Recipes

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Rum Cake

Rum Cake

Ingredients

  • Cake

  • 2 cups (240g) Unbleached All-Purpose Flour

  • 1 1/2 cups (298g) granulated sugar

  • 3.4-ounce box instant vanilla pudding mix, (not sugar-free)*

  • 2 teaspoons baking powder

  • 1 teaspoon table salt

  • 8 tablespoons (113g) unsalted butter, softened

  • 1/2 cup (99g) vegetable oil

  • 1/2 cup (113g) milk, at room temperature (I used oat milk)

  • 4 large eggs, at room temperature

  • 1/2 cup (113g) rum, plain or spiced

  • 2 teaspoons Vanilla Extract

  • Syrup

  • 8 tablespoons (113g) unsalted butter

  • 1/4 cup (57g) water

  • 1 cup (198g) granulated sugar

  • 1/4 teaspoon table salt

  • 1/2 cup (113g) rum, plain or spiced

  • 1/2 teaspoon Pure Vanilla Extract

Directions

  • Preheat the oven to 325°F.
  • To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.
  • Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.
  • Stir in the rum and vanilla.
  • Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.
  • Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.
  • Leave the cake in the pan to cool slightly while you make the syrup.
  • To make the syrup: In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
  • Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
  • Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don’t force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.
  • Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
  • Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.

Notes

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Triple Ginger Cookies

Triple Ginger Cookies

Ingredients

  • 2 ¼ cups all-purpose flour

  • 2 teaspoons ground ginger

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • 1 cup packed brown sugar

  • ¾ cup unsalted butter, softened

  • ¼ cup molasses

  • 1 large egg

  • ½ cup chopped crystallized ginger

  • 1 ½ tablespoons minced fresh ginger root

Directions

  • Whisk flour, ginger, baking soda, and salt together in a bowl.
  • Beat brown sugar and butter in a large bowl with an electric mixer until smooth and creamy. Mix in egg and molasses. Gradually stir in flour mixture with a wooden spoon. Stir in crystallized and fresh ginger. Cover and refrigerate for at least 2 hours, or overnight.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Roll chilled dough into 1-inch balls and place about 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and transfer to wire racks to cool.

Notes

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Honey Soy Baked Chicken Wings

Honey Soy Baked Chicken Wings

Ingredients

  • 1.25 kg / 2.5 lb chicken wings (wingettes/drumettes), or cut up whole wings (Note 1 for whole wings)

  • 1 tsp white sesame seeds

  • 1 green onion stem , finely sliced

  • Honey soy marinade

  • 4 tbsp honey

  • 5 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 3 tbsp apple cider vinegar (or other clear vinegar)

  • 1 large garlic clove , crushed using garlic press (or finely minced or grated)

  • 1/2 tbsp canola oil

Directions

  • Mix marinade in a bowl until honey is dissolved. Pour over the wings in a ziplock bag.
  • Marinade for 30 minutes. You can do overnight but it doesn’t noticeably improve flavor in the flesh.
  • Preheat oven to 200°C/400°F (180°C fan). Line a large tray with foil then paper.
  • Bake – Spread wings out on the tray, skin side up. Reserve marinade. Bake 30 minutes.
  • Drain off juices on the tray and discard. (Key step to ensure sauce thickens).
  • Sauce – Pour reserved marinade over wings. Toss to coat then spread the wings out, skin side up.
  • Bake & baste – Turn oven down to 180°C/350°F (160°C fan). Bake wings for 30 minutes, basting with tray juices every 10 minutes (3 times). Rearrange wings as needed if cooking unevenly, you can even turn them upside down if they brown too quickly. Sauce should be syrupy by the end so you can glaze well.
  • Serve – Transfer wings into a serving bowl. Pour over syrup on tray, sprinkle with sesame seeds and green onion. Serve!

Notes

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Lemon Garlic Baked Chicken Drumsticks

Lemon Garlic Baked Chicken Drumsticks

Ingredients

  • 10 to 12 chicken drumsticks bone in, skin on

  • Kosher salt

  • 1 tbsp dry oregano

  • 1 tbsp black pepper

  • 1 1/2 tsp coriander

  • 1 tsp sweet paprika

  • 1/2 tsp cumin

  • 1 head garlic about 12 garlic cloves, peeled and chopped

  • 1 medium yellow onion cut into wedges

  • Zest and juice of 2 lemons + 1 lemon sliced

  • 1/4 cup extra virgin olive oil I used Private Reserve Greek olive oil

Directions

  • Pat chicken dry and season with kosher salt, be sure to season under the skin too. If you have the time, arrange the chicken on a tray or a shallow dish and chill in the fridge uncovered for a few hours or overnight (optional.)
  • Place the chicken in a large zip bag. In a small bowl, combine spices (oregano, black pepper, coriander, paprika, and cumin.) Add the spices to the chicken in the bag.
  • Add the garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let the chicken marinate for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours.
  • When ready, heat the oven to 450 degrees F.
  • Lightly oil a baking dish and arrange the chicken drumsticks (yes, include the onions and the marinade). Arrange lemon slices in between.
  • Bake for 35 minutes or until the chicken is fully cooked and its juices run clear (internal temperature of chicken should register 165 degrees F using an instant read thermometer). If you like, broil for just a few minutes until skins are crispy to your liking.

