+++ /dev/null
-[[!meta title="Blueberry Ricotta Breakfast Cake"]]
-
-Adapted from (https://barefootcontessa.com/recipes/blueberry-ricotta-breakfast-cake)
-
-3340 cal/recipe
-
-## Ingredients
-
-+ 10 tablespoons unsalted butter, at room temperature
-+ 1 cup granulated sugar
-+ 3 extra-large eggs, at room temperature
-+ 1 cup whole-milk ricotta
-+ 2 tbsp sour cream
-+ 1 tsp pure vanilla extract
-+ 1 tsp grated lemon zest
-+ 1 1/4 cups all-purpose flour
-+ 1 tbsp baking powder
-+ 1 tsp kosher salt
-+ 2 cups fresh blueberries (12 ounces), divided
-+ 2 tbsp sifted confectioners’ sugar, for dusting
-
-## Directions
-
-+ Preheat the oven to 350 F.
-+ Grease and flour a 9-inch round springform pan, shaking out any excess flour.
-+ Cream butter and sugar in mixer until light and fluffy (about 3 min), scraping down the sides of the bowl as needed.
-+ With the mixer on low, add the eggs one at a time, mixing well after each addition.
-+ Add the ricotta, sour cream, vanilla, and lemon zest and mix well.
-+ The batter will look curdled. Don't panic.
-+ In a small bowl, stir together flour, baking powder, and salt.
-+ With the mixer on low, slowly add the dry ingredients to the batter, mixing just until incorporated.
-+ With a rubber spatula, fold two-thirds of the blueberries into the batter.
-+ Transfer the batter to the prepared springform pan and smooth the top.
-+ Scatter the remaining blueberries on the cake, pressing them lightly into the surface.
-+ Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
-+ Transfer to a wire rack and allow to cool in the pan for 15 minutes.
-+ Remove the sides of the pan and lightly dust the top with the confectioners’ sugar.
-+ Serve warm or at room temperature.
-
-## Note
-
-[[!tag ricotta "sour cream" blueberry]]
+++ /dev/null
-[[!meta title="White Chocolate Cranberry Crumb Bars"]]
-
-Adapted from Broma Bakery (https://bromabakery.com/cranberry-crumb-bars/?utm_campaign=later-linkinbio-bromabakery&utm_content=later-31720830&utm_medium=social&utm_source=linkin.bio)
-
-5855 cal/recipe
-
-## Ingredients
-
-### Crust Dough
-
-+ 2/3 cup old fashioned oats
-+ 2 1/2 cups all purpose flour
-+ 2/3 cup granulated sugar
-+ 2/3 packed cup brown sugar
-+ 1 tsp baking soda
-+ 3/4 tsp salt
-+ 1 cup unsalted butter, cold and cut into small cubes
-+ 1 egg, room temperature
-+ 2 tbsp milk
-+ 2 tsp vanilla extract
-
-### Cranberry Layer
-
-+ 4 cups fresh whole cranberries
-+ 1 cup granulated sugar
-+ 2 tbsp flour
-+ 1 tsp vanilla extract
-+ 1 tbsp orange zest (zest of one orange)
-+ 1/8 tsp salt
-
-### White Chocolate Drizzle
-
-+ 1/2 cup white chocolate chips, melted
-
-## Directions
-
-+ Preheat the oven to 350 °F.
-+ Line a 9-inch by 9-inch pan with parchment paper on all sides.
-+ In a large bowl combine the oats, flour, sugars, baking soda, and salt and then stir to combine.
-+ Cut the butter cubes into the oat mixture until the mixture start to clump together and resembles wet sand.
-+ Make a well in the center of the the dry ingredient and add the egg and milk.
-+ Use a fork to beat the egg and milk together and stir together until it forms a dough ball.
-+ Press about 2/3 of the mixture into an even layer in your prepared pan.
-+ In a second large bowl combine all of the ingredients for the cranberry layer and toss to combine.
