Wednesday, May 26, 2010

Strawberry Cream Cheese Bars

Strawberry Cream Cheese Bars | #Applerecipes #Strawberryrecipes #Coconutsheetcake #Chocolatetoffeebars #Snickerdoodlecobblerrecipe #Snickerdoodleapplecobbler #Strawberrycheesecakebars #Strawberrydessertrecipes #Keylimedesserts #Strawberrycreamcheesebars #Strawberrybananabread #Fruitdesserts


Ingredients

Shortbread Layer-
  • 1/2 cup unsalted butter , room temperature
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 egg yolk
  • 1 cup flour
  • 1 tablespoon milk or cream
Strawberry Layer-
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1/3 cup sugar
  • 1 small package strawberry Jell-O (1.4 ounce)
  • 2 cups strawberries
Cream Cheese Layer-
  • 8 oz . cream cheese (1 block)
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 cup heavy cream

Instructions

  1. First, start with the strawberry filling.
  2. In a small pan, combine water, sugar, and cornstarch on medium high heat.
  3. While whisking, bring to a simmer.
  4. Once simmering, add strawberry Jell-O, whisk to combine.
  5. Remove from heat and cool slightly, then chill.
  6. Chop and hull 2 cups strawberries. Refrigerate until ready to use.
  7. For the shortbread crust-
  8. Preheat oven to 350 degrees.
  9. In a small bowl, combine butter, powdered sugar, vanilla, milk or cream, and egg yolk.
  10. Add flour and mix until just combined (dough will be crumbly)
  11. Press into the bottom of a lined and greased 8x8 square pan or 8-9 in round pan.
  12. Bake for 10-12 minutes or until edges begin to brown.
  13. Remove from oven and cool for 15 minutes.
  14. To make the cream cheese layer beat cold heavy whipping cream in a clean bowl until stiff peaks form. Set aside.
  15. In a medium sized bowl, beat cream cheese, powdered sugar, and vanilla together until smooth.
  16. Carefully fold heavy whipping cream into the cream cheese mixture.
  17. Spread mixture over cooled shortbread crust.
  18. Assemble strawberries onto cream cheese layer, then pour glaze over strawberries.
  19. Chill for 30-1 hour then slice and serve! Enjoy!

recipe adapted >>>>>  here

Tuesday, May 25, 2010

Raspberry Yogurt Muffins

Raspberry Yogurt Muffins | #Breakfastrecipes #Dessertrecipes #Cookingrecipes #Healthybaking #Muffinbread #Breakfastmuffins #Healthybreakfastrecipes #Healthybreakfastmuffins #Glutenfreebreakfast #Glutenfreebananapancakes #Blueberryrecipeshealthy #Healthyblueberrymuffinseasy




Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (6 ounce) carton raspberry yogurt
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup raspberries



Instructions

  1. Preheat oven to 400 degrees F.
  2. Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups.
  3. In a medium mixing bowl, stir together dry ingredients.
  4. In a small bowl, beat together yogurt, oil and egg.
  5. Stir yogurt mixture and raspberries into dry mixture until almost blended.
  6. Add raspberries and stir until batter is just blended. Do not over mix.
  7. Spoon into prepared muffin cups.
  8. Bake until nicely browned, about 20 minutes.

recipe adapted  >>>>>  here



Rated 4.8/5 based on 177 customer reviews

Monday, May 24, 2010

Berry French Toast Casserole

Berry French Toast Casserole | #Berryrecipes #Yummybreakfast #Breakfastdishes #Breakfastbrunchrecipes #Cookingrecipes #Frenchtoastcasserole #Blueberryfrenchtoastcasserole #Overnightfrenchtoastcasserole #Blueberrybreakfastcasserole #Sweetbreakfastideas #Overnightblueberryfrenchtoastbake #Breakfastpotluckideas 

Ingredients

  • 12-14 cups French bread
  • 8 large eggs
  • 2 cups 2% milk
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 2/3 cup brown sugar
  • 1 cup strawberries sliced
  • 1/2 cup blueberries
  • 1-2 tbsp powdered sugar
  • maple syrup as much as you want!

