the plan your community recipe book - lyn-genet recitas
TRANSCRIPT
The Plan –
Your Community
Recipe Book
February 2019
Lyn-Genet Recitas
February 2019 Recipe eBook for TPYC members pg. 2
Contents
BREAKFASTS 3
BLUEBERRY BANANA BUCKWHEAT MUFFINS - 3
CARROT PANCAKES WITH HONEY GINGER SYRUP 4
APPETIZERS/SIDES 5
CACIO E PEPE BISCUITS 5
OLIVE OIL CAKE 6
PANEER 7
POTATO DOMINOS 8
ROASTED APPLE & FENNEL SALAD WITH TOASTED HAZELNUTS & GOAT CHEESE 9
SOURDOUGH STARTER 10
SPELT FLOUR BROCCOLI MANCHEGO POCKETS 11
DINNERS 12
BAKED HALIBUT 12
CRISPY CHICKEN THIGHS WITH KALE, APRICOTS, AND OLIVES 13
LAMB RIBS WITH GREEK MARINADE 14
PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE 15
ROASTED CHICKEN THIGHS WITH FENNEL & LEMON 17
THAI-INSPIRED BEEF SALAD WITH MINT 18
WEST AFRICAN SPICY CHICKEN WINGS 19
DESSERTS 20
BITTERSWEET CHOCOLATE MOUSSE WITH FLEUR DE SEL 20
CHOCOLATE CARAMEL MACAROONS 21
CHOCOLATE-CARDAMOM POTS DE CRÈME 22
CHOCOLATE TRUFFLE BROWNIES 23
CINNAMON KISSED COCOA CUP COOKIES 24
EGG FREE BUCKWHEAT CHOCOLATE CHIP COOKIE RECIPE 25
PECAN PIE TRUFFLES 26
SWEET POTATO (OR SQUASH) PIE WITH MACAROON CRUST 27
VANILLA BEAN GLAZED DONUT RECIPE 28
February 2019 Recipe eBook for TPYC members pg. 3
Breakfasts
Blueberry Banana Buckwheat Muffins -
Thank you Jaci! ‘I made a few tweaks but kept the banana in since that works for my family.
You could totally sub for butternut squash though!’
Dry Ingredients:
• 1/2 cup + 2 tbsp buckwheat flour
• 6 tbsp almond flour
• 2 tbsp brown sugar
• 1 teaspoon baking powder
• ½ teaspoon sea salt
Wet Ingredients:
• 1 small banana ripe
• 2 eggs
• ¼ cup butter, melted (or avocado oil)
• 2 tbsp honey (or agave)
• ½ tsp vanilla
• 1 cup blueberries fresh or frozen
Streusel Topping:
• 1 tbsp sliced almonds
• ½ tbsp buckwheat flour
• ½ tbsp brown sugar
• ½ tbsp butter melted (or avocado oil)
• ½ tsp cinnamon
• 1/8 tsp sea salt
1. Preheat oven to 350 degrees F.
2. Combine all dry ingredients in a mixing bowl and mix well. Then combine all wet
ingredients (except blueberries) in a small bowl and mix together well. Pour the wet
ingredients into the dry, and stir to combine, without overmixing. Fold in blueberries.
3. Mix together all streusel toppings in a small dish.
4. Fill muffin cups almost to the top. Top with a teaspoon streusel topping each, and extra
blueberries.
5. Bake at 350 f for 20 minutes.
February 2019 Recipe eBook for TPYC members pg. 4
Carrot Pancakes with Honey Ginger Syrup
WOW! What a cool riff on a classic recipe of carrot cake and yes you could try this with
buckwheat or almond flour!,
• 2 cups flour
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 1 egg
• 1½ cups milk, rice milk or coconut milk
• 1 tablespoon brown sugar
• 1/3 cup shredded carrots
• For the Honey Ginger Syrup
• 1/3 cup honey
• 1 tablespoon ginger paste o ginger
• 1 teaspoon sugar
1. In a small sauce pan over low heat, add honey, ginger paste, and sugar and stir well until
combined. Let flavors mingle and marinate while you make the pancakes, being careful not
to burn.
2. Preheat a large pan or skillet over medium-low heat. In a large bowl, combine the flour,
baking powder, and salt.
3. In a bowl, beat the eggs, and add the milk, stirring to combine. Stir in the butter and brown
sugar.
4. Add the wet ingredients into the dry. Add the shredded carrots and stir, being careful to mix
only to the point that the batter has completely incorporated the dry ingredients. It is okay if
there are a few lumps!
5. Add a teaspoon of butter or oil to the skillet (optional if using a non-stick pan). Ladle a 1/2
cup of batter into the skillet at a time to make each pancake, and flip after 2-4 minutes,
getting the pancakes nicely browned on each side.
6. Drizzle pancakes with honey-ginger syrup, and enjoy
February 2019 Recipe eBook for TPYC members pg. 5
Appetizers/sides
Cacio e Pepe Biscuits
Guess I am in a bread mood after all that clean eating in Mexico. I was SO strict!😂😍This
recipe looks GOOOOOD.
• 2 ¾ cups all-purpose flour
• ½ teaspoon sea salt
• 1 tablespoon baking powder
• 1 cup (2 sticks) unsalted butter,
very cold
• 1 cup grated goat or sheep cheese,
plus extra for topping
• 2 tablespoons freshly ground
black pepper, plus extra for topping
• 1 cup milk or coconut milk
1. Preheat your oven to 425° F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, salt, and baking powder.
3. Cut in the cold butter using a fork or pastry cutter.
4. The mixture should have pea-sized lumps. Stir in the grated cheese and black pepper with a
fork and pour in the milk. Stir until the dough is a shaggy, wet mess. Once it mostly comes
together, use your hands to fold in the dry bits that haven't been incorporated. You want to be
very gentle and use your hands as little as possible. Focus on folding the dough over onto
itself until it mostly comes together.
