I received my new Instant Pot Mini(3 qt) for the holidays and I have got to tell you - it is a little intimidating at first. Many buttons and options and the lingering scary thought of a pressure cooker and its safety. Well - I did the water test they suggest(and watched Youtube videos on) and that is all I needed - off I went. . .
Finding good yogurt that was creamy, tasty, and without all the sweeteners/additives in the grocery store that didn't cost an arm and a leg was always difficult. Making in your instant pot is a great solution and easy too! Here is how:
Side note - freeze some of your completed yogurt or your original starter for the next batch. Use ice cube trays and wrap up 2 tablespoons and freeze for next time!
I used my early Christmas money(thanks Joyce) and ordered this. Can't wait to try so many new recipes and concoctions after the holidays!!! Follow my blog after the holidays as I experiment with my new toy! Happy Holidays to all of you!!!
Do you have a ton of onions that will go bad? Did you hit a good sale, have a bumper crop this year or have extra from your CSA? Did you know it is super easy to freeze onions? Check out any frozen section in the grocery store and see that many buy this way. Once frozen they lose a little structure and become softer - but perfect to add to soups, stews, sauces, chili, etc. Here is how easy it is. . .
Remove the outer flaky skin. Me being the artist I save and use to put in handmade paper - but you can put in your composter. Rinse.
Toss in the freezer if you want for 30 minutes. Totally optional but it helps when cutting for no tears - seriously it works! Don't leave too long. . .
Dice into 1/2 inch or so chunks.
Toss the raw onions into heavy freezer bag. Thin bags are not recommended because the onion odor may permeate into other foods in freezer. . .like ice cream(yuck). Try to get as much air out as you can before closing. Stick in freezer and use as needed. Easy Peasy! When you need to use and they are clumped together - just knock on counter to loosen and take what you need.
I made these gingerbread cookies for a healthier treat option. With the edition of Blackstrap molasses(rich in Iron and Vitamin B12), coconut oil, maple syrup and low sugar - I think you can eat these for a breakfast option treat too! Add any flour you need and substitute any molasses for your taste. Easy to make too. . .
Wet ingredients -
Mix wet and dry ingredients separately. I whisk dry ingredients to sift through everything well.
Add dry and wet ingredients together. Beat very well by hand or put in mixer on medium for 2 minutes. Refrigerate for at least one hour (can be overnight).
Roll out dough to 1/4-inch thickness on lightly floured work surface. Another option if you aren't into cutouts is to roll in balls- then sugar.
Bake at 350 degrees for 6 minutes. One minute longer if you like them crisper. I like them softer. Cool on rack. Top with frosting when cool (optional) .
The frosting is super easy and can be varied in many ways. I mixed two cups confectioners sugar, 2 tablespoons maple syrup and 1 tablespoon almond milk. You can use water too. For flavor you can use peanut butter, powdered sugar and milk/water for another flavor option. OR just add any milk to the sugar. Mix until smooth and frost. Frost and let dry before storing. YUM!