Instructions

  1. Grease a 9″x13″ casserole with vegetable oil or butter. Cut up French bread into cubes and add to casserole (fill up to ~3/4).
  2. In a large bowl, combine eggs, milk, vanilla extract, cinnamon, and brown sugar. Whisk mixture and mix well. Pour mixture into casserole.
  3. Slice strawberries. Top casserole with strawberries and blueberries.
  4. Wrap the casserole with saran wrap and refrigerate for four hours, or up to overnight.
  5. Pre-heat oven to 350 degrees F. Bake for 35-40 minutes.
  6. Sprinkle with powdered sugar.
  7. Serve with maple syrup and enjoy!

recipe adapted  >>>>>  here

Friday, May 21, 2010

Broccoli Cauliflower Rice Chicken Casserole


Broccoli Cauliflower Rice Chicken Casserole | #Leanandgreenmealsoptavia #Lowcarbenchiladas #Cauliflowerricerecipeshealthy #Whole30recipes #Broccoliandcauliflowerrecipes #Cauliflowerricechickencasserole #Ketosidedishes #Ketochickenrecipes #Healthycasserolerecipes #Ketocasserolerecipes #Healthysidedishes #Ketochickenparm 

 Ingredients

  • 2 pounds skinless boneless chicken breasts
  • 1 tablespoon olive oil
  • 2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
  • 1 16-ounce bag frozen broccoli cuts
  • 2 large eggs, whisked
  • 3 cups, shredded mozzarella cheese
  • 2 teaspoons coarse sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons butter, melted
  • 1 cup shredded Italian blend cheese

 Instructions

  1. Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
  2. Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
  3. While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
  4. Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
  5. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
  6. Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
  7. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.

recipe adapted  >>>>>  here


Rated 4.6/5 based on 441 customer reviews

Monday, May 17, 2010

Vegan Barbecue Lentil Loaf

Vegan Barbecue Lentil Loaf | #Vegetarianveganrecipes #Veganfoods #Vegancooking #Veganeating #Wholefoodrecipes #Vegetariandishes #Vegetarianrecipes #Veganfoods #Veganeating #Wholefoodrecipes #Vegancooking #Vegetarianveganrecipes

Ingredients

  • FOR THE LENTILS
  • 1 cup (193g) dry green lentils (do not use red lentils, too mushy)
  • 1/2 teaspoon fine salt
  • FOR THE LOAF
  • 1/2 heaping cup (80g) finely chopped white onion
  • 1 packed tablespoon minced fresh garlic
  • 1/4 teaspoon fine sea salt
  • 1/4 cup water (this is ONLY for cooking the veggies in 1st)
  • 1 cup (240g) barbecue sauce (below), separated (This is the ONLY BBQ sauce tested in the recipe and the strong flavor and texture work perfectly.)
  • 1/2 cup MEDIUM GRIND coarse cornmeal (It MUST be medium grind, not corn flour or regular fine cornmeal, otherwise it WILL BE DRY. I use this Bob's Red Mill. If you cannot find, order it off Amazon.)
  • 3 tablespoons ground flaxseed
  • 1/2 teaspoon chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
  • 1/2 cup corn
  • 5 MINUTE BBQ SAUCE (This sauce is STRONG, so it stands out in the loaf. This sauce is what yields such flavor to the loaf, so I strongly advise against subbing. (Makes 1 1/2 cups, plenty for the loaf and for dipping!)
  • 1/2 cup (120g) tomato paste, not sauce
  • 1/2 cup (120g) water
  • 1 teaspoon fine salt
  • 1/2-1 tablespoon garlic powder, per preference
  • 1 tablespoon + 1 teaspoon chili powder
  • 1 tablespoon + 1 teaspoon yellow wet mustard
  • 1 tablespoon + 1 teaspoon pure maple syrup
  • 2 tablespoons + 2 teaspoons dark balsamic vinegar
  • 2 tablespoons + 2 teaspoons unsulphured regular molasses

