Monday, October 4, 2021

Ingredients:

1 сuр vеgеtаblе oil fоr frуіng, оr аѕ nееdеd
1 ¾ cups раnсаkе mіx
1 сuр wаtеr, or аѕ needed
2 bаnаnаѕ, сut іntо 1/2-іnсh ріесеѕ
¼ cup whіtе ѕugаr
¼ сuр ground сіnnаmоn

Sunday, February 28, 2021

Recipe: Lemon Garlic Shrimp Kabobs

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined
4 lemons, thinly sliced and halved
Kosher salt and freshly ground black pepper, to taste
1/4 cup unsalted butter, melted
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
2 tablespoons chopped fresh parsley leaves

Sunday, December 13, 2020

Double Chocolate Pudding with Vanilla Chia Pudding

Easy Double Chocolate Pudding with Vanilla Chia Pudding

Ingredients:

Chocolate pudding: (for 2)

1 cup of full fat coconut milk
1/2 cup of almond milk (or light coconut milk)
3 tbsp of maple syrup
2 tbsp of cacao powder
1 tbsp of corn starch (or tapioca flour)
1 tsp of vanilla bean paste
pinch of salt
20g of dark vegan chocolate (80% cacao), in chunks

Rated 4.5/5 based on 3711 customer reviews

Instructions

Combine all ingredients, besides dark chocolate chunks, until smooth (I do it in a blender, it's quicker and I'm sure there are no lumps). Bring the mixture to a simmer in a saucepan, then cook for about 2 minutes, whisking continuously. Add dark chocolate chunks and whisk until melted. Remove from heat, let cool slightly, then transfer to cups (mine were inclined in a muffin pan, therefore the diagonal line). You can serve it warm or chiled in the fridge (chilled becomes more firm).
For the chia pudding combine 3/4 cup of almond or coconut milk, 1/4 cup of coconut yoghurt, 1 tbsp of maple syrup, 3 tsp of chia seeds and 1 tsp of vanilla paste. Whisk a few times during the first 10 minutes, then place in the fridge for 2-4 hours.

source: https://www.instagram.com/foodievis/

Double Chocolate Pudding with Vanilla Chia Pudding - AvaClara Kitchen

Saturday, December 12, 2020

Heaven on Earth Cake

5 hours 20 Minute Easy Heaven on Earth Cake

5 hours 20 mins Serves 9

Ingredients:

1 box Angel food cake or 1 prepared Angel Food Cake
1 package (3.4 ounces) instant vanilla pudding
1 1/2 cups milk
1 cup sour cream
1 can (21 ounces) cherry pie filling
1 tub (8 ounces) Cool Whip
1 tablespoon almond slivers, toasted

Rated 5/5 based on 8911 customer reviews

Instructions

Bake angel food cake according to package's directions. Allow to cool and cut into cubes.
In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside.
In a 9x13 baking dish, arrange 1/2 of cake cubes in a layer.
Spoon 2/3 of cherry pie filling over cake.
Place the remaining 1/2 of the cake on top of the pie filling.
Spoon pudding over cake and spread evenly.
Spoon and spread whipped topping over the pudding layer.
Garnish cake with the remaining pie filling and toasted almonds.
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Chill for about 4 to 5 hours. Cut into servings.

source: https://www.onionringsandthings.com/heaven-on-earth-cake/

Friday, December 11, 2020

Black Magic Cake Recipe

40 Minute Easy Black Magic Cake Recipe

40 mins

Ingredients:

1 3/4 c all purpose flour
2 c sugar
3/4 c cocoa, unsweetened
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c strong black coffee
2 large eggs
1 c buttermilk
1/2 c vegetable oil
1 tsp vanilla (real)

CHOCOLATE FROSTING:

1/2 c margarine softened ( i used real butter)
2 oz melted unsweetened chocolate
3 c powdered sugar
3 Tbsp mikt
2 tsp real vanilla extra

