Dessert

Fudgiest Dairy-Free Chocolate Cake

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Fudgiest Dairy-Free Chocolate Cake
Fudgiest Dairy-Free Chocolate Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FROSTING
  • 30 oz full-fat coconut milk (880 mL), 2 cans
  • 3 cups dairy-free chocolate chunk (510 g)
  • ¼ cup coconut oil (60 g), melted
  • 2 cups powdered sugar (240 g)
CAKE
  • 3 cups whole wheat flour (390 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 (240 g), melted
  • 1 ½ cups applesauce (380 g)
  • 1 ½ cups maple syrup (505 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 Thursday, June 20, 2019

Main dish

Egg Roll Noodle Bowl

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Egg Roll Noodle Bowl
We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon sesame oil
  • ½ pound ground pork
  • 1 tablespoon soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon pepper
  • 6 cups shredded cabbage (about 1 small head)
  • 2 large carrots, shredded (about 2 cups)
  • 4 ounces rice noodles
  • 3 green onions, thinly sliced
  • Additional soy sauce, optional
Instructions
  1. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.
  2. Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.

Watch the recipe video here:

Devour this for dinner tonight! Get the recipe for Egg Roll Noodle Bowl here–> https://trib.al/8nxd7bY

Posted by Taste of Home on Thursday, June 20, 2019

Dessert

Instant Pot Bourbon Sticky Toffee Pudding

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Instant Pot Bourbon Sticky Toffee Pudding
Sophisticated enough to serve at your next dinner party.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup chopped Medjool dates (about 7 dates)
  • 6 tbsp hot water
  • 2 tbsp bourbon
  • ½ tsp baking soda
  • 3 tbsp butter
  • 2 tbsp milk
  • ⅔ cup flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • Pinch of nutmeg
  • 1 egg, beaten
  • 1½ cups water
  • ¼ cup caramel sauce, warmed
Instructions
  1. In a small bowl, combine dates, hot water, bourbon and baking soda,. Set aside.
  2. In a medium bowl, combine butter and milk. Microwave on low until butter is melted.
  3. Add flour, baking powder, cinnamon, salt and nutmeg to the milk mixture. Stir until uniform.
  4. Stir in beaten egg and bourbon-date mixture.
  5. Coat the insides of four ramekins with nonstick spray and divide batter evenly amongst the ramekins.
  6. Cover each ramekin with foil coated in nonstick spray (sprayed-side down).
  7. Place the steam rack in the Instant Pot followed by 1½ cups water. Arrange the ramekins on the steam rack. You may have to stack three on the bottom and one on the top. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the STEAM function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Carefully remove the ramekins from the pot. Run a knife around the edges to loosen, then invert onto a serving dish.
  11. Drizzle each pudding with caramel sauce. Serve warm.

Watch the recipe video here:

Sophisticated enough to serve at your next dinner party.RECIPE: http://chopsecrets.com/instant-pot-bourbon-sticky-toffee-pudding/

Posted by Chop Secrets on Thursday, June 20, 2019

Drink

BA’s Best Piña Colada

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BA's Best Piña Colada
Freezing fresh pineapple definitely makes the best impact flavor-wise in this piña colada recipe, but you can use 8 oz. frozen pineapple if you wish. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • ½ fresh pineapple, peeled, cut into 1½-inch pieces
  • 6 ounces sweetened cream of coconut (preferably Coco López)
  • 2 ounces unsweetened coconut milk
  • 8 ounces white rum
  • 2 tablespoons fresh lime juice
  • 2 ounces dark rum (optional)
  • Maraschino cherries and lime wedges (for serving)
Instructions
  1. Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.
  2. Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
  3. Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge.
Do Ahead:
  1. Pineapple can be chopped 3 months ahead. Keep frozen.

