Happiness is a truly gluten-free chocolate cake that you would swear is a real chocolate cake

 

I saw this on @emmymade.

The recipe belongs to The Pancake Princess. 

I mixed everything in a food processor. I used melted butter, beans I cooked myself, and plain old Hershey's Cocoa. I baked it in a 24cm Pyrex pie plate oiled with avocado oil. Just let it cool right in there. You can haul it that way to a party. The frosting isn't necessary. Sprinkle it with powdered sugar right before serving as you like. Or not. It's plenty sweet just the way it is.

Eat it for breakfast. You will not be hungry all morning, and you will be happy. 

 

thepancakeprincess.com

 

Happiness is my latest pie, a dilled salmon potato

Dilled Salmon Potato Pie

28 oz cooked salmon, flaked (I used canned, boneless, skinless, Atlantic, drained)

2 lbs Yukon Gold potatoes, peeled, boiled, mashed

2 eggs, beaten 

1/2 stick salted butter

1/4 yellow onion diced

1 T sea salt for the potato water plus 1/2 tsp for seasoning

1 handful fresh dill fronds, chopped

1/2 lemon 

 

1- Set the oven to bake at 425F.

2- Start the water on the boil; peel and quarter the potatoes; boil covered by water salted with 1 T salt, about 20 minutes to fork tender; remove to a bowl and mash with a potato masher, plain, and let cool.

3- Meanwhile, dice the onions; melt the butter in a skillet and gently saute the onions until transparent, and set aside to cool.

4- Drain the salmon and flake it; add salmon to the potatoes, mashing in until thoroughly distributed.

5- Add the butter and sauteed onions to the potatoes and mash. Season with 1/2 tsp salt.

6- Chop the dill and mash it in.

7- Squeeze one half lemon with your hands over the mixture and mash.

8- Add the beaten eggs and mash.

9- Turn out the mixture into a large pie pan, sculpt until level, and bake in the middle of the pre-heated oven 42 minutes until golden brown on the top, because 42 is the answer to everything.

10- Let cool 5-10 minutes, slice and serve on warm plates with a fresh vegetable or a side salad.

 

Makes eight servings.

 

Two slices will stuff you with seven ounces of salmon, which is 40% of the US RDA for protein. You can fiddle with the quantity of salmon down, and the quantity of dill and lemon up, as desired. The last time I made this was with 21 oz of salmon and two slices seemed not quite enough at just over five ounces of salmon, even though it seemed to me that it should have been enough.

 

You could probably make salmon cakes with this, frying them in oil using one less egg and no lemon juice in the mixture to reduce the moisture content, since this is the bones of a Newfoundland cod cake recipe. But at the end of the day, I'd just rather shove it in the oven down here at 42.9704° N latitude.

 

IYKYK. 

 

 

 

 

 

   

I made this salmon with spinach creme sauce for Christmas Eve and it was a big hit

 Also very easy to make. I will do it again.

I made substitutions because I didn't have the exact ingredients: my own tomato sauce for the cherry tomatoes which made the outcome redder, half & half instead of heavy cream, and since the tomato sauce was made with basil I omitted the chopped parsley.

The recipe is very adaptable.

 

Peak happiness is butter, by a large margarine

 

Happiness is a silver saucepan

 If your butter when melted tastes of brass, it is your master's fault who will not allow you a silver saucepan. 

-- Jonathan Swift

Happiness is Kerrygold pure Irish butter

It really does taste amazing, and it most likely has much more vitamin K2, necessary for bone absorption of calcium, than conventional butter:

The measurements we are talking about when measuring levels of MK4 is the μg(microgram). In Anú Dairy butter there is 54μg per 100g of butter; other high quality Irish butters are around half that at 25μg but it can go as low as 7μg or 11μg for conventional indoor feed cattle. Kevin explains that in Europe having a claim of “uniquely rich food”means it needs to be at 30% or above. ...

Butter is a huge industry in Ireland, there are 9 butter plants in Ireland each producing 10,000kg/hr and 140,000 tonnes/year in exports. In terms of scale Anú Dairy is very small and not really in that space, they are a small artisan producer. ...

There are so many different brands of butter, Président butter is white, so there is no grass there, but Kerrygold butter is much better. Even Irelands conventional butter is very good quality compared to international butters and the reputation is very strong overseas. Kevin also mentions there are good small farmers in America such as Maple Hill Creamery, for example.

More. 

 

Happiness is a butter cutter, to help one ration the consumption of this delicious saturated fat into teaspoon-sized patties

The butter sliced into teaspoon-sized patties can be laid out on a sheet of wax paper and folded and stored in the butter locker in the fridge.

One teaspoon of salted butter contains about 32 mg sodium and 2.33 g saturated fat.

Patients with cardiac disease typically limit daily saturated fat consumption to 15 g or less.

Happiness is my daily scrambled egg in butter in a little cast iron skillet

OK, sometimes I use olive oil instead of butter, but butter tastes the best.

1. Heat a small iron skillet (6.5 inch) on medium for about one minute.

2. Meanwhile whisk one large egg in a proper mixing bowl until frothy.

3. Add a splash of milk and beat some more.

4. Add a generous teaspoon of butter to the pan.

5. Once thoroughly melted and coated add the egg mixture.

6. Cook until the egg sets around the edges, back off the heat to low, and push the egg once across the pan with a fork from one side to the other.

7. Allow the egg and butter mixture to pool back and set around the edges again and repeat until done to your liking (I like mine a little underdone and glossy, but not runny). The egg shouldn't stick one bit if you're doing it right.

Denmark Abolishes Butter Tax

So reports AFP here:

"[T]he measure was costly and failed to change Danes' eating habits."

Cast Iron Butter Ball Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

Cast Iron Butter Ball Bread

 

7     cups unbleached flour

3     cups water

4     T melted unsalted butter

1.5  T salt

2     T sugar

1.5  T yeast

Whisk and dissolve salt, sugar and yeast in the water in the bowl of an electric mixer.

Add the flour, mixing constantly.

Add the melted butter along the way.

Grease a 3 quart cast iron dutch oven with Crisco.

Pour in the dough and let rise, covered with a towel.

Bake at 350 degrees F for 40 to 45 minutes.

Slices best after it cools to room temperature.