Oreo Cheesecake Chocolate Cake | #Cheesecakecupcakes #Lemonoreocheesecake #Minicheesecakes #Lemonblueberryminicheesecakes #Tastyvideosdesserts #Cakedesserts #Oreocheesecakechocolatecake #Cakedesserts #Dessertrecipes #Cupcakecakes #Sweetrecipes #Yummysweets

Ingredients

• For chocolate cake:
• 2 cups sugar
• 1–3/4 cups all-purpose flour
• 3/4 cup cocoa
• 1–1/2 teaspoons baking powder
• 1–1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
For no-baked Oreo cheesecake filling:
• 1 1/2 cups heavy whipping cream
• 8 oz. Cream Cheese-softened
• 3/4 cup powdered sugar
• 12 Oreo Cookies- coarsely crushed
For milk chocolate ganache:
• 8 oz. milk chocolate-finely chopped
• 1 cup heavy whipping cream
For garnish:
• 1/2 cup chocolate chips
• 3/4 cup whipped cream

Instructions

1. To make the cake:
2. Preheat the oven to 350°F and grease two 9 inch round baking pans and line the bottom with parchment paper.
3. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
4. Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
5. Add boiling water and mix until it’s smooth.
6. Divide batter into 2 prepared pans and bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
7. Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
8. To make the filling:
9. In a large mixing bowl mix heavy whipping cream until firm peaks form.
10. In another mixing bowl beat cream cheese and sugar until it’s smooth.
11. Combine cream cheese and whipped cream and stir in crushed Oreo.
12. To make the ganache:
13. In a sauce pan over a low heat melt chopped milk chocolate, remove from the heat and stir in heavy cream. Stir until it’s smooth and pour over the cake. (if it’s too runny cool it a little until ganache is thickened but still thin enough to drip down the sides of the cake).
14. To Assemble the Cake:
15. Spread filling on bottom layer of cooled cake, carefully place the second layer on top of filling, then spoon chocolate ganache on top of the cake. Garnish with chocolate chips and whipped cream if desired.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Oreo Cheesecake Chocolate Cake

Oreo Cheesecake Chocolate Cake | #Cheesecakecupcakes #Lemonoreocheesecake #Minicheesecakes #Lemonblueberryminicheesecakes #Tastyvideosdesser...

Your Kitchen Transformed - Oreo Cheesecake Chocolate Cake

0

SUPER SIMPLE MAC & CHEESE ITALIAN STYLE | #Groundturkeyrecipesfordinnerhealthy #Groundturkeyskillet #Fudgeswirledoreobottomcheesecake #Bananapuddinglasagna #Turkeygroundmeatrecipes #Turkeymeatrecipeshealthy #Slowcookermacandcheese #Macaroniandcheesecrockpot #Cookingrecipes #Easydinnerrecipes #Crockpotmacandcheeserecipeeasy #Creamymacandcheeserecipe

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk (2% is good too)
• 1 pound dry mini penne pasta
• 8 ounces of Italian blend shredded cheese (*see below to make your own blend)
• 1/3 cup fresh grated Parmesan cheese
• 1 tablespoon dried Italian seasoning (I prefer McCormick Tuscan Style Italian Seasoning)

Instructions

1. Bring a large pot of water to a boil, salt it, cook pasta according to package directions, to al dente. Drain pasta once it is cooked and set aside. Work on the next step while your pasta is cooking.
2. Meanwhile, in a medium sauce pan over medium heat melt butter, add flour and Italian seasoning and whisk for about 2 minutes to cook out the 'flour-y' taste. Add milk and continue to whisk occasionally, allowing the mixture to thicken. Add cheeses and whisk until fully combined.
3. Pour cheese sauce over strained pasta and stir to combine. Sauce will thickens as it sits.
4. Serve and enjoy!

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - SUPER SIMPLE MAC & CHEESE ITALIAN STYLE

SUPER SIMPLE MAC & CHEESE ITALIAN STYLE | #Groundturkeyrecipesfordinnerhealthy #Groundturkeyskillet #Fudgeswirledoreobottomcheesecake #B...

