Texas Vintage Things

These pancakes are a delightful combination of blackberries and apples, made with wholesome spelt flour, and topped with brown buttered Kentish cobnuts. They are perfect for a special breakfast or brunch treat Ingredients: 1 cup spelt flour 2 tablespoons brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 egg 2 tablespoons melted butter 1/2 cup blackberries 1/2 cup diced apple 1/4 cup Kentish cobnuts 2 tablespoons butter for browning Maple syrup for serving Instructions: In a mixing bowl, combine spelt flour, brown sugar, baking powder, baking soda, and salt In another bowl, whisk together buttermilk, egg, and melted butter Pour the wet ingredients into the dry ingredients and stir until just combined Be careful not to overmix; some lumps are okay Gently fold in the blackberries, diced apple, and Kentish cobnuts into the ...

For people on a Paleo diet, these muffins are the ideal treat. They are packed with cacao nibs for a deep chocolate flavor, sweetened with honey or maple syrup, and made with almond meal and coconut flour. They are a guilt-free treat because they are free of dairy, grains, and gluten. Ingredients: 2 cups almond meal 1/4 cup coconut flour 1/4 cup cacao nibs 1/4 cup honey or maple syrup 3 large eggs 1/4 cup coconut oil, melted 1 tsp vanilla extract 1/2 tsp baking soda 1/4 tsp salt Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners Almond meal, coconut flour, cacao nibs, baking soda, and salt should all be combined in a big bowl Whisk the eggs, melted coconut oil, vanilla extract, honey or maple syrup, and other ingredients in a different bowl After adding the wet ingredients to the dry ingredients, thoroughly mix them t...

These salmon brown rice cakes are a delicious and healthy way to enjoy seafood. Paired with a fresh salsa, they make a flavorful meal thats perfect for lunch or dinner. Ingredients: 2 cans of salmon, drained 2 cups cooked brown rice 1/4 cup breadcrumbs 2 eggs 1/4 cup chopped parsley Salt and pepper to taste 1 tablespoon olive oil 1 cup diced tomatoes 1/2 cup diced red onion 1/4 cup chopped cilantro Juice of 1 lime Salt and pepper to taste Instructions: In a large bowl, combine drained salmon, cooked brown rice, breadcrumbs, eggs, chopped parsley, salt, and pepper Mix well until everything is evenly combined Form the mixture into small patties, about the size of your palm Heat olive oil in a skillet over medium heat Cook the patties for 3-4 minutes on each side, or until golden brown and heated through Meanwhile, in a separate bowl, mix together diced tomatoes, red oni...

Indulge in the perfect combination of chocolate chip cookies and cake with this decadent dessert. The soft and chewy cookie base is topped with a creamy and tangy cream cheese frosting, making it a delightful treat for any occasion. Ingredients: 1 cup 2 sticks unsalted butter, softened 1 cup granulated sugar 1/2 cup brown sugar, packed 2 large eggs 2 teaspoons vanilla extract 2 1/4 cups all-purpose flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups semisweet chocolate chips 8 oz cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 1 cup heavy cream Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and grease a 9-inch round cake pan Beat the softened butter, brown sugar, and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy One egg at a time, adding and beating thoroughly afte...

This Slow Cooker Candy Corn Fudge is a creamy treat that tastes great and is great for Halloween or any other time you want something sweet and festive. Ingredients: 1 lb white chocolate chips 14 oz sweetened condensed milk 1 tsp vanilla extract 1 cup candy corn Instructions: Combine white chocolate chips, sweetened condensed milk, and vanilla extract in a slow cooker Cook on low for 1-2 hours, stirring occasionally, until chocolate is melted and mixture is smooth Stir in candy corn until evenly distributed Line a baking dish with parchment paper and pour the fudge mixture into the dish, spreading evenly Chill in the refrigerator for 2-3 hours or until firm Once firm, cut into squares and serve

These Tempeh Reuben Bowls with Quinoa are a plant-based take on the traditional Reuben sandwich. There is a lot of protein, fiber, and flavor in this healthy and filling meal. It has savory tempeh, tangy sauerkraut, and a creamy vegan Russian dressing. Ingredients: 1 cup quinoa, rinsed 2 cups water 1 tablespoon olive oil 8 ounces tempeh, cubed 1/4 cup tamari or soy sauce 1 tablespoon apple cider vinegar 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 cup sauerkraut, drained 1/2 cup vegan Russian dressing 1 cup cherry tomatoes, halved 2 green onions, sliced Salt and pepper, to taste Instructions: In a saucepan, combine quinoa and water Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed While quinoa is cooking, heat olive oil in a skillet over medium heat Add tempeh cubes and saut until golden brown I...

Buffalo cauliflower bites that are spicy and crunchy go well with a vegan cucumber ranch dip that is cool and creamy. This is a great keto-friendly snack or appetizer. Ingredients: 1 medium head cauliflower, cut into florets 1/2 cup almond flour 1/2 cup unsweetened almond milk 1 tsp garlic powder 1 tsp onion powder 1/2 tsp smoked paprika Salt and pepper to taste 1/2 cup hot sauce sugar-free 2 tbsp olive oil 1/4 cup vegan mayonnaise 1/4 cup unsweetened almond milk 1/2 tsp dried dill 1/2 tsp dried parsley 1/2 tsp dried chives 1/4 tsp garlic powder 1/4 tsp onion powder Salt and pepper to taste 1/4 cup diced cucumber Instructions: Preheat the oven to 450F 230C In a bowl, mix almond flour, almond milk, garlic powder, onion powder, smoked paprika, salt, and pepper to make the batter Coat cauliflower florets with the batter and place them on a baking sheet lined wit...

Delicate and aromatic, these Vanilla Anise Cupcakes are a delightful treat for those who appreciate the unique flavor of anise. They are moist, fluffy, and perfect for any occasion. Ingredients: 1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 tsp anise extract 1/2 cup whole milk Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin Whisk the flour, baking powder, and salt together in a bowl Put away Melt the butter and mix it with the sugar in another bowl until it is light and fluffy One at a time, add the eggs and beat well after each one Put the vanilla extract and anise extract in and mix them in Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often Start with the dry ingredients and end ...

This Vegan Instant Pot Gingerbread Cheesecake is a delicious and festive dessert perfect for the holiday season. The creamy cashew-based filling is flavored with warm spices and molasses, while the gingersnap crust adds a crunchy texture. Using an Instant Pot makes this cheesecake easy to prepare and results in a perfectly cooked, silky smooth dessert. Ingredients: 1 cup crushed gingersnap cookies 3 tbsp melted vegan butter 1 cup raw cashews soaked for 4 hours or overnight 1/2 cup coconut cream 1/2 cup maple syrup 1/4 cup molasses 1/4 cup coconut oil melted 1 tbsp lemon juice 2 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves Pinch of salt 1/2 cup water Instructions: Grease a 7-inch springform pan and line the bottom with parchment paper In a bowl, mix crushed gingersnap cookies and melted vegan butter Press the mixture into the bottom ...