Recipes

Servings: 6-8 Ingredients Boneless skinless chicken breasts (2 lbs) Yellow onion (1) Garlic (3 cloves) Jalapeños (2) Ginger (1 tbsp grated) Turmeric (1 tsp) Cumin (1 tsp) Garam masala (1 tsp) Salt (3/4 tsp) Plain Greek yogurt (1 cup) Diced tomatoes (42 oz) Butter (4 tbsp) Heavy cream (1/4 cup) Cilantro (2 tbsp chopped) Directions Chop chicken into 1" pieces. Chop onion. Mince garlic. Seed and mince jalapeños. Grate ginger. Add chicken, onion, garlic, jalapeños, ginger, turmeric, cumin, garam masala, and salt to slow cooker and mix. Add yogurt and mix until chicken mixture is coated. Add tomatoes and stir to combine. Dot top with butter. Cook on low for 6-7 hours. Chop cilantro. With slow cooker off, stir in cream and cilantro. Notes Best served over basmati rice. Still not great, but I haven’t found a better version yet.

Yield: 8-10 cups Ingredients Sugar (3 cups) Cinnamon (3 tbsp) Cayenne (1/2 tsp, optional) Salt (1/4 tsp) Water (1-1/2 cups) Nuts (2 lbs) Directions Line a cookie sheet with parchment paper. Mix sugar, cinnamon, cayenne, salt, and water in a saucepan over medium heat. Stir frequently until mixture reaches 238°F. Remove from heat and immediately stir in nuts. Continue stirring until nuts are coated and mixture is crystallized. Pour mixture onto cookie sheet. Let cool and break apart any large pieces. Notes If you aren’t sure what nuts to use, unsalted roasted almonds are a good choice.

Yield: ~1 cup Ingredients Butter (6 tbsp) Sugar (1 cup) Heavy cream (5 fl oz) Salt (1/4 tsp) Directions Heat butter in a saucepan over medium-low heat, stirring frequently. When butter has golden-brown flecks in it, pour into a bowl and set aside to cool. Wash saucepan, then heat sugar over medium heat, stirring frequently. When sugar is completely liquid, whisk in butter. Turn heat to low and add cream while whisking continuously. When bubbling subsides, turn heat to medium-low and simmer for 3 minutes. Remove from heat and stir in salt.

Servings: 12 (one 9-inch cake) Ingredients Unsalted butter, for greasing All-purpose flour, plus extra for dusting (2 cups / 315g) Baking soda (2 tsp) Baking powder (2 tsp) Ground cinnamon (2 tsp) Salt (½ tsp) Ground allspice (½ tsp) Eggs (4 large) Canola oil (¾ cup / 180 ml) Granulated sugar (¾ cup / 185g) Brown sugar, firmly packed (1 cup / 220g) Buttermilk (½ cup / 125 ml) Carrots, peeled and shredded by hand, lightly packed (3 cups / 375g) Cream cheese, room temperature (1 lb / 500g) Unsalted butter, room temperature (6 tbsp / 90g) Confectioners’ sugar (1¼ cups / 155g) Vanilla extract (1½ tsp) Directions Preheat oven to 350°F. Grease two 9-inch round cake pans (2 inches deep) and dust with flour. In a bowl, sift together flour, baking soda, baking powder, cinnamon, salt, and allspice. In another bowl, whisk together eggs, oil, granulated sugar, brown sugar, and buttermilk until blended. Stir the flour mixture into the egg mixture just until combined. Fold in the carrots. Divide batter evenly between prepared pans. Bake 30-35 minutes until a toothpick inserted in the centers comes out clean. Transfer to wire racks and cool in the pans for 15 minutes. Invert cakes onto racks and cool completely. In a large bowl, combine cream cheese and 6 tbsp butter. Beat with an electric mixer on medium-high until smooth. Reduce speed to low, add confectioners’ sugar, and beat until smooth. Beat in vanilla. Bring to room temperature before using. Place one cake layer, top side down, on a plate. Spread 1½ cups of frosting over the top. Place the second cake layer, top side down, on top. Spread remaining frosting decoratively over the top and sides of the cake. Notes Can be made as a single-layer 9×13" sheet cake, or doubled for two sheets. Baking time may be longer. Serve right away, or cover with a cake dome and refrigerate up to 2 days. Bring to room temperature before serving. Frosting keeps up to 1 week covered in the refrigerator. Orange frosting variation: add 2 tbsp undiluted, thawed frozen orange juice concentrate and 1½ tsp grated orange zest with the vanilla. Coconut frosting variation: beat in 1½ tsp coconut extract and 1 cup toasted coconut after finishing the frosting.

