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Chocolate Marzipan Cups
Homemade Chocolate Marzipan Cups
1 cup sifted unsweetened cocoa powder
1/4 – 1/2 cup cashew butter
1/4 cup maple syrup
1/4 – 1/2 cup coconut oil, melted
1 tsp vanilla extract
Love On A Plate Uncookbook https://amzn.to/2IYyxOS
Marzipan Recipe https://rumble.com/v27u5uk-homemade-marzipan.html
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Peanut Butter Pie with Pretzel Crust
For the pretzel crust:
4 1/2 cups (200 g) pretzels

1 Tbs. firmly packed light brown sugar (or coconut sugar)

1/2 cup (4 oz) vegan butter, melted and cooled

Pinch of kosher salt

For the filling:
1 1/2 cups (12 fl. oz) heavy cream

1/2 lb. (250 g) reduced fat cream cheese, at room temperature

1/2 cup (60 g) confectioners’ sugar (I used a stevia blend finely ground in my vitamix)

1/4 tsp. kosher salt

1 tsp. vanilla extract

1 1/4 cups creamy peanut butter (preferably a good quality with no added sugar)

For the topping:
1 cup (8 fl. oz.) heavy cream

1/2 tsp. vanilla extract

2 Tbs. confectioners’ sugar (I used pure stevia)
Melted chocolate for garnish
Chopped peanut butter cups for garnish
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Chocolate Marshmallow Fudge
Chocolate marshmallow fudge
Chocolate Marshmallow Fudge
16 ounces semi-sweet or bittersweet chocolate (bittersweet chocolate has less sugar.)
1 tsp salt
1 1/4 cups sweetened condensed milk (I make my own with less sugar)
1 tbsp vanilla extract
3 cups mini marshmallows (I use Trader Joe’s corn syrup FREE marshmallows.)
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Homemade Marzipan
Homemade Marzipan. Vegan and Gluten Free
1 1/2 cup almond flour
3-5 tbsp maple syrup (more or less may be needed)
1/2 to 1 tsp almond extract
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Japanese Ginger Salad Dressing
2 ounces ginger root (about 1/2 cup) Peeled and cut into quarters. Soak ginger in cold water to make it easier to peel.

1 medium onion, cut in quarters
3 cups oil (I used olive oil)

3/4 cup vinegar (rice, apple cider, or white)

1 3/4 cups soy sauce (preferably low sodium)

