Thursday, December 29, 2016

EASY TIRAMISU MOUSSE

EASY TIRAMISU MOUSSE | #Goodhumorstrawberryshortcaketrifle #Dessertrecipes #Strawberryshortcakeoreotrifle #Tiramisutriflerecipe #Goodhumorstrawberryshortcakecake #Dessertsforparties #Frozensmores #Dessertrecipesvideos #Cookingrecipes #Smoresdessert #Cupcakecakes #Foodrecipes

Ingredients

  • 1 1/2 teaspoons instant coffee (I use the Starbucks Via packs)
  • 1/4 cup hot water
  • 1 cup heavy whipping cream, cold (see note)
  • 1 1/2 cups powdered sugar (see note)
  • 8 ounces marscarpone cheese or Challenge cream cheese (low fat cream cheese is fine)
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 ounce semi-sweet baking chocolate

Instructions

  1. Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
  2. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of whipped topping. See note.)
  3. Mix powdered sugar and marscarpone/cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. (I added all of it because that’s how I roll.) Mix in vanilla.
  4. Fold whipped cream into coffee mixture gently. Place the tiramisu in a gallon size ziploc bag that is fitted with a large round or 1M tip.
  5. Pipe a small amount the bottom of each of 4 serving glasses (my glasses were 6 ounce size). Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate over the tops of the serving dishes (instead of the dusting of cocoa powder). This gives a sweet first taste instead of being bitter from the unsweetened cocoa. Chill, covered, in the fridge until ready to serve.

  Recipe adapted >>>>>  here

CHICKEN WITH CREAMY GARLIC SAUCE RECIPE FOR DINNER

CHICKEN WITH CREAMY GARLIC SAUCE RECIPE FOR DINNER | #Cookingrecipes #Chickenrecipes #Dinnerrecipes #Nocarbdiets #Ketodietrecipes #Healthyrecipes #Easydinnerrecipes #Bakedchickenrecipes #Creamychickenrecipes #Healthydinnerrecipes #Chickendinnerrecipes #Bakedchickentodiefor

Ingredients

  • 4 boneless skinless chicken breasts
  • ½ cup half-and-half -OR- light cream
  • 1 - 1½ cups Italian flavor bread crumbs
  • 2 tbs olive oil (divided)
  • Sauce:
  • 2 tbs butter
  • 2 tbs finely minced garlic
  • 2 tbs flour
  • ½ cup chicken stock
  • 1 cup cream (heavy cream preferred)
  • ¼ cup grated Parmesan cheese
  • 2 oz softened cream cheese
  • 1 tsp salt
  • ¼ tsp white pepper

Instructions

  1. Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to ¼-inch thickness. This will give you a pretty large piece of chicken, so what I do is cut each pounded-down breast in half lengthwise.
  2. Heat a large skillet over medium heat; add 1 tbs of the olive oil.
  3. Dip each piece of chicken in the cream, letting excess cream drip off, then dredge in the Italian bread crumbs. You will probably have to cook the chicken in 2 batches.
  4. Place chicken in hot skillet, browning well on each side, about 5 minutes each side, until chicken tests done (175 degrees F or juices run clear when you cut.
  5. Add remaining 1 tbs of oil and repeat browning with remaining chicken.
  6. Place chicken on a platter, cover and keep warm in a 200 degree F oven.
  7. Wipe out the skillet, if desired.
  8. Melt the butter over medium heat and add the garlic.
  9. Cook garlic until it becomes fragrant--about 3-5 minutes--don't let it brown!
  10. Add the flour and blend it well into the butter/garlic. Let this cook about 1 minute.
  11. Slowly add the chicken stock stirring constantly until there are no lumps.
  12. Slowly blend in the cream then add the salt and pepper. Cook for about 5 minutes.
  13. Add the Parmesan and cream cheese and stir until the cream cheese melts and blends into the sauce.
  14. Pour sauce over chicken and serve immediately.
  15. Serves 4 hearty appetites, 8 light appetites

recipe adapted >>>>>  here

Friday, December 23, 2016

Tortellini Al Forno

Tortellini Al Forno | . #Tortellini #Pasta #OliveGarden #AlForno #Dinner, #Cheese #Parmesan #Bacon #Dinner #ComfortFood #CreamSauce #Delicious #Greatrecipe #lunchideas #goodfood #lunchideas #recipes #yummymummies #healthy #vegan


