Favorite Recipes!

Chocolate Chip Peanut Butter Cake

Chocolate Chip Cookies

Brownies (or Cake with Peanut Butter Frosting)

Bread

Pie Crust

Pizza Dough

Orange Cupcakes

Adapted from Eden Organic's Carrot Cake (found here)

Ingredients

2 cups whole wheat flour
1/4 Salt
2 teaspoons non-aluminum baking powder
1 cup organic seedless raisins
1 1/2 cups grated carrot
1/4 cup Oil
1/2 cup Canned Pumpkin
1 teaspoon ground cinnamon or allspice
1/4 cup Milk
1/4 cup water

1/4 cup Orange Juice
1 Apple Cider Vinegar

Directions

Preheat the oven to 375°. Mix the flour, salt, baking powder, raisins, carrots and cinnamon or allspice together in a mixing bowl. Combine the oil, canned pumpkin, milk, water, orange juice and vinegar. Mix well. Pour into the mixing bowl and stir until the batter is smooth. Lightly oil a cupcake pan. Pour the batter into the pan and bake for 20 to 25 minutes until golden brown. Remove and allow to cool before adding your favorite icing or topping.

Banana Peanut Butter (Chocolate Fudge) Ice Cream

Ingredients:

Fudge:

• 1 very ripe banana
• 1/8th cup sweetener (honey (makes recipe non-vegan), brown rice syrup, or maple Syrup)
• 3 oz of unsweetened baking chocolate, cut up if possible
• 1/4 cup creamy natural peanut butter (no sugar added) (like this)

Ice cream:

• 4 bananas, cut up and frozen for 2 or more hours

Fudge Instructions:

1. Mash banana with a fork or potato masher until smooth.
2. Combine banana with sweetener in sauce pan over medium heat.
3. Stirring regularly, cook until mixture begins to bubble.
4. Remove from heat. Mix chocolate in (allowing hot banana and sweetener to melt chocolate), then mix peanut butter in until mixture is smooth and consistent.

Ice Cream Instructions:

1. Put frozen cut up bananas in food processor.
2. If they are completely frozen through, allow to thaw for 20 minutes until they are only partially frozen.
3. Process until smooth.
4. Put pureed bananas in container.
5. Pour fudge on top, mixing in swirls. Do not mix completely.