CHOCOLATE MOUSSE PIE

 

This pie is a chocolate-lover’s dream! Crush up a cup worth of graham cracker crumbs and mix a third cup of baking cocoa, plus a fourth cup of sugar with them. Moisten the crumbly mix with a third cup of melted butter and press into a pie pan. Bake for 10 minutes and then sprinkle a half cup of chocolate chips over the hot crust. Once they begin to melt, spread them over the bottom with a spatula or spoon. While the crust is cooling, mix together 2 cups of chocolate chips and three-fourths heavy cream. Put the cream and chocolate chips in the microwave on high for a minute, then stir. Keep cooking this mix at 15 second intervals until the chips are melted. Be sure to stir it each time. Use one and a fourth cups of heavy cream and beat a teaspoon of vanilla extract, plus 2 teaspoons of powdered sugar with the cream. Be sure the bowl used for this last mixture is chilled and beat until peaks begin to form. Fold 2 cups of this cream mixture into the chocolate mixture and spoon into crust. Top with the rest of the homemade whipped cream and refrigerate for about 4 hours.

PEANUT BUTTER BANANA PIE

 

 

Kids absolutely love this pie. I have yet to have one turn down a piece of it! For the crust, crush 20 vanilla wafer cookies and mix with 2 tablespoons of melted butter and a slightly beaten egg white. Let the butter cool a bit before tossing it in with the cookie crumbs. Spray the bottom of a 9 inch pie pan and press the crust mixture into it. Bake the curst for 10 to 12 minutes at 350 degrees and cool. For the filling, mix together two-thirds cup of sugar, 3 and a half tablespoons of cornstarch, and a quarter teaspoon of salt into a pan. Whisk in one and a third cups of milk and cook the mixture until it comes to a boil. Beat 2 large eggs and mix in a third of the hot custard mix to temper the eggs. Combine this egg mixture and the previous batch of custard mix together. Continue to cook over medium heat until thick and stir in 3 tablespoon of peanut butter and a teaspoon of vanilla extract. Allow the mix to cool while you line the bottom of the crust with slices of banana. Place the filling on top of the banana slices and cover with plastic wrap. Chill the pie for 4 hours and add whipped topping over the top before serving.

 

PEANUT BUTTER BANANA PIE

Frozen banana & peanut butter cheesecake

 

INGREDIENTS

• 
  3 small bananas


• 50g butter , melted


• 10 digestive biscuits , crushed to crumbs


• 142ml tub double cream


• 140g icing sugar


• 400g tub soft cheese


• ½ tsp vanilla extract


• 237g pot crunchy peanut butter

1. Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You'll be left with really soft bananas. Peel, then mash well and set aside.


2. Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.


3. Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.

5 PERFECT EYE CREAM FOR AGING SKIN

Eye creams are something that people of a variety of ages and skin types can benefit from. Eye creams may come in small packages but they really pack a powerful punch when it comes to skin care. You can do everything from firm up your skin and improve the look of dark circles to brighten and revive your eye area! If you’re new to eye creams or just want to try out something new, keep reading below for some of the top eye creams around!

 

1. PHILOSOPHY HOPE IN A TUBE EYE & LIP CREAM

 



 
Eye creams come in all shapes and varieties and Philosophy’s rendition comes in a convenient tube! The convenient packaging makes it excellent for jet-setters and busy gals who need a quick and easy fix for their eye and lips. This product not only firms up the skin around the eyes and lips but also moisturizes and smoothes it all out! Find this at Sephora for around $26.

 

NEUTROGENA AGELESS INTENSIVES ANTI-WRINKLE

DEEP WRINKLE EYE CREAM

 

Neutrogena’s eye cream is more on the affordable side, with their deep wrinkle cream under $20. This cream is formulated with mighty retinol to decrease wrinkles around the eyes, reduce crow’s feet and diminish the appearance of age spots. Although this fights wrinkles, it also moisturizes and babies your skin! Pick this guy up in drugstores.

CLARINS SUNSCREEN FOR EYES WRINKLE CONTROL

CREAM SPF 30

 
We’ve all heard that sun damage is one of the top causes of premature wrinkles and damaged skin, so why not combine the powerful effects of sunscreen with a wrinkle cream? Well, the geniuses at Clarins figured this out and created a sunscreen designed just for your pretty peepers! This plant-based formula is said to soothe, protect and prevent lines, all for under $30 at Sephora!

OLAY REGENERIST EYE REGENERATING CREAM +

TOUCH OF CONCEALER

 

Here’s yet another versatile eye cream! Olay’s eye regenerating cream combines peptides and vitamins to reduce dark circles, lift and hydrate your eyes with the added bonus of a touch of concealer! Olay uses peptides in their cream rather than Retinol, so if your skin is sensitive, this could be a better option! This is a great space and time saver for you girls who need to get ready in a hurry and you can find it at most drugstores for about $22!

 

SHISEIDO BENEFIANCE WRINKLERESIST24

INTENSIVE EYE CONTOUR CREAM

 

This eye cream addresses just about every type of eye issue you can imagine and then some! Inner corner creases, wrinkles under the eyes, crow’s feet, creases on your eyelid, lines under your eyes are no match for Shiseido’s eye cream. It's formulated with hyaluronic acid and hydroxyproline to moisturize and promote the production of collagen! Find this at Sephora for about $55.

Chicken With Mushrooms

 

Ingredients:

• 2 tbsp olive oil


• 500g boneless, skinless chicken thighs


• flour, for dusting


• 50g cubetti di pancetta


• 300g small button mushrooms


• 2 large shallots, chopped


• 250ml chicken stock


• 1 tbsp white wine vinegar


• 50g frozen peas


• small handful parsley, finely chopped.

1. Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.


2. Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

EASY NUTELLA ICE CREAM

 

This is probably the simplest ice cream you can make and there's no need for sugar, since Nutella is plenty sweet on its own! All you need is some Nutella, bananas, cocoa powder, and some cream! What you get is the perfect ice cream that's easily scoopable as well as delicious. It's the perfect Nutella treat for a warm summer's day!

Ingredients:
1 cup Nutella spread
3 ripe bananas, cut into chunks
2 tbsp cocoa powder
2 cups half-and-half cream

Directions:
• Using a blender or food processor, process the Nutella and bananas until smooth and thick. Sift in the cocoa, and process again to blend. Lastly, add the cream and process until completely blended and smooth.

• Transfer the mixture into a mixing bowl, cover tightly with plastic wrap and chill for 30 minutes.

