Food Friday – Homemade Spicy Mustard

Cross-posted on MoMWoW.
I was out of mustard and I decided to experiment with the ground mustard seed I had sitting in my spice rack. I remembered when I was in college my mom telling me that I could make my own mustard out of mustard seed and vinegar. It was so easy to make and delicious. It tastes like a horseradish mustard. The key is to let it sit in the fridge for 24 – 48 hours before using it.

Dawn’s Spicy Mustard

4 Tbsp – Powdered Mustard Seed
4 Tbsp – White Vinegar
1/4 tsp – Turmeric Powder
1/4 tsp – Garlic Powder
1/4 tsp – Onion Powder
1/4 tsp – Paprika Powder

blend everything together and place in a sealed jar. Put the jar in the fridge and it is ready to use in 24-48 hours. I add a little water to get the consistency I want.

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Easy No Bake Raw Vegan Cheesecake Recipe (FOOD Bites)

This is delicious. I made this recipe and didn’t wait to eat it. LOL So Yummy I had to Share this blog post with my readers.

Meatless Sausage Gravy Recipe

Since we have started a mostly vegan diet (some things are don’t ask don’t tell) I have learned to cook without cream, milk or butter.  This morning I learned that a 50/50 split of cashew & almond cream tastes like heavy cream.  I know you may be thinking “cashew cream” and “almond cream” what is that.  Well it is fairly easy to make and you can control the thickness by adding water.

“Nut” Cream

1 cup “Raw” nuts

2 cups water

I typically will use 1 cup of nuts in a 2 cup bowl and fill it with water.  You can soak them for 2 hours or overnight.  I have done it both ways and found the nuts are softer the longer they soak.  When you are ready to use them drain the water and replace it with fresh water.  Adjust the amount of water for the amount of cream you would like.  Place in a blender and blend until creamy.

There are 2 options for making your cream.  If you like the nut fibers use as is.  If you want a smoother cream then you can strain out the nut fibers in a cheesecloth over a bowl or in a wire mesh strainer.  I prefer to use the strainer because it is faster and I can press the liquid out of the nuts.  If you need more cream after you strain the nut pulp then put the pulp back into the blender 1 cup more water and blend again and repeat straining.  I then saved the pulp for some Vegan Muffins.

Meatless Sausage Gravy

1 box Boca Breakfast Links (cut in slices or thrown in the blender)

2 cups Nut Cream

Salt & Pepper to taste

2 Tbsp Flour (for thicker sauce add more flour)

Dash of Italian Seasoning

Dash of Garlic

Dash of Onion Powder

Cook Boca links as instructed on the package and let cool while you start the cream sauce.  Put nut cream and seasonings into a 2 qt pan and simmer while you cut or blend the breakfast links.  Whisk in flour and add the sausage.  Cook for about 5 minutes or until the gravy is to the desired thickness.

FAST – Chocolate Almond Cheesecake

Ratings:

Philly Cream Cheese Classic Cheesecake   ❤❤❤❤♡

Chocolate Almond Duncan Hines Flavor pack  ❤❤❤❤❤

Oreo Pie Shell ❤❤❤♡♡

 

I decided to experiment with Christmas Dessert.  I knew that trying to open presents, eat breakfast, get the little guy ready and make the desserts I would be pressed for time.  So when I was at the store I noticed that Philly Cream Cheese has a new product, ready to eat Classic Cheesecake in a tub.  All you have to do is stir, spread into a pre-made graham cracker shell and serve.  WOW so easy.  Then while I was in the baking aisle I noticed that Duncan Hines has a new icing where you can mix together flavors into the containers of Flavor Starter icing.  I calculated the oz in the icing container and the tub of cheese cake and viola I made a delicious creation.

INGREDIANTS:

1 container – Philly Cream Cheese Classic Cheesecake

3 packets – Chocolate Almond Duncan Hines Flavor pack

1 – Pre-made Oreo Pie Shell

1/4 cup melted semi sweet chocolate chips

DIRECTIONS:

Melt the Chocolate chips in 20 – 30 second intervals (this will keep the chocolate from burning) in the microwave.  then set aside.

Open the container of cheesecake filling and split half into a large mixing bowl.  Mix 1 packet at a time.  At first it will look like it wont mix in but keep at it because it will start to blend very well.

Add half of the remaining cheesecake mix to the large mixing bowl and add one more packet and repeat

Add the remaining cheesecake mix into the large mixing bowl and add the last flavor packet.

Once that is all blended together smoothly add the melted chocolate and stir until it breaks up into little flakes in the mixture.

Spread into the Oreo shell and it is ready to serve.

** I recommend putting it in the fridge for a couple of hours before serving to help set everything together.

Everyone in the family loved this creation and I loved how easy it was to mix everything together.  This dessert would also be a wonderful last minute “oops I forgot the dessert” creation.