GOOD FOOD

INGREDIENTS MILK MIXTURE 1 1 /2 cups (367g) whole milk, heated 1 /2 cup (100g) sugar 1 teaspoon salt 1 /2 cup (113g) unsalted butter WATER MIXTURE 1 1 /2 cups (355g) warm water 2 teaspoons sugar 2 packages of active yeast, about 4 1/2 teaspoons DOUGH BASE 2 large eggs, room temperature 9 cups (1,125g) all-purpose flour GLAZE 4 cups (500g) confectioners sugar 2 teaspoons corn syrup 1/2 teaspoon McCormick vanilla extract 1/4 teaspoon salt 1/4-1/2 cup milk INSTRUCTIONS DONUT DOUGH In a medium saucepan over medium-high heat, pour milk. When the milk is hot but not boiling, add in the sugar, salt, and butter.  Set aside to cool down. (about 5-10 minutes) Add yeast packets and 2 teaspoons sugar to warm water. (I used hot water out of the faucet) Let sit for 5 minutes, allowing mixture to grow and bubble. If your yeast does not bubble, it may be bad and this is a good time to start again. In the bowl

INGREDIENTS 2 Cups Raisins 2 Cups Water 1/2 Cup Packed Brown Sugar 2 Tbsp Cornstarch 1/2 Tsp Ground Cinnamon 1/4 Tsp Salt 1 Tbsp White Vinegar 1 Tbsp Unsalted Butter 1 Pie Crust HOW TO MAKE THIS RECIPE Combine raisins and water in a small saucepan. Boil for 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter. Cool slightly. Pour raisin filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust. Bake for 30 to 35 minutes. Base Recipe adapted from this SITE

INGREDIENTS ALMOND BASE: 1 3/4 cup almond meal  1/2 cup tapioca flour  1/4 cup unrefined coconut oil, melted 1/4 cup rice malt syrup (make sure it’s labeled gluten free if needed) LEMON CURD FILLING: 1/3 cup lemon juice (about 1 1/2 lemons) + zest of 1/2 lemon  1 cup canned full fat coconut milk  1/3 cup rice malt syrup  2 tbsp cornflour* 2 tbsp unrefined coconut oil  1/2 tsp vanilla extract  small pinch turmeric powder (for colour) – optional INSTRUCTIONS ALMOND BASE: Preheat oven to 180°C (356°F) and line a 20cm square pan with baking paper. Set aside. Add almond meal and tapioca flour into a large bowl, and mix until combined. Add coconut oil and rice malt syrup and mix until it all comes together. Press the mixture onto the bottom of the pan and bake for 13 to 15 minutes or until it is just lightly browned on top. LEMON CURD LAYER: Pour the lemon juice into a medium pot. Add cornflour and whisk we

Ingredients For the cookies: 1 1/4 cups (5.6 ounces) all-purpose flour 1/3 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1 stick (4 ounces) unsalted butter, at cool room temperature 3/4 cup lightly packed dark brown sugar 1/4 cup granulated sugar 1 large egg 1 large egg yolk 1/2 teaspoon vanilla extract 1 cup semisweet chocolate chips For the topping: 1/2 cup evaporated milk 1/2 cup granulated sugar 1 large egg yolk 4 tablespoons (2 ounces) unsalted butter 1/2 teaspoon vanilla extract 1/2 heaping cup sweetened shredded coconut 1/2 cup chopped pecans 2 ounces semisweet chocolate, melted Directions For the cookies: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In the bowl of an electric mixer, beat the butter, brown sugar, and gran

INGREDIENTS FOR THE BARS:  3 1/2 cups all-purpose flour  4 tsp baking powder  1/2 tsp kosher salt  1 cup unsalted butter, softened  2 cups granulated sugar  2 large eggs  1 tsp almond extract FOR THE TOPPING:  2 Tbsp milk (any variety)  1 cup sliced almonds FOR THE GLAZE:  2 cups powdered sugar  1/2 tsp almond extract  2 Tbsp milk (any variety) INSTRUCTIONS Preheat oven to 325 degrees F. Generously butter (or use baking spray) on a half sheet pan (approximatedly 18"x13"). Set aside. In a medium bowl, combine flour, baking powder, and salt. Set aside. In a mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add in eggs and almond extract. Beat until combined. Slowly add in flour mixture. Mixing until well blended. Press this dough into the bottom of your prepared baking dish. Use your fingers or a pastry roller to smooth the top of the dough. Using a pastry brush, brush the m