• Pour the chilled mixture to an ice cream maker, and process according to manufacturer’s directions. • Once the ice cream is mostly frozen and has a consistency similar to soft-serve, transfer to a freezer-safe container and freeze for at least 4 hours to harden up.

BANANA NUTELLA EGGROLLS

 

Yes, you read the title right, banana Nutella EGGROLLS! These are great for if you've been on an Asian kick lately and need to find reasons to use up your leftover egg roll wrappers. You and your kids will both love this little treat and it is definitely a super original one to make for friends! From now on, you should just assume that anything involving Nutella and bananas is going to be amazing.

Ingredients:
Egg Roll Wraps
Nutella
3 large bananas
Vegetable oil

Directions:
• Place enough vegetable oil to cover the bottom of a large skillet and heat on medium-high heat. Lay the egg roll wrap on a flat surface and spread a thin layer of Nutella on it, leaving about a 1/2" edge all the way around with no Nutella.

• Cut the banana in half and place in the center of the wrap. Fold the two ends up, then fold one side of the wrap up and over, then do the same on the other side. (You all know what an egg roll is supposed to look like right? It's kinda hard to explain!)

• Dip your finger in some water then press the edge closed until it's sealed. Repeat process until your bananas are gone - 3 large bananas makes 6 rolls.

• Place rolls into the hot oil, and fry on all sides until golden brown, 1-2 minutes on each side. Best served warm, but really they are good cold too!

 

NUTELLA CHEESECAKE BARS

 

The name of this recipe alone makes me salivate! I mean, what’s not to love about this recipe? It includes Oreo crust, cheesecake, and Nutella! Plus they are super easy to make as the food processor does most of the work for you. So do yourself a favor and make these little heavenly bars or be the top bake sale contender by bringing these bad boys!

Ingredients:
2 cups Oreo crumbs
1/2 stick unsalted butter, melted
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup + 1 tablespoon heavy cream
1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
1/3 cup Nutella

Directions:
• Preheat oven to 325 degrees F. Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners. Set aside.

• In a food processor, pulse Oreos until they become crumbs. Add in melted butter and pulse until moistened. Press Oreo mixture evenly into the bottom of your baking dish. Bake crust until set, about 12 minutes. Set aside to cool.

• Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside. Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.

• To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.

• When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily). Cut into 16 squares and serve.

 

NUTELLA POP TARTS

 

 

Maybe you need a Nutella breakfast recipe but don't have the time to sit and eat it. Well then make these Nutella Pop Tarts instead! It doesn't need many ingredients and is super easy to make! You could even make a bunch during the weekend to freeze and grab with you on your way to work. Just let the pop tart defrost a bit and stick it in the toaster. It's the perfect breakfast food on the go that will cost you a lot less and have less preservatives too!

Ingredients:
2 refrigerated pie crusts
1 cup Nutella
1 egg yolk
1 teaspoon water
Turbinado Sugar

Directions:
• Preheat oven to 350.

• Lightly dust a work surface with flour and roll out 1 pie-dough portion to about 1/8-inch thickness.

• Repeat with the second pie-dough.

• Cut out 6 to 8 rectangles (around 2-inches wide by 3-inches tall) from each pie crust.*You can reroll the dough-scraps into 1 or 2 more tarts.

• Transfer the rectangles to a baking sheet lined with silpat or parchment paper; leave 2 inches of space in between.

• Spread a heaping tablespoon of Nutella on half of the rectangles.

• Using a fork, lightly prick a couple of holes on the rest of the rectangles.

• Place the pricked rectangles on top of the Nutella.

• Crimp the edges of the tarts with a fork.

• Whisk the egg yolk and water in a small bowl; brush each pop tart with the egg wash.

• Sprinkle turbinado sugar on top of each pop tart.

• Bake for 13 to 15 minutes, or until golden brown.

• Let cool for a few minutes and serve.

 

Strawberry-Sugar Biscuit Trifle

 

Ingredients

• 6 tablespoons orange liqueur or orange juice


• 2 1/2 pounds strawberries, halved


•  Trifle Custard


• 1 1/2 cups whipping cream


• 1/4 cup plus 2 tablespoons powdered sugar


•  Garnishes: strawberries, mint leaves

Preparation

1. Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur.


2. Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.


3. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

Strawberry Margarita Pie

 

Ingredients

Crust

• 5 1/2 tablespoons (80 grams) butter


• 1/4 cup (48 grams) sugar


• 1 1/2 cups finely crushed pretzels (4 oz/114 grams)**

Filling

• 1 lb strawberries, halved (3 1/2 cups)


• 1 tablespoon finely grated fresh lime zest


• 1/4 cup fresh lime juice


• 1 (14-oz) can sweetened condensed milk


• 3 tablespoons tequila


• 2 tablespoons triple sec


• 1 1/2 cups chilled heavy cream

 Instructions

1. Melt the butter in a large microwave-safe bowl. Stir in the sugar and crushed pretzels. Press pretzel mixture across bottom and up sides of a greased glass pie plate. Keep chilled until ready to use.


2. Make filling: Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender or food processor until smooth, then transfer to a large bowl.


3. Beat cream to stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.


4. Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).

NUTELLA CREPE CAKE

 

In addition to being stunning and scrumptious, this crepe cake is gluten-free! So if you're on dietary restrictions for health reasons or simply want to steer clear of gluten, feel free to indulge in this fabulous, fancy pants dessert. Seriously, this cake is so pretty and perfect, it begs to be served at a dinner party.

Ingredients:
280 grams (about 2 cups) kumquat's all-purpose flour
70 grams (about 1/2 cup) hazelnut flour*
2 tablespoons sugar
6 large eggs
2 cups milk
6 tablespoons canola oil
1 teaspoon vanilla
1/4 teaspoon salt
Extra oil for brushing skillet
Nutella
Chopped hazelnuts to garnish

Directions:
Combine flours, sugar, eggs, milk, 6 tablespoons canola oil, vanilla, and salt in a large measuring cup or bowl. Stir well with a wire whisk until smooth. Let stand for 15 minutes.

Heat a 10-inch skillet over medium heat until hot. Brush with a generous bit of oil. Pour scant 1/4 cup batter into skillet and tilt pan quickly to coat bottom. Cook crepe until golden on bottom, about 30 seconds. Carefully flip crepe with a spatula and cook other side for an additional 30 seconds. Transfer to a plate, stacking crepes between wax paper, so they don’t stick together. Continue with remaining batter, brushing skillet with oil between crepes.

Spread a thin layer of nutella on one crepe. Place on serving plate. Spread a thin layer of nutella on another crepe; place on top of crepe on serving plate. Continue to spread nutella and stack remaining crepes. Spread a bit of nutella on top crepe. Top with chopped hazelnuts, if desired.

