Pamela Anderson shares recipes from her new cookbook, ‘I LOVE YOU’: Make her harvest veggie pot pies and gingerbread Guinness cake

Actress and activist Pamela Anderson is out with a cookbook known as “I LOVE YOU: Recipes From the Coronary heart” devoted to her two sons, Brandon and Dylan.

The cookbook, which started as a present for her sons, advanced into a group of 80 recipes to “nourish the soul,” in accordance with the press launch. Anderson, a “lifelong cook dinner” and gardener shares her love of plant-based cooking, gardening, nature and extra within the guide.

The previous “Baywatch” star joined “Good Morning America” to share her recipes for harvest veggie pot pies which you can make in a muffin tin and a spicy sourdough gingerbread Guinness cake with caramel sauce.

“I like these pies as a result of they’re particular person and simple to arrange in a muffin tin – sufficiently small to be dealt with. With younger youngsters, you are feeling such as you’re all the time throwing one thing of their arms as they run out the door. I like so as to add some yummy rubbed sage gravy to mine as I sit alone at my kitchen desk…taking a breath,” Anderson writes within the guide.

Learn on for Anderson’s recipe and to buy the guide.

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Harvest Veggie Pot Pies

Makes 10

Dough
3 cups (440 g) unbleached natural all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon effective sea salt
1. cups plus 1 tablespoon (270 g) plant butter, frozen or chilled
2 teaspoons floor flaxseed
2/3 cup (160 ml) ice water

Filling
4 cups (560 g) diced butternut squash (from about 1 medium)
1 cup (100 g) recent cranberries
1 shallot, minced
3 tablespoons extra-virgin olive oil, divided
Effective sea salt
Freshly floor black pepper
1 tablespoon plant butter
1/2 small yellow onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
4 garlic cloves, minced
1 (15-ounce / 425 g) can cannellini beans, drained and rinsed nicely
3 sage leaves, thinly sliced into ribbons
1/4 cup (60 ml) white wine

Gravy
2 tablespoons plant butter
1 tablespoon unbleached natural all-purpose flour
1 cup (240 ml) unsweetened plant milk
1 teaspoon soy sauce
3 sage leaves, thinly sliced into ribbons
Effective sea salt
Freshly floor black pepper

Instructions

Make the dough: In a big bowl, whisk collectively the flour, sugar, and salt. Minimize the plant butter into the flour combination till it resembles breadcrumbs. Stir the flaxseed into the water, then add to the bowl. Use your arms to knead the combination into a really comfortable and tender dough (it’s going to agency up within the fridge, don’t fear). Divide it into 2 items, one which’s about one-third of the entire and the opposite that’s roughly two-thirds. Cowl and refrigerate for no less than half-hour.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Make the filling: Place the squash, cranberries, and shallot on the ready baking sheet. Drizzle with 1 tablespoon of the olive oil, sprinkle with salt and pepper, and toss till evenly coated. Roast till the squash is golden brown, 30 to 40 minutes. Let cool.

In the meantime, warmth the plant butter and the remaining 2 tablespoons olive oil in a big pan over medium-high warmth. Add the onion, carrot, and celery and cook dinner, stirring often, till the onion softens, 3 to five minutes. Add the garlic and cook dinner, stirring typically, for two minutes. Stir within the beans and sage and season with salt and pepper. Prepare dinner, stirring often, till the carrot has softened and every thing is golden, about 5 minutes. Pour within the wine and proceed to cook dinner for 1 minute. Take away from the warmth and let cool.

Assemble the pot pies: When the dough has chilled, take away the bigger piece from the fridge and roll it out on a floured work floor till it’s just below 1/4 inch (6 mm) thick. Use a cookie cutter to chop out 10 (5-inch / 12 cm) circles. (Simply collect and reroll the scraps as wanted. If the dough turns into too comfortable, chill it within the freezer for a couple of minutes and check out once more.) Place them in a muffin pan and mildew to the form of the cups—these are your backside crusts.

Roll out the smaller piece of dough to the identical thickness, just below 1/4 inch (6 mm), and lower out 10 circles which might be the correct dimension to be the highest crusts, often about 3 1/4 inches (8 cm) in diameter. (Chill the dough once more as wanted.)

