granola recipe. I make it weekly to have on hand for breakfast and snacks. Feel free to double the recipe if you have a large crowd to feed.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXXZeHcfTfsk1yWCYDd29HWCh5SGb-wajLMY0nNMEdKmilS3CC49uzD3dbJsqBPKIrNat-Xk0m6I-zCbzfN_hCmX8He6BGyFA3a6dNIvjhvsqVAk0txoYSPpe7nm7nL-sFpLoTMbb4rMJ/s2048/BA20060B-CEE3-46CC-9293-924C0E972F3A_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXXZeHcfTfsk1yWCYDd29HWCh5SGb-wajLMY0nNMEdKmilS3CC49uzD3dbJsqBPKIrNat-Xk0m6I-zCbzfN_hCmX8He6BGyFA3a6dNIvjhvsqVAk0txoYSPpe7nm7nL-sFpLoTMbb4rMJ/w640-h426/BA20060B-CEE3-46CC-9293-924C0E972F3A_1_201_a.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">2 C gluten free oats </div><div class="separator" style="clear: both; text-align: left;">6 TBSP organic peanut butter</div><div class="separator" style="clear: both; text-align: left;">1/4 C maple syrup or honey</div><div class="separator" style="clear: both; text-align: left;">1 TBSP coconut oil</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp sea salt </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1) Pre-heat oven to 325, and line a quarter sheet pan with parchment paper. If you don't have a quarter sheet pan you can use a 1/2 sheet pan you will just place the granola on part of it. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2) Place the peanut butter, maple syrup, and coconut oil in a large microwave safe bowl.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3) Microwave the mixture of 30 seconds, stir, and microwave for 30 more seconds.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4) Remove the bowl from microwave and stir in the oats and salt until well combined.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5) Pour the granola mixture onto the sheet pan and press the mixture flat with a spatula. It will fit perfectly on a 1/4 sheet pan. If you use a larger pan you want the mixture to be about 1/2 inch thick.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6) Bake for 15 minutes, and then check the mixture to see if it is lightly browned. Do not stir, not stirring helps to get those granola clusters we all love! Bake for 5 more minutes if the mixture looks too light in color. This takes 20 minutes total in my oven for a perfectly crisp but not burnt granola. You might need to experiment with your oven.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">One way to see if it is done is to take a small cluster out and set it on the counter to cool for a few minutes. If it hardens as it cools it is done. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This will keep for one week in an airtight container. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /> <p></p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-29157018667264058102020-12-17T09:23:00.001-08:002023-12-18T16:50:01.275-08:00Lydia's Chex Mix ( the BEST gluten and dairy free Chex Mix)<p style="text-align: center;"><b><span style="font-size: large;"> Lydia's Chex Mix</span></b></p><p> I have strong opinions about some things, and how Chex Mix is made is one of them. It should be baked in the oven, not the microwave. You need to use different amounts of seasonings than the box says, and also you should make your own seasoned salt. I have been making the Chex Mix in my family since I was a teenager. It was always one of my favorite Christmas treats. We would have it once a year, my mom would make two sheet trays of it and we would snack on it from Christmas until New Years. One year I asked to make it and I tweaked the recipe in little ways that made have a more intense flavor, and didn't leave any piece missing the seasoning. I've had friends and family ask why my Chex Mix was so good, here is my top secret recipe!