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Hot Coconut Milk Punch (define lactose) - - - MAKES 1 COCKTAIL INGREDIENTS ¾ cup milk ¼ cup coconut milk 1 tbsp. light brown sugar 1½ tsp. vanilla extract 2 oz. bourbon, like Pritchard's Grated nutmeg, to garnish INSTRUCTIONS Heat milks, sugar, and vanilla in a small saucepan over high heat; cook, whisking, until frothy and steaming. Stir in bourbon, then pour into a coffee mug; garnish with nutmeg.

Milk Punch - SERVES 6 This slushy delight makes a sweet alternative to eggnog during the holidays, though it's delicious in warmer weather, too. 7 cups whole milk 1 cup half-and-half 1 1/2 cups bourbon 2 cups powdered sugar 2 tbsp. vanilla extract 1. Combine all ingredients in a large glass pitcher, then chill in freezer for about 1 hour, or until mixture turns slushy. 2. To serve, pour into chilled julep cups, and dust with freshly grated nutmeg.

Paula Deen's Ooey Butter Cake Cake - Minus the Sugar PiLe on the Top like this picture... Icky!!! 1 (18.25 ounce) box yellow cake mix 1 egg 1/2 cup (1 stick) butter, melted Filling 1 (8 ounce) package cream cheese, softened 2 eggs 1 teaspoon pure vanilla extract 1 (16 ounce) box confectioners' sugar 1/2 cup (1 stick) butter, melted Preheat oven to 350 degrees.  Lightly grease a 13x9x2 inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well.  Pat into the bottom of   prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla.  Dump in confectioners' sugar and beat well.  Reduce speed of mixer and slowly pour in butter.  Mix well. Pour filling onto cake mixture and spread evenly.  Bake for 40 - 50 minutes.  Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary.  You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely.  Cut into squares.  Just remember that these wonderful little cakes are very, very rich, and a little will go a long way. Here are the different can have fun and even create your very own version of this delicious dessert. Pumpkin Gooey: Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again! Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above. Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above. Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above. Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above. Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above. Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above. Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above. Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

Dense Chocolate Yogurt Loaf Cake 1 box GF chocolate cake mix (Cherrybrook Kitchen GF Chocolate Cake Mix — 16.4 oz.) 3 1/2 teaspoon unsweetened cocoa, alkalized (dutch) 2 tsp agave or 1 tablespoon dark brown sugar ½ cup So Delicious Coconut Milk Plain Yogurt* 1 flax egg 1 tablespoon grapeseed oil 2 tablespoons cashew or peanut butter 1/2 cup prepared coffee 1/4 cup water or rice milk 2 teaspoons vanilla 1/3 cup Enjoy Life Chocolate Chips Preheat the oven to 350℉. Coat the inside of a loaf pan with shortening and sprinkle with cocoa powder to coat. Empty the chocolate cake mix, 3 teaspoons cocoa powder, and sugar into the bowl of a stand mixer. Gently stir the dry ingredients together. Add the yogurt, flax egg, cashew butter, grapeseed oil, coffee, water and vanilla. Beat on low until the whole thing is blended with no lumps. Do not over mix. Place the chocolate chips and ½ teaspoon cocoa in a small Ziploc bag and shake to coat the chocolate chips. Add to the batter and gently mix in. Pour the batter into the prepared loaf pan. Cook in the middle of the oven for 55 to 60 minutes or until a toothpick comes out clean. Cool in the pan. Place a sheet of wax paper over the pan. Invert the cake (covered with wax paper) onto a plate — or your hand. Carefully flip the cake onto a plate. Remove the parchment. Refrigerate. Notes: Great flavor, great rise, looks awesome. When I used agave I thought it made the cake the slightest bit spongy. Using brown sugar instead resolved that problem. It’s very chocolaty (yum) so you could use 2 teaspoons cocoa instead of 3. *If you don’t have non-dairy yogurt use this in its place: 1 small can (5.5 oz) or 2/3 cup coconut milk + 1 tablespoon dark brown sugar + 1 tablespoon rice milk + 1/4 cup sugar (Florida Crystals).

