Ginger Peach Ice cream

Adapted from: http://allrecipes.com/…/2380…/spiced-ginger-peach-ice-cream/

looking for a different twist on having Ice cream, come try this recipe.

Serves: 9

1 1/2 c. Milk* (Rice,Soy)
1 c. Plus 2 Tbsp. Pure cane sugar
1/4 tsp. Course Himalayan salt
5 oz. Peach puree
1 tsp. Ground ginger
3/4 tsp. Ground cinnamon (more if needed)
1/4 tsp. Pure vanilla extract
4 1/2 egg yolk, slightly beaten* Egg substitute
3 c. Heavy whipping cream
6 Fresh peaches, slice, and diced (more if needed)

Directions:

1. Whisk in the milk, sugar, and salt together in a saucepan over medium heat; bring to a simmer. Stir peach puree, ginger, cinnamon, and vanilla extract; simmer until flavors blend, for about 5 to 10 minutes.

2. Place the egg yolks in a small bowl. Slowly pour 1/2 cup hot milk mixture into eggs, whisking the mixture constantly. Pour warmed egg mixture into the milk mixture in the saucepan over medium heat. Cook, stirring occasionally, until thick, for about 5 to 10 minutes. Strain egg mixture into a chilled bowl and refrigerate, stirring occasionally, until chilled, about 2 hours.

3. Whisk cream into chilled egg mixture; add peaches and stir.

4. Pour peach mixture into an ice cream maker and freeze according to your manufacturer's instructions.

Chia Pudding

Living Better Cafe is honored to share with you, a recipe from one of my viewers.

Serves: 8

4 c. Soy milk
1/4 c. Chia Seeds

Directions:

1. in a large glass bowl pour in milk, and Chia seeds.

2. Place in mixture inside of the refrigerator for about 4 hours, or until mixture is firm.


~Living Better Cafe receipt

Soy Milk.........$ 1.00
Chia Seeds..........$ 2.99

Total= $ 4.00

Ranch style bagel chips

(Adapted from:http://allrecipes.com/re…/72102/salt-and-garlic-bagel-chips/)

Come cheer you're team on with these, I say what perfect timing.
why buy chips with loads of filler you don't know anything about? like the saying goes if you can't pronoun it why eat it, so find a better solution with these chip's here.

serves: 8

4 day old bagels
1/4 c. plus 3 Tbsp. extra virgin olive oil
1 1/4 tsp. Italian seasoning
1/3 c. Ranch mix
Course Himalayan salt & Cayenne pepper (to taste)

Directions:

1. Preheat the oven to 325 . Lightly grease a baking sheet with non stick olive oil spray .

2. Slice bagels into 1/8 inch thick rounds using a serrated knife. Arranging them in a single layer on the greased prepared baking sheet. In a small bowl, stir together the olive oil, Italian seasoning, and Ranch mix. Use a pastry brush to apply the flavored olive oil to the bagel chips. If you start to run out of the mixture, add a little bit more oil without sacrificing any flavor what so ever. Season the chips lightly with salt and pepper.

3.Bake for about 15 to 20 minutes in the preheated oven, or until the chips are lightly browned. Remove from the oven and allow to cool. The chips will become crispier as they cool.

Oven Baked Cheddar- Garlic potato chips

(Adapted from: http://www.foodnetwork.com/…/oven-baked-rosemary-potato-chi…
These potato chips would make a great crowd pleaser, especially for the football season.

serves: 4

Extra virgin olive oil ( for brushing)
1 medium russet potato
course Himalayan salt
cheddar cheese popcorn seasoning
powder garlic

Directions:

1. Preheat oven to 375.

2. Brush two large baking sheet's slightly with oil, using a mandolin to slice the potatoes lengthwise about 1/8 inch thick. Arranging the slice's onto baking sheet in 1 flat layer, brushing the slices with oil; and add salt. Allow to bake until golden throughout for 15 to 20 minutes.

3. Transfer to a cooling rack and sprinkle with cheddar cheese, and garlic powder while it's still hot.

Root beer popcorn

(Inspired By: Original Popcorn ball recipe)

I simply love popcorn, and how versatile this food can be.
As sometime you can have it sweet or Savory, I love them both way's. So I have recreated this recipe, I know you are sure to "LOVE" as well.

Serves: 8
6 qt. Popped corn
2 c. Brown sugar
1 c. Margarine
1/2 c. Light corn syrup
1 tsp. Course Himalayan salt
1-2 Tbsp. Root beer extract
2 tsp. Vanilla
1/2 tsp. Baking soda
1 1/4 c. Crushed root beer candy
Crushed Peanuts * Not recommended for people with tree nut allergies.

Directions:

1. Add the first six ingredients into a pot barely allowing to a boil. removing pot away from the heat.
2. Adding in the last two ingredients, and stir.
3. Pour mixture over popcorn, and mix well.
4. Form into popcorn balls, and coat with crushed candy; crushed peanuts.
ENJOY!

S' more popcorn Treats

(Inspired by: Rice Krispie treats)

Serves: 8

If you thought "YUMMY" to Rice Krispie treats, you would love to sink you're teeth into rendition.

1 Tbsp. Vegetable oil
1/2 c. unpopped popcorn
6 Tbsp. Margarine
5 c. Marshmallow
5 c. semi sweet chocolate chips

(Chocolate chips shouldn't be melted-Apply after marshmallow mixture)

Directions:

1. Grease a 9x13 inch baking dish. Set aside.

2. Adding vegetable oil to a medium sized saucepan, and heat over high heat. When oil is hot, add popcorn. Keeping the pan moving constantly. When popcorn stops popping, remove from heat. Put popcorn into the prepared pan.

3. Melt Margarine In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture, plus add chocolate chips over popcorn and mix with spoon to coat evenly.


4. Allowing mixture to cool slightly. spray with non-stick cooking spray on hands. Mix popcorn with hands so that it is evenly coated, form into ball's or cut them into squares.

5. To add more fun add confetti sprinkles, or drizzle chocolate, or strawberry syrup over. **with crushed peanuts, or you're favorite nut's.

** Not recommended for those with tree nut allergies.

Sriracha- cheddar popcorn

serves: 6

1 Tbsp. Sriracha popcorn seasoning
1 tsp. Freshly ground pepper
1\2 c. Grated cheddar cheese
1\4 tsp. Course Himalayan salt
2 Tbsp. Vegetable oil
1\2 c. Unpopped popcorn

Directions:

1. Combine sriracha ,pepper, cheddar, salt in a small bowl.

2. Heat oil in a medium saucepan, add popcorn to the pan; cover and cook for 2 minutes shaking the pan constantly. When popping slows down, remove from heat . Allowing to stand for 1 minute until popping stops. Stir in half mixture, toss until completely Incorporated.

Living Better Bonus:
For a quick solution, add the mixture to the heated oil minus cheese. Leaving cheese to be applied to the very end.

Rum Raisin Oatmeal Cookies

(inspired by: Rum raisin ice cream)

Serves: 42

1 c. Raisins
1 c. Pure cane sugar* sugar substitute
1 c. Firmly packed brown sugar
2 eggs* egg substitute
2 Tbsp. Milk * (almond, soy, rice milk)
1 1\2 tsp. Vanilla extract
1 1\2 c. All purpose flour * gluten free flour
1 tsp. Baking soda
1\2 tsp. Course Himalayan salt
4 c. Quick oats * gluten free oats
2 tsp. Rum extract
1 c. Vegetable Shortening

Directions:

1. Preheat oven to 375.

2. In a large bowl, blend shortening with sugars, adding sugar gradually. Add eggs, milk, vanilla and rum extract; beat well.

3. Add flour, salt and baking soda; beat well. Stir in oats and raisins. Using a ice cream scooper drop Tablespoonfuls rounds about 2-inches apart onto a prepared ungreased cookie sheets.

4. Bake for about 13-15 minutes or until golden brown. Remove from oven, and allow to stand for 5 minutes. Before placing cookies onto a cooling rack to finish cooling.

Ginger Beer Cupcakes

Adapted from: http://draftmag.com/recipes/detail/225

Serves: 12

Cupcakes

2 c. flour
1⁄4 tsp. baking soda
1⁄2 tsp. black pepper
1 tsp. baking powder
1 tsp. Course Himalayan salt
1 Tbsp. ground ginger
1⁄2 c. unsalted butter (1 stick), softened
1 c. Tightly packed dark brown sugar
zest of 2 Orange
2 large eggs, room temperature
3⁄4 cup Ginger beer

Ginger Beer frosting

1 stick butter (softened)
6 c. confectioners sugar
½ c. heavy cream
2 Tbsp. Ginger beer

Directions:

1. Preheat the oven to 350°F. Lining the muffin tin with cupcake liners.

2. Sifting the dry ingredients through the ground ginger into a mixing bowl.

3. In a separate, large mixing bowl, use a electric mixer cream together the butter, sugar, and zest until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

4. Stir in half the flour mixture, then the ginger beer, then the remaining flour mixture. Mix until just blended.

5. Filling each liner 2/3 full, then bake for about 18 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Once cooled topping the cupcakes with frosting.

