Almond poppyseed pancakes

2 cups all-purpose flour--- I did 1 1/2 cup white, 1/2 cup wheat
1/4 cup poppyseeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk---I did 1 cup soy milk, 1/2 cup reg milk, and 1 1/2 TBS lemon juice
1 cup milk*
1/3 cup granulated sugar---I did about half of 1/3 c
2 large eggs
2 Tbsp vegetable oil
2 Tbsp applesauce
2 tsp almond extract
1 tsp vanilla extract
1 Recipe Almond Syrup
1/2 cup sliced almonds, toasted (optional)
Poppy seeds, for garnish (optional)


Directions:
Preheat a griddle to 350 degrees. In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt. In a separate mixing bowl whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for one minute. Pour buttermilk mixture into dry mixture and stir just until combine, batter should be slightly lumpy (just be careful not to over-mix so you'll have fluffy pancakes). Pour about 1/3 cup mixture at a time onto buttered preheated griddle (if you have a good non-stick griddle buttering isn't necessary). Flip pancake when golden on bottom (bubbles wont appear on the surface much with these pancakes so mostly you just need to check the bottom for color). Cook opposite side until golden. Serve warm drizzled with Almond Syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.


*Note: if you like thinner pancakes I recommend adding an additional 3 Tbsp milk (which is what I prefer) and if you like really thick pancakes omitting 1/4 cup milk.

---The Syrup totally makes them! You have to make it when you make the pancakes!
Almond Syrup


Ingredients:
1/4 cup salted butter
1 cup granulated sugar---I did a little over half and it was plenty
1/2 cup heavy cream
1/4 cup buttermilk---did regular milk with lemon juice
1/2 tsp baking soda
1 tsp almond extract


Directions:
Melt butter in a large saucepan over medium heat. Whisk in sugar, cream and buttermilk. Cook mixture, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy. Serve warm. Note: Mixture can be stored in the refrigerator up to one week and reheated before serving.

Pumpkin Blondies with Chocolate Chips

2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice*
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1/2 cup unsweetened applesauce
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15-ounce) can pure pumpkin puree
2 cups semisweet chocolate chips
3/4 cup pecans; roughly chopped (optional)
DIRECTIONS:
Preheat oven to 350 degrees F. Line a 9X13-inch pan with parchment paper or foil, leaving an overhang on each long side so the bars can be easily pulled out of the pan once they are done baking and cooling.
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don’t worry if the mixture looks curdled – that’s completely fine!
Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips and pecans (if using).
Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before lifting the bars out of the pan, cutting into squares and serving.

Black Bean and Sweet Potato Turkey Chili

1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
8 ounces mushrooms, minced (about 2 heaping cups)
2 teaspoons cumin
2 teaspoons kosher salt
½ teaspoons pepper
1 teaspoon oregano
1 teaspoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes*
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree (make sure you’re not using pumpkin pie filling :)
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder
*”Sweet potatoes” and “yams” are often sold interchangeably depending on what part of the country you live in. Just buy whichever one is orange :)
optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving
Heat a large skillet to medium-high heat. Add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant. Add to slow cooker.
In same skillet, heat remaining 1 1/2 teaspoons olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. (note: the meat will taste very seasoned when done. Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!) Add turkey mixture to slow cooker.
Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low. Slow-cookers vary greatly in temperature and cooking times, but really, the important thing to note is if the sweet potatoes are tender.
When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.

Baked French Toast

1 loaf sourdough bread (I used Pepperidge Farm)
8 eggs
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces

1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in fridge.
4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

Baked Chicken Bacon Alfredo

8 oz. penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

6 oz. (1/2 package) cooked bacon, chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

chocolate granola bars

1/2 cup natural peanut butter

1/3 cup local honey

1/4 cup unsalted butter

1 cup oats (not quick oats)

2 tablespoons wheat germ

1/2 cup coconut

1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.)

What to do:
1. Melt the butter, peanut butter and honey in a pot over medium to low heat, stirring constantly. Turn off the burner when melted.
2. Pour in the cup of oats and the wheat germ. Stir til combined.
3. Wait til it cools and stir in the coconut and chocolate chips. Or, if you’re impatient with things like this, like I am, go ahead and dump it all right in. The result will be a more uniform chocolate taste.
4. Pour into foil-lined 8 X 8 pan and stick in the fridge.
5. Once cooled, flip out (the bars….not you) onto cutting board and cut to the size you like.

Tonk's tri tip juice

1/2 cup water
1/4 cup olive oil
1/4 cup lemon juice
2 TBS sugar
2 TBS soy sauce 
1 TBS black pepper
1 TBS seasoned salt
1 TBS garlic powder
1 TBS onion powder

combine all ingredients the day before using to marinate your tri tip.  Store in the refrigerator.