MINI MOCHA CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH

August 13, 2019
This mini Mocha Chocolate Chip Cookie frozen dessert Sandwich is that the good very little one thing sweet to beat the warmth. If you’re a low and chocolate lover, you’ll love this home-cured mini treat! 

MINI MOCHA CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH

These frozen dessert sandwiches ar mini, as a result of UN agency doesn’t like mini? Fun to carry. Fun to eat. Simply 2″ across, these ar the proper very little frozen dessert sandwich treats for youths and children at bottom.

Even higher, they're simply created ahead, wrapped tightly in foil, at the prepared for the sweltry canicule of summer!

MINI MOCHA CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH

INGREDIENTS :

  • 2/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 2/3 cup light brown sugar firmly packed
  • 1/2 cup vegetable shortening
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon vinegar cider or white
  • 1 teaspoon baking soda
  • 1 large egg
  • 2 cups King Arthur unbleached all purpose flour
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup mini chocolate chips
  • 1 quart coffee ice cream softened

INSTRUCTIONS :

  1. Preheat the oven to 375°.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar and baking soda.
  4. Beat until smooth and creamy.
  5. Beat in the egg, beating until smooth.
  6. Scrape bottom and sides of bowl with a spatula to make sure all is thoroughly combined.
  7. Mix in the flour, then the chocolate chips.
  8. Drop by rounded teaspoonfuls onto prepared baking sheets, leaving 1" between them on all sides, they'll spread.
  9. Bake cookies for 7 minutes or more, til' edges are chestnut brown and tops are light golden brown.
  10. Remove from oven and cool on a baking rack. (Chill in refrigerator if you're in a hurry.)
  11. Repeat with remaining dough.
  12. Spoon softened coffee ice cream onto a cookie, then press down with a small drinking glass to flatten.
  13. Top with another chocolate chip cookie.
  14. With spatula or butter knife, scrape off extra ice cream around edges.
  15. Place in freezer and freeze ice cream sandwich until hard.
  16. Roll edges in mini chocolate chips.
  17. Repeat with remaining cookies.
  18. Serve immediately or wrap tightly in foil and freeze.

LEMON GARLIC MARINATED CHICKEN

August 13, 2019
These Lemon Garlic Marinated Chicken tenders square measure super straightforward to create and may be paired with numerous sides to create an ideal meal. They're additionally a brilliant delicious nutriment possibility and simple for gatherings with friends WHO will high them on their salad!

LEMON GARLIC MARINATED CHICKEN

This Lemon Garlic Marinated Chicken is a simple marinated chicken formula that’s filled with herbs and spices and is that the good main course or addition to soups, salads, sandwiches and more! May you imagine these on ciabatta bread with cheese and grilled? That will create the right adult grilled cheese!

There other ways we've got this chicken. The youngsters love having them with sweet potatoes or mashed potatoes. On the opposite hand, I like them over dish or some quinoa and veggies. Therefore healthy and delicious. These Lemon Garlic Marinated Chicken would be nice to use for your meal prepping further.

LEMON GARLIC MARINATED CHICKEN

INGREDIENTS :

  •  ¼ cup olive oil
  •  2 teaspoons Italian seasoning dried, or equal parts garlic powder, dried basil and dried oregano
  •  1 pound Chicken boneless, skinless
  •  2 teaspoons Garlic Minced
  •  2 tablespoons lemon juice
  •  Lemon Zest
  •  1 teaspoon honey
  •  1 tablespoon parsley chopped
  •  salt and pepper to taste

INSTRUCTIONS :

  1. Place the olive oil, Italian seasoning, garlic, lemon juice, lemon zest, honey and salt and pepper in a resealable gallon-sized freezer bag. Seal and shake to combine.
  2. Place the chicken in the bag. Seal the bag and move the chicken around to coat in the marinade.
  3. Marinate for at least 30 minutes or up to 8 hours.
  4. Heat a grill or indoor grill pan over medium-high heat.
  5. Add the chicken and cook for 4-5 minutes on each side or until done. Sprinkle with chopped parsley and serve.

ROASTED BUDDHA BOWL

August 13, 2019
I created a creamy cashew-based lemon paste sauce and mixed it with roast chickpeas, cauliflower, and broccoli. 

I may have simply lost 1/2 you, however hear American state out; If you’ve ne'er been a follower of cauliflower (or broccoli) this simply could be the instruction that changes your mind. 

ROASTED BUDDHA BOWL

To make this straightforward dish a meal, I roast some chickpeas to travel together with it. The roast chickpeas add a pleasant crunch to the present combine and after all combine thus well with the creamy sauce. Eric has recently discovered that the feel of roast chickpeas is such a lot higher than unroasted.

ROASTED BUDDHA BOWL

INGREDIENTS :
For the bowl :

  • 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
  • 1 tablespoon plus 1 teaspoon (20 mL) olive oil
  • 1 large head broccoli, chopped (5 to 6 cups/325g to 390g)
  • 1 large head cauliflower, chopped (5 to 6 cups/400g to 480g)
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • Cooked grains (such as quinoa) (optional)

For the dressing :

  • 1/2 cup raw cashews, soaked
  • 1 tablespoon (15 mL) tahini
  • 1 large garlic clove
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons (30 mL) fresh lemon juice
  • 1/4 cup (20 g) nutritional yeast
  • 6 tablespoons (90 mL) water, or more if needed

INSTRUCTIONS :

  1. Soak cashews in a bowl of water overnight or for at least 8 hours. For a quick-soak method, pour boiling water over the cashews and let sit in the bowl for at least 45 minutes. Drain.
  2. Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper.
  3. Place the chopped broccoli and cauliflower onto one baking sheet. (If it doesn’t all fit on one, you can add some onto the second sheet.) Drizzle with 1 tablespoon oil and toss until coated. Sprinkle with a generous amount of salt and pepper. Place into the oven.
  4. Place a tea towel on the counter and spread out the drained chickpeas. Fold the sides of the towel over the chickpeas to cover, and roll the chickpeas around until dry. Transfer chickpeas onto the parchment-lined baking sheet. Drizzle with 1 teaspoon oil and roll around the chickpeas with your hands until they are fully coated. Sprinkle with salt and place into the oven.
  5. Roast the broccoli, cauliflower, and chickpeas for 25 to 30 minutes, until the broccoli and cauliflower are lightly browned and the chickpeas are golden. (At the halfway mark you can give the chickpea pan a gentle shake to roll them around in the pan.)
  6. Meanwhile, add all of the dressing ingredients into a blender and blend on high speed until smooth. If you are cooking grains, such as quinoa, cook them now, too.
  7. Plate the cooked grains (if using), and top with the roasted broccoli, cauliflower, and chickpeas. Drizzle on a generous amount of dressing. Season with salt and pepper, and any desired spices (I like to add smoked paprika and/or cayenne pepper, too).
  8. If you have leftover dressing, it will keep for up to 5 days in the fridge in a sealed container. The dressing will thicken as it sits (especially when chilled), so you can add more water to thin out as necessary, or simply allow it to come to room temperature before serving. Any leftover grains, chickpeas, and veggies will keep in a sealed container in the fridge for up to a few days. I tend to reheat them in a skillet with some oil over medium heat.

PUMPKIN CINNAMON ROLLS

August 13, 2019
Pumpkin Cinnamon Rolls, home-baked cinnamon rolls full of a pumpkin punch and secret ingredient frosting! With a small crunch and addictive  glaze, these pumpkin cinnamon rolls are going to be your new favorite fall treat!


So, the dough itself is simply sort of a regular coffee roll, however it's the filling and ice that create this pumpkin cinnamon rolls formula unique.

They are terribly on the brink of regular cinnamon rolls, except the filling may be a mixture of pureed pumpkin, cinnamon, sugar, and goodies.

Normally regular cinnamon rolls ar solely crammed with cinnamon, sugar, and butter.

PUMPKIN CINNAMON ROLLS

INGREDIENTS :
Dough:

  • 1 cup milk
  • 1/4 cup + 1/4 teaspoon granulated sugar divided
  • 5 tablespoons unsalted butter melted, divided and cooled
  • 1 1/4 ounce package active dry yeast
  • 1 egg yolk
  • 1 1/2 teaspoon vanilla bean paste or extract
  • 2 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon grated nutmeg fresh

Filling:

  • 3/4 cup pure pumpkin puree
  • 1/2 cup granulated sugar
  • 1 Tablespoon pumpkin pie spice
  • 8 Tablespoons unsalted butter softened
  • 2 Tablespoons ground cinnamon
  • 1/3 Cup chopped pecans plus more for garnish
  • 1/4 cup crushed ginger snaps about 4 cookies, plus more for garnish


Frosting:
  • 8 oz cream cheese softened
  • 2 cups marshmallow creme
  • 6 Tablespoons unsalted butter softened
  • 2 teaspoons vanilla bean paste or extract
  • 4 Tablespoons milk

INSTRUCTIONS :
Dough:

  1. Place the milk in a small sauce pot. Warm the milk over medium-low heat until it reaches about 100 degrees. Take off the heat. Add the yeast and 1/4 teaspoon of the sugar. Set aside until yeast become bubbly. About 5 minutes.
  2. Into the yeast mixture after it has gotten bubbly, whisk in 4 tablespoons of the melted butter, the egg yolk, and vanilla. Set aside.
  3. In the bowl of a stand mixer, add the remaining sugar, flour, salt, and nutmeg. Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix on low speed until combined, scraping the sides of the bowl if necessary. Turn the speed up to medium and knead for 6 minutes with the bread hook until the dough gathers around the hook and the sides of the bowl are clean. Add an additional 2 Tablespoons of flour if necessary.
  4. Remove the dough and form into a ball. Pour in the remaining 1 Tablespoon of melted butter to the mixing bowl, place the dough in the medium-low and roll around in the butter until it is coated. Cover with plastic wrap and let sit in a warm place (countertop) until doubled in size. About 1 to 2 hours.
  5. After the dough has doubled, roll out dough onto a floured surface. Roll it out into roughly a 12 x 14-inch rectangle. Next, add the filling.

Filling:

  1. Rub the softened butter all over the dough. Dollop the pumpkin puree all over the dough and smooth out evenly.
  2. Mix together the sugar and spices. Coat the dough evenly on top of the pumpkin puree (yes, this seems like a LOT, this is correct!).
  3. Evenly sprinkle the pecans and ginger snaps all over.
  4. Roll the dough into a long log. Cut into countertop even pieces. Place pieces into a greased 9x13 inch baking pan. Cover with plastic wrap and let them sit in a warm place until doubled, about an hour.
  5. Heat oven to 325 degrees. Bake for 35 minutes until golden brown. Let sit in the baking pan for 15 minutes before serving.

Frosting:

  1. Cream together the cream cheese, marshmallow, and butter together until combined. Add in the vanilla and mix. Add in the milk a little at a time to the consistency you prefer. Serve over warm cinnamon rolls.
  2. Garnish with extra chopped pecans and gingersnaps if desired.

SAUSAGE, PEPPER AND RICE SKILLET

August 12, 2019
Today I’m sharing another fast and simple meal with you guys. This can be one we’ve created double currently and that I simply love however easy, however saporous it's. 

First, you’ll wish cook your rice. I grabbed alittle cooking pan and had it cookery away whereas I created everything else. Temporal order is vital, however if you are doing everything it the proper order, it’ll be done after you want it.

SAUSAGE, PEPPER AND RICE SKILLET

Next, brown the sausage. I used kielbasa, however, andouille would work well too. Catch on nice and tender, then spoon it off to a plate for later.

Season and saute the peppers, onion, and garlic, get them nice and tender (I notice half a red bell pepper and half a yellow bell pepper is perfect- we have a tendency to tossed the leftovers within these noodles later in the week). Again, once the veggies ar braised, spoon them off and save them for later.

Smoky kielbasa sizzled with sweet bell pepper, onions and garlic in spirited spaghetti sauce. This fast and simple sausage, pepper and rice frypan is downright delicious!

SAUSAGE, PEPPER AND RICE SKILLET

INGREDIENTS :

  • 1 1/4 c. white rice
  • 2 tsp. olive oil
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1 small white onion, quartered and sliced
  • 1 (12 ounce) package smoked sausage
  • 4 cloves garlic, minced
  • 1/2 tsp. kosher sea salt
  • 1/2 tsp. ground black pepper
  • 5 tbsp. tomato paste
  • 1 1/4 c. low-sodium chicken broth, divided
  • 1 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 1 1/2 tbsp. chopped parsley

INSTRUCTIONS :

  1. In a small saucepan, cook rice according to the package’s directions.
  2. Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
  3. Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
  4. Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
  5. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.

