• Chocolate Zucchini Cupcakes

    Credits

    Recipe adapted from Sally’s Baking Addiction. She has lots of incredibly helpful information so I encourage reading through her post.

    Ingredients

    amountingredient
    250gflour, all-purpose
    60gcocoa powder (not dutch processed)
    2 tspbaking soda
    ½ tspbaking powder
    1 tspespresso powder (optional)
    ½ tspsalt
    125goil
    90gapplesauce, unsweetened
    250gsugar
    15gmolasses
    4eggs
    80gsour cream
    360gzucchini, shredded
    180gchocolate chips
    See notes for helpful ingredient information

    Process

    preheat oven: 350°
    1. in medium bowl, combine all dry ingredients (flour through salt in the list); mix thoroughly
    2. in a separate bowl, whisk wet ingredients (from oil through chocolate chips)
    3. add dry ingredients to wet ingredients and mix until just combined
    4. spray muffin tins with spray oil (or use cupcake liners), then divide the batter into the tins, almost filling each cavity
    bake: ~22 minutes
    1. let cupcakes cool for ~10 minutes on the counter, then remove from tray

    nutrition

    whole recipe: 1,495g = 4,517 calories
    1 cupcake = 238 calories

    notes

    substitutions & replacement

    • because of the science involved, the cocoa powder can’t be replaced with dutch-processed cocoa powder; read the original recipe post for more details (see Credits section above)
    • if you do not have applesauce, you can just use oil; you can replace some of the oil in most baked goods with applesauce
    • espresso powder deepens the chocolate flavor, without giving any coffee flavor in this amount; use it if you have it, skip it if you don’t
    • if you don’t have molasses, use 100g of regular sugar and 150g of brown sugar

    other

    • all ingredients should be at room temp; if you’re like me, just heat a cup of water in the microwave to generate heat and steam, then put the sour cream and eggs in the TURNED OFF microwave to warm up before you start
    • oil the tray really well as they will stick to dry spots easily
    Chocolate Zucchini Cupcakes
  • Chicken Tender Wrap

    Frozen, breaded chicken tenders and flour tortillas turn into spicy chicken wraps with bold flavor and a pop of bright citrus.

    ingredients

    amountingredient
    1flour tortilla, large, warmed
    1 slicecheese, American (optional)
    1 – 2chicken tenders, spicy
    to tastemayonnaise
    to tastehot sauce
    to tasteonions & jalapeños, pickled
    to tastecilantro, fresh, chopped
    to tastelettuce greens

    assembly

    1. heat tortilla according to preference (see notes below)
    2. if using cheese, lay cheese on top of hot tortilla and add hot chicken tender on top so the cheese melts easily
    3. layer the rest of the ingredients on top, ending with the lettuce so that you can more easily hold things down to roll without getting your hands dirty
    4. roll up tortilla; it’s not necessary for complete overlap if you’re careful with holding it properly while eating

    notes

    • naturally, all amounts are to-taste so do and use whatever you like
    • tortilla can be heated any way you prefer:
      • stovetop: on a griddle, tawa, comal, or dry frying pan, turning to get nice brown spots and taking it off the heat once desired doneness is reached; do not heat too long or it will become crunchy and not foldable
      • microwave: lay tortilla on microwave -safe plate and cover with a damp paper towel, heat until just warmed through; this will yield a soft, pliable tortilla that’s not crunchy at all
      • airfryer / toaster oven / oven: heat for a few minutes until warmed through; avoid getting brown spots as it will turn into a giant tortilla chip pretty quickly, especially in a toaster oven or air fryer which works faster than a standard oven
    • any chicken tender will work, I use a spicy breaded variety and pop it in the airfryer for 20-25 minutes, flipping halfway through
    • I use Frank’s hot sauce and find the simplicity of it plays nicely with both the mayo and pickles
    • for the greens, use whatever you have on hand: iceberg, spring mix, spinach, arugula, celery tops, romaine, etc.
    Chicken Tender Wrap
  • Mashed Potatoes

    Credits

    Recipe adapted from Iowa Girl Eats.

    Ingredients

    amountingredient
    2 lbspotatoes, Yukon Gold
    2 Tgarlic, minced*
    4 oz // ½ blockcream cheese
    60g // ¼ cupheavy cream
    2 Tbutter
    2 Tdill, fresh
    2 Tparsley, fresh
    to tasteblack pepper
    to tastesalt
    ~½ tspMSG (optional)
    * if using whole cloves, then use 2

    process

    1. rough quarter potatoes, add to pressure cooker along with garlic
    2. add water just over covered; salt generously
    Pressure: high
    Time: 8 minutes
    Release: quick
    1. drain water, switch to low saute and insure all water has evaporated, if needed
    2. add all ingredients, mash to desired consistency

    notes

    • I leave the skin on the potatoes, they add a lovely flavor and texture (plus it’s easier, so why wouldn’t you?); I just cut out any egregious potato eyes or suspicious bits and scrub the under water
    • I often forget to salt the water upfront, it’s not a big deal.
    • I use jarred, pre-minced garlic for convenience and most of it drains out with the water. You can add more during the mashing stage if you like. If using whole cloves of fresh garlic, the garlic flavor will be much more intense since it will stay in the final dish and get mashed up with the potatoes
    • all measurements are essentially to taste, I go very liberal with the fresh herbs and black pepper
    • it takes more salt than you think
    • mixing too enthusiastically makes gluey potatoes so try not to overmix

    Herbs

    You can switch up the herbs used to whatever you have on hand. I’ve tried a variety of combinations including:

    • fresh parsley + dill (as written)
    • fresh dill only
    • dried basil + dried parsley (the basil was very good, and I’m interested in trying fresh)

    If you have leftover herbs, you can portion them out and mix them into the 60g of heavy cream and freeze them. Then, the next time you make these, just drop the whole block of heavy cream + herbs into the potatoes in step 4.

