Blueberry BBQ Chicken

Blueberry BBQ Chicken

Recipe courtesy of Vivian Howard. Her documentary film series, “A Chef’s Life,” has won a Peabody Award, a Daytime Emmy and was nominated for four James Beard Awards. 

“My Blue Q Suace is inspired by typical Eastern North Carolina vinegar-based barbecue sauce. But we use a blueberry vinegar, so it’s a little more balanced than you would typically find at a barbecue stand here.” –Vivian Howard


·         1 to 3 lb (450 g to 1.4 kg) chicken – ask your butcher to butterfly or spatchcock your chicken by cutting the backbone and sternum out and flattening

·         2 tsp (10 ml) salt

·         1½ tsp (8 ml) black pepper


To make the Blue Q Sauce (ingredients below), begin by combining the blueberries and a little of the vinegar in a food processor. Pulse the berries just to break them up. You’re not trying to achieve smooth berries at this point; you just want to get some blue juice flowing. In a Dutch oven or 4 quart (3.75 L) saucepan, combine all of the sauce ingredients. Bring to a simmer over medium heat and cook for one hour, covered. Give it a stir from time to time to avoid scorching the bottom.

Carefully transfer the sauce to a blender. Pull the little knob off the top of the lid and cover it with a dish towel to prevent a mess! Blend the sauce to get it as smooth as you can, then strain it through a fine mesh strainer and transfer it back to your pan. Cook to reduce it by one-third. The Blue Q should coat the back of a spoon and be the viscosity of maple syrup. Refrigerate overnight to let things mellow out. This sauce will keep for months covered in the refrigerator.

30 minutes before you plan to cook it, bring the chicken to room temperature and season it thoroughly with 2 tsp (10 ml) salt and 1½ tsp (8 ml) black pepper.

Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.

Place the chicken skin-side up on the cooking grid and roast for 20 minutes, then begin basting with the blueberry sauce every 5 minutes for an additional 20 minutes of cooking. After 40 minutes total, turn the chicken over to caramelize the skin and baste the other side 10 more minutes. Using a thermometer, check the temperature of the thigh. Once it’s at 165°F/74°C, remove the chicken from the EGG and douse the chicken in blueberry sauce; let rest for 10 minutes, then cut the chicken into 6 or 8 pieces and toss once more in sauce. Serve warm or at room temperature.

Blue Q Sauce Ingredients

·         3 cups (710 ml) blueberries

·         2 cups (480 ml) apple cider vinegar

·         2 cups (480 ml) granulated sugar

·         1 tsp (5 ml) salt

·         One 3-inch cinnamon stick

·         1 bay leaf

·         ¼ tsp (2 ml) chili flakes


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Chicken and Shrimp Paella

Chicken and Shrimp Paella


·         15 large shrimp (feel free to add clams or mussels)

·         1 lb (450 g) chicken thighs

·         8 cups (1.9 L) chicken stock

·         1 pinch saffron

·         ½ cup (120 ml) fresh parsley

·         2 to 3 tbsp (30 to 45 ml) fresh thyme

·         8 oz (225 g) chorizo sausages, sliced bite-size

·         3 garlic cloves, minced

·         1 large onion, diced

·         1 large bell pepper, diced

·         4 plum tomatoes, diced

·         4 tbsp (60 ml) tomato paste

·         ½ tbsp (8 ml) paprika

·         1 cup (240 ml) olives, pitted and diced

·         3 cups (710 ml) calasparra rice  

·         3 lemons, quartered

Instructions Serves 6 to 8

Set the EGG for direct cooking without the convEGGtor at 500°F/260°C.

Peel shrimp, leaving on the tail. Lightly salt the chicken thighs and shrimp. Heat the chicken stock with saffron and herbs; keep hot but not boiling as you cook.

Coat the bottom of a Stir-Fry & Paella Pan with olive oil. Add the pan to the cooking grid and brown the chorizo for 1 or 2 minutes; set aside. Brown the chicken for 2 to 3 minutes; set aside.

Sauté garlic, onion and bell pepper until softened, adding tomatoes shortly before the mixture is finished. Add the tomato paste, paprika and olives; stir in the chicken and chorizo. Add rice, mixing together and stirring one minute. When the rice is slightly translucent add enough chicken stock to cover the whole mixture and lower the EGG temperature to 375°F/191°C.

