Wednesday, January 27, 2010

Snickers Cheesecake

Snickers Cheesecake | #Turtlecheesecakerecipes #Applepiecheesecakerecipe #Snickerscheesecakerecipe #Fallcheesecakerecipes #Samoacheesecakerecipe #Samoacake #Dessertrecipes #Snickerscheesecakerecipe #Snickerscheesecakenobake #Easycheesecakerecipes #Snickersdessert #Snickerscake

Ingredients

  • 24 Oreos regular "stuff", not Double Stuff
  • 5 tablespoons Butter melted
  • 32 ounces Cream Cheese softened
  • 1 1/4 cup White Sugar
  • 1/2 cup Sour Cream
  • 20 Mini Snickers each one cut into 8 pieces (yes they will be tiny! Freezing first makes it super easy though! )
  • 3 Eggs
  • 1 cup packed Brown Sugar
  • 1/2 cup Half and Half
  • 4 Tablespoons Butter
  • extra Mini Snickers for decorating Optional
  • 1/4 cup Salted Peanuts for decorating Optional

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a food processor, process the Oreos ( filling and all ) until they are completely crushed.
  3. Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
  4. Press into a greased, 9” Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
  5. Bake for 8 minutes.
  6. In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
  7. Mix in the three eggs until just combined.
  8. Fold in the chopped up Mini Snickers.
  9. Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
  10. To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.

RECIPE ADAPTED  >>>>>  here

Tuesday, January 26, 2010

Vegan Pumpkin Sugar Cookies

Vegan Pumpkin Sugar Cookies | #Veganhalloweentreats #Vegancake #Veganpumpkincinnamonrolls #Veganpumpkinsugarcookies #Veganhalloweencookies #Dairyfreepumpkincookies #Veganpumpkinbars #Dessertrecipes #Vegandessertrecipes #Glutenfreedesserts #Glutenfreebaking #Cookingrecipes

Ingredients

  • 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
  • 1/2 cup organic cane sugar (plus more for topping)
  • 1/4 cup brown sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup pumpkin puree*
  • 1 1/2 heaping cups unbleached all-purpose flour (sub up to 1/3 whole-wheat pastry)
  • 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 3/4 tsp ground cinnamon
  • 1 Tbsp unsweetened almond milk (or other non-dairy milk)
  • FROSTING (optional) :
  • 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
  • 1 1/2 Tbsp 1 1/2 Tbsp pumpkin butter* (optional)
  • 1/2 tsp vanilla extract (optional)
  • 2 1/2 - 3 cups powdered sugar
  • 1/4 tsp each ground cinnamon and pumpkin pie spice
  • 1 splash non-dairy milk

Instructions

  1. Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
  2. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
  3. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.
  4. Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.
  5. Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo).
  6. Bake on the center rack for 10-12 minutes or very slightly golden brown.
  7. Let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
  8. FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, and pumpkin butter (optional) and mix once more.
  9. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
  10. Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.

Recipe adapted >>>>>  here

Thursday, January 21, 2010

Pulled Pork Sliders with Garlic Aioli

Pulled Pork Sliders with Garlic Aioli | #Best #Recipe >>> Pulled Pork Sliders with #Garlic Aioli - ~#World #recipes #Turkeyandcheesesliders #Slidersrecipeshawaiianrollsturkey #Turkeyswissslidershawaiianrolls #Slidersandwiches #Garlicaioli #Turkeyandcheeseslidershawaiianrolls #Poppyseedhamandcheesesliders #Poppyseedsandwiches #Sandwichesforacrowd #Hamandcheesehawaiianrolls #Lunchideas #Slidersrecipeshamandcheese


Ingredients

  • 1, 3-5 pound pork shoulder (mine was 3.75 lbs. bone-in or no bone both work fine)
  • Salt
  • Pepper
  • Garlic Powder
  • Your favorite barbecue sauce (I used Sweet Baby Ray's)
  • Slider buns
  • Aioli
  • ¾ cup mayonnaise
  • 1 teaspoon minced garlic (about 1 garlic clove)
  • 2 pinches of black pepper
  • 1 tablespoon lemon juice or white wine vinegar
  • 1 tablespoon chopped chives (I used Gourmet Herbs slightly dried chives)

Instructions

  1. Generously season the pork shoulder with salt, pepper and garlic powder, and rub pork shoulder with your favorite barbecue sauce (I used a pastry brush to help me do this). Place in a slow cooker and cook on low for 8 hours (or high for 4-5 hours). Once cooked, remove pork shoulder and slightly shred - discard any fatty parts. Careful not to shred the pork too much - you want nice chunks of pork on your sandwich. Add about ½ cup to 1 cup of your favorite barbecue sauce and gently mix.
  2. To make the aioli, add all the ingredients to a bowl and mix.
  3. Toast the slider buns in the oven at 375 for a few minutes until crispy.
  4. Assemble sliders by adding the pork on the bun and topping with a dollop of aioli.

