Baked Goods – Page 3

Twice Baked Potato Casserole with Fried Sage

What you’ll need:

4 Yukon gold potatoes cut into thin slices (I leave the skins on)

2 sweet potatoes peeled and sliced thinly

1 Tbsp sea salt divided

1 Tsp black pepper

4 Tbsp butter melted

3/4 C milk (I use almond)

1/2 C cream

1 Tsp vegetable bullion

1/2 Tsp cayenne pepper divided

1 package of fresh sage

1 Tbsp flour

Vegetable oil

What you’ll do:

Heat oven to 450

Boil potatoes in separate pots until potatoes are tender about 10 minutes

In a medium bowl combine butter, milk, cream and bullion

Once potatoes are tender pour out excess water

Add 1/2 of the cream mixture to each of the potatoes

Mash potatoes with the cream but leave some chunks

Season with salt and pepper

In a greased glass baking dish scoop the sweet potatoes in, then scoop the gold potatoes in

Spread out evenly

Sprinkle with sea salt, pepper and cayenne pepper

Bake in oven for 20 minutes or until potatoes start to brown

In a medium skillet add oil (about 2″ deep) and heat over medium

Toss sage leaves with flour and cayenne pepper

When oil is heated add sage

Fry for 2-3 minutes until sage is crispy

Remove sage and place on a plate lines with paper towels

Season with sea salt

Remove casserole from oven and place sage on top of the casserole

Enjoy!!

Chai-Tea Spiced Pumpkin Pecan Pie

What you’ll need:

1 pie crust

1 15 oz can of pumpkin

1 chai tea bag (alternatively you could use a blend of cinnamon, nutmeg and cloves)

1/2 C brown sugar

2 Tbsp Tate and Lyle flavored Carmel syrup (or 2 Tsp vanilla)

2 eggs

1 egg yolk

1/2 Tsp salt

1/2 C whipping cream

1 Tsp orange peel (optional)

1/2 Tsp lemon peel (optional)

1 C pecans (about 30)

What you’ll do:

Preheat oven to 400

Grease and flour a 9″ pie plate (a springform pan would work too)

Unroll the pie crust onto the pie plate

In a large bowl combine the pumpkin, cut open the chai tea bag and mix into the pumpkin

Add sugar and Carmel flavoring

Use a hand mixer and combine thoroughly

Add eggs, combine again

Add whipping cream, salt and zest from lemon and orange

Combine thoroughly

Pour pumpkin mixture on to the pie crust

Place pecans on top of pumpkin mixture

Sprinkle with cinnamon and sugar (if wanted)

Bake for 30 minutes, place a knife in the center of the pie, if it comes out clean it is ready, if not bake for an additional 10-15 minutes

Enjoy!!

Vegan hazelnut-chocolate muffins

What you’ll need:

1 C all purpose flour

3/4 C coconut flour

1 Tsp baking powder

1 Tsp baking soda

1/4 Tsp salt

2 Tbsp cocoa powder

1 C almond milk

1 non fat soy yogurt plain

1 Tbsp brown sugar

3 Tbsp Tate + Lyle Hazelnut flavored syrup

1 egg

1/4 C applesauce

What you’ll do:

Preheat oven to 375

In a large bowl combine all dry ingredients thoroughly

Add milk and yogurt and combine

Add brown sugar and the flavor syrup and combine

In a small bowl whisk egg briefly then add to the large bowl and stir to combine

Add applesauce, if mixture is too thick add another 1/4 C

Spoon into a greased muffin pan with liners

Bake for 15-20 minutes until they are browning and a toothpick comes out clean

I topped my muffins with granola

Enjoy!!!

Chai-Tea Granola Stuffed Slow Cooker Apples

This is the perfect fall dessert! Achieve an apple pie taste without all the work. Head over to http://www.bastionconyc.com for the full recipe.

Birthday Cake {how to make store bought frosting better}

What you’ll need:

1 store bought boxed cake mix {lemon}

1 individual container of fat free vanilla pudding

2 Tbsp chia seeds

1 tub store bought frosting {I used glazed doughnut in pink}

1 individual size of strawberry non fat Greek yogurt

10 strawberries sliced

What you’ll do:

Make cake according to directions on the box but adding the pudding and chia seeds to the batter

Let cool completely

In a large bowl combine frosting, yogurt and strawberries with a hand mixer

Mix for a few minutes on a medium speed

Frost your cake!

I added sprinkles to mine

This frosting will melt easier so make sure it’s not too hot

Enjoy!