5. Turn the dough out onto a lightly floured surface and pat it into a 1 1/2-inch-thick disc. Using
a sharp biscuit cutter (or a round cookie cutter), cut out circles. I used a 3-inch inch cutter.
Place the dough circles onto your prepared baking sheets.
6. Sprinkle a generous amount of black pepper and grated cheese over the top of each biscuit.
7. Bake for 10 to 12 minutes, or until just golden brown on the edges. Remove from the oven
and let cool slightly.
February 2019 Recipe eBook for TPYC members pg. 6
Olive Oil Cake
This recipe looks insanely good. I am going to cut the sugar in half and add some organic
orange zest.
• ¾ cup all-purpose flour
• ¼ cup almond meal
• 1 teaspoon baking powder (the aluminum-free kind, if you can find it)
• ⅛ teaspoon fine salt
• ½ cup light or dark brown sugar
• ½ cup granulated sugar, divided
• ½ cup extra-virgin olive oil
• 2 large eggs
• 1 tablespoon vanilla extract
• ⅔ cup pitted oil-cured black olives, roughly chopped
1. Heat the oven to 350°F with a well-seasoned 10-inch cast-iron skillet in it. (9-inch is fine if
that's what you have—it will just take a little longer to bake.)
2. Sift or whisk together the flour, baking powder, and salt in a medium bowl. In the bowl of a
stand mixer (or using a large mixing bowl and handheld electric mixer), beat the olive oil,
brown sugar, and 1/4 cup + 2 tablespoons (75g) granulated sugar together on medium-high
speed until thoroughly combined. Add the eggs, one at a time, to incorporate, scraping down
the bowl, then add the vanilla and beat to incorporate.
3. Decrease the speed to low and add the dry ingredients, mixing until just combined.
4. Remove the hot cast-iron skillet from the oven and carefully brush the bottom and sides with
olive oil. Scrape the batter into the skillet and smooth the top. Scatter the olives all over the
batter, covering it. Sprinkle the top evenly with the remaining 2 tablespoons sugar (25g).
Remembering the pan and handle are hot (!), return it to the oven.
5. Bake until cake is golden and a toothpick inserted into a center part of the cake comes out
free of batter, about 30 to 40 minutes.
6. Wait a good 10 minutes before flipping the cake out of the skillet. Use a butter or dinner
knife (not too sharp) to make sure the cake is loosened from the sides of the pan, and, if
necessary, to coax the edges off the bottom of the pan for easy flipping. Have two plates
ready, because you’ll need to flip it twice so it’s right (olive) side up.
7. Depending on how well-seasoned your cast iron pan is, it's possible that the bottom will
stick. If it's sticking all over, let it cool and firm up a bit more, then try to ease it out with a
spatula, or just serve it from the pan. If one spot sticks and remains in the pan after you flip
out, tuck the missing piece in like a puzzle and no one will notice! Let cake cool completely
before serving.
February 2019 Recipe eBook for TPYC members pg. 7
Paneer
We were talking about paneer awhile back. Here's a recipe. Might be fun to make with goat
milk. I also saw some buffalo milk paneer when I was at Patel Brothers totally want to test
that!
How to make Paneer:
1. Bring one liter of milk to boil. Immediately add two tablespoons of lemon juice or vinegar
and continue to boil, stirring continuously, till the milk curdles and separates from the whey.
2. Drain and dry the curds cup in a piece of muslin. Dip the pot in chilled water so that it cools
down completely. Squeeze out the water again.
3. Place the paneer under a heavy weight so that all the water drains away and the paneer sets in
a block.
Tips on making and using paneer
• Do not discard the whey: you can use it to make paneer the next time.
• The whey can also be used to knead chapatti dough.
• Milk which is split with lemon juice or vinegar will produce a firmer curd, while that split
with whey will produce a softer crumbly curd.
• To keep paneer fresh for 2 – 3 days, immerse the paneer in water to cover and refrigerate.
Refresh the water every 8 hours.
• To prepare paneer for sweets, place it under a weight for not more than 10 minutes to retain
some of its moisture. Alternatively squeeze the paneer well to remove as much whey as
possible.
• Sprinkle a little water over a dry paneer dish while reheating, to prevent the paneer from
becoming hard and rubbery.
• As far as possible, add the paneer towards the end of cooking.
February 2019 Recipe eBook for TPYC members pg. 8
Potato Dominos
So basically potatoes in ghee. Just remember that Idaho potatoes are higher reactive due to
all that starch!
Clarified butter
• 4 ounces unsalted butter (1
stick)
Potato dominoes:
• 4 Idaho potatoes
• 4 tablespoons chilled clarified
butter
Clarified butter:
1. Slowly melt butter in a small heavy saucepan over medium-low heat; do not stir.
2. Remove from the heat, and carefully spoon off any foam from the top.
3. Pour the clear liquid butter through a fine-mesh strainer, leaving behind the solids in the pan.
4. Once cool, the clarified butter can be refrigerated for weeks.
Potato dominoes:
5. Heat a home oven (with the rack positioned in the center of the oven) to 400°F.
6. Line a rimmed baking sheet with parchment paper.
7. Cut off the two ends of one potato and reserve them. Trim the 4 sides of the potato to form an
even brick. Slice the potato about 1/8-inch-thick on a mandolin, keeping the slices in order if
you can (just like a line of shingled dominoes).
8. Hold the stack of potato slices in the palm of one hand and use the other to shape them back
into a brick -- as you would a deck of cards. Lay the stack on its side on the baking sheet, and
put the reserved potato ends, cut side down, at either end to keep the stack aligned.
9. Then, with the palm of your hand, angle the slices slightly to resemble a line of dominoes
that has tilted over. Adjust the end pieces to keep the stack in shape and align the slices if
necessary. Dot the top and sides with 1 tablespoon of the clarified butter.
10. Sprinkle with salt to taste. Repeat with the remaining potatoes, keeping the stacks at least 2
inches apart.
11. Bake for 40 minutes, or until the potatoes are browned on the edges and tender in the middle
when tested with a skewer. Serve immediately.