Rated 4.5/5 based on 4151 customer reviews

Directions

Combine flоur, sugar, cocoa, bаkіng ѕоdа, baking powder, аnd ѕаlt in a large mіxіng bоwl оr stand mіxеr.
Add eggs, соffее, buttermilk, оіl, аnd vаnіllа. Beat at mеdіum speed fоr twо mіnutеѕ. Bаttеr will be thіn.
Pоur bаttеr into a grеаѕеd аnd floured 9×13 pan оr twо 9 inch cake раnѕ.
Bаkе at 350 degrees fоr 35-40 mіnutеѕ fоr a 9×13, оr 30-35 mіnutеѕ fоr lауеr pans.
Cоmbіnе frоѕtіng іngrеdіеntѕ and mіx with a hand or stand mіxеr. Sрrеаd frosting оn cooled саkеѕ.

source: https://www.mariasskitchen.com/black-magic-cake-recipe

Hot Chocolate Lasagna

45 Minute Easy Hot Chocolate Lasagna

45 mins Serves 12

Ingredients:

For Oreo Crust:

36 Oreo cookies-ground
½ cup unsalted butter-melted

Hot Chocolate Cheesecake Mousse Layer:

½ cup unsalted butter-softened
8 oz. cream cheese-softened
1 cup powdered sugar
1 teaspoon vanilla
5 (0.73 oz) envelops of instant hot cocoa mix (milk chocolate flavor)
1 ½ cups heavy whipping cream

Chocolate Pudding Layer:

2 (3.8 oz.) chocolate instant pudding mix
2 ¾ cups milk
1 cup mini marshmallows

Topping:

1 ¼ cups heavy whipping cream (or 2 ½ cups whipped cream)
2 Tablespoons powdered sugar
2 cups mini marshmallows
Chocolate topping or Nutella for serving

Rated 5/5 based on 8132 customer reviews

Instructions

To make the crust place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish. Place in the fridge or freezer to firm while making next layer.
To make Hot Chocolate Cheesecake Mousse Layer, beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth.
In another bowl beat heavy whipping cream and instant milk chocolate powder until stiff peaks form. Fold half of hot chocolate whipped cream in cheesecake mixture, then fold in another half ( scrape well the bottom of the bowl to incorporate everything well). Then, spread over the crust and set in the fridge or freezer to firm.
For pudding layer in a bowl whisk instant chocolate pudding mix and milk until it starts thickening. Stir in mini marshmallows and spread over hot chocolate mousse layer. Place in the fridge or freezer to set.
When pudding layer has set, make whipped cream. Beat heavy whipping cream and powdered sugar until stiff peaks form. Spread whipped cream on top of pudding layer and place in the fridge for a few hours or better overnight.
Before serving scatter 2 cups of mini marshmallows over whipped cream.
Serve drizzled with melted chocolate, Nutella or chocolate topping.
Store leftovers in the fridge.

Notes

Hot Chocolate Lasagna is the best next day when it firms completely overnight in the fridge. You can make it 2-3 days ahead, but I suggest to make chocolate pudding layer without marshmallows, because marshmallows mixed in pudding became soggy after a few days in the fridge.

source: https://omgchocolatedesserts.com/hot-chocolate-lasagna/

Friday, December 4, 2020

Chocolate Peanut Butter No-Bake Dessert - Recipes

3 hours 15 Minute Easy Margherita Flatbread Pizza

3 hours 15 mins Serves 9

Ingredients:

20 Oreo cookies, divided
2 tablespoons butter, softened
1 package (8 oz.) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners’ sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15-20 miniature peanut butter cups, chopped
1 cup cold milk
1 package instant chocolate pudding

Rated 4.5/5 based on 5161 customer reviews

Instructions

Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.
Fold in half of the whipped topping. Spread over crust.
Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set.
Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top.
Cover and chill for at least 3 hours.

source: https://www.foodista.com/recipe/4SS2JLFG/chocolate-peanut-butter-no-bake-dessert

