Vegan Fudgy Sunflower Brownies | #Vegansweets #Veganglutenfree #Veganfoods #Veganbaking #Veganeating #Glutenfreerecipes #Vegandesserts #Vegansweets #Veganbaking #Veganeating #Veganfoods #Vegantreats

Ingredients

• 1 cup 140g raw, unsalted sunflower kernels (Do NOT use roasted or you will get an aftertaste!)
• 1/4 cup + 2 tablespoons unsweetened cocoa powder 36 g
• 1 teaspoon baking powder
• 1/4 teaspoon 2g fine sea salt
• 1/2 cup 160g pure maple syrup
• 2 teaspoons 10g vanilla extract
• 1/4 cup + 2 tablespoons 90g water
• 3 tablespoons 30g brown rice flour (Or sub with 3 tablespoons all-purpose flour. Update: I no longer use the Oriya protein powder and only use the brown rice flour. I can't vouch for results with any other protein powders.)
• 2 tablespoons 16g oat flour (or sub with 1 tablespoon all-purpose flour if you can't tolerate oats)
• 1/4 heaping cup 60g + extra on top dairy-free chocolate chips
• NOTE: This makes a small amount in a loaf pan, so if you want a larger batch, double the recipe and use an 8x8 pan. If you want to use all regular all-purpose flour, then leave out the oat flour and brown rice flour and just use 1/4 cup (32g) all-purpose flour in place of both. The texture was slightly more cakey/puffy with the all-purpose flour. I preferred the more dense/fudgy texture using the gluten-free flours, but both are delicious.

Instructions

1. Preheat an oven to 350 degrees (Fahrenheit, 177 Celsius) and spray WELL a 9X5 loaf pan with nonstick spray. I tried some with parchment paper and don't like how they stuck to the paper and were more fragile. I much prefer spraying the pan versus paper because they bake up more firmly this way.
2. Next, add just the sunflower kernels to a food processor and process for 30 seconds to 1 minute until a flour is formed. Next, add the cocoa powder (scoop with your cup and then level off), baking powder and salt and process again until just mixed.
3. Add the syrup, vanilla and water and process for 3 minutes or so until completely smooth. I literally set my timer. Scrape the sides down and process for a few more seconds. It should be COMPLETELY SMOOTH and no chunks of sunflower kernels left before adding the flours next. If it's not all mixed and smooth, GUESS WHAT, you will end up with dry crumbly brownies since the fat from the sunflower kernels is what makes these so fudgy!
4. Add the brown rice flour and oat flour (or all-purpose flour) and process again until it is all blended and thick like a smooth nut-butter consistency. Add the batter to a bowl and make sure to scrape out all of that chocolatey goodness. Stir in the chocolate chips.
5. Pour the batter into the prepared pan and spread out evenly to the corners. Place extra chocolate chips on top. You know you want to.
6. Bake for 35-40 minutes depending on your oven. I would suggest checking yours at 35 minutes. I took mine out closer to 40 minutes. Here is the thing, these will not look done based on the top of the brownies, but will form that shiny firm top AFTER they are out of the oven cooling. Do not check for a clean toothpick either, it will not come out clean. It shouldn't be soaking wet batter, but more of a sticky batter on the toothpick. You are looking for the edges to be firm and have slightly pulled away from the pan, that is when they are ready. If you are doing a version with all of all-purpose flour in place of the oat and brown rice flours, then they were done at 35 minutes and just slightly more cakey/puffy.
7. Remove them and you must let them cool for 45 minutes to an hour, with no exception. They will fall apart if you try to remove them earlier. I let mine cool an hour and then carefully cut them with a smooth sharp knife. Gently remove the first brownie and then the others by sliding a spatula underneath. Then they will firm up considerably even more as they sit on a plate. They will be firm, moist and super fudgy. YUM. Store them at room temperature wrapped tightly in foil.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Vegan Fudgy Sunflower Brownies

Vegan Fudgy Sunflower Brownies | #Vegansweets #Veganglutenfree #Veganfoods #Veganbaking #Veganeating #Glutenfreerecipes #Vegandesserts #Vega...

