Saturday, April 29, 2017

Funfetti Vanilla Layer Cake

Funfetti Vanilla Layer Cake | #Pumpkincheesecake #Pumpkindessertrecipes #Thanksgivingdessertideas #Pumpkinbars #Pumkindesserts #Pumpkinrecipesdessert #Freshapricotrecipes #Apricotdesserts #Apricotcake #Cakedesserts #Cookingrecipes #Sweetrecipes


Ingredients

  • Vanilla cake
  • 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
  • 200 grams (1 cup) caster sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 315 grams (2 and 1/4 cups) plain flour
  • 3 teaspoons baking powder
  • 240 ml (1 cup) milk
  • 2 tablespoons full fat sour cream
  • 1/4 cup sprinkles (rainbow jimmies)
  • Vanilla buttercream
  • 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
  • 2 teaspoon vanilla extract or vanilla bean paste
  • 750 grams (6 cups) icing or powdered sugar
  • 60 ml (1/4 cup) milk
  • 2 cups of sprinkles (rainbow jimmies)

Instructions

  1. Grease and line two 8 inch round baking tins. Preheat the oven to 160 C (320 F). In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Add in the eggs, one at a time, and beat after each addition. Sift in the flour and baking powder. Add the milk and beat on a low speed until combined. Add sour cream and mix through. Finally, add the sprinkles and stir briefly.
  2. Divide the batter evenly between the two cake tins and bake in the oven for approximately 25-30 minutes or until golden on top. Carefully remove the cakes from the pans and set on a wire rack to cool completely.
  3. To make your frosting, beat the butter with an electric mixer until smooth and creamy, then add the vanilla. Begin to sift in the icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
  4. Use a serrated knife or a cake trimmer to even the top of both cakes. Place one cake on a small cake board, then cover the top with buttercream. Place the second cake on top. Cover the entire cake, top and sides, with remaining buttercream. Pick up the cake by the cake board and hold over a large mixing bowl. Carefully press sprinkles into the side of the cake, letting the extra sprinkles fall into the bowl. Continue until top and sides of cake are completely covered. Cut and serve.

recipe adapted  >>>>>  here

Friday, April 28, 2017

Greek Chicken Traybake

Greek Chicken Traybake | #Greekchickenrecipes #Mediterraneanrecipes #Greekfoodrecipes #Greekchickenmarinadeyogurt #Bakedgreekchicken #Greekchickenandpotatoes #Greekchicken #Mediterraneandietrecipes #Greekfood #Ricesidedishrecipes #Sundaydinnerideas #Greekdinnerrecipes

Ingredients

  • 1 red pepper cut into 2 inch pieces
  • 1 yellow pepper cut into 2 inch pieces
  • 1 red onion cut into eighths
  • 2 cups cherry tomatoes
  • 1/2 cup artichoke hearts
  • 1 lemon
  • 2 large chicken breasts, cut in half or 4 chicken thighs
  • 2 cloves garlic crushed
  • 1/4 cup olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tsp smoked paprika
  • 1 tsp thyme
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp chopped fresh basil
  • 2/3 cup black olives
  • 1/4 cup chopped feta (omit for Paleo/Whole30)

Instructions

  1. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  2. In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.
  3. In a bowl whisk together the garlic, olive oill, vinegar, paprika and thyme. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes.
  4. After 25 minutes, add in the feta, chopped basil and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes. Check the chicken to ensure its no longer pink. Sprinkle with basil and serve.

Recipe has been adapted from >>>>>  here

Wednesday, April 19, 2017

LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS

LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS | #Groundbeefrecipesfordinner #Wwfreestylerecipesdinner #Hamburgerhelperhomemade #Groundbeefrecipeseasy #Cheeseburgercasserole #Hamburgermacandcheese #Healthydinnerrecipes #Dinnerideas #Easydinnerrecipes #Cookingrecipes #Shrimpdishes #Seafoodrecipes

Ingredients

  • Shrimp:
  • 1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
  • 2 tbsp butter
  • 1 tbsp minced garlic
  • 1 tsp italian seasoning
  • 1/4 tsp onion powder
  • salt and pepper (to taste)
  • 1/4 tsp smoked paprika (or regular)
  • Asparagus:
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 lb asparagus
  • salt (to taste)
  • Garnishment:
  • 2 tbsp parsley
  • 1/2 lemon (juiced)

Instructions

  1. Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
  2. Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
  3. Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
  4. Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
  5. Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
  6. Remove from heat, garnish with parsley and serve immediately.

