Vegan Double Chocolate Muffins

Prep time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 12 medium muffins

Ingredients:

1 1/4 cup all-purpose flour

3/4 cup white sugar

1/2 cup cocoa power

2 tsp baking powder

1 tsp instant espresso powder (optional)

1/2 tsp salt

1 cup plant-based milk (such as almond or oat)

1/2 cup light oil (such as vegetable or light-tasting avocado)

1 tbsp apple cider vinegar

1 cup vegan chocolate chips or chunks

Instructions:

  1. Preheat your oven to 400°F. For medium sized muffins, line 12 wells of a muffin pan with paper liners or lightly spray with non-stick cooking spray. For larger-sized muffins, line or grease only 9 wells of a muffin pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, instant espresso and salt.
  3. Then add the “milk”, oil and apple cider vinegar and stir until combined. Don’t over mix! Now gently fold in the chocolate chips.
  4. Divided the batter evenly among the 12 or 9 wells of the prepared muffin pan.
  5. Bake 20-26 mins or until the muffins have cracks on top and a toothpick inserted into the the center comes out clean. *Test several spots with the toothpick as you may have hit a melted chocolate chip which would mislead you into thinking that they aren’t cooked.*
  6. If making 12 muffins, the timing will be on the lower side, and if making 9 muffins, it will be on the higher side. Let the muffins cool in the pan before removing.
2026-06-15T20:12:43+00:00June 19th, 2025|

Veggie Lasagna

Prep time: 20 mins | Cook time: 25 mins | total Time: 45 mins | Servings: 10

Ingredients:

9 whole lasagna noodles

2 cups matchstick carrots, finely chopped

2 cups baby spinach, finely chopped

1/4 whole yellow onion, finely chopped

7 tbsp butter, keep 4 tbsp + 3 tbsp separate

4 tbsp flour

2 cloves garlic, minced

1 tsp onion powder

3/4 cup vegetable broth

1/2 cup 2% milk

1 1/2 cup heavy cream

1/2 cup part skim ricotta

1/2 cup Parmesan cheese, shredded

1/2 cup Romano, shredded

1/2 cup Asiago, shredded

1/2 cup Mozzarella, shredded

1 cup Ritz crackers, crushed

2 tsp all-purpose seasoning, I use Mrs. Dash

Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F.
  2. Cook lasagna noodles to al dente (they will finish cooking in the oven).
  3. Melt 4 tbsp of your butter in a large, deep skillet.
  4. Add chopped onion and sauté until softened and translucent.
  5. Add garlic and onion powder, stir quickly to combine.
  6. Add flour and whisk constantly until completely combined and not lumpy (about 2-3 mins).
  7. Raise heat to medium.
  8. Slowly add in vegetable stock and continue to whisk.
  9. Continue adding in the milk and cream one at a time while continuing to whisk. You want the sauce to thicken.
  10. Reduce heat and continue to whisk slowly until the sauce is about the consistency of gravy.
  11. Remove from heat and add carrots, spinach and broccoli to the sauce mixture.
  12. In a separate bowl, combine the ricotta, Parmesan, Romano, Asiago, and Mozzarella.
  13. In a separate bowl, melt the remaining 3 tbsp of butter.
  14. Add in the Ritz crackers, all-purpose seasoning, and about 3 tbsp of the shredded cheese mixture to the melted butter.
  15. Spray a 9×13″ casserole dish with non-stick cooking spray.
  16. Place 3 noodles on the bottom of the dish.
  17. Add 1/3 of the vegetable mixture and spread across the top of the noodles.
  18. Cover the vegetable mixture with 1/2 of the shredded cheese mixture.
  19. Cover this with 3 more lasagna noodles, 1/3 of the vegetable mixture and the remaining 1/2 of the shredded cheese mixture.
  20. Lay the final 3 lasagna noodles across and top with the remaining vegetable mixture.
  21. Sprinkle the top of the lasagna with Ritz cracker topping.
  22. Bake for 25 mins.
  23. Cool for 10-15 mins.
2025-06-19T19:18:49+00:00June 17th, 2025|

Breakfast Strata

Serves 8

Ingredients:

1 lb spicy breakfast sausage

1/2 lb diced bacon

4 eggs

1/2 tsp salt

1/8 tsp ground black pepper

1/2 tsp dry mustard

1/2 tsp Worcestershire sauce

2 cups milk

6 slices wheat or white bread, cubed

8 oz grated cheddar cheese

Instructions:

  1. Coat a 9×13″ pan with nonstick cooking spray.
  2. In a skillet over medium-high heat, cook sausage, breaking it up with a spoon until fully done. Remove sausage from skillet, add diced bacon and cook until crispy. Remove from skillet.
  3. In a bowl, whisk together eggs, salt, pepper, mustard, Worcestershire sauce and milk.
  4. Layer bread, sausage, bacon and cheese in the pan. Pour the egg mixture over the entire casserole. Using a spoon, press down to ensure that all ingredients are submerged. Cover and place in the fridge overnight.
  5. Remove dish form fridge, Preheat oven to 350°F. Bake, covered, 1 hr or until firm in center. Allow to cool for 10 mins before serving.
2026-06-12T21:15:34+00:00June 13th, 2025|

Blueberry French Toast with Blueberry Syrup

Serves 10

Ingredients:

12 slices day-old bread

1pkg. cream cheese (8 oz.)

2 cups blueberries, divided use

2 eggs

2 cups milk

1/3 cup maple syrup or honey

1 cup sugar

2 tbsp cornstarch

1 cup water

1 tbsp (1/8 stick) butter

Instructions:

  1. Coat a 9×13″ pan with nonstick cooking spray. Cut bread into 1″ cubes and place half of them in the pan.
  2. Cut cream cheese into 1/2″ cubes and place on top of cubed bread. Top with 1 cup blueberries and then remaining half of bread cubes.
  3. In a large bowl, beat together eggs, milk, and maple syrup or honey. Pour over bread mixture. Cover and chill in the fridge 8 hr or overnight. Remove from fridge 30 mins before baking.
  4. Preheat oven to 350°F. Bake covered for 30 mins, then uncover and bake an additional 30 mins, or until center of French toast it set.
  5. In a saucepan combine sugar, cornstarch and water. Bring to a boil, then stir constantly for 3 mins. Stir in remaining 1 cup blueberries.
  6. Reduce heat. Simmer 8-10 mins, or until berries burst. Remove from heat and stir in butter. Serve warm over blueberry french toast.
2025-06-13T22:17:33+00:00June 13th, 2025|

Sausage in Puff Pastry

Makes 12 | Bake: 20-25 mins | Total Time: 30 mins

Ingredients:

1 pkg. frozen puff pastry, (17.3 oz.) thawed (17.3 oz.)

1/4 cup spicy brown, Dijon or whole grain mustard

1 lb. ground breakfast sausage

1 egg, lightly beaten

Instructions:

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. On a cutting board, unfold the two pastry sheets. Slice pastry into thirds along the folds. Slice each third in half to make 12 rectangles. Spread a thin layer of mustard onto each pastry section.
  3. Divide breakfast sausage into 12 small balls, then roll each ball into a finger-size log. Place sausage log onto end of pastry rectangle and roll it up into pastry.
  4. Place sausage rolls onto parchment-lined baking sheet. Slice two small slits across the top of each roll. Brush with egg.
  5. Bake 20-25 mins or until golden brown. Allow sausage rolls to rest 7-10 mins before serving.
2025-06-13T22:11:47+00:00June 13th, 2025|

Southern Living Buttermilk Pancakes (with allergen-friendly subs)

Ingredients

2 cups all purpose flour

2½ tsps baking powder

1 tsp baking soda

¾ tsp salt

2 Tbsp sugar

2 large eggs

¼ cup oil

2 cups buttermilk*

*For “mock buttermilk”, use 1¾ cups milk + ¼ cup lemon juice; stir and allow to sit for 5 minutes or until thickened.

Instructions

  1. Combine dry ingredients.
  2. Combine wet ingredients.
  3. Pour wet ingredients into dry, and mix well. There will be some lumps, but try to break up any big ones.
  4. Preheat pan (lightly greased or buttered) or nonstick griddle over medium heat.
  5. Pour batter onto griddle by scoops (¼-⅓ works well). Once bubbles on the top form and pop, and the edges look cooked, flip over for another minute or until golden on both sides.
  6. Keep cooked pancakes warm by placing a towel over while cooking the remaining batter.

NOTE: you can easily use this as a basic pancake recipe and add fruit, nuts, chocolate chips, or our favorite: pumpkin puree and pumpkin pie spice. Yum!

Allergen-friendly Subs

Flour: sub your favorite gluten free all purpose flour blend. We like both King Arthur and Montana.

Eggs, per egg:

  1. Flegg (Flax Egg) 1 Tbsp flax meal + 2 Tbsp water; mix and allow to sit for 5 minutes.
  2. Our favorite Egg Substitute Recipe works brilliantly here!

