Cranberry and Sage Apple Brown Bettie Recipe

Cranberry and Sage Apple Brown Bettie Recipe

Cranberry and Sage Apple Brown Bettie Recipe

Ingredients
  • 4 cups cubed challah or brioche
  • 1 1/2 cups brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 TBSP finely chopped fresh sage
  • 2 tsp grated orange zest
  • large pinch of salt
  • 3 pounds granny smith apples, peeled, cored, and thinly sliced
  • 6 oz fresh cranberries
  • 1/2 cup juice (I used a combo of orange juice and apple cider, you can use any fruit juice you want)
  • 3 TBSP cold unsalted butter, thinly sliced
Instructions
  1. Preheat your oven to 350°. Spread the cubed bread on a baking sheet and toast in the oven until dry, about 8 minutes. Let the bread cool, then pulse the into coarse crumbs in a food processor or blender.
  2. Butter a 10″ or 12″ cast iron skillet. You could also use a baking dish or pie plate. Spread 1/3 of the bread crumbs in the bottom of your skillet or dish in an even layer.
  3. In a small bowl, combine the sugar with cinnamon, nutmeg, orange zest, fresh sage, and salt. Spread half of the apple slices over the bread crumbs in the baking dish and top with half of the sugar mixture. Drizzle half of the juice over the apples. Cover with another 1/3 of the bread crumbs and the remaining apples, sugar mixture, and juice. Cover with the remaining bread crumbs. Dot the top of the Bettie with thin slices of butter all over.
  4. Bake at 350F on the center oven wrack for about 1 hour, until the apples are tender and the juices are bubbling. Cover the baking dish with foil during the last 15 minutes to prevent the crumbs from getting too dark. Let cool for 30 minutes before serving. I like to serve with cinnamon whipped cream.

Chocolate Cream Pie Recipe

Chocolate Cream Pie Recipe

Chocolate Cream Pie Recipe

Ingredients
For the Crust
  • 1 1/2 cups all-purpose flour
  • kosher salt
  • 1/4 cup shortening
  • 1/4 cup cold butter, cut into small pieces
  • ice water (usually about 1/4 cup)
For the Filling
  • 2/3 cup granulated sugar
  • 2 1/2 TBSP cornstarch
  • 1/8 tsp salt
  • 2 large eggs
  • 2 large egg yolks
  • 2 cups milk
  • 1 cup heavy cream
  • 2 TBSP unsweetened cocoa powder
  • 8 oz bittersweet chocolate, chopped or chips
  • 2 TBSP unsalted butter, cut into small pieces
For Topping
  • 1 1/2 cups heavy cream, cold
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips
Instructions
For the Crust
  1. Place the flour in a large bowl and add a large pinch or two of salt. Mix together. Add the shortening and cold butter into the flour and cut in using a pastry cutter or fork until the consistency of coarse meal.
  2. Gently stir in water a TBSP at a time until the dough can form into a ball.
  3. On a lightly floured work surface, roll the pie dough out until a few inches wider than your 9″ pie plate. Carefully move the crust into the pie plate. Lift the edges up so that it lays into the pie plate without stretching.
  4. Trim the edges so that there is about 1″ extra. Fold the excess crust under itself and then crimp, pinching with your thumb and pointer finger.
  5. Use a fork to pieces all over the bottom and the sides of the dough. Place the pie plate in the freezer while preheating your oven to 400F.
  6. Position an oven rack in the bottom third of your oven. Line the crust with parchment paper and fill with pie weights, dry beans, or rice. Bake at 400F in the bottom third of the oven for 15 minutes. Remove the crust from the oven and remove the pie weights and parchment paper. Place back in the oven and bake for 10 minutes longer, until lightly browned.
  7. Allow to cool completely on a wire rack before filling.
For the Filling
  1. In a large bowl, whisk together the sugar, cornstarch, and salt. Whisk in the whole eggs and egg yolks.
  2. In a sauce pan over medium heat, bring the milk, cream, and cocoa powder to a boil. Pouring very slowly, stream the hot milk mixture into the eggs while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat stirring continuously until the mixture just reaches a boil and thickens.
  3. Strain the hot thickened pudding mixture into a large bowl. Stir in the chocolate and butter until smooth. Lay a piece of plastic wrap directly on top of the filling and refrigerate for about an hour before transferring to the crust.
  4. Pour the cooled chocolate filling into the cooled crust. Allow to set in the refrigerator for about 3 hours and up to 24 hours before topping and serving.
For the Topping
  1. In a large bowl with a hand mixer, or the bowl of the stand mixer fit with a whisk attachment, whip the heavy cream on high speed until starting to thicken. Add in the sugar and vanilla and whip to medium peaks.
  2. Top the pie with the whipped cream and sprinkle with chocolate chips.

