Ingredients (7 donuts) 1 medium apple, peeled and chopped 1 teaspoon ground cinnamon 1.5 tablespoons NuNaturals Stevia baking blend 1/3 cup vanilla protein powder (I used Jay Robb) 1/3 cup spelt flour 1/3 cup oat flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 flax egg (1 Tbsp flaxmeal + 3 Tbsp warm water, mixed together and set aside for 10 minutes) 3/4 cup nonfat plain yogurt (or nondairy yogurt) 1/2 tablespoon coconut oil 1 tablespoon applesauce 1 teaspoons lemon juice 1 teaspoon apple cider vinegar 1 teaspoon agave nectar Instructions Preheat oven to 400 degrees. Prepare a donut pan with a light coating of nonstick cooking spray. Toss apples with cinnamon and stevia and set aside. Place the flour, baking powder, baking soda and salt together in a medium bowl and stir until thorough mixed. Place the flax egg, yogurt, oil, lemon juice and agave nectar together in a small bowl and whisk to combine. Carefully add the yogurt mixture into the flour mixture. Gently fold in the wet ingredients until no dry spots remain. The batter should be light and airy. If using a donut pan, divide the cinnamon sugar apples evenly amongst donut cups. Divide the batter evenly the cups on top of the apple slices, pressing down and shaping a bit with your fingers. The donut cups should be full. Bake 10 minutes, or until the tops are golden brown. Allow to cool 1 minute in the pan before inverting onto a wire rack.
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Homemade Cracker JacksRecipe adapted from DamGoodSweet and Southern LivingServes 10 - 12 Ingredients 16 cups freshly-popped popcorn* 2 cups roasted, lightly salted peanuts (Spanish or regular)1/2 cup (1 stick) unsalted butter3/4 cup packed brown sugar1/2 cup light corn syrup2 tablespoons molasses1/2 teaspoon table salt1 teaspoon pure vanilla1/2 teaspoon baking sodaSea salt, to taste Instructions Preheat oven to 250°. Toss the popcorn and peanuts together in a large mixing bowl (or divide into 2 bowls). Melt butter in a heavy saucepan over medium heat. Whisk in brown sugar, corn syrup, molasses, and salt. Increase heat to medium-high and bring to a gentle boil, stirring occasionally, until the temperature reads 250°F on a candy thermometer, about 6 minutes. Remove from heat and stir in the vanilla and baking soda. Working quickly, pour hot caramel over the popcorn and gently toss until all the pieces are evenly coated. (I found it was easiest to toss with my hands once the caramel cooled a little bit.) Divide the popcorn mixture in half between 2 greased baking sheets, spreading into a thin, even layer. Bake, stirring every 15 minutes, for 50 minutes. Sprinkle Cracker Jack with a little sea salt and allow to cool in pans for 20 minutes. Separate the popcorn into individual pieces with your hands before serving. This is best eaten the day it’s made but can be stored in an airtight container for up to 3 days. *I used 3 (3.5 ounce) bags natural, lightly salted microwave popcorn
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Salted Peanut Butter & Chocolate Popcorn 5 tablespoons corn kernels2 tablespoons olive oil1/2 – 3/4 teaspoon salt1 cup vegan chocolate chips1 spoonful chunky or smooth peanut butter ——– In a deep pot with lid, pour in the 2 tablespoons of olive oil and shake the pot until the oil is evenly spread. Sprinkle in the corn kernels and spread evenly into the oil. Sprinkle the salt over the kernels (you can always add more salt after the corn is popped, but adding the salt now assures even distribution). Cover the pot with the lid and heat on high heat. Now, the popping will start quickly. Once the kernels start popping vigorously, carefully shake the pot to prevent burning. Be careful! Your pot may be very hot. The popping process is very fast and once you notice the popping slowing, remove pot from heat and keep covered until popping is completely finished, set aside. In a small saucepan, melt the chocolate chips and peanut butter over a low heat, stirring continually so the chocolate won’t burn. Once chocolate is melted, pour over the popcorn and gently stir until the chocolate is evenly distributed. Once the popcorn and chocolate has cooled, feel free to enjoy if you don’t mind messy fingers! Or if you have more patience than I do, allow popcorn to cool and chocolate to harden in the fridge. Enjoy!
