This spatchcock BBQ oven roasted chicken gives the flavor and vibes of a chicken that was smoked in a fancy bbq smoker all day, but it’s actually done quick and easy in your oven! The marinade is amazing. You’ll wow everyone. You can use this …
Though I live in Nashville now, I am originally from New Orleans. I grew up eating the BEST food ever – we are so spoiled there! All of my family members are great cooks (some of them professional chefs). In New Orleans, you eat Red …
When plain ol veggies sounds boring, roasted herby vegetables with a tahini sauce should help make it interesting!
I roasted carrots and broccoli to go with chicken last night but was feeling fancy so I made this versatile tahini yogurt sauce! See the notes how to substitute things based on what you have.
To modify this for low-FODMAP, use a dairy free yogurt and/or cream and be sure to use low-fodmap vegetables.
*Use all Greek yogurt, or all sour cream, or even normal yogurt would be good
Whisk everything together and spread it out on a plate and pop it in the fridge. Toss the vegetables in oil and salt and roast them at 425 degrees for about 20 minutes, until charred and soft. Toss them in the herbs and pile them on top of the sauce!
Michelle Lopez from Hummingbird High recently put out a cookbook called Weeknight Baking and it’s officially one of my favorite baking books out there. She asked for some hypemen and of course I had to apply. The book is amazing – so full of tips, …
Servings: roughly 6-8 This fig and ricotta almond cake is heavily influenced (re: basically the same, but different fruits, and not upside-down) by a recipe by my all time favorite recipe developer, Deb Perelman from Smitten Kitchen. She’s the queen of all things in the …
There are a LOT of recipes for gluten free chocolate chip cookies out there. You probably already have a favorite. I hadn’t found one that had that “soft and crispy” at the same time effect, so I made it myself!
I find the combination of all of these ingredients leads to the perfect thin cookie. Have you ever had Tate’s Bakeshop Gluten Free cookies from the grocery? They are my favorite, and I think these are the closest I’ve come to duplicating them at home!
Makes 12 big cookies
*You can use 1 cup coconut sugar if you desire, but I found they don’t spread quite as nicely.
**You can use 1/2 cup butter instead, but similar to the coconut sugar, I found they didn’t spread out as nicely. The coconut oil really gives it that “crunch” that I love in chocolate chip cookies.
Instructions:
1. Preheat your oven to 350 F.
2. Using either an electric hand mixer or a stand mixer, beat sugar and butter/coconut oil together until light and fluffy.
3. Scrape your bowl. Add in vanilla extract and egg. Beat until well incorporated and fluffy.
4. In a separate bowl mix together the flours, salt, and baking soda.
5. Add dry ingredients to wet ingredients and mix well. Fold in the chocolate chips.
6. Scoop 3 tbsp balls of dough and place on a parchment lined sheet. I have a 1 1/2 tbsp cookie scoop, so I just scooped twice and then rolled that dough into a ball. Place sheet in fridge for at least 30 minutes.
7. After chilled, place 6 balls on a lined cookie sheet and bake for 16-18 minutes. Remove and “bang” the cookies halfway through, after about 8 minutes. To bang them, simply take the sheet from the oven (using oven mitts, of course!) and bang it a couple times against either your counter or your oven top. This will encourage them to spread and make for beautiful and “crunchy/soft” cookies.
Some nights you just need chocolate, right? For a while when I was gluten free I would get a craving for cake, but no one needs a whole cake for themselves all the time. I spent a while figuring out how to create this perfect …
This gluten free orange and ginger buttermilk poundcake has a champagne glaze that is to die for. Ingredients:-2 sticks (1 cup) butter, room temp-2 cups sugar-4 eggs-3 cups gluten free flour mix (I use either Bob’s 1:1 or King Arthur AP)-1/4 tsp baking soda-1/4 tsp …
I love filling these grain free thumbprint cookies with the curd from my Lemon Curd Almond Tart.
Makes 8 cookies
Ingredients:
-1 cup almond flour
-1 tbsp coconut flour
-1 tsp baking powder
-2 tbsp maple syrup or honey
-1/2 stick butter, softened (use vegan butter to make these vegan)
-Pinch of salt
Instructions:
1. Preheat oven to 325 degrees F.
2. Mix together the almond and coconut flours, salt, and baking powder.
3. Add in the softened butter and the maple syrup or honey and mix together well – either using clean hands or a sturdy spatula. The batter should come together to form a nice wet ball.
4. Using a 1 1/2 tbsp cookie scoop (or a spoon), scoop out 8 equal sized cookies and roll into balls. Place a couple inches apart on a lined cookie sheet. Using a clean thumb or the back of a spoon, make thumbprint indentations in each cookie.
5. Bake for 10 minutes. Remove and allow to cool. Fill with homemade jam, curd, melted chocolate, you name it!
We make a very similar treat to these vegan no-bake coconut chocolate bars as one of our regular vegan options at the bakery I bake at in Nashville – Baked on 8th. They are so delicious and never stay on the shelf for long! They’re …
