Showing posts with label Food Recipes. Show all posts
Showing posts with label Food Recipes. Show all posts


A vanilla tender butter coating pastry is enveloped with simple no candy thermometer needed icing Caramel! This Caramel cake is an historical sweet and simple cake recipe that I think you'll love. 

Oooh, you'll love this caramelized cake. With a gentle coating, vanilla butter desserts perfectly complement the wealthy, decadent caramelized frosting.


I'm normally greater of a person's chocolate cake myself, however this recipe has made converting from me. Even Zach desired a 2d slice, and he slightly had a sweet enamel at all. it's sweet, however no longer too candy as you may anticipate. while the icing have to have been exquisite rich, by some means it regarded no longer too bearable so while coupled with the cake, the precise balance i was hoping to accomplish once I began developing this recipe.

The actual cake layer that I used for this caramel cake recipe became absolutely adapted from my favored vanilla cake, simplest made with a opposite creaming technique. permit's talk a piece about that, if you've by no means used this approach before.

Reverse creaming definitely manner that it isn't always the conventional approach of our creaming butter and sugar and other moist substances in one bowl and our dried elements and another and then combining those  hearts, of route, so we aren't over-combined.



  • 3 cups all-purpose flour 375g (may substitute 3 ⅓ cups cake flour - 375g)
  • 1 1/2 cups granulated sugar (300g)
  • 1/2 cup light brown sugar firmly packed (100g)
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • 3/4 cup unsalted butter, softened to room temperature cut into Tablespoon-sized pieces (170g)
  • 1/4 cup canola oil may substitute vegetable oil or other neutral oil (60ml)
  • 1 1/4 cup whole milk room temperature preferred (295ml)
  • 3 large eggs room temperature preferred
  • 1 Tablespoon vanilla extract


  • 2 cups brown sugar² firmly packed (400g)
  • 1 cup unsalted butter cut into pieces (226g)
  • 1/4 teaspoon salt
  • 1/3 cup whole milk (80ml)
  • 1/3 cup heavy cream (80ml)
  • 2 cups powdered sugar (250g)
  • 1 teaspoon vanilla extract
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Recommended Equipment

  • 8" cake pans
  • Stand Mixer
  • Mixing bowls


  1. Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8” round baking pans¹. Set aside.
  2. In the bowl of a stand mixer (or in a large bowl, using an electric mixer), stir together flour, sugars, baking powder, and salt until well-combined.
  3. With mixer on low speed, add butter, one tablespoon at a time, until mixture resembles sandy coarse crumbs.
  4. Stir in oil until well-combined.
  5. In a separate bowl, whisk together milk, eggs, and vanilla extract.
  6. With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, pause to scrape down the sides and bottom of the bowl, then gradually increase speed to high and beat for 30 seconds.
  7. Divide batter evenly into prepared pans and bake on 350F (175C) for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Allow cakes to cool for 15 minutes and then invert onto cooling rack to cool completely.
  9. Prepare caramel icing:


  1. Combine brown sugar, butter, salt, milk, and heavy cream in a medium-sized saucepan over medium-heat. Stir frequently until brown sugar is dissolved and mixture comes to a boil.
  2. Once boiling, cook for 5 minutes, stirring constantly.
  3. Remove from heat and pour into a large heat-proof bowl or the bowl of a stand mixer. Let sit for 5-10 minutes before proceeding.
  4. Add powdered sugar and vanilla extract and stir with stand mixer or an electric mixer until combined. Increase speed to high and stir until caramel mixture is almost completely cooled and icing reaches a spreadable consistency.
  5. Spread over cake. If icing is dripping off of cake (especially when icing the sides), let it cool a bit longer before proceeding.
  6. Allow icing to solidify completely before slicing cake and serving. Enjoy!


Hen Roasted Honey mustard-A classic mixture of honey and mustard watered during the tender fowl breast and baked for delicious perfection. A excellent toss-along grilled chicken dinner this is so smooth to make and it is healthy!