Chill and serve.
Yield: 1 crepe cake

*to make hazelnut flour, pulse hazelnuts in a small food processor until finely ground. be sure to stop processing before creating hazelnut butter.

 

NUTELLA PASTRY POCKETS

 

 

In keeping with sweet surprises, this recipe also deals with an ooey, gooey Nutella-based center. This time, however, you get the addition of crisp, buttery pastry! This recipe calls for frozen pastry, which definitely saves on time and frustration, but if you have the time and a perfect pastry recipe of your own, go for it – it can only improve an already flawless treat.

Ingredients:
1 box of frozen puff pastry
1 cup Nutella
2 bananas, sliced or your choice of fruit
Egg wash (recipe follows)
¼ cup of confectioner sugar (for dusting)
¼ cup of chocolate, melted (for drizzling)
Egg wash (1 egg and 1 tablespoon water, well beaten)

Directions:
Line bake sheet with parchment paper or a silpat. Heat oven to 450 degrees F.

Thaw frozen puff pastry according to instructions on the box. Fill a pastry bag or Ziploc bag with Nutella and cut the corner for piping.

Once the puff pastry is thawed cut out 4 inch squares. Pipe Nutella in the shape of a triangle on puff pastry, place banana slices on top and then pipe a second layer of Nutella on top of that. Using a brush or your fingers spread a layer of egg wash along all four edges. Fold square into a triangle by pulling diagonally opposite corner towards one another. Using a fork, press edges together to seal. Finish with a final brushing of egg wash on top of the pastry. Bake at 450 degrees for approximately 10-12 minutes or until tops are golden.

Use a small sieve and dust the tops with confectioner sugar and then drizzle melted chocolate to finish.

 

Baked raspberry cheesecake

 

Ingredients

• 10 digestive biscuits


• 60g butter, melted


• 600g cream cheese


• 2 tbsp plain flour


• 175g caster sugar


• vanilla extract


• 2 eggs, plus 1 extra egg yolk


• 140ml crème fraiche


• 350g raspberries


• icing sugar

Method

1. Heat the oven to 180C/fan 160C/gas 4. Crush 10 digestive biscuits in a food processor and mix with 60g of melted butter. Press the biscuit base into a 22cm springform cake tin and bake for 5 minutes, then cool.


2. Beat 600g cream cheese with 175g caster sugar, 2 tablespoons of flour, a few drops of vanilla extract, 2 eggs, 1 yolk and 140ml of crème fraiche until it is light and fluffy. Gently stir in 150g raspberries and carefully pour into the tin on top of the biscuit base. Bake for 40 minutes and then check the cheesecake- it should be set but very slightly wobbly in the centre. Leave in the tin to cool.


3. Using the remaining 200g raspberries, keep a few for the top and put the rest in a pan with 1 tablespoon of icing sugar. Add a teaspoon of water. Heat gently until the raspberries are juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and the extra raspberries.

Crab Cake Burgers

 

These burgers have a true crab flavor that will satisfy your taste buds! Make this yummy, quick meal for week night dinner to stay healthy.

Makes: 6 servings

Active Time: 20 minutes

Total Time: 20 minutes

Ingredients

• 1 pound crabmeat


• 1 egg, lightly beaten


• 1/2 cup panko breadcrumbs, (see Note)


• 1/4 cup light mayonnaise


• 2 tablespoons minced chives


• 1 tablespoon Dijon mustard


• 1 tablespoon lemon juice


• 1 teaspoon celery seed


• 1 teaspoon onion powder


• 1/4 teaspoon freshly ground pepper


• 4 dashes hot sauce, such as


• 1 tablespoon extra-virgin olive oil


• 2 teaspoons unsalted butter

Preparation

1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.


2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

Tips & Notes

• Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.

Nutrition

Per serving: 163 calories; 8 g fat ( 2 g sat , 3 g mono ); 86 mg cholesterol; 6 g carbohydrates; 16 g protein; 0 g fiber; 350 mg sodium; 310 mg potassium.

Nutrition Bonus: Selenium (44% daily value), Zinc (20% dv), Vitamin C (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 2 very lean meat, 1 fat (mono)

 

MMUNITY BOOSTING CHOCO MACA SMOOTHIE

 

If you’re not on maca, well you should be, ladies! Maca is a superfood rich in hormone-boosting and hormone-stabilizing adaptogens. Maca lowers stress, enhances libido, provides energy and creates a sense of calm in the body. Maca root is sold as a powder and is rich in amino acids that repair muscles from exercise as well. Maca’s caramel flavor blends wonderfully with cacao in this super smoothie! If you’re stressed or having a craving, or you just want a really delicious smoothie, break out you blenders and try this amazing superfood recipe!

Ingredients:
1 tsp Navitas Naturals Raw Maca Powder
½ tsp Navitas Naturals Chia Seeds (optional)
Navitas Naturals Cacao Nibs (optional topping)
½ Banana
¼ tsp Cinnamon
½ tsp Vanilla Extract
1 Tbsp Stevia (or sweetener of choice)
1 Cup unsweetened Almond Milk
½ to 1 Cup Ice

Directions:
Place all ingredients except for the cacao nibs into a blender and blend until smooth. Pour into a large glass, top with cacao nibs (optional) and enjoy!

Rhubarb Meringue Pie

 

Ingredients

1 sheet frozen shortcrust pastry
800g rhubarb, cut into 3cm pieces
zest of 1 orange
3 tbsp caster sugar

For the meringue:
2 egg whites
100gorganic caster sugar

West Country double cream, to serve

Method

1. Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Line an 8in loose-bottomed tart tin with the pastry. Prick the base with a fork, line withgreaseproof paper and fill with baking beans. Blind-bake for 15 minutes,remove the paper and beans, then cook for a further 5 minutes to lightly brown. Set aside. Turn down the oven to 180°C/350°F/gas 4 (160°C for fan ovens).

2. Put the rhubarb, orange zest and caster sugar in a saucepan. Cook for 5-6 minutes until the rhubarb is just starting to soften. Strain through a sieve to remove the excess juice.

3. Whisk the egg whites in a clean bowl to stiff peaks, then gradually add the sugar, a little at a time, whisking between each addition.

4. Put the rhubarb in the pastry case and top with meringue. Bake for 20 minutes and serve with double cream.

Nutritional info

Per serving: 310 calories 16g fat (4.3g saturated) 0.5g salt

Mozzarella Stick Recipe

 

Ingredients

• 12 pieces string cheese


• 12 egg roll wrappers


• Oil for deep-fat frying


• Marinara or spaghetti sauce

Directions

• Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.