Stir a few times in the first 10 minutes, adding broth as necessary to keep the rice fully covered. After this let the paella sit and cook another 10-20 minutes, adding broth bit by bit to keep the rice submerged until the rice on the top is al dente. Stir the paella one last time and place the shrimp on top, turning over after 2 to 4 minutes to cook on the other side. Carefully remove the paella from the EGG, cover and let rest for 15-20 minutes. Garnish with lemon wedges.

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Double Smoked Potatoes

Double Smoked Potatoes


·         4 large baking potatoes (12 to 14 ounces)

·         2 tablespoons melted butter

·         Coarse sea salt and freshly ground black pepper


Set up your Big Green Egg for indirect cooking with the convEGGtor, add a few chunks of hardwood to generate smoke, and preheat to 400°F/204°C.

Scrub the potatoes well with a vegetable brush. Blot dry. Pierce the potatoes several times with a fork. Brush the outside of the potato with melted butter and season generously with salt and pepper.

Place the potatoes on the EGG grid. Smoke/roast until the potatoes are tender in the center (they’ll be easy to pierce with a bamboo skewer), 1 to 11⁄2 hours. In the meantime, fry and drain the bacon in a skillet on the stovetop. Set aside.

Transfer the potatoes to a cutting board. Slice each potato in half lengthwise. While the potatoes are still quite hot, scrape out most of the potato flesh, leaving a 1⁄4 inch thick shell. Coarsely mash the potato flesh (it should still be chunky) and place in a mixing bowl.

Gently stir in the bacon, 3 tablespoons butter, the scallions, and the cheese. Stir in the sour cream and salt and pepper to taste.

Stuff the potato mixture back into the potato skins, mounding it in the center. Top each potato with a thin slice of butter and a sprinkling of smoked paprika.

Just before serving, reheat the potatoes in a preheated 400°F/204°C EGG until browned and bubbling, 20 to 25 minutes, or as needed.

Makes 8 potato halves.

For the Stuffing Ingredients

·         4 strips artisanal bacon, cut crosswise into ¼ inch slivers

·         4 tablespoons cold unsalted butter, thinly sliced

·         4 tablespoons finely chopped scallions

·         2 cups coarsely grated cheddar cheese (about 8 ounces)

·         ½ cup sour cream

·         Pimenton (smoked paprika) for sprinkling

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Fish and Shrimp Stuffed Jalapeños

Fish and Shrimp Stuffed Jalapeños


·         1 pound jalapenos

·         4-6 oz cream cheese

·         1-2 pounds shrimp

·         1 pound bacon

·         Seasoning


Set EGG for indirect cooking (with convEGGtor) at 400°F/204°C.

Cook the grouper on a Perforated Cooking Grid. Mix with cream cheese when cooked.

Cut the stems off and split the jalapenos in half long ways. Use your knife to cut out the vein through the middle of the jalapeno with all the seeds. If you do not remove the seeds, your peppers will be very spicy… in fact, probably too hot for most people’s liking. After removing the seeds, place the hollowed out jalapenos into your strainer and rinse them thoroughly.

Fill the hollowed out peppers with cream cheese and grouper. Remove the tail from your shrimp and place a single piece on top of your jalapeno. Wrap your jalapeno with half a slice of bacon and set into a Deep Dish Baking Stone.

Once all the jalapenos are wrapped, sprinkle with seasoning. Place jalapenos on the EGG for 15 minutes turning them half way through.


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Grilled Lobster Tails

Grilled Lobster Tails


·         4 (4-ounce) lobster tails, cleaned

·         1 tablespoon Better Than Bouillon® Lobster Base

·         1 cup softened, unsalted butter

·         1 tablespoon sambel oelek (Fresh chili paste)

·         1⁄4 cup freshly chopped parsley

·         1 teaspoon Better Than Bouillon® Roasted Garlic Base


Set EGG for direct cooking (no convEGGtor) at 450°F/232°C.

Mix the Lobster Base, butter, fresh chili paste, parsley, and Roasted Garlic Base in a small bowl. Divide the butter in half.

