MATCHA SUGAR COOKIES

MATCHA SUGAR COOKIES , By www.uniquegiftstips.com .

Matcha Sugar Cookies! Your favorite green tea latte transformed into a soft sweet cookie, with more fluffy matcha frosted on top. Vegan and gluten-free! #vegan #glutenfree #matcha #healthy #easyrecipe #baking #cookies #valentinesday

Total Time: 25 Minutes,Servings: 12 Servings

Ingredients :

• 1/2 cup (120g) coconut butter
• 1/2 cup (160g) light agave or honey*
• 1 tsp vanilla extract
• 1 1/2 cups (165g) oat flour
• 2 tsps baking powder
• 1 tbsp Encha Culinary Grade Matcha Powder
• Pinch of salt
Matcha Yogurt Frosting (or try this coconut butter matcha glaze)
• 1/2 cup full fat vanilla coconut yogurt
• 1 tsp Encha Culinary Grade Matcha Powder

Instructions :

• Preheat the oven to 350ºF.
• Melt together the coconut butter and agave/honey. I microwaved it for about 30 seconds.
• Stir in the vanilla extract.
• In a mixing bowl, whisk together the oat flour, baking powder, matcha, and salt.
• Add the coconut butter mixture, and mix to form a dough.
• Roll out to 1/4 inch thickness, between two pieces of wax paper is easiest so it doesn’t stick.
• Cut into hearts using a cookie cutter (or whatever shape you want!)
• Transfer to a baking sheet lined with parchment paper.
• Bake for 10-12 minutes at 350ºF.
• Cool completely before frosting.
• For the frosting, simply mix together the yogurt and matcha until thick and lump-free.
• Frost the cooled cookies. Dust with ceremonial grade matcha powder if desired. Enjoy!

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Protein Cookies

Protein Cookies , By www.uniquegiftstips.com .

How to make easy and healthy homemade high protein cookies recipe that is low in sugar and tastes delicious. The best healthy protein powder snack! #ifoodreal #cleaneating #healthy #recipe #recipes #lowcarb #keto #protein #snack

Total Time: 17 Minutes,Servings: 12 Servings

Ingredients :

• 2 medium ripe bananas
• 2 scoops (60g) unflavoured whey protein powder*
• 1 cup rolled quick or old fashioned oats
• 2 tbsp peanut butter, unsalted
• 2 tbsp chocolate chips, mini
• Cooking spray (I use Misto)

Instructions :

• Preheat oven to 350 degrees. Line large baking sheet with unbleached parchment paper or silicone baking mat, and spray with cooking spray.
• In a medium bowl, mash bananas with a fork. Add whey protein powder, oats and peanut butter; stir well to combine (batter’s consistency will be runny). Add chocolate chips and give a few more stirs.
• Spoon mixture onto prepared baking sheet (cookies don’t spread, so shape them now) and bake for 12-14 minutes (depending on size). Cool on a cooling rack for 5 minutes.

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Shepherd's Pie

Shepherd's Pie , By www.uniquegiftstips.com .

The ultimate BEST EVER Shepherd's Pie! A delicious and simple dinner! via chelseasmessyapron.com #shepherd #pie #dinner #casserole #easy #quick #holiday #leftover #leftovers #beef #gravy #vegetables #healthy #potatoes #mashed #kidfriendly

Total Time: 60 Minutes,Servings: 6-8 Servings

Ingredients :

• 2 tablespoons olive oil, separated
• 2 garlic cloves, minced
• 2 cups mirepoix (mix of carrots, onion, & celery), finely chopped (I chop 1 small yellow onion, 1 celery rib, & 1 carrot to get 2 cups)
• 1.2 pounds ground chuck round
• 1/4 cup white flour
• 1/2 cup frozen sweet peas or corn
• 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 and 3/4 cups beef stock (low sodium) (can use low sodium beef broth)
• 1/2 cup 100% grape juice
• 1 beef bouillon cube
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 3 bay leaves, separated
Topping
• 2 and 1/2 pounds potatoes (I use an equal mix of Yukon Gold and Russet; if just using one use Yukon Gold)
• 1/2 cup heavy cream
• 1/2 cup sour cream (can use fat free)
• 6 tablespoons unsalted butter
• Fine sea salt and freshly cracked pepper
• Optional: fresh parsley or fresh thyme, for topping

Instructions :