Your Kitchen Transformed - SUPER SIMPLE MAC & CHEESE ITALIAN STYLE

0

VANILLA CUSTARD COOKIE CUPS | #VANILLA #CUSTARD #COOKIE #CUPS #Pineapple_sugar_cookies #Pineapple_cookies_decorated #Twix_cookies #Cookie_cups_recipe #Mini_desserts #Chocolate_chip_cookie_cups #Custard_tart #Custard_filling #Custard_recipe #Dessert_recipes #Cooking_recipes #Delicious_desserts

Ingredients

• Cookie Cups:
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter room temperature
• 1 1/2 cup granulated sugar
• 2 large eggs room temperature
• 2 tsp vanilla extract
• Vanilla Custard:
• 4 cups milk
• 1 tsp vanilla bean paste
• 1/2 cup cornstarch
• 2/3 cup granulated sugar
• 4 large egg yolks

Instructions

1. Cookie Cups:

   • Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
   • Whisk together flour, baking soda, and salt, set aside.
   • Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
   • Add flour mixture and mix until just combined.
   • Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
   • Bake for 10-12 mins or until lightly browned and mostly set.
   • Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

   Vanilla Custard:

   • Place 3 cups milk and vanilla bean paste into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
   • In a medium bowl, whisk remaining 1 cup milk, egg yolks, sugar, and cornstarch.
   • While whisking vigorously, slowly pour the hot milk into the egg mixture.
   • Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
   • Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Place in refrigerator to cool completely.
   • Whisk custard to a smooth texture and pipe into cooled cookie cups. Top with fruit if desired.
   • Store in fridge and serve within two days.

recipe adapted >>>>>  here

Easy Tomato Ricotta Tart | #Tomatotartpuffpastry #Tomatophyllotart #Cookingrecipes #Savorytart #Vegetarianrecipes #Savorypie #Cucumberrecipes #Rissotorecipes #Lobsterrisottorecipe #Gordonramseyrecipes #Tomatoandvidaliaonionpie #Cucumbercapresesalad

Ingredients

• Salt and freshly ground pepper
• 1 small onion sliced
• 1/4 cup Pecorino cheese grated, packed or Parmesan
• 3 large tomatoes sliced, about 9 slices
• Fresh basil sliced, for garnish
• 1 sheet all-butter puff pastry thawed
• 1 clove garlic sliced
• 1 cup ricotta cheese
• 1 Tbsp olive oil plus more for drizzling

Instructions

1. Preheat oven to 400F and place a baking sheet in the oven to warm while the oven heats up.
2. Heat 1 Tbsp olive oil in a skillet over medium heat. Add the sliced onion and garlic and cook, stirring regularly, until the onion softens and begins to colour. Add about 1 Tbsp water to the pan and stir. Allow to cook, stirring regularly and adding a splash more water as needed, along with a pinch of sugar, until the onions are caramelized. Remove caramelized onions to a clean plate to cool 5-10 minutes before proceeding.
3. Place thawed puff pastry sheet on a sheet of parchment paper. Scatter caramelized onions and garlic evenly over pastry, leaving about 1/2-3/4 inches of the edges bare. Spoon dollops of ricotta cheese overtop and then season ricotta lightly with salt and pepper. Sprinkle evenly with Pecorino cheese. Top with tomato slices, covering the top, overlapping just slightly (about 9 slices). Season tomatoes with salt and pepper then drizzle lightly with a bit more olive oil.
4. Remove hot baking sheet from oven. Carefully transfer tart, on parchment, onto the hot baking sheet. Place into the 400F oven and bake for 20 minutes. Remove from oven and carefully pull the parchment paper out from under the tart. Return to the oven and bake another 3-5 minutes, or until the underside and edges are golden.
5. Remove from oven and allow to stand 5-10 minutes. Scatter sliced fresh basil over-top. Slice and enjoy!

recipe adapted >>>>>  here

Rated 4.7/5 based on 158 customer reviews

Your Kitchen Transformed - Easy Tomato Ricotta Tart

Easy Tomato Ricotta Tart | #Tomatotartpuffpastry #Tomatophyllotart #Cookingrecipes #Savorytart #Vegetarianrecipes #Savorypie #Cucumberrecipe...

