Recipes

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Lactose Free King Cake

Lactose Free King Cake

Ingredients

  • Dough

  • 1 cup almond milk

  • ¼ cup salted butter

  • 1 ½ teaspoon salt

  • ⅔ cup warm water

  • ½ cup granulated sugar, divided

  • 1 Tablespoon active dry yeast

  • 2 large eggs, beaten

  • 2 teaspoons vanilla extract

  • 5 to 5 ½ cups all-purpose flour spooned & leveled (705g to 776g)

  • Cinnamon Filling

  • ⅔ cup brown sugar

  • ⅓ cup granulated sugar

  • ½ cup all-purpose flour (68g)

  • 2 teaspoons ground cinnamon

  • 4 tablespoons salted butter, melted

  • Frosting

  • 2 cups powdered sugar

  • 3 Tablespoons almond milk

  • 1 Tablespoon salted butter, melted

  • 1 teaspoon vanilla extract

Directions

  • Dough
  • Heat milk and butter for 60-90 seconds in a microwave safe bowl. Add the salt, then set aside to cool until just warm (about 120° to 130°F).
  • In a separate bowl, combine the warm water, about 1 tablespoon of the sugar, and the yeast. Stir, then let it sit for 5-10 minutes until the yeast is foamy.
  • Once the yeast is foamy, add the milk and butter, the remaining sugar, eggs, vanilla, and 1 cup of the flour. Mix well, then continue adding flour while kneading with the dough hook attachment, 1 cup at a time. Only add the additional ½ cup of flour if the dough is really sticky.* Knead for 5 minutes on medium speed or 8-10 minutes by hand to create a very soft dough that starts coming away from the sides of the bowl.
  • Turn out the dough onto a floured surface and knead a few times by hand until a smooth, round ball forms. Clean and lightly oil the bowl, then return the dough to the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours until doubled in size.
  • Filling
  • For the cinnamon filling, combine the brown sugar, granulated sugar, flour, cinnamon and butter, mixing to combine. Set aside.
  • Assembly
  • Line two baking sheets with parchment paper and set aside.
  • Once the dough has doubled in size, punch it down and divide in half. (Remember, this recipe makes TWO king cakes). Roll out one half of the dough into a large rectangle on a lightly floured surface, roughly 10×16-inches. Use a pizza cutter to divide the dough in half lengthwise to create two long rectangles.
  • Crumble the cinnamon filling evenly over the dough and roll up into two long cylinders, just like when making cinnamon rolls. Twist the two logs together into a rope braid, then transfer to the prepared baking sheet, shaping into an oval and pinching the ends together. Repeat with the remaining dough and filling. Cover lightly with plastic wrap and let rise for 30-45 minutes until puffy.
  • Preheat oven to 350°F while the king cake is rising. Bake for 25-30 minutes until golden brown and baked through. The cake should be done when it reaches 190° to 195°F on a digital thermometer inserted into the center of each loaf. Remove from oven and cool completely before frosting.
  • Frosting
  • Beat the powdered sugar, milk, butter, and vanilla in a medium bowl until smooth. The frosting should be pourable but thick.
  • Stick a plastic baby figurine into each cake, pushing it down in to hide it. Drizzle the frosting over both king cakes, spreading it with a spatula if needed for good coverage. Sprinkle with the purple, green, and gold sugar while the frosting is still wet before it has a chance to set.
  • Slice and serve. Whoever gets the slice with the baby gets to be king or queen for the day!

Notes

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Pop Rocks

I cannot recommend this recipe but I am leaving it here for posterity. There was no popping sensation and the citric acid made it very very sour. In my opinion the flavor was way out of balance. Sad, but I would suggest everyone put this down to a failed science experiment.

Pop Rocks

Ingredients

  • 3 tablespoons confectioners’ sugar

  • 1½ teaspoons baking soda

  • ¼ cup plus 2 teaspoons citric acid, divided

  • 2 cups granulated sugar

  • ⅓ cup corn syrup

  • ⅓ cup water

  • Gel or liquid food coloring (your choice of color)

