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Dessert

Instant Pot Cherry Chocolate Pudding Cake

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Instant Pot Cherry Chocolate Pudding Cake
This cake is easy and elegant and has only FOUR ingredients!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 7.5 oz devils food cake mix (about half the package)
  • 1 egg
  • 1 tbsp butter, melted
  • 21 oz can cherry pie filling, divided
  • 1½ cups water
Instructions
  1. In a medium bowl, combine cake mix, egg and melted butter until most of the dry mix is incorporated.
  2. Fold in 1½ cups of cherry pie filling (reserve the remaining ½ cup for topping).
  3. Coat the inside of a 1.5 qt casserole (these fit perfectly: https://amzn.to/2DtfXM4) with non-stick spray. Pour batter evenly into the casserole. Cover the dish loosely with foil – do not seal.
  4. Pour 1½ cups of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack.
  5. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Serve topped with remaining cherry pie filling (warmed if desired).

Watch the recipe video here:

This cake is easy and elegant and has only FOUR ingredients!RECIPE: http://chopsecrets.com/instant-pot-cherry-chocolate-pudding-cake/

Posted by Chop Secrets on Wednesday, May 1, 2019

Dessert

Grandma’s Old-Fashioned Strawberry Shortcake

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Grandma’s Old-Fashioned Strawberry Shortcake
https://www.facebook.com/61511025427/posts/10156999342915428/ aWhen my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. —Angela Lively, Conroe, Texas
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 cups sliced fresh strawberries
  • ½ cup sugar
  • 1 teaspoon vanilla extract
SHORTCAKE:
  • 3 cups all-purpose flour
  • 5 tablespoons sugar, divided
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold butter, cubed
  • 1-1/4 cups buttermilk
  • 2 tablespoons heavy whipping cream
TOPPING:
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally.
  2. Preheat oven to 400°. For shortcake, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by ⅓ cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely.
  3. For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut biscuits in half; top with strawberries and whipped cream.

Watch the recipe video here:

Bring on the great memories!> Get the recipe for Grandma's Old-Fashioned Strawberry Shortcake: https://trib.al/ohSN6tS

Posted by Taste of Home on Wednesday, May 1, 2019

Main dish

Instant Pot Garlic Butter Shrimp with Broccoli

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Instant Pot Garlic Butter Shrimp with Broccoli
A delicate white wine and garlic sauce that you’ll love.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp butter
  • 2 shallots, finely diced
  • 1 tbsp garlic, minced
  • ¼ cup white wine
  • ½ cup chicken broth
  • 1½ tbsp lemon juice
  • ½ tsp kosher salt
  • ½ tsp pepper
  • 1½ lbs peeled, deveined shrimp (not frozen)
  • 2½ cups bite-size broccoli florets
  • 2 tbsp grated parmesan cheese, additional for garnish
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted add the shallots to the pot and saute until soft, 3 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add broth, lemon juice, salt, pepper and shrimp to the pot. Stir to combine.
  5. Add broccoli in an even layer–do not stir.
  6. Turn the pot off by selecting CANCEL, 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 0 minutes.
  8. When the time is up, quick-release the remaining pressure.
  9. Stir in parmesan cheese and serve immediately, with additional parmesan cheese for garnish (optional).

Watch the recipe video here:

A delicate white wine and garlic sauce that you’ll love.RECIPE: http://chopsecrets.com/instant-pot-garlic-butter-shrimp-with-broccoli/

Posted by Chop Secrets on Wednesday, May 1, 2019

Dessert

Vegan Apple Pie

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Vegan Apple Pie
Vegan Apple Pie
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • CRUST
  • 2 ½ cups all-purpose flour, plus more for dusting (310 g)
  • 1 tablespoon organic sugar
  • 1 teaspoon kosher salt
  • 1 cup vegan butter, cubed and chilled (225 g)
  • 6 tablespoons ice water
  • FILLING
  • 7 granny smith apples
  • 2 cups organic sugar, plus 1 teaspoon, divided (400 g)
  • 1 lemon, zested
  • 5 tablespoons cornstarch
  • ½ lemon, juiced
  • 1 tablespoon coconut oil, melted, plus 1 teaspoon, divided
  • ½ teaspoon salt
  • 4 teaspoons cinnamon, divided
Instructions
Make the crust:
  1. In a large bowl, combine the flour, sugar, and salt.
  2. Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
  3. Gradually add the ice water and mix just until the dough can be pressed together.
  4. Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.
  5. Preheat the oven to 350˚F (180˚C).
Make the filling:
  1. Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
  2. On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork
  3. Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust
  4. Bake for 1 hour, until crust is starting to turn golden brown.
  5. Let cool for 10 minutes, then slice and serve.
  6. Enjoy!

