Caramel Brown Butter Rice Pudding

https://food52.com/recipes/2338-caramel-rice-pudding-with-brown-butter-and-creme-fraiche

• 2tablespoons unsalted butter
• 1/4cup plus 3 tablespoons sugar
• 2tablespoons creme fraiche, plus more for serving
• 6cups whole milk
• Seeds from 1/2 a vanilla bean
• 1/4teaspoon sea salt
• 3/4cup arborio rice
  
  
  
  Directions
  1. 1. Put the butter in a 3 quart heavy saucepan over medium heat. Once the butter stops foaming, and you see orangey brown specks start to appear, stir gently with a wooden spoon. After a minute or two, when the specks are nut brown and the butter smells nice and toasty, sprinkle ¼ cup of sugar over the butter and stir to combine. (It will clump up a little, but don’t worry!)
  2. 2. Switch to a whisk, and cook the butter and sugar, whisking all the time, until the sugar has melted and the mixture becomes a smooth, rich brown caramel, about 5 minutes. (Early on, the butter and sugar will separate, and the butter will pool around the edges of the sugar, but never fear! Once the sugar has fully melted, the two will start to come together again, and you’ll have a nice smooth caramel.)
  3. 3. When the caramel is a rich nut brown and starts to smoke, remove the pan from the heat and quickly and carefully whisk in the crème fraiche and about 1/2 a cup of the milk. Don’t worry if the mixture bubbles up when you do this – it’ll settle down again quickly. (This step cools off the caramel and keeps it from cooking further.) Return the pan to the heat and whisk in the rest of the milk, the remaining 3 tablespoons of sugar, the vanilla seeds and the salt. If the caramel seizes a little, just keep whisking until the mixture becomes smooth again. 
  4. 4. Switch back to the wooden spoon and stir in the rice. Turn up the heat and bring the mixture to a boil. Reduce the heat so that the milk is simmering steadily and cook the rice pudding uncovered for about 25 minutes, stirring frequently to make sure nothing sticks to the bottom of the pan, especially towards the end. The rice should be tender but not mushy, and the pudding should thicken but still be quite loose – remember that it will thicken a lot more while it’s cooling. Transfer the pudding to a container, cover and refrigerate until cold. Serve in individual bowls with a dollop of crème fraiche.

Cinnamon swirl cupcakes

Ingredients

• 1 and 2/3 cups (210g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick or 115g) unsalted butter
• 1 and 1/2 cups (300g) granulated sugar, divided
• 1 large egg, at room temperature
• 1/4 cup (60g) yogurt or sour cream, at room temperature
• 3/4 cup (180ml) milk, at room temperature
• 1 Tablespoon pure vanilla extract
• 2 teaspoons ground cinnamon

Directions:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
3. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar. The mixture will be gritty.  Let it rest for a couple minutes to slightly cool down. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
4. In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake liners are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. Top each cupcake with 1 more teaspoon of the cinnamon-sugar.
5. Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

4:19:19 - used applesauce instead of yogurt; added nutmeg and cardamom to swirl. Too much batter for 12 cups. Cream cheese icing

https://sallysbakingaddiction.com/snickerdoodle-cupcakes-cinnamon-swirl-frosting/

Samoa Cheesecake Bars

https://www.delish.com/cooking/recipe-ideas/recipes/a51548/samoa-cheesecake-bars-recipe/?epik=dj0yJnU9eHExNUlnQ3hCVW4wRlA4Z3VzRW5lY2dvc0ZrNkRjR2gmbj1JbWx5TWVvVThYbVU3eDNRSUpmQVBBJm09MyZ0PUFBQUFBRnlFbFZZ

INGREDIENTS

FOR THE CRUST

28 

Oreos

5 tbsp. 

melted butter

FOR THE BARS

2 

(8 oz.) blocks cream cheese, softened

1/2 c. 

granulated sugar

2 

large eggs

1/2 tsp. 

pure vanilla extract

Pinch of kosher salt

FOR THE TOPPING

1 1/2 c. 

caramel, divided

1 1/2 c. 

