http://usmasala.blogspot.com/2010/07/nutella-cold-coffee.html
From US Masala
-Used skim milk
-used 1 cup of ice
-used 4 teaspoons of nutella
-used 1/8 teaspoon of cinnamon, which I blended with everything else
Perfect.
Definitely going to make this a few more times while the pseudonutella lasts.
http://www.prettykittenskitchen.com/2012/01/dark-chocolate-nutella.html
From Pretty Kitten’s Kitchen
-Used 1 cup of hazelnuts, 2/3 cup of almonds.
-roasted hazelnuts for ~10 minutes, almonds were preroasted.
-Reduced some vanilla soymilk I had already instead of buying evaporated milk
Oh, man. This stuff.
This is fantastically delicious, and everybody who likes nutella should make this.
http://www.myrecipes.com/recipe/chocolate-cherry-heart-smart-cookies-10000001949710/
From My Recipes, by Marcie Dixon
-Used dark chocolate chunks instead of bittersweet, and slightly less brown sugar
-used almond extract instead of vanilla
-used all whole wheat flour instead of half whole wheat, half all purpose
Mine didn’t flatten out to match the cookies in the picture- they flattened out some, but stayed pretty ball-like. The texture was also a little different than most cookies- these have more oats than flours.
These are amazing, kind of like baked trail mix cookies.Definitely making them again, and soon.
http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm
From About.com’s Middle Eastern Food, by
http://www.grouprecipes.com/110193/pineapple-chicken-stir-fry—-diabetic-friendly.html
From Group Recipes, by spinach1948.
-Used 1.5 tbs oil
- Used carrots, sugar snap peas,broccoli, celery
-Used about half of a fresh pineapple
Took about half an hour to make (what with cutting up all the vegetables and pineapple). Reheats well. I’ll be making this again. I might try making it spicier next time.
http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=2
Adapted from Jim Lahey, Sullivan Street Bakery
-substituted one cup of whole wheat flour for one cup of the all purpose
-let the dough sit for ~15 hours
-baked the bread for ~50 minutes on a pan because I don’t have an oven safe pot for that temperature
New favorite oatless bread recipe. This is so easy, and so good.
http://sweetpeaskitchen.com/2012/03/01/lemon-crinkle-cookies/
From Sweet Pea’s Kitchen, by Christina.
-used almond extract instead of vanilla
-used all the zest I could get from one lemon because lemon zest is AWESOME
These are fantastic. Best dessert I’ve made in a little bit, and they’re really quick.
http://ohsheglows.com/2012/02/28/crispy-baked-onion-rings/
From Oh She Glows, by Angela Liddon.
- used corn meal, whole wheat flour, and matzoh meal
- used basil, oregano, and sage
These are tasty. When I make them again, I’ll use a little less coating.
http://www.goonswithspoons.com/Falafels
From the goon Yem, on Goons with Spoons.
-used minced raw onion instead of frying it
-didn’t use tahini
These are the best falafels, and they are not deep fried.
http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/
From Oh She Glows, by Angela Liddon.
-used two garlic cloves
- this survived being refrigerated and then reheated, and was good, but was so much better the night I made it
This really does take about 15 minutes to make, and I love the idea of using an avocado instead of cream.
Thought this'd be a good place to store some recipes.
