chocolate fudge icing

7/24/2019 Chocolate Fudge Icing

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Chocolate Fudge Icing

Ingredients

2 cups granulated sugar 1/2 cup cocoa

1/2 cup milk

6 tablespoons butter

2 tablespoons light corn syrup1 teaspoon vanilla extract

Serves: Enough frosting to cover 2 x 9 inch cakes

Directions

1 !ix sugar" cocoa" milk" butter and corn syrup

2 Slo#ly bring to a full boil $et boil for 1 minute

% &dd vanilla extract

' (ool and beat #ith mixer until mixture is of spreading consistency

) Spread *uickly

Granny’s Banana Cream Pie

Ingredients

1 +9 inch, pie crusts" baked

% cups #hole milk

%/' cup #hite sugar

1/% cup all-purpose flour1/' teaspoon salt

% egg yolks" slightly beaten

2 tablespoons butter1 teaspoon vanilla

% bananas

Directions

1 .ave baked 9-inch pie shell ready



2 n a large saucepan" scald the milk

% n another saucepan" combine the sugar" flour and salt0 gradually stir in the scalded milk

' ver medium heat" stirring constantly" cook until thickened) (over and" stirring occasionally" cook for t#o minutes longer

6 n a small bo#l" have the % egg yolks" slightly beaten" ready0 stir a small amount of the

hot mixture into beaten yolks0 #hen thoroughly combined" stir yolks into hot mixture (ook for one minute longer" stirring constantly

3 4emove from heat and blend in the butter and vanilla

9 $et sit until luke#arm15 hen ready to pour" slice bananas and scatter in pie shell0 pour #arm mixture over

bananas

11 f desired" make a meringue +youll have % leftover egg #hites, to top the pie" or 7ust letthe pie cool until serving

Chewy Caramel Brownies

Ingredients

1 cup all-purpose flour 1/2 cup uns#eetened cocoa po#der

1 teaspoon baking po#der

1/' teaspoon salt

1 1/2 cups granulated sugar %/' cup butter at room temperature

' eggs

1 teaspoon vanilla extract

1 cup caramels" about 2'1/2 cup chopped ha8elnuts

Directions

1 reheat oven to %)5 degrees

2 ;rease a 9 x 9 imch baking pan

% !ix flour" cocoa" baking po#der and salt in large bo#l <eat together sugar and butter in

large bo#l #ith electric mixer until smooth &dd eggs" one at a time" beating #ell after

each addition add vanilla extract &dd flour mixture and stir until #ell blended

' Spread %/' of your batter evenly into prepared pan Sprinkle evenly #ith caramel piecesand ha8elnuts inish spreading the remaining batter over caramels

) <ake for 2) to %5 minutes 4emove from oven and let cool before removing from pan



Oatmeal Crisp Sandwich Cookies

Ingredients

1 1/2 cups rolled oats) =bsp soft light bro#n sugar

1 egg

' tbsp sunflo#er oil2 tbsp malt extract

1/2 cup lo# fat soft cheese

1 tbsp icing sugar

Directions

1 reheat ove to %)

2 ;rease t#o baking sheets

% !ix together oats and bro#n sugar in a bo#l

' &dd the egg" oil and malt extract" mixing #ell $et sit for 1) minutes

) >se a teaspoon to scoop the batter onto the prepared baking sheets" leaving room to

spread

6 ress into % inch rounds #ith a damp fork

<ake for 15-1) minutes or until golden bro#n

3 $eave to cool on #ire rack before filling

9 !ix together soft cheese" and icing sugar and layer bet#een 2 cookies to serve

Dark Chocolate Drizzled Cheesecake

Ingredients

Cheesecake

1 %/' cups ;raham (rumbs

1/% cup butter" melted1-1/' cups sugar" divided

% cups cream cheese" softened

1 cup sour cream



2 tsp vanilla

% eggs

Chocolate sauce

%/' cup heavy cream" at room temperature

1 1/2 cups dark chocolate pieces1/' cup" firmly packed bro#n sugar

1/2 cup toasted almonds

Directions

1 reheat oven to %)5?

2 !ix graham crumbs" butter and 1/' cup sugar ress onto bottom and 2-1/2 inches up side

of 9-inch springform pan

% <eat cream cheese and remaining sugar in large bo#l #ith mixer until #ell blended &ddsour cream and vanilla0 mix #ell &dd eggs" 1 at a time" beating on lo# speed after each

7ust until blended our into crust

' <ake 1 hour or until set (ool completely 4efrigerate ' hours 4un sharp knife around

edge of pan to loosen cake 4emove rim

) n a double boiler oven hot but not boiling #ater lace the cream" chocolate andsugar" heat" stirring often for %-' minutes or until chocolate almost melts 4emove from

the heat and continue to stir until all the chocolate melts

6 @ust prior to serving dri88le cheesecake #ith chocolate and sprinkle almonds over top

ummy Cake with !arshmallow Filling

Ingredients

ellow Cake

2 %/' cups all-purpose flour 2 1/2 teaspoons baking po#der

1 teaspoon salt1 1/2 cups sugar

1/2 cup butter 2 eggs

1 1/2 teaspoons vanilla

1 1/' cups milk

!arshmallow Filling

1/2 cup butter



2 cups po#dered sugar

2 teaspoons vanilla

pinch salt1 7ar + 1/2 ounces, !arshmallo# luff or !arshmallo# (reme

Chocolate Drizzle

1 cup dark chocolate chips

Directions

(ake

1 reheat oven to %) degrees

2 ;rease a by 11 inch baking dish

% (ombine flour" baking po#der and salt together in a bo#l

' n large mixing bo#l cream sugar and butter until light and fluffy &dd eggs and vanilla0 beat #ell &dd flour mixture to creamed mixture alternately #ith milk" beating lo# after

each addition

) our batter into the greased baking dish and bake for %5 to %) minutes or until toothpick

inserted in center comes out clean

6 (ool cakes in pans on #ire racks for 15 minutes then remove cake from pans

ne completely cooled" slice the cake in half to create the t#o layers

illing

1 (ream together shortening or butter and the sugar until light and fluffy &dd vanilla"

marshmallo# and enough milk to make a fluffy filling <eat until #ell blended

2 Spread onto one side of the cake" put the top on and cut into pieces

Ari88le

1 !elt chocolate chips in the top of a double boiler over medium heat stirring as they melt

