Homemade Amaretto Liqueur

3/4 cup golden sugar
1/4 cup demerara sugar
1 cup water
1 1/2 cups vodka
2 Tbs almond extract
1 Tbs vanilla extract

Bring the sugars and water to a boil in a pot/saucepan until the sugar is fully dissolved.
Remove from heat and allow the sugar syrup to cool completely (an hour or so).
Once the sugar syrup is cool, add in the vodka and extracts. Stir everything together, pour through a funnel into a bottle and store in a cool place.

Lorbles Soft Chocolate Cookies

2 cups barley flour
1/2 cup chocolate milk powder
1/8 cup cocoa powder
1 tsp baking powder
1 tsp salt 
1/2 tsp baking soda
3/4 cup canola oil
1 cup sugar
2 large eggs
1/3 cup pareve cream
2 tsp vanilla extract

Optional Stir Ins:
1 1/2 cups chopped almond
1 1/2 cups semisweet chocolate chips
2 to 2 1/2 cups mini-marshmellows
~For mint chocolate cookies, stir in 1/2-1 tsp mint extract.~

Preparation:
Heat the oven to 350.

Sift or stir together the flour, cocoa powder, baking powder, salt and baking soda. Set Aside.

Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and lightened in color, about 2 minutes. Add the sugar in a steady stream and beat 1 minute longer to combine well. Add the eggs one at a time, making to to beat well after each addition. Add the vanilla.

Reduce the speed to low, and add the dry ingredients, alternating with the buttermilk or sour cream. Start and end with the dry ingredients. Mix just until blended. Using a rubber spatula, fold in the almonds and chocolate chips.

Use an ice cream scoop, a small one, and portion out 6-8 cookie mounds onto parchment lined sheets. Space them out evenly. Bake for 10 minutes, or until just starting to set on top. Remove from the oven and press nine or ten mini-marshmallows at random onto the tops. Return the cookies to the oven and bake for another 2 minutes or just until the marshmallows start to soften. WATCH CAREFULLY. Do not allow the marshmallows to become too hot or they will melt. These cookies are best slightly under baked.

Let rest on the cookie sheets for 5 minutes or until firm enough to handle before loosening with a large metal spatula. Remove to a wire cooling rack.

(I scooped them as 2tsp cookies and baked for 9mins total. If using marshmellows bake for 7 mins, then pull to place marshmellows and return to oven for 2 additional minutes..)
Adapted from: http://www.thecandidappetite.com/2011/11/13/rocky-road-cookies/

Snake Soup -Guest Post With Chef Buzz

Waffles

3/4 cup barley flour
1/4 cup rice flour
1 Tbs sugar
1 Tbs baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
3 Tbs oil
1 egg+yolk
1 egg white beaten
ALL THE CHOCOLATE

Mix together the dry ingredients. Add in the milk, vanilla, oil and one egg+a yolk. Stir everything together until thoroughly combined. Beat the egg white until frothy and then slowly fold into the batter. Add in as many chips as you want.
Pour batter into waffle iron and cook as per the machines instructions.
Makes around 9 waffles, depending on how good you are at gauging the correct amount of batter to put into your waffle iron.

Note: The chocolate chips are optional, but who wouldn't want to add them?
Also, do not attempt to eat an entire recipe in one sitting. You will most likely end up with a stomach ache (I should know, I tried it once..).

Sweet N' Sour Sauce

2/3 cup pineapple juice
1/2 cup vinegar
1/3 cup sugar
3 Tbs ketchup
1 Tbs soy sauce
1/2 Tbs rice flour

Pour all of the ingredients into a pot and let it come to a boil for 5-10 minutes. Remove from heat and let cool for 15 minutes before using.

