Cardamom Cake

1 1/3 cup (264 grams) granulated sugar, plus more for the pan
3/4 cup (65 grams) sliced unblanched almonds, for topping (optional)
4 large eggs
1 1/3 sticks (150 grams) unsalted butter
1 tablespoon (9 grams) cardamom seeds
1 1/3 cup (160 grams) all-purpose flour
2 pinches salt
 
Heat the oven to 350°F. 

Prepare a 9-inch springform pan: If you want to be absolutely sure that the topping won’t stick, use a parchment paper disk to line the bottom of the pan before buttering and sugaring it. Butter the pan liberally, sprinkle in 2 to 3 tablespoons of sugar (depending on how sweet and crackly you’d like it), and shake and tap the pan until the bottom and sides are coated with sugar. Don’t worry about extra sugar on the bottom. Cover the bottom with sliced almonds if you want a particularly crunchy topping—or, as an alternative, ground almonds or bread crumbs.
 
Using a stand mixer, a handheld beater, or a powerful and patient arm, cream the eggs and sugar until thick and pale and tripled in volume, about 5 minutes. Melt the butter in a little saucepan. Bruise the cardamom seeds in a mortar. With a rubber spatula, quickly fold the flour and salt into the egg and sugar mixture, followed by the butter and the cardamom. Give the batter a thorough stir before tipping it into the prepared pan. Thump the pan on the counter to settle the batter.
 
Bake the cake until the top feels dry to the touch and springs back when lightly pressed, and a skewer or knife inserted into the center comes out dry, 30 to 35 minutes. Remove from the oven and leave in the pan for about 5 minutes. Run a knife around the sides of the pan before inverting the cake onto a rack to cool. Remove the bottom of the pan carefully while the cake is still very warm. Let cool before serving.
 
From My Bombay Kitchen by Niloufer Ichaporia King via The Guardian/Alice Waters

Skillet Salsa Verde Tortilla Rice Bake

2 1/2 cups chicken or vegetable broth

3/4 cup basmati rice
3/4 pound boneless skinless chicken thighs or 14 ounces tofu, cubed
1 14-ounce can black beans, drained
2 cups prepared salsa verde

1 cup fresh or frozen yellow corn

4 taco-size corn tortillas, torn into 4 pieces each, plus additional tortillas for topping
2 cups shredded cheddar/Montery Jack cheese
2 avocados, sliced, for serving
Sour cream for serving

Bring broth to a boil in a large oven-safe skillet over high heat. Add the rice, chicken or tofu, and beans.  Cover and reduce the heat to low. Simmer for 15-20 minutes, or until the rice and chicken (if using) are cooked. 

Meanwhile, heat the oven to 425 F.

If using chicken, remove from pan, shred it with two forks, then return it to pan. Stir in salsa verde, corn, and 4 torn tortillas. Top with additional tortillas to cover, then sprinkle with shredded cheese. Transfer skillet to the oven and bake for 15 minutes or until the cheese has melted and is bubbly. Serve with sliced avocado and sour cream.

 Serves 6.

From Half-Baked Harvest blog, with many changes

Garlic-Herb Potato and Green Bean Salad

2 pounds small or fingerling potatoes, scrubbed and halved lengthwise
1 tablespoon kosher salt
12 ounces green beans, trimmed and cut into bite-sized pieces
Pickled red onions, to taste

Dressing:
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 cloves roasted garlic
1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons kosher salt
1/3 cup finely chopped fresh parsley (from about 1/2 cup packed leaves)
2 1/2 tablespoons chopped fresh chives
1 tablespoon finely chopped fresh thyme

Add the halved potatoes to a large pot. Cover with 1 inch of cold water. Stir in 1 tablespoon of salt. Bring to a boil, then reduce to a simmer on medium-low heat. Cook until the potatoes are fork tender, about 15-20 minutes. Add the green beans for the last 2 minutes, or until they are just tender but still snappy. Transfer the potatoes and beans to a colander, run cold water over them, then leave to drain and cool.

Place the olive oil, vinegar, lemon juice, mustard, roasted garlic, black pepper, and salt in a blender and process until smooth. Whisk in the chopped herbs.

Mix together the potatoes, green beans, and pickled onions in a large bowl Pour the dressing over the salad and toss to combine. Taste and adjust seasoning to your liking.

Serves 6.