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chia seed pudding Serves4 Ingredients 4 cups of almond milk2 teaspoons of vanilla extract1/4 cup of maple syrup3/4 cup of chia seedscinnamon, for garnish Directions In a large bowl, mix together the almond milk, vanilla extract, and maple syrup until combined.  Then gently stir in the chia seeds.  Pour the mixture into an 8”x11” baking dish. Cover and refrigerate for 4 hours.  Ideally it is best to have it sit overnight to allow the chia seeds to gel and firm up.  Serve with a dusting of cinnamon on top.  Enjoy. 
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Nutty Caramel Popcorn  Ingredients1 lb. popping corn (4-5 bags of microwave popcorn, old maids removed) 2 Cups Cashews 2 Cups Slivered almonds 2 Cups Macadamia nuts 1 1/2 cup white sugar 1/2 cup brown sugar 1/2 tsp. salt 1 cup dark Karo Syrup plus 2 Tablespoons 3/4 cup water 1/2 cup butter (1 square) 1 tsp. vanilla 1 level tsp. baking soda Directions Mix sugars, syrup, salt and water all together and boil to soft ball stage.  If you don’t have a candy thermometer it takes about 5-10 minutes.    Remove from heat and add butter, vanilla and soda. Mix and pour over popped corn. Add: Slivered Almonds, Macadamia nuts, and Cashews **Note: A good way to test if the caramel is ready is to drop a few drops of caramel into water…when it stays together well and sinks it is to the soft ball stage.**
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Rosemary Cheese Straws 2 sheets puff pastry, defrosted overnight in the refrigerator 1 large egg 1/2 cup freshly grated Parmesan cheese 1 cup freshly grated white cheddar cheese 2 teaspoons finely chopped fresh rosemary 1 teaspoon kosher salt freshly ground black pepper Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone baking mats. Roll out each puff pastry sheet on a lightly floured work surface into a 10x12-inch size. Beat egg with 1 tablespoon of water and brush onto the surface of the pastry. In a small bowl combine cheeses, rosemary, salt, and a pinch of pepper. Sprinkle mixture evenly over pastry sheets. Gently press mixture into sheets. Slice sheets into thin strips using a pizza wheel or floured knife. Twist each strip and lay on prepared baking sheets.Bake 10-15 minutes, until browned and puffed. Turn each straw and bake for another 2 minutes. Cool and serve at room temperature.
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Hasselback Garlic Cheesy Breadyield: 2 loaves Ingredients: 1 cup Warm Water1 Tablespoon Honey1 envelope Active Dry Yeast (2 1/4 Teaspoons)1 teaspoon Salt3 cups Bread FlourOlive Oil, For Greasing Surfacesâ…“ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer½ cups Garlic Butter Directions: In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size. Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes. In the meantime, slice the cheese into thin slices and melt the butter. Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes. Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately.
