Dessert

Fudgiest Dairy-Free Chocolate Cake

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Fudgiest Dairy-Free Chocolate Cake
Fudgiest Dairy-Free Chocolate Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FROSTING
  • 30 oz full-fat coconut milk, 2 cans (880 mL)
  • 3 cups dairy-free chocolate chunk (510 g)
  • ¼ cup coconut oil, melted (60 g)
  • 2 cups powdered sugar (240 g)
CAKE
  • 3 cups whole wheat flour (375 g)
  • 1 ½ cups dark cocoa powder (180 g)
  • 1 cup sugar (200 g)
  • 1 tablespoon baking soda
  • 1 ½ teaspoons baking powder
  • 1 pinch salt
  • 3 cups almond milk (710 mL)
  • 1 cup coconut oil, melted (240 g)
  • 1 ½ cups applesauce (380 g)
  • 1 ½ cups maple syrup (360 g)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • berry, of choice, for garnish
Instructions
  1. In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
  2. Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
  3. Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
  4. Cover and refrigerate overnight.
  5. Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
  6. In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
  7. In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
  8. In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
  9. Divide the batter evenly between the 3 pre-greased cake pans and bake for 35–45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
  10. Remove the frosting from the fridge and mix it up well.
  11. Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.
  12. Enjoy!

Watch the recipe video here:

This is the FUDGIEST non-dairy chocolate cake ?FULL RECIPE: https://tasty.co/recipe/fudgiest-dairy-free-chocolate-cake

Posted by BuzzFeed Food on Wednesday, March 13, 2019

Dessert

RAINBOW SWIRL CAKE

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RAINBOW SWIRL CAKE
This Rainbow Swirl Cake is made with three layers of homemade cake with rainbow swirl frosting decorating the cake around the edges! It’s a moist, delicious cake that’s easy to make and perfect for a celebration, kids birthday party cake or even St. Patrick’s Day!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
VANILLA RAINBOW CAKE
  • 3 cups (390g) all purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • ¾ cup (168g) unsalted Challenge butter, room temperature
  • ¼ cup (60ml) vegetable oil
  • 2 cups (414g) sugar
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1⅓ cups (400ml) buttermilk*
  • Violet gel icing color
  • Royal Blue gel icing color
  • Leaf Green gel icing color
  • Lemon Yellow gel icing color
  • Orange gel icing color
  • Red gel icing color
VANILLA RAINBOW BUTTERCREAM
  • 2 cups (448g) salted Challenge butter, room temperature
  • 1 cup (189g) shortening
  • 11-12 cups (1265g-1380g) powdered sugar
  • 1 tbsp vanilla extract
  • 4-5 tbsp (60-75ml) water or milk
  • Violet gel icing color
  • Royal Blue gel icing color
  • Leaf Green gel icing color
  • Lemon Yellow gel icing color
  • Orange gel icing color
  • Red gel icing color
Instructions
  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  3. Add the butter, vegetable oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. You should be able to see the change in the color and texture of the mixture.
  4. Add the eggs two at a time, mixing until well combined after each. Add the vanilla extract with the second round of eggs. Scrape down the sides and bottom of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until combined.
  6. Add the buttermilk and mix until well combined.
  7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  8. Divide the batter evenly between 6 bowls. It should be a little more than a cup per bowl.
  9. Add gel icing color to the bowls (one color per bowl) and gently fold until the color is mixed throughout. You should have one bowl each of purple, blue, green, yellow, orange and red.
  10. Add the colored cake batter to the cake pans. Starting with the purple batter, add spoonfuls of batter around the bottom of the pan. Divide each color evenly between the three pans. Give the pan a little side-to-side shake to distribute the batter around a bit between each color. After the purple, add the blue, then green, then yellow, then orange and finally red.
  11. Bake for 28-33 minutes, or until a toothpick inserted comes out clean.
  12. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
  13. To make the frosting, add the butter and shortening to a large mixer bowl and beat until smooth.
  14. Add about half of the powdered sugar and mix until well combined and smooth.
  15. Add the vanilla extract and 2 tablespoons of water or milk and mix until well combined.
  16. Add the remaining powdered sugar and mix until well combined and smooth.
  17. Add additional water or milk as needed to get the right consistency.
  18. To put the cake together, first remove the domes from the top of the cakes so they are level.
  19. Place the first layer of cake on a cake plate or cardboard cake circle, then top it with about 1 cup of frosting and spread into an even layer.
  20. Add the second layer of cake another layer of frosting.
  21. Add the final layer of cake on top, the frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake, if you like.
  22. Divide the remaining frosting between 6 bowls. I had about ⅓ cup of frosting per bowl, but you may have a little more or less, depending on how much you use to frost the cake.
  23. Use the gel icing colors to color each bowl of frosting, using one color per bowl.
  24. To make the rainbow swirl frosting border, add each color of frosting to a ziplock bag. Lay a piece of clear wrap out on the table. Trim the corner off of each ziplock bag. Pipe a thick row of each color of frosting in this order – purple, blue, green, yellow, orange, red – side-by-side onto the clear wrap.
  25. Fold the clear wrap over into a long log (see photos above for guidance). Twist one end closed and trim the other end, if needed, so that the frosting is right at the end.
  26. Put the log into a piping bag with the open end of the log going into the piping tip. I used piping tip Ateco 849.
  27. Begin piping shells of frosting around the top edge of the cake. After each shell is piped, turn the piping bag just a little bit before piping the next shell. As you continue piping and turning the piping bag, you’ll get a rainbow that rotates around so you see all the colors.
  28. To pipe shells around the bottom of the cake, create another log of rainbow frosting, add it to the piping bag and pipe shells around the bottom in the cake manner – turning the bag slightly after each shell.
  29. Store cake in an airtight container until ready to serve. Cake is best for 2-3 days.