Frosting

1. Combine the butter and confectioners sugar and mix on low speed. Increase speed to medium-high and slowly adding inthe heavy cream and ginger beer. Beat 5 to 7 minutes until light and creamy.

2. If the frosting is too loose, add in extra sugar just up to1 c. until the frosting reaches the desired consistency.

Wholesome goodness granola bars

Adapted from: http://allrecipes.com/Recipe/Playgroup-Granola-Bars/Detail.aspx?evt19=1&referringHubId=84&scale=24&ismetric=0

Serves: 24

2 c. rolled oats
3/4 c. packed brown sugar
1/2 c. Flax seeds
3/4 tsp. ground cinnamon
1 c. all-purpose flour
3/4 c. mixed fruit
3/4 c. Raisins
3/4 tsp. Himalayan salt
1/2 c. Manuka honey
1 egg, beaten
1/2 c. vegetable oil
2 tsp. vanilla extract

Directions:

1. Preheat the oven to 350. Grease a 9x13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, flax seeds, cinnamon, flour, raisins, mixed fruit and salt. Making a well in the center of the mixture, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Gently pat the mixture evenly into the prepared pan.

2. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do wait until completely cool then bars will be hard to cut.

S'more thumb print cookies

Serves: 36 dozen

1 1/2 c. all- purpose flour
1/2 c. wheat flour* substitute for gluten free
1/2 tsp. baking powder
1/4 tsp. course Himalayan salt
3/4 c. coconut sugar
1/4 c. Margarine * substitute butter
1/3 c. low fat milk * substitute for (Rice,Soy,Almond)
1 tsp. Vanilla extract
1/4 tsp. Almond extract
1 tsp. Marshmallow creme
36 Chocolate chips morsels

Directions:

1. Whisking together all-purpose flour, whole-wheat flour, baking powder, and salt in large bowl.

2. Beat sugar and margarine with electric mixer until becomes light and fluffy. Adding in gradually beat in milk, vanilla extract, and almond extract until combined. Beat in flour mixture until soft dough forms. Wrapping dough in plastic wrap, and refrigerate 30 minutes, or until overnight.

3. Preheat oven to 325 for about 8 minutes. spray (2) cookie sheets with cooking spray. Roll dough into 1 1/2-inch balls, and place dough balls 1 inch apart on prepared baking sheets. Press indentation in center of each ball with thumb.

4. Using the back of a measuring teaspoon, make a slight impression in the center of each cookie. Transfer the marshmallow creme to a resealable plastic bag. Seal bag and snip off a tiny corner of the bag. Use the bag to pipe about 1 teaspoon of the marshmallow creme into the center of each cookie. Push a chocolate morsels into the center of the marshmallow creme, pointed side down. Return cookies to the oven. Bake for 2 or 3 minutes more or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks and let cool.

Cinnamon tortilla chips

* note: Better than ever because their baked, and not fried.

Serves: Makes 96 pieces.

12 tortillas wraps
1 Tbsp. Coconut sugar
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Course Himalayan salt
Strawberry syrup ( The finisher, drizzle)
Non stick Vegetable oil spray

Directions:

1. Preheat oven to 375.

2. Combine Sugar, Cinnamon, Nutmeg, and Salt into spice jar (make sure the mixture is blended well).

 3. Spraying both baking sheet as well as tortilla wraps, shake mixture over  each tortilla wrap (equaling about 1Tbsp for each).

4. Bake for 10 - 15 minutes, or until golden brown  and the sugar is melt it.

Roasted Honey Chili Chickpeas

Serves: 4

15 oz. Bag chickpeas,(cooked)
1/2 Tbsp. Olive oil
1 Tbsp. Honey
1/2 tsp. Chili powder
1/8 tsp. Course Himalayan salt

Directions:

1. cook chickpeas according to the directions on bag, once cooked remove them with a slotted spoon onto a paper towel. to absorb excess water.

2. preheat oven to 375, lining baking sheet with parchment paper or using a silicone mat.

3. Dabbing any excess water from the chickpeas, before spreading them in single layers.Bake them for about 45 minutes or until crispy. Taste test time: If they are still soft,bake a little bit longer.

4.While the chickpeas are still hot, toss them in a bowl with the oil, honey, chili powder, and salt. placing them back in the oven for another 10 minutes until they become caramelize.