February 2019 Recipe eBook for TPYC members pg. 9
Roasted Apple & Fennel Salad with toasted Hazelnuts & Goat Cheese
This is a WONDERFUL recipe! Feel free to use nuts or seeds of your choice.
• 3 baking apples (those that retain their
structure when baked like Granny Smith,
Honeycrisp, Jonagold, Pinklady, etc.)
• 2 fennel bulbs with fronds
• Extra virgin olive oil
• Salt and pepper
• 1 pinch red pepper flakes
• 1 handful mint leaves
• 4 scallions thinly sliced
• ½ cup hazelnuts, toasted, peeled and
chopped
• 4 ounces fresh goat cheese crumbled
• 1 organic lemon, zest and juice
1. Preheat the oven to 425*F. Cut the fennel bulbs into 1-inch wedges, reserving the fennel
fronds for finishing the salad. Cut the apples into similarly sized wedges. Spread the fennel
on one parchment-lined sheet pan and spread the apple on another. Drizzle both generously
with olive oil, and season with salt, freshly cracked black peppers, and a pinch of red pepper
flakes. Roast the apple pan for 15 to 20 minutes, and roast the fennel pan for ~30 minutes,
flipping each halfway through, until all are caramelized, golden brown, and tender. Remove
from the oven and allow to cool on sheet pans.
2. Meanwhile, prep mint leaves and fennel fronds. Slice scallions. Toast, peel and, chop
hazelnuts. Crumble goat cheese.
3. To finish the dish, carefully layer the roasted apples, roasted fennel, mint leaves, fennel
fronds, sliced scallions, toasted hazelnuts and crumbled goat cheese on several layers on a
shallow serving platter. Zest over 1 lemon and shower the whole thing with lemon juice and
a drizzle of best quality extra virgin olive oil. Enjoy as a filling salad on its own or serve with
roasted pork or chicken.
February 2019 Recipe eBook for TPYC members pg. 10
Sourdough Starter
SUPERCOOL, I wonder if you could use another juice besides pineapple- anyone know?
• 16 ounces flour
• 3 ounces unsweetened
pineapple juice
• 10 ounces filtered or spring
water
1. Make seed culture:
2. Combine 1 ounce of the flour and 2 ounces unsweetened pineapple juice in a large glass or
small nonreactive bowl.
3. Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon
twice a day. Bubbles should appear after 24 to 36 hours.
4. After 48 hours, add 1-ounce flour and remaining pineapple juice, stirring to incorporate. Re-
cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.
5. When it is foamy, in 1 to 4 days, combine 2 ounces flour and 1 ounce filtered or spring water
in a medium nonreactive bowl. Add seed culture, stirring to incorporate, and re-cover with
plastic wrap. Stir twice a day to aerate.
6. When mixture has doubled in bulk, in 1 to 2 days, convert it into a starter: Combine 12
ounces flour and 9 ounces filtered or spring water in bowl. Add 4 ounces of seed culture
mixture (discard the rest or use to make a second starter) and mix until fully incorporated.
7. Transfer to a lightly floured surface and knead for 2 minutes. It should have the consistency
of bread dough.
8. Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about
4 to 8 hours. Knead lightly, then store in container with tight-fitting lid (container must be
large enough to let starter triple in bulk). Store in refrigerator.
Tip: Every 5 to 10 days the starter will need to be fed with more flour and water. Follow the
directions in step 2 above, substituting starter for seed culture.
February 2019 Recipe eBook for TPYC members pg. 11
Spelt flour broccoli manchego pockets
These are a spin off from my mom’s famous and delicious pepperoni and provolone rolls.
They are super simple and pretty quick and easy for homemade pizza dough. I like to have
this at lunch. About 6 grams protein in each roll.
Dough
• 1 1/4 cup spelt flour (I used 1 c
spelt 1/4 c 00)
• 1 package of instant rapid-rise
dry yeast
• 1/2 teaspoon honey
• 1/4 teaspoon salt
• 2 tsp olive oil , separated
Filling
• 1 cup Steamed broccoli (make
sure it’s a little underdone as it will
cook more in the oven.
• 2 oz of manchego sliced thin
(more if needed)
* Optional: Choice of Spices added to steamed broccoli (I made mine with out spices but I think next
time I’m going to add some garlic powder and some Italian seasoning)
1. Mix yeast, honey, olive oil and warm water in large bowl. Let proof 8 minutes.
2. Mix flour and salt together in a separate bowl and add to the liquid and mix well (this is where you
get your hands dirty after it’s pretty much Inc. start kneading in the bowl with your hands. Dough
should be slightly tacky, but not overly sticky. Don’t over knead
3. Once you have a nice round ball you’re going to get a smaller bowl spray it or oil it so the dough
doesn’t stick and just put the ball in the bowl. Cover with plastic wrap tightly and let it sit at room
temp in a warm draft free spot for 1 hour.
4. While the dough is resting, steam your broccoli and chop into small pieces about 1/2”-1”long, slice
your manchego.
5. After an hour your dough should have doubled in size. Take it out of the bowl and knead a little bit
more (1-2 times) make sure to put some flour down when you do this. Cut the dough ball into 6
smaller pieces.
6. Preheat oven to 375°. Line a cookie sheet with parchment paper or a silicone mat. Flatten out the
dough with your hand (it should be a little bit bigger than your palm probably between 2”-3” in
diameter. Put 2-3 thin slices of cheese on the dough, then pile on some broccoli then another 2-3
pieces of manchego. Wrap the dough around this bundle (Be patient with this because sometimes the
dough will break a little bit, I think it’s because of the texture it’s not as elastic as the white flour).
Place on the cookie sheet and repeat for the other 5.
7. At this point you can brush the rolls with an egg wash or omit this step. Place in oven and bake for
15-20 min until puffy and golden brown. (you may not see the golden color as much if you do not use
the egg wash)
8. Serve warm. Great to put in a zipper bag and freeze. Defrost and then microwave 30-60 seconds.
February 2019 Recipe eBook for TPYC members pg. 12
Dinners
Baked Halibut
It took me awhile Carolina, but here's that recipe you wanted! How do I cook fish at home is
a question I get from a LOT of Planners. Of course the easiest way is to broil your fish in
white wine, olive oil, lemon and herbs, but this recipe, which I altered to be Plan friendly,
looks amazingly delicious!
