HONEY GARLIC CHICKEN STIR FRY

Ingredients

• 1 tablespoon + 1 teaspoon vegetable oil divided use
• 1 cup thinly sliced peeled carrots
• 2 cups broccoli florets
• 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
• 4 cloves garlic minced
• 1/4 cup low sodium chicken broth or water
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch
• salt and pepper to taste

Instructions

1. Heat 1 teaspoon of oil in a large pan over medium heat. 
2. Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
3. Remove the vegetables from the pan; place them on a plate and cover.
4. Wipe the pan clean with a paper towel and turn the heat to high. 
5. Add the remaining tablespoon of oil.
6. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
7. Add the garlic to the pan and cook for 30 seconds.
8. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
9. In a bowl whisk together the chicken broth, honey and soy sauce. 
10. In a small bowl mix the cornstarch with a tablespoon of cold water.
11. Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds. 
12. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
13. Serve immediately, with rice if desired.

https://www.dinneratthezoo.com/honey-garlic-chicken-stir-fry/

Baked Sweet Potato Chips

INGREDIENTS

For Sweet Potato Chips

• 3 medium sweet potatoes thinly sliced
• 3 1/2 Tablespoons extra virgin olive oil + more for brushing
• salt
• pepper if desired

Homemade Lemony Dill Dip

• 1/4 cup homemade mayonnaise
• 1 Tablespoon fresh lemon juice
• 1/4 teaspoon dill weed

INSTRUCTIONS

1. Preheat oven to 350°. Rinse and  Scrub sweet potatoes. Thoroughly dry before proceeding. Thinly slice potatoes. (The best methods are either a food processor with a slicing blade or a mandoline.) You want the potatoes to cook evenly so be sure to make them as uniform as possible while slicing.
2. In a medium sized bowl combine olive oil and sweet potatoes. Stir to combine and coat evenly.
3. Line 2 baking sheets with parchment paper. Very lightly brush olive oil on parchment.
4. Arrange sweet potato slices evenly on baking sheets. Sprinkle generously with salt and pepper (if desired). Bake 20 minutes. Flip sweet potatoes and rotate pans. Bake another 15 to 20 minutes or until desired crispness.
5. Remove and cool on paper towels. Repeat with any remaining sweet potato slices.
6. Store in an airtight container. Will last for up to a week.

https://gatherforbread.com/baked-sweet-potato-chips/

SLOW COOKER JERK CHICKEN

INGREDIENTS

• 6 chicken thighs bone and skin on
• 3 green onions from tip to tail with root trimmed
• 1/2 yellow onion
• 1/2 jalapeno pepper de-seeded and de-veined
• 1/3 cup soy sauce
• 1/4 cup distilled white vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 2 teaspoons thyme
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes.
2. In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.
3. Add the chicken to the slow cooker skin side up and pour the sauce over the chicken.
4. Cook on low for 8 hours.

https://dinnerthendessert.com/slow-cooker-jerk-chicken/?m

Apple Spice Cake with Caramel Drizzle

Ingredients:

APPLE SPICE CAKE (THIS RECIPE MAKES ONE 6 INCH CAKE)

• 1 cup flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1/2 stick butter, room temperature
• 1/2 cup brown sugar
• 1 egg
• 3/4 cup unsweetened applesauce

VANILLA BEAN BUTTERCREAM

• 2 stick butter, room temperature
• 1/2 cup vegetable shortening
• 1 tsp vanilla paste (or extract or vanilla bean pods)
• 5-7 cups powdered sugar

CARAMEL DRIZZLE

• 1/4 cup heavy cream
• 1 tbsp butter, unsalted
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 6 tbsp sugar
• 1 tbsp light corn syrup
• 1 tbsp water

Directions:

APPLE SPICE CAKE

1. Preheat the oven to 350º F.
2. Using butter, grease the bottom and sides of an 6 inch round cake pan or springform pan and line the bottom with a round piece of parchment paper. To ensure even baking, place a bake even strip around the pan. You can make your own homemade bake even strip by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water but do not squeeze it too dry. Secure the fabric around the pan with a safety pin.
3. In a small bowl combine the flour, baking soda, baking powder, salt, cinnamon, cloves, and allspice. Mix well.
4. In a larger bowl, combine the butter and brown sugar. Beat using an electric mixer until creamy, about 1 minute.
5. Add in the egg, beat again with the mixer.
6. Add in the applesauce, mix by hand with a spatula.
7. Gradually add in the flour mixture, mixing by hand until it’s incorporated.
8. Scrape the batter into the prepared cake pan, using a spatula to evenly spread it out.
9. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Once the cake is done, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake lever or knife. Make sure the cake is completely cooled, then wrap the cake in plastic wrap and place it in the refrigerator. This cake is good for up to one week like this.

VANILLA BEAN BUTTERCREAM

1. In a mixing large bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy, 2 minutes.
2. Add in the vanilla paste, beat using electric mixer.
3. Begin to add the powdered sugar, about 1-2 cups at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you.

