Boiled chocolate cookies

 

No Bake Cookies

A super fast, super easy to make cookie made with chewy oatmeal, rich cocoa and creamy peanut butter. They're perfectly fudgy and always just too good to resist! A childhood favorite that I'm still making all the time.

Servings: 29

Prep5 minutes

Cook8 minutes

Resting20 minutes

Ready in: 33 minutes

Ingredients

• 1/2 cup (113g) salted butter
• 1 3/4 cups (350g) granulated sugar
• 1/3 cup (32g) unsweetened cocoa powder
• 1/2 cup (120ml) milk
• 1 tsp vanilla extract
• 2/3 cup (160g) creamy peanut butter
• 3 cups (275g) quick oats (don't use old fashioned oats)

Instructions

• Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.
• In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk. 
• Set over medium heat, and cook stirring frequently until it reaches a full boil. 
• Allow mixture to boil 60 seconds without stirring. 
• Remove from heat, immediately add in vanilla, peanut butter and quick oats. 
• Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners. 
• Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
• Store cookies in an airtight container at room temperature.

From Cooking Classy

Thai seafood curry

Servings          Prep Time
4-6 servings 10minutes

Cook Time
16minutes

Ingredients

1. 2tbsp oil - Choose from peanut oil, coconut oil, or any neutral-flavored oil you like: vegetable, corn, safflower, canola, avocado, or grape seed.
2. 1 1/2cups chopped allium aromatics
3. 1/4cup peeled fresh ginger minced
4. 2tbsp wet curry paste - Choose from red, green, or yellow Thai curry paste, or even massaman or Penang curry paste.
5. 14ounces diced tomatoes1 can
6. 1cup regular or low-fat coconut milk
7. 1 1/2tbsp fresh lime juice
8. 1 1/2tbsp light brown sugar
9. 1 1/2tbsp fish sauce
10. 1 1/2lbs fish or shellfish - Choose from peeled and deveined medium shrimp (about 30 per pound), sea scallops, skinless swordfish fillets cut into 2-inch cubes, monkfish fillets cut into 2-inch pieces, skinless cod fillets cut into 2-inch pieces, skinless hake fillets cut into 2-inch pieces, or skinless halibut fillets cut into 1-inch pieces
11. 1lb chopped quick-cooking vegetables - Choose 1 or 2 from trimmed green or wax or other long beans, zucchini, yellow summer squash, stemmed and seeded bell peppers, cored napa cabbage, Chinese water spinach, cauliflower florets, broccoli florets, and/or sugar snap peas.

Instructions

1. Press Saute, set time for 10 minutes.
2. Warm the oil in the quart cooker for a minute or two. Add the allium aromatics and cook, stirring often, until softened, 2 to 4 minutes. Add the ginger and cook until aromatic, just a few seconds.
3. Stir in the wet curry paste until everything is well coated; then add the tomatoes, coconut milk, lime juice, brown sugar, and fish sauce. Stir until the brown sugar has dissolved, then turn off the SAUTE function and lock the lid onto the pot.
4. Optional 1 Max Pressure Cooker
5. Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
6. Optional 2 All Pressure Cookers
7. Press Meat/Stew or Pressure cook (Manual) on High pressure for 7 minutes with the Keep Warm setting off.
8. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot.
9. Press Saute, set time for 5 minutes.
10. Bring the sauce to a full simmer. Stir in the fish or shellfish and the quick-cooking vegetables. Continue cooking, stirring gently, until the shellfish or fish is cooked through, 3 to 5 minutes. Turn off the SAUTE function, remove the hot insert from the machine, and serve warm.

Coconut Fish Curry

Ingredients:

• 1.5 lbs white fish fillets - we used cod
• 1 cup cherry tomatoes
• 2 Dried Anaheim Chiles, rehydrated and cut into thin strips
• 2 medium onions, sliced thinly
• 2 garlic cloves, minced
• 1/8 tsp Ginger Powder
• 6 Organic Curry Leaves
• 3 Tbsp Madras Curry Powder
• 2 cups un-sweetened coconut milk
• 2 tsp Kosher Salt
• Juice from 1 lemon
• 2 cups cooked Basmati, or your preferred, rice

Makes 4 servings.