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><br /></p><p><b>Lydia's Chex Mix</b></p><p><b>Ingredients </b></p><p>7 TBSP Miyoko's vegan butter ( you can use regular butter if you don't need it dairy free)</p><p>3 TBSP Gluten Free Worcestershire Sauce</p><p>2 tsp homemade seasoned salt ( recipe at the end )</p><p>1/2 tsp onion powder</p><p>9 cups gluten free chex ( I like all Rice chex but you can use a mix of Rice and Corn Chex)</p><p>1 1/2 cups gluten free pretzels ( my favorite brand is Quinn)</p><p>optional ( 1/2 cup of mixed nuts or peanuts)</p><p><br /></p><p><b>Gluten Free Seasoned Salt ( Inspired by Iowa Girl Eats)</b></p><p>https://iowagirleats.com/homemade-gluten-free-seasoned-salt-10-ways-to-use-it/</p><p>5 TBSP fine sea salt</p><p>1 TBSP paprika</p><p>2 tsp onion powder</p><p>1 tsp garlic powder</p><p><br /></p><p><b>Directions</b></p><p>1) Pre-heat oven to 250 and line a large sheet pan with parchment paper.</p><p>2) Place the vegan butter, Worcestershire sauce, and seasonings in a medium sized measuring cup and microwave in 30 second increments until the butter is melted. </p><p>3) Pour the Chex cereal, pretzels, and any add-ins on the sheet pan. </p><p>4) Stir the butter and seasoning mixture well and pour it over the cereal evenly. Use your hands or a spatula to stir the mixture to make sure it is evenly distributed.</p><p>5) Place the sheet pan in the oven. You will bake the mixture for a total of one hour, stirring every fifteen minutes.</p><p> Set a timer for every fifteen minutes, remove the pan, stir the mixture, and then place it back in the oven. Repeat until you have reached one hour.</p><p>Enjoy!</p><p>The Chex Mix will keep for 2 weeks in a sealed container on the counter. </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFIGClmzmPEuPQ9d3KDFwyoDBE5jp5OGoVQpGdbwyfHIwS1k7qB4t0ZKdVw6AocQNpc87761NJ0-fqF26z6w8-Pgfz51Tpj1sjYvT3stnxMxhgYUE9OEcCmgoPKE_NuhgyzG0ZQuR1Wki/s2048/53EF0FDB-4D4E-4A7C-971A-80C36A805D39_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFIGClmzmPEuPQ9d3KDFwyoDBE5jp5OGoVQpGdbwyfHIwS1k7qB4t0ZKdVw6AocQNpc87761NJ0-fqF26z6w8-Pgfz51Tpj1sjYvT3stnxMxhgYUE9OEcCmgoPKE_NuhgyzG0ZQuR1Wki/w640-h426/53EF0FDB-4D4E-4A7C-971A-80C36A805D39_1_201_a.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3NmbAmj6TG8Sd-PKWjVlEwqfSPALK8h4BhqrkubIIe0XBfZXj3pMdtrrX-HCC-FJy9738ktw-ABD_CHi-7LhOCn2FtSSVQWxAVl20T3zLENtNoOimefHK8ZoQEYwYlWxsPUe4THpiLip/s2048/89934A2E-F18E-4917-B78B-EDE34A77172C_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3NmbAmj6TG8Sd-PKWjVlEwqfSPALK8h4BhqrkubIIe0XBfZXj3pMdtrrX-HCC-FJy9738ktw-ABD_CHi-7LhOCn2FtSSVQWxAVl20T3zLENtNoOimefHK8ZoQEYwYlWxsPUe4THpiLip/w426-h640/89934A2E-F18E-4917-B78B-EDE34A77172C_1_201_a.jpeg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0tag:blogger.com,1999:blog-8816920324851880005.post-83204483473785873582020-12-15T08:45:00.003-08:002020-12-16T09:58:15.858-08:00Peanut Butter Truffles (gluten, dairy, and refined sugar free)<p></p><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><span style="font-size: large;">Peanut Butter Truffles</span></b></div><div><br /></div><div> I have always loved the combination of peanut butter and chocolate. My mom always made buckeyes for Christmas. I still love them, but they have A LOT of powdered sugar in them. I wondered if there was a way I could make something similar in texture and taste but without all the added sugar. These peanut butter truffles taste just like a buckeye but won't leave you feeling a sugar rush afterwards!<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiUF92NBAh6Ag7dwjlQVFqVBI0G_G8sAVQEexrZmwBdU02zT20fCdTZLpgOhUxQWWhcwtSsBolvI23gWklhSBg7X2jssdiWTxzS6_fhfSBfKQSlB12DlSV7TPlTAMPLcJWi6ePzNieYDG/s2048/5B9B122A-E0F9-4D94-897A-136FB6FB1F20.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiUF92NBAh6Ag7dwjlQVFqVBI0G_G8sAVQEexrZmwBdU02zT20fCdTZLpgOhUxQWWhcwtSsBolvI23gWklhSBg7X2jssdiWTxzS6_fhfSBfKQSlB12DlSV7TPlTAMPLcJWi6ePzNieYDG/w640-h426/5B9B122A-E0F9-4D94-897A-136FB6FB1F20.