Granola

 

4 cups oatmeal

1 cup sliced almonds, toasted on the stove

1 stick butter melted

1/2cup maple syrup

1tsp almond extract 

1 tsp vanilla

1 tsp salt

1/2 cup coconut sugar

1 cup add ins

Preheat oven to 300. In a large bowl place oats and toasted almonds . In a small bowl mix butter through sugar until throughly combined. Add the wet to the dry and stir until completely combined. Pour on a lined cookie sheet.  Bake for 20 minutes or until golden brown, stirring occasionally. Pull and cool completely before adding your add ins. 

Black Forrest Cake

This enhanced cake mix baked up like a brownie mix which I will use again!  I typically don't like chocolate cake but this was so good!

Enhanced Gluten Free Chocolate Box Cake

Ingredients

For the Cake

15.25 ounces gluten free chocolate cake mix (I used 1 box Bob Red Mill Chocolate Cake mix)

½ cup granulated sugar

3.9 ounces chocolate instant pudding mix (1 small box)

¼ cup unsweetened cocoa powder

¾ cup unsalted butter melted (1½ sticks)

½ cup milk room temperature

4 large eggs room temperature

1 cup full-fat sour cream room temperature

1 teaspoon pure vanilla extract

1 teaspoon espresso powder

Instructions

For the Cake

Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray and line the inside bottom of each pan with parchment paper. Set aside.

In a large bowl, whisk the dry cake mix, granulated sugar, dry pudding mix, espresso powder and unsweetened cocoa powder together. Set aside.

In a separate medium bowl, using a hand mixer, beat together (on low speed) the butter, milk, eggs, sour cream, and vanilla extract just until combined.

Add the wet ingredients into the dry ingredients and beat on medium speed until fully combined, about 2 minutes. While beating, use a spatula to scrape down the sides and bottom of the bowl where the dry mix may have settled.

Pour the cake mix evenly between both prepared cake pans. Try to make the amounts in each pan as equal as possible (about 682 grams per pan) so that they bake at the same speed.

Bake for 32-35 minutes, or until a toothpick inserted in middle comes out clean.

Let the cakes cool in the pans (on a wire rack) for 15 minutes before removing.

Let the cakes cool completely.  If making this for a Black Forrest Cake- this is where you will soak the cake with the cherry syrup.  I first poked both cakes with a toothpick and then used a basting brush to soak the cake with syrup.  

To make the cakes firmer before frosting, cover the cakes completely in food-safe plastic wrap and refrigerate for 2 hours. This isn’t a required step, but it does help the cakes to be firmer before frosting so they don’t fall apart while frosting.

Cherry Syrup:

▢670g / 23.5 oz pitted morello cherries in syrup (sour cherries, in jar or can) , drained and juice reserved (Note 2)

▢1/3 cup kirsch or cherry liqueur (optional – sub with more reserved cherry juice, Note 3)

▢1/2 cup caster sugar (superfine sugar)

▢4 tsp cornstarch

Cherry syrup:

Drain cherries: Drain jar of cherries, reserving liquid.

Cherry corn starch slurry: Measure out 1/4 cup (60ml) of the reserved cherry juice and mix with the corn starch to make a slurry. Set aside.

Make cherry syrup: Place a medium pot over medium-low heat. Add the sugar and another 1/3 cup of reserved juice. Bring to a gentle simmer to dissolve the sugar. Stir in the corn starch slurry and bring to a simmer. Cook for 1 minute, stirring, until it thickens into a thin syrup.

Soak cherries, cool: Remove from the heat and stir in the kirsch. Pour the syrup over the drained cherries and allow to cool completely before using.

Stabilized Whip Cream

This stabilized cream will hold form in the fridge for 3 to 4 days without deflating (like 

normal whipped cream does).

INGREDIENTS

1/3 cup (70g) caster sugar (superfine sugar)

1 1/2 tbsp corn starch

3 3/4 cups (940ml) heavy / thickened cream (separate into 3 cups / 750ml and 3/4 cup

/ 190ml)

2 tsp vanilla bean paste

DIRECTIONS

1. Place the sugar and corn starch in a small saucepan. 

2. Stirring constantly, slowly add 3/4 cup of the cream and the vanilla.

3. Bring to a boil over medium heat then reduce heat and simmer for 2-3 minutes, 

stirring constantly, until it thickens.

4. Transfer the mixture to a small bowl and set aside to cool to room -temperature.

5. For best results with the cream, chill your beaters and bowl in the freezer and make sure the cream is really cold.

6. Add the remaining 3 cups of cream to your stand mixer large chilled bowl and beat 

at low speed 2 for 30-45 seconds until small bubbles appear.

