Cook’s notes: This recipe is brilliant. I’m now dreaming of different dark chocolate bars for different flavors of cocoa.
Place 8.5 oz milk (I used almond milk), 40 g chopped dark chocolate, and 1 chai tea bag in a small pot over medium-low heat. Simmer until chocolate is melted, stirring often. Remove tea bag and serve warm.
via Chai Hot Chocolate + I Liked This // 10.07.2015 – erin made this
Cook’s notes: I’m going to a Yule party, and I wanted to bring gingerbread to share. However, I wasn’t sure about bringing Drambuie Gingerbread, so I looked for an alternative recipe that doesn’t use alcohol. The only modification I made to this recipe, from gingerbread snacking cake – smitten kitchen was to replace the molasses with maple syrup. My cake came out more golden than dark brown, but it was easy to put together in a stand mixer. The top is slightly puffed, and even the raw batter smells good.
No changes required! I got 33 cookies using a 1-oz cookie scoop (disher). Follow the recipe for Oatmeal Raisin Cookies Recipe – Genius Kitchen.
Cook’s notes: This recipes used to be posted on the Penzeys site, but it is no longer there. Luckily, I had an archive copy of this recipe, which makes buttery, delicious cookies. The original author said, “These cookies are especially quick and easy because you don’t have to chill the dough before rolling.” I doubled the vanilla in this recipe. No frosting is needed. And of course, the number of cookies depends on the shape you cut. I got well over 50 moon cookies.
1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
Heat oven to 400°F.
Cream together the butter and sugar. Add the egg and the vanilla, mix until well blended.
In a separate bowl, sift together the flour and baking powder then gradually add to the butter mixture and blend well. Form the dough into a smooth ball. (Add a little water if needed.)
Roll out the dough on a lightly floured surface to a thickness of 1/8 to 1/4 inch. Cut out with cookie cutters and place on ungreased cookie sheets. Fill each cookie sheet with cookies of equal size to ensure even baking.
Bake for 6 minutes (a bit longer for thicker cookies), but they shouldn’t brown at all. Remove from cookie sheets and cool on wire racks.
Cook’s notes: I adapted this recipe to use a brownie pan from Wilton. I like the way it makes individual brownies with edges. If you don’t have one, use a 9-inch square pan. I was surprised by the divots in these brownies, but a friend pointed out it was perfect for whipped cream. The flavor is amazing. The maple syrup seems to deepen the chocolate flavor. I may not go back to traditional brownies after tasting these gems.
8 oz. semisweet chocolate chips (by weight)
1/2 cup virgin coconut oil
1/4 cup pure maple syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1-1/4 cups almond flour
Preheat oven to 350F. Lightly coat a brownie baking pan (with individual wells) with cooking spray.
Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 30 seconds on High. Stir after heating. Repeat two more times. Stir constantly until completed melted.
In the bowl of a stand mixer, beat eggs completely. Beat in maple syrup, salt, and baking soda. Blend well, then beat in almond flour. Add the melted chocolate mixture to the egg mixture and combine completely.
Scoop the brownie batter into the prepared pan. Bake at 350 for 20 minutes. Check for doneness with a toothpick.
Cool the brownies in the pan on a rack for a few minutes. Let cool on a rack for about 1 hour.
Source: Adapted from PCOS Health Coach
Cook’s notes: Highly recommended and super fluffy. The only change I made was not keeping them warm on a baking sheet, although this is a great idea. Ms. Segel’s tip to put maple syrup in the pancake batter was pure genius. You don’t need additional butter or syrup on them; we enjoyed them warm.
via Pumpkin Pancakes – Once Upon a Chef
Cook’s notes: Use a cut-up rotisserie chicken for an even faster weeknight meal. I reduced the sugar by a great deal and switched out soy sauce for coconut aminos to bring down the sodium.
||1 Tablespoon sugar
1/4 cup creamy peanut butter
3 Tablespoons coconut aminos (or low-sodium soy sauce)
2 to 3 Tablespoons water
2 garlic cloves, minced
||Either 3/4 lb. boneless skinless chicken breasts or
1 rotisserie chicken, skin and bones removed
|| 4 cups broccoli coleslaw mix
1/2 red onion, thinly sliced
1 teaspoon minced fresh gingerroot (jarred OK to use)
||6 soft flour or corn tortillas (8-inch size), any flavor
Lime wedges for garnish.
Whisk the sauce ingredients together.
Prepare the chicken. Set cooked chicken aside.
- If you are cooking chicken, cut chicken breasts into strips. Season with garlic salt and pepper to taste. Heat olive oil in skillet, and stir-fry chicken strips over medium heat until no longer pink, 3 to 4 minutes.
- If you are using rotisserie chicken, cut the chicken breast meat into strips. Save the dark meat for another meal.
Stir fry the vegetables in the same skillet you cooked the chicken in. Cook until vegetables are tender, about 3 minutes.
Warm the tortillas. Stir in peanut butter sauce into the broccoli mixture. Spoon into warm flour tortillas and top with cooked chicken. Squeeze fresh limes onto tacos.
Source: Adapted from a recipe by Trudy Williams in Taste of Home Simple & Delicious, February/March 2017.