Cinnamon Maple Whipped Cream
- 1 cup heavy cream
- 2 tablespoons maple syrup
- 1 tablespoon granulated sugar (or 1/2 tablespoon of agave nectar – which is what I used)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Beat the cream on high speed until it begins to thicken and get slightly stiff. Add the maple syrup, sugar, vanilla extract, and cinnamon to the cream. Continue whipping the cream until it forms stiff peaks. I don’t have a beater so I used my blender and it worked really well. Stick in the fridge until you need it.
- 1 Tbsp extra virgin olive oil
- 2 cloves garlic, minced (I used more like 6 cloves – I love garlicky soup!)
- 1 red pepper, chopped
- 1 sweet potato, diced
- 1 (15 oz) can diced tomatoes, drained
- 2 tsp curry powder
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- 1/4 tsp ground allspice
- Salt and freshly ground black pepper
- 2 (16 oz) cans black beans, drained and rinsed*
- 1 cup unsweetened coconut milk
- 1 – 2 cups unsalted vegetable broth or water
- Optional: 1/4 tsp salt or to taste
Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients. Add in potatoes, tomatoes and red pepper. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste Add the beans, coconut milk, and broth. Reduce heat, cover, and cook on low for 6 to 8 hours.
This soup freezes VERY well. I find the longer it is frozen for (to some extent) the tastier it is. I normally get about 10 individual sized portions from this recipe. It is a hearty soup so eating it over rice is also a great choice.
I took the initial recipe off of here http://www.howsweeteats.com/2012/04/peanut-butter-banana-chocolate-chip-cookies/ but made a few changes.
This is a recipe for a single batch but I did a double batch last night.
makes about 18-20 cookies
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons of unsalted butter
- 6 tablespoons of creamy peanut butter
- 1 cup loosely packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 ripe medium bananas, mashed *The riper the better!
- 1 cup milk chocolate chips
- 1/2 cup white chocolate chips
- Preheat oven to 325 degrees F.
I put the butter and peanut butter in on the stovetop on low and mix until soft.I removed it from heat, added both sugars and stirred until mixed. I added in the eggs, bananas and vanilla. A lumpy mixture is okay, it won’t be smooth because of the bananas. Then I mixed the flour, salt and baking soda in a separate bowl and added gradually. Then I added in the chocolate chips.
Now this is my favorite part about baking cookies. I stuck my hands in the dough. The dough is quite sticky, more so than regular chocolate chips so don’t let that scare you off. I put the dough into little balls, pressed them onto the non stick cookie pan and they were ready to go in the oven for 10-12 minutes. Make sure you take them out when they are fairly soft – don’t overcook! They won’t get super hard because of all the delicious mashed up banana in them.