Monday, October 31, 2011

Chocolate Cupcakes with Caramel Frosting

Chocolate Cupcakes with Caramel Frosting | #Cupcakesideas #Cookiedoughcupcakes #Saltedcaramelcupcakes #Saltedcaramelfrosting #Cupcakemuffins #Dessertrecipes #Chocolatecupcakesmoist #Cupcakecakes #Cupcakesideas #Cookiedoughcupcakes #Chocolatecupcakesfromscratch #Strawberrybuttercreamfrosting



Ingredients

  • Chocolate Cupcakes
  • 3/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil , or canola
  • 3/4 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup buttermilk
  • 1/4 cup boiling water
  • Salted Caramel Sauce
  • 1 cup white sugar
  • 1/3 cup unsalted butter , cut into 5-6 pieces
  • 1/2 cup whipping cream , cannot be substituted for milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • Caramel Frosting
  • 3/4 cup unsalted butter , softened
  • 3 cups powdered sugar
  • 1/2 cup salted caramel sauce
  • 2-3 tablespoons cream , as needed


Instructions

  1. Chocolate Cupcakes :
  2. Preheat the oven to 350F degrees. Line a muffin pan with muffin papers.
  3. In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder & salt.
  4. In a large bowl using an electric mixer, beat together the oil, sugar, egg, and vanilla extract (about 1 minutes). Carefully beat in the buttermilk.
  5. Mix in the flour mixture about 1/2 at a time, turning off the mixer and scraping down the sides of the bowl in between.
  6. With the mixer on low speed, carefully beat in the boiling water.
  7. Spoon the batter into the prepared muffin pan, filling each about 2/3 full.
  8. Bake for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
  9. Salted Caramel Sauce :
  10. Add the sugar to a medium saucepan over medium heat.
  11. Heat the sugar while whisking constantly. After a while it will form lumps - then turn into a smooth amber colored liquid.
  12. Gently whisk the mixture until it's smooth and dark amber color. Be careful or else your caramel can burn.
  13. Carefully whisk in the chopped butter until it's fully melted (it will bubble up).
  14. Remove the pan from the heat and whisk in the whipping cream.
  15. Then stir in the vanilla extract & salt.
  16. Caramel Frosting :
  17. In a large bowl beat the butter until fluffy (about 2 minutes).
  18. Beat in 2 cups of powdered sugar, starting with the mixer on low and then turning it up to medium as it incorporates.
  19. Mix in 1/2 cup salted caramel sauce (you won't need all that you made). It must be 100% cooled before adding it into the frosting.
  20. Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream until the desired sweetness and consistency is reached.
  21. Frost the cupcakes using a knife or a piping bag (I used a 1M tip). Optionally, drizzle each cupcake with more salted caramel sauce.

recipe adapted  >>>>>  here


Sunday, October 30, 2011

Peanut Butter Meltaway Cookies


Peanut Butter Meltaway Cookies | #Blackberryrecipes #Brownieswithpeanutbutterfrosting #Peanutbutterdesserts #Biscuitsandchocolategravy #Peanutbutterfrostingeasy #Brownieicing #Peanutbutterdesserts #Butterbeercookies #Harrypottertreats #Chocolatepeanutbuttercookies #Butterbeerrecipeharrypotter #Harrypotterdessert


Ingredients

  • 1/2 Cup Creamy Peanut Butter
  • 1/2 Cup Unsalted Butter, softened
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1 Large Egg
  • 1/2 Teaspoon Vanilla
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 1/4 Cup Flour
  • 1 1/2 Cups Hersheys Meltaway Chocolates
  • 1/3 Cup Cinnamon Sugar for rolling

Instructions

  1. Heat the oven to 350 degrees.
  2. Place the cinnamon sugar in a small bowl. Set aside. In a standing mixer, combine the peanut butter, butter, brown sugar and white sugar.
  3. Mix on medium high speed for 1-2 minutes, and the mixture become creamy.
  4. Add the egg and vanilla and mix to combine.
  5. In a separate bowl, combine the dry ingredients and slowly add to the wet ingredients with the mixer running.
  6. Mix until combined and turn off the mixer. Place a tablespoon amount of dough in your hand and flatten on your palm.
  7. Add the meltaway and fold the dough over the chocolate and then roll into a ball.
  8. Roll the dough in the cinnamon sugar and place on a parchment lined baking sheet.
  9. Bake for 8-10 minutes and remove from the oven. Best eaten while warm.

recipe adapted >>>>>  here

Friday, October 21, 2011

Perfect Fish Tacos

Perfect Fish Tacos | #Friedfishtacos #Fishtacostilapia #Fishtacosaucerecipe #Crispyfishtacos #Grilledfishtacos #Fishsticktacos #Cajunfishtacos #Fishtacomarinade #Fishtacoswithcabbageslaw #Mexicanfoodrecipes #Cookingrecipes #Seafoodrecipes

