Ingredients
1 ½ cup BD milk chocolate chips
1 ½ cup BD semisweet chocolate chips
1-1/2 cups chopped BD walnuts or cashews*
1-1/2 cups BD pretzels, broken
Directions
1. In a double boiler, melt mixed chocolate chips; over low heat. Once melted, stir to combine. Stir in nuts and pretzels.
2. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.
*Feel free to swap in any nut, dried fruit or candy that you choose.
Ingredients
½ cup butter
1 ½ cups BD granulated sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 ½ teaspoons BD baking soda
1 tablespoon distilled white vinegar
2 cups BD all-purpose flour
⅓ cup unsweetened BD cocoa powder
1 teaspoon BD salt
Directions
Preheat oven to 350 degrees F. Grease two 12 cup muffin pans or line with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Basic Cream Cheese Frosting
Ingredients
½ cup butter, softened
8 ounces cream cheese
4 cups BD confectioners' sugar*
2 teaspoons vanilla extract or 5 tablespoons Cardamom Maple Syrup
Directions
Beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla or Cardamom Maple Syrup. Beat until creamy.
*may not be available in all BD Provisions locations
Ingredients:
½ cup + 2 TBSP BD rolled oats
½ cup BD almond flour
1/3 cup BD brown sugar
¼ cup BD walnuts, crushed
½ teaspoon BD cinnamon
¼ teaspoon BD himalayan sea salt
¼ cup soft butter
4 apples, cored
Instructions:
Preheat oven to 375 degrees F
Wash and core the apples, set into a baking dish that will sit them in snuggly.
For the topping: Combine the oats, almond flour, brown sugar, walnuts, cinnamon and salt. Work in the softened butter with your hands, if the mixture doesn’t stick together, add a bit of water to it until it holds together when pinched.
Place topping into center of cored apples and around the apples. Bake for 30 minutes or until apples are soft.
Batter needs to be refrigerated before baking. Made product can be stored up to 3 days in refrigerator or 2 months in the freezer.
Muffin Ingredients:
1 ½ sticks butter
¾ cup BD pistachios, shelled
¾ cup BD granulated sugar
1/3 cup BD All purpose flour
1/3 cup BD whole wheat flour
1 ½ teaspoon BD Matcha powder
¼ tsp BD salt
6 large egg whites, at room temperature
For the Glaze:
8 ounces BD white chocolate wafers
2 teaspoons BD Lemon Olive Oil
Lemon Zest
To make the muffins:
Heat butter in a small saucepan over medium heat just until it comes to a boil. Remove from heat, keep warm.
Place pistachios and sugar in a food processor and pulse until the nuts are ground but still slightly chunky; don’t overprocess into a paste. Add the flours, matcha and salt by pulsing a few times to blend.
Whisk egg whites in a medium bowl. Add the nut mixture and stir until thoroughly blended. Gradually and gently incorporate the butter. Cover and refrigerate for a minimum of 3 hours and a maximum of 3 days.
Preheat oven to 400 degrees F. Coat a mini muffin tin with cooking spray. Spoon the batter into the cups.
Bake until the edges are golden, about 13 to 15 minutes. Let cool.
For the Glaze:
Place chocolate and lemon oil in a saucepan over another pan with boiling water. Allow to melt, stirring to incorporate.
Dip the tops of the muffins into the chocolate glaze, adding the lemon zest to the top before the glaze sets.
Yields 12 regular muffins or 18 mini muffins
Ingredients: granulated sugar, semi-sweet chocolate chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin (an emulsifier), Vanilla. Allergy Information: Manufactured on shared cold equipment with milk-containing products. Milk may be present. This is not a Kosher matter.), unsweetened coconut (Coconut (coconut, sodium metabisulfite [whiteness]). Contains Coconut. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat), brown sugar, all-purpose flour (Unbleached Hard Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat Ingredients.), baking soda, cornstarch, salt
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.
You will need to add:
1.5 Sticks butter, softened
1.5 tsp vanilla extract
1 egg
3/4 cup BD Almond Joy Nut Butter
Instructions:
Preheat oven to 350 F.
Beat softened butter with Almond Joy Nut butter until it is incorporated. Add vanilla and eggs, one at a time.
