How to Cook Passover Baklava Cake - Recipe

Passover Baklava Cake Recipe

Ingredients

Passover Baklava Cake Recipe

Cake:
Cooking spray
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons vegetable oil
3 large egg whites
2 large eggs
1/2 cup matzo cake meal
1/2 cup finely chopped walnuts
1/4 cup finely chopped hazelnuts
3 tablespoons fresh orange juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

Syrup:
2/3 cup granulated sugar
1/4 cup honey
1/3 cup fresh orange juice
3 tablespoons water
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.

To prepare cake, coat a 9-inch round cake pan with cooking spray. Place 3/4 cup granulated sugar and next 4 ingredients (3/4 cup granulated sugar through eggs) in a large bowl; beat at medium speed 2 minutes. Stir in matzo cake meal and next 5 ingredients (matzo cake meal through 1/4 teaspoon cinnamon), beating until well blended. Pour into prepared pan; bake at 350° for 35 minutes or until cake springs back when lightly touched. Cool completely.

To prepare syrup, combine 2/3 cup granulated sugar and remaining ingredients in a heavy saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until slightly thick, stirring occasionally. Cool completely. Pierce top of cake several times with a fork; pour syrup over cake. Cover and chill.

How to Cook Manchego Polenta with Peppers - Recipe

Manchego Polenta with Peppers

Manchego Polenta with Peppers

Ingredients

Stock And Milk, A Combo, Enough To Cook The Polenta Per Package Directions
1 Tablespoon Olive Oil
4 whole Baby Bell Peppers, Stem Removed, Thinly Sliced
1 clove Garlic, Minced
5 whole Pickled Hot Or Sweet Red Peppers, Thinly Sliced
1 cup Quick Cooking Polenta
½ cups Grated Manchego Cheese, Plus Extra If Desired For Topping

Preparation

In a pot with a lid, warm the liquids (combination of your preferred type of stock and milk, amount according to package instructions) for the polenta over medium-high heat until simmering.

Preheat a large skillet to medium-high heat with the oil. When the skillet is hot, add the bell peppers and saute for 2-3 minutes until seared on the edges. Add the garlic and pickled peppers, stir, and turn the heat off.

When the milk/stock mixture simmers, add the polenta, whisking as you do so, in a steady stream. Whisk for 2-3 minutes until the polenta thickens, then add the pepper mixture and the cheese. Gently stir and taste. Add salt to your preference. Remove from heat and enjoy!

How to Cook Honey Banana Cake with Cream Cheese Frosting - Recipe

Honey Banana Cake with Cream Cheese Frosting

Ingredients

Honey Banana Cake with Cream Cheese Frosting

FOR THE CAKE:
4 whole Ripe Bananas, Mashed
2 teaspoons Lemon Juice
¼ cups Honey
3 cups Flour
1-½ teaspoon Baking Soda
1 Tablespoon Baking Powder
¼ teaspoons Salt
¼ teaspoons Nutmeg
1 stick Butter
1 cup Sugar
3 whole Eggs At Room Temperature
2 teaspoons Vanilla
1-½ cup Buttermilk
⅓ cups Yogurt
FOR THE TOPPING:
4 ounces, weight Cream Cheese
1 cup Powdered Sugar
1 teaspoon Vanilla
2 Tablespoons Milk
½ cups Toasted Pecans, Chopped

Preparation

Preheat oven to 350ºF. Grease and flour a 9×13 pan.

In a small bowl, mix the mashed banana with the lemon juice and honey and set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and nutmeg.

In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, and add the vanilla. In a bowl or large measuring cup, stir together the buttermilk and yogurt.

Gently fold in the flour mixture alternately with the milk/yogurt mixture, starting and ending with the flour. Fold in the banana mixture.

Pour into prepared pan and bake until a toothpick comes out clean, 45 to 55 minutes. Let cool completely.

For the topping, beat cream cheese, powdered sugar, vanilla, and milk together to make a smooth frosting. Spread on top of the cake and sprinkle with chopped toasted pecans.

How to Cook Triple Chip Chocolate Muffins - Recipe

Triple Chip Chocolate Muffins

Triple Chip Chocolate Muffins

Ingredients

2-¼ cups All-purpose Flour
⅓ cups Unsweetened Cocoa Powder
1-½ teaspoon Baking Powder
½ teaspoons Baking Soda
½ teaspoons Fine Sea Salt
½ cups Coconut Oil, Melted
½ cups Buttermilk, Room Temperature
½ cups Brown Sugar
¼ cups Granulated Sugar
2 whole Large Eggs, Beaten (room Temperature)
2 teaspoons Vanilla Extract
½ cups White Chocolate Chips
½ cups Dark Chocolate Chips
¼ cups Butterscotch Chips

Preparation

Preheat your oven to 400 F. Spray a 12-count standard size muffin tin with non-stick spray. Set aside.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined and no clumps remain.

In a separate medium bowl, whisk together the coconut oil, buttermilk, brown sugar and granulated sugar. Beat in the eggs, then mix in the vanilla, and whisk until combined.

Pour the wet ingredients into the dry and fold the ingredients together with a large spoon until no dry ingredients remain. Do not over-mix. Stir in all of the chips, evenly dispersing them among the batter.

Scoop the batter into the prepared muffin tin, filling each mold 3/4 of the way full. Bake the muffins at 400 F for 8 minutes and then decrease the temperature to 350 F and bake for an additional 8-10 minutes or until a toothpick inserted in the center of one comes out clean.

