Crockpot Apple Cider

Ingredients:

10 apples

10 cups water

3/4 cup brown sugar

5 cinnamon sticks

1 tbsp whole cloves

1 tsp ground allspice

Instructions:

Cut apples and add them to the slow cooker with spices, sugar, and water. Cook on low for 3 hours. Remove cinnamon sticks, then use an immersion blender to puree. Strain through cheesecloth, return the cinnamon sticks, and cook 1-3 more hours until the flavor is right.

Store in an airtight container in the fridge for up to a week.

Pumpkin Pie Spice

• 2 tablespoons + 2 teaspoons Ground Cinnamon

• 2 teaspoons Ground Ginger

• 1 teaspoon Ground Nutmeg

• 1 teaspoon Ground Allspice or Cloves

Mix together in a jar. Makes 1/4 cup of pumpkin pie spice.

Pumpkin Spice Flavor Booster

8 oz half-pint jar

3/4 cup dry sugar of choice 

6 tbsp pumpkin powder

1 1/2 tsp vanilla powder (or 2 tbsp vanilla sugar)

2 teaspoons Ground Cinnamon

½ teaspoon Ground Ginger

¼ teaspoon Ground Nutmeg

¼ teaspoon Ground Allspice or Cloves

(Optional instead of individual spices) 1 tbsp pumpkin pie spice

1. Layer 1 (Bottom): coconut sugar, maple sugar, or brown sugar (firmly packed)

2. Layer 2: pumpkin puree powder

3. Layer 3: vanilla powder

4. Layer 4 (Top): pumpkin pie spice

Pumpkin Spice Coffee Additive 🎃

• By the Cup: Shake the jar to mix. Stir 1 to 2 teaspoons directly into hot coffee along with your favorite splash of fresh milk.

• Make a Pumpkin Syrup: Whisk the entire jar with ½ cup of water in a small saucepan over medium heat until the sugar dissolves. Pour into a bottle and use like a coffee syrup! Keep refrigerated, shake well before use and enjoy within 1 to 2 weeks. 

• Big Batch of Pumpkin Creamer: Pour 1 cup of your favorite fresh milk, half-and-half, or oat milk into a jar or container. Add 2 to 3 tablespoons of this dry pumpkin spice mix. Shake vigorously or froth until fully dissolved. Keep your fresh creamer refrigerated and enjoy it within 5 to 7 days!

Vanilla Sugar

If you don't have a spice grinder powerful enough to break down whole pods, you can make a blended vanilla sugar powder (similar to the Starbucks vanilla bean powder style):

Fresh Vanilla Pods

1. Scrape the sticky seeds (the caviar) out of 2 fresh vanilla beans.

2. Combine the seeds with 1 cup of powdered sugar (or a dry powdered sweetener of your choice) in a standard blender.

3. Pulse until completely combined. This gives you an off-white powder speckled with fine vanilla flecks. 

To use: substitute for vanilla extract 1:1 in recipes.

Vanilla Powder

Vanilla pods (new or spent)

1. Prep the beans: Slice your whole vanilla beans lengthwise. There is no need to scrape out the seeds; you will use the entire pod.

2. Dry them out: Arrange the sliced beans in a single layer on a parchment-lined baking sheet. Bake at 150°F to 170°F (65°C to 77°C) for 1 to 2 hours. They are ready when they are completely hard, brittle, and snap easily in half.

3. Cool completely: Let the beans cool to room temperature. They will get noticeably crunchier and more brittle as they sit.

4. Pulverize: Chop the dried beans into 1-inch pieces. Place them into a clean coffee or spice grinder and blend on high until they form a fine, dark-brown powder.

5. Sift: Pour the powder through a fine-mesh strainer to catch any remaining woody pieces. Re-grind those leftover bits if needed.

To use in recipes:

• 1 teaspoon vanilla extract = ½ teaspoon pure vanilla powder

• 1 tablespoon vanilla extract = ½ tablespoon pure vanilla powder

Chip Bar (in progress)

Next time: do extra honey in place of sugar, add more of peanut butter or honey for stronger binder to help bars stick together a little better. 