Watch the recipe video here:

Rainbow Swirl Cake! Three layers of homemade rainbow cake with rainbow frosting decorating the edges! Perfect for St….

Posted by Kitchen Fun With My 3 Sons on Wednesday, March 13, 2019

Main dish

Huli Huli Chicken with Pineapple-Ginger Sauce

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Huli Huli Chicken with Pineapple-Ginger Sauce
"Huli" is a Hawaiian word that means to turn over. Traditional versions of this dish are grilled, constantly turning the chicken back and forth as a rotisserie would. This easy recipe is made in the oven to save you time and elbow grease. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken
  • 2 tablespoons coconut oil
  • 1 head garlic, halved
  • 3 (4 inch) stalks lemongrass, smashed and diced
  • 1 (3 inch) piece fresh ginger, chopped
  • 4 cups ice water
  • 1 cup reduced-sodium tamari
  • 1 orange, sliced
  • 8 bone-in chicken thighs (about 4 pounds)
Sauce
  • ¾ cup pineapple juice
  • ⅓ cup chopped pineapple
  • ⅓ cup reduced-sodium tamari
  • 3 tablespoons light brown sugar
  • 1½ tablespoons minced garlic
  • 1 scallion, sliced
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced shallot
  • 1½ tablespoons rice vinegar
Instructions
To prepare chicken:
  1. Heat oil, garlic halves, lemongrass and ginger in a medium skillet over medium heat. Cook, stirring, until starting to brown, about 2 minutes. Immediately transfer the mixture to a large bowl and add water, 1 cup tamari and orange. Add chicken, cover and refrigerate for at least 6 hours and up to 1 day.
  2. Meanwhile, to prepare sauce: Puree pineapple juice and pineapple in a blender until smooth. Transfer to a medium saucepan and add tamari, brown sugar, garlic, scallion, ginger, shallot and vinegar. Bring to a boil over medium-high heat; cook, stirring occasionally, until reduced by half, 8 to 10 minutes.
  3. Position rack in upper third of oven; preheat to 425°F. Line a rimmed baking sheet with foil.
  4. Remove the chicken from the marinade and pat dry with paper towels. (Discard the marinade.) Place on the prepared pan. Bake until an instead-read thermometer inserted in the thickest part without touching bone registers 160°F, about 25 minutes. Brush with 2 tablespoons of the sauce. Increase oven temperature to broil. Broil on high until charred in spots, 2 to 3 minutes.

Watch the recipe video here:

Huli Huli Chicken with Pineapple-Ginger Sauce (via EatingWell): https://trib.al/It06McO

