Heat a large skillet over medium heat. Add in oil, then garlic, onion, and jalapeño. Cook for 5 minutes. Then toss in the red bell pepper. Cook for a few more minutes. Then add the corn and cook for 5 more minutes.
1¼ cups (10 ounces) unsalted butter, at room temperature
1¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 teaspoons vanilla extract
3 & ⅓ cups (20 ounces) dark chocolate chips
Sea salt, for sprinkling
Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
Scoop 3½-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.
-I have used all purpose flour for both of the flours in a pinch and the recipe still worked great!
-I also used a 2 3/4 oz scoop and the cookies were plenty big!
1 tablespoon adobo sauce from a can of chipotles in adobo
½ cup crumbles feta
Heat 1 tablespoon extra virgin olive in a large skillet over medium heat. Add in squash, season with salt, and cover. Cook for 10 mins. Uncover, add in onion and increase heat to medium high. Cook for an additional 5 minutes until the squash is tender and lightly browned. Drizzle with lime juice and 1 tsp. maple syrup.
In another skillet, heat remaining tablespoon of olive oil over medium heat. Add in garlic and cook for 30 seconds then add in black beans, adobo sauce, 2 tsp maple syrup, and ¼ cup water. Bring to a simmer and cook for 5 minutes or until all liquid has evaporated.
Stir together the squash mixture and black bean mixture. Gently stir in cheese and garnish with cilantro.
1 small package of butterscotch instant pudding mix
2 cups milk
2 packages yeast (4½ teaspoons)
2 tablespoons sugar
½ cup luke warm water
1 stick of butter, melted
1 tsp salt
6-8 cups of flour
2 sticks of butter, softened
2 cups brown sugar, lightly packed
4 teaspoons cinnamon
5 bananas diced
For the frosting:
8 oz cream cheese
½ cup caramel sauce
1 stick of butter, softened
1 teaspoon vanilla
4 cups powdered sugar
1 tablespoon milk
Turn on your oven to its lowest setting, 170 degrees or so. Once it reaches temperature turn it off.
In a small bowl mix together the yeast, sugar, and warm water. To tell if the water is the right temperature, stick your wrist under the running water and if you can feel it barely warm then thats perfect.
In the bowl of a stand mixer mix together the pudding and milk. Then add in the melted butter, eggs, and salt. Mix well. Stir in the yeast mixture.
Start adding in your flour. I add about 4-5 cups of flour and then switch to a dough hook. Keep adding flour until your dough pulls away from the side of the bowl. I normally use around 7 cups. Put the dough in a large bowl sprayed with non stick cooking spray and place in the warm oven. Let raise until doubled in size, and then let raise again.
Once the dough had doubled in size a second time, roll it out on floured surface. Don't be stingy with the flour, this dough is sticky and you don't want it to stick to the table as you roll it out to about 36" X 28".
Spread 1 cup of softened butter over the dough. Mix together the cinnamon and brown sugar. Sprinkle evenly over the dough. Sprinkle with the diced bananas.
Starting with the long side, roll up the dough being careful to keep it rolled really tight. Cut it with a knife every 2 inches. Place the rolls in a greased baking dish and press down lightly with your hand. Place in a warm spot and let raise again.
Make the frosting. Mix all the frosting ingredients together until smooth.
While the rolls are raising preheat the oven to 350 degrees. Bake the rolls for 20 minutes or until golden brown. Frost while they are still warm.
After the first rise, this dough can be covered with a kitchen towel and placed in fridge over night. The next day just roll them out and proceed with the rest of the recipe.
If you are anything like me, then you need something warm to to eat in the morning. A cold bowl of cereal just ain’t gonna cut it. Now don’t get me wrong, I love my cereal, but I’m more of cereal for dinner kind of gal.
Enter pumpkin oatmeal. So filling and so good. Plus it uses up the last of that can of pumpkin.
Don’t you just hate recipes that call for 1 cup of pumpkin puree??? Really??? What am I supposed to do with the remaining half a cup?
In a really big microwaveable bowl, mix together the oats, water, almond milk, stevia, and salt. Microwave at 50 percent for 5 minutes and then at 100 percent for 3 minutes. Stir every couple of minutes Make sure to use a really big bowl or they might boil over. You might need to cook a little longer depending on your microwave.
Once the oats are finished, stir in the pumpkin and top with cranberries and pistachios.