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUn1saRpuC8Jnl2gA8Oi_8qukXXJJOLUKE5G9SMSL3vMk2afp3UMPnNd6MExZwHLU7tsOWMzydfOJbqfL-tVEWdDebEuzDyVGC_yD84cle1Tt8WPCdYSPE-5s0FD4VvAt3bGsJ2VnCSYq/s2048/77134080-1149-4C16-8AE5-B0DE809897E5_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUn1saRpuC8Jnl2gA8Oi_8qukXXJJOLUKE5G9SMSL3vMk2afp3UMPnNd6MExZwHLU7tsOWMzydfOJbqfL-tVEWdDebEuzDyVGC_yD84cle1Tt8WPCdYSPE-5s0FD4VvAt3bGsJ2VnCSYq/w640-h426/77134080-1149-4C16-8AE5-B0DE809897E5_1_201_a.jpeg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Peanut Butter Truffles</b></div><div class="separator" style="clear: both; text-align: left;"><b>Makes 20-25 depending on size</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 cup creamy peanut butter ( I use Skippy Natural or Simple Truth Organic for these)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/3 cup maple syrup</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 cup finely ground gluten free oat flour (you can make this yourself by blending oats in your blender for 2 minutes until very finely ground)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 package enjoy life chocolate chips</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">flaky sea salt for finishing</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1) Combine the peanut butter, maple syrup, and oat flour in a bowl and mix until a smooth mixture forms.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2) Place the mixture in the refrigerator for 20 minutes to set.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3) Line a baking sheet with parchment paper.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Using a small cookie scoop or tablespoon roll the mixture into balls and place them on the parchment lined baking sheet.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4) Place in the freezer for 30 minutes to set.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5) In a deep coffee mug melt 1 cup of the chocolate chips in 30 second increments until melted and smooth. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Dip the peanut butter balls one and at time with a fork, tapping the fork on the side of the mug to remove the excess chocolate. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place the dipped truffle back onto the parchment paper and quickly sprinkle with flaky sea salt before the chocolate sets.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6) Place the truffles in the refrigerator for 30 minutes to set. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These will keep for two weeks in the refrigerator, or two months in the freezer. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These also taste great without the chocolate coating if you don't like chocolate! Just make sure to let them set up really well the in the freezer so they don't loose their shape. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsD9RqDRdVu0XRiukQnDrxjAE0ssS3HatK6CdY2qbKZPXs2_v0zLS-sfIU7oG7POrQOxgxcljyxGRFNo_f-O4dqA7iH_9eONG8PBGrp7gyZaDJ_Sp0_eLhPlJIUiYyvL40iDYYk2pooPR/s2048/812E76C6-9627-4280-970E-5471CFDAD149_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsD9RqDRdVu0XRiukQnDrxjAE0ssS3HatK6CdY2qbKZPXs2_v0zLS-sfIU7oG7POrQOxgxcljyxGRFNo_f-O4dqA7iH_9eONG8PBGrp7gyZaDJ_Sp0_eLhPlJIUiYyvL40iDYYk2pooPR/w640-h426/812E76C6-9627-4280-970E-5471CFDAD149_1_201_a.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0c9I97YWARNiFG14Bq_zUOCOpV_B8AKlYIoBQiHjMr-g2zIjPcq4zs2W7XVFeIxdPHlOXoXcfcb9BiubQR5lPpNFsymX4yHuJk20u3blIb5QLfJAdrNllgGjxHJ4YGSmDe7SiqmYz8p_c/s2048/815AAB53-F7B0-4AF4-8BE2-8BD1F72295F0_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0c9I97YWARNiFG14Bq_zUOCOpV_B8AKlYIoBQiHjMr-g2zIjPcq4zs2W7XVFeIxdPHlOXoXcfcb9BiubQR5lPpNFsymX4yHuJk20u3blIb5QLfJAdrNllgGjxHJ4YGSmDe7SiqmYz8p_c/w640-h426/815AAB53-F7B0-4AF4-8BE2-8BD1F72295F0_1_201_a.jpeg" width="640" /></a></div><br /> <p></p></div>Lydia Kohrshttp://www.blogger.com/profile/07956956527398239940noreply@blogger.com0