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201-9 Morthland Drive
(US Highway 30)
Valparaiso, Indiana  46383
#219-476-0471

Owner: Debra Standerski RN
Email: TheWholesomeCupboard@outlook.com

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CHOCOLATE FROSTING: 

Combine 2 1/2 c sifted powdered sugar, and 1 unbeaten egg. Combine 2TBS water, 1/4 c sugar and pinch of salt. Heat until dissolved then boil for 1 min. Then add 2 sq unsweetened Chocolate. Add slowly to egg mixture beating constantly. Add 1/2 cup shortening, and 1 tsp vanilla beat til creamy. Yields 2 cups

Chocolate Cake

WATERMELON SALSA:

3 cups diced watermelon
2 jalapeƱos seeded and diced
1/3 cup chopped cilantro
1/4 c lime juice and minced red onion
Combine all ingredients and enjoy! Great with chips or on top of fish tacos.

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DREAMY DOUBLE CHOCOLATE CHIP COOKIES: Gluten Free

1 1/4 cup firmly packed brown sugar
3/4 cup butter
3 large eggs, beaten
2 teaspoons vanilla extract
1/2 cup Enjoy Life Foods dark chocolate chips, melted
3 cups Bob's Red Mill Natural Foods flour (1:1 flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 package Enjoy Life dark or milk chocolate chips
1 cup chopped Macadamia nuts (optional)

Combine first 5 ingredients, mix well. Then gradually add the flour and baking soda. Stir in the chocolate chips and nuts. Chill for a few hours. Then roll into 1 inch balls and flatten then with the bottom of a glass that has been dipped in sugar (we used Bob's Red Mill decorative sprinkling sugar.) Bake at 350F for about 10 minutes. Cool on parchment paper. Do not over bake. Makes about 4 dozen cookies

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