Hallelujah we have a snow day! I start my day off with a crazy snow globe induced dream and my roommates telling me my neck smells like an unfiltered,warm baby. Believe it or not this is my real life and we always say we need cameras in our house to record the crazy things that occur. Besides sharing the ridiculous intimacies of my living situation I also get to share with you a bunch of my go to recipes that never fail. It bugs me endlessly when I go to a site and I get a great looking recipe and it falls flat on its face. This post is compilation of recipes that have yet to fail me.
Let’s start this day of with a recipe I could make everyday and be a happy camper. It’s supposed to be a dessert but most of the time I have it for breakfast with peanut butter or just as a snack. Apple cake is this buttery, rich and delightful treat that you will have a piece of and just keep wanting more.
Apple Cake (Adapted from Baked by Rachel)
1 1/4 cups packed light brown sugar
1/2 cup (1 stick) unsalted butter
1 1/4 cups all-purpose flour (you could use whole wheat flour)
1 teaspoon table salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
2 extra large eggs at room temperature
1 teaspoon vanilla extract
2 apples of your choice chopped
Pre-heat oven to 350; spray an 11-inch pan with non-stick cooking spray and set aside.
Melt butter and brown sugar in a saucepan over medium heat stirring constantly; remove from heat and set aside.
In a medium bowl, whisk together flour, salt, cinnamon and baking powder. In a separate large bowl, whisk eggs and vanilla; (MAKE SURE THE BUTTER AND BROWN SUGAR ISN’T SUPER HOT, YOU DON’T WANT TO SCRAMBLE THE EGGS). Add melted butter and sugar mixture and whisk until combined. Slowly whisk in dry ingredients just until combined. Add the apples
Pour batter into baking pan and bake in oven for 25-30 minutes or until a knife comes out clean from center. You make want to slightly undercook because it gets all caramel-y and gooey yummmm
ICE CREAM BREAD
Let me preface by saying I got this recipe from a girl who cut my hair at Aveda Concepts. She swore by the recipe and my haircut came out great as well. The first time I made it I used butter pecan…so good. The second time I made them into rolls. I baked them on a sheet with chocolate ice cream, sprinkles and a cherry on top!
2 cups ice cream
1 ½ cups self rising flour
Preheat the oven to 350 and spray a loaf pan with non-stick spray. Combine the flour and ice cream additionally adding any other ends and ends you would like (sprinkles, dried fruit, nuts, chocolate chips). Bake in the oven for 40-50 minutes until no longer wet on this inside. Let cool and devour.
Beer Bread (Adapted from Gimme Some Oven)
Great with soup, stews, butter, and for sandwiches. This bread gets hard quick so it’s best to have it right away. But pop it in the toaster for a bit and it’ll be great for a few days. It’s also good if you add a less fruity beer and add some shredded cheese and jalapenos to the mix. Or for more sweet bread use a fruity beer and some raisins.
3 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. honey or fruit butter (apple, pumpkin, fig)
1 bottle (12 ounces) beer (I used blue moon)
4 Tbsp. (half stick) butter, melted
Preheat the oven to 350. Grease a 9x 5 loaf pan.
In a bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey (or fruit butter) into the dry ingredients.
Pour half the melted butter into the loaf pan. Then get the batter into the pan, and pour the rest of the butter on top.
Bake for 50 to 60 minutes, until top is golden brown and no longer wet.
So all of these recipes have been some kind of bread but you’re thinking “man I need something substantial to go with these delightful breads”. Well I think I can help with that.
SOUP TIME.
Carrot, Sweet Potato and Ginger Soup
Olive oil to cover the bottom of the pot
1 medium onion
2 cloves of garlic
2 tablespoons of grated fresh ginger or 1 tablespoon powdered
1 large sweet potato cubed
3 large carrots diced
3 cups chicken stock or water
salt, pepper and chilli flakes to taste
In a large pot heat the olive oil and throw in the onions and cook until soft. Add in garlic and ginger and let cook for 30 seconds. Add in the carrots and sweet potato. Cook for a few minutes seasoning as you seem fit. Add in the stock and bring the whole mixture to a boil. Let it boil for about 5 minutes letting the flavors come together. Turn off the heat and let the soup cool slightly before blending it either with an immersion blender or a regular one. After blended return to the pot and bring to a boil. Serve hot and enjoy.
Sweet potato, Chick Pea and Curry Burger
1 large sweet potato cubed
½ can of chick peas
2 teaspoons of curry powder
¼ teaspoon ginger
¼ teaspoon cayenne
1 egg
¼ cup of panko bread crumbs
salt and pepper
Boil the cubes of sweet potato in a pot until tender. Preheat the oven to 350. Place in a medium bowl along with the chickpeas, egg, and spices. Mash all the ingredients together and form into patties. In a pan heat up some oil on a medium flame and let the patties cook on both sides until golden brown. On a baking sheet with aluminum foil place each patty and let cook in the oven for 15 minutes.
I serve these patties with pickled onions, over jasmine rice drizzled with sriracha sauce. Another great option is on toast or a bun with pepper jack cheese, pickled veggies and sriracha yogurt sauce.
Pickled Onion
One whole red onion sliced into rings place in a bowl covered with ½ cup apple cider vinegar, ½ cup water, ½ teaspoon salt and 1 tablespoon sugar. Cover and let sit for minimum 5 hours. These are great on burgers, with huevos rancheros, or nachos.
Roast Chicken and Root Veggies
1 package of chicken thighs with skin&bones intact (DO NOT WASH OFF CHICKEN)
olive oil
salt and pepper
Italian seasoning & chili flakes
2 beets cubed
2 carrots cubed
2 sweet potatoes cubed
2 parsnips cubed
1 onion chopped
2 cloves of garlic
Preheat the oven to 350. In a large bowl throw in the veggies and coat in a reasonable layer of oil. Add salt, pepper, seasonings and chili flakes. Mix in garlic. Throw the veggies in a baking dish placing the chicken pieces over the veggies. Coat chicken in oil and salt and pepper for tasting. Place in the oven and cook for 45 minutes. When the chicken is ready (not pink anymore) remove from the oven place on a plate and cover. Cook the veggies for an additional 15 minutes. When they are tender serve all together with some good crusty bread!
These are only a few choice recipes I’m offering you today. If you ever want a suggestion for a recipe, have any recipe comments or concerns, or just don’t know what to make for dinner send me some words!
thinkeatrepeat 