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2 c flour ⅓ c packed brown sugar ½ tsp ground ginger ½ tsp ground cinnamon 1 tsp baking powder ½ tsp baking soda ¼ tsp salt ~ 8 tbsp butter, cold, cut into pieces ⅓ c butterscotch chips ~ ½ c buttermilk ½ c pumpkin puree 1 tsp vanilla ~ for the glaze: 1 … Read More

1 pound tofu, firm ~ ⅓ c peanut butter ⅓ c water or vegetable sauce 1 tbsp soy sauce 1 tbsp sugar 2 clove garlic, pressed ¼ tbsp cider vinegar 1 tbsp minced cilantro 1 tbsp lime juice, to taste 1 tsp sriracha, or more if desired 1 tsp grated ginger root, or more if … Read More

1 ½ c French green lentils (sorted, rinsed, drained)** 2 tbsp extra virgin olive oil 1 medium onion, finely chopped 2 clove garlic, minced 3 stalk celery, chopped fine 4 medium carrots, peeled and chopped fine 2 bay leaves 2 qt water or vegetable stock ~ 3 fluid ounces tomato paste 1 tbsp dijon mustard … Read More

4 tbsp butter (1/2 stick) 1/2 lb marshmallows 1 teaspoon vanilla 4 cups rice krispies Melt butter, add marshmallows and vanilla, and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly; remove from heat. Stir cereal into marshmallow mixture until well-coated. Using a sprayed spatula, press mixture evenly into a sprayed … Read More

~ for the cake: 1 1/2 c flower 1/3 c cocoa powder 1 tsp baking soda 1/2 tsp salt 1 c sugar 1/2 c vegetable oil 1 c coffee 2 tsp vanilla 2 tbsp vinegar ~ for the glaze: 1/2 lb bittersweet chocolate 3/4 c 2% low-fat milk 1/2 tsp vanilla Preheat oven to 375 … Read More