French Toast

French Toast

Simply Scrumptious                                                                                                                                                         12/28/17

I wasn't sure if this recipe would be good when I was making it, but after the first bite, I realized why this one was in my mom's cookbook.

Ingredients:

1/2 Pound Tofu (I used silken)

3/4 Cup Soy milk

1 tsp Sugar

1 tsp Vanilla

1/4 tsp Salt

1/4 tsp Nutmeg

6 slices bread (this is what the original recipe said, but I used up most of the loaf)

Oil for cooking

1. Combine all ingredients but bread in food processor, and puree until smooth.
2. Transfer into a large, shallow dish.
3. Dip bread, turning several times to coat each side.
4. Cook in preheated pan, until golden brown on each side.

Here is the link to the video if you want to watch the process.

Cherry Almond Baked Oatmeal

Cherry Almond Baked Oatmeal

Simply Scrumptious                                                                                                                                                        12/11/17

This is know in our house a "Auntie Tulip's baked oatmeal", because "Auntie Tulip" makes it almost every time we visit! I especially love the almond flavor in it! 

Ingredients:

4 Cups Quick oats

2/3 Cup Sliced almonds (or chopped pecans)

2/3 Cup dried cherries (or cranberries)

1 Cup Brown sugar (I used less, maybe around 3/4 C)

1 tsp Baking powder

1/2 tsp Salt 

3 Cups Soymilk (or other non-dairy milk)

2 Flax eggs (1 T flax seed + 2 1/2 T water = one "egg")

2 tsp Almond extract (or vanilla)

1 Apple, diced small

4 Tbsp Applesauce or oil

1. Mix dry ingredients in large bowl.
2. Mix wet ingredients and add to dry.
3. Pour into greased 9x13 pan and bake at 375 F for 30-40 minutes, or until lightly brown.

Coconut Macaroons

Coconut Macaroons

Simply Scrumptious                                                                                                                                                   12/4/17

I love making these cookies for crowds that want to cut down on sugar, because they have no sugar! The original recipe has 2 Tbsp of brown sugar so if you find they are not sweet enough for you feel free to add that!

Ingredients:

1 Cup unsweetened flaked coconut

1 Cup Flour (I used whole wheat)

1 tsp Salt

1 1/2 Cup Shredded Carrots or diced apple

2 Tbsp Brown Sugar (I do not put this in)

1/3 Cup Agave

1 tsp Vanilla

1. Preheat oven to 350 degrees F.
2. Mix together coconut, flour, and salt in a mixer or bowl.
3. Add carrot or apple, and brown sugar if using, and mix again.
4. Add rest of the ingredients, and blend till smooth.
5. Scoop or roll into balls, and place on a prepared baking sheet to bake for 15-20 mins.
6. The cookies will not change shape and should be light brown on the bottom when removed from oven.

Link to video:

Molasses Caramel Corn

Molasses Caramel Corn

Simply Scrumptious                                                                                                                                                  11/26/17

My Grandma used to make this caramel corn recipe every time we would visit, but especially at Christmas. I thought it would be a good way to start off the Christmas season. This was actually my first time making it, and it turned out great! (not as good as Grandma's or Mom's of course:) Let me know in the comments if you tried this, and how it turned out!

Ingredients:

1/2 Cup raw popcorn, popped

1/3 Cup Molasses

1/4 Cup Nut Butter (I used peanut butter)

1/2 tsp Salt

1. Pop the popcorn and preheat the oven to 200 Degrees F.
2. Combine the rest of the ingredients in a small pan and heat over a low heat until smooth and bubbly.
3. Drizzle over popcorn, and stir till covered.
4. Bake for 1 hour. 

This recipe I a great one to make in advance and stick in the freezer. It also doubles well if you have a great big bowl to mix it in.

Link to video:

Pumpkin Donuts

Pumpkin Donuts

Simply Scrumptious                                                         11/22/17

These donuts are the best thing that has happened to me this fall! First off, donuts- who doesn't like donuts?- and pumpkin donuts on top of that, whats not to like? Anyways here's the recipe!

Ingredients
2 1/2 Cups Flour (I used whole wheat pastry)
4 tsp Pumpkin pie spice
2 tsp Baking powder
1 tsp Salt
1 Cup Brown sugar, packed
1 Cup Unsweetened almond milk (or other non-dairy milk)
2/3 Cup Pumpkin purree
2 tsp Vanilla

1. Preheat the oven to 350 F.
2. Mix flour, pumpkin pie spice, baking powder, and salt.
3. Mix wet ingredients and brown sugar, then add flour about a half cup at a time.
4. Use a spoon to fill 12 doughnut molds.
5. Bake for 10-12 minutes, until a toothpick comes out clean.
6. Dip in glaze of coconut oil, sugar, and cinnamon when cool to the touch.

Link to the video:

  

Red Lentil Soup

Red Lentil Soup

Simply Scrumptious                   11/14/17

My mom has been making this recipe since i was seven, and it has always been one of my very favorites. I feel like I say every recipe is my favorite, but this one is a long time favorite. When we make it we usually do a x4 batch in our giant pot, but today I decided to just do a small pot. Tag me on instagram if you try it @simplyscrumptious7 .

Ingredients:

1 Cup dry red lentils

5 Cups water

1 clove garlic, crushed

1 Tbsp dry minced onion (or 1 Cup fresh onion, diced)

1/2 Cup celery, sliced

1 Cup carrots, diced

1 1/2 Tbsp tomato paste (about 1/2 small can)

1 bay leaf

1/8 tsp chili powder (feel free to add more if you like spicy)

1 tsp salt

1 1/2 cup diced tomatoes (1 Can)

1 Tbsp Curry powder (Adjust to your taste)

Fresh parsley, chopped (optional)

Combine all ingredients (except parsley) in a pot or sauce pan, and bring to a boil. Let simmer over a low heat for about 2 hours. Keep pot covered so liquid does not evaporate. Add the fresh parsley, if using, right before serving. 

Link to the video:

Ginger Snaps

Ginger Snaps

Simply Scrumptious                                                                                                            11/12/2017

Ginger snaps are one of my favorite holiday cookies! I have been making this recipe since I was nine years old. When I started making these I would follow the original recipe (which calls for butter and eggs), because we had chickens and ate butter. Since I started eating less dairy, at the age of 14, I substituted coconut oil and egg replacer.

Ingredients:

2 Cups Flour

2 tsp Baking Soda

½ tsp Salt

2 tsp Ground Ginger

2 tsp Cinnamon

¾ Cup Coconut Oil, softened

½ Cup White Sugar (could try using less)

½ Cup Brown Sugar

Egg replacer equal to 1 Egg (I used Ener-g)

¼ Cup Molasses

1.     Preheat oven to 350 Degrees Fahrenheit

2.     Stir or whisk the flour, baking soda, salt , ginger, and cinnamon.

3.     Use a mixer (I used bosch) to cream the coconut oil sugars, and vanilla, then add the “egg” and molasses.
      Add the flour mixture slowly, mixing in between.

4.     Roll tablespoons of dough in sugar and place on prepared cookie sheet to bake.

5.     Bake for 15-20 minutes, remove from baking trays and cool on wire rack.

Here is the link to the whole video if you want to watch it: