Chocolate Cherry Scones

• 2 cups white whole wheat flour + more for cutting (can also use all-purpose flour)
• 1/4 cup cocoa powder (I like Ghirardelli brand)
• 1 tablespoon + 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/3 cup (about 6 tablespoons) unsalted butter (salted butter is fine, I just suggest you reduce the salt to 1/2 teaspoon)
• 1 large egg
• 3/4 cup heavy whipping cream
• 1/2 cup pure maple syrup
• 2 teaspoons vanilla extract
• 3/4 cup chopped dried cherries
• 1/3 cup dark chocolate chips

DIRECTIONS:

1.  Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
2. In a large bowl, mix together the flour, cocoa powder, baking powder, and salt.
3. Cut the into chunks and add it to the flour mixture. Using your fingers or a pastry blender, cut the butter into the flour mixture until it resembles course crumbs.
4. In a separate small bowl, beat the egg. Add the heavy whipping cream, pure maple syrup, and vanilla. Mix well.
5. Create a well in the dry ingredients, then pour the wet mixture in. With a wooden spoon, mix the dough just until it all comes together. Add the cherries and stir until combined.
6. Spread a little flour on your pastry surface and turn the dough onto the surface. With your hands, and using a little flour if necessary, shape the dough into an approximately 8-inch x 5-inch rectangle. Cut the dough in half down the middle and again across so that you have four rectangles. Slice each rectangle on the diagonal to create two rough triangles.
7. Carefully transfer the scones to the cookie sheet and bake until set, about 15 minutes.
8. Let cool for about 10 minutes, then transfer to a wire rack with paper towels underneath (the paper towels help with clean-up). Allow to cool completely.
9. Place chocolate chips in a small microwave-safe bowl and microwave at 50% power for 30 seconds. Stir and cook at 50% power in 15-second increments until the chips melt completely smooth when you stir them. With a spoon, drizzle the chocolate over the scones. Let cool so the chocolate will harden, then serve.

Sweet & Smoky BBQ Dry Rub Mix

• 1/4 cup dark brown sugar
• 2 tablespoons kosher salt or coarse sea salt
• 1 tablespoon + 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• 2 teaspoon chopped fresh rosemary (or 1 teaspoon dried and crumbled with your hands)
• 1 teaspoon cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground chipotle chili
• 1/4 teaspoon ground allspice

Add all ingredients to a small bowl and stir until combined. Store in an airtight container until ready to use. Keeps well for at least a couple of months (I haven't tried any longer!)

TO USE:

• On veggies: Brush with a little oil first, and then sprinkle on the rub. Using your hands, rub into nooks and crannies. Proceed with grilling.
• On tofu: Press a block of firm tofu for about 1/2 hour to drain excess water. Slice and rub all sides with spice mix. Proceed with grilling or refrigerate for 1-2 hours to allow the flavors to deepen before grilling.
• On chicken, pork, or steak: Sprinkle both sides of prepared meat with 1-2 tablespoons of the mix - or more or less to taste - and use your hands to rub it into nooks, crannies, and sides of meat. (Wash well afterwards!) Proceed with grilling.
• Or sprinkle it on already-grilled veggies, even potatoes or corn-on-the-cob!

Slow Cooker Red Lentil, Chickpea, & Coconut Soup

• 2 tablespoons butter
• 1 medium yellow onion, diced (about 1 1/2 cups diced)
• 3/4 cup diced carrots
• 2 teaspoons minced garlic
• 1 tablespoon curry powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon minced fresh ginger or 1/4 teaspoon ground ginger
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 cup dried red lentils, rinsed
• 2 15.5-ounce cans chickpeas, drained
• 1 14-ounce can light coconut milk
• Fresh cilantro and lime wedges for serving

DIRECTIONS:

1. In a medium saute pan over medium-low heat, melt the butter.
2. Increase heat to medium and add the onion and carrots. Cook, stirring occasionally, until the onion has softened, about 4 minutes.
3. Add the garlic, curry powder, cayenne powder, ginger and salt. Stir and cook for another minute.
4. Add the tomato paste and pour in about a cup of the vegetable broth. Stir to get all of the bits of good stuff off of the pan, and pour the entire mixture into a 4.5 quart or larger Crock Pot.
5. Add the remaining vegetable broth, red lentils, chickpeas, and coconut milk to the Crock Pot and stir.
6. Cook on low for about 8 hours.
7. Taste and add additional salt if necessary.
8. Serve with fresh lime wedges for squeezing on top and sprigs of cilantro.