Spread 2 tablespoons of the butter over the meat of each lobster tail. Place the lobsters directly onto the EGG, meat side up, and grill for 5-6 minutes.

Melt the remaining reserved butter. Remove lobsters from EGG and serve immediately with the remaining butter.

Serves 4


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Grouper with Pineapple Salsa

Grouper with Pineapple Salsa


·         2 cups fresh pineapple

·         2 green onions chopped

·         ¼ cup finely chopped green pepper

·         ¼ cup minced fresh cilantro

·         4 teaspoons plus 2 Tablespoons lime juice divided

·         ⅛ teaspoon plus ¼ teaspoon salt divided

·         Dash cayenne pepper

·         1 Tablespoon canola oil

·         8 fish fillets

·         ⅛ teaspoon pepper


For salsa, in a serving bowl, combine pineapple, green onion, green pepper, cilantro, 4 teaspoons lime juice, ⅛ teaspoon salt and cayenne. Refrigerate until serving.

Mix oil and remaining lime juice. Drizzle over fish with remaining salt.

Set EGG for direct cooking (no convEGGtor) at 350°F/177°C. Cook on Perforated Cooking Grid until done.


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Justin Moore’s BBQ Shrimp

Justin Moore’s BBQ Shrimp


·         1 pound peeled and deveined shrimp

·         Cajun dry seasoning (I use Tony's)

·         Good olive oil

·         Fresh chopped garlic

·         Freshly ground pepper

·         Kosher salt

·         Red pepper flakes


Get the EGG to 400-450°F (204-232°C).

In a bowl, mix shrimp with all ingredients. Amounts of each depend on your taste … I like mine spicy, so I use a fair amount of Cajun spice and pepper flakes. Don’t drown in olive oil, but make sure each shrimp is covered. Use skewers for cooking on the EGG. Cook 3 to 4 minutes per side, then close all vents, and cook for 2 more minutes for a nice smoke flavor.

Serve over pasta, or as an appetizer with toasted French bread.


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Maple-Glazed Pork Ribs

Maple-Glazed Pork Ribs


·         Iberico pork ribs

·         4 Iberico sausages with mustard and parsley

·         2 heads of garlic, smoked on the EGG

·         Thyme

·         Rosemary

·         Parsley

·         Pure maple syrup

·         ½ stick of butter

·         Salt and pepper

·         Olive oil


One day in advance, marinate the pork ribs in a mixture of chopped thyme, rosemary, several garlic cloves and a little olive oil.

Set the EGG for direct cooking at 400°F/204°C.

Place the ribs on the grill to brown. Partially close the dampers so that the temperature starts to drop, stabilizing at 250 to 300°F/120 to 150°C, until the meat reaches an internal temperature of 140°F/60°C. At the same time, grill the sausages until golden brown; slice into pieces.

While the ribs are cooking, top with some sprigs of thyme, rosemary and several garlic cloves.

Brush the meat with the maple syrup to caramelize. Separate the parsley leaves from the stems. Finely chop the leaves. Melt the butter. Press the remaining garlic using a garlic press, and add this to the melted butter along with the chopped parsley, salt and pepper.

Slice the sausages and serve with the ribs and sauce.


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Spinach, Onion and Three Cheese Calzone

Spinach, Onion and Three Cheese Calzone

Warm, crispy calzone filled with onions and Parmigiano-Reggiano, Mozzarella and Ricotta cheese. Able to be made in two different sizes with our handy calzone press.


·         1¼ lb dough (60 kg) pizza dough

·         10 oz (285 g) baby spinach

·         2 tbsp (30 ml) olive oil, plus more for brushing

·         1 sweet onion, minced

·         2 cloves garlic, minced

·         ½ cup (45 g) freshly grated Parmigiano-Reggiano cheese

·         4 oz (120 g) fresh mozzarella cheese, finely diced

·         1 cup (225 g) ricotta cheese

·         Salt and freshly ground pepper

·         All-purpose flour for dusting


Let the dough sit at room temperature 1 to 2 hours before building the calzone.

Set the EGG for indirect cooking at 400°F/204°C.