recipe adapted >>>>>  here

Whole30 “Cheeseburger” Skillet

Whole30 “Cheeseburger” Skillet #Healthyeating #Cookingrecipes #Dinnerrecipes #Veganrecipes #Wholefoodrecipes #Yummyfood #Easywhole30recipes #Whole30breakfast #Paleolunchideas #Whole30lunchideas #Easywhole30dinner #Whole30recipesdinner

Ingredients

  • 1 lb ground bèèf (or any ground protèin of choicè)
  • 2 yukon potatoès, dicèd
  • ½ largè onion, finèly dicèd
  • 1 garlic clovè, mincèd
  • 2 tbsp yèllow mustard (I usè Frènch’s yèllow mustard)
  • 1 tbsp tomato pastè
  • 1 tbsp nutritional yèast (optional)*
  • 1 ½ tsp onion powdèr
  • 1 tsp garlic powdèr
  • 2 tsp koshèr salt, sèparatèd
  • 2 tsp frèsh crackèd black pèppèr, sèparatèd
  • Avocado oil
  • Toppings (optional):
  • Avocado
  • Crumblèd bacon
  • Lèttucè
  • Tomatoès
  • Picklès
  • Dicèd onions
  • Sautèèd mushrooms
  • Animal Stylè saucè
  • Ranch drèssing
  • Hot saucè

Instructions

  1. Preheat a large skillet over medium high heat with about 1 tbsp of avocado oil.
  2. Add potatoes to skillet, season with 1 tsp of kosher salt and black pepper. Saute potatoes until they start turning golden brown on each side and are cooked 90% of the way through. This will take about 10-15 minutes.
  3. Once potatoes start to turn golden brown, remove from skillet and set aside. Lower heat to medium.
  4. Add onions and garlic to skillet. Saute until onions become translucent and garlic is fragrant.
  5. Mix in ground beef and remaining ingredients to skillet: mustard, tomato paste, nutritional yeast, onion powder, garlic powder, kosher salt and black pepper.
  6. Combine ground beef with seasoning, cook until most of the ground beef is no longer pink, then add potatoes back to the skillet and cook until ground beef and potatoes are cooked through.
  7. Serve with suggested toppings.

recipe adapted  >>>>>  here

Tuesday, January 19, 2010

Chocolate Cake with Chocolate Frosting

Chocolate Cake with Chocolate Frosting | #Chocolatecreamcheesefrosting #Chocolatecakewithcreamcheesefilling #Hersheychocolatecakewithcreamcheese #Hersheyschocolatecakecreamcheese #Chocolatecakewithcreamcheeseicing #Hersheyschocolatecakewithcreamcheesefilling #Goodhumorstrawberryshortcaketrifle #Earthquakecake #Blueberrycheesecakecrumbcake #Strawberryshortcakeoreotrifle #Goodhumorstrawberryshortcakecake #Birthdaydesserts



Ingredients

    FOR THE CAKE:
  • 1/2 cup butter, softened
  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup brewed coffee, cooled
  • 1/2 cup milk
  • FOR THE FROSTING:
  • 1 cup butter, softened
  • 3 1/2 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp almond extract
  • 1/2 cup heavy cream

Instructions

  1. In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
  2. In a measuring cup, mix together cooled coffee and milk. Set aside.
  3. In mixer, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
  4. Pour cake batter into two prepared pans (2-9inch round cake pans, lined with parchment paper and greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.
  5. For the Frosting: In mixing bowl, beat butter for 3-5 minutes, scraping down sides of bowl as needed.
  6. Add in powdered sugar, cocoa, extract and heavy cream and beat for 3-5 more minutes until desired consistency.
  7. Frost cake and enjoy!

recipe adapted >>>>>  here

Tuesday, January 12, 2010

Raspberry Lemon Sweet Rolls

Raspberry Lemon Sweet Rolls | #Cinnamonrollshomemadenoyeast #Strawberryrolls #Dessertrecipes #Sweetbread #Cookingrecipes #Breadrecipes #Lemoncakemixrecipes #Homemadestrawberrypiefilling #Strawberrypiefillingeasy #Canningstrawberrypiefilling #Homemadestrawberrypiefillingrecipe #Canningpiefillingrecipes

 Ingredients

  • ½ cup whole milk
  • 1¼-ounce packet active dry yeast (2¼ teaspoons)
  • ¼ cup sugar
  • 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
  • 1 large egg yolk
  • 1½ teaspoons vanilla extract
  • 2¾ cups all-purpose flour, plus more for dusting
  • ¾ teaspoon salt
  • ½ teaspoon freshly grated nutmeg (optional)
  • Glaze :
  • 2 cups confectioners sugar
  • juice of 1 lemon
  • zest of 1 lemon
  • 3 Tbsp melted butter
  • 2 Tbsp whole milk
  • Filling:
  • 1 12 oz bag frozen raspberries
  • ⅓ cup sugar
  • zest of 1 lemon
  • 1 heaping tsp corn starch