Recipe adapted >>>>>  here

Saturday, April 15, 2017

Cowboy Cookies

Cowboy Cookies | #Oatmealdropcookiesnobake #Loadedoatmealcookies #Chocolatedropcookiesmadewithcocoa #Chocolateoatmealdropcookies #Bakingwithkids #Chocolatedropcookiesnobake #Classicsugarcookierecipe #Bestsugarcookierecipe #Dessertrecipes #Cookiedesserts #Cakecookies #Deliciousdesserts

Ingredients

  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned whole-rolled oats (not quick-cook or instant)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup Cornflakes or Special K cereal (Frosted Flakes or a similar cereal may be substituted)
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup pecans, coarsely chopped (walnuts or raisins may be substituted)

Instructions

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, Cornflakes, coconut, pecans, and beat on low speed until just combined, about 1 minute.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough.*
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 12 minutes (11 minutes in my oven is just right), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  7. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Recipe adapted >>>>>  here

Wednesday, April 12, 2017

Fresh Cherry Cake Recipe From Scratch

Fresh Cherry Cake Recipe From Scratch | #Pumpkindonutsbaked #Falldesserts #Falltreats #Bakingvideos #Fallbakingrecipes #Piecrustdesignseasy #Cherrycobblerwithfreshcherries #Cherrypiefillingrecipeshomemade #Frozencherryrecipes #Cherrycrumbbars #Cherrycrisprecipewithfreshcherries #Sweetcherryrecipes

Ingredients

    vanilla cake
  • 3 vanilla beans* (or 3tsp=1tbsp vanilla extract)
  • 1/2 cup canola oil or mild vegetable oil (120ml)
  • 1 1/2 cups granulated white sugar (300g)
  • 1 1/2 cups buttermilk, room temperature (360ml)
  • 3/4 tsp salt
  • 1/2 cup unsalted butter, room temperature (113g)
  • 3 1/2 cups all-purpose flour, spooned and leveled (420g)
  • 4 large eggs, room temperature
  • 2 1/2 tsp baking powder
  • cherry pie filling
  • 1 tbsp freshly squeezed lemon juice (15ml)
  • 2 cups fresh cherries, pitted (1 lbs / 450g)
  • 1/2 cup granulated white sugar (100g)
  • 1/4 cup water (60ml)
  • 1 1/2 tbsp cornstarch (12g)
  • vanilla buttercream
  • 2-4 tbsp heavy whipping cream (30-60ml)
  • pinch of salt
  • 4 cups powdered sugar, sifted (480g)
  • 1 1/4 cups unsalted butter, room temperature (284g)
  • 2 vanilla beans* (or 2 tsp vanilla extract)

Instructions

  1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
  2. Vanilla Cake Layers In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until fully incorporated. Add vanilla* and stir to combine. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined. Divide batter into the two prepared baking pans equally. Bake for 30-33 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
  3. Cherry Pie Filling Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 5-8 minutes until the cherries get soft. Stir constantly. Blend cherries with an immersion blender. Cook another 5-8 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
  4. Vanilla Buttercream In a large mixing bowl beat butter on medium speed until super creamy, about 2-3 minutes. Add 1 cup powdered sugar at the time and beat on low speed until combined. When all the sugar is in, beat on medium speed until the sugar is dissolved. Stir in vanilla*. Mix in 1 tbsp heavy cream at the time until you reach your desired consistency. The buttercream should be creamy and fluffy but firm enough to spread. I added exactly 3 tbsp. Add a pinch of salt and stir to combine.
  5. Assembling Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the buttercream over the cake. The buttercream should be higher around the edges that it holds the cherry filling inside the cake. Layer with 1/3 of the cherry filling (where the buttercream is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 2 days.

