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Recipes
Pumpkin Cheesecake
By Shaylie
Preheat oven to 350 degrees F
- Crust:
- 1 cup almond flour
- 1/4 cup almond butter
- 1 tbsp honey
- 1 tbsp grass-fed butter, softened
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
Panna Cotta
By Shaylie
Here’s what you do: Place two tablespoons of water in a small bowl
- Panna Cotta:
- 1 1/4 teaspoons powdered gelatin
- 2 cups homemade vanilla almond milk
- 2 tablespoons grade B maple syrup
- 1/4 teaspoon freshly ground nutmeg
- 1 vanilla bean, split
- 1/4 teaspoon sea salt
- Sauce:
- 1/4 cup balsamic vinegar
- 2 cups hulled strawberries, thinly sliced
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Omelet Souffle
By Shaylie
an Experiment
- 3 Lg Eggs, separated
- Salt
- 1-1/2 Tbsp Clarified Butter
- 1/2 cup Gruyere
Serrano-Wrapped Grouper with Key Lime Sauce and Sauteed Greens
By Shaylie
When the serrano ham bakes in the oven, it becomes deliciously crisp
- For the sauce:
- 4 (6-ounce) pieces grouper, 1 inch thick
- salt and freshly ground pepper
- 3 tablespoons olive oil, divided
- 1/4 pound serrano ham, sliced into long, thin strips
- 1/2 onion, sliced
- 2 cloves garlic, sliced thinly
- 1/2 pound baby spinach, washed 3 times
- 1/4 pound Swiss chard, center rib removed and chopped
- 1 tablespoon minced shallots
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1 tablespoon Key Lime Butter
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- To serve:
- 1 lime, sliced in Vs-inch thick rounds, for garnish
'The Queen's Sweet Secret (Dronningens sine hemmelighet)
By Shaylie
Make two recipes of jelly rolls
- Decoration:
- 2 jelly rolls (see Recipe)
- 1 Freia semi-sweet cooking chocolate, 4-1/2 oz (125 g)
- 2 to 2 -1/2 cups (5-6 dl) lingonberry jam
- 1/3 cup (1 dl) currant juice
- 1-1/3 cup (4 dl) whipping cream
- Lemon balm or peppermint leaves
Spicy Barbecue Chicken
By Shaylie
Zest Factor: Medium Adapted from keatonsoriginalbbq
- 10 ounces Keaton's Barbecue Sauce or other spicy barbecue sauce
- canola oil, as needed
- all-purpose flour, as needed
- salt and freshly ground pepper
- buttermilk, as needed
- egg
- 1 whole chicken, cut into 10 pieces
Plantain Chips
By Shaylie
Set oven to 350 F and line a baking sheet with parchment paper
- 1 green plantain
- 1 tsp extra virgin coconut oil, melted
- 1/2 tsp kosher salt {or more to your liking}
Creme Brulee Imperial Milk Stout, Southern Tier Brewing
By Shaylie
Stretching the style limits, Phin DeMink (Co-Founder) has always been a fan of creating new and original beers by u...
- (5 gallons/19 L, extract with grains)
- OG = 1. 106 FG = 1.033 IBU = 65 SRM = 55 ABV = 9.6%
- 9.9 lbs. (4.5 kg) Briess light, unhopped, liquid malt extract
- 0.5 lb. (0.23 kg) dried malt extract
- 1.5 lb. (0.68 kg) 2-row pale malt
- 1.5 lb. (0.68 kg) flaked barley
- 1.5 lb. (0.68 kg) Belgian black malt (600 °L)
- 10 oz. (028 kg) lactose (milk sugar)
- 12 oz. (0.34 kg) caramelized white cane sugar*** (last 2 min.)
- 14.5 AAU Columbus hop pellets
- {1.0 oz./28 g at 14.5% alpha acids}
- {60 min.}
- 9.2 AAU Chinook hop pellets
- {0.75 oz /21 g at 12.3% alpha acids}
- {30 min.}
- 3 vanilla beans split and deseeded (at end of boil)
- 1 tsp. ground cardamom powder (at end of boil)
- 1/2 tsp. yeast nutrient (last 15 minutes of the boil)
- 1/2 tsp. Irish moss (last 30 min.)
- White Labs WLP007 (Dry. English Ale) or Wyeast 1028 (London Ale) yeast
- Caramelized white cane sugar - place sugar in a sauce pan over medium heat. Stir constantly until it turns to a thick liquid and becomes a medium amber color. Add to boiling wort immediately before it hardens.
Barbecued Brisket and Burnt Ends
By Shaylie
Ten hours on the grill with a slather, a rub and a mop give this brisket an extraordinarily robust flavor
- MOP
- 2 cups beef broth or
- low-sodium consommé 1/2 cup cider vinegar
- 1/2 cup Worcestershire sauce 4 garlic cloves, smashed 1/4 cup grated onion
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- SLATHER
- 1/4 cup Dijon mustard
- 2 tablespoons pickle juice (from a jar of dill pickles)
- 1 tablespoon dark brown sugar
- 1/2 tablespoon Worcestershire sauce 3/4 teaspoon hot sauce
- RUB
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- sweet paprika
- 2 tablespoons garlic salt 11/2 teaspoons onion salt
- 1-1/2 teaspoons pure chile powder
- 1-1/2 teaspoons freshly ground pepper
- 1 teaspoon celery seeds
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried oregano
- One 9-pound whole packer beef
- brisket, fat trimmed to 1/4 inch
- Kansas City—Style Barbecue Sauce
Paleo Pizza Crust
By Shaylie
Preheat your oven to 350. Using a spoon mix all crust ingredients together until it becomes very thick
- 1 1/2 cups almond meal
- 1 1/2 cusp arrowroot
- 3 eggs
- 4 tbsp olive oil
- 1 tsp garlic powder
- 1 1/2 tbsp fresh rosemary chopped