BACON JAM RECIPE

January 31, 2020
I had never heard of Bacon Jam until my brother told me he had made it and loved it. That was over a year ago and once more I’m wondering why I waited goodbye to form it!

BACON JAM RECIPE
BACON JAM RECIPE

It has a delicious unique flavor which will compliment many foods also as being fantastic all by itself as an appetizer. This recipe is formed within the Crock Pot , which made me extremely proud of the warmth and humidity we’ve been having. 

I made this with a thick cut Applewood Smoked Bacon to feature another layer of wonderful flavor. You'll use a thick cut bacon of your choice. No matter what you employ it for, topping burgers or just adorning a cracker with it, your getting to like it. 

BACON JAM RECIPE

INGREDIENTS :

  • 2 medium onions diced small
  • 1/2 cup Apple cider vinegar
  • 2 Teaspoons minced jarred garlic or 3 cloves garlic peeled and smashed
  • 1 1/2 pounds Applewood Smoked Thick Cut Bacon cut into one inch pieces
  • 1/2 cup dark brown sugar
  • 1/4 cup 100 % maple syrup
  • 3/4 cup brewed coffee
  • 1 Teaspoon red pepper flakes

INSTRUCTIONS :

  1. Place the bacon pieces in a large skillet, cook until light brown. Drain bacon on paper towels and set aside.
  2. Drain all but one Tablespoon of bacon grease from the pan. Add the garlic and onions to the pan and cook until soft.
  3. Add the vinegar, maple syrup. brown sugar and coffee to the skillet with the onions and garlic. Bring mixture to a boil, stirring and scraping the bottom of the pan to release the bits on the bottom. Add the bacon and pepper flakes to the pan and stir.
  4. Place the mixture into a 6 quart crock pot. Cook on high heat, uncovered for 3 - 4 hours until the liquid becomes syrupy.
  5. Transfer the mixture to a food processor and process until it's coarsely chopped. Let the Bacon Jam cool, refrigerate in a covered container for up to 4 weeks.


EASY HOMEMADE NAAN BREAD

January 31, 2020
Easy Homemade Naan Bread is a simple Indian flatbread that's yeast-free and comes with flavor options.

Delicious plain, but even better once you can add something as simple as sesame seeds or jazz-up the flavour up by adding chopped garlic and herbs.

EASY HOMEMADE NAAN BREAD
EASY HOMEMADE NAAN BREAD

If you’re a curry fan (and you recognize I am) you absolutely need to serve a side of naan bread because you would like to mop up all the delicious sauce. Chicken Tikka Masala, Chicken Madras and Butter Chicken are my favorites.

As i discussed , this is often a yeast-free naan. you'll say that bread needs yeast to rise and be light and fluffy, but I don’t think this needs it and without the yeast, it’s faster to form. The bicarbonate of soda helps the dough get the distinct bubbles, the yogurt and leaven makes the bread tender.

EASY HOMEMADE NAAN BREAD

INGREDIENTS :

  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • ¼ cup (32 grams) plain yogurt, room temperature
  • 1 cup (120 grams) all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon granulated sugar
  • 1 ½ tablespoons vegetable oil
  • ¼ to ⅓ cup (59 to 78 ml) water

INSTRUCTIONS :

  1. To mixing bowl, add the flour, baking powder and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, you don't want it sticky.
  2. Turn the dough onto a floured surface and knead until the dough is soft and stretchy.
  3. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven (without turning it on) or a warm space for 30 minutes until the dough has increased in size.
  4. Heat a large cast iron skillet over medium-high heat. Divide the dough into 4 equal balls. Roll out the dough into an long oval, teardrop shape. The dough should be soft and not sticky so you may not need flour for this. Sprinkle lightly with flour if you need it.
  5. When the pan is hot, carefully place the dough into the pan. Allow to cook until you start to see bubbles, 2-3 minutes. Use a large spatula to lift up an edge to check the underside, the bubbles should be very browned on the bottom. Flip the bread over, cover with a lid or foil and cook until the other side is browned, about another 1-2 minutes.

FETTUCCINE ALFREDO WITH BROCCOLI

January 30, 2020
A lighter quick and straightforward fettuccine Alfredo with broccoli for busy Meatless Mondays, filled with broccoli and cheesy Alfredo goodness!

We’re getting to finish of our March Meatless Monday series with some more food , Easy fettuccine Alfredo With Broccoli.