White Chocolate Dipped Lemon Sugar Cookie Recipe

• 1 cups all purpose flour
• 1 teaspoon baking powder
• 5 tablespoons softened butter
• 1 egg
• ¼ cup granulated sugar
• 1 teaspoon grated lemon peel
• ¼ cup lemon juice
• 2 tablespoon granulated sugar
• 4 oz melted white chocolate chips

1. Pre-heat the oven to 350 degrees. Line to cookie sheets with parchment paper. Set aside.
2. Combine flour and baking powder in a small bowl. In bowl add butter and ½ cup of sugar, mix with electric beater or stand mixer until light and fluffy. Beat in lemon peel and egg. Alternately add in flour and lemon juice until well blended. Chill for at least 30 minutes.
3. Shape dough into one inch balls and roll in 2 tablespoons of sugar. Dip bottom of glass in sugar and press cookies until they are about ¼ inch thick. Bake until edges of cookies are lightly golden. About 10 minuets. Remove from cookie sheet and place on cooling racks to cool. While cookies are cooling melt white chocolate in microwave in 30 second increments stirring in between until they are completely melted. Dip ½ of cookie in melted chocolate, shake off excess chocolate and place on parchment paper. Sprinkle with yellow sanding sugar. Let chocolate set. Enjoy!

Slow Cooker Italian Vegetarian Bean Soup

• 1 lb. dry Great Northern Beans
• 2 ribs of celery, finely chopped
• 1 small onion, finely chopped
• 3 carrots, peeled and finely chopped
• 1 Tbsp. fennel seeds
• 2 tsp. dried oregano leaves
• 2 tsp. garlic powder
• ¼ tsp. red pepper flakes (optional)
• Salt and pepper to taste
• 6 Tbsp. finely grated parmesan cheese (opt)

1. Combine the beans, celery, onion, carrots, fennel seeds, oregano, garlic powder and red pepper flakes and 5 cups of cold water in a 3 quart slow cooker. Cook on high for 5 hours, until beans are tender.
2. If desired, drain to remove the bean cooking liquid which sometimes causes gas. Whether you drain the beans or not you’ll need to add more liquid. Add enough water to achieve desired soup thickness (it will be between 2-4 cups). Stir in salt and pepper to taste. Ladle into bowls. Top each serving with 1 tablespoon of the parmesan cheese

Coconut Lentil Soup with Lemongrass and Ginger

• 2 cups red lentils (or yellow split peas), sorted and rinsed well
• 1 onion, diced
• 6-8 cups vegetable broth (can also use chicken broth or water), add less for a thicker soup
• 2 cups diced pumpkin or butternut squash
• 1 can full fat coconut milk
• 1 Tablespoon lemongrass paste
• 1 Tablespoon fresh ginger, finely grated (use a microplane)
• 1 Tablespoon fresh garlic
• 1 Tablespoon curry powder (or to taste, some powders and pastes are spicier than others)
• 2 kaffir lime leaves, fresh or frozen (or strips of lime zest)
• salt, to taste
• a little sugar
• fresh cilantro, garnish
• sliced green onions, garnish
• sliced green or red Thai chiles, garnish
• hot cooked rice, for serving (optional)

1. Place lentils, onion and vegetable broth in a 3-4 quart pot. Bring to a simmer, cover and cook until lentils start to soften, about 15-20 minutes. Add the diced squash, coconut milk, lemongrass paste, ginger, garlic, and kaffir lime leaves. Season well with salt, to taste. Bring back to a low simmer and cook until the lentils have completely broken down and squash is tender. Taste and adjust any seasonings as desired. Add a pinch of sugar.
2. To serve, ladle soup over hot, cooked rice and garnish as desired.

