Broccoli tater tots

Broccoli tater tots

Ingredients:

1 head of broccoli 100g cheddar cheese 50g panko breadcrumbs 50 Italian breadcrumbs Half an onion (finely diced) Handful of chopped parsley (optional) Salt and pepper 1 egg

Method:

Preheat oven to 200 degrees. Boil broccoli for 1 minute and then run under cold water to stop the cooking process. Chop the broccoli into small pieces and mix together with the breadcrumbs, egg, diced onion, salt and pepper and parsley (optional). Form the mixture into little tots, and place on a lined baking tray. Cook for 20 mins, turning halfway through. Serve immediately with the dip of your choice. Simple, healthy(ish) and delicious. Enjoy!

Banana Bread Crumb Cake

Banana Bread Crumb Cake.

 

serves 12

Ingredients

2 cups flour 3 tsp baking powder 1 tsp salt 3 ripe bananas ½ cup butter, room temperature 2 cups granulated sugar 2 eggs 1 tsp vanilla 1 cup milk Crumb Filling and topping 1 cup cold butter, cubed 2 cups light brown sugar 2 cups flour *optional glaze 1 cup powdered sugar 1-2 Tbsp milk

Instructions

Preheat oven to 350° Spray a 9x13 baking dish with cooking spray, set aside In a medium bowl whisk together flour, baking powder and salt. set aside. In a large bowl mash bananas until they become liquified. Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well. Stir in milk and flour until combined. Crumb Filling/Topping Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms. Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture. Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for 10 minutes. *If desired mix powdered sugar and milk together and drizzle on top. Can be served warm or at room temperature. Notes Can be served room temperature or warm. Store airtight for up to 2 days.

Cream Cheese Stuffed Carrot Cake with Orange Glaze

Cream Cheese Stuffed Carrot Cake with Orange Glaze

Ingredients

2 1/2 cups peeled and grated carrots*

Dry Ingredients

2 cups all purpose flour 1 1/2 cups granulated sugar 1/2 cup light brown sugar, packed 1 cup pecans, finely chopped (I use my food processor) 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon + 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1/4 teaspoon ground nutmeg

Wet ingredients

4 large eggs 3/4 cup vegetable oil 1/2 cup vanilla Greek yogurt (regular or lowfat) 1 teaspoon vanilla extract 2 teaspoons orange extract

Cream Cheese Filling

8 oz. cream cheese, softened 1/2 cup granulated sugar 1 large egg 1 teaspoon lemon juice 1/2 teaspoon vanilla extract 3 tablespoons all purpose flour

Orange Cream Cheese Glaze

4 oz. cream cheese, softened 2 tablespoons butter, softened 2 tablespoons orange juice 2 teaspoons lemon juice 1 teaspoon orange extract 1/2 teaspoon vanilla extract 2 cups powdered sugar, sifted

Optional Decorative Garnishes

roasted pecans, roughly chopped orange zest

Instructions

Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**

To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.

In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.

Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).

Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.

Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.

When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing. Store in the refrigerator for up to 7 days.

Notes

*To easily shred carrots, use the grater on your food processor. If you don't have the grater blade, you can also finely chop in your food processor. **When "flouring" my pan, I use cocoa powder instead of flour because the cake is brown. ***Your cream cheese layer may not be as thick as the picture all the way around - I chose the thickest slice smile emoticon

Chicken Parmesan baked penne

Chicken Parmesan baked Penne.

Ingredients:

Serving Size: 6-8

- 1 pound ziti *can substitute with penne*
- 2 chicken breasts
- 25 oz tomato sauce
- 2 cups mozzarella cheese
- 1 cup parmesan cheese
- 1/4 cup basil
- Salt to taste
- Pepper to taste

Preheat oven to 375 degrees F.

Boil pasta for 10 minutes, then drain. Dice chicken breasts and cook thoroughly. Add tomato sauce, then add cooked pasta and mix until the pasta is coated with sauce.

Pour half of the pasta into a greased 11x7-inch or 9x13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, 1/2 cup of parmesan, 1/8th cup of basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining cheese and basil.

Bake for 20 minutes, remove and sprinkle immediately with additional Parmesan cheese and fresh basil. Serve warm and enjoy!

Gooey brownie mud hen bars

Gooey Brownie Mud Hen Bars.

Ingredients- - 1 Box Brownie Mix + Corresponding Ingredients (eggs/oil/water) - 2 Egg Whites - 1 cup Brown Sugar - 1/2 cup Pecans - 1/2 cup Mini Marshmallows - 1/2 cup Chocolate Chips Prepare Brownie Mix according to directions on the box. To a medium mixing bowl add two egg whites and beat until stiff peaks form (about 2-3 minutes). Carefully fold in Brown Sugar until incorporated. Pour Brownie Mix into greased 9x9 inch baking pan. Top Brownie Mix with Pecans, Marshmallows, and Chocolate Chips. Spread Brown Sugar Meringue evenly over brownie layer. Bake in preheated oven at 350˚F (175˚C) for 35 minutes - (f the top starts to brown too quickly - cover loosely with aluminum foil halfway through). Remove from oven and allow to cool completely at room temperature. Enjoy!

GARLIC PARMESAN CHEESE BOMBS

GARLIC PARMESAN CHEESE BOMBS

SERVES: 4 (makes 12 Cheese Bombs)

INGREDIENTS

1 can refrigerated biscuits (like the ones by Pillsbury - I used their Texas-style biscuits) 3 mozzarella cheese sticks, cut into 4 pieces each (so you have 12 total) 4 tablespoons butter 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 tablespoon parmesan cheese

Method:

Preheat oven to 400 and grease a baking sheet. Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinch the sides around the cheese so it is completely encased by the biscuit dough. Place seam-side down on prepared baking sheet. Bake for 10 minutes until golden. Melt butter. Stir in garlic powder, Italian seasoning, and parmesan cheese. When biscuits are done baking, brush butter mixture over each biscuit. Serve warm.

Baked Parmesan Chicken Strips

Baked Parmesan Chicken Strips 

Ingredients

10 boneless skinless chicken tenders 1 cup buttermilk 1 Tablespoon Franks Hot sauce 1¼ cups flour 1¼ cups panko bread crumbs ¼ cup cornmeal ¼ cup Parmesan cheese 4 tablespoons butter 1 Tablespoon salt 1 teaspoon pepper 2 teaspoons garlic powder 1¼ teaspoons onion powder ¼ teaspoon Cayenne pepper

Method:

In a small zip-lock bag, mix together salt, pepper, garlic powder, onion powder, and cayenne pepper. In a large zip-lock bag mix together buttermilk, Franks Hot sauce, and 1 Tablespoon of spices from the small zip-lock bag. Add chicken tenders to the bag and zip tight. Make sure the chicken is well coated. (I then put this bag in a second zip-lock bag to make sure there is no leakage in my refrigerator.) Refrigerate for three to four hours or up to 24 hours. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper and place butter on it. Put it in the oven until the butter is melted. In a new large zip-lock bag mix together flour, breadcrumbs, cornmeal, Parmesan cheese and remaining spices. Pour half the mixture into a separate large zip-lock bag. Remove chicken tenders one at a time adding six chicken tenders to the first bag and six chicken tender to the second bag. Seal up bags tightly and Shake the bags until the chicken is evenly coated. (you can also use a giant dish or a pan and coat that way. I just like less dishes) Place chicken on top of the melted butter in the cookie sheet. Bake for at 400 degrees F for 13 minutes and carefully flip and bake another 5 to 8 minutes. Turn on broiler and broil until chicken becomes the crispness you like. Serve with ranch dressing. Enjoy!!

Chocolate Whoppie Pies

Chocolate Whoopie Pies

Ingredients

1 cup butter, softened 1¾ cups sugar 2 eggs 2 cups buttermilk 1 teaspoon vanilla 3 cups flour ¾ cup cocoa 2 teaspoons baking soda 1 teaspoon baking soda 7 Minute Frosting 1½ cups sugar 2 Tablespoon corn syrup 5 egg whites ¼ teaspoon salt 2 teaspoons vanilla

Method:

Preheat oven to 400 degrees F. In a large mixing bowl combine butter and sugar and beat. Add eggs and beat again. Add buttermilk and vanilla, and mix again. Add flour, cocoa, soda, and baking powder and mix until just combined. Line a cookie sheet with parchment paper and scoop 12 cookies onto it. Bake at 400 degrees F for 10 minutes and cool on cookie sheet for 2 minutes before removing. Minute Frosting Fill the bottom half of a double boiler about half way with water and heat to a boil. Combine sugar, corn syrup, egg whites, and salt in the top pan of a double boiler and beat until just combined (about a 30 seconds to 1 minute). Place on top pan on top of the bottom double boiler filled with the boiling water, making sure that the water is not touching the bottom of the top double boiler. Beat on medium-high speed for 7 minutes while frosting cooks. Frosting should become thickened and have a glossy appearance. Allow frosting to cool. Spread frosting quite thick on a cooled cookie and then place another cookie on top. Enjoy!

Baked Salmon with honey-garlic glaze

Baked Salmon with Honey-Garlic Glaze

Ingredients:

1/2 cup honey 1/3 cup low sodium soy sauce 3/4 cup pineapple juice 1 Tablespoon minced garlic 1 1/2 teaspoons minced fresh ginger 4 (6-oz.) salmon filets 1 teaspoon cornstarch Chopped scallions, for garnish Toasted sesame seeds, for garnish

Method:

In a medium bowl or liquid measuring cup, whisk together the honey, soy sauce, pineapple juice, garlic and ginger. Place the salmon filets in a large sealable plastic bag then pour in half of the marinade and refrigerate the salmon for a minimum of 15 minutes and up to 6 hours. (Reserve the remaining half of the marinade.)

When you are ready to bake the salmon, preheat the oven to 350°F and line a baking sheet with foil. Remove the salmon from the fridge, lightly coat the foil with cooking spray and arrange each filet skin side down on the baking sheet. (Discard the marinade in the bag.) Bake the salmon for about 15 minutes or until it’s cooked through. (The cooking time will vary based on the thickness of your salmon filets, but aim for an internal temperature of 145°F.)

While the salmon is baking, pour the reserved half of the marinade into a small saucepan set over medium-high heat. In a small bowl whisk together the cornstarch with 2 teaspoons water. Whisk the cornstarch mixture into the sauce, bring it to a boil, and continue cooking it until it reduces and is thick enough to coat the back of a spoon.

Remove the salmon from the oven, transfer each filet to a serving plate and top it with the glaze. Garnish the salmon with chopped scallions and sesame seeds and serve immediately.

Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake.

Ingredients

For the Loaf:

1 1/2 cups + 1 tablespoon all-purpose flour, divided 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 cup sugar 3 large eggs 2 teaspoons grated lemon zest (approximately 2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

1/3 cup freshly squeezed lemon juice 1/3 cup sugar

For the Lemon Glaze:

1 cups confectioners’ sugar, sifted 2 to 3 tablespoons fresh lemon juice

Method:

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pour-able. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Pizza Pinwheels

Pizza Pinwheels.

Ingredients:

1 17.6-ounce package puff pastry, thawed to room temperature ½ cup marinara 3 cups shredded part-skim mozzarella cheese ½ pound sliced pepperoni

Method:

Preheat the oven to 400º F. Line a baking tray with parchment paper and set aside. Roll out one sheet of the puff pastry on a floured surface, using a rolling pin to make it slightly larger. Top with half the marinara, half the pepperoni, and 1 cup of the mozzarella. Starting at one of the narrow ends of the rectangle, roll the dough into a tight log, pressing down to seal. Slice into 1-inch pieces and place on the baking sheet, leaving 2 inches between each pinwheel. Repeat with the remaining sheet of puff pastry, marinara, pepperoni, and 1 cup mozzarella to make more pinwheels. Sprinkle each pinwheel with the remaining cheese. Bake the pinwheels until they are golden brown and the puff pastry is cooked through, 18 to 22 minutes. Serve hot.

Fudge Brownies with Cheesecake swirl.

Fudge Brownies with Cheesecake swirl.

Prepare fudge browny mix per instructions on box. Or use the brownie recipe posted earlier.

Beat 8oz of cream cheese until smooth. Add 1/4 cup sugar and mix again until smooth. Add an egg and 1/2 tsp vanilla extract and beat until well incorporated.

Spread the browny mix in a 9x9 pan. Dollup the cream cheese topping evenly, and swirl with the back of a spoon. Don’t over swirl.