Peppermint Bark Brownies Recipe

Peppermint Bark Brownies Recipe

Peppermint Bark Brownies Recipe

Ingredients:

BROWNIES:
  • 1 1/2 cup granulated sugar
  • 11 Tablespoons butter
  • 1/4 cup water
  • 1 ( 12 oz.) bag chocolate chips
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
PEPPERMINT BARK TOPPING:
  • 8 ounces white chocolate baking bars, melted (or 1 (12 oz.) bag white chocolate chips)
  • 6-7 candy canes, crushed

Instructions

  1. Preheat oven to 325F degrees. Line a 9×13 inch baking pan with aluminum foil leaving enough overhang on the sides and spray with non-stick cooking spray. Set aside.
  2. In a medium sized saucepan, combine sugar, butter, and water. Bring to boil and remove from heat.
  3. Add chocolate chips and vanilla extract; stir until chocolate melts.
  4. Pour chocolate mixture into a large mixing bowl. Add eggs, beating after adding each egg.
  5. Mix in flour, baking soda, and salt until combined.
  6. Pour brownie batter into prepared pan. Bake for 50 minutes.
  7. Place brownies on wire rack. Pour melted white chocolate over top of brownies and sprinkle with crushed peppermint candy canes. Let brownie cool completely before cutting them into squares.

Chippy Oatmeal Raisin Bars Recipe

Chippy Oatmeal Raisin Bars

Chippy Oatmeal Raisin Bars Recipe

Ingredients:

  • 1 cup brown sugar
  • 3/4 (12 Tablespoons) cup unsalted butter
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1 1/2 cups (12 oz. bag) mini chocolate chips, plus a extra to sprinkle on top
  • 2 cups oatmeal
  • 3/4 cup raisins
  • 4 oz. semi-sweet chocolate baking bars, melted
  • chocolate sprinkles, for topping

Instructions:

  1. Preheat oven to 350F degrees. Line a 9×13 inch baking pan with aluminum foil leaving enough overhang on the sides and spray with non-stick cooking spray. Set aside.
  2. Using an electric or stand mixer, cream together brown sugar, butter, eggs, and vanilla extract until creamy.
  3. Mix in the flour, until combined.
  4. Stir in mini chocolate chips, oatmeal, and raisins until combined.
  5. Press mixture into prepared pan. Baked for 25-30 minutes or until the edges are slightly brown. Let cool completely before cutting them into rectangles or squares.
  6. Drizzle melted chocolate on top of each bar and sprinkle with mini chocolate chips and chocolate sprinkles.