2 Ao not get a drop of #ater into the chocolate or the texture of the chocolate #ill be

destroyed

% nce melted" let it cool a little then either put into a piping bag or put the meltedchocolate into a plastic bag" cut a tip off the corner and garnish



Chocolate "o#ers Cake

Ingredients

or the ganache:%55g dark chocolate +65B or 2B,

1)5ml #hipping cream

)5g +1/2 stick, soft butter

or the cake:

1/2 cup ground almonds%/' cup C 1 =bs po#dered sugar

1/' cup cocoa po#der +uns#eetened,

6 egg #hites

1 pinch of salt

1 =bsp sugar

% mini cake pans +f you do not have these" you can easily use 1 big cake pan" and forget about

layering them,

Directions

1 irst" you need to prepare the ganache since it needs to be refrigerated for 12 hours

+ideally,

2 =o prepare ganache: chop the chocolate and let it melt on the stove together #ith the

#hipping cream and butter

% Deep stirring and once it is all melted together to a glossy chocolate cream" take it off the

stove and let it cool in the fridge till the next morning

' or the cake:

) Sift together the po#dered sugar" cocoa po#der and mix it in #ith the ground almonds

6 n a separate bo#l" #hisk the 6 egg #hites #ith a hint of salt till almost stiff

<efore it starts to form peaks" add 1 tablespoon of regular sugar nce its stiff" you fold itinto the cocoa-almond mix

3 ill your mini cake pans %/' full" so there is room to rise

9 <ake the cakes for about 1)-25 minutes



15 =est if its done by sticking in a #odden tooth pick t nothing sticks - its done o# let it

cool do#n and remove the cake from the form

11 Spread the ganache on the layers and stack them

12 =o finish the cake" heat up the left-over ganache 7ust a little bit and pour it over the cake

Strawberry Banana Pineapple Smoothie

Ingredients

1 cup pineapple 7uice

1 vanilla yogurt or 1 cup vanilla fro8en yogurt

1 cup fro8en stra#berries" partially tha#ed

2 ripe medium bananas" peeled + if they are fro8en ahead of time it makes the smoothie colder

and thicker,

Directions

(ombine pineapple 7uice" yogurt" stra#berries and bananas in blender container

(over" blend until smooth

F=o use fro8en bananas" #hen you buy your bananas 7ust peel and cut into 1 inch pieces for easy

use

ut into a covered container and free8e until ready to make your smoothie

Blue$erry %lmond !u&&ins

Ingredients

• 1 stick +3 =ablespoons, unsalted butter" bro#ned and cooled C 1-2 =ablespoon of melted

butter or oil for the muffin tin if not using liners

• 1/% cup sugar

• '' o8 +about 1 cup C 1 1/2 =ablespoons, all-purpose flour

• '5 o8 almond flour for that extra almond flavor but you can substitute all-purpose flour if

you dont have almond flour

• 2 1/2 teaspoons baking po#der



• 1/' teaspoon baking soda

• 1/' teaspoon sea salt

• 2 large eggs

• %/' cup buttermilk

• % =ablespoons honey

• 1/2 teaspoon vanilla extract

• 1/' teaspoon almond extract

• 1/2 cup fresh blueberries +if you use fro8en" donGt tha# them,

• 1-2 =ablespoons sugar

• 1/2 =ablespoons chopped almonds

Directions

1 reheat the oven to %)5 degrees and prepare the muffin tin" brushing melted butter or oil

in the cups and on top Hou may use paper muffin cups as #ell0 the muffins may take afe# minutes longer to bake

2 !elt the stick of butter in a small saucepan on the stove until it becomes golden bro#n"

pour the melted butter in a small bo#l and let it cool

% hile the butter is cooling" #hisk together the dry ingredients in a large bo#l n amedium-si8ed bo#l" mix the #et ingredient together" beginning #ith the eggs &dd the

cooled bro#ned butter" buttermilk" honey and t#o extracts to the egg mixture" #hisking

until theyGre mixed #ell

' &dd the li*uid ingredients to the dry" stirring 7ust until the ingredients are mixed

) &dd chopped almonds to batter

6 Spoon the batter into the prepared muffin tin" filling the cups %/' of the #ay full +HouGll

have a little batter left over" #hich can be baked separately, <ake the muffins for 15

minutes

hile the muffins are baking" gather the toppings together &fter 15 minutes of baking"remove the muffin tin from the oven" sprinkle %-' berries and sugar <ake for another 25



minutes0 check them after 1) minutes and every ) minutes until theyGre golden bro#n on

top and a toothpick comes out clean #hen inserted into the center of the muffin

3 $et the muffins cool for 15 minutes before removing them from the pan &l#ays extratasty #hen #arm

Oatmeal 'aisin Cookies

Ingredients

I lb unsalted butter 2J cups bro#n sugar" packed

2 large eggs

2 tsp vanilla extract2 =bsp #hole milk

% cups *uick cooking oatmeal% 1/% cups pastry flour" or % cups all-purpose flour" sifted

1 =bsp baking po#der 1I tsp baking soda

1 tsp salt

1I cups raisins +optional,

Directions

1 $et all the ingredients come to room temperature before you begin

2 >sing the paddle attachment of a stand mixer" cream the butter" bro#n sugar and the salton lo# speed 7ust until creamed for a che#y cookie

% &dd the eggs" vanilla and milk and mix until blended

' Sift the flour" baking soda and baking po#der together into a separate bo#l

) (ombine the oats #ith the dry ingredients

6 &dd the dry ingredients to #et ingredients and mix until theyre combined

!ix the raisins into the dough

3 repare your baking sheet pan by greasing it #ith butter or shortening or lining it #ith

parchment paper

9 >sing a 1 o8 scoop or the e*uivalent" drop 1 o8 balls of dough onto your sheet pan"leaving enough room bet#een them to allo# for them to spread



15 <ake 15-12 minutes at %)5 degrees or until the edges and bottoms of the cookies are

beginning to look golden bro#n

11 hen the cookies are cool enough to handle but still #arm" remove them from the panand cool them on a #ire rack

