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applesauce cake

adapted from Gale Gand's Applesauce Cake 1/2 cup (1 stick) butter, softened to room temperature 2 cups brown sugar (dark or light), ...

Friday, May 10, 2013

homemade ranch dip, from scratch!

easy and delicious, with just the right balance of herbs and tangy-ness; this is the perfect consistency for dipping crackers, chips and/or veggies. to use it for salad dressing, either substitute buttermilk for the Greek yogurt, or thin out the dip with a bit of buttermilk or plain almond milk. kids and adults alike love it! don't buy the powdered junk in packets (filled w/preservatives, sweeteners and the like) -- whip it up at home in your blender or food processor.


  • 1/2 cup homemade mayo (preferably made with light olive oil, macadamia nut oil or another paleo-approved oil)
  • 1/2 cup greek yogurt (or buttermilk, if making salad dressing)
  • 1  clove garlic, pressed
  • 1/2 teaspoon paprika
  • 2 tablespoons chopped chives
  • 1 tablespoon plus 1 teaspoon chopped parsley
  • 2 teaspoons fresh lemon juice
  • kosher salt and freshly ground black pepper, to taste

snip the chives with kitchen scissors, or slice thinly with a knife into small rounds. roughly chop the parsley, then throw all the ingredients into the food processor or blender and process, scraping down the sides as needed.


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