Posted by Allrecipes on Wednesday, March 13, 2019

Dessert

WARBURTONS TOFFEE APPLE CRUMBLE CRUMPETS

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WARBURTONS TOFFEE APPLE CRUMBLE CRUMPETS
Improving the ultimate dessert is never easy, but stuffing it on top of a crumpet isn’t a bad place to start. Sticky, fruity and just as decadent as every good pud should be, these Toffee Apple Crumble Crumpets take the best of breakfast and make them sweeter than ever. Say hello to your new family favourite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 Warburtons crumpets
  • 25g butter
  • 50g sugar
  • 4 cooking apples, peeled and cored and cut into chunks
  • 30ml golden syrup
  • ¼ tsp cinnamon
  • 50g flour
  • 40g cold butter, diced
  • 25g oats
  • 50g brown sugar
  • Vanilla ice cream, to serve
  • Caramel sauce, to serve
Instructions
  1. Heat oven to 200C/400F.
  2. Put the flour and butter into a large bowl. Rub together with your finger tips to break up the butter and mix it in with the flour, until the mixture looks like yellow breadcrumbs and is starting to clump together. Add the brown sugar and oats and bring together with your hands to combine.
  3. Spread the mixture on a baking tray and bake for 15-20 mins, until the crumble is crisp and golden. Set aside to keep warm.
  4. In a large saucepan, melt your butter. When it starts to foam, tip in the sugar. Cook on a low heat until the sugar starts to go a caramel colour. Add the apples, golden syrup and cinnamon then cook on a medium heat until the apples have softened and the sauce has thickened.
  5. Toast your crumpets. Top with your toffee apple compote and your crumble. Top with ice cream and drizzle with caramel sauce.
  6. Serve and enjoy!

Watch the recipe video here:

https://www.facebook.com/1045035215535674/posts/2311461335559716/

Dessert

Instant Pot Homemade Brownies

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Instant Pot Homemade Brownies
A chocoholic’s dream come true!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup flour
  • ½ cup cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate chips (semisweet or milk chocolate)
  • 1½ cups water
  • Ice cream for serving (optional)
Instructions
  1. In a medium bowl, combine flour, cocoa powder, baking powder, and salt until uniform. Set aside.
  2. In a large mixing bowl, cream the butter and sugar until well-combined and fluffy. Add the eggs one at a time and mix until thoroughly combined. Add vanilla.
  3. Add dry ingredients a little at a time and mix until fully combined. Fold in chocolate chips until evenly distributed.
  4. Coat a 7” x 3” pan with non-stick spray. Spread batter evenly in pan and cover loosely with foil–do not seal.
  5. Pour 1½ cups water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the pan onto the steam rack, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 45 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the pan from the pot and cool for 10 minutes before cutting.
  10. Serve warm with ice cream

Watch the recipe video here:

A chocoholic’s dream come true!RECIPE: http://chopsecrets.com/instant-pot-homemade-brownies/

Posted by Chop Secrets on Monday, March 11, 2019

Main dish

One Pot BBQ Chicken Penne

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One Pot BBQ Chicken Penne
An easy midweek dinner for the BBQ sauce lovers in your life, you can practically do it in your sleep.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts, cut into small chunks
  • 10 rashers of streaky bacon, chopped
  • 1 onion, diced
  • 2 cloves of garlic, chopped
  • 2 tsp fajita seasoning
  • 800ml chicken stock
  • 400g penne
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 300ml barbecue sauce
  • 200g red cheddar
  • 2 tbsp chives, chopped
Instructions
  1. Heat some oil in a large pan over a high heat. Put the chicken chunks in the pan and cook for a couple of minutes to brown the outside, turning over so that they cook evenly. Remove from the pan.
  2. Turn the pan down to a medium-high heat and add the bacon bits. Cook for a few minutes until the fat has rendered and they are starting to crisp up, stirring occasionally. Turn the heat down to medium and add the onion. Cook for 5 mins until it has softened and started to take on colour. Add the garlic and fajita spices and cook out for 1 min.
  3. Add the stock, penne, tomato puree, salt and pepper to the pan and stir to combine. Cook for 5 mins, stirring occasionally to prevent the pasta from sticking and to ensure all pieces are covered in water. Add 200ml extra boiling water, the chicken and the barbecue sauce to the pan and stir to combine. Cook for another 3 mins until the pasta is tender and coated in a shiny sauce. Turn off the heat, add the cheddar and stir to combine.
  4. Scatter with chopped chives, serve and enjoy!