Peanut Butter Cup Gooey Cookie Bars

60 Minute Easy Peanut Butter Cup Gooey Cookie Bars

60 mins Serves 36

Ingredients:

1 cup unsalted butter, melted
3/4 cup granulated sugar
1 cup light brown sugar packed
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups all-purpose flour
3/4 cup chocolate chips
30 Miniature Peanut Butter Cups see note
1 14 ounce can fat-free sweetened condensed milk
1/4 cup creamy peanut butter

Rated 4.5/5 based on 3171 customer reviews

Instructions

Preheat oven to 350°F. Line a 9×13” baking pan with foil and spray with cooking spray for easy removal.
Stir together melted butter with both sugars. Add eggs, one at a time, mixing completely. Mix in vanilla extract, salt, and baking soda. Mix flour in slowly. Stir in chocolate chips.
Pour the sweetened condensed milk into a small bowl and add the peanut butter. Stir until smooth.
Press half the cookie dough in the prepared pan. (Spray your hands with nonstick cooking spray so it won’t stick to you.) Top the dough with peanut butter cups.
Pour sweetened condensed milk mixture over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the milk doesn’t touch the foil), then break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
Bake for about 30-35 minutes until the tops of the bars just start to get golden brown. Cool completely before slicing into bars.
Store in an airtight container for up to 3 days or freeze for up to one month. These are best served room temperature.

RECIPE NOTES

Peanut Butter Cups:

Use 1 (4 ounce) bag minis (the bite size ones that come unwrapped) OR
About 30 miniatures that you unwrap and chop

NUTRITION INFORMATION

source: https://www.crazyforcrust.com/peanut-butter-cup-gooey-bars/

Wednesday, December 2, 2020

Frozen S'mores - Dessert Chocolate Recipes

20 Minute Easy Frozen S'mores - Dessert Chocolate Recipes

20 mins Serves 15

Ingredients:

1 box instant chocolate pudding 6 serving size
2.5 cups cold milk
16 graham crackers
7 oz marshmallow creme
4 oz cream cheese softened
8 oz frozen whipped topping thawed

Rated 5/5 based on 2161 customer reviews

Instructions

Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan.
In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer.
Chill pudding layer while you mix up the marshmallow layer.
In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.
Spread marshmallow layer over chocolate layer. Cover with foil.
Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board.
Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.
Sandwich layers in between two graham crackers. (Watch the video in the post for an easy way to do this.)
Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while. After they've been frozen, allow them to rest at room temperature about 10 minutes before eating for the best texture.

https://www.itsalwaysautumn.com/frozen-smores-pudding-marshmallow-sandwiches.html

Saturday, December 24, 2016

THE MOST AMAZING RUSSIAN HONEY CAKE

INGREDIENTS

FOR THE BURNT HONEY:

3/4 cup (9oz/ 255g) honey (*see note below)

1/4 cup (2oz/ 57g) water

FOR THE CAKE LAYERS:

1/4 cup Burnt Honey (from recipe below)

3/4 cup (9oz/ 255g) honey (*see note below)

1 cup + 2 Tablespoons (8oz/ 227g) granulated sugar

14 Tablespoons (7oz/ 199g) unsalted butter, cut into 1/2-inch pieces

6 large eggs (300g without the shells)

2 1/2 teaspoons baking soda

3/4 teaspoons fine salt

1 teaspoon ground cinnamon

3 3/4 cups (16oz/ 454g) all-purpose flour

FOR THE FROSTING:

1/2 cup Burnt Honey (from recipe below)

1 1/4 cups (one 13.4oz/ 380g can) dulce de leche (storebought or prepared from 1 (14oz/ 397g) can of sweetened condensed milk as per recipe in this linkable post

1/2 teaspoon fine salt

4 3/4 cups (1.12 liters) heavy whipping cream, very cold and divided

INSTRUCTIONS

TO PREPARE BAKING SHEETS:

Adjust oven rack to middle position and preheat oven to 180C/375F.