• In an electric skillet, heat 1/2 in. of oil to 375°.


• Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce. Yield: 1 dozen.

Lemon Dream Cake

 

 

Lemon Dream Cake

2 - 8 1/2 or 9 inch round metal cake pans (Tip: Do not use glass pans, this is a delicate cake and the glass pans will cause it to brown too quickly.)

1 box Betty Crocker Lemon Cake Mix (Tip: Be sure and use this particular brand, it makes a big difference for this recipe. Other cake mixes have added pudding, which make a more dense, heavier cake.)

1 large lemon

1 2.9 ounce package Jello Cook and Serve Lemon Pudding and Pie Filling (Make double sure it is the Cook and Serve kind not the instant!)

2 envelopes Dream Whip

1 tsp. vanilla extract

2/3 c. whole milk

Cake: Make the cake according to directions on the box, (Tip: I found that using canola oil instead of vegetable oil makes the cake have a little lighter texture.) Also, make sure and beat the cake a bit longer than it says, until it is very fluffy. Pour into the greased and floured 9 inch metal baking pans.

Bake at 350 degrees for about 35 minutes. (Tip: Baking time depends upon your own unique oven; it might take a little more, or a little less. You may also need to lower the temperature to 325 degrees, if cake is browning too fast. This is a tender little cake, and you need to baby it a bit, so don't try to make it, if you are doing twelve things at once!)

Lemon Filling: This is the fun part!

In a small sauce pan, add pudding mix, 1/2 cup sugar and 1/4 cup. water and 2 large egg yolks. Stir mixture together by hand until thoroughly mixed. (Tip: It is very important to take care when separating your egg yolks and avoid getting as little egg white as possible into the mixture. This is because the egg white once cooked will turn hard and rubbery and it will keep your filling from being smooth.)

Add 1/4 cup fresh squeezed lemon juice. (Tip: Do not use the the lemon juice you get in the plastic "lemon" at the store, or "lemon" extract. This will just absolutely, completely and utterly ruin the cake. Use a real honest and true, picked off a tree: lemon.

Now add 1 and 2/3 cup of water.

Stirring constantly with a metal spoon cook on medium heat until mixture comes to a full, bubbly boil. (Tip: Now is not the time to walk away from the stove. If filling is not stirred, or you are not there to properly adjust the heat, it will begin to burn on the bottom and then little burned flakes will come up into the filling, and it won't taste as smooth or look as pretty.)

The filling will start out kind of cloudy looking because of the starch that is in it, but when it is done it will suddenly turn clear and should look like the filling in a lemon meringue pie, only thicker.

Cream Frosting: Dream Whip is just about one of the most wonderful thing ever invented! You can do so many different things with it and if you put a little less milk in the mixture it thickens up and becomes an ideal frosting for any flavor of cake. It is also very low in calories and fat, and is a nice substitute for richer butter cream or cream cheese frostings.

(Tip: When making Dream Whip the secret to getting it to come out real thick and fluffy is to beat it in a metal bowl. Put the metal bowl and beaters into the freezer for about 1/2 hour before making the Dream Whip and start mixing everything quickly while bowl is still nice and cold! What a big difference.)

When the cake is completely cool and the filling has been refrigerated and is cold, spread filling on first layer of cake nice and thick about 1/4 inch. (Save the rest of the filling and spoon out onto the plate when serving, it's too good to throw away, or eat a few spoons full when no one is looking.)

Top with the second layer and frost with Dream Whip frosting. Refrigerate cake at least a couple of hours before serving.

Turkish Milk Pudding with Kadaifi (Kadayifli Muhallebi)

Stuffed Baked Potato (Kumpir)

 

1 big sweet or yellow potato
1 tbsp butter
2-3 tbsp mozzarella/ cheddar /parmesan, shredded
A pinch of salt

Filling options:

Grated carrots
Sliced pickles
Green olives /pepper stuffed green olives, sliced
Black olives, sliced
Sweet corn
Coleslaw
Sweet peas
Red cabbage, sliced finely (squeezed with salt, washed and drained)
Chopped dill
Ketchup
Mayonnaise
Mustard

For microwave: Pierce the potato with a knife in several places and bake in the microwave till it is soft and tender. The time depends on the size of the potato, generally it takes about 10-15 minutes.
For oven: Pierce the potato with a knife in several places and bake in the oven at 425 F (220 C), till it is soft and tender. The time depends on the size, generally it takes about 40-50 minutes.
When it is ready, cut the baked potato lengthwise in half and add salt, shredded cheese and butter inside. With a spoon smash the potato and mix them all. Then you can pick any fillings you like and add into the baked potato.
ENJOY!

HAZELNUT TRUFFLE FUDGE

There's nothing I don't like about that phrase. Hazelnuts, truffle, rich fudge... The best part is that this recipe takes some of the hassle out of fudge making, since you don't have to be so precise. The addition of Nutella and the toasted hazelnuts on top really make this fudge, although the recipe mentions using toasted almonds instead of the hazelnuts; I find no fault with that substitution either. Almonds are love!

Ingredients:
2 tablespoons unsalted butter (1/4 stick), cut into small pieces, plus more for coating the dish
1 pound bittersweet chocolate, finely chopped (about 3 cups)
1/4 cup heavy cream
2 cups Nutella (about 20 ounces)
1/4 teaspoon fine salt
3/4 cup salted, toasted hazelnuts (also known as filberts), skins removed and coarsely chopped

Directions:
Place a large saucepan filled with about 1 inch of water over medium-low heat until just simmering. Meanwhile, cut an 8-by-16-inch piece of parchment paper. Coat an 8-by-8-inch dish with butter and line it with the piece of parchment so that the 2 long ends hang over the edges. Be sure to fit the parchment as smoothly as possible into the dish, snugly pressing it into the corners; set the dish aside.

Place the measured butter in a large heatproof bowl and set the bowl over (but not touching) the simmering water until the butter has melted. Add the chocolate and cream and stir until the chocolate is smooth and melted, about 4 to 8 minutes.

Remove the chocolate mixture from the heat and stir in the Nutella and salt (the mixture will be very thick). Quickly scrape the mixture into the prepared dish and push it into the corners in a rough, even layer. Sprinkle the nuts evenly over the top. Using your hands, press them into the surface and evenly smooth out the fudge. Refrigerate uncovered until firm, about 1 1/2 to 2 hours.

