The Daily Knight

Les Lapins de Milie - Safety Harbor Seed Library - Konawolf Fansub - ​Ken Shippai - Monticello Farmers Market

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Indulge in this decadent slow cooker dessert that's as easy to make as it is delicious. With layers of rich chocolate cake and gooey fudge sauce, this Crock Pot Chocolate Cobbler is sure to become a family favorite.

Ingredients: 1 cup all-purpose flour. 2 teaspoons baking powder. 1/4 teaspoon salt. 3/4 cup granulated sugar. 2 tablespoons unsweetened cocoa powder. 1/2 cup milk. 1/4 cup melted butter. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips. 3/4 cup packed brown sugar. 1/4 cup unsweetened cocoa powder. 1 3/4 cups boiling water.

Instructions: In a bowl, mix together flour, baking powder, salt, granulated sugar, and cocoa powder. Stir in milk, melted butter, and vanilla until smooth. Fold in chocolate chips. Spread batter evenly into a greased slow cooker. In a separate bowl, mix brown sugar and cocoa powder. Sprinkle mixture evenly over batter. Pour boiling water over the top. DO NOT stir. Cover and cook on high for 2-3 hours or until set. Serve warm, optionally with ice cream or whipped cream.

Prep Time: 15 minutes

Cook Time: 180 minutes

Tales From Out There

[thedailyknight]

This Keto Red Cabbage Salad is packed with nutrients from the red cabbage and avocado while being low in carbs. The combination of crunchy cabbage, creamy avocado, and nutty walnuts is both satisfying and delicious.

Ingredients: 200g shredded red cabbage. 1 medium avocado, diced. 1/4 cup chopped walnuts. 2 tablespoons olive oil. 1 tablespoon apple cider vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine shredded red cabbage, diced avocado, and chopped walnuts. In a separate small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well combined. Serve immediately or refrigerate for later.

Prep Time: 10 minutes

Cook Time: 0 minutes

Robinsons Properties

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Indulge in the perfect blend of rich chocolate and zesty orange with these luxurious macarons. The added edible gold dust adds a touch of glamour to these delightful treats. Perfect for special occasions or whenever you crave a bit of elegance.

Ingredients: For the Macarons:. 2/3 cup almond flour. 1 1/2 cups powdered sugar. 3 tablespoons unsweetened cocoa powder. 3 large egg whites. 1/4 cup granulated sugar. For the Orange Ganache:. 1/2 cup heavy cream. 4 ounces dark chocolate, finely chopped. Zest of 1 orange. 1 tablespoon orange juice. For the Gold Dust:. Edible gold dust as needed.

Instructions: For the Macarons: Line two baking sheets with parchment paper. In a food processor, pulse together almond flour, powdered sugar, and cocoa powder until well combined and fine in texture. Sift this mixture into a large bowl. In a separate bowl, beat the egg whites until foamy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. Gently fold the egg white mixture into the dry ingredients until just combined. Be careful not to overmix. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets. Let them sit at room temperature for 30 minutes to form a skin. Preheat your oven to 325F 160C. Bake the macarons for 12-15 minutes, rotating the sheets halfway through, until they are set and have feet. Allow them to cool completely on the baking sheets. For the Orange Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat. Place the finely chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute, then stir until smooth and well combined. Stir in the orange zest and orange juice. Allow the ganache to cool and thicken slightly. Once the macarons are completely cooled, match them up in pairs of similar size and shape. Pipe or spoon a small amount of orange ganache onto the flat side of one macaron shell and sandwich it with another shell. Repeat with the remaining macarons. For the Gold Dust: Using a clean, dry brush, lightly dust the tops of the macarons with edible gold dust for an elegant touch. Let the macarons set for a few hours or overnight in an airtight container in the refrigerator before serving to allow the flavors to meld. Enjoy your decadent Chocolate Macarons With Orange Ganache and a touch of gold dust!

Prep Time: 30 minutes

Cook Time: 15 minutes

Rural Planning

[thedailyknight]

Enjoy the savory and crispy goodness of BBQ chicken made quickly in a pressure cooker. Perfect for a weeknight dinner or a hassle-free meal with bold flavors.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup barbecue sauce. 1/2 cup chicken broth. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Use garlic powder, onion powder, salt, and pepper along with smoked paprika to season chicken breasts. Heat up the olive oil and set the pressure cooker to saut mode. For two to three minutes on each side, brown the chicken breasts. Mix the barbecue sauce and chicken broth together in the pressure cooker. Put the pressure cooker on high pressure for 10 minutes with the lid on tight. Let the pressure naturally drop for 5 minutes after the cooking is done, then quickly drop any remaining pressure. Take the chicken out of the pressure cooker and use two forks to shred it. Add the chicken shreds back to the sauce in the pressure cooker and mix them in. If you want, you can sprinkle fresh parsley on top of the BBQ chicken before serving it on buns or over rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

Hello Charlee

[thedailyknight]

It's made with black beans, cilantro, and spices, and it's creamy and full of flavor. You can dip tortilla chips or vegetables in it, and it's a great party or get-together snack or appetizer.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/4 cup chopped red onion. 1/4 cup chopped cilantro. 1 small jalapeo, seeded and chopped. 1 tablespoon lime juice. 1/2 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste.

Instructions: Put black beans, red onion, cilantro, jalapeo, lime juice, cumin, and chili powder in a food processor. Scrape down the sides of the bowl as needed to make the mixture smooth. Add salt and pepper to taste, and then blend again until everything is well mixed. Add the bean dip to a bowl for serving. You can serve it right away with your favorite tortilla chips or vegetables, or you can put it in the fridge until you're ready to serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

TIVERTON FOUR CORNERS FUN RUN

[thedailyknight]

A creamy and flavorful vegan gnocchi dish made with a white wine sauce. This recipe is easy to make and perfect for a delicious weeknight dinner.

Ingredients: 1 lb vegan gnocchi. 2 tbsp olive oil. 3 cloves garlic, minced. 1/2 cup dry white wine. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 1 tbsp lemon juice. Salt and pepper, to taste. 2 tbsp chopped fresh parsley, for garnish.

Instructions: Follow the directions on the package to cook the gnocchi. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and cook for one to two minutes, until it smells good. Put the white wine in the pan and let it cook for two to three minutes so that the alcohol can be burned off. Add the nutritional yeast, lemon juice, salt, and pepper, and mix them in. Stir the sauce every once in a while for another two to three minutes, until it gets a little thicker. Toss the cooked gnocchi in the sauce after adding it to the pan. After another minute or two, cook until the gnocchi is warm all the way through. Take it off the heat and add the chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Ithaca Catholic Worker

[thedailyknight]

This rich and creamy homemade Nutella frosting is ideal for giving your baked goods a delicious chocolate-hazelnut taste. It only takes a few minutes to prepare from scratch and is very simple to make.

Ingredients: 1 cup Nutella. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1/4 cup unsweetened cocoa powder. 2-3 tablespoons milk. 1 teaspoon vanilla extract. A pinch of salt.

Instructions: Put softened butter and Nutella in a mixing bowl. Beat the butter and Nutella together with an electric mixer until well combined and creamy. Add the cocoa powder and powdered sugar to the mixture gradually, and mix on low speed until well combined. To the frosting mixture, add milk, vanilla extract, and a small pinch of salt. Beat on medium speed until the mixture is smooth and fluffy. If necessary, adjust the consistency by adding extra milk. It's time to use the Nutella frosting once it reaches the consistency you desire! Cover cakes, cupcakes, cookies, or any other dessert you like with Nutella frosting. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Division Memo

[thedailyknight]

This keto-friendly creamy slow cooker corn dip is a healthier alternative to the traditional version, without sacrificing any of the flavor. Cauliflower replaces corn for a low-carb twist, while roasted green chiles add a delightful kick.

Ingredients: 2 cups cauliflower florets. 1 can 4 ounces diced green chiles, drained. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1/4 teaspoon cumin. Salt and pepper to taste. Chopped fresh cilantro for garnish optional.

Instructions: In a slow cooker, combine cauliflower florets and diced green chiles. In a separate bowl, mix together shredded cheddar cheese, sour cream, mayonnaise, minced garlic, cumin, salt, and pepper. Pour the cheese mixture over the cauliflower and green chiles in the slow cooker. Cover and cook on low for 2-3 hours, until the cauliflower is tender and the cheese is melted and bubbly. Stir well to combine all ingredients. Garnish with chopped fresh cilantro if desired before serving.

Prep Time: 15 minutes

Cook Time: 180 minutes

Ks04

[thedailyknight]

You only need three things to make these easy and tasty iced coffee cocktails. They have the rich flavors of coffee with a bit of sweetness and coffee liqueur. The perfect way to wake up and feel better!

Ingredients: 2 cups brewed coffee, cooled. 1/2 cup sweetened condensed milk. 1/4 cup coffee liqueur e.g., Kahla. Ice cubes. Whipped cream optional, for garnish. Chocolate shavings optional, for garnish.

Instructions: In a pitcher, combine the cooled brewed coffee and sweetened condensed milk. Stir until well mixed. Fill serving glasses with ice cubes. Pour the coffee and condensed milk mixture over the ice cubes, leaving some space at the top of each glass. Slowly pour the coffee liqueur over the back of a spoon or by drizzling it down the side of each glass to create a layered effect. If desired, top with a dollop of whipped cream and a sprinkle of chocolate shavings. Serve immediately and enjoy your Three Ingredient Iced Coffee Cocktails!

Prep Time: 5 minutes

Cook Time: 0 minutes

Mobile Lifehouse

[thedailyknight]

This bright and cozy roasted carrot soup is a comforting yet healthy option for a quick meal. The natural sweetness of roasted carrots blends perfectly with aromatic spices, creating a deliciously warming dish.

Ingredients: 1 lb carrots, peeled and chopped. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 tbsp olive oil. 1 tsp ground cumin. 1/2 tsp ground coriander. Salt and pepper to taste. 1/4 cup plain Greek yogurt optional, for garnish. Fresh cilantro or parsley, chopped optional, for garnish.

Instructions: Preheat oven to 400F 200C. Toss carrots, onion, and garlic with olive oil, cumin, coriander, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes until carrots are tender and slightly caramelized. Transfer roasted vegetables to a pot, add vegetable broth, and bring to a simmer over medium heat. Use an immersion blender or transfer soup to a blender to pure until smooth. Adjust seasoning if necessary. Serve hot, garnished with a dollop of Greek yogurt and chopped cilantro or parsley if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ann Levesque

[thedailyknight]

These healthy vegan digestive biscuits are made with wholesome ingredients like whole wheat flour and oats. They're perfect for a guilt-free snack and are gentle on the digestive system.

Ingredients: 1 cup whole wheat flour. 1/2 cup oat flour. 1/4 cup coconut sugar. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 3 tablespoons unsweetened applesauce. 2 tablespoons maple syrup. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put oat flour, coconut sugar, baking soda, and salt in a bowl and mix them together. Melt the coconut oil and mix it with the applesauce, maple syrup, and vanilla extract. Mix until everything is well mixed and a dough forms. Place the dough on a surface that has been lightly dusted with flour. Roll it out until it is about 1/4 inch thick. You can use a cookie cutter or the edge of a glass to make biscuit shapes, then put them on the baking sheet that has been prepared. To make traditional digestive biscuit holes, poke holes in the biscuits with a fork. After the oven is hot, bake for 12 to 15 minutes, or until the edges are just beginning to turn golden. Once the biscuits are done baking, take them out of the oven and let them cool completely on a wire rack.

Prep Time: 15 minutes

Cook Time: 15 minutes

Scott’s Brats

[thedailyknight]

There are umami flavors in miso and bright citrus flavors in this Citrus Miso Slaw. It is a colorful and refreshing salad. It's a great side dish or light meal because it's full of different vegetables and herbs.

Ingredients: 1/4 cup white miso paste. 1/4 cup freshly squeezed orange juice. 2 tablespoons rice vinegar. 1 tablespoon toasted sesame oil. 1 tablespoon maple syrup. 1 teaspoon grated fresh ginger. 4 cups shredded green cabbage. 1 cup shredded purple cabbage. 1 cup julienned carrots. 1 cup thinly sliced red bell pepper. 1 cup thinly sliced snow peas. 1 cup thinly sliced radishes. 1/2 cup chopped fresh cilantro. 1/2 cup chopped fresh mint. 1/4 cup chopped roasted peanuts. Zest of 1 orange. Salt and pepper to taste.

Instructions: In a small bowl, whisk together the miso paste, orange juice, rice vinegar, sesame oil, maple syrup, and grated ginger until well combined. Set aside. In a large mixing bowl, combine the green cabbage, purple cabbage, carrots, red bell pepper, snow peas, and radishes. Pour the miso dressing over the vegetables and toss to coat them evenly. Add the chopped cilantro, mint, and orange zest to the salad. Toss again to combine all the ingredients. Season the salad with salt and pepper to taste. Top the salad with chopped roasted peanuts for extra crunch and flavor. Serve immediately or refrigerate until ready to serve. Enjoy your refreshing and flavorful Citrus Miso Slaw!

Prep Time: 15 minutes

Cook Time: 0 minutes

Philippe Dobbel

[thedailyknight]

This recipe for a gluten-free teriyaki chicken rice bowl is full of flavor and colorful vegetables.

