Almond cookie

My neighbor brought me bananas for baking! Thanks Mary!
4 pitted dates
1/2 c walnuts or pecans
Two ripe bananas
1/2 c almond butter
Blend in blender or food processor
Add lemon juice ans zest 1 tbl
1 tsp Cinnamon
1/2 tsp nutmeg
1/4 tsp clove
One egg
.1 tsp baking powder
Scoop.onto greased pam or foil or parchment bake 350 ten min

Vegan garbanzo bean cookie coconut cream icing

One can rinsed s&w garbanzo beans
I blended in food processor to act as paste like the butter
1/2 cup honey
2 tsp baking powder
2 cup oat flour (I made blending oats in food processor until fine)
1/2 cup sugar substitute I used winco sucrolose.
After blending rinsed garbanzo beans mix blended oat flour with b powder honey and sucrolose. Can roll out on oat flour to cut. I riled in my hands and mashed into a disc bake 350 for 10 min.
I used some coconut cream icing with beet juice to color . I put on half. Next time ill make some with cinnamon!

Cashew sugar cookie sugar free gluten free

I cup raw cashews blended in food processor
1/2 c coconut flour
1tbl cornstarch
1/4 tsp salt
2tsp baking powder
1/4 c organic butter
1 tsp  vanilla
1egg
1/2 cup honey
Blend cashews in food processor in bowl mix egg with butter vanilla and honey .
Blend in salt cornstarch flour ans cashews blend well until dough pulls together. I pushed into balls in my hands and smashed flat into disk then do.not preheat oven. Put in turn on oven to 350 for .15 minutes
Frosting for topping
One can full fat coconut milk
Scoop three tbl and whip in mixer with 3 tbl organic butter until shiny
Pour in 1 and 1/2 c sucralose sweetner whipe in one 1/2 tsp.of vanilla and 1/4 tsp almond extract. Pipe small amount on each cookie . Can color.with beet juice or spinach

Pork Asian salad mix

I found seasoned pork ribs at winco and out them in the croc pot with water for five hours till they fell off the bone. Over my favorite salad mix .1.62 at winco Asian blend with a vinaigrette dressing !

Almond flour and butter pumpkin spice cake

1 cup pumpkin puree made from sugar pumpkin

1 cup almond flour winco bulk

1 cup almond butter winco made fresh

½ cup honey winco clover

3 eggs

1 ½ tsp baking powder

½ baking soda

1 tsp vanilla

1 tsp fresh ground nutmeg

2 tsp cinnamon

1/4 tsp  fresh ground cloves

1/2 tsp ginger
Whip eggs and honey add pumpkin puree.
In separate bowl mix dry almond flour spice and powders. Blend in mixer until combined. Grease pan with coconut oil. Bake .350 30 min 8 inch round

pumpkin glutin free pie sugar free low cal

1 and 1/2 c almond flour

one egg

one cup pecans 

1/4 tsp salt

1 tsp cinnamon 

1 ts p ginger

1 tbl spn melted coconut oil

1/2 c maple syrup grade b

for crust I blend in ninja then press into grease pan . i baked first 6 min at 350needs  holes in bottom with a fork

filling

15 oz or 2 cups pumpkin puree

1/2 cup maple syrup grade b

1 cup coconut milk or almond milk

1/2 tsp salt kosher or 1/4 tsp

I think it could be sweeter maybe two tbl coconut palm sugar

two eggs and one yolk

1 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/4 tsp ground cloves

bake in to prepared crust 40 -50 min min at 350

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Steak Salad

Sweet potato cooked, spinach strawberries hard boiled egg slicedsliced tomato
Romaine lettuce
Tangerines
Cucumber
Fried 2oz steak cut up

Mushrooms red pepper onion tomatoes omlet

Roasted veggies ans.steamed veggie

First day

Three eggs spinach onion jalapeno fried with olive oil tomatoes on top

Chocolate cupcakes with Pb frosting

I read it was national cupcake day and read cakes by mayen used the Hershey cocoa recipe with frapicino instead of boiling water to melt cocoa powder I used hot Seattle Starbucks esspresso freshly brewed to disolve subarro muexucan chocolate I grated a 3 oz block.. I noticed brown eyed baker posted a recipe with ganache plopped.in the middle after cooling to bake inside. I thought u would try this. My mistake was over filling to cupcake liners they overflowed. It took another 10 min to bake

Brown eyed bakers recipe
2 ounces bittersweet chocolate, finely chopped(.I used melted dove chocolates about 10 )
¼ cup heavy cream ( I used evaporated milk) over double boiler
1 tablespoon powdered sugar

For the Cupcakes:
3 ounces bittersweet chocolate,( I used Mexican chocolate)3oz bar grated
finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee ( I used brewed espresso)
¾ cup bread flour( all purpose)
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Frosting
: 1¼ cups unsalted butter,  ( I used 1/2 c peanut butter 1 cube salted butter)
at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder ( I left thus our)
Pinch of salt
¾ cup light corn syrup ( I used 1/4 c corn syrup)
1 teaspoon vanilla( I left out)
extract

8 ounces chocolate (milk, semisweet or dark), melted and cooled (.I used Half bag semi sweet chocolate chips melted n cooled)

DIRECTIONS: 1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.

2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

Notes:

The ganache filling can be omitted it if you'd like a more traditional chocolate cupcake.

The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.

I used the Ateco #823 decorating tip for piping the frosting.

(Recipe adapted from Cook's Illustrated)