Instructions

  1. Warm ½ cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
  2. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  3. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
  4. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
  5. Butter a large 9x13" baking pan and set aside.
  6. In a bowl combine all of the filling ingredients: frozen raspberries, sugar, lemon zest and corn starch.
  7. On a floured surface, use a floured rolling pin to roll out dough. (you may want to do this in two batches)
  8. Sprinkle on the raspberry mixture and roll up tightly into a log.
  9. Cut into 2" slices and place in buttered pan.
  10. Cover loosely with a towel and place in a warm place to proof for 1 hour. On top of a dryer or on the stovetop while oven pre-heats for example.
  11. Preheat oven to 350 degrees.
  12. Once the rolls have proofed and puffed just slightly, remove towel and bake 25 minutes or until golden brown.
  13. Remove from oven and allow to cool on a cooling rack while you make the glaze.
  14. In a bowl whisk together confectioners sugar, lemon zest, lemon juice, butter and milk.
  15. After rolls have cooled enough that the glaze won't melt, pour over sweet rolls. You may want to start by pouring half of the glaze or pour more based on personal preference.
  16. Serve immediately and enjoy!

RECIPE ADAPTED  >>>>>  here

Wednesday, January 6, 2010

the motherload layered cookie bars

the motherload layered cookie bars | #Smoresbar #Shortbreadtoffeecookiebars #Dessertbars #Sweetrecipes #Yummysweets #Cookiedesserts #Cakemixcookies #Cakemixdesserts #Barcookiesrecipes #Chocolatecakemixrecipes #Oreodessert #Cakebars

Ingredients

  • Layer 1: Sugar Cookie
  • 1 Roll of Pillsbury Sugar Cookie Dough
  • Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9x13 inch baking dish that's been lined foil and sprayed with cooking spray.
  • Layer 2: Double Chocolate Chip Cookie
  • the recipe below makes double what you'll need for the bars, use half for recipe, extra for cookies
  • 1 cup butter
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 3/4 cups flour
  • 1 1/4 cups cocoa powder I used Hershey’s Dark Chocolate Cocoa Powder
  • 2 tsps. baking soda
  • 1/4 tsp. salt
  • 1 1/2 cups chocolate chips
  • In a large bowl cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
  • In another bowl combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
  • Layer 3: Peanut Butter Cookie
  • 1 Cup creamy peanut butter
  • 1/2 Cup granulated sugar
  • 1 egg
  • Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
  • Layer 4: Chocolate Chip Cookie
  • the recipe below makes double what you'll need for the bars, use half for the recipe, extra for cookies
  • 2 sticks softened butter
  • 3/4 Cup granulated sugar
  • 3/4 Cup brown sugar
  • 2 eggs
  • 1 Tablespoon pure vanilla
  • 2 1/2 Cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 bag chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. For Sugar Cookie Dough Layer: Press sugar cookie dough into bottom of a 9x13 inch baking dish that's been lined foil and sprayed with cooking spray.
  2. For Double Chocolate Cookie Dough Layer: In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
  3. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
  4. For Peanut Butter Cookie Dough Layer: Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
  5. For Chocolate Chip Cookie Dough Layer: In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don't press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.
  6. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.

recipe adapated >>>>>  here

Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Vegan Mushroom Bourguignon with Potato Cauliflower Mash | #Instantpotrecipesdinners #Instantpotrecipesbeef #Instantpotstreettacosbeef #Mealideas #Instapotrecipeshealthy #Pressurecookermeals #Plantbasedrecipes #Veggierecipes #Easyveganmeals #Veganlunchideas #Veganpotatorecipes #Vegetarianmeals

Ingredients

  • Mushroom Bourguignon:
  • 2 tsp oil
  • 1/2 (0.5 ) medium onion chopped
  • 4 cloves of garlic finely chopped
  • 10 oz (8 oz) sliced mushrooms mixed or white or cremini
  • 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
  • 3/4 cup (75 g) chopped carrots
  • 1 cup (101 g) chopped celery
  • 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
  • 1/4 tsp (0.25 tsp) garlic powder
  • 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
  • 2 tsp tomato paste
  • 1/2 cup (125 ml) water or broth
  • 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
  • 1 cup (30 g) of spinach or greens
  • Potato Mash:
  • 1 large potato cubed small
  • 1 cup (100 g) cauliflower florets (heaping cup)
  • 1 tbsp olive oil
  • 2 to 4 tbsp (NaN tbsp) non dairy milk
  • 1/4 tsp (0.25 tsp) each salt garlic powder
  • (NaN ) black pepper to taste

Instructions

  1. Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.
  2. Add the wine and mix well for a few seconds to cook out the alcohol.
  3. Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.
  4. Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it.
  5. Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.
  6. Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
  7. Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.
  8. Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency.
  9. Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

Recipe has been adapted from >>>>>  here