Instructions:

1. Preheat (Saute) the Instant Pot.
2. When the word 'hot' appears on the display, add oil.
3. Add onion, garlic and Ginger Powder and saute until onion is soft.
4. Add Curry Leaves and Madras Curry and stir for another minute or two to combine.
5. Pour in the coconut milk, stir with a wooden spoon.
6. Scrape any solids that may be stuck at the bottom of the cooker.
7. Add Chiles and tomatoes, stir.
8. Gently add the fish pieces and move them around to coat them with the mixture.
9. Close and lock the lid of the Instant Pot.
10. Press manual mode and choose 3 minutes cooking time.
11. When cooking time is up, use the Quick Pressure Release to cool the cooker.
12. Open cooker and add salt and lemon juice just before serving.

Source: https://spicesinc.com/p-7841-instant-pot-coconut-fish-curry.aspx

Cinnamon Sugar Apple Cake

iNGREDIENTS

Apple Cake:

• 1 1/2 cups brown sugar
• 1/3 cup oil
• 1 egg
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar)
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 2 1/2 cups flour
• 2 1/2 cups chopped apples (see notes)

Cinnamon Sugar Topping:

• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter, melted

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INSTRUCTIONS

1. Preheat oven to 325 degrees.
2. Mix ingredients in order given, stirring until just combined.
3. Pour batter into a buttered 9×13 pan.
4. Combine last 3 ingredients to make a topping and sprinkle / spread it evenly over the batter.
5. Bake for 45 minutes. Serve with honey butter or whipped cream if you want. APPLE CAKE IS THE BEST!

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NOTES

Apples: I found that two average sized apples was about the right amount to get 2-ish cups of cut apples. For cuts/textures, see the photo and notes in the post! I like to use a crispy, sweet apple like Honeycrisp for this cake, but honestly, I think just about any type of apple would work.

Types of Oil: Canola or vegetable oil is what I normally use, but olive oil is also really delicious in baked goods – it just has a unique, distinct, olive oily flavor. Also, I haven’t tried it yet but I’d be willing to bet that an equal amount of coconut oil or butter would work, too.

Rhubarb Dream Bars

Ingredients

Shortbread Crust

• 2/3 cup powdered sugar
• 2 cups flour
• 2 pinches salt omit if using salted butter
• 1 cup butter

Filling

• 1/4 cup flour
• 2 cups brown sugar
• 4 eggs eggs, beaten
• 4 cups rhubarb
• 1/2 tsp salt

Instructions

• preheat oven to 350˚
• mix powdered sugar, flour and salt, cut in butter until the mixture look like course crumbs
• press in the bottom of a 9x13 pan, bake for 15 minutes
• while crust bakes make filling
• mix flour, sugar, salt and eggs until smooth, fold in the rhubarb
• when the crust comes out stir the rhubarb one more time and pour over the crust, bake for another 35-40 minutes
• check with a toothpick for doneness--if it comes out clean it's done, if it has crumbs on it keep baking and check every 5 minutes until toothpick comes out clean

Pesto Lasagna Rolls

INGREDIENTS

• Kosher salt and freshly ground black pepper
• 12 lasagna noodles
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 large egg
• 2 cups whole milk ricotta
• One 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 2 1/2 cups shredded mozzarella
• 3/4 cup grated Parmesan 
• 1 cup store-bought pesto
• 1 tablespoon extra-virgin olive oil
• Crushed red pepper flakes, optional

INSTRUCTIONS

1. Position an oven rack to the middle position and preheat the oven to 425 degrees F.
2. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet. 
3. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.
4. Beat the egg in a large bowl and then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce. 
5. Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish. 
6. Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving. 

Avocado and white bean salad

INGREDIENTS

1 small red onion, chopped

2 tbsp. apple cider vinegar

kosher salt

Freshly ground black pepper

16 1/2 oz. can cannellini beans, rinsed

1 avocado, diced

2 tbsp. Freshly Chopped Parsley

2 tbsp. extra-virgin olive oil

DIRECTIONS

1. In a medium bowl, toss onion, vinegar, salt and pepper together, then let sit, tossing occasionally.
2. Add beans, avocado, parsley, and olive oil to onions and toss to combine.