1 1/2 tbsp tomato paste

1/4 lemon, juiced

1 garlic clove

1/2 to 1 cup water (depending on how thick or thin you desire)
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Banana Split Cookie Shots
Banana Split Cookie Shots
Cookie Dough
120 g (4 oz/ ½ cup) softened butter
100 g (3 ½ oz/scant ½ cup) sugar
1 egg
1 tsp vanilla extract
260 g (9 oz/1¾ cups) plain (all-purpose) flour
½ teaspoon baking powder
1 pinch of salt
Filling & Topping
100 g (3 ½ oz) dark chocolate
100 ml (3½ fl oz/scant ½ cup) whipping cream
8 scoops of vanilla ice cream
1 banana, sliced
PURCHASE WILTON SHOT MOLD AT https://amzn.to/2CpOGrK
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Chocolate Whoopie Pies with Marshmallow Filling
Chocolate Whoopie PIes with Marshmallow Filling
Cookies:
2 cups Whole Wheat Pastry flour
5 tbsp cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 cup (1 stick) vegan buttery sticks, softened
1 cup organic sugar (or powdered sweetener of your choice)
2 large egg yolks
1 tbsp vanilla extract
1 tbsp strongly brewed coffee
1 cup milk of choice
Filling:
Another stick of softened vegan buttery sticks
1 1/4 cup finely ground Stevia blend (ground in vitamix or food processor) You may also use confectioner’s sugar
7 oz Homemade Marshmallow Fluff (see my video)
1 tsp vanilla extract
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Homemade Marshmallow Fluff without Corn Syrup
Marshmallow Fluff without Corn Syrup
2 cups marshmallows (about 20 standard size marshmallows)
1 tablespoon honey (you can use maple syrup as well)
Corn Syrup free marshmallows can be purchase here https://amzn.to/2MPu127
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How & Why to Make Roasted/Toasted Sugar
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Maple Cream Sandwich Cookies
Maple Cream Sandwich Cookies
For the cookie:
5 cups Whole Wheat Pastry Flour, plus more for dusting
1 tbsp plus 1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp kosher salt
2 cups (4 sticks) vegan butter, room temperature
2 cups organic sugar (other dry natural sweeteners may be substituted)
2 cup maple sugar (You may purchase here )
2 large eggs, room temperature
Filling:
3/4 cup (1 1/2 sticks) vegan butter, room temperature
3 cups confectioner’s sugar, sifted (You may make this sugar free by using a finely ground white, preferably all natural, sugar substitute.)
6 tbsp pure maple syrup
You can purchase Maple Sugar at https://amzn.to/2xk2boM
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Chocolate Almond Cake
NOTE: This cake must be kept in the refrigerator.
To make the cake you will need:
2 sticks (250 grams) vegan butter sticks or unsalted butter, softened to room temperature
125 grams organic sugar
125 grams coconut sugar or brown sugar
3 eggs
130 grams whole wheat pastry flour, sifted
1 tsp baking powder
30 grams cocoa powder, sifted
100 grams almond flour
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Italian "S" Cookies
3 1/2 cups Whole Wheat Pastry Flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
2 cups organic or toasted sugar
1 cup solid Spectrum shortening, melted and cooled
2 tablespoons fresh lemon juice|
1 tablespoon vanilla or 1/2 tbsp vanilla and 1/2 tbsp almond extract
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Cocoa Butter (Cacao Butter) Cookies with Chocolate Chips
Cocoa Butter Cookies with Chocolate Chips
4 ounces raw cocoa butter (click to purchase)
1 1/4 cup toasted sugar (Learn to make it here)
1 tsp kosher salt
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp nutmeg
8 tbsp Earth Balance Vegan buttery sticks (or unsalted butter)
1 large egg
1 tbsp vanilla extract
2 -1/3 cup whole wheat pastry flour (all purpose may be used in place)
3/4 cup semi-sweet or bittersweet chocolate chips
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Hot Chocolate Float
Reduced Sugar Hot Chocolate Float
To make 4 servings you will need:
2 cups milk of choice (I used almond milk)
1/4 cup dry sweetener of choice (I used Truvia brand Stevia blend)
2 tbsp unsweetened cocoa powder
1 cup chocolate chips (I prefer bittersweet but you can use any kind you want)
1 tsp vanilla extract
Vanilla Ice Cream (I used Halo brand reduced fat and reduced sugar ice cream)
Hot Fudge Sauce
Hot Fudge Sauce recipe at https://youtu.be/jiEY61YLm10
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Baked Peaches with Cinnamon Sugar
Baked Peaches with Cinnamon Sugar
3 large ripe peaches
2 tablespoons Earth Balance Vegan Buttery Sticks or salted butter
2 tablespoons Coconut sugar or brown sugar
Halo Top vanilla ice cream
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Bell Pepper Pizzas
Bell Pepper Pizzas
Bell peppers, halved and cored
Extra virgin olive oil for drizzling, approximately 1 tbsp
sea salt and fresh ground pepper
pizza sauce (I used about 1 to 2 tbsp for each pepper)
Shredded mozzarella cheese
grated parmesan cheese
Toppings of choice(pepperoni, onions, etc)
Chopped parsley
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Dole Pineapple Blueberry Sparkler
Dole Pineapple Blueberry Sparkler
1 ounce frozen blueberries
3 ounces pineapple juice (of course I used Dole brand)
3 ounces cranberry-raspberry flavored sparkling water
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Keto Chocolate Mug Cake Recipe
Keto Chocolate Mug Cake
6 tbsp almond flour
2 tbsp cocoa powder
2 tbsp dry sweetener of your choice (I used a stevia blend)
1/8 tsp salt
1/4 tsp baking powder
3 tbsp milk of choice
1/4 tsp vanilla extract
Optional: chocolate chips
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Easy to Make Shortbread Cookies
Shortbread Cookies
180 grams Earth Balance Vegan Buttery sticks, at room temperature
90 grams natural sweetener of choice measuring cup for cup to sugar
2 grams kosher salt
5.9 grams vanilla extract
270 grams whole wheat pastry flour
Granulated sugar for dusting
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How to Make Balsamic Glaze
How To Make Balsamic Glaze
1/2 cup balsamic vinegar
3 tablespoons maple syrup, honey, brown sugar or coconut sugar.
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Honey Candied Lemon Peels
Candied Lemon Peels
4-6 lemons (limes and oranges may also be used)
1/2 cup honey
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Japanese Sponge Cake (Castella Cake)
Japanese Sponge Cake (Castella Cake)
Part 1
5 tbsp of Earth Balance Vegan Buttery Sticks (or unsalted butter)
8 tbsp milk of choice (I used Almond milk)
4 tbsp of a dry sweetener (I used Truvia brand stevia blend that measures cup for cup)
4 egg yolks
12 tbsp whole wheat pastry flour (if you can’t find this type of flour you may substitute cake flour)
1 tsp extract (vanilla or almond)
Part 2
4 egg whites
1/2 tsp cream of tartar
8 tbsp dry sweetener (I used Truvia Stevia blend)
These cakes may be baked in a 6 inch or 8 inch pan.
Optional: whipped cream and berries of choice
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Chocolate Espresso Cloud Cookies (Gluten Free)
Chocolate Espresso Cloud Cookies
6 oz. best-quality bittersweet chocolate, chopped
2 large egg whites, at room temperature
1/2 tsp. pure vanilla extract
1/8 tsp. cream of tartar
1/4 cup Truvia cup for cup stevia blend or organic granulated sugar
3/4 tsp. instant espresso powder
2/3 cup almond meal
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Challah Bird Rolls
Challah Bird Rolls
Approximately 2 tablespoons Vegan butter or unsalted butter, melted
1 1/2 tablespoons active dry yeast
1/2 cup tepid water (80 to 90 degrees F)
1/3 cup dry sweetener (I used a stevia blend but you can also use organic sugar)
1 stick or 4 ounces vegan butter or unsalted butter, at room temperature
1 cup full fat milk of choice (I used almond milk)
1 tablespoon honey
2 1/2 teaspoons salt
4 large eggs
6 1/2 cup (approximately) bread flour
The Glaze and Topping:
1 large egg
1 large egg yolk
1 tablespoon cold water or milk of choice
Either peppercorns or a small black grain for the eyes
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Valentine's Day Heart Cookies
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