Line 2 or 3 (or more) baking sheets with see-through silicon mats. On a large piece of paper, trace a circle around a 9-inch pie or cake pan and place the paper underneath one of the silicon mats. If you don't have silicon mats, trace the 9-inch circles directly onto 11 baking-sheet-size pieces of parchment paper. Place a piece of parchment tracing-side-down on a baking sheet. Set aside.

TO MAKE THE BURNT HONEY:

Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. Bring to a simmer, then reduce the heat to medium. Cook the honey, stirring occasionally with a heat-proof spatula, until it the color darkens and turns from pale yellow to dark amber; about 3 minutes. Turn off the heat and carefully add 1/4 cup water. Allow the honey to sputter until it stops bubbling, then whisk to combine. Transfer to a heatproof measuring cup with a spout, and set aside.

TO MAKE THE CAKE LAYERS:

Fill a medium saucepan with 2 inches of water, and bring to a simmer. Combine 1/4 cup burned honey, 3/4 cup honey, sugar and butter in a large heat-proof bowl, and place over the pot of water, making sure the simmering water is not touching the bottom of the bowl.

Crack eggs into a small bowl, and set aside. Stir together baking soda, salt and cinnamon in a separate small bowl.

Gently stir the honey/butter mixture until the butter has melted, then whisk well to combine. Use your finger to test the temperature of the mixture. When it’s warm, add the eggs while whisking. When the mixture returns to the same temperature, add the cinnamon mixture, and continue whisking for another 30 seconds. The batter will begin to foam and emit a curious odor. Remove the bowl from the heat, and allow it to cool until it’s warm.

Place the flour in a fine-mesh sieve, and sift over the batter in three batches, whisking to incorporate the flour completely with each addition, until completely smooth. The batter will spread more easily when it’s warm, so place the bowl in a warm spot, such as atop the preheating oven or over the pan of simmering water (off heat).

Spoon a heaping 1/3 cup of batter over the prepared silicon mat or parchment paper. Use an offset spatula to evenly spread the batter to the edges of the traced circle. Make sure that the entire circle is well covered, otherwise, add a little more batter in patchy areas and smooth out.

If using silicon mats, carefully slide the paper with the traced circle from underneath the silicon mat and place under another one. Repeat spooning and smoothing remaining batter until you’re out of baking sheets. Ultimately, you should end up with 11 layers.

As you continue spreading the remaining batter on the baking sheets, bake as many layers at a time as possible, for 6 to 7 minutes, until the cake turns a deep caramel color, springs back at the touch and a toothpick inserted in the center comes out clean. Do not overbake!

When each layer is done, slide the silicon mat or parchment off the baking sheet to prevent overbaking. If reusing baking sheets while they are still hot, reduce cooking time to 5 to 6 minutes.

When the cake layers are cool enough to handle, examine them. If any spread outside the traced circles as they baked, use a sharp knife or pair of scissors to trim them. Don't throw away the trimmings. Before the cakes cool entirely, pull each one carefully from the silicon mat or parchment, then place back on the parchment or wire rack on a flat surface, and allow to cool completely.

When all the layers are baked, reduce the oven temperature to 120C/250F, and return the least attractive layer (and trimmings) to a baking sheet, and place in the oven to toast until deep reddish brown and dry, about 15 minutes. Allow it to cool, then use a food processor to grind into fine crumbs. Cover and set aside.

TO MAKE THE FROSTING:

Place 1/2 cup burned honey, dulce de leche and 1/2 teaspoon fine salt into a medium bowl. Whisk by hand until combined, then slowly pour in 3/4 cup cream and mix until homogeneous. Chill until completely cooled, about 30 minutes.

Pour 4 cups heavy cream into the bowl (preferring chilled) of a stand mixer, with the whisk attachment. Whip at medium speed to soft peaks, about 6 minutes, then add honey mixture and whip to medium stiff peaks. If your mixer holds less than 5 quarts, make frosting in 2 batches and then combine in a large bowl, or use a large bowl and a hand mixer.