• Two 6-to-8-ounce halibut fillets
• Sea salt
• 1/4 teaspoon freshly ground black pepper,
or more as needed
• olive oil
• 1 stem fresh dill
• 1 small clove garlic
• 3/4 cup coconut milk
1. Preheat the oven to 350 degrees.
2. Lightly season the fish all over with salt and then the 1/4 teaspoon of pepper. Place the fillets
skinned side down in an oiled shallow baking dish or ovenproof skillet that’s just big enough
to accommodate the fish and some sauce; bake for 5 to 7 minutes or just until opaque at the
center.
3. Meanwhile, chop the dill fronds and mince the garlic, placing them both in a medium bowl.
Add the coconut milk, whisking to incorporate.
4. Remove the fillets from the oven and spoon the sauce over them, making sure to coat them
completely. Bake for 5 minutes more, depending on the thickness of the fish. (Cook just until
it flakes.)
5. This dish would also be amazing with other spice blends, hello curry lovers, add some
parsley and red chilis.....
February 2019 Recipe eBook for TPYC members pg. 13
Crispy Chicken Thighs with Kale, Apricots, and Olives
Mmmm the combo of apricot and olives sounds DIVINE in this recipe
• 8 small bone-in, skin-on chicken thighs
(about 2 pounds total)
• 1 teaspoons sea salt divided
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 cup dried apricots halved lengthwise
• ¼ cup rice vinegar
• 4 garlic cloves thinly sliced
• 2 bunches curly kale, stems removed,
leaves torn into pieces
• ½ cup mild green olives, such as
Castelvetrano, crushed, pitted, torn in
half
• ¼ teaspoon crushed red pepper flakes
(optional)
• ½ cup dry white wine
1. Place a rack in top of oven; preheat to 400°F. Season chicken on both sides with ½ tsp. salt
and ½ tsp. pepper. Pour oil into a large braising pan or deep-sided skillet. Arrange chicken
skin side down in an even layer in cold pan, then place over medium heat and cook until skin
is golden brown, 12–15 minutes. Transfer to a plate skin side up. Remove pan from heat,
reserving fat.
2. Meanwhile, combine apricots, vinegar, and 2 Tbsp. water in a small saucepan and cook over
high heat, stirring occasionally, until liquid is boiling. Remove from heat.
3. Stir garlic into hot fat remaining in pan. Working in batches, add kale and toss with tongs
until all kale is coated and just beginning to wilt, about 3 minutes. (Make sure your kale is
dry; otherwise, the fat will spatter.)
4. Add apricot mixture, olives, red pepper, if using, and remaining ½ tsp. salt to kale mixture
and toss to combine. Nestle chicken skin side up into kale mixture, fluffing kale up between
chicken pieces so it has a chance to crisp in the oven. Pour wine around chicken. Roast until
chicken is cooked through, about 15 minutes.
February 2019 Recipe eBook for TPYC members pg. 14
Lamb Ribs with Greek Marinade
Ow I just heard Chicago is going to be as cold as ANTARCTICA!! Sorry for my Chicago peeps.
Some hearty food might help. Try this recipe!
LAMB RIBS:
• 1 rack of lamb ribs pp (as a main or 1
rack for 2 pp if served with sides)
• 8 cloves (optional)
• Salt/Pepper
• 2 onions thickly sliced
GREEK MARINADE:
• 2 tbl fresh rosemary (finely chopped)
• ½ tbl dried oregano
• ½ tsp sea salt
• Pinch sugar
• Zest ½ lemon- organic
• Juice ½ lemon
• Olive oil – equal amount to lemon juice
• Pinch of Chilli flakes or chipotle powder
• 1 clove garlic whole (lightly crushed)
1. Season ribs with salt and pepper.
2. Place a large piece of foil on a flat surface, drizzle a tablespoon of olive oil before sprinkling
over half the onions, place the ribs on top (bone side down – so the fatty skin is facing
upwards) and put the rest of the onions on top of the ribs. Now wrap up your ribs into a nice
airtight foil package (I usually wrap them a couple of times to ensure they are sealed).
3. Pop the ribs in a roasting tray (if you have a grill that goes in your roasting tray put them on
that).
4. Cook the ribs for 1 hour 30 minutes at 180c (FAN) then remove from the oven leaving them
wrapped up.
5. While resting, turn up the oven to 220c, once it’s reached temperature cut open your foil
package – watch out for the hot steam ! Open fully to reveal all the ribs. I usually cut
lengthways with a pair of scissors, gently push the onions from the top if they haven’t
disintegrated and drizzle a little olive oil over the top of the lamb and a sprinkling of sea salt.
6. Pop back in the oven for 20 – 30 minutes depending on how big and how much fat you have
on your ribs. This will crisp up the skin beautifully and render more of the fat.
7. To make the dressing simply add all ingredients together (I put them in a jar and just shake).
8. FINISHING: Remove ribs from oven and let them rest for 5 minutes. Slice them into pairs,
drizzle over the dressing saving some to dip them in and eat!
February 2019 Recipe eBook for TPYC members pg. 15
Peking Duck with Honey and Five-spice glaze
This recipe called for hoisin sauce so I subbed - 2 tbsp Plan ketchup- 2 tbsp molasses and 2
tbsp coconut aminos and 1 tsp chipotle in adobo powder
• 3 tablespoons mild honey, such as clover,
acacia or orange blossom
• 2 tablespoons coconut aminos
• 1 teaspoon turbinado or light brown sugar
• 2 teaspoon five-spice powder
• 1 (5- to 6-pound) Peking or Long Island
duck
• 1 teaspoons sea salt
• ½ teaspoon black pepper
• 1 (24-ounce) beer can or other aluminum
can, emptied and filled halfway with
water
• 2 tbsp molasses
• 2 tbsp Plan ketchup
• 2 tbsp coconut aminos
• 1 tsp chipotle in adobo powder
• 1 teaspoon toasted sesame oil or avocado
oil
1. Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan.