Watch the recipe video here:

We only have eyes for this vegan apple pie ?FULL RECIPE: https://tasty.co/recipe/vegan-apple-pie

Posted by Proper Tasty on Thursday, May 2, 2019

Main dish

Loaded Queso In A Tortilla Bowl

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Loaded Queso In A Tortilla Bowl
Loaded Queso In A Tortilla Bowl
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 flour tortilla
  • ¼ cup olive oil (60 mL)
  • 1 lime, juiced
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 lb flank steak (455 g)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ½ onion, diced
  • 2 jalapeñoes, seeded and diced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup milk (240 mL)
  • 4 cups cheddar cheese (400 g)
  • guacamole, to serve
  • tomato, diced, to serve
  • sour cream, to serve
  • fresh cilantro, to serve
  • tortilla chips, to serve
Instructions
  1. Preheat an oven to 400˚F (200˚C).
  2. Place a flour tortilla over an oven-safe bowl. Place another oven-safe bowl over it. Bake for 15 minutes. Remove the bowls and set the tortilla bowl aside.
  3. In a shallow container, place olive oil, lime juice, cumin, paprika, garlic powder chili powder and salt. Mix well.
  4. Place the flank steak in the spice mixture, rubbing until fully coated. Marinate for 1 hour in the refrigerator.
  5. Heat a cast iron pan or stainless steel pan over high heat. Coat with olive oil and Add the steak and sear for 6-8 minutes.
  6. Rest the meat for 5 minutes. Cut them into a bite size. Set aside.
  7. In a medium size saucepan, melt the butter. Add the onion and cook until translucent, about 4-5 minutes.
  8. Add the jalapeños and cook for 3 minutes. Add garlic and cook for 1 minute.
  9. Sprinkle in the flour, and cook for 3 minutes, stirring constantly. Add milk and cook until the mixture has thickened, about 3-4 minutes.
  10. Add the cheddar cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
  11. On a flat plate, spread tortilla chips. Place the tortilla bowl on top. Pour in the queso and top with chopped steak, chopped tomatoes, guacamole, sour cream and cilantro.
  12. Enjoy!

Watch the recipe video here:

Goodbye nachos, hello queso tortilla bowl ?!Get the recipe: https://tasty.co/recipe/loaded-queso-in-a-tortilla-bowl

Posted by Tasty on Thursday, May 2, 2019

Main dish

Pineapple Pretzel Salad

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Pineapple Pretzel Salad
This recipe is made with pineapple instead of strawberries.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups crushed pretzels
  • 1 cup butter, melted
  • 1 (8 ounce) package cream cheese
  • 1 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 (20 ounce) cans crushed pineapple
  • ½ (3.4 ounce) package instant vanilla pudding mix
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven 10 minutes.
  3. Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Combine pineapple and pudding mix. Spread over whipped topping layer. Chill until serving.

Watch the recipe video here:

Pineapple Pretzel Salad: https://trib.al/Tsx3GlR

Posted by Allrecipes on Thursday, May 2, 2019

Main dish

You Won’t Miss the Bread with This Delicious Low Carb Cauliflower Grilled Cheese

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You Won't Miss the Bread with This Delicious Low Carb Cauliflower Grilled Cheese
Grilled cheese is one of those classic dishes that pretty much everyone can love because it’s so customizable - but have you ever heard of Cauliflower Grilled Cheese?! Yes, it’s true, grilled cheese sandwiches can be low carb, and still taste absolutely delicious! Cauliflower is a surprising substitute for bread, but the taste and texture are spot on. Go on and give it a try - you might just make grilled cheeses with cauliflower from now on!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 head cauliflower, (to make about 4 cups processed cauliflower)
  • 2 eggs, lightly beaten
  • ½ cup Parmesan, finely grated
  • ½ teaspoon oregano
  • 1½ cups white Cheddar, shredded
Instructions
  1. Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower.
  2. In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper.
  3. Heat a large nonstick skillet over medium heat. Spray with cooking spray then scoop the cauliflower mixture into a small patty on one side of the pan. Repeat to form a second patty on the other side. These act as your “bread” slices. Press down on both pieces with a spatula and cook until golden underneath, about 5 minutes. Flip and cook until the other sides are golden, about 3 minutes more.
  4. Top one cauliflower slice with cheese then place the other cauliflower slice on top. Cook until the cheese is melted, about 2 minutes more per side. Repeat with remaining ingredients.

Watch the recipe video here:

Cauliflower Grilled Cheese is a healthy alternative to a classic!Recipe: http://sha.red/t0QX1

Posted by Shared Food on Thursday, May 2, 2019

Main dish

GIANT MAC ‘N’ CHEESE BