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Breakfast

Cookie Dough Layered ‘Box’ Cake

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Cookie Dough Layered 'Box' Cake
Cookie Dough Layered 'Box' Cake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
CAKE
  • 1 box yellow cake mix, prepared
  • 2 cups (350 g) chocolate chips
COOKIE DOUGH
  • 4 cups (500 g) flour
  • 2 cups (440 g) brown sugar
  • 2 cups (460 g) butter, softened
  • 4 tablespoons milk
  • ½ cup (85 g) chocolate chips
  • 2 teaspoons vanilla
  • 2 teaspoons salt
  • ½ cup (85 g) chocolate chips, chopped
BUTTERCREAM
  • 2.5 sticks butter, unsalted
  • 2 ½ cups (400 g) powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare 1 box of yellow cake mix according to instructions on box.
  3. Add chocolate chips to the cake batter.
  4. Grease two 8-inch (20 cm) cake pans, and pour batter into each pan. Bake according to box instructions.
  5. Remove cake from pans and let cool.
  6. Prepare for the cookie dough by evenly spreading flour out on a baking tray and baking for 5 minutes. This will cook out any potential bacteria in the raw flour.
  7. In a large bowl, mix flour, sugar, butter, vanilla, milk, chocolate chips, and salt until combined evenly. If flour is clumpy after baking, use a siever to help get out the clumps.
  8. Take a cake pan and line it with plastic wrap. Then fill the pan with half of the cookie dough mixture.
  9. Take the other half of the cookie dough mixture, and roll it into small balls to be used as a garnish.
  10. Refrigerate cookie dough layer and dough balls for 30 minutes.
  11. In a large bowl, mix butter, powdered sugar, heavy cream, vanilla extract, and salt with hand mixer.
  12. Use a serrated knife to cut the round top off of the cake so the cakes are even and flat. Spread a light layer of buttercream at the center of the cake stand.
  13. Place the first cake on a cake stand, and spread a light layer of buttercream at the center.
  14. Remove cookie dough layer from the pan using the plastic wrap, and place layer on top of the cake. Spread a light layer of buttercream at the center of the cookie dough layer.
  15. Place second cake on top. Shave down the edges of the cake if necessary so that each layer evenly fits over the other. Add the remaining amount of buttercream to the top layer of cake, and frost the cake completely.
  16. Top with cookie dough balls.
  17. Slice and serve.
  18. Enjoy!

Watch the recipe video here:

Cookie Dough Layered Cake

Are you a cookie dough lover? This cake is for you ?!FULL RECIPE: https://tasty.co/recipe/cookie-dough-layered-box-cake

Posted by Tasty on Friday, April 6, 2018

Breakfast

Cheesy Chicken And Bacon Braid

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Cheesy Chicken And Bacon Braid
Pizza dough, stuffed with chicken, cheese and bacon is what dreams are made of. Filled to the brim so you get a little in every bite!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups grated cheddar cheese
  • 10 rashers bacon, chopped and cooked
  • 1 cup shredded cooked chicken
  • 2 tsp pepper
  • 300g pizza dough
  • ½ cup garlic butter
Instructions
  1. Pre-heat oven to 400F (200C). Divide dough into 3, 100g balls.
  2. In a bowl mix together chicken, cheese, bacon and pepper
  3. On a floured surface, roll each ball into a tube. Roll to flatten Ito a long strip about 8".
  4. Add mixture down the middle. Bring edges up and pinch to seal well.
  5. Place three rolls together and pinch to attach and one end. Braid dough to form a plait. Place on a lined tray.
  6. Brush garlic butter evenly over top.
  7. Bake in oven for 20-30 minute until golden brown. Cover with foil if it browns too quickly.
  8. Enjoy!

Watch the recipe video here:

Cheesy Chicken And Bacon Braid

Cheesy Chicken And Bacon Braid

Posted by Twisted on Tuesday, April 3, 2018

Breakfast

Pickle Sliders

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Pickle Sliders
No buns, no problem!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb. ground beef
  • ¼ c. bread crumbs
  • 1 large egg
  • 1 tbsp. yellow mustard
  • 1 tbsp. ketchup
  • ¼ tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • vegetable oil
  • 3 slices cheddar, quartered
  • 1 jar pickle chips
  • Lettuce
  • Sliced tomato
Instructions
  1. Make the sliders: In a medium bowl, mix the ground beef, bread crumbs, egg, mustard, ketchup, and garlic powder together with a wooden spoon. Season with salt and pepper and stir gently to combine. Form the mixture into small patties.
  2. In a large skillet over medium heat, heat vegetable oil. Add the beef patties and cook for about 3 minutes, until the bottoms develop a nice seared crust. Flip and cook for another 1 to 2 minutes, then add the cheese slices to the tops of the patties. Cover the pan with a large lid and cook until cheese melts.
  3. Assemble the sliders: Place 10 pickle chips (or however many patties you have cooked) on a serving platter. Top each pickle with lettuce, tomato, and a cooked patty. Top with another pickle chip and serve immediately.