Pumpkin Spice Granola

1 cup demerara sugar
1/2 cup canola/olive/coconut oil
3 cups old fashioned oats (the thick ones)
1 Tbs pumpkin pie spice
1/2 tsp salt
As many nuts as you want (I use almonds and pecans).
Dried fruit (I use craisins)

Dissolve the sugar in 2-4 Tbs of water on a low flame. When the sugar is dissolved remove from heat and let cool for 10 minutes.
While you're waiting for the sugar syrup to cool, combine all of the dry ingredients in a bowl. Pour the sugar syrup and oil over the dry ingredients and toss until everything is evenly coated.
Spread the mixture on a baking sheet and  bake at 300 degrees F/150 degrees C for 45 minutes, stirring every 10 minutes, until golden brown and well roasted.
If you decide to add craisins or other dried fruit, I recommend tossing it in after the granola has cooled down a bit.

This granola is DELICIOUS and smells AMAZING while its baking. The beauty of granola is that it's easy to personalize, you can add pumpkin seeds, flax seeds, coconut flakes or whatever else makes you feel healthy.....

Mint Chocolate Chip Ice Cream

1 egg
6 Tbs sugar
1 cup 38% cream
1/2 cup 3% milk
1 tsp peppermint extract

Heat the cream and milk in a saucepan. Beat the egg and add in the sugar 2 Tbs at a time until fully incorporated. Take the heated milk and, working with a few teaspoons at a time, pour it into the egg mixture while simultaneously whisking it together. Keep adding the milk in small increments until all of the milk has been added. Pour the mixture back into the saucepan (you can strain the mixture if you notice any lumps) and let it come to a simmer. Remove the pan from the heat and let the mixture cool. Store the mixture in the fridge for a couple of hours until it's thoroughly chilled.
When it's done chilling add in the peppermint extract and some food coloring, if you're into that sort of thing. Pour your mixture into your ice cream maker and freeze according to the machine's instructions.
After removing the slightly frozen ice cream from the machine stir in your chocolate chips/flakes and stick it into the freezer to finish freezing.

I like to melt some chocolate with a bit of coconut oil and then drizzle it into the ice cream in small batches, stirring in between to break up the chocolate. I also always add extra peppermint (about 1/2 tsp) because I like it super minty. MMMMM toothpaste.
 

BBQ Sauce

2 Tbs onion oil
1 clove garlic (crushed/minced)
100g tomato paste
3 Tbs vinegar
1/2 cup sugar
1/2 cup soy sauce

Pour all the ingredients into a pot and let them come to a boil. Lower the flame and let simmer for 5 minutes. Remove from heat and let cool before using on meat/chicken/fish.

Itty Bitty Vanilly Donuts

2 cups flour
3/4 cup cane sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
3/4 cup butter milk (1/2 cup non-dairy cream, 1/4 cup water, 1 Tbs lemon juice)
2 eggs
1 tsp vanilla extract
2 Tbs oil

Mix up the buttermilk in a measuring cup and let it sit. Mix the dry ingredients together and then make a well. Pour the buttermilk and the remaining ingredients into the well and mix until fully incorporated. Pipe the donuts into the pans and bake for 8-10 minutes at 350 degrees F (160 degrees C).
This recipes makes loads of tiny donuts, I usually get 24 small ones plus 9 big ones.

Peanut Butter Cookies

3/4 cup cane sugar
1 egg
1/4 cup oil
1/4 cup peanut butter
1/4 tsp salt
1/2 tsp baking soda
1 1/2 barley flour

Combine sugar, egg, oil and peanut butter. Add remaining ingredients and stir until fully incorperated.
Don't forget crisscross the cookies with a fork before baking!
Bake at 350 degrees F for 8 minutes.

Pumpkin Spice Syrup

2 cups cane sugar
2 cups water
2 cinnamon sticks
1 Tbs pumpkin pie spice
1/4 cup pumpkin puree

Bring the sugar and water to a simmer on a low flame until the sugar is dissolved. Add in the remaining ingredients and let simmer for 5 minutes. Remove the pan from the heat and let cool for 10 minutes.
Strain the mixture twice and store in airtight container in the fridge for up to a month.
The recipe should make around 4 cups total.
Pour the syrup over everything you eat because it's delicious and will make you happy (just kidding, don't do that because you will probably end up feeling sick.).