Instructions

  1. This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is prep time and waiting time in there as well, so give yourself 2 to 2 1/2 hours. Otherwise, I would suggest to save time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below. It will really knock off some time.
  2. If you are making my homemade barbecue sauce, just simply add all of the ingredients to a small bowl and whisk really well until emulsified and thickened. Set aside or store in the fridge the night before making the loaf. This bbq sauce was created specifically for the loaf, so it WILL taste strong, but very yummy in this loaf!
  3. For the lentils, rinse them off and add them with 2 cups water and the 1/2 tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes. The water should be all evaporated basically. Turn off the heat and return the lid and let it sit for just 10 minutes.
  4. While the lentils are cooking, cook the onions and garlic. Add the onion, garlic, 1/4 cup water and 1/4 teaspoon salt to a small frying pan. Bring to a boil and once boiling, immediately turn to simmer for about 5 minutes or until the water has completely evaporated. You don't want any remaining water so the loaf doesn't turn mushy. Turn off the heat.
  5. After the lentils have finished and sat for 10 minutes, puree about 1/2 of the mixture with a hand immersion blender. You do not want to puree all of it, or it will make the loaf mushy, got it? Just eyeball about half of it, leaving the other half full lentils. Add them to a large bowl.
  6. Preheat the oven to 350 degrees and line a 9x5 metal loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick.
  7. Add the cooked onion/garlic mixture to the lentils. Add only 3/4 cup of the barbecue sauce to the lentil mixture. Add the chipotle spice and another good pinch of salt and stir together well. Add the cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn. Note: If you taste the batter, it doesn't taste overly spicy uncooked, but it will become a lot spicier as the chipotle spice bakes, so keep that in mind.
  8. Pour the batter in the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal soaks up some liquid. Spread 1/4 cup of the barbecue sauce all over the top evenly. Bake for 55-60 minutes or until firm and a toothpick basically comes out clean. I baked mine for a full 60 minutes to ensure it was done. The ends got slightly charred just where the barbecue sauce was, but the inside was perfect. You can always trim a little of the sauce off it if gets a little done, but you definitely want to make sure the loaf is cooked through, so it's firm and not mushy. If yours turns out mushy, then you didn't let it cook long enough, because the result should be firm and have a nice bite to it.
  9. It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it hot, it will fall apart. I let mine sit 30 minutes and it was still warm. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.

recipe adapted  >>>>>  here

Sunday, May 16, 2010

Sticky Sesame Cauliflower

Sticky Sesame Cauliflower | #Spaghettisquashhashbrowns #Healthydinnerrecipes #Homemadenoodleseasy #Stickysesamecauliflower #Ketospaghettisquash #Vegetablesidedishes #Veganrecipeseasy #Vegetarianrecipesdinner #Vegetarianrecipeseasy #Plantbasedrecipeseasy #Easyveganmeals #Vegetarianburrito

Ingredients
  • 1 small head cauliflower, chopped (6 1/2 cups florets)
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup pure maple syrup, honey, or agave
  • 1/4 cup rice vinegar
  • 1 tbsp minced garlic
  • 1 ½ tsp toasted sesame oil
  • ½ tsp powdered ginger
  • 1 1/2 tbsp cornstarch or arrowroot
  • 1/4 cup water
  • sesame seeds and scallions, for garnish

Instructions
  1. Preheat your oven to 450 F. Grease a baking pan or line with parchment. 
  2. Cut cauliflower into florets, then slice so one side of each floret is flat. 
  3. Arrange in a single layer in the greased pan. 
  4. Bake 10 minutes on the center rack.
  5.  Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
  6. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. 
  7. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. 
  8. Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. 
  9. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.
Recipe Adapted : here