Watch the recipe video here:

How To Make Pickle Sliders

Pickle lovers, you need these sliders in your life ASAP.Full recipe: http://dlsh.it/8iIzuwF

Posted by Delish on Wednesday, April 4, 2018

Breakfast

Wolfgang Puck’s Tomato Risotto With Shrimp

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Wolfgang Puck’s Tomato Risotto With Shrimp
Wolfgang Puck’s Tomato Risotto With Shrimp
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 tablespoons olive oil, divided
  • 2 teaspoons garlic, minced, divided
  • 1 tablespoon shallot, minced
  • 1 cup (230 g) arborio rice
  • ¼ cup (60 g) dry white wine
  • 2 cups (480 g) chicken stock, boiling
  • 14.5 oz (410 g) tomato soup, 1 can
  • 6 tablespoons unsalted butter, cubed
  • ¼ cup (30 g) parmesan cheese, freshly grated
  • kosher salt, to taste
  • white pepper, freshly ground, to taste
  • 8 large shrimps, peeled, deveined, tails on, butterflied
  • ¼ cup (40 g) green peas
  • fresh parsley leaf, for garnish, minced
Instructions
  1. In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
  2. Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
  3. Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
  4. Add the tomato basil bisque and stir to combine.
  5. Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
  6. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
  7. Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
  8. Enjoy

Watch the recipe video here:

Wolfgang Puck's Tomato Risotto with Shrimp

Wolfgang Puck's tomato risotto with shrimp is a show-stopper ?!FULL RECIPE: https://tasty.co/recipe/wolfgang-pucks-tomato-risotto-with-shrimp

Posted by Tasty on Thursday, April 5, 2018

Breakfast

Bacon Wrapped Pizza Stuffed Chicken

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Bacon Wrapped Pizza Stuffed Chicken
These bacon wrapped bundles of joy are beautiful to behold. Staggeringly simple but utterly delicious, the flavours of pizza in a well seasoned chicken roll - what more could you want?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large chicken breasts
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp oregano
  • ½ cup pizza sauce
  • 1 packet pizza pepperoni
  • 1 packet sliced mozzarella
  • Roughly 2 packs streaky bacon, stretched out with the blade of a knife
Instructions
  1. Place each chicken breast between clingfilm and bash them with a rolling pin to flatten them out, then season with salt, pepper and dried oregano.
  2. Spread each breast with pizza sauce and top with pepperoni and mozzarella, then roll up the breast and place on another sheet of clingfilm.
  3. Holding the edges roll it all up into a tight bundle then leave all four to chill in the fridge.
  4. Take one of the chicken parcels and place half the bacon out in a cross shape. Place the chicken parcel in the middle and fold over the sides to form a neat package.
  5. Bake at 180°C for around 50 minutes until cooked though. Serve with chips and salad.

Watch the recipe video here:

Bacon Wrapped Pizza Stuffed Chicken

Bacon Wrapped Pizza Stuffed Chicken

Posted by Twisted on Thursday, April 5, 2018

Breakfast

Keto Taco Cups

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Keto Taco Cups
Cheese cups have more fun.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3½ c. shredded cheddar
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. ground beef
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • Sour cream, for serving
  • Diced avocado, for serving
  • Chopped cilantro, for serving
  • Chopped tomatoes, for serving
Instructions
  1. Preheat oven to 375° and line a large baking sheet with parchment paper. Spoon about a tablespoon of cheese a few inches apart. Bake until bubbly and edges are beginning to turn golden, about 6 minutes. Let cool on baking sheet for a minute.
  2. Meanwhile, grease bottom of a muffin tin with cooking spray, then carefully pick up melted cheese slices and place on bottom of muffin tin. Let cool 10 minutes.
  3. In a large skillet over medium heat, heat olive oil. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic then add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes, then drain fat. Season with chili powder, cumin, paprika, salt, and pepper.
  4. Transfer cheese cups to a serving platter. Fill with cooked ground beef then top with sour cream, avocado, cilantro, and tomatoes.