LOBSTER TOSTADAS

August 12, 2019
Fresh Lobster Tostadas instruction with avocado coleslaw, sweet and sour mango slices, pico American state gallo, and queso fresco.

LOBSTER TOSTADAS

Lobster is in its own class once it return to foods that cause you to want your sitting within the lap of luxury. It’s sweet and smooth with the faint essence of the ocean. A fabulous addition to any instruction from wood kitchen appliance pizzas to made food dishes. Lobster is usually welcome.

Today we’re serving lobster heaped-up high on crisp tostadas with spicy avocado coleslaw, contemporary mango and avocado slices, pico di gallo, and queso fresco.

The key to creating good Lobster Tostadas is to  not cook the lobster tails.

LOBSTER TOSTADAS

INGREDIENTS :
For the Lobster Tostadas :

  • 2 lobster tails
  • 6 tostada shells
  • 1/2 cup pico de gallo
  • 1/4 cup crumbled queso fresco
  • 1 ripe avocado peeled and sliced
  • 1 ripe mango peeled and sliced

For the Avocado Slaw :

  • 4 cups shredded cabbage
  • 1/2 ripe avocado
  • 1/3 cup mayonnaise
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 serrano pepper seeded


INSTRUCTIONS :
  1. Place a large pot of water over high heat to boil. Insert a wooden skewer through each lobster tail, lengthwise, to help them stay straight while cooking. Once the water is boiling, lower the lobster tails into the pot. Boil for 5-7 minutes, until the shells are red. Then remove with tongs and place in a large bowl of ice water to cool.
  2. Next make the avocado slaw: Peel the avocado and place half in the blender. Add the mayo, vinegar, honey, and serrano pepper. Puree until smooth. Pour the shredded cabbage in a large bowl. Then pour the avocado puree over the top. Toss and salt to taste.
  3. Once the lobsters are cool, use a pair of kitchen shears to cut through the shells. Roughly chop the lobster meat.
  4. To assemble: Lay the tostada shells out flat and top with a spoonful of spicy avocado slaw. Then top with fresh mango and avocado slices, followed by pico di gallo and crumbled queso fresco. Place the chopped lobster pieces on top of each tostada and serve immediately.

CHICKEN BURGERS WITH AVOCADO CORN SALSA

August 12, 2019
I really love these Chicken Burgers with Avocado Corn condiment. They create a fast and delicious dinner and need simply a number of ingredients and solely half-hour of it slow. Very easy to make, yet so tender and tasty, these Chicken Burgers with Avocado Salsa are going to be loved by everyone!

CHICKEN BURGERS WITH AVOCADO CORN SALSA

Indeed, I cook solely fast recipes throughout the summer months. Tons of salads, smoothies, and twenty minutes dinners. And corn on the cob! 

Back to our tasty chicken burgers. Since I don’t have an outside grill, I take advantage of my favorite slippy grill pan to cook these burgers. Of course, I encourage you to use an outside grill, if you've got one, for even a lot of flavor.

CHICKEN BURGERS WITH AVOCADO CORN SALSA

INGREDIENTS :
For the Chicken Burgers :

  • 2 scallions, chopped
  • 1 cup shredded cheese (Cheddar, Gouda, provolone)
  • 1 1/2 lb ground chicken meat (I prefer thighs)
  • 1/4 cup mayo
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the Avocado Corn Salsa :

  • 1 ear of fresh corn, husks and silks removed
  • 1 large avocado, sliced
  • 1/8 cup chopped fresh cilantro
  • 1/2 tbsp olive oil
  • salt and pepper to taste
  • 1/2 lime, juiced

INSTRUCTIONS :
Chicken Burgers :

  1. Place the chicken into a medium mixing bowl. Add shredded cheese, chopped scallions, mayo, salt and pepper and mix everything well.
  2. Using 1/2 cup as a measure, scoop the chicken mixture and form round shaped patties.
  3. Using outdoor grill or a grill pan, cook the patties about 5 minutes on each side, until cooked through.
  4. While the burgers are grilling, prepare the Avocado Corn Salsa.

Avocado Corn Salsa :

  1. Using a sharp knife, remove the kernels from the corn cob.
  2. Place the corn kernels, sliced avocado and cilantro into a medium mixing bowl. Drizzle with olive oil, lime juice and season with salt and pepper. Mix well.
  3. Serve this Avocado Corn Salsa atop the Chicken Burgers.

