green4urhome

Welcome to my blog, I will share my ideas for saving money and making green products for your home as well as others I find. PLEASE share my blog with others! <!–

No-Fry Fried Ice Cream Recipe

Ingredients
6 cups honey coated corn flakes cereal, crushed
2 Tablespoons white sugar
3 Tablespoons butter, melted
5 Tablespoons corn syrup
2 teaspoons ground cinnamon
1 gallon vanilla ice cream, softened
(optional) Toppings: caramel syrup, chocolate syrup, whipped cream

Directions
1Combine crushed cereal, sugar, butter, corn syrup. and cinnamon in a small bowl. Set aside.
2Shape ice cream into 3-inch balls and roll in the cereal mixture, pressing lightly to ensure that the ball is fully coated.
3Place ice cream balls in muffin tins and freeze until ready to serve.
4To serve top with syrup, whipped topping, and a sprinkle of cinnamon if desired.

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Copycat Krispy Kreme Donuts

2 pkgs. yeast
1/4 cup water (105-115 degrees)
1-1/2 cups lukewarm milk
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup butter
5 cups all-purpose flour vegetable oil

Glaze: 1/3 cup butter
2 cups powdered sugar
1-1/2 tsp. vanilla
4–6 tbl. hot water
colored sprinkles if desired. I asked the cashier to sell me a half coffee cup full of the ones they use on their heart donuts.

Dissolve yeast in warm water in bowl of your stand mixer. Add milk, salt, eggs, butter and 2 cups flour. Beat on low for 30 seconds with the paddle attachment, scraping the bowl if needed. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour and mi untilsmooth until smooth. Cover and let rise until double, about an hour. Turn dough onto floured surface and roll dough 1/2-inch thick. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees and fry until golden brown, about 1 minute on each side. Remove from the oil and drain them on paper towels for a minute. Dip the doughnuts into the glaze and set them on cooling racks over paper lined baking sheets (easier to clean up).

Glaze:
Heat butter until melted over medium low heat and remove from the stove. Stir in the powdered sugar and vanilla until smooth. Stir in the water, 1 tablespoon at a time, until desired consistency.

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Light & Crisp Pecan Waffles

•2 eggs
•2 cups milk
•1/3 cup canola or vegetable oil
•2 cups all purpose flour
•1 tablespoon baking powder
•1/2 teaspoon salt
•1 tablespoon sugar
•1/2 cup chopped pecans

In a blender, beat the eggs, milk, and oil until frothy. Stir all of the dry ingredients together until well mixed. Make a well in the center of the dry ingredients, pour the wet mixture into the well, then stir just until the mix is moistened. Spoon onto a hot waffle maker and cook until golden brown.

Serve with your favorite maple syrup and a heavy pat of butter.

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Original Fudge Babies

c walnuts (120 grams)
■1 and 1/3 cups pitted dates (220 grams) (I often use SunMaid dates, which are super-soft.)
■1 tsp vanilla extract
■optional: 1/8 plus 1/16 tsp salt (I always add this.)
■3-4 tablespoons cocoa powder (or even Dutch cocoa)

Blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; I just blend everything all at once in a Cuisinart food processor, which works much better than a blender.) Roll into cutey-pie little balls. (Use plastic wrap if you wish, or smush it all together in a plastic bag so it’ll stay together better.) Or, if you want true brownies, shape the dough into bars!

For a crust: press the dough down firmly into a pie pan.

Version 2:

Hot Cocoa Fudge Babies

I’ve been toying around with the original recipe. Here is my newest-favorite variation:
30 grams cashews, 80 grams dates, 5 grams (1T) dark cocoa powder.
Blend. Even fudgier than the original!
(Add mint extract + cacao nibs and you’re in Wild Bar territory.
And if you leave out the cocoa powder, you have a homemade cashew cookie Larabar!)