Directions

  • Thoroughly coat the bottom of a rimmed baking sheet with the confectioners’ sugar.
  • Combine the baking soda and ¼ cup of the citric acid in a small bowl, and mix gently to combine. Set aside.
  • Clip your candy thermometer to the side of a large, heavy-bottomed saucepan, or have your instant-read thermometer ready. Place the sugar, honey and water in the pan. Stir to combine. Place the mixture over medium heat.
  • The mixture will progress from quite sandy to liquid to vigorously bubbling. Once it starts bubbling, begin monitoring the temperature closely. When the mixture reaches between 295 and 300 F, remove from heat. Pro Tip: If at any point you notice granules of sugar sticking to the sides of the pan, brush them down with a slightly wet pastry brush.
  • Immediately stir in the baking soda and citric acid mixture and the food coloring. Whisk until everything is combined. Work quickly, as the candy will begin to set rapidly.
  • Pour the candy onto your prepared baking sheet and try to coat the sheet evenly. Sprinkle the top of the candy with the remaining citric acid right after spreading. (It won’t stick once the candy sets.) Good to Know: Don’t worry if your candy layer looks uneven or ugly in the pan, or appears speckled by spots of sugar or citric acid. You will literally be crushing it in the next step, so the visual appeal isn’t too important at this point.
  • The candy will set rather quickly, between 20 minutes and an hour depending on the heat and humidity in your kitchen. Break off a corner; if it’s brittle and breaks easily, you’re ready to move on to the next step.
  • Break the candy into large shards to make it easier to handle, then transfer it to a large freezer bag or divide it between two bags. Force out any extra air and seal the bag(s). Gently roll a rolling pin over the candy mixture to crush it.
  • Store in airtight containers at room temperature, away from direct sunlight.
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Minestrone Soup

Minestrone Soup

Ingredients

  • 15 ounce can white beans (drained, rinsed (cannellini beans or navy beans))

  • 32 oz container reduced sodium chicken broth (or vegetable broth for vegan)

  • 2 teaspoons olive oil

  • 1/2 cup chopped onion

  • 1 cup diced carrots

  • 1/2 cup diced celery

  • 2 garlic cloves (minced)

  • 28 oz can petite diced tomatoes

  • 1 fresh rosemary sprig

  • 2 bay leaves

  • 2 tbsp chopped fresh basil

  • 1/4 cup chopped fresh Italian parsley

  • 1/2 tsp kosher salt

  • fresh black pepper

  • 1 medium zucchini (about 8 oz each, diced)

  • 2 cups spinach (chopped fresh, if frozen defrosted)

  • 2 cups cooked small pasta such as ditalini or orzo (al dente (or gluten-free pasta)*)

  • extra parmesan cheese for garnish (optional)

Directions

  • Heat oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, garlic and stir, saute until tender and fragrant, about 15 minutes.
  • Add the broth, tomatoes, beans, salt and pepper. Add the rosemary, bay leaves, basil and parsley, bring to a boil, then cover and cook on low 40 minutes.
  • Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
  • Remove the bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and black pepper.
  • Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Notes

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Lemon Garlic Cabbage Wedges

Lemon Garlic Cabbage Wedges

Ingredients

  • 1 medium head green cabbage

  • 2 tablespoons extra-virgin olive oil

  • 1 1/2 teaspoons grated lemon zest

  • 1 tablespoon lemon juice

  • 1/4 teaspoon salt

  • 5 tablespoons unsalted butter

  • 2 teaspoons grated garlic

  • 1 teaspoon garlic salt

  • 1 teaspoon salt-free lemon-pepper seasoning

  • 1/2 teaspoon crushed red pepper

  • Chopped fresh flat-leaf parsley for garnish (optional)

  • Lemon wedges for serving (optional)

Directions

  • Line a large rimmed baking sheet with foil; place in oven. Preheat the oven to 400°F. Remove any wilted or damaged leaves from cabbage. Cut the cabbage into 8 (1 1/4-inch) wedges, leaving the root end intact to help the wedges stay together.
  • Brush both sides of the cabbage wedges with oil and lemon juice; sprinkle with salt.
  • Remove the baking sheet from the oven; arrange the cabbage wedges on it in a single layer. Roast until tender and slightly browned, 40 to 45 minutes, flipping halfway through.
  • Melt butter in a small saucepan over medium heat, about 1 minute. Stir in lemon zest, garlic, garlic salt and lemon-pepper. Spoon or brush the mixture evenly over both sides of the roasted cabbage (about 1 1/2 teaspoons per side). Return the cabbage wedges to the oven; roast for 5 minutes more.
  • Sprinkle crushed red pepper evenly over the cabbage wedges. Garnish with parsley and serve with lemon wedges, if desired.