TO ASSEMBLE THE CAKE:

Assemble the cake on a 10-inch cardboard circle or flat serving plate. Place a cake layer in the center of the cardboard, then spoon a heaping cup of frosting onto the center. Use an offset spatula to spread the frosting evenly, leaving a 1/4-inch ring around the edge. Continue with alternating layers of cake and frosting, ending the last layer with frosting. Use any leftover frosting to smooth out the sides of the cake, but don’t worry if the edges of some cake layers poke through the frosting; they're gonna be covered up anyway. You should use up all the frosting.

Place the frosted cake on a rimmed baking sheet and use your hands to press the sides with the reserved toasted cake crumbs. You could cover the top too if you prefer.

Chill the cake in the fridge overnight to give the frosting time to meld into the cake layers and soften them. Slice into thin wedges and serve cold or at cool room temperature. Cake can be made up to two days in advance. Refrigerate leftovers for up to 3 days.

RECIPE NOTES

Original recipe calls for wildflower honey, which has more floral notes. However, I used regular, mainstream honey, because I couldn't find it, and still ended up with stellar results.

You can divide the work required to make this cake over the course of several days. If you're making your own dulce de leche, you can prepare it up to a month in advance. The cake layers can be baked and frozen for several weeks, then thawed when ready to use. Just be sure to cool the layers first, individually wrap each layer with plastic wrap, then store in freezer zipper lock bags in the freezer. Thaw completely before using. The finished, frosted cake can be made up to 2 days in advance.

source: https://cleobuttera.com/cakes/the-most-amazing-russian-honey-cake/

Wednesday, December 24, 2014

BLUEBERRY–LEMON CURD TART

INGREDIENTS

1 large egg yolk
1 tablespoon heavy cream
½ teaspoon vanilla extract
¼ cup (1 ⅓ ounces) Sucanat or ⅓ cup confectioners’ sugar*
1 ¼ cups (6 ¼ ounces) all-purpose flour
¼ teaspoon salt
8 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled

INSTRUCTIONS

Whisk egg yolk, cream, and vanilla together in bowl. Grind Sucanat in spice grinder until fine and powdery, about 1 minute. Process flour, ground Sucanat, and salt in food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With process running, add egg yolk mixture and process until dough just comes together, about 12 seconds.
Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
Let chilled dough sit on counter to soften slightly, about 10 minutes. Roll dough into 11-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over top of pan to remove any excess dough.
Wrap dough-lined pan loosely in plastic, place on large plate, and freeze until dough is chilled and firm, about 30 minutes.
Adjust oven rack to middle position and heat oven to 375ºF. Set dough-lined tart pan on baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Remove weights and foil and let crust cool.
(For a fully cooked tart crust, continue baking, uncovered, for an additional 5-10 minutes until deeply golden brown.)

source: https://zestfulkitchen.com/blueberry-lemon-curd-tart-cookbook-review-giveaway-americas-test-kitchen/

Monday, October 4, 2021

Monday, September 20, 2021

Tuesday, September 7, 2021

Thursday, August 26, 2021

Wednesday, April 7, 2021

Thursday, April 1, 2021

Wednesday, March 31, 2021

Saturday, March 13, 2021

Friday, March 5, 2021

Sunday, February 28, 2021

Sunday, December 13, 2020

Easy Double Chocolate Pudding with Vanilla Chia Pudding

Saturday, December 12, 2020

5 hours 20 Minute Easy Heaven on Earth Cake

Friday, December 11, 2020

40 Minute Easy Black Magic Cake Recipe

45 Minute Easy Hot Chocolate Lasagna

Friday, December 4, 2020

3 hours 15 Minute Easy Margherita Flatbread Pizza

60 Minute Easy Peanut Butter Cup Gooey Cookie Bars

Wednesday, December 2, 2020

20 Minute Easy Frozen S'mores - Dessert Chocolate Recipes

Saturday, December 24, 2016

Wednesday, December 24, 2014