Rocky Road Cookie Bars Recipe Ever have Hello Dolly Bars? These Rocky Road Cookie Bars are an awful lot like that. Made by pouring layers of sweet goodness over the graham cracker crust base, this easy to make rocky road cookie bars recipe tastes a whole lot like rocky road candy. Yum! If you like r…
These Cake Recipes Are So Good You’ll Be Able to Open Your Own Vegan Bakery
There’s a vegetarian restaurant here in Charlotte called Fern that makes ah-maze-ing buffalo cauliflower. Every time I go there, I have to order it, they are just mouthwateringly good. I love re-creating my favorite restaurant foods at home so I asked … Continued
Quick lunch alert! These simple sloppy Joes can be thrown together in mere minutes using ingredients that you probably already have in your pantry. Fluffy quinoa and protein-packed lentils are combined with sweet, spicy barbecue sauce and spices. Serve your sandwich on your favorite bread with vegan cheese or try it with slaw and dairy-free sour cream.
These tasty bites are from the Greek Island of Alonnisos. They are so versatile – one of those recipes you can have for breakfast, lunch, dinner OR serve as appetisers at a party! I like to make them in the oven and shape them into tater-tot (potato gem) shapes. But you can cook them on the stove too, and as for shape, you’re only limited by your imagination!! This makes around 35 to 40 tots.
This is what traditional donuts taste like–soft and tender in the middle, crunchy on the outside, the perfect combination of flavors and texture. These gluten-free donuts will make your kitchen smell just like a bakery. Refrigerate in an airtight container up to 2 days; reheat before serving. This recipe can be made egg-free; see instructions.
Summer is in full swing, and what better way to celebrate then having a Pride party with your friends? We’ve enlisted the help of Paige Adams to create 2 colorful and vibrant rainbow recipes for June. They’re both perfect for your summer party; a fruit-based popsicle and a delicious grilled veggie pizza. A sure way to wow your friends with the beautiful colors. Rainbow Veggie Pizza Makes 1 12-inch pizza Ingredients: -Flour for rolling pizza dough -1 pound store-bought or homemade pizza dough -1 small red bell pepper, cut into 3-inch wide strips -1 handful red cherry tomatoes -1 small yellow bell pepper, cut into 3-inch wide strips -1 handful yellow cherry tomatoes -1 small zucchini, cut lengthwise into 1/4-inch-thick slices -2 small broccoli stalks -1 small red onion, quartered -1 tablespoon olive oil -1 teaspoon kosher salt -1 teaspoon black pepper -1/2 cup tomato sauce -1 cup finely shredded Italian blend cheese Directions: Preheat a gas or charcoal grill on high heat. On a lightly floured work surface, roll out the dough into a circle about 12 to 14 inches in diameter. Toss the vegetables in olive oil, salt and pepper. Grill them a few minutes per side until they have grill marks. The veggies should be cooked, but still a bit crisp. Let them cool for a few minutes. Slice the peppers into thin strips. Cut the zucchini into a 1/4-inch dice and cut the broccoli into small florets. Slice the onion into thin strips. Place the rolled-out dough directly on the grates and grill for 3 minutes with the lid closed until the crust has grill marks and has puffed up. Turn over the crust and grill for an additional 2 minutes. Remove the crust from the grill. Spread the tomato sauce leaving a 1/2-inch border at the edge and scatter the cheese on top. Place the vegetables in rings by color starting on the outside with the red peppers and red cherry tomatoes followed by the yellow peppers and yellow cherry tomatoes, zucchini and broccoli, and red onions. Put the pizza back on the grill for a couple minutes to let the cheese melt. Slice and serve right away. Rainbow Popsicles Makes 10 3-ounce popsicles Ingredients: -1 cup raspberries -1 cup chopped pineapple -1 cup chopped kiwi -1 cup chopped oranges -1 cup blueberries and blackberries -1-1/4 cups coconut water Note: You can use fresh or frozen fruit in these vegan popsicles. Directions: In a blender or food processor, puree the raspberries with 1/4 cup coconut water until smooth. Transfer to a small bowl and wash the blender. Puree each fruit separately with 1/4 cup coconut water. Make sure to rinse the blender in between different fruits, so you don’t mix colors. Pour the raspberry puree into 10 3-ounce popsicle molds. Freeze until almost firm, about 1 hour. Pour in the pineapple puree and insert popsicle sticks into the molds. Freeze before adding the remaining fruit purees (kiwi, orange and blueberries and blackberries). Make sure to freeze each layer until nearly firm before adding the next one. Keep the purees in the fridge until they are ready to be poured in. Once the last layer is completely frozen, unmold and serve. To see more from Paige, follow her on Instagram
Have questions about this recipe? Get them answered here: at For this elegant entree, we pair juicy chicken thighs with earthy white button mushrooms, and top them off with a creamy, salty chicken caviar sauce. The mushrooms are raw, adding a delightfully toothsome texture to the dish, and the caviar provides an unexpected punch of […]
Purely by accident, I discovered that toasting then blending coconut results in a smooth, creamy No-Peanut Butter! It’s taste and color are soooo peanut butter-y, yet there’s not a peanut in sight! It costs me a measly $2.13 to make 3/4 of a cup, so it’s a frugal, nut-free, Paleo no-nut butter option!
Angela from “The Inspiration Edit” has graciously shared her Oreo Bunny Butts Recipe. Angela calls the UK home, so some of her ingredients I am going to change out with something else. I added my substitution ideas to the ingredient list. I am sure you can find all the listed ingredients online, but I figure …
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