Watch the recipe video here:

If you like getting caught in the rain. Make em: http://bonap.it/EXqHFnT

Posted by Bon Appétit Magazine on Thursday, June 20, 2019

Main dish

Awesome Crispy Baked Chicken Wings

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Awesome Crispy Baked Chicken Wings
Incredibly tasty variation of baked chicken wings with no marinade - just butter, garlic, and herbs. Great for the low-carb eater!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 pounds chicken wings
  • ½ cup butter
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons ground paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly.
  2. Cut tips from chicken wings and discard. Cut between the joint to separate each wing into 2 pieces.
  3. Combine butter and garlic in a small saucepan over low heat; heat until butter is melted and garlic is fragrant, 3 to 5 minutes.
  4. Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl.
  5. Dip chicken wing pieces in melted butter mixture; coat with Parmesan cheese mixture in the bowl. Arrange in the prepared baking dish. Drizzle any remaining butter on top.
  6. Bake in the preheated oven until skin is browned and juices run clear, about 1 hour.

Watch the recipe video here:

Awesome Crispy Baked Chicken Wings: https://trib.al/dFWMYXS

Posted by Allrecipes on Thursday, June 20, 2019

Main dish

Seafood Casserole As Made By Betsy’s Gammy

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Seafood Casserole As Made By Betsy’s Gammy
Take your taste buds on a trip to the East Coast with this creamy casserole from Betsy’s grandmother. Get creative by using your favorite seafood, but if you decide to stick with shrimp and scallops, keep an eye on them, as they cook quickly. For extra crunch, don’t over-pulse the bread crumbs. Serve the casserole with a light salad and watch as your guests gush over what’s sure to be your new summer staple.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb sourdough bread (455 g), 1 medium load, roughly torn
  • 8 tablespoons unsalted butter, 1 stick, melted, divided
  • 1 cup shredded cheddar cheese (100 g)
  • 3 teaspoons kosher salt, divided, plus more to taste
  • 4 cups dry white wine (960 mL), plus 1 tablespoon, divided
  • 1 lb shrimp (455 g), 16/20 count, peeled and deveined
  • 1 lb large scallops (455 g)
  • 1 lb jumbo lump crabmeat (455 g)
  • 2 cups half & half (480 mL)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons ketchup
  • 28 oz artichoke heart (795 g), 2 cans, drained and chopped
  • fresh chive, chopped, for garnish
  • lemon wedge, for serving
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
  3. Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
  4. In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
  5. In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
  6. Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
  7. Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
  8. In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
  9. Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
  10. Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
  11. Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
  12. Top with chives and serve with lemon wedges.
  13. Enjoy!

Watch the recipe video here:

Watch as Betsy shares her grandma's delicious seafood casserole recipe ?❤️Get the recipe: https://tasty.co/recipe/seafood-casserole-as-made-by-betsys-gammy

Posted by BuzzFeed Food on Friday, June 21, 2019

Main dish

Easy Grilled Pizza on the BBQ Is Turning Your Classic Pizza up a Notch

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Easy Grilled Pizza on the BBQ Is Turning Your Classic Pizza up a Notch
I could seriously eat pizza for breakfast, lunch, or dinner. When I discovered the art of Grilled Pizza, I couldn't believe it! Pizza on the BBQ...how could it be true?! Well, thankfully, it is true, and you can load up your dough with any toppings you like! We made a classic pepperoni and cheese pizza, but the sky's the limit for a smoky pizza like you've never had before! Try this easy trick out once, and you'll be grilling pizza the rest of the summer!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Premade or homemade pizza dough
  • 1 large tomato, cut into ⅓-inch thick slices
  • 5-7 teaspoons olive oil, divided
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • ½-ounce grated Parmesan
  • 1½ ounces mozzarella, shredded
  • 4-6 large basil leaves, shredded
  • Pepperoni
Instructions
  1. Preheat your grill to medium-high and make sure the grill grates are clean and free of debris.
  2. In a bowl, toss the tomato with 1 tablespoon of olive oil, the garlic, salt, and red pepper flakes, then set aside.
  3. Lightly flour your work surface and flatten out your pizza dough. Use a rolling pin to roll it into a circle as best as possible, rotating and stretching as you go. Transfer the dough to a lightly floured pizza peel and stretch to reshape as needed.
  4. Oil the grill to prevent sticking, and decrease the heat to medium.
  5. Brush the rolled out dough with 1-2 teaspoons of olive oil, and flip onto one side of your hot grill, leaving some room for the tomatoes on the grate.
  6. Place the prepared tomatoes carefully on the grill, close the lid and cook until the bottom of the pizza crust is golden brown and the tomatoes are starting to soften, about 1-2 minutes.
  7. Quickly brush the raw side of the dough with 1-2 teaspoons of olive oil, then immediately flip over using the pizza peel.
  8. Top the flipped pizza dough with the grilled tomatoes, smashing and spreading the tomatoes to create a rustic sauce on the pizza crust. Sprinkle with Parmesan, mozzarella, and basil. Close the lid and continue cooking until the bottom of the crust is golden brown, and the cheese has melted, about another 1-2 minutes.
  9. Using the pizza peel, remove the pizza and let rest for 3 minutes before slicing.
  10. oes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing. Season with additional salt and pepper before serving, if desired.

