goodmeal02

INGREDIENTS: 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons dried thyme 1 1/2 teaspoons paprika 1 teaspoon dried oregano 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 (4-pound) whole roasting chicken 1 lemon, halved 2 tablespoons canola oil 1 cup chicken stock DIRECTIONS: In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon. Set 6-qt Instant Pot® to the high saute setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside. Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust pressure to high, and se...

INGREDIENTS 1 large very ripe banana, mashed 2/3 cup natural peanut butter, or other nut or seed butter 1 cup whole rolled oats - certified gluten free if necessary 2 teaspoons cinnamon Optional: 1/3 cup add-ins of choice, dark chocolate chips, coarsely chopped nuts or dried fruit; etc INSTRUCTIONS Preheat the oven to 350. Coat a cookie sheet with nonstick spray, or cover with parchment or a nonstick pad. In a food processor combine all the main ingredients (no add-ins yet). Pulse until the oats are broken into small pieces, the banana is no longer visible, and the whole thing has formed a thick paste. If you are using any add-ins, transfer the dough to a mixing bowl and add your mix-in of choice. Use a fork to gently fold into the batter until evenly distributed. Roll into 2-inch balls and evenly space on cookie sheet. Press down gently to flatten balls slightly. Bake for 15 minutes and cool completely before serving or storing. R...

Ingredients 8 ounces unsweetened chocolate (We use Lily’s Dark Chocolate) 8 tbsp unsalted butter (1 stick) 1/4 cup heavy cream 4 large eggs 2 cups granulated natural sweetener (We use Lakanto Monkfruit) 1 tbsp vanilla extract 1/4 tsp salt Instructions In a large bowl, melt the unsweetened chocolate and butter. You can do this in the microwave or over a heated pot of water. Make sure not overheat them as they will burn. Take off heat after its completely melted.  Once it’s fully melted, pour in the heavy cream and natural sweetener. Mix until well incorporated.  In a separate large bowl, add the eggs and beat well with a mixer for 1-2 minutes until texture is nice and fluffy. Add the vanilla extract then whisk some more.  Pour the chocolate mixture into the egg mixture. Whisk with a mixer until fully incorporated.  Preheat oven at 325F.  Grease an 8×8 baking dish with some butter. Pour the chocolate batter into the dish ...

Ingredients Dry Ingredients: 2 cups instant oats (gluten-free if needed) ground into flour 3/4 cup white rice flour 1 1/2 cups shredded unsweetened coconut ground into flour (*see recipe notes) 1 cup coconut sugar (or use 150 g of regular sugar) 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet Ingredients: 2/3 cup apple sauce or 160 g peeled zucchini 1 1/3 cup ml) coconut milk canned 4 tbsp maple syrup or agave syrup 1 tbsp white vinegar or apple cider vinegar Frosting: 340 g (1 medium or 2 small) Japanese sweet potato (*see recipe notes) 2/3 cup coconut butter (*see recipe notes) 1/3 cup maple syrup or agave syrup 1/2 cup coconut milk canned 4 tbsp coconut rum or use more coconut milk (*see recipe notes) Instructions I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list. Peel the Japanese sweet potato and chop in...

Ingredients 7 tablespoons butter (melted) 2 cups + 1 tablespoon all-purpose flour 2 teaspoons baking powder pinch teaspoon salt 3 whole eggs (large) 1 egg yolk (large) 1 3/4 cups icing/powdered sugar 2/3 cup whole/heavy or whipping cream 1 zest of one lemon 1 teaspoon vanilla 1 tablespoons lemon juice TOPPING 2-3 tablespoons icing / powdered sugar Instructions Pre-heat oven to 350° (180° celsius). Lightly grease and flour a 9 1/2 inch bundt cake pan (24 cm) (I'm sure a 9 inch round cake pan would work) Melt butter and let cool completely. In a medium bowl whisk together flour,baking powder and salt set aside. In a large bowl beat on medium speed eggs and sugar until light and fluffy, Gently fold with a spatula the flour mixture, alternating with the cream into the egg mixture, keep folding until mixture is completely combined, then gently fold in the zest, vanilla ,melted butter and lemon juice. Pour the batter into...

Ingredients For the cake:   1 cup unsalted butter plus more for the pan   1/3 cup cocoa powder we use Dutch process   1 teaspoon kosher salt   1 cup water   2 cups all-purpose flour plus more for the pan   1 3/4 cups granulated sugar   1 1/2 teaspoons baking soda   2 large eggs   1/2 cup sour cream or plain Greek yogurt   1 teaspoon pure vanilla extract For the chocolate glaze:   4 ounces bittersweet chocolate finely chopped   1 1/2 tablespoons corn syrup   1/2 cup heavy cream   1 1/2 tablespoons granulated sugar  Instructions Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside. In a large b...

Ingredients For the cake: 1 cup flour 1 teaspoon salt 3/4 cup cocoa 2 oz chocolate (chopped) 1/3 cup boiling water 1 cup butter (softened) 1 1/4 cup sugar 5 egg For chocolate ganache: 3 oz chocolate (chopped) 1/2 cup heavy whipping cream Instructions Grease the 9×5 inch loaf pan and line it with the baking paper Preheat the oven at 325 degrees F. In a bowl mix together flour and salt Place the chopped chocolate in the heatproof bowl and pour boiling water over to melt the chocolate, then stir in the cocoa and set aside to cool for a few minutes Mix the butter and sugar until it’s fluffy, add chocolate and cocoa mixture and mix it well Eggs add one at a time, and mix well after each addition. Gradually add the mixture of flour and salt, stir it well. Spread the batter in the prepared pan, and tap gently the pan a few times on your work surface to eliminate air bubbles. Bake for 6o-70 minutes, or until a toothpick insert...