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Girl-Scout Cookie Larabars

■Packed 1/2 cup pitted dates (90g)
■2 T unsweetened shredded coconut (30g)
■1/16 tsp pure vanilla extract
■scant 1/8 tsp salt
■1 T (or more!) chocolate chips or bar

Put all the ingredients together in your food processor, and blend. (I like to make 1/2 a batch and use the Magic Bullet short cup.) You can reserve a few of the chocolate chips to add, post-blending, if you wish

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Hot Fudge Brownie “Lara Bar”

■1 cup walnuts (120 g)
■1 and 1/3 cups pitted dates (220 g) (I love SunMaid dates, as they’re much softer.)
■1 tsp pure vanilla extract
■3-4 T cocoa powder (or even Dutch cocoa)
■optional: 1/8 plus 1/16 tsp salt (I always add it)
■optional: chocolate chips or even a piece of a chocolate bar or baking chocolate

Blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; I just blend everything all at once in my MB. Form into bars. It might help to put dough in a plastic bag and close the bag, then shape into a bar. (Feel free to experiment with different nut combinations. I often sub almonds or cashews for some of the walnuts.)

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Oatmeal-Raisin Cookie Larabars

■1/2 cup raisins (80g)
■6 T quick oats (30g)
■1/2 cup walnuts (40g)
■1/8 tsp plus 1/16 tsp salt
■1/4 tsp pure vanilla extract

Pulverize the oats in a food processor, then add all other ingredients and blend very well. Form into balls or bars. (If you want, you can portion the dough into plastic bags before smushing the bars, so your hands don’t get sticky.)
This recipe makes a little over three Larabar-sized (45g) bars. I like to double the recipe—the bars last at least two weeks in the fridge. They can also be frozen.

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Peanut Butter Cookie Dough Cookies

(gluten-free and sugar-free too!)
■1/4 cup peanut butter
■1/4 cup plus 3 tbsp raisins
■salt to taste (I used a little over 1/4 tsp, but I like salty pb cookies!)
■2 tbsp roasted, unsalted peanuts (If you can only find salted, reduce or omit added salt)
■1/8 tsp pure vanilla extract

Throw everything into your food processor (I used an Osterizer) and combine until very smooth. Roll into balls, cookies, bars, or simply eat shovel the dough into your mouth, straight from the machine.

Dough can be stored on the counter, in the fridge, or in the freezer

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No-Bake Chocolate PB Cookies

(sugar-free and gluten-free, too!)
■1/4 cup peanut butter (you can probably sub another nut butter)
■1/4 cup plus 3 tablespoons raisins
■salt to taste (I used a little over 1/4 tsp, but I like salty pb cookies!)
■2 tablespoons roasted, unsalted peanuts (Or maybe another nut, if you’re allergic to peanuts? Also: If you can only find salted peanuts, reduce or omit added salt)
■1/8 tsp pure vanilla extract
■1-2 tablespoons cocoa powder (to taste)
■optional: chocolate chips, either before or after blending (or both!)

Throw everything into a food processor (I used an Osterizer) and combine until very smooth. Roll into balls, cookies, bars, or simply eat shovel the dough into your mouth, straight from the machine. (I’m not the only one who does this, right? Right?)

These are 100% flourless
The dough can be stored on the counter, in the fridge, or in the freezer

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Coconut Cookie Dough Balls

(no added sugar!)
■Scant 2/3 cup pitted dates (80 g) (I like Sunmaid brand, because they’re softer. See the nutritional info link, below, for substitution notes)
■1 and 1/2 tbsp coconut butter or Homemade Coconut Butter
■Tiny pinch salt (can be omitted if desired)
■Optional: shredded coconut, chocolate chips, etc.

Blend everything together in a food processor. This makes a small batch, so I used my Magic Bullet. If you have a bigger processor, it might be best to double or triple the recipe so everything blends more smoothly. (The recipe can be done in a blender, but the results are stickier.) Smush into one big ball, then roll into little balls or bars or cookie-cuttered shapes.

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