sweetened shredded coconut, toasted

Melted chocolate, for drizzling

DIRECTIONS

1. Preheat oven to 325° and line a 9"-x-13" baking dish with foil, leaving an overhang for easy removal. 
2. Make crust: In a food processor, crush Oreos into fine crumbs. Transfer to a large bowl and stir in melted butter until completely moist. Pat crust into prepared pan and set aside.
3. Make cheesecake layer: In a large bowl using a hand mixer, beat together cream cheese and sugar until smooth. Add eggs, vanilla, and salt and beat until combined. Pour cheesecake mixture over crust and bake until only slightly jiggly, about 35 minutes. Let cool, then refrigerate until completely chilled, at least 3 hours and up to overnight.  
4. Make topping: When ready to serve, pour 1 cup caramel over cheesecake bars and smooth with a spatula to make an even layer. 
5. In a small bowl, stir together toasted coconut and remaining 1/2 cup caramel. Spread coconut mixture on top of caramel and drizzle with melted chocolate. 
6. Refrigerate until chocolate is firm 10 minutes, then slice and serve

Lemon raspberry scones

https://www.mybakingaddiction.com/lemon-raspberry-scones/

INGREDIENTS

FOR THE SCONES

• 1/3 cup granulated sugar
• zest of two medium lemons
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, frozen
• 1/2 cup + 2 tablespoons lemon flavored Greek Yogurt (I recommend whole milk yogurt), or sour cream
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2/3 cups fresh raspberries

FOR THE GLAZE

• 3 tablespoons unsalted butter; melted
• 1 cup confectioners’ sugar; sifted
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons freshly squeezed lemon juice

INSTRUCTIONS

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder and salt and mix until combined.
3. Grate butter into flour mixture on the large holes of a box grater; use a fork or pastry blender to work in the butter until the mixture resembles coarse meal.
4. In a small bowl, whisk the yogurt (or sour cream), egg and vanilla until smooth.
5. Using a fork, stir sour cream mixture into flour mixture until a dough starts to form. Gently fold in raspberries. The raspberries may break up a little, no worries because they’ll bake up beautifully. Gently use your hands to press the dough against the bowl into a ball. The dough will be quite sticky at first, but it will come together.
6. Place the dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. If you would like to drizzle the glaze onto your scones instead of dipping them, you can thicken the glaze a bit with additional confectioners’ sugar.

NOTES

• Scones store well in an airtight container within the refrigerator for up to three days.

Baked Oatmeal

https://www.eatingbirdfood.com/baked-oatmeal-cups-4-ways/

Ingredients

Oatmeal Cups Base

• 3 cups old-fashioned rolled oats
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 1/2 cups milk (I use unsweetened vanilla almond milk)
• 2 Tablespoons ground flaxseed (see subs below)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Chocolate Chip 

• 2 Tablespoons peanut butter
• 2 mashed bananas (about 1/2 cup)
• 1/4 cup mini chocolate chips, divided (dairy-free, if needed)

Apple Cinnamon

• 1/2 teaspoon cinnamon (1 teaspoon total)
• 2 Tablespoons almond butter
• 1/2 cup applesauce
• 1/4 cup diced apple, divided

Blueberry Almond

• 1/2 cup applesauce
• 2 Tablespoons almond butter
• 1/4 cup blueberries, divided

• 2 Tablespoons sliced almonds, divided

Peanut Butter Banana

• 3 Tablespoons peanut butter
• 2 mashed bananas (about 1/2 cup)
• banana slices, for topping (optional)

Notes

• Flaxseed substitutions: 2 Tablespoons of chia seeds or 2 eggs or 1/3 cup egg whites
• Honey can be subbed for maple syrup
• To reheat: remove cup from liner and wrap in a paper towel, microwave until warm throughout, about 30-60 seconds. Or reheat in the toaster oven by cutting the cup in half and heating on low (250-300°F) for 5-6 minutes or until the cup is warm throughout. You can thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments until warm throughout. It should only take 1-2 minutes.