12 !akes about 65 cookies

1% =o free8e cookie dough" roll it into a tube and #rap it tightly in plastic #rap $ater you

can simply un#rap the tube" cut the fro8en dough into single-cookie slices and bake

normally

Crispy Golden Chicken (highs

Ingredients

3 bone-in" skin-on chicken thighs

1/2 cup olive oil1 lemon" 7uiced

(oarse salt and ground pepper

1 tablespoon grainy mustard1 to 2 tablespoons honey

Directions

1 n a bo#l" toss chicken thighs #ith olive oil and lemon 7uice0 season #ith salt and

pepper and marinate 1 hour +or up to a day,

2 reheat oven to %) degrees 4oast chicken" skin side do#n" in an oiled roasting pan"

25 to 2) minutes0 flip and roast 15 more minutes

% Stir together grainy mustard and honey and season #ith salt and pepper <rush gla8e

onto chicken and broil ) minutes

orkshire Pudding

Ingredients

orkshire Pudding

!akes 12/3ths of a cup of flour +2)5 grams,

1/2 teaspoon of salt

1/2 cup milk 1/2 cup #ater



2 large eggs

2-% =ablespoons butter for the pan

Fote: Hou #ill have better success if you have all ingredients at room temperature

Directions

1 Sift salt and flour together into a bo#l !ake a #ell in the center of the dry ingredients

and pour in the milk and #ater <eat thoroughly #ith a #hisk

2 n a separate bo#l or measuring cup" beat the eggs until frothy and add to the batter <eatthe better #ell (over batter #ith plastic #rap and refrigerate for at least one hour or

overnight

% hen ready to bake: reheat oven to '55? and generously butter a 12-cup muffin tin

' 4emove Horkshire pudding batter from fridge and beat until small bubbles rise to the

surface

) lace the buttered muffin tin into the oven until butter is si88ling and slightly bro#ned

+about a minute and a half,

6 4emove pan from oven and *uickly pour batter into muffin cups" distributing the batter

evenly bet#een the 12 cups

4eturn to the oven as *uickly as possible and bake for about 13-25 minutes or until

golden bro#n f the yorkshire pudding is not bro#n enough" raise the pan to the top shelf

of the oven and keep an eye on it #hile it is bro#ning

3 4emove from oven" and #ith a fork and serve immediately

Cheesecake with )am (opping

Ingredients

(he Graham *a&er Crust

2 1/2 cups graham #afer crumbs1/2 cup granulated sugar

1/2 cup melted butter (he Cheesecake

) eggs - seperated into #hites and yolks1/' cup granulated sugar

1 pound cream cheese

) egg yolks&n additional 2/% cup granulated sugar

% tablespoons lemon 7uice



1/' cup all purpose flour

1 teaspoon vanilla

1 cup thick sour cream +Ao not use sour cream that is reduced in fat content,

(he (opping

1/2 to 1 cup of @am of Hour choice to spread on for the topping Aepends ho# thick you #ant it

to be

Directions

reheat the oven to %)5 degrees

(he Crust

1 !ix together the graham #afer crumbs" sugar and melted butter

2 press the mixture evenly on the bottom and sides of a 9-inch spring for pan

(he Cheesecake

1 <eat the egg #hites to form stiff but moist peaks

2 ;radually beat in the 1/' cup sugar and beat until stiff and shiny

% n a ne# bo#l" put the cream cheese and beat until softened <eat in the ) egg yolks" one

at a time

' ;randually beat in" in the follo#ing order:

) =he remaining 2/% cups sugar

6 =he lemon 7uice

=he flour

3 =he vanilla

9 =he sour cream

15 hen all mixed together" fold in the egg #hite mixture

11 our into the prepared graham #afer crust pan

12 <ake for 1 1/' hours" or until almost set (ool before adding the topping

(he (opping



1 arm the 7am a little to make spreading easier @ust put your 7am into saucepan and heat a

little" then spread onto the cheesecake

Glazed Banana (art

Ingredients

1/' cup butter +65g,

2/% cup caster sugar +1)5g,

' large bananasJ tsp ground cinnamon

grated 8est of I an orange

plain flour +anykind," for dusting

pastry dough +enough to make 1x9inch pie shell,

ice cream or #hipping cream to serve

Directions

1 reheat oven to %)5 +135(,

2 n your stovetop - !elt butter in a 9inch round heavy bottom oven proof tray +or

ovenproof frying pan,

% &dd the sugar and stir #ell until completely melted and sugar is dissolved

' (ook for ) minutes until the caramel turns golden (&4E>$ very hotKK

) =ake off heat and put the pan on a #ooden cutting board

6 ext" add bananas

eel bananas and slice into circles

3 &dd 1 layer of bananas on top of the caramel in the pan Deep bananas close together

9 Sprinkle the bananas #ith the cinnamon and 8est

15 4oll out the pastry and lift it over a rolling pin and cut pastry to the si8e and shape of

your tray

11 >se the pin to carefully drape the pastry over the top of the bananas

12 >sing a sharp knife" poke the edges of the pastry do#n the sides of the pan or tray



1% !ake sure the pastry is carefully tucked in do#n the sides of the pan

1' >sing a sharp knife or fork" carefully prick the pastry a fe# times

1) lace the tray or frying pan in the oven and bake for 2)-%5 minutes until the pastry is

golden

16 =ake out of oven and cover pan #ith a plate that is slightly bigger

1 >sing oven mitts" hold plate to the pan" and gently flip upside do#n

13 A = lift up the pan at this stage" let it rest for 2 minutes

19 &fter 2 minutes" carefully lift up the pan

25 Serve #ith ice cream" #hipping cream or nothing at all

Christmas Sugar Cookies

Ingredients

Cookies

2 J cups all purpose flour" plus more as needed

1 J teaspoons baking po#der J teaspoon salt

1 cup unsalted butter" at room temperature

L cup granulated sugar 1 large egg" at room temperature

I teaspoon vanilla extract

Icing

' cups confectionersM sugar 2 large egg #hites" lightly beaten

2 =ablespoons lemon 7uice" plus more as needed

Decoration

cake decorating candy

Directions

(ookies

1 hisk together the flour" baking po#der" and salt in a medium bo#l



2 lace the butter in a mixing bo#l and use an electric mixer fitted #ith a paddle

attachment !ix on medium speed until creamy" about 1 minute ith the mixer running"

gradually add the sugar and mix until the butter is lighter in color" about 1 minute total