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Stove-Top PopcornFrom Simply Recipes 3 tablespoons oil (canola, grapeseed, peanut, virgin coconut) salt 1/3 cup popcorn kernels  2 tablespoons butter Heat the oil in a 3-quart saucepan over medium heat. Sprinkle oil with salt to taste. Put a few popcorn kernels in the oil and cover pan.When kernels pop, add remaining kernels in an even layer. Cover pan and remove from heat for 30 seconds. Return pan to heat and wait for popcorn to begin popping, shaking pan gently and keeping the lid slightly ajar to allow steam to escape. Once the popping slows to several seconds between pops, remove pan from heat and pour popped popcorn into a large bowl.Place butter in now-empty saucepan and melt. Pour over popcorn. Add more salt to taste, if necessary. Benefits to popping your own corn: no artificial flavorings, preservatives, or toxins control oil and butter amount so. much. cheaper. source of whole grains crunchy, fulfilling snack Flavor Ideas: grated Parmesan cheese curry powder creole or Cajun seasoning smoked paprika old bay seasoning truffle salt cinnamon sugar dried fruit or nuts for additional nutrition    handful of chocolate chips or M&Ms lime juice + chili powder grated Parmesan + garlic powder + Italian seasoning = pizza flavor dried parsley + dried dill + garlic powder + onion powder + dried basil + pepper = ranch flavor
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Candy Cane Pretzel Kisses Ingredients 2 bags of Kisses (Candy Cane or any flavor), unwrapped 1, 1 lb bag of waffle-style pretzels Directions Preheat oven to 300° Line a large baking sheet with parchment paper. Place approx. 120 pretzels on a large baking sheet about 1/2 inch apart. (You can use 2 baking sheets if you don’t have a large enough one…you don’t want them too crowded) Place unwrapped Kiss on the pretzel. Place baking sheet in oven for 2- 2 1/2 minutes until Kisses are glossy. If Kiss is still hard in the middle place back in oven in 20 second increments until soft. Press another pretzel on top sandwiching the kiss. Place baking sheet in fridge for 15 minutes to set. Store in an airtight container for up to 2 weeks.
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Hot Chocolate Popcorn (Makes about 18 cups of popcorn) Ingredients 1/2 cup un-popped popcorn (about 16 cups popped) 14 oz white candy melting disks or vanilla almond bark 2 cups mini marshmallows 1/2 cup Hot Chocolate (powder) mix 4 oz milk chocolate wax paper Directions Make your popcorn using an air popper. (If you don’t have an air-popper and use microwave popcorn, use plain or lightly buttered/salted.) In a large bowl combine your popcorn and marshmallows. Melt you white candy melts according to package directions and drizzle on top of popcorn/marshmallow mix. Stir to coat evenly. Spread your popcorn on a wax paper lined counter. Immediately sprinkle your hot chocolate mix on top of wet popcorn. Melt your milk chocolate in the double boiler or microwave and drizzle on top of popcorn. Let chocolate set. Store in an airtight container for up to 3 days.
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Pigs in a Blanket Ingredients: 2 cups all-purpose flour 1 teaspoon salt 1 tablespoon baking powder 1/4 teaspoon ground cayenne pepper 8 tablespoons butter, room temperature 1/2 cup sour cream 1 cup finely shredded sharp Cheddar cheese 2 dozen mini hot dogs Preparation: Combine the flour, salt, and baking powder and cayenne. Cut in butter with a pastry blender until well blended. Stir in the sour cream and cheese until well blended. divide the dough into two parts, shape into balls, wrap in plastic wrap, and chill for 30 to 60 minutes. Heat oven to 400°. Line a baking sheet with parchment paper or silicone mat or spray with nonstick cooking spray. Roll out one portion on a floured surface to a 1/8-inch thickness; cut into 2 1/2-inch squares with a cutter or by hand. Repeat with the remaining dough. Lay a mini hot dog across a square of dough diagonally and bring two corners over and seal well by pinching, forming a little blanket over the hot dog. Place on a the baking sheet and repeat with remaining dough and hot dogs. Bake for about 12 to 14 minutes, until browned. Makes 36 to 42 pigs in a blanket appetizers.
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Chipotle Cilantro-Lime Rice Steamed white rice tossed with freshly chopped cilantro, a dash of citrus juice and a little salt. 1 teaspoon olive oil2 teaspoons fresh cilantro2/3 cup white basmati rice1 cup water1/2 teaspoon salt1 Lime In a 2-quart heavy saucepan, heat oil over low heat. Add rice and the juice from half of one fresh lime, stir for 1 minute. Add water and salt, bring to a full rolling boil. Once boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Add the chopped cilantro and the juice from the other half of the lime. Fluff rice with a fork.
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