Cinnamon Roll Cake

 

For the Cake:

• ▢1 1/2 cups flour
• ▢1/2 cup sugar 
• ▢2 teaspoons baking powder
• ▢1/4 teaspoon salt
• ▢3/4 cup milk
• ▢1 large egg
• ▢1 teaspoon vanilla 
• ▢1/4 cup butter, melted

For the Cinnamon Swirl:

• ▢1/2 cup butter , softened
• ▢1/2 cup brown sugar
• ▢1 Tablespoon flour
• ▢1 Tablespoon cinnamon

For the Cream Cheese Frosting:

• ▢1 cup powdered sugar
• ▢2 Tablespoons butter , softened
• ▢4 ounces cream cheese
• ▢1-2 Tablespoons milk
• ▢1/2 teaspoon vanilla

Instructions

 

• Preheat oven to 350 degrees F. Grease an 8x8'' baking dish.
• In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
• Make the cinnamon swirl topping by combing all ingredients together until smooth.
• Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
• Bake 30-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
• For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting. Drizzle frosting over the cake with a spoon, or use a ziplock bag and snip a hole out of one of the corners to pipe the frosting on.

(Source: https://tastesbetterfromscratch.com/cinnamon-roll-cake-with-cream-cheese-frosting/#recipe)

Chocolate Chip Blended Oatmeal Cookies

 

• 1 cup butter, softened
• 1 cup packed light brown sugar
• ¾ cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups old-fashioned rolled oats
• 2 ¼ cups all-purpose flour
• 2 cups chocolate chips

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• In a large bowl with a handheld electric mixer or in a stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt. Mix well until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
• Add the eggs and vanilla. Mix until well-combined, scraping down the sides of the bowl as needed.
• Measure the oats into a blender or food processor and process until the oats are blended into a coarse powder.
• Add the oats and flour to the bowl and mix until a few dry streaks remain. Add the chocolate chips and mix until evenly combined.
• Scoop the cookie onto the prepared baking sheets (I use a #40 cookie scoop – it holds a couple tablespoons of dough), spacing them a few inches apart. See note for making/baking large bakery-style cookies.
• Bake for 10-12 minutes until just lightly golden around the edges but not too dark. Remove to a cooling rack and let cool completely.

(Source: https://www.melskitchencafe.com/chocolate-chip-blended-oatmeal-cookies/)

Pork Lettuce Wraps

 

• 1 ½ pounds ground pork
• ▢1 small-medium zucchini - diced
• ▢1 8-ounce can water chestnuts - drained and roughly chopped
• ▢½ white or yellow onion - diced
• ▢½ cup shredded carrots
• ▢2 tablespoons sesame oil
• ▢⅓ cup soy sauce 
• ▢¼ cup hoisin sauce
• ▢1 tablespoon fish sauce 
• ▢1 tablespoon minced garlic
• ▢1 tablespoon lemongrass paste - optional 
• ½ teaspoon ground ginger
• ▢2 teaspoons sriracha sauce
• ▢¼ teaspoon crushed red pepper flakes 
• ▢
• ▢1 head iceberg lettuce - for serving 

• Whisk together soy sauce, hoisin sauce, fish sauce, garlic, lemongrass, ginger, sriracha, and red pepper flakes. Set aside.
• Drizzle oil into a large skillet over medium-high heat.
• Add pork and brown, breaking apart with a spoon or spatula as it cooks, for about 5 minutes.
• Add zucchini, water chestnuts, onions, and carrots. Sauté about 5-7 minutes until veggies are tender.
• Stir in sauce. Reduce heat to medium-low. Simmer for 5-10 minutes.
• Serve in lettuce cups.

(Source: https://www.lecremedelacrumb.com/pork-lettuce-wraps/#wprm-recipe-container-33103)

Immunity / Ginger Shots

 

• 1 cup fresh ginger root, chopped
• 1 cup pineapple, cubed
• ½ cup orange juice
• ¼ cup lemon juice
• ½ cup coconut water 
• 1-2 pinches of cayenne pepper

• Wash and scrub the ginger root under running water before you chop it into smaller chunks.
• Squeeze 2 oranges to get ½ cup of orange juice. Squeeze about 2 lemons for ¼ cup of juice.
• Add all ingredients to a blender and blend until the mixture is fairly smooth.
• Pour the mixture through a fine-mesh sieve into a bowl or measuring cup.
• Transfer the juice to several smaller, sealable glasses and store them in the refrigerator for up to a week.

(Source: https://elavegan.com/ginger-shots/)