Stir over low heat until sugar dissolves, about 3 minutes.
2. In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from
duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck
area, then cut off tail. (This helps balance the duck vertically over the beer can.)
3. Using your fingers, carefully separate the skin from the breast meat through the bottom of the
breasts and work your fingers upward to separate the skin from the meat (be careful not to
tear skin). Next, separate the skin from the backbone through the neck and working your way
down until you reach the legs. (Scissors are helpful but be careful to avoid piercing the skin.)
Transfer duck to a rack set in the sink.
4. Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck.
Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all
water from the cavity, then pat dry with paper towels.
5. In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt,
the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck
vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking
sheet.
February 2019 Recipe eBook for TPYC members pg. 16
6. Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with
remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry
and leathery, 24 hours.
7. Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator,
and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to
prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature
to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read
thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour
15 minutes more, adding more water to the pan if needed.
8. Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15
minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
9. Carefully remove duck from the beer can and return to cutting board. Carve off the breasts
and legs; thinly slice the breasts and shred dark meat.
10. Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl,
whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
11. To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions,
cucumbers, duck meat and crispy skin. Roll up and enjoy warm.
February 2019 Recipe eBook for TPYC members pg. 17
Roasted Chicken Thighs with Fennel & Lemon
Thanks for sharing this recipe Natalie- this looks DIVINE and EASY (just the way I like it)!
• 2 pounds bone-in, skin-on chicken thighs (4 to 6)
• 2 small fennel bulbs (1 to 1¼ pounds total)
• 4 large cloves garlic
• 1 Meyer or regular lemon
• 2 tablespoon olive oil
• 2 tablespoons dry white wine
• ½ teaspoon sea salt
• Freshly ground black pepper
1. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a large
bowl; set aside.
2. Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Cut each bulb in
quarters through the root. Cut each quarter into 1-inch-thick slices. Add to the bowl with the
chicken. Mince about 1 tablespoon of fennel fronds and add to the bowl.
3. Mince the garlic and add to the bowl. Finely grate the zest of the lemon into the bowl. Juice
the lemon and add the juice to the bowl. Add the oil and white wine, season with the salt and
a generous amount of black pepper and toss to combine.
4. Transfer the chicken mixture onto a large baking sheet. Arrange the fennel around the outside
and place the chicken pieces closely together in the center. Pour any remaining juices from
the bowl over the chicken.
5. Roast until the chicken reaches an internal temperature of about 160°F and the fennel is
tender and beginning to brown around the edges, about 30 minutes. Take the pan out of the
oven and cover with aluminum foil. Let it rest for about 5 to 10 minutes before serving with
rice or bread if desired.
February 2019 Recipe eBook for TPYC members pg. 18
Thai-Inspired Beef Salad with Mint
This recipe looks divine, but I am going to make this with flank steak instead!
• 1 to 1½ pounds thick sirloin, rib-eye or other boneless steak
• 6 to 8 cups salad greens
• 1 cup mint leaves
• ¼ cup avocado oil
• ¼ cup rice vinegar or lime juice
• 1 teaspoon mustard, optional test
• 1 chopped shallot, about 1 tablespoon
• 2 tablespoons coconut aminos
• ¼ teaspoon or more freshly ground black pepper
1. If you're grilling, start a charcoal fire or preheat a gas grill. Grill steak about 4 minutes a side
for medium rare. (If you're cooking inside, preheat oven to its maximum, 450 to 500 degrees.
Heat ovenproof skillet on stove over high heat until it smokes. Place steak in skillet, and
transfer to oven. Roast about 4 minutes a side for medium rare.)
2. Meanwhile, wash greens and toss with mint. Whisk or blend remaining ingredients together,
taste, and adjust seasoning.
3. Let steak rest for a minute before slicing, and then place it atop greens, with its juices. Dress
with vinaigrette and serve.
February 2019 Recipe eBook for TPYC members pg. 19
West African Spicy Chicken Wings
Here's my favorite recipe from the 7 wings recipes made Plan friendly
• 4 pounds chicken wings, split at the joint,
wingtips removed and discarded
• Sea salt and freshly ground pepper
• 2 tablespoons avocado oil, plus more for
frying
• 6 cloves garlic roughly chopped
• 1 medium yellow onion roughly chopped
• 1 habanero or Scotch bonnet chile,
stemmed, seeded and roughly chopped
• ¼ tablespoons low reactive tomato sauce
• ⅓ cup smooth organic peanut butter
• 1 bay leaf
• 2 cups broth
• 3 limes
• ¼ cup finely chopped home toasted
peanuts, for serving
• 2 ripe mangos, peeled, pitted and thinly
sliced. for serving
1. Spread the wings in a single layer on wire rack set over a rimmed baking sheet and season liberally
with salt and pepper. Refrigerate at least 1 hour, or preferably overnight.
2. Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer
registers 275 degrees F. Working in 2 batches, fry the wings, tossing occasionally, until pale brown
and cooked through, about 20 minutes per batch. To test for doneness, lift a wing from the oil and
pierce with a paring knife. If there is no resistance, they are done. Transfer the wings with a slotted
spoon to a clean rack set over a baking sheet and let cool for at least 30 minutes. (Make sure the oil
returns to the proper temperature between batches.)
3. Meanwhile, make the sauce: Heat 2 tablespoons avocado oil in a medium pot over medium heat. Add
the garlic, onion and chile and cook, stirring occasionally, until soft and lightly golden, about 12
minutes. Add the tomato paste and cook, stirring until lightly caramelized, about 2 minutes. Stir in the
peanut butter and bay leaf, then pour in the broth. Bring the mixture to a simmer then cook, stirring
often, until it is thickened and slightly reduced, about 8 minutes. Remove the sauce from the heat,
discard the bay leaf and stir in the fish sauce. Finely grate the zest of 1 lime into the sauce, then add
its juice. Season the sauce with salt and pepper, then pour it into a blender and puree until very
smooth. Transfer the sauce to a small saucepan and keep warm.