Notes

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Root Veggie Chips

Root Veggie Chips

Ingredients

  • 1 large carrot, trimmed

  • 1 large parsnip, trimmed

  • 1 sweet potato

  • 1 Yukon Gold potato

  • 1 large beet

  • Canola oil, for frying

  • Seasoning Mix

  • 2 teaspoons kosher salt

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

Directions

  • Peel the vegetables.
  • Using a mandoline, a food processor fitted with the 2 mm slicing blade, or a sharp knife, cut the vegetables into very thin slices (1/16-inch thick).
  • Fill a large bowl with ice water and transfer the carrot, parsnip, sweet potato, and Yukon gold potato to the ice water. Fill a small bowl with ice water and transfer the beet slices to the smaller bowl of water. Let the vegetables sit in the water for 30 minutes.
  • Line 2 baking sheets with several layers of paper towels. Drain the vegetables and arrange them in a single layer on the towels. Pat the vegetables to remove any excess water.
  • Preheat the oven to 200 F.
  • Line 2 plates with paper towels.
  • Heat 3 inches of oil in a heavy-bottomed Dutch oven over medium-high heat until it reaches 350 F using a deep-frying thermometer. This will take about 8 to 10 minutes.
  • Add about 1/2 cup of vegetable slices to the oil and fry until crisp and golden brown, about 2 minutes.
  • Remove the vegetables to the paper towels to drain.
  • Remove the paper towels from the baking sheets and spread the fried vegetable chips in a single layer on the sheets. Place in the oven to keep warm.
  • Repeat with the remaining vegetables in batches, making sure to maintain the oil temperature of 350 F.
  • Make the seasoning mix: In a small bowl, combine the salt, garlic powder, and onion powder.
  • Put the warm chips in a large bowl, add the seasoning mixture, and toss lightly.

Notes

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Baked Falafel Sandwiches

Baked Falafel Sandwiches

Ingredients

  • 1 tbsp. extra-virgin olive oil, plus more for baking sheet

  • 1 (15-oz.) can chickpeas, drained, rinsed, and dried well

  • 1 c. fresh cilantro leaves and tender stems

  • 1/2 medium yellow onion, chopped

  • 2 tbsp. all-purpose flour

  • 4 garlic cloves, roughly chopped

  • 1 tbsp. ground cumin

  • 2 tsp. ground coriander

  • 1 tsp. kosher salt

  • 1 tsp. lemon juice

  • 1/2 tsp. ground cayenne

  • 1/4 tsp. ground cinnamon

  • 1/4 tsp. baking soda

  • Roasted Red Pepper Salad

  • 2 bell peppers (red, orange, or yellow), cut into ¾” strips

  • 1/2 medium yellow onion, cut into ½” wedges

  • 1 tbsp. extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1 c. cilantro leaves and tender stems, roughly chopped

  • 1/4 c. cornichons or dill pickle slices

  • 1 tsp. lemon juice

  • Tahini Sauce

  • 1/4 c. tahini

  • 1/4 c. water

  • 2 tbsp. lemon juice

  • 1 clove garlic, grated or finely minced

  • Kosher salt

  • Serving

  • 4 pitas, warmed

Directions

  • Preheat oven to 425° and brush a baking sheet with about 2 teaspoons olive oil.
  • Make falafel: Add all falafel ingredients to a food processor and pulse until coarsely ground, scraping down sides of bowl with a spatula and reprocessing as needed to make sure everything is combined. Don’t overprocess–you are looking for a bit of texture.
  • Use your hands, form mixture into 16 heaping tablespoon-sized balls and place on baking sheet.
  • Roast vegetables: On a separate baking sheet, toss peppers and onions with 1 tablespoon oil and season with salt and pepper.
  • Bake falafel and vegetables for 10 minutes, then remove from oven. Use a spatula to flip each falafel, and stir peppers. Return to oven until falafel are golden on both sides and peppers and onions are tender, 10 to 15 minutes more. Let falafel cool at least 5 minutes before removing from baking sheet.
  • Meanwhile, make tahini sauce: In a medium bowl, whisk together all tahini sauce ingredients and season to taste with salt.
  • Make roasted pepper salad: Add cilantro, pickles, and lemon juice to baking sheet with roasted vegetables and toss to combine.
  • Build sandwiches: To serve: Cut off the top ⅕ of each pita and spread a thin layer of tahini sauce on the inside of each. Divide salad and falafel evenly between sandwiches.