Saturday, May 15, 2010

Oreo Cheesecake Chocolate Cake

Oreo Cheesecake Chocolate Cake | #Cheesecakecupcakes #Lemonoreocheesecake #Minicheesecakes #Lemonblueberryminicheesecakes #Tastyvideosdesserts #Cakedesserts #Oreocheesecakechocolatecake #Cakedesserts #Dessertrecipes #Cupcakecakes #Sweetrecipes #Yummysweets

Ingredients

  • For chocolate cake:
  • 2 cups sugar
  • 1–3/4 cups all-purpose flour
  • 3/4 cup cocoa
  • 1–1/2 teaspoons baking powder
  • 1–1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • For no-baked Oreo cheesecake filling:
  • 1 1/2 cups heavy whipping cream
  • 8 oz. Cream Cheese-softened
  • 3/4 cup powdered sugar
  • 12 Oreo Cookies- coarsely crushed
  • For milk chocolate ganache:
  • 8 oz. milk chocolate-finely chopped
  • 1 cup heavy whipping cream
  • For garnish:
  • 1/2 cup chocolate chips
  • 3/4 cup whipped cream

Instructions

  1. To make the cake:
  2. Preheat the oven to 350°F and grease two 9 inch round baking pans and line the bottom with parchment paper.
  3. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  4. Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
  5. Add boiling water and mix until it’s smooth.
  6. Divide batter into 2 prepared pans and bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
  7. Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
  8. To make the filling:
  9. In a large mixing bowl mix heavy whipping cream until firm peaks form.
  10. In another mixing bowl beat cream cheese and sugar until it’s smooth.
  11. Combine cream cheese and whipped cream and stir in crushed Oreo.
  12. To make the ganache:
  13. In a sauce pan over a low heat melt chopped milk chocolate, remove from the heat and stir in heavy cream. Stir until it’s smooth and pour over the cake. (if it’s too runny cool it a little until ganache is thickened but still thin enough to drip down the sides of the cake).
  14. To Assemble the Cake:
  15. Spread filling on bottom layer of cooled cake, carefully place the second layer on top of filling, then spoon chocolate ganache on top of the cake. Garnish with chocolate chips and whipped cream if desired.

recipe adapted  >>>>>  here

Friday, May 7, 2010

EVERYTHING BUT THE KITCHEN SINK SOUP

EVERYTHING BUT THE KITCHEN SINK SOUP | #Cookingrecipes #Soupsandstews #Veganrecipes #Soupandsalad #Healthyrecipes #Delicioussoup #Cheesycauliflowerbake #2ingredientfudgecondensedmilk #Cheesycauliflowercasserole #Ketocheesycauliflower #Cheeseycauliflowerbake #Ketocauliflowerrecipes

 

Ingredients

  • 1 c. cooked lentils (I used leftovers but you can also use uncooked)
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup stewed tomatoes
  • 1 cup kale or spinach
  • Olive oil
  • 1/2 clove garlic, minced
  • 1 1/2 cup basamati rice
  • 4-6 c. chicken or vegetable broth
  • 1 tsp. sea salt
  • black pepper (to taste)
  • 2 tsp cumin
  • 2 tsp turmeric
  • 1 tbsp paprika
  • Optional add in –> 1/2 c. chopped zucchini or corn
  • Parmesan Cheese
  • 8-10 ounces (1-2 cups) cooked leftover turkey/ham or meat of choice. Vegans use tempeh! or just leave out.

Instructions

  1. In a large pot, sauté garlic, celery, carrots, and onion in butter or oil until tender. Stir in spinach/kale until slightly cooked.
  2. Drain water from lentils and add lentils to vegetable mixture. Pour in your broth and rice and bring to a boil then lower temperature down and simmer for 20-30 minutes until rice and lentils are almost cooked.
  3. Note: If you want it thicker, keep the broth to 4 cups, if you want it more soup, add more broth or water.
  4. Next, Add in tomatoes, spinach/kale, the rest of your herbs/spices, and cooked lamb meat. Simmer for 15-20 minutes more. Top with Parmesan Cheese and serve.
  5. Makes about 6-8 cups depending on how much broth you end up adding.
  6. Quick Cook Option: If you want to cook this in 30 minutes or less, use canned lentil and veggie soup instead of uncooked lentils. I used Amy’s organic lentil stew before and it works great!