Slowly add the dry ingredients until it is just incorporated
Form the dough into a ball with a 1 ½ tablespoonfuls, placing on baking sheet with parchment paper. Flatten the balls with a fork, maintaining a distance of 2 inches apart. Bake for 10 to 12 minutes. Edges should be brown and the centers slightly puffed. Remove from the oven, transfer to a cooling rack.
Can be stored in an airtight container for 4 days.
Yields 24 cookies
Ingredients:
1 cup BD dried figs (stemmed)
1 cup BD pecans
¼ cup BD Cacao powder
3 Tablespoons BD Maple Syrup
½ teaspoon BD chia seeds
1 teaspoon vanilla extract
¼ teaspoon BD Himalayan salt
1/3 cup BD mini chocolate chips
1 Tablespoon BD pecans
Options: Can roll balls into BD coconut flakes, BD chopped nuts or BD mini chocolate chips.
Pour boiling water over figs to cover them, to rehydrate for 10 minutes. After 10 minutes, drain the figs and reserve ¼ cup fig water. Finely chop 1 tablespoon of the pecans.
Place 1 cup of pecans into food processor with drained figs, Cocoa powder, maple syrup, chia sees, vanilla and salt. Process for 1 minute until smooth, adding 2 tablespoons of fig water.
Stir in chopped pecans and chocolate chips until integrated. Scoop out a tablespoon portion, roll in hands to form a ball. Place on parchment paper on a sheet pan.
Options: Can roll balls into BD coconut flakes, BD chopped nuts or BD mini chocolate chips.
Store in the refrigerator for 2 weeks or in the freezer once rolle
Yields approximately 12 small balls
Recipe From Vivian Lee (Instagram @Vivayounghealth)
Coconut-Banana-Black Rice Pudding
Ingredients:
1 1⁄2 cup BD Provisions Thai black rice (Bin #1765)
1 cup water + 1⁄4 cup or more
1 cup reduced fat coconut milk
1-2 mashed bananas (Use one for slightly sweet and
two for extra sweet.)
(Optional) Toasted coconut flakes for topping (You
can buy these already toasted or toast them
yourself.)
Instructions:
1. In a saucepan at medium-heat, mix 2 cups
water, black rice, and coconut milk. Bring to a
rolling boil.
2. Reduce heat and simmer for 50 minutes or until rice is tender. Make
sure to keep an eye on it every so often.
3. Stir occasionally so as to avoid burning the rice.
4. During the last ten minutes of cooking, check to see if the rice mixture
is tender. If it is too dry, add extra water 1⁄4 cup at a time.
5. Stir in the mashed banana towards the end.
6. Simmer until pudding has the desired texture.
7. Serve in a small bowl topped with toasted coconut flakes.
Yields approximately 4 servings
Gluten-Free, Vegan, Dairy Free, Corn Free, Nut Free, Non-GMO, Kosher
Makes around 21 cookies
3 cups of cookie mix
4 oz softened butter or 4 oz softened brown butter
1 large egg
2 tablespoons water
Preheat oven to 350 degrees. Mix the cookie flour with softened butter. Beat the egg with the water until pale yellow, then add to the cookie mixture. Mix well.
Drop rounded tablespoons of dough 2 inches apart onto ungreased cookie sheet.
Bake for 15 to 20 minutes or until brown. Rest for 5 minutes before removing from baking sheet. Place cookies on a cooling rack and allow them to cool completely. Store in an airtight container.
Gluten-Free, Vegan, Dairy Free, Corn Free, Nut Free, Non-GMO, Kosher
Makes 12 muffins
3 cups muffin mix
2 large eggs
¾ cup water, at room temperature
6 Tablespoon (3oz) butter, softened
1 Tablespoon vegetable oil
¼ tsp cinnamon, optional
Preheat oven to 350 degrees Lightly grease the bottom of each cup in a standard muffin pan, or line with paper cups
In a bowl, beat the eggs, vegetable oil and water together until thoroughly blended.
In a separate bowl, using an electric mixer with a wire whip, blend the mix and butter together. Add half the egg mixture an blend at medium speed. Add the remaining egg mixture and the cinnamon if using, and blend until smooth.
Divide the batter evenly among the muffin cups, using a spring release ice cream scoop if available. Bake for 20 to 25 minutes, until firm. Leave in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make this as a cake, simply use an 8" round pan instead of a muffin tin and consider and adding Homemade Whipped Cream sweetened with honey as the icing.