Bake at 375F for 35-40 minutes, until cheesecake topping is beginning to turn golden. Enjoy!!

Chicken Meatballs with Hoisin Sauce

Chicken Meatballs with Hoisin Sauce.

Ingredients:

2 tablespoons hoisin sauce 1 tablespoon reduced-sodium soy sauce 1 teaspoon sesame oil 1/4 cup dry bread crumbs 3 tablespoons chopped green onions 3 tablespoons minced fresh parsley 2 garlic cloves, minced 1 teaspoon minced fresh gingerroot 1-1/2 pounds chicken mince

Sauce:

1/4 cup rice vinegar 1/4 cup hoisin sauce 2 tablespoons water 2 tablespoons sesame oil 2 tablespoons reduced-sodium soy sauce 1 tablespoon honey 2 garlic cloves, minced 1 teaspoon minced fresh gingerroot Thinly sliced green onions and sesame seeds for garnish

Method:

In a large bowl, combine the first eight ingredients. Crumble chicken mince over mixture and mix well. Shape into scant 1-in. balls. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, in a small saucepan, combine the sauce ingredients; heat through. Serve with meatballs. Garnish with thinly sliced green onions n sesame seeds. Enjoy!!

Dark,Rich,Moist Chocolate Cake

Dark,Rich,Moist Chocolate Cake.

Ingredients:

2 cups sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 tablespoons Black Cocoa, optional 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 2 eggs 1 cup buttermilk 1 cup strong black coffee 1/2 cup vegetable oil 2 teaspoons vanilla extract

Method:

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. I used a simple and delicious Chocolate Buttercream Frostingfrom Savory Sweet Life. One batch was perfect for this layered chocolate cake.

ENJOY!!

Red Velvet Cheesecake

Red Velvet Cheesecake. 

Ingredients:

CHEESECAKE LAYERS:

2 (8-in.) round disposable aluminum foil cake pans 1 (12-oz.) package white chocolate morsels 5 (8-oz.) packages cream cheese, softened 1 cup granulated sugar 2 large eggs 1 tablespoon vanilla extract

RED VELVET LAYERS:

1 cup butter, softened 2 1/2 cups granulated sugar 6 large eggs 3 cups all-purpose flour 3 tablespoons unsweetened cocoa 1/4 teaspoon baking soda 1 (8-oz.) container sour cream 2 teaspoons vanilla extract 2 (1-oz.) bottles red liquid food coloring 3 (8-in.) round disposable aluminum foil cake pans White Chocolate Frosting: 2 (4-oz.) white chocolate baking bars, chopped 1/2 cup boiling water 1 cup butter, softened 1 (32-oz.) package powdered sugar, sifted 1/8 teaspoon table salt

Method:

1. Make the Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. (I find that double-wrapping helps prevent leaks in a water bath.) Put a pot of water (or a tea kettle) on to boil.

2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.

3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 45 to 55 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. At this point, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.

5. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.

6. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.

7. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

8. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

9. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

10. Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.

11. Make the Frosting (basic cream cheese frosting): Using an electric mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping down the bowl as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

12. Assemble the Cheesecake: If needed, level the tops of the red velvet cake layers with a serrated knife or cake leveler so that the tops are level and not domed. Next, slice the cheesecake in half horizontally to create two layers. Place one layer of the red velvet cake on your serving plate. Spread a very thin layer of the cream cheese frosting over it (it creates a type of glue so that the layers stick together and don't slide around). Top that with one layer of the cheesecake, and again top with a very thin layer of frosting. Repeat, adding the second red velvet layer, and then placing the second cheesecake layer on top, with a layer of frosting between them. Using the remaining frosting, cover the cake in frosting and decorate as desired. Refrigerate until ready to serve, and refrigerate any leftovers.

ENJOY!!

Chocolate Chip Crust (Dessert Pizza)

Chocolate Chip Crust (Dessert Pizzas)

Ingredients

Crust

1-3/4 to 2-1/4 cups all-purpose flour 1 packet instant Yeast 1/4 cup sugar 3/4 teaspoon salt 2/3 cup very warm water (120° to 130°F)* 3/4 teaspoon Pure Vanilla Extract 3 tablespoons melted butter OR margarine 1/2 cup miniature chocolate chips

Toppings

An assortment of "sauces" such as peanut butter, hazelnut spread, hot fudge, caramel sauce, frosting or puddings. An assortment of toppings such as fresh fruit, dried fruit, nuts, chocolate chips, candies, cookies, sprinkles and more.

