Chocolate Chip Bundt

A chocolate chip bundt cake with a chocolate topping? Sign me up! A little bit towards dense on the dense vs fluffy scale, and quite enjoyable.

I thought it might be a good idea to ‘flour’ the bundt pan using Ovaltine to add some flavor/get the Ovaltine out of the cabinet, but it turns out something in Ovaltine melts and sticks to the pan, so this was actually a terrible idea that tore much of the outside of my cake off. Learning experience, so now you never have to try!

a bad idea

Ingredients:

Cake:

  • 2 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1 3/4 cups granulated sugar
  • 1 cup salted butter, softened
  • 3/4 cup milk
  • 4 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups mini chocolate chips (I had to mix in some other sizes to get to 2 cups)

Glaze:

  • 3/4 cups semisweet chocolate chips
  • 3 tablespoons salted butter
  • 1 tablespoon light corn syrup

Place an oven rack in the middle of the oven and preheat to 350 degrees. Grease and flour a bundt pan well. In a medium bowl, combine the cake flour and baking powder, then set aside.

In a large bowl, beat the butter and sugar until light and fluffy.

Beat in the milk, eggs, and vanilla until evenly combined.

Add the flour mixture and beat until just combined.

Fold in the chocolate chips.

Pour the batter into the prepared bundt pan and bake 1 hour, or until it passes the toothpick test.

Cool the cake in the pan for 45 minutes, then turn out onto a wire rack to cool completely. While the cake finishes cooling, combine the glaze ingredients in a double boiler over boiling water and stir until everything is melted and smooth.

This is definitely thicker than it’s supposed to be, but I just rolled with it rather than adding some extra butter/corn syrup, all it needs to do is help cover the torn off bits anyway!

Pour the glaze over the cake.

Slice and serve, possibly with vanilla ice cream!

Chocolate Chip Bundt

From Food Folks and Fun.

Cake:

  • 2 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1 3/4 cups granulated sugar
  • 1 cup salted butter, softened
  • 3/4 cup milk
  • 4 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups mini chocolate chips (I had to mix in some other sizes to get to 2 cups)

Glaze:

  • 3/4 cups semisweet chocolate chips
  • 3 tablespoons salted butter
  • 1 tablespoon light corn syrup

Place an oven rack in the middle of the oven and preheat to 350 degrees. Grease and flour a bundt pan well. In a medium bowl, combine the cake flour and baking powder, then set aside.

In a large bowl, beat the butter and sugar until light and fluffy. Beat in the milk, eggs, and vanilla until evenly combined, then add the flour mixture and beat until just combined. Fold in the chocolate chips. Pour the batter into the prepared bundt pan and bake 1 hour, or until it passes the toothpick test.

Cool the cake in the pan for 45 minutes, then turn out onto a wire rack to cool completely. While the cake finishes cooling, combine the glaze ingredients in a double boiler over boiling water and stir until everything is melted and smooth. Pour the glaze over the cake.

Slice and serve, possibly with vanilla ice cream!

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Apple Cider Donut Cake

A moist and very apple-y cake! Good for this time of year for sure.

Ingredients:

Cake:

  • 1/2 cup of unsalted butter, softened
  • 2 large Granny Smith apples, peeled, cored, and chopped
  • 1 1/2 cups apple cider
  • 1/2 cup milk, at room temperature
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 1/4 cup coconut oil, melted, or vegetable oil
  • 1 teaspoon pure vanilla bean paste

Cider Glaze:

  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/8 cup water
  • 1/8 – 1/4 cup hard cider (I just used more of the apple puree you’ll cook up)

Cinnamon Sugar Coating: (I had a free container of cinnamon sugar I wanted out of the cabinet so just used that)

  • 6 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Combine the chopped apples and the cider in a medium saucepan over medium heat.

Bring to a boil, then reduce to medium and simmer 10-12 minutes, or until fork tender.

Cool for a few minutes, then blend in a blender or food processor until pureed. I used an immersion blender which was handy.

Scoop out 1 cup of the puree, stir the milk in, and set aside. Drizzle the remaining puree over ice cream, put it in yogurt, or slurp it later.