To remove the fudge, grip the parchment paper hanging over the edges and pull it out of the dish. Transfer to a cutting board and, using a long knife, cut the fudge into 49 (1-1/4-inch) pieces, wiping the knife clean between cuts if necessary. (You may have to let the fudge sit at room temperature until it’s easier to cut.) Let it come completely to room temperature before serving. If desired, place a few pieces of fudge in mini paper baking cups for gifting. Though best eaten right away, the fudge can be stored in an airtight container and refrigerated for up to 3 days.

FERRERO ROCHER CHEESECAKE

 

This might look like it has no place on any list of Nutella desserts, given the name of the dish, but although the cheesecake contains crushed up pieces of Ferrero Rocher (yum!), that topping is pure Nutella. This is a crazy decadent recipe, but the sweetness of all that chocolate is wonderfully tempered by the tang on the cream cheese. Also, that crust? Crushed Oreos. Better still, there's no baking involved, so it's not nearly as complicated as it looks.

Ingredients:
Crust:
2 cups crushed Oreo
3 tbsp unsalted butter

Cheesecake:
3 packs cream cheese, softened
2/3 cup powdered sugar
3 cups thickened cream or whipped cream, chilled
4 tsp unflavoured gelatine
1/2 cup hot water
6 pcs Ferrero Rocher, roughly chopped

Toppings:
4 heaping tbsp Nutella
2-3 tbsp milk
2 tbsp confectioners sugar
8 pcs Ferrero Rocher
Chocolate shavings

Directions:
Crust:
Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.

Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)

Chill in fridge for around 20 minutes.

Cheesecake:
Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.

Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.

Now add thickened cream and chopped Ferrero then fold until it’s evenly mixed.

Pour over the prepared crust.

Top it with the Ferrero Rocher and chocolate shavings. Refrigerate for at least 6 hours before serving.

Before serving drizzle melted Nutella on top then serve.

Toppings:
Place Nutella, confectioners sugar and milk in a double boiler, stir until sauce becomes runny add more milk if required.

cobbler

 

Ingredients

• 1 box yellow cake mix


• ⅓ cup butter


• 2 large eggs


• 29 ounces canned (or fresh!) peaches


• 8 ounces cream cheese


• ⅓ cup sugar


• 1 teaspoon vanilla extract

 

Instructions

1. Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter, and 1 egg. Mix ingredients with fork until crumbly. Separate ½ cup of crumble for topping.


2. Spray a 9×13 glass dish with cooking spray. Using a spoon or your fingers, press remaining crumble into base of dish.


3. Bake for 10 minutes. While crust bakes, slice peaches into small, 1 inch pieces.


4. In a small bowl, beat together cream cheese, sugar, 1 egg, and vanilla until creamy. Layer peaches on top of baked crust. Spread cream cheese mixture on top of peaches.


5. Top with reserved crumbs and bake for 30 minutes. Allow to cool for 30 additional minutes and serve with vanilla ice cream. I didn’t even mention how versatile this dish is. Try with other fruits – perhaps blackberries, lemon pie filling, or something crazy like pineapple.

Chocolate Devil’s Food Cake with Neapolitan Frostin

 

 

 



 

Ingredients (8-inch 3-layer cake):

Chocolate Devil’s Food Layer Cake

3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup boiling water
3/4 cup Dutch-processed cocoa powder

3 sticks unsalted butter, softened
2 cups packed light brown sugar
4 large eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon vanilla extract

Neapolitan Frosting

1 cup sugar

5 large egg whites

4 sticks unsalted butter, room temperature

2 teaspoons vanilla extract

pinch of salt

1/4 cup melted dark chocolate, cooled

1/4 cup strawberry puree, sifted

 

Directions:

Preheat oven to 350F. Grease three 8-inch round cake pans, and line the bottoms with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda and salt.

In another bowl, whisk the boiling water and cocoa powder until smooth.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.

Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack.  Cool completely before frosting.

To prepare the buttercream, put sugar and egg whites in a mixing bowl over a pot of simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg whites are hot. Remove from heat.

With whisk attachment, continue whipping the mixture in a standing mixer until thick, glossy, and cool.

Switch over to paddle attachment. While mixing on medium speed, continuously add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture. If curdles, keep mixing and it will come back to smooth.  Add vanilla and salt, mix well.

Equally split buttercream into 3 portions. Mix one of the portions with melted chocolate, and another portion with strawberry puree until incorporated and colors are even.

To assemble the cake, place one cake layer on the serving plate and spread with chocolate buttercream. Place another cake layer on top, and gently press down a little bit. Spread with vanilla buttercream. Place the last layer of cake on top. Gently press down and smear the strawberry buttercream on top.

Carefully smear the side with the extra buttercream squeezed out between cake layers, and form the rustic stripes effect.

Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.

 

Apple Almond Coffee Cake

 

Ingredients (8-inch cake):

2 Granny Smith apples
Juice from 1 lemon

1 1/2 cups + 2 tablespoons all-purpose flour

2 teaspoons baking powder
1/4 teaspoon salt

1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1 cup granulated sugar
3 eggs
3/4 cup sour cream
6 tablespoons unsalted butter, melted
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 cup almonds, toasted and coarsely chopped
1/2 cup almond slices

 

Directions:

Preheat oven to 350F. Grease an 8-inch round cake pan.

Peel and dice the apples into 1/4-inch cubes, then squeeze a little lemon juice over the diced apples to prevent browning.  Toss the apples with 2 tablespoons flour. Set aside.

In a large mixing bowl, combine the remaining flour, baking powder, salt, cinnamon and allspice then set aside.

In a stand mixer, whisk the eggs and sugar until light and fluffy, about 5 minutes. Add sour cream, butter, almond extract and vanilla extract. Whisk to combine.

With the mixer on low speed, add half of the flour mixture to the egg mixture. Once combined, add the remaining flour mixture to combine.

Add chopped almond and the diced apples to the mixture and stir with a spatula until they are integrated.

Pour the cake mixture into the prepared cake pan, sprinkle the top of the cake with the almond slices. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven, let cool for 30 minutes before serving.

 

 

 

Double Chocolate Peanut Butter Cheesecake

June 3, 2013 by Fanny | 6 Comments

 

Happy Monday! How’s your day at work? Not too good? You know what, cheesecake can always make you feel happy, if you are into cheesecake of course. What about peanut butter cheesecake? Of course, if you are into peanut butter.



Sounds great? Yay! One more thing about this cheesecake. This is one simple cake to make. No waterbath. No worry about cracking. All you have to do is to whip up your batter and bake. Cracked? Cover it with as much as chocolate ganache and peanuts as you want. You like peanuts, right?



Ingredients (7-inch cake):

Crust

1 cup Oreo cookie crumb

2 tablespoons unsalted butter, melted

Filling

8 ounces cream cheese, softened

1/4 cup smooth peanut butter

1/2 cup brown sugar

1 egg

2 tablespoons heavy cream

1/2 teaspoon vanilla extract

Topping

100 grams dark chocolate, chopped into small pieces

1/4 cup heavy cream

1 cup peanut, toasted and roughly chopped

 

Directions:

Preheat oven at 350F. Grease a 7-inch spring form pan.

Make the crust by mixing all the crust ingredients together in a food processor or with a fork.

Press the mixture onto the bottom of the spring form pan. Bake crust for 5 minutes. Set aside to cool. Turn down oven temperature to 250F.

To prepare filling, beat the cream cheese and peanut butter on medium speed until smooth in a standing mixer fitted with a paddle attachment. Add brown sugar and beat to combine. Then add egg, heavy cream and vanilla extract, mix for 2 minutes or until well blended.

Pour the filling over the cooled crust. Tap the pan on counter a few times to release all the air in the batter. Bake for 45 to 50 minutes, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking.

Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.

Chill for at least 4 hours, or preferably overnight.

Before serving, leave the cake in room temperature for 30 minutes. For the topping, place the chocolate and heaving cream in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes.

Pour the ganache on top of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake.

Sprinkle toasted peanut on on top as garnish.

 

Chocolate Stout Cheesecake Fudgesicle

 

 

Ingredients

• 8 ounces cream cheese, softened


• ¼ cup sour cream


• 1 cup powdered sugar


• 2 tbs whole milk


• 1/3 cup stout


• ½ cup dark chocolate chips


• 6 standard sized graham crackers


• 2 tbs melted butter

Directions

• In a bowl (or a food processor) mix together the cream cheese, sour cream and powdered sugar until well combined.


• Add the milk and stout, stir to combine.


• Add the chocolate chips to a microwave safe bowl, microwave on high for 30 seconds, stir and repeat until melted. Pour the chocolate into the cream cheese mixture, stir until combined.


• Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks) tap the molds gently on the counter to remove air bubbles.


• In a food processor add the graham crackers, process until only crumbs remain.


• While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.


• Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours and up to 3 days.

Cinnamon Sugar Banana Lumpia

ngredients

• 3/4 cup Imperial Sugar Light Brown Sugar


• 2 teaspoons cinnamon


• 8 bananas, peeled and ends cut


• 8 lumpia wrappers*


• Imperial Sugar Confectioners Powdered Sugar


• Salted caramel for drizzling


• Melted chocolate for drizzling

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.


2. In a medium bowl, combine brown sugar and cinnamon.


3. Working one at a time, dredge banana in cinnamon sugar mixture and place banana on lumpia wrapper. Bring bottom edge of wrap tightly over banana, rolling from bottom to top until the top of sheet is reached, being careful not to tear wrapper. Repeat with remaining wrappers and filling.


4. Place wrapped bananas onto prepared baking sheet and lightly coat with cooking spray. Place into oven and bake for 20-25 minutes, or until golden brown.


5. Serve immediately, garnished with confectioners sugar and drizzle with salted caramel and melted chocolate, if desired.

Quick notes

*If lumpia wrappers are not available, you can substitute egg roll/spring roll wrappers.

 

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 8

BREAKFAST QUESADILLAS

I love love love Mexican food so of course breakfast quesadillas are on my list! These are so easy to make and you can really use whatever ingredients you’d like, so don’t feel that you have to stick to these choices.

Ingredients:
1 (10 inch) tortilla
1/4 Cup cheddar, shredded
1/4 Cup jack, shredded
1/4 Cup ham or bacon cooked and chopped
2 Eggs, scrambled
2 tbsp salsa
1 tbsp jalapenos, sliced
1 green onion, sliced

Directions:
Heat a pan over medium heat.

Place the tortilla in the pan and sprinkle half of the cheese over half of the tortilla.

Add the rest of the ingredients in whatever order you choose.

Top with the last half of the cheese.

Fold the tortilla in half, covering the filling.

Cook until both sides of the tortilla are golden brown (about 2-4 minutes each side).

Fast Food: Creamy Shrimp and Mushroom Pasta

 

I love this recipe.  It is so fast and easy yet so filling and rich.  It is a company worthy dish on a weeknight time budget.

Creamy Shrimp and Mushroom Pasta

serves 4, prep 5 min, cook time 30 min

• 4-8 oz fettuccine or linguine


• 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)


• 8 oz fresh, sliced mushrooms


• 2 garlic cloves, minced


• 3 oz cream cheese, cut into small pieces


• 2 tbsp fresh parsley, chopped


• 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)


• 2/3 cup boiling water (from your noodle pot)


• 1 lb cooked shrimp (feel free to buy frozen-gasp!)

1. Boil and salt a large pot of water and cook your pasta.  I usually only use about half of an 8 oz box, preferring fewer noodles.


2. While your pasta is cooking, cook your shrimp if necessary and reserve.  If your shrimp are pre-cooked and frozen, quickly thaw them under running water.


3. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown.  Season with salt and pepper.


4. Reserve cooked mushrooms and melt remaining butter in the skillet.  Add minced garlic, cream cheese, and herbs.  At this point, I generally feel like something has gone terribly wrong.  The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it!  It will all smooth out and be wonderful when we add the water. I promise.


5. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.


6. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.


7. Toss sauce with cooked noodles and serve.

BLACK FOREST CAKE

 

Of course I had to save the best for last... dessert! This delectable chocolate treat will have you salivating. Full of chocolate goodness and fruity flavors, this black forest cake it to die for and so easy to make. I love to experiment a bit, and I have made this recipe in so many different ways. Try adding chocolate chips, coconut flakes, walnuts or anything else you can think of. My family likes their chocolate cake warm with a scoop of vanilla ice cream. How will you enjoy yours?

INGREDIENTS:
1/2 cup butter
1 (8 ounce) can crushed pineapple, drained and juice reserved
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package chocolate cake mix

DIRECTIONS:
Melt the butter in a small saucepan, and mix with reserved juice from the can of pineapple. Set the mixture aside.

Spread the crushed pineapple in a layer on the bottom of a slow cooker. Spoon the cherry pie filling in an even layer on top of the pineapple, and empty the dry cake mix into the slow cooker on top of the cherry filling. Stir the butter and pineapple juice mixture, and pour it over the dry cake mix.

Set the slow cooker to low, and cook for 3 hours. Spoon the dessert into bowls, and let cool about 5 minutes to cool the hot pie filling before eating.