Instructions

Oatmeal Base

1. Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray.
2. In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
3. In another bowl, whisk together almond milk, ground flaxseed and vanilla. Let sit for about 5 minutes before adding remaining wet ingredients which will vary based on which type of oatmeal cup you’re making.

Chocolate Chip 

1. Add peanut butter, mashed bananas and 1/8 cup of mini chocolate chips into the bowl with the ground flaxseed and almond milk.

1. Pour wet ingredients into the large bowl with the dry ingredients.
2. Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.
3. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Apple Cinnamon

1. Add extra cinnamon, almond butter, applesauce and 1/8 cup of diced apples into the bowl with the ground flaxseed and almond milk.
2. Pour wet ingredients into the large bowl with the dry ingredients.
3. Scoop mixture evenly into muffin tin with liners and top each cup with remaining diced apples.
4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Blueberry Almond

1. Add almond butter, applesauce, almonds and 1/8 cup of blueberries into the bowl with the ground flaxseed and almond milk.
2. Pour wet ingredients into the large bowl with the dry ingredients.
3. Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and almonds.
4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Peanut Butter Banana

1. Add peanut butter and mashed bananas into the bowl with the ground flaxseed and almond milk.
2. Pour wet ingredients into the large bowl with the dry ingredients.
3. Scoop mixture evenly into muffin tin with liners and top each cup with banana slices, if using.
4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Dutch Baby with Lemon Curd and Blueberries

https://www.closetcooking.com/dutch-babies-with-lemon-curd-and/

• 2 tablespoons butter
• 3 large eggs, room temperature
• 1/2 cup milk, warm
• 1/2 cup flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup lemon curd
• 2 cups blueberries
• 1 tablespoon powdered/confectioners sugar

1. Place the butter in a large (10 inch) oven safe skillet, place in a preheated 425F/220C oven until the butter melts, about 30 seconds, before pouring in the mixture of the eggs, milk, flour, sugar and salt and returning to the oven to bake until puffed and golden brown, about 15-20 minutes.
2. Let cool until the puffing goes down before filling with the lemon curd and blueberries and sprinkling on the powdered sugar and divining to serve.

Option: Add 1 teaspoon vanilla extract to the batter!
Option: Add the zest of one lemon to the batter!
Option: Use several smaller skillets for individual servings!

Nutrition Facts: Calories 330, Fat 15g(Saturated 8g, Trans 0.3g), Cholesterol 188mg, Sodium 221mg, Carbs 40g (Fiber 2g, Sugars 24g), Protein 8g

https://www.closetcooking.com/lemon-curd/

• 4 lemons, juice and zest
• 1/2 cup sugar
• 4 large eggs
• 6 tablespoons unsalted butter

1. Heat everything in a bowl over a small sauce pan of water simmering over medium-high heat, whisking continuously until thickened, about 10 minutes.

Thai Chicken Red Curry Soup

2 tbsp butter
- melt
1 tbsp ginger (grated)
1 clove garlic (grated)
- sauté 2 min
2 tbsp red curry paste
- sauté 1 min
3 chicken breasts, sliced thin
- sauté 5 min
2 cans coconut milk
1 can chicken broth
1 can water
2 lime leaves
- bring to boil
7 baby bok choy
basil leaves (whole)
4 lime leaves (chopped fine)
- simmer 5 min
1 lime, juiced
2 tsp fish sauce
more red curry paste
- cook for a while

Flavour was weak - Thai kitchen curry paste is weak?

Spicy Chicken Shepherd’s Pie

https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-shepherds-pie-with-chorizo-3364683

Made with chicken chorizo (missing link), modified with cauliflower topping (cauliflower, butter, cream cheese, cheddar)

Lemon Cranberry Bundt Cake

https://www.melskitchencafe.com/glazed-cranberry-lemon-cake/

NGREDIENTS:

CAKE:

• 1 1/2 sticks (12 tablespoons butter), room temperature
• 1/3 cup (2.5 ounces) packed light brown sugar
• 3 cups (12 ounces) fresh cranberries
• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups (11.25 ounces) granulated sugar
• Zest of 2 lemons (about 2 tablespoons)
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup buttermilk