The juicy and flavorful fowl breasts are cooked within the maximum scrumptious honey mustard sauce.


The crispy golden brown pores and skin and the brilliant candy and savory sauce plus the side salad are all you have to want. You don't want tons else while the simple elements and the roasted fowl breasts are this absolutely ideal.

Phrase of recommend; you may need to double this Baked Honey Mustard bird recipe to ensure that you have sufficient for anybody to have a 2d-it's first-rate! I suggest, what higher than the saucy, sharp, sweet and savory hen for dinner? precisely!

Of path, however cooking time will vary. Use the immediate study thermometer to check adulthood – the secure internal temperature for the cooked chook is one hundred sixty five ° Fahrenheit, or 75 ° Celsius.



  • 4 (4 ounces each) boneless, skinless chicken breasts
  • 1 teaspoon (or to taste) chicken seasoning blend 
  • 1-1/2 tablespoons olive oil, divided
  • 1/4 cup honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon wholegrain mustard
  • 1/2 teaspoon white vinegar
  • 1/8 teaspoon paprika
  • 4 sprigs fresh rosemary, optional but recommended


  1. Preheat oven to 375°F.
  2. Lightly grease a 9x13 baking dish with cooking spray and set aside.
  3. Heat 1 tablespoon olive oil in a skillet.
  4. Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned.
  5. In the meantime, prepare the honey mustard sauce.
  6. Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined.
  7. Transfer chicken breasts from skillet to previously prepared baking dish.
  8. Pour prepared honey mustard sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.
  9. Lay sprigs of rosemary between chicken breasts.
  10. Cover with foil and bake for 20 minutes.
  11. Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken. 
  12. Remove from oven and let stand 5 minutes. 
  13. Serve.


Thick, wealthy and Dangerously decadent. in case you're looking for a super Chocolate cheesecake, appearance no further! This dessert is A display stopper!

I experience like a number of humans fall into two categories: chocolate dessert lovers or dessert fruit fans!! With brown crust, filling and shaved chocolate on pinnacle, this cheesecake is for all chocolate fanatics.


Cookies are my jam, but cheesecake is my obsession! i've been trying to take the precise new york cheesecake recipe and flip it right into a chocolate model for almost a year now. I finally were given around to it a few weeks in the past and that i could not had been happier with the results!

If you've by no means made cheesecake earlier than, don't be intimidated. it's no longer horrifying as you suspect. i have included numerous pointers and hints in the recipe below to help manual you thru the manner and subsequently bake the precise chocolate cheesecake.

The toughest part approximately this recipe is waiting. anticipating the elements to be at room temperature, waiting to relaxation in the oven, and looking forward to it to loosen up in the fridge. believe me, the wait is good well worth it!



  • 2 c. crushed Oreos (cream removed)
  • 2 tbsp. granulated sugar
  • Pinch salt
  • 5 1/2 tbsp. unsalted butter, melted


  • 2 lbs. or (4) 8 oz. blocks plain cream cheese, room temperature
  • 1 1/2 c. granulated sugar
  • 1/2 c. sour cream, room temperature
  • 1/2 c. heavy whipping cream, room temperature
  • 12 oz. bittersweet chocolate, melted and cool
  • 1/4 c. unsweetened cocoa powder
  • 1/4 tsp. kosher sea salt
  • 4 eggs, room temperature
  • 1 tbsp. vanilla extract
  • 1/4 tsp. espresso powder (optional)


  • Whipped cream
  • Chocolate shavings or curls
  • Fresh raspberries
  • Sprigs of mint


  1. Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
  2. Preheat oven to 350 degrees, placing the top rack in lower third of oven. In a large mixing bowl, mix together the finely ground Oreo crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
  3. Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½” tall and approximately ¼” thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8 minutes. Remove and turn oven down to 325 degrees.
  4. Beat the cream cheese, sugar, sour cream, and heavy cream the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the melted chocolate, cocoa powder, and salt. Turn mixing speed back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. In a small bowl dissolve the espresso powder in the vanilla extract. With mixing speed on low, add the vanilla/espresso mixture, then beat on high for 1 minute.
  5. Place the prepared springform pan into a large high-sided roasting pan. Pour the filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 30 minutes. If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 1 hour 45 minutes.
  6. After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 30 minutes. This is the key to getting a perfect top without it falling or cracks forming.
  7. Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before serving. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).
  8. During the chilling process the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove it before serving. Top with freshly whipped cream, chocolate shavings or curls, fresh raspberries and mint, if desired.