Yield: 12 servings Ingredients Graham cracker crumbs (1 cup) Sugar (1 tbsp + 3/4 cup + 3/4 cup) Butter (1/2 tbsp + 5 tbsp + 1/2 tbsp) Room temperature cream cheese (40 oz) Salt (1/8 tsp) Sour cream (1/3 cup) Lemon juice (2 tsp) Vanilla extract (2 tsp) Egg yolks (2) Eggs (6) Directions Place oven rack in lower-middle position and preheat oven to 325°F. Melt 1/2 tbsp butter and brush onto bottom and sides of a 9-inch springform pan. In a medium bowl, combine Graham cracker crumbs and 1 tbsp sugar. Melt 5 tbsp butter and evenly mix into Graham cracker crumb mixture. Press Graham cracker crumb mixture into bottom of pan. Bake until edges start to brown (~13 minutes). Cool on a wire rack while continuing recipe. Increase oven temperature to 500°F. Beat cream cheese in a stand mixer on medium-low speed for 1 minute. Scrape beater and sides of bowl with a rubber spatula. Add salt and 3/4 cup sugar and beat on medium-low speed until combined. Scrape bowl. Beat in 3/4 cup sugar on medium-low speed until combined. Scrape bowl. Add sour cream, lemon juice, and vanilla and beat on low speed until combined. Scrape bowl. Add egg yolks and beat on medium-low speed until combined. Scrape bowl. Add egg yolks 2 at a time, beating on medium-low speed until combined and scraping bowl after each pair. Melt 1/2 tbsp butter and brush onto sides of pan. Set pan on a rimmed baking sheet and pour mixture into pan. Bake 10 minutes, then reduce oven temperature to 200°F, keeping oven closed. Continue to bake for 1-1/2 hours, or until center is 150°F. Transfer pan to a wire rack and cool for 3 hours. Run a knife between cake and sides of pan. Wrap in plastic wrap and refrigerate until cold. Remove sides of pan. Slide a thin metal spatula or knife between cake and bottom of pan. Slide cake onto a serving plate. For best results, let stand for 30 minutes before serving. To easily cut slices, rinse knife with hot water and wipe it dry before cutting each slice. Notes 1 cup Graham cracker crumbs = 8 Graham crackers

Yield: 12 servings Ingredients Graham cracker crumbs (1-3/4 cups) Butter (1/3 cup) White sugar (1 cup + 1/4 cup) Room temperature cream cheese (24 oz) Sour cream (1 cup) Vanilla (2 tsp) Eggs (3) Directions Preheat oven to 350°F. Melt butter and mix with Graham cracker crumbs and 1/4 cup sugar. Press crumb mixture into the bottom of a 9" springform pan. Beat cream cheese and 1 cup of sugar in a large bowl until blended. Add sour cream and vanilla and mix well. Add eggs 1 at a time, beating on low speed after each until just blended. Pour cream cheese mixture over graham cracker mixture. Bake until center is almost set (60-70 minutes). Run knife around edge of pan to loosen cake. Cool, then remove rim of pan. Refrigerate for at least 4 hours.