Assembled from various recipes

Neo-Neapolitan Pizza Dough

5 cups (22.5 ounces) unbleached high-gluten or bread flour
1 tablespoon sugar or honey
2 teaspoons table salt or 31/2 teaspoons kosher salt
1 teaspoon instant yeast
2 tablespoons olive or vegetable oil or solid vegetable shortening
1 3/4 cups plus 1 tablespoon room-temperature water (70°F)
 
With a large metal spoon, stir together all the ingredients in the bowl of an electric stand mixer until combined. Fit it with the dough hook and mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test.
 
Immediately divide the dough into 4 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day. (Or, if you are making the pizzas on the same day, let the dough balls sit in the bags at room temperature for 1 hour, remove them from the bags, punch them down, reshape them into balls, return them to the bags, and refrigerate for at least 2 hours.)
 
The next day (or later the same day if refrigerated for only 2 hours), remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and to relax the gluten. At this point, you can hold any balls you don’t want to use right away in the refrigerator for another day, or you can freeze them for up to 3 months.
 
Makes four 10-ounce dough balls.

By Peter Reinhart

Double Chocolate Biscotti

1 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons natural unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
 
Heat oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.

Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about 3/4 inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into 3/4-inch slices. They will crumble just a bit but don't worry about it. Turn the biscotti on their sides so that the cut sides are down and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Makes 30 biscotti.

From Once Upon a Chef blog

Note: The dough can be frozen for up to 3 months. Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking, after the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

Basil-Infused Watermelon Lemonade

1 cup water
3/4 cup granulated sugar
1 cup fresh basil, thinly sliced
8 cups watermelon, cubed and seeded
1/2 cup fresh lemon juice (about 3 lemons)
 
Combine water and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until sugar dissolves. Remove from heat and stir in the basil. Let chill for 1 hour. Then strain the syrup through a sieve over a bowl and discard the basil.
 
Place watermelon in a blender. Process until smooth. Pour watermelon puree through a fine sieve into a large bowl, reserving liquid. Discard solids.
 
Combine watermelon liquid, basil syrup, and lemon juice in a pitcher. Chill.
 
Garnish with fresh lemon slices and basil sprigs when serving.
 
Serves 6.
 
From Just a Pinch blog

Strawberry Oatmeal Cookie Cobbler

Strawberry filling:
6-7 cups fresh or frozen strawberries, halved (about 3 pounds)
1/4 cup brown sugar
1 tablespoon cornstarch
3 tablespoons salted butter
2 teaspoons vanilla extract
 
Cookie topping:
1 stick (8 tablespoons) salted butter, melted
3/4 cup brown sugar
1 large egg
2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
 
Heat the oven to 350° F.
 
Make the strawberry filling:
Combine the strawberries, brown sugar, cornstarch, and butter in a large, oven-safe skillet set over high heat. Bring the berries to a boil and cook for 5-10 minutes until their juices are bubbling. Remove from the heat and add the vanilla, tossing to combine.
 
Make the cookie topping:
In a bowl, whisk together 8 tablespoons of melted butter, brown sugar, an egg, and vanilla. Add the flour, oats, baking soda, and salt.
 
Sprinkle the cookie dough over the fruit. Bake for 30-40 minutes.
 
Serves 8.
 
From Half-Baked Harvest blog

Red Lentil and Mushroom Soup

1/2 cup red lentils
2 tablespoons olive oil

1 large shallot, thinly sliced
2 cloves garlic, minced
1-inch knob fresh ginger, grated 
1/2 pound mushrooms (shiitake or cremini), sliced
6 cups vegetable stock
3 tablespoons miso paste (or 1 tablespoon tahini and 2 tablespoons soy sauce)

Baby spinach leaves (optional)
Kosher or sea salt, to taste
Sliced green onions, for garnish

Rinse the lentils, then set aside.

Heat a medium saucepan over medium-high heat. Add the olive oil and then stir in the shallot, garlic, and ginger. Cook for 1 minute or until the shallot softens, and then stir in the mushrooms. Cook for about 3 minutes or until the mushrooms begin to soften.

Add the vegetable stock and miso (or tahini and soy sauce). Stir to completely dissolve the miso (or tahini), then increase heat to high, bringing the broth to a moderate boil. Stir in the lentils. Reduce the heat and gently simmer for 20 minutes or until the lentils are tender. As it cooks, stir the soup occasionally so the lentils don't stick to the bottom of the pan.

Add spinach leaves if desired and cook for another few minutes, until they are wilted.

Season with additional salt if desired and garnish with green onions.

Serves 4. 