Your Kitchen Transformed - Easy Tomato Ricotta Tart

0

#Ketobananabread #Whole30bananabread #Paleobreakfast #Paleodinner #Whole30bananabread #Grainfreebananabread #Paleopumpkin #Whole30bananabread #Grainfreebananabread #Paleofallrecipes #Paleodessertrecipes #Paleobananabreadrecipe

 

Ingredients

• 3/4 teaspoon of baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon of kosher salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup of almond flour
• 1/4 cup of coconut flour
• 2 tablespoons melted coconut oil
• 2 large eggs
• 2 very ripe medium to large bananas, mashed
• 1/4 cup of maple syrup
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I’m a big fan of the parchment paper for easy removal from pan and easy clean up.)
2. In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
3. Add wet ingredients to the dry and gently mix together until combined. Do not overmix.
4. Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Perfect Paleo Banana Bread

#Ketobananabread #Whole30bananabread #Paleobreakfast #Paleodinner #Whole30bananabread #Grainfreebananabread #Paleopumpkin #Whole30bananabrea...

Your Kitchen Transformed - Perfect Paleo Banana Bread

0

PALEO PUMPKIN BARS | #Paleofallrecipes #Glutenfreedesserts #Healthyrecipes #Dessertrecipes #Glutenfreebaking #Healthydesserts #Glutenfreedesserts #Glutenfreebaking #Glutenfreecooking #Glutenfreesweets #Glutenfreeeating #Glutenfreetreats

Ingredients

• Paleo Pumpkin Bars:
• ¼ cup almond butter
• ¼ cup coconut sugar
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup pumpkin puree
• 2 cups almond flour
• 2 tablespoons almond milk
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup
• 2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract
• Maple Frosting:
• 1 1/4 tablespoons coconut flour
• 1 tablespoon coconut sugar
• 1/2 cup grass-fed butter ghee, or coconut oil, softened
• 1/3 cup maple syrup
• 1/4 teaspoon cinnamon
• 2 1/2 tablespoons coconut milk

Instructions

1. To make the bars, preheat the oven to 350 degrees F. Grease and line an 8x8 baking dish and set aside.
2. Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well. Set aside.
3. In a medium to large microwave safe bowl, add the coconut oil and almond butter together. Place in the microwave and heat on high for 30 seconds. Stir well and place back in the microwave to heat completely. Remove from microwave and stir until combined. Add the coconut sugar, maple syrup, vanilla and almond milk to the almond butter and coconut oil and stir until well-combined. Add the pumpkin puree and stir well.
4. Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
5. Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
6. While the bars are cooling, prepare the frosting. In a medium bowl, beat the grass-fed butter or ghee until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon, coconut flour, coconut milk and coconut sugar and beat will until combined, about 2 minutes. If you're using ghee add an additional tablespoon of coconut flour. When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in he freezer for one month.

Recipe adapted >>>>>  here

Rated 4.9/5 based on 837 customer reviews

Your Kitchen Transformed - PALEO PUMPKIN BARS

PALEO PUMPKIN BARS | #Paleofallrecipes #Glutenfreedesserts #Healthyrecipes #Dessertrecipes #Glutenfreebaking #Healthydesserts #Glutenfreed...

Your Kitchen Transformed - PALEO PUMPKIN BARS

0

CHEESY CHICKEN TORTILLA SOUP | #Souprecipeseasy #Cheesychickenenchiladasoup #Latinfood #7cantacosoup #Cheesychickentortillasoup #Mexicanpartyfood #Cheesychickentortillasoup #Tortellinirecipessoup #Cookingrecipes #Delicioussoup #Soupsandstews #Soupandsalad

Ingredients

• 1 tablespoon olive oil
• 1/2 of 1 yellow onion, diced (optional)*
• 1 teaspoon minced garlic
• 1 can (10 ounces) red enchilada sauce (I use mild)
• 1 can (10.5 ounces) fire-roasted diced tomatoes with green chiles added in, undrained
• 1 can (15 ounces) chili beans in mild sauce (found near kidney beans in the grocery store)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) fire-roasted corn, drained
• 3 and 1/4 cups Swanson Chicken Stock** (you can use Swanson Chicken Broth)
• 1/2 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 and 1/2 teaspoons chili powder
• 4 ounces full fat cream cheese, softened
• 1 package (8 ounces) sharp cheddar cheese, freshly grated
• 2 cups pre-shredded rotisserie chicken
• Toppings: tortilla strips, sour cream, avocado, fresh lime, and fresh cilantro

