November 10, 2019
Recipe: Blissful Mini Chocolate Cheesecakes
November 10, 2019
Recipe: Almond Butter Cookies
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Cast Iron Skillet Veggie Lasagna
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Sweet Potato Scones
These Sweet Potato Scones come together quickly and easily. A delicious recipe for breakfast, brunch and snacks. Great for holiday entertaining!
Ingredients
2 1/4 cups whole wheat pastry flour
1/3 cup packed light brown sugar
1/4 cup granulated sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
3/4 tsp salt
1/4 tsp baking soda
1 cup mashed sweet potatoes
1/3 cup buttermilk
1 large egg, lightly beaten
1 tsp vanilla bean paste (or vanilla extract)
1/2 cup cold butter, cut into 1/4 inch pieces
topping
1 egg yolk, lightly beaten
coarse sugar
Directions
Pre heat the oven to 400 degrees Fahrenheit with the rack in the middle. Line a baking sheet with parchment paper.
In the bowl of a food processor, pulse the dry ingredients until well combined.
Add in the mashed sweet potato, buttermilk, egg and vanilla. Mix until the dough just starts pulling away from the sides of the bowl.
Add in the butter, pulse until it looks like coarse crumbs.
Transfer the dough to a lightly floured surface. Pat into an 8 inch circle with lightly floured hands. Cut into 8 wedges. Brush the tops with the egg yolk and sprinkle with some sugar.
Bake for 18-21 minutes or until golden brown. Transfer to wire racks, cool for 5 minutes and serve warm.
~ Marla Meridith
November 10, 2019
Recipe: Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette
We love this healthy and delicious Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette recipe, a gluten free, vegetarian dish great for the holidays!
Ingredients
2 cups Maple Cinnamon Roasted Sweet Potatoes (see notes)
for the salad
8 cups baby spinach
1 firm pear, thinly sliced
1 cup toasted walnuts
3/4 cup crumbled goat cheese
salt and pepper to taste
freshly chopped parsley
sea salt and pepper to taste
for the dressing
1 shallot, finely chopped
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
pinch of fine sea salt
drizzle of honey
freshly ground black pepper
1/3 cup olive oil
Directions
Roast the sweet potatoes (see notes)
Assemble the spinach, pear and roasted sweet potatoes in a large bowl or serving platter.
Place all the dressing ingredients in a mason jar or bowl. Shake or whisk the ingredients to combine. Adjust ingredients to taste.
Drizzle the dressing over the salad, top with the walnuts and goat cheese. Season to taste with salt and pepper.
Sprinkle with some fresh parsley and serve.
~ Marla Meridith
November 10, 2019
Recipe: Brown Butter Pumpkin Chocolate Chip Cookies
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Apple Pear Betty
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Cheddar Cheese Dinner Rolls
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Champagne Cranberry Sauce
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Roasted Brussels Sprouts & Shallots
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Roasted Butternut Squash with Butter, Brown Sugar and Cinnamon
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Creamed Kale