Italien Baked Ziti with Sausage Recipe

Italien Baked Ziti with Sausage Recipe

Italien Baked Ziti with Sausage Recipe

Ingredients
  • 300g ziti or penne pasta (Note 1)
  • 1 tbsp olive oil
  • 3 garlic cloves
  • 1 onion (brown, white or yellow), finely chopped
  • 1lb/500g ground pork (mince) (Note 2)
  • 1.4lb / 700g bottle of tomato passata / pureed tomato (Note 3)
  • ½ cup water
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp sugar (any type)
  • Salt and pepper
  • ¾ cup grated mozzarella cheese
Sausage Seasoning (Note 4)
  • 2 tsp fennel seeds
  • 1 tbsp paprika (any type – all go great with this)
  • 3 tsp red pepper flakes OR 2 tsp cayenne pepper (adjust to taste)
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt (table salt)
Instructions
  1. Cook ziti for the recommended cooking time on the packet MINUS 2 minutes. (Note 5) Drain and transfer to baking dish.
  2. Preheat oven to 180C/350F.
  3. Heat oil in a large skillet over high heat. Add onion and garlic and cook for 2 minutes or until onion is translucent.
  4. Add pork mince and cook, breaking it up as you go, until it turns from pink to white. Add Sausage Seasonings and cook for 2 minutes.
  5. Add passata, water, basil, oregano and sugar. Bring to simmer, reduce heat to medium and cook for 5 minutes. Adjust salt and pepper to taste (remember it gets spread across lots of pasta).
  6. Pour the sausage mixture over the ziti. Top with cheese. Cover loosely with foil and bake for 20 minutes, then remove the foil and bake for a further 5 to 10 minutes until the cheese is bubbly and golden. Stand for 5 minutes before serving.

Blueberry Coconut Chia Smoothies Recipe

Blueberry Coconut Chia Smoothies Recipe

Blueberry Coconut Chia Smoothies Recipe

Ingredients

  • 1 cup frozen blueberries
  • 1 cup full fat Greek yogurt (can use almond milk or coconut milk yogurt for dairy-free and vegan)
  • 1/2 cup coconut “cream” (the really thick creamy stuff from the top of the can of full fat coconut milk)
  • 1 cup unsweetened cashew or almond milk
  • 2 tbsp coconut oil
  • 2 tbsp ground chia seed
  • Sweetener equivalent to 2 tbsp sugar (use your favourite!)
  • Feel free to add protein powder, collagen or any other supplement that appeals to you.

Instructions

  1. Combine all ingredients in blender and blend until smooth.
  2. Divide among 4 glasses and serve.

Peanut Butter Molten Lava Cakes Recipe

Peanut Butter Molten Lava Cakes Recipe

Peanut Butter Molten Lava Cakes Recipe

Ingredients

  • 1/4 cup butter
  • 1/4 cup peanut butter
  • 2 tbsp coconut oil
  • 6 tbsp powdered Swerve Sweetener
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 tsp vanilla extract
  • 6 tbsp almond flour
  • Low Carb Chocolate Sauce

Instructions

  1. Preheat oven to 350F and grease 4 small (about 1/2 cup capacity each) ramekins very well. I used both butter AND coconut oil spray.
  2. In a medium-sized microwave safe bowl, combine butter, peanut butter, and coconut oil. Cook on high in 30 second increments until melted. Stir together until smooth.
  3. Whisk in powdered sweetener until smooth. Whisk in eggs, egg yolks, and vanilla extract. Then whisk in almond flour until smooth.
  4. Divide batter among prepared ramekins and bake 12 to 15 minutes, until sides are set but the center still jiggles a bit. Remove and let cool a few minutes.
  5. Run a sharp knife around the inside of the ramekin to loosen the cakes. Cover each with an upside-down plate and flip over to turn the cake out onto the plate (you may need to give it one good shake, holding the plate and ramekin together tightly).
  6. Drizzle with low carb chocolate sauce and serve immediately.

