Coconut overnight oatmeal

From Plant Based Budget serves 6 people

2 cans of coconut milk (13 oz each)
3 c water or milk
1 t salt
1/4-1/2c sugar or honey
3 c old fashioned oats

I boiled the coconut milk, salt, honey, milk/water and then added the oats. Let sit overnight (8-10 hours) in the saucepan on the stove.

Reheat in the morning 

Sourdough Pancakes

 Tastes Of Lizzy

DBL     (Original recipe)

4 c     2 cups all-purpose flour
4t       2 teaspoons baking powder
2t       1 teaspoon baking soda
4T      2 tablespoons granulated sugar
2t       1 teaspoon salt
2c      1 cup sourdough discard (discard is runnier and works best in this recipe)
3c      1 1/2 cups milk (or more to thin the batter)
2        1 large egg beaten
4T      2 tablespoons vegetable oil

Instructions

 

• In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
• Add the sourdough starter, milk, egg and oil. Mix well just until combined.
• Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
• Pour ¼ cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
• Cook for an additional 1-2 minutes or until the pancake is cooked through.
• Serve warm with butter and syrup.

Lily chocolate Muffins

Baker Bettie 

• 1 1/2 cups (180 gr) all-purpose flour
• 1/2 cup (50 gr) cocoa powder (dutch processed preferred but natural cocoa powder can be used)
• 2/3 cup (130 gr) granulated sugar
• 1 TBSP (14 gr) baking powder
• 1/4 tsp salt
• 1 large egg, room temperature
• 1 cup (235 ml) whole milk
• 1 tsp vanilla extract
• 1/2 cup (120 ml) vegetable oil or canola oil
• 1 cup (170 gr) chocolate chips + more for topping if desired

INSTRUCTIONS

1. Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
3. Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vanilla, and oil until well combined.
4. Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This process will go quickly, and should only take about 10 stirs to complete. Fold in the chocolate chips at this point. Do not over-mix your batter or your muffins will be dense and dry.
5. Divide the batter between the muffin cups filling them almost all the way up. Top with more chocolate chips if desired.
6. Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.

Nutella Magic Cake

Jo cooks 

4 eggs (at room temperature, separated)
1 cup icing sugar
1 cup Nutella
1/2 cup butter (unsalted, melted but room temperature)
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoon cocoa powder
3/4 cup all-purpose flour (minus 2 tbsp )
2 cups milk (lukewarm)
icing sugar ( for dusting cake)

• Preheat your oven to 325 F (160 C) degrees. Line a 8x8 inch baking dish with parchment paper.
• Separate the eggs and add the egg whites to the bowl of your mixer. Mix until egg whites are stiff. Place the egg whites in a bowl and set aside.Add the egg yolks and icing sugar the the bowl of your mixer and mix together until mixture becomes like a cream and is light pale yellow in color.Add the Nutella, melted butter, vanilla extract, salt, cocoa powder and continue mixing for another minute until well incorporated.With the mixer on low, start adding flour to the mixer, one tablespoon at a time, until all the flour has been incorporated into the mixture.With the mixer still on low, slowly start adding the milk and beat until everything is well mixed together. The mixture should be very thin, almost like a crepe batter.Start gently folding in the egg whites, a third at a time using a spatula. Repeat until all the egg whites have been folded in. They do not have to be completely mixed in, it's OK to still see foamy bits floating around the top of the batter.Pour the batter into the prepared baking dish and bake for 40 to 70 minutes or until the top is browned. The cake should be firm to touch, and should not wiggle.Let cool completely, then place in the fridge for at least 2 hours.Sprinkle some icing sugar before slicing into it.

Ultimate Dinner Rolls

Tasty

 for 16 servings

• 1 cup whole milk
• ½ cup warm water
• ¼ cup unsalted butter, melted
• ¼ cup sugar
• 2 ¼ teaspoons active dry yeast, 1 packet
• 4 cups all-purpose flour, plus more for dusting
• 1 ½ teaspoons kosher salt
• 2 large eggs, room temperature
• neutral oil, for greasing
• sea salt, for sprinkling

1. In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
2. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
3. In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.
4. Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
5. Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
6. Divide the dough into 16 equal balls, roughly the size of tangerines.
7. Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
8. Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
9. Preheat the oven to 375˚F (190˚C).
10. Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
11. Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
12. Enjoy!

Gingerbread Waffles

This was served at my friend Emily Goddard's daughter (Carrie) bridal shower. These were delicious and definitely a fun festive fall breakfast.

