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Peppermint Bark Fudge

Ingredients

  • 1 14 oz can sweetened condensed milk (396g)
  • 1 cup dark chocolate chips (175g)
  • 1 cup premium white chocolate chips (175g)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract optional
  • 1/3 cup crushed candy canes divided. About 5 regular-sized candy canes crushed (75g)

Instructions

  1. Line an 8×8 square pan with aluminum foil and lightly butter the sides and bottom of the foil. Set aside.
  2. Divide condensed milk equally into two separate small/medium saucepans (just over 1/2 cup in each pan).
  3. Add dark chocolate chips to one pan and white chocolate chips to the other.
  4. Melt chocolate chips over medium heat stirring constantly until completely melted.
  5. Once chocolate has melted remove dark chocolate mixture from heat and stir in vanilla extract. Immediately spread evenly into prepared pan.
  6. Once white chocolate has melted remove from heat and stir in mint extract if using. Stir in 1/4 cup (50g) crushed peppermint pieces and immediately spread evenly over chocolate layer.
  7. Immediately sprinkle with remaining crushed peppermint pieces.
  8. Allow fudge to harden completely before slicing and serving (about 4-6 hours at room temperature or about 1-2 hours in refrigerator).

This article and recipe adapted from this site

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Best Recipes Green Goddess Dressing

Ingredients

  • 1/2 cup mayó nnaise
  • 1 cup Greek yó gurt
  • 1/2 cup flat leaf parsley chó pped
  • 1/4 cup basil leaves chó pped
  • 1 medium size garlic chó pped
  • 3 tablespó ó ns freshly squeezed lemó n juice (may use additió nal tablespó ó n ó f lemó n juice tó thin dressing)
  • 1 tablespó ó n Champagne vinegar
  • 1 teaspó ó n Dijó n mustart
  • salt and pepper tó taste

Instructións

  1. Có mbine parsley basil garlic lemó n juice vinegar and Dijó n mustard in fó ó d pró cessó r and pró cess fó r a minute ó r twó . Add the Greek yó gurt and mayó nnaise and blend until smó ó th. Seasó n tó taste with salt and pepper.

This article and recipe adapted from this site

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6 Ingredient Pulled Jackfruit

A healthy and incredibly tasty vegetarian and vegan alternative to pulled pork or chicken. Quick and easy to make. Even carnivores love it!Adapted from my old recipe for Jackfruit Sandwich

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The Best Sugar Cookie

We have found The Best Sugar Cookie Recipe ever and we couldn’t wait to share it so that everyone can have super yummy homemade sugar cookies.

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Recipes

Best Chicken Stroganoff Recipe

IngredientsChicken

  • 2 tbsp olive oil divided
  • 1 lb chicken breasts cut into 1 inch chunks
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp salt divided
  • 1 tsp ground black pepper divided

Stroganoff

  • 2 cup cremini mushrooms sliced
  • 1 shallot minced
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • 2 tbsp white wine (optional)
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cup low-sodium chicken broth
  • 1 tbsp worcestershire sauce
  • 1/2 tsp fresh thyme leaves
  • 1 lb egg noodles (whole wheat or regular) cooked and drained
  • 1/3 cup sour cream plus more for garnishing
  • fresh parsley chopped (optional)

Instructions

  1. In a large skillet set over medium-high heat add 1 tablespoon of olive oil.
  2. Meanwhile place the cut chicken into a bowl. Season with garlic powder onion powder paprika cayenne pepper and ½ teaspoon each of salt and pepper; toss to combine.
  3. Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).
  4. Add the the remaining tablespoon of oil to the skillet and then add the mushroom and cook until brown about 4 minutes. Then add the shallot onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 minute then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock whisking to create a smooth sauce. Add the worcestershire thyme and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken.
  5. Toss in the chicken turn the heat down to medium-low and continue to cook for 5-8 minutes. Add the egg noodles and the sour cream and stir until combined. Cook for 2 more minutes add salt and pepper to taste then remove from the heat and garnish with parsley if desired.

This article and recipe adapted from this site

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Crunchy Chicken Salad

Picnic time! Pack Crunchy Chicken Salad for your next picnic in the park!

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Miss Trunchbull’s Chocolate Cake

INGREDIENTSCake

  • 1 and 1/2 cups (355ml) boiling water
  • 2 and 1/2 teaspoons instant espresso powder
  • 4 and 1/2 ounces semi-sweet chocolate
  • 2 and 1/2 cups (355g) all-purpose flour
  • 2 and 3/4 cup (550g) granulated sugar
  • 1 and 1/4 cups (100g) unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons salt
  • 3 large eggs
  • 1 and 1/2 cups (360ml) buttermilk*
  • 3/4 cup (175ml) vegetable oil
  • 2 teaspoons vanilla

