1. Preheat oven to 350 and pregrease a sheet pan.
2. Whisk together the dry ingredients and set aside. In a large bowl beat the butter and sugar together, then add the eggs one a time. Add the vanilla, water, and carrots mix well and then begin sifting in the dry ingredients. Be careful to not over mix.
3. Pour into the sheet pan and then bake for 30minutes, or until a tooth pick comes out clean. Allow cake to cool completely and then break it into a large bowl. Use a fork (or hands) to break the cake into crumbs, the finer the better! (This is also a great step for kids to help out on, nothing like being destructive for a good cause!)
8 oz cream cheese, cold
1/2 cup butter, soft
1/2 cup confectioners sugar, sifted
1 tbsp vanilla extract
1 lb chocolate wafers for melting (I used Wilson’s Vanilla Pastel Wafers)
1. Put all the ingredients into a food processor and mix well. Stir into the cake crumbs until well mixed.
2. Form the cake balls using your hand, each one should be about 3 tbsp. Insert the popsicle stick, place on a wax-covered cookie sheet, cover in saran wrap and return to fridge for at least 1 hr.
3. Before taking the cake pops out of the fridge melt the chocolate wafers in a double boiler. Dip the pops in the chocolate one at time, covering them in a thin layer of the chocolate before returning to the cookie sheet. Place the balls in the freezer for 15minutes then ENJOY!
For those in a rush a box cake would work just as well, however I do strongly suggest using a homemade icing so that it doesn’t get too sweet. I brought some of these into work and it was great watching the expressions on my coworkers faces as they realized the lollipops were actually cake filled
1 tbsp veg. oil
1 onion, chopped
2 Pink Lady Apples, cored and diced
1 tbsp whole wheat flour
2 tbsp curry powder
3 garlic cloves, minced
2 cups veg. broth
2 tbsp half & half
4 cups Cauliflower floret
1 lb frozen shelled edamame
1. Heat a large dutch oven over medium heat. Add oil and coat the pan well. Add the onion and cook about 7 minutes, until the onion is tender, stirring frequently. Add the apple and cook 5 minutes, again stirring frequently to prevent sticking. Add the flour, curry, and garlic and stir well for 1 minute.
2. Pour in the broth and bring to a quick boil before reducing heat and simmering for 5 minutes. Add the half & half and stir in before adding the cauliflower and edamame. Cover and cook 10minutes, until the cauliflower is tender.
This goes great over rice, and if you are able to get some fresh Naan or Roti or any other fresh Indian bread go for it! The smell of this curry is just amazing and even if it’s not 100% authentic it’s the perfect pick-me-up on a rainy day.
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook 3 minutes, then add the parsley, garlic, and carrots. Cook 5 minutes.
2. Add the beans and stock and bring to boil, then reduce heat to a simmer and add the pasta. Cook, simmering, for 15minutes or until pasta is tender. Season to taste with salt and pepper and serve!
Joe likes to top his with some fresh cheese, be it Mozzarella or Parmesan while I prefer to just add some crusty bread. Hopefully things will start to slow down soon and I can start posting more regularly. There is an IIP party this week so I will have a delicious Cake Pop recipe to share on Saturday night. I have this theory that with all the running around I have been doing any Cake Pops that I eat while recipe testing won’t count. I mean, that’s how it works right???
Greetings! I think Spring has finally arrived and with it fresh vegetables and farmer’s markets! I believe the first ones in this area open next weekend and I can’t wait! This recipe is perfect for spring and farmer’s markets, where it’s possible to get peppers that really taste like peppers. I made this recipe a few times in college but it really all came together when I made it for Joe’s family last summer. I also learned a valuable lesson that day: not all meat substitutes are vegan. However that’s not a problem because this dish is just fine without it. The key to the sauce is getting the best produce possible.
2 tbsp olive oil
3 garlic cloves
1 bay leaf
1 cup white wine ( I used Bloom Reisling)
2 large green peppers, chopped
1 large red pepper, chopped
4 tomatoes, chopped
Parmesan Cheese (optional)
1/2 lb linguine
1. Heat the olive oil in a large heavy bottomed skilled. Add the garlic and cook 3 minutes, then add the bay leaf and wine and season to taste. Bring to a boil and cook 5 minutes, stirring to prevent sticking.
2. Stir in the bell peppers and tomatoes, reduce heat to low and simmer for 30 minutes, stirring often.
3. Meanwhile cook the pasta until al dente per box instructions. Drain and return to pan. Pour the pepper sauce over the pasta and toss well! Top with some freshly grated Parmesan if desired.
This dish makes a great simple supper and it can also be easily bulked up in order to provide more protein. I tend to use Vegetarian Italian Sausages and add them to the pan before the garlic, crumbling them up as they cook. If you decide to add a meat you will probably need to add 1 tbsp more EVOO during step 2, otherwise things start to stick. If you are preparing this for any vegans just make sure to double check the meat substitute so that you don’t have any last minute surprises!