Breakfast Casserole

What you’ll need:

1 Tbsp olive oil

1 small sweet onion chopped finely

2 parsnips peeled and chopped roughly

6-7 red potatoes peeled and shredded or one package of frozen shredded potatoes

1 1/2 C non fat plain Greek yogurt

1 large package of chives chopped finely

2 Tbsp flour

1/2 C cheese shredded (you could use cheddar, pepper jack or gruyere)

8 eggs

1 Tsp sea salt

1 Tsp black pepper

1 Tsp red pepper flake (optional)

What you’ll do:

Heat oven to 425

Grease a glass casserole dish

Heat oil in a large skillet over medium

Add onions and parsnips and cook about 5 minutes until soft

Add shredded potatoes

Add seasoning

Let brown while you make the yogurt mix

In a bowl add yogurt, chives, flour and cheese and combine

Pour yogurt mixture over potatoes

Transfer mixture into prepared glass dish

Cook at 425 for 15 minutes until bubbling

Remove from oven, using a spoon create 8 divots

Place an egg in each divot

Place back in oven and cook for an additional 10 minutes until egg whites do not move when you shake the dish

Garnish with green onion and red pepper flakes

I served mine with steamed spinach

Enjoy!!

Cauliflower-Veggie Bake

What you’ll need:

1 Tbsp olive oil

1 shallot sliced thinly

1 jalapeño de-veined and seeded chopped finely

1/2 head cauliflower chopped

4-5 red potatoes cleaned and chopped into small pieces (I leave the skins on)

1/4 C snap peas halved

1 C vegetable broth (I use better than bullion)

1/4 C cheddar cheese (optional)

Sea salt

Ground black pepper

Rosemary (dried or fresh)

6 ramekins

What you’ll do:

Preheat oven to 425

In a large pot of boiling water add potatoes and cook until soft

Add cauliflower to boiling water and cook for an additional 3-4 minutes

While that is cooking in a large skillet heat oil over medium and add shallots

Cook until shallots are browned and turn off heat

Strain cauliflower and potatoes

Add cauliflower, potatoes and peas to the skillet with the shallot

Season with salt and pepper

Spoon the veggie mixture evenly into 6 individual ramekins

Pour vegetable broth evenly between the ramekins over vegetable mixture

Sprinkle with rosemary

Top each ramekin with cheddar cheese and bake for 10 minutes until cheese is bubbling

Garnish with more rosemary if wanted

Enjoy!!

Making Vegan Cheesecake on Good Things Utah

click here to watch me make vegan cheesecake

I always love to go on Good Things Utah. The set beautiful, the hosts are all amazing and I love to be able to share my recipes with all of the viewers. I hope you try, and love, this recipe as much as I do. As much as I try not to I still crave cheesecake. I have found this satisfies that!! And it’s super easy. Be sure to let me know what you think when you make it. Tag me in your post!

{healthy} Oatmeal Cookies

What you’ll need:

1 Quaker real summer berry medley oatmeal cup (or 1 C plain oatmeal)(the dried berries in this medley make the cookies that much better)

1/2 C white or regular whole wheat flour

1/4 C coconut flour (if you don’t have coconut flour just use an additional 1/4 C of whole wheat flour)

1 1/2 Tsp baking powder

Pinch sea salt

3/4 Tsp ground cinnamon

1/2 C honey warmed slightly

1 egg

2 Tbsp coconut oil melted

1 red or gala apple chopped finely

What you’ll do:

Preheat oven to 325

Prepare a baking sheet with wax paper and non-stick spray

In a food processor combine oatmeal, flour, baking powder, salt and cinnamon

Don’t over process, just 4-5 pulses

In a separate bowl combine oil, egg and honey

Pour egg mixture into flour mixture and combine thoroughly

Fold in apples

Chill in fridge for 20-30 minutes

Using a spoon make cookies, should make 12 cookies

This recipe would be great with any type of fruit or raisins

Enjoy!!

Vegan Biscuits

What you’ll need:

2 C All purpose flour (I use unbleached)

1 Tbsp baking soda

1/2 Tsp baking powder

1 Tsp sea salt

4 Tbsp vegan butter cut into small cubes

3/4 C almond or flax seed milk

What you’ll do:

In a food processor combine all dry ingredients

Add in butter and pulse just a few times until mixture looks like sand

Put mixture in bowl and make a well in the batter

Add milk and slowly work in, don’t over mix

When barely combined move to a flour flat surface and knead a few times

Shape batter into rounds (should make 8 biscuits)

You can freeze or bake

If baking heat oven to 425 and bake until golden brown about 15 minutes

I brushed mine with olive oil and sprinkled with sea salt, black pepper and rosemary

For sweet biscuits sprinkle with cinnamon and sugar

Enjoy!!