Honey Butter Cake | #Cookiesandcreamcake #Chocolatecakerecipe #Chocolatebirthdaycake #Chocolateoreocake #Brownsugarcake #Summercakerecipes #Roshhashanahcrafts #Cupcakecakes #Dessertrecipes #Cakedesserts #Yummycakes #Cakefrosting

Ingredients

  • For the Honey Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup honey
  • 2 teaspoons vanilla
  • 8 ounces unsalted butter, room temperature
  • 1 ½ cups sugar
  • 4 eggs, room temperature
    • For the Honey Cream Cheese Frosting:
  • 12 ounces unsalted butter, room temperature
  • 8 ounces cream cheese, softened
  • 4 – 6 cups confectioners’ sugar
  • ⅓ cup honey
    • For the Honey Butterscotch Glaze:
  • ⅓ cup sugar
  • ¼ cup honey
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter
  • pinch of fine sea salt
  • gold sanding sugar (optional)

Instructions

  1. Make the Honey Cake :
  2. Preheat oven to 350 degrees. Butter and lightly flour three 8″ round pans.
  3. In medium bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In small bowl, mix together the buttermilk, honey and vanilla. Set aside.
  5. In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until fluffy.
  6. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
  7. Gradually add the dry and wet ingredients, alternating, starting and ending with dry ingredients. Mix until just combined, being careful not to over mix.
  8. Divide batter evenly between the three 8″ round pans.
  9. Bake for 30-35 minutes, until toothpick inserted into center comes out clean.
  10. Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
  11. Make the Honey Cream Cheese Frosting :
  12. In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
  13. Gradually add confectioners’ sugar and continue to mix, scraping down sides of bowl as needed.
  14. Add honey and mix until smooth.
  15. Make the Honey Butterscotch Glaze :
  16. Combine sugar and honey in a medium pan over medium heat. Stir until the sugar dissolves and you have a liquid.
  17. Continue to cook without stirring, swirling pan occasionally. Mixture will bubble and start to darken in color.
  18. Once mixture is butterscotch brown, stir using a wooden spoon and remove from heat.
  19. Carefully pour in the cream and stir until combined.
  20. Add butter and stir until smooth. Add salt and stir once more.
  21. Let sauce cool completely before using on the cake! This can be made in advance and stored in the refrigerator. Allow glaze to come to room temperature before using so that it pours easily.
  22. Assemble the Cake :
  23. Place one layer of cake onto serving plate or cake stand and top with about one cup of honey cream cheese frosting. Repeat with second cake layer, more frosting and then last layer of cake.
  24. Crumb coat and frost cake with remaining frosting. Refrigerate for 20 minutes or until frosting is set.
  25. Drizzle butterscotch glaze over the top with small drips overflowing the edge. Refrigerate for 20 minutes or until glaze is set. Sprinkle top with gold sanding sugar, if desired.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Honey Butter Cake

Honey Butter Cake | #Cookiesandcreamcake #Chocolatecakerecipe #Chocolatebirthdaycake #Chocolateoreocake #Brownsugarcake #Summercakerecipes #...

Your Kitchen Transformed - Honey Butter Cake
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#Breakfastfortwo #Veganeating #Breakfastrecipes #Cookingrecipes #Veganfoods #Veganbreakfastrecipes #Dairyfreedinner #Veganstuffedshells #Dairyfreemeals #Dairyfreestuffedshells #Veganfoods #Vegetarianrecipes










Ingredients

  • 1 piece of toasted whole grain bread
  • 2 tablespoons of peanut butter You can use any nut butter
  • ½ of an apple – thinly sliced with the skin on
  • 1 or 2 teaspoons of ground cinnamon
    • Spicy Mexican Avocado Breakfast Toast
  • 1 piece of toasted whole grain bread
  • 2 to 3 tablespoons of warm vegan refried beans
  • 3 slices of tomato
  • ½ cup of chopped spinach leaves
  • ½ of a thinly sliced avocado
  • A drizzle of sriracha or salsa
    • Banana Chia Chocolate Chip Breakfast Toast
  • 1 piece of toasted whole grain bread
  • ½ of a banana sliced
  • 1 tablespoon of chia seeds
  • 1 tablespoon of mini chocolate chips I use Enjoy Life brand

Instructions

  1. Peanut Butter and Apple Breakfast Toast
  2. Toast the bread, spread the peanut butter on the toast, fan the sliced apples over the top of the peanut butter and press in a bit so they stick, sprinkle the cinnamon over the top. Enjoy!
  3. Spicy Mexican Avocado Breakfast Toast
  4. Toast the bread, spread the warm beans on top of the toast, arrange the tomatoes and press in a bit so they stick, add the spinach, put the avocado on top of the spinach, garnish with a bit of sriracha or salsa if desired.
  5. Banana Chia Chocolate Chip Breakfast Toast
  6. NOTE: If you choose to use a nut butter put that on the toast before the banana.
  7. Toast the bread, slice the banana over the top of the toast and press in a bit, sprinkle the chia seeds and chocolate chips over the banana. Enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - SIMPLE HEALTHY VEGAN BREAKFAST TOAST THAT ISN’T BORING

#Breakfastfortwo #Veganeating #Breakfastrecipes #Cookingrecipes #Veganfoods #Veganbreakfastrecipes #Dairyfreedinner #Veganstuffedshells #Dai...

Your Kitchen Transformed - SIMPLE HEALTHY VEGAN BREAKFAST TOAST THAT ISN’T BORING
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Greek Meatballs | #Mousakarecipe #Mousakarecipegreek #Greekrecipesauthentic #Musakarecipe #Middleeasternrecipes #Greekmeatballsrecipe #Califlowermashedpotatoes #Lowcarbstuffedpeppers #Hamburgerandcabbagerecipes #Hamburgermeatrecipes #Cauliflowerrecipesmashed #Greekmeatballs






 

 

 

 

 

 

Ingredients

    MEATBALLS:
  • 1 tbsp extra virgin olive oil
  • 3/4 tsp salt
  • Black pepper
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley, finely chopped
  • 6 large mint leaves, finely chopped (spearmint if you can, it's authentic)
  • 1 cup / 60g panko breadcrumbs (or use normal)
  • 1 egg
  • 1 red onion, grated
  • 500g / 1 lb beef mince (ground beef) (or lamb!)
  • 200g / 6.5oz pork mince (ground pork), or more beef
  • 1/2 tsp dried oregano
    • COOKING / SERVING:
  • Finely chopped parsley optional, for garnish
  • Tzatziki (Note 5) or Greek yoghurt
  • 1/2 cup flour any white
  • 3 tbsp olive oil






Instructions

  1. Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
  2. Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
  3. Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
  4. Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
  5. Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 - 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
  6. BAKING: Alternatively, spray generously with oil (preferably olive oil) then bake at 180C/350F for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.
  7. Serve as a starter as part of a mezze platter with pita bread and tzatziki, or make dinner plates by adding a salad like a Greek Salad!



recipe adapted >>>>>  here




Rated 4.5/5 based on 858 customer reviews




Your Kitchen Transformed - Greek Meatballs

Greek Meatballs | #Mousakarecipe #Mousakarecipegreek #Greekrecipesauthentic #Musakarecipe #Middleeasternrecipes #Greekmeatballsrecipe #Calif...

Your Kitchen Transformed - Greek Meatballs
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Low-Carb Deconstructed Pizza Casserole | #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketo #Ketodinnerrecipes #Ketosnacks #Ketodietforbeginnersmealplan #Ketozucchinifries #Lowcarbrecipes #Ketobreakfast

Ingredients

  • 1 can (14.5 oz.) diced tomatoes (do not use petite dice)
  • 5 links (19.5 oz.) uncooked turkey or pork Italian sausage
  • 2 tsp. + 2 tsp. olive oil
  • 1/2 tsp. dried oregano
  • salt and fresh-ground pepper to taste (I didn’t use much salt.)
  • 8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
  • 1 1/2 cups grated Mozzarella cheese
  • 15 slices pepperoni, cut in half (I used regular pepperoni, but you can use turkey pepperoni if you prefer)

Instructions

  1. Preheat oven to 400F/200C.
  2. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
  3. Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
  4. While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it’s nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher (affiliate link) to break the sausage apart.)
  5. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
  6. When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage.
  7. Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)
  8. Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown.
  9. Layer the mushrooms over the sausage-tomato mixture.
  10. Cut pepperoni in half.
  11. Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
  12. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Low-Carb Deconstructed Pizza Casserole

Low-Carb Deconstructed Pizza Casserole | #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketo #Ketod...

Your Kitchen Transformed - Low-Carb Deconstructed Pizza Casserole
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Paleo Buffalo Chicken Casserole | #Paleobuffalochickencasserole #Wholefoodrecipes #Whole30recipes #Realfoodrecipes #Healthyrecipes #Whole30diet #Ketodietforbeginners #Ketodinnerrecipes #Ketomealplan #Ketosnacks #Ketogenicdiet #Ketodietplan !