    Mashed Potatoes
  • Mac & Cheese

    credits

    Recipe adapted from The Salty Marshmallow.

    ingredients

    in the pressure cooker

    AmountIngredient
    1 lb // 16oz // 453gdry pasta (medium size)
    4 cupswater
    32gno-chicken base
    2 Tbutter
    1 Thot sauce
    1 Tred pepper flakes
    1 tspgarlic powder
    1 tspblack pepper
    ½ tspsalt

    for stir-in

    AmountIngredient
    ½ cup / 120gmilk
    ½ cup / 116gheavy cream
    240gcheddar, preferably sharp
    120gcheese 2*
    60gparmigiana reggiano, shredded (or blended)
    2 tspmustard, stone ground
    1 tspmustard, hot honey (Inglehoffer)
    *see notes

    process

    1. add all ingredients under “in the pressure cooker” to pressure cooker
    Pressure: High
    Time: 5 minutes
    Release: 5 minutes natural, then quick release
    1. add milk, heavy cream, and both mustards, mix thoroughly
    2. add handfuls of cheese, stirring in between until melted, until all cheese is done

    notes

    • any medium size pasta shape will work fine; my favorite is cavatappi
    • any combination of cheeses can be used, but classic mac and cheese flavor relies on a cheddar-forward profile, the sharper the better (or per preference)
    • can replace the milk and heavy cream with 1 cup of milk instead (tested)

    cheese 2

    The original recipe used mozzarella for all 120g of cheese 2, but that was a bit “meh.” This slot is a good place to experiment. The picture below used half Jarlsberg and half shredded Mexican blend. The Jarlsberg adds a really nutty flavor and amazing cheese pull. Also makes a great grilled cheese.

    Mac & Cheese
  • Mashed Potato Bowl

    Build a mashed potatoes bowl by adding leftovers you already have on hand. This is a great way to clear out the fridge and use up items on their last legs. Food waste is bad, mkay?

    Vegetables

    Steamable vegetables like corn, spinach, or broccoli are easiest, whether fresh or frozen. Just pop them into the microwave until desired tenderness is reached.

    For fresh vegetables that release a lot of liquid, like onions, mushrooms or bell peppers, you can roast them in the oven or give them some heat on the stovetop, first.

    The mashed potatoes themselves can also be microwaved. Add a little bit of liquid (water, milk, or cream) to keep them from drying out too much, if that’s a concern.

    Protein

    Bulk up your bowl with whatever meat or beans you have on hand, whether that’s chapli kabab, chicken tenders, deli meat, or leftover lentils.

    If adding meat, I’d avoid heating it in the microwave, since I hate the taste of microwaved meat. Either heat it separately via another method (stovetop, oven, toaster oven or airfryer), or simply bury it under the piping hot vegetables for a few minutes to warm up.

    Toppings

    Mix everything up and add gravy or cream sauce to keep things from getting too dry. Other toppings include jams or jellies for a bit of sweetness, chutneys for a chatpata kick, or your favorite hot sauce.

    Other suggestions include cheese, fresh herbs, fresh cracked black pepper. Use what you have.

    Mashed Potato Bowl
  • Burger Sauce

    Ingredients

    amountingredient
    220gmayonnaise
    110gketchup
    50grelish, sweet pickle
    13gsugar
    15gvinegar, white
    5gblack pepper

    Process

    1. mix all ingredients together; refrigerate

    Notes

    • made using homemade mayo; can use storebought
  • Chocolate Chip Cookies

    Credits

    Recipe adapted from Sally’s Baking Addiction.

    Ingredients

    amountingredient
    280gflour, all purpose
    1 tspbaking soda
    1½ tspcornstarch
    ½ tspsalt
    170gbutter, unsalted, melted
    35gmolasses*
    200gsugar
    1 whole + 1 yolklarge eggs, room temp
    180gchocolate chips, semi-sweet
    *see notes for brown sugar usage/substitution

    Process

    1. Large bowl, whisk: flour, baking soda, cornstarch, salt
    2. Medium bowl, whisk butter, brown sugar, sugar until no lumps; whisk in egg, then egg yolk. Whisk in vanilla
    3. Pour wet ingredients into dry, mix
    4. Fold in chocolate chips
    5. Cover + chill for up to 3 days
    6. Remove dough from fridge, let sit 10 minutes
    Preheat oven: 325º F
    1. Line baking sheets with silicone baking mat
    2. Roll dough into balls 2 or 3 tablespoons each, roll taller than wide; ~8 balls per sheet
    Bake Time: 10 minutes for 2 T cookies; 13 minutes for 3 T cookies
    1. Allow to cool on silicone mat, 10 minutes
    2. Transfer to wire rack to finish cooling

    Nutrition

    Yields: 16 or 24 cookies

    Calories

    whole recipe: 4,156
    per 3 T cookie: 260
    per 2 T cookie: 173 per

    Notes

    Brown sugar is just regular sugar with molasses added back into it after the refinement process. If you don’t have molasses on hand, you can just use brown sugar instead (135g of it) and reduce the regular sugar down to 100g.

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