Friday, January 29, 2016

TRIPLE CHOCOLATE CHIP COOKIES

TRIPLE CHOCOLATE CHIP COOKIES | #Triplechocolatechipcookies #Whitechocolatechipcookies #Dessertrecipes #Cookiedesserts #Yummycookies #Browniecookies #Doublechocolatechipcookierecipe #Chocolatewhitechocolatechipcookies #Butterscotchdesserts #Shortbreadcookierecipe #Triplechocolatechipcookies

Ingredients

  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1/2 cups packed brown sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder I like to sub 1/4 cup special dark powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt or kosher salt
  • 1 cup semi sweet chocolate chips or milk
  • 1 cup dark chocolate chunks

Instructions

  1. In a large bowl, cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
  2. In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, and salt. Slowly pour the flour mixture into the sugar. Gradually add the flour mixture to the sugar mixture and mix just until combined. Add the chocolate chips and then refrigerate the dough for 15-20 minutes.
  3. Preheat oven to 350°F. Line two baking sheets with parchment paper. Scoop the dough onto the pan using a large cookie scoop (or about 2 Tablespoons). Bake for 8-10 minutes or until the edges are slightly crisp, yet soft in the middle.

recipe adapted >>>>>  here

Monday, January 25, 2016

Green Detox Smoothie

Green Detox Smoothie | #Healthydrinks #Healthyeating #Juicesmoothie #Smoothieshakes #Healthysnacks #Foodanddrink #Greenjuicerecipes #Juicingrecipesforbeginners #Greensmoothierecipes #Healthyeating #Weightlosssmoothies #Veggiesmoothierecipes

Ingredients

  • 1.5 cups kale, de-stemmed (or spinach, chard etc.)
  • 1/2 english cucumber, chopped
  • 2 stalks celery, chopped
  • 1 small lemon, peel removed
  • 1 ripe banana, frozen
  • 1 cup pineapple (frozen)
  • 2 tablespoons chia seeds
  • 1/2–1 teaspoon spirulina powder (depending on preference)
  • 1 cup unsweetened almond milk
  • 1 cup cold, filtered water
  • handful of ice (optional)

Instructions

  1. Blend all ingredients in a high-speed blender until smooth and creamy.
Green Detox Smoothie | #Healthydrinks #Healthyeating #Juicesmoothie #Smoothieshakes #Healthysnacks #Foodanddrink #Greenjuicerecipes #Juicingrecipesforbeginners #Greensmoothierecipes #Healthyeating #Weightlosssmoothies #Veggiesmoothierecipes

Recipe adapted >>>>>  here

Thursday, January 21, 2016

Healthy Tuna Stuffed Avocado

Healthy Tuna Stuffed Avocado | #Chickenavocadoburrito #Healthyrecipes #Healthyeating #Cookingrecipes #Healthysnacks #Yummyfood #Seafoodsalad #Saladrecipesvideo #Cookingrecipes #Soupandsalad #Tunaavocado #Avocadotunasalad

Ingredients

  • 1 avocado halved and pitted
  • 1 4.5 oz can tuna, drained
  • ¼ cup diced red bell pepper
  • 1 tablespoons minced jalapeno
  • 1/4 cup cilantro leaves roughly chopped
  • 1 tablespoon lime juice
  • salt and pepper to taste

Instructions

  1. Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
  2. Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
  3. Scoop the tuna into the avocado bowls. Season with salt and pepper.

Recipe adapted >>>>>  here

Sunday, January 17, 2016

Amazing Instant Pot Mashed Potatoes

Amazing Instant Pot Mashed Potatoes | #Instantpotmashedpotatoes #Instantpotrecipeshealthyfamily #Instantpotsweetcorn #Instapotrecipes #Cornoncobinstantpot #Instantpotpressurecooker #Instantpotchickenburritobowl #Pulledporkinstantpot #Instapotporkroast #Porkroastcrockpotrecipes #Instantpotrecipeseasy #Instapotpulledpork

Ingredients

  • 4 pounds potatoes, peeled and cut into 1-inch cubes (see note about type of potatoes)
  • 2 teaspoons coarse, kosher salt
  • 1 cup milk, preferably not skim
  • 4 tablespoons butter, cut into tablespoon-size pieces
  • 1/2 teaspoon garlic powder
  • 1/2 cup sour cream

Instructions

  1. Add the potatoes and salt to the Instant Pot insert (6-quart). Add cold water to cover the potatoes by an inch or so. Don't exceed the max fill line.
  2. Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."
  3. Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
  4. While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
  5. When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
  6. Drain the potatoes in a colander over the sink, discarding the cooking liquid.
  7. Return the potatoes to the insert of the Instant Pot and coarsely mash.
  8. Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
  9. Add salt and pepper to taste.
  10. Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
  11. When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.