2 1/2 cups rolled oats 

1/2 cup flour (or blended oats) or whey

1/4 cup butter

1/3 cup honey 

1/4 cup maple syrup 

1/4 cup peanut butter

1 tsp vanilla

1/4 tsp baking soda

1/4 tsp salt

(I added a small amount of chocolate chips)

Preheat oven to 350. In a bowl, mix together flour and wet ingredients into a paste. Add in remaining dry ingredients and oats. Press mixture firmly down into a 9x9 baking dish lined with parchment. 

Bake for 20-25 minutes or until golden brown and firm. Immediately remove from oven and press down firmly again. Let cool completely before cutting. They will firm up more as they cool. 

Original recipe can be stored at room temp for up to a month in an air-tight container. Can also be frozen for up to 3 months. 

Bone Broth

Meaty bones from chicken or beef

2 carrots (or equivalent carrot scrapings you have saved)

2 celery stalks

1 medium onion – chopped into large chunks

4 crushed garlic cloves

6 peppercorns

1 bay leaf

2 tablespoons of vinegar (helps to extract nutrients from the bones)

8-10 cups of water (enough to cover ingredients completely)

1 tablespoon sea salt

Place all the ingredients (except the salt) in the crock pot and cook on low for 24 hours. Allow to cool, then strain and discard solids. Can add salt to taste at this time. This will keep for 2-3 days in the fridge or you can preserve by freezing, freeze drying, or pressure canning.

Fresh Milled Chocolate Cake

2 cups fresh milled flour 

1½ tsp baking soda

½ tsp baking powder

½ tsp salt

1½ to 1¾ cups sugar

2 eggs

1 cup buttermilk (or 1 Tbsp vinegar + milk to make 1 cup)

½ cup melted butter

2 tsp vanilla extract

½ cup hot water

¾ cup unsweetened cocoa powder

- Heat oven to 350°F. Grease two 8-inch pans or one 9×13″ pan.

- Dry Mix: In a large bowl, whisk together the flour, cocoa, baking soda, baking powder, salt, and sugar.

- Wet Mix: In another bowl, whisk together eggs, buttermilk, melted butter, and vanilla. Add wet mixture to the dry ingredients.

- Bloom the Cocoa: Add hot water last and stir gently. The batter will be thin—that’s what keeps it moist!

- Pour into prepared pans and bake for 28–32 minutes (or 35–40 if using a 9×13″). Cool completely before frosting.

Cream Cheese Frosting

8 oz cream cheese, softened to room temp

½ cup (1 stick) unsalted butter, softened

½ cup unsweetened cocoa powder (Dutch-process gives deeper flavor)

3½–4 cups powdered sugar, sifted if needed 

2 tsp vanilla extract

2–3 Tbsp heavy cream or milk (as needed)

Pinch of salt

- Whip it smooth: Beat the cream cheese and butter together until completely smooth and creamy—about 2 minutes.

- Add the cocoa: Beat in the cocoa powder and salt until evenly blended.

- Sweeten it up: Start with just 3 cups and add to desired sweetness. Add powdered sugar 1 cup at a time, starting on low. Then whip it on high until fluffy.

- Finish it off: Mix in the vanilla and add just enough cream to get a smooth, spreadable texture that holds soft peaks.

Chicken Enchiladas with Sour Cream Sauce

3 cups cooked, shredded chicken

8 flour tortillas

2 cups shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

1 1/2 cups sour cream

2 cups chicken broth

4 tbsp butter

4 tbsp all-purpose flour

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp black pepper

1/4 tsp salt

1/4 cup chopped green chilies (optional)

2 tbsp chopped fresh cilantro

-Preheat the Oven - Begin by preheating your oven to 350°F (175°C). While the oven is heating up, grease a large baking dish to prevent the enchiladas from sticking.

-Assemble the Enchiladas - Take each tortilla and fill it with a portion of the shredded chicken. Sprinkle a little Monterey Jack cheese over the chicken, then roll the tortilla tightly. Place it seam-side down in the prepared baking dish. Continue with the remaining tortillas, snuggling them close together in the dish.