Instructions

Preheat oven to 425° F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water, vanilla extract and butter; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Just prior to finishing kneading, add in miniature chocolate chips. Allow dough to rest for 10 minutes.

Divide dough in to 6 equal portions. Pat each portion with floured hands (or roll out on a floured counter) into a 6-inch circle. Place on greased baking sheets; three per sheet.

Bake for 11-15 minutes or until crusts are golden brown. Remove from oven and allow crusts to cool. Serve crusts with a variety of sauces and toppings, allowing guests to top their pizza crusts as they desire. Enjoy!

Chewy Chocolate Cookies

Chewy Chocolate Cookies

Ingredients

8 oz (226 grams) semisweet baking chocolate, chopped 6 (84 grams) tablespoons butter 2 Eggs 3/4 cup (150 grams) Brown Sugar 1 teaspoon vanilla extract 1 1/3 cups (160 grams) all-purpose flour 1/4 teaspoon baking powder 1/3 cup (30-40 grams) chopped nuts 4 oz (113 grams) chocolate chips or chunks 1 cup (160-170 grams) chocolate chips or chunks

Directions

In a heatproof bowl, melt 8 ounces of chocolate and butter in the microwave or a double boiler. If you choose to use the microwave, take the bowl out every 30 seconds and give it a gentle stir. Doing so, there are less chances you’ll burn the chocolate. While the chocolate is melting, in a mixing bowl, beat together 2 eggs, sugar, and vanilla until pale and creamy, for about 5 minutes at medium speed. The mixture thickens up and become slightly frothy. Stir the melted chocolate into the egg mixture and gently stir in the flour and baking powder. With a spatula, fold in the chopped nuts and 4 ounces of chocolate chips or chunks. Place the mixing bowl in the fridge and chill for 30 minutes. Once the cookie dough is somewhat harden, using a large ice-cream scoop, drop cookie dough on a baking wheel lined with parchment paper. Refrigerate the scooped cookie dough for at least 2 hours before baking. Heat the oven to 350F. Just before baking dot the cookies with the remaining 1 cup of chocolate chips and chunks. Alternately, you can do this step once the cookies are baked. Bake the cookies for exactly 16 minutes. Remove the baking sheet for the oven and let cool on a wire rack.

Ennjoyy!!

Chicken Drumsticks with BBQ sauce

Chicken Drumsticks with BBQ sauce.

Ingredients

10 chicken legs For the marinade: 4 tbsp dark soy sauce Freshly ground black pepper 250ml sweet chilli sauce 250ml smoky barbecue sauce Micro coriander, to serve 4 spring onions, finely sliced, to serve Limes to squeeze, to serve

Method:

1. Preheat the oven to 200°C and lightly grease a roasting tin with oil or cooking spray. 2. In a large bowl mix together the marinade ingredients. 3. Add to chicken legs and mix until fully coated. 4. Transfer to the roasting tin and spread into one even layer. 5. Bake in the oven for 15-20 minutes until the legs are cooked through and golden. 6. Transfer to a large serving platter and garnish with the micro coriander, spring onions and lime wedges. (I used black sesame seeds for garnish.)

Baked Sambousa

Baked Sambousa.

(Healthy version)

Ingredients:

3 cups whole wheat flour

1 egg

1/4 cup olive oil

pinch of salt

1 cup water

Method:

Mix everthing together and knead well.

Fill with filling of your choice, then brush with egg and milk. Sprinkle with sesame and flax seeds.

Bake till golden  brown.

Baked samosa (with Plain Flour)

Dough:

1 and 3/4 cup flour 1/4 cup semolina(fine) 125 grm butter 1/4 tsp salt 3/4 cup chilled water

Mix all the ingredients well. You might not need all the water. Knead well and cover with plastic and refrigerate for 1 hour. Then roll out thinly and fill with filling of ur choice. Bake for 30 mins or until golden brown.