Instant Pot Chocolate Cake

 From:  https://www.wellplated.com/instant-pot-cake/

FOR THE CAKE:

1/2 cup unsweetened almond milk or milk of choice

1 teaspoon lemon juice

3/4 cup white whole wheat flour

1/4 cup unsweetened cocoa powder sifted if clumpy

1 teaspoon espresso powder or ground coffee

1/2 teaspoon baking soda

1/4 cup pure maple syrup

1/4 cup coconut oil melted and cooled to room temperature

3 tablespoons granulated sugar, optional

1 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract optional but delicious

FOR THE FROSTING: (Cake is good without frosting too)

• 1 medium avocado very ripe
• 1/2 cup unsweetened cocoa powder sifted if lumpy
• Tiny pinch kosher salt
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla

Instructions

 

If you have a handled trivet: Place it in the bottom of a 6-quart or larger Instant Pot with the handles up so that you can lift the cake out later. Skip the foil sling in Step 2 and move on to Step 3. If you no longer have the trivet, use a small heatproof bowl turned upside down and placed in the center and proceed to Step 2. If your trivet does not have handles, place it in the bottom and proceed to Step 2.

Make a foil sling to lift the pan out of the Instant Pot: Take a long (about 18 inches) piece of foil and fold it over itself the long way (elementary school would call this “hot dog style”) several times to create a long strip. Make sure it is long enough to reach all the way around the bottom of the pan and stick up several inches over the top of each side. Set aside.  In a medium mixing bowl or a large measuring cup, stir together the almond milk and vinegar. Let sit 5 minutes.

In a large mixing bowl, whisk together the flour, cocoa powder, espresso powder or ground coffee, and baking soda until well combined.  To the bowl with the almond milk mixture, add the maple syrup, coconut oil, granulated sugar (is using), vanilla extract, and almond extract. If the coconut oil solidifies, microwave the bowl in 10-second bursts until it liquefies. Whisk until well combined. Add the liquid ingredients to the dry ingredients. By hand with a wooden spoon or spatula, stir just until the flour disappears. It will seem airy and could be a bit lumpy but will be delicious after it’s baked.

Generously coat a 6-inch round cake pan with nonstick spray. Line the bottom with parchment. Coat with spray a second time. Pour the batter into the pan and smooth the top. Cover the top of the pan completely with a double layer of aluminum foil. Really pinch the foil around the top of the pan to create a seal and prevent moisture from creeping in while the cake bakes. Add 1/2 cup water to the Instant Pot (this will prevent it from registering a “Burn” warning).  If using the foil sling, place the cake pan in the center of the foil strip, then pull the strip ends up around the pan. Lower the cake into the Instant Pot, ensuring the ends of the foil poke up on either side of the pan. If the strips stick up out of the Instant Pot, fold them inward towards the center so that you can close the lid. If not using the sling, place the pan directly on the handled trivet.

Cover and seal the Instant Pot. Cook on high pressure (manual) for 35 minutes. When the cooking time is complete, immediately vent the Instant Pot to release any remaining pressure. Carefully open the lid.

Gently lift the cake from the Instant Pot by using the two ends of the foil sling or trivet handles. Place the pan on a wire cooling rack, then unwrap and discard the foil cover. Let the cake cool in the pan for 10 minutes. Run a dull knife, such as a butter knife, around the edge of the pan to loosen the cake, then gently invert it and transfer it to the rack. Let cool on the rack completely.

While the cake cools, prepare the frosting: In a food processor or blender, pulse the avocado, cocoa powder, and salt in 3- to 5-second bursts until mostly combined. Add the maple syrup and vanilla. Process until smooth and creamy, stopping to scrape down the processor a few times as needed. Try not to eat it all right then and there. Place the cooked cake on a serving plate. Frost, slice, and enjoy!

Notes

This yields enough frosting to frost the top and sides of the cake VERY generously. Depending upon how much frosting you like, you may only need two-thirds to three-quarters of it. The extra is delicious dipped with pretzels, on cookies, and/or eating by the spoonful!

TO BAKE IN THE OVEN: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Prepare the cake as directed, skipping the foil sling and cover. Bake for 25 to 35 minutes, until a toothpick in the center comes out mostly clean with just a few moist crumbs (but no wet batter) clinging to it. Check a few minutes before the 25-minute mark for doneness, as all ovens bake differently.

 

 

Spinach and Cheese Strata

 From:  https://www.onceuponachef.com/recipes/spinach-cheese-strata.html#tabrecipe

Servings: 8 to 10

Prep Time: 30 Minutes

Cook Time: 75 Minutes

Total Time: 1 Hour 45 Minutes, plus at least one hour to sit in the fridge

1 pound bag chopped frozen spinach, thawed and squeezed as dry as possible

3 tablespoons unsalted butter

1 large yellow onion, chopped (about 2 cups)

3 garlic cloves, minced

12 ounces (¾ pound) Italian sandwich bread, cut into 1-inch cubes (about 11 slices or 8 cups)

6 ounces (1½ cups) coarsely grated swiss cheese

9 large eggs

2¾ cups milk or plant based milk

2 tablespoons Dijon mustard

1¾ teaspoons salt

¾ teaspoon black pepper

¼ teaspoon ground nutmeg

INSTRUCTIONS

Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.

Butter a 3-quart or 9x13-inch baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.

In a large bowl, whisk the eggs. Add the milk, mustard, salt, pepper, and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.

Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-80 minutes. Let stand 10 to 15 minutes before serving. It will settle a bit as it cools.

Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be about 10 minutes less.

Udon noodle stir-fry

 From: https://www.delicious.com.au/recipes/hokkien-noodle-stir-fry/kr4202vl?r=recipes/collections/w2dc4x9o

Serves:  2 very large portions

INGREDIENTS

2 tablespoons sesame oil

4 tablespoons soy sauce

1 tsp rice vinager

2 tsp smooth peanut butter

dash of black pepper

1/2 teaspoon chilli flakes, plus extra to serve

1/2 onion, sliced

1 garlic clove, chopped small

1 (1/4 to 1/2 inch) piece of ginger, chopped small

1 small bok choy, finely sliced

1 small head of broccoli, cut into florets

2 carrots, finely sliced

8 baby corn cobs, chopped into bite-sized pieces

1/2 red capsicum, finely sliced

5 button mushrooms, cleaned and quartered

1/4 red cabbage, shredded

1 bundle of Udon Noodles (The package I bought came wrapped in bundles.)

Instructions:

1.  To make the dressing, in a small bowl, mix 1 tablespoon of the sesame oil with the soy sauce through chilli flakes. Set aside.

2.  Heat the remaining sesame oil in a wok or large saucepan over high heat, add the onion, garlic and ginger and cook for 2minutes, or until the onion is softened. Throw in all the veggies and stir-fry for 10–15minutes, until tender.

3.  Cook the noodles according to the packet instructions, drain and add to the veggies. Toss through the dressing and cook for 2minutes to allow the noodles to soak up the flavor.

4.  Divide the stir-fry between serving bowls, add more chilli flakes if you like it spicy.