% hisk together the egg and vanilla in a small bo#l 4eturn the mixer to medium speed"

add the egg mixture" and mix until incorporated" about %5 seconds Stop the mixer andscrape do#n the sides of the bo#l and the paddle =urn the mixer to lo# speed" graduallyadd the flour mixture" and mix until 7ust incorporated" about 1 minute total

' Scrape the dough out onto a piece of plastic #rap and refrigerate until firm enough to

roll" about 2 hours

) reheat the oven to %) degrees .ave ready large baking sheets

6 lour a #ork surface and a rolling pin >n#rap the dough and set the plastic #rap asidelace the dough disk on the #ork surface and lightly dust both sides #ith flour 4oll out

the dough then use the desired cookie cutters to cut out the >sing a flat spatula" transferthe cookies to the prepared baking sheets" leaving at least a 1/2 inch of space bet#een

them

<ake 15 minutes or until 7ust golden

3 4emove from the oven and let the cookies sit on the sheets for about 1 minute >sing the

flat spatula" remove the cookies to a #ire rack to cool completely

cing

1 (ombine ingredients in the bo#l of a stand mixer fitted #ith a #hisk attachment hiskon medium speed" stopping to scrape do#n the bo#l" until glossy and stiff" about )

minutes &dd additional lemon 7uice until the frosting is the desired consistency >se food

coloring for desired color

2 ill a piping bag or a resealable plastic bag #ith one corner snipped off and use todecorate cookies

Straw$erries and Cream Cake

IngredientsCake

1 1/' cups cake flour

1 1/2 teaspoons baking po#der

1/' teaspoon table salt1 cup granulated sugar

) large eggs +2 #hole and % separated," at room temperature



6 =ablespoons unsalted butter " melted

2 =ablespoons #ater

2 teaspoons vanilla extract

*hipped cream

1 cup cream cheese"at room temperature1/2 cup granulated sugar 1 teaspoon vanilla extract

1/3 teaspoon salt

2 cups heavy cream

2 cups stra#berries

Directions

1 reheat oven to %2) degrees ;rease and flour a round 9 inch baking pan

2 (ombine flour" baking po#der" salt" and all but % tablespoons sugar in mixing bo#l

hisk in 2 #hole eggs and % yolks" butter" #ater" and vanilla0 #hisk until smooth

% ith an electric mixer" beat % egg #hites at medium speed until frothy" 1-2 minutes ithmachine running" slo#ly add remaining sugar" increase speed to medium-high" and beat

until soft peaks form old #hites and gently into batter until no #hite streaks remain

' our batter into prepared pan" bake %)-'5 minutes or until a teaster inserted into center of

cake comes out clean

) (ool in pan 15 minutes" then invert cake onto greased #ire rack cool completely thenslice cake into t#o layers

6 hen cake has cooled" place cream cheese" sugar" vanilla" and salt in bo#l of electric

mixer hisk at medium-high speed until light and fluffy" 1 to 2 minutes" scraping

4educe speed to lo# and add heavy cream in slo#" steady stream0 #hen almost fullycombined" increase speed to medium-high and beat until mixture holds stiff peaks

Slice all but 6-3 stra#berries" and halve the last ones for the top of cake

3 place bottom cake layer on a serving plate" put a layer of cream and sliced stra#berries"

then top cake layer and remaining #hipped cream finish off #ith halved stra#berries fordecoration

Cheesy Cornmeal Crust Pizza

Ingredients



Cornmeal Crust

1 cup cornmeal

2 cups #ater pinch salt

olive oil

(opping

2 cups mo88arella cheese

%/' cup grape tomatoes

fresh cracked pepper

fresh thyme for garnish

Directions

1 (ombine the cornmeal" #ater" and salt in a sauce pan and bring to a boil" let simmer 2-'

minutes until it is thick and creamy

2 4emove from heat" and spoon onto on a baking sheet lined #ith parchment paper &llo#to cool to room temperature then cover in plastic #rap and refrigerate an hour or until

you are ready to cook

% reheat oven to %)

' <rush the crusts #ith olive oil and sprinkle #ith salt

) <ake %) N ') minutes" until firm and golden remove from oven

6 &rrange tomatoes around crust and top #ith cheese evenly all the #ay to the edges =op#ith fresh cracked pepper and bake for 1) minutes or until cheese is melted and bubbly

Boston Cream Pie

Ingredients

Cake

1 J cups sugar

I teaspoon salt

L cup unsalted butter1 teaspoon pure vanilla extract

2 large eggs

2 cups cake flour 2 I teaspoons double-acting baking po#der

I teaspoon salt

L cup milk

Custard



1/% cup sugar

% =ablespoons cornstarch

1 cup milk% large eggs

I cup heavy cream

J teaspoon salt1 teaspoon pure vanilla extract

% =ablespoons unsalted butter

Glaze

6 ounces bitters#eet chocolate

% =ablespoons #ater

2 =ablespoons unsalted butter1 I =ablespoons light corn syrup

J teaspoon salt

Directions

Cake

1 reheat oven to %)5 degrees

2 <utter and flour a 9 I-inch spring form baking pan

% (ombine the butter" sugar" and vanilla in a bo#l (ream

' together until the mixture is light and fluffy <eat the eggs in thoroughly one at a time

) n a separate bo#l" sift together the flour" baking po#der" and salt (ombine #ith the firstmixture and milk our batter into the prepared pan <ake in the middle of the oven for)5 to 65 minutes" or until a toothpick comes out clean 4emove from oven and let the

cake cool in the pan on a rack

Custard

1 (ombine the cornstarch" sugar" milk" eggs" cream" vanilla extract" and salt in a saucepan

hisk until smooth

2 <ring the custard to a boil over moderate heat" #hisking constantly (ontinuing to #hisk"

let the custard boil for t#o minutes

% 4emove from heat" and #hisk in the butter Set custard aside to cool" continuing to #hisk

occasionally

Glaze



1 n a double boiler" melt together the chocolate" #ater" butter" corn syrup" and salt" stirring

until smooth 4emove top of double boiler from heat

%ssem$ly

1 4emove the cake from the pan and cut it in half hori8ontally #ith a long serrated knife