Rinse the spinach and let drain. In a pan, heat the oil over medium heat. Add the sweet onion and cook until translucent, then add the garlic and cook about 1 minute. Add the spinach, cover and cook until tender. Drain the spinach mixture in a colander, pressing gently to remove excess liquid; transfer to a bowl, add the cheeses and mix well. Season with salt and pepper.

Roll out the dough on a Dough Rolling Mat and use the Calzone Press to cut out the dough circles and form calzones. Place the calzones on a preheated Pizza/Baking Stone and bake until golden brown, about 20 minutes. Transfer to a cooling rack for 10 minutes. Serve warm.


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Very Berry Pizza

Very Berry Pizza


·         1 cup ricotta cheese

·         ½ teaspoon vanilla extract

·         5 tablespoons sugar

·         2 tablespoons finely chopped crystallizedginger

·         Zest of ½ lemon, finely grated with a Micro- plane or zester

·         2 tablespoons all-purpose flour, for kneading the dough

·         3⁄4 teaspoon ground cinnamon

·         1 ball prepared pizza dough, at room temperature

·         ¼ cup uncooked grits or polenta, for rolling the dough

·         2 tablespoons vegetable oil (such as canola) or nut oil (such as walnut)

·         ½ pint fresh blueberries, picked over

·         ½ pint fresh raspberries, picked over

·         ¼ cup honey


Combine the ricotta, vanilla, 2 tablespoons of the sugar, the ginger, and lemon zest in a medium bowl. Reserve for topping.

Sprinkle the work surface with the flour. Mix the remaining 3 tablespoons sugar with the cinnamon and knead it into the dough. Set aside until ready to make pizza.

Set the EGG for direct cooking at 400°F/204°C. Preheat a Pizza & Baking Stone.

Roll out and shape the dough, add to preheated Pizza & Baking Stone, and cook the first side of the crust. Use tongs to turn the crust over. Continue cooking until the bottom crust is well browned.

Remove from the EGG and immediately spread it evenly with the ricotta mixture. Let your inner artist dictate how you arrange the berries over the top. Finish with a generous drizzle of honey. Slice and serve immediately.

Serves 2 to 4

*You may also want to try adding the pulp from 2 fresh passion fruits to the ricotta cheese mixture.

*Buy a few extra raspberries and make your own raspberry lemonade.

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Banana French Toast

Banana French Toast

Recipe adapted from Sarah of Droolworthy. For more recipes from Sarah, visit her blog at


·         2 thick (1-1⁄2 inch) slices Italian bread

  • 1 tablespoon butter
  • 3 eggs
  • 1⁄4 cup half and half
  • 1⁄2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Powdered sugar (for serving)
  • Maple syrup (for serving)


In a separate bowl, whisk together eggs, half and half, cinnamon and vanilla extract.

Make a slit halfway through each bread slice with a knife – this will be the “pocket” for the filling. Soak bread in the egg mixture for 5-7 minutes or until soggy, flipping half way through.

Set EGG for indirect cooking (with convEGGtor) at 350°F/177°C.

Melt 1 tablespoon butter in a Half Moon Cast Iron Griddle. Toast bread in the skillet for 7 minutes, flipping occasionally, until each side is lightly browned. Remove from heat and set aside.

Fold bananas into the ricotta mixture. Spoon the mixture into the slit in each piece of bread. Drizzle with maple syrup and a dash of powdered sugar. Enjoy!

For the caramelized bananas Ingredients

·         1 banana, sliced

·         1 tablespoon butter

·         1 tablespoon brown sugar

·         1⁄4 teaspoon cinnamon

For the caramelized bananas Instructions

Melt 1 tablespoon butter in a Stir Fry and Paella Pan. Add bananas. Sprinkle bananas with brown sugar and cinnamon. Cook, flipping occasionally, for 4 minutes or until bananas are slightly browned.

For the filling Ingredients

·         1⁄2 cup ricotta cheese

·         1⁄4 cup half and half

·         2 tablespoons powdered sugar

For the filling Instructions

In a medium bowl, whisk together ricotta, half and half and powdered sugar until creamy.


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Big Green Egg Cake Pops

Big Green Egg Cake Pops


1 box (about 18 ounces) Favorite cake mix

1 box (3.4 ounces) instant pudding and pie filling mix

4 eggs

1 cup water

1/3 cup vegetable oil

1 bag (14 ounces) Candy Melts®



Step 1

Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.