From Food & Wine, with changes

Panko-Crusted Salmon with Creamy Lemon-Dill Sauce

Panko-Crusted Salmon:
4 (6-ounce) salmon fillets
2 tablespoons Dijon mustard
1 teaspoon paprika
3/4 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped fresh dill
1 1/2 teaspoons lemon zest (from 1 lemon - reserve juice for sauce)
2 tablespoons extra-virgin olive oil
 
Creamy Lemon-Dill Sauce:
1 tablespoon extra-virgin olive oil
1/4 cup minced shallots
1 garlic clove, minced
1/3 cup chicken broth (or dry white wine)
1/2 cup heavy cream
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh dill
Kosher salt and cracked black pepper to taste
 
Heat oven to 425 F.
 
Prepare salmon. Arrange salmon fillets, skin side-down, on a parchment-lined baking sheet. In a small bowl, combine Dijon mustard, paprika, salt, and black pepper; mix well. Brush mixture evenly over salmon fillets. In a separate bowl, combine panko, Parmesan, fresh dill, lemon zest, and olive oil. Mix well to combine. Scatter panko topping evenly over salmon fillets, gently pressing to adhere. Bake until the crust is golden and salmon easily flakes with a fork, about 13 to 16 minutes, depending on thickness.
 
Meanwhile, prepare sauce. Heat olive oil in a medium skillet over medium heat. Add shallots and garlic; cook 2 minutes, until softened. Add broth (or white wine) and gently simmer for 2 to 3 minutes, until reduced. Add heavy cream; simmer 2 to 3 minutes, until thickened. Stir in lemon juice and fresh dill. Season to taste with salt and black pepper.
 
Assemble. Pour sauce on a serving platter (ideally a lipped platter with raised edges) and arrange salmon fillets overtop. Serve with extra lemon wedges on the side, if desired.

Serves 4.

From Dishing Out Health blog

Chocolate Chip Cookie Bars

2 1/4 cups (281 g) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (12 tablespoons/170 g) unsalted butter, melted and slightly cooled
1 cup (200 g) packed light brown sugar
1/3 cup (67 g) granulated sugar
1 large egg plus 1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 cup (180 g) semi-sweet chocolate chips
 
Heat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving enough paper around the sides to easily lift the bars out of the pan. Set aside.
 
In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Add the egg, extra egg yolk, and vanilla extract. The mixture will be thick. Pour the wet ingredients into the dry ingredients and mix together until combined. The dough will be soft and slick, yet thick. Fold in the chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them.
 
Transfer dough to the prepared baking pan and press into an even layer. Lightly sprinkle the top with flaky sea salt, if desired. Also, I like to press a few more chocolate chips on top of the dough before baking; this is just for looks.
 
Bake for 30-34 minutes or until lightly browned on the sides. Err on the side of underbaking and do NOT over-bake, or the cookie bars will taste a little dry and cakey. Use a toothpick to test for doneness; if it comes out mostly clean from the center of the pan, the bars are done.
 
Allow the bars to cool in the pan set on a wire rack for at least an hour. Once relatively cool, lift the bars out of the pan using the parchment and cut into squares. Cover and store leftover bars at room temperature for up to 1 week.
 
Notes: You can make the cookie dough and chill it in the refrigerator for up to 3 days or freeze for up to 3 months. Allow to come to room temperature and continue with baking. Baked cookie bars freeze well for up to 3 months. Thaw bars overnight in the refrigerator and bring to room temperature before serving.

Makes 16 bars.

From Sally's Baking Addiction

Orange Cardamom Roasted Pears

3 tablespoons maple syrup
1/4 cup freshly squeezed orange juice
6 cardamom pods, lightly crushed
3 Bosc or red Anjou pears, cored and sliced

Heat oven to 425 F. 

In a baking dish, mix the syrup, orange juice, cardamom pods, and pear slices. Toss to coat everything. Make sure the pears are spread out evenly and bake for 30-40 minutes, until the pears are tender, golden, and caramelized.

Makes 6-8 servings.

Creme Brulee French Toasts

Toasts:
1 loaf unsliced white bread, brioche, or rich bread of your choice
1 1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt or table salt
1 teaspoon Grand Marnier or another orange liqueur or 1/4 teaspoon orange zest
2 teaspoons vanilla extract
 
Topping:
2/3 cup granulated sugar
 
Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract.
 

Heat oven to 325 F. Arrange bread slices on the smallest rimmed tray that will fit them in one layer and pour custard over slices. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. (You can also soak them overnight in the fridge. No need to flip them if so.)
 
Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.
 
To caramelize the tops: 

Either leave toasts on their baking sheet, or transfer to a serving platter. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.
 
Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. Because your caramel will continue to deepen slightly in color (veering towards almost-too-toasty) as you work, it’s best to work quickly but carefully. 
 
Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. 

Serves 6.

From Smitten Kitchen blog, with minor changes

Toffee Apple Pudding

200 grams unsalted butter, softened, plus extra for greasing
200 grams light brown sugar
4 eggs, beaten
200 grams self-rising flour
150 grams peeled, cored, and chopped apple, divided

For the toffee sauce:
30 grams unsalted butter
70 ml whipping cream (1/4 cup plus 2 teaspoons)
85 grams dark brown sugar

Grease a 1.1 liter (2 pint) pudding basin. In a mixing bowl, cream together the butter and sugar until pale and fluffy. Add the beaten eggs a small amount at a time - if the mixture separates, just stir in a little of the flour. Gradually fold in the remaining flour, then add 100 grams of the chopped apple and mix well. 

Make the toffee sauce:
Put the butter, cream, and dark brown sugar in a saucepan. Bring to a boil and simmer until the sauce thickens slightly. Pour the sauce into the bottom of the greased basin, add the remaining 50 grams chopped apple, and then pour the batter on top.

Seal the basin with a lid or foil and steam on a rack in a covered pot for approximately 2 hours, until firm to the touch. Turn out onto a serving plate. 

Serves 6.

From Great British Puddings by The Pudding Club

Note: Can increase the toffee sauce quantities and hold back the extra to serve on top of the pudding. Can also serve with custard sauce.

Mocha Raspberry Cake (Eesha's Birthday Cake)

For the cake:
2 cups (8.5 oz) all-purpose flour
1 cup (7 oz) granulated sugar
1 cup (7 oz) brown sugar
1 cup (3 oz) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs + 1 egg white
1 cup buttermilk
1 cup warm brewed coffee
1/3 cup plus 1 tablespoon vegetable oil
2 teaspoons vanilla extract
 
For the raspberry filling:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/4 cup seedless raspberry jam
1 cup powdered sugar
 
For the mocha buttercream:
1 cup (2 sticks) unsalted butter, room temperature
2 cups powdered sugar
1/2 cup good quality cocoa powder
2 teaspoons instant coffee (or to taste)
1/2 teaspoon salt
1 tablespoon vanilla extract
1/4 cup heavy cream
 
To assemble:
2 cups fresh raspberries
Powdered sugar, optional
 
For the cake:
Heat oven to 350 F. Butter two 9-inch round cake pans and dust with flour, tapping out excess.
 
Combine flour, sugars, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Mix on low. Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed until smooth and completely combined.
 
Divide batter evenly among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks and let cool completely.
 
For the raspberry filling:
In the bowl of a stand mixer fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy, about 3-5 minutes. Add the raspberry jam and beat to combine. Turn the mixer down to low speed and add the powdered sugar. Beat until smooth. Cover and set aside until ready to use.
 
For the mocha buttercream:
Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. Add cocoa, instant coffee and salt to the bowl beat into the butter until the coffee has broken down and the mixture is smooth, 1-2 minutes. Add in one cup of the powdered sugar. Turn mixer on to low and then slowly add in remaining powdered sugar. With mixer still on low, slowly drizzle in the heavy cream. Turn mixer to medium high and mix for 2-3 minutes, or until light and fluffy.
 
To assemble:
On a cake plate or board, place one cake layer. Spread raspberry buttercream filling evenly on top of the cake using an offset spatula. Carefully place the other cake layer top-down on the frosting, so the top is flat. Adjust the cake so that the sides are lined up evenly. Frost the entire outside of the cake with a thin layer of the chocolate mocha buttercream. Place in the refrigerator for 30 minutes to lock in the crumb coat. Frost the cake as desired, and arrange raspberries on top of the cake. Dust with powdered sugar if desired.
 
From Bakerita blog

Note: For raspberry mocha frosting, add powdered dehydrated raspberries to the buttercream, and a little additional heavy cream as needed.

Chocolate Chai Mini Loaves

2 ounces semisweet chocolate, chopped
1/2 cup water
1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons instant chai latte mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
 
Frosting:
1 cup confectioners' sugar
1 tablespoon butter, softened
1 tablespoon instant chai latte mix
1/2 teaspoon vanilla extract
4 to 5 teaspoons 2% milk
 
Heat oven to 350° F. Grease 3 5 3/4x3x2-inch loaf pans.
 
In a microwave-safe bowl, microwave chocolate with the water until chocolate is melted; stir until smooth. Cool slightly.
 
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then chocolate mixture.
 
Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream.
 
