Whisk together your honey, water, and kosher salt in a large bowl or plastic container. Gently place your chicken into the water, cover and refrigerate for at least 2 hours, up to overnight.
Remove your chicken from the water and pat dry. Discard the brine.
Rub your chicken with your roasted garlic puree, paprika, salt and pepper. It should look something like this!
If cooking in an oven: On a lightly greased sheet pan, bake for 45-60 minutes in an oven preheated to 375F, or until the internal temperature of both the chicken breast and chicken thigh have both reached at least 165F.
If cooking on a grill: Set your grill to medium heat, and place the chicken on the grill grate skin-side down, and grill for 15 minutes before flipping to the reverse side. Continue turning the bird over every 15 minutes for 45-60 minutes, or until the internal temperature of both the chicken breast and chicken thigh have both reached at least 165F.
Allow your bird to rest for at least 10 minutes before slicing it up to serve.
Enjoy your toasty bird, and be sure to share some with your dragonfly buddy!
Games Done Quick does amazing work to help raise money for organizations like the Prevent Cancer Foundation and Doctors Without Borders! We’re a little sad that we can’t attend an in person event, but we’re so grateful for all the work the GDQ team has done to bring runners together from all around the globe, while keeping all the staff and patrons safe! Hopefully next year we can all reunite for an amazing in person event. Until then, remember to keep washing your hands, get your vaccine, and be smart about crowds! Keep yourself and others healthy. To celebrate this week-long event, I’ll be doing some video-game themed recipes throughout the week as a bonus to our regularly scheduled programming. Enjoy watching the runs, and remember – when we work together, we can achieve truly great things.
Please go check out their social medias and website, and please consider donating!
Strawberry Lemonade Coffee Cupcakes: Makes 5 jumbo cupcakes or 10-12 regular cupcakes
Preheat your oven to 350F.
For the topping:
zest of 1 lemon
1/4 cup plant butter (we used avocado butter)
1/4 cup brown sugar
1/4 cup gluten free flour mix (I used Bob’s Red Mill Gluten Free 1:1)
Add all of your ingredients to a small bowl, and mash the butter into the flour and sugar with the back of a fork (or a whisk) until uniformly crumbly. Think pie dough!
For the Filling:
2 cups fresh strawberries, quartered
1/2 cup water
2 tbsp lemon juice
1/3 cup brown sugar
3 tbsp cornstarch
In a small pot, add in your strawberries, water, and brown sugar.
Simmer for 5 minutes.
Whisk together your cornstarch and lemon juice until well combined, adding water as necessary to make sure the cornstarch is dissolved.
Pour your cornstarch mixture into the strawberries and allow to simmer for another 2-3 minutes, or until thick and bubbly.
Set to the side and allow to cool.
For the cake:
1 1/2 cups gluten free flour mix (I used Bob’s Red Mill Gluten Free 1:1)
1/3 cup brown sugar
1/2 tbsp baking powder
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/2 cup plant butter of choice (we used avocado butter)
1/4 cup applesauce
1/2 cup dairy free milk (I used almond milk)
1 tsp vanilla
In a medium bowl, stir together your flour, brown sugar, baking soda, salt, and cinnamon.
Add in your butter and using the same method as mentioned above in the topping section, cut the butter into the flour mixture until it resembles fine crumbs.
In a separate bowl, mix together your applesauce, milk, and vanilla.
Add the milk mixture to the flour mixture and stir until combined.
All together now!:
Lightly pan spray your jumbo or muffin tin.
Spread 2 ounces (or 1/4 cup) of batter on the bottom of the tins (use 1 ounce or 2 tbsp for a regular cupcake pan), using the back of a spoon.
Spoon in 2 tbsp (1 tbsp for regular sized cupcakes) of your filling in the center of your batter.
Add 2 more ounces of batter on top of the filling (1 ounce for regular sized cupcakes), spreading it over the filling as best you can – I found small short movements made it easier to spread.
Evenly distribute your topping onto your cupcakes. (I’d estimate that I used 1 1/2 – 2 tbsp of topping for each jumbo cupcake.)
Bake in your oven for 30 minutes, rotating your pan halfway through the cooking time to promote even baking. For regular sized cupcakes, check them after 10 minutes to rotate, you may only need 15-20 minutes of baking to cook through the smaller size. If you’re not sure that they’re done, use a meat thermometer! They should read at least 190F.
Allow your cakes to cool for 15-30 minutes before removing from your pan and serving.
If desired, top them with your favorite whipped cream!
Enjoy! I shared one with my kiddo as a sweet treat to start our morning.
Tip: They will be a tad messy, and if you’d like to minimize mess in your oven, place a baking sheet underneath your cupcake pan to catch any jam that might drip out. I’ve also found that the easiest way to remove them from the pan was to run a small rubber spatula around the edge before scooping it out of the pan.