GLAZE:

• 1 cup (4 ounces) powdered sugar
• 1 1/2 tablespoons fresh lemon juice

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Generously grease a 10- or 12-inch bundt cake pan with butter – making sure to grease all the nooks and crannies really well.
2. Sprinkle the brown sugar over the bottom of the pan, then layer the cranberries evenly over the sugar.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
4. In a large bowl (or in the bowl of a stand mixer), combine the granulated sugar together with the zest from the lemons. Rub the zest into the sugar with your fingers until the sugar is infused with the lemon fragrance.
5. Add the butter to the bowl with the lemon sugar and, using the paddle or whisk attachment on the stand mixer or a handheld electric mixer, beat on medium-high speed until light and fluffy, about 2-3 minutes. Add the vanilla and the eggs, one at a time, mixing and scraping down the sides of the bowl as needed.
6. In a liquid measuring cup, combine the buttermilk with the 2 tablespoons lemon juice.
7. Add 1/3 of the dry ingredients. Mix until just combined and a few dry streaks remain. Add 1/2 of the buttermilk/lemon mixture. Mix again until just combined.
8. Add another 1/3 of the dry ingredients and mix until just combined, followed by the remaining 1/2 buttermilk/lemon juice mixture. Mix. Add the final 1/3 of the dry ingredients and mix until just incorporated.
9. Spread the batter carefully into the prepared pan over the cranberries.
10. Bake for 45-55 minutes or until lightly golden on top and just set.
11. Transfer the bundt pan to a  wire rack and let cool about 10 minutes. Invert the cake onto a serving platter, tapping lightly so the cake falls out. Let the cake cool completely.
12. For the glaze, combine the powdered sugar with the 1 1/2 tablespoons lemon juice and whisk until smooth. Add additional lemon juice or milk for a thinner consistency, if needed.
13. Drizzle the glaze over the cooled cake and let set, 5-10 minutes, before slicing and serving.

Flaky biscuits - so easy!!

http://blog.kitchenmage.com/2008/01/simple-flaky-bi.html

As good as advertised. Could lighten up on salt. Cut into squares. Amazing!

All-purpose flour 2 1/4 cups (285g)
Salt 3/4 tsp (4-5 g)
Sugar 1 tsp (18 g)
Baking powder 4 tsp (19 g)
Butter, very cold 1/3 cup (75 g)
Milk, very cold 1 cup (225 g)



1. Preheat oven to 450°
2. Place flour, salt, sugar and baking powder in food processor and pulse for a few seconds to combine.
3. Cut butter into small pieces and add to food processor. Pulse half a dozen times and check for the size of the butter pieces. Repeat if necessary until the butter is in pieces roughly the size of peas. mixing biscuits
4. Put flour mixture in a mixing bowl and add the cold milk. Toss together gently until barely combined.
5. As soon as the dough holds together, turn it out on a lightly floured counter. Gently "knead" the dough a few strokes until it is a mostly a cohesive ball.
6.  Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles or squares, you should get ~6, and place on a parchment lined cookie sheet. (See note about leftover dough.)
8. Bake at 450° for 8-10 minutes. Butter and eat while still warm.

Apple Cinnamon Blondies

https://www.bakerita.com/apple-cinnamon-blondies/

• ½ cup + 1 tablespoon unsalted butter, divided
• 1 cup + 2 tablespoons light brown sugar, divided
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt
• 1 medium apple, diced into ¼” chunks (peeled if desired, I didn’t)
• ½ cup cinnamon chips

