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Candy Corn Cobs

No, that's not corn on the cob. Yes, that's actually candy corn. This crazy treat is made of edible sugar cookie dough so that anyone crazy enough can take bit right into the center. Candy corn fanatics will absolutely love it. Corn on the cob lovers might just hate it. Either way, these candy corn cobs are so adorable and will cause everyone to do a double take!

INGREDIENTS
1/2 c. (1 stick) butter, softened
1/2 c. granulated sugar
1 tsp. pure vanilla extract
1 c. almond flour
1/4 tsp. kosher salt
2 (20-oz.) bags candy corn

DIRECTIONS
In a large bowl using a hand mixer, beat butter and sugar together, then add vanilla. Add almond flour and salt and beat until combined. Divide dough into 4 equal pieces. On plastic wrap, form each piece into a log. Refrigerate until solid, 2 hours.

When cookie dough is well chilled, push candy corn into cookie dough in rows. Refrigerate until ready to serve, at least 1 hour.

Are you fan of candy corn? :)

 

Source: delish

Homemade potato fries with oil-free hummus dip!

Homemade potato fries with oil-free hummus dip!

Happy FryDay! May your day be as delicious as these fries were. 😋🍟

 

We decided to enjoy this plate of fries and hummus because we were too tired to prepare for something heavy. You’ll just need these golden potatoes, cut them into wedges and sprinkled with some smoked paprika, onion salt, and garlic powder. Spread out fries on baking sheet so they are not touching. Works really well on a silpat because it makes it crisp up better. Bake at 400F for 20-25 minutes or until golden. 👏🏽


Enjoyed these bad boys with homemade oilfree hummus (just replaced the oil with some Aquafaba—chickpea water), but guac definitely works. For even more balance, consider adding a sandwich (a bbq tempeh sandwich or a chickpea mash sandwich would be a perfect one here). 🥪


CTTO @plantbasedrd

Easy Mac and Cheese!

Easy Mac and Cheese!

Craving for something cheesy? Try this easy and hassle-free recipe and enjoy!

This homemade version is so worth the little bit of extra effort. Oh and feel free to add bacon bits for more flavor.

I altered the recipe a bit to add milk, use reduced-fat (not fat free) ingredients and eliminated the bread crumb topping. (That is my personal preference, but if you like a crunchy topping on your mac, mix 1/4 c. melted butter with 1 c. bread or cracker crumbs and sprinkle over the top before baking.)

Prep Time                                               15 minutes

Cook Time                                              40 minutes

Serving                                                    5

Ingredients:

12 ounces of macaroni or any of your choice of bite-sized pasta

8 ounces of reduced-fat sour cream or just plain yogurt

16 ounces of low-fat small-curd cottage cheese

8 ounces of 2% milk sharp cheddar cheese

1/4 cup of grated parmesan cheese

1/2 cup of milk

1/2 tsp of kosher salt

And some pinch of black pepper

Instructions:

  • Preheat oven to 375 degrees F.
  • Cook the pasta, drain and set aside.
  • Mix the remaining ingredients in a large bowl. Spray a 1-1/2 qt. casserole dish with cooking spray.
  • Stir the pasta with your cheese mixture, then spread into the casserole dish.
  • Bake uncovered for 30 minutes in preheated oven, or until hot and bubbly.
  • Stir together before serving to evenly distribute the cheese sauce.

I hope your family enjoys this simple recipe too!