Instructions

1. Place a large dutch oven or pot over medium high heat and add the olive oil. While that oil is heating, give a quick dice to the yellow onion. Alternatively add a pre-chopped onion (or frozen chopped onion) to the oil once it is hot and shimmering. Saute, stirring occasionally for 3-4 minutes. (While the onion is cooking, open and prepare cans.
2. Add in the garlic and stir for another 30 seconds. Pour in the enchilada sauce, the undrained fire-roasted diced tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and chicken stock or broth. Stir to combine and increase the heat to high. While it's heating through to a boil, add in the cumin, paprika, seasoned salt, pepper, and chili powder. Stir again.
3. Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave). Once the soup is boiling, stir in the cream cheese. Let that melt down a bit while you grate the cheddar cheese.
4. Briskly whisk the soup until the cream cheese completely melts into the soup. Stir in the grated cheddar cheese and stir until melted. Stir in the rotisserie chicken.
5. Serve with your favorite toppings such as sour cream (we use fat free), a chopped avocado, fresh lime juice, tortilla strips, fresh chopped cilantro, pico de gallo, guac, etc. -- whatever you like best!

recipe adapted  >>>>>  here

Your Kitchen Transformed - CHEESY CHICKEN TORTILLA SOUP

CHEESY CHICKEN TORTILLA SOUP | #Souprecipeseasy #Cheesychickenenchiladasoup #Latinfood #7cantacosoup #Cheesychickentortillasoup #Mexicanpart...

Your Kitchen Transformed - CHEESY CHICKEN TORTILLA SOUP

0

Cheesy Root Vegetable Gratin | #Cheesy #Root #Vegetable #Gratin #Vegetariandishes #Wholefoodrecipes #Veganeating #Vegandinners #Healthyrecipes #Vegandishes #Healthyrecipes #Veggierecipes #Vegetarianrecipes #Vegetariandishes #Veggiedishes #Cookingrecipes

Ingredients

• 1-2 long sweet potatoes (about 2 inches thick), peeled
• 4 large parsnips, ends trimmed and peeled
• 5 medium beets, peeled
• 2 1/2 cups heavy cream, divided (whole milk is fine, but mixture wont thicken as much or be as creamy)
• 4 ounces grated Parmesan, divided
• 1 tablespoon fresh minced thyme, divided, plus more for garnish
• 1 garlic clove, minced
• 2 ounces shredded gruyere
• salt and pepper to taste

Instructions

1. Preheat oven to 400˚F.

2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.

3. Pour 2/3 cup cream over each bowl of vegetables and top each with 1/2 ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.

4. Pour remaining cream into the bottom of a 2 quart (oval) baking dish and sprinkle with 1/2 ounce of Parmesan and minced garlic.

5. Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish.

6. Follow the sweet potato with a row of parsnips, followed by a row of beets.

7. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.

8. Season top of gratin with salt, pepper and sprinkle of remaining ounce of Parmesan.

9. Cover with foil and bake for 25 to 30 minutes or until vegetables are soft.

10. Remove from oven, uncover gratin and top with shredded gruyere.

11. Set oven to broil and broil gratin for 3 to 5 minutes or until browned and bubbling on top.

12. Finish with a sprinkle of fresh thyme leaves. Serve.

recipe adapted >>>>>  here

Your Kitchen Transformed - Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin | #Cheesy #Root #Vegetable #Gratin #Vegetariandishes #Wholefoodrecipes #Veganeating #Vegandinners #Healthyrecip...

