Recipes - Dessert and Snacks

Chocolate Truffle Pie

Ingredients:
1/2 cup water
1/2 cup honey
1/2 cup cocoa  (1/3-1/2 cup cocoa (to taste))
1/8 teaspoon salt   (1/8 -1/4 teaspoon salt (to taste))
1/2 cup expeller pressed coconut oil
2 avocados
1 teaspoon vanilla extract One 8" graham, crumb, or nut crust

Directions:

Bring water and honey to a boil; add cocoa and salt. Stir until smooth.  Pour into a blender. Add the avocado pulp, coconut oil and vanilla. Blend until smooth. Pour into the pie crust.  Chill in the refrigerator 4 hours or until firm.

Pumpkin Cupcakes

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon   
1/2 teaspoon ground ginger    
1/2 teaspoon ground nutmeg   
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling    
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup oil (I like walnut)

Directions:

Preheat oven to 350, line 12 muffin cups with liners (note: she says 10, but I have always made 12, maybe it's my extra spices...).
It's the usual, combine dry ingredients, combine wet ingredients, mix both together just until moist.  Spoon into cups, bake 20-25 minutes.


ABC Muffins

Ingredients:

1 3/4 cups whole wheat flour 

2 teaspoons baking powder 

1/2 teaspoon baking soda 

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground cloves

1/2 cup brown sugar 

1/3 cup walnut oil 

1 egg 

2 bananas, mashed 
1 peach chopped  (1 apple or about 5 apricots)

1 cup shredded carrot  (1/2 cup craisins)

Directions:
Preheat oven to 375.  In a large bowl sift together flour, baking powder, baking soda, and spices.  Add remaining ingredients.  Mix well.  Pour batter 2/3 full into muffin cups (yields 12ish... 15 the first time and 13 the second).  Bake about 20 minutes, until browned.


Zucchini Bread


Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1 egg
1/4 teaspoon finely shredded lemon peel
1/2 cup chopped walnuts or pecans

Directions:
Preheat oven 350, grease 8x4x2 inch bread pan.  Combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg.  In a separate bowl, combine sugar, zucchini, oil, egg, and lemon peel; mix well.  Add dry mixture to wet and stir just until moistened, batter is lumpy.  Fold in nuts.   Spoon batter into pan, bake at 350 for 55-60 minutes, or until toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes, cool on wire rack completely, wrap and store overnight.  (Yeah right!)



Avocado Chocolate Chip Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup avocado (1 small avocado)
3/4 cups white sugar
3/4 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts (optional)
dark chocolate chips

Directions:
Combine dry ingredients, set aside.  Cream together avocado, butter, and sugars.  Add eggs and vanilla, one at a time, mixing well after each addition.  Then add dry mixture one cup at a time.  Add nuts and chocolate chips.  Roll spoonfuls of dough into balls and flatten slightly.  Bake 350 for 11 minutes.


Deviled Eggs

Ingredients:
12 hard boiled eggs
1/2 cup cauliflower puree (or other orange/yellow/white puree)
Miracle Whip
Mustard
Worcestershire Sauce
Pickle relish
Dill
Fresh green onion (or onion powder)
Horseradish
Hot sauce

Directions:
Halve eggs, remove yolks, mash yolks in bowl.  Add remainder of ingredients, don't skimp on any and add more of what you like.  Taste test.  Spoon or pipe into egg whites, sprinkle with paprika and enjoy!


Potato Salad

Ingredients:
2.5 lbs red potatoes
1/4 small yellow onion, chopped
1 cup red pepper, chopped
3 hard boiled eggs, chopped
1 cup cauliflower puree  (I should note that I made this puree with milk instead of water so that it would be creamier)
1/2 cup miracle whip
3 tbs cup mustard
2 tbs sweet pickle relish
bunch green onions
dill, salt, and pepper
garnish with paprika and green onions

Chop potatoes, boil until soft, cool.  Mix all ingredients together, chill overnight.