Remove from oven and let muffins cool for a couple of minutes in the pan, then transfer to a wire rack to cool the rest of the way. The muffins are best served warm out of the oven, but will keep in an airtight container for a week. Enjoy!

How to Cook Slow Cooker Thai Chicken Curry - Recipe

Slow Cooker Thai Chicken Curry

Ingredients

Slow Cooker Thai Chicken Curry

2 Tablespoons Coconut Oil, Divided
3 whole Chicken Breasts (I Used Boneless, Skinless)
1-¼ teaspoon Kosher Salt, Divided
1 whole Onion, Peeled And Diced
1 Tablespoon Minced Fresh Ginger
1 Tablespoon Red Or Green Curry Paste (more, If You'd Like It Spicier)
1 can (13 Oz. Size) Coconut Milk
1 whole Lime, Zest And Juice
2 Tablespoons Fish Sauce
1 teaspoon Salt
2 whole Medium Zucchini, Cut Into 1-inch Pieces
3 whole Large Carrots, Peeled And Cut Into 1-inch Pieces
3 whole Medium Yukon Gold Potatoes, Cut Into 1-inch Pieces
1 bunch Fresh Basil, Sliced Thinly (small Bunch), Divided
Rice (or Cauliflower Rice) For Serving

Preparation

Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Sprinkle chicken breasts with a generous pinch of salt and add to skillet, searing on both sides until they are golden brown but not cooked all the way through. Transfer chicken to a 4-quart slow cooker.

Add the remaining 1 tablespoon coconut oil to the skillet, then add the onion and ginger. Cook, stirring occasionally, until onion is translucent and slightly brown, about 7-9 minutes. Add curry paste to the skillet and cook for 1 minute. Add coconut milk, zest and juice from the lime, fish sauce, and salt. Heat until bubbly, then remove from heat.

Add chopped zucchini, carrots, and potatoes to the skillet. Pour the curry sauce over the top. Cook on high for 3-4 hours or low for 5-6 hours.

Remove the chicken from the slow cooker. (If you can. It will probably fall apart.) Shred chicken into large chunks, then return to the slow cooker. Stir in half of the basil a few minutes before serving. Reserve the rest as a garnish.

Spoon chicken curry over cauliflower rice, regular rice, or quinoa.

Nat’s Note: I used 1 tablespoon of red curry paste, and it wasn’t spicy at all, which was good for my small children. If you want some kick, add more curry paste and maybe a fresh Thai chili or some crushed red pepper flakes.

How to Cook Triple Chocolate Seven Layer Magic Bars - Recipe

Triple Chocolate Seven Layer Magic Bars

Ingredients

Triple Chocolate Seven Layer Magic Bars

2-¼ cups Oreo Cookie Crumbs (about A 10 Ounce Package Of Chocolate Cookies Or Wafers)
½ cups Melted Butter
¾ cups Chocolate Toffee Bits
½ cups Butterscotch Chips
¾ cups Shredded Sweetened Coconut Flakes
1 cup Nuts (I Like To Use Half Macadamia Nuts, Half Pecans)
½ cups Nutella
1 can (14 Oz. Size) Sweetened Condensed Milk
1 teaspoon Sea Salt (optional)

Preparation

Preheat the oven to 350º F. Line a 9×13-inch aluminum or glass pan with foil and lightly grease with cooking spray.

In a bowl, toss together the cookie crumbs and butter until the mixture is combined. Spread it evenly into the bottom of the prepared pan.

Sprinkle the toffee bits over the crust, followed by the butterscotch chips, coconut, and nuts.

Spoon teaspoonfuls of the Nutella in little dollops over the bars (if you want more of a drizzle, warm the Nutella slightly in the microwave).

Drizzle the sweetened condensed milk back and forth evenly over the bars. Top the bars with a few extra goodies (optional) for appearance.

Bake the bars for 25-30 minutes until the edges are golden. Top with sea salt if desired, and let the bars cool completely in the pan before cutting into squares. These are amazing at room temperature or chilled.

How to Cook Homemade Cool Ranch Doritos - Recipe

Homemade Cool Ranch Doritos

Ingredients

Homemade Cool Ranch Doritos

1 teaspoon Dried Dill
1 teaspoon Dried Chives
1 teaspoon Dried Parsley
1-½ teaspoon Nutritional Yeast
¾ teaspoons Paprika
½ teaspoons Onion Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil Or Canola Oil (up To Double This Amount)
8 whole Corn Tortillas

Preparation

1. Preheat the oven to 350 F.

2. Between your hands, rub together the dried dill, chives, and parsley in order to break them down into smaller sizes. Measure the herbs after you have ground them down and if you need to add a bit more to get the listed amounts above, do so.

3. Add all herbs and spices into a small bowl and mix.

4. Using a pastry brush, brush a small amount of oil on both sides of each corn tortilla.

5. Stack the tortillas on top of one another on a cutting board and cut them into wedges using a sharp knife.

6. Place them in a single layer on a baking sheet and bake them for a total of approximately 12 minutes, flipping them halfway through.

7. Once tortillas are crispy, take them out of the oven.

8. Spritz or brush them with a little more oil if necessary, to ensure that the seasoning sticks.

9. Place tortilla wedges in an airtight container, paper bag, or bowl and pour the seasoning over the top.

10. Shake or mix until chips are coated with seasoning.

11. Enjoy!