Cold Start Yogurt Instant Pot

Ingredients

• 52 ounce Fairlife Milk (Ultra-filtered & Ultra-Pasteurized)
• 2 Tablespoon Fage Greek Yogurt (plain)
• 1/2 can Sweetened Condensed Milk

Directions

• Pour a small amount (approx. 1-2 cups) of milk in the bottom of the container and add the yogurt and the condensed milk to the pot.  Whisk until all the milk, yogurt and milk are completely combined.  Once combined add the remaining milk to the pot.
• You do not need to add the top of the pot to the container.  I place a splatter shield over the top. Push the yogurt button and set the time to 8 hours and make sure the setting says "Normal." I like to make yogurt at the end of the night so in the morning the yogurt is ready to go.
• Once the cycle is completed take a paper towel to the top of the yogurt and the sides of the bowl to absorb the condensation. 
• Place the yogurt into smaller containers and chill for multiple hours.  You can serve with jam or fruit.

Sous Vide Corn on the Cob

Who doesn't love corn on the cob?  It is the first thing I crave every summer.  I used to boil my corn or put it on the grill. When I got my Mellow I tried to sous vide corn.  I have never looked back!  It is a super simple recipe.


Take 2-3 corn cobs without the husks and place in a vacuum seal bag.  Add a tablespoon of butter to the bag and place in the vacuum sealer to remove the air out.  Cook the cobs on the sous vide machine for one hour at 180 degrees for one hour.  Remove the corn from the bag and butter as needed.

Franken Turkey Chicken Sous Vide Thanksgiving

**When you buy a turkey for Thanksgiving make sure you don't buy a quadriplegic turkey.  Otherwise, you will have to go out shopping for Chicken thighs and wings so make a whole franken bird.

This isn't a full recipe for anyone else other than me so I can remember how I did this again for next year.  Never make turkey any other way!!!!!!

Step one- Spatchcock turkey 2 days in advance. Separate wings and drum sticks. Salt rub the bird with salt, poultry seasoning and pepper. Optional- add sage leaves to the bottom side of the bird.  Place in a vacuum seal bag and seal. Seal dark meat separately.

Step two- Set the sous vide machine to 151 degrees.

Step three- put dark meat (legs and wings) in the sous vide for 6 hours. Take out and place in ice bath. Place in Fridge

Step four- Adjust the temperature to 143.5 degrees. When the desired temperature is reached add the breast for 4 hours. Place in ice bath and into the fridge when done.

Step 5- Thanksgiving day.  Reheat sous vide to 143.5 and reheat both white and dark meat for 40 minutes.

Step 6- When done. Remove from bags and save the drippings for gravy. Brush the turkey with butter and place on a rack with a cookie sheet underneath.

Step 7- Roast in the oven at 450 degrees for 10 minutes.  Pull out when you have reached the desired color.


Make this gravy

Ingredients

• 4 cups turkey broth
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

Pour turkey broth into a medium saucepan and heat until warm.NOTE: You don't have to bring the broth to a boil just until steamy and warm. In a large skillet melt the butter. Sprinkle the flour over the butter and whisk together. Continue cooking and whisking until the flour has become brown. Add warm broth a ladle at a time to the flour mixture whisking as you go. TIP: Make the gravy thinner than you want because when the gravy cools it will thicken up. Or if you're making the gravy ahead of time save some of the broth for when you re heat the gravy. Add salt and pepper.

Gluten-Free Churros

I had an amazing extended weekend at the Oregon Coast recently and we celebrated a great friend's birthday.  She has a childhood story about her experiences with churros and I wanted to make her a gluten-free version of these crunchy dough delights.  You couldn't tell they were gluten-free!

Gluten-Free Churros

This place is so relaxing and we will be back!

Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 30- 45 minutes to make the entire recipe
Yield: approximately 25 churros, depending on size

INGREDIENTS
1 cup + 2 Tbs. milk of choice
7 Tbs. butter
½ tsp pure vanilla extract
1 cup Gluten-Free All-Purpose Flour(I used Bob Mills 1:1)
1 tsp baking powder
1 ½ Tbs sugar
¼ tsp salt
¼ tsp cinnamon
2 eggs
Mild, high heat oil, for frying
¼ tsp ground cinnamon
½ cup sugar


INSTRUCTIONS
Whisk the Flour in a large mixing bowl with baking powder, salt, cinnamon and 1 ½ tablespoons sugar.

Heat milk together with the butter (cut the butter into smaller pieces before adding to help them melt faster) in a large saucepan on the stove. Heat gently and as soon as the mixture boils, remove from heat.

Pour mixture into large mixing bowl with flour. Stir until combined, either with a wooden spoon or using an electric mixer.

Allow to cool for 5 minutes, then add eggs or substitute, one at a time with vanilla, mixing until incorporated. The dough should be thick and sticky with air pockets but not so thick that it cannot be piped through the bag. If it is too thick, add more milk, 2 tablespoons at a time.

At this point, the batter may be fried or covered to rest in the refrigerator for up to 24 hrs.

Fill a deep saucepan (at least 12 inches wide) with three inches of oil. Heat until it reaches 350°F on a candy thermometer. Cover a wire rack or tray with paper towels.

In a small bowl, mix the remaining sugar and cinnamon.

Fit a 1M star tip to a piping bag or a large plastic bag and cut the corner out to fit the tip.

Fill with the dough, then pipe directly into the pan, cutting off each dough strip with a knife.

Fry until light brown and crisp – approximately 1-2 minutes per side — then remove with a slotted spoon and drain on the paper towel-covered rack.

Pipe more churros into the oil and then transfer the cooked churros to a tray with the sugar and cinnamon mixture. Toss gently then remove to parchment to finish cooling.

Recipe from gfjules.com

Gluten Free German Chocolate Cake

Gluten-Free German Chocolate Cake

I made this cake for a birthday party at the coast. It was AMAZING.  You don't even miss the gluten in this cake.  It is a time-consuming cake to make but this is a recipe to save.  You could even skip the coconut frosting and just make it a chocolate cake. 

Ingredients
For the Cake
1 3/4 cups all-purpose gluten-free flour (Bob Mills 1:1)
2 cups granulated sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup buttermilk (or 1 cup unsweetened coconut milk + 1 tablespoon white vinegar)
1/2 cup avocado oil (or canola oil)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup hot coffee

For the Frosting
1 cup butter, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 cup heavy whipping cream

Coconut-Pecan Topping
1 cup evaporated milk
1 cup white granulated sugar
3 egg yolk beaten with 1 teaspoon water
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut
1 tablespoon cornstarch


Instructions
To make the Cake:

Preheat oven to 350 degrees and spray 2 8-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray.
In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed.
In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla. With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined.
Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated.mPour the batter (it will be very thin and pretty liquidy) evenly between the two pans. Bake at 350 degrees for 35 - 40 minutes. (Mine take about 37 minutes.) Cool the cakes on a wire rack (in the pan) for 20 minutes. Carefully remove the cakes from the pans and cool completely on a wire rack. When the cakes are cool, prepare the buttercream.

To make the chocolate buttercream:
Add the butter to the bowl of a stand mixer and beat until completely smooth. Add the powdered sugar and cocoa powder and mix on low to combine. Mix in the vanilla extract and heavy cream.
Turn the mixer to a medium-high speed and beat for 1-2 minutes or until the frosting is light and fluffy.


Coconut-Pecan Frosting:
In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine, and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools.
Let cool 1 hour then spread on cooled cake.

Frost the bottom layer with buttercream, then add the second cake layer, and then frost the entire outside of the cake.  Add the coconut-pecan frosting topping and chill take cake for at least 30 minutes to make cutting the cake easier.





Cake adapted from whattheforkfoodblog.com
Coconut Frosting from dashofsanity.com