Preheat oven to 325°f to toast oats. place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). let cool to room temperature..
Added 1 cup of left over grilled corn that i cut off of the cob and about 1/2 tsp black pepper. the oregano added a surprising flavor! will definitely make this as a must each zucchini season. increase zucchini to 3 cups increase eggs to 3 each substitute equal parts coconut flour for ap flour add 1/4 cup heavy cream served with whipped.
1 tsp vanilla extract. in a 3 qt saucepan, combine all ingredients. cook over low heat on stovetop, stirring until ingredients are dissolved. continue to stir until it reaches the soft ball stage, 234 f. remove icing from heat and cool until lukewarm, this can take as long as 20 minutes.. Add a tsp of cinnamon. brown 1/2 cup of butter and cool with rest of melted butter. mix 2/3 any good brand of milk chocolate chips and 1/3 dark 60% cocao chips. sprinkle a bit of raw sugar on top of cookies before baking. 1 tbsp espresso powder. 1/2 regular salt, 1/2 kosher salt 1/4 tsp cayenne powder, 1/4 cup cocoa powder..
Add a tsp of cinnamon. brown 1/2 cup of butter and cool with rest of melted butter. mix 2/3 any good brand of milk chocolate chips and 1/3 dark 60% cocao chips. sprinkle a bit of raw sugar on top of cookies before baking. 1 tbsp espresso powder. 1/2 regular salt, 1/2 kosher salt 1/4 tsp cayenne powder, 1/4 cup cocoa powder..