4. Increase the temperature of the frying oil to 425 degrees F. Working in 3 batches, fry the wings again
until the skin is golden brown and very crisp, about 3 minutes per batch. Transfer the wings to a large
bowl and season each batch with salt while hot. (Make sure the oil returns to the proper temperature
between batches.)
5. Pour two-thirds of the reserved peanut sauce over the wings and toss to coat evenly. Transfer the
wings to a platter and sprinkle with the peanuts. Finely grate the zest of another lime over the wings
then cut the remaining limes into wedges. Serve the wings immediately with lime wedges, sliced
mango and extra peanut sauce on the side.
February 2019 Recipe eBook for TPYC members pg. 20
Desserts
Bittersweet Chocolate Mousse with Fleur de Sel
HOLY SMOKE- no cream, no eggs, this is a wild recipe! hmmmmm.
• 10 oz bittersweet chocolate (about 10 ounces), roughly chopped, more as needed (see note)
• Fleur de Sel to taste
1. Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in
ice bath.
2. Place chocolate and 1 cup water in a small pot and heat over medium. Whisk until mixture is
melted and smooth, about 3 to 5 minutes.
3. Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate
mixture by hand until thick, 3 to 5 minutes. The chocolate should be fluffy and form a mound
when dolloped with the whisk (it should generally have the texture and appearance of
mousse). If the mixture does not thicken, add a bit more chopped chocolate and remelt over
the heat. Spoon into serving bowls and garnish with fleur de sel.
February 2019 Recipe eBook for TPYC members pg. 21
Chocolate Caramel Macaroons
And in the VDay theme of never too much chocolate...
• 1¾ cups confectioners’ sugar
• 1 cup almond flour or ground almonds
• 5 tablespoons natural unsweetened cocoa
powder
• ¼ teaspoon fine salt
• 3 large egg whites, at room temperature
• 1 cup plus 3 tablespoons granulated
sugar
• 2 ounces chocolate chopped
1. Line two or three baking sheets with parchment or nonstick baking mats.
2. In a bowl, whisk together confectioners’ sugar, almond flour, cocoa powder and salt.
3. Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium
speed until egg whites are white in color and hold onto the bottom of the whisk, 2 to 3
minutes. Continue to beat, slowly adding 40 grams (3 tablespoons) granulated sugar until
peaks are stiff, about 1 minute.
4. Using a rubber spatula, gently fold almond mixture into egg whites in 4 batches, until there
are no traces of egg whites.
5. Spoon batter into a pastry bag or a heavy-duty plastic bag, cutting a small hole in a corner of
the plastic bag. Pipe 1-inch rounds of batter, an inch apart from one another, onto the baking
sheets.. (Alternatively, use a 1/2 teaspoon measure to form the rounds.) Pick up baking sheets
and bang them against work surface. Let sheets sit at room temperature for 30 minutes to dry
tops. (Don’t skip this step; it helps the macarons rise nicely.)
6. Heat oven to 350 degrees. Bake macarons until puffed and firm, 10 to 12 minutes, rotating
the sheets halfway through baking. Transfer sheets to rack to cool completely, then overturn
cookies on the baking sheets so that flat bottoms are facing up.
7. To make the caramel, combine the remaining 215 grams (1 cup) granulated sugar with 1/4
cup water in a clean, dry skillet over medium heat. Cook, swirling the pan occasionally to
help distribute the sugar until it completely melts and turns a rich reddish brown (imagine the
color of an Irish setter), about 15 minutes.
8. Working quickly, spoon caramel over half the overturned cookies; immediately sandwich
with remaining, unfilled cookies. If the caramel hardens before you’re done, gently melt it
over low heat and continue filling cookies.
9. Fill a small saucepan with water and bring to a simmer. Place chocolate in a heatproof bowl
and place over pot. Heat, stirring frequently, until melted. (Or melt chocolate in the
microwave.) Using a fork, drizzle cookies with melted chocolate. Let the caramel and
chocolate set at room temperature or in the refrigerator. The caramel should harden to the
texture of hard candy.
February 2019 Recipe eBook for TPYC members pg. 22
Chocolate-Cardamom Pots de Crème
bcs... well you know, Valentine's Day and chocolate is a real thing. This a great recipe- if you
don't have cardamom you could do cinnamon, ginger would be nice too
• 2 cups heavy cream or coconut milk
(canned)
• 3 to 5 green cardamom pods, crushed,
or ½ to 1 teaspoon ground cardamom
• 1 cup whole milk, rice milk or coconut
milk (carton)
• 6 ounce semisweet chocolate bars or
fèves (not chips), finely chopped
• 4 large egg yolks
• 1 teaspoon vanilla extract
• ⅛ teaspoon kosher salt
• 2 tablespoons granulated sugar, plus
more for the whipped cardamom cream
1. Combine the heavy cream and cardamom in a medium saucepan. Heat over medium-high
until just boiling. Turn the heat off, cover and steep until infused, 2 hours.
2. Arrange a rack in the center of the oven and heat oven to 300 degrees. Arrange 6 to 8 (4- to
6-ounce) oven-safe ramekins in a roasting pan or large baking dish at least 2 inches deep.
3. Strain the infused cream through a fine-mesh sieve to remove the cardamom pods. Wipe out
the saucepan. Add 1 cup/240 milliliters of the infused cream to the saucepan along with the
whole milk. Chill remaining infused cream in an airtight container in the refrigerator.
4. Bring the cream and milk mixture to a boil, then remove from the heat. Add the chopped
chocolate and whisk until smooth.
5. In a large bowl, combine the egg yolks, vanilla, salt and 2 tablespoons sugar and whisk by
hand or using an electric mixer until pale yellow, foamy and thickened, about 3 minutes.