-Make the Sour Cream White Sauce - In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, cooking it for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth, whisking constantly to ensure no lumps form. As the sauce thickens, stir in the sour cream, garlic powder, cumin, salt, and black pepper. If you’re using green chilies, now’s the time to add them. Let the sauce heat through until it’s creamy and smooth, but be careful not to let it boil.

-Pour the Sauce Over the Enchiladas - Carefully pour the sour cream white sauce over the assembled enchiladas, ensuring that each one is covered. Sprinkle the remaining Monterey Jack and cheddar cheeses over the top.

-Bake - Cover the dish with aluminum foil and place it in the oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

-Garnish and Serve - Once out of the oven, sprinkle the enchiladas with freshly chopped cilantro for a burst of freshness. Serve hot, alongside Spanish rice or refried beans for a complete meal.

Creamy Garlic Chicken

4 chicken breasts cut in half lengthwise

Salt & pepper to taste

1 teaspoon garlic powder

2 tablespoon olive oil

2 tablespoon butter

2  tablespoon flour

3 cloves garlic minced

1 cup chicken broth or dry white wine

8 oz cream cheese

1 cup milk 

1 cup freshly grated parmesan cheese

2 tablespoon fresh parsley chopped

-Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder.

-Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes.

-Cook the chicken for about 5-6 minutes/side or until it's nicely seared and cooked through. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step).

-Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet (the pan should still be hot, but if it's not, let it warm up a bit first). Let it cook for about a minute or so, stirring often.

-Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half.

-Stir in the cream cheese and whisk the sauce, let it bubble gently for a few minutes until it's thickened to your desired consistency (turn the heat down if it's rapidly boiling). Take the skillet off the heat and stir in the parmesan until it has melted into the sauce.

-Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper if needed and sprinkle the parsley over top.

Serve over pasta, rice, mashed potatoes or just the plain sauce and chicken. 

Chocolate Chips

2/3 cup cocoa powder (unsweetened)

1/3 cup honey

1/2 cup cocoa butter or coconut oil (melted)

Gently melt cocoa butter, do not overheat. Whisk together all ingredients until there are no clumps. Pour mixture into chocolate mold and spread evenly. Refrigerate 2-3 hours or freeze 30-45 minutes until fully set. Once hardened, remove from the mold. Store in airtight container in the fridge or freezer. 

Kamut Bread Loaf

8 cups Fresh Milled Kamut Flour

3.5 cups Warm Water

6 tbsp Butter

6 tbsp Sugar or Honey (1/4 cup + 2 tbsp)

2 1/2 tsp Salt

4 tsp Instant Yeast

-Prepare the Yeast Mixture: Heat the water to 110-115°F (warm, not hot). Add instant yeast and sugar/honey to the water. Let it sit for 5–10 minutes until frothy. This step ensures your yeast is activated.

-Mix Dry Ingredients: In a large mixing bowl, combine fresh milled Kamut flour, salt, and optional flaxseed or dough enhancer if using.

-Combine Wet and Dry Ingredients: Gradually pour the yeast mixture into the dry ingredients. Add olive oil and mix until a dough forms.

-Knead the Dough: Knead by hand for 8–10 minutes or in a stand mixer for 5–7 minutes. The dough should be smooth, elastic, and slightly sticky. If the dough feels too dry, add a tablespoon of warm water at a time until it reaches the desired consistency.

-First Rise: Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1–2 hours until it doubles in size.

-Shape the Dough: Punch down the risen dough to release air. Divide it into two equal portions, shape into loaves, and place them in greased bread pans.

-Second Rise: Cover the loaves with a towel and let them rise again for 35–45 minutes until they dome above the pan edges by 1–2 inches.

-Bake: Preheat the oven to 400°F (200°C). Bake the loaves for 20–25 minutes (35 min elevation adjustment), or until the internal temperature reaches 190°F (88°C) and the tops are golden brown.

-Cool and Serve: Remove the bread from the pans and cool on a wire rack. Allow it to cool completely before slicing to avoid a gummy texture.