Nonstick vegetable oil spray
1 1/4 cups all-purpose flour
1 cup sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)
An 8x8x2-inch cake pan or circular springform release metal pan
Preheat oven to 350°. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool completely in pan on a wire rack.
Peanut Butter Icing
Use the $300 Icing as a base, cut butter in half from original recipe and whip in 1/2-3/4 cup peanut butter to taste.
Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter icing over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
1 cup warm water
4 Tbsp sugar
1 pkg dry bakers yeast (or 2.5 teaspoons)
1 Tbsp salt
2 Tbsp vegetable oil
1 Tbsp honey
2 cups spent grain from beer brewing process
3 to 3 1/2 cups bread flour
Using the bowl of a Kitchen Aid Mixer, combine sugar and yeast with warm water and allow to sit for 3-5 minutes. Add salt, oil, honey, spent grain, and 1 cup of the flour. Using the dough hook, mix on low. Add remaining flour to make a stiff dough, slightly sticky.
Continuing to use the dough hook, knead well, cover with plastic wrap, and let rise for several hours (until doubled). Punch down and place in a large greased bread pan. Cover with plastic wrap and let rise again for about an hour or until at desired height.
Bake at 425 for 20 minutes. Reduce heat to 375 and bake for 10 more minutes or until nicely browned. Remove from oven and brush top with butter. Allow to cool completely on wire rack before slicing.
1 large delicata squash
1/2 red onion, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon fresh ground pepper
Preheat oven to 425 degrees and line an insulated baking sheet with aluminum foil.
Wash the squash and slice in half vertically and scoop out the seeds with an ice cream scoop. Slice into 1/4-inch sections.
Toss the squash with half of the onions, and full amounts of the oil, vinegar, salt and pepper making sure that there is just enough oil to coat. Place the squash in a single-layer on the prepared baking sheets and roast for about 30 mins, turning them over halfway through. The squash should be fully cooked and lightly browned on each side.
Arrange arugula on a plate. Add remaining sliced onions and additional sprinkle salt, pepper, and balsamic to taste. Top with hot squash.
via Bon Appetit
1 1/2 pounds butternut squash, peeled, cut into 3×1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2×3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar
Preheat oven to 350° Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. DO AHEAD: Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350° oven until heated through, about 15 minutes.
Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.
via Martha Stewart
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1 1/2 pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil
A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure that the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole.
Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.
Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.
via Martha Stewart
1 package yeast
1 c water, warm
2 T vegetable oil
1 T honey
2 1/2 c flour
1/2 t garlic powder
1/2 t onion powder
Combine yeast and warm water and set aside for 5 minutes. Combine other ingredients, then add yeast mixture.
Roll into a ball and let sit in a bowl in a warm place for 5-10 minutes covered with a towel.
Flatten and add pizza toppings.
Bake at 450 for 12 minutes.
Makes 4 servings
2 lbs beets, scrubbed, peeled and thinly sliced
6 medium carrots, thinly sliced
3 T olive oil
Coarse salt and ground pepper
3 T orange juice
1 1/2 t sherry vinegar or white wine vinegar
6 c mixed greens
1/2 c crumbled feta cheese**
1/3 c chopped walnuts, toasted
Preheat oven to 450.
On a rimmed baking sheet, toss beets and carrots with 1 1/2 T olive oil, and season with salt and pepper. Roast until tender, about 30 minutes, tossing halfway through. Allow to cool.
While vegetables are roasting, whisk together the orange juice, vinegar, and olive oil. Season with salt and pepper.
In a large bowl, toss the mixed greens with half of the dressing and transfer to a serving platter. Toss the beets and the carrots with the remaining dressing and add to the platter. Add feta cheese and walnuts before serving.
**Remove cheese for Whole30.