Ingredients

  • 3 tbsp. extra-virgin olive oil
  • Juice of 1 lime
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1 1/2 lb. cod (or other flaky white fish)
  • 1/2 tbsp. vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 8 corn tortillas
  • 1 avocado, diced
  • Lime wedges, for serving
  • Sour cream, for serving
  • FOR THE CORN SLAW:
  • 1/4 c. mayonnaise
  • Juice of 1 lime
  • 2 tbsp. freshly chopped cilantro
  • 1 tbsp. honey
  • 2 c. shredded purple cabbage
  • 1 c. corn kernels
  • 1 jalapeño, minced

Instructions

  1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
  2. Add cod, tossing until evenly coated. Let marinate 15 minutes.
  3. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
  4. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
  5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

Recipe has been adapted from >>>>>  here

Thursday, October 20, 2011

PARMESAN POLENTA WITH ROASTED VEGETABLES

Parmesan Polenta with Roasted Vegetables | #Parmesan #Polenta with #Roasted #Vegetables #PARMESANPOLENTAWITHROASTEDVEGETABLESEDITPAN #Stuffedsweetpotatorecipes #Healthydinnerrecipesvegetarian #Mushroomrecipes #Tacostuffedsweetpotato #Vegansweetpotato #Easydinnerrecipesvegetarian #Summervegetarianrecipes #Summersidedishes #Whitebeansalad #Coldsidedishes #Zucchinisaladrecipes #Grilledsidedishes



Ingredients

  • 2 bell peppers in assorted colors, chopped into 1/2-inch pieces
  • 1 small eggplant, cut into 1-inch cubes (1-1/2 cups)
  • 1 pint grape or cherry tomatoes, halved
  • 3 small or 2 medium-sized zucchini, cut into 1-inch chunks
  • ½ red onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon crushed red chili flakes
  • 2 teaspoons chopped fresh thyme or rosemary
  • 1 tablespoon balsamic vinegar
  • 1 cup coarse cornmeal
  • 1 – 2 teaspoons salt
  • ½ cup grated fresh Parmesan cheese
  • 4 tablespoons butter


Instructions

  1. Preheat the oven to 425 degrees.
  2. Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar.
  3. Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it's done remove from the heat and stir in the cheese, butter and additional salt to taste if needed.
  4. Serve the warm polenta in bowls with the roasted vegetables and their juices over the top; sprinkle with additional cheese if you like.

recipe adapted >>>>>  here


Wednesday, October 19, 2011

Skinny Banana Chocolate Chip Muffins

This is the only banana muffin recipe you’ll ever need! #Bananabreadrecipehealthy #Bananachocolatechipmuffinshealthy #Sugarfreebananabread #Skinnybananachocolatechipmuffins #Healthybananamuffinswithgreekyogurt #Ripebananarecipeshealthy #Bananachocolatechipmuffinshealthy #Skinnybananachocolatechipmuffins #Healthysweets #Healthyeating #Breakfastrecipes #Healthybaking

Ingredients

  • 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon olive or melted coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
  2. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  3. Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.

recipe adapted  >>>>>  here

Saturday, October 15, 2011

Melt In Your Mouth Chicken Bake

Melt In Your Mouth Chicken Bake | #Bakedchickenrecipes #Meltinyourmouthchickenbake #Bakedchickentodiefor #Ovenbakedchicken #Cornflakeranchchicken #Ranchparmesanchicken #Healthydinnerrecipes #Easydinnerrecipesforfamily #Quickandeasydinnerrecipes #Ketoporkchoprecipes #Dinnerideaseasy #Dinnerrecipesforfamilymaindishes

Ingredients

  • 1 lb chicken breasts, boneless/diced
  • 3/4 cup mayonnaise or Greek yogurt
  • 1 cup Parmesan cheese, shredded
  • 1/2 tsp seasoned salt
  • 1/2 tsp ground black pepper
  • 4 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup Italian bread crumbs

Instructions

  1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
  2. In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
  3. Spread mixture evenly on top of chicken.
  4. Sprinkle bread crumbs on top of mayonnaise mixture.
  5. Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
  6. Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself. Enjoy!

Recipe has been adapted from >>>>>  here

Friday, October 14, 2011

Individual PEanut Butter No-Bake Cheesecakes

Individual PEanut Butter No-Bake Cheesecakes | #Sleepoverideasforkids #Slumberpartyideasforgirlssleepover #Sleepoverpartyideasforgirls #Sleepoverpartyfavors #Pajamapartykids #Girlssleepoveractivities #Masonjardessertsnobake #Masonjarmeals #Cheesecakerecipes #Deliciousdesserts #Cookingrecipes #Minidesserts




Ingredients

  • 8 4 oz mason jars
  • 1 cup of peanut butter
  • 16 Oz of cream cheese
  • 1 tub of cool whip
  • 10 Oreo's crumbled
  • chocolate syrup for garnish
  • mini Reese's for garnish


Instructions

  1. In a large bowl mix cream cheese and peanut butter until well combined.
  2. Fold in cool whip.
  3. Cover bottom of mason jar with crumbled Oreo's.
  4. Fill jar with the peanut butter mix.
  5. Top with chocolate syrup and garnish with mini Reese's.