FETTUCCINE ALFREDO WITH BROCCOLI
FETTUCCINE ALFREDO WITH BROCCOLI

Who doesn’t like Fettuccine Alfredo? Seriously, I don’t think I’ve ever met someone who isn’t a lover . I mean, what’s to not like. It’s creamy, cheesy, and delicious, and, slurpy fettuccine noodles are just plain fun to eat.

This version of fettuccine Alfredo with broccoli is one among my favorites because it’s meatless, so Meatless Monday approved, it’s made with half and half instead of cream , so you don’t got to be rolled faraway from the table after eating it, and it takes almost zero time and energy to form .

FETTUCCINE ALFREDO WITH BROCCOLI

INGREDIENTS :
Pasta and Veggies:

  • 12 oz fettuccine
  • 12 oz broccoli florets bought bagged (or cut up at home)

Alfredo Sauce:

  • 2 cups half and half
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 cup (4oz, 1 stick) butter
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup (3oz) shredded Parmesan cheese plus more for topping

INSTRUCTIONS :
Pasta and Veggies:

  1. Cook fettuccine according to package instructions in a large pot of generously salted water. Add broccoli during the last 3-4 minutes of cooking time and cook until done. Drain, return to pot, and set aside.

Alfredo Sauce:

  1. While your pasta cooks, melt butter in a medium saucepan. Add half and half and stir. Allow to come to a simmer and cook for 5-8 minutes, stirring occasionally, until slightly thickened and reduced. Watch closely and do not allow to come to a full boil.
  2. Add garlic powder, salt, black pepper, cayenne, and Parmesan. Pour sauce over noodles and toss to coat.
  3. Serve and sprinkle with more Parmesan if desired.

COCONUT VEGGIE CURRY RECIPE

January 30, 2020
Coconut Veggie Curry (vegan, gluten-free): a really simple recipe for this veggie curry, made in 20 minutes and with only 8 ingredients. Vegan, Gluten-Free, Oil-Free.

I’m the sort of one that , once they find one ingredient that they like, use it everywhere. Are you wish me? for instance , i might use oats in every single sweet recipe if I could, a bit like i might use coconut milk and curry in every single savory dish.

COCONUT VEGGIE CURRY RECIPE

The ingredients I utilized in this veggie curry are very simple and straightforward to seek out , yet all of them play a crucial role and make an exquisite match in my opinion.

This dish is full of healthy carbs, protein and fats because of the rice noodles, the chickpeas and therefore the coconut milk, and can provide you with essential vitamins and minerals because of the vegetables.

COCONUT VEGGIE CURRY RECIPE

INGREDIENTS :
Curry:
  • 1/2 broccoli
  • 1/2 green bell-pepper
  • 2 carrots
  • 1 large zucchini
  • 1 can full-fat coconut (170 g)
  • 1 handful raisins
  • 1 tbsp curry powder
Other ingredients:
  • milk (400 ml)
  • 1 cup cooked chickpeas 200 g rice noodles
  • salt & pepper to taste
INSTRUCTIONS :
  1. Chop the veggies and place them in a saucepan with a splash of water. Cook for 5 minutes.
  2. Add in the chickpeas, coconut milk, raisins and curry powder and stir well. Cook for 10 minutes or until the veggies are fork-tender.
  3. Halfway through the cooking process, cook the rice noodles as per the instructions on the package.
  4. Add the rice noodles to the veggies and give everything a good stir. Add salt and pepper to taste and serve immediately. Enjoy!




BAKERY DARK CHOCOLATE CHIP COPYCAT COOKIES

January 29, 2020
I created two other Levain Bakery Copycat recipes and that they are the highest recipes on Modern Honey ever since. Levain Bakery’s signature cookie remains holding on to it’s 5 star rating over a year after posting the recipe.

Now it’s time to share my original Levain Bakery bittersweet chocolate Chocolate Chip Copycat Cookies recipe. This recipe is such a lot just like the original Levain Bakery cookie that you simply won't even know the difference!

BAKERY DARK CHOCOLATE CHIP COPYCAT COOKIES
BAKERY DARK CHOCOLATE CHIP COPYCAT COOKIES

This cookie is filled with rich chocolate and studded with semisweet chocolate chips for all of the chocoholics out there. The fascinating thing about Levain Bakery cookies is their ability to be thick without being cakey.

