Mulberry Cobbler

 

 

Mulberry Cobbler
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Servings Prep Time
1 person 10 minutes
Cook Time
40 minutes
Servings Prep Time
1 person 10 minutes
Cook Time
40 minutes
Mulberry Cobbler
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Servings Prep Time
1 person 10 minutes
Cook Time
40 minutes
Servings Prep Time
1 person 10 minutes
Cook Time
40 minutes
Ingredients
Servings: person
Units:
Instructions
  1. Mix all of the above ingredients except the mulberries together by hand
  2. Heat the mulberries on the stove, being careful not to scorch them
  3. Pour half of the batter into a greased 8x8 or 9x9-inch baking dish.
  4. Add fruit, then pour the remaining batter over the fruit
  5. Bake in a preheated, 400-degree F oven for 40 minutes or until golden brown.
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Chocolate Kale Cookies

Chocolate Kale Cookies
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Servings Prep Time
24 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
24 cookies 15 minutes
Cook Time
15 minutes
Chocolate Kale Cookies
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Servings Prep Time
24 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
24 cookies 15 minutes
Cook Time
15 minutes
Ingredients
Servings: cookies
Units:
Instructions
  1. Preheat oven to 350°F. Prepare an ice bath (a bowl of water with 2 handfuls of ice.)
  2. Place kale in pot of boiling water and cook for 1 minute.
  3. Using the tongs, remove kale and place in ice bath until cooled completely.
  4. Squeeze kale until all the water has been removed.
  5. Chop kale into tiny pieces.
  6. Whisk together egg, applesauce, brown sugar and vanilla together in one bowl. Add kale to the egg mixture and stir.
  7. In a separate bowl, whisk together both flours, baking soda, and salt.
  8. Combine the WET and the DRY ingredients, adding in chocolate chips at the end
  9. Scoop out about 2 tablespoons size cookie dough onto parchment lined baking sheet, spacing them out. Lightly press thumb on top of cookies to slightly flatten them.
  10. Bake for 15 minutes. Enjoy!
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Chocolate-Avocado Pudding

Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods

Chocolate-Avocado Pudding
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Votes: 1
Rating: 4
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Servings Prep Time
1-2 2 minutes
Cook Time
5 minutes
Servings Prep Time
1-2 2 minutes
Cook Time
5 minutes
Chocolate-Avocado Pudding
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Rating: 4
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Servings Prep Time
1-2 2 minutes
Cook Time
5 minutes
Servings Prep Time
1-2 2 minutes
Cook Time
5 minutes
Ingredients
Servings:
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Instructions
  1. Place all ingredients in a high-speed blender and blend until smooth. You can top with cacao nibs, fresh berries, or nuts.
  2. *This can be made in advance and stored in an airtight container in the refrigerator up to 3 days
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Spooky & Sweet Tortilla Cutouts

These tortilla cutouts are a distant relative of churros, but aren’t fried! Using heart healthy coconut oil and whole wheat tortillas, make this a fun and healthy activity to do with the entire family!

Spooky & Sweet Tortilla Cutouts
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by Justin Kouri
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Spooky & Sweet Tortilla Cutouts
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by Justin Kouri
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 350F.
  2. Combine sugar and cinnamon in a small bowl. Mix and set aside.
  3. Melt coconut oil and vanilla in a small pot over low heat.
  4. Meanwhile, punch out tortillas with Halloween cookie cutters. Lay out on a parchment lined sheet tray fitted with a cooling rack. Brush tortillas with oil mixture, flip and brush opposite side. Bake for 8 minutes. Remove from oven and quickly sprinkle sugar mixture over tortilla, flip and sprinkle over other side. Cool completely.
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Pumpkin Zucchini Mini-Muffins

Pumpkin Zucchini Mini-Muffins
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Pumpkin Zucchini Mini-Muffins
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Ingredients
Servings: mini muffins
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat the oven to 350°F.
  3. Whisk together eggs, sugar, oil, orange juice, and vanilla in a large mixing bowl. These are the wet ingredients.
  4. In a separate large mixing bowl, whisk together both flours, salt, baking soda, baking powder, and cinnamon. These are the dry ingredients.
  5. Add wet ingredient to the dry ingredients and stir until just combined. (Do not over-mix the batter. Over-mixing will cause dense muffins.)
  6. Fold in zucchini and pumpkin puree.
  7. Lightly spray the mini muffin tins with cooking spray. Scoop the batter into the mini muffin tin, filling each cup 3/4's full.
  8. Bake for 15 to 20 minutes or until they are set. Enjoy!
Recipe Notes

Be adventurous, add one cup of chopped, lightly roasted nuts to the recipe. Walnuts, almonds, or even pecans would be wonderful options.

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