CARAMEL DRIZZLE

1. Get the directions from Allie at Baking a Moment. I followed her directions, just halved the recipe! She has awesome step by step photo instructions that are easy to follow! Be sure to prepare your caramel sauce in advance because it needs to cool before adding it to the cake.

HOW TO ASSEMBLE THE CAKE

1. Spread a small amount of buttercream on a 6 inch round cardboard cake circle. Place your first layer of cake on top of the cardboard. Put buttercream on top of the first layer and spread it as even as possible with an offset spatula. Decide how much or how little frosting you want in-between each layer, you can measure the frosting, I’d use 1/3 to 1/2 cup in between each layer.
2. Repeat this process for each layer of cake. Once all of the layers are stacked and frosted, spread some frosting on the top of the cake.
3. Next, go back and fill in the gaps between the cake layers with more frosting. The frosting between the layers does not need to look perfect. Use a small offset spatula to get the frosting in between the layers and to spread it around the cake. Don’t completely cover the cake layers as they are suppose to still be visible.
4. Place the entire cake in the freezer or fridge for 20 minutes to harden the buttercream.
5. Once the caramel sauce is cooled, use a spoon to drizzle the caramel around the center and sides of the cake, allowing it to drip down the sides.
6. For decoration, add cinnamon sticks or another garnish to the top of the cake.
7. Serve and enjoy.

The apple spice cake recipe will make one 6 inch cake. That way you can decide how many layers you want. You could also bake this cake in a 8 inch cake pan by doing 1 and 1/2 of the original recipe, the bake time would increase to 35-40 minutes. You could also turn this recipe into cupcakes. The original recipe might yield between 8-10 cupcakes, I'm not 100% sure because I haven't tried it. I think the baking time would be around 15-17 minutes.

https://thefirstyearblog.com/apple-spice-cake-with-caramel-drizzle/?utm_source=MadMimi&utm_medium=email&utm_content=Fall+Apple+Spice+Cake&utm_campaign=20150926_m127536235_Fall+Apple+Spice+Cake&utm_term=Get+the+recipe+here

Deep Fried Cookie Dough

Ingredients

For the cookie dough

• 1 stick (113 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) packed brown sugar
• 2 tablespoons granulated sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups (159 grams) all-purpose flour
• 1/2 teaspoon salt
• 1 cup (170 grams) semisweet chocolate chips

For frying

• 1 1/4 cups (159 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup plus 2 tablespoons (255 grams) milk
• 2 teaspoon vegetable oil
• 1 quart oil, for frying
• Melted chocolate, for drizzling
• Powdered sugar, for dusting

Directions

1. Make the cookie dough:

   In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until very well combined. Add in the egg and vanilla and beat until combined. On low speed gradually add the flour and salt. Stir in the chocolate chips.
   Shape the dough into 1-inch balls and place on a parchment lined baking sheet. Refrigerate until firm, at least one hour or up to 2 days if placed in an airtight container.

   Prepare the dough for frying:

   In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Add the milk and vegetable oil, and whisk until the batter is smooth and free of lumps.
   In a medium heavy pot, heat 2 inches of oil until it reaches 360°F. Take a chilled ball of cookie dough and dip it in the batter, turning it over with your hands until it’s completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil. Fry up to 4 or 5 balls at a time.
   Fry the balls for about 1 1/2 to 2 minutes per side, or until they’re puffed and a dark golden brown on all sides. Remove them from the oil using a frying skimmer and place them on a paper towel-lined baking sheet to drain. Repeat with the rest of the cookie dough balls and batter. Maintain the temperature of the oil between 360 to 370°F.
   Drizzle the balls with melted chocolate and a dusting of powdered sugar before serving warm. These are best served the day they’re fried, but can be kept warm in a 175°F oven until ready to serve.
2. https://www.handletheheat.com/deep-fried-cookie-dough/

Filipino Style Cassava Cake

Ingredients

• 900 g grated cassava
• 125 ml (0.5 cup) condensed milk
• 250 ml (1 cup ) evaporated milk
• 2 eggs
• 3 tbsp melted butter
• 0.75 cup sugar
• 6 tbsp Cheddar cheese grated
• 400 ml (1.7 cup) coconut milk
• Topping:
• 2 tbsp flour
• 2 tbsp sugar
• 0.5 cup condensed milk
• 2 tbsp Cheddar cheese grated
• 1 tin coconut milk

Instructions

1. Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4.
2. Combine the grated cassava, condensed milk, evaporated milk, eggs, butter,  sugar, cheese and coconut milk in a mixing bowl and mix until combined.
3. Grease the baking tray, then pour-in the cassava cake batter.
4. Bake the cassava cake for 1 hr. Remove from the oven and set aside.
5. Meanwhile, prepare the topping by combining the sugar, flour and condensed milk in a saucepan and mix thoroughly.
6. Add the cheese while stirring constantly.
7. Pour the coconut milk and stir constantly for 8-10 mins
8. Pour the topping over the cassava cake (baked batter) and spread evenly.
9. Grill / Broil the Cassava cake until colour turns light brown.
10. Garnish with grated cheese and serve.

https://recipesfromapantry.com/filipino-cassava-cake/