Preheat oven to 350 and heavily grease a bundt pan.

In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon and set aside.

In a large bowl, cream the butter and sugars until light and fluffy.

Add the eggs one at a time, beating after each.

Add the oil and beat to combine.

Add the flour mixture in 3 additions alternating with the apple puree mixture in 2 additions.  Add the vanilla and beat until just evenly mixed.

Pour the batter into the greased bundt and bake 35-45 minutes, until a toothpick inserted into the middle comes out clean.

Cool in the pan 10 minutes, then turn out onto a cooling rack for at least 30 minutes.

While the cake cools, make the glaze by melting the butter, sugar, and water over medium high heat. Boil 1-2 minutes, then remove from the heat and add the hard cider (or extra puree) and stir together. Make the cinnamon sugar coating by stirring the ingredients together in a small dish.

Put a pan under your wire rack, then pour or brush the glaze evenly over the cake. Sprinkle the cinnamon sugar coating onto the glaze, pressing into the sides as needed. Slice, and enjoy!

Apple Cider Donut Cake

From Lee and Jay.

Cake:

  • 1/2 cup of unsalted butter, softened
  • 2 large Granny Smith apples, peeled, cored, and chopped
  • 1 1/2 cups apple cider
  • 1/2 cup milk, at room temperature
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 1/4 cup coconut oil, melted, or vegetable oil
  • 1 teaspoon pure vanilla bean paste

Cider Glaze:

  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/8 cup water
  • 1/8 – 1/4 cup hard cider (I just used more of the apple puree you’ll cook up)

Cinnamon Sugar Coating: (I had a free container of cinnamon sugar I wanted out of the cabinet so just used that)

  • 6 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Combine the chopped apples and the cider in a medium saucepan over medium heat. Bring to a boil, then reduce to medium and simmer 10-12 minutes, or until fork tender. Cool for a few minutes, then blend in a blender or food processor until pureed. I used an immersion blender which was handy. Scoop out 1 cup of the puree, stir the milk in, and set aside. Drizzle the remaining puree over ice cream, put it in yogurt, or slurp it later.

Preheat oven to 350 and heavily grease a bundt pan.

In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon and set aside.

In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating after each. Add the oil and beat to combine. Add the flour mixture in 3 additions alternating with the apple puree mixture in 2 additions.  Add the vanilla and beat until just evenly mixed.

Pour the batter into the greased bundt and bake 35-45 minutes, until a toothpick inserted into the middle comes out clean. Cool in the pan 10 minutes, then turn out onto a cooling rack for at least 30 minutes.

While the cake cools, make the glaze by melting the butter, sugar, and water over medium high heat. Boil 1-2 minutes, then remove from the heat and add the hard cider (or extra puree) and stir together. Make the cinnamon sugar coating by stirring the ingredients together in a small dish.

Put a pan under your wire rack, then pour or brush the glaze evenly over the cake. Sprinkle the cinnamon sugar coating onto the glaze, pressing into the sides as needed. Slice, and enjoy!

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Cookie Dough-filled Pretzel Sandwiches

A perfect party snack, these are a delicious combo of cookie dough, salty pretzels, and the all-important choco-coat. How could you go wrong? And to make sure everything stays right, you start off by toasting the flour, if not the eventual dough, as raw flour can have E. coli and no one needs to deal with that.

Ingredients:

  • 1 1/4 cup unbleached, all-purpose flour
  • 1/8 teaspoon kosher salt
  • 1/2 cup salted butter, room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1/2 cup mini chocolate chips
  • pretzels
  • 8-10 ounces melting chocolate

Preheat oven to 350 degrees. Line a sheet pan with parchment/a silpat. Spread the flour evenly on the pan and bake for 10 minutes.

Lifting the parchment, use it to pour the flour into a bowl and whisk out the clumps. Add the salt and set aside.

Cream the butter and sugars in a medium bowl until light and fluffy.

Beat in the milk and vanilla.

Add the flour in two batches, beating on low.

Stir in the mini chips by hand.

