Alex's recipes.

And here are Alex's first 2 original recipes.

AGAVE & HONEY OATMEAL M&M COOKIES

2 Tbs lightly beaten egg
3 Tbs agave nectar
1 Tbs honey
2 Tbs vegetable oil
1 tsp vanilla extract
½ cup whole wheat pastry flour
1 Tbs ground flaxseed (or wheat germ)
1/8 tsp baking soda
1/8 tsp baking powder
¼ tsp salt¼ tsp (heaping) ground cinnamon
¾ cup old fashioned oatsM&M’s or raisins

1. Preheat oven to 375°F.
2. Mix egg, agave, honey, oil and vanilla together in a bowl. Stir very well.
3. Combine flour, flaxseed, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to agave mixture and stir until blended. Stir in oats and desired amount of M&M’s (or raisins). Let batter sit for about 5 minutes.
4. Scoop Tablespoonfuls of dough onto a parchment lined baking sheet. You should be able to fit 8 cookies on one sheet.
5. Bake for 10 to 11 minutes, until set and golden. Cool completely. Store in covered container.

Servings: 8
Yield: 8 cookies

Peanut butter cupcakes

1¾ cups all-purpose flour
¾ tsp baking powder
½ tsp salt
¼ tsp baking soda
¾ cup (1½ sticks) unsalted butter, softened
1 1/3 cups granulated sugar
2/3 cup natural, creamy peanut butter
3 large eggs
½ tsp pure vanilla extract
½ cup sour cream

FROSTING:
12 ounces cream cheese, at room temperature
1½ cups powdered sugar, plus more for decorating
3 Tbs unsalted butter, softened
1½ cups creamy peanut butter

1. Preheat oven to 375°F. Line 3 standard 12-cup muffin tins with paper liners.
2. Prepare cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into bowl of an electric mixer fitted with the paddle attachment (or use a regular mixer). Mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
3. Spoon scant 3 Tablespoons of batter into each muffin cup. Bake until pale golden and a toothpick inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
4. Prepare frosting: Put cream cheese, powdered sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium-high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
5. Spread 1½ Tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in powdered sugar, score each top in a crosshatch pattern.
Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.Yield: About 2 1/2 dozen Bottom of Form