Ginger-Carrot Bisque
5-6 servings

1/2 tablespoon butter
1/2 large onion, diced
5 carrots, diced
2 stalks celery, diced
1 teaspoons garlic cloves, minced
2 tablespoons cup ginger, peeled and grated
2 tablespoons honey
6 cups water
1/2 cup coconut milk
1/8 teaspoon cayenne
salt & white pepper to taste

Melt the butter in a large pot and saute the onions, carrots, celery & garlic until soft. Add the grated ginger and cook until fragrant. Add the water & honey and bring to a boil. Reduce heat to a simmer and cook until carrots are thoroughly cooked.
Remove pot from heat and let soup cool slightly. Using your food processor or blender, puree soup until smooth, no large chunks!*
Return soup to the pot and bring to a simmer. Add coconut milk (feel free to add more if you want a creamier soup!), cayenne pepper, salt & pepper to taste. Enjoy!

*For a smoother texture pour your soup through a fine sieve after processing.

Sugar Cookies
makes 4 dozen

1 cup powder sugar
2 cups flour
1 teaspoon cream of tarter
1/4 teaspoon salt
1/2 cup butter
1/2 cup canola oil
1 egg beaten
1 teaspoon vanilla

Preheat oven to 350.  In a large bowl mix together the powder sugar, flour, cream of tarter and salt.  Cream butter. Add canola oil, egg and vanilla. Mix. Add dry ingredients and mix again until dough forms.
Roll dough into 1 inch balls, roll in granulated sugar, place on cookie sheet and press down on each cookie to slightly flatten.
Bake 8 minutes until cookies are set with a hint of color.

Breakfast Bruschetta
serves 2

4 eggs
2 chicken sausage links, sliced on an angle
2 cups bruschetta topping
4 pieces crostini
4 tablespoons queso fresco
basil chiffonade to garnish

Saute the chicken sausage over med-high heat until cooked through. Reduce heat to medium and add the bruschetta topping to the pan. Cook until heated through and remove from heat. 
In a separate non stick pan, softly scramble the eggs. Place 2 pieces of crostini on each plate and spoon the eggs on top of the crostini. Next, spoon the bruschetta topping with chicken sausage over the eggs
and sprinkle with queso fresco. Garnish with basil chiffonade…Enjoy!

Bruschetta Topping
2 roma tomatoes, diced
2 tablespoon minced red onion
1 tablespoon white balsamic vin
2 tablespoons extra virgin olive oil
1/4 teaspoon dried oregano
1 1/2 teaspoons fresh mixed herbs, finely chopped
salt and pepper

Combine all ingredients in a bowl and season with salt and pepper to taste.

Homemade Crostini
1 baguette
1/4 cup fresh mixed herbs, finely chopped
1/2 cup extra virgin olive oil

Preheat oven to 350 degrees. Slice baguette on an angle, approx. 1/4 inch thick. Brush with extra virgin olive oil and sprinkle with fresh herbs. Bake for approx. 10 minutes or until the crostini is lightly golden.

Baked Almond Oatmeal

2 cups old fashion oats
½ cup steel cut oats
2 tablespoons baking powder
½ tablespoon salt
¼ cup sugar
¼ cup brown sugar
2½ cups milk
2 eggs
½ teaspoon almond extract
¼ cup sliced almonds

Preheat oven to 400.

Mix together old fashion oats, steel cut oats, baking powder, salt, sugar,
brown sugar, milk, eggs, almond extract & sliced almonds.

Portion equally into six 8 oz ramekins.
Bake until set and light brown…about 20-25 minutes.

Double Dutch Brownies
 
2/3 cup double Dutch cocoa powder
1 cup flour
1 1/2 cups granulated sugar
1/2 cup powdered sugar
3/4 teaspoon salt
3 eggs
1/2 cup vegetable oil
2 tablespoons of brewed coffee

Preheat oven to 350 degrees.  Grease and flour a 9×9 inch pan.

Mix together in large bowl cocoa powder, granulated sugar, powdered sugar, salt & flour.
Separately whisk together the eggs, vegetable oil & brewed coffee. Add egg mixture to the
cocoa mix and stir until all ingredients are just incorporated. (It’s okay if there are a few lumps)

Spread batter into your prepared 9×9 in pan.

Bake at 350 for 15 minutes.

For all of you that need the perfect bring-along treat try our chocolaty, rich & absolutely delicious Double Dutch Brownies! I know, I know, there are plenty of brownie mixes out there that are appealing based on ease alone. But I think that it is hard to find a more satisfying and simple recipe than our own Double Dutch Brownies. Trust me, the only thing more enjoyable than the brownie itself will be all the compliments you receive. So here it is…happy baking!

Ingredients: 2/3 cup our Double Dutch cocoa powder, 1 cup flour, 1 1/2 cups granulated sugar, 1/2 cup powdered sugar, 3/4 teaspoon salt, 3 eggs, 1/2 cup vegetable oil & 2 tablespoons of brewed coffee.

Preheat oven to 350 degrees and grease and flour a 9×9 in pan.

Mix together in large bowl cocoa powder, granulated sugar, powdered sugar, salt & flour. Separately whisk together the eggs, vegetable oil & brewed coffee. Add egg mixture to the cocoa mix and stir until all ingredients are just incorporated. (It’s okay if there are a few lumps) Spread batter into your prepared 9×9 in pan.

Bake at 350 for approx. 18 minutes.