Liam1co

Chips Ahoy Ice Cream: 1 cup Oat Milk 1 scoop Ghost Chips Ahoy Protein Powder 1 teaspoon Lakanto 1 tablespoon Chips Ahoy Ice Cream Topping Spin on Milkshake. Chocolate Fudge Ice Cream: 1 cup unsweetened Almond Milk 1 scoop Devotion Brownie Batter Protein Powder 2 tablespoons Chocolate Fudge sugar free pudding mix 2 tablespoons Powdered PB Spin on lite ice cream. Chocolate Cherry Ice Cream: Vanilla Protein Shake 1 tablespoon sugar free Vanilla pudding mix 1/3 cup + 1/4 cup no sugar added Cherry Pie Filling 1 tablespoon Lakanto 1 tablespoon Lily's chocolate chips Spin on Ice cream. Raspberry Cheesecake Ice Cream: 1 cup Almond Milk 1 scoop Devotion Angel Food Cake protein powder 1 tablespoon sugar free Cheesecake pudding mix 1 tablespoon 1/3 less fat Cream Cheese 2 tablespoons low-fat Cottage Cheese 2 tablespoons Lakanto 1/2 coo fresh Raspberries 1/4 cup Catalin Crunch Cinnamon cereal Spin on Ice Cream. Pumpkin Pecan Ice Cream: 1 Pumpkin Spice Premier Protein Shake 1 tablespoon sugar free Vanilla pudding mix 1 teaspoon Lakanto 1 teaspoon Pumpkin Pie Spice 1/3 coo Pumpkin Puree 2 tablespoons chopped Pecans Spin on Ice Cream.

Ingredients:- 1/3 cup whole chia seeds 1/3 cup sesame seed 1/3 cup pumpkin seeds ½ cup flax seed 1/3 cup sun flower seeds 1/8-1/4 tsp salt or to taste 1 cup water Note: You can add nuts of your choice and also herbs and spices. Steps:- 1-Mix all the ingredients listed above. Cover and let all the seeds especially chia and flax seeds absorb most of the water. The mixture will become kind of slimy. Rest for about 2-4 hours outside. I didn’t have time to bake them in the same day so I put them in the fridge overnight and bake them the next day. Flax and chia seed will act like a glue. 3-Spread the mixture out with a spatula on a baking sheet lined up with parchment paper. The thickness is about ¼ inch or less as per your liking. 3-Bake in preheat oven at 325-350 F for about 30-40 minutes. 4- Remove from oven and slice into any shape you like. If they are sticky and hard to flip them so put them back in the oven for about 10-15 minutes. 5-Carefully flip the crackers over and put them back in the oven for about another 30 minutes or until they are crispy. 6-Store them in tight lid container when they are cold. 7-Enjoy them with hummus, baba ganoush, cream cheese, butter, peanut butter and many more things. Enjoy:)

Ingredients List 300g self raising flour 5g baking powder 5g salt 5g mixed spice 150g light brown sugar 1 large free range egg 250g sultanas 250g raisins 300mls strong tea (to soak fruit the night before) 100 mls strong tea (to make up the batter) Let me know in the comments if you liked the video, be sure to hit thumbs up & SUBSCRIBEEEE (happy dance, welcome to the earth conscious family:))

Spiced Eggnog Rum Cake 1 cup butter, softened 3 cups granulated sugar 6 large eggs 3 cups of sifted cake flour (cake flour is sifted before the measure!) ¾ teaspoon baking powder ½ teaspoon salt 1 cup eggnog 2 teaspoons vanilla extract 4-5 Tablespoons spiced rum 1 teaspoon cinnamon ¾ teaspoon nutmeg ½ teaspoon allspice ¼ teaspoon ground cloves ¾ cup toasted pecans dusted in flour 1 cup powdered sugar 2-3 Tablespoons Spiced Rum or heavy whipping cream Generously grease and flour bundt pan and preheat oven to 350* Beat butter at medium speed with a mixer about 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Combine flour, baking powder, and salt. Add to butter mixture alternating with eggnog. Stir in pecans, vanilla and 2 Tablespoons spiced rum. Pour half of mixture into the bundt pan. Stir cinnamon, nutmeg, allspice, and cloves into the remaining batter. Pour batter in. Swirl batters together using a knife. Bake at 350 for 50 - 60 minutes. Let stand 15 minutes then turn out cake and let cook on a wire rack. Drizzle cooled cake with remaining rum. Combine Powdered sugar and Rum. (you can use melted butter or heavy cream for a less alcohol flavor) Drizzle over cake. Dust with powdered sugar.

CAKES 73 Ice Box Fruitcake 1 BOX GRAHAM CRACKERS PLUS 5 MORE CRACKERS 4 CUPS CHOPPED, TOASTED* PECANS *(TOAST PECANS AT 350 DEGREES F FOR 8 MINUTES) 15 OZ. BOX OF GOLDEN RAISINS 10 OZ. PACKAGE OF MINIATURE MARSHMALLOWS 2 STICKS BUTTER (1 CUP) 12 OZ. JAR MARASCHINO CHERRIES Drain and chop cherries - reserve juice. Crush crackers, then place in a mixing bowl with reserved juice. In a saucepan, melt butter then add marshmallows and cook on medium heat, stirring constantly until marshmallows and butter have melted together. Pour mixture into the mixing bowl with crackers and cherry juice. Add pecans, raisins and chopped cherries, mix well. Use two large pieces of parchment paper and roll mixture into 2 logs, then place into the refrigerator for 4 hours to chill. Take out bars, unwrap and slice into serving pieces. Bars can be wrapped in foil and kept in the refrigerator for up to one month. Enjoy! “This was on granny’s dessert table every year for Christmas.”-Tammy COLLARD VALLEY COOKS VOL 3

TEXAS STRAWBERRY PIZZA 1 (16.5) tube of refrigerated sugar cookie dough 1-2 cups of sliced fresh strawberries 8 oz cream cheese, room temperature 4 Tbs of unsalted butter, room temperature 2 cups powdered sugar 1–2 Tbs of milk (optional) __________________________________________________________ Preheat oven to 350 degrees. Grease a 12-inch pizza pan. Press cookie dough onto the pizza pan. Bake for 15-20 minutes or until lightly browned. Allow crust to cool completely. In a medium bowl, cream cheese and butter together until smooth. Add powdered sugar and continue to mix. Add milk if needed. Spread cream cheese mixture over cookie crust. Decorate with sliced strawberries.

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