BANANA BREAD

• 1/3 cup extra-virgin olive oil (any other mildly-flavored cooking oil*)
• 1/2 cup maple syrup
• 1/4 cup Blue Diamond Almond Breeze Unsweetened Almondmilk
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups mashed ripe bananas
• 1 3/4 cups white whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• pinch of ground nutmeg

1. Preheat oven to 325°F (165°C).  Grease a 9 x 5-inch bread pan with cooking spray, or line it with parchment paper, and set aside.
2. In a large mixing bowl, whisk together olive oil, maple syrup, almond milk, eggs and vanilla extract until combined and smooth.  Whisk in the mashed bananas, and whisked until mostly smooth.  (There will be some small lumps remaining with the bananas.)
3. In a separate large mixing bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg until combined.  Pour the dry ingredient mixture into the banana mixture, and stir until evenly combined, being careful not to over-mix the batter.
4. Pour the batter into the prepared baking dish, and spread the top with a spoon so that it is flat and smooth.  Bake for 50-60 minutes, or until a toothpick inserted in the middle of the bread comes out clean.  (*If the bread starts to get too dark and brown on top while baking, place a sheet of aluminum foil lightly on top of the bread until it finishes baking.)
5. Remove from the oven, and let the bread cool on a wire rack for at least 15 minutes before slicing.

Slow Cooker Red Lentil Dal Recipe

• 3 cups red lentils, yellow split peas, or split mung beans (or a combination)
• 6 cups water
• One 28 ounce diced tomatoes
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 Tablespoons fresh grated ginger
• 1 Tablespoon turmeric
• 3 green cardamom pods
• 1 bay leaf
• 2 teaspoons each: cumin seeds, mustard seeds, onion seeds, fenugreek seeds
• 1 teaspoon fennel seeds
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• For serving:
• Hot cooked brown rice
• cilantro, optional
• extra onion and cumin seeds, optional
• fresh lemon juice, optional

1. Place red lentils and yellow split peas into a large bowl and cover with water. Let soak for a few minutes and swish to wash the lentils and split peas. Drain well and rinse. Place in a slow cooker and add the 6 cups water. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper.
2. Heat a small skillet over medium heat. Add all of the seeds to the pan. Shake the pan while on the heat, or use a wooden spoon to stir, while toasting the seeds. When they smell fragrant, remove from heat and transfer to the slow cooker. (It will probably bubble up a bit as the hot seed hit the liquid.) Stir well to combine all ingredients. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours.
3. Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another 30-60 minutes, if needed. Add more salt and pepper, if needed.
4. To serve - Ladle the daal over brown rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.

SLOW COOKER CHEX MIX

• 9 cups Chex cereal (I used equal parts corn, rice, and wheat Chex)
• 2 cups pretzels
• 1 cup Cheerios
• 1 cup peanuts
• 1/3 cup (6 Tablespoons) butter, melted and hot
• 1 Tablespoon seasoned salt
• 1/4 cup Worcestershire sauce
• 1 teaspoon garlic powder (optional)

Add cereal, pretzels, cheerios and peanuts to the bowl of a slow cooker.

In a separate bowl, whisk together butter and seasoned salt until the salt is dissolved.  Stir in the Worcestershire sauce until combined.

Drizzle the sauce evenly over the top of the cereal mixture.  Toss for about 1 minute, or until the mixture is evenly combined.

Cover and slow cook on low for 3 hours,  stirring at the 1 hour, 2 hour and 2.5 hour marks so that the mixture does not burn.  Then spread the mixture out onto a few baking sheets or parchment paper in an even layer until it cools to room temperature.  Serve, or store in a sealed container for up to 3 weeks.

CROCKPOT CHICKEN GNOCCHI SOUP

• 1 lb. boneless skinless chicken breasts
• 2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots)
• 1-2 teaspoons dried basil
• 1-2 teaspoon Italian seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 4 cups chicken broth
• 2 tablespoons cornstarch dissolved in 2 tablespoons water
• 2 12 ounce cans evaporated milk
• 2 1lb. packages mini potato gnocchi (about 4 cups - we use DeLallo brand)
• 6 slices bacon
• 2-3 cloves garlic
• 5 ounces fresh baby spinach

1. Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
2. Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover.
3. Cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
4. Add any additional liquid as needed (I added about a cup of water) and season again with salt and pepper as needed