1 pint berries of choice (I used mixed berries from a local farm that I had frozen)
1/4 cup sweetener (I used some AMAZING raw honey that we get from the local farmer’s market, you could also use splenda, sugar, brown sugar, a simple syrup, so on and so forth)
Anything else you may want to add! Baking spices, fruit juices, baking extracts, citrus zest, chopped herbs, etc. The jam is your oyster? Erm… You know what I mean. We often like to add cinnamon and lemon zest.
Simply add your berries and sweetener to a small sauce pan, and place over medium low heat.
Cook gently until the mixture is thickened to your liking and remember – it will thicken as it sits and cools. I like my jam a little on the thinner side, so I only simmered mine for about 15 minutes.
If desired, blend until smooth and strain out the seeds. Allow to cool slightly before storing in an airtight container in your fridge for up to 2 weeks.
This recipe is NOT made for canning and storage, but rather small batch jams that you’ll use up within a week or two and store in your fridge or freezer. My kiddo goes through so many PB&Js, this is an easy way to add variety to our sammies!
2-3 tbsp canola oil (or any other neutral oil you might like to use, but I’ve found canola does best)
1 pinch of ground cinnamon (optional)
Add the peanuts and cinnamon (if using) to a food processor, and process until fine crumbs. Scrape down the sides as needed.
Add in your honey while your processor is running.
Once your honey is incorporated, add in your oil as needed to get the peanut butter as smooth as you like. Remember: the peanuts are full of oil themselves that will come out as you process it, so you might need less than you think.
Store in an airtight jar in a cool spot in your kitchen.
Slather on toast, mix it into plain yogurt, add it to a smoothie, or use it in an Asian style peanut sauce! Get creative with your peanut butter! This should be safe to share with your canine friends, but remember to double check with your veterinarian before sharing human food with your furry friends.
Preheat your oven to 350F. If you’re using a cast iron bread pan, remember to put it into your cold oven before preheating.
Whisk together your flours, salt, baking soda, and cinnamon. Set aside.
In a separate bowl, cream together your butter and sugar until fluffy.
Add in your egg and vanilla, and mix until well combined.
Mix in your mashed bananas.
Gently mix in your flour mixture, stirring until just combined.
Pour into a greased loaf pan, and sprinkle the granola evenly on top of the batter.
Bake for 30-45 minutes, or until the batter doesn’t shake anymore, and a toothpick comes out almost clean. (Due to the amount of banana it won’t come out completely clean like a cake, but you don’t want to pull out a toothpick and have it pick up a ton of batter.)
Allow to cool for 15-30 minutes before serving or storing. Enjoy!
Tip: If during the baking process, your granola looks or smells like it’s turning too toasted, feel free to cover the top with aluminum foil to prevent burning.
We took last Friday off of new recipes to prepare for our first day at the market Saturday, but fret not. We’ll be back to our regularly scheduled programming this week. It went so well! We absolutely loved meeting lots of new friends and seeing everyone’s smiling faces in the beautiful (but windy!) weather. Thank you for making our first market day awesome.
This is our starting lineup for the Williamsville Farmer’s Market’s opening day (Saturday, 6/5 from 8am-1pm) and we’ll be adding specials and other treats as the season goes on! Also available is our Cauldron Collection, and we’ll be stamping granola loyalty cards and dealing out stickers.
This month’s flavor of the month is Streetcart Almond Cherry Granola, a dairy-free sweet and hint of savory deal, all delicious.
Be sure to stop by and visit our first ever market to get your granola fix! We can hardly wait to see you there.
1 (5.3 oz) can coconut cream (I used Wegman’s brand)
1 (14 oz) can sweetened condensed milk (or see bonus recipe, and use a single batch)
1 can water OR almond milk – use the empty sweetened condensed milk can to help get every last drop!
1/2 tsp cinnamon
2 tsp vanilla
Simply blend all of your ingredients together until smooth, and then pour into plastic cups or containers. Freeze for 8 hours, or overnight! I like scraping at the frozen flakes with a fork to get a similar texture to shaved ice! Best enjoyed in the sunshine.
BONUS: Vegan Sweetened Condensed Milk: Makes 9-10 ounces
1 (13.5 oz) can of coconut milk
1/2 cup brown sugar
1 tsp vanilla
3 tbsp plant butter
In a small saucepan over medium low heat, simmer together all of the ingredients until reduced by at least half, (which took my stove around 20 minutes).
To test if it’s ready, it should bubble vigorously when stirred, or try testing it with a cold spoon. Place a spoon in the fridge or freezer while you’re making the condensed milk (15-30 minutes). Dip the spoon into the sweetened condensed milk and run your finger across the back of it, it should be sticky and not run together.
Store up to 2 weeks in the fridge! You can use this for baking or as a caramel dipping sauce.
Beware: apple slices dipped in this are way addicting. Enjoy!