The crockpot is the best investment I ever made! If you don't have one, wait no longer, stop what you're doing and go get one now! Which recipe will you be trying today? Do you have any crockpot recipes that I can try?

CHOCOLATE BARBECUE SAUCE

 

Although this isn't a recipe for a particular dish, it's a fantastic sauce to have in your arsenal. If you love barbecue, this is a phenomenal sauce. It will bring out flavors in meats that you never thought existed, whether you're cooking with beef, pork, or poultry.

Ingredients:
2 tbsp. unsalted butter
2 cloves garlic, minced
1 small yellow onion, minced
1 oz. semisweet chocolate, chopped
1 ½ cups ketchup
⅓ cup packed brown sugar
¼ cup brewed coffee
2 tbsp. honey
2 tbsp. cider vinegar
2 tbsp. unsweetened cocoa powder
1 tbsp. Worcestershire sauce
2 tsp. dry mustard
2 tsp. chili powder
2 tsp. kosher salt
1 tsp. ground black pepper
½ tsp. ground coriander
¼ tsp. Cayenne

Directions:
Melt butter in a 4-qt. saucepan over medium-high heat. Add garlic and onions; cook until soft, 4–6 minutes. Stir in chocolate, ketchup, sugar, coffee, honey, vinegar, cocoa, Worcestershire, mustard, chili powder, salt, pepper, coriander, and cayenne; cook, stirring occasionally, until thickened, about 3 minutes. Use right away or store refrigerated in an airtight container up to 1 week.

COWBOY RUBBED RIB EYE WITH CHOCOLATE STOUT PAN SAUCE

 

This recipe is rich, earthy, and original, proving why chocolate makes a fantastic rub. After you get used to this, or if you're comfortable experimenting with flavor profiles, I seriously recommend adding in some of your own spice ideas. However, the recipe is really delicious just as it is; I've never had a better rib eye!

Ingredients:
1 Nice, thick rib eye, 1 to 1 1/2 inches thick, big enough for two
1 tablespoon Ground coffee
2 tablespoons Kosher salt (we used Diamond Crystal -- you may want to reduce the salt to taste, especially if using Morton's Kosher or other finer salt, see comments)
2 teaspoons Dark brown sugar
1 teaspoon Smoked paprika
1 tablespoon Coarse ground black pepper
1 teaspoon Ground cumin
1 teaspoon Hot red pepper flakes (preferably Ancho chile)
1 cup Chocolate stout (you'll have to drink the rest)
½ cup Beef stock
1 tablespoon Unsalted butter
1 sprig Thyme
1 tablespoon Vegetable oil (if you are the type to save bacon fat, by all means use it!)

Directions:
Mix the coffee, salt, paprika, peppers & cumin together and toast lightly in pan until fragrant (alternatively you can toast whole spices then grind). Mix the spices with the sugar to make the rub.

Spread the rub all over the steak and let sit for awhile, if you do it the night before you'll have stronger flavor but if you do it right before serving it'll be good, too. (If you pre-rub and set it in the fridge, be sure to bring it up to room temperature before searing, so you do not shock the meat.)

Heat a cast iron pan until it's really really hot -- a drop of water flicked into the pan should sizzle and bounce. Add vegetable oil, wait a few seconds until the oil heats up, then place the steak in the pan. It should sizzle; leave it there, do not touch it at all for 3-4 minutes. It should be browning on the bottom. Then place it under a hot broiler and broil to medium rare or desired doneness.

Remove the steak and let rest on a warm plate, cover with aluminum foil.

Add the thyme sprig to the pan and let it saute a bit till it gets nice and fragrant. Pour in the chocolate stout and deglaze the pan. Add the beef broth, whisk together and reduce by half over medium heat.

Remove the thyme sprig and whisk in the butter. Season to taste.

Slice the steak on the bias and drizzle the sauce over top. This is YUMMY with creamed spinach and hash browns or baked potato and a nice big salad.

Chicken Meatball Soup

 

 



100 grams ground chicken breast

1 teaspoon onion, minced

1 clove garlic, crushed or minced

Pinch of sage

Pinch of marjoram

Pinch or thyme

Dash of onion powder

Dash of garlic powder

1 serving of Melba toast crumbs (optional)

Broth

Ingredients

2 cups chicken broth (or substitute 1 cup water for 1 cup broth)

2 tablespoons Bragg’s liquid aminos

1 tablespoon Apple Cider Vinegar

1 1/2 cups celery or tomatoe, chopped (tomato adds and additional 23 calories)

1 tablespoon onion, chopped

2 cloves garlic, crushed and minced

1 bay leaf

Cayenne pepper to taste

Salt and pepper to taste

Combine ground chicken breast with spices, chopped garlic, onion and crushed melba toast. Form into balls. Bring broth to a boil, add spices, vinegar, Bragg’s, and chicken balls. Reduce to a simmer and cook minimum of 30 mins, adding the celery or tomato the last 5-10 mins of cooking.

CHILLED STRAWBERRY PASTA SALAD

 

t’s strawberry season and what better way to make pasta interesting than with fresh fruit for your Summer barbecue! It seems like a no brainer, I mean...why haven’t I thought of adding strawberries to my pasta before! This refreshing dish also includes baby spinach, mozzarella, and a homemade balsamic dressing, delish!

Ingredients:
Balsamic Dressing:
1 cup (250ml) good olive oil
1/3 cup (85ml) aged balsamic vinegar
1/3 x 250g punnet strawberries, washed and hulled
Cracked black pepper

Salad:
2 cups cooked penne pasta, cooled
2/3 x 250g punnet strawberries, washed, hulled and sliced
4 large buffalo mozzarella, torn (or large bocconcini)
2 cups baby spinach leaves, washed
1/2 cup basil leaves, washed and torn

Directions:
Whisk together the olive oil and balsamic vinegar. Puree the dressing strawberries and pass through a sieve, then whisk into the oil mixture. Taste and season with cracked pepper. To prepare salad, toss pasta, strawberries, mozzarella and spinach in a large bowl with dressing. Allow to sit for 10 minutes then serve on a large plate. Top with torn basil leaves.

Easy Homemade Caramel Sauce

 

It is hard to find store-bought caramel sauce that is free of high fructose corn syrup. If you do find HFCS free caramel sauce, it is very expensive. But I have good news: Caramel Sauce is really easy to make at home. I was going to say that this recipe uses ingredients that are usually kept on hand, but then I realized that most of you probably don’t consider heavy whipping cream a food staple (if not, you may want to reexamine your priorities). The recipe only uses 1/2 cup of heavy whipping cream which leaves some leftover cream to make homemade whipped cream.