Recipe Video

Notes

  • recipe from The Mediterranean Dish
  • I worried the tablespoon of black pepper might be a typo but no! I used the full amount and it was just flavorful, not excessively peppery.
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Granola

Granola

Ingredients

  • 3 cups rolled oats

  • 2 cups whatever tree nuts happen to be on hand or on sale (slivered almonds, chopped walnuts, chopped pecans, hazelnuts or a combination)

  • 1/4 cup brown sugar

  • 1/4 cup maple syrup

  • 1/4 cup vegetable oil

  • 1/2 teaspoon salt

  • 1 cup dried fruit (raisins, blueberries, cranberries or a combination)

Directions

  • Preheat oven to 250 degrees F.
  • In a large bowl, combine the oats, nuts and brown sugar. Stir well, making sure brown sugar is well incorporated.
  • Next add oil, maple syrup and salt. Pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. At the 15 minute ark, add the dried fruit (if using).
  • Remove from oven and transfer into a large bowl. Let cool and then cover tightly. Keeps up to one month tightly sealed.

Recipe Video

Notes

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Lemon Raspberry Pound Cake

Lemon Raspberry Pound Cake

Ingredients

  • Pound Cake

  • 2½ cups all-purpose flour (300g)

  • 1½ teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup unsalted butter room temperature (227g)

  • 1¼ cup sugar (250g)

  • 4 large eggs room temperature

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon grated lemon zest

  • ½ cup whole milk room temperature (120mL) (I used oat milk)

  • 1 pint fresh raspberries

  • Glaze

  • 1 cup powdered sugar (120g)

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons whole milk (I used oat milk)

Directions

  • For the Pound Cake
  • Preheat the oven to 350°. Lightly spray a 9×5-inch loaf pan with baking spray and line with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until light and fluffy, about 3 minutes. Gradually beat in the sugar until light and fluffy, about 2 minutes. Beat in the lemon juice and zest. Add the eggs one at a time, beating until well combined before adding the next one. Stop and scrape down the bowl as needed.
  • With the mixer on low, add in the flour mixture alternating with the milk. Gently fold in the raspberries with a spatula. Pour the batter into the prepared loaf pan.
  • Bake for 65 to 70 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.
  • For the Glaze
  • In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over cooled pound cake before serving. Store any leftovers in an airtight container at room temperature for up to 4 days.

Notes

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Turkish Chickpea Salad

Turkish Chickpea Salad

Ingredients

  • For the Chickpeas

  • 4 tablespoon olive oil, divided

  • 15 oz chickpeas, cooked, drained and rinsed*

  • 1 teaspoon garam masala

  • 1 teaspoon smoked paprika

  • ½ teaspoon ground cinnamon

  • ½ teaspoon salt

  • ¼ teaspoon turmeric

  • ¼ teaspoon ground cloves

  • ¼ teaspoon black pepper, more or less to taste

  • For the Vegetables

  • 1 sweet onion, thinly sliced

  • 4 cloves garlic, minced

  • 1 red pepper, thinly sliced

  • 2 tablespoon sun dried tomatoes in oil, finely chopped

  • 1 tablespoon sumac

  • ½ teaspoon salt

  • 1 tablespoon red wine vinegar

  • ½ teaspoon chili powder

  • ½ teaspoon cumin

  • ½ teaspoon vegan sugar, optional

  • 1 cup red cabbage, chopped

  • 1 cup cilantro, chopped (sub with parsley if needed)

  • 5-6 fresh basil leaves, choped

  • 2 tablespoon fresh lemon juice

Directions

  • In a large skillet over medium heat, add 2 tablespoon oil and then add the chickpeas. Stir to coat the chickpeas in oil for 1 minute. Add all the chickpea spices (garam masala to pepper) and cook for 5 minutes until chickpeas are red and fragrant. Pour chickpeas, scraping all the spices from the pan, into a large bowl.
  • In the same skillet, over medium heat, add remaining oil. Then, add the onions and garlic. Stir frequently and cook for 3-4 minutes until the onions are slightly soft and the garlic is fragrant. Add the red peppers, sundried tomatoes and ½ teaspoon salt. Stir and cook for 2 minutes.
  • Remove from heat. Let cool slightly, then add red wine vinegar and remaining spices (chili powder to sugar). Stir together well. Add vegetables to the chickpeas, along with the red cabbage, cilantro, basil, and lemon juice. Mix together well. Serve cold or warm.