I think the rationale is that they aren’t over the highest sweet. they're rich and decadent without putting you into a sugar coma.

BAKERY DARK CHOCOLATE CHIP COPYCAT COOKIES

INGREDIENTS :

  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 Eggs
  • 1/2 cup Dark Baking Cocoa
  • 1 cup Cold Butter cut into small cubes
  • 1 1/2 cup All-Purpose Flour
  • 1 cup Cake Flour
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/3 cup Semisweet Chocolate Chips

INSTRUCTIONS :

  1. Preheat oven to 410 degrees.
  2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
  3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
  4. Chill dough for 15 minutes.
  5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
  6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.

CRAB RANGOON RECIPE

January 29, 2020
Crab Rangoon Are Crab And cheese Wontons Pinched Into Little Purses And Deep Fried, These Are the right Chinese Restaurant Copycat Recipe Served With Sweet And Sour Sauce Or Sweet condiment .

We love Chinese food recipes here and our absolute favorite Asian appetizer is these (slightly Americanized) Crab Rangoon bites dipped in Sweet and Sour Sauce.

CRAB RANGOON RECIPE
CRAB RANGOON RECIPE

Crab Rangoon is one among the foremost popular Chinese food appetizers on the menu in any of 1,000,000 local Chinese Food takeout spots, second perhaps to egg rolls. These wontons are a touch different than the Panda Express cheese Rangoon I made a year ago due to the addition of imitation crab meat.

The recipe is additionally incredibly easy to form and steel oneself against the longer term. Once the wontons are stuffed and closed you'll freeze them before frying. If you are doing freeze them before frying you’ll find they keep the right shape far more often as they fry and begin to crisp up before they need an opportunity to wilt into a deformed four corner star.

CRAB RANGOON RECIPE

INGREDIENTS :

  • 8 ounces cream cheese
  • 1 large clove garlic minced
  • 1/4 teaspoon Worcestershire sauce
  • 8 ounces crab meat Imitation crab meat
  • 12 wonton skins
  • 1 beaten egg
  • deep frying oil

INSTRUCTIONS :

  1. Chop up the crabmeat in small pieces.
  2. Mix well with the cream cheese, garlic and Worcestershire sauce.
  3. Add 1 teaspoon of filling to the center of the wonton.
  4. Brush the edges with the egg and pinch the corners together (make sure there is NO trapped air) to form a four cornered star like in this tutorial.
  5. Fry in 350 degree oil until browned and crispy, roughly 1-2 minutes.

PULLED PORK PASTA BAKE

January 28, 2020
Here on this side of the atlantic, Pulled Pork is hugely popular, just about anywhere you go you'll be assured Pulled Pork are going to be on the menu.

One dish I keep seeing is Pulled Pork Mac and Cheese, which gave me the inspiration for this Low Syn Pulled Pork Pasta Bake. It’s almost a mac and cheese, but it’s cheese and oh. so. good. My kids literally cleared their plates. the entire family loved this dish.

PULLED PORK PASTA BAKE
PULLED PORK PASTA BAKE

For the pulled pork, you'll either use leftovers of my Stove Top Low Syn Pulled Pork or my Slow Cooker Pulled Pork. Either are going to be perfect. Once you've got the pulled pork, the opposite ingredients are easy, it’s just a case of blending together, topping with cheese and baking within the oven and you're done.

I served with a pleasant mixed salad to urge many speed food into my meal, but any speed vegetable sides will work.

PULLED PORK PASTA BAKE

INGREDIENTS :
  • 250g of macaroni pasta (uncooked)
  • 120g/4oz of cheddar
  • Salt and black pepper
  • 2 servings of pulled pork (Stove Top Pulled Pork or Slow Cooker Pulled Pork)
INSTRUCTIONS :
  1. Preheat oven to 200c or 400f (gas mark 6)
  2. Add the pasta to a saucepan of boiling hot water and cook till al dente( approx 10 mins)
  3. Add pasta to a bowl and add the pulled pork
  4. Mix to combine
  5. Add to oven proof dish
  6. Top with cheese
  7. Bake in the oven for approx 20 mins until cheese is melted and golde
  8. Serve with a mixed side salad or other sides of your choice.

EASY ROLO BROWNIES RECIPE

January 28, 2020
An amazing chocolate brownie with Rolos baked within the brownie and on top with a gooey bittersweet chocolate ganache.