Your Kitchen Transformed - Cheesy Root Vegetable Gratin

0

SPICY SHRIMP TACOS WITH CREAMY SRIRACHA SAUCE | #Seafoodrecipes #Foodrecipesfordinner #Quickdinnerideas #Shrimpmealprep #Mexicanshrimprecipes #Foodrecipeseasy #Blackenedshrimptacos #Spicyshrimptacos #Shrimptacosaucerecipe #Srirachashrimptacos #Whole30shrimptacos #Grilledshrimptacos

Ingredients

• 20 medium shrimp peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon onion or garlic powder optional
• 1/4 teaspoon black pepper optional
• 1/4 teaspoon kosher salt
Cilantro Lime Slaw
• 2 cups cabbage shredded
• 1/4 cup red onion thinly sliced
• 1/4 cup cilantro minced
• 1/2 jalapeno, seeded optional
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 tablespoons lime juice
• salt and pepper to taste
• Creamy Sriracha sauce
• 1/4 cup ranch dressing or sour-cream or greek Yogurt
• 1 tablespoon Sriracha
• 6 small corn or flour tortillas

Instructions

1. To cook the Shrimp:
2. Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.
3. To make the Slaw
4. Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.
5. To make creamy Sriracha Sauce
6. Whisk sriracha and ranch or sour-cream or mayo in a small bowl. Taste and add more sriracha if desired.
7. To assemble:
8. Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side. Enjoy!!

recipe adapted  >>>>>  here

Your Kitchen Transformed - SPICY SHRIMP TACOS WITH CREAMY SRIRACHA SAUCE

SPICY SHRIMP TACOS WITH CREAMY SRIRACHA SAUCE | #Seafoodrecipes #Foodrecipesfordinner #Quickdinnerideas #Shrimpmealprep #Mexicanshrimprecipe...

Your Kitchen Transformed - SPICY SHRIMP TACOS WITH CREAMY SRIRACHA SAUCE

0

STICKY TOFFEE PUDDING CAKE #Stickytoffeepuddingcake #Stickytoffeepuddingrecipe #Britishdesserts #Dessertrecipes #Cakedesserts #Sweetrecipes #Baileyscake #Stickytoffeepuddingcake #Fallcakeflavors #Guinesscake #Tiramisucakerecipe #Cakedesserts

Ingredients

• Dates:
• 10 oz pitted medjool dates chopped (about 18 whole dates)
• 1 3/4 cup water
• 3/4 tsp baking soda
Cake:
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 cup unsalted butter room temperature
• 1 1/4 cup dark brown sugar packed, I used demerara
• 2 large eggs room temperature
• 4 Tbsp fancy molasses
• 2 tsp vanilla
Toffee Sauce:
• 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup dark brown sugar packed, I used demerara
• 1 Tbsp fancy molasses
• 2 tsp vanilla
Vanilla Swiss Meringue Buttercream:
• 4 large egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter room temperature
• 1 tsp vanilla

Instructions

1. Dates:
2. Place dates and water into a medium saucepan. Bring to a boil over med heat and simmer for a couple minutes. Remove from heat and whisk in baking soda. Let sit while making the cake batter. Mash before using in cake.
3. Cake:
4. Preheat oven to 350F and grease & flour three 6" cake pans.
5. In a medium bowl, whisk together flour and baking powder. Set aside.
6. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high (approx. 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add molasses and vanilla. Beat until combined.
7. Add flour mixture in 3 batches then add in the hot mashed dates. Beat until combined.
8. Divide batter evenly between prepared pans and bake until the cakes spring back when touched and a toothpick inserted into the center comes out mostly clean (approx. 40-45 mins). Make Toffee Sauce while cakes are baking.
9. Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
10. Toffee Sauce:
11. Combine all ingredients in a medium saucepan and bring to a boil while whisking occasionally. Simmer for 2 minutes.
12. Vanilla Swiss Meringue Buttercream:
13. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
14. Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
15. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
16. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
17. Add vanilla and whip until smooth.
18. Assembly:
19. Trim the tops so that they are flat and so that the top crust of the cake is removed.
20. Poke holes into the cakes using a bamboo skewer (or something similar in size). Spoon 2-3 Tbsp of the warm toffee sauce onto each of the cake layers. Spread evenly. Cool completely.
21. Place one layer of cake onto a serving plate or cake stand. Top with 2/3 cup buttercream and spread evenly. Repeat with remaining layers.
22. Do a thin coat of frosting all over the cake. Using a large icing scraper, scrape and smooth the frosting on the sides of the cake so that some of the cake starts to show through. Smooth the top with an offset spatula.
23. Chill cake for 30mins.
24. Warm up the toffee sauce if necessary until it is pourable but not too thin and not warm.
25. Using a small spoon, place dollops of toffee sauce around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more toffee sauce and spread evenly with an offset spatula.

recipe adapted  >>>>>  here

Your Kitchen Transformed - STICKY TOFFEE PUDDING CAKE

STICKY TOFFEE PUDDING CAKE #Stickytoffeepuddingcake #Stickytoffeepuddingrecipe #Britishdesserts #Dessertrecipes #Cakedesserts #Sweetrecipes ...