Step 2

In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.

Step 3

Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.

Step 4

In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts.

Step 5

Makes 48 - 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter) 
Makes 24 - 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter) 
Makes 16 - 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)


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Cinnamon Roll Breakfast Bake

Cinnamon Roll Breakfast Bake

Cinnamon Roll Breakfast Bake.jpg

Recipe courtesy of Nature’s Own. Visit Nature’s Own for more recipes.

Enjoy the flavor of hot, homemade cinnamon rolls without the kneading, rising and shaping.


·         12 slices Nature’s Own Cinnamon Raisin Swirl Bread

·         4 eggs

·         11⁄4 cups milk

·         11⁄4 tsp vanilla, divided

·         2 tbsp sugar

·         1⁄2 tsp ground cinnamon

·         2 cups powdered sugar

·         2 tbsp butter, softened


Set the EGG for indirect cooking at 350°F/177°C. Spray 8 or 9 in square (2-quart) baking dish with cooking spray.

In a large bowl, beat eggs, milk, 1 teaspoon of the vanilla, sugar and cinnamon until smooth. Cut bread slices in quarters; add to bowl and stir into egg mixture, breaking bread into chunks, until liquid is absorbed. Let stand 5 minutes.

Pour into 8 or 9 in square (2-quart) baking dish. Place dish on cooking grid and bake 30 to 40 minutes or until puffed and knife inserted near center comes out clean. Let stand while making icing.

In large bowl, beat powdered sugar, butter, 2 tbsp of the remaining milk and remaining 1⁄4 tsp vanilla with electric mixer on low speed or by hand until sugar is moistened. Beat at medium speed or by hand until smooth and creamy, adding milk a little at a time until spreading consistency. Spoon and spread icing over warm breakfast bake. Cut in squares to serve.

Serves 9

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Claire’s Cream Cheese Swirl Brownies

Claire’s Cream Cheese Swirl Brownies


·         4 ounces reduced-fat cream cheese

·         1 cup plus 2 tablespoons sugar

·         1⁄2 teaspoon pure vanilla extract

·         2 large eggs, at room temperature

·         3⁄4 cup whole wheat pastry flour

·         1⁄2 cup cocoa powder

·         3⁄4 teaspoon baking powder

·         1⁄2 teaspoon fine sea salt

·         1⁄4 cup canola oil

·         6 ounces best-quality semisweet chocolate, finely chopped

·         1⁄2 cup low-fat buttermilk

·         1⁄2 cup unsweetened applesauce

·         2 teaspoons pure vanilla extract


Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C. Spray an 8-inch square baking pan with nonstick cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, the 2 tablespoons of sugar, and vanilla, stirring until creamy and smooth. Separate one of the eggs, reserving the white for later use, and add the yolk to the cream cheese mixture. Stir to combine, then set aside.

In a small bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
In a medium saucepan, heat the oil and chocolate over medium heat, whisking until the chocolate is melted. Whisk in the sugar and stir until melted. Add the buttermilk, applesauce, and vanilla. Remove from the heat. Add the remaining whole egg and the reserved egg white, whisking constantly until incorporated to prevent the eggs from curdling. Add the reserved flour mixture, mixing until just combined. Transfer brownie batter to the prepared pan.

Using a tablespoon, drop 9 dollops of the cream cheese mixture on top of the brownie batter. Draw the tip of a sharp knife or skewer through the two batters in a criss-cross fashion to create a swirled effect.

Bake the brownies until the top is just firm to the touch, about 40 minutes. Let cool completely in the pan on a wire rack.

Coat a serrated knife with nonstick cooking spray and cut into 16 squares. Store in an airtight container in the refrigerator up to 3 days.

Makes 16 2-inch square brownies

Calories 199 Fat 9 g Carbs 27 g Fiber 2 g Protein 3 g


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Grilled Peeps

Grilled Peeps

These are a fun way to incorporate color and fun into your Easter meal!


·         2 packs of peeps (or as many as desired to grill)


Set EGG for direct cooking at 200°F/93°C.

