Cinnamon Bread

 

Toss the candle and make the bread. Your house will smell amazing!!

Ingredients:

Filling:

1/4 cup granulated sugar

2 tsp cinnamon

Batter:

1/3 cup melted coconut oil

1/2 cup plain Greek yogurt

1 egg

1 tbsp vanilla extract

1/2 cup maple syrup

2/3 cup milk

2 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

Crunch topping:

1/2 cup brown sugar

1 tbsp all-purpose flour

2 tbsp melted butter

Directions:

Preheat oven to 350 degrees. Butter a 9x5 bread pan. 

For the filling: Combine the sugar and cinnamon in a small bowl and set aside. 

In a large bowl, stir together the coconut oil, maple syrup, yogurt, egg, vanilla, and milk until combined. Spoon half the mixture into the prepared bread pan. Sprinkle 3/4 of the cinnamon sugar filling. Spoon the remaining batter over the sugar. Sprinkle the remaining sugar on top 

For the Crunch topping: Mix the brown sugar, flour, and melted butter. Spoon clumps of this brown sugar mix over the loaf. 

Bake for 50-55 minutes. Enjoy!

Source: HalfBakedHarvest

Roasted Red Pepper Pasta

 

Has to to be the easiest, fastest, and flavorful pasta of 2023!

Ingredients:

1 lb rigatoni pasta

1/2 cup pasta water

1 cup heavy cream (Trader Joe's is my favorite)

10 fresh basil leaves (add more if they are small)

12 oz jar roasted red peppers, liquid drained

1/2 tsp salt

1/4 tsp red pepper flakes

1/2 cup freshly grated parmesan cheese

Directions:

Cook pasta in pot of salted water. Save 1/2 cup pasta water before draining. 

In a high speed blender, add heavy cream, pasta water, roasted red peppers, basil, salt, and red pepper flakes. Blend until smooth. 

In the same pot the pasta was cooked in, add your creamy roasted red pepper sauce and bring to a gentle simmer over medium-low heat. Add the parmesan cheese and stir. Toss the pasta in the sauce. Cook for 2 minutes and remove from heat. 

Serve with extra parmesan cheese and basil. 

Enjoy!

Source: The Modern Proper

Almond Cake

Such a beautiful and deliciously addicting cake that's super moist and not as sweet as you would think considering that it has sweetened condensed milk drizzled all over the top. YUM!

Ingredients:

2 eggs

1 tsp vanilla

1/2 cup granulated sugar

1/4 cup vegetable oil

1/2 cup plain yogurt

6 oz Puck Cream (ishta), in place of this you can add more yogurt or sour cream

1 cup coarse semolina flour

1.5 cups almond flour

1 tsp baking soda

1 tsp baking powder

1 tbsp tahini, for lining the pan

for the topping:

3/4 cup sliced almonds, before baking

7 oz sweetened condensed milk, after baking

Directions:

In a stand mixer, beat the eggs, sugar, and vanilla. Add the oil, cream, and yogurt. Mix well. Add the dry ingredients. 

Brush the tahini on the bottom and edges of an 8 inch round pan. This gives the cake a delicious nutty taste. Pour the batter in the pan. Garnish the cake with the sliced almonds. 

Bake on 350 degrees for 30 minutes. 

Once the cake is out of the oven, poke holes all over and drizzle the condensed milk until absorbed. Allow the cake too cool completely before slicing to avoid crumbling. Enjoy. Store in the fridge. 

Source: Fufu's Kitchen

Honey Ginger Salmon Bowl with Coconut Rice, Mango Peach Salsa, & Candied Jalapeno

So many flavors in one bowl. So delicious!

 Ingredients:

4 (4 oz) salmon filets, cut into chunks

4 tbsp salted butter

6 cloves garlic, chopped

for the sauce:

1/4 cup soy sauce

2 tsp fish sauce

3 tbsp honey

1 tbsp fresh grated ginger

2 tbsp chili paste (sambal oelek)

1/4 cup water, to deglaze pan

for the rice:

1 (15 oz) a can coconut milk

1/2 cup water

1 cup uncooked jasmine rice

1/2 tsp salt

half a lime, juiced

for the mango peach salsa:

1 mango, diced

1 peach, diced

1/4 cup cilantro, chopped

1/4 cup basil, chopped

half a lime, juiced

for the candied jalapeno:

1/3 cup honey

2 jalapenos, sliced 

2 tbsp apple cider vinegar

pinch of salt

Directions:

For the sauce: Combine soy sauce, fish sauce, honey, ginger, and chili paste. Set aside. 

For the coconut rice: In a pot bring to a boil the coconut milk and water. Add the rice, salt, and lime juice. Cover and cook on low for 10 min. Turn off heat and let the rice sit for 25 minutes. Do not uncover to stir or look!

For the mango peach salsa: Combine the mango, peach, cilantro, basil, and lime. Set aside. 

For the candied jalapeno: Put sliced jalapeno in a jar with a lid. Next, in a small pot, bring the honey to a gentle boil. Simmer over low for 3 minutes. Pour honey over the jalapeno. Add the apple cider vinegar and salt. Stir. Let cool complete. Refrigerate. 

To make the salmon: (Note: When you cube the salmon, remove the skin if you want. I cubed and then used a small knife to cut off the skin. You can do it later as well. )

Rinse the salmon with water and pat dry. 

Melt the butter in a cast iron skillet. Add the salmon skin side down. Cook for 3 minutes until skin is crisp. Flip and reduce heat. Add the garlic. Cook for another minute. Add the sauce. Transfer the salmon to a plate. (Remove the skin now if you didn't do so earlier) Add 1/4 cup water to the skillet to deglaze while on a low simmer. 

Layer the rice, salmon, sauce, mango peach salsa, and candied jalapeno. Enjoy!

Source: Half Baked Harvest