recipe adapted  >>>>>  here


Thursday, October 6, 2011

Super Easy Egg Keto Breakfast Muffins



Super Easy Egg Keto Breakfast Muffins | #Ketorecipeseasy #Ketodietrecipes #Nocarbdiets #Lowcarbbreakfast #Ketosnacks #Ketogenicdiet #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketobreakfastrecipes #Easyketorecipes #Lowcarbdinner #Lowcarbtacocasserole



Ingredients

  • 10 Eggs
  • 6 Ounces (1/2 Package) Turkey Bacon
  • 1 Cup Spinach (Fresh or Frozen-Use 1/2 Cup Thawed & Drained Frozen)
  • 1/3 Cup Sharp Grated Cheddar Cheese
  • 1 Green Bell Pepper
  • 1/4 Cup Green Onion
  • Butter
  • Salt & Pepper


Instructions

  1. Preheat oven to 375
  2. Fry bacon & allow it to cool.
  3. Rinse the spinach & dice bell pepper & onion.
  4. Use the butter to grease a 12 cup muffin tin.
  5. If you’re using frozen spinach and its still soggy from defrosting, set it in a strainer in the sink & take a towel or (several) paper towels & press down to soak up any water remaining. This will keep your eggs from being runny!
  6. Crack those eggs open & start beating them in a glass bowl. Or a plastic bowl. (Pro Tip: The bowl doesn’t really matter! What matters is you avoid a shell situation!!! Try not to chip an egg shell off into that bowl!)
  7. If you’re not in too much of a hurry you can beat the eggs for about two minutes.
  8. If you are late already, go ahead & start adding your ingredients.
  9. Just toss in the spinach, cheese, bell pepper, and whatever is left of the bacon. I know you ate some of it.
  10. Mix all of that up until you just can’t take it anymore & then it’s time to fill your muffin cups.
  11. Fill each cup about 1/2 to 2/3 full. If you overfill you will have a oven cleaning project this weekend that you do not want.
  12. Bake for 15 minutes!

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Tuesday, October 4, 2011

Triple Vanilla Brownies

Triple Vanilla Brownies | #Triple #Vanilla #Brownies #Apricot_bars #Apricot_recipes #Marshmallow_blondies #White_chocolate_brownies #Dessert_recipes #Eat_dessert #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Homemade_vanilla_cupcakes #White_chocolate_brownies #Cupcakes_recipes_vanilla




Ingredients

  • For the brownies:
  • 1/2 cup butter
  • 1 (12ounce) bag white chocolate chips
  • 1 1/4 cup flour
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 eggs
  • For the glaze:
  • 3 cups powdered sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract*
  • 3 tablespoons milk or water


Instructions

  1. Heat your oven to 350 degrees. Spray a 13×9 baking dish with cooking spray then sprinkle with flour, pouring out the excess. Or grease with butter/shortening and flour.
  2. In a large pot, melt the butter and white chocolate chips over low heat, stirring frequently, just until it’s melted. (The mixture will appear slightly curdled.) Remove from the heat and cool.
  3. Stir in the flour, sugar vanilla, salt and eggs until well blended. Spread mixture evenly in the pan.
  4. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool. (The edges will be darker than the rest of the brownies. I usually trim that part off for serving.
  5. For the glaze: In a medium bowl, mix all the glaze ingredients until nice and smooth & spreadable. You can add more milk a T. at a time if needed. Spread glaze over cooled brownies.
  6. NOTES: *This is optional but I highly recommend it! You can half the glaze ingredients if you like a thin glaze. I have made it both ways. To get the glaze to set up, you can put in the refrigerator for an hour or so. Store in an airtight container at room temperature.

recipe adapted >>>>>  here


Monday, October 3, 2011

Healthy 3 Ingredient Chocolate Banana Ice Cream

Healthy 3 Ingredient Chocolate Banana Ice Cream | #Healthydesserts #Nicecreamrecipes #Smoothierecipes #Bananaicecreamhealthy3ingredients #Paleoicecreamrecipes #Bananaicecreamhealthy #Healthydesserts #Watermelonrecipes #Nicecreamrecipes #Cookingvideos #Smoothierecipes #Peanutbutterbananasoftserve

Ingredients

  • 4 frozen bananas, peeled
  • 1/4 cup cocoa powder
  • 2 tablespoons almond butter (can sub peanut butter)
  • Optional: 1/4 cup milk of choice (only use if you are making this in a food processor)

Instructions

  1. Chocolate Banana Ice Cream in your Blender
  2. Place the frozen bananas, cocoa powder, and almond butter into your high-powered blender.
  3. Blend the bananas on high speed using the plunger to push the bananas down as needed. After 2-3 minutes the ice cream will run smoothly.
  4. Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones.
  5. Chocolate Banana Ice Cream in your Food Processor
  6. Place the frozen bananas, cocoa powder, almond butter, and your choice of milk into your food processor. Pulse until the bananas are mostly broken down.
  7. Scrape the sides of the food processor then continue processing on high until the ice cream is smooth and creamy.
  8. Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones.

Recipe has been adapted from >>>>>  here