I baked this for Thanksgiving – it has a nice crunchy outside and soft inside.
1 c unsalted butter, soft
1/2 c dark brown sugar
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c maple syrup
1 c sour cream
2 tsp vanilla
Maple Whipped Cream:
1/2 c cold heavy whipping cream
3 TBSP maple syrup
Preheat oven to 350 degrees F. Grease a 9-inch bundt pan.
Beat the butter and brown sugar on high speed until light and creamy, about 3-4 minutes, scraping the bowl down as needed.
Combine the flour, baking powder, baking soda, and salt.
In another bowl whisk together the maple syrup, sour cream, eggs and vanilla. Add the flour mixture to the stand mixer bowl in 3 additions, alternating with the maple syrup mixture and ending with the flour mixture. Mix only until just combined.
Scoop the batter into the prepared bundt pan and spread it out evenly.
Bake until golden brown and a toothpick inserted into the center comes out with a few moist crumbs, 35-40 minutes.
Let cool 15 minutes in the pan before turning it out onto a wire rack to cool.
Beat the whipping cream to soft peaks. Add 2 tablespoons of the maple syrup and again whip to soft peaks. Taste and add remaining tablespoon of syrup if desired.
Top cooled bundt cake with whipped cream and drizzle with additional maple syrup right before serving.
Serves 10 – 12.
These were inspired by a recipe I found in Bon Appetite. The only change I would make is find a thicker pita bread or make your own. I served it with Eggplant with Yogurt Sauce.
1 lb ground lamb
1 onion, very finely chopped
¾ c chopped fresh flat-leaf parsley
1 tbsp ground coriander
1 tspground cumin
½ tsp ground cinnamon
2 tsp salt
4 thick medium pita breads, split open
Combine all the ingredients in a bowl except the pita. Mix well.
Divide into 4 patties and pita, and press to the edges.
Grill over medium heat for 5 minutes each side. Watch for the hot spots so you don’t charge the pita too much.
Taco Tuesday! These are so easy that you have to make them!
2 lb skinless, boneless, chicken thighs
1 packet taco seasoning mix
16 oz salsa
⅓ c chopped fresh cilantro
juice from 2 limes
Place all ingredients in your slow cooker. Cook on low for 6 hours. Shred and serve with your favorite taco fixings.
Serves 6 – 8.
I love cooking Risotto in my multi pot! It comes out perfect and it is so easy!
4 oz pancetta, diced
1 medium shallot, minced
8 oz chantarelles
1 tbsp thyme leaves
2 cloves garlic, minced
1 1/2 c arborio rice
1/2 c dry white wine
4 c veggie stock
1/2 parmesean cheese, grated
2 tbsp butter
Salt and pepper
Put the pot on sauté mode. Add oil and Pancetta cook until crispy. Add the shallot, mushrooms and half the thyme. Cook until soft, about 5 minutes.
Heat broth in a pot over medium high heat.
Add garlic, rice and cook, stirring constantly for 2 – 3 minutes. Stir in wine and reduce by half. Stir in 3 c broth.
Turn on Risotto or rice setting and close the lid.
When cooking is complete, returning remaining broth to the mixture, Parmesan, and butter, stirring to incorporate. Season with salt and pepper.
Serves 4 – 6.
This lamb sauce is supurb! Serve over polenta, pasta or in a corn meal pizza crust. Skinny Taste slow cooker has some great recipes, though I did up the spices.
14 oz can diced tomatoes
12 oz jar roasted red peppers
1 lb ground lamb
Salt ans pepper
1 onion, chopped
1 celery stock chopped
1 large carrot chopped
6 cloves garlic, minced
3 tbsp harrisa
2 tsp coriander
2 tsp cumin
2 tsp sweet paprika
1 tsp red pepper flakes
1 bunch of scallions sliced thin
1 bunch of fresh mint chopped
Pecorino Romano grated
In a multicooker of skillet over medium heat, add the lamb seasoning with salt and pepper. Cook using a spatula to break up until browned. Add onion, celery, carrot and garlic, stirring as needed until soft. Add harrisa, coriander, cumin, paprika and pepper flakes cook for 1 more minute. Add tomatoes and pepper and cover.
Cook on high for 4 hours, low for 8.
Serve over polenta or pasta.
Serves 8. 11 ww pp.
Dorie Greenspan is one of fav cookbook authors of all time. I am slowly baking my way through her latest book! These are sweat, crunchy and chewy all at the same time!
2 large eggs
1/2 c agave nectar
1 tsp salt
1 c shredded coconut
1 c nuts, coarsely chopped
1 c raisins or other dried fruit
3 c cornflakes
6 oz chocolate, melted
Preheat it to 300 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Whisk together the eggs, agave and salt until smooth. Switch to a spatula and add the remaining ingredients one at a time, mixing well after each goes in. Adding the cornflakes last.
Scoop the haystacks with a medium cookie scoop or with a tablespoon. Either way, as you portion out the mixture, try to press it a little so that it stays together, and then leave an inch between.
Bake the cookies for 30 to 35 minutes, until they’re deeply golden brown and shiny. Transfer the baking sheets to racks and let the cookies cool completely on the sheets.
Makes anout 30 cookies.
This is what happens when there are too many overripe bananas in our house. It is adapted from a recipe I found on Food52.
1 1/4 c whole-wheat flour
1/4 c unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
1/4 c coconut oil, room temperature
1/2 c sugar
2 large eggs
3 – 4 mashed ripe banana
1/2 c plain Greek yogurt
1 tsp vanilla e
3/4 c chocolate chips
1 c grated zucchini
Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
In a large bowl, beat the oil and sugar for 2-3 minutes. Add the eggs into the sugar and oil mixture, one at a time. Add the dry ingredients, beat to combine. Add the remaining ingredeints and beat to combine.
Pour into the pan and bake for 45 minutes to 1 hour. When a toothpick comes out clean, the bread is ready.
Makes one loaf.