Pumpkin Muffins

Ingredients:

1 and 3/4 Cups BD All Purpose Flour

1 Teaspoon BD Baking Soda

1 1/2 Teaspoons BD Ground Cinnamon

1 1/2 Teaspoons BD Pumpkin Pie Spice

1/4 Teaspoon BD Ground Ginger

1/2 Teaspoon BD Salt

1/2 cup BD Granulated Sugar

1/3 cup BD Packed Light or Dark Brown Sugar

1/2 cup BD Organic Arbequina Extra Virgin Olive Oil

1 15oz Can Pumpkin Puree

2 Eggs

Instructions:

Preheat oven to 350 degrees.

Generously grease a 12-count muffin pan

Mix together contents of baking mix (dry ingredients) in a large mixing bowl.

In a separate bowl, combine wet ingredients (vegetable oil, eggs, and pumpkin puree)

Slowly pour wet ingredients into the dry and stir until everything is smoothly mixed together

Pour batter into prepared if muffins pan and bake for 35-40 minutes until lightly browned and a toothpick inserted into the center comes out clean.

Yields 12 muffins

High Protein Cookie Dough

Ingredients:

2 Tbsp of BD Peanut Butter
1/4 cup of greek yogurt
1 serving of Vanilla Protein Powder
1 Tbsp of BD Local Honey
1Tbsp of BD Almond Flour
2 Tbsp of your favorite chocolate chip from BD Provisions

Instructions:
Heat peanut butter in microwave for 10 seconds
Mix together peanut butter, greek yogurt, and honey.
Add in vanilla protein powder and almond flour and stir.
Add in chocolate chips and stir again until combined.
Let sit in the freezer for 10 min and enjoy! Store leftovers in fridge.

Yields 1-2 servings

Organic Pickling Spice

Ingredients:

Organic Pickling Spice (Organic Yellow Mustard, Organic Cinnamon, Organic Allspice, Organic Dill Seed, Organic Celery Seed, Organic Bay Leaf, Organic Chili Peppers, Organic Cloves, Organic Caraway, Organic Ginger), Sea 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:

2 cups Vinegar

2 cups Water

Cucumbers (or any other vegetable you are going to pickle)

Directions:

Place 2 cups vinegar and 2 cups water in a saucepan and bring to a boil.

While bringing this mixture to a boil, wash and dry the cucumbers.  Keep cucumbers in the refrigerator prior to using if you want a crisp crunch with your pickles. Fill the jar with cucumbers.  

Once the vinegar mixture has boiled, pour it into the mason jar to the top. Please be sure your mason jar is at room temperature prior to using. After topping off the jar, place the lid on it.  Keep at room temperature until the contents are cool enough to place in the refrigerator.  Keep the cucumbers in the brine for 24 hours, then enjoy.  Pickles keep in the refrigerator for up to 2 weeks.

Chocolate Clusters

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.

Blue Ribbon Granola

1 cup BD raw almonds

1 cup BD pecans

1 cup BD rolled oats

1 cup unsweetened BD flaked coconut

½ cup BD raw pumpkin seeds

1 cup dried BD apricots, chopped

¼ cup coconut oil

¼ cup BD honey

2 Tablespoons BD maple syrup

1 teaspoon sea salt

Preheat oven to 275 degrees F

In  large bowl, mix together the almonds, pecans, oats, coconut, pumpkin seeds, coconut oil, honey, maple syrup and salt.  Spread evenly on two parchment lined baking sheets, bake for 30 minutes.  Remove from oven and mix in the apricot.  Let cool.

Almond Joy Yogurt Parfait

Almond Joy Parfait

1 Cup Vanilla Yogurt

½ Cup Vanilla Granola, or any granola you prefer (BD Provisions)

¼ cup mini dark chocolate Chips (BD Provisions)

¼ cup mini–Reese chips (BD Provisions)

¼ cup unsweetened dried coconut (BD Provisions)

½ cup of Almond Joy Nut Butter (BD Provisions)

½ Fresh Banana

Use a clean 16 ounce large mouth Mason jar.  Start with ½ the yogurt and then layer banana slices and then the Almond Joy nut butter. Top with ½ of the coconut, granola, ½ of the chocolate and Reese chips.  Add the rest of the yogurt and top with the remaining chips and coconut.  Optional, you can drizzle BD Provisions honey.

Serves 1

Apple Cinnamon Chip & Granola Parfait

Apple and Cinnamon Chip Granola Parfait

1 Cup Vanilla Yogurt

½ Cup Apple and Cinnamon Granola (BD Provisions)

¼ cup mini dark chocolate Chips (BD Provisions)

½ cup Apple & Cinnamon Chips (BD Provisions)

Use a clean 16 ounce large mouth Mason jar.  Start with ½ the yogurt and granola, ½ of the chocolate chips and the apple chips (save a few for the top).  Add the rest of the yogurt and top with the remaining chocolate chips and the apple chips you saved.  Optional, you can drizzle BD Provisions honey.

Serves 1

Dutch Country Soft Pretzels

2lbs of Soft Pretzel Mix

1 TBSP Yeast

1.5 cups of warm water

Coarse Salt (optional)

Mix yeast in warm water, let set 5 min. Add warm yeast mixture into pretzel mix, knead 5
min. Cover; let rise until double in size. Punch down and form pretzels or sticks. Place on greased baking sheets.

Dip formed pretzels in solution of: 5tbsp. baking soda & 2 cups warm water.

Sprinkle w/pretzel salt.

Bake 7 minutes at 450.