Ingredients

  • 20 oz. refrigerated Tortellini, (I like “Giovanni Rana” brand, and I prefer cheese stuffed!) 
  • 6 slices bacon, uncooked 
  • 2 teaspoons garlic, minced 
  • 2 Tablespoons all-purpose flour 
  • 1 pint half and half, (equivalent to 2 cups), you can sub whole milk. Salt/pepper, to taste 
  • ½ teaspoon dried Italian seasoning 
  • ¼ cup Parmesan, shredded 
  • ¼ Asiago cheese, shredded (can also use more Parmesan instead) 
  • ½ cup mozzarella cheese, shredded ¾ cup spinach, finely shredded (optional)

Instructions

  1. Use kitchen shears to cut the bacon into 2-3 inch pieces so that they equally cover the pan and cook evenly.
  2. In a large skillet, (preferablycast iron), cook the bacon slowly on low heat. *Low and slow is best for bacon*.
  3. Once the bacon is nearly cooked and crisp on each side, cook the tortellini in a large pot according to package instructions. Set aside.
  4. Remove the cooked bacon from the pan, set aside to cool, and leave 2 Tablespoons of bacon grease in the pan. Keep the heat on low and add the garlic to the pan, cooking for about one minute.
  5. Increase the heat to medium. Gradually whisk in the flour, stirring constantly, until all flour is incorporated and the grease has thickened.
  6. Gradually add the half and half (keep stirring). Bring the mixture to a boil and add the salt/pepper and Italian seasoning. Reduce the heat back to low and stir for about 2 more minutes.
  7. Add the Parmesan, Asiago, and mozzarella cheeses. Stir until well incorporated and thick. Toss in the spinach and the Tortellini and use a rubber spatula to carefully incorporate it into the sauce.
  8. Once the spinach has wilted (about 1 minute), turn off the heat. Crumble the cooled bacon into smaller pieces and sprinkle over the Tortellini. Serve and enjoy!

recipe adapted >>>>>  here

No Bake White Chocolate Lime Cheesecake Recipe



No Bake White Chocolate Lime Cheesecake Recipe | #Lemonywhitechocolatecheesecake #Cakerecipes #Dessertrecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Ideasyoumightlove #Keylimepie #Nobakecheesecake #Summerdesserts #Vanillawhippedcream #Cakeplates #Whitechocolatecheesecake




Ingredients

  • FOR THE CRUST :
  • 2 cups (250g | 8.8oz) graham cracker crumbs
  • 1/2 cup (100g | 3.5oz) light brown sugar, packed
  • 1/2 cup (120g | 4.2oz) butter, melted
  • 1 tsp pure vanilla extract, (store-bought or homemade)
  • 2 tbsp lime zest*
  • 1/4 tsp salt (I use Himalayan salt)
  • FOR THE CHEESECAKE FILLING:
  • 3- (227g | 8oz) packages cream cheese, at room temperature
  • 1/2 cup (100g | 3.5oz) granulated sugar
  • 1 can (300ml | 397g | 14oz) sweetened condensed milk
  • 1 cup (240ml | 8oz) whipping cream
  • 1 cup (240ml) fresh lime juice*
  • 2-3 tbsp lime zest*
  • 1 cup (175g | 6.25oz) white chocolate, finely chopped
  • 8 sheets gelatin (or 2 tbsp (11g) powdered gelatin)
  • FOR THE WHITE CHOCOLATE GANACHE :
  • 1-1/4 cup (220g | 7.7oz) white chocolate, finely chopped
  • 1/3 cup (80ml) whipping cream
  • GARNISH :
  • 1 cup whipped cream
  • 1 tbsp grated lime zest*
  • 1 tbsp granulated sugar


