Grease a 9x13-inch baking pan.Mix oats, walnuts, olive oil, chocolate chips, honey, eggs, and vanilla extract together in a large bowl. Press oat mixture firmly into the prepared baking pan.Place pa ...
Butter a 9x13 inch dish.Melt chocolate and butterscotch chips in the top of a double boiler over simmering water. Remove from heat and stir in peanuts. Stir in noodles until all is well coated. Pres ...
Combine milk, pink lemonade concentrate, sugar, and food coloring in a 1.5-quart ice cream maker. Freeze according to manufacturer's instructions. Transfer to a covered container; freeze until firm, ...
In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.Remove from heat. Stir in water; cool. Stir in vanilla. ...
Preheat oven to 375 degrees F (190 degrees C). Spread pecan halves on a baking sheet.Toast pecans in the preheating oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Chop coar ...
Pour the rum, schnapps, and orange juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Pour into a chilled glass, pour in the grenadine syrup, and ga ...
Place 1 lime wedge and mint leaves into a rocks glass; muddle to release oils and juice, about 10 seconds. Add sugar and 2 lime wedges; muddle to release oils and juices, about 10 seconds. Stir mixt ...
Whisk together Almond Breeze, cornstarch, and extract in a small saucepan. Bring to a simmer, whisking frequently. Add coconut oil and cook over low heat for 5 minutes or until mixture has thickened ...
Blend coconut flakes in a blender until powdery, scraping down the sides as needed. Add water and blend on medium-high speed for 45 seconds. Blend 2 or 3 more times for a thicker and creamier milk.S ...
Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until fin ...