Ingredients

  • 4 cups riced cauliflower one medium head
  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced celery
  • 1/2 sweet onion diced
  • 1 lb shredded cooked chicken
  • 1 cup homemade mayo
  • 1 cup Franks Red Hot Original sauce
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 375°.
  2. Combine riced cauliflower, carrots, celery, onion, salt, and pepper and chicken in a casserole dish and mix well.
  3. In a separate bowl, combine the mayo and hot sauce and mix well.
  4. Pour the sauce over the casserole, and stir to combine, coating everything well. (Get in there with your hands if you’re not scared!)
  5. Bake covered for 45 minutes, then uncover and bake 15 minutes more.
  6. Serve topped with homemade ranch, diced avocado, and if you feel like getting crazy, a bit of bacon. Oh yeah.

recipe adapted >>>>>  here

Your Kitchen Transformed - Paleo Buffalo Chicken Casserole

Paleo Buffalo Chicken Casserole | #Paleobuffalochickencasserole #Wholefoodrecipes #Whole30recipes #Realfoodrecipes #Healthyrecipes #Whole30d...

Your Kitchen Transformed - Paleo Buffalo Chicken Casserole
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Chocolate Chip Cookie Dough Valentine’s Hearts | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Deliciousdesserts #Holidayrecipes #Sweetstreats #Sugarcookiesdecorated #Snowglobecupcakes #Soyummyvideos #Snowglobecupcakes #Howtodecoratesugarcookies #Foodhacksvideos

Ingredients

  • 1/4 cup unsalted butter-softened
  • 1/2 tsp pure vanilla extract
  • 6 tablespoons light brown sugar, packed
  • 2 tablespoons peanut butter
  • 1 cup all-purpose flour
  • 7 oz. sweetened condensed milk
  • 1 cup mini chocolate chip morsels
  • For dipping and decoration:
  • 10. oz semi sweet baking chocolate
  • 1.5 oz white chocolate for garnish
  • A few drops of pink or red food colors

Instructions

  1. Beat softened butter and brown sugar until fully combined, then add vanilla and peanut butter and beat until fluffy.
  2. Add flour and sweetened condensed milk and beat until combined.
  3. Fold in the mini chocolate chip morsels.
  4. Press the mixture into an 8 x 8 inch baking dish lined with parchment paper and set in the fridge to chill.
  5. Pull off the parchment paper to lift the dough from the baking dish. Using heart shaped cookie cutter cut off the truffles and place them on a tray lined with parchment paper. Set in the freezer while melting chocolate.
  6. Using a fork dip the truffles into melted chocolate ( one at the time), slightly tap the fork against the side of the bowl to trim the excess chocolate and place the truffle back on the parchment paper. Set them back in the fridge to firm.
  7. Melt white chocolate, stir in a few drops of red food color, transfer into a small bag, cut the corner off and pipe melted chocolate on top of the truffles.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Chocolate Chip Cookie Dough Valentine’s Hearts

Chocolate Chip Cookie Dough Valentine’s Hearts | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Deliciousdesserts #Holi...

Your Kitchen Transformed - Chocolate Chip Cookie Dough Valentine’s Hearts
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TRIPLE CHOCOLATE CHIP COOKIES | #Triplechocolatechipcookies #Whitechocolatechipcookies #Dessertrecipes #Cookiedesserts #Yummycookies #Browniecookies #Doublechocolatechipcookierecipe #Christmascookies #Chocolatewhitechocolatechipcookies #Butterscotchdesserts #Shortbreadcookierecipe #Triplechocolatechipcookies

Ingredients

  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1/2 cups packed brown sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder I like to sub 1/4 cup special dark powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt or kosher salt
  • 1 cup semi sweet chocolate chips or milk
  • 1 cup dark chocolate chunks

Instructions

  1. In a large bowl, cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
  2. In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, and salt. Slowly pour the flour mixture into the sugar. Gradually add the flour mixture to the sugar mixture and mix just until combined. Add the chocolate chips and then refrigerate the dough for 15-20 minutes.
  3. Preheat oven to 350°F. Line two baking sheets with parchment paper. Scoop the dough onto the pan using a large cookie scoop (or about 2 Tablespoons). Bake for 8-10 minutes or until the edges are slightly crisp, yet soft in the middle.

recipe adapted >>>>>  here

Your Kitchen Transformed - TRIPLE CHOCOLATE CHIP COOKIES

TRIPLE CHOCOLATE CHIP COOKIES | #Triplechocolatechipcookies #Whitechocolatechipcookies #Dessertrecipes #Cookiedesserts #Yummycookies #Browni...

Your Kitchen Transformed - TRIPLE CHOCOLATE CHIP COOKIES
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