Your Kitchen Transformed - Vegan Fudgy Sunflower Brownies

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SICILIAN CHICKEN SOUP RECIPE | #Easypeachcobblerwithfreshpeaches #Cheeseburgerdip #Peachcobblerwithcannedpeaches #Easyfreshpeachrecipes #Peachcobblerwithcakemix #Cannedpeachcobblerrecipe #Chickensouprecipes #Carrabbaschickensoup #Poblanopepperrecipes #Sicilianchickensoupcarrabbas #Tuscanysoupolivegarden #Mamamandola'ssicilianchickensoup

  Ingredients

• 2 1/2 lbs. split chicken breast with ribs, skin removed
• 1 medium yellow onion, chopped
• 3 celery ribs, diced
• 3 medium carrots, peeled + diced
• 1 large green bell pepper, cored + diced
• 2 medium russet potatoes, peeled + diced
• 1 (14.5 oz) can diced tomatoes (I used no salt added)
• 2 dry bay leaves
• 2 large (or 4 small) garlic cloves, chopped
• 1/2 cup chopped fresh parsley
• 1/2 cup dry ditalini pasta
• salt and pepper

Instructions

1. In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
2. Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
3. Add pasta to the soup pot and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
4. Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
5. Discard the bay leaves. Stir in parsley and serve

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - SICILIAN CHICKEN SOUP RECIPE

SICILIAN CHICKEN SOUP RECIPE | #Easypeachcobblerwithfreshpeaches #Cheeseburgerdip #Peachcobblerwithcannedpeaches #Easyfreshpeachrecipes #Pea...

Your Kitchen Transformed - SICILIAN CHICKEN SOUP RECIPE

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Salted Caramel Oreo Bark | #barkrecipes #Candybark #Dessertrecipes #Favorite #Homemadecandies #Cookiesrecipes #Pecanpieballsrecipe #Yummydesserts #Dessertrecipes #Chocolatebarkrecipes #desserts #Homemadecandies #Sweetstreats

Ingredients

• 1 - 10 ounce package chocolate cream Oreo Thins
• 1 - 10 ounce bag white chocolate melts
• 1 cup salted caramel chips
• 1 Tablespoon shortening
• 1/4 cup dark chocolate melts
• coarse ground sea salt

Instructions

1. Line an 11x15 pan with foil.
2. Place the white chocolate melts in a bowl and melt according to the package directions.
3. Spread a little bit of white chocolate on the back of each Oreo thin and place them on the prepared pan. Refrigerate for 5 minutes.
4. Heat the white chocolate for 15-20 seconds and stir. Spoon the white chocolate all over the cookies on the tray and spread out with a spatula. Let set slightly.
5. Place the salted caramel chips and shortening in another bowl and heat for 30 seconds. Stir until melted and creamy. Heat an additional 15 seconds at a time, if needed.
6. Place the chocolate melts in a bowl and melt according to the package directions.
7. Pour the caramel on top of the white chocolate and spread it over the top gently. Drop the chocolate on top of the caramel layer by spoonfuls and drag a knife gently through it to give it a swirled look.
8. Sprinkle with coarse sea salt while it is still wet. Let set. Break or cut into chunks and store in a sealed bag.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Salted Caramel Oreo Bark

Salted Caramel Oreo Bark | #barkrecipes #Candybark #Dessertrecipes #Favorite #Homemadecandies #Cookiesrecipes #Pecanpieballsrecipe #Yummydes...

