Organic Mixed Berry Compote

Ingredients:
1/4 cup sugar
1/4 cup water
1 cup organic frozen berries (my mix had cherry, blueberry, pomegranate, raspberry)
1/2 tsp cornstarch

Directions:
Step 1 - Place all ingredients in a small saucepan on medium heat and bring to a simmer, add in cornstarch stirring to dissolve and reduce to low heat for 5-10 minutes to thicken. Great topping for pavlova! 

Vegan Aquafaba Meringue

Ingredients:
6 ozs. Aquafaba (run through a fine strainer) 
1 cup sifted confectioners sugar
1/2 tsp. cream of tarter
1 1/2 tsps. vanilla extract

Directions:
 Step 1 - Put your aquafaba in your mixer with the whisk attachment and start on medium speed for 30 seconds. The Liguria should be a bit frothy, add in your vanilla and cornstarch. Then in small batches add in your sifted confectioners sugar. Each time working up to high speed, once everything is in continue on high speed until glossy stiff peaks form.  Then use to make 6 large discs with a spoon and bake in a 200 for 2-3 hours until dry and stiff through out. Thank you to my sister-in-law Emily for introducing aqufaba to me :) 

Gingerbread House (Bakery)

Ingredients:
2 eggs
3 cups unbleached alol purpose flour
1/4 tsp salt
1/2 tsp freshly grated nutmeg
1/4 tsp cloves
1 tsp baking soda
2 tsps ground ginger
1 tsp cinnamon
1/2 cup dark brown sugar
1 stick or 8 tbsps unsalted butter

Directions:
Step 1 - Cream butter and sugar together using the paddle attachment for 1 minute. Then add in your eggs and other dry ingredients until dough comes together. Chill for 2 hours before rolling out and baking.  

Step 2 - Pre-heat your oven to 350 degrees and depending on the size of what you are baking 10-25 minutes. Enjoy!

Gingerbread House Glue Icing

Ingredients:
2 3/4 - 3 cups confectioners sugar
1/4 tsp. cream of tarter
2 egg whites

Directions:
Step 1 - Whisk all three ingredients together to make a somewhat thick royal icing that is perfect for gingerbread house details and walls. Use a piping bag or zip top bag and cut a time bit from one corner and pipe away!

Whole Wheat Oatmeal Blueberry Muffins

Ingredients:
1 cup whole rolled oats
1/2 cup whole wheat flour
1 cup unbleached all purpose flour
1/2 cup + 1 tbsp. Sugar
1/4 tsp. salt
1 tbsp. baking powder
2 tsps. vanilla extract
1 cup milk 
1 egg
1 cup frozen blueberries 
2 tbsps. vegetable oil

Directions:
Step 1 -  Pre-heat your oven to 400 degrees. Place all of your dry ingredients in your mixer bowl and blend in low speed using the paddle attachment for 30 seconds. The add in your wet ingredients until the batter comes together. Stir in your blueberries so they don't get smashed. 

Step 2 - Put muffin liners in and fill each 3/4 full. Bake for 18-20 minutes rotating half way through. You want them to be golden brown, enjoy this healthy take on a breakfast treat!

Yogurt Berry Blast Smoothie

Ingredients:
2 1/2 cups frozen berries (my mix included cherry, pomegranate, strawberry & raspberry)
1 cup 1% milk
2 cups vanilla yogurt
2 tsps. sugar (optional)

Directions:
Step 1 -  place all of your ingredients inside your mixer. Then secure the lid and work up to high-speed. Blend until all of the ingredients are incorporated or about one minute. Enjoy!!

One Eyed Mini Monster Cupcakes

Ingredients:

Favorite boxed cake mix

Mini muffin cups

Small pastry bag & decorating tip #233 (often referred to as the grass tip)

Candy eyeballs

2 colors of frosting (I used blue and purple)

Directions:

Step 1: Prepare and bake you mini cupcakes according to package instructions. Using tip #233 fill a small pastry bag 1/2 blue and 1/2 purple (or whichever your preferred colors are). Work in a circular pattern covering the top of each mini cupcake and place a candy eyeball in the center of each. Enjoy!!