7. Increase the speed to medium speed 6 and beat another 30 seconds until the 

beater leaves a faint trail.

8. Slowly add the cooled corn starch mixture and continue beating 1-2 minutes until soft 

peaks form. DO NOT beat this until it is really thick and stiff or it will break. it 

stiffens up more when you spread it on the layers. You only want soft peaks.

Recipe source: Cooks Illustrated / America’s Test Kitchen

Cake Assembly

Place one chocolate cake on a cake plate.  Spread the stabilized whip cream on the cake.  Place all the cherries on the whip cream and place the 2nd cake on top. 

Frost a thin layer of frosting around the top and sides of the cake. This is called the “crumb coat”. This layer is meant to secure all the crumbs to the cake so you don’t have crumbs showing in your final layer.

Place the cake in the freezer for 10 minutes so the crumb coat hardens up a bit before frosting the final layer.

Frost the outside of the cake with the final layer and then decorate the cake as you like. Then make the ganache. Once made pour the ganache on the top of the cake.

Chocolate Ganache

1 cup (240ml) heavy cream or heavy whipping cream

two 4-ounce semi-sweet chocolate bars (226g), finely chopped

Make the ganache: Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Set aside to cool for 10 minutes as you prepare the whipped cream.

For decoration I took maraschino cherries and dipped them in ganache.

 adapted from the following recipies:

Doctored Chocolate Cake Mix

Black Forest Cake - Sally's Baking Addiction

Stabilised Cream recipe

Moribyan's Cornbread

 This is hands down the best cornbread recipe EVAR.  Make it.  Works great to sub GF flour too!  You can also make these into cupcakes as well for individual servings.

Ingredients

BATTER

• 1 1/3 cup all purpose flour
• 2/3 cup yellow corn meal
• 1 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda 
• 1/2 cup white sugar
• 1/3 cup light brown sugar 
• 1/2 cup unsalted butter, browned 
• 2 large eggs 
• 1 cup buttermilk 
• 3 tablespoons heavy cream 

HONEY BUTTER

• 1/4 cup unsalted butter, melted
• 3 tablespoons honey
• optional: flakey sea salt

Instructions

1. Preheat oven to 375°F.
2. Line an 8 x 8 or 9 x 9 baking pan with parchment paper or spray/butter it instead to prevent sticking.
3. Start out by browning the butter. To a pan over medium heat, add the butter. Cook for 5 to 6 minutes until it starts to bubble and then brown. Make sure not to cook it any further or it can burn. Transfer it to a bowl and allow it to cool so it's not hot.
4. To a large mixing bowl, whisk together all purpose flour, corn meal, salt, baking powder, baking soda, white sugar, and brown sugar.
5. Add the eggs, buttermilk, heavy cream, and browned butter to the same bowl. Whisk until you have a very smooth batter consistency.
6. Transfer the batter to baking pan and pop in the oven to bake for 25 to 28 minutes or until a toothpick comes out the center clean.
7. While it bakes, make the honey butter by combining melted butter and honey in a small bowl.
8. Take the cornbread of the oven and allow it to cool for 10 to 15 minutes.
9. Then slice the cornbread and brush the top with honey butter. Optional, add a sprinkle of flakey sea salt and enjoy warm!

Recipe from Cornbread | Moribyan

Kim's Everything But the Kitchen Sink Chili

 

Kim’s Everything But the Kitchen Sink Chili

3 TBLS olive oil                               

1 green bell pepper, chopped

5 pounds lean ground beef           

1 red bell pepper, chopped

1-1/2 pounds sweet Italian sausage          

2 large onions, chopped

2 – 14 ounce cans whole tomatoes

1 TBLS balsamic vinegar

3 – 8 ounce cans tomato sauce     

2 – 14 ounce cans red kidney beans  

2 jars chili sauce

2 – 7 ounce cans diced green chilies         

½ cup tequila

4 cloves garlic, minced                   

1tbsp beef bouillon

1 TBLS Worcestershire sauce      

3 TBLS to ½ cup chili powder

2 TBLS paprika                               

1 TBLS ground cumin

2 tsp salt                                          

1 tsp ground black pepper

1 TBLS brown sugar                      

1 TBLS dried oregano

 

Brown the ground beef and sausage in oil, drain.  Add rest of ingredients.

Cook in a crockpot on low for 8 hours

Jalapeño popper dip

 This is one of my favorite game day dips. I have made this many times over the years and it continues to be a favorite. You can make this the night before and just heat it before serving. You can also make this in a crockpot and toast the panko separately.

Jalapeño Popper Dip

Ingredients:
2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray

Directions: 
Preheat the oven to 375˚ F.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses.  Mix thoroughly with a spoon or spatula until smooth and evenly combined.  Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined.   Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.  Serve warm with baguette slices, vegetables, etc. as desired.

Source: My Baking Addiction

Tom Ka Gai

Adapted from https://www.allrecipes.com/recipe/13161/tom-ka-gai-coconut-chicken-soup/

Ingredients

yields 6 servings

Ingredient 

¾ pound boneless, skinless chicken meat 

3 tablespoons vegetable oil

2 (14 ounce) cans coconut milk

14 oz Chicken Stock

8 oz Mushrooms

2 tablespoons minced fresh ginger root

4 tablespoons fish sauce

¼ cup fresh lime juice 

¼ teaspoon cayenne pepper

½ teaspoon ground turmeric

2 tablespoons thinly sliced green onion

1 tablespoon chopped fresh cilantro

Step 1

Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white. Sauté Mushrooms

Step 2

In a pot, bring coconut milk and chicken stock to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.

Step 3

Sprinkle with scallions and fresh cilantro and serve steaming hot.

Chicken and Wild rice Soup

 Adapted Recipe from https://iowagirleats.com/crock-pot-chicken-and-wild-rice-soup/

INGREDIENTS

serves 4

1lb chicken breasts

1 small onion or 1 large shallot, minced

2 carrots, minced (~1 cup)

2 celery stalks, thinly sliced

2 garlic cloves, pressed or minced

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried ground sage

small pinch dried rosemary, crushed between your fingers

1 large or 2 small bay leaves

2 Tablespoons butter

6 cups chicken broth

3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)

1 cup  Mushrooms 

1 tsp. Poultry Seasoning

DIRECTIONS

Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken slightly as it cools.)

NOTES

Depending on the type of rice you use, it may not be cooked through at 4 hours. If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.

Birria Tacos

 recipe from https://foodisafourletterword.com/recipe/instant-pot-birria-tacos-with-consome-recipe/

Instant Pot Birria Tacos with Consomé Recipe - Birria de Res Con Consomé

September 14, 2020 Van

Prep time: 40 minutesCook time: 50 minutes

Serves: 25-30 Tacos

Birria Quesatacos con Consomé

www.foodisafourletterword.com

INGREDIENTS

3 Pounds Chuck Roast, cut into 3 inch cubes

5 Cups Water, divided

1 Onion, halved

2 Roma Tomatoes, quartered

3 Tablespoons Vegetable Oil + more for frying tacos

6 New Mexico Chile Pods, stem and seeds removed

5 Guajillo Chile Pods, stem and seeds removed

1 Pasilla Chile Pod, stem and seeds removed

3 Chile de Árbol, stem and seeds removed (optional, omit these if you don’t want the broth to be spicy)

1 Teaspoon Annatto Seed Powder, (optional, gives the broth an extra bright red color without adding spice)

3 Bay Leaves

8 Garlic Cloves

Pinch of Ground Cloves

Fresh Ginger, ⅓ inch thick piece about the size of a quarter coin

1 Teaspoon White Vinegar

1 Teaspoon Sesame Seeds

1 Teaspoon Mexican Oregano

1 Teaspoon Dried Thyme

1 Teaspoon Ground Cumin

¼ Teaspoon Ground Cinnamon

½ Teaspoon Ground Black Pepper

5 Teaspoons Coarse Kosher Salt + (½ Teaspoon for seasoning the shredded beef)

FOR SERVING

25-30 Corn Tortillas

Oaxaca Cheese, shredded (or substitute with Monterey Jack)

Vegetable Oil for frying

1 Bunch Cilantro, chopped

1 Onion, diced

Lime wedges

METHOD

1)

Pour 3 Tablespoons of Oil into the Instant Pot, choose Sauté on High, once it’s says Hot, add 6 New Mexico Chile Pods, 5 Guajillo Chile Pods, 1 Pasilla Chile Pods, 3 Chile de Árbol, 1 Teaspoon Annatto Seed Powder, 1 Teaspoon Sesame Seeds and sauté for about 3 minutes stirring constantly. Hit Cancel to turn off Sauté mode and add 3 Cups of Water, 1 Teaspoon White Vinegar, 2 Roma Tomatoes, 8 Garlic Cloves, Pinch of Ground Cloves, piece of Fresh Ginger, 1 Teaspoon Mexican Oregano, 1 Teaspoon Dried Thyme, 1 Teaspoon Ground Cumin, ¼ Teaspoon Cinnamon Powder, ½ Teaspoon Ground Black Pepper, and 5 Teaspoons Coarse Kosher Salt. Seal the Instant Pot lid and choose High Pressure for 5 Minutes, once the timer is up immediately switch the knob to venting and once the pin has dropped, open the lid. Pour everything including the liquid into a blender and blend on high speed for 3 minutes, it should look very smooth.