-+ Spread the cranberries over the prepared crust`, patting into an even layer.
-+ Sprinkle the remaining crust over the cranberries, patting it gently onto the cranberry layer.
-+ Bake for 30 to 40 minutes or until the crust has puffed up and is golden brown around the edges and the cranberries are bubbling.
-+ Allow to cool completely before drizzling with white chocolate and slicing.
-
-## Note
-
-[[!tag cranberry oat "white chocolate"]]
+++ /dev/null
-[[!meta title="Quinoa Black Bean Burgers"]]
-
-Adapted from AllRecipes.com (http://allrecipes.com/recipe/220661/quinoa-black-bean-burgers/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201)
-
-4600 cal/recipe
-
-## Ingredients
-
-### Patty
-
-+ 7 tbsp uncooked quinoa
-+ 30-oz can black beans, rinsed and drained
-+ 1 c panko bread crumbs
-+ 1/2 c minced yellow bell pepper
-+ 1/4 c minced onion
-+ 2 large garlic cloves, minced
-+ 1 tbsp ground cumin
-+ 1 tsp salt
-+ 2 tsp hot pepper sauce (like Cholula)
-+ 2 large eggs
-
-### Fixins
-
-+ 8 slices of cheddar cheese
-+ 8 hamburger buns
-+ 1 head romaine lettuce
-+ 4 tomatoes
-+ 4 tbsp brown mustard
-+ 12 tbsp BBQ sauce
-+ 24 pickles
-
-## Directions
-
-+ Add quinoa and 7/8 c water to a medium pot.
-+ Cover the pot, bring to a boil, and then simmer for 15 minutes.
-+ Remove quinoa from heat, remove lid, and set aside to cool.
-+ Roughly mash black beans, creating a paste-like mixture with a few whole beans.
-+ Using washed hands, thoroughly mix together all patty ingredients.
-+ Form mixture into 8 patties.
-+ Arrange on a baking sheet and cook for 25 min at 400 F.
-+ Serve 1 patty on a bun with cheese, lettuce, tomato, pickles, and condiments.
-
-[[!tag burger quinoa "black bean"]]
--- /dev/null
+[[!meta title="Quinoa Black Bean Burgers"]]
+
+Adapted from AllRecipes.com (http://allrecipes.com/recipe/220661/quinoa-black-bean-burgers/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201)
+
+4600 cal/recipe
+
+## Ingredients
+
+### Patty
+
++ 7 tbsp uncooked quinoa
++ 30-oz can black beans, rinsed and drained
++ 1 c panko bread crumbs
++ 1/2 c minced yellow bell pepper
++ 1/4 c minced onion
++ 2 large garlic cloves, minced
++ 1 tbsp ground cumin
++ 1 tsp salt
++ 2 tsp hot pepper sauce (like Cholula)
++ 2 large eggs
+
+### Fixins
+
++ 8 slices of cheddar cheese
++ 8 hamburger buns
++ 1 head romaine lettuce
++ 4 tomatoes
++ 4 tbsp brown mustard
++ 12 tbsp BBQ sauce
++ 24 pickles
+
+## Directions
+
++ Add quinoa and 7/8 c water to a medium pot.
++ Cover the pot, bring to a boil, and then simmer for 15 minutes.
++ Remove quinoa from heat, remove lid, and set aside to cool.
++ Roughly mash black beans, creating a paste-like mixture with a few whole beans.
++ Using washed hands, thoroughly mix together all patty ingredients.
++ Form mixture into 8 patties.
++ Arrange on a baking sheet and cook for 25 min at 400 F.
++ Serve 1 patty on a bun with cheese, lettuce, tomato, pickles, and condiments.
