I did not have any honey ,so I replaced it with a cup of coconut sugar and added 1/4 water to it and stirred it up.
• 1 teaspoon of vanilla
• 2 cups of mashed sweet potato
I boiled my 2 medium sweet potato’s until they were tender.
If you want to bake them in the oven ,bake at 400 degrees for about 60 minutes.
Let them cool completely. Set aside
Heat the oven at 350 degrees. Lightly grease an 8-in pan with non stick spray
In a large bowl, whisk together the flour , cocoa, baking powder and salt.
In a separate bowl,whisk together the eggs and then the honey (or the coconut sugar I made) and vanilla. Add wet ingredients to the dry ingredients and stir until just combined.Stir in sweet potato’s. In my brownies I need more chocolate,so I added a cup of dark chocolate chips to the mix!
Pour the batter into your prepared baking dish.Bake for 30 mins. I checked on mine and decided to take them out at 25 mins.
I am a big fan of butternut squash. During the winter months I have butternut squash soup made up and in the freezer. Today I wanted to try my hand at making homemade ravioli. I love pasta, but have never attempted it.
I used a few herbs from the garden, like sage, but also used my Young Living Essential Vitality™ Oils.
Here is the recipe I used :
1 butternut squash
I peeled and removed the seeds. Cut it into small cubes then place them on a cookie sheet. Then toss them with few tablespoons of olive oil, and add salt and pepper.
Bake at 375 degrees for about 30 to 40 minutes or until they are fork tender. My squash was about a half pound so it might take longer if it bigger.
I put the squash in my food processor to blend and cool.
This is what I used. You can buy this at most local stores.
I followed the directions, but since I don’t have a pasta maker, I rolled it out.
The dough kept shrinking! Boy did my arms get a workout! Keep rolling it until you are happy with the thinness or thickness you like. sidenote: maybe I need an attachment for my Kitchen Aid!!!
So then I took my little 3″ cookie cutter and made enough pieces for me to fill with the butternut squash mixture. Use 2 pieces of your dough and press them together with the filling inside. Seal them with a fork on the edges, then brush on the egg wash.
While I was waiting for the 3 quarts of salted water to boil, I started on my sage butter sauce.
In a large saute pan, melt 8 tablespoons of butter. ( 1 stick of unsalted butter)
Add the fresh sage to the butter and continue to cook it until brown. Don’t let it burn!
I did not have enough fresh sage so I used my Young Living sage essential oil. I put 3 drops in my butter sauce after it had browned.
I placed my ravioli in the boiling salted water. When they start to float, I placed them on my platter. Then pour the sage butter sauce over them! It smells like heaven! I think it is about time to eat!
Here is mine! It turned out awesome, so sweet and savory!