2 lace one half of the cake on a plate #ith the cut side facing up =op #ith custard

% lace the other half of the cake on top" #ith the cut side do#n

' (oat the top of the cake #ith gla8e allo#ing it to drip do#n the sides

Vegetable Fritters

Ingredients

2 medium si8ed potatoes

1 large carrot

2 small 8ucchins +grated,

1 onion chopped

1/2 cup self raising flour

1/2 teaspoon salt

1/' cup fresh chopped parsley

% eggs" separated

2 tablespoons olive oil

Directions

eel the potatoes and the carrots ;rate them into a bo#l

&dd 8ucchini" onion" flour" salt" parsley and egg yolks into a bo#l Stir to combine

lace egg #hites into a bo#l and beat until stiff peaks form old through the vegetable mixture

.eat a large pan over medium heat &dd a little oil

&dd 1/% of the mixture and cook for ) minutes (ook ' at a time

=urn and cook a further )-3 minutes and repeat until all the mixture is cooked

Chunky Chocolate Cake Dough Ice Cream Cake

Ingredients

(hocolate (hip (ookies

1/2 cup unsalted butter

2 1/2 cups all-purpose flour 1 1/' teaspoons baking soda



%/' teaspoon saltO

1 cup firmly packed bro#n sugar

1/2 cup granulated sugar 2 large eggs

2 teaspoons vanilla extract

12 ounces coarsely chopped semis#eet chocolate

(hocolate (ake $ayer

1 1/% cups all-purpose flour

1/% cup uns#eetened cocoa po#der

1 teaspoon1 baking soda1/2 teaspoon salt

1/' cup unsalted butter" softened

1/' cup oil%/' cup granulated sugar

2 large eggs

1 teaspoon vanilla extract1/% cup yogurt or sour cream

1 *uart chocolate chip cookie dough ice cream" softened

;anache

1/2 cup heavy #hipping cream

' ounces coarsely chopped bitters#eet or semis#eet chocolate2 teaspoons corn syrup

1/2 teaspoon vanilla extract

ptional garnish: #hipping cream and slivered almonds

Directions

1 reheat oven to %)5

2 <utter and flour t#o 9 inch cake pans

% repare chocolate chip cookie layers by melting butter in a small saucepan over medium

heat0 continue to cook the butter" #hisking fre*uently" until it starts to bro#n and foam"

about '-) minutes Set aside

' n a medium si8ed mixing bo#l" sift together flour" baking soda and salt

) n a large mixing bo#l" using a mixer on medium speed" beat bro#ned butter" bro#n

sugar and granulated sugar until #ell combined and grainy" about 1 minute



6 <eat in eggs and vanilla until #ell combined 4educe mixer speed to lo# and gradually

beat in flour mixture until 7ust combined0 stir in chocolate #ith a #ooden spoon until

combined

(hill dough for ') minutes in the free8er

3 hile #aiting for dough to chill" prepare the chocolate cake layers

9 n a medium bo#l" sift together flour" cocoa po#der" baking soda and salt

15 n a large mixing bo#l" on medium speed" beat together oil" butter and granulated sugar

until #ell combined and creamy <eat in egg" vanilla and sour cream until combined

11 4educe mixer speed to lo# and gradually beat in flour mixture until combined" about 1-2minutes

12 Aivide batter in half by pouring into your t#o prepared pans

1% <ake 1)-25 minutes or until a toothpick inserted into cakes comes out #ith moist crumbs

attached (ool pans on #ire racks for 15 minutes0 run a knife around outside edges andinvert onto #ire racks to cool completely

1' ncrease oven temperature to %) degrees

1) <utter your cake pans" line #ith parchment paper and butter the paper

16 Aivide chilled cookie dough into each pan" pressing do#n gentely

1 <ake for 1)-25 minutes or until golden bro#n (ool completely in pan before running a

knife around outer edges and lifting out paper-lined cookies0 remove paper

13 Spread the ice cream evenly bet#een cookie and cake layers0 free8e for 15 minutes #hile

you prepare the ganache

19 =o prepare ganache" bring cream to a simmer in a small saucepan over medium heat

4emove pan from heat and stir in chocolate until melted and smooth

25 our ganache over cake" and garnish #ith optional #hipping cream and slivered almonds

Sweet Potato Candy

Ingredients

Sweet Potatoes

1 pound s#eet potatoes



1 cup granulated sugar

1 cup #ater

Glaze


1/' cup #ater

Directions

Sweet Potatoes

1 ash and scrub s#eet potatoes (ook in boiling #ater until soft0 let cool" then peel" mash" and

pass through a sieve Set aside

2 n a saucepan on lo# heat dissolve the sugar #ith the #ater0 cover" then simmer for 2 to %

minutes to #ash do#n crystals from the sides of the pan

% >ncover and continue cooking on medium heat to the firm ball stage +2'2 degrees , or until

the syrup forms a firm ball that does not flatten #hen removed from cold #ater' &dd the potatoes to the syrup $et cook until the mixture resembles a paste 4emove from

heat and beat #ith an electric mixer on lo# speed until cool

) <y hand" roll bits of paste into 1 x %-inch sticks lace them on a board covered #ith #ax

paper and let them dry in a #arm" dray place for 2' hours

6 =he follo#ing day" brush the candies #ith ;la8e Ary again rap individual candies in #ax

paper or plastic #rap

Glaze

1 <oil sugar #ith #ater to the thread stage +2%' degrees , Syrup #ill spin a 2-inch thread

#hen dropped from a spoon 4emove from heat and apply #ith a pastry brush to the candies

!akes %2

+ungarian Cake

Ingredients

Cake layers

2 1/% cups all purpose flourI teaspoon baking po#der

1/2 cup butter" at room temperature

1 egg

1/2 cup granulated sugar% tablespoons sour cream



Frosting


2 cups milk 1/2 cup all purpose flour

2/% cup butter" at room temperature

1/2 cup granulated sugar 1 tablespoon cocoa po#der

1/2 cup dark chocolate" melted

Directions

1 reheat oven to %) degrees $ine cookie sheet #ith 9x9 inch s*uares of parchment paper

