Super Simple Kale Strawberry Banana Smoothie

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  • 1 cup kale – packed
  • 1 cup frozen sliced strawberries
  • 1 cup frozen sliced bananas
  • 1 cup vanilla almond milk


  1. Add strawberries, kale, bananas, then almond milk.
  2. Blend well.
  3. Yum!  Top with whip cream or sprinkles if desired.

Everyone’s Favorite Oatmeal Cookies

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gumbo 1

On the recipe card that I’m typing from, is a small square box.

This is the aforementioned square box:

gumbo 1  and I must say, I agree.


  • 1 1/2 cups Butter
  • 2 cups Brown Sugar
  • 1 cup White Sugar
  • 2 Eggs
  • 1/2 cup H2O  (I’m not kidding.  The recipe card actually says H2O)
  • 2 teaspoons Vanilla
  • 2 cups Flour
  • 2 teaspoons Salt
  • 1 teaspoon Baking Soda
  • 6 cups Oatmeal


  1. Preheat oven to 350F.
  2. Mix in order given.
  3. Mix in various goodies.
  4. Makes approx. 10 dozen. (Not nearly enough!)
  5. Bake for 10 to 12 minutes until golden brown and nicely cookie-like.

That’s it!

Let me know what you think!



Vegan Lemon Bars with Shortbread Crust | Heart of a Baker

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Vegan lemon bars are tart, sweet and a perfect vegan dessert, using all whole ingredients and no tofu and no cashews!

Source: Vegan Lemon Bars with Shortbread Crust | Heart of a Baker

First of all – yum!

I made these last week, and they are the best lemon bars I have ever tasted.

Simple directions, simple ingredients.  I have a feeling I’m going to be making these for years to come.  🙂

– Star

Potato Dessert!

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This recipe makes 5 servings of delicious Irish potato dessert.  It’s gluten free, and if you substitute the milk and eggs for, say, 3/4 cup soymilk and 5 teaspoons chia seeds, vegan too!  (Note – I haven’t tested a vegan version, so I’m not sure chia seeds would be a perfect egg replacement, but the soymilk will definitely work.  Let me know how it turns out if you try it!)

  • 5 Potatoes, mashed, with no excess fluid – or, instant potatoes, made stiff.
  • 2 eggs (or egg substitute)
  • 3/4 cup powdered sugar
  • 3/4 cup milk (or soymilk)
  • 1 teaspoon vanilla
  • Mint sprigs to garnish!
  1. Form lime sized balls with potatoes,
  2. Put in 9×9 glass baking pan.
  3. In 2 cup measuring cup, add powdered sugar, eggs, vanilla, and milk, to equal 2 cups.  Mix well.
  4. Pour over potatoes.  Place in cold oven, then preheat to 350 degrees.  Bake for 45 minutes.  Will still be liquid on top in center.
  5. Remove from oven and let sit for 5 – 10 minutes.
  6. Serve warm with a sprig of mint as garnish.
  7. Enjoy!


Ginger Cinnamon Sugar Cookies – Vegan!

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  • ¾ cup melted coconut oil
  • 1 cup + 3 tablespoons brown sugar
  • 1 egg (vegan substitutes include: 1/4 cup silken tofu blended until completely smooth, 1/4 cup mashed banana,  1/4 cup soy or coconut yogurt, or 2.5 teaspoons of chia seeds.)
  • 1¾ cups flour
  • 3 teaspoons ground cinnamon
  • 1½ teaspoons ground cloves
  • 5 teaspoons powdered ginger
  • granulated sugar, to sprinkle
  • 2 teaspoons baking soda

Now for the how-to!

  1. Preheat the oven to 350°.
  2. Grease a cookie sheet, or line with parchment paper.
  3. Stir melted coconut oil into sugar and egg.
  4. Sift all the dry ingredients into a medium bowl, then stir into the wet batter.
  5. Roll batter into 1 inch balls and dip one side into granulated sugar.
  6. Place sugar side up on baking sheet, about 3 inches apart. Bake 10 to 12 minutes. Cool on wire rack.
  7. Enjoy!

These are so, so good.

~ Star

Apricot Sorbet – Vegan!

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This is a relatively new one, from a recipe book I picked up about two or three years ago.

Serves 6, Ready in about 3 hours (2.5 spent in freezer).


  • 3.5 oz (100g) dried apricots.  (the kind that are still kind of moist.  They call them no-soak?)
    9 fl oz (250ml) [just over 1 cup] water
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 7 tablespoons pulp of the whatever other fruit you think would go good with apricots.  This book suggests passion fruit, but I think mango or even sweetened applesauce would be great!


  1. Put apricots in a pan with water; bring to a boil.  Reduce the heat and let simmer for about 10 minutes until extra soft.
  2. Puree them in a blender with the water, then blend in lemon juice + orange juice, and 3 tablespoons of your fruit pulp.
  3. Add 2 more tablespoons fruit pulp, mix well, then transfer to a large freezerproof container and freeze for 20 minutes.Beat the sorbet to break any ice chunks, then return to the freezer for an additional 2 hours, or until fully frozen, beating every 20 minutes to maintain a smooth texture.

If yours turns out a little thicker than you would like, just add some extra orange juice.

Voila!  It’s a bit of work, but in the heat of summer, homemade sorbet is absolutely fantastic.

~ Star

Bread Pudding

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This is another recipe from Grandma Sharon, transcribed by my mother in the mid-nineties.

Preheat oven to 350.

Ready in 1 hour, 10 minutes.

Serves 8 (or more!)

  • 1/4 cup dark brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 2 tablespoons coconut oil
  • 1/4 teaspoon nutmeg
  • 1 egg, slightly beaten (or egg substitute, if vegan)
  • 2 cups milk, scalded, or 2 cups soymilk, warmed
  • 2-3 pieces of irish soda bread, torn into cubes
  • 1/2 cup raisins, or other fruit (optional)
  • Optional: Irish Cream Liquid Coffee Creamer, to taste.
  1. Combine first 6 ingredients.
  2. Add scalded milk slowly, stirring all the while.
  3. Add bread cubes and fruit.  Mix thouroughly.
  4. Pour mixture into well greased 8x12x2 baking dish.
  5. Set baking dish in pan of warm water, and bake at 350 for an hour, until a knife inserted into the center comes out clean.
  6. Cool, serve, and enjoy!

(Goes great with whipped cream!)

– Star