WATERMELON LIME MARGARITAS

August 12, 2019
All now outside has created Pine Tree State longing for summer. We’re regarding  manner through our landscaping project here at the new house, and that I can’t wait till we will mud off the grill and eat our meals outdoors once more. Summer is tempting Pine Tree State, and that I set to require the matter into my very own hands by creating these Watermelon Lime Margaritas.

WATERMELON LIME MARGARITAS

Fresh watermelons don’t last long at our house – my thusn will singlehandedly devour one all by himself – so I bought 2 the opposite day. The slices of sweet watermelon disappeared quickly, however I set some aside and gave it a whirl within the liquidiser with some contemporary juice to form these margaritas. Sipping on them brought summer simply a bit bit nearer. It'll be here before we all know it. I will simply style it.

WATERMELON LIME MARGARITAS

INGREDIENTS :

  • 2 limes
  • 1 ounce Cointreau
  • 2 cups diced watermelon
  • 1/4 cup kosher salt
  • 3 tablespoons agave nectar (to taste)
  • 4 ounces tequila
  • 1 cup ice cubes
  • watermelon slices, for serving
  • lime slices, for serving


INSTRUCTIONS :
  1. Place kosher salt in a saucer. Prepare a glass by slicing one lime in half and rubbing the cut edge over the rim of the glass. Lightly dip it into the salt.
  2. Juice the limes and pour the juice into a blender. Cut the rind of the juiced limes into smaller pieces and put it into a cocktail shaker. Pour the agave nectar into the shaker and use a muddler to squeeze the limes for a minute. Pour the juice through the shaker strainer into the blender. Discards the solids.
  3. Add the watermelon to the blender and blend until smooth. Strain the juice into the shaker.
  4. Pour tequila and ice cubes into shaker, cover and shake vigorously for 30 seconds. Pour through the strainer into prepared glass. Serve immediately, garnished with a watermelon and lime slice.

BEST EVER PISTACHIO PUDDING CAKE

August 12, 2019
This Best Ever Pistachio Pudding Cake is therefore wet and saporous with the right combination of pistachio and cream. A young pistachio-flavoured cake is screw-topped with an easy cheese ice and crushed nuts!

BEST EVER PISTACHIO PUDDING CAKE

This Best Ever Pistachio Pudding Cake contains pudding combine, that makes it therefore sweet and filled with wet. It’s a very easy direction, however it yields such a delicious cake that you’re aiming to love! create it in a very 9×13 baking pan like I do, or be at liberty to use a bundt pan or perhaps two spherical cake pans to show this course into a layer cake!

I hope you fancy this Best Ever Pistachio Pudding Cake the maximum amount as we have a tendency to do! Let Me understand within the comments below, what’s your favorite pudding flavour? I’d like to know!

BEST EVER PISTACHIO PUDDING CAKE

INGREDIENTS :
For the cake:

  • 3/4 cup unsalted butter softened
  • 1 1/2 cups white sugar
  • 100 grams pistachio pudding powder approximately one 4-serving box, don't use low fat or low sugar variety
  • 4 eggs
  • green gel food colouring
  • 1 1/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cup all purpose flour
  • 3 tablespoons cornstarch
  • 4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • butter and flour for greasing the cake pan

For the frosting:

  • 1/2 cup unsalted butter, softened to room temperature
  • 3-4 cups powdered sugar, sifted
  • 8 oz (220 grams) full fat cream cheese
  • 1/4 teaspoon sea salt
  • 3 tablespoons half and half
  • chopped pistachios for garnish (optional)
INSTRUCTIONS :

  1. Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
  3. Add the pudding powder and whip on high speed until incorporated.
  4. Add the eggs one at a time, mixing well after each addition. Add a tiny amount of green gel food colouring after the eggs, if desired.
  5. Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
  6. Add the milk mixture to the butter mixture slowly, mixing well until combined.
  7. Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
  8. Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
  9. Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
  10. Let the cake cool completely in the pan before adding the frosting.
  11. In a large bowl with a hand mixer, whip together the cream cheese and butter until light and fluffy.
  12. Add the powdered sugar one cup at a time and whip on high speed until smooth.
  13. Add the half and half one spoonful at a time until a spreadable consistency is reached.
  14. Spread the frosting over the completely cooled cake and top with chopped pistachios, if desired.
  15. Slice and serve.

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