Yield: 12 muffins Ingredients Room temperature cream cheese (8 oz) Sugar (1/4 cup + 3/4 cup) Eggs (1 + 2) Vanilla extract (1/2 tsp + 1/2 tsp) Dark chocolate (4 oz) Butter (1/2 cup) Flour (1/2 cup) Salt (1/4 tsp) Directions Preheat oven to 325°F. Line a muffin tin. In a medium bowl, mix together cream cheese and 1/4 cup sugar. Stir in 1 egg and 1/2 tsp vanilla until completely smooth. Don’t over-mix. Set cream cheese mixture aside. Melt chocolate and butter in a large bowl (see notes). Whisk in 3/4 cup sugar until combined. One at a time, whisk in 2 eggs until just combined. Stir in vanilla extract. Sift flour and salt over mixture and fold until just combined. Reserve 1/4 cup of chocolate mixture. Divide remaining chocolate mixture between lined muffin cups. Divide cream cheese mixture between muffin cups. Drop 1 tsp of reserved chocolate mixture into each muffin cup. Gently swirl contents of muffin cups with a toothpick to create a marbled pattern. Bake until a toothpick inserted into the center of a muffin comes out almost clean (~20 minutes). Cool on a wire rack for 10 minutes before removing muffins from pan. Notes To melt chocolate and butter, either: Microwave in 20-second intervals, stirring after each interval, or Set over a saucepan of simmering water, stirring occasionally. Store in the fridge for up to 5 days or freezer for up to 2 months. Serve at room temperature.

Yield: 6 servings Ingredients French bread (1 14-oz loaf) Butter (1/2 cup) Garlic (6 cloves) Fresh parsley (2 tbsp) Salt (1/4 tsp) Shredded mozzarella cheese (1-1/2 cups) Shredded parmesan cheese (1/2 cup) Dried parsley (1/2 tsp) Directions Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut bread in half lengthwise and place cut-side-up on baking sheet. Melt butter and set aside in a small bowl. Finely chop garlic and fresh parsley. Mix garlic, fresh parsley, and salt into butter. Evenly spread butter mixture onto bread. Top bread with mozzarella and parmesan, then sprinkle with dried parsley. Bake for 15 minutes, then broil until golden (~2 minutes).

Yield: 1 pie Ingredients Pie crust (1/2 package or homemade) Sugar (2 cups) Cornmeal (2 tbsp) Flour (1 tbsp) Salt (1/4 tsp) Butter (1/2 cup) Whole milk (1/4 cup) White vinegar (1 tbsp) Vanilla extract (1/2 tsp) Eggs (4) Unsweetened toasted coconut flakes (1 cup, optional) Powdered sugar (for garnish, optional) Directions Preheat oven to 425°F. Fit pie crust to 9-inch pie tin. Fold edges under and crimp. Line pie crust with parchment paper and fill with dry beans or pie weights. Bake for 4 minutes. Remove beans/weights and paper and continue baking until golden. Turn oven to 350°F. In a large bowl, mix sugar, cornmeal, flour, salt, butter, milk, vinegar, and vanilla. Add eggs and stir until completely blended. Stir in coconut. Pour mixture into pie crust and bake on lower rack for 50 minutes. Cool completely, then garnish with powdered sugar. Notes Here is a recipe for homemade pie crust: https://tastesbetterfromscratch.com/perfect-pie-crust/

Yield: ~42 cookies Ingredients Unsalted butter, softened (1½ cups / 340g) Granulated white sugar (1 cup / 200g) Packed brown sugar (1 cup / 213g) Unsulphured molasses (½ cup / 170g) Eggs (2 large) All-purpose flour (4½ cups / 639g) Baking soda (4 tsp) Ground ginger (1 tbsp) Ground cinnamon (2 tsp) Ground cloves (1 tsp) Fine sea salt (1 tsp) Extra granulated sugar for rolling Directions Combine flour, baking soda, cinnamon, cloves, ginger, and salt in a medium bowl. Set aside. Using a mixer, cream softened butter and sugars on medium-high speed until light and fluffy (about 2 minutes). Add eggs one at a time, then molasses, beating until combined. Gradually incorporate dry ingredients. Transfer dough to an airtight container and refrigerate for at least 2 hours until completely chilled. Preheat oven to 350°F and line a baking sheet with parchment paper. Roll dough into 1-inch balls and coat thoroughly in sugar. Place on prepared baking sheet. Bake for 8-10 minutes until cookies begin to crack on top. Cool for 4-5 minutes on the sheet, then transfer to wire racks. Notes Store in a sealed container for up to 4 days, or freeze for up to 3 months Adapted from Gimme Some Oven