Welcome back to the blog! This week’s blog is packed full of fun recipes.
Recipe #1: Homemade Mac and Cheese
This is the first recipe that I’ve come up with on my own and I’m proud to say it’s delicious!
Ingredients:
-1/2 cup milk (I used unsweetened almond milk)
-1 cup shredded cheese (I recommend Cabot’s Garlic and Dill White Cheddar), plus more for topping
-1 TBS cornstarch, mixed with 1 TBS water
-8-12 oz. pasta, depending on how cheesy you want it to be
*Optional: 1 tsp bacon fat
Directions:
-Cook pasta according to box directions
-Bring milk and bacon fat to a boil
-Once boiling, add cornstarch mix in thirds, whisking well after each addition
-Once the mixture has thickened, take off the heat and add your cheese in thirds, whisking well after each addition.
-Drain pasta and add to cheese mixture
-Top with shredded cheese
Recipe #2: Vegan Lime Cupcakes
I used oat milk as a substitution and I recommend baking them for more than 25 minutes, perhaps 26-28 minutes instead. The frosting is also a bit thick, so adding 1-2 TBS of water helps.
Recipe #3: Homemade Caramel Sauce
I love coffee, especially caramel coffee, so I had to try this! It’s so tasty!
This is for a dairy free caramel sauce, but you could use any type of creamer. My creamer is naturally sweet, so I used 1/3 cup of white sugar instead of 1/2 cup. Other than that, I did not make changes to the recipe.
To store this, I poured it into a mason jar. This can stay at room temperature or in the fridge.
Happy baking!
-Nicole
Gluten Free Me 