2 or the cake layers combine flour" baking po#der" sugar and mix #ell &dd thinly sliced

butter and start mixing until large crumbs start forming &dd egg and sour cream and

knead into a smooth dough ball Aivide the dough into ) e*ual pieces

% n a lightly floured surface roll out each piece of dough into a 9P9 inch s*uare $ay it on

a parchment covered cookie sheet <ake each layer for 7ust about ) minutes 4emove

each from the oven and let cool completely

' or the filling place the sugar into a heavy bottom pan $et it melt at a lo# temperaturehen melted" pour the milk over the melted sugar ith a #ooden spoon break up

hardened sugar into smaller pieces &s the milk simmers" occasionaly stir it &ll the

hardened sugar #ill melt

) hile milk is simmering" mix the flour #ith a bit of milk and make a smooth mixturehen all the hardened sugar has melted pour the flour mixture in it" mixing constantly

until it thickens $et cool completely

6 <eat the butter and sugar until nice and fluffy" add the sifted cocoa and beat until all

combined &dd the butter to the caramel mixture" stir in the chocolate

Aivide the filling into ) e*ual portions $ay one cake layer onto a serving plate" spread

the 1st portion of the filling on it 4epeat until the last layer

"uscious "emon Cheesecake with 'asp$erry GlazeIngredients

(rust

1 cup almond flour

1/2 cup ground macadamia nuts



1/2 cup ground ha8elnuts

2 tbsp butter/coconut oil

1 egg1/' tsp salt

4ind of 1 lemon

(heesecake

% +3 ounce, packages cream cheese" softened

%/' cup sugar 2 tablespoons lemon 7uice

1 tablespoon fresh lemon 8est

% eggs" beatenSauce

1 +16 ounce, package fro8en raspberries

1/% cup sugar

Directions

1 ;rind crust ingredients together and press in spring form pan

2 <ake %)5 degrees for 25 minutes or till light bro#n

% !ix all cheesecake ingredients together till smooth

' &fter crust has cooled pour in cheesecake and bake in ')5 degrees degree oven for )-minutes

) turn oven do#n to 2)5 degrees degrees and bake %5 minutes more

6 (ool completely and refrigerate

or sauce combine sugar and raspberries in sauce pan

3 <oil and if desired strain to remove the seeds

9 (hill and spread over cheesecake

Brazilian Cheese Bread

Ingredients

1/2 cup vegetable oil

1/% cup #ater 1/% cup milk



1 teaspoon salt

2 cups tapioca flour

2/% cup freshly grated armesan cheese2 beaten eggs

Directions

1 reheat oven to %) degrees

2 nto a large saucepan add olive oil" #ater" milk" and salt lace over high heat hen themixture comes to a boil" stir in tapioca flour and remove from heat" mix until smooth

% Set aside for 1) minutes

' Stir the cheese and egg into the tapioca mixture" knead dough until #ell combined Arop

rounded 1/' cup-si8ed balls of the mixture onto an ungreased baking sheet

) <ake 1)-25 minutes or until the tops are lightly bro#ned

Castagnole , %n Italian Dessert

Ingredients

(he Pastry Cream Filler

2 cups #hole milk 2 cups heavy cream

1 cup granulated sugar ' #hole eggs' egg yolks

1 vanilla bean

2 =ablespoons cornstarch

(he Castagnole

1 I cups all purpose flour

J cup granulated sugar

1/3 teaspoon salt1 teaspoon baking po#der

Q cup butter at room temperature

2 large eggs" lightly beaten2 =ablespoons of rum

=he 8est of half a lemon" finely chopped

vegetable oil for frying" about 2 inches deep in your potconfectionersG sugar to dust the (astagnole

Makes 60-80 depending on size



Directions

=he astry (ream

1 lace half the sugar in a mixing bo#l and mix #ith the

2 cornstarch Slo#ly add the eggs and yolks and mix until all is incorporated

% <ring milk" cream" the rest of the sugar and scraped vanilla bean to a boil over medium

heat &dd half the hot li*uid to the yolk mixture lace this back into the rest of the cream

and place over medium heat and bring to a rolling boil #hile #hisking very fast =he

pastry cream should be a little thick hisk for 2-% minutes over medium high heat andthen transfer to a bo#l (over #ith plastic #rap and cool in the refrigerator before piping

into (astagnoles

=he (astagnoles

1 !ix the dry ingredients together" except the 8est" and sieve them together into a bo#l&dd eggs" rum butter and 8est and mix till you have a soft smooth dough Dnead for a

fe# minutes (utting a piece of dough at a time" roll the dough to form 2 cm thick

cylinders (ut the cylinders in pieces of the si8e of a large cherry and roll them bet#eenyour hands to form little balls

2 !ean#hile start heating the oil" in a fryer if or into a deep pot =he oil is ready #hen it

reaches bet#een %55R and %)5R f the oil is too hot" they #ill bro#n too *uickly

leaving the center half cooked nce the oil is ready fry a fe# (astagnole at a time untilgolden bro#n and puffed up

% 4emove cooked ones #ith a slotted spoon Arain on paper to#els and let cool Aust #ith

confectionersG sugar ill a pastry bag fitted #ith a round tube #ith the pastry cream ipe

a small amount into the center

Cookies and Cream Cheesecake

Ingredients

1 1/2 cup oreo crumbs

1/% cup melted butter 2 1/' cups heavy cream

' cups +16o8, cream cheese" at room temperature

2/% cup granulated sugar 1/2 teaspoon salt

1 =ablespoon lemon 7uice


%/' cups reo (ookies" chopped



Directions

1 (ombine cookie crumbs and melted butter" mix #ell ress into 3 inch springform pan

Set aside

2 <eat heavy cream until medium peaks form Set aside

% (ombine cream cheese" sugar" salt" vanilla" lemon 7uice in a bo#l and beat #ith a electric

mixer until smooth" about %-) minutes

' &dd cream cheese mixture to heavy cream and fold until combined old in reo cookies

pieces

) our over crust in pan

6 4efrigerate for at least 6 hours to set

4emove from refrigerator and serve #ith #hipping cream

Chocolate Blancemange

Ingredients

1 tablespoon ;elatin po#der

1 teaspon vanilla extract

6 tablespoons sugar

2) tablespoons vanilla flavoured custard po#der 1 tablespoon heaped of cocoa po#der