Citrus Salad Over Dandelion Greens One bunch of dandelions 1 grapefruit 1 large navel orange 1 tsp. of honey 1sp. of lime juice salt and pepper olive oil 3 strips of cooked GF bacon, cut into small pieces 1 slice of red onion, diced Wash and dry the dandelions. Cut the citrus into wedges removing pith and the section membranes. Sprinkle with the red onions, salt and pepper. Toss with honey, lime juice, salt and pepper. Let it sit for about 10 minutes. Cut up the dandelions, drizzle with olive oil and a few tablespoons of the juice created by the citrus salad. Salt and pepper to taste. Spoon the oranges & grapefruit over the dandelions and top with the bacon pieces.

Pretty Chopped Slaw 1/2 head of cabbage 1 large carrots, grated 2 ¼ inch slices of red onion 1 green apple 1/4 cup dried cranberries ½ lemon 3 tablespoons honey 3 tablespoons cider vinegar 2 tablespoons grapeseed oil salt and pepper Cut the cabbage into 1/8 to 1/4 inch slices and then coarse chop to about about ¾ to 1 inch long. Place in a colander, salt and let drain for about an hour. Rinse the cabbage thoroughly and shake off the excess water. Then dry in a salad spinner or wrap in a clean hand towel to remove the remaining moisture. Place the dried cabbage in a bowl. Then add: • Carrot, grated or julienned • Green apple, sliced into 1/8 inch slices, then sliced into ¼ inch matchsticks, and each of those cut into thirds • Red onion diced into ¼ inch pieces • Cranberries Sprinkle with the juice from the lemon. Add salt and pepper. Stir together. Next mix the honey, vinegar, and grapeseed oil together. Pour over the slaw and mix well. Refrigerate at least an hour before serving.

Very Chocolate Gelato 1 can (13.5 ounces) coconut milk* 2.5 ounces prepared coffee or water 1/3 cup dutch processed unsweetened cocoa 3 ounces dark chocolate 1 teaspoon vanilla 1 teaspoon arrowroot ½ cup sugar pinch of salt       Reserve one cup of the coconut milk. Whisk together the remaining coconut milk, vanilla, coffee (or water, if you prefer), salt and arrowroot. Set aside. In a heavy bottomed saucepan whisk together the cup of reserved coconut milk, sugar and cocoa. Bring to a simmer over medium heat whisking frequently. Take care not to burn the mixture. Stir in the coconut milk/coffee mixture and dark chocolate (chop the chocolate or use Enjoy Life Chocolate Chips). Bring the whole thing back up to a simmer, stirring as you would a pudding. Turn down the heat and stir for a few minutes to let the liquid thicken slightly. Take the pan off the burner and let it cool. Transfer to a glass or ceramic bowl and refrigerate for a few hours until the mixture is cold. Freeze according to your ice cream maker’s directions. Mine took about 20 minutes to freeze. The gelato will be the consistency of soft serve ice cream (or just a little harder). Place any leftover gelato in a container in the refrigerator (whoops) freezer. It will get quite hard so let it defrost about 5-10 minutes on the counter before you serve it. This recipe made about 2 cups of gelato. I made it in my very old Krups La Glaciere ice cream freezer, which is about 1½ quarts and has the kind of bowl you chill in your freezer. If you have a bigger ice cream maker adjust the recipe (double or 1.5 times) to meet your needs. Notes:  Aword about coconut milk—they are not all created equal. First, use coconut milk—not coconut cream or light coconut milk.

Teresa’s Kale & Beet Greens with Pecans 1 large bunch kale, ribs removed, chopped 1 bunch beet greens, chopped 2 tablespoons olive oil 3 cloves garlic minced 1/2 to 1 teaspoon ginger 3-4 tablespoons of Pecans (you can toast them for about 3-4 minutes to improve flavor) Orange zest (optional) Sea salt to taste   Gently clean the kale and beet greens under cool running water. Remove the stems from the beet greens and chop them into 1/4-1/2 inch pieces. Remove the ribs from the kale and discard. Chop the kale and beet leaves into 1/2-3/4 inch strips. Heat the olive oil in a large skillet on medium heat. Add garlic and chopped beet stems. Saute about 5 minutes until garlic and stems are softened.  Add the beet and kale greens and saute adding ginger and salt to taste. (I recommend using freshly grated ginger but powdered ginger will work, as well.) Turn the greens in the pan using a large pair of tongs. The water clinging to the washed greens is typically enough to steam them a bit but, if needed, you can add a few extra tablespoons. Saute until soft—about 5-7 minutes longer.  Serve sprinkled with toasted pecans. A small amount of orange zest, if you have it, provides a colorful garnish for this dish.

Tropical Black Bean Salad 1 ripe mango 4 slices of fresh pineapple 1 crisp apple, peeled ½ red pepper 1 jalapeno ¼ red onion ¼ cup chopped cilantro 1 14 oz. can of black beans 1 whole lime salt and pepper   Prepare all the fruits and vegetables for dicing—peel, pit, slice. Dice the fruits and vegetables and place them in a medium bowl. Drain and rinse the beans and add to the bowl. Add the chopped cilantro, juice from the lime, salt and pepper. Toss. Enjoy.

Lemon Coffee Cake For Streusel: 1/2 c. flour 1/3 c. sugar 3 T. butter 1/2 c. coconut In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in coconut. For coffee cake: 2 1/4 c. flour 1 c. sugar 1/2 t. baking powder 1/2 t. baking soda 1/2 t. salt 3/4 c. butter, softened 1 6 oz. container vanilla yogurt 1 T. freshly squeezed lemon juice 1 T. freshly grated lemon peel 1 egg 1 c. lemon curd or lemon pie filling In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir to combine. Add remaining ingredients, except lemon filling, and beat until well combined. To assemble: Butter and flour a Springform pan. Spread 1/2  the cake batter into the bottom of the pan. Sprinkle on half of the streusel topping and spread on the lemon curd or filling, to within a 1/2 inch of the edges. Spoon on remaining dough and remaining streusel. Bake at 350 degrees for 50 – 60 minutes, until golden brown and set. Let cool for at least 10 minutes. Remove sides of pan. For Glaze: 1/2 c. powdered sugar 1 t. lemon juice 1 t. water While cake cools, stir together powdered sugar, lemon juice and water. Drizzle on top of coffee cake and let cool completely. If you just can’t wait the coffee cake to cool all the way, this is what it will look like with lemon filling just oozing down the sides. It tastes wonderful though, even if it’s not the prettiest thing. And just so you know, the filling does firm up nicely after it cools.

Strawberry Laced Cream Cheese 4 ounces gluten-free creamy goat cheese (or non-dairy cream cheese for a vegan version) 6 very ripe medium-sized strawberries 3 packets sugar (1 tablespoon)   Place the cream cheese in a small bowl. Wash and cut up the strawberries. Sprinkle the sugar over the fruit and cheese. Mix it all together with a fork until the strawberries are mashed thoroughly into the cream cheese and it takes on a beautiful bright pink hue. Alternatively, macerate the strawberries and sugar together before mixing into the cheese.

Not Your Grandmother’s Brown Bread Preheat the oven to 325 degrees. Grease and flour a standard loaf pan and set aside. In a large mixing bowl sift together: 2 1/4 cups GF flour blend* ¾ cups GF oat flour* ½ cup almond flour ¼ cup potato starch 1/8 teaspoon xanthan gum 1 teaspoon salt 1 teaspoon cinnamon ½ teaspoon cardamom (optional)   Add and whisk into the bowl with the dry ingredients: ¾ cups chopped walnuts ½ cup dried fruit (raisins, cranberries, cherries or chopped dates – optional)   In a separate bowl mix together (stirring after each addition) in this order: 2 cups hemp milk 1 tablespoon lemon juice ¼ cup molasses + ¼ cup golden syrup** 1 tablespoon vanilla 2 teaspoons baking soda   Pour the wet mixture into the dry mixture and stir with a spoon or silicone spatula until just blended. Transfer to the loaf pan and bake for 60 minutes. At 45 minutes check the loaf and if it’s getting too brown tent it with foil for the remaining baking time. Cool in the pan, slice, and enjoy with or without a large dollop of your favorite jam. *I used Authentic Foods Gluten-Free Multi Blend Flour for the gluten-free flour blend and Laras Whole Grain Oat Flour. **Most brown bread recipes call for molasses or maple syrup as the sweetener. I didn’t think I’d like the taste of just molasses alone so combined molasses and golden syrup. You might also try molasses and agave or any combination of liquid sweeteners to make up 1/2 cup total. I would personally steer clear of a mix of molasses and maple syrup because the two flavors would probably not complement each other.

Woohoo! Yoohoo! Chocolate Coconut Water Mix together in a glass, heatproof measuring cup: 1 1/2 tablespoons dutch process cocoa powder 2 tablespoons Vance’s Darifree A pinch of salt   Pour in & stir until smooth: 1/4 cup very warm (not boiling) water   Place the cocoa mixture into a blender with: 1/2 teaspoon vanilla 2 tablespoons agave nectar 1 3/4 cups coconut water (alternatively you can use purified water)   Whir for a minute or two. Chill and serve. Makes two 1 cup servings. You can probably double or triple this recipe and keep it in the fridge for a few days.