Your Kitchen Transformed - Salted Caramel Oreo Bark

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Gluten Free Buttermilk Biscuits Recipe | #GlutenFree #Buttermilk #Biscuits #RecipeFood #Cookingrecipes #Biscuitbread #Quickbread #Breaddough #Breadrolls #Biscuitrolls #Foodswithgluten #Glutenfreecooking #Glutenfreebaking #Glutenfreebread #Glutenfreedairyfree #Glutenfreeeating #Foodswithgluten #Glutenfreecooking

Ingredients

• 2 cups gfJules™ All Purpose Gluten Free Flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. coarse sea salt (OR 1/2 tsp. fine sea salt + 1/2 tsp. coarse sea salt)
• 1/4 cup powdered buttermilk OR powdered dairy or non-dairy milk NOT reconstituted (powdered Coconut Milk)
• 4 Tbs. butter or non-dairy alternative – cut into small cubes and frozen or frozen and grated
• 1/2 cup half and half OR liquid non-dairy creamer (So Delicious® Coconut Creamer) or non-dairy milk like almond, coconut or organic soy (depending on the viscosity of the milk you choose, you may need to add more — add more milk until the dough holds together without crumbling but isn’t wet and sticky)
• 1/2 tsp. apple cider vinegar (if not using powdered buttermilk)
• 1/2 cup sour cream, dairy or soy OR plain coconut yogurt
• milk (dairy or non-dairy) to brush on tops before baking

Instructions

1. Preheat oven to 375° F (static) or 350° F convection.
2. Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor until you achieve the consistency of coarse meal — do not over-process.
3. If not using powdered buttermilk, add apple cider vinegar to measured half and half /creamer/coconut milk. Add with sour cream to dry ingredient bowl and stir with a fork to combine. If the dough does not hold together once mixed, stir in your preferred milk, one tablespoon at a time until the dough holds together and is not dry.
4. Pat the dough onto a lightly floured (with gfJules Flour) counter or pastry mat, patting to an even 1 inch thick.
5. Quick method:
6. Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
7. Rough Pastry Method:
8. Fold the pastry into thirds, as shown in the 4-square photo. Once folded, gently roll out again and fold again; then repeat the process once more, rolling to the thickness of the biscuits you prefer.
9. Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
10. Transfer each cut biscuit to a parchment-lined baking sheet and prick the tops with a fork a few times. Brush each biscuit with egg wash or milk, and lay a thin pat of butter or dairy-free alternative on top, if desired, before baking.
11. Bake for approximately 12-14 minutes (depending on thickness – may need to add time), or until the tops are lightly browned and the dough resists when pushed lightly with a finger. They should not be hard, so do not overcook!
12. Yield: 6-9 biscuits (depending on size)

recipe adapted >>>>>  here

Your Kitchen Transformed - Gluten Free Buttermilk Biscuits Recipe

Gluten Free Buttermilk Biscuits Recipe | #GlutenFree #Buttermilk #Biscuits #RecipeFood #Cookingrecipes #Biscuitbread #Quickbread #Breaddough...

Your Kitchen Transformed - Gluten Free Buttermilk Biscuits Recipe

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Million Dollar Spaghetti | #Million #Dollar #Spaghetti #Cookingrecipes #Pastarecipes #Pastadishes #Fooddishes #Maindishrecipes #Yummydinners #Cookingrecipes #Yummydinners #Pastadishes #Easymeals #Easycasserolerecipes #Easydinnerrecipes

Ingredients

• 16 ounces spaghetti noodles
• 1/2 pound ground beef
• 1/2 pound ground Italian sausage
• salt and pepper , to taste
• 1 small onion , chopped
• 2 cloves garlic , minced
• 24 ounce jars marinara pasta sauce
• 3 Tablespoons butter
• 8 ounces cream cheese , softened
• 1/4 cup sour cream
• 1 cup cottage cheese
• 2 cups shredded mozzarella cheese
• 2/3 cup freshly grated parmesan cheese
• fresh parsley leaves for garnish, optional

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large skillet cook and crumble the ground beef and Italian sausage and season with salt and pepper. Remove most of the grease.
3. Add onions and garlic and cook for a few minutes until onion is translucent.
4. Add all but 1/2 cup of the marinara sauce (reserve 1/2 cup for the noodles) to the mixture and stir to combine. Set aside.
5. Cook Spaghetti according to package instructions, just until “al dente”.
6. Place hot spaghetti in a large mixing bowl with butter and 1/2 cup marinara sauce and toss to combine. Pour HALF of the pasta into a 9x13’’ pan.
7. Combine cream cheese, sour cream and cottage cheese in a bowl and mix well. Smooth over noodles in the pan.
8. Top with remaining noodles. Add meat mixture on top and smooth into an even layer. Top with mozzarella cheese and parmesan cheese.
9. Bake for 30-35 minutes or until hot and bubbly. Check it around 20 minutes and if the cheese is browning too quickly, place a piece of tinfoil over it.
10. Wait about 10-15 minutes before cutting and serving. Enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - Million Dollar Spaghetti

Million Dollar Spaghetti | #Million #Dollar #Spaghetti #Cookingrecipes #Pastarecipes #Pastadishes #Fooddishes #Maindishrecipes #Yummydinners...