2)

Pour the blended spices back into the pot and add the Chuck Roast pieces, halved Onion, 3 Bay Leaves, and an additional 2 Cups of Water. Seal the Instant Pot lid and choose High Pressure for 50 Minutes. When the timer is up, wait 20 minutes then switch the knob to venting, once the pin has dropped, open the lid. Discard the onion and bay leaves. Use tongs to move the beef into a large bowl, add ½ Cup of the broth and sprinkle on ½ Teaspoon of Kosher Salt, use forks to shred the beef.  Leave the broth in the Instant Pot to keep it warm while you fry the tacos.

3)

Quickly dip one side of the corn tortillas into the broth or use a pastry brush to coat one side of the tortillas (this will be the outside of the taco). Place shredded Oaxaca Cheese and shredded beef onto the tortilla and fold in half to form the taco. Heat a large non-stick skillet with 2 tablespoons of oil on medium high heat and fry each taco for 2-3 minutes per side or until they are crispy, add more oil each time you fry a new batch of tacos. Garnish with plenty of chopped cilantro and diced onions. Serve with lime wedges and a bowl of the Consome / Beef Broth for dipping. Enjoy!

Hollandaise that works

 Recipe from https://www.recipetineats.com/hollandaise-sauce/#wprm-recipe-container-51163

Makes about 1 1/4 cups, enough for 8 Eggs Benedict (ie 8 individual eggs). This sauce is rich, you don't need much per serve!

Ingredients

▢3 egg yolks , from large eggs (55-60g / 2 oz each, Note 1)

▢1/4 tsp cayenne pepper or white pepper

▢1/4 tsp salt (or

▢1 1/2 tbsp lemon juice , plus more to taste

▢1 1/2 tbsp water

▢175 g/ 1 1/2 sticks unsalted butter , cut into 1.5 cm / 1/2" cubes (Note 2)

Instructions

Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.

Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.

Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug.

Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)

With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.

Now blitz for a further 10 seconds, moving the stick up and down.

Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.

Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.

Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it's diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.

Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.

Recipe Notes:

1. Egg yolks - separate the eggs when fridge cold, it's easier. Use the method shown in the video (passing yolk back and forth between broken shell) or just crack it into one hand and let the whites slip through your fingers into another bowl.

You will need 3 large eggs, sold labelled as "large eggs" at grocery stores, weighing 55 - 60g / 2 oz per egg (industry standard).

Larger eggs (eg jumbo) will work fine. Smaller eggs may NOT work because there's not enough yolks to emulsify the butter properly. You need around 55g/1.9 oz yolks - if you quite short of this, then add more egg yolk (whisk an extra yolk and pour in amount required). The standard weight of an egg is comprised of 60% whites, 30% yolk and 10% shell - do the maths!

2. Butter - the milky whites that settles at the bottom of melted butter is the dairy component in butter, and the clear yellow fat on top is 100% pure butter fat which is where all the flavour is. For the best flavour, leave behind most of the milky whites. If some gets in, it's really no problem (in fact many recipes just use all the butter).

I usually leave behind around 1 to 2 tbsp butter.

For a true restaurant grade Hollandaise sauce, use ghee or clarified butter instead - this is the butter minus all the milk solids, and it will rock your Hollandaise Sauce to the highest level!

3. Storage - leftovers can be kept in an airtight container for up to 2 days in the fridge. To reheat, if you have a super airtight container then submerge it in a bowl of very warm (but not scalding hot) tap water for 20 minutes. Stir, change water, repeat as necessary until it's back to freshly made perfection.

If your container is not airtight, then transfer to bowl, cover, then use a ramekin or similar to elevate it in a bowl of warm water.

If you're brave, you can also microwave in 10 second bursts on low - this makes me nervous, but it has worked.

Warm tap water can be used to loosen as needed, but use with caution (can't undo runny Hollandaise!).

Not suitable for freezing.

4. Recipe source - Immersion blender method adapted from Serious Eats but quantities are my own (their recipe is way too thin).

Instant Pot Butter Chicken

recipe from https://littlesunnykitchen.com/instant-pot-butter-chicken/

 

Ingredients

▢3 tablespoons unsalted butter

▢5 cloves garlic about 5 teaspoons, minced or crushed

▢2 inch (5 cm) fresh ginger root grated (about 2 tablespoons)

▢2 teaspoons garam masala

▢1 teaspoon ground cumin

▢1 teaspoon smoked paprika

▢1 teaspoon ground turmeric

▢½ teaspoon chili powder optional

▢1 teaspoon salt add more if needed

▢2 pounds (900g) chicken thighs skinless, boneless, diced into bite-size pieces

▢17 oz (500g) tomato sauce 

▢1 cup (250ml) heavy whipping cream or coconut milk, or half and half*

▢2 tablespoons fresh cilantro for garnish

Instructions

On the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute).

Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce (passata) and a ¼ cup of water. Switch off the saute setting.

Add the chicken thighs, give everything a mix.

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with chopped parsley or cilantro.

Notes:

Do not add water, the chicken will produce enough liquid for the Instant Pot to come to pressure (if worried you might get a BURN message, read note #8).

Chicken breasts can also be used in this recipe, however, chicken thighs are more flavorful and are more tender. If using chicken breasts, pressure cook for 5 minutes.

You can substitute heavy cream with half and half, or coconut milk for a non-dairy option. Keep in mind that the sauce won’t be as creamy as if you use heavy cream.

This dish is medium spicy (heat), so if you’re feeding children then I recommend that you leave the chili powder out.

You can skip sautéing the garlic and ginger for a speedy dinner, but the ginger might have a little bite if left without the sautéing. 

Do not add the cream before pressure cooking as it might separate.

If you double the ingredients, do not adjust the cooking time.

You should not get a BURN message, unless you’re using less tomato sauce than indicated in the recipe. I also heard that newer Instant Pot models show BURN messages more often. If you get a burn message, add 1/4 cup of water to the sauce and using a wooden spoon scrape off any bits that are stuck to the bottom and start the Instant Pot again.

Traditionally, a little bit of sugar is added to the sauce to make it sweeter. I personally don’t add any sugar to my butter chicken, and it tastes great. But feel free to add 1 teaspoon of granulated or brown sugar to the sauce before pressure cooking.

You can stir in more butter in the sauce after pressure cooking for a creamier texture. This recipe calls for butter just to saute the aromatics, and it tastes wonderful. But you can add more butter at the end if you like.

Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.

Serve with Instant Pot basmati or brown rice, and/or fresh naan.

If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave by adding a splash of water and mix. You can store it in the fridge for up to 5 days.

Freeze in a freezer-safe container for up to 3 months.

The recipe makes 4 large portions or 5-6 medium portions.

Apple Pie Bars (gluten free)

Crust (makes 2 9x9 inch crusts)

Ingredients

3/4 cup unsalted butter

10 tablespoons ice-cold water

1  3/4 cups gluten-free flour blend (I used Bob Mills 1:1 that contains xantham gum)

1 teaspoon sea salt

2 teaspoons sugar

Cut cold butter into cubes and set aside in the freezer. Add ice cubes to a glass with a few tablespoons of cold water.

Combine the flours, salt and sugar in the bowl of a stand mixer with the dough blender. Mix until the dough resembles coarse meal with pea-sized pieces of butter.

Add 1 tablespoon of ice-cold water at a time, until the mixture starts to clump together. If you’re able to press some dough together and it holds, you’ve added enough water. Don’t over-add water.

Take the dough and divide into two. Place each ball of dough on wax paper, and press down to form two disks. Wrap in remaining wax paper and chill for 1 hour.

On wax paper, and plastic wrap, roll out the dough to pie size with a rolling pin. Carefully remove the top sheet of plastic wrap and transfer into a 9-inch pie plate. Push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just press it back together.

Filling:

5 cups Granny Smith apples, peeled, cored, and diced

1 teaspoon vanilla extract

1/2 tsp. Almond Extract

1/2 tsp. Ginger extract

½ cup all-purpose gluten free flour

½ cup granulated sugar

⅓ cup packed brown sugar

1½ teaspoon cinnamon

¼ teaspoon nutmeg

 

 Place diced apples in a large mixing bowl. Add extracts and toss to coat. In a separate bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Pour flour mixture over apples and toss until evenly coated.

Assemble the pie: Divide pie crust dough into 2 equal portions. Roll first portion into a 9x9" rectangle  on a lightly floured surface. Transfer 1 portion of dough into the bottom of an ungreased 9x9" baking dish by placing a rolling pin in the center of the dough, folding one side up over the pin, then folding the other side on top. Carefully dump apples over the crust and spread them evenly in the dish. Roll out the 2nd dough portion in the same manner  Transfer dough over apples and tuck sides of dough down into the baking dish, sealing the apples inside the crust. Cut a few slits into the top crust and sprinkle Combine the Turbinado sugar on top (optional). Bake in preheated oven for 50-60 minutes until crust is golden brown. Remove from oven and allow to cool for at least 1 hour on a baking rack before cutting into squares.