The better cow cacao muffins

Adapted from: http://allrecipes.com/recipe/poppy-seed-muffins/

Serves: 12 dozen

3 Eggs* (egg substitute)
2 1/2 c. Granulated sugar (I highly recommend coconut sugar)
1 1/8 c. Vegetable oil
1 1/2 c. Low fat milk * (Almond, Soy, Rice)
1 1/2 tsp. Himalayan salt
1 1/2 tsp. Baking powder
1 1/2 Tbsp. Chia seeds
1 1/2 tsp. Vanilla extract
1 1/2 tsp. Almond extract
3 c. All- purpose flour
3/4 c. Cacao Nibs

Directions:

1. Beat together the eggs, Granulated sugar and vegetable oil. Add in milk, salt, baking powder, Chia seeds , vanilla extract, almond extract, cacao Nibs and flour. Mix well.

2. line the muffin pan with paper lined muffin cups (filling only 3/4 full ) at 350 for 15-20 minutes. to test for doneness insert toothpick in the center it should come out clean.

~Health Benefits: Cacao Nibs

Adapted from: http://www.lifehack.org/articles/lifestyle/7-health-benefits-cocoa-nibs.html

Cacao are least processed and most natural form of chocolate. The lack of processing and sugars do give them a bit of an acquired taste as they have a distinctive bitter somewhat nutty flavor. They do however have lots of uses as you can add them into smoothies, as a topping on desserts, use in baking or even just snack. Cacao also has a very wonderful health benefits that you really didn't know about, as you begin to read them I hope your ready to give them a try.

1. Antioxidant
Cacao help fight off free radical damage in the body which can cause DNA damage, premature aging and even cancers.

2. Flavonoids
Which from plants and can be responsible for giving pigmentation and colors to being involved in UV filtration. They are so much similar to antioxidants in that they have a free radical scavenging capacity and have anti-cancer properties while other flavonoids show potential for anti HIV function. We get flavonoids from fruits, vegetables, teas, wine and a significant amount from cacao.

3. Cardiovascular
As cacao lower the rates of cardiovascular-related mortality. there's that word again "flavonoids" were actually referred to as ‘Vitamin P’ because of the effect they had on the permeability of vascular capillaries. studies has been linked here has shown that as little as 5 grams of cacao powder is sufficient to elicit significant vasodilation of the brachial artery.

4. Fiber
A huge serving of Cacao has (9 grams of fiber), which can help control your blood pressures as well as your blood glucose levels. As the fiber in Cacao as helps with lower blood cholesterol as well with keeping your bowels regular.

5. Magnesium
which plays a very key essential in your body,As it is involved in hundreds of functions in your body such as the following:

* Protein synthesis
* Muscle as well as nerve function
* Blood glucose as well as blood pressure regulation

6. Potassium
This is for sure a crucial part in life, it is the key in heart, kidneys and other organs to function health. Potassium is found in a lot of foods including cacao nibs but the average person is not eating a healthy diet and low potassium is associated with the following:

* Risk of high blood pressure
* Heart disease
* Stroke
* Arthritis
* Cancer
* Digestive orders
* Infertility

7. Improve mood
Cacao help stimulate the brain into releasing neurotransmitters that can trigger feel good hormones. One of those unique neurotransmitters released by cacao is phenylethylamine. Which helps releases endorphins giving us alertness, contentment and a better sense of well-being.

~Note: I have definitely have tried Cacao Nibs (which I call them cacao chips), and they taste Grrrrreat as Tony the tiger would say. So go out and try them I in my opinion will eat those over Chocolate any day.

Peanut butter and Banana S'more Sandwich

Adapted from: http://allrecipes.com/recipe/smore-sandwiches

Serves: 4

8 slices bread
1/2 cup peanut butter
2 tablespoons and 2 teaspoons butter
1/2 cup milk chocolate chips
1 cup miniature marshmallows
Banana, slice

Directions:

1. Spread butter onto one side of both slices of bread. Placing bread butter sides down in a cast iron fry pan. Spread half of the peanut butter, and layer the banana slices onto the exposed side of each piece of bread. Stick the marshmallows to one side and the chocolate chips to the other. Pressing down with a metal spatula for about 3 minutes on each side, until the bread is toasted. It should be nice and golden brown on both sides.

* Note: you can even make this recipe during camping, same technique using a camp fire. (just don't forget to tag along your cast iron pan) Enjoy!

