Salted Chocolate Cupcakes Recipe

  Ingredients

 Chocolate Cake:

1 box chocolate (or devil's food) cake mix

3 eggs

1/2 C. melted butter, slightly cooled

3/4 C. milk or buttermilk

3/4 C. sour cream

2 tsp. vanilla extract

 Chocolate Ganache:

1 C. chocolate chips (I used semi-sweet)

1/3 C. heavy whipping cream

coarse salt for sprinkling

 Chocolate Buttercream:

1 C. butter, softened

1/2 C. unsweetened cocoa powder

2 Tbsp. milk (more as needed)

2 tsp. vanilla extract

2 1/2 - 4 C. powdered sugar

Coarse salt for sprinkling

Chocolate dipped pretzels for decoration

  Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, combine eggs, butter, milk, sour cream and vanilla extract until smooth.

4. Stir in cake mix.

5. Fill cupcake liners 3/4 full and bake for 17-22 minute or until an inserted knife comes out clean.

6. Let cool.

7. Ganache: Use a double boiler to melt cream and chocolate together and stir until smooth. (You can also just microwave the two together, but make sure you use a bowl meant for microwaving, some bowls get scorching hot and that will burn you chocolate.)

8. Dip the tops of your cupcakes in ganache, then sprinkle with a little coarse salt. I used my left over ganache to dip some pretzels I had on hand, put them on foil and popped them in the freezer to set.

9. Buttercream: Beat butter for 2 minutes. Add cocoa powder, milk and vanilla extract and beat again. Slowly add in powdered sugar until you reach your desired consistency. If it becomes too thick, add more milk.

10. Once the ganache on the cupcakes have set (should only take about 10 minutes) pipe buttercream onto cupcakes and sprinkle a little coarse salt and top with a pretzel! Be careful to not put on too much salt!

Clean-Eating Blueberry Oatmeal Cookies

  Ingrediens:

1 c instant (quick-cook) oats (measured correctly)

¾ c whole wheat flour (measured correctly)

1 ½ tsp baking powder

½ tsp ground cinnamon

1/8 tsp salt

2 tbsp coconut oil, melted

1 egg, room temperature

1 tsp vanilla extract

½ c honey

¼ c dried blueberries

 Directions:

1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the blueberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)


2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.


3. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten each slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Notes: It's really important to measure the oats with the spoon-and-level method (like with flour; see link in ingredients). If you scoop the oats into the measuring cup, you end up with 1.5 times as many oats, which will result in very dry cookies.

Salt and Pepper Zucchini Chips

Serves: 1-2

Ingredients

• 1 lb (about 4 cups) thin sliced Zucchini*


• ¼ tsp salt


• ¼ tsp pepper


• ½ tsp olive oil (this can be omitted)


• 1 tsp apple cider vinegar

Instructions

1. Note: I cut my zucchini on a mandoline slicer. I did both the thin and thick slices. The thin turned out much better and crispier.


2. In a medium bowl whisk salt, pepper, olive oil (if used), and vinegar


3. Add sliced zucchini


4. Toss with the “dressing” to coat.


5. Arrange slices on dehydrator trays


6. Dehydrate at 135 degrees for 5-6 hours or until crispy

Country Skillet Breakfast

Ingredients

• 1/4 cup (1/2 stick) of unsalted butter


• 1/3 cup of chopped onion


• 1/4 cup of chopped sweet bell pepper, optional


• 2 cups of peeled and cubed red potatoes, rinsed


• 1/2 teaspoon salt, or to taste, divided


• 1/4 teaspoon of black pepper, or to taste


• 6 large eggs


• 2 tablespoons of milk or half and half


• 1/4 teaspoon Cajun seasoning, or to taste, optional


• 1 cup of diced, smoked ham


• 1 cup of shredded cheese

  Instructions

In a large skillet, cook onion and peppers in butter till tender. Add potatoes and season to taste with the salt and pepper; stir, cover and cook over medium heat for 10 minutes, without stirring. Meanwhile, beat together the eggs, milk, Cajun seasoning and ham. Pour over potatoes and cook over low heat, without stirring, until set on the bottom. Lightly stir and turn eggs to shift uncooked eggs to the bottom and cook gently until eggs are cooked through, but still a little shiny and wet. Don't overcook. Taste, adjust seasonings as needed, and stir in half of the cheese. Transfer to plates or serving platter, and top with remaining cheese. Serve immediately with a side of fresh, seasonal fruit.