Your Kitchen Transformed - STICKY TOFFEE PUDDING CAKE

0

Healthy Vegan Chocolate Chip Muffins | #Veganbananachocolatechipmuffins #Veganbananamuffinseasy #Veganbaking #Vegansweets #Vegancake #Veganfoods #Veganfoods #Veganbaking #Vegansweets #Vegandishes #Vegetarianrecipes #Veganeating

Ingredients

• DRY INGREDIENTS:
• 1 ½ cups unbleached all purpose flour
• 2 tsp baking powder
• ½ tsp sea salt
• ¼ cup plus 2 tbsp cocoa powder (plain dark chocolate)
WET INGREDIENTS:
• 1 cup unsweetened almond milk mixed with ½ tsp apple cider vinegar (let sit 5 minutes)
• ¼ cup melted coconut oil
• ¼ cup maple syrup
• 3 oz. unsweetened natural apple sauce
• 1 ½ tsp vanilla
ADD INS:
• ½ cup vegan chocolate chips (I use Enjoy Life brand)

Instructions

1. Pre heat the oven at 375 F
2. In a large mixing bowl add all your dry ingredients.
3. In a small bowl add the almond milk and apple cider vinegar and set aside
4. In a separate smaller bowl add your coconut oil (melt in microwave for a few seconds if it is not already liquid) add the rest of the wet ingredients except the almond milk mixture.
5. Add the almond milk mixture and the other wet ingredients into the dry ingredient bowl and stir until everything is well combined. Add the vegan chocolate chips and stir them in.
6. Spray your muffin tin with non-stick spray (unless it’s a non-stick pan) and spoon the batter evenly into 7 muffins. Top with extra chocolate chips if desired.
7. Place in the oven and bake for 23 minutes or until a tooth pick comes out clean when you poke it into the muffin centers.
8. Let cool at least 15 minutes before removing from the muffin pan.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Healthy Vegan Chocolate Chip Muffins

Healthy Vegan Chocolate Chip Muffins | #Veganbananachocolatechipmuffins #Veganbananamuffinseasy #Veganbaking #Vegansweets #Vegancake #Veganf...

Your Kitchen Transformed - Healthy Vegan Chocolate Chip Muffins

0

Southwest Tortellini Pasta Salad | #Cowboypastasalad #Potluckrecipes #Tacopastasalad #Coldpastasaladrecipes #Saladrecipeshealthy #Garbanzobeanrecipessalad #Italiantortellinipastasalad #Coldpastasaladrecipes #Spinachtortellinisalad #Tortellinipastasaladrecipes #Spaghettisaladcold #Easytortellinisalad

Ingredients

• 20 ounce package three cheese refrigerated tortellini
• 1 cup corn fresh from 1 ear of cooked corn, canned or frozen corn
• 15 ounce can black beans , drained and rinsed
• 1 red bell pepper chopped
• 1 avocado , chopped
• 1 1/2 cups cherry tomatoes , halved
• 1/4 cup red onion , chopped
• 1/4 cup fresh cilantro , chopped
Dressing:
• 3 Tablespoons olive oil
• juice from 2 limes
• 2 Tablespoons rice vinegar
• 1 clove garlic , minced
• 1 teaspoon granulated sugar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• salt and freshly ground black pepper to taste

Instructions

1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
2. Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
3. Combine all of the dressing ingredients in a resealable jar. Shake until combined. Pour desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.
4. You might also enjoy Creamy Pesto Tortellini Pasta Salad.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Southwest Tortellini Pasta Salad

Southwest Tortellini Pasta Salad | #Cowboypastasalad #Potluckrecipes #Tacopastasalad #Coldpastasaladrecipes #Saladrecipeshealthy #Garbanzobe...

Your Kitchen Transformed - Southwest Tortellini Pasta Salad

0