Flourless Chocolate Cake

 

Ingredients

• 1/2 cup unsalted butter
• 6 ounces high quality semi-sweet chocolate, finely chopped
• 2/3 cup granulated sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 4 large eggs, at room temperature
• 1/3 cup (27g) unsweetened cocoa powder
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder

Instructions

1. Preheat oven to 350°F (177°C). Make sure you have a bottom oven rack and a center oven rack in place for step 5. Grease an 8" round cake pan, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.The cake WILL stick unless it’s lined and generously greased.
2. Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. 
3. Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy and tacky, like brownie batter. Whisk in the cocoa powder, salt, and baking powder.
4. Pour and spread batter into prepared cake pan.
5. Prepare the steamy oven: Place a large metal roasting pan or baking dish on the bottom oven rack. Do not use glass. Pour boiling water about 2 inches up the sides of the pan. (I just boil a kettle of water.) Quickly place the cake on the center rack and shut the oven door, trapping steam inside. The steamy oven helps guarantee an extra moist cake.
6. Bake for 30 minutes until the edges are set. The cake is done when a toothpick inserted into the center of the cake comes out clean OR comes out with just a few moist crumbs. It’s important to not over-bake this cake, which dries it out. Begin checking it at 25 minutes. Don’t be alarmed if the cake rises extra tall around some of the edges and slightly cracks—this is normal (it’s the eggs expanding) and will flatten out as it cools.
7. Remove from the oven, place cake on a cooling rack, and cool for only 10 minutes in the cake pan. Run a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. (If it cools completely in the pan, it’s very difficult to release from the pan.) Cake will be a little crumbly on the edges. Cool completely. I usually stick it in the refrigerator for 1-2 hours.

1. Once the cake is cool, top with your choice of toppings. 
2. (Source: https://sallysbakingaddiction.com/flourless-chocolate-cake-recipe/#tasty-recipes-80626)

Indian Vegetable Rice (Instant Pot)

 

INGREDIENTS

• 1 tablespoon olive oil
• ¼ cup chopped shallot, can sub yellow or white onion
• 1 garlic clove, finely minced or pressed through a garlic press
• 1 ½ cups brown long grain or basmati rice
• ½ cup chopped carrot, small diced, about 1-2 medium carrots
• 1 teaspoon coarse, kosher salt
• 2 teaspoons curry powder (see note)
• 2 cups low-sodium chicken broth
• 1 cup frozen peas

INSTRUCTIONS 

• Heat the olive oil using the Saute function of the Instant Pot (or other electric pressure cooker; can also use a stovetop pressure cooker).
• Add the onion and cook for 1-2 minutes, until the edges start to turn translucent. Add the garlic and rice. Stir and cook for another 30 seconds or so.
• Add the carrots, salt, curry powder and chicken broth. Stir to combine.
• Secure the lid and cook on high pressure for 22 minutes (select Manual and then dial up or down to get to the correctly number of minutes; the IP will start on it’s own).
• Let the pressure naturally release (or if you are in a hurry, let it naturally release for 10 minutes and then quick release the rest of the pressure).
• Fluff the rice. Add the peas and give a little toss/stir action to combine. Season to taste with salt and pepper, if needed.
• Serve immediately.

(Source: https://www.melskitchencafe.com/instant-pot-indian-vegetable-rice/)

Banana Oatmeal Pancakes

 

Ingredients

• 2 medium ripe bananas
• 2 eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 ½ cups old fashioned rolled oats
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Olive oil, for cooking

Instructions

• Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
  
  Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
  
  

  • Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.
    
    Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. Serves 3, 3 pancakes each.

  (Source: https://www.ambitiouskitchen.com/banana-oatmeal-pancakes/)

Cheesecake Swirl Carrot Bundt Cake

 

• 
  1 cup vegetable oil
• 4 large eggs, at room temperature
• 1 and 3/4 cups  dark brown sugar 
• 3/4 cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 2 and 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups peeled & shredded carrots (about 4 large peeled carrots)

Cheesecake Layer

• 12 ounces full-fat brick cream cheese, softened to room temperature
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla

• 
  

• Instructions

• Preheat oven to 350°F. Generously grease a 12-15 cup capacity byndt pan. Set aside.

1. In a large bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and orange zest together until combined and no brown sugar lumps remain. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a silicone spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and pecans. You will have about 6 cups of batter. Pour and spread half of the batter into the bottom of the prepared Bundt pan.
2. In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Spread cream cheese mixture in an even layer on top of the carrot cake batter and try to avoid spreading it all the way to the edges of the pan. It’s a thick mixture, so do your best to spread.
3. Pour and spread the remaining carrot cake batter evenly on top and then use a knife to very gently swirl the batters together.
4. Bake for 55-75 minutes or until a toothpick inserted into the cake comes out clean. This cake is large and heavy and takes quite some time to bake, so do not be discouraged if yours takes longer. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 30 minutes inside the pan.
5. After 30 minutes, invert the slightly cooled Bundt cake onto a wire rack and allow to cool completely. Make sure cake has cooled completely before glazing, slicing, and serving.

(Source: https://sallysbakingaddiction.com/cheesecake-swirl-carrot-bundt-cake/#tasty-recipes-7057)