  Cook's Notes: May serve as is, or use as a filling for breakfast burritos. Save time using frozen, cubed potatoes and/or vegetables. If you don't use the Cajun seasoning, season eggs with additional salt and pepper, to taste. Add seeded and diced tomato, mushrooms and other favorite omelet ingredients. May substitute bacon or sausage for the ham, if you prefer. Cook it off first, remove and set aside, adding it back at the end.

Chocolate Peanut Butter Banana Oat Flour Muffins

  Ingredients:

1 banana
1 egg
1 cup non-dairy milk ( I used Coconut Milk)
1/4 tsp liquid vanilla Stevia
1 tablespoon natural peanut butter

3/4 cup rolled oats
1/4 cup oat flour

1/4 cup dairy free chocolate chips
1 teaspoon baking powder

  Directions:

Preheat oven to 375*

Blend all ingredients in your blender. Put all the wet ingredients at the bottom on the blade, milk, egg, stevia, peanut butter and banana, blend together; then add dry ingredients.
Spray oil or line muffin tins with cupcake liners or parchment paper.
Pour batter into muffin tins.
Bake for 15 minutes. Baking time might vary if you aren't using a convection oven. I use the tooth pick test to determine if they are done.

Makes 11-12 muffins

Enjoy!

 

Chocolate Kiwi Pistachio Mousse Cake

Serves 2

  Ingredients

Base

• ¼ cup fresh green grapes (approx 5)


• ¼ cup shelled pistachios


• ¼ cup instant old fashioned/quick oats


• 3 tablespoons oat flour


• 2 tablespoons hulled hemp hearts


• 1 tablespoon almonds


• 1 tablespoon ground flaxseed meal


• 1 tablespoon pistachio oil (or other preferred oil)


• Chocolate Middle


• 1 medium avocado


• 2 tablespoons cacao powder


• 1 tablespoon virgin coconut oil


• 1 tablespoon coconut sugar


• 1 tablespoon pure maple syrup


• 1 teaspoon pure vanilla extract

Topping

• 1 kiwi fruit


• 1 teaspoon cacao nibs


• A pinch of cacao powder

 

  Instructions

1. Base: Add all the ingredients into the blender (be sure to make oat flour beforehand by grinding up some old fashioned/instant oats until they form a flour) and blend on high speed until the mixture is sticky and no longer have big chunks.


2. Spoon it out onto a mini springform pan and make the shape of a bowl with the crust. Put it in the freezer while you prepare the chocolate layer.


3. Also, wash out the blender if you can.


4. Chocolate Middle: Spoon all the flesh out of the avocado and put it in the blender, along with the cacao powder, coconut oil, coconut sugar, maple syrup and vanilla extract. Blend on full speed and stir it around once in a while until everything is smooth and no more lumps are found.


5. Spoon this out onto the middle of the cake, be sure to use a spoon to flatten the top and make it pretty, then put it back into the freezer for about an hour or two until it hardens.


6. After the chocolate cake sets, chop the kiwi fruit in half, then scoop out the middle and chop it into small slices (whatever shape you want) and decorate the top of the cake with it, add a little cacao nibs and cacao powder and serve.

Angel Food Delight Recipe

  Angel Food Delight Recipe

  Ingredients

• 1 carton (8 ounces) frozen whipped topping, thawed


• 1 jar (16 ounces) chocolate fudge sauce


• 1 prepared angel food cake (8 to 10 ounces)


• 3/4 cup English toffee bits

 

  Directions

1. In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer.


2. Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers. Yield: 8-10 servings.