Gluten-Free* Baked Oatmeal Recipe 3 c. rolled oats 2/3 c. brown sugar 1 ½ tsp. Cinnamon 2 tsp. Baking powder ½ tsp. Salt 1 1/3 c. milk 2 eggs, beaten ½ c. cooking oil (or melted butter) 2 tsp. Vanilla extract Combine the dry ingredients in a bowl. Add the remaining ingredients and mix well. Pour into a 9 x 13 inch baking dish that is sprayed with cooking spray. Bake at 350 degrees for 30 – 40 minutes. Cooking time depends on the exact size of your dish. The half batch is spread thinner in the dish I use for it, so it cooks closer to 30 min.

Chocolate Sour Cream Cake Yields 1 6″ cake. Ingredients FOR THE CAKE: 3 ounces semi-sweet chocolate chips 1/4 cup canola oil 1/4 teaspoon instant espresso powder 1/2 cup sugar 1/4 cup sour cream 1/2 teaspoon vanilla 1 large egg 3/4 cup flour 3/4 teaspoon baking soda FOR THE SOUR CREAM GLAZE: 2 ounces semi-sweet chocolate chips 4 teaspoons heavy cream 1/4 teaspoon vanilla 1 teaspoon white corn syrup 1 tablespoon sour cream Instructions Preheat the oven to 350°. Butter a 6” round cake pan, and fit a circle of parchment in the bottom—butter the parchment too. In a medium bowl over a pan of gently simmering water, melt the chocolate chips, canola oil and espresso powder. Remove the chocolate mixture from the heat and stir to cool. (You can also do this in the microwave in short pulses, stirring frequently). Stir in the sugar, sour cream,vanilla and finally the egg. In a small bowl, whisk together the flour and baking soda. Pour this mixture over the chocolate mixture and stir to combine. Pour the batter into the cake pan, then bake on a sheet pan for 35-40 minutes. Test the center of the cake with a toothpick before removing—moist crumbs should cling to the toothpick, but it should not be overly wet. Let cake cool completely on a wire rack. To make the glaze, melt the chocolate chips and heavy cream over a double boiler (or in the microwave). Once melted, stir in the vanilla, corn syrup and sour cream. Stir vigorously to make the glaze shiny. Pour over the cake and serve.

Chocolate Cream Pie Makes 1 small 6″ pie. Ingredients Crust: 4 graham cracker sheets 2 1/2 tablespoons unsalted butter, melted pinch of cinnamon 2 teaspoons sugar Filling: 1/4 cup sugar 3 tablespoons unsweetened cocoa powder 2 tablespoons corn starch 1 1/2 cups milk (I’ve used 1% and 2% succesfully) 1 teaspoon vanilla extract 1 tablespoon butter Whipped Cream: 4 tablespoons heavy whipping cream 2 tablespoons powdered sugar 1/4 teaspoon vanilla extract Instructions First, preheat the oven to 350. Pulse the graham crackers, melted butter, cinnamon and sugar in a food processor. Alternatively, you can crush them in a plastic storage bag. Make sure the crumbs are very fine. Press the mixture into the pie tin, using the bottom of a glass or small measuring cup to pack the crumbs firmly. Press the crust up the edges of the pie tin. Bake on a cookie sheet for 10 minutes. Let cool while you make the chocolate filling. Sift the sugar, cocoa powder and corn starch into a small bowl. Add ½ cup of the milk and whisk vigorously until the mixture is very smooth and free of lumps. Slowly add the rest of the milk while whisking constantly. Pour the mixture into a small pan and bring to a simmer over medium heat. Stir the mixture constantly with a wooden spoon, being sure to scrape the corners of the pan with the spoon. Once the mixture starts to thicken and simmer, turn the heat to low and continue cooking for 1 minute. The mixture should be silky and slightly thickened—it will firm up in the crust later. Remove the pan from the heat and add the butter. Stir to melt, then stir in the vanilla. Pour the pudding into the crust. Press plastic wrap against the surface of the pudding and chill in the fridge for at least 4 hours or overnight. When ready to serve, whip the heavy cream, sugar, and vanilla together until a thick whipped cream forms. Spread evenly on top of pie. Slice and serve.

Cheddar Biscuit Breakfast Sandwiches makes 7 small 3″ biscuits Ingredients 1 1/3 cup flour 1/4 + 1/8 teaspoon salt 1 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 + 1/8 teaspoon garlic powder (not garlic salt) 1/4 teaspoon black pepper 2 tablespoons shortening, chilled 1 1/2 tablespoon unsalted butter, chilled 1/2 cup milk (I used 1%) 3/4 cup freshly grated sharp cheddar cheese For sandwiches: We use 1 egg + 1 egg white and 2 strips of bacon per 2 biscuits. Instructions Preheat the oven to 450 and have ready a small round pan or a cast iron skillet. In a small bowl, whisk together the flour, salt, baking soda, baking powder, garlic powder and black pepper. Cut the shortening and butter into small pieces and add it to the flour mixture, cutting it in with a pastry cutter or two knives. When all of the pieces of fat are the size of rice and are coated in flour, add the cheese and pour in the milk. Knead it slightly, and add additional milk 1 tablespoon at a time if the biscuit dough seems dry or crumbly. Tip the dough out onto a floured counter and pat it out to 1″ thick. Dip your 3″ biscuit or cookie cutter in flour and cut out 4 biscuits. Gather up the scraps and gently pat them out in order to cut out 3 more biscuits. Arrange the dough in the pan–you want the biscuits to be closer together. Bake for 10 minutes, or until lightly golden on top. If you want, brush with extra melted butter as they come out of the oven. Feel free to do whatever egg:bacon ratio you like.

Toasted Coconut Breakfast Risotto Heat a small cast iron frying pan over a low heat. Add: ½ cup shredded, unsweetened coconut Gently brown the coconut while tossing it lightly with a silicon spatula. The pan retains heat and will continue to brown the coconut so once you get it lightly browned remove it to a dish to cool. Bring to a simmer in a medium saucepan then turn off the burner keeping the water there to remain warm: 2½ cups water In a separate saucepan over medium heat add and heat for a minute: 1 tablespoon grapeseed or other vegetable oil Stir in, coating with oil, and heating for another minute: ½ cup Arborio rice Add and stir in: ¼ cup dried fruits (cherries, cranberries, raisins) Now you’re going to add the hot water ¼ cup at a time. The first addition will create a bit of steam so add it carefully. Stir the risotto until the water evaporates and then add another quarter cup. Continue in this manner until all the water has been absorbed and the risotto is plump, soft, and creamy. Caution: this requires a lot of attention and stirring. If you walk away to do some other tasks you may easily burn the risotto. Trust me on this. When all the water is absorbed and the risotto is soft and creamy remove it from the heat. Stir in the remaining ingredients: ¼ cup coconut milk 2 teaspoons maple syrup ½ teaspoon vanilla ¼ teaspoon cinnamon pinch nutmeg (optional) sea salt Let it sit for a minute or two to cool and then gently stir in all but a heaping tablespoon of the toasted coconut. Serve in a bowl topped with a sprinkle of cinnamon, brown sugar and the remaining coconut. Makes about 2 or 3 servings.

Mango Pudding (gluten-free & dairy-free) In a small measuring cup or bowl whisk together to create a slurry and set aside: 2 tablespoons coconut milk or water 4 teaspoons arrowroot 1/4 teaspoon sea salt 1/4 teaspoon pure vanilla extract 1/4 teaspoon cardamom Mix together and heat in a saucepan over medium heat, stirring often, until it just reaches a simmer: 1 1/2 cups mango puree* 6 ounces coconut milk (full fat) or plain coconut milk yogurt 2 tablespoons agave nectar (more or less to your taste) Lower the burner heat to low and slowly stream the slurry into the mango mixture whisking it to combine. Continue to whisk gently until the pudding begins to thicken, about 2 or 3 minutes. Remove from the heat and pour into four individual ramekins. Refrigerate until cold. Serve topped with crushed pistachios. *Mango puree: I used Trader Joe’s frozen mango puree. According to their gluten-free list all their frozen fruits and vegetables are gluten-free. The package does not state gluten-free so please use your own judgment. Alternatively you can use fresh mango—probably two—peeled, diced, and pureed in a blender with a tablespoon or two of water. Frozen mango is another option; process the same as you would fresh mango to create the puree.

Peanut Butter Carob Chip Cookies Makes approximately 2 dozen cookies Ingredients: 1/2 cup butter, softened 1 cup demerara sugar or sucanat or rapadura 3/4 cup natural peanut butter (I really like this kind) 1 large egg 1 teaspoon pure vanilla extract 1 cup (4 ounces) whole wheat pastry flour (aka soft white wheat) 1 teaspoon baking soda 1/2 teaspoon salt 1 cup regular rolled oats 1 cup semisweet carob chips (we really like this kind), or chocolate chips Directions: 1) Preheat the oven to 375 ° F. 2) In a large bowl (or the bowl of a stand mixer), cream together the butter, sugar, and peanut butter until smooth. Beat in the egg and vanilla. 3) In a separate bowl, whisk together the flour, baking soda, and salt. Stir into the butter and sugar mixture. Add the oats and chocolate chips. 4) Form the dough into balls the size of golf balls and place on an ungreased or parchment lined baking sheet. Flatten the balls slightly. 5) Bake in the preheated oven for 8-12 minutes, or until the edges begin to brown. Remove from oven and let the cookies to cool on the pan for 5 minutes. Transfer to a wire rack to cool completely before storing.

Butternut Cinnamon Rolls (Gluten-Free, Yeast Free & Vegan) Preheat the oven to 425 degrees. Grease and flour a 9 inch round cake pan. Prepare the filling and set aside. Mix together: 1 cup brown sugar (Look below to learn how to make coconut brown sugar!) 2 teaspoons cinnamon 1 tablespoon melted Earth Balance Buttery Spread ¼ cup finely chopped pecans ¼ cup yellow raisins Whisk together in a large mixing bowl: 2½ cups TSP GF flour blend ¾ teaspoons xanthan gum* 1½ teaspoons EnerG Egg Replacer 3 tablespoons organic coconut sugar ½ teaspoon cinnamon 2 tablespoons baking powder ½ teaspoon baking soda ½ teaspoon salt Blend into the dry mixture, using a large fork (or your hands) until the flour mixture becomes somewhat sandy in consistency: 6 tablespoons cold Earth Balance Buttery Spread In a separate bowl or large measuring cup mix together: ½ cup organic butternut squash puree** ½ cup coconut milk 1 teaspoon vanilla 1 teaspoon lemon juice Add half the butternut squash mixture to the flour and stir to combine. Continue adding the wet mixture, stirring to combine until it’s all added. This should result in a sticky dough that can be rolled out. If the dough is too moist you can add in a bit more flour a teaspoon at a time—alternately if it’s too dry add more coconut milk a teaspoon at a time—until it reaches the right consistency. If the dough is too firm, however, the rolls won’t be tender. Line your counter with a large sheet of parchment paper, flour it and turn the dough ball onto it. Pat the dough into a flat rectangular shape. Sprinkle with additional flour and top with another sheet of parchment. Gently roll the dough out into a larger rectangle about 9 inches x 12 inches x 3/8 inch. Remove the top piece of parchment paper. Sprinkle the filling evenly over the dough allowing a small border without any filling. (You can hold back a few tablespoons of filling if you’d like to sprinkle it over top of the cinnamon rolls before baking.) Gently tap the filling to make sure it adheres to the dough. This is the tricky part—rolling the dough. Using the parchment paper gently lift the dough along the 12 inch side rolling it in on itself. You’re going to use the paper to help you roll the dough so it’s roll and peel, roll and peel (get it?) until you’ve got a nice log of rolled dough. Seal the seam by pressing or pinching it. Cut the log into 8 equal slices and arrange them in the cake pan. Sprinkle any remaining filling over top. Bake in the oven for 20-22 minutes. Serve warm. *Add xanthan gum if using TSP flour blend. If using an alternative flour blend read the ingredients to see if it already includes xanthan gum. If your preferred GF flour blend already contains does xanthan gum then omit the amount called for in this recipe. *Fresh and canned butternut squash is a bit denser than the frozen variety. You may need to adjust the liquid measurement slightly depending on the type you use. How to make coconut brown sugar. Place one cup coconut sugar and 4 teaspoons molasses in the bowl of a small food processor. Process until mixed…voila! Brown sugar. If you don’t have a small food processor you can mix it together with a fork until combined.