Transfer to 3 loaf pans. Bake at for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
 
For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.
 
From Taste of Home blog

Honey Spice Bread

2/3 cup packed brown sugar
1/3 cup 2% milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs, room temperature
1/2 cup honey
1/3 cup canola oil
 
Glaze:
1/3 cup confectioners' sugar
2 teaspoons 2% milk
 
Heat oven to 325° F. Grease an 8x4-inch loaf pan. 

In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat.

In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened.

Transfer the batter to pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning).

Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread.

From Taste of Home blog

Brown Sugar-Ginger Ice Cream

2 cups whole milk
1/2 cup plus 1/2 cup firmly packed brown sugar (light or dark)
1 teaspoon ground ginger
1/4 teaspoon salt
4 large egg yolks
2 cups whipping cream
1 teaspoon vanilla

Combine the milk, 1/2 cup of the brown sugar, the ginger, and the salt in a medium, heavy saucepan. Scald the milk mixture over medium-high heat, stirring often, for 5 minutes.

While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining 1/2 cup of brown sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture. Gradually whisk in the remaining hot milk. 

Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove the pan from the heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.

While the custard is cooling, combine the cream and the vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press the wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.

Freeze the chilled custard mixture in an ice-cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving.

Makes about 1 1/2 quarts.

From Spice Dreams by Sara Engram and Katie Luber

Chicken Zucchini Meatballs

1 pound ground chicken
1 medium zucchini, grated on a box grater (no need to press out excess moisture)
1/2 cup panko breadcrumbs
1/2 cup crumbled feta cheese
1/3 cup minced yellow onion
2 tablespoons finely chopped fresh dill (or parsley)
2 tablespoons minced fresh jalapeño
1 teaspoon lemon zest
3/4 teaspoon kosher salt
3/4 teaspoon garlic powder
1/2 teaspoon black pepper

Extra-virgin olive oil for cooking
 
Cucumber-Avocado Salad
1 English cucumber, diced
1 large avocado, cut into chunks
2 tablespoon chopped fresh basil, dill, or mint
1 to 2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper to taste

White rice and tzatziki for serving 

 
Combine all meatball ingredients (ground chicken through black pepper) in a large bowl. Use your hands to thoroughly mix and mash the mixture together. Scoop and roll into 24 mini meatballs. (If the meatballs are sticking while rolling, moisten your hands with a little water or olive oil.)
 
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add half of meatballs and cook until golden, rotating to brown all sides, about 6 to 8 minutes. Transfer to a plate and repeat with second batch, adding more oil as needed.
 
Meanwhile, prepare Cucumber-Avocado Salad by combining all ingredients in a large bowl; mix well.
 
Serve meatballs over white rice with Cucumber-Avocado Salad and a big scoop of tzatziki. Drizzle components with a little olive oil and garnish with extra fresh dill (optional) and cracked black pepper.
 
Alternatives:
To bake the meatballs, place on a greased baking sheet and bake at 425°F for 10 to 15 minutes.
 
To air fry the meatballs, lightly coat meatballs and tray with cooking spray, and air fry at 400ºF for 12 to 14 minutes.
 
You can mix the meatball mixture and form it into balls up to 24 hours in advance. Just keep covered and refrigerated until ready to bake.
 
Serves 4.
 
From Dishing Out Health blog

Mexican Street Corn and Brussels Sprouts

Kernels from 3 ears of corn

1 pound Brussels sprouts, trimmed and halved
1 sweet onion, diced
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste

Crema:
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon garlic powder
Pinch of salt

Optional toppings:
1-2 avocados, diced
1/4 cup cotija cheese, crumbled
1 tablespoon fresh cilantro, chopped
Lime wedges

Heat the oven to 400 F. Toss the corn, Brussels sprouts, and onion with the olive oil, paprika, chili powder, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 30 minutes or until golden and crispy. Stir halfway through for even roasting.

Whisk together the crema ingredients in a small bowl. Adjust seasoning as needed. 

Drizzle the crema generously over the roasted vegetables. Sprinkle with toppings as desired.

Serves 2-4.

From RecipeYumm blog with a few changes

Lemon Vinaigrette

1/4 cup fresh lemon juice
1 small roasted garlic clove
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon honey or maple syrup
1/4 to 1/3 cup extra virgin olive oil
1/2 teaspoon fresh or dried thyme, optional

Process all ingredients until emulsified. Alternatively, mince the garlic clove and shake all ingredients in a jar until combined.

Store in the refrigerator for up to 1 week.

Serves 6 to 8.

From Love and Lemons blog, with minor changes