Peppermint Cheesecake Brownies

Cheesecake Batter:

  • 1 egg
  • 1 egg white
  • 1 block (8 oz.) cream cheese
  • 1/3 cup sugar
  • ¼ tsp. peppermint extract
  • 1 tbsp. all-purpose flour

Brownie Batter:

  • 2 egg whites
  • 1 egg
  • 1 cup all-purpose flour
  • ½ cup cocoa
  • ½ tsp. salt
  • 1 ½ cups brown sugar
  • ¼ cup canola oil
  • ¼ cup buttermilk
  • 2 tsps. vanilla extract

Preheat oven to 350°. Beat together cheesecake batter ingredients, and set aside. Beat together brownie batter ingredients, and reserve ½ cup of the batter. Pour remaining batter into a greased, 8” sq. baking pan. Pour cheesecake batter over the top, spreading out to edges. Dot the cheesecake batter w/ the reserved brownie batter, and swirl the top 2 layers together w/ the tip of a knife. Bake about 30 min. or until the top is set. Place in refrigerator to cool completely before serving, and store any leftovers there as well.




  • 3 egg whites
  • 1 cup tapioca starch/flour
  • 1 ½ cups rice flour
  • ½ cup sorghum flour
  • 1 tbsp. xanthan gum
  • 1tsp. salt
  • ½ cup milk
  • ½ cup whipping cream

Combine all ingredients well, until the dough comes together into a ball. Split the dough into quarters, and roll a quarter at a time onto a floured surface till it is quite thin. Using a glass as a template, cut into circles. Place a sm. amount of filling (I used mashed potato and chives) in the center, and then pinch the edges together. Use a fork to seal around the pierogi, and then repeat all steps w/ the remaining dough. Bring a lg. pot of water to a boil, and then boil the pierogis for 5 min.

Whoopie Pies

  • 1 egg
  • ¾ cup + 2 tbsps. all-purpose flour
  • 1/3 cup cocoa powder
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. kosher salt
  • ½ cup brown sugar
  • 2 tbsps. unsalted butter, melted
  • 2 tbsps. veg. shortening
  • ¾ tsp. vanilla
  • ½ cup + 2 tbsps. milk
  • Frosting/filling of choice

Preheat oven to 350°. Beat together all ingredients. Grease cookie sheets, and place spoonfuls of batter at least an inch apart. Bake for about 8-10 min., or until the pie “springs back” when lightly pushing on the center. Let cool about 10 min. before transferring to waxed paper. Once cooled completely, find 2 pies that are close in size and make a “sandwich” w/ filling.

Baked Broccoli Mac & Cheese

  • 12 oz. elbow macaroni
  • 1 ½ tbsp. butter
  • ½ onion, diced
  • ¼ cup flour
  • 2 cups milk
  • 1 cup veg. broth
  • 2 cups (8 oz.) shredded sharp cheddar cheese
  • Salt and pepper, to taste
  • 1 bag (16 oz.) chopped broccoli
  • 2 tbsps. grated parm.
  • ¼ cup seasoned bread crumbs

Cook pasta and broccoli together until al dente. Preheat oven to 375°. In a skillet, melt cook butter and onion on low heat for about 2 min. Add flour, and cook about a minute more (until flour is golden and well-combined). Whisk in milk and broth until it comes to a boil, and then raise the heat to med. high. Add salt and pepper, and cook about 5 min. (or until the sauce is smooth and thick). Remove from heat, and add cheese until it is melted. Add the macaroni and broccoli, and pour into a greased baking dish. Top w/ the parm. and bread crumbs, and spray extra cooking spray on top. Bake 15-20 min., and then broil for a few minutes at the end to make the bread crumbs golden.

Zucchini Patties

  • 1 zucchini, grated and pressed between paper towels to remove excess moisture
  • 2 eggs
  • ¼ onion, chopped
  • ¼ cup all-purpose flour
  • ½ cup grated parm. cheese
  • ¾ cup shredded mozzarella cheese
  • ¾ cup bread crumbs
  • 2 tsps. minced garlic
  • 1 tsp. oregano
  • Salt and pepper, to taste

Combine all ingredients, and then form patties. Place in a lg., greased pan, and fry over med. heat. Cook for a few min., and then flip until each side is golden.

*These are good by themselves but also good on rolls w/ toppings.