TRPL         DBL            ORG

 1 c               1/2c             1/4 c butter
 2 c               1c                1/2c brown sugar
 2 c               1c                1/2c light molasses
 6                  4                  2 eggs
 4 c               2c                1 c milk
 6 c               4c                2 c flour
 6 t               3t                1 and 1/2t baking powder
 6 t               3t                1 and 1/2t cinnamon
 4 t                2t                1 t ginger
  1 t               1/2t             1/4t allspice
  2 t               1t                1/2t salt

Toppings-
4                  2 bananas
1c                1/2c whipping cream

In one bowl- Cream butter, sugar, molasses, eggs, and milk

In different bowl mix- flour, baking powder, ginger, allspice and salt. Add to the liquid mixture.

Bake on grease waffle iron. Top with whipped cream and bananas

Chicken Alfredo

Chicken, noodles, and sauce 

In the morning
1 - Season, Cook, and brown the chicken on stove top- after cooked, chop in chunks and put in fridge.
2 - cook noodles. Mix with oil and put in fridge

Make sauce right before dinner

SAUCE-
Saute-
1 chopped onion
3-5 minced garlic cloves

In blender add the ingredients till smooth-
2 c milk
1/2t salt
1/4c flour
3 T butter
2 C Parmesan
2 oz cream cheese
1 egg yolk
(add half of the onion and garlic cloves)

After ingredients are blended,  Put everything on the stove to thicken and heat up 5-7 mintues.  

Dayna Cinnamon Rolls

ROLLS-  

1 c milk

2 eggs- room temperature

1/3c butter- room temperature

4 and 1/4c bread flour

1/2t salt

1/2c sugar

1 package yeast

1 c brown sugar

3 T cinnamon

1/3c softened butter

FROSTING-

4 oz cream cheese

1/4c butter softened

1and 1/2c powdered sugar

1/2t vanilla

1/8t salt

Combine 2 c flour and yeast in large mixing bowl.

In a saucepan combine milk, butter, sugar, and salt over medium heat until temperature reaches 120-130 degrees, butter will be almost melted.

Add milk mixture to flouw mixture along with eggs and mix with electric mixer on low for 30 seconds.

Stir in as much of the flour as you can.

Place dough a floured surface and knead in as much flour as possible. Continue to knead the dough until it is very smooth and elastic(this will take about 5-10 minutes)

Cover dough with oil and plastic wrap. Let rest covered for about 15min. Meanwhile in a small bowl combine brown sugar and cinnamon.

Roll dough into a 18x21 inch rectangle. Spread 1/3c butter on dough and top with brown sugar and cinnamon.

Starting with long side, rollup dough so you have an 18'' log. Cut into 12 even rolls. Grease 9x13 pan and place rolls on pan. Cover with plastice wrap and a towel, let rise for 45 min or until doubled.

Preheat oven to 400 degrees.

Bake rolls on center rack about 15 min or until lightly brown.

While rolls are baking, combine cream cheese, 1/4c butter, powdered sugar, vanilla and salt with electric mixer until fluffy.

Allow rolls to cool for about 10-15 min and spread frosting on warm rolls

*** Dont add too much flour before the first rise. It will make the dough easier to handle. If you add too much flour it makes a dry tough cinnabon. So let the dough stay a little fluffy and slightly tacky. You can dust the dough with flour when you roll it so that its easy to roll***

Naturally Sweetened Gluten-free Chocolate Cake

Simply Divine Eating

½ c. coconut oil, ghee, pasture-raised butter, or pasture-raised lard
18 medjool dates, pitted and soaked in hot water 15 min.
2 Tbl real maple syrup
2 eggs
½ c. cocoa
2 c. oat flour
1 c. sour milk (or add 1 tsp lemon juice or vinegar to regular milk or coconut milk)
2 tsp baking soda
1 c. warm water
2 tsp vanilla

Instructions:
Preheat oven to 375’.
Measure lard, butter, ghee or coconut oil into large bowl, set aside.
Drain dates and squeeze water from them. Combine dates, syrup and eggs in blender and blend till very smooth.
Add date mixture to lard or butter and mix well.
In separate bowl measure flour and cocoa and set aside.
Measure sour milk and set aside.
Alternately add the flour mixture and the milk to the date mixture. Add ¼ c.- ⅓ c. of the flour to dates and mix well, then add ¼ c. to ⅓ c. of milk to date mixture and mix well. Keep alternating until both milk and flour are incorporated.
Measure baking soda into 1 c. warm water and stir well. Add soda water to cake and beat to combine. Add vanilla to batter and beat.
Grease and flour a 9 x 13 pan and pour batter into pan. Bake at 375’ for 30 min or until toothpick inserted in the middle comes out clean. This makes a yummy dense cake that disappeared even without being frosted. 