• Pour 1 and 1/2 tablespoons olive oil in a large (oven-safe to save a dish!) skillet over medium high heat. Add garlic cloves and finely chopped onion and cook, stirring frequently for about 1 minute. Add the finely chopped carrots and celery and cook for another 2-3 minutes or until veggies are softened.
• Increase heat to high and add in the beef. Cook, breaking up the beef, until browned through. If there is excessive grease, drain off that additional fat. Add in the flour and cook an additional minute to cook off the flour taste. Reduce heat to medium-high and add in the frozen peas or corn, can of diced tomatoes, tomato paste, beef stock, grape juice, beef bouillon cube, Worcestershire sauce, dried thyme, and 2 bay leaves.
• Bring this mixture to a simmer then reduce heat to medium and bring the mixture to a rapid simmer. Cook for 25-35 minutes at medium heat, stirring every 5 or so minutes, until you have a good thickened gravy. Remove from heat, cover, and refrigerate until ready to bake. (I like making in the morning and assembling before dinner). If making immediately, place in the fridge until potatoes are done (you want the mixture to chill for as long as possible so the layers stay separate when baking, 15-20 minutes at a minimum) 🙂 If you didn't prepare in an oven-safe skillet, transfer to a 2 quart oven-safe dish.
• Preheat the oven to 350 degrees F. Peel and then cube the potatoes into golf-ball sized pieces. Place in a strainer and rinse under cold water until the water rinsing through comes out clear. Place in a large pot and cover with cold water. Add 1 tablespoon fine sea salt and 1 bay leaf, stir, and bring to a boil. Reduce to a simmer until the potatoes are fork-tender; about 15-20 minutes. When a potato can easily be pierced, drain the potatoes in a strainer and make sure you get rid of ALL the extra moisture. Let them dry for about 3 minutes. Discard the bay leaf.
• While the potatoes are drying in the strainer, add the heavy cream, sour cream, and butter to the pot. Melt on low heat and stir to combine. While potatoes are still hot, put them through a ricer and add right on top of the butter/sour cream mixture. Stir with a wooden spoon until smooth. Season to taste with salt and pepper (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and place in the fridge until ready to assemble pie! OR add these mashed potatoes to top the pie in an even layer.
• Use a fork to add marks into the surface of the potatoes. Drizzle with remaining 1/2 tablespoon olive oil.
• Bake in preheated oven for 25-30 minutes or until the potatoes are golden brown and the edges are bubbling. Broil for 1-2 minutes on high to get the very tops of the potatoes crispy! Remove from heat and garnish with fresh thyme or fresh parsley as desired. Serve hot

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HEALTHY SNICKERS BARS (VEGAN + 6 INGREDIENTS!)

HEALTHY SNICKERS BARS (VEGAN + 6 INGREDIENTS!) , By www.uniquegiftstips.com .

Homemade Snickers Bars that are made with only 6 ingredients! Perfect for a healthy-ish dessert that is vegan, gluten free, and refined sugar free. #vegan #plantbased #candy #healthy #snickers #homemadesnickers #caramel #vegandesserts #chocolate #refinedsugarfree #oilfree

Total Time: 80 Minutes,Servings: 8 Servings

Ingredients :

Caramel Layer:
• 1 packed cup Medjool Dates
• 2 tbsp Peanut Butter
• 1 tsp Vanilla Extract
• 1 tsp Maca Powder (Optional)
• ¼ tsp Salt
Nougat Layer:
• ⅔ cup Oat Flour
• ¼ cup Date Caramel, above
Other:
• ⅓ cup Dry Roasted Peanuts (I used Salted)
• 4 oz Vegan Chocolate (see notes for options)

Instructions :

