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Vanilla Bean Cupcakes with Vanilla Buttercream Frosting

Add to ❤ Favorites Ingredients for 12 cupcakes 3/4 cup (107g) all-purpose flour* 3/4 cup (98g) cake flour* 1 1/2 tsp baking powder 1/4 + 1/8 tsp salt 1/2 cup (113g) unsalted butter, softened 3/4 cup + 2 Tbsp (180g) granulated sugar Seeds of 1 vanilla bean 1 large egg 2 large egg whites 1 tsp vanilla extract 2/3 cup (140ml) milk (anything but skim) Vanilla Bean Buttercream Frosting 3/4 cup (170g) butter, nearly at room temperature (preferably 1/2 cup unsalted and 1/4 cup salted) Seeds of 1 vanilla bean 3 cups (380g) powdered sugar 2 Tbsp (30ml) heavy cream 1/2 tsp vanilla extract Read the Instructions here  

Apple Fritter Bread

Add to ❤ Favorites Ingredients for 8-12 servings For the Apples Mixture: 2 apples, peeled and chopped into about 1/2 inch dice, perhaps a bit smaller 1 teaspoon cinnamon 1 tablespoon sugar For the Swirl & Topping mixture: 1/2 cup light brown sugar 1 1/2 teaspoons ground cinnamon For the bread: 1/2 cup (1 stick of butter) softened to room temperature 2/3 cup white sugar 2 eggs 1 1/2 cups flour 1 3/4 teaspoon baking powder 1/2 cup milk Read the Instructions here  

Fudgy Vegan Peanut Butter Buckwheat Sweet Potato Brownies

Add to ❤ Favorites These super fudgy sweet potato brownies are made using buckwheat flour. These are super dreamy with peanut butter and coconut oil accents. Ingredients for a 7×7 or 8×8 square baking dish Blend These: 1/4 cup peanut butter 1/4 cup virgin coconut oil 1/2 cup almond milk 1 1/4 cups mashed sweet potato, cooked (some skin on ok) 1/2 tsp apple cider vinegar 1 tsp vanilla extract 1/4 cup + 2 Tbsp maple syrup Dry: 1 tsp sea salt 3/4 cup cocoa powder, unsweetened 2 tsp baking powder 1 cup buckwheat flour 1/2 cup whole wheat pastry flour (or similar*) fold in: 1/2 cup vegan chocolate chips Topping: 1/4 cup virgin coconut oil, melted 1/4 cup peanut butter, melted more chocolate chips as desired Read the Instructions here  

Spaghetti Squash Chow Mein

Add to ❤ Favorites Ingredients for 4 servings 1/4 cup reduced sodium soy sauce 3 cloves garlic, minced 1 tablespoon oyster sauce 1 tablespoon brown sugar, packed 1 tablespoon freshly grated ginger 2 tablespoons olive oil 1 onion, diced 3 stalks celery, sliced diagonally 2 carrots, julienned 2 cups shredded cabbage 1 cup bean sprouts FOR THE SPAGHETTI SQUASH 1 (2-3 pounds) spaghetti squash 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste Read the Instructions here  

Butternut Squash and Sage Pesto Grilled Cheese

Add to ❤ Favorites This Butternut Squash and Sage Pesto Grilled Cheese is an unusual but delicious twist on a grilled cheese sandwich! Ingredients for 4 servings 2 slices good quality bread (I like the sourdough from a local bakery, or the Market Pantry bread from Target) Butternut Squash and Sage Pesto ½ cup shredded Fontina cheese Caramelized onions (optional) Roasted butternut squash or other winter vegetables (optional) Read the Instructions here  

Roasted Buckwheat Salad

Add to ❤ Favorites Ingredients for 4 servings 16 oz. roasted buckwheat groats 1 medium sized red onion – sliced thin 3 stalks celery – sliced thin 29 oz. can of chickpeas – rinsed and drained ½ cup of Italian parsley – chopped 1 jalapeño – sliced thin Salt Black pepper ¼ cup olive oil Juice of 2 fresh lemons ¼ cup of honey Read the Instructions here  

