Twinkies Recipe

Ingredients:

3 eggs, separated

¼ cup grapeseed oil

¼ cup agave nectar

1 tablespoon vanilla extract

1 tablespoon lemon juice

6 tablespoons coconut flour

½ teaspoon baking soda

¼ teaspoon celtic sea salt

Method:

In a large bowl, whip egg whites to stiff peaks, then set aside

In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave

Whip vanilla and lemon juice into egg yolk mixture

In a medium bowl combine coconut flour, baking soda and salt

Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth

Gently fold egg whites into yolk-flour mixture

Spoon batter into Twinkie molds until they are half full (you will get 8 Twinkies)

Bake at 350° for 11-12 minutes

Remove from oven and allow Twinkies to cool

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Chicken with Honey-Beer Sauce

ingredients:

2 tsp canola oil

4 (6 oz.) skinless, boneless chicken breast halves

1/4 tsp freshly ground black pepper

1/8 tsp salt

3 tbsp. thinly sliced shallots

1/2 cup beer

2 tbsp lower-sodium soy sauce

1 tbsp whole-grain Dijon mustard

1 tbsp honey

2 tbsp fresh flat-leaf parsley leaves

directions:

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. 

Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. 

Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. 

Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. 

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Nutella Crunch Ice Cream Cake recipe

Ingredients:

2 cups Nutella

6 cups Rice Krispies cereal

1 gallon vanilla ice cream

Instructions:

Place a 9 or 10 inch spring form pan, as well as a very large mixing bowl in the freezer to chill.

In a large saucepan over low heat, combine the Nutella and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Nutella. Remove from heat.

Line a sheet pan or cookie sheet with parchment or wax paper. Pour the Nutella-Rice Krispies mixture onto the lined sheet pan and spread evenly. Then place in the freezer to chill.

While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.

After about 30-45 minutes (you want the Nutella coated cereal to be cooled and firm but not frozen at this point) – using a fork and knife – cut the coated cereal into bite sized pieces. Place back into the freezer, if necessary, until the ice cream is softened.

Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the Nutella-cereal pieces, the large mixing bowl and the springform pan from the freezer.

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Red wine and garlic mushrooms

Ingredients:
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley

Directions:
Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.
Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.

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