Get your pretzels and your cookie dough ready back by your pan. Scoop out two-teaspoon portions of cookie dough – an actual dough scoop would be useful and provide more even portions, but my scoop is definitely bigger than that. Sandwich each ball of dough between two pretzels and squeeze until they hold together, then place on the pan. Once all the dough has been sandwiched, freeze all the sandwiches for at least 15 minutes.

You could get a handful more with small dough balls, but…why?

Melt your melting chocolate according to package instructions. Dip half of each sandwich into the chocolate, shaking off the excess, and place back on your lined sheet.

Refrigerate until set, then transfer to a tupperware and store any you don’t eat right away in the fridge.

Cookie Dough-filled Pretzel Sandwiches

From Bake at 350.

  • 1 1/4 cup unbleached, all-purpose flour
  • 1/8 teaspoon kosher salt
  • 1/2 cup salted butter, room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1/2 cup mini chocolate chips
  • pretzels
  • 8-10 ounces melting chocolate

Preheat oven to 350 degrees. Line a sheet pan with parchment/a silpat. Spread the flour evenly on the pan and bake for 10 minutes. Lifting the parchment, use it to pour the flour into a bowl and whisk out the clumps. Add the salt and set aside.

Cream the butter and sugars in a medium bowl until light and fluffy. Beat in the milk and vanilla, then add the flour in two additions, beating on low speed and scraping down the sides/bottom of the bowl. Stir in the mini chips by hand.

Get your pretzels and your cookie dough ready back by your pan. Scoop out two-teaspoon portions of cookie dough – an actual dough scoop would be useful and provide more even portions, but my scoop is definitely bigger than that. Sandwich each ball of dough between two pretzels and squeeze until they hold together, then place on the pan. Once all the dough has been sandwiched, freeze all the sandwiches for at least 15 minutes.

Melt your melting chocolate according to package instructions. Dip half of each sandwich into the chocolate, shaking off the excess, and place back on your lined sheet. Refrigerate until set, then transfer to a tupperware and store any you don’t eat right away in the fridge.

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Korean Beef Bowls

Tasty marinated ground beef with some veggies for healthiness sake, and rice because what’s a meal without carbs? You can use a wide variety of vegetables to suit your preference, but thinly cut/shredded/spiralized ones are the way to go both for quick cooking and for the texture of the finished dish. The original recipe called for spiralizing your own zucchini, but since my spiralizer is a 12 hour drive away I just bought some frozen zoodles and only cooked them partway before adding to the dish. Do what makes sense for you! I also ignored the suggestion for jasmine rice, as I already have/prefer sushi rice!

Ingredients:

  • 1 cup uncooked rice (jasmine, sushi, other unseasoned rice of preference)
  • 1 pound lean ground beef
  • 3 tablespoons brown sugar
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chili garlic sauce
  • 1/4 teaspoon freshly ground ginger
  • 4 green onions thinly sliced
  • 1 zucchini squash spiralized/1 package zoodles
  • 1 carrot freshly grated
  • 1 to 2 tablespoons sesame seeds for topping (left those out, still hate seeds)

Cook the rice according to the package directions. You’ll do the rest of the cooking while your rice simmers.

Heat a large skillet over medium heat and add the ground beef. Cooking, breaking up the ground beef and turning until the beef is evenly browned.

Add the sugar, soy sauce, sesame oil, chili garlic sauce, and ginger, stirring well.

Reduce the heat to low and cook for 5 minutes, continuing to stir.

Add the green onions followed by the zoodles and stir in briefly – just long enough to warm, not long enough to turn your zucchini squishy.

Serve the beef mixture over rice, topped with grated carrot and sesame seeds.

Korean Beef Bowls

Vaguely messed with from How Sweet Eats.

  • 1 cup uncooked rice (jasmine, sushi, other unseasoned rice of preference)
  • 1 pound lean ground beef
  • 3 tablespoons brown sugar
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chili garlic sauce
  • 1/4 teaspoon freshly ground ginger
  • 4 green onions thinly sliced
  • 1 zucchini squash spiralized/1 package zoodles
  • 1 carrot freshly grated
  • 1 to 2 tablespoons sesame seeds for topping

Cook the rice according to the package directions. You’ll do the rest of the cooking while your rice simmers.