Your Kitchen Transformed - Million Dollar Spaghetti

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Instant Pot Mac and Cheese | #Monkeybreadinstantpot #Macandcheeserecipeinstantpot #Instantpotpressurecooker #Electricpressurecookerrecipes #Crockpotrecipes #Instapotrecipes #Instantpotrecipeseasy #Instapotrecipes #Instantpotmacandcheesebest #Ipmacandcheese #Instantpotrecipesmacandcheese #Bestinstantpotrecipes

Ingredients

• 16 Ounces Uncooked Elbow Macaroni
• 4 Cups Chicken Broth
• 2 Tablespoons Butter
• 1 Teaspoon Hot Pepper Sauce
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon Salt
• 2 Cups Shredded Cheddar Cheese
• 1 Cup Shredded Mozzarella Cheese
• 1/2 Cup Shredded Parmesan Cheese
• 1/2 -1 Cup Milk

Instructions

1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
2. Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
3. Stir in the cheeses and milk until smooth. Season as necessary to taste.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Instant Pot Mac and Cheese

Instant Pot Mac and Cheese | #Monkeybreadinstantpot #Macandcheeserecipeinstantpot #Instantpotpressurecooker #Electricpressurecookerrecipes #...

Your Kitchen Transformed - Instant Pot Mac and Cheese

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OVERNIGHT FRENCH TOAST RECIPE | #Applepiefrenchtoastcasserole #Frenchtoastbakequick #Cremebruleefrenchtoast #Breakfastcasserolerecipes #Baconstuffedfrenchtoast #Creamcheesefrenchtoast #Blueberryfrenchtoastcasserole #Frenchtoastbakequick #Blueberrybreakfastcasserole #Breakfastideasforacrowd #Bakedfrenchtoastcasserole #Brunchideasforacrowd

Ingredients

• FRENCH TOAST:
• 1 loaf day old french bread (sour dough or challah work great too, about 10 cups)
• 2 cups whole milk
• 7 large eggs
• 3/4 cup brown sugar
• 3/4 teaspoon cinnamon
• Pinch of salt
• TOPPING:
• 1/2 cup salted butter (cubed)
• 1/2 cup flour
• 1/2 cup brown sugar
• 1 cup berries (I used frozen)

Instructions

1. Grease a 9×13″ casserole dish and set aside.
2. Cut the french bread loaf into cubes and layer evenly in the pan. You should have about 2 layers. Beat the milk, eggs, brown sugar, cinnamon and salt in a medium size bowl. Then pour evenly over the bread, making sure it covers each piece. Cover with foil and refrigerate over night, or at least 3 hours.
3. In a medium size bowl, mix together the butter, flour and brown sugar with a pastry cutter or two knives. Use your hands if needed to make crumbs. Cover and refrigerate.
4. When ready to bake, preheat oven to 350°F. Add the crumb topping on top of the bread and then evenly disperse the berries on top. Bake uncovered for 50-60 minutes, or until the top is lightly browned and the center is cooked through.
5. Enjoy by itself or topped with syrup.

recipe adapted >>>>>  here

Your Kitchen Transformed - OVERNIGHT FRENCH TOAST RECIPE

OVERNIGHT FRENCH TOAST RECIPE | #Applepiefrenchtoastcasserole #Frenchtoastbakequick #Cremebruleefrenchtoast #Breakfastcasserolerecipes #Baco...

Your Kitchen Transformed - OVERNIGHT FRENCH TOAST RECIPE

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