Glaze:

1 cup powdered sugar

2 tablespoons melted or softened butter

½ teaspoon vanilla

1/2 teaspoon ginger extract

2 tablespoons whole milk (more to thin, if necessary)

Make glaze.  Combine sugar, softened butter, vanilla and milk until smooth, adding more milk if necessary for consistency.  Spread glaze over top of crust after the pie has cooled with an offset spatula and let glaze set and harden.  Cut into 9 portions.

 **May add raisins this next time**

Adapted from 

https://lovegrowswild.com/2014/07/apple-pie-bars/

https://thehungrybluebird.com/apple-slices/

https://amotherworld.com/food/best-flaky-gluten-free-pie-crust/

Bahn Mi Rice Bowls

I had a friend post a similar recipe and I wanted to make this pronto. Great for people who have food allergies. 

Slow Cooker Bahn Mi Rice Bowls

 Prep Time-15 minutes

 Cook Time-6 hours

 Total Time-6 hours 15 minutes

 Servings 4

 

Ingredients

Pork

1 pound pork tenderloin

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/4 cup reduced-sodium soy sauce

1 tablespoon light brown sugar

3 cloves garlic crushed

1 fresh jalapeño pepper sliced (optional)

Pickled Carrots and Radishes

6 tablespoons apple cider vinegar

1/4 cup granulated sugar

1/4 teaspoon kosher salt

1 cup shredded carrots

2 radishes cut into match sticks

3 cups cooked brown rice cooked with Ginger knobs

1 cup shredded red cabbage

1 cup thinly sliced English cucumber

1 small fresh jalapeño pepper thinly sliced (on the side)

1/4 cup fresh cilantro leaves

Instructions

For the pork: Season the pork with the salt and pepper and place in a slow cooker. In a small bowl, combine the soy sauce, brown sugar, garlic and jalapeño. Pour the mixture over the pork.

Cover and cook on low for 6 to 8 hours, until the pork is very tender, turning once halfway through, if desired. Transfer the pork to a large plate and shred with 2 forks. Reserve the sauce.

For the pickled carrots and radishes: In a medium glass bowl, combine the vinegar, granulated sugar, and salt and stir until the sugar is dissolved. Add the carrots and radishes, toss well, and let sit for about 30 minutes. Drain well and refrigerate until ready to use.

To serve, place ¾ cup rice in each of the 4 serving bowls. Top each with one-fourth of the pork and drizzle each with 2 tablespoons of the sauce from the slow cooker. Top each with ¼ cup shredded cabbage, ¼ cup pickled carrots and radishes, and ¼ cup cucumber. Divide the sliced jalapeños and cilantro among the bowls, and serve.

Bloody Mary Salsa

 Recipe Adapted from https://noteatingoutinny.com/2007/09/17/bloody-mary-salsa/

Summer Camping is a real thing and I love to find new creative meals to make for my camping group. I chose to make this with cheesy eggs and the salsa was immediately requested to make another appearance in future camping meals.

Bloody Mary Salsa

(makes about 6 cups)

4-5 ripe red tomatoes, finely diced

1 cup yellow grape tomatoes, quartered (optional, mostly for color)

2 stalks celery hearts plus leaves, very finely chopped

1/4 cup red onion, very finely chopped

2 scallions, both white and green parts, finely sliced

1 jar pimentos

1/2 cup Spanish pimento olives, rinsed, dried and sliced

juice of 2 lemons and 1 tsp of zest

2 tsp Worcestershire sauce

2 Tb prepared horseradish (mild)

1-2 tsp Tabasco or Franks Hot sauce

2 tsp salt

1 tsp celery salt

1 tsp coarsely ground black pepper

1/2 tsp Cajun seasoning, such as Old Bay

1 shot vodka (optional)

Combine everything in a giant bowl. Cover with plastic wrap and chill in the refrigerator for at least 2 hours before serving ( I did it overnight) with chips so that the flavors have had sufficient time to bind.  Keep up to one week covered and refrigerated.

Gluten Free Kentucky Butter Cake

This was one of the better gluten-free desserts that I have made.  High-quality ingredients help make this amazing.  You can either make this in a bundt pan or 2 loaf pans.  I made them into loaf pans and took one to work and one camping with me. Each loaf serves 6 hefty servings. I served with cool whip and macerated strawberries.  This cake is tender and moist and was the perfect summer dessert!  I want to take this cake base and make pineapple upside-down cake!