6. Whisking constantly, slowly pour the warm chocolate mixture into the egg mixture until well
combined. Transfer the custard to a measuring cup or other container with a spout. You
should have about 4 cups of custard.
7. Divide the custard among the ramekins and carefully transfer the roasting pan to the oven.
Pour hot tap water into the roasting pan until it reaches halfway up the sides of the ramekins.
Tent the pan with a piece of aluminum foil and use a fork or paring knife to poke a few holes
in the foil.
8. Bake the pots de crème until the tops are set but still jiggly, 35 to 45 minutes, depending on
the size of the ramekins. The custard will puff up slightly as it bakes, then deflate as it cools.
Remove the foil, and let the pots cool in the pan for a few minutes, until they are easier to
handle, then transfer them to a rack to cool to room temperature.
9. Transfer to the refrigerator and chill until completely cool, at least 2 hours. (These can be
made up to 2 days in advance.) Cover each ramekin with plastic wrap if you plan to keep
them in the refrigerator for more than a couple of hours after they have cooled. To serve,
whisk reserved infused cream to soft peaks (it will be loose) with 1 to 2 teaspoons sugar and
top each pot de crème with a dollop of cream.
February 2019 Recipe eBook for TPYC members pg. 23
Chocolate Truffle Brownies
Ok last chocolate recipe before Vday! I switched from unsweetened chocolate to regular
chocolate. That 2 1/2 cups of sugar was KILLING me. And now thanks to Jaci Stephens you
can have vegan, soy free gluten free chocolate with enjoy life!
• 1 tablespoon unsalted butter, plus extra for greasing the pan
• 6 ounces chocolate chopped
• 6 large eggs
• 1½ tablespoons vanilla extract
• 1⅓ cups) all-purpose flour or 3 cups almond flour
• ¾ teaspoon salt
• 1 cup chopped nuts or 1 cup chocolate chips (optional)
• Cocoa powder (optional)
1. Heat oven to 325 degrees. Lightly grease a 9-by-13-inch baking pan.
2. Place the butter in a medium saucepan and melt over low heat. Remove from the heat, add
the chocolate and stir constantly until melted. Set aside.
3. In a large bowl, combine the sugar, eggs and vanilla. Stir until well mixed. Add the melted
chocolate mixture and mix until combined. Add the flour and salt and mix just until
combined. Fold in the nuts or chocolate chips if desired.
4. Place the batter in the greased pan, and bake for 25 to 30 minutes, or until the top is dull and
an inserted toothpick comes out mostly clean. Do not overbake. Cool completely. If desired,
dust the top with cocoa powder before cutting.
February 2019 Recipe eBook for TPYC members pg. 24
Cinnamon Kissed Cocoa Cup Cookies
I don't normally post recipes with baking
powder because it's such a hot mess for
digestion (what causes flour to rise can do
the same thing in you stomach) - but hey it's
the holidays right? And these look DELISH.
You can make these gluten free by switching
almond flour for regular flour. Coco cream is
the top cream of coconut milk from a can.
Now stores like Trader Joe's are having FULL cans of coco cream making life a lot easier
Cookies:
• 1½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1¼ tsp baking powder
• ⅛ tsp salt
• ¾ cup butter *room temperature
• 1¼ cups granulated sugar
• 1 whole lg egg
• 1 lg egg yolk
• 1 tsp pure vanilla extract
Ganache:
• 1 1/2 cups semisweet chocolate chips
• 1 cup heavy cream or coco cream
• 1 tsp cinnamon
• 2 tbsp unsalted butter *room temperature
• For the topping
• Almond slivers or approved nut
(hazelnuts and pecans are lower
reactive!)
Cookies:
1. Measure and sift together dry ingredients, mix well & set aside. In a stand mixer cream butter and
sugar. Beat in egg, yolk and vanilla making sure to scrape down sides of bowl. Gradually add in dry
ingredients a few spoonfuls at a time making sure to scrape down sides a few times to ensure batter is
well mixed.
2. Transfer cookie dough to a sheet of plastic wrap and using the sides of the wrap form dough into a log
with about a 1 1/2 inch circumference. Wrap tightly with additional sheet of plastic wrap and
refrigerate for about two hours. Once chilled cut dough into 1/4 inch slices and place into greased
mini muffin pans. Press slices into muffin cup using a round, flat bottomed item smaller in diameter
than the mini muffin cup (see tips above).
3. Bake in a preheated 375℉ oven for 11-12 mins. Let cool in pan on a wire rack. Transfer to plate. Set
aside.
Ganache:
4. Place chocolate in a medium sized glass or stainless steel bowl- set aside.
5. Bring cream and cinnamon to a simmer in a small saucepan over medium heat. Pour over chocolate
and let sit for about 2 mins.
6. Slowly begin whisking mixture adding butter just before mixture becomes smooth. Once smooth
transfer to large ziplock bag. Cut off tip of bag and squeeze desired amount of ganache into each
cookie cup. Sprinkle with pecans while ganache is still wet. (Ganache will become firm as it sets. Do
not stack cookies until firm.)
February 2019 Recipe eBook for TPYC members pg. 25
Egg free buckwheat chocolate chip cookie recipe
• 3/4 cup plus 2 tbsp butter
• 2 tbsp brown sugar
• 1 can sweetened condensed coconut milk
• 1 1/2 cups buckwheat flour
• 1 tsp baking powder
• dash of salt
• 1/2 cup chocolate chips
• Optional : flaky sea salt for top of cookie
1. Preheat your oven to 350 degrees.
2. Using a mixer cream together the butter and sugar.
3. Mix in the sweetened condensed milk.
4. In a separate bowl whisk together the flour, baking powder and salt.
5. Add the dry ingredients to the butter mixture and combine.
6. Stir in the chocolate chips.
7. Roll the batter into 1 inch balls.
8. Place on a parchment paper lined cookie sheet about 1 1/2 inches apart, and flatten the dough
balls slightly. Sprinkle with flaky sea salt if desired
9. Bake for ~ 10 minutes (the edges should be only slightly golden).
10. 24 cookies 1g protein per cookie.