Put peeps on a skewer and hold over the EGG as if roasting a marshmallow. They will puff and turn brown. Let them cool before eating.


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Irish Cream Cupcakes

Irish Cream Cupcakes

Recipe adapted from blogger Bree Hester. For more of her tasty recipes, visit

Frost cupcakes with frosting and drizzle with caramel.


·         1 cup Guinness

·         1 cup butter

·         3⁄4 cup cocoa powder

·         2 cups flour

·         2 cups Dixie Crystals sugar

·         1 1⁄2 teaspoons baking soda

·         3⁄4 teaspoon salt

·         2 eggs

·         2/3 cup sour cream


Add the Guinness and butter to a medium saucepan, bring to a simmer over medium heat. Add cocoa and whisk until smooth. Cool. Whisk flour, sugar, baking soda, and salt in a large bowl. Beat the eggs and sour cream in the bowl of an electric mixer. Add the Guinness mixture and beat until combined. Add the flour mixture and mix until just combined.

Set EGG for indirect cooking (with convEGGtor) to 350°F/177°C. Divide the batter evenly among two muffin tins lined with paper liners and cook in EGG for 17 to 20 minutes. Cool completely on a wire rack.

Caramel Ingredients

·         1 cup Dixie Crystals sugar

·         1⁄4 cup water

·         6 Tablespoons Jameson Irish Whiskey

·         1⁄4 cup heavy cream

·         1⁄4 teaspoon salt

Caramel Instructions

Add sugar and water in a saucepan. Combine whiskey, cream, and salt in a measuring cup and set aside. Bring sugar to a boil over medium high heat, without stirring, until the sugar is deep golden brown. It takes about 5 to 10 minutes. Remove the pan from the heat and add the cream. Whisk until it is smooth.

Bailey’s Frosting Ingredients

·         1⁄2 cup butter, room temperature

·         3 cups Dixie Crystal’s confectioners sugar

·         1⁄4 cup – 1⁄2 cup Bailey’s

Bailey’s Frosting Instructions

Beat the butter in the bowl of an electric mixer. Add 1 cup sugar, beat until combined, gradually add remaining sugar. Add the Baileys until the frosting is desired consistency. Add more Bailey’s or sugar if needed.


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Molten Chocolate Cake

Molten Chocolate Cake

Andy Husband’s exquisite molten chocolate cake with its rich, saucy center is one of the most spectacular desserts you’ll ever taste and certainly not something you would expect to cook in a grill. Fortunately, it is also one of the easiest to prepare. Serve it hot before the liquid center congeals.


·         2/3 cup all-purpose flour

·         3⁄4 cup plus 2 tablespoons bittersweet chocolate chips

·         4 large eggs

·         4 large egg yolks

·         1 teaspoon vanilla extract

·         1 cup unsalted butter

·         2 cups confectioners’ sugar

·         7 sugar for dusting (about 1 cup)

Instructions & Equipment: 10 (8 ounce) glass or metal baking cups

Set the EGG for indirect cooking at 450°F/232°C.

Spray the baking cups with cooking spray and dust the entire inside with the granulated sugar. Set aside. Place the butter and chocolate in a saucepan on the stove top over low heat, stirring frequently, until the chocolate is melted. Set aside and let cool for 10 minutes.

Place the eggs and egg yolks in the bowl of an electric mixer. Using the whisk attachment beat on medium speed for 3 to 4 minutes, until light and ribbony. Add the vanilla and confectioners’ sugar and beat for 1 minute more. Slowly add the melted chocolate and beat for 1 minute, then add the flour and beat for 1 more minute or until just incorporated. Fill each baking cup three quarters full. Refrigerate for a minimum of 30 minutes and up to 24 hours.

Place the cups on the grid and close the lid of the EGG. Cook for 6 to 8 minutes, until slightly firm to the touch. The cakes should be firm but not cooked all the way through.

Immediately turn out onto individual plates and serve with whipped cream.

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Sticky Buns

Sticky Buns

Use this recipe when you want to have the sweetest breakfast around!


·         Your Favorite Dough (approx. 24 oz)


Set the EGG for indirect cooking (with convEGGtor) at 350°F/177°C and lightly grease a Stir Fry & Paella Pan.

