in Desserts.

Chocolate cake

 

Chocolate cake

Ingredients

  • 3 oz unsweetened baking chocolate
  • 2 cups flour – cake or all purpose
  • one stick (8 tablespoons) unsalted softened butter
  • 1 cup sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups milk

Instructions

  1. Break off pieces until you end up with three ounces and then roughly chop it.
  2. Pop it in the microwave for 30 seconds at a time, stirring between each go in the microwave. Keep doing this until it’s smooth. Set this aside to cool down while we get going on the cake batter!
  3. In a large bowl, beat the butter until it’s nice and creamy. Add in the sugar and beat for a couple of minutes, or until it’s soft and turning a lighter yellow.
  4. At that point, add in your egg yolks and mix until well combined.
  5. Once the butter and sugar have been mixed, pour in the melted baking chocolate and vanilla.
  6. Mix for a minute or so, scraping down the bowl occasionally to make sure everything is combined.
  7. Combine the flour, baking soda, baking powder and salt in a bowl and mix with a fork.
  8. Alternate adding the flour mix and milk to the batter, mixing well in between.
  9. Take your two egg whites and whisk them until they form soft peaks.
  10. Pour and smooth an equal amount of batter in both cake pans.
  11. Bake them in a 350 F oven for 30 minutes.
 

Crescent Pepperoni Roll-ups

Crescent Pepperoni Roll-ups

Ingredients

  • 1 (8 ounce) package refrigerated crescent roll dough
  • 4 cheese sticks, halved
  • 1 (3.5 ounce) package sliced pepperoni
  • 2 tablespoons butter, melted
  • 1/2 teaspoon Italian seasonings
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon grated Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.
  3. While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.
  4. When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.
 

Chicken Marsala

Chicken Marsala

Ingredients

  • 1¼ lb. chicken cutlets, pounded until ¼” thick (about 8)
  • Kosher salt and freshly ground black pepper, to taste
  • ⅓ cup plus 1 tbsp. flour
  • 5 tbsp. olive oil
  • 5 tbsp. unsalted butter
  • 8 oz. white button mushrooms
  • 2 tbsp. minced shallots
  • 1 clove garlic, minced
  • ⅓ cup dry Marsala wine
  • ⅓ cup chicken stock
  • 1 tbsp. finely chopped parsley, for garnish (optional)

Instructions

  1. Season chicken with salt and pepper and dredge in ⅓ cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
  2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.
 
in Desserts.

Apple Rose

Apple Rose

Ingredients

  • 400 g puff pastry dough
  • 3 apples
  • 6 tablespoons sugar
  • 2 tablespoons cinnamon
  • Juice of half lemon

Instructions

  1. Cut apples into quarters, remove coatoarele, then cut into thin slices.
  2. Place in a saucepan and cover with water. Add 2 tablespoons sugar and lemon juice and put to boil. When it starts to boil longer give two boil and set aside.
  3. Remove the apple slices on absorbent towel and let cool.
  4. Stretched sheet of pastry dough, sprinkle remaining sugar (amount of sugar can increase or decrease, if you prefer) and cinnamon.
  5. Pastry dough is not completely thawed, it works easier.
  6. Then cut strips of dough 1.5 cm on each strip put apple slices, slightly overlapping.
  7. Then run as closely as possible. After you sprinkle sugar on the sheet of dough with rolling pin move 2 times over the sheet. Sugar will stick better and will not spread to run.
  8. Each roll is placed in a tray lined with baking paper and give the hot oven, over medium heat until crisp.
  9. Under the tray bake roses put a pot / pan with water to avoid to burn the “sole”
  10. Powdered sugar after they have cooled.

 

 
in Desserts.

Homemade Thin Mints

Homemade Thin Mints

Ingredients

  • 1 cup (8 oz, or 2 sticks) unsalted butter, at room temperature
  • 1 cup unsweetened cocoa powder
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • ¾ teaspoon salt
  • 1 ½ cups all purpose flour
  • For the coating:
  • 16 ounces semi-sweet baking chocolate
  • 1 ½ teaspoon peppermint extract or oil

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
  3. Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
  4. Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter
  5. Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit.
  6. Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.
 
in Desserts.

Jeweled Biscotti

Jeweled Biscotti

Ingredients
  • 1 cup shelled almonds
  • 1 cup shelled pistachios
  • ⅓ cup candied pineapple, chopped
  • ⅓ cup dried apricots, chopped
  • ⅓ cup candied cherries (I used dried craisins)
  • ⅓ cup dried papaya
  • 1 stick (8 Tbsp) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 tsp real vanilla extract
  • 3 large eggs, room temp
  • 3¼ cups all purpose flour
  • 2¼ tsp baking powder
  • ¼ tsp salt
Instructions
How to Make Biscotti: Preheat Oven to 350˚F.
  1. Place almonds and pistachios on an un-greased baking sheet and bake at 350˚F for 8-10 minutes. Remove from oven to cool to room temp then coarsely chop and transfer to a medium bowl.
  2. Chop your dried/candied fruit into pieces about the size of raisins. Add dried fruit to the bowl with nuts and stir to combine. This would make one fine trail mix; I tell ya what!
  3. In the bowl of your electric mixer with whisk attachment, beat together: 1 stick butter, 1 cup sugar, and 2 tsp vanilla on high speed (3 min). Add 3 eggs and beat until well combined (1 min).
  4. In a medium bowl, whisk together 3¼ cups flour, 2¼ tsp baking powder, and ¼ tsp salt. Add to the butter mixture and mix (with the paddle attachment) until combined. Stir in nuts and fruit with a spatula, mixing until dispersed.
  5. Divide the dough into three equal pieces and shape each piece into a 12″long by 2″ wide by ¾” thick. They can be longer or wider but be sure you stay under 1″ in thickness for even baking. Arrange on a large greased baking sheet, at least 1″ apart. Bake at 350˚F for 25-28 min or until starting to turn golden (they shouldn’t be fully cooked at this point).
  6. Remove from oven and when cool enough to handle, use a serrated knife to carefully slice each log into individual biscotti about 1″ wide. Add a little more grease to the same baking pan(s), arrange cookies evenly over the top and bake 15-18 min or until golden and firm. Biscotti cookies will harden more as they cool.
 
in Pizza.