Instructions

  1. Start by zesting, then juicing 8 limes. I strongly recommend that you use a microplane zester and a 2 in 1 lime and lemon sqeezer. These tools will make your life a whole lot easier!
  2. FOR THE CRUST
  3. Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
  4. Combine the graham cracker crumbs, brown sugar, melted butter, vanilla extract, salt and about 2 tbsp of the lime zest in a large mixing bowl. Mix until well combined and press firmly at the bottom and about halfway up the side of the prepared pan. Set aside.
  5. FOR THE CHEESECAKE FILLING
  6. Place the sheet gelatin to soak in a large bowl filled with icy cold water (if using powdered gelatin, sprinkle it over 1 cup of fresh lime juice so it has a chance to bloom).
  7. Whip the heavy cream until firm peaks form and reserve.
  8. Melt the white chocolate in a small mixing bowl and set aside.
  9. In a large mixing bowl, combine the cream cheese and sugar and mix on high speed with an electric mixer for about 2 minutes, until light and fluffy. Add the condensed milk and about 3 tablespoons of lime zest and resume beating until well incorporated.
  10. Pour in the melted white chocolate and mix on high speed until combined.
  11. Warm the lime juice over very low heat or in the microwave until barely just warm to the touch (and until gelatin is completely melted, if using powdered gelatin). It's important that the lime juice doesn't become hot or it would hurt/destroy the gelatin; lukewarm is what you're after.
  12. Remove the sheet gelatin from the water bath and squeeze it between your fingers to remove as much water as possible. Add the gelatin to the warm lime juice, stir until fully dissolved and then pour this into the cream cheese mixture. Resume mixing until it's well incorporated, then delicately fold in the whipped cream.
  13. Pour onto the reserved crust and spread evenly all the way to the side of the pan. Gently tap the side of your pan and give it a little shake to help the top settle and smooth out.
  14. Place your cake in the fridge until completely set, about 6 hours or better yet, overnight.
  15. FOR THE WHITE CHOCOLATE GANACHE
  16. In a small mixing bowl, combine the white chocolate and whipping cream and place that in the microwave for 30 seconds. Allow to rest for 30 seconds and then stir for 30 seconds. If there are still lumps of unmelted chocolate, repeat the process but for 20 seconds this time, and continue doing that until the chocolate is completely melted but not hot, and the ganache is well combined.
  17. Pour this right over the cheesecake and tilt the pan in a circular motion to spread the ganache all the way to the egde; tap the sides and give the pan a little shake like you did before to help make that top really smooth and even.
  18. Put the cake back in the refrigerator for about 15 minutes, until the ganache is set.
  19. GARNISH
  20. Take the cake out of the pan and place it on a cake plate or stand.
  21. In a small bowl, combine a tablespoon of grated lime zest with an equal amount of granulated sugar and mix well; Decorate the cake with swirls of whipped cream (I used an open star Ateco #2) and sprinkle some of the sweetened zest over the rosettes, then garnish with slices of lime.
  22. Serve chilled.

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Thursday, December 15, 2016

Heart Shaped Peanut Butter Cookies

Heart Shaped Peanut Butter Cookies | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Holidayrecipes #Valentinefun #Sugarcookiefrostingrecipe #Cookiedecoratingvideos #Royalicingrecipeeasy #Sugarcookieicingthathardens #Royalicingrecipewithoutmeringuepowder #Cookiedecoratingicing

Ingredients

  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup (1 stick) salted butter, melted (microwave for 25-30 seconds)
  • ½ cup smooth peanut butter
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium sized mixing bowl add sugar, brown sugar, & melted butter, stir until creamy. Add peanut butter, egg, & vanilla, stir until smooth & creamy.
  3. Add flour & baking soda & stir until well combined.
  4. Scoop or roll dough into 1½ inch balls & place on ungreased cookie sheets. Flatten each ball using the bottom of a glass (coated in sugar).
  5. To make the top of the heart use a butter knife or the handle of fork to cut into the top center of dough. Press it outwards to the right & left to make the "V" shape.
  6. Use your thumb & index finger to pinch the bottom of the dough to make the bottom "V" shape of the heart. You can use your hands to perfect the heart shape if needed.
  7. Take a fork & press the dough down on each side making a criss-cross on the heart.
  8. Bake for 10-12 minutes. Be careful not to over bake them or your cookies will turn out hard.

Recipe adapted >>>>>  here

Monday, December 12, 2016

VEGAN SALTED CARAMEL ALMOND BALLS

VEGAN SALTED CARAMEL ALMOND BALLS | #Unicornricecrispytreats #Healthyrecipes #Cookingrecipes #Veganrecipes #Dessertrecipes #Snackrecipes #Dessertrecipes #Savouryfood #Vegandinnerrecipes #Roastedcherrytomatoes #Glutenfreewaffles #Glutenfreeoats

Ingredients

  • 1/2 cup + 2 tbsp raw almonds
  • 1/4 cup golden flaxseeds
  • 1/4 cup hemp seeds
  • 1/2 cup rolled oats
  • 200g medjool dates, pitted and quartered
  • 1 tsp vanilla extract
  • 1/4 tsp salt (or to taste)