If you like making bread, you'll love this lovely bread of Challah braided with Rosemary and garlic.


This is the precise Challah I introduced to magnificence. A excellent aromatic, savory garlic Rosemary Challah. 

There are roasted garlic powder and new chopped rosemary inside the dough as well as garnish with skinny slices of garlic and a small stem of rosemary. it is really a display-stopper and one in all my favorite classic taste combinations.



  • 1 packet of yeast ¼ oz
  • 1 cup warm water
  • 1 tbsp sugar
  • ¼ cup vegetable oil
  • 2 tbsp honey
  • 2 whole eggs + 1 egg whisked for egg wash
  • 4 cups all purpose flour
  • 1 tsp Kosher salt
  • 1 tbsp roasted garlic powder
  • 1 tbsp fresh rosemary leaves chopped finely + more for garnish
  • Coarse sea salt for garnish
  • 2 garlic cloves thinly sliced
  • Fresh rosemary sprigs about 1 inch for garnish


  1. In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes. It should begin to foam up and you should see little bubbles.
  2. In another bowl, whisk together the oil, honey and 2 eggs and pour mixture into the yeast mixture.
  3. Using a dough attachment on your mixer on low-medium speed, gradually add the flour, salt, garlic powder and chopped rosemary, about ½ cup of flour at a time with the mixer on low. Continue to mix until everything is incorporated. The dough should begin to pull away from the bowl and come to 1 large ball of dough.
  4. Turn the dough onto a very well floured surface and knead for about 5 minutes. You can use your finger to see if it's ready. Press your finger in and if the dough bounces back quickly, it's ready.
  5. In a large bowl, pour a bit of oil in and place your dough ball in the bowl. Turn it around so the entire dough is covered with a thin layer of oil. Cover with a clean towel and place bowl in a warm spot. (for me, it was my oven). Allow to rest and rise for 1½ hours until doubled in size.
  6. When dough is ready, it should have doubled in size. Punch the dough down and divide dough into 2 balls, this will be your challahs. Cover 1 ball of dough as you work with the other.
  7. Divide dough into 3 or 4 pieces (depending on what kind of braid you'd like), which will be your strands. Roll each strand into a long rope all of equal sizes, about 8-10 inches in length and continue with desired braid.
  8. Pre-heat oven to 350 degrees Fahrenheit and place challahs on baking sheet. Brush each challah with egg wash and sprinkle with course sea salt and chopped rosemary and place sliced garlic in the "nooks" of the braid. Allow to rest for another 30 minutes.
  9. Bake challah for about 30 minutes or runtil the top is lightly golden brown.


Fried Rice Viscount St. Albans is 1000x higher than take domestic and have crispy meat, eggs, peas, carrots and rice that combine to make the first-rate fried rice ever!


It's far pretty apparent how passionate about fried rice i am. It changed into the handiest element i'd order developing up and that i constantly loved it a lot! when I taught all of the mystery approaches to make it from my chinese language sister in law, i will guarantee you that it's miles manner higher than every take home you may ever get! every time we make something Asian inspired we usually serve up this fried rice. we have even been regarded to have fried rice at Thanksgiving eating desk. We cherished it. 

I decided to take him to the next stage and add a few crispy Viscount St. Albans. now not simplest that, you fry the vegetables in a reserved meat fat. It has so many extremely good flavors. it's so scrumptious that my own family can not get sufficient of it!