Pound Cake

• 1 1/2 cups (3 sticks) salted butter (I used Kerrigold Butter)
• 1 (8 oz.) package cream cheese (or use the lighter cream cheese: Neufchâtel)
• 2 cups white sugar
• 1 Tbsp. vanilla extract
• 1 tsp. almond extract
• 6 eggs
• 2 2/3 cups good quality gluten-free flour blend (I used Bob Mills 1:1)
• 1/3 cup corn starch

Butter Sauce

• 1/3 cup butter (I used Kerrigold Butter)
• ¾ cup sugar
• 2 tbsp water
• 2 tsp vanilla

INSTRUCTIONS

1.   Preheat oven to 325°. Spray a bundt pan or 2 loaf pans with non-stick cooking spray.

2.   In the bowl of your electric mixer, cream together the butter, cream cheese and sugar until light (medium speed -about 5 minutes).

3.   Add the vanilla and almond extracts and beat another 30 seconds to mix well.

4.   Place a sifter/sieve/strainer over a bowl. Measure the flour, cornstarch, and xanthan gum, and dump into the sifter. Sift together the dry ingredients. You can repeat to sift another time or I just used a whisk and really whisked them together well.

5.   Break the 6 eggs into another bowl and set aside.

6.   With your mixer on low, alternately add the flour mixture and the eggs to your butter/sugar mixture, beginning and ending with the flour mixture.

7.   Pour batter into the prepared pan(s).

8.   Bake at 325° for 1 hour and 15 minutes or until toothpick inserted in the center comes out clean. Allow to cool in pan, then gently loosen the sides with a table knife or plastic spatula before turning over onto serving plate.

9.   Butter Glaze- Add butter and sugar to saucepan and mix together.  Add water and vanilla and mix. Cook on medium heat until the sugar is dissolved. Poke small holes in the cake and pour warm glaze over the cake. Cook the cake and serve.

NOTES

As always, be sure to double-check your ingredients for gluten. Feel free to try this with your preferred gluten-free flour blend, but I only guarantee a delicious, non-gritty result if you use one of the flours I recommend!

https://www.backtomysouthernroots.com/kentucky-butter-cake-with-a-butter-glaze/

http://mygluten-freekitchen.com/cream-cheese-almond-pound-cake-gluten-free/

Caramel Churro Chex Mix

Recipe from http://www.confessionsofacookbookqueen.com/caramel-churro-chex-mix/
Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Yield: 15 servings

Ingredients

9 cups Corn Chex™ cereal
1 cup packed brown sugar
1/2 cup (1 stick) salted butter
1/4 cup light corn syrup
1/4 teaspoon baking soda
2/3 cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Preheat oven to 350. Place cereal in a large, heat-safe bowl. Line a large baking sheet with foil and spray with nonstick baking spray.

In a small bowl, combine cinnamon and sugar and set aside.

In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until the mixture comes to a boil. Let boil for one minute, stirring constantly, then remove from heat and stir in baking soda. Pour over cereal and stir until cereal is coated.

Spread cereal on a prepared baking sheet. Sprinkle evenly with cinnamon/sugar mixture. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container.

Samoa Truffles-GF

Dayum.  These are AMAZING!   Give up buying those boring and lame Girl Scout Cookies and get your hands on these amazing flavor bombs.  We kept them in the freezer and they are still chewy straight from the freezer.   These were perfect to bring camping!

Recipe adapted from https://www.shugarysweets.com/samoa-truffles/

Ingredients

7 oz sweetened, shredded coconut
1 can dulce de leche (14 oz)
1 can sweetened condensed milk (14 oz)
1 box (11oz) Nilla Wafer cookies, crushed (about 2 cups crushed) or GF animal crackers
8 oz Ghirardelli dark chocolate wafers

Instructions

On a large baking sheet, spread coconut into a single layer. Bake in a 350 degree oven for 10-15 minutes, until lightly browned. Be sure to turn and flip the coconut every 5 minutes. Remove from oven.

In a bowl, combine coconut, dulce de leche, sweetened condensed milk and cookie crumbs. Stir until well combined.

Line a baking sheet with parchment paper. Scoop one tablespoon of mixture (I use this scoop) onto the parchment paper. Repeat until all mixture is used. Place the baking sheet in the freezer and freeze for about 30 minutes.

Melt chocolate wafers according to package directions (about 1 1/2 minutes in the microwave, stirring every 30 seconds). Dip the bottom of each truffle in melted chocolate and return to parchment paper.

Once all truffles are dipped, put the remaining chocolate into a small ziploc bag. Snip off the corner and drizzle over truffles. Store in the refrigerator (or freezer) in an airtight container.

We made these gluten-free by substituting Nilla Wafers for gluten-free animal crackers.

Triple Cinnamon Scones

Recipe from ladybehindthecurtain.com

TRIPLE CINNAMON SCONES

scones

3/4 cup half and half or evaporated milk

1 cup cinnamon Flav-R-Bites or cinnamon chips

2 3/4 cups King Arthur Unbleached All-Purpose Flour

1/3 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup cold butter, cut into pats

2 large eggs, lightly beaten

1 teaspoon vanilla extract

filling

3/4 cup Baker’s Cinnamon Filling*

3 tablespoons water

*Or substitute 5 tablespoons butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon for the Baker’s Cinnamon Filling mix and water.

glaze

3 1/2 cups confectioners’ sugar

1 teaspoon ground cinnamon

7 tablespoons water

Directions

1) Combine the Cinnamon Flav-R-Bites with the half and half or milk in a small bowl. Let the mixture rest for about 20 minutes.

2) While the cinnamon mixture is resting, get started putting together the rest of the ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3) Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

4) Add the eggs and vanilla to the cinnamon-milk mixture, stirring to combine.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.

7) Spread the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You’ll now have a rectangle that’s stretched to about 4″ x 12″. Gently pat/roll it to lengthen it into a 3″ x 18″ rectangle; it’ll be between 3/4″ and 1″ thick.

8) Cut the rectangle into six 3″ squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you’ll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square. Gently separate the scones (if you like scones with crunchy edges), leaving about 1″ between them. For softer scones, separate the scones just enough to break contact between them.

9) You may also choose to make scone strips, or tiny squares. Cut each 3″ square into three 1″ x 3″ rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2″ between them. Or cut each 3″ square into nine 1″ squares, to make 54 bite-sized mini scones.

10) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

11) Bake the scones for 16 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.

11) Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

12) Now you’re going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

13) Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones.

Yield: one dozen triangles, 5″ x 3″; 2 dozen triangles, 2 1/2″ x 3″; 18 strips, 4″ x 1 1/2″; or 54 mini (1 1/2″) squares

Chocolate Chip Cookies

Chocolate Chip Cookies
Source: Unknown

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 24 servings



Ingredients

1 cup unsalted butter softened to melted
1 cup white sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
Instructions

Preheat oven to 350 degrees.
To a stand mixer cream together the butter, sugar and brown sugar until light and fluffy, about 2-3 minutes.
Add in the eggs one at a time along with the vanilla.
Sift the flour and baking soda and add it to the stand mixer along with the salt on low speed until just combined and stir in the chocolate chips.
Using 1/4 cup scoops bake the cookies 6 to a sheet and bake for 10-12 minutes.

Brown Butter Toffee Chocolate Chip Cookies

Recipe source https://tasty.co/recipe/brown-butter-toffee-chocolate-chip-cookies

 **Note: These cookies have AMAZING FLAVOR but spread a lot in the oven.

Ingredients
for 9 cookies

TOFFEE

6 tablespoons unsalted butter
¾ cup light brown sugar, lightly packed
1 teaspoon kosher salt
water, as needed
COOKIE DOUGH

1 cup unsalted butter
4 ice cubes
¾ cup granulated sugar
1 ½ cups dark brown sugar, packed
2 teaspoons espresso powder
2 teaspoons kosher salt
½ teaspoon baking soda
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all purpose flour
6 oz cacao chocolate, 50-70% cacao, chopped
flaky sea salt, for sprinkling
Nutrition Info

Preparation
Make the toffee: Line a baking sheet with parchment paper.
In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated.
In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
Enjoy!

Sourdough English Muffin

Sourdough English Muffins Recipe

https://littlespoonfarm.com/sourdough-english-muffins-recipe/

Prep Time
20 mins
Cook Time
8 mins
Fermenting Time
12 hrs
Total Time
12 hrs 28 mins

Ingredients
1/2 cup (100 g) sourdough starter (levain) (active)
1 tablespoon (20 g) honey (sugar or maple syrup can be substituted)
1 cup (240 g) milk
3 cups (360 g) all-purpose flour
1 teaspoon (5 g) fine sea salt
1/4 cup (40 g) cornmeal (for sprinkling)
Instructions
Prepare sourdough starter in advance: You will need to prepare the starter before you begin mixing the dough. To a clean jar add 12g starter + 50g water + 50g flour and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-12 hours. *See notes.
The night before cooking
Add all of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough for 5 minutes.
Place the dough back into the bowl, cover and let ferment on the counter at room temperature 10-14 hours. (Room temperature is 65-70°)
The next morning
Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1/2" in thickness.
Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that's been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.
Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2" apart, cover and cook the first side for 4 minutes. Turn the muffins over and cook for an additional 4 minutes.
Notes
The "levain" is the amount of active starter we prepare to mix into the dough.
A stand mixer with a dough hook attachment can be used to knead to the dough. Mix on lowest speed for 5 minutes.
Make sure to cook the muffins over very low heat.
Freeze for up to 3 months.
Store at room temperature for up to 5 days in a container.