CREAMY CHICKEN

 



 

In a perfect world everything would be creamy... and this recipe is full of creamy goodness. Whether you're in the mood for pasta, rice or just vegetables, creamy chicken goes great on top or on the side. You'll enjoy this one!

INGREDIENTS:
1 (8 ounce) package cream cheese at room temperature
1 (10.75 ounce) can cream of mushroom soup
1/4 cup sour cream
1 teaspoon Italian seasoning
2 skinless, boneless chicken breast halves, cut into 1-inch pieces

DIRECTIONS:
Stir cream cheese, cream of mushroom soup, sour cream, and Italian seasoning in the crock of a slow cooker until mixture is thoroughly combined. Stir in chicken cubes. Set cooker to low and cook for 6 hours.

CHOCOLATE AND OREOS

 

God, I love Oreos! I can’t believe it has taken me this long to incorporate them into my breakfast food! These pancakes are yummy even without the filling, but let me tell you, the filling is incredibly sweet and delicious! It’s also simple to make, so it’s worth a shot, at least once!

Ingredients:


Filling:
3/4 c. confectioner’s sugar
2 tbsp. milk
1/4 c. Oreos, crushed

Directions:
Mix the confectioner’s sugar and milk together until it’s creamy.

Stir in cookies.

Pancakes:
Prepared Pancake Batter
1 Tbsp Hershey’s Special Dark Cocoa or Dutch Cocoa
1 Cup Crushed Oreos

Directions:
Stir the cocoa and Oreos into the pancake batter and ladle it into a preheated pan.

Once the sides firm up, flip the pancake and cook an additional 1-2 minutes.

Remove to a plate and spread filling between each pancake layer.

Top with extra filling and an Oreo!

Makes 6 Pancakes

GERMAN CHOCOLATE

 

I’m not going to lie, this one takes a bit of work, but believe me when I say it is the most incredible breakfast you will ever eat! If there was a healthy version of this, I would eat it for breakfast, lunch and dinner every day of my life! Try it at least once, you won’t regret it.

Ingredients:

Filling/Topping:
2/3 Cup Chopped Pecans
2/3 Cup Sweetened Flaked Coconut
1 (5-oz.) Can Evaporated Milk
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Butter, melted
2 Egg Yolks, lightly beaten
1/2 Tsp Vanilla Extract

Directions:
Preheat oven to 350°. Bake pecans and coconut in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted, stirring halfway through.

Cook evaporated milk, brown sugar, butter and egg yolks in a heavy 2-qt. saucepan over medium heat, stirring constantly, 8 to 10 minutes or until mixture bubbles and begins to thicken. Remove from heat, and stir in vanilla, pecans, and coconut.

Set Aside.

Pancakes:
Prepared Pancake Batter
½ Cup Cocoa Powder (I use Nesquik)

Directions:
Mix the cocoa powder into the pancake batter.

Use a ladle to scoop the batter into a preheated pan.

Once the sides are firm, flip the pancake.

Cook for an additional 1-2 minutes and remove to a plate.

Between each pancake, spread a layer of filling.

Top your stack with some extra filling and some coconut flakes.

Makes 8 Pancakes

BANANA WALNUT

 

These are my number one favorite of all these pancake recipes. Well, perhaps I do like the chocolaty ones better, but these are actually semi-healthy so I make these more often than all of the others. Trust me, they are delicious!

Ingredients:
Prepared Pancake Mix
1 Tbs Butter
½ Cup Chopped Walnuts
¼ Cup Brown Sugar
1 Banana

Directions:
Smash the banana and stir it into the pancake batter using a whisk.

In a small sauté pan, use the butter and brown sugar to caramelize the walnuts.

Heat a non-stick pan over medium heat until a splash of water sizzles.

Use a ladle to scoop the batter into the pan.

Sprinkle the top with the caramelized walnuts.

When the sides of the pancake have firmed up, flip it over and cook on the other side for 1-2 minutes.

Makes 6 large pancakes

(Optional)
Top with an additional sliced banana and caramel syrup.

PUMPKIN BREAD IN A BOWL

 

Vegan or not, I don’t know many people who don’t just love Chocolate Covered Katie’s blog, who inspired all of us to indulge in healthy desserts more often than not. Her Pumpkin Bread in a Bowl is one of my absolute favorite breakfast recipes to eat for dessert. I use cooked whole grain oats or quinoa to make this a bit healthier than plain cereal. Katie’s recipe is full of nutrients, incredibly tasty and so satisfying. Give it a try if you’re in the mood for something cozy!

Ingredients:
1/3 c canned pumpkin (or cooked pumpkin)
3/4 c milk of choice
1 cup flake cereal (I like spelt flakes, but bran, corn, etc will work. Some people have even used oatmeal!)
1/4 to 1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/8 tsp salt
Sweetener (such as stevia, sugar, or even maple syrup)
Optional: chocolate chips, pecans

Directions:
Blend all ingredients together. The cereal will have a thin consistency at first, but if you leave it in the fridge (after blending) for even just 10 minutes, it starts to get really thick!

CHOCOLATE GREEN DREAM SMOOTHIE

 

I have loved ice cream since I was a girl, yet obviously Ben and Jerry’s isn’t one of the desserts to eat for breakfast I’m talking about here. I created a delicious chocolate green smoothie five years ago that I eat almost every single day with some variation. I love chocolate to my heart’s end, so it is no surprise that eating chocolate for breakfast is one of my favorite ways to start the day. Here’s a chocolate smoothie recipe to get your brain and body primed for a great day. Enjoy!

Ingredients:
2 cups cold water (filtered tastes best)- you can also use 1 cup almond milk and 1 cup water if you want.
2 tbsp. cocoa powder or raw cacao powder
1 scoop of your favorite protein powder- I use Sunwarrior Raw Warrior Blend in Vanilla or Vega One French Vanilla
1 tbsp. chia seeds
1 tbsp. flax seeds
Small handful of raspberries or blueberries (about 1/4 cup)
2 packed cups of spinach or kale greens
Stevia to taste (I used 1/8 tsp of NuNaturals Stevia)
1 tsp. peppermint extract (optional but I love the chocolate and mint together)
Dash of vanilla extract
1/4 tsp. cinnamon
5 ice cubes if you want it thick (2 if you want it thinner)

Directions:
Add all the ingredients in order to a blender or the NutriBullet and blend on high until completely liquefied but still thick like a shake.

Freeze for 10-20 minutes to get it nice and cold and eat it with a spoon for an ice cream like treat!