2 cups milk

1/2 cup cold #ater

Directions

1 Sprinkle the gelatine po#der over the cold #ater and let it rest for ) minutes

2 !ix together" in a saucepan" the cocoa" sugar and custard po#der into a smooth paste

#ith half of the milk

% &dd the rest of the milk to the paste" stirring #ell and bring the mixture to a boil

' 4educe the heat to simmer and continue stirring unti the mixture thickens and coats the

back of a spoon

) &dd the vanilla extract



6 &dd the gelatine that has been soaked in cold #ater to the hot mixture and stir #ell until

the gelatine has been completely dissolved

Aivide the mixture e*ually #hile pouring into the ramekins Si8e of the ramekin #illdetermine ho# many you get

3 4efrigerate until set

9 hen you are ready to serve" run a knife along the top edge of the set desserts then dip

the moulds into hot #ater for ) seconds #hich #ill release them #hen you overturn them

onto your dessert plates

15 ery nice served #ith fresh fruit

Crystallized Ginger and Pear !u&&ins

Ingredients

2 cups all purpose flour 1/2 cup granulated sugar

1 =ablespoon baking po#der

1 teaspoon ground ginger 1/2 teaspoon salt

1 cup buttermilk

1/% cup vegetable oil

2 eggs

1 1/2 cups pears" peeled" cored" and cut into small pieces +about 2 pears,%/' cup crystali8ed ginger" cut into small pieces

Makes 12

Directions

1 reheat oven to '55?

2 $ine a 12 muffin tin #ith paper liners

% n a large bo#l" combine flour" sugar" baking po#der" ground ginger" and salt

' n another bo#l" stir to combine buttermilk" oil" and eggs

) &dd the #et ingredients to the dry and stir until 7ust combined

6 old in the dices pears and crystali8ed ginger until 7ust combined 4eserve 1/' cup of thecrystali8ed ginger to sprinkle on the tops



ill the muffin tins %/' the #ay full #ith the batter Aivide and sprinkle the reserved

crystali8ed ginger onto the tops

3 <ake for 25 to 2) minutes or until done

9 4emove the muffins from baking pan and transfer to a cooling rack

%wesome BB- Chicken -uesadilla

Ingredients

1 chicken breasts" boneless and skinless

1 tablespoon butter2 flour tortillas" #hatever si8e you #ant

1 cup shredded cheddar cheese" more for bigger tortillas

salsa" ho#ever much and #hatever heat you desire" for topping +optional,sour cream" as much as you like" for topping +optional,

Directions

1 (ut chicken into small cubes or thin slices" and in a medium frying pan" cook chicken

over medium heat until no longer pink inside

2 nce chicken is cooked" remove from heat and set aside

% n a second pan skillet large enough to hold one of the tortillas flat" melt I of the butter

' ry one side of one of the tortillas" then remove it from the pan

) ut the rest of the butter in the pan" then put the unfried tortilla in to cook

6 mmediately sprinkle the chicken and cheese on top of the tortilla in the pan" then top

#ith the previously fried tortilla" bro#ned side up

ress them together #ith a spatula and fry the *uesadilla until the cheese is melted

3 4emove it from the pan and cut in #edges

9 =op #ith sour cream and/or salsa

Grilled Chicken with Creamy Caesar Sauce

Ingredients



• 1 lemon

• 2 anchovy fillets" minced

• 1 small garlic clove" minced

• 1/% cup+s, light mayonnaise

• 1/2 cup+s, freshly grated armesan cheese

• %-' chicken breasts" boneless and skinless

Directions

1 repare outdoor grill for direct grilling over medium heat

2 rom lemon" grate 1 teaspoon peel and s*uee8e 2 tablespoons 7uice n small bo#l" stirtogether lemon peel and 7uice" anchovies" garlic" mayonnaise" and 1/' cup armesan Set

(aesar sauce aside !akes about 1/2 cup

% lace chicken on hot grill rack0 cook 12 to 1' minutes or 7ust until meat loses its pink

color throughout" turning over once

' Ari88le sauce onto chicken

Flakey Brandy %pple Streudel

Ingredients

1/2 cup raisins

2 tbsp brandy3 apples

1/2 cup dark bro#n sugar

1 tsp cinnamongrated rind of 1 lemon

1/2 cup dry breadcrumbs

1/2 cup chopped pecans or #alnuts

12 sheets fro8en filo pastry" tha#ed

%/' cup butter" meltedicing sugar" for dusting

Directions



1 Soak raisins in brandy for 1) minutes

2 eel" core and thinly slice apples

% (ombine #ith the rest of the filling ingredients" reserving half the breadcrumbs

' reheat oven to %)

) ;rease 2 baking sheets

6 >nfold the filo pastry and cover #ith a dish to#el

ne by one" butter and stack the sheets to make a six sheet pile

3 Sprinkle half the reserved breadcrumbs over the last sheet and spoon half the apple

mixture at the bottom edge

9 4oll up from this edge" like a s#iss roll +or roulade,

15 lace on a baking sheet" seamside do#n and fold under the ends to seal

11 4epeat to make a second strudel

12 <rush tops #ith butter

1% <ake for ') minutes" cool and then dust #ith icing sugar

1' Serve #ith a dri88le of brandy

Greek Tzatziki Ccmber Dip

Ingredients

1 pint sour cream +or ;reek-style super thick yoghurt,

1 English cucumber" peeled" grated on a box grater" salted lightly for ) minutes and s*uee8ed

bet#een the hands to remov +the long" thin" almost seedless kind,

% garlic cloves" mashed to a paste

1/% cup olive oil

1 tablespoon red #ine vinegar 1 tablespoon minced fresh dill +optional,

salt

Directions

@ust mix everything up together until it is all blended and the oil has emulsified into the

yoghurt/sour cream =aste for seasoning" and add salt if you think necessary ut in a resealable



container

&llo# to sit in the refrigerator for at least 2-% hours before using to allo# the flavors to come out

ote: f you have time" you can lightly salt the grated cucumber and put in a colander to drain"

then s*uee8e out #ater as per usual =his eliminates even more #ater

*alnut Chocolate Chunk (opped Cheesecake

Ingredients

Crust

1 1/2 cups chocolate #afer crumbs1/% cup unsalted butter" melted

Filling

1 12 cups semi-s#eet or bitters#eet chocolate" chopped

2' ounces cream cheese" room temperature1 cup granulated #hite sugar

% large eggs" room temperature

1 1/2 teaspoons pure vanilla extract1 cup sour cream" room temperature

Chocolate Drizzle

1/2 cup semi-s#eet chocolate" chopped

1/% cup heavy #hipping cream1 teaspoon unsalted butter" room temperature

(oppingI cup #alnuts" chopped

I cup chocolate chips

Directions

1 Crust

2 reheat oven to %)5R

% ;rease a 15 inch spring form pan

' n a medium si8ed bo#l combine the chocolate #afer crumbs and melted butter ress thecrumbs evenly over the bottom of the spring form pan (over and refrigerate #hile you

make the filling

) Filling



6 !elt the chopped chocolate in a heat resistant bo#l placed over a saucepan of simmering