Medium rice to lengthy grain works very nice. you could use Jasmine rice which will produce first-class, strong grain on the way to now not be clumps or messy when you fry. Shorter grain rice tends to be softer and stay collectively.



  • 8 ounces of bacon chopped
  • 1 small white onion chopped
  • 1 cup frozen peas and carrots
  • 3 eggs lightly beaten
  • 3 cups cooked white rice
  • 2 teaspoons sesame oil
  • 2-3 tablespoons soy sauce to taste
  • green onions chopped for garnish


  1. Add your chopped bacon to a medium sized skillet or work. Cook over medium high heat until it is crisp. Remove with a slotted spoon and drain the grease leaving about 1 tablespoon.
  2. Next, add your chopped onion and frozen peas and carrots and sauté for 1-2 minutes until they are tender.
  3. Slide your veggies to one side and add the beaten egg to the other side. Scramble the egg until it is cooked through and combine it with the peas and carrots.
  4. Add cooked rice and bacon back to the skillet and combine. Add in sesame oil and soy sauce to taste. Let it heat through and garnish with chopped green onions.


This apple sweet potato Paleo breakfast is evidently candy grilled, full of cinnamon warming, packed with proteins, healthful fats, and fibers. The dish strikes a chord in my memory of the brand new Orleans-fashion bread pudding with cinnamon and raisins, however it really is at all Paleo!


The Paleo breakfast. I want I could skip it on each day, however it wasn't outstanding driven if it was from sheer... Dislike. I discover myself completely skipping a meal out of the shortage of simple wants to devour savory ingredients in, Oh, three hours of waking manner more frequently than I have to admit.

So I determined to attempt a few sweet new natural recipes, but many seemed too custardy, too small, too complex. The concept for sauteed candy potatoes is like a hash, including a sweet, apple covered cinnamon, then topping it with a thick egg combination got here to me, and i observed it without a very excessive expectation. candy potatoes and eggs? it really is a stable of me... but because the fragrance of candy potato-the mixture of apples starts offevolved to blow via the air, rooted in quite a few cinnamon and earth-grounded sweetened, I fall in love.

A piece of sweet potato and apples coated in ghee and cinnamon, scatter raisins that stoop and rich walnuts, are all blanketed with a thick egg mixture? This apple candy potato Paleo breakfast Roast is exactly what you need after the day or week of the savory Paleo breakfast.



  • 1/4 cup ghee
  • 2 sweet potatoes , peeled and diced
  • 2 medium apples , cored and diced
  • 2 teaspoons cinnamon
  • 2/3 cup raisins
  • 1/3 cup walnuts
  • Salt , to taste
  • 6 - 8 eggs (6 eggs is creates a less eggy texture, so this is personal preference. I love both!)
  • 1 cup full-fat coconut milk

  1. Preheat oven to 325º.
  2. Heat ghee in a large cast-iron skillet over medium heat, then add sweet potatoes. Cook, stirring often until beginning to soften, about 5-10 minutes.
  3. Add in apples, 2 teaspoons cinnamon, and raisins, and cook until apples are softened and raisins are plumped, about 8-10 minutes. Both apples and sweet potatoes should be easily pierced with a fork. If necessary, add in a little water to prevent sticking and burning. Add in in walnuts and salt, about 1/2 teaspoon to taste. Stir to combine well and sauté the mixture a minute or two
  4. In a medium bowl, whisk eggs and coconut milk until smooth and well combined. Remove apple-sweet potato mixture from heat and pour egg mixture over. Smooth to cover with the back of a spoon. Bake for 20 minutes or until set. A knife stuck in the middle should come out clean.


This jalapeno Popper Cheese Ball Recipe is full of all of your favored jalapeno flavor Popper taste like crispy smoked meat, highly spiced jalapeno chopped, smelly Cheddar and creamy cheese cream.  the vacation season is quick drawing near and anyone must have some brilliant starter recipes.