Cure every chocolate craving with these Amazing Rolo Brownies. Gooey chocolate brownies full of chocolate caramel Rolos and topped with fudgy chocolate ganache.

EASY ROLO BROWNIES RECIPE
EASY ROLO BROWNIES RECIPE

These Amazing Rolo Brownies are completely and utterly over-the-top! Outrageous even. But within the BEST quite way. They're unapologetically chock-a-block filled with chocolate and Rolos and every one the great things in life.

If you're keen on chocolate and caramel, get excited. Things are close to get delicious.

EASY ROLO BROWNIES RECIPE

INGREDIENTS :
Chocolate brownie :

  • 1 teaspoon vanilla extract
  • 100 grams (1/2 cup) caster sugar
  • 50 grams (1/4 cup) brown sugar
  • 3 large eggs
  • 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
  • 200 grams (1 and 1/3 cup) good quality dark chocolate
  • 70 grams (1/2 cup) plain flour
  • 1 tablespoon cocoa powder
  • 200 grams (1 and 1/3 cup) Rolo chocolate

Chocolate ganache:

  • 120 ml (1/2 cup) thickened or heavy cream
  • 200 grams (1 and 1/3 cup) Rolo chocolate
  • 200 grams (1 and 1/3 cup) good quality dark chocolate

INSTRUCTIONS :

  1. Preheat the oven to 160 C (320 F). Grease and line a square 8 inch cake tin with baking or parchment paper, ensuring two sides overhang. Place butter and chocolate in a heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth. Leave to cool slightly.
  2. Add sugar and vanilla to chocolate mixture and stir. Add eggs, one at a time, stirring until combined. Sift in flour and cocoa powder and stir until brownie mixture is smooth. Pour half of the mixture into the prepared tin. Place Rolo pieces on top. Pour over remaining  batter and very gently smooth over the top, ensuring Rolos are hidden.
  3. Bake the brownie for about 30-35 minutes or until it no longer wobbles in the middle. Leave to cool completely.
  4. Place chocolate and cream in a small heatproof bowl. Melt in the microwave, stirring every 30 seconds, until smooth and creamy. Leave to sit for 10 minutes or until thickens slightly.
  5. Pour over the top of the brownie and spread out to form one layer. Press Rolo chocolate on top. Cut and serve

QUICK & EASY VEGETABLE SPAGHETTI

January 27, 2020
Vegetable Spaghetti may be a simple mixture of zucchini, mushrooms, spinach and tomatoes tossed along side pasta for a healthy pasta dish that tastes amazing and prepared in about 20 minutes! 

This garden vegetable spaghetti recipe should really be called, Lazy Pasta, because it’s perfect for those lazy days. It’s a wonderfully rustic and comfy dish which will be whipped up during a cinch!

QUICK & EASY VEGETABLE SPAGHETTI
QUICK & EASY VEGETABLE SPAGHETTI

I hope this quick and straightforward recipe are going to be inspiration for something easy you'll make on a weekly basis. These everyday meals are filling, nutritious and delicious!

Feel free to vary up the veggies using whatever appeals to you best – bell peppers, carrots, broccoli, eggplant, etc. Let your imagination, or whatever must be spent within the fridge, be your guide!

QUICK & EASY VEGETABLE SPAGHETTI

INGREDIENTS :

  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 – 3 garlic cloves, minced
  • mineral salt & cracked pepper to taste
  • 1 medium yellow squash, thinly sliced and cut in half
  • 1 can (28 oz.) diced tomatoes, with juices
  • 8 oz. mushrooms, sliced (I used baby bella)
  • 1 medium zucchini, thinly sliced and cut in half
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 handfuls of spinach, or baby greens of choice
  • 8 oz. pasta of choice (I used quinoa linguini pasta)
  • almond parmesan, to serve

INSTRUCTIONS :

  1. Pasta: Cook your pasta of choice according to package directions. Set aside.
  2. Vegetables: In a large flat bottom pan, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about 8 – 10 minutes, or until mushrooms and zucchini are tender, stirring frequently. Add tomatoes and cook until heated through. Stir in spinach and let wilt. Taste for seasoning.
  3. Assemble: Serve veggies over a bed of pasta with a good dusting of almond parmesan.
  4. Serves 3
  5. Store: Leftovers can be kept in the refrigerator for up to 5- 6 days, in a covered container.