#ater" stirring until smooth 4emove from heat and set aside to cool

!ean#hile" in the bo#l of your electric mixer beat the cream cheese" on medium lo#speed" until smooth ;radually beat in the sugar &dd the melted chocolate and beat until

fully incorporated &dd the eggs" one at a time Scrape do#n the sides of the bo#l asneeded &dd the vanilla extract and sour cream and beat until thoroughly incorporated

3 4emove the crust from the refrigerator and pour in the filling lace the cheesecake panon a larger baking pan and place in the oven <ake for about )5 - )) minutes or until firm

yet the center of the cheesecake #ill still look a little #et and #obbly

9 4emove from oven and sprinkle #alnuts and chocolate chips over the top #hile its still

#arm

15 $et cool and then cover #ith plastic #rap and refrigerate for a fe# hours

11 Chocolate drizzle

12 lace the chopped chocolate in a bo#l and set aside .eat the cream and butter in a small

saucepan over medium heat <ring 7ust to a boil mmediately pour the boiling cream

over the chocolate and allo# to stand for a fe# minutes Stir until smooth and chocolatehas melted (ool slightly and pour over cheesecake 7ust before serving

Dulce de "eite *hite Cheesecake

IngredientsSingle ie Shell:1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup vegetable shortening or butter ' to ) tablespoons ice-cold #ater

hite (hocolate (heesecake illing:

1/2 cup sugar

%2 ounces cream cheese softened

1 tsp vanilla12 ounces hite (hocolate" broken into pieces" melted" cooled

' eggs

=opping:1 can dulce de leite

1 cup heavy cream" #hipped



1/2 cup semi-s#eet chocolate chips

1/' cup chopped #alnuts

Directions

1 <asic Single ie Shell:

2 reheat the oven to '2)?

% n a large bo#l" stir together the flour and salt #ith a fork

' >se a pastry cutter to cut in butter or shortening

) Slo#ly add the #ater" 1 tablespoon at a time" and mix #ith the fork

6 >se 7ust enough #ater to make a soft dough that holds together

Shape the dough into a ball #ith your hands

3 4oll the dough out on a lightly floured surface so it is about 1/3 inch thick

9 (over a 9 inch pie plate and flute the edges

15 reheat oven to %2)?

11 repare cheesecake filling:

12 <eat cream cheese" sugar and vanilla in large bo#l #ith mixer until #ell blended

1% ver a saucepan or in a micro#ave" melt #hite chocolate and let cool" and then add

chocolate to cream cheese mixture0 mix #ell

1' &dd eggs" 1 at a time" beating on lo# speed after each addition 7ust until blended our

over crust

1) <ake )) min to 1 hour or until center is almost set

16 4efrigerate ' hours

1 nce chilled" top #ith dulce de leite

13 !elt chocolate chips in double boiler or micro#ave and dri88le over dulce de leite

19 ;arnish #ith #hipping cream

Sweet Palmier or Btter!y Cookies



Ingredients

1 - uff pastry sheet

' teaspoons sugar +or to your taste,

1 teaspoon (innamon po#der

.oney N to dri88le on to

Directions

=ha# the pastry sheet for %5 minutes before you start using =hen unfold and roll #ith flour if

there is any cracks in the sheet

!ix Sugar and (innamon po#der in a small bo#l Spread the Sugar-(innamon mix over the

sheet" press the mix to the sheet using rolling pin

=urn the sheet and again spread and press the Sugar-(innamon mix =hen start folding

old the t#o long opposite sides till they meet at the center &gain fold the sides till they meet atthe middle" then fold one half over the other

lace this folded pastry sheet in the refrigerator for 25 minutes reheat the oven to '55 degrees

ahrenheit

=hen take out the chilled sheet and cut them into slices of uniform si8e

=hen place these slices on the baking pan and dri88le some honey on top of the slices

!ake sure that there is enough space bet#een slices since it tends to puff up

lace the baking pan into the oven and bake for to 9 minutes or till golden bro#n

=hen take out the pan" turn the cookies and again bake for ) minutes

=hen remove from oven and serve

(riple Chocolate Bites

Ingredients

med7ool dates" pitted

1 cup pumpkin seeds +pepitas, % tablespoons uns#eetened cocoa po#der

1 tablespoon 4a# .oney


J teaspoon cinnamon pinch of salt

'-) ounces 3)B dark chocolate or higher" melted

J cup !ini (hocolate (hips +you can replace this #ith crushed nuts" coconut" or #hicheverfinishing you like,

1 tablespoon (oconut il



Directions

1 lace a small skillet over medium heat and add your tablespoon of coconut oil

2 =oss in your pumpkin seeds to begin to roast" moving them around often" being sure

not to burn them

% (ook pumpkin seeds for about %-) minutes" until they become fragrant and slightly

bro#ned

' &dd to food processor and pulse until they are completely broken do#n into a pumpkin

seed meal

) =hen add your dates and puree

6 $astly" add your cocoa po#der" honey" vanilla" cinnamon and salt and blend until it is a

large ball of dough

=ear off pieces of the ball and roll into balls

3 !elt your 3)B chocolate in the micro#ave or double boiler then place in a bo#l fordipping

9 our your chocolate chips to a separate bo#l

15 ush a toothpick into your ball" dip it in the chocolate half #ay up the ball" then dip

into your chocolate chips

11 lace on a parchment paper covered plate

12 4epeat #ith all your truffles

1% lace in refrigerator for the chocolate to harden and set

chocolate fudge icing

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