February 2019 Recipe eBook for TPYC members pg. 26
Pecan Pie Truffles
So. Making. These. I cut sugar by 75% but I don't even know that it's necessary, so I am
going to make a batch today without them.
• 2 ½ cups pecans, toasted and finely chopped
• 1 cup graham cracker crumbs (from about 8 whole graham crackers)
• ¼ cup dark brown sugar, packed
• ½ teaspoon salt
• 2 tablespoons maple syrup
• ¼ cup bourbon
• 1 teaspoon vanilla
• 7 ounces dark chocolate
1. In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until
well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands
to make sure the mixture becomes fully incorporated.
2. Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
3. In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently
simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't,
they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the
frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15
minutes or until firm.
February 2019 Recipe eBook for TPYC members pg. 27
Sweet Potato (or Squash) Pie with Macaroon Crust
Ok I think sweet potato is GROSS (too
sweet) but you could use any squash for
this pie- the attraction to this recipe?
MACAROON CRUST??? WHAT???
Crust:
• 1 cup sliced almonds (skin-on)
• ½ cup shredded sweetened coconut
• 4 tablespoons (1/2 stick) unsalted butter,
melted
• ¼ teaspoon fine sea salt
Filling:
• 2 medium sweet potatoes, poked a few
times with a knife and each wrapped in
aluminum foil (about 18 ounces total)
• ¾ cup canned coconut milk (full fat;
shaken well)
• 3 large eggs
• ¾ cup light brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon fine sea salt
Garnish (optional):
• Unsweetened flaked coconut
• ¼ cup crystallized ginger, thinly slice
Crust:
1. Preheat the oven to 350 degrees.
2. Combine the almonds, shredded coconut, melted butter and salt in a food processor; pulse
just until evenly coated and incorporated; the mixture should be coarsely textured.
3. Transfer to a 9-inch pie plate and press in evenly on the bottom and up the sides, to the rim's
edge.
4. Bake (middle rack) for about 12 minutes, or just until golden (watch closely; the crust will
darken further when the pie bakes). If desired, Let cool.
Filling:
5. Increase the oven temperature to 400 degrees. Roast the wrapped potatoes (middle rack) for a
total of 45 minutes (about 10 minutes less if you gave them a head start; see the headnote), or
until they feel soft.
6. Reduce the oven temperature to 350 degrees.Unwrap the potatoes and discard the skins.
Place the sweet potato flesh in the food processor and pulse until smooth.
7. Let them sit for a few minutes, then add the coconut milk, eggs, brown sugar, cinnamon,
nutmeg and salt; puree until smooth. Pour into the cooled pie crust.
8. Bake (middle rack) for about 45 minutes, or until the center of the pie is just set.
9. While the pie cools, make the optional topping: Toast the flaked coconut in a small dry
skillet over medium-low heat for several minutes, until lightly browned in spots, shaking the
pan to avoid scorching. Let cool, then toss together with the crystallized ginger in a bowl.
Use the mixture to decoratively top the pie.
February 2019 Recipe eBook for TPYC members pg. 28
Vanilla bean glazed donut recipe
These donuts, especially the chocolate ones, bring me back to my childhood except the are so much
better! Do you remember the Hostess mini chocolate frosted donuts with the vanilla cake inside
(they still make them).... well the chocolate ones come out like that! I remember when they were I
guess what you would call fresh l, and the chocolate surrounding the donut was soft. That’s how
this is. If you like donuts and chocolate (or lemon) you may be addicted.... don’t say I didn’t warn
you!
***Note*** if you choose to do the lemon glaze I would maybe cut the sweetener down to 1/4c in
the actual donut. 1/2c sweetener works perfect for the chocolate. If you can’t find a vanilla bean
just omit it or sub vanilla bean powder. Honestly though, the vanilla bean takes it to another level of
goodness! If you can’t do baking powder you can omit it. I do fine with it so I kept it in.
Donuts:
• 1 ⅓cups almond flour
• ½ teaspoon baking powder
• ⅛ teaspoon baking soda
• ¼ teaspoon salt
• 4 tablespoons unsalted butter, softened
• ½ cup honey or agave or brown sugar
• 1 vanilla bean, split in half down the middle
longways and seeds scraped into a bowl
(discard the pod)
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup coconut milk or heavy cream
Lemon Glaze:
• 1 cup powdered sugar
• Pinch of salt
• 1-2 teaspoons fresh lemon juice
• 1-2 teaspoons of water
• ¼ teaspoon vanilla extract
• Zest of one lemon
Chocolate Glaze:
• ½ cup chocolate chips
• 1 tsp of avocado/olive oil
• 1-2 Tbsp heavy cream
1. Preheat the oven to 375F. Lightly spray two baked donut pans.*
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat together the butter and sugar until creamy, about 2-3 minutes. Beat in the
vanilla bean seeds, egg, and vanilla extract until incorporated then add the milk. Gradually beat in the
flour mixture until just incorporated.
4. Spoon the batter into a pastry bag** (I used a ziplock and cut off the corner) then pipe into each
doughnut cavity, being careful not to fill it too full. Bake 8-10 minutes or until a toothpick comes out
clean. Cool 5 minutes then remove from the pan and finish cooling on a cooling rack.
Lemon Glaze:
5. In a medium bowl, whisk together the powdered sugar, salt, 3 teaspoons milk, and vanilla until
smooth. If it's too thick for a glaze, add the extra teaspoon of milk.
6. Once the donuts are completely cool, dip the tops of each donut into the glaze and let the excess drip
off. Let the glaze harden before serving. Store in an airtight container.
Chocolate Glaze:
7. 1. Melt the chocolate with the oil in the microwave for 20 seconds and continue to add 5 second
increments as needed until mostly melted, stir in the coconut milk or cream.
8. 2. Dip both sides of the cooled donut in the chocolate and let dry on a wire rack or waxed paper
1 donut = 5g protein