CILANTRO LIME CAULIFLOWER RICE

January 27, 2020
Low carb and paleo friendly Cilantro Lime Cauliflower Rice – make it in 20 minutes or less for a healthy & filling side dish! Gluten Free + Whole 30 + Vegan.

From now on it’s a simple process – just sauté your onion, garlic and jalapeno until soft. Stir within the cauliflower then mix in some vegetable stock for added flavour along side the cilantro & lime. Im getting hungry again just brooding about it!

CILANTRO LIME CAULIFLOWER RICE
CILANTRO LIME CAULIFLOWER RICE

The whole thing takes 20 minutes at the most to form and makes for an ideal side dish!

For a few of meatless options you'll serve this alongside my Sweet Potato Enchiladas/Enchilada Casserole. Whatever way you've got it – I hope you enjoy it the maximum amount as we do!

CILANTRO LIME CAULIFLOWER RICE

INGREDIENTS :

  • 1 tablespoon olive oil
  • 1/2 cup white onion, chopped
  • 3 cups riced cauliflower (about 1 medium head)
  • 1 large clove garlic (about 1 teaspoon)
  • 1 green jalapeno deseeded & chopped (optional)
  • 2 tablespoons vegetable stock
  • 1/2 teaspoon salt (or as needed)
  • zest from 1/2 lime
  • 1/2 cup fresh cilantro, chopped and divided
  • 1 tablespoon lime juice

INSTRUCTIONS :

  1. Heat up the olive oil in a large skillet. When the oil is hot add the onions and sauté for 4-5 minutes on a medium heat or until they become soft and translucent. 
  2. Add the garlic jalapeño and cook for a minute until the garlic becomes fragrant. Stir the whole time.
  3. Add the cauliflower to the skillet. Stir to mix everything together well. 
  4. Stir in the vegetable stock, about half the cilantro salt and zest. Turn the heat up to high and cook for another minute. The high heat will draw out excess moisture in the cauliflower so it doesn't get too mushy. Lower the heat again and add the lime juice. Mix in to the rice well. 
  5. Taste and season with more salt as needed. Stir in the remaining cilantro. Serve warm and enjoy!

OVEN BAKED CHICKEN PARMESAN

January 26, 2020
This delicious Oven Baked Chicken Parmesan recipe is straightforward and doesn't require any frying. Because this chicken Parmesan is baked, it's healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes!

I always consider Chicken Parmesan as being a sophisticated and labor intensive recipe – but I recently discovered that Oven Baked Chicken Parmesan isn't only easy, but quick enough for a weeknight dinner!

OVEN BAKED CHICKEN PARMESAN
OVEN BAKED CHICKEN PARMESAN

This is an excellent pigeon breast recipe – cutting the chicken breasts in half lengthwise then pounding them slightly to form them even thickness will help them cook quickly and really helps you achieve more of a restaurant quality taste.

Baked Chicken Parmesan is healthy because it's baked and not fried, which suggests it uses less oil. Using chicken breasts means it's many protein but less fat. 

OVEN BAKED CHICKEN PARMESAN

INGREDIENTS :

  • 2 tablespoons olive oil
  • 1 egg
  • 1 teaspoon dried oregano
  • 1 cup panko bread crumbs
  • 1/2 cup parmesan cheese fresh grated
  • 2 chicken breasts About 1 pound of chicken total
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup marinara sauce
  • 1 ½ cups shredded mozzarella
  • 2 tablespoon minced parsley optional, for garnish

INSTRUCTIONS :

  1. Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
  2. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.
  3. After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a  meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
  4. Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
  5. In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
  6. In another shallow dish, whisk one egg.
  7. Dip one chicken breast into the egg, then into the bread crumb mixture.  Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken.  Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
  8. Place baking sheet in oven on the second from the top rack.  Bake for 15 minutes, or until cooked through.  
  9. Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.

LEMON PASTA SAUCE RECIPE

January 26, 2020
This Lemon spaghetti sauce is super easy to form for all of your food cravings and a tremendous find to easy recipes when in need for more pasta sauces. Nobody would ever guess it's entirely vegan, naturally gluten free and made for straightforward meals in under 10 minutes. 

With this new recipe you get numerous options. All are delicious easy family dinner ideas that even picky kids will love.

LEMON PASTA SAUCE RECIPE
LEMON PASTA SAUCE RECIPE

Trust me nobody would ever think it's vegan pasta. So everyone will come on board with these, kids friendly, both are ready in 5 minutes on the table.

If you’re trying to find more sauce recipes look no further and use the search bar to urge more ides and inspirations.

This lemon spaghetti sauce is not any exception. It's creamy, satisfying, light, lemony, garlicky, comforting, super easy, versatile, full of bold flavors. It makes seriously the simplest pasta in no time and is actually a requirement bring all easy pasta recipes.

LEMON PASTA SAUCE RECIPE

INGREDIENTS :

  • 6 cloves garlic, minced
  • 1 cup cashew milk
  • 3 Tbs vegan butter
  • 1/4 cup olive oil
  • juice of one lemon
  • Vegan Parmesan Cheese (3 ingredients, 1 min), prepared
  • salt, pepper to taste

INSTRUCTIONS :

  1. Heat a pan or pot with the vegan butter and olive oil. Add minced garlic and fry for around 2 minutes.
  2. Now mix in as much as you like of the prepared vegan Parmesan cheese. This will depend on your preferences – you can use all or use half of it.  In that case reserve the other half for pasta toppings.
  3. Finally add the cashew milk and lemon juice. Season with salt and pepper, cook for 5 minutes more. Serve over pasta and enjoy.

RUSTIC ITALIAN VEGETABLE BAKE

January 26, 2020
Cuddle up with an enormous bowl of this tasty Rustic Italian Vegetable Bake that's brimming with feel good ingredients, especially once you got to hit the push button before, after, and even during the vacations . 

This soul-warming deliciousness is straightforward to form , hearty, and ultra-satisfying. Perfectly seasoned and bakes to a T , it gives your body those soul-warming flavors that you simply are craving.

RUSTIC ITALIAN VEGETABLE BAKE
RUSTIC ITALIAN VEGETABLE BAKE

Whole Food Plant Based, vegan, plant based, oil free, sugar free, gluten free, and no highly processed ingredients.

This dish is all that and more with wonderfully flavored potatoes, onions, bell peppers, zucchini, tomatoes, and cannellini beans.

RUSTIC ITALIAN VEGETABLE BAKE

INGREDIENTS :
Bake Ingredients:
  • 1 red bell pepper, diced
  • 2 lbs. Russet potatoes, unpeeled, sliced in wedges 
  • 2 Tablespoons minced garlic
  • 1 – [ 14.5 oz. can ] petite diced tomatoes
  • 2 to 4 Tablespoons vegetable broth 
  • 1 medium yellow onion, sliced in wedges
  • 1 medium zucchini, cut into thick rounds 
  • ¼ teaspoon baking soda 
Spice/Herb Ingredients:
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried basil
  • 2 Tablespoon dried minced onions
  • ¼ teaspoon dried ground rosemary
  • 1 teaspoon dried crushed thyme leaves 
  • 2 bay leaves
  • 1 teaspoon sea salt (+/-) 
  • ¼ teaspoon black pepper (+/-)
Other Ingredients:
  • 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
Optional Toppings:
  • Nutritional yeast (or Vegan Parmesan Cheese)
  • Freshly chopped parsley
  • Dried red pepper flakes
INSTRUCTIONS :
  1. Preheat the oven to 400 F.
  2. Place the Spice/Herb Ingredients into a small bowl, mix to combine, set aside.
  3. Place all the Bake Ingredients and Spice/Herb mix into a deep ceramic/enamel lined Dutch oven or similar roasting pan. Mix well everything to ensure all the ingredients are evenly coated.  Sprinkle the top lightly with some additional sea salt and black pepper.  Cover with a tight-fitting lid, then place in a preheated 400 F oven and roast for 40 minutes.
  4. After 40 minutes, remove from the oven and gently mix in the cannellini beans, cover and return to the oven for another 5 to 20 minutes or until the potatoes are perfectly tender. The 2nd baking time is largely dependent upon the size of the potatoes.
  5. After 5 minutes (or 20 minutes), remove from the oven, remove the lid and allow the heat to escape for approx. 10 minutes. Discard the bay leaves.
  6. Sprinkle individual portions with nutritional yeast (or Vegan Parmesan Cheese) and serve with some freshly chopped parsley.

CHOCOLATE MINI CHEESECAKE WITH OREO CRUST

January 23, 2020
All of the awesome flavors you're keen on from the normal Boston Cream Pie are became a cookie cup. They're quick to form , starting with a ready-mix and taste delicious. Everyone will go crazy for these little cuties.