recipe adapted >>>>>  here

NO-BAKE NUTELLA CHEESECAKE

NO-BAKE NUTELLA CHEESECAKE | #NO-BAKE #NUTELLA #CHEESECAKE #Deliciousdesserts #Nutellarecipes #Nobakedesserts #Cakedesserts #Cookingrecipes #Sweetrecipes #Nobakedesserts #Deliciousdesserts #Sweetrecipes #Cookingrecipes #Bakedcheesecakerecipe #Easydesserts

 

Ingredients

    FOR THE CRUST
    • 2 1/2 cups (250 g) Oreo cookie crumbs, about 30 cookies
    • 6 tablespoons unsalted butter, melted
    FOR THE FILLING
    • 24 ounces (680 g) cream cheese, softened
    • 2 cups (600 g) Nutella
    • 1 1/2 cups (180 g) confectioners’ sugar
    FOR THE TOPPING
    • 1/2 cup (120 ml) heavy cream
    • 4 ounces (113 g) semisweet chocolate, finely chopped
    • 2 cups (120 g) roasted hazelnuts, roughly chopped

    Instructions

    1. MAKE THE CRUST

      1. Line the bottom of a 9-inch springform pan with foil or parchment paper. Set aside.
      2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
      3. Press the crust mixture into the bottom and on inch up the sides of the prepared pan. Set in the freezer while you make the filling.

      MAKE THE FILLING

      1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
      2. Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
      3. Add the Nutella and mix on medium speed until well incorporated, about 2 minutes. 
      4. Pour the filling over the crust and spread to the edges of the pan. This filling will be very thick and sticky. Set in the freezer while you make the topping.

      MAKE THE TOPPING

      1. In a small saucepan, bring cream to a simmer over medium-low heat.
      2. Pour the warm cream over the chocolate in a bowl and let stand for 3 minutes. Whisk until the chocolate is melted and smooth.
      3. Spread the ganache over the cheesecake. Sprinkle the top with chopped hazelnuts.
      4. Refrigerate the cheesecake overnight, about 6-8 hours.
      5. Just before serving, gently run a knife around the outer edge of the cheesecake to loosen it from the pan. Then remove the sides of the springform pan.

      MAKE AHEAD TIP

      1. The cheesecake will keep for up to 1 week covered tightly and stored in the refrigerator.
      2. The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.

    recipe adapted >>>>>  here

    Friday, January 15, 2016

    Portobello Fajitas (30 minute!)

    Portobello Fajitas (30 minute!) | #Vegetarianveganrecipes #Veggierecipes #Veganfoods #Vegandinners #Veganeating #Vegetariandishes #Tofulettucewraps #Ketolettucewraps #Thailettucewraps #Meatlessmonday #Vegetarianveganrecip

    Ingredients

    • 2-3 large portobello mushrooms
    • 2 bell peppers
    • 1 onion
    • 1 Tbsp. taco seasoning (see below)
    • Juice of 1/2 lime
    • 1 Tbsp. olive oil (sub water/broth for oil-free)
    • 6 corn tortillas (or other tortilla)
    • Toppings of choice: avocado, guacamole, salsa, dairy-free cheese, cashew sour cream, nutritional yeast (I use this brand)
    • {For the taco seasoning - yields about 3 Tbsp.}
    • 1 Tbsp. chili powder
    • 1 1/2 tsp. cumin
    • 1 tsp. oregano
    • 1 tsp. onion powder
    • 1 tsp. garlic powder
    • 1 tsp. paprika
    • 1/2 tsp. salt
    • 1/4 tsp. cayenne pepper (optional - if you like heat)

    Instructions

    1. Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
    2. Thinly slice bell peppers and onion.
    3. In a large skillet over medium heat, add 1 Tbsp. grapeseed oil and peppers and onions. Cook about 2 minutes.
    4. Add mushrooms and seasonings. Stir occasionally, cook another 7-8 minutes or until softened.
    5. Warm tortillas and spoon the fajita mixture into the center of tortillas. Serve with avocado and key lime juice. 

    RECIPE ADAPTED >>>>>  here

    Tuesday, January 12, 2016

    Frito Taco Pie With A Crescent Dough Crust

    Frito Taco Pie With A Crescent Dough Crust | #Crunchwrapsupreme #Tacopiewithcrescentrolls #Tacobellcrunchwrapsupreme #Mexicanfoodrecipes #Cookingrecipes #Beefdishes #Tacopiewithcrescentrolls #Mexicanfoodrecipes #Cookingrecipes #Crescentdough #Tacoingredients #Beefdishes

    Ingredients

    • 1 roll of Pillsbury Crescent Rolls
    • FritoS corn chips
    • 1 pound ground beef
    • taco seasoning
    • sour cream
    • shredded cheese
    • black olives Optional)
    • taco topping [lettuce, tomato, avocado]
    • salsa

    Instructions

    • 1. Prepare 1 pound of ground beef with taco seasoning according to the package directions. Prep all of your toppings (lettuce, tomato, avocado, etc.) ahead of time.
    • 2. Place all of your crescent roll triangles in a pie dish with the tips in the center and short edges on the outer edge of the dish.
    • 3. Use your fingers to mold the triangles together into a pie crust.
    • 4. Place a couple of handfuls of corn chips (about 1 1/2 cups) on top of the crust.
    • 5. Layer on your seasoned ground beef.
    • 6. Spread on a layer of sour cream with a spoon, and then top with olives (optional). If you like spicy, you could also add in a few jalapeƱos.
    • 7. Top with 1 or more cups of shredded cheese (I used a four cheese blend).
    • 8. Drink a beer (optional).
    • 9. Bake for 20-25 minutes in a 350 degree oven.
    • 10. If you want pretty pie slices, wait about 10 minutes before slicing and serving, otherwise it just kind of falls apart. Top with more Fritos and fresh veggies (lettuce, tomato, avocado, salsa, etc.) and enjoy!

