Prep Time: 30 m   Cook Time: 1 h   Total Time: 2 h   Serves: 18

Ingredients

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Notes

To keep food moist, cook it evenly, and make clean-up easier use an aluminum foil.

Prep Time: 10 m    Cook Time: 10 m    Total Time: 25 m

Ingredients

• 4 servings
• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Prep Time: 30 m     Cook Time: 2 h 30 m     Total Time: 3 h 15 m    Servings: 12

Ingredients

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Preparation time:  200 min.     Resting: 4380 min.     Servings: 4+

Ingredients

• 2¼ beef round roast
• 4 onions
• 1 carrot
• 3 red wine
• 2 raspberry vinegar
• 2 bay leaves
• 10 juniper berries
• 5 cloves
• 5 allspice berries
• 1 salt
• 1 sugar
• ¼ clarified butter
• 7 gingerbread cookies
• 6 raisins
• ⅛ golden syrup
• salt
• pepper

Utensils Needed

cutting board, knife, pot, bowl (large), plastic wrap, fine sieve, paper towels, peeler

Directions

1. For the marinade, peel and dice two onions and the carrot. In a large pot, bring red wine, raspberry vinegar, bay leaves, juniper berries, cloves, allspice, berries, salt, and sugar to a boil. Let simmer for approx. 5 min., remove from the stove and let cool
2. Place in a large bowl beef, pour in the marinade, and cover with plastic wrap. Place the bowl in the fridge and let marinate for three days. Remove beef from the marinade on day three. Strain the marinade through a fine sieve and reserve the liquid. Pat the beef dry and let cool for approx. 1 hr. or until it reaches room temperature.
3. Peel and dice remaining onions. Heat clarified butter in a large, heavy-bottomed pot set over medium heat. Add the beef and fry on all sides. Add diced onions and sauté until translucent, approx. 5 min.3
4. Add gingerbread cookies, raisins, and golden syrup and continue frying for a short time. Deglaze with marinade and bring to a boil. Cover with a lid, reduce heat to low, and let cook for approx. 2 hrs., turning the beef occasionally. Add remaining raisins to the sauce and continue to simmer until the gravy reaches desired consistency. Season with salt and pepper. Serve with the gravy and pair with potatoes and red cabbage. Enjoy!

Preparation time:    25 min.     Resting time: 60 min.       Serving: 12

Ingredients

• ⅔ pecans
• 1 almonds
• 9 unsweetened cocoa powder
• ½ salt
• 2 pitted dates
• 3 popped amaranth
• 2 cocoa nibs
• ¼ maple syrup
• 2 coconut oil (melted)
• 2 bittersweet chocolate (melted)
• sliced almonds (for garnish)

Utensils Needed

Food processor, 2 bowls, rubber spatula, baking pan (9x9 in.), whisk, cutting board, knife

Directions

1. Grind pecans, almonds, cocoa powder, and salt in a food processor. Add dates and mix until the ingredients come together into a thick paste.
2. Pour the mixture into a bowl, add puffed amaranth and cocoa nibs and stir well to combine. Put the mass in a 9x9-in baking dish and press firmly.
3. Mix the maple syrup, melted coconut oil, and melted dark chocolate in a bowl. Add the remaining cocoa powder and salt and stir with a whisk until combined.
4. Spread the glaze on the brownies and sprinkle with almond slices. Transfer to the refrigerator to chill for approx. 1 hr., then cut into pieces. Enjoy!