Ingredients 1 cup coconut flour 1 cup unsweetened cocoa powder 1 1/2 cup low carb sugar substitute 1:1 sugar replacement 1/4 teaspoon stevia concentrated powder see note for alternative 1 teaspoon cinnamon 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup coconut oil melted 8 large eggs beaten 2 teaspoons vanilla extract 4 cups zucchini shredded Optional: 3/4 cup sugar free chocolate chips chocolate buttercream frosting Instructions In large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt. Mix in eggs, coconut oil, and vanilla until well combined. Stir in zucchini (and optional chocolate chips if using). Spread out into greased 9×13-inch pan (or two round 9-inch pans). Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pan

Ingredients 1 cup butter (softened) 1 cup light brown sugar 1 large egg 1 cup molasses (NOT blackstrap) 1 tablespoon apple cider vinegar OR white wine vinegar 2 teaspoons vanilla extract Dry Ingredients: 5 cups flour 1 teaspoon baking soda 1/2 teaspoon salt Gingerbread Spice Mix: 1 tablespoon ground ginger 1 tablespoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg Instructions Make the cookie dough: Place the sugar & butter in a large mixing bowl and beat with an electric mixer on medium-high speed until combined (you can also do this in a stand mixer with the paddle attachment, just be careful so you don't overmix the dough). Add the egg, molasses, vinegar and vanilla extract and beat on medium-low speed until fully combined.Finally, combine the dry ingredients and the gingerbread spices in a medium mixing bowl. Add to the molasses mix and beat on low s

Ingredients 1/2 cup unsalted butter, melted (113g) 1/2 cup granulated white sugar (100g) 1/4 cup light brown sugar, packed (50g) 1 large egg 1 vanilla bean* (or 1 tsp vanilla extract) 1/2 cup dutch-processed cocoa powder, spooned and leveled (42g) 1 1/4 -1 1/3** cups all-purpose flour, spooned and leveled (160g) 1/2 tsp baking powder 1/2 tsp salt 1/2 cup semi-sweet chocolate chips or chopped bars (85g) Instructions Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside. In a large mixing bowl whisk butter and both sugars just until combined about 1 minute. Add egg, vanilla*, and cocoa and stir just to combine about 1 minute. Add flour**, baking powder, and salt and mix with a handheld or stand mixer fitted with a whisk or paddle attachment just until combined about 1 minute. Don’t overmix at any step or your cookies will dry out. I highly recommend using a whisk until adding the flour then switching to an e

Ingredients Brownies 12 oz semi-sweet or bittersweet chocolate chips 6 tbsp unsalted butter cut into small cubes 3/4 cup granulated sugar 1 tsp vanilla extract 3 eggs room temperature 1/4 cup unsweetened cocoa powder 1/3 cup cornstarch 1/2 tsp salt 1 cup mini semi-sweet chocolate chips Cheesecake Layer 8 oz cream cheese softened 1/2 cup granulated sugar 1 egg room temperature 1/2 tsp vanilla extract Instructions Preheat the oven to 350F. Lightly spray an 9-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside. Brownies In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between. Stir in sugar and vanilla until completely combined. Add eggs one a time, stirring in between until combined. In a small bowl, whisk together cocoa powder, cornstarch, and salt. Add dry mixture t

INGREDIENTS 18 ounce package fudge brownie mix , I used Duncan Hines 1/4 cup water 1/2 cup vegetable oil 2 large eggs 1/2 cup sweetened condensed milk , divided 1 cup chocolate chips 11 ounces caramel bits , or wrapped caramels INSTRUCTIONS Preheat oven to 350°F. Line a 9×9 pan with foil and spray with nonstick spray. Set aside. In a large bowl, combine the fudge brownie mix, water, vegetable oil and eggs. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips. Next, combine your caramels and 1/4 cup sweetened condensed milk in a microwave safe bowl. Microwave for one minute. Stir and add another 15-30 seconds if needed. Pour half of the batter into the pan. Then pour the caramel over top. Add the remaining batter to the top of the caramel and spread out evenly.  Bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan

INGREDIENTS For the brownies: 1 cup butter 2 1/4 cups sugar 4 large eggs 1 1/4 cups unsweetened cocoa powder 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder optional 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 2 cups semi-sweet chocolate chips For the cookies: 1/2 cup butter melted 1/2 cup brown sugar 1/4 cup sugar 1 large egg 2 teaspoons vanilla extract 1 2/3 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup mini chocolate chips INSTRUCTIONS For the brownies: Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined. S

Ingredients For the brownies: 10 tablespoons (142 grams) unsalted butter 1 cup (200 grams) granulated sugar 1/3 cup (67 grams) packed light brown sugar 3/4 cup plus 2 tablespoons (88 grams) unsweetened cocoa powder, sifted 1/2 teaspoon vanilla extract 2 large eggs plus 1 egg yolk 1 tablespoon corn syrup 2/3 cup (85 grams) all-purpose flour 1 tablespoon cornstarch 1/4 teaspoon salt For the frosting: 1 1/2 cups (255 grams) semisweet chocolate chips 1/2 cup heavy cream Wilton Rainbow Chip Crunch or mini M&M’s, sprinkles, or other candy Directions To make the brownies: Preheat the oven to 350°F. Line an 8-by-8-inch baking pan with foil and spray with cooking spray. In a large microwave-safe bowl, melt the butter for about 90 seconds on high power. Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs and egg yolk, and corn syrup. Stir until v

Ingredients For the Brownie Layer: 1 cup sugar 1/2 cup flour 1/2 cup Hershey's Special Dark cocoa powder 1/2 teaspoon salt 1/4 teaspoon baking powder 2 eggs 1/2 cup vegetable oil 1 teaspoon vanilla extract For the Cream Cheese Layer: 8 oz cream cheese at room temp 1/4 cup sugar 1 egg 1/2 teaspoon vanilla extract orange food coloring Instructions Preheat oven to 350 degrees. Line an 8 x 8 baking dish with parchment paper or foil and spray with non-stick spray. Set aside. For the Brownie Layer In a medium bowl, add the sugar, flour, cocoa powder, salt, and baking powder. In a small bowl, add the eggs, oil, and vanilla. Mix with a fork until well combined. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Reserve 1/4 cup of the batter for the swirls then pour the remaining batter into the prepared baking dish. For the Cream Cheese Layer In a medium bowl, add the cream

Ingredients 3 sticks (24 tablespoons) unsalted butter, room temperature 2 cups granulated sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 cup milk (suggest using 2% or whole) ¾ cup cocoa powder 2 cups all-purpose flour ½ teaspoon salt Frosting 6 tablespoons unsalted butter 6 tablespoons milk (use at least 2% milk fat) 1½ cups granulated sugar ½ teaspoon salt 1 cup chocolate chips (milk chocolate or semi-sweet) Instructions Preheat oven to 350 degrees and spray a 9x13 baking with non-stick spray. Cream together butter and sugar until smooth and fluffy. Add eggs and vanilla and mix well, scraping down sides of bowl as necessary. Mix cocoa powder, flour and salt in a bowl. Alternate adding the dry ingredients and milk in three stages mixing on low speed until incorporated - dry ingredients, milk, dry ingredients, milk then dry ingredients. Pour into prepared pan, spread evenly and bake for 30 minute

Ingredients 14 ounces of caramels {if you only find a 1 lb package you really do need to take out 2 ounces, this is not one of those times in life when more caramel is better} 1/2 a cup and 1/3 a cup of evaporated milk divided 1 box German chocolate cake mix 3/4 a cup of melted butter a stick and a half 1 tsp of vanilla extract 1 cup of chocolate chips Instructions Preheat your oven to 350 degrees. Take the plastic off all of the caramels and put them in a small saucepan with 1/2 a cup of evaporated milk over medium heat. Heat until the the caramels are completely melted and the sauce is smooth, being careful to stir frequently. While the caramels are melting, mix together the dry German chocolate cake mix, 1/3 a cup of evaporated milk, the melted butter, and the vanilla. Mix until it is a smooth consistency. Divide the batter in half and spread half evenly into a greased 9 by 13 pan. Bake for 8 minutes. After 8 minutes pull the brownies out, and

INGREDIENTS CAKE 1 box chocolate cake mix, both 15 ounce and 18.5 ounce work 1 box fudge brownie mix 4 eggs, room temperature 1 1/4 cup water 1 cup vegetable oil GANACHE 1 cup heavy whipping cream 1 bag (12 ounces) semi sweet chocolate morsels INSTRUCTIONS CAKE Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method. Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone. Pour batter into prepared bundt pan and bake for 50-55 minutes. When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more. GANACHE Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling. Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok. Let sit for 5 minutes. Whisk the chocolate and cream unt

INGREDIENTS: Brownies 1 (4-oz) bittersweet chocolate baking bar, chopped 3/4 cup butter 2 cups sugar 4 large eggs 1-1/2 cups all-purpose flour 1 (1-oz) bottle red liquid food coloring 1-1/2 tsp baking powder 1 tsp vanilla extract 1/8 tsp salt Cream Cheese Frosting 1 (8-oz.) package cream cheese, softened 3 Tbsp butter, softened 1 1/2 cups powdered sugar 1/8 tsp salt 1 tsp vanilla extract INSTRUCTIONS: Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan. Bake for 44 to 48 minutes or until a wooden pick ins