Original recipe:
http://foodnfemininity.blogspot.co.il/2013/10/pumpkin-spice-latte-copycat-recipe.html

Broccoli Chicken Stirfry

Chicken breasts thinly sliced
Broccoli (fresh or frozen)
Cashews (optional)
Teriyaki sauce
Other random tings that you find in your freezer/pantry (baby corn, sugar snap peas, water chestnuts...?)

Marinate the chicken in olive oil, salt, pepper and ginger (you can marinate it for a few hours or a few minutes, the more it marinates the more flavor it will have.). Pour some oil into an appropriately sized pan and let the chicken start cooking. When the chicken looks like its mostly done (if you can't tell you can take out a bigger piece and cut it in half. If it's pink inside its still raw, if it's white you probably won't die from salmonella.) throw in the broccoli and pour on the sauce. Let the broccoli steam (or defrost, if it was frozen) and then toss some cashews on top to make it look fancy.
I recommend serving it over rice but you can eat it plain or with whatever else you like eating stirfry with.

You can use as much chicken as you want just add the other stuff accordingly. If you're using 4-5 chicken breasts you'll probably want an entire recipe of sauce, but if you're making a single serving you probably should probably use less.

Pumpkin Pie Spice Baked Oatmeal

1 1/2 cups oatmeal
5 Tbs cane sugar
1/4 tsp salt
1 tsp baking powder
2 eggs
3/4 cup milk
1/4 cup pureed pumpkin
1 tsp vanilla
1/4 cup oil
1 tsp pumpkin pie spice

Mix together the dry ingredients and make a well in the center of the bowl. Add the remaining ingredients and mix until thoroughly combined.
Bake at 350 degrees F for 15-20 minutes.

Pumpkin Pie Spice:
3 Tbs cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves

Sweet And Tangy Teriyaki Sauce

3/4 cup cane sugar
1/2 cup rice wine vinegar
1/2 cup water
1/2 cup gluten free soy sauce
1/2 tsp sesame oil
1 tsp garlic powder
1/4 tsp ground ginger
1 1/2 Tbs white rice flour

Mix all the ingredients in a pot. Bring it to a boil and let boil for 5-10 minutes. Remove from the heat and let the sauce cool.
The sauce will thicken as it cools and tastes great on meat, chicken and salmon.

Pumpkin Spice Donuts

1 3/4 cups barley flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 cup oil
1/2 cup cane sugar
1 egg
1 1/2 tsp vanilla
3/4 cup pumpkin puree
1/2 cup cream/milk

Mix together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Make a well in the center of the dry ingredients and add the remaining things, stirring until thoroughly combined.
Oil the tiny donut pans and find some way to get the batter from the bowl into the pans. A piping bag is recommended but feel free to experiment with other more creative ways of transportation if you feel like it. Bake in oven until they look done.
Or, follow a normal persons directions...
http://www.blueeyedbakers.com/home/2011/9/26/petite-pumpkin-spice-donuts.html

Crockpot Pineapple Chicken

1 cup pineapple juice (+chunks/rings-optional)
1/2 cup demerara sugar
1/3 cup gluten free soy sauce
1 kilo chicken breasts (cut in thick strips)
Place chicken strips in crockpot. Mix remaining ingredients in bowl and the pour over chicken.
Leave on low for 6-8 hours.

The Tastiest Chocolate Chip Cookies

3/4 cup cane sugar
1 egg
1/2 cup oil
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 1/2 barley flour
Chocolate chips

Mix together the egg, sugar, oil and vanilla. Add remaining ingredients and mix until fully combined.
Bake for 8 minutes at 350 degrees F (or 170 degrees C).
Eat and be merry.