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use PAM to spray your tins, whisk up about a dozen eggs, and add pretty much whatever you like. I used raw shredded zuchinni and grated parmesean.
Mini cinnamon buns made on the weekend and frozen for later "Afternoon Snacks" at school. Who doesn't like a warm cinnamon bun? Adapted from www.pixel-whisk.com/2012/11/baby-cinnamon-buns.html to make it whole grain and lower fat with pureed chickpeas for extra nutrition!
LOTS of vanilla bean flavour fills these tender slice-and-bake cookies, thanks to vanilla sugar, vanilla seeds, vanilla extract and of course the Vanilla Bean Nordica Smooth Cottage Cheese I had to review! They make divine sandwiches with homemade Gianduja Crème Filling, and you can slice off just as many as you need at a time!
www.yummysmells.ca/2015/12/vanilla-bean-sandwich-cookies-...
www.gaylea.com/products/cottage-cheese/592-retail-product...
The elementary class made "my" baby cinnamon buns for Father's Day breakfast this week. I'm so proud of them!
Mini cinnamon buns that are super-simple to make ahead and freeze for later! Who doesn't like a warm cinnamon bun? The kids sure didn't complain!
Adapted from www.pixel-whisk.com/2012/11/baby-cinnamon-buns.html to make it whole grain and lower fat with pureed chickpeas for extra nutrition!
Essentially layers of noodles, dried herbs and pepper, flour and cheese (a mix of Mozz and Monterey Jack) in a casserole, drenched with milk and topped with breadcrumbs before being baked. I'm not a huge fan of this approach (originally from www.cookingnook.com/best-baked-macaroni-cheese-recipe.html ) but that's what the school gave me. Next time - cheese sauce baby!
Between pumpkin puree, applesauce and silken tofu, these bars laced with leftover Halloween (or anytime!) candy will stay moist for days and freeze perfectly!
Pumpkin Chip Bars
Makes one 15x10x1 pan
10 oz silken tofu, or 4 eggs
1 ¼ cups sugar
½ cup canola oil
½ cup applesauce
1 tbsp vanilla
2 cups mashed pumpkin
1 ½ cups flour
½ cup wheat bran
¼ cup wheat germ
½ tsp nutmeg
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
¼ cup chocolate chips or candy coated chocolate
¼ cup chopped chocolate-covered toffee (i..e. Skor)
¼ cup toasted pumpkin seeds
Preheat oven to 350°F. Grease a 15x10x1 pan.
Beat together the eggs, sugar, oil, applesauce, vanilla and pumpkin.
Beat in the flour, bran, cinnamon, baking powder, baking soda and salt.
Fold in the chocolate chips, toffee and pumpkin seeds.
Bake for 25-30 minutes. Cool in the pan before slicing.