• Remove the pits from the Medjool Dates and pack them (really pack them!) into 1 cup. Transfer the Dates to a larger bowl and cover with hot water. Soak the Dates for 10 minutes (or just cover the Dates in water and microwave for 60-80 seconds if you want to be efficient).
• If you do not have Oat Flour, make some by blending a scant ⅔ cup of Quick or Rolled Oats in a Blender for 45-60 seconds until smooth and fluffy.
• Drain any excess liquid off of the Medjool Dates (they should be relatively moist, but not dripping) and add them to a food processor or high speed blender with the remaining ingredients for the Caramel. Process until thick and smooth, scraping the sides of the device if necessary.
• Remove the Date “Caramel” from the food processor. Add the Oat Flour to the food processor (no need to rinse) with ¼ cup of the Date Caramel and process until well incorporated. This should form a slightly sticky “dough” that will hold together when you pinch it.
• Firmly and evenly press the Oat Flour Nougat into a small and narrow container (see notes).
• Use a spatula to spread the remaining Date Caramel evenly over the Nougat, then sprinkle the Peanut Pieces over the Caramel. Use your fingers to press the Peanuts into the Caramel layer, so they stick.
• Place this in the freezer for 60-90 minutes, until firm
• Remove the frozen “filling” from it’s container, then use a sharp knife to cut it into bar-sized pieces. Return these to the freezer while you melt your chocolate.
• Melt your Chocolate using either a double boiler or the microwave. If you choose to use the microwave, place your Chocolate pieces in a wide bowl (so the candy bars will fit along the base) and microwave at 30 seconds intervals, stirring in between. Once the Chocolate is 75% melted, stop microwaving and stir the mixture with a spatula until completely melted.
• Moving quickly, place 1 candy bar into the bowl of melted Chocolate. Use two forks to “flip” the bar, until it is coated in chocolate on all sides. Remove the ar from the melted Chocolate, letting any excess chocolate drip off. Then, place it onto a plate lined with parchment paper. Repeat with the remaining bars.
• Place the bars in the fridge for 5-10 minutes, to allow the Chocolate to harden.
• Serve and enjoy! Bars are best stored in the fridge and will last there for up to 10 days. You can also place them in the freezer, where they will last for up to one month – just let the bars thaw for 5 or so minutes before enjoying.

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SIMPLE SKILLET ZUCCHINI AND YELLOW SQUASH

SIMPLE SKILLET ZUCCHINI AND YELLOW SQUASH , By www.uniquegiftstips.com .

This skillet zucchini and yellow squash is delicious, healthy, and bound to become a summer side dish staple. #zucchini #yellowsquash #healthy #garden #sidedish #melskitchencafe

Total Time: 20 Minutes,Servings: 6 Servings

Ingredients :

• 1/2 tablespoon butter
• 1/2 tablespoon olive oil
• 2 small zucchini, ends trimmed and diced
• 2 small to medium yellow crookneck squash, ends trimmed and diced
• Salt and pepper to taste
• Sprinkle of freshly grated Parmesan cheese (optional but yummy)

Instructions :

• In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
• Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
• Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

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Lemon Cream Turnovers

Lemon Cream Turnovers , By www.uniquegiftstips.com .

Easy lemon cream turnovers are so easy! Lemon curd and cream cheese are put inside puff pastry and baked up to lemon cheesecake turnovers recipe perfection! #lemon #cheesecake #turnovers #dessert #recipe

Total Time: 30 Minutes,Servings: 4 Servings

Ingredients :

• 1 sheet puff pastry thawed (1 sheet equals 4 large turnovers)
• 1/2 cup whipped cream cheese
• 1/3 cup lemon curd homemade or store-bought
• 1 Tbsp lemon zest about the zest of 1 large lemon
• 3 Tbsp + 1 Tbsp sugar
• 1 egg beaten

Instructions :

• Preheat oven to 400 degrees and line a baking sheet with parchment paper or foil (in case any of the filling leaks out of the turnovers, the parchment paper or foil will make for easy clean-up).
• Unfold your thawed puff pastry dough. With a sharp knife, cut the dough into four equal squares. Set aside.
• In a mixing bowl, mix whipped cream cheese, lemon curd, lemon zest, and 3 Tbsp of sugar together until well combined.
• Place about 2 Tbsp of filling into the corner of each square of puff pastry. Fold the pastry diagonally, and crimp the edges with a fork. Brush the tops and edges of each turnover with egg wash, and sprinkle each with the remaining 1 Tbsp of sugar.
• Bake for 18-20 minutes, or until pastry is puffed and golden brown.
• Allow to cool for a few minutes and enjoy!

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PEANUT BUTTER FROSTING

PEANUT BUTTER FROSTING , By www.uniquegiftstips.com .

Peanut Butter Frosting is rich and creamy, made with ONLY 4 pantry ingredients and ready in under 10 minutes! #frosting #peanutbutter #dessert #cake #buttercream #recipe #dinnerthendessert

Total Time: 10 Minutes,Servings: 24 Servings

Ingredients :

• 1 1/2 cups unsalted butter softened
• 1 1/2 cups creamy peanut butter
• 6 cups powdered sugar
• 1/2 cup whole milk

Instructions :

• To your stand mixer add the butter and peanut butter and beat on medium speed for 2 minutes until fully combined then lower the speed to low add in the powdered sugar 1 cup at a time, alternating with 2 tablespoons of milk (starting and ending with sugar) until light and fluffy, about 2-3 minutes.

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