Over-stuffed Avocado

 

  Ingredients: 

1 medium Avocado

3 oz. can tuna, drained

1/4 cup each: green pepper, red onion, cucumber - all diced

1/3 cup nonfat greek yogurt, plain

1 tsp dijon mustard

1 tsp lemon juice

1/4 tsp each: sea salt

1 packet sweetener (i.e. Splenda or stevia)

1/4 cup fresh orange sections, diced

  How to Prepare

1. Slice Avocado in half, lengthwise (be careful of the pit, it’s big!) Split open and remove the bit.

2. Scoop out the center of the avocado, leaving about ¼ inch of the fruit all around, and put the scooped out fruit into a bowl. Set the halves aside.

3. Add tuna, pepper, onion, cucumber yogurt, mustard, lemon juice, salt and sweetener to the bowl with the scooped out avocado. Mix all ingredients until very well blended.

4. Add orange sections and mix gently.

5. Scoop half of the mix into each of the Avocado halves.

6. Put in refrigerator for approximately 10 minutes to slightly chill. (Or wait to take them out until you’re ready to leave for your picnic!)

7. Grab a spoon and eat up! Yum. Enjoy!

NUTRITION DATA
Per serving (serves 1): 470.5 calories, 32 grams protein, 28.3 grams carbohydrates, 25.5 grams fat (good fat!)

Mini No Bake Grasshopper Pies

 Serves: Makes 5 mini pies

  Ingredients

• 1½ cups coarsely chopped oreo cookies (remove the icing centres first) See instructions.


• 3 cups mini marshmallows


• ½ cup milk


• ¼ cup Creme de Menthe (see notes)


• 1½ cups whipping cream


• chocolate shavings


• 5 mini mason jars

  Instructions

1. First, remove all the icing centres of your Oreo cookies (about ½ a package), and using a food processor, coarsely grind the chocolate cookie parts up. Or if you are feeling really adventurous, keep the icing in! It will just make your dessert more sweet…maybe too sweet? (is that even possible?!)


2. In a saucepan, melt the marshmallows with the milk over low heat. Then chill the mixture, stirring it occasionally, until mixture begins to set.


3. Once the marshmallow mix has cooled and set, stir in the Creme de Menthe. Set aside.


4. Using a mixer, whip the whipping cream until soft peaks form. Then fold the whipped cream into the mint mixture. Set aside.

Now it’s time to put the pies together!

1. For the crust, evenly spread the cookie mixture into the bottoms of your mason jars, then pack it down.


2. Add the mint mixture on top of the cookie mixture, evenly spreading it out between the 5 jars.


3. If you like, top the mini pies with a little dollop of whip cream, and some chocolate shavings. I just grated some semi-sweet chocolate, and sprinkled it on.


4. Chill for at least 2 hours before serving.

  Notes

If you don’t want to use Creme de Menthe, you can substitute it with 1 tsp of mint extract and a couple drops of green food colouring. Or use mint cookies.

Vanilla Lemon Cake

    Ingredients

• 3 cups (325 grams) cake flour


• 2 cups (400 grams) sugar


• 4 1/2 teaspoons (12 grams) baking powder


• 1/2 teaspoon (2 grams) salt


• One vanilla bean


• 1 cup + 2 tablespoons (254 grams) unsalted butter, at room temperature


• 1 1/3 cup (11 fluid ounces) whole milk


• 5 large egg whites


• 1 tablespoon vanilla extract

    Instructions

1. Preheat oven to 350 degrees F. Butter and flour three 8-inch cake pans and line with parchment paper.


2. In the bowl of a stand mixer fitted with a fitted attachment combine the cake flour, sugar, baking powder, and salt. Mix for 30 seconds. Use a paring knife to cut the vanilla bean in half and scrape the seeds from the pod. Add the vanilla seeds, butter, and 1 cup of the milk to the dry ingredients. Mix on low speed for 1 minute until combined, then increase the speed to high and beat until light and fluffy, about 3-4 minutes, scraping the bowl down as needed.