Add Angie’s Chocolate Frosting recipe and wow them!

6 T coconut oil, butter, or ghee (I use coconut oil)
1/2 cup cocoa
1/4 cup raw honey
1/4 cup nut butter, sunflower seed butter, or tahini
Pinch pink salt
2 t vanilla
½ cup winter squash puree (butternut, pumpkin, etc.)
Instructions:
On the stovetop on low heat, melt together the coconut oil, cocoa, honey, and nut butter.  Remove from heat and stir in the salt, vanilla, and squash puree. Or be lazy (scratch that…efficient) like me and just throw all the raw ingredients together in the food processor.  This recipe makes a fudgy frosting that will set up fairly solid, so I spread it immediately and then let it set.

Creamy Chicken Soup

INGREDIENTS

3 chichen breasts, cut in bite-sized pieces

3 carrots, sliced

1 ½ cups diced celery

1-2 onions, chopped

½ cup fresh parsley

salt and pepper to taste

2 tbsp chicken bouillon

3½ - 4 cups reserved broth

3½ - 4 cups milk

½ cup flour

½ cup butter

DIRECTIONS

Cover first set of ingredients with water and boil for 20 minutes. Drain liquid, reserving broth. Bring reserved liquid to a boil with the milk.

Melt the butter. Whisk in the flour. Cook for a few minutes then add to the boiling liquid. Boil until thickened.

Add chicken and veggies.

NOTES

Can use a rotisserie chicken in place of raw chicken pieces. Don't add rotisserie chicken until the end.

Freeze the remaining chicken stock to use at a later time.

Orange Julius

Gimme Some Oven

• 4 fresh oranges, peeled
• 2 cups ice (or use frozen bananas)
• 1/3 cup milk (your preference – regular, soy, coconut, etc.)
• 1-2 tablespoons honey (or agave or your desired sweetener), if needed
• 1 teaspoon vanilla extract, store-bought or homemade
• Protein powder- pea protein
• top with whipped cream or coconut cream

DIRECTIONS:

Combine all ingredients in a blender, and blend until smooth.  Add more ice if you would like.

#2 Overnight French Toast

Epicurious

YIELD- 

Makes 6 servings

INGREDIENTS
For the french toast:                                                                                                                                  1/4 cup (1/2 stick) butter, room temperature
12 3/4-inch-thick French bread slices
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar
                                                                                                                                                                    For the maple syrup:
2 cups maple syrup
1 cup chopped walnuts, toasted

PREPARATION
To make the french toast:Spread butter over bottom of heavy large baking pan with 1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
Preheat oven to 400°F. Bake French bread 40 minutes. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately, passing Maple-Walnut Syrup separately.
To prepare maple syrup:
Combine syrup and walnuts in heavy medium saucepan. Bring to simmer. Serve syrup hot. Makes about 3 cups.

This could be doubled and freeze one for a later time in the freezer.

baked pumpkin oatmeal

One lovely Life
I  put in a greased 9x13 pan

For the dry ingredients:

4 cups rolled oats (sometimes called old-fashioned). – Use gluten free as needed!
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cardamom

Or 1&1/2t pumpkin pie spice
2 cup toasted pecans or almonds

protein powder optional

For the wet ingredients:

3 cups milk (I use unsweetened almond milk)
2 cups pumpkin or 15oz can
1/2 cup pure maple syrup or brown sugar (plus more, for drizzling)
3 eggs or 2 Tbsp chia seeds + 3 Tbsp water (or 1 egg, if not vegan)
2 tsp vanilla

Preheat the oven to 350 degrees F.

Can serve caramel chips or choco chips

Optional Crumb Topping-

• 1/3 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 4 tbsp unsalted butter, melted
• 2/3 cup plus 1 tbsp all-purpose flour

In a large bowl, whisk together the oats, baking powder, salt, cinnamon, nutmeg, and cardamom. Add 1/2-3/4 cup of the pecans (and save the rest for sprinkling on top).

In a medium bow, whisk together the wet ingredients–milk, pumpkin, syrup, chia egg/egg, and vanilla. Whisk until well combined.

Stir the wet ingredients into the dry oatmeal mixture. Stir to combine well. Pour into a greased 8×8 (or 2 quart) baking dish. Sprinkle with additional pecans if you like.

Bake at 350 degrees 25-30 minutes, or until the liquid has soaked in, the center is just set, and the edges are starting to turn golden.

Serve with a drizzle of milk and a little syrup if you like.

Oatmeal will keep 5-7 days in the refrigerator. To reheat, simply add a little extra milk and warm in the oven or microwave.

Can serve with whipped up coconut milk on top.