Chocolate & Wine Truffles

I am sure the title of this recipe should also include cake batter or brownie dough.  These are little chocolate delights.  They whip up quickly and the most time consuming part is shaping the dough into balls and letting them chill out at little.  Recipe makes 26-30 1.25 inch balls. You could mix this by hand, but I recommend using a mixer - let it do all the tough work. Feel free to use whatever type of wine you like to drink, I have made this with a semi sweet white and with a blush, both were delicious. I think ground or chopped walnuts or pecans would be a great substitute for sprinkles, give it a try!

• 5 tablespoons of butter substitute ( I used Earth Balance)
• 1/4 cup plus one table spoon wine, ( I a blush, Elderberry-Dandelion, my Grandpa makes it - delicious) Use whatever type of wine you like.
• 1 16 ounce package of chocolate baking mix ( I used Aldi's Live G Free brownie mix)
• 1.5 tablespoons sprinkles (optional)

1. In a mixer cream butter substitute, it will cling to side of mixing bowl - that is ok.
2. Add 1/4 wine and cake mix to mixer, beat to combine. See photo below - labeled Step #2, this is the crumbly phase, it tastes amazing but will not hold together well, on to next step.
3. Add one tablespoon wine, just one.  This is the small amount of extra liquid that will make is a dough - if your dough is not looking crumbly before this step it might not need it.  Mix to combine. Perfection. See photo below - labeled Step #3.
4. I used a medium cookie scoop that make 1.25 inch balls - larger than they need to be, one inch is a better size, but oh well. Shape balls on to a plate or wax covered cookie sheet - once the balls are formed, place in freezer to help set the shape, 10 - 20 minutes.  
5. Once set, place in an air tight container.  These can be kept in the freezer for up to 3 months or 2 weeks in refrigerator.  My preference is the freezer.  

Step #2 - Crumbly

Step #3 - Doughy

I bought both of these, the hand mixer first and after making meringue and hating holding the mixer upgraded to stand mixer. Happiness.

Smoked Salmon Spread

My husband and I adored the many smoked salmon dips we tried while on an Alaskan cruise. We bought some smoked salmon to bring back with us, however we have run out.  This recipe is made using frozen salmon fish fillets and liquid smoke to recreate our favorite spread.

• 7 - 8 ounces salmon fillets, cooked and chilled
• 8 ounces daiya dairy free cream cheese or cream cheese of your choice
• 1 cup mayo
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1 teaspoon soy sauce
• 1/4 teaspoon sriracha
• 1/4 teaspoon lemon pepper
• 1 tablespoon nutritional yeast, optional
• 1/2 teaspoon paprika
• 1 teaspoon liquid smoke

1. First cook boneless skinless salmon fillets, oil a skillet, lightly season salmon with salt, pepper, and a dash of lemon pepper. Cook each side 3 to 4 minutes. Once fully cooked, transfer to a dish to cool in refrigerator, about 20 minutes.
2. In a mixer cream together cream cheese with mayo. Once combined add in all other ingredients except salmon.
3. Gently flake chilled salmon fillets, add to mixer and combine.
4. Place mixture in a container and refrigerate for 2 to 3 hours.
5. Serve with crackers and veggies or smear on a bagel. 

I bought both of these, the hand mixer first and after making meringue and hating holding the mixer upgraded to stand mixer. Happiness.

Vodka Funfetti Truffles

I am sure the title of this recipe should also include cake batter or sugar cookie dough.  They are amazing little treats though.  These whip up quickly and the most time consuming part is shaping the dough into balls.  Recipe makes 26-30 1.25 inch balls. You could mix this by hand, but I recommend using a mixer - let it do all the tough work.

• 5 tablespoons of butter substitute ( I used Earth Balance)
• 1/4 cup whipped cream vodka ( I used Pinnacle)
• 1 15 ounce package of yellow cake mix ( I used Aldi's Live G Free mix)
• 1 tablespoon Bailey's Almond Milk Irish cream
• 1.5 tablespoons sprinkles (optional)

1. In a mixer cream butter substitute, it will cling to side of mixing bowl - that is ok.
2. Add vodka and cake mix to mixer, beat to combine. Add sprinkles and mix to combine. See photo below - labeled Step #2, this is the crumbly phase, it tastes amazing but will not hold together well, on to next step.
3. Add one tablespoon Bailey's, just one.  This is the small amount of extra liquid that will make is a dough - if your dough is not looking crumbly before this step it might not need it. FYI - this small amount really does wonders for the dough - just a hint of almond. Mix to combine. Perfection. See photo below - labeled Step #3.
4. I used a medium cookie scoop that make 1.25 inch balls - larger than they need to be, one inch is a better size, but oh well. Shape balls on to a plate or wax covered cookie sheet - once the balls are formed, place in freezer to help set the shape, 10 - 20 minutes.  
5. Once set, place in an air tight container.  These can be kept in the freezer for up to 3 months or 2 weeks in refrigerator.  My preference is the freezer. 

Step #2 Crumbly

Step #3 final dough

I bought both of these, the hand mixer first and after making meringue and hating holding the mixer upgraded to stand mixer. Happiness.

Dairy Free Imitation Crab Egg Bake

This is an adaptation of a Taste of Home Sausage Egg Bake that is beloved by a group of my friends.  I switched it up to be more like an imitation crab quiche my mom has made me. This is a dairy free recipe, using almond milk or your choice of milk substitute and nutritional yeast is lieu of cheese.  This recipe is adaptable, substitute the imitation crab for cooked crumbled sausage or bacon or shredded chicken. This recipe is a prep ahead then bake. Easy enough to prep night before then bake for breakfast. I love this recipe for brunch, but also for a wonderful dinner.

• Cooking oil spray
• 8-12 4 inch corn tortillas
• 2 cups salsa 
• 1/4 chopped green onions (optional)
• 1 pound flaked imitation crab
• 1/4 cup warmed Earth Balance dairy free butter 
• 10 eggs
• 3/4 cup almond milk
• 1 cup nutritional yeast
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon crushed red pepper (optional)
• Hot sauce of choice, I like Sriracha on eggs

1. In a large bowl flake 1 pound of imitation crab, toss imitation crab flake with warmed, but not hot butter substitute. 
2. Oil a 13 by 9 inch casserole pan. 
3. Cut corn tortillas into one inch strips.
4. In a small bowl combine salsa and chopped green onions.
5. There will be two layers of tortilla strips, salsa and imitation crab. start by covering the bottom of the greased pan with tortilla strips, then spread 1 cup of salsa on tortillas, spread half of the butter spread and imitation crab flake on the salsa. Repeat tortilla, salsa, seafood combo.
6. In a  medium sized bowl, whisk eggs, almond milk, nutritional yeast, salt, garlic powder, onion powder, cumin, paprika, lemon pepper, and crushed red pepper.
7. Pour egg mixture over layered casserole. Cover with plastic wrap and refrigerate for 4 hours or overnight.
8. To bake, remove casserole from refrigerator, and let sit as room temperature for 30 minutes. during this time, preheat over to 350F. 
9. Bake casserole for 60 minutes.  Let stand 10 minutes before serving.
10. Garnishes could include hot sauce, dairy free sour cream, chopped green onion, salsa, or whatever else you may like.