3. In a small bowl, combine the remaining 1/3 cup milk and the egg whites. Add to the mixture in the stand mixer in 3 additions, mixing after each addition until smooth.


4. Divide the batter between the 3 prepared pans and bake until lightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let sit in the pan 10 minutes, then turn out onto a wire rack to cool completely.


5. Can be baked in advance. Store tightly wrapped in plastic wrap in the fridge for up to 5 days, or in the freezer (double wrapped) for a few months.


6. Place one cake layer on a cake stand or display plate. Fill a pastry bag with a small round tip with 1 cup of the buttercream. Pipe a wall of icing around the edge of the cake layer. Spoon approximately 1 cup of the lemon curd into the center and spread evenly. Repeat with the next cake layer. Place the third cake layer on top and ice the entire cake with the remaining buttercream.


7. Store the cake in the fridge for up to 4 days. Let come to room temperature before serving for best results.

McDonalds Sweet Tea Recipe

  INGREDIENTS:

Lipton Iced Tea Bags

Sugar

Water

 

  Directions:

Fill up your pitcher with room-temp.water. (Not all the way, since you’ll be adding sugar water later.)

Soak 3 tea bags in the water, for about 10 minutes!

In a bowl, mix two cups of sugar, and one cup of water… mix it all up!

Pour the mixture into a pan & bring it to a boil.

You can remove your tea bags.

Pour the sugar-water mixture into your pitcher & mix it all up!

Store it in the refrigerator, and serve over ice!

 

Happy Making!

Quick Chiquita Banana Oatmeal Smoothie

  Ingredients:

• 2   whole Chiquita Bananas (best with brown flecks on peel)


• 2   cups Ice


• 1/3   cup Yogurt - preferably Greek yogurt flavored with honey


• 1/2   cup Cooked oatmeal


• 1/3   cup Almonds

  Instructions For:

Pour all ingredients in blender pouring ice in last. Blend on high for 30 seconds or until smoothie thickens.

Nutrition Information Per Serving:

Calories 380; Total Fat 15 g (Sat 2 g, Trans 0 g, Poly 4 g, Mono 8 g); Cholesterol 5 mg; Sodium 35 mg; Potassium 690 mg; Total Carbohydrates 53 g; Dietary Fiber 9 g; Total Sugars 19 g; Protein 12 g. Percent Daily Value: Vitamin A 2%; Vitamin B6 25%; Vitamin C 20%; Vitamin D 0%; Calcium 15%, Iron 15%.

 Almonds, cooked oatmeal, bananas and yogurt meet up in your blender for a power breakfast. Drink this Banana Oatmeal Smoothie before your morning exercise routine and you’ll have the energy you need to get through your workout.

French Bread

  Ingredients:

(this amount makes 3 small loaves or 2 large):

2 1/2 c. warm water
2 Tbls. yeast
3 Tbls. sugar
2 Tbls. white vinegar
Add the above ingredients together and let sit until bubbly (about 3-5 minutes). Then add:
1 Tbls. salt
1/3 c. oil (I use Canola)
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves

  Directions:

  Knead for 2-5 minutes and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times). Put the dough on a greased countertop and divide into 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg. Let rise 30 minutes (or until doubled)on the counter, or you can put them in your oven at 170 and wait until they are the size you want to cook them at. Once they are to the right size, turn up your stove to 375 (without opening the door!) and let them bake until done. Or, just raise on the counter and bake at 375 for 30 minutes. Enjoy!

Dough--can be a little soft, if too sticky, add a little more flour. Put the boiling water in the oven with your bowl of dough to help it rise faster.

Cut the dough into two equal parts (or three if you are making smaller loaves). --pictures are of a doubled batch. Slice the dough diagonally and white wash with 1 beaten egg.

