SALTED MAPLE PECAN PIE BARS

SALTED MAPLE PECAN PIE BARS

1 (15.25-ounce) box yellow cake mix

2 (3.4-ounce) boxes instant pistachio pudding mix

4 eggs

¼ cup vegetable oil

1/8 cup water

1 cup sour cream

2 tablespoons sugar

1 teaspoon cinnamon

½-1 cup chopped pistachios

GLAZE:

2 cups powdered sugar

2 tablespoons melted butter

1 teaspoon almond extract

1 teaspoon vanilla extract

milk

Preheat the oven to 350°F. In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream together until well combined. Set aside. In a small bowl mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the sugar mixture evenly on the bottom and sides of the pans. Pour half the batter into each pan. Bake for 45 minutes. Let cool. Combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it’s the consistency that you like. Drizzle glaze over bread and sprinkle with chopped pistachios. 

SOURDOUGH DISCARD BROWNIES

 SOURDOUGH BROWNIES

8 tablespoons (113 g) unsalted butter

12 oz. (340 g) semi sweet chocolate chips

½ cup (40 g) dutched cocoa powder or regular cocoa powder

2 teaspoons (10 g) vanilla extract

2 large eggs

1 egg yolk

1 cup (200 g) granulated sugar

½ cup (110 g) dark brown sugar

½ cup (125 g) sourdough starter discard

1 cup (120 g) all-purpose flour

1 teaspoon (5 g) salt

Preheat oven to 350°F and line a 9” x 9” baking dish with parchment paper.  Melt the butter in a small saucepan over low heat. Add the chocolate chips, vanilla extract and dutched cocoa powder. Stir the ingredients until the chocolate chips have melted and the mixture is smooth. Remove the saucepan from the burner and set it aside to cool down. In a large mixing bowl, beat the eggs, brown sugar and granulated sugar with an electric mixer for 7-10 minutes. Add the sourdough discard and chocolate mixture to the bowl beat on low until combined. Add the flour and salt and stir with a spatula until just combined. (The batter will be very thick.)  Pour the batter into the baking dish and smooth the top. Bake for 35-40 minutes.

CARAMEL-FROSTED ZUCCHINI BARS

 CARAMEL-FROSTED ZUCCHINI BARS

2 large eggs

12 Tbsp unsalted butter, melted

½ cup granulated sugar

3/4 cup brown sugar

½ tsp salt

1 ½ tsp cinnamon

¼ tsp nutmeg

2 tsp vanilla extract

3/4 tsp baking soda

1 ½ cups all purpose flour

1 ½ cups shredded zucchini

1 cup pecans, chopped

Preheat oven to 350°F and butter a 9×9 baking pan. Line with parchment paper.  In a large mixing bowl, combine eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well. Whisk in the baking soda, and fold in flour until no pockets of dry ingredients remain. Fold in shredded zucchini and chopped pecans.  Spread batter into your baking pan and bake for 35-45 minutes until risen. Allow the cake to partially cool while you make frosting - pour the frosting on the cake while it’s still a bit warm for easier spreading. In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat. When it beings to boil, remove it from the heat.  Whisk in the powdered sugar until the frosting is smooth, and pour it over the cake. Note: spread it quickly, the frosting begins to set almost immediately. Allow frosting to cool before slicing.

MEXICAN-INSPIRED CHUCK ROAST

 MEXICAN-INSPIRED CHUCK ROAST

3 lbs beef chuck roast 

1 yellow onion, thinly sliced

Taco Seasoning

Salt & Pepper

7 oz of beef broth

2 chipotle adobo peppers (from the can)

4-5 minced garlic cloves.

Preheat oven to 325°F.  Add beef chuck roast and to an oven safe dish. You’ll want one with a lid, or cover it for the first portion. Add the onion slices at the base.  Season both sides of beef with 3-4 generous pinches salt, pepper, 1 packet of taco seasoning. Rub well on all sides.  Pour in beef broth, chipotle adobo peppers, and minced garlic cloves.  Cover, then place in the oven at 325°F for 4 hours.  After 4hrs, remove the chuck roast from the oven, shred using two forks, mix well with the drippings, then put back in the oven at 400°F for 30-40 mins. Shred again when you remove from the oven. Devour as is with the sauce, some avocado, fresh cilantro, or whatever toppings you want.Serve these inside tortillas with guacamole, fresh chopped cilantro, cheese, and hot sauce.

CRISPY POTATO SALAD

 CRISPY POTATO SALAD

2 pounds baby potatoes (mini yellow potatoes)

3 tablespoons olive oil, divided

½ teaspoon salt

¼ teaspoon pepper

3⁄4 cup Greek yogurt

½ cup kewpie mayonnaise (or regular mayo)

2 teaspoons Dijon mustard

½ lemon, juiced

1 garlic clove, minced

¼ cup fresh parsley, chopped

salt and pepper, to taste

1 dill pickle, finely chopped

1 shallot, finely chopped

1-2 scallions for garnish, optional

Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).

Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.  Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato with the bottom of a glass.  Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until until golden brown and crispy.  While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.  When the potatoes are done, remove the tray from the oven and let cool for 5 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated. Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.

BASIL CHICKEN IN COCONUT CURRY SAUCE

BASIL CHICKEN IN COCONUT CURRY SAUCE 

½ teaspoon each: cumin, cinnamon, ground cloves, ground cardamom, black pepper, chili powder, salt

¼ teaspoon ground turmeric

1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (you can substitute for thighs)

2 tablespoon olive oil, divided

¾ cup chopped onion (from 1 medium onion)

5 cloves garlic, minced

2 jalapeño peppers, minced (remove seeds if you want to cut down on heat in dish)

1 14 oz. can coconut milk

1 teaspoon Worcestershire sauce

½ cup fresh basil leaves, chopped (plus more for topping, if desired)

1 tablespoon finely chopped fresh ginger

2-3 cups cooked brown rice (can also use white rice, quinoa, cauliflower rice, or whatever you desire!)

Mix all the spices (from the cumin to the turmeric) in a small bowl. Place chicken in a large bowl and sprinkle the spice mixture over it. Let it sit for 30 minutes. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add onion and jalapeño and cook for about 3 minutes. Then add the garlic and cook for one more minute, until fragrant. Remove mixture from skillet and place in a medium size bowl. Add remaining tablespoon of oil to the same skillet and add half of the chicken pieces, spreading them out to make sure they’re not overcrowded. Cook for a few minutes on each side to cook through and lightly brown. When cooked through, remove from the skillet and add them to the bowl of onion/jalapeño. Repeat with remaining chicken and remove that to the bowl, too. Pour the coconut milk into the skillet. Cook on medium-high and stir until sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce. Add the chicken and onion/jalapeño mixture back into the skillet, along with basil and ginger and cook for 2 more minutes. Serve basil chicken over rice. Spoon more coconut curry sauce over the top. Top with more basil if desired.

VIRAL GRINDER PASTA SALAD

 VIRAL GRINDER PASTA SALAD

1 tub of arugula

4 cups Ditalini pasta cooked and cooled

10 oz cherry tomatoes chopped

½ red onion finely chopped

½ cup banana peppers finely chopped

½ lb fresh mozzarella roughly chopped

3 oz salami roughly chopped

1 handful fresh basil, hand torn

½ cup Italian dressing

3 tablespoon Kewpie mayo

2 tablespoon red wine vinegar

1 pinch flaky salt

Balsamic glaze for serving

Add all ingredients in a big bowl and toss!  Finish with a drizzle of balsamic glaze before serving. Best if enjoyed right away - if not, hold the arugula and balsamic glaze and add it in and toss before serving.

NO-KNEAD RYE BREAD

NO-KNEAD RYE BREAD

3 cups (360 grams) Bread flour

½ cup (60 grams) rye flour

½ cup (60 grams) whole-wheat flour

1 tablespoon caraway seeds

1 teaspoon salt

1 teaspoon instant yeast

3 tablespoons molasses

1-¾ cups warm water 115°F to 12 5°F

In a large mixing bowl, whisk together the bread flour, rye flour, whole-wheat flour, caraway seeds, salt, and the yeast.  Combine the molasses with the warm water and add to the flour mixture.  Stir with a spoon until well combined.  Scrape the dough into another large bowl that has been coated with oil spray.  Cover the bowl with a sheet of plastic wrap and set in a warm area for 3 hours.  Coat a large piece of parchment paper with cooking spray and set it aside.  Tip the dough onto a lightly floured surface and using a bench scraper or oiled hands, fold the dough over several times and shape into a large mound.  Lift the mound of dough and place it on the center of the parchment paper, seam side down. Using the parchment paper as a sling, transfer the dough and set it, and the parchment paper into a large bowl to retain its shape while rising.  Cover the bowl and let rise for 30 minutes.  While the dough is rising, place a 4 to 6-quart Dutch oven into the oven and set the oven temperature at 450°F. 

Remove the heated Dutch oven and remove the lid.  Using a sharp knife, scissors or a taser blade, score the bread dough on the top with a slash.  Lift the dough, together with the parchment paper, and carefully set it into the hot Dutch oven.  Cover with the lid and return to the oven.  Bake the bread for 30 minutes, then remove the lid and continue to bake the bread an additional 8-10 minutes until golden brown.  Transfer the bread to a wire rack and cool completely before slicing.