2 cups butter2 cups sugar4 eggs2 teaspoons vanilla4 cups all-purpose flour5 cups rolled oats, ground in a blender to a fine powder (alternately, use oat flour)1/2 teaspoon salt2…
Salted Caramel and Milk Chocolate Brownie Cake
Molestiae lectus nihil iure platea laoreet velit scelerisque. Scelerisque suscipit! Sequi fugiat pharetra do.
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Lemon-Tarragon Grilled Pork Chops
from Cooking Light Magazine 2 tablespoons sugar2 tablespoons kosher salt1/4 cup chopped fresh tarragon1 tablespoon grated lemon rind1/4 cup fresh lemon juice4 bone-in center-cut pork chops (about 1/2…
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Grilled Salmon with Apricot-Mustard Glaze
from Cooking Light Magazine Salmon:4 (6-ounce) salmon fillets (about 1 inch thick) 1 1/2 teaspoons minced garlic 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Glaze:…
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Mocha Cream Frosting
3 cups powdered sugar1/2 cup unsweetened cocoa powderpinch salt2 tsp vanilla1 stick unsalted butter, softened2 TBS milk2 TBS coffee concentrate*2 cups heavy whipping cream2 packets Whip-It whipped cream…
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Devil’s Food Cupcakes
from Whole Grain Bakingmakes 2 9-inch layers, 3 8-inch layers, or 2 dozen cupcakes 3/4 cup unsalted butter1 cup packed light brown sugar 3/4 cup granulated sugar 1/2…
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Spaghetti with Spinach and Mushrooms
from Vegetarian Times Magazine serves 6 8 ozs. spaghetti, broken into thirds (I used whole wheat)1 15 oz. can low-sodium vegetable broth2 TBS tomato paste1 TBS harissa or…