Stir collectively the roasted squash combination and the cooked greens, then spoon that into the underside crusts. Lay the highest crusts over the filling and squeeze the perimeters to crimp them collectively, sealing the filling contained in the pies. Use a fork to pierce holes within the middle of every pie. Bake till golden, about 35 minutes.

In the meantime, make the gravy: Mix the plant butter and flour in a small saucepan over medium warmth. Prepare dinner, stirring always, till the flour turns golden, about 3 minutes. Add the plant milk, soy sauce, and sage, rubbing the sage between your fingers as you drop it into the pan. Convey to a simmer and cook dinner till the gravy thickens, about 5 minutes. Style and season with salt and pepper.

Let the pot pies cool within the pan for about 5 minutes, then rigorously take away them from the pan and serve with the new gravy.

Sourdough Gingerbread Guinness Cake with Caramel Sauce

“The earthy and spicy gingerbread aroma overtakes the kitchen, making company completely happy and hungry… smiles are gas for the cook dinner,” Anderson writes within the guide about this dessert. “Why does this remind me of a favourite fantasy? Crashing waves in opposition to the very best cliffs – a dream of Eire’s lengthy, rolling grasses and white flowing clothes, sheets, a mattress rests devoutedly – comforting and scary.”

Makes 1 (9 x 13-inch / 23 x 33 cm) cake

Cake
2 cups plus 6 tablespoons (300 g) unbleached natural all-purpose flour
2 teaspoons baking soda
1/4 teaspoon effective sea salt
1 cup (235 g) plain unsweetened plant yogurt
6 tablespoons (90 ml) water
1/3 cup (about 60 g) lively sourdough starter (non-obligatory)
2 tablespoons floor flaxseed
3/4 cup (155 g) plant butter
1 cup (215 g) packed brown sugar
1 cup (240 ml) Guinness
3/4 cup (180 ml) common molasses
2 teaspoons floor ginger
2 teaspoons floor cinnamon
2 teaspoons pure vanilla extract
1/4 teaspoon floor cloves

Caramel Sauce
1 cup (215 g) packed brown sugar
1 (11.25-ounce / 320 g) can sweetened condensed coconut milk
1 (13.5-ounce / 400 ml) can full-fat coconut milk
1/4 cup (50 g) plant butter
1/2 teaspoon effective sea salt
1 teaspoon pure vanilla extract
Powdered sugar, for dusting

Instructions

Make the cake: Preheat the oven to 350°F (180°C). Line a 9 by 13-inch (23 by 33 cm) baking pan with parchment paper, permitting the parchment to hold over the perimeters slightly bit in order that it’s simpler to take away from the pan.

In a big bowl, sift the flour, baking soda, and salt collectively. In a medium bowl, whisk the plant yogurt, water, sourdough starter (if utilizing), and flaxseed collectively.

In a medium saucepan, soften the plant butter over medium warmth. Prepare dinner, stirring steadily with a silicone spatula, till it turns gentle golden brown (not darkish brown). Take away from the warmth and stir within the brown sugar, Guinness, molasses, ginger, cinnamon, vanilla, and cloves. Stir into the flour combination. Will probably be lumpy at first, however that is okay. Whisk within the plant yogurt combination.

Pour the batter into the ready baking pan. Bake on the middle rack till a toothpick inserted within the middle comes out clear, 35 to 40 minutes.

Whereas the cake bakes, make the caramel sauce: In a medium saucepan, mix the brown sugar, each coconut milks, plant butter, and salt. Prepare dinner over medium warmth, whisking often, till the sugar dissolves and the sauce thickens barely, about half-hour. Take away from the warmth and stir within the vanilla.

Let the cake cool within the pan for about 10 minutes, then switch to a wire rack to chill utterly (simply carry it out of the pan utilizing the parchment paper overhang as handles).

To serve, mud with powdered sugar, lower into squares, and serve with an enormous spoonful of caramel sauce.

Excerpted from I LOVE YOU by Pamela Anderson with Maria Zizka. Copyright © 2024 by Anderson Media Firm, LLC. Images by Ditte Isager. Used with permission of Voracious, an imprint of Little, Brown and Firm. New York, NY. All rights reserved.

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