recipe adapted  >>>>>  here

Thursday, May 6, 2010

Fudgy Paleo Chocolate Skillet Cake

Fudgy Paleo Chocolate Skillet Cake | #Paleodessertrecipes #Paleoglutenfree #Glutenfreedesserts #Wholefoodrecipes #Paleosnacks #Healthydesserts #Paleodessertrecipes #Paleosweets #Paleobaking #Paleoglutenfree #Glutenfreedesserts #Paleosnacks


 Ingredients

  • For the Cake:
  • 3 eggs room temp
  • 3/4 cup organic coconut sugar
  • 1/2 cup organic coconut oil melted and cooled
  • 2 tsp pure vanilla extract
  • 1/2 cup raw cacao powder or unsweetened cocoa powder
  • 1 cup blanched almond flour
  • 1/2 tsp baking soda
  • dash sea salt
  • For the fudge topping (optional)*
  • 3/4 cup Enjoy Life Dark Chocolate Morsels
  • 3 Tbsp full fat coconut milk from a can - blended prior to using
  • Coconut ice cream to top - I love this brand optional

Instructions

  1. Grease one 10 inch or two 6.5 inch cast iron skillet(s) (or other oven proof skillet) lightly with coconut oil and preheat your oven to 350 degrees.
  2. In a large bowl, beat the eggs with a hand mixer (or whisk well by hand), then add the coconut sugar, vanilla extract and coconut oil and beat well.
  3. In a separate bowl, combine the almond flour, cocoa powder or cacao, baking soda and salt. Add the dry mixture to the wet and mix well until smooth.
  4. Spread the batter out evenly in the skillet or skillets** and bake in the preheated oven for 20-25 minutes, or until the center is just set. The baking time will vary a bit based on which skillet you use, so check beginning at 20 minutes for the center to set (no more jiggle)
  5. While the cake bakes, make the fudge topping. In a small saucepan over very low heat, combine the chocolate chips/morsels and coconut milk and melt, stirring, until smooth and shiny, then remove from heat.
  6. Allow the cake to cool in the skillets for about 5-10 minutes, then spread the fudge topping evenly over the cake(s). To serve, top with a scoop of coconut vanilla ice cream and more fudge topping if desired.
  7. Store leftovers in the refrigerator (without the ice cream) for up to 4 days. Enjoy!

recipe adapted  >>>>>  here

Tuesday, May 4, 2010

Keto Creamy Asparagus and Shrimp Alfredo

Keto Creamy Asparagus and Shrimp Alfredo |  #Ketodietforbeginners #Tuscanshrimppasta #Creamygarlicbuttertuscanshrimp #Shrimpmeals #Orangeglazedsalmon #Creamyshrimprecipes #Ketosnacks #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketorecipeseasy #Lowcarbdinner #Ketochickenrecipes



Ingredients

  • 1 pound Raw Wild Caught Shrimp Peeled & deveined
  • 2 tablespoons Organic Grass-Fed Butter or Ghee
  • 2 cups fresh or frozen Asparagus
  • 1 cup Heavy Cream
  • 1/3 cup grated parmesan cheese
  • Sea Salt to taste
  • Black Pepper to taste


Instructions

  1. Toss shrimp with salt and pepper.
  2. In a skillet over medium heat, sauté shrimp in butter until opaque, 2-3 minutes.
  3. Add asparagus, sauté 1-2 minutes.
  4. Add cream and cheese, reduce heat and stir until cheese is melted and sauce is thickened.
  5. Enjoy immediately.