Watch the recipe video here:

One Pot BBQ Chicken Penne

Posted by Twisted on Monday, March 11, 2019

Main dish

Bacon Cheeseburger Bombs

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Bacon Cheeseburger Bombs
Don't let the size fool you--these two-bite burger bombs are packed with flavor!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original or Buttermilk biscuits
  • 1 lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs
  • 1 block (8 oz) Cheddar cheese, cut into 16 cubes
  • 16 slices bacon
  • Long toothpicks or skewers
  • Canola oil for frying
Instructions
  1. Heat oven to 400°F. Line cookie sheet with sides with foil. Line 2 additional cookie sheets with foil. Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
  2. In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
  3. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Watch the recipe video here:

Bacon? Cheese and thank you!Bacon Cheeseburger Bombs recipe:…

Posted by Pillsbury on Monday, March 11, 2019

Dessert

Chocolate Butter Cake

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Chocolate Butter Cake
A chocolate cake can easily be set as a great example of irresistible decadent food. Here you’ll use the bain-marie technique to concoct a buttery dark chocolate mixture. This ensures a tender cake basis … It’s up to you how you garnish this cake. You can see what we did, but you can come up with a better idea.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 7 ounces of butter
  • 7 ounces of dark chocolate, crumbled
  • ½ cup cocoa powder
  • ½ cup self-raising flour
  • ¼ teaspoon baking soda
  • ½ cup flour
  • 3 eggs
  • ⅔ cup sugar
  • ⅓ cup buttermilk
Instructions
  1. Fill a cooking pot halfway with water and heat it over low heat. Place a heat-proof bowl on top of it and add the butter and chocolate. Cook and continuously stir until melted.
  2. Add the cocoa powder, self-rising flour, baking soda, and plain flour to a bowl. Whisk until even. Set aside.
  3. Add the eggs and sugar to the mixer bowl and start mixing. Gradually add the buttermilk, cocoa-flour mixture, and ½ of the melted chocolate mixture in the process.
  4. Line a roomy bowl with parchment paper and transfer the mixture to it. Bake for 45 minutes at 350⁰F/175⁰C.
  5. Horizontally cut the cake basis in half. Spread some chocolate mixture on the lower half. Add the upper half and glaze it with the remaining mixture. Optionally, garnish with chocolate and cocoa powder.

Watch the recipe video here:

The most chocolate-y chocolate cake we've seen ??Recipe: https://sodl.co/8ab2a(via SoDelicious)

Posted by Foodbeast on Monday, March 11, 2019

Dessert

Spumoni Bars

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Spumoni Bars
A pistachio cookie base, creamy cherry filling and heavenly chocolate topping make this festive layered bar a truly delicious twist on Italian spumoni. It looks like it takes forever to make, but is way easier than you think—promise!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Bar
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • ½ cup chopped shelled pistachio nuts
  • ¼ teaspoon green gel food color
Filling
  • ¼ cup white chocolate instant pudding and pie filling mix (from 4-serving box)
  • ¼ cup butter, melted
  • ⅓ cup chopped maraschino cherries
  • 2 cups powdered sugar
  • 1 to 2 tablespoons maraschino cherry juice
Topping
  • 1 cup semisweet chocolate chips
  • ¼ cup butter
Instructions
  1. Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges.
  2. In medium bowl, stir or knead Bar ingredients until well mixed. Press dough evenly in bottom of pan.
  3. Bake 15 to 20 minutes or until golden brown. Cool completely, about 1 hour.
  4. In medium bowl, stir pudding mix and ¼ cup melted butter until well blended. Stir in maraschino cherries, powdered sugar and 1 tablespoon maraschino cherry juice (if necessary, add remaining cherry juice, 1 teaspoon at a time, until smooth and creamy). Spread filling evenly over cooled cookie base. Set aside.
  5. In small microwavable bowl, microwave Topping ingredients uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spread evenly over filling. Refrigerate about 1 hour or until set.
  6. Use foil to lift from pan; pull foil edges away. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

Watch the recipe video here:

These ice cream-inspired layered bars really *stack up*!Spumoni Bars recipe:…

Posted by Pillsbury on Sunday, March 10, 2019

Breakfast

Ladybug Appetizers

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Ladybug Appetizers
Cherry tomato quarters form the wings of these adorable little ladybugs dreamed up by our Test Kitchen. The delightful creatures are perched on crunchy crackers spread with a seasoned cream cheese mixture.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 ounces cream cheese, softened
  • ½ cup sour cream
  • Black paste food coloring
  • 3 teaspoons minced chives
  • ¼ teaspoon garlic salt
  • 2 tablespoons minced fresh parsley
  • 36 butter-flavored crackers
  • 18 cherry tomatoes, quartered
  • 18 large pitted ripe olives
  • 72 fresh chive pieces (about 1-1/2 inches long)
Instructions
  1. In a small bowl, beat cream cheese and sour cream until smooth. Remove 2 tablespoons to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.
  2. Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.
  3. For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.

Watch the recipe video here:

These are almost too cute to eat!> Get the recipe for Ladybug Appetizers: https://trib.al/kRtKJOy

Posted by Taste of Home on Sunday, March 10, 2019