CHOCOLATE BROWNIE CUPCAKES

 CHOCOLATE BROWNIE CUPCAKES 

INGREDIENT LIST

• 1 (20-ounce) box brownie mix ( I used Ghirardelli Dark Chocolate with Chocolate Chips)
• 1 teaspoon baking powder
• 1 teaspoon instant coffee or espresso powder
• 3 large eggs
• 1/3 cup unsalted butter, melted or vegetable oil

BROWNIE MIX CUPCAKES INSTRUCTIONS

1. Preheat oven to 350° and line muffin pans with 15 cupcake liners.
2. Add the brownie mix, baking powder, coffee, eggs, and butter to a large mixing bowl.
3. Mix just until combined using an electric mixer or by hand until the brownie batter is combined.
4. Using an ice cream scoop or spoon, batter into cupcake tins.
5. Bake 10 minutes, turn each muffin pan around (meaning front to back), and continue baking for an additional 7 minutes.
6. Leave cupcakes in tins to cool completely on a wire rack (they will continue to bake as they cool).

from: https://www.ladybehindthecurtain.com/how-to-make-cupcakes-from-a-brownie-mix/

Gingerbread

Ingredients

• ½ cup unsalted butter, softened
• ½ cup white sugar
• 1 large egg
• 1 cup molasses (not blackstrap)
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup hot water

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment.
2. Beat butter in a large bowl with an electric mixer until creamy.
3. Add sugar and beat until light and fluffy, about 3 minutes. Beat in egg and molasses until smooth.
4. Sift flour, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl.
5. Gradually add flour-spice mixture to molasses mixture, beating well after each addition until well combined. Mix in water until smooth.
6. Pour into the prepared pan.
7. Bake in the preheated oven for 30 minutes. A toothpick inserted in the center should come out clean. If not, continue baking, checking often for doneness, 15 to 30 minutes more.
8. Let cool in the pan before serving.

Healthy Juicing Recipies

 

A Beta Carotene Powerhouse

• 1/3 Cantaloupe, including rind
• 3 Carrots
• 1 Orange, peel

Awesome Antioxidant Booster

• 4 Apricots, pitted
• 6 large Strawberries

A Restorative Juice

• 4 large Carrots
• 4 stems of Broccoli
• 1 Garlic clove

Veggie Medley Juice

• 6 medium carrots
• 1 beet (with greens)
• 3 large tomatoes
• 1 to 2 large handfuls spinach
• 1/8 head cabbage
• 2-3 kale leaves
• 1⁄2-1 red bell pepper
• 1 large celery stalk
• 1/4 yellow onion
• 1/2 clove garlic
• 1/2 bunch parsley (optional)
• (Spices, such as chili powder, turmeric, etc., can be added if desired.)

Hot Chocolate Cookies

 adapted from https://www.lovefromtheoven.com/hot-chocolate-cookies/

INGREDIENTS

• 1 cup butter softened
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 1/4 cups all purpose flour*
• 4 packages hot cocoa mix** or 3/4 cups hot cocoa mix – NOT SUGAR FREE VERSIONS
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1 cup chocolate chips

INSTRUCTIONS

• Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
• In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips Cover and chill for at least 30 minutes and up to 24 hours.
• When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.

Chinese eggplant

 

Ingredients

• 2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Footnote 1)
• 1 teaspoon salt
• 1 tablespoon cornstarch

Sauce (*footnote 2)

• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon water
• 1/2 teaspoon dark soy sauce (*see footnote 3)
• 2 teaspoons sugar
• 1 teaspoon cornstarch

Stir-fry

• 2 1/2 tablespoons peanut oil (or vegetable oil)
• 1 teaspoon ginger , minced
• 3 cloves garlic , chopped

1. Heat oil in a pan, add stir fry ingredients until fragrant

2. Add in the eggplant and stirfry until it starts to get soft. Add the sauce and continue to stir.

3. I also added half a package of Trader Joe’s, roasted corn for color and in the future will probably add tofu for a bit of protein. I just didn’t have any today.

I served it with garlic broccoli and sticky rice

Insta Pot Beans

 Ingredients:

• 1 pound dried beans rinsed and sorted (this is equal to 2 measuring cups full of dried beans)
• 8 cups water
• 1 bay leaf optional
• 1 onion, sliced optional (I was lazy and used 1 tablespoon of onion powder)
• 2 teaspoons salt

Put everything into insta pot and set for 30 min. Came out great! I like to make this and then put in 2 cup containers and freeze so I can use later (makes about 3 of those containers) and don't have to dirty the insta pot every time I need beans. When I'm ready to use, I just microwave beans for 2 min and then use in whatever.

Pumpkin Zucchini Bread

 Ingredients 

• 1 cup light brown sugar packed
• ⅔ cup vegetable oil
• 4 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 3 Tablespoons pumpkin pie spice
• 1 can pure pumpkin 15 ounce
• 2 cups shredded zucchini
• Handful of chocolate chips (I usually just dump in half a bag of the mini ones)

Instructions 

1. Preheat oven to 350°F. Spray two 9-inch loaf pans generously with baking spray, and line the bottom of the pans with parchment paper. Set aside.
2. In a large mixing bowl, combine sugar, oil, and eggs until blended. Add in dry ingredients and canned pumpkin. Mix just until blended. Fold in shredded zucchini and chocolate chips
3. Divide batter evenly between the two loaf pans. Bake for about 60-70 minutes, until toothpick poked in center of bread comes out clean. Remove from oven and cool 5 minutes in pan. Remove from pan and cool completely on wire rack.

This comes out so moist and delicious!

Adapted from: https://www.shugarysweets.com/pumpkin-zucchini-bread/