recipe adapted >>>>>  here

Tuesday, April 11, 2017

Healthy Summer Squash Casserole

Healthy Summer Squash Casserole | #Easysidedishes #Roastedbabycarrots #Summersquashcasserole #Babycarrotrecipes #Healthyyellowsquashrecipes #Easyvegetablesidedishes #Yellowsquashrecipescasserole #Southernsquashcasserole #Spinachzucchinirecipes #Summersquashrecipes #Healthysummersquashcasserole #Vegetablesides

Ingredients

  • 2 lbs summer squash zucchini and yellow squash, cut into ¼-inch slices
  • 2 ½ Tbsp olive oil
  • 1 ¼ tsp salt divided
  • ½ tsp pepper
  • ⅓cup Parmesan cheese* grated
  • ⅓ cup Panko breadcrumbs gluten-free
  • ¼ tsp. garlic powder
  • 2 Tbsp fresh parsley finely chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut yellow squash and zucchini into thin, ¼-inch slices.
  3. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
  4. Spray a 9-inch square baking dish with non-stick cooking spray.
  5. Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
  6. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
  7. In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then sprinkle over the zucchini and squash.
  8. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
  9. Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
  10. Serve immediately with fresh parsley and enjoy!

Recipe adapted >>>>>  here

Friday, April 7, 2017

Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots

As you can see I kept it pretty simple. So simple in fact, that by using pre-made broth & soup, this meal will take you literally less than 10 minutes from start to the finished product. Of course, if you’ve got the time, the patience, and the produce, I’d suggest starting from scratch with this simple-as-can-be-squash soup and this homemade broth.


Either way, I hope you enjoy this as much as I have been. In just as much time as it takes to boil that water for the instant stuff, you can have a fully nutritious meal that’ll hit the spot and keep you healthy, without sending your food budget sky-high either. No noodling around: this bowl is the real deal.
Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots Recipe
This recipe makes one delicious, super hearty serving for one, and of course is easily multiplied with the right math skills and an extra bowl or two!


Ingredients : 
  • (1) cup veggie stock (pre-made or store-bought is fine)
  • (1.5) cups butternut squash soup, without a nut or dairy base (I used Pacific Brand)
  • (1/4) tsp salt
  • (1/4) tsp soy sauce
  • (1) strand of thick rice noodles (about the size of the circle between your index finger & thumb)
  • (1/4) cup medium soft tofu, rinsed and cubed
  • (1) scallion, sliced diagonally, greens only
  • (1/4) tsp Sambal Oelek
  • (1/2) tsp toasted sesame oil
  • (1) handful fresh pea shoots (or sliced fresh spinach in a pinch)
  • Black sesame seeds for garnish



Instructions : 
  1. Start by combining the soup and the broth in a medium pot, and stir to mix well. Add the salt & soy sauce and heat gently until bubbling and hot (basically to a light boil), about 3-4 minutes.
  2. While the broth is heating up, cube the fresh tofu into one-inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems as they can be tough to digest and chew. Take the strand of dry rice noodles (about a finger round or golf ball diameter), and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.
  3. When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.
  4. When the 6 minutes is up, remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the centre of the bowl, and finish by pouring the toasted sesame oil into the bowl along with the black sesame seeds to garnish.
  5. Serve right away  (though the best part may be waiting for the bowl to cool a little before eating) with chopsticks or a fork, if you are a little spastic with chopsticks like I am. I always try earnestly with the sticks for a few rounds before hitting the ease and comfort of a spoon and a fork. Whatever works, so long as you never need to reach for those cheap yellow packages again ;). Enjoy!

