Serve them with jam....................

or with butter and honey!

Cornmeal Muffin

1/3c. coconut oil/oil/ butter
1/3c. honey/sugar/maple syrup
1 1/2c. soy milk/water/ cows milk
2 eggs
1 1/2c. wheat flour/white flour
2 1/2t. baking powder
3/4t. baking soda
3/4t. salt
1c. yellow cornmeal/ white/ blue
1t. cinnamon is optional

Mix together the milk, honey, eggs, and coconut oil. If your coconut oil if more of the shortening consistancy, heat it up till it is melted.
Add the remaining ingredients. Divide the batter into 12 greased muffin tins. Bake for about 17-20min. on 375 degrees.

Cool a few minutes in the pan, them remove and serve with whatever you please! We like butter and honey, or jam!

* for this recipe I used coconut oil, honey, wheat flour, white cornmeal, and soy milk, and cinnamon.

Our first time sprouting!

Chocolate chip cookie dough cheesecake bars

Chocolate Chip Cookie Dough Cheesecake Bars
Recipe from Crust
1 & 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips
Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.
Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.
Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool
Cookie Dough
5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips
Using an electric mixer , mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
Filling
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.
Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30 minutes, or until set. Transfer to wire rack.
For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. Add about 1/2 tablespoon of butter if necessary to make chocolate smooth. Drizzle over top of bars. Cool bars in pan completely, about an hour.
Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve.

These were so good! We got the recipe from bakeorbreak, so head on over there for more great recieps!

PB Candy Short Bread

1c. butter softened
1/2c. brown sugar
1 t. vanilla
1/4t. salt
2 1/2c. flour
1/2c. finely chopped reese cups

Heat oven to 325, beat the butter on HI for 30sec. add the brown sugar, vanilla and salt. Beat until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the chopped candy. If neccessary gently knead the dough till it clings together. 

On a floured surface, roll the dough into 1/2in. thickness. Cut out into your desired shape, place on ungreased cookie sheet. Bake about 20min. if desired drizzle with chocolate, or peanut butter drizzle

Peanut Butter Drizzle

1c. powdered of powdered sugar

2T. peanut butter

1t. butter

1/2t. vanilla

Stir in 2-3T of milk till right consistantcy.

Chocolate Drizzle

3/4c. chocolate chips

1t. shortening

Melt on low heat till chocolate melts.

Challah Bread

Challah Bread

Recipe to be posted soon!