Watch the recipe video here:

How To Make Keto Taco Cups

Keto Taco Cups = The low-carb way to do taco night.Full recipe: http://dlsh.it/QupWHt9

Posted by Delish on Monday, April 2, 2018

Breakfast

Spinach & Artichoke Bomb

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Spinach & Artichoke Bomb
A bomb to impress all of your friends with.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 10 oz. cream cheese, softened
  • ½ c. finely chopped artichoke hearts
  • ½ c. finely chopped spinach
  • 1¼ c. shredded mozzarella
  • 1 c. freshly grated Parmesan
  • 1 Garlic clove, minced
  • ½ tsp. red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter, melted
  • 1 tsp. parsley, minced
  • ½ tsp. garlic powder
  • 1 can crescent sheet dough
Instructions
  1. Preheat oven to 350° and line a small cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine. Form into one large ball.
  2. Roll crescent dough out on prepared baking sheet and place cheese ball in center. Wrap dough around cheese ball and seal. Flip over so that the clean side is up.
  3. Combine melted butter with parsley and garlic powder. Brush all over ball and bake until golden, about 25 minutes. Serve.

Watch the recipe video here:

How To Make A Spinach And Artichoke Bomb

You haven't lived unless you've tried this Spinach & Artichoke Bomb ?Full recipe: http://dlsh.it/pPFe8wn

Posted by Delish on Tuesday, April 3, 2018

Breakfast

Pizza Pepperoni Bites

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Pizza Pepperoni Bites
Perfect for those sudden pizza cravings, without crashing your diet.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 24 slices pepperoni
  • 1½ c. shredded mozzarella
  • ¼ c. pizza sauce
  • ¼ c. sliced black olives
  • Chopped parsley, for garnish
Instructions
  1. Preheat oven to 400º. On a cutting board, slice 4 slits in each slice of pepperoni so you can easily fold them over each other in the mini muffin tin. (Make sure to keep center intact.) Place a slice of epperoni in each muffin tin hole.
  2. Bake until slightly crispy, 10 minutes. (If very greasy, remove pepperoni and blot with a paper towel. Blot pan with paper towel, then return pepperoni cups to pan.)
  3. Heat broiler. Add a small spoonful of mozzarella, a small spoonful of pizza sauce, and another small spoonful mozzarella. Top with a couple black olives.
  4. Broil until cheese is melty and golden, 2 minutes.
  5. Garnish with chopped parsley and serve.

Watch the recipe video here:

How To Make Pepperoni Pizza Bites

These low-carb Keto Pizza Bites use pepperoni in a genius way.Full recipe: http://dlsh.it/2EadZ6n

Posted by Delish on Saturday, March 31, 2018

Breakfast

Croque Monsieur Loaded Fries

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Croque Monsieur Loaded Fries
Loaded fries are really, really decadent. These are something else - gooey, creamy cheese sauce spiked with mustard and served with crispy fries. Vive La France!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 tbsp butter
  • ¼ cup plain flour
  • 3 cups milk
  • ⅔ cup double cream
  • 1 cup chopped ham
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1 tsp pepper
  • 1 large packet oven fries
  • Chopped parsley, to serve
Instructions
  1. tbsp butter
  2. /4 cup plain flour
  3. cups milk
  4. /3 cup double cream
  5. cup chopped ham
  6. tbsp Dijon mustard
  7. tsp salt
  8. tsp pepper
  9. large packet oven fries
  10. Chopped parsley, to serve

Watch the recipe video here:

Croque Monsieur Loaded Fries

Croque Monsieur Loaded Fries

Posted by Twisted on Sunday, April 1, 2018

Breakfast

Eggs Florentine Domes

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Eggs Florentine Domes
Eggs Florentine Domes
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 large slices ham, large slices
  • 2 english muffins, halved
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 10 oz (280 g) spinach, uncooked
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 large eggs
HOLLANDAISE SAUCE
  • 4 large egg yolks
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon cayenne pepper
  • ½ cup (115 g) unsalted butter, 1 stick, melted
  • 1 tablespoon fresh chives, chopped, for serving
Instructions
  1. Preheat the broiler.
  2. Place the ham and muffins on a baking sheet. Tip: If your baking sheet is not large enough to hold everything at once, place a wire on top of the pan and arrange the remaining ham and English muffins on top of it.
  3. Broil for 2 minutes, until the English muffins are toasted and the ham starts to crisp.
  4. Remove the English muffins and ham from the oven. Slice the ham lengthwise, into ⅛-inch (3 mm) wide strips.
  5. Cover a small bowl, about 3 inches (7-cm) in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern. Repeat with three more small bowls and the remaining ham strips.
  6. In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.
  7. Make the hollandaise sauce: In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend on high for 5 seconds. Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. Cover and keep warm.
  8. Fill a deep pan with enough water to cover 4 small, heat-safe bowls. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into each bowl. Cook for 2-3 minutes, or until the yolks are cooked to your desired firmness. Using tongs, remove the bowls from the water and drain.
  9. Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.
  10. Serve with hollandaise sauce and chives.
  11. Enjoy!

Watch the recipe video here:

Eggs Florentine Dome

Classic Eggs Florentine with a twist… ?!FULL RECIPE: https://tasty.co/recipe/eggs-florentine-domes

Posted by Tasty on Monday, April 2, 2018