Traditionally it boasts a yellow or cake with custard filling and chocolate ganache {or icing} is poured over the highest. But it's often because the Boston Cream Pie wont to be baked in pie tins. Within the youth of baking, that's all that they had to use. 

CHOCOLATE MINI CHEESECAKE WITH OREO CRUST

The cookie base is ready-mix , a stick of softened butter and two eggs. Employing a hand mixer to mix the ingredients makes it quick but you'll mix them together by hand.

The cookie bites will got to be refrigerated. Once crammed with the vanilla cream, it's necessary. If you're serving them at a celebration , they will sit out at temperature , just make certain to not leave them out for quite a few of hours. 

CHOCOLATE MINI CHEESECAKE WITH OREO CRUST

INGREDIENTS :
CRUST:

  • 12 Oreo Cookies
  • 2 tablespoon Unsalted Butter, melted

CHEESECAKE:

  • 3/4 cup Semisweet Chocolate Chips
  • 18 oz Cream Cheese, softened
  • 2/3 cup Granulated Sugar
  • 2 Eggs
  • 2 teaspoon Vanilla Extract

GANACHE:

  • 1/3 cup Heavy Whipping Cream
  • 1/2 teaspoon Oil
  • 1/2 cup Semi Sweet Chocolate Chips
  • 1 tablespoon Chocolate Syrup
  • Chocolate Swirls optional

INSTRUCTIONS :
TO MAKE CRUST:

  1. Line a muffin pan with 16 foil cupcake liners. Set aside.
  2. Preheat the oven to 300 F. Put Oreo cookies in a food processor and pulse until fine crumbs are made.
  3. Combine Oreo crumbs with melted butter. Divide the mixture between the cupcake liners and press. Set aside.

TO MAKE CHEESECAKE:

  1. Melt chocolate chips, following the instructions on the package and leave to cool. In a large dish, beat cream cheese, sugar and vanilla, at low speed, until creamy. Add eggs and beat until creamy.
  2. Finally, fold in melted chocolate and beat until combined. Spread over the Oreo layer and bake for 20-25 min.
  3. Take out of the oven and leave in the muffin pan to cool completely, and then transfer to the fridge for at least 2 hours, until chilled. Remove foil cupcake liners.

TO MAKE CHOCOLATE GANACHE:

  1. Put heavy whipping cream in the pan, on medium heat, and then remove from heat, before it comes to boil. Add chocolate chips, oil and chocolate syrup, then stir until smooth.
  2. Spoon ganache on top of each cheesecake. Decorate with chocolate swirls.
  3. Serve cold.

BOSTON CREAM PIE COOKIES BITES

January 23, 2020
All of the awesome flavors you're keen on from the normal Boston Cream Pie are became a cookie cup. they're quick to form , starting with a ready-mix and taste delicious. Everyone will go crazy for these little cuties.

Traditionally it boasts a yellow or cake with custard filling and chocolate ganache {or icing} is poured over the highest. But it's often because the Boston Cream Pie wont to be baked in pie tins. within the youth of baking, that's all that they had to use.

BOSTON CREAM PIE COOKIES BITES
BOSTON CREAM PIE COOKIES BITES

The cookie base is ready-mix , a stick of softened butter and two eggs. employing a hand mixer to mix the ingredients makes it quick but you'll mix them together by hand.

The cookie bites will got to be refrigerated. Once crammed with the vanilla cream, it's necessary. If you're serving them at a celebration , they will sit out at temperature , just make certain to not leave them out for quite a few of hours.

BOSTON CREAM PIE COOKIES BITES

INGREDIENTS :
Cookie Cup:

  • 2 eggs
  • 1/3 cup butter {softened}
  • 1 box yellow cake mix

Homemade Whipped Cream:

  • 1 3.25 oz. pkg. instant vanilla pudding
  • 1 cup heavy whipping cream
  • 1/2 cup milk

Chocolate Ganache:

  • 2 tbsp semi-sweet baking chips
  • 2 tbsp heavy whipping cream

INSTRUCTIONS :
Cookie Cups:

  1. Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup with non-stick cooking spray.  Pour yellow cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add softened butter and eggs to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 9-11 minutes. Remove from oven and immediately take a off set spatula or knife and run it around the edge of each cookie to release it from the pan.  Once cooled, go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation.  Move cookies to cooling rack and let them cool completely.