SKINNY AVOCADO PIZZA

SKINNY AVOCADO PIZZA

INGREDIENTS
Pizza Toppings
  • 1 sheet of puff pastry (I used Pepperidge Farm Puff Pastry Sheets from 17.3 oz/1.1 lbs. pkg. which has two sheets but I only used one), thawed out overnight in refrigerator
  • 1½ firm-ripe avocados, cubed ½ inch
  • 2 med. tomatoes, seeded, cored and diced ½ inch
  • ½ med. red onion, thinly sliced
  • 1⅓ cups shredded Italian Five Cheese blend
Pizza Pesto
  • 3 tsp. white vinegar
  • 1 tsp. balsamic vinegar
  • ½ tsp. lemon juice
  • ½ tsp. honey
  • ⅛ tsp. turmeric
  • ¼ tsp paprika
  • ½ cup chopped cashews
  • ⅔ cup fresh cilantro, roughly chopped
  • 2 garlic cloves
  • 2 green onions, roughly chopped
  • ½ Tbsp. sugar
  • 1 tsp. black pepper
  • 1 tsp. ground cumin
  • ¼ cup olive oil
Avocado Sauce
  • ½ cup mayo
  • ½ cup sour cream
  • 2 Tbsp. milk
  • 1 green onion, roughly chopped
  • 2 garlic cloves
  • ½ cup cilantro, roughly chopped
  • 1 avocado
  • squeeze of fresh lemon juice
  • salt and pepper
INSTRUCTIONS
Pizza Pesto
  1. Combine all ingredients in a food processor until throughly mixed.
Avocado Sauce
  1. Combine all ingredients in a food processor until throughly mixed. You may need to stop the food processor and scrape the sides to blend all ingredients well.
Assembling Pizza
  1. Preheat the oven to 400F.
  2. Roll out puff pastry on a floured surface ¼” thick (it does not have to be perfectly round). Pierce the puff pasty with a fork to prevent bubbling and transfer to a parchment lined baking sheet or pizza stone.
  3. Spread the pizza pesto evenly over the puff pasty and sprinkle with cheese. Bake in the oven for 10 minutes or until golden crisp around the edges.
  4. Remove the puff pasty from the oven and place the prepared tomatoes, red onions, and avocado on top.
  5. Drizzle with Avocado Sauce as much or as little as you like and enjoy!
NOTES
The ingredients listed are for one pizza, except for Pizza Pesto and Avocado Sauce, which yields enough for a second pizza. Double up the pizza topping ingredients to make a second pizza and use the second sheet of puff pasty.
 
in Desserts.

 

Caramel Egg Stuffed Croissants Recipe

Caramel Egg Stuffed Croissants Recipe

Line a baking sheet with parchment. Take your crescent roll dough and brush with beaten egg.
Place the frozen creme egg on one end, tuck in the sides to seal in the chocolate, then roll up.
Once they are all ready and no chocolate is showing (because you don’t want all that yummy to ooze out), brush them with beaten egg.
Pop them into a 400F oven for 10 minutes.
Try to wait 5 minutes before eating them ’cause they’re hot.
Really who are we kidding, can’t wait…

 

sweet potato corn cakes with garlic dipping sauce

Sweet Potato Corn Cakes with Garlic Dipping Sauce

Ingredients

  • 3 lbs. sweet potatoes
  • 1 cup frozen corn kernels
  • 2 green onions
  • ¼ bunch cilantro (divided)
  • ¼ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp salt
  • 1 large egg
  • ⅓ cup yellow cornmeal
  • 1 cup plain breadcrumbs
  • ½ cup vegetable oil (for frying)
  • 1 cup plain yogurt
  • 1 clove garlic

Directions:

  1. Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
  2. Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
  3. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
  4. While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
  5. After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.
 

Best Burger Recipe Ever

Best Burger Recipe Ever

Ingredients
Burger
  • 2 lbs ground beef 85/15
  • sesame seed buns
  • ½ cup of grated Monterrey jack cheese
  • ¼ cup BBQ sauce
  • season salt to taste
  • cracked black pepper
  • onion powder
The Secret Sauce ingredients:
  • ¾ cup of mayo
  • ¼ cup ketchup
  • ¼ cup relish
  • 2 tablespoons worcestershire
  • seasoned salt
Directions:
  1. Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.
  2. Then it is very important to push a ½ inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
  3. Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.
  4. Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
  5. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
  6. Assemble the burgers and serve with avocado, lettuce or your choice of toppings!
Notes
You may also butter and toast the buns on a skillet. Something about a sesame seed bun makes the burger seem more legit. UPDATE: Many of you have had trouble with the burgers falling apart. For some reason, I have made these burgers many times and this has not yet happened to me. But for those who are experiencing this, here are a few of my suggestions. 1. I don’t ever put this type of burger on the grill because it is too moist and will fall through the grates–which is why I use a grill pan. 2. I wait to flip the burger until one side is very thoroughly cooked, so that it holds together better before flipping. 3. If you are worried about them falling apart still, perhaps use less BBQ sauce than what I have listed in the recipe (try 2 tablespoons instead). 4. Some commenters have suggested adding some bread crumbs. I hope these tips help. These really do have a yummy flavor, sorry for those having trouble.