Notes

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Black Bean Soup

Black Bean Soup

Ingredients

  • 2 tbsp. extra-virgin olive oil

  • 1 medium red onion, finely chopped

  • 1 jalapeño, minced

  • 2 cloves garlic, minced

  • 1 tbsp. tomato paste

  • kosher salt

  • Freshly ground black pepper

  • 1/2 tsp. ground cumin

  • 1 tsp. chili powder

  • 3 (15-oz.) cans black beans, drained

  • 3 c. low-sodium chicken or vegetable broth, plus more as needed

  • 1 bay leaf

  • Sour cream, for garnish

  • Sliced avocado, for garnish

  • Chopped fresh cilantro, for garnish

  • Lime wedges, for serving (optional)

Directions

  • In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat.
  • Add black beans and broth. Stir soup, add bay leaf, and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.)
  • Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.
  • Serve with a dollop of sour cream, sliced avocado, and cilantro.

Notes

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Cauliaflower Tacos

Cauliaflower Tacos

Ingredients

  • 1/3 c. neutral oil

  • 2 tsp. chili powder

  • 1 tsp. garlic powder

  • 1 tsp. paprika

  • 1/2 tsp. dried oregano

  • 1/2 tsp. ground cumin

  • 2 1/2 tsp. kosher salt, divided

  • 1 large head cauliflower, cut into 2″ florets

  • 1/2 c. sour cream

  • 3 tbsp. fresh lime juice, divided

  • 1 c. finely sliced red cabbage

  • 1 c. finely sliced white cabbage

  • 1/4 small red onion, thinly sliced

  • 1/4 c. chopped fresh cilantro, plus more for serving

  • 8 small corn tortillas, warmed

  • Lime wedges, for serving

Directions

  • Place a rack in center of oven; preheat to 425°. In a large bowl, whisk oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons salt. Add cauliflower and toss to coat. Arrange cauliflower cut side down on a foil-lined baking sheet.
  • Roast cauliflower until tender in the center and deeply browned on the bottom, 25 to 30 minutes. Let cool 5 minutes on sheet.
  • Meanwhile, in a small bowl, stir sour cream, 1 tablespoon lime juice, and 1/2 teaspoon salt. Cover and refrigerate until ready to use.
  • In a medium bowl, toss cabbages, onion, 1/4 cup cilantro, and remaining 2 tablespoons lime juice and 1/2 teaspoon salt. Set aside at room temperature until ready to use.
  • To serve, fill each tortilla with a handful of slaw. Top with 3 to 4 pieces cauliflower and drizzle with crema. Top with more cilantro. Serve with lime wedges alongside.

Notes

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Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken

Ingredients

  • 4 boneless skinless chicken breasts

  • 2 tsp. taco seasoning mix

  • 2 c. chunky red salsa

  • Lime wedges, for serving

Directions

  • Arrange chicken breast in slow cooker. Sprinkle all over with taco seasoning mix. Pour 1 cup of the salsa over seasoned chicken. Cover and cook on high for 3 hours (or low for 6-8 hours).
  • Use two forks to shred the chicken. Add remaining cup of salsa and toss to coat.

Notes

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Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies

Ingredients

  • 1/2 cup unsalted butter, room temperature

  • 1/3 cup brown sugar

  • 1/3 cup granulated sugar

  • 1 egg, room temperature

  • 1 1/3 cups all purpose flour

  • 1/2 teaspoon espresso powder

  • 1/3 cup cocoa powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon vanilla

  • 1/2 teaspoon salt

  • 1 cup chocolate chips

  • 1/2 cup marshmallow fluff

Directions

  • Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a stand mixer fit with paddle attachment, cream the butter and sugars together until the mixture becomes light and airy, about 2 minutes. Scrape down the bowl and add in the egg and vanilla, beating until well combined.
  • In another bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined. Gently fold in the chocolate chips, being careful not to over mix the dough.
  • Spoon about 1/4 of the fluff into the batter and fold once or twice. You fluff will get marbled and incorporate into the dough when you scoop the cookies out, so you want to make sure not to over mix the fluff in. Use a large cookie scoop to scoop out about 1 inch cookie dough spheres around the areas of the dough that has fluff in it. Place the cookies on the prepared cookie sheet about 2 inches apart. Continue to add in the marshmallow fluff in increments every few cookies to make sure each cookie has a good amount of fluff without over incorporating the fluff. Bake for 10-12 minutes, being sure to keep an eye on the bake as every oven is different. The key is a soft center, but a firmer edge. Let cool on a rack for 10 minutes before serving.

Notes

  • The recipe has you add marshmallow fluff as you scoop. I think this is a pain. So instead I transfer the dough from the mixer bowl into another bowl in layers and add the fluff to the new bowl a few tablespoons at a time. Then I use a cookie scoop to portion the dough so the marshmallow stays streaky.
  • recipe from Broma Bakery