Ingredients 1 Tbsp. coconut oil 1/2 onion sliced 2 garlic cloves chopped 1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved 3 quarter-inch slices slices galangal or ginger 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces 2 teaspoons red Thai curry paste 4 cups chicken broth see Note 1 if vegan or on Whole30 4 cups canned coconut cream or coconut milk 2 medium chicken breasts cut into bite-sized pieces, see Note 2 for vegan/vegetarian or to use shrimp 8 oz. white mushroom caps sliced 1-2 Tbsp. coconut sugar if on Whole30, see Note 3 1 1/2 - 2 Tbsp. fish sauce plus more to taste, see Note 4 if on Whole30 or vegan 2-3 Tbsp. fresh lime juice 2-3 green onions sliced thin fresh cilantro chopped, for garnish Instructions In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring freq

Ingredients: 1½ lbs. boneless skinless raw chicken breasts 28 oz. can Red Enchilada Sauce I use El Pato Brand Add these items at the end: 10 corn tortillas I used an entire 11.7 ounce bag 3 cups grated cheddar cheese divided 3.8 oz. can black olives divided Instructions: Put the chicken breasts and the enchilada sauce in your slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. Shred the chicken with 2 forks right in the slow cooker. Cut the tortillas in to strips, add to chicken and sauce. Stir. Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again. Flatten the mixture. Add the rest of the cheese and the olives on top. Cook on low for about 40 – 60 minutes longer. Top with sour cream (optional) This article and recipe adapted from this site

INGREDIENTS: 4 cups cooked chopped chicken 1 (1-oz) package Original Hidden Valley Ranch Salad Dressing & Seasoning Mix 1-1/2 cups shredded cheddar cheese 1 cup chopped cooked bacon 1-1/2 cups sour cream 1 (10.75-oz) can cream of chicken soup 1-1/2 cups crushed Ritz crackers 1/4 cup butter, melted INSTRUCTIONS: Preheat oven to 350ºF. Lightly spray a 9x9-inch baking dish with cooking spray. Combine chicken, Ranch seasoning, cheddar cheese, bacon, sour cream and cream of chicken soup. Spread into prepared pan. Combine crushed crackers and butter, sprinkle over chicken mixture.  Bake uncovered 30 to 40 minutes. This article and recipe adapted from this site

Ingredients 3 cup Chicken (cooked and shredded) 2 cup Instant rice 22.6 oz Cream of chicken soup (one family style can) 1/2 teaspoon Onion powder 1/8 teaspoon Garlic powder Salt and pepper (to taste) 1 1/2 cup Cheddar cheese (shredded) Instructions  Preheat oven to 350 degrees. Start by cooking rice according to package directions.  In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheddar cheese. Add this to a casserole dish.  Top with remaining 1/2 cup of cheese and bake for 15-20 minutes. Serve and enjoy.  Optional: Top with fresh diced parsley for garnish. This article and recipe adapted from this site

INGREDIENTS 3 tablespoons olive oil 1 large yellow onion, chopped 1 cup shredded carrots 2 stalks celery, diced 4 cloves garlic, minced 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 4 cups low-sodium chicken broth (32 ounces) 2 cups cooked, shredded chicken 1 tablespoon fresh thyme leaves 1 pound refrigerated potato gnocchi (not frozen) 1 (5-ounce) bag baby spinach 1 1/2 cups half-and-half INSTRUCTIONS Heat the oil in a Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, celery, garlic, salt, and pepper, and cook, stirring occasionally until softened, about 5 minutes. Stir in the broth, chicken, and thyme, and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the gnocchi, spinach, and half-and-half, and cook until the gnocchi is cooked through and the spinach is wilted, 2 to 3 minutes more. Serve immediately. This article and recipe adapted from

ingredients 2 tablespoons butter 1 pound mushrooms, sliced 1 tablespoon butter 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, chopped 1 teaspoon thyme, chopped 6 cups chicken broth 1 cup wild rice blend 1 1/2 cups chicken, cooked and diced or shredded 1 cup milk or cream 1 cup parmigiano reggiano (parmesan), grated salt and pepper to taste directions  Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside. Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes. Mix in the garlic and thyme and cook until fragrant, about a minute. Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes. Mix in the milk and cheese and co

Ingredients  1 lb Chicken Breast 12 oz Frozen Peas and Carrots thawed 2 cup Frozen Diced Potatoes thawed (like Hash Browns or Potatoes OBrien) 1 Onion diced 2 can Cream of Chicken Condensed Soup 1 cup Water 2 cans Refrigerated Crescent Rolls. 1/2 tsp Poultry Seasoning Salt and Pepper to taste. Instructions  Grill chicken breasts until cooked through. Allow to cool. Grill diced onions until transparent. Set aside. Dice chicken into 1/2" cubes. Preheat oven to 350. Grease a 11x13" baking dish. Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don't worry if sides do not go all the way up. Bake for 20 minutes or until crust is light brown. Allow to cool. In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas and carrots. Stir and cook over medium heat until ingredients are warm (5-10 minutes). Add soup and poultry season