INGREDIENTS
FOR THE BASE CRUST
1 ½ cups Pecans (or Walnuts)
7 soft dates (pitted)
1 tablespoon water
1/8 tsp salt
FOR THE CASHEW CHEESECAKE FILLING
¼ cup lemon juice (about 1 large lemon)
1 ½ cups cashews, soaked in water for 3 hours)
A little over 1/3 cup maple syrup
A little over 1/3 cup coconut oil, melted
1 tsp pure vanilla extract
1/8 tsp salt
FOR THE STRAWBERRY CHEESECAKE FILLING
1/8 cup lemon juice (about 1 large lemon)
1 ½ cups cashews, soaked in water for 3 hours)
A little over 1/3 cup maple syrup
A little over 1/3 cup coconut oil, melted
1 tsp pure vanilla extract
1/8 tsp salt
1 ½ cups strawberries
1 tablespoon water
FOR THE TOPPING AND MIDDLE OF CAKE
About 10 strawberries, sliced plus any other berries you want
To make the base crust, throw ingredients into a blender and mix until a moist dough has formed. Cover the base of a sponge cake pan (about 8”round)
For the Cashew Filling, throw all the ingredients into a vitamix blender until very creamy (no chunks). If needed, add water or more maple syrup. Once creamy, pour over the base crust.
Layer half of sliced strawberries on top of cashew (can add blueberries here if you want)
For the Strawberry Cheesecake Filling, throw all the ingredients into a vitamix blender until very creamy (no chunks). If needed, add water or more maple syrup. Once creamy, pour over the cashew layer. Top with remaining strawberry slices and any other berries you desire.
Vegan
Gluten Free
Dairy Free
High Antioxidants
Refined sugar free
Serves 14
Ingredients:
1 cup unsalted butter, melted
1½ cups brown sugar tightly packed
¼ cup sugar
2 large eggs + 1 egg yolk
1 tablespoon vanilla extract
2½ cups all-purpose flour
1 tablespoon cornstarch
½ teaspoon baking powder
1 teaspoon salt
1 cup miniature buckeyes
¼ cup confetti sprinkles, optional
Instructions:
1. Preheat the oven to 350°F. Line the baking pan with parchment paper so that is comes up all four sides. Set aside.
2. Combine the melted butter and sugars in a large bowl. Add the whole eggs and yolk plus the vanilla extracted mix well. Set aside.
3. Whisk together the flour, cornstarch, baking powder, and salt in a small bowl.
4. Mixing on low speed, gradually ad the dry ingredients to the wet ingredients until completely combined.
5. Spread the batter into the prepared pan, using your hands to press and spread the batter evenly into the pan. Top with the buckeyes and sprinkle with sprinkles (see photos).
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before cutting into squares or rectangles.
Store in an airtight container at room temperature for up to one week.
Makes 16 servings.
Sugar Cookie Mix
Ingredients:
Enriched Bleached Flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Sugar, Vegetable Shortening([contains one or more of the following: Canola and/or Palm Oil] with TBHQ [preservative]). Contains 2% or less of each of the following: Whey, Salt, Whole Egg, Corn Starch, Butter (cream, salt), Leavening (baking soda), Nonfat Milk, Soy Lecithin, Natural and Artificial Flavor, Sodium Caseinate, Palm Oil, Yellow 5, Yellow 6, BHT. Allergens: Milk, Soy, and Egg.
You will need to add:
5 tbsp. cold water
Instructions:
Combine 3 cups mix (If you bought the sugar cookie mix premade, it will contain 3 cups) with the water. Mix 30 seconds on low speed and scrape bowl and blades. Mix another 30 seconds on low. Drop by tablespoon on greased cookie sheet. Bake at 375 for 15-16 minutes or until golden brown. Remove from
cookie sheet while warm and cool on rack.
Yield: 18 (3 inch) cookies
If you are adding sprinkles, you will want to add them before you bake. Try brushing the raw cookie with milk or a mix of an egg white and water to make the sprinkles adhere better.
Chocolate Chip Cookies
Ingredients:
1 egg
5 tbsp. butter or margarine (softened)
3 cups Chocolate Chip Mix (Bin 1005)
Recipe:
Combine ingredients and blend on low speed until stiff.
