PopCorn Cupcakes

PopCorn Cupcakes

INGREDIENTS:

• 1 baked cupcake
• White icing
• 40 mini marshmallows (white or pastel yellow and white)
• Yellow food coloring (optional)
• Clean paintbrush
• Scissors
• White construction paper
• Blue and red markers

DIRECTIONS:

1. Frost the cupcake with white icing. To create each piece of “popcorn,” cut one mini marshmallow in half and squish the two pieces back together into a whole mini marshmallow, pinching firmly. Pile the finished popcorn onto the frosted cupcake.
   
2. For a buttery look, either dilute a drop of yellow food coloring in water and brush it on with a clean paintbrush or mix pastel yellow marshmallows in with the white.
   
3. To make the band, cut a strip of construction paper about 1 1/4 inches by 8 inches, or to fit your cupcake, and decorate as shown.
   
4. If you’re creating many cupcakes, design just one band and color photocopy it. Wrap the band around the cupcake and secure with tape.
   

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Raspberry Almond Thumbprint Cookies (Gluten-Free & Vegan)

Raspberry Almond Thumbprint Cookies (Gluten-Free & Vegan)

Makes 18 Cookies

INGREDIENTS:

• 1 & 1/3 cups raw almonds, processed into almond meal (about 1.5 cups almond meal)
• 1/4 cup brown rice flour
• 2 tbsp ground flax
• 1/4 tsp + 1/8th tsp fine grain sea salt
• 1 tsp aluminum-free baking powder
• 1/2 cup raw almond butter (see note)
• 1/4 cup + 3 tbsp pure maple syrup
• 1/2 tsp almond extract
• 5-6 tbsp raspberry jam
• approx 1/3 cup shredded coconut, for rolling

DIRECTIONS:

1. Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.

2. If making almond meal, place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal.

3. In a large bowl, whisk the dry ingredients (almond meal, rice flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined.

4. Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.

5. Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of jam into each well.

6. Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Channel your inner grandma and enjoy with hot tea!

Notes:
If making these completely gluten-free be sure to check all your ingredients to ensure they are certified gluten-free.
You can also roll the balls in chopped nuts instead of coconut.

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110 CALORIE RASPBERRY MARZIPAN MUFFINS

110 CALORIE RASPBERRY MARZIPAN MUFFINS

INGREDIENTS:

• 6 tbsp flour
• 1 and 1/2 tbsp veg oil or coconut oil (You can sub applesauce, if you like the taste of fat-free muffins)
• 3 tbsp liquid
• 1/4 cup chopped (or smushed) raspberries
• 1/2 tsp pure vanilla extract
• 1/8 tsp pure almond extract
• 1/2 tsp baking powder
• 1/16 tsp salt

DIRECTIONS:

Preheat the oven to 330 degrees. (Or see note, below, for microwave version.) Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15ish minutes.

If you want to cook this in a microwave, spray or oil two little dishes and microwave 90-ish seconds.

Note:
*This recipe serves 2 people, just half it f you're a single pringle!

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No Bake Oatmeal Cookie Balls

No Bake Oatmeal Cookie Balls

INGREDIENTS:

• 2 cups rolled oats
• 3/4 cup white sugar
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon water
• 1/2 teaspoon vanilla
• 1/2 cup butter, softened
• 2 tablespoons peanut butter
• 1 cup confectioners’ sugar

INGREDIENTS:

1. In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla, butter and peanut butter to form a dough.
2. Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners’ sugar until thickly coated.
3. Chill 20 minutes before serving.

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Salmon with Quinoa and Toasted Seeds

Salmon with Quinoa and Toasted Seeds

INGREDIENTS:

• 1 1/2 cups vegetable broth or water
• 1/2 cup quinoa, soak for up to 2 hours before cooking and rinse well with a fine strainer
• 1 generous handful of spinach, optional
• 1 generous handful of bean sprouts, optional
• 2 tbsp greek yoghurt, optional
• 2 salmon filets, deboned & without skin, diced
• 3 tablespoons coconut oil (1 tbsp for salmon and 2 tbsp for sautéeing vegetables & seeds)
• 2 celery stalks, finely chopped
• 1/2 onion, finely chopped
• 2 tbsp continental parsley, finely chopped
• 2 tbsp coriander, finely chopped
• 2 tbsp mint leaves, finely chopped
• 3 tbsp sunflower seeds
• 3 tbsp pumpkin seeds
• 1 1/2 tbsp sesame seeds
• Salt and pepper
• 1 tsp chilli flakes
• 1 tbsp honey

DIRECTIONS:

1. Bring 1 1/2-2 cups water or broth to a boil; add 1/2 cup of quinoa. Reduce heat to a simmer, cover and cook until the liquid has been absorbed, 20 minutes. Fluff with a fork. Add spinach and bean sprouts to the quinoa and stir. Place lid on pot to allow the vegetables to steam lightly. Makes 1 cup.
2. Meanwhile, to prepare the salmon, remove ALL bones, skin and dice in 1-inch pieces with a sharp knife. Usually the skin and bones will be removed beforehand by your fishmonger.
3. Add 1 tbsp coconut oil to a heated pan. Add salmon and toss until cooked to your liking. Remove from heat and cool.
4. In the same frying pan, add 2 tbsp coconut oil and add the celery, onion, parsley, coriander and mint. Sauté for about 4 minutes stirring constantly. Do not brown. Add all seeds, salt, pepper, chilli and continue cooking for a further 2 minutes. Add honey and stir. Add salmon to the mixture to reheat.
5. Distribute 1 cup of quinoa evenly between two plates. Divide salmon mixture and gently pour over quinoa. Top with 1 tbsp greek yoghurt, if desired.

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Captain Crunch Cupcakes

Captain Crunch Cupcakes

INGREDIENTS:

• 1 cup cake flour (sifted)
• 3/4 cup Captain Crunch (finely ground)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 1/2 cup milk

DIRECTIONS:

1. Preheat oven to 350
2. Cream together butter and sugar until thoroughly combined and fluffy, add eggs and mix until smooth
3. In a food processor grind Captain Crunch (just the original, no crunch berries) into a fine powder. -It takes a little over a cup to make 3/4 a cup of the powder.
4. Combine the captain crunch powder with sifted cake flour, then add salt cream of tartar and baking powder until well combined.
5. Mix together dry ingredients to egg mixture.
6. When the mix become thick add milk slowly until smooth.
7. Spoon into lined cupcake tin about ½ to ¾ full.
8. Bake for 18-20 minutes, remove and cool.

Crunch-Berry Buttercream Icing
INGREDIENTS:

• 2 cups confectioners’ sugar
• 1/2 cup unsalted butter (room temperature)
• 1-2 tablespoons toffee flavored coffee creamer (I used Bailey’s brand)
• 1-1/2 tablespoons strawberry syrup

DIRECTIONS:

1. Cream butter until fluffy
2. Add toffee creamer and strawberry syrup until well combined
3. Beat in confectioners’ sugar until frosting reaches a smooth consistency, firm enough to be piped onto cooled cupcakes. (You may need to add a little extra creamer, or a little extra sugar depending on the consistency you would like)
4. Garnish with cereal bits

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Oreo Bottom Cupcakes

Oreo Bottom Cupcakes

INGREDIENTS:

• Cake batter
• Oreos
• Frosting

DIRECTIONS:

1. Line cupcake tins with cupcake liners.
2. Place an oreo in each cup.
3. Prepare cake batter as directed on box.
4. Pour batter into each cup and bake as directed.
5. Let cupcakes cool and frost.

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