Heat a large skillet over medium heat and add the ground beef. Cooking, breaking up the ground beef and turning until the beef is evenly browned. Add the sugar, soy sauce, sesame oil, chili garlic sauce, and ginger, stirring well. Reduce the heat to low and cook for 5 minutes, continuing to stir. Add the green onions followed by the zoodles and stir in briefly – just long enough to warm, not long enough to turn your zucchini squishy.

Serve the beef mixture over rice, topped with grated carrot and sesame seeds.

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Avgolemono

A rich, creamy, lemony soup that I quite enjoyed! This one’s from a cookbook that’s all recipes from different mystery writers, and this recipe was submitted by J. T. Ellison, who I’m not actually familiar with!


Ingredients:

  • 2 tablespoons extra virgin olive oil, plus more if needed to brown the chicken
  • 1/2 medium onion, diced small
  • 2 stalks celery, diced small
  • 2 large carrots, diced small
  • 2 large chicken breasts, cut into 2-3” pieces, seasoned generously with salt and pepper
  • 2 quarts chicken stock
  • 1 cup arborio rice
  • 2 teaspoons salt, divided
  • 3 eggs, whisked
  • 1/2 cup fresh lemon juice from 2 lemons
  • 1-2 teaspoons black pepper
  • fresh parsley or dill

In a large pot, heat the olive oil on medium heat. Add the vegetables and saute until soft, about 5 minutes.

Add the chicken and about 1 tablespoon of additional olive oil if needed. Brown the chicken on both sides, stirring so vegetables don’t over-brown.

Add the stock, rice, and 1 teaspoon of salt. Bring to a slow boil, then reduce to low and simmer 30 minutes.

Transfer 1 1/2 cups of broth to a small bowl to cool slightly. Remove the chicken with tongs and shred with a fork, then set aside.

In a medium bowl, whisk the eggs with the lemon juice. Whisk about 1/2 cup of the cooled chicken broth into the egg mixture to temper the eggs, then repeat, gradually adding all the broth while continuing to whisk.

Once all the reserved broth has been added, slowly whisk the mixture back into the soup.

Return the shredded chicken to the soup and heat on low. Add the black pepper and remaining salt, then top with fresh parsley or dill and serve hot.

Avgolemono

From The Mystery Writers of America Cookbook.

  • 2 tablespoons extra virgin olive oil, plus more if needed to brown the chicken
  • 1/2 medium onion, diced small
  • 2 stalks celery, diced small
  • 2 large carrots, diced small
  • 2 large chicken breasts, cut into 2-3” pieces, seasoned generously with salt and pepper
  • 2 quarts chicken stock
  • 1 cup arborio rice
  • 2 teaspoons salt, divided
  • 3 eggs, whisked
  • 1/2 cup fresh lemon juice from 2 lemons
  • 1-2 teaspoons black pepper
  • fresh parsley or dill

In a large pot, heat the olive oil on medium heat. Add the vegetables and saute until soft, about 5 minutes. Add the chicken and about 1 tablespoon of additional olive oil if needed. Brown the chicken on both sides, stirring so vegetables don’t over-brown.

Add the stock, rice, and 1 teaspoon of salt. Bring to a slow boil, then reduce to low and simmer 30 minutes.

Transfer 1 1/2 cups of broth to a small bowl to cool slightly. Remove the chicken with tongs and shred with a fork, then set aside.

In a medium bowl, whisk the eggs with the lemon juice. Whisk about 1/2 cup of the cooled chicken broth into the egg mixture to temper the eggs, then repeat, gradually adding all the broth while continuing to whisk. Once all the reserved broth has been added, slowly whisk the mixture back into the soup.

Return the shredded chicken to the soup and heat on low. Add the black pepper and remaining salt, then top with fresh parsley or dill and serve hot.

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Sweet Cornbread

I’m always on the lookout for a cornbread recipe that’s similar to supermarket bakery cornbread, with the lightly sweet, sticky top. This is by far the closest I’ve gotten, and is definitely a keeper! I used cornmeal from the Jimmy Red corn we grew at work, which went through interesting color changes in the process – pinkish batter, bluish cornbread. Weird!

This is thick enough cornbread that this is a stupid-large slice!

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup stone-ground cornmeal
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 10 tablespoons unsalted butter, divided
  • 1 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons honey

Preheat your oven to 350 degrees. Butter and flour a 9″ cake pan.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt, then set aside.

In a medium bowl, melt 8 tablespoons of the butter. Whisk in the buttermilk, eggs, and vanilla.

My buttermilk had been frozen and thawed, so looked slightly curdled until it was all mixed together.

Stir the wet mixture into the dry mixture until evenly mixed.

Transfer to the prepared cake pan.

Bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let cool in the cake pan for 15 minutes, then turn out onto a plate/platter.

Melt the remaining 2 tablespoons of butter and stir together with the honey.

Spread evenly over the top of the cornbread, then serve either warm or at room temperature.

Sweet Cornbread

From Food Network.

  • 1 cup all-purpose flour
  • 1 cup stone-ground cornmeal
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 10 tablespoons unsalted butter, divided
  • 1 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons honey

Preheat your oven to 350 degrees. Butter and flour a 9″ cake pan.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt, then set aside. In a medium bowl, melt 8 tablespoons of the butter. Whisk in the buttermilk, eggs, and vanilla.

Stir the wet mixture into the dry mixture until evenly mixed. Transfer to the prepared cake pan and bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let cool in the cake pan for 15 minutes, then turn out onto a plate/platter. Melt the remaining 2 tablespoons of butter and stir together with the honey. Spread evenly over the top of the cornbread, then serve either warm or at room temperature.

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Cheese Buldak

A Korean dish, but then I have messed up the proportions from the original recipe to my preferences, plus I’m not sure super authentic Korean food has a ton of cheese, so…tasty spicy food of questionable heritage? But it’s DELICIOUS so we’ll go with it!

Ingredients:

  • 1/4 cup gochugaru (Korean hot pepper flakes)
  • 2 tablespoons gochujang (Korean chili pepper paste)
  • 1 teaspoon soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1/4 teaspoon black pepper
  • 3 tablespoons sugar
  • 3 cloves garlic, minced (I tend to round up on garlic, but have taken it too far with this recipe before, to the point that it wasn’t an improvement)
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 2 large chicken breasts, cut into bite-sized pieces
  • 2 cups Korean rice cakes
  • 8 ounces shredded mozzarella cheese

Combine the gochugaru, gochujang, soy sauce, 2 tablespoons of the oil, the pepper, sugar, garlic, ginger, salt, and water in a bowl or large ziplock, and mix together well.

Add the chicken, turn to coat, and set aside. I actually did this part before work this most recent time I cooked this, to make things faster in the evening, but a long marinating time isn’t necessary.

In a large cast-iron skillet, heat the remaining tablespoon of oil over medium-high heat. Add the rice cakes and cook until all the rice cakes are soft and chewy, 3-4 minutes, then remove from the pan to a bowl and set aside.

Add the chicken mixture to the now-empty pan. Cover and cook, stirring occasionally, 8 minutes. Meanwhile, move a rack to the center position in the oven and preheat the broiler on high.

Add the rice cakes to the chicken mixture and stir in. Reduce the heat to low, cover again, and cook another 5 minutes, or until the chicken is fully cooked.

Sprinkle the cheese evenly over the top of the chicken mixture, then transfer into the oven.

Broil until cheese is melted completely and starting to brown – check at 2 minutes, and every minute after to prevent burning, but only 2 or 3 should be necessary.

Remove from the oven and let sit 5 minutes for the cheese to set some, then serve still hot.

Cheese Buldak

Adapted from Omnivore’s Cookbook.

  • 1/4 cup gochugaru (Korean hot pepper flakes)
  • 2 tablespoons gochujang (Korean chili pepper paste)
  • 1 teaspoon soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1/4 teaspoon black pepper
  • 3 tablespoons sugar
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 2 large chicken breasts, cut into bite-sized pieces
  • 2 cups Korean rice cakes
  • 8 ounces shredded mozzarella cheese

Combine the gochugaru, gochujang, soy sauce, 2 tablespoons of the oil, the pepper, sugar, garlic, ginger, salt, and water in a bowl or large ziplock, and mix together well. Add the chicken, turn to coat, and set aside.

In a large cast-iron skillet, heat the remaining tablespoon of oil over medium-high heat. Add the rice cakes and cook until all the rice cakes are soft and chewy, 3-4 minutes, then remove from the pan to a bowl and set aside.

Add the chicken mixture to the now-empty pan. Cover and cook, stirring occasionally, 8 minutes. Meanwhile, move a rack to the center position in the oven and preheat the broiler on high.

Add the rice cakes to the chicken mixture and stir in. Reduce the heat to low, cover again, and cook another 5 minutes, or until the chicken is fully cooked.

Sprinkle the cheese evenly over the top of the chicken mixture, then transfer into the oven. Broil until cheese is melted completely and starting to brown – check at 2 minutes, and every minute after to prevent burning.

Remove from the oven and let sit 5 minutes for the cheese to set some, then serve still hot.

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Thai-Style Sweetcorn Soup

A really quick soup (unless you, for some reason, insist on making your own creamed corn because you’ve been making SO MUCH creamed corn at work and why stop now?) that would be extra good with some crusty bread on the side. This is one where I could use the full amount of spiciness and still think there’s even room for more.  I’m not sure I’ve ever had specifically this soup in a restaurant, but it feels familiar and good.

corn corn forever corn

Ingredients:

  • 1/2 teaspoon sesame oil
  • 2 spring onions, thinly sliced
  • 1 garlic clove, crushed
  • 2 1/2 cups chicken stock
  • 1 15 ounce can cream-style sweetcorn
  • 1 1/4 cups cooked, peeled prawns (I used ‘salad shrimp’, which was the option my supermarket had that made sense – this cookbook author was British, so may have had different things available)
  • 1 teaspoon green chili paste or chili sauce (optional)
  • salt and black pepper
  • fresh coriander leaves, to garnish

Heat the oil in a large, heavy-bottomed saucepan. Saute the green onions and garlic over medium heat for 1 minute until softened, not browned.

Add the stock, corn, prawns, and the chili paste/sauce if using.

Bring to a boil, stirring occasionally. Season to taste, then serve at once, sprinkled with coriander leaves.

Whoops, I super didn’t buy coriander. Whatever.

Thai-Style Sweetcorn Soup

From Low Fat Low Cholesterol Cooking.

  • 1/2 teaspoon sesame oil
  • 2 spring onions, thinly sliced
  • 1 garlic clove, crushed
  • 2 1/2 cups chicken stock
  • 1 15 ounce can cream-style sweetcorn
  • 1 1/4 cups cooked, peeled prawns
  • 1 teaspoon green chili paste or chili sauce (optional)
  • salt and black pepper
  • fresh coriander leaves, to garnish

Heat the oil in a large, heavy-bottomed saucepan. Saute the green onions and garlic over medium heat for 1 minute until softened, not browned. Add the stock, corn, prawns, and the chili paste/sauce if using. Bring to a boil, stirring occasionally. Season to taste, then serve at once, sprinkled with coriander leaves.

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Skillet Apple Pie

A pretty quick pie to put together, with some extra tastiness on top of a standard apple pie.

Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 2 refrigerated pie crusts
  • 42 ounce can canned apple pie filling
  • 2 tablespoons cinnamon sugar, divided
  • ice cream, for serving

Preheat oven to 400 degrees. Melt the butter in a 10″ cast iron skillet over medium heat. Spoon out 1 tablespoon of the melted butter and set aside for later.

Add the brown sugar to the melted butter remaining in the pan and continue to cook until the sugar is dissolved into the butter, then remove from the heat.

Unroll one of the prepared pie crusts into the pan over the melted butter.

Fill with the canned pie filling, then sprinkle 1 tablespoon of the cinnamon sugar over the pie filling.