recipe adapted >>>>>  here


Monday, May 3, 2010

Mexican Chocolate Cake & Ganache

Mexican Chocolate Cake & Ganache | #Concharecipe #Pandulce #Mexicanfoodrecipesauthentic #Mexicanfudge #Cheesecaketaquitos #Mexicanhotchocolatecookies #Treslechescake #Tacoparty #Mexicandessertrecipes #Churrocupcakes #Cincodemayopartyideas #Mexicancakeideas

Ingredients

  • FOR CAKE:
  • 1 cup water
  • 2 teaspoon NESCAFÉ® TASTER'S CHOICE® Instant Coffee
  • 2 tabs NESTLÉ ABUELITA chopped
  • 2 1/4 cup all purpose flour
  • 1 1/4 cup sugar
  • 1/2 cup cocoa powder
  • 2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup buttemilk
  • 1/2 cup butter at room temp
  • 2 eggs
  • 2 teaspoon vanilla extract
  • FOR GANACHE:
  • 1 cup heavy cream
  • 1 tab NESTLÉ ABUELITA
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350°
  2. Grease and flour a tube pan.
  3. In a saucepan, bring water to a boil and stir in NESCAFÉ® TASTER'S CHOICE® Instant Coffee. Add in chopped NESTLÉ ABUELITA chunks and whisk until dissolved. Remove from heat, set aside.
  4. In a a large mixing bowl, whisk together flour, sugar, cocoa powder, cinnamon, baking soda, salt and baking powder.
  5. Add buttermilk, butter, eggs, vanilla and (warm not hot) NESTLÉ ABUELITA mixture. Using electric mixers, beat for 3-4 minutes or until thoroughly mixed.
  6. Pour batter into tube pan. Bake for 45-50 minutes or until toothpick inserted near center comes out clean.
  7. Cool cake on wire rack for about 15 minutes. After 15 minutes, carefully remove cake from tube pan. Finish cooling before frosting.
  8. FOR GANACHE:
  9. In a saucepan, bring heavy cream to a light boil.
  10. Add chopped NESTLÉ ABUELITA, whisk until completely melted.
  11. Remove saucepan from heat.
  12. Add chocolate chips to cream mixture. Let chocolate chips rest/melt for a few minutes.
  13. Whisk until completely smooth.
  14. Transfer ganache to a small bowl and refrigerate until creamy and thickened. I occasionally whisk it with a fork while cooling. 45 minutes - 1 hour should get you the desired consistency to frost with.
  15. *Note* It's been recommended to use a mixer & whip ganache if you are having problems getting it to set up to desired consistency.
  16. Frost cake and enjoy.
  17. Store covered at room temperature.

recipe adapted  >>>>>  here

Saturday, May 1, 2010

Easy Greek Pasta Salad Recipe

Easy Greek Pasta Salad Recipe | #Greekorzopastasalad #Bbqsidedishes #Greekpastasaladwithfeta #Coldpastasaladrecipes #Orzopastasaladwithfeta #Mediterraneanorzosalad #Dillpicklepastasalad #Bltpastasalad #Coldpastasaladrecipes #Healthydinnerrecipes #Creamycheesychickenspaghetti #Cowboysaladrecipe


Ingredients

  • 1 pound rotini or other small pasta
  • Salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 8 ounces Persian cucumbers diced (about 3)
  • 1/4 cup sliced red onion
  • 1 pint grape tomatoes halved lengthwise
  • 1 8 ounce chunk feta cheese, cubed
  • 1/2 cup pitted kalamata olives

DIRECTIONS:
  1. To cook the pasta, bring 4 quarts water and 1 tablespoon salt to a boil.
  2. Add pasta and cook according to package instructions, about 7 to 10 minutes.
  3. Drain well and rinse with cold water.
  4. Meanwhile, to make the dressing, in a small bowl whisk oil, vinegar, garlic, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  5. In a large bowl, combine cooked pasta, cucumbers, onion, tomatoes, feta, and olives.
  6. Drizzle with dressing.
  7. Toss gently until uniformly combined and serve.

RECIPE ADAPTED  HERE