Ingredients: 2 boneless, skinless chicken breasts, diced. 1/4 cup gluten-free teriyaki sauce. 2 cups cooked jasmine rice. 1 cup broccoli florets. 1/2 cup sliced carrots. 1/4 cup sliced bell peppers. 1/4 cup sliced red onions. 2 tablespoons olive oil. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: In a bowl, marinate diced chicken with teriyaki sauce and refrigerate for 30 minutes. Heat olive oil in a pan over medium-high heat. Add marinated chicken and cook until no longer pink, about 5-7 minutes. Remove from pan and set aside. In the same pan, add more oil if needed and stir-fry broccoli, carrots, bell peppers, and red onions until tender-crisp, about 4-5 minutes. Divide cooked rice among 4 bowls, top with cooked chicken and stir-fried vegetables. Garnish with sesame seeds and chopped green onions. Serve hot and enjoy your gluten-free teriyaki chicken rice bowl!

Prep Time: 15 minutes

Cook Time: 15 minutes

Anciens Velos Lyonnaise

[thedailyknight]

Tender and flavorful country style pork ribs cooked slowly in a savory barbecue sauce mixture, resulting in juicy and delicious ribs perfect for a hearty meal.

Ingredients: 3 lbs country style pork ribs. 1 cup barbecue sauce. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: In a bowl, mix barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Place the country style ribs in the slow cooker. Pour the sauce mixture over the ribs, ensuring they are well coated. Cover and cook on low for 6-8 hours or high for 3-4 hours, until ribs are tender and cooked through. Serve hot, optionally garnished with chopped parsley or green onions.

Prep Time: 10 minutes

Cook Time: 360 minutes

Fsrstawi

[thedailyknight]

This vegan twist on a classic grilled cheese sandwich combines the creamy goodness of vegan gouda with the sweet tanginess of orange marmalade, creating a deliciously unique flavor profile.

Ingredients: 4 slices of vegan gouda cheese. 4 tablespoons of orange marmalade. 8 slices of bread vegan-friendly. 2 tablespoons of vegan butter.

Instructions: On each of the 4 pieces of bread, put 1 tablespoon of orange marmalade. For each piece of bread, put one slice of vegan gouda cheese on top of the jam. To make a sandwich, put another slice of bread on top of each one. Put a little vegan butter on the outside of each sandwich. Place the pan on medium heat. Put the sandwiches in the pan and use a spatula to gently press down on each side for about 34 minutes, or until golden brown. Take the sandwiches off the heat when they are done and cut each one in half diagonally. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 8 minutes

Fashion Spin

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A traditional Margherita pizza recipe with fresh mozzarella cheese, basil leaves that smell great, and a simple tomato sauce. Just right for pizza night!

Ingredients: 1 pizza dough. 1/2 cup tomato sauce. 1 1/2 cups shredded mozzarella cheese. Fresh basil leaves. Olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough to a pizza stone or baking sheet. Spread the tomato sauce evenly over the dough, leaving a border for the crust. Sprinkle the shredded mozzarella cheese over the sauce. Tear fresh basil leaves and scatter them over the cheese. Drizzle olive oil over the top and season with salt and pepper to taste. Bake in the preheated oven for 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove from the oven, slice, and serve hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

MT Vernon Grade Five

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This 15-bean soup with ham cooked in a slow cooker is hearty, tasty, and great for a cold day meal. When you mix soft beans, salty ham, and fragrant vegetables, you get a dish that the whole family will love.

Ingredients: 1 package 20 ounces of 15 bean soup mix, soaked overnight and drained. 1 ham bone or 1-2 cups diced ham. 1 onion, chopped. 3 cloves garlic, minced. 3 carrots, diced. 3 stalks celery, diced. 1 can 14.5 ounces diced tomatoes. 6 cups chicken or vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Optional: hot sauce or red pepper flakes for added spice.

Instructions: Soak the beans, add the ham bone or diced ham, chopped onion, minced garlic, diced carrots, diced celery, diced tomatoes, chicken or vegetable broth, and dried thyme and rosemary. Put the whole thing in a slow cooker. For 8 to 10 hours, or until the beans are soft, cover and cook on low heat. If you used a ham bone, take it out and shred any meat that's still on it. Shred the meat and put it back in the slow cooker. Add pepper and salt to taste. If you want more heat, you can add hot sauce or red pepper flakes. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 480 minutes

OS Turanj