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Recipes
How to Make Your Own Sunscreen Lotion
By garciamoss
The safest sunscreens are those with the same types of natural ingredients that you would want in any other type of...
- 1/2 oz. beeswax granules/pastilles
- 1/4 cup shea butter (2 oz.)
- 1/4 cup coconut oil (2 oz.)
- 2 Tbsp. zinc oxide powder (1 oz.)
Rustic Apple & Pear Crisp
By garciamoss
Preheat oven to 350 degrees F
- Notes:
- 3 3 3 medium apples, cored and chopped (peel if you prefer)
- 3 3 3 medium pears, cored and chopped (peel if you prefer)
- 3 3 3 tablespoons fresh lemon juice
- 1 1 1 tablespoon cornstarch
- 1 1 1 tablespoon coconut or organic pure cane sugar
- 1 1 teaspoon 1 heaping teaspoon cinnamon
- Topping
- 1 3/4 1 3/4 3/4 cup quick or regular oats (I used quick oats)
- 1/4 1/4 1/4 cup almond meal, optional
- 1 1 1 cup finely chopped walnuts
- 1/2 1/2 1/2 cup pure maple syrup
- 1 1 1 teaspoon vanilla extract
- 1/4 1/4 1/4 teaspoon mineral salt
- to to garnish
- Make gluten free by using gluten free oats.
- to free to use almonds, pecans or other nuts and seeds of choice in place of the walnuts.
- Add fresh cranberries for a splash of color. This is especially nice around the fall & winter holiday's.
- to the recipe to just be an apple crisp if you like, or vice versa.
Artichoke Bruschetta
By garciamoss
Preheat the broiler. Place the bread slices on a baking sheet and toast lightly under the broiler
- 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
- 1 medium tomato, seeds removed and diced
- 1/2 cup grated romano cheese or 1/2 cup parmesan cheese
- 1/4 cup finely chopped red onion
- 2 garlic cloves, crushed
- 5 tablespoons mayonnaise
- 1 French baguette, cut into 1/3 inch thick slices
Overnight Baked French Toast Casserole
By garciamoss
Generously coat a 9 x 13- inch baking dish with nonstick spray or butter
- TOPPING:
- 1 loaf French bread (standard, not a baguette), cut into 1 1/2-inch-thick slices
- 6 large eggs
- 2 cups half-and-half
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter
- 1/2 cup firmly packed light brown sugar
- 1/2 cup pure maple syrup
- 1/4 teaspoon kosher salt
- 1 cup candied Pecans (recipe follows), chopped
- Candied Pecans:
- 1/4 cup granulated sugar
- 1 cup pecan halves
- 1/4 teaspoon kosher salt
Easy Summer Cake with Fruit & Cream
By garciamoss
Preheat the oven to 350°F
- For the cake:
- 1/2 cup unsalted butter, softened at room temperature for 1 hour
- 1 1/2 cups sugar
- 3 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 1/4 cups milk
- 2 teaspoons pure vanilla extract
- For the cream:
- 2 cups heavy cream
- 1/2 cup sour cream
- 1/4 cup powdered sugar
- Pinch salt
- For the fruit:
- 2 nectarines or peaches, sliced
- 1 apricot, sliced
- 1/2 cup chopped strawberries
- 1/2 cup blackberries
A Beautiful and Sunny Spinach Pie
By garciamoss
Mix all the ingredients for the dough and work the dough until it becomes uniform (using a mixer or not)
- For the dough:
- 500 gr of flour
- 90 ml of extra virgin olive oil
- 200 ml of warm dry white wine
- 2 tsp of salt
- For the stuffing:
- 350 gr of boiled spinach
- 350 gr of ricotta cheese
- 1 egg
- 100 gr of grated Parmigiano Reggiano or Grana cheese
- salt
- pepper
- breadcrumbs
Caramel-Pecan Brownies
By garciamoss
Make the brownies Position a rack in the center of the oven and heat the oven to 350°F
- Tip:
- For the brownies
- 6 oz. (12 Tbs.) unsalted butter, cut into 1/2-inch pieces; more softened for the pan
- 4 oz. unsweetened chocolate, coarsely chopped
- 4 large eggs
- 1-3/4 cups granulated sugar
- 1-1/2 tsp. pure vanilla extract
- 1/4 tsp. table salt
- 3-3/8 oz. (3/4 cup) unbleached all-purpose flour
- 3/4 oz. (1/4 cup) natural cocoa powder
- 1-1/2 cups pecans, coarsely chopped
- For the topping
- 1 recipe Basic Caramel
- 1/2 cup heavy cream
- 3 Tbs. unsalted butter, cut into 3 pieces
- 1 tsp. pure vanilla extract
- 1/4 tsp. table salt
- For the garnish
- 2 oz. bittersweet chocolate, coarsely chopped
- 1 Tbs. heavy cream
- 1/2 cup pecans, toasted and chopped
- For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Slow Cooker Gooey Brownie Cake
By garciamoss
Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil
- 1 1/2 sticks unsalted butter, melted, plus more for greasing insert
- 1 1/2 cups sugar
- 2/3 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 3 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- Kosher salt
- 1/2 cup semisweet chocolate chunks
- Vanilla ice cream, for serving
Mantecaditos - Puerto Rican Shortbread Cookies
By garciamoss
Mantecadito cookies are perfect served with coffee or milk and can easily be prepared even by the beginner baker
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cool to touch
- 1/2 cup vegetable shortening, cold
- 1 teaspoon almond emulsion or almond extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
Pinto Bean & Andouille Sausage Stew
By garciamoss
An adaptation of the Andalusian dish fabada, this pinto bean stew is seasoned with andouille sausage, bacon, tomato...
- 1 pound dry pinto beans
- 1 tablespoon peanut oil, or canola oil
- 12 ounces andouille sausage, (see Tip), diced
- 3 slices bacon, chopped
- 2 cups diced onions
- 2 cloves garlic, peeled and smashed
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1-3 teaspoons minced chile pepper, such as serrano or jalapeño
- 1 teaspoon smoked paprika, (see Note)
- 4 large ripe plum tomatoes, seeded and diced
- 8 cups water
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons freshly grated lime zest
- Juice of 1/2 lime