Add ingredients to FourSide or WildSide+ Jar in order listed and secure lid.

Select “Sauces” or blend on a Medium to Medium-Low speed for 23 seconds.

Preheat oven to 350°F.

Add first 10 ingredients to jar. Secure lid and press “Pulse” 3€“4 times. Pour into separate bowl and set aside.

Add oil, apple, molasses, and eggs to jar. Secure lid and select “Whole Juice” (or blend on Medium High, speed 6 or 7, for 50-60 seconds).

Add half of flour mixture to jar and secure lid. Press “Pulse” 3€“4 times. Add remaining flour mixture and secure lid. Press “Pulse” 8€“10 times or until dry ingredients are incorporated.

Pour batter into greased 9″x5″ pan, and bake for 25€“30 minutes. Let cake cool completely.

Add Neufchâtel cheese, milk, and powdered sugar to FourSide or WildSide+ jar and secure lid. Press “Pulse” 6€“8 times or until ingredients are blended.

Using your fingers, crumble entire cake. Add frosting to crumbled cake a little at a time until cake crumbles cling together.

Form cake balls by using a 1-ounce ice cream scoop, cookie dough baller, or your hands. Insert top of a lollipop stick into each cake ball, and secure stick upright in craft or floral foam.

Add ingredients to FourSide or WildSide+ jar in order listed and secure lid.

Select “Smoothie” or blend on a Low speed for 10 seconds, then a Medium to Medium-Low speed for 10 seconds, then Medium to Medium-High speed for 40 seconds.

Toast guajillo chilies in oven preheated to 400°F or in cast iron skillet over medium-high heat for 2€“3 minutes or until aromatic.

Soak guajillos in hot water up to 1 hour, and then remove stems and seeds.

Add chilies and remaining ingredients to FourSide or WildSide+ jar in order listed. Secure lid and select “Soup.”

Pour into saucepan, and simmer until sauce is heated through.

Serve atop your favorite enchiladas, approximately _ cup per enchilada.

Add ingredients to FourSide or WildSide+ jar in order listed and secure lid.

Blend on “Smoothie” cycle or blend on a Medium speed for 50-60 seconds.

Add all ingredients to FourSide or WildSide+ jar and secure lid.

Select “Smoothies” function and enjoy.

Add water, almonds and apple to WildSide+ jar and secure lid. Select “Whole Juice” cycle or blend on a Medium to Medium-High speed for 50-60 seconds.

Add remaining ingredients to the jar and secure lid. Select “Batters” cycle or blend on a Medium to Medium-Low speed for 30 seconds.

Allow batter to rest 5 minutes.

Heat griddle or other pan over medium to medium high heat and grease.

Pour approximately ¼ cup batter onto heated pan and cook approximately 1 minute or until bubbles break the surface of the pancake and the underside is golden brown.

Flip and cook for approximately 30 seconds. Repeat with remaining batter.

Serve immediately or keep warm in the oven at 90˚C loosely wrapped in foil.

**To make this recipe in the FourSide jar, decrease measurements by one third.

Add almonds to Twister jar and secure Gripper lid. Press “Pulse” 5-7 times. Dump onto flat surface.

Add cashews to jar and place Twister lid on top of jar. Blend on a high speed for 40 seconds. Turn Twister lid counter-clockwise during blending.

Add remaining ingredients to jar and blend on a high speed until all ingredients are incorporated.

Dump mixture over chopped almonds and form a ball. Coat surface of ball with chopped almonds.

Chill for at least 2 hours. Let vegan cheese ball sit at room temperature for 30 minutes before serving.

Serve with your favourite veggies or vegan crackers.