Garlic Tortilla Chips

*Tasty Bonus

Serves:1

4 Tortilla wraps
2-4 slices of butter, melted
2 Garlic clove, crushed
1- 2 tsp. Italian seasoning

Directions:

1. Preheat oven to 350, 

2. Blend together the melted butter, crushed garlic, and Italian seasoning.

3. Placing the tortilla wrappers onto a baking dish, and with a pastry brush apply garlic mixture.

4. Bake until lightly golden brown, once completely cooled slice into miniature pizza slices.

* Tasty Bonus
Add grated Parmesan to the garlic mixture

coconut cherry cookies

Adapted from: http://www.raleys.com/www/
recipe;jsessionid=3DDDCEC561150ECB1FE5190F19DFCD9E?recipeid=1005864&themeid= )

* Substitute

Serves: 3 dozen

1 Box yellow or white cake mix * (gluten free)
2 c. shredded coconut, plus additional for rolling
2 c. Dried cherries
1/4 cup cream of coconut (found in the Liquor Dept.) Or (Substitute equal parts of coconut syrup
Or sweetened condensed milk with coconut extract to taste)
1/4 cup butter, softened
2 eggs

Directions:

1. Preheat oven to 350°F.

2. Stir and blend together cake mix, coconut, cream of coconut, softened butter, cherries and eggs in a medium bowl. Roll into balls and roll in additional coconut. Spray non stick cooking spray on baking sheet and bake for 10 to 12 minutes. 

Banana Cream filled cookies

Serves: 12 dozens

1 1/2 c. All purpose flour
1 1/4 tsp. Baking powder
1/4 tsp. Himalayan salt
3 Tbsp. + 1 3/4 tsp. Vegetable shortening
2/3 c. Granulated cane sugar
1 1/4 eggs
1/4 tsp. Vanilla extract
1/8 tsp. Lemon extract
2 ripe bananas, mashed
1/3 c. Chopped peanuts

Directions:

1.Preheat oven to 350.

2. Lightly grease cookie sheets, in a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.

3. Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 for 12 to 15 minutes or until lightly colored. Place onto wire racks to cool.

Vanilla cream filling

1/3 c. + 1 Tbsp. Powdered sugar
3 Tbsp. + 1/2 tsp. Cream cheese, soften
1/4 tsp. Vanilla extract

Directions:

1. With electric mixer mix 1/3 + 1 Tbsp. Powdered sugar and 3 Tbsp. + 1/2 tsp. Cream cheese, and Vanilla extract in a large bowl until smooth into the bowl; beat well.

2. Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies.

Salted pretzel- crunchy peanut butter ice cream

Serves: 1 quart

2 c. Heavy cream
2 c. Whole milk
1/2 c. Fine sugar
2 tsp. Vanilla bean paste
1/4 tsp. Sea salt
1/2 c. Fugde sauce
3/4 c. Crushed thin pretzels
1/3 c. Crunchy peanut butter

Directions:

1. Following your ice Cream maker manual attachment bowl in the freezer for at least 15 hours before use.

2. In a large bowl, whisk together cream, milk, sugar and vanilla bean paste. Mix well until all the sugar is dissolved.
3. Placing the mixture into your Ice Cream Maker Attachment bowl and churn for about 25 minutes or until it is soft serve consistencies.

4. While the ice cream is churning, mix together the fudge sauce, salt and crushed pretzels in a small bowl. Set aside until ice cream is churned.

5. Once ice cream is churned, place in a freezer safe container. Gently mix in pretzel mixture and peanut butter and swirl around.
Freeze the mixture for a few hours before serving. Garnish with extra Fudge sauce, pretzels and peanut butter, and sprinkles.

Star moon crunch

(Inspired by: Little Debbie's Star crunch, banana moon pie)

Serves: 6

2 (12 oz.) Bags milk chocolate chips ( extra to cover the side)
1 1/2 c. Rice Krispies
1 Tbsp. Homemade marshmallow fluff

Directions:

1. In microwaveable safe bowl melt chocolate chips on medium for 2 minutes, stir half way through the heating process.

2. Add rice krispies into the chocolate mixture.

3. Mold the rice krispies into a cookie shape.

4. Refrigerate for about 30 minutes until from.

5. Remove from the refrigerator, adding 1 Tbsp. of marshmallow fluff, roll around in chocolate to cover the sides.

6. Return back to the refrigerator, for another 30 minutes until firm.

Homemade marshmallow fluff

Serves: Varies

1 c. Mini marshmallows or (10 large)
1 tsp. Corn syrup or simple syrup
1 tsp. Banana extract

Directions:

1. Melt marshmallows in a double boiler over low heat. When it become sticky add in the corn syrup, stirring constantly so the marshmallows doesn't scorch.

2. Remove any lumps transfer the while still hot, transfer from the double boiler to a mason jar while it's warm.