Dijon Stout Soft Pretzels Recipe

Dijon Stout Soft Pretzels Recipe

Dijon Stout Soft Pretzels Recipe

Ingredients
For the dough
  • 12oz bottle of Guinness or other Stout Beer (warm, about 110-120F)
  • 1 TBSP granulated sugar
  • 2 TBSP brown sugar
  • 1 package (1/4oz, 2¼ tsp) active dry yeast
  • 4¾ cups bread flour
  • 2 tsp salt
  • 2 TBSP dijon mustard
  • ½ stick (1/4 cup) melted butter, slightly cooled
For the poaching liquid
  • 6 cups water
  • ½ cup baking soda
For the egg white wash
  • 1 large egg white
  • 1 TBSP grainy or dijon mustard
  • coarse sea salt
Instructions
  1. In the bowl of a stand mixer combine the warm beer and sugar. Sprinkle the yeast over top and let it sit for about 5 minutes until bubbly. This is how you know the yeast is active.
  2. With the dough hook attached add the flour, salt, mustard, and melted butter and mix on low until all of the ingredients are combined. You may need to stop and scrape down the sides and the bottom of the bowl. Increase the speed to medium and let the dough mix/knead for about 5 minutes until it becomes smooth and pulls away from the sides of the bowl.
  3. Place the dough in a large greased bowl, turn the dough over to make sure both sides get greased, and cover it with plastic wrap or a clean towel. Let it proof in a warm place in the kitchen for 1 hour, until doubled in size.
  4. Meanwhile, preheat the oven to 450F and line two sheet trays with parchment paper and spray the parchment lightly with pan spray. Position the oven racks in the middle two positions in the oven.
  5. Also, prepare the poaching liquid. Combine the water and baking soda in a wide but shallow pot (if you have a deeper pot you may need to double the amounts) and place over medium heat. Allow the liquid to come to a simmer while you shape the dough.
  6. On a clean and unfloured work surface (flour will make these difficult to shape!) turn the dough out and divide into 12 equal pieces.
  7. To shape the pretzels apply even pressure to roll out each piece of dough into about an 18 inch rope. Fold each rope in half, then twist the two pieces around one another and press the ends together. Fold the twist in half again and press the bottom and the top together forming an oval twist. Place the twists on the cookie sheet. Keep the pieces of unshaped dough loosely covered with plastic wrap while you work with each piece so that they do not dry out.
  8. One by one carefully slide the shaped pretzels into the simmering poaching liquid for about 30 seconds then remove with a slotted spoon back to the cookie sheet.
  9. Whisk together the egg whites and the mustard and brush over top of the pretzels. Sprinkle with coarse sea salt.
  10. Bake at 450F for about 14-15 minutes, until golden brown. Rotate your pans halfway through baking. You want to rotate both from top to bottom and also turn to rotate the pans from front to back.

Nasi Goreng Recipe

Nasi Goreng Recipe

Nasi Goreng Recipe

Ingredients
Chicken
  • 1 tbsp oil
  • 5oz/150g chicken breast, halved horizontally (to make 2 thin steaks)
  • ½ tbsp kecap manis (ketjap manis) / sweet soy sauce (Note 1)
Rice
  • 1 tbsp oil
  • 2 garlic cloves, minced
  • 1 tsp red chilli, finely sliced or chopped OR sambal oelak paste (adjust amount to taste)
  • ½ onion, diced (brown, white, yellow)
  • 3½ cups cooked long grain rice, cooled (Note 2)
  • 3 tbsp kecap manis / sweet soy sauce (Note 1)
Garnishes (optional)
  • 4 eggs
  • 1 sliced scallion/shallot stem
  • Fried shallots, store bought (optional) (Note 3)
  • Cherry tomatoes, halved, slices of cucumber and lime wedges
  • Lime wedges
Instructions
  1. Chicken: Heat oil in a large skillet over high heat. Drizzle kecap manis over both sides of the chicken then cook until browned on both sides and cooked through. Remove from skillet, allow to cool slightly then dice.
  2. Heat 1 tbsp oil in a wok (or skillet) over high heat. Add garlic and chilli and cook until fragrant, then add onion. Cook onion until translucent.
  3. Add rice and kecap manis. Cook, breaking up the rice, until the rice is heated through and the kecap manis has been evenly dispersed and stains the rice brown. Add chicken and stir.
  4. Transfer rice to a serving platter. Sprinkle with scallions / shallots and fried shallots if using.
  5. Cook eggs, sunny side up, to your liking (I like them runny!)
  6. Serve the rice with a fried egg on top with cherry tomatoes, cucumbers and lime wedges on the side.