1. Preheat oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
2. In a small skillet, melt 1 tablespoon of butter. Add 2 tablespoons brown sugar and cut apples. Stir to combine. Let simmer together on low heat for about 5 minutes, until apples are slightly softened. Set aside to cool while you prepare blondie batter.
3. Melt ½ cup butter in the microwave. Combine remaining brown sugar and melted butter in a large bowl and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the cinnamon chips and apples. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
4. Bake for 30 to 40 minutes, or until the bars are set and a toothpick inserted into the center comes out clean. The edges will be slightly pulling away from sides of pan.
5. Allow the blondies to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut.
6. They can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Thai chicken naan pizza

https://therecipecritic.com/2015/11/thai-chicken-flatbread-pizza/

• 2 naan flatbreads
• 2 chicken breasts chopped into bite size pieces
• 1 teaspoon olive oil/coconut oil
• 
  Peanut Sauce
• 1 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 1 tablespoon lime juice
• 1 teaspoon fish sauce (may sub. soy sauce)
• 2 tablespoons brown sugar
• ½ teaspoon Sriracha/Asian hot chili sauce (optional)
• ½ teaspoon garlic powder
• ½ teaspoon dry basil
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ½ cup peanut butter (I like crunchy)
• 
  Toppings
• 2 cups shredded mozzarella cheese
• ⅛ red onion, thinly sliced
• ½ cup white bean sprouts
• ⅓ cup matchstick carrots
• roasted peanuts, chopped
• cilantro, chopped
• 
  Coconut Crema (optional)
• ½ of a 5.3 oz coconut yogurt
• 1½ tablespoons mayonnaise
• ½ teaspoons honey
• ½ teaspoon lime juice

1. Coconut Crema: Whisk all the ingredients together in a medium bowl until smooth. Store in the refrigerator.
2. Preheat oven to 400 degrees F and line a baking sheet with foil (for easy cleanup). Set aside.
3. Whisk all the Peanut Sauce ingredients together in a medium bowl EXCEPT for the peanut butter. Set aside.
4. Heat oil over high heat in a large nonstick skillet. Add chicken and saute just until no longer pink (does not need to be cooked through). Add prepared Peanut Sauce (except for peanut butter) and simmer with chicken for two minutes. Stir in peanut butter until smooth and completely combined.
5. Evenly divide Chicken Peanut Sauce between flatbread and spread almost to edges. Evenly divide and layer cheese, red onions, carrots, and sprouts on each of the flatbreads.
6. Bake for 10 minutes then broil until cheese is golden. Garnish with crushed peanuts, cilantro and Coconut Crema.

Spicy Caramel Peanut Butter Fudge

https://www.tablespoon.com/recipes/spicy-peanut-butter-caramel-fudge/cb8e9ab8-70f1-4092-a81a-945e688bb1c3

8 tbsp butter
1 can evap milk
2 tbsp water
1 tbsp milk powder
1.5 c brown sugar
1/2 c white sugar
1/2 c icing sugar

1/4+ c peanut butter
1 tsp chipotle chili powder
1 tsp smoked salt

Chicken margherita naan pizza

http://www.joyfulhealthyeats.com/grilled-chicken-margherita-pizza/#_a5y_p=3308581

Grilled Chicken:

• 1 large boneless chicken breast
• salt & pepper

Roasted Cherry Tomatoes:

• 1 pint of cherry tomatoes
• 1 teaspoon of olive oil
• salt & pepper

Remaining Ingredients:

• 2 whole wheat naan flatbreads
• 2 tablespoons of olive oil, {1 per naan}
• 1 garlic clove, minced
• 1 cup of mozzarella cheese
• ½ cup of fresh basil, chopped

1. Preheat oven to 400.
2. Place 1 pint of cherry tomatoes on a baking sheet, season with 1 teaspoon of olive, salt, and pepper.
3. Roast for 20 minutes.
4. In the meantime, season 1 large boneless chicken breast with salt & pepper.
5. Place on a medium high grill and grill each side for 5-7 minutes {or until no more pick}
6. Remove from grill and let rest, slice into thin pieces once chicken has cooled enough to touch.
7. Preheat oven to 350.
8. Place 2 whole wheat naan flatbreads on a baking sheet.
9. Evenly spread the following between the two naan flatbreads, 2 tablespoons of olive oil, 1 minced garlic clove, 1 cup of mozzarella cheese, sliced chicken breast, and roasted cherry tomatoes.
10. Bake pizzas for 8-10 minutes, until cheese is melted.
11. Remove from oven and sprinkle ½ cup of fresh chopped basil between the two pizzas.