Cheese & Sausage or Ham Egg Bake

Add to ❤ Favorites Here’s a super simple little breakfast casserole that is perfect even for the pickiest of eaters. Delicious just as is, full of cheese & Sausage. Ingredients for 6-8 servings 8 white bread slices, cut into cubes 1 pound ground pork sausage, crumbled and cooked or about 1 1/2 cups ham 1 1/2 cups grated sharp cheddar 10 large eggs 2 cups milk (do not use lowfat or nonfat) 2 teaspoons dry mustard 1 teaspoon salt, or to taste Pepper Read the Instructions here  

Roasted Lemon Butter Garlic Shrimp and Asparagus

Add to ❤ Favorites Ingredients for 4 servings Asparagus 1 pound thin/medium asparagus, ends trimmed 1 tablespoon olive oil 1 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon pepper Shrimp 1 1/2 pounds medium uncooked peeled shrimp deveined* 1 tablespoon olive oil 1/2 teaspoon salt 2-3 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon pepper 1/8-1/4 teaspoon red pepper flakes 3 tablespoons chopped fresh parsley 1 1/2 tablespoons lemon juice or more to taste 3 tablespoons butter, cubed Serve with Pasta Rice Read the Instructions here  

Farro Salad and Spiced Tahini Dressing

Add to ❤ Favorites Ingredients for 5 servings Za’atar Spiced Tahini Dressing 1 tsp Za’atar ½ cup tahini ⅓ cup water (adding more IF needed) 3 tablespoons fresh lemon juice 1 clove garlic, minced 1 tablespoon olive oil ¾ teaspoon kosher salt Black pepper to taste Dukkah ½ cup shelled unsalted pistachios 2 tsp cumin seeds 2 tsp coriander seeds 2 Tbs sesame seeds ½ tsp kosher salt Beet Hummus 1 small roasted beet 15 oz can chickpeas, drained and rinsed 1 garlic clove, minced zest of 1 lemon juice of ½ lemon ¼ cup olive oil salt pepper top with a few dashes za’atar Farro, Carrots & Arugula 1 cup dry farro, yields 3.5 cups cooked 2 lb carrots (about 4 whole carrots per serving depending on size), cut into even strips 1 Tbs olive oil kosher salt and pepper 5 oz baby arugula, divided between bowls Read the Instructions here  

Classic Monte Cristo

Add to ❤ Favorites Ingredients for 2 servings 4 slices thick cut Texas Toast (or thick cut brioche) 2 large eggs 1/4 cup milk 1/2 tsp black pepper 6 thin slices baked ham 4 sliced Gruyere cheese 2 tsp Dijon mustard 4 tsp raspberry preserves 2 tsp butter, unsalted Confectioners’ sugar for dusting *optional maple syrup Read the Instructions here  

Caramelized Onion Dip

Add to ❤ Favorites Ingredients for 12 servings 2 teaspoons olive oil 4 cups (about 2 large onions) onion, chopped 3/4 teaspoon fresh thyme or ½ teaspoon dried thyme ¼ teaspoon salt ¾ cup light (not fat free) sour cream 1/3 cup (about 1 ½ ounces) Parmigiano-Reggiano cheese, grated 1/3 cup (3 ounces) 1/3-less-fat cream cheese ¼ teaspoon freshly ground black pepper Pinch of cayenne pepper ¼ teaspoon soy sauce Read the Instructions here  

Creamy Tomato Soup

Add to ❤ Favorites Ingredients for 6 servings 1/2 cup of raw cashews, soaked in water for two hours 2 cups of vegetable broth 1 Tbsp. of extra virgin olive oil A pinch or two of sugar (optional – if you choose to caramelize the onions) 1 large yellow onion, chopped 2 cloves of garlic, chopped 1 can of San Marzano peeled Italian plum tomatoes (28 – 32 ounces) 1 can of tomato paste (3 – 4 Tbsp.) 6 Tbsp. of sundried tomatoes in oil (with oil drained off) 1/2 tsp. of dried thyme leaves 1/2 tsp. freshly ground black pepper 1/2 to 3/4 tsp. fine sea salt 1 tsp. dried oregano a pinch or two of cayenne pepper chopped kalamata Olives Feta (optional – for garnish- you can find vegan feta) Crushed red pepper flakes Read the Instructions here