Recipe Video

Notes

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Spinach Turkey Burgers

Spinach Turkey Burgers

Ingredients

  • 1 pound ground turkey, 90 to 93 percent lean

  • 1 large egg, lightly beaten

  • 1 tablespoon reduced-sodium soy sauce

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 2 cups fresh baby spinach leaves, finely chopped*

  • Kosher salt for sprinkling

  • Whole grain buns, English muffins, or roasted Portabello mushroom caps, optional

  • Lettuce, tomato, sliced onions, pickles, ketchup or BBQ sauce, optional

Directions

  • In a large bowl, combine the ground turkey, egg, soy sauce, Worcestershire sauce, garlic powder, and onion powder. Mix until just combined, then fold in the chopped spinach until evenly distributed. Use your hands or a spatula to gently mix—taking care to not overwork the mixture. Shape into 6 large patties.
  • Liberally coat a large skillet with nonstick oil spray (or drizzle on 1 to 2 teaspoons oil) and warm over medium-high heat. Place 3 or 4 patties in the skillet. Mist the tops with oil spray and sprinkle them with salt. Cook for 4 to 5 minutes, then carefully flip, scraping the bottom to keep them intact. Next, lightly sprinkle the browned tops with salt and cook for another 4 to 5 minutes, until the internal temperature reaches 165˚. *See notes below for grilling instructions.
  • Reapply oil spray to the skillet and repeat with the remaining burgers.
  • Serve the burgers on toasted whole-grain hamburger buns or roasted Portabello mushroom caps with your choice of toppings.

Recipe Video

Notes

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One Pot Chicken and Broccoli Alfredo

One Pot Chicken and Broccoli Alfredo

Ingredients

  • 1/2 tablespoon extra-virgin olive oil

  • 1 medium onion, chopped

  • 1 tablespoon minced garlic

  • 2 pounds cooked boneless, skinless chicken breast, cubed

  • 10 ounces mini penne pasta

  • 2 cups water

  • 1 chicken bouillon cube

  • 20 ounces fresh broccoli florets

  • 4 tablespoons butter

  • 1 cup 2% milk

  • 6 ounces reduced-fat cream cheese

  • 1/2 cup shredded Parmesan cheese

  • Pinch of nutmeg

  • Salt and pepper to taste

Directions

  • Place a large pot on medium heat and add olive oil. Add onion, garlic and cubed chicken and cook over medium heat.
  • Once chicken is heated through, add the pasta, water and bouillon cube. Stir well.
  • Immediately place the broccoli over the top and place your lid on. Cook on medium heat, 10-12 minutes or until pasta and broccoli are soft.
  • Remove from heat and stir in the butter, milk, cheeses, a small pinch of nutmeg, and some salt and pepper.
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Brown Butter Rye Scones

Brown Butter Rye Scones

Ingredients

  • Scones

  • 8 tablespoons (113g) unsalted butter, cold, divided

  • 1/2 cup (64g) King Arthur Six-Grain Blend

  • 1/2 cup (57g) King Arthur Whole Wheat Flour

  • 1 cup (106g) King Arthur Pumpernickel Flour or King Arthur Organic Medium Rye Flour*

  • 1 tablespoon baking powder

  • 3 tablespoons (35g) granulated sugar

  • 1/2 teaspoon table salt

  • 2 large eggs

  • 1/3 cup (74g) milk

  • Glaze

  • 2 tablespoons (28g) unsalted butter, browned

  • 3/4 cup (85g) confectioners’ sugar

  • 1/4 teaspoon vanilla-butternut flavor or 1/2 teaspoon King Arthur Pure Vanilla Extract

  • 1 to 2 tablespoons (14g to 28g) milk

Directions

  • To make the brown butter: Melt, then cook 5 tablespoons of the butter in a saucepan over medium heat, swirling occasionally, until golden brown. Pour into a heatproof container, cool slightly, then freeze until solid, about 2 hours.
  • Preheat the oven to 425°F. Line a baking sheet with parchment.
  • Combine the 6-grain blend, flours, baking powder, sugar, and salt until well blended.
  • Work both the chilled brown butter and the additional 3 tablespoons butter into the flour mixture until unevenly crumbly.
  • Combine the eggs and milk, then mix into the flour-butter mixture.
  • Turn the dough out onto a floured surface and pat it into an 8″ disk. Cut into 8 wedges and place on the baking sheet.
  • Bake the scones for 15 to 18 minutes, until golden. Cool slightly before glazing.
  • To make the glaze: Brown the butter as you did for the scones, then combine all the ingredients, adding enough milk to make a spreadable glaze. Glaze scones while still warm, and serve.
  • Store any leftover scones well-wrapped, at room temperature, for several days. Freeze for longer storage.

Notes