+
+[[!tag burger quinoa "black bean"]]
--- /dev/null
+[[!meta title="Blueberry Ricotta Breakfast Cake"]]
+
+Adapted from (https://barefootcontessa.com/recipes/blueberry-ricotta-breakfast-cake)
+
+3340 cal/recipe
+
+## Ingredients
+
++ 10 tablespoons unsalted butter, at room temperature
++ 1 cup granulated sugar
++ 3 extra-large eggs, at room temperature
++ 1 cup whole-milk ricotta
++ 2 tbsp sour cream
++ 1 tsp pure vanilla extract
++ 1 tsp grated lemon zest
++ 1 1/4 cups all-purpose flour
++ 1 tbsp baking powder
++ 1 tsp kosher salt
++ 2 cups fresh blueberries (12 ounces), divided
++ 2 tbsp sifted confectioners’ sugar, for dusting
+
+## Directions
+
++ Preheat the oven to 350 F.
++ Grease and flour a 9-inch round springform pan, shaking out any excess flour.
++ Cream butter and sugar in mixer until light and fluffy (about 3 min), scraping down the sides of the bowl as needed.
++ With the mixer on low, add the eggs one at a time, mixing well after each addition.
++ Add the ricotta, sour cream, vanilla, and lemon zest and mix well.
++ The batter will look curdled. Don't panic.
++ In a small bowl, stir together flour, baking powder, and salt.
++ With the mixer on low, slowly add the dry ingredients to the batter, mixing just until incorporated.
++ With a rubber spatula, fold two-thirds of the blueberries into the batter.
++ Transfer the batter to the prepared springform pan and smooth the top.
++ Scatter the remaining blueberries on the cake, pressing them lightly into the surface.
++ Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
++ Transfer to a wire rack and allow to cool in the pan for 15 minutes.
++ Remove the sides of the pan and lightly dust the top with the confectioners’ sugar.
++ Serve warm or at room temperature.
+
+## Note
+
+[[!tag ricotta "sour cream" blueberry]]
--- /dev/null
+[[!meta title="White Chocolate Cranberry Crumb Bars"]]
+
+Adapted from Broma Bakery (https://bromabakery.com/cranberry-crumb-bars/?utm_campaign=later-linkinbio-bromabakery&utm_content=later-31720830&utm_medium=social&utm_source=linkin.bio)
+
+5855 cal/recipe
+
+## Ingredients
+
+### Crust Dough
+
++ 2/3 cup old fashioned oats
++ 2 1/2 cups all purpose flour
++ 2/3 cup granulated sugar
++ 2/3 packed cup brown sugar
++ 1 tsp baking soda
++ 3/4 tsp salt
++ 1 cup unsalted butter, cold and cut into small cubes
++ 1 egg, room temperature
++ 2 tbsp milk
++ 2 tsp vanilla extract
+
+### Cranberry Layer
+
++ 4 cups fresh whole cranberries
++ 1 cup granulated sugar
++ 2 tbsp flour
++ 1 tsp vanilla extract
++ 1 tbsp orange zest (zest of one orange)
++ 1/8 tsp salt
+
+### White Chocolate Drizzle
+
++ 1/2 cup white chocolate chips, melted
+
+## Directions
+
++ Preheat the oven to 350 °F.
++ Line a 9-inch by 9-inch pan with parchment paper on all sides.
++ In a large bowl combine the oats, flour, sugars, baking soda, and salt and then stir to combine.
++ Cut the butter cubes into the oat mixture until the mixture start to clump together and resembles wet sand.
++ Make a well in the center of the the dry ingredient and add the egg and milk.
++ Use a fork to beat the egg and milk together and stir together until it forms a dough ball.
++ Press about 2/3 of the mixture into an even layer in your prepared pan.
++ In a second large bowl combine all of the ingredients for the cranberry layer and toss to combine.
++ Spread the cranberries over the prepared crust`, patting into an even layer.
++ Sprinkle the remaining crust over the cranberries, patting it gently onto the cranberry layer.
++ Bake for 30 to 40 minutes or until the crust has puffed up and is golden brown around the edges and the cranberries are bubbling.
++ Allow to cool completely before drizzling with white chocolate and slicing.
+
+## Note
+
+[[!tag cranberry oat "white chocolate"]]