Drop by tablespoons onto an
ungreased cookie sheet 3-4 inches apart.
Bake at 375 for 8-10 minutes.
Cool 2 minutes before removing from cookie sheet.
Yield: 18 (3 inch) cookies
Chocolate Chip Muffins:
Ingredients:
2 eggs
2/3 cups milk
2 ½ cups BD Provisions Chocolate Chip cookie mix (Bin 1005)
1 Tablespoon BD Provisions Extra Virgin Olive Oil
Recipe:
Preheat oven to 350 degrees F.
Using a muffin tin, line 10 tins with muffin paper cups. In the last 2 tins, fill half way with water.
Mix together eggs, milk and olive oil.
Add 2 ½ cups BD Provisions Chocolate Chip cookie mix to the above wet ingredients.
Stir until combined. Fill 10 of the muffin tins with prepared mixture.
Bake for 20 minutes. Remove from oven, let rest 5 minutes before serving.
Yields 10 muffins
3 cups Oatmeal Cookie Mix (Bin 1007)
1/4 cup water
Mix cookie mix and water for 1 minute on low
speed with paddle. Drop by teaspoonful onto
greased cookie sheets. Bake at 375 degrees
for 10-15 minutes.
Makes approximately 2-3 dozen cookies.
3 3/4 cups Brownie mix (Bin 1008)
¾ cup warm water
Combine mix and water. Stir with a spoon until combined. Spread batter evenly in a well-greased 9×9 pan. Bake at 350 for 25 minutes.
If you prefer a thinner brownie, use a 9×13 cake pan.
Yields 1 small batch of brownies
Two of my favorite flavors–coffee and toffee–team up for a tasty grownup ice cream treat.
It just doesn’t seem like summer without a giant ice cream in hand on a sunny afternoon. This coffee toffee ice cream is a French custard-based recipe, meaning that it is made with eggs. The base of this ice cream is a cooked liquid custard, or crème anglaise, with a characteristically high ratio of cream to milk and eggs, which produces the most rich and smooth ice cream. Once cooled completely, the custard is churned in an ice cream machine before adding hand-chopped toffee. Drooling yet?
Equipment: cutting board; chef’s knife; wet measuring cup; dry measuring cup; medium saucepan; mesh strainer; whisk; wooden spoon; rubber spatula; cheesecloth; medium mixing bowl; ice cream machine
Ingredients: 2 cups heavy cream 1 cup whole milk
3/4 cup coarsely ground coffee
1/2 cup sugar
6 large egg yolks
2 cups chopped toffee
“Decaffeinated coffee is a must for ice cream, by the way. You don’t want that late-night scoop to keep you up!”
1. In a medium saucepan, combine the heavy cream, milk, ground coffee, and sugar. Set heat to medium-high and simmer until the sugar completely dissolves, approximately 3-5 minutes.
2. Remove the pan from the heat and set aside. Whisk the egg yolks in a bowl, and then gently whisk about a quarter of the hot cream into the yolks to temper them, stirring constantly for about 30 seconds. Whisk the yolk mixture back into the pot with the remaining cream mixture. Return the pan to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon or spatula, stirring constantly (see videos below).
3. Remove the pan from heat and allow custard to steep for 20-30 minutes to get the richest coffee flavor.
4. Strain the custard through a fine-mesh sieve into a bowl, pressing with a rubber spatula or wooden spoon to make sure that you do not leave any liquid behind. Discard the coffee grounds, clean and dry the mesh sieve/strainer, and line it with cheesecloth. Strain the mixture again into another bowl to help remove the smaller coffee grounds. You may even wring the cheesecloth dry to get all the strained custard you can. Cool the strained mixture to room temperature, then cover and chill overnight.
5. Churn the chilled coffee custard in an ice cream machine according to the manufacturer’s instructions (generally about 20 minutes). Stir in the chopped toffee, place in a container and store in the freezer.
Makes 6 servings.
“This might seem cumbersome, but it actually saves you time this way, counterintuitive as it seems. First strain the custard directly through a mesh sieve. This will get rid of the biggest grains of coffee, which will in turn make getting rid of the tiny ones a more targeted, effective task. For the second strain, use cheesecloth with the strainer. Since all the big pieces of coffee will have been removed already, you’ll have an easier time letting the liquid through the cheesecloth, leaving the coffee bits behind.”