    Recipe adapted >>>>>  here

    Beef Tips and Gravy Slow Cooker

    Beef Tips and Gravy Slow Cooker | #Beef #Tips and #Gravy #Slow #Cooker #Crockpot_recipes_easy #Crock_pot_meals #Ground_beef_crockpot_recipes #Easy_crockpot_meals #Goulash_recipes_crockpot #Beef_tips_crock_pot_recipes #Cooking_recipes #Crockpot_dishes #Crock_pot_slow_cooker #Crock_pot_cooking #Crockpot_dinner #Casserole_recipes

    Ingredients

    • Beef
    • 1 Tablespoon olive oil
    • 2 pounds stew meat or chuck roast cut into 1 inch cubes
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • ½ teaspoon garlic granules
    • Gravy
    • 3 tablespoons butter divided
    • 1/2 cup all-purpose flour
    • 3 cups beef broth
    • 1/2 cup dry red wine or additional beef broth
    • 1 Tablespoon worcestershire sauce
    • 1 Tablespoon red wine vinegar
    • 2 tsps tomato paste
    • 1/2 tsp dried parsley
    • ½ tsp dried oregano
    • 1/4 tsp dried thyme
    • The Rest
    • 1 yellow onion diced
    • 1 Tablespoon minced garlic
    • 12 ounces cremini mushrooms sliced

    Instructions

    1. Chunk meat into 1 inch cubes, pat dry with paper towels, then season with salt, pepper, and garlic granules.
    2. Heat 1 tablespoon olive oil in a large skillet over medium high heat, and add beef to skillet, browning it on all sides. Try not to stir too much so you can get a nice sear and a good crust.
    3. Transfer beef to a 6-QT crock pot. Leave any juices in skillet for gravy.
    4. Add 2 tablespoons butter, to the juices in skillet, and add in your onions, minced garlic and mushrooms. Quick saute for 3-5 minutes until mushrooms start to release their juices, then add mushrooms, garlic, and onions to slow cooker. Leave any juices in pan.
    5. Return pan to medium high heat and add an additional 1 Tbs of butter to the pan juices (2 if you accidentally poured the juices into your slow cooker). Let butter melt.
    6. While still over heat, whisk flour into the butter, until a thick paste has formed. Then add the beef broth, dry red wine, worcestershire, red wine vinegar, tomato paste and herbs stirring it all together.
    7. Bring to a boil then reduce heat and allow gravy to simmer until thickened to the consistency of thick gravy.
    8. Pour gravy into slow cooker, and stir.
    9. Place lid on slow cooker, and cook on high for 3-4 hours or on low for 5-7 hours, until beef is tender. Taste and season with additional salt and pepper as needed.
    10. Serve over mashed potatoes, pasta or rice.

    recipe adapted >>>>>  here

    Sunday, January 10, 2016

    Classic Glazed Donuts

    Classic Glazed Donuts | #Howtomakedonuts #Homemadedoughnutrecipe #Tastyvideosdesserts #Howtomakedoughnutsrecipes #Homemadeblueberrycheesecake #Deliciousdesserts #Glazeddonutrecipe #Bakeddonutrecipes #Airfryerdonutrecipes #Doughnutrecipe #Dessertrecipes #Sweetbread

    Ingredients

    • Donut
    • 1 ½ cups milk (360 mL), warm to the touch
    • 1 cup sugar (200 g)
    • ½ oz yeast (15 g)
    • 1 stick unsalted butter, soft
    • 3 eggs
    • 1 tablespoon vanilla extract
    • 5 cups flour (625 g), sifted
    • 1 tablespoon vegetable oil
    • shortening, for frying
    • Glaze
    • 3 cups powdered sugar (360 g)
    • 1 cup dry milk powder (70 g)
    • 1 tablespoon vanilla extract
    • ½ cup water (120 mL), hot

    Instructions

    1. In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
    2. In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
    3. Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
    4. Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
    5. Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
    6. Let the dough rise in a warm place for an hour, or until doubled in size.
    7. Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
    8. Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
    9. Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
    10. Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
    11. Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
    12. In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
    13. Strain the glaze through a fine-mesh sieve to remove any lumps.
    14. Dunk the donuts in the glaze or drizzle the glaze on top.
    15. Enjoy!

    recipe adapted >>>>>  here