Dark Chocolate Coconut Bites Recipe

Dark Chocolate Coconut Bites Recipe

Dark Chocolate Coconut Bites Recipe

Ingredients
  • 2½ cups flaked coconut, unsweetened
  • ¼ cup + 1 tablespoon coconut oil, melted
  • ¼ cup honey
  • ½ teaspoon vanilla
  • a pinch of sea salt
  • 4 ounces dark chocolate for topping
Instructions
  1. Pulse the coconut in a food processor until sticky crumbs form. Set aside about ¼ cup of the mixture.
  2. Mix the coconut oil, honey, vanilla, and sea salt. Stir in the coconut from step one. Form the mixture into small balls by squeezing until a ball forms. The mixture will be crumbly, so it doesn’t work to put the mixture in your hands and roll it. You have to squeeze it. There will be a little bit of excess oil – that’s okay.
  3. Once you have the balls rolled, refrigerate for 1 hour or so until they are firm. At this point, if you want, you should be able to take them out and re-roll them to get the shape just right since they’ll be firm and malleable.
  4. Heat a nonstick skillet over medium heat. Add the coconut and shake or stir constantly for a few minutes until the coconut is lightly browned and fragrant.
  5. Melt the chocolate for a minute or so in the microwave. Stir it until it’s smooth. Dip each coconut ball in the chocolate and remove with a fork, letting excess chocolate drip off. Place on a parchment lined baking sheet and top with the toasted coconut from step three. Freeze or refrigerate to set the chocolate. I like these best in the fridge because they are soft enough to eat anytime!

Easy Rustic Yeast Bread Recipe

Easy Rustic Yeast Bread Recipe

Easy Rustic Yeast Bread Recipe

Ingredients
  • 1 package (1/4 ounce) active dry yeast orinstant yeast (this is 2 1/4 tsp if measuring from bulk yeast)
  • 1 1/3 cup warm water (water temp should be about 105-110F. Warm but not hot)
  • 4 1/3 cup all-purpose flour (18.4 ounces or 520 grams)
  • 1 TBSP kosher salt
  • 1 TBSP chopped fresh rosemary (optional)
  • 2-3 cloves minced garlic (optional)
  • oil for greasing the bowl
Instructions
  1. In a large bowl, add your dry yeast and stir in your warm water. Let sit for about 2 minutes.
  2. Add in all of the flour and then the salt. If using, also add in the rosemary and garlic. Stir together until it forms a ball.
  3. Remove the dough from the bowl and knead on a clean work surface for about 5 minutes until smooth and elastic.
  4. In a clean bowl, add about 1 TBSP of oil of your choice (canola, vegetable, olive, etc…) or spray the bowl with cooking spray. Put your dough into the bowl and turn it over to coat both sides with oil.
  5. Cover the bowl with a towel and put in a warm place to rise. I like to put mine in my oven that is off. Allow to rise for about 1 hour, or until double in size.
  6. Gently push the air out of the dough with your fist. Lightly oil a cast iron skillet (I use a 10″ skillet, but an 8″ or 12″ will also work. See notes) or other oven proof skillet. Place the bread dough into the oiled skillet and dust the top of the dough lightly with flour. Cover with a towel again and let rise for another hour or until doubled in size.
  7. Preheat your oven to 425F.
  8. Once the dough is doubled in size, slash the top of the dough a few times with a sharp knife.
  9. Bake for 35-40 minutes until the bread is a deep golden brown and sounds hollow if you thumb the top.