Sweet Strawberry Cobbler

  This is the PERFECT dessert for the last minute. It takes only a few  ingredients, just dump it in the baking dish and pop in the oven. Talk about a crowd-pleaser, too! I brought this to a baby shower and had several comments on how good it was. Who doesn't love a fresh fruit cobbler?

Ingredients:

1 pint fresh or frozen strawberries (thaw if frozen)

1 cup sugar

1 cup baking mix

1 egg

1 stick butter, melted

 

  Directions:

Quarter strawberries and place in the bottom of a square baking dish. In a medium bowl, mix together sugar and baking mix. Stir in egg, mixture will be clumpy. Sprinkle over strawberries in dish. Drizzle butter over baking mix. Bake at 350 for 35-40 minutes, or until browned. Serve with whipped cream if desired.

What a perfect summer dessert for picnics and pool parties! I plan on trying different fruits with this as well - such a great go-to recipe, don't you think?

Quichiladas - Breakfast Enchiladas

  Ingredients:

2 cups ham, cubed
1/4 cup chopped geen onions
1/4 cup sliced mushrooms
1/4 cup diced green pepper
2 1/2 cups shredded cheddar cheese, divided
10 flour tortillas
2 cups half and half
6 eggs
1 Tbsp flour

  Directions:

Assemble this casserole the night before and bake it in the morning.

Spray a 9x13-inch pan with cooking spray. Set aside. Mix together ham, green onions, mushrooms, green pepper and 2 cups of cheese. Divide meat and cheese mixture between tortillas. Roll up each tortilla and place seam side down in baking dish.

Whisk together half and half, eggs and flour. Pour over tortillas. Cover and let sit overnight.

When ready to bake, preheat oven to 350. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 5-10 more minutes, until cheese is melted.

Enjoy!

Lazy Sunday Casserole

    Ingredients:

 

4 sausages (beef or pork)
1 pound potatoes
1/2 pound carrots
1/2 bell pepper
1 large onion
1 fennel bulb
2 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar

  Directions:

I still get all giddy inside seeing all kinds of colorful veggies displayed. I was, am and will always be a major veg-o-holic.

Peel the potatoes, wash them and cut each potato in four pieces.

Peel one large or two smaller onions and cut them in wedges.

Remove the base and stalks of the fennel, and turn that one into wedges as well. Looks so fresh green.

Red is good. Red is really good. Slice 1/2 to 1 bell pepper in strips

Place everything in a big roasting tray. I cheated and bought pre-grated and pre-cut carrots.

Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth.

Pour this witches’ brew all over your veggies and toss them around a bit.

Season with a generous amount of salt (kosher salt would be great) and cracked black pepper.

Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F (225C) for 45 minutes.

That gives you plenty time to brown the sausages. No need to cook them all the way through, just lightly brown them.

Slice each sausage in half. I’ve used half pork/ half beef sausages btw. You can also use Italian sausage or any type of flavored sausage.

After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and pop them back in the oven for a few more minutes. If they are fork tender, place the sausages in there and pour the balsamic vinegar all over. Place the tray back in the oven, uncovered, for 25 to 30 minutes.

Take it out after 15 minutes, flip over those sausages and ladle some of the juices lurking at the bottom all over the vegetables and sausages. Put it back in the oven for the remaining time, until everything is nice and brown.

Enjoy!