Prepare topping and filling as laid out below.

Place dough on a lightly greased work surface and pat or roll it into a rectangle, about 1⁄4” thick. Spread filling evenly over the dough and roll dough into a log, the long way.

Use a serrated knife to slice the log into 16 slices. To make clean cuts, rinse the blade in hot water and wipe it off between slices.

Place buns in the Stir Fry & Paella Pan and pour the remaining topping over them.

Cook sticky buns in the EGG for 25 minutes, or until slightly brown. Remove them from the EGG and loosen their edges with a knife and scoop out with a rubber spatula.

Allow to cool slightly before serving. Store extras at room temperature in an airtight container. Makes 16 buns

Topping Ingredients

·         1/2 cup Real Maple Syrup 1/4 cup Butter (melted)

·         1 cup Brown Sugar

·         1 cup Chopped Pecans

Topping Instructions

For the topping, whisk together the syrup and softened butter. Pour half of the glaze in the bottom of the Stir Fry & Paella Pan and sprinkle brown sugar and pecans on top. Reserve the remaining topping for later.

Filling Ingredients

·         2 tbsp Butter (Softened) 1/2 cup Brown Sugar

·         2 tsp Cinnamon

Filling Instructions

For the filling, whisk together the butter, sugar and cinnamon.


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Strawberry Pound Cake

Strawberry Pound Cake

This is the perfect dessert to make when strawberries and raspberries are fresh and plentiful. This pound cake is particularly moist because of the addition of yogurt to the recipe. The coulis is a thick strained fruit sauce and joins the macerated berries on top of the cake. The coulis is also delightful served over ice cream with fresh berries.


·         1 cup unsalted butter, at room temperature

·         3 cups granulated sugar

·         6 large eggs

·         3 cups cake flour

·         1⁄4 teaspoon table salt

·         1⁄4 teaspoon baking soda

·         1 cup plain yogurt

·         2 teaspoons vanilla extract


Set the EGG for indirect cooking at 325°F/177°C.

To make the pound cake, in a large bowl using an electric mixer, cream the butter and sugar for 3 to 5 minutes. Add the eggs, 1 at a time, with the mixer on low. Blend until the eggs are completely incorporated. Mix the flour, salt, and baking soda in a separate bowl. With the mixer on low, add the yogurt and the flour mixture, alternately, until both are completely incorporated. Add the vanilla and continue mixing for 15 seconds.

Pour the batter into the prepared loaf pan and place the cooking grid. Close the lid of the EGG and bake for 1 hour, or until an inserted toothpick comes out clean.

To assemble, place a slice of cake on each plate. Top with the macerated strawberries and raspberries, spoon the coulis over the berries, and top with the whipped cream.

Serves 6 to 8

Strawberry-Raspberry Coulis Ingredients

·         1 pound fresh strawberries, hulled and quartered

·         1 cup raspberries, fresh or frozen

·         1 cup granulated sugar

·         2 tablespoons freshly squeezed lemon juice

Strawberry-Raspberry Coulis Instructions

To make the coulis, using a small paring knife, quarter the strawberries and place them in a small bowl with the raspberries. Add the sugar and lemon juice. Using a spoon, toss the strawberries and raspberries in the sugar. Place half of the strawberries and raspberries in the bowl of a blender or food processor fitted with the steel blade and refrigerate the other half. Puree the berries in the blender for 3 minutes on high. Strain the coulis into a small bowl.

Whipped Cream Ingredients

·         1 cup heavy cream

·         1⁄2 cup confectioners’ sugar

·         1⁄2 teaspoon vanilla extract

Whipped Cream Instructions

To make the whipped cream, using a whisk or electric mixer, beat the cream, confectioners’ sugar, and vanilla for 5 minutes, or until light and fluffy.


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Wickles Garlic Toast

Wickles Garlic Toast

Recipe courtesy of Wickles Pickles. For more information, visit


·         1 loaf french bread

·         1/2 cup garlic-infused olive oil

·         Sea Salt to Taste


Set EGG for indirect cooking (with convEGGtor) at 325°F/163°C.

Coat sliced bread with oil and salt. Put on EGG until toasted, approximately 5 minutes.

Serve with your favorite meal.


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