Tootsie Roll Fudge Recipe source: Taste of Home Print Recipe 2 Tablespoons butter 2 cups Tootsie Roll midgees 2 Tablespoons peanut butter 3-3/4 cups powdered sugar 2 Tablespoons milk 1 teaspoon vanilla extract 1 cup chopped pecans (I left these out) 1. Line a 9×9″ square pan with foil. Grease the foil with nonstick spray. 2. In a heavy saucepan, melt the Tootsie Rolls, peanut butter, and butter over low heat, stirring constantly. Gradually stir in the powdered sugar, milk, and vanilla. The mixture will be very thick. 3. Spread into prepared pan. Refrigerate until cool. Using foil, remove fudge from pan and cut into small squares. Store in an airtight container.

Mounds of Coconut Ice Cream Mix together in a large glass measuring cup (4 cup size or bigger) or ceramic bowl: 1 package (7 oz.) Let’s Do Organic Creamed Coconut, broken into pieces 1 cup hot water Cover and let the coconut and water sit for about 15 minutes until the coconut begins to dissolve. Add in and mix together with a stick blender: Cream from the top of one can of coconut milk (use full fat coconut milk; do not shake the can; retain the coconut water on the bottom of the can for another use) 4 tablespoons agave nectar (more or less to your preference) ¼ teaspoon sea salt Place in the refrigerator for a few hours or overnight until really cold – I actually placed the mixture into the freezer for about an hour and a half. Worked perfectly. Mix in with the stick blender until the coconut mixture is just a little chunky: 2 cups flaked unsweetened coconut Freeze according to your ice cream maker instructions. While your ice cream is freezing it’s time to melt the chocolate. Place in a microwavable bowl and heat in 30-second intervals, stirring between each, until melted (total time about a minute; if more time is needed reduce the time of the intervals making sure to stir between each): ½ cup Enjoy Life Chocolate Chips Scoop half the coconut ice cream into a container and then drizzle half the melted chocolate over top. Repeat. Store in the freezer. Coconut milk ice cream usually needs to thaw a bit before it can be scooped out easily.

Loaded Nachos 12 corn tortillas 2 chicken breasts, cooked and shredded 1 cup no-fat refried beans 1 cup black beans 1/4 cup salsa 1/4 cup onion, diced 1 avocado, diced 1/4 cup shredded cheddar cheese Preheat the oven to 375 degrees. Cut the tortillas into quarters. Lay the tortillas out on a parchment-lined baking sheet. Spray them with cooking spray and sprinkle with sea salt. Bake 10-15 minutes or until brown and crispy. Place the chips on a plate and top with the chicken, refried beans, black beans, salsa, onion, avocado, and cheese. I didn’t even add cheese to my plate, and they were still perfect!

Coconut Cream Pie Recipe adapted from the Betty Crocker Bridal Edition Cookbook. 1 pie crust 4 egg yolks 2/3 cup sugar 1/4 cup cornstarch 1/2 tsp salt 3 cups milk 1 Tbsp butter, softened 2 tsp vanilla 1 1/4 cup flaked coconut, divided 1 cup heavy whipping cream Roll out the pie crust to 1/8″ thick. Place in a pie dish and crimp the edges, if desired. Preheat the oven to 425 degrees. Place a piece of parchment paper on the crust and then fill the crust with pie weights, dried beans, or dried rice. Blind bake the crust for 30 minutes or until lightly browned. Let cool completely before filling. In the meantime, make the filling. In a large sauce pan over medium heat, whisk together the sugar, cornstarch, and salt. Stir in the milk. Cook, stirring constantly, until the mixture thickens. Boil for one minute longer, continuing to stir. In a small bowl, lightly beat the egg yolks. Temper the yolks with some of the cornstarch mixture. Once tempered, pour the egg mixture into the sauce pan and whisk to combine with the cornstarch mixture. Boil one minute and then remove from the heat. Stir in the butter, vanilla, and 3/4 cup of the coconut. Pour the filling into the pie crust and then press plastic wrap directly to the surface of the filling to prevent a film from forming on the top. Refrigerate at least two hours or until set. In a medium bowl, beat the whipping cream until stiff peaks form. Then, preheat the oven to 350 degrees and sprinkle the remaining coconut on a parchment paper-lined cookie sheet. Bake 4 minutes. Stir with a fork and then bake 1-2 minutes longer or until lightly browned. Once the filling has set, remove the plastic wrap from the pie. Top the pie with the whipped cream and the sprinkle on the toasted coconut. Cover and refrigerate until ready to serve.