I just love the best cheese ball.  I mean, permit's surely who would not love it?  there may be just some thing very special about a smooth blended cream cheese with a spicy Jalapenos, crunchy smoked William Maxwell Aitken and sweet chopped scallion.  Rush?  It would not be counted to make it till five days earlier, however it stores the outer topping for about twenty minutes before serving.


First use stand or hand mixer at medium speed beating cream cheese, sour cream, garlic powder, onion powder and pepper black until clean and Creamy.  switch to the low and mix in 1 1/2 cups cheddar cheese, half of the 1st Baron Verulam chopped, half of of the jalapeno chopped, and half of of the chopped inexperienced onions. integrate your Reserved Cheddar, publisher 1st baron verulam, jalapenos and inexperienced onions in a small zipper storage bag. place it within the fridge and store till shiver your cheese ball.

Now lay out a huge piece of plastic wrap on the desk.  Scoop the cheese into the shape of the ball and bring the plastic wrap facet to cover the cheese ball.  Take gain of the packing system to help shape the cheese into a ball.  Cool the ball in a single day or up to six days.  I typically put it lower back within the coldest part of the fridge.

Do away with the ball about twenty mins earlier than serving.  spread the portions of Cheddar, publisher 1st baron verulam, jalapenos and your greens ordered on a huge cutting board or plate.  Open the ball and roll in the reserved topping.  Serve with a selection of crackers, crostini, carrots, celery, pretzels or sliced apples.



  • 2 boxes (8 ounces) cream cheese slightly softened
  • 2 tablespoons sour cream
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon fresh ground black pepper
  • 2 cups shredded sharp cheddar cheese (reserve ½ cup)
  • 10 slices crispy cooked bacon chopped (reserve half)
  • 2 jalapenos minced (reserve half)
  • ½ cup chopped green onions (reserve half)


  1. Using a stand or hand mixer on medium speed beat your cream cheese, sour cream, garlic powder, onion powder and black pepper until smooth and creamy.  Turn to low and mix in 1 1/2 cups of cheddar cheese, half of the chopped bacon, half of the minced jalapeno, and half of the chopped green onions. Combine your reserved cheddar, bacon, jalapenos and green onions in a small zipper storage bag and store in the refrigerator.
  2. Lay out a large piece of plastic wrap on a counter top.  Spoon the cheese into a ball shape and bring up the sides of the plastic wrap to cover the cheese ball.  Utilize the wrapping process to help shape the cheese into a ball.  Refrigerate the cheese ball overnight.
  3. Remove the cheese ball about 20 minutes prior to serving.  Spread your reserved cheddar, bacon, jalapenos and green onions on a cutting board or large plate.  Unwrap the ball and roll in the reserved toppings.


Cinnamon Roll Waffles: do that crazy waffle formula using canned cinnamon rolls and custom Made maple Cheddar syrup cream to make the definitive breakfast mixture!


Cinnamon Roll Waffle. Made with canned cinnamon rolls. I really made a waffle with handiest one improvement-a jar of cinnamon rolls. Is your thoughts blown yet? Mine continues to be.

While you may think they are too smooth to even take into account a notable tasting, consider me, they clearly feel remarkable.

In terms of what you need to get fancy, you may make a 2 minute Maple Cream Cheese Syrup to sprinkle them with. it is heavenly and worthy of additional development.



  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1/4 cup milk
  • 1/2 teaspoon maple extract (optional)
  • non-stick spray
  • 1 (7.3 oz) can Pillsbury grand original cinnamon rolls


  1. Using a hand mixer, or stand mixer, beat together cream cheese, powdered sugar, maple syrup, milk and maple extract (optional) until smooth. Set aside.
  2. Heat waffle iron. Spray with non-stick spray. Place one cinnamon roll in the center of waffle maker. Close waffle iron.
  3. Cook for 2 to 3 minutes, or until waffle is cooked through and golden brown.
  4. Continue until all waffles are cooked. Serve warm and drizzle with maple cream cheese syrup!

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