Instructions

  1. Preheat the oven to 180°C (356°F). Place 2 tbsp of the almonds onto a baking tray lined with baking paper. Cook for 8 minutes or until the almonds are slightly browned. They will also smell more nutty when done. When mostly cool, chop the almonds into small pieces. Place onto a plate mixed with 1/8 of the salt. Taste and add more salt if needed. Set aside.
  2. Add the flaxseeds and hemp seeds to a high speed blender and blend until the seeds are a fine consistency. Add the remaining 1/2 cup of almonds and rolled oats and blend until they are a fine consistency as well.
  3. Add the dates, vanilla and remaining 1/8 of the salt and blend until everything comes together and looks fudge like.
  4. Roll the mixture into tablespoon sized balls. After you make each ball, roll them into the almond pieces. Doing this as soon as you rolled the mixture into a ball, ensures the almonds stick easily. Refrigerate for one hour or until cold before enjoying. Store these in the fridge.

recipe adapted  >>>>>  here

Saturday, December 10, 2016

BLUEBERRY BRAMBLE BAKE RECIPE

BLUEBERRY BRAMBLE BAKE RECIPE | #Lowcarbrecipes #Lowcarbdinner #Ketochickenrecipes #Easydinnerrecipes #Dinnerideas #Stuffedchickenrecipes #Breakfastideashealthy #Hamandcheeseeggbake #Blueberrybramblebake #Healthybreakfastrecipes #Hamandcheesebreakfastcasserole #Summerbreakfastideas

Ingredients

  • 6 Large Croissants
  • 1 Pint Fresh Blueberries
  • 8 Ounces Cream Cheese, Softened
  • 1⅓ Cups Sugar
  • 4 Eggs
  • 3 Teaspoons Vanilla
  • 1 Pint Whipping Cream
  • Powdered Sugar (optional)

Instructions

  1. Grease a 9x13 pan.
  2. Cut up the croissants into bite size pieces and layer evenly in your pan. Set aside.
  3. In a food processor if you have one, add cream cheese, sugar, eggs, vanilla, and whipping cream. Combine on low for 5 minutes. (You can also use hand beaters or a stand mixer if you don't have a food processor.)
  4. Pour mixture over blueberries and croissants.
  5. Set aside and let soak for 20-30 minutes.
  6. Preheat oven to 350 degrees.
  7. Bake for about 45 minutes or till lightly browned and the center is set.
  8. Let stand for 10 minutes.
  9. Sprinkle with powdered sugar.
  10. Serve.

recipe adapted >>>>>  here

Friday, December 9, 2016

Chicken Alfredo Meatball Subs

Chicken Alfredo Meatball Subs | #Sweetcoleslawrecipe #Funeasyrecipes #Cookingrecipeshealthy #Quickhealthymeals #Breakfastrecipeseasy #Easydinnerrecipes #Roundsteakrecipes #Roundsteakandgravy #Bestchickenfriedsteak #Stripsteak #Chickenalfredomeatballsubs #Indianbutterchicken

Ingredients

  • CHICKEN MEATBALLS:
  • 1 Pound Ground Chicken
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Italian Seasoning
  • 1/4 Teaspoon Pepper
  • 3/4 Cup Panko Breadcrumbs
  • 1/2 Cup Parmesan Cheese
  • 1 Large Egg
  • 2 Tablespoons Olive Oil Divided
  • ALFREDO SAUCE:
  • 1/2 Cup Butter
  • 1 1/2 Cups Heavy Whipping Cream
  • 2 Teaspoons Garlic Minced
  • 1/3 Teaspoon Italian Seasoning
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 2 Cups Parmesan Cheese
  • FOR SERVING:
  • 4 Hoagie Rolls
  • 1/4 Cup Butter

Instructions

  1. FOR THE MEATBALLS:
  2. In a large bowl mix together the ground chicken, seasonings, breadcrumbs, parmesan cheese, egg, and ONE TABLESPOON of the olive oil.
  3. Mix just until combined and form the chicken mixture into about 12 meatballs.
  4. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
  5. Brown the meatballs on all sides and then remove them to a plate.
  6. FOR THE ALFREDO SAUCE:
  7. Turn the heat on your stove to low.
  8. In the same skillet add the butter and cream. Simmer on low heat for 2 minutes.
  9. Whisk in the garlic, Italian seasoning and the salt and pepper.
  10. Add the meatballs to the skillet, cover with a lid and simmer over low heat for 10 minutes.
  11. While the meatballs are simmering, preheat your oven to broil. Butter the hoagie rolls if desired and toast under the broiler for 2-3 minutes until golden.
  12. After 10 minutes, stir the parmesan cheese into the meatballs and sauce. Serve the meatballs in the prepared buns.

recipe adapted  >>>>>  here