FoodRecipe

ngredients 2   tbsp   Cornstarch 6   tbsp   Sugar 1 3/4   cup   Milk 1   Egg 1/2   cup   Pumpkin Puree 1   tsp   Vanilla 1/2   tsp   Cinnamon dash Salt dash Nutmeg Instructions Whisk together egg and milk in a bowl. Set aside. Whisk together sugar and cornstarch in a medium pan over medium heat. Slowly add milk egg mixture to pan, stirring constantly. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat. Combine remaining ingredients in a bowl and mix well. Gradually add pumpkin mixture to pan, whisking constantly until blended. Return pan to low heat and cook for 3-4 minutes until heated throughout, stirring constantly. Remove from heat, transfer to serving dishes and refrigerate to chill. Serve with a dollop of whipped cream or whipped topping.

Ingredients For the cupcake: 1 cup hazelnuts 1/4 cup unsweetened cocoa powder 2 cups (8 oz.) dates, pitted 1/4 cup organic maple syrup 2 tsp vanilla 1/2 tsp cinnamon For the filling: 1 ripe avocado 1/4 cup unsweetened cocoa powder 1/4 cup organic maple syrup 1/4 cup coconut oil 2 tbsp hazelnuts, crushed (for topping) Instructions Place hazelnuts and cocoa in a food processor and pulse. Add dates, syrup, vanilla, and cinnamon and pulse until everything is mixed. Spray a muffin tin with nonstick spray (or use coconut oil). Evenly distribute the hazelnut mixture into the tins, making sure to press down on the bottoms and smooth out the sides either with a spatula or with your hands. Place tin in the refrigerator for at least 20 minutes, allowing the mixture to harden and take the “cupcake” shape. For the filling, smash an avocado in a bowl with a fork. Try to get most of the clumps out if you can. Add cocoa, syrup and coconut oil to the bowl and, using an

INGREDIENTS 14.4 ounce box graham crackers, divided 1 cup butter, melted 1 cup sugar 1/2 cup milk 1 egg, beaten 1 1 /2 cups sweetened coconut 1 cup chopped nuts, we used walnuts 1 cup graham cracker crumbs (from the box listed above) Frosting 1/2 cup butter, room temperature 2 tablespoons heavy cream or milk 1 3/4 cups powdered sugar, more or less if needed 1 teaspoon vanilla 1/8 teaspoon almond extract INSTRUCTIONS Line a 9 x 13 inch pan with whole graham crackers. Break some apart so that the whole bottom of the pan is covered. You can piece them in along the edges.(about 8 whole graham crackers) In a medium sized pan combine butter, sugar, milk, and beaten egg. Cook stirring constantly until it boils. Remove from heat and add coconut, chopped nuts and graham cracker crumbs. Spread over crackers in the pan and then immediately place more whole graham crackers on top covering the coconut mixture. Let cool slightly. Make the frosting by combining the butte

THE BEST EVER INSTANT POT KEY LIME PIE Ingredients For Crust 1   cup   graham crackers or vanilla cookies 4   tablespoons   unsalted butter   melted For Key Lime Filling 3   egg yolks   large 2/3   cup   key lime juice (approx 8-9 key limes) 1   tablespoon   key lime zest (approx) 2-3 key limes 1 (14 oz)   can   sweetened condensed milk 2   tablespoons   sugar (omit if you like it super tangy) Topping (optional) 1/2   cup   heavy cream 1/4   cup   sugar 1   teaspoon   key lime zest for garnish   optional Instructions Spray a  7" springform pan  with nonstick spray ground the crackers in the food processor  In a bowl, mix the graham cracker crumbs with the melted butter Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks turn pale yellow and thicken (about 2-3 minutes) Add

Ingredients Base: 1 1/2   cups   pitted dates 1/2   cup   rolled oats 1/4   cup   cocoa powder 1/4   tsp   salt 1/2   tsp   vanilla extract 1/4   cup   tiger nut flour   can also use almond meal 1/4   cup   unsweetened shredded coconut Middle: 3/4   cup   coconut butter   butter not oil 3/4   cup   natural icing sugar   see note 3   tbsp   non-dairy ‘egg nog’ or canned coconut milk 1/2   tsp   vanilla extract 1/4   tsp   turmeric powder 1/8   tsp   sea salt Topping: (see note for version without chocolate chips) 1   cup   chunked non-dairy chocolate bar or chocolate chips 2 1/2   tbsp   regular coconut milk   canned, regular, not lite - see note Instructions Prepare the Base: In a food processor, add the dates and rolled oats and pulse several times until coming together and slightly crumbly. Then add the Cocoa powder, salt, and vanilla, and processed through until the mixture starts to become sticky. Finally, add the almond meal or tiger

INGREDIENTS: DEEP DISH CHOCOLATE CHIP COOKIE SKILLET BROWNIE 1 (18.4 oz) box Pillsbury™ Chocolate fudge brownie mix 2/3 cup vegetable oil 1/4 cup water 2 large eggs 1 (17.5 oz) box Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix 1/2 cup unsalted butter 1 large egg 1/4 cup chocolate chips BROOKIE CUPS 1 1/2 cups of Pillsbury chocolate fudge brownie batter (leftover from recipe above) 1 (17.5 oz) box Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix 1/2 cup unsalted butter 1 large egg 3/4 cup chocolate chips DIRECTIONS Preheat the oven to 350F. Lightly grease the interior of a 9 inch cast iron skillet. In a large bowl, make brownie batter according to the box instructions using the brownie mix, 2/3 cup oil, 1/4 cup water and 2 large eggs. Set aside. In a stand mixer, make cookie dough according to box instructions, using the cookie dough mix, butter and egg. Add 2 cups of brownie batter to your skillet. (Save the rest for the brookie cups).

Ingredients 1/2   cup   long grain white rice 1   cup   water 13.50   oz   can of coconut milk 1   can of sweetened condensed milk Pinch of cinnamon 1/2   cup   coconut flakes Garnish 1/2   cup   of coconut flakes   toasted Instructions In a pot, place the water and rice together on high heat When the water starts boiling, place the lid and reduce the heat to low Cook for 10-12 minutes or until the rice is completely cooked Fluff the rice with a fork Pour in the condensed milk, the coconut milk and cinnamon. Mix Cook on low heat for 15- 20 minutes or until the rice has thickened and the mixture is creamy Remove from the heat and mix in the coconut flakes Let the rice cool completely Place in the fridge for a minimum of 4 hours before serving Enjoy https://livingsweetmoments.com/coconut-rice-pudding/

INGREDIENTS: 5-6 strawberries, sliced 1 square  Coconut Cashew Bars , crumbled Optional: coconut whipped cream DIRECTIONS: It doesn’t get any easier than this. Arrange your strawberries in a bowl and crumble a coconut cashew bar over top of it. Optional: whip the fat from a can of coconut cream and place on top. https://www.thebewitchinkitchen.com/strawberries-with-coconut-cashew-crumble/

INGREDIENTS 8 oz cream cheese softened 1/2 cup butter - softened 1/2 cup sour cream 1 tsp vanilla One, 2lb bag powdered sugar (or 8 cups) INSTRUCTIONS In a standing mixer, mix together the cream cheese and butter. Add in the sour cream and vanilla, mix well. Turn the mixer on low and slowly add in the powdered sugar. Continue mixing until all ingredients are incorporated and you have the perfect frosting texture. http://thediyfoodie.com/the-most-perfect-cream-cheese-frosting-15-minutes/