Baked Penne with Chicken and Kale

  Ingredients

• 13.25 oz box penne pasta (I use Dreamfield)


• 2 tsp olive oil


• 1 large onion, chopped


• 1 large red bell pepper, seeded and chopped


• 1 large carrot, grated


• 2 cloves garlic, grated or minced


• 2 bunches kale, stems removed and chopped


• 48 oz ricotta (I used half part-skim and half fat-free)


• 1 tsp Tobasoco (or other hot sauce)


• Zest and juice of 1 lemon


• 1 oz Parmesan, finely grated (about 3/4 cup)


• 1 1/2 cups leftover chicken, shredded (I used 1 chicken breast)


• Salt


• Pepper

  Instructions

1. Preheat oven to 350 degrees.


2. Cook pasta according to package directions.


3. Drain the pasts and return it to the pot pot.


4. In a large skillet, heat olive oil over medium-high.


5. Add onion and red bell pepper, cooking until softened (~5 minutes).


6. Add grated carrot and garlic, cooking another 2 minutes.


7. Add kale, toss, and cover, turning off the heat and letting sit for 5 minutes.


8. Transfer to the pot with pasta.


9. Stir in ricotta, lemon zest and juice, hot sauce, 1/2 cup Parmesan, and chicken.


10. Season generously with salt and pepper. Transfer mixture to a 13x9 or large dish.


11. Top with remaining Parmesan. Bake until bubbly and the top golden brown, 30 minutes.

  Notes

Yields: 10 servings

Estimated time: 50 minutes

Note: I used Dreamfield penne and calculated the nutritional info based on such. If you use a different pasta, your mileage will vary.

  Nutritional Information
Calories: 338.0 | Fat: 8.4g | Fiber 5.4g | Protein 26.1g | Carbs 19.0
Weight Watchers PointsPlus: 6

The Best Spinach & Artichoke Dip

  This recipe is too easy; it’s pretty much heating and mixing everything together. I love easy. My co-worker Jason brought this in to work one night and it was so good!

Serving: 8-14

Ingredients

• 8oz cream cheese (reduced fat is ok)


• 16 oz light sour cream


• 1 stick (8 tbsp) unsalted butter


• 1½ – 2 cups shredded Parmesan cheese


• 14 oz quartered artichoke hearts, drained and coarsely chopped


• 4 oz can diced jalapeños, drained


• 10 oz frozen spinach (thawed and drained)


• 2-3 garlic cloves, pressed

Instructions

1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.


2. Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves.


3. Serve hot with chips or crackers or toasted baguettes.

Vegan Almond Butter Cups

Makes 12

Ingredients:

1/2 cup Maranatha Coconut Butter
1/2 cup raw cacao powder
2 Tbsp grade b pure maple syrup
3 oz of Maranatha Raw No Stir Maple Almond Butter
12 mini cupcake liners

Directions:

Line a mini cupcake tin with mini cupcake liners. Melt coconut butter/oil and combine with the raw cacao, and maple syrup in a medium size bowl and stir until well combined. Divide the chocolate liquid in half and reserve one half for the “top layer” of the almond butter cups. Pour the chocolate evenly in each liner and freeze for at least 15 minutes or until hardened. Remove the tin from the freezer. Drop 1/2 tablespoon of Maranatha Maple Almond Butter at a time on top of each frozen/hardened chocolate cup. After almond butter has been dropped into each cup, pour the remaining half of the chocolate until filled to the top and almond butter is covered. Carefully place them into the freezer (to expedite the process) for at least 15 minutes or until hardened. Keep almond butter cups in the refrigerator until served because they will melt and lose their shape at room temperature if the coconut butter/oil begins to melt.

Cornbread Waffle

Ingredients

1. 1/4 cup cornmeal


2. 1/2 cup egg whites


3. 1/4 cup cottage cheese


4. 1 1/2 Tbsp coconut flour


5. 1 tsp baking powder


6. 1 tsp honey


7. 1/4 tsp vanilla


8. 1/2 tsp stevia (optional)


9. 1/4 cup sweet kernel corn, drained and rinsed

Instructions

1. Preheat waffle maker.


2. Combine all ingredients except corn in food processor or blender.


3. Stir in sweet kernel corn.


4. Pour batter into waffle maker (sprayed with cooking spray) and cook according to package directions.


5. Serve with additional corn and desired toppings!

Nutrition

1. per serving (entire recipe): 292 calories | 39g carbs | 5g fat | 25g protein