Preheat oven to 350.
Combine in a bowl and mix with a hand blender:
11 tbsp melted butter (I used Kerrygold salted, but you could use unsalted too)
1/2 tsp baking powder
4 tbsp baking cocoa (or cocoa powder)
2 tsp vanilla
4 oz cream cheese
5 tbsp Pyure
Pour mixture into a lined 8.5 in baking pan and bake for 20-35 minutes. My batch was not quite done after 25 minutes so I let it cook an extra 10 and it came out perfect. It will puff up when you take it out but let it cool and it will deflate. I cut it into 16 bars.
The texture is a soft, light, fudgey consistency. Really yummy!
Nutrition facts based on my ingredients:
Per bar: 124 calories, 12 g fat, 1 g carbs, 3 g protein
2 oz cream cheese
1/2 tbsp Pyure
1 tsp cinnamon
1 tbsp vanilla
Mix ingredients with a hand mixer and pour into a small, buttered frying pan over medium heat. Flip and cook the other side when firm. Top with cinnamon, Pyure, and melted butter, if you like.
Here’s my Cheesy Zucchini recipe:
Preheat the oven to 350.
Wash 1 Zucchini squash and cut off and discard both ends.
Slice the remaining zucchini into thin rounds.
Line a baking sheet with parchment paper and line the slices on the sheet in a single layer (as pictured).
Top each slice with a little bit of shredded cheddar cheese.
Bake for 30 minutes.
Remove from oven and serve warm with main dish.
- 8 oz cream cheese, room temperature
- 1/2 cup sour cream
- 1/8 teaspoon caramel flavoring
- 1/2 teaspoon vanilla
- 4 teaspoons Pyure
- 1 cup finely chopped pecans (I measured out 1 cup of pecan halves and put them in a baggie and crushed them with a kitchen mallet)
- 2 tablespoons unsalted Kerrygold butter
- Pinch of salt
- Beat the cream cheese, vanilla, and caramel until well blended.
- Add the sour cream.
- Whip until the consistency is thick, dense, and creamy.
- Add the Pyure.
- Melt the butter in a separate container.
- Mix the pecans and the salt, then add the butter. Mix until well blended.
- Reserve a tablespoon or two for the topping, if you like. I opted not to since I made my cheesecake in a 9in round glass pan and spread all of the nut mixture on the bottom for a crust.
- Spoon the cream cheese mixture onto the pecan crust.
- Smooth the top and chill for at least 4 hours.
Makes 8 servings.
1 cup unsweetened almond milk
2 packages Knox unflavored gelatine
16 oz cream cheese
2 tbsp baking cocoa
2 tsp vanilla extract
3/4 cup Pyure
Heat almond milk in microwave for 1 minute.
Add milk and other ingredients to blender and blend until smooth.
Refrigerate (preferably overnight).
1 cup Borax
1 cup Baking Soda
1 cup water
3 tbsp dish washing liquid
Mix together and apply with soft bristle brush. Scrub until the soap scum in your tub is gone. Rinse well.
I recently came across a special on laundry detergent that boasts of natural, safe ingredients. The offer was on ThriveMarket.com for a bag of Molly’s Suds, free of charge, only pay shipping & handling. I placed my order and received the package within the week. Here’s what it looks like:
The ingredients include: Sodium carbonate (washing soda), sodium bicarbonate (baking soda), magnesium sulfate (Epsom salt), unrefined sea salt, and organic peppermint oil.
I’ve done a handful of loads with Molly’s Suds and I am pretty impressed. It comes with a scoop for easy measuring. The clothes smell good, come out well washed, and feel soft. If you or a loved one have sensitive skin, or you’re looking for healthier, all-natural products for your family, this would be a great alternative to commercial laundry detergent, especially since they are usually full of chemicals and plexiglass particles!
The other option is to mix up a batch of your own (washing soda and baking soda are cheap and easy to find, as is Epsom salt). While I’m not sure of the exact ratios used for the ingredients, it wouldn’t be hard to find a recipe like the homemade batch I make myself. See what works for you and go for it!
This article contains my honest, uncompensated opinion.