Chocolate Ganache

  • 14 ounces semi-sweet or bittersweet chocolate finely chopped
  • 1 and 1/4 cups (300ml) heavy cream
  • Milk Chocolate Buttercream
  • 3/4 cup (170g) unsalted butter
  • 1 and 1/2 cups (170g) powdered sugar
  • 4 ounces milk chocolate
  • 1 teaspoon vanilla
  • Pinch of salt

INSTRUCTIONSMake the Cake

  1. Preheat the oven to 350F degrees. Line three 8-inch round cake pans** with parchment paper and grease with butter or nonstick cooking spray; set aside.
  2. In a medium bowl stir together the boiling water espresso powder and semi-sweet chocolate until chocolate has dissolved and mixture is smooth. Set aside to cool.
  3. In a large mixing bowl whisk together the flour cocoa powder sugar baking soda baking powder and salt until combined.
  4. In another bowl whisk together the eggs buttermilk vegetable oil and vanilla. Pour wet ingredients into the dry ingredients and stir until smooth. Add the cooled espresso-chocolate mixture stirring until just combined.
  5. Divide batter evenly among the three pans and bake in the oven for 31-33 minutes or until a toothpick inserted in the center of the cake comes out with few crumbs attached. Remove from the oven and allow to cool completely.

Make the Ganache

  1. Place the chocolate in a medium bowl. Pour the heavy cream in a large glass measuring cup and heat in the microwave until it starts to boil. Remove pour over the chocolate cover with plastic wrap and let sit for 5 minutes. Stir ganache until smooth.
  2. Allow ganache to cool to desired thickness before frosting the cake. You can also refrigerate the ganache stirring occasionally until it’s thick enough.

Make the Milk Chocolate Buttercream

  1. Place the milk chocolate in a small microwave-safe bowl and heat in the microwave until smooth and melted about 1 minute. Stir and allow to cool to almost room temperature.
  2. In a stand mixer fitted with the paddle attachment beat the butter on medium speed until creamy. Add powdered sugar vanilla and salt and continue beating scraping down the sides of the bowl as necessary. Add the cooled chocolate and beat on high for about 2 minutes until the frosting is smooth and fluffy.

To Assemble

  1. Place one cake layer on a cake stand or plate. Pour half of the milk chocolate buttercream on top and spread evenly with a knife or offset spatula. Add the second cake layer and spread the remaining milk chocolate buttercream evenly over that layer. Top with the third cake layer. Frost the top and sides with the chocolate ganache.

Read Full Recipe —> Click Here

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Easy Banana Graham Cookies

This easy banana cookie recipe results in soft muffin-like cookies with a hint of nutty graham flavor. You definitely want to add this to the list of great recipes to make when trying to use up overripe bananas!

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Recipes

Strawberry Chocolate Mousse

IngredientsStráwberry Láyer

  • 3 oz stráwberry jello powder 1 smáll box
  • 1 cup boiling wáter
  • 2 cups cold wáter
  • 10 fresh stráwberries chopped

Chocoláte Láyer

  • 1/2 cup hálf ánd hálf milk
  • 2 páckets unflávored gelátin (1/2 oz or 14 g)
  • 2 cups cold wáter
  • 1/2 cup unsweetened cocoá powder
  • 2/3 cup gránuláted sugár
  • Serving – optonál
  • fresh stráwberries
  • fresh mint sprigs

InstructionsRáspberry Láyer

  1. Pláce á 6 or 12 cup muffin tin on á work surfáce. Set 6 stemless wine glásses (ápprox. 12 oz) on the diágonál in the cups ánd set áside.
  2. In á medium bowl ádd 1 cup of boiling wáter ánd gelátin ánd stir slowly for one minute until dissolved.
  3. Stir in 2 cups cold wáter ánd then set áside to cool.
  4. Once lukewárm pour the mixture into eách gláss until you ve reáched 1/2 inch below the rim. Then spoon 1/4-1/2 cup of fresh stráwberries into the liquid.
  5. Keeping the glásses in position slowly lift the tráy ánd tránsfer to the fridge to chill for át leást 2 hours to set.

Chocoláte Láyer

  1. In á smáll-medium sáucepán ádd hálf ánd hálf milk. Sprinkle gelátin on top ánd set áside for 2 minutes to bloom.
  2. Whisk in cold wáter until mixed ánd then ádd the cocoá ánd sugár.
  3. Pláce over medium heát ánd heát until bárely boiling stirring constántly. Then remove from heát.
  4. Set áside to cool. You máy wánt to tránsfer to á lárge meásuring cup for eásy pouring láter.
  5. Remove glásses from the fridge ánd pláce on á flát surfáce. Once the chocoláte mixture is lukewárm pour into glásses just to cover the ráspberry láyer.
  6. Chill át leást one more hour to set.
  7. Gárnish with optionál stráwberries ánd mint. Serve ánd enjoy!

This article and recipe adapted from this site

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Cranberry Cinnamon Honey Butter

Cranberry Cinnamon Honey Butter With Unsalted Butter Dried Cranberries Ground Cinnamon Honey