Top with the second pie crust, then brush the top crust with the reserved butter, and sprinkle with the remaining tablespoon of cinnamon sugar. Cut vents in the middle of the top crust.

Bake for 30 minutes, or until the crust is browned and the filling is bubbling. Serve still hot, with ice cream!

Skillet Apple Pie

From Brown Eyed Baker.

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 2 refrigerated pie crusts
  • 42 ounce can canned apple pie filling
  • 2 tablespoons cinnamon sugar, divided
  • ice cream, for serving

Preheat oven to 400 degrees. Melt the butter in a 10″ cast iron skillet over medium heat. Spoon out 1 tablespoon of the melted butter and set aside for later.

Add the brown sugar to the melted butter remaining in the pan and continue to cook until the sugar is dissolved into the butter, then remove from the heat.

Unroll one of the prepared pie crusts into the pan over the melted butter. Fill with the canned pie filling, then sprinkle 1 tablespoon of the cinnamon sugar over the pie filling. Top with the second pie crust, then brush the top crust with the reserved butter, and sprinkle with the remaining tablespoon of cinnamon sugar. Cut vents in the middle of the top crust, then bake for 30 minutes, or until the crust is browned and the filling is bubbling. Serve still hot, with ice cream!

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Buckwheat Focaccia

A reasonably quick bread that is really tasty from a topping of salt, herbs, and olive oil. I made this with sage, because that was what was in some of the other dishes in the meal I was making, but rosemary or oregano would also be good.

Ingredients:

  • 1 package/2 1/4 teaspoons active dry yeast
  • 1 cup lukewarm water
  • 1/3 cup olive oil, divided
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 3/4 cup buckwheat flour
  • 3/4 cup whole wheat bread flour
  • 1 cup unbleached white flour
  • 1 clove garlic, minced
  • coarse salt for sprinkling
  • rosemary, oregano, sage, or other herbs for sprinkling – for larger leaves, tear first

In a medium bowl, combine the yeast and water and let stand until foamy, 5-10 minutes. Add half the oil, then all of the molasses and salt, and stir.

In a large bowl, stir together the flours. Add the yeast mixture and stir until mostly sticking together, then turn out onto a floured board and knead for 5 minutes, adding extra wheat flour if needed. I did need a fair bit more to reduce stickiness.

Spread the dough into a 1/2″ thick oval on a parchment- or silpat-lined baking sheet and let rise 40-50 minutes until doubled.

I guess I always round up garlic?

Preheat oven to 400 degrees. Use your thumb to poke shallow holes into the bread’s surface.

Pour the remaining olive oil over the surface and sprinkle with the garlic, salt, and herbs.

Bake 20-25 minutes, or until the bread is lightly golden. Let cool a few minutes, then serve.

I had this one around 4 or 5 days (I made A LOT of food that day, and was eating it alone) and it got mold when kept in a big ziplock, so this might be moist enough that it’s better to eat, with company, in a day or two.

Buckwheat Focaccia

From The Vegan Atlas.

  • 1 package/2 1/4 teaspoons active dry yeast
  • 1 cup lukewarm water
  • 1/3 cup olive oil, divided
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 3/4 cup buckwheat flour
  • 3/4 cup whole wheat bread flour
  • 1 cup unbleached white flour
  • 1 clove garlic, minced
  • coarse salt for sprinkling
  • rosemary, oregano, sage, or other herbs for sprinkling – for larger leaves, tear first

In a medium bowl, combine the yeast and water and let stand until foamy, 5-10 minutes. Add half the oil, then all of the molasses and salt, and stir.

In a large bowl, stir together the flours. Add the yeast mixture and stir until mostly sticking together, then turn out onto a floured board and knead for 5 minutes, adding extra wheat flour if needed.

Spread the dough into a 1/2″ thick oval on a parchment- or silpat-lined baking sheet and let rise 40-50 minutes until doubled.

Preheat oven to 400 degrees. Use your thumb to poke shallow holes into the bread’s surface, then pour the remaining olive oil over the surface and sprinkle with the garlic, salt, and herbs. Bake 20-25 minutes, or until the bread is lightly golden. Let cool a few minutes, then serve.

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