Vanilla Cream:

  1. In a medium bowl combine instant vanilla pudding mix, heavy cream and milk. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks. Move vanilla cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention.

Chocolate Ganache:

  1. In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk. If you get silky and smooth consistency then you are finished. If not, you need to add 10 second increments until you do. Spoon a 1/4-1/2 teaspoon of ganache onto the top of each cookie cup. Refrigerate until the ganache is set and serve.

EASY BUTTERMILK WAFFLES

January 23, 2020
Trial and error has finally lead me here, to the simplest buttermilk waffle recipe— golden brown and crispy on the surface , but soft and cakey on the within , all because of a secret ingredient you have already got in your pantry.

Are you on team waffle or team pancake? I even have real trouble picking sides, but if I absolutely had to, I’d probably pick waffles. Sure, they’re a touch more work but I feel it’s worthwhile. They’re just more special! And when they’re done right, with crispy edges and soft centers, there’s just nothing better on a lazy morning.

EASY BUTTERMILK WAFFLES

These waffles really are the best! And thave such incredible flavor all on their own because of the vanilla and buttermilk within the batter, but I still recommend piling them high with aaalll the toppings. 

Heidi of Foodiecrush first clued me in and that I owe her such a lot due to it. The cornstarch helps combat the matter of an excessive amount of moisture, which prevents the waffles from crisping up. But a touch cornstarch within the batter and boom! Super crispy waffles with soft moist centers.

EASY BUTTERMILK WAFFLES

INGREDIENTS :

  • 1/4 cup cornstarch (28 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cup all-purpose flour (180 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 1/4 cup buttermilk (295 ml)
  • 2 large eggs
  • 1/2 cup unsalted butter (113 grams), melted and cooled
  • 1 teaspoon vanilla extract

INSTRUCTIONS :

  1. In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla. Add the buttermilk mixture to the dry ingredients and stir until just combined.
  2. Preheat a waffle maker according to manufacturer's instructions. Grease with non-stick spray if necessary. Pour scant 1 cup batter into the hot waffle maker (1/2 cup for smaller waffle irons). Cook until golden brown (this was about 5-6 minutes in my waffle iron.)
  3. Serve immediately, or keep warm in a 200 degree F oven in a single-layer.

CINNAMON ROLL SUGAR COOKIES

January 21, 2020
This recipe for cinnamon bun sugar cookies is straightforward to form and can have you ever looking sort of a total baking rocker. You won’t believe how delicious these cookies are!

This dessert combines two of my favorite sweet treats — cinnamon rolls and sugar cookies. I mean, does it get any better than that? I feel not!

CINNAMON ROLL SUGAR COOKIES

Sometimes taking two goodies and mixing them into one doesn’t quite compute. during this case, I’m happy to report that combining the flavour of cinnamon rolls and cookies clothed better than expected! These cinnamon and sugar cookies are so good!

The texture is nearly cake-like and is super soft and delicious. Then it’s topped with a luscious cheese frosting and a touch sprinkle of cinnamon. Pure heaven!

CINNAMON ROLL SUGAR COOKIES

INGREDIENTS :
FOR THE COOKIES:
  • 1 cup butter , softened
  • 1 cup sugar
  • 2 eggs
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon vanilla
  • 3 cups flour
  • 1/2 teaspoon salt
FOR THE FROSTING:
  • 8 Tablespoons butter , softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 4 ounces cream cheese , softened
  • 1-2 teaspoons milk or cream , as needed
  • additional cinnamon , for sprinkling
INSTRUCTIONS  :
  1. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, and mix well. Add the flour, baking powder, cinnamon and salt and mix until a firm dough forms. Chill for 30 minutes.
  2. Preheat the oven to 375ºF. Roll the dough into one inch balls and place on baking sheets lined with parchment. Flatten each ball slightly with your hand or with a drinking glass to be about 1/3-1/2 inch thick. Bake 7-9 minutes or until the bottom edges are just slightly golden brown. Remove to a cooling rack and let cool before frosting.
  3. To make the frosting, beat together the cream cheese and butter until light and fluffy. Add the powdered sugar and beat until smooth. Add the vanilla and milk as needed to reach desired consistency. Beat until light and fluffy. Pipe onto cooled cookies in a spiral shape and sprinkle with cinnamon.

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