Milk: substitute your favorite milk alternative—we love Oatly Super Basic oat milk, with minimal ingredients! Note: depending on your milk substitute, making mock buttermilk with it may or may not thicken the milk, but the acid in the lemon juice WILL react with the rising agents to give the same fluffy effect.

2026-06-10T17:01:40+00:00June 10th, 2025|

Slow-Cooker Chocolate Pudding Cake

Servings: 6 | Prep Time: 5 mins | Cook time: 2-3 hrs | Total time: 3hrs 5 mins

Ingredients:

Cake Batter

1 cup flour

1 cup granulated sugar

3 tbsp unsweetened baking cocoa

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

3 tbsp neutral vegetable oil

1 tsp vanilla extract

Topping

1/4 cup baking cocoa

1/4 cup light brown sugar

2 tbsp dark chocolate chips

1 3/4 cups boiling hot water

To serve

ice cream (optional, but not really 🙂 )

Instructions:

  1. Mix the flour, sugar, 3 tbsps cocoa, baking powder and salt together in a 3 1/2-4 qt slow cooker. Pour in the milk, oil and vanilla and stir into a thick, smooth batter.
  2. Sift the 1/4 cup cocoa powder over the top, sprinkle with the brown sugar and chocolate chips, and finally pour the boiling water on top. DO NOT stir! Let the water sit on top!
  3. Cover and cook on low for 2-3 hrs, or until the middle is just set. Remove the lid and let the cake cool for 5-10 mins before serving hot with ice cream.
2025-06-13T22:05:53+00:00May 27th, 2025|

Gingerbread Dumplings

 

Ingredients:

4 cups applesauce

1 pkg. gingerbread mix

1 stick butter

juice of 1 lemon

1 cup brown sugar

Instructions:

  1. Melt butter. Add applesauce and brown sugar and bring to a boil. Add lemon juice.
  2. Prepare gingerbread mix according to box. Drop bu spoonfuls around top of hot sauce. Cover and cook 20-30 mins over low heat.
2025-05-27T18:33:13+00:00May 27th, 2025|

Triple Chocolate Cheesecake With Oreo Crust

Prep Time: 30 mins | Cook Time: 1 hr 10 mins

Ingredients:

For the Crust:

24 Oreo cookies, finely crushed

1/4 cup unsalted butter, melted

For Cheesecake Filling:

2 lb cream cheese, at room temp

1 1/3 cups powdered sugar

3 tbsps cocoa powder

4 eggs, at room temp

10 oz bittersweet chocolate, chopped

For chocolate topping:

3/4 cup heavy cream

6 oz bittersweet chocolate, finely chopped

Instructions:

To make the crust:

  1. Preheat oven to 350°F, grease a 9″ springform pan and set aside.
  2. Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
  3. Press crumb mixture onto the bottom of the prepared pan and bake for 8 mins. Remove from the oven and set on a wire rack to cool while making the filling.

To make the filling:

  1. Melt 10 oz bittersweet chocolate and set aside to cool.
  2. Mix cream cheese and sugar until smooth, mix in cocoa powder.
  3. Add the eggs in one at a time, mixing on low speed and do not over-beat it.
  4. Add melted chocolate and mix on low speed to combine.
  5. Pour the filling over the crust and smooth the top.
  6. Bake the cheesecake until the center is set and the top looks dry, about 1 hr to 1 hr 10 mins.
  7. Cool on a wire rack for 5 mins, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hrs, or better overnight.

To make the topping:

  1. In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
  2. Cool and pour over the cheesecake.
  3. When the topping is set and cool again run a thin knife around the sides and remove the springform pan sides.
  4. This cheesecake can be prepared up to 2-3 days in advance; just store covered in the refrigerator.
2025-05-27T18:26:41+00:00May 27th, 2025|

Gone to Heaven Chocolate Pie

Makes 1 9″ pie

Ingredients:

1 9″ baked pie shell

2/3 cup sugar

1/3 cup cornstarch

1/2 tsp salt

4 egg yolks

3 cups milik

2 tbsp butter, softened

1 tbsp vanilla extract

2 cups dark chocolate chips

whipped cream

Instructions:

  1. Stir together sugar, cornstarch, and salt in a 2-qt saucepan. Combine egg yolks and milk in a container with pouring spout. Gradually blend milk mixture into sugar mixture.
  2. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 min. Remove from heat. Stir in butter and vanilla. Add 1 3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell. Press plastic wrap onto filling. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips.
2025-05-27T18:04:13+00:00May 27th, 2025|
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