1. Preheat oven to 350°

2. Grease a 8x8x2 pan

3. Sift flour, baking powder, salt, sugar and 2 Tbsp cocoa together into a medium bowl

4. Stir in vanilla and milk, whisk/stir until smooth

5. Stir in melted butter, blend well

6. Add nuts if using and spread into greased pan

7. Mix together brown sugar and 1/4 cup cocoa and sprinkle over batter.

8. Pour boiling water evenly over top.

9. Bake for 45 minutes.

10. Serve warm or room temp – delicious with ice cream or whipped cream

1. In a double boiler melt tallow and shea butter

2. Once it is melted, remove from heat and allow it too cool slightly

3. Once slightly cooled, add in avocado oil and essential oils, if using

4. Place in the refrigerator and allow to set up for about 45 minutes or until your finger when placed in it holds an indent.

5. At this point, you can use a hand mixer and whip the lotion for a whipped body butter.

6. Store in an airtight, glass container like a mason jar. I do not refrigerate mine.

1. Combine the sauce ingredients and set aside.
2. Over medium-high heat, melt the butter and toss in the garlic. Saute until fragrant, about half a minute.
3. Add in the steak bites and toss to combine.
4. Pour in the sauce and toss to coat the meat thoroughly.
5. Stir-fry for about 5 minutes until the sauce has cooked down and the beef is seared.
6. Finish with a drizzle of sesame oil (optional)

1. Preheat oven to 350 F.
2. Butter or grease an 8″x4″ loaf pan (or 3 mini loaf pans)
3. In a small saucepan, heat the milk over medium heat just until warm. Don’t let it boil.
4. Remove from heat and add 1 Vanilla Chai teabag. Cover and let it steep for 10 minutes.
5. In a small mixing bowl, mix flour, baking powder, salt, cardamom, cinnamon, cloves and the contents of the other 3 teabags. Set aside.
6. In the bowl of your stand mixer, cream the butter and sugar until light and fluffy.
7. Beat in eggs, one at a time.
8. Add vanilla extract and steeped milk and beat well.
9. **At this point, it you would like, you can add in 1/3 cup of sourdough discard**
10. Now add the dry ingredients to the butter mixture one third at a time. Beat well after each addition.
11. Pour the batter into your prepared loaf pan. Smooth the top.
12. Bake in a preheated oven for 50 to 65 minutes.(or 25-30 minutes for mini loaf pans)
13. A toothpick or cake tester inserted in the center should come out clean.
14. Remove from the pan and all to cool on a wire rack for at least 20 minutes before slicing.

15. Mix glaze ingredients together and pour over top off cooled loaf

1. Preheat oven to 350 degrees.

2. Combine flour, baking powder, cinnamon, milk, sugar, butter and egg in a mixing bowl.

3. Stir until ingredients are thoroughly mixed.

4. Pour batter into a greased 8×8 baking pan.

5. Mix together cinnamon and sugar for topping and spread evenly on top. Take a butter knife and swirl cinnamon sugar topping into the cake a bit.

6. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.

1st Layer

1. Stir together melted butter, flour and nuts.

2. Lightly grease a 9×13 pan. Pat dough evenly in pan. Dough will be thin.

3. Bake at 350° for 15 minutes. Cool completely

2nd Layer

1. Whip heavy cream into whipped cream, adding 2 Tbsp powdered sugar. Set aside

2. With an electric mixer, beat 1 cup powdered sugar and cream cheese until smooth. Mix in whipped cream (or cool whip)

3. Spread over cooled crust

3rd Layer – Lemon Cooler

1. Mix 3 packages lemon pudding mix with 4 cups of milk until thick

2. Spread over cream cheese layer

3rd Layer – Cranberry Cooler

1. Steam 2 cups of cranberries. Mash

2. Mix with 1 cups of sugar

3. Mix jello with 3 cups of water. Mix until it dissolves.

4. Stir in cranberries. Let set/cool a bit. Spread over cream cheese mixture

4th Layer

1. Beat heavy cream with powdered sugar. (OR USE COOL WHIP)

2. Spread over pudding/jello layer

3. Sprinkle with nuts

4. Chill for an hour before serving

1. Break broccoli apart into bite size pieces, cutting off any hard stems

2. In a bowl, combine broccoli, bacon, raisins and onion – mix well

3. In another bowl, combine mayo, sugar and vinegar – mix well

4. Pour mayo mixture over broccoli mixture and mix until well combined.

5. Refrigerate at least 1 hour before serving.

1. Heat milk to 115F. Add the sugar and stir to dissolve. Add the butter and stir until melted. Transfer to a large mixing bowl.
2. Stir in the sourdough starter. Sprinkle instant yeast and stir.
3. Add one cup of flour and the salt, and mix thoroughly.
4. Add another cup of flour and mix by hand. The dough should be slightly sticky.
5. Turn the dough in a lightly floured work surface. Roll out 1/2″ thick and cut into 3″ circles. Collect the cut-offs, re-roll and cut.
6. Transfer to a baking sheet dusted with cornmeal. Turn each miffing in cornmeal.
7. Cover and let rise for 1 hour or until the muffins double in size.
8. Preheat a skillet or a griddle to medium-low heat. Cast iron is best. Cook for about about 5-8 minutes per side or until the muffins are cooked through. I find they cook better if you cover the pan with a lid after you flip them.
9. Remove, split and toast. Leftover muffins can be frozen for later. Just thaw them and toast before consuming.

1. Mix dry ingredients together then cut in butter until crumbly. (I like to use a pastry blender to do this.)
2. Store in refrigerator and use cup for cup as you would Bisquick.

1. Cook shells as directed
2. Pour some sauce into a large baking dish, save some to top shells with
3. Mix all other ingredients together.
4. Drain and rinse shells
5. Stuff shells and line in pan.
6. Cover with remaining sauce as desired
7. Sprinkle on some extra parmesan/romano cheese
8. Cover with foil
9. Bake at 350 for 40 minutes, uncover and bake an addional 5-7 minutes