Baked Buffalo Chicken Mac & Cheese Bites Recipe

Baked Buffalo Chicken Mac & Cheese Bites Recipe

 Baked Buffalo Chicken Mac & Cheese Bites Recipe

Ingredients
  • 8 ounces pepper jack cheese, shredded
  • 8 ounces cheddar cheese, shredded
  • 1 tablespoon cornstarch
  • 1 (12 ounce) can evaporated milk
  • 5 large eggs
  • ⅓ – ½ cup Frank’s Red Hot Buffalo Sauce (or buffalo sauce of choice)
  • 4 tablespoons butter
  • 2 cups cooked, shredded chicken breast (rotisserie or poached and pulled)
  • 8 ounces elbow macaroni, cooked
  • 1 cup flour
  • 2 cups panko breadcrumbs
  • Ranch dressing, to top
  • Scallion sliced, to top
Instructions
  1. In a large bowl, combine the cheeses and toss with cornstarch until evenly distributed. Set aside.
  2. In a separate large bowl, beat together the evaporated milk, 2 of the eggs, and the buffalo sauce, until well-combined. Set aside.
  3. Heat a large, high-walled pan or pot over medium-low heat. Melt the butter in the pan and reduce to low heat. Add in the chicken, macaroni, reserved cheese mixture, and the reserved evaporated milk mixture. Cook over low heat, stirring often, until the cheese melts and the sauce becomes smooth and thick. Make sure to keep the heat as low as possible, or the eggs will scramble in the cheese sauce.
  4. Line a 9 x 13″ baking dish with parchment paper or aluminum foil. spray lightly with nonstick spray and scoop the buffalo chicken macaroni into the dish. Smooth out the buffalo mac until even. Refrigerate until solidified, at least 3 hours or overnight.
  5. Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray lightly with nonstick spray.
  6. Place the flour in a small bowl, beat the remaining 3 eggs in another bowl, and pour the panko breadcrumbs into a third bowl.
  7. Remove the buffalo chicken macaroni from the refrigerator and carefully flip it over onto a cutting board. Peel away the parchment paper or foil, and then cut the mac into squares.
  8. Dip each square into the flour, then the beaten egg, then the panko, pressing well to coat. Line the squares on the prepared baking sheet. You may have to use more than one baking sheet., don’t crowd them too much.
  9. Spray the macaroni squares liberally with nonstick spray, and bake until light golden and warm, about 25 minutes, turning once halfway through. Let the bites sit for a few minutes after they come out of the oven before plating. This will help them firm up as they cool just slightly.
  10. Serve the bites with a drizzle of ranch and sliced scallion.

Valentine’s Style Eggs

Valentine's Style Eggs

Valentine’s Style Eggs

  1. Assemble your sandwich, then butter one side of the bread. Separate the egg white and yolk into two bowls. Place the sandwich, buttered-side-down, in a pan over medium heat and grill until golden brown, then remove.
  2. Butter the uncooked side of the sandwich. Using a cookie cutter or a sharp knife, cut out the center. Lower the heat slightly, then return both pieces of the sandwich to the pan, uncooked-side-down. Add just enough egg white to fill the bottom of the empty sandwich center, then carefully slip the egg yolk into the center.
  3. Cover the pan (this will help the egg cook quicker) and let everything cook for a couple minutes, checking regularly after one minute to make sure nothing is burning. Once the egg appears to be cooked, immediately remove the sandwich and serve!

Strawberry Pretzel Bars Recipe

Strawberry Pretzel Bars Recipe

Strawberry Pretzel Bars Recipe

Ingredients:

PRETZEL CRUST:
  • 2 cups finely crushed pretzels
  • 1/4 cup granulated sugar
  • 2/3 cup (11 Tablespoons) unsalted butter, melted
CREAM CHEESE LAYER:
  • 2 (8 0z.) packages cream cheese, softened
  • 2 Tablespoons milk
  • 1/4 cup granulated sugar
  • 1 cup Cool Whip topping, thawed
STRAWBERRY JELLO LAYER:
  • 2 cups boiling water
  • 1 (6 oz.) package strawberry jello
  • 1 1/2 cups cold water
  • 4 cups fresh strawberries, sliced

Instructions:

  1. Pre-heat oven to 350F degrees. Line a 13×9 inch baking pan with foil and spray with non-stick cooking spray. Set aside.

MAKE CRUST:

  1. In a medium sized bowl, mix pretzel crumbs, sugar, and butter together to form crust.
  2. Press pretzel crust into the bottom of prepared pan. Bake for 10 minutes. Let cool.

MAKE CREAM CHEESE LAYER:

  1. Using a hand mixer or stand mixer, mix cream cheese, sugar, and milk together until light and fluffy. Stir in Cool Whip.
  2. Spread cream cheese mixture over pretzel crust. Place in fridge until ready to use.

MAKE STRAWBERRY JELLO LAYER:

  1. In a medium sized bowl, stir boiling water into dry gelatin mix until completely dissolved. Stir in cold water. Refrigerate for 1 hour or until jello is thickened. Stir in sliced strawberries.
  2. Spoon strawberry jello over cream cheese layer. Place in fridge for 3 hours or until jello is firm. Cut into squares and enjoy!
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