Sunday, April 2, 2017

Paleo Sweet Potato Waffles

Paleo Sweet Potato Waffles | #Breakfastideashealthy #Breakfastbowlshealthy #Wholefoodrecipes #Realfoodrecipes #Whole30recipes #Whole30breakfast #Paleodessert #Healthydinnerrecipes #Paleodinner #Lowcaloriemeals #Paleosnacks #Noomrecipes

Ingredients

  • 3 cups grated sweet potato, about 1 large sweet potato
  • 4 eggs whisked
  • 1/4 cup chopped spring onions, use the green part only for low FODMAP
  • 3 tablespoons coconut flour
  • 1 teaspoon garlic powder, omit for low FODMAP
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • coconut oil for greasing the waffle iron

Instructions

  1. Squeeze out any excess juice from the grated sweet potato and place in to a bowl.
  2. Add the eggs spring onions, coconut flour, garlic powder, salt and pepper and mix well.
  3. Grease your waffle iron, well.
  4. Use a 1/4 cup to scoop out the batter and gently drop the batter onto the preheated waffle iron and cook according to waffle iron instructions.
  5. Continue to until the batter is gone. This should make about 4 waffles

RECIPE ADAPTED  >>>>>  here

Saturday, April 1, 2017

CHICKEN ENCHILADA CASSEROLE RECIPE

CHICKEN ENCHILADA CASSEROLE RECIPE | #Chickenandricerecipes #Chickenenchiladaswithwhitesauce #Chickenandricecasserolerecipes #Creamychickenenchiladas #Cheesychickenandricecasserole #Mexicanfoodrecipes #Weightwatchersmeals #Weightwatcherdinners #Wwrecipeswithpoints #Weightwatchersburritocasserole #Corntortillachipsbaked #Skinnychickenenchiladas

Ingredients

  • 1 cup sliced yellow onion
  • 2 cups shredded rotisserie chicken
  • 2 cups red enchilada sauce; divided
  • 1 cup black beans; drained and rinsed
  • 1 cup pinto beans; drained and rinsed
  • 1/4 cup freshly chopped cilantro
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 2 avocados, pitted, peeled and sliced
  • 6-8 corn tortillas
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sliced black olives
  • Optional Toppings:
  • sour cream
  • diced tomatoes
  • chopped cilantro
  • diced green onions

Instructions

  1. Preheat oven to 350 degrees F.
  2. Heat a large skillet over medium high heat and add sliced onions. Let onions cook till they turn a golden brown color; stirring occasionally. Remove from skillet and set aside.
  3. In the same skillet add the shredded chicken, 1 1/2 cups enchilada sauce, black beans, pinto beans, and cilantro. Season with salt and pepper. Let simmer over medium-high heat, stirring occasionally for 3-5 minutes.
  4. In an 8″x8″ casserole dish tear up 3-4 of the corn tortillas into 1″ pieces, and layer them on the bottom of the dish. Spoon half of the chicken filling on top of the torn tortilla pieces.
  5. Layer the caramelized onions on top of the chicken filling, then lay the avocado slices on top of the onions. Spoon the remaining chicken filling over the avocados.
  6. Tear up the remaining 3-4 corn tortillas to make a top layer over the chicken filling. Drizzle the remaining 1/2 cup of enchilada sauce evenly over the top layer. Cover with foil and bake for 20 minutes.
  7. Remove foil and top with the shredded cheddar cheese, and black olives. Bake for an additional 5 minutes, or until cheese is melted and bubbly. Let sit for a few minutes before slicing.
  8. Serve with sour cream and diced tomatoes. Enjoy!

RECIPE ADAPTED >>>>>  here

Creamy Steak Fettuccine

Creamy Steak Fettuccine | #Creamysteakfettuccine #Bakedburritocasserole #Steakdinnerideas #Burritocasserolerecipebeef #Mexicanfoodrecipescasserolesmaindishes #Cookingrecipes #Shrimpmealprep #Creamysteakfettuccine #Steakpastarecipes #Freezingmeat #Dinnerrecipes #Parmesanbasilorzo


Ingredients

  • 12 oz. fettuccine
  • 1 lb. sirloin steak
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 2 cloves, minced
  • 2 tbsp. all-purpose flour
  • 2 c. milk
  • 1 tbsp. freshly chopped parsley
  • 1/2 c. freshly grated Parmesan
  • 1 1/2 c. halved cherry tomatoes
  • 4 c. baby spinach
  • Balsamic glaze, for drizzling

Instructions

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  2. Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
  3. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.
  4. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.
  5. Top with sliced steak and drizzle with balsamic glaze.

Recipe has been adapted from >>>>>  here