Raw Blueberry Pie! So it was about 95 degrees today, much too hot to use an oven, but I really wanted to bake something.
Seeing as the blueberry bushes in my yard were brimming with ripe berries, I decided a raw blueberry pie would be the perfect solution. Without further ado, here’s the recipe! For the crust, you’ll need: 2 cups walnuts 1/2 cup pitted dates 1 cup shredded coconut 1 heaping tablespoon coconut oil 1/4 teaspoon salt Star off by tossing the walnuts and the coconut flakes into your blender. Blend until it looks like this: And then move it to another bowl while you blend your half cup of dates. Press the mixture evenly around the bottom and edges of the pan to form the crust! It will end up looking like this: Pop it into the fridge while you make the filling!
Filling ingredients: 4 cups of fresh blueberries 1/4 or 1/2 cup agave to taste 3/4 cup dates 1 tablespoon lemon juice 1 tablespoon coconut oil (not pictured, sorry) Add your coconut oil As well as the lemon juice Aaaand the agave! Enjoy! -Taegan. Cheddar Biscuits (Like Red Lobsters) (Food and Whine) It’s been ages since I’ve eaten at Red Lobster but the memory of those yummy Cheddar Biscuits lives on.
Since I was making a hearty, healthy soup for dinner (recipe tomorrow!) , I decided that I’d try to find a recipe for these decadent biscuits (since I was having a healthy soup, I figured I could splurge a bit). Unfortunately, every recipe I found called for Bisquick™ which is something I don’t regularly buy. Luckily, I found a substitute for the boxed mix and I must say, these biscuits were fabulous! And it wasn’t any more trouble than using that boxed mix. (I used unbleached all-purpose flour, 1% milk and fresh parsley). Summary: These cheddar garlic biscuits are very similar to those biscuits you might have enjoyed at that certain seafood restaurant. Ingredients Instructions Preheat oven to 400° F.In a large bowl, combine flour, baking powder, salt and garlic powder. Prep time: 10 min | Cook time: 20 min | Total time: 30 min Number of servings (yield): 6 – 8 Photo You might also like:
How Sweet It Is. WhipperBerry. The best site for recipes, recommendations, food and cooking. Heritage Red Velvet Cake. I have made and tasted many versions of red velvet cake, but this one stands out as a favorite.
I call it "heritage" red velvet because it has been passed down, passed around -and now I'm passing it on to you! This recipe uses butter instead of shortening or oil, and it is bright red as opposed to the usual dark red or brown-red. The soft, moist crumb is the result of a healthy dose of buttermilk in the batter... ... and that is key! You can't make a good red velvet cake without buttermilk. Before I get to the specifics of the cake, I'd like to share a recent feature. Sprinkle Bakes is featured in the February/ March issue of Yum Food and Fun magazine. This magazine can be found at grocery stores or at your local book store. Back to business! When making red velvet, I always mix the cocoa powder and liquid red food coloring together to form a paste. For the heart template, trace the bottom of a cake pan on wax paper, cut out the 9" circle. Heritage Red Velvet Cake [click to print]
Butterbeer Cupcakes recipe. The Pioneer Woman. After School Snacks. Eat Well for Less: 7 Days of Dinners. I am baker.