Peanut Butter Cookies with Strawberry NiceCream

Peanut Butter Cookies with Strawberry NiceCream

Prep Time: 30 minutes. Start to Finish: 1 hour. Serves:4

Peanut Butter Cookie Ingredients:

2 cups flours
1/2 cup smooth peanut butter
3/4 cup plus 2 tbsp raisins
1/4 cup plus 1 tbsp roasted peanuts
1/4 tsp pure vanilla extract
salt to taste

Strawberry NiceCream Ingredients:

2 frozen bananas
1 cup frozen strawberries
Almond milk

Directions:

Place all the peanut butter cookie ingredients in a food processor and blend until a ball is formed
Remove and form into 8 cookies (I used a cup as a cookie cutter)
Place cookies in freezer
Blend strawberries and bananas with as minimal amount of almond milk your blender will allow
Place the NiceCream on top of four cookies and flatten the top with other cookies and keep in the freezer until it hardens.
Than enjoy!

Pumpkin Zucchini Brownies and the BEST Milk Chocolate Frosting

Pumpkin Zucchini Brownies and the BEST Milk Chocolate Frosting

Prep Time: 30 minutes. Start to Finish: 1 hour. Serves 10

Brownie Ingredients:

2 cups flours
3 tbsp cocoa powder

1 1/2 tsp baking soda

1 1/4 cup sugar

1 tsp salt

2 cups shredded zucchini

1 can pumpkin puree

1/2 cup oil

2 tsp vanilla

Frosting Ingredients:

1 cube butter

2 rounding tbsp cocoa powder

1 can evaporated milk

2 tsp vanilla
1 package of powdered sugar

Directions:

Preheat oven to 350º F.
Mix dry ingredients, then add the wet ingredients
Stir into well mixed.
Bake at 350 for 25 minutes
Allow to cool while making the frosting

Melt the butter in a saucepan
Add cocoa; stir and bring to a boil
Promptly remove from heat
While hot, add 2 cups of powdered sugar and 2 tbsp evaporated milk and beat with a mixer until smooth.
Continue adding powdered sugar and milk (ONE tbsp at a time!) until powdered sugar package is fully used and the frosting is a spreadable consistency
Add the vanilla and beat until smooth

Excess frosting can be stored in your fridge and used in many ways! Apple dipping, baked bananas, frosting on graham crackers, or as s'more toppings! 

Hoisin Tofu Udon Noodles

Hoisin Tofu Udon Noodles

 Prep Time: 10 minutes. Start to Finish: 30 minutes. Serves4

Ingredients:

2 servings of fresh udon noodles OR 8 oz of dry udon noodles cooked according to packaging instructions

1 package of firm tofu

1 tbsp sesame seed oil

1 tbsp olive oil

1/3 cup of Braggs Liquid Aminos, or soy sauce

1/4 cup hoisin sauce

1 tbsp sriracha sauce

2 cloves garlic, minced

1 tsp freshly grated ginger

4 white mushrooms, sliced

1/2 cup of vegetable broth

Green onions (optional for topping!)

Directions:

Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions.

Drain well and immediately rinse with cold water and set aside 

Heat the olive oil and sesame seed oil in a large skillet or a pot and add chopped tofu pieces, ginger, garlic and mushrooms.

Cook until mushrooms begin to brown.

Add soy sauce, hoisin sauce, sriracha and vegetable broth, stir and bring to a boil.

Add noodles to the sauce pan (or pot) and cook until noodles are heated through. 

Garnish with green onions if desired and serve hot!