Watch the recipe video here:

Grilled Pizza

Take Your Classic Pizza up a Notch With This Deliciously Easy Grilled Pizza! Heres the recipe: https://www.upliftingmedia.com/take-classic-pizza-notch-deliciously-easy-grilled-pizza-bbq/

Posted by Uplifting Food on Friday, November 10, 2017

Main dish

Chocolate Sundae Cone Cookies

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Chocolate Sundae Cone Cookies
Enjoy these crunchy chocolate cookies made using Betty Crocker® cookie mix and sugar cones – perfect for dessert.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups), divided
  • ½ cup butter or margarine, softened
  • 1 egg
  • 1 pouch Betty Crocker™ chocolate chip cookie mix
  • 1 cup white vanilla baking chips (6 oz)
  • 4 sugar cones, coarsely crushed (about 1¼ cups)
  • ½ cup dry-roasted peanuts, coarsely chopped
Instructions
  1. Heat oven to 350°F. In large microwavable bowl, microwave 1 cup chocolate chunks uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Add butter; using spoon, beat until blended. Add egg; beat until combined. Add cookie mix; stir until soft dough forms. Stir in remaining 1 cup chocolate chunks and the vanilla baking chips. Gently stir in crushed cones just until combined.
  2. Onto ungreased cookie sheets, drop dough by 2 tablespoonfuls per cookie; flatten tops slightly. Sprinkle with peanuts, pressing lightly into dough. Bake 8 to 10 minutes or until puffed and dry on tops (centers will be very soft). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

Watch the recipe video here:

The secret ingredient to these cookies? Ice cream cones!Chocolate Sundae Cone Cookies recipe:…

Posted by Betty Crocker on Monday, March 25, 2019

Dessert

Salted Caramel Chocolate Chip Cookies

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Salted Caramel Chocolate Chip Cookies
I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1¾ cups brown sugar
  • 1 cup unsalted butter, softened
  • ¼ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 18 unwrapped caramel candies (such as Werther's®), each cut into 6 pieces
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk flour, baking soda, and salt together in a bowl.
  3. Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
  4. Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
  5. Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

Watch the recipe video here:

Salted Caramel Chocolate Chip Cookies: https://trib.al/74jVUIg

Posted by Allrecipes on Monday, March 25, 2019

Dessert

Instant Pot Elvis-Style Steel Cut Oatmeal

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Instant Pot Elvis-Style Steel Cut Oatmeal
This creamy confection would make The King proud.
Author:
Cuisine: Italian
Recipe type: Dessert
Ingredients
  • 2 tbsp butter
  • 1½ cups steel-cut oats
  • 4½ cups water
  • ½ tsp kosher salt
  • ⅓ cup brown sugar
  • ⅓ cup peanut butter
  • 2 bananas, sliced
  • Cinnamon, for serving
  • Half and half or cream, for serving (optional)
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter melts, add the oats and saute, stirring often, for about 5 minutes or until lightly toasted and fragrant.
  3. Add the water and salt and stir to combine, ensuring all oats are submerged.
  4. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  6. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  7. Stir the oatmeal to incorporate remaining liquid, then stir in brown sugar and peanut butter until combined.
  8. Serve hot topped with bananas, a sprinkle of cinnamon and a drizzle of half and half or cream (optional).

Watch the recipe video here:

This creamy confection would make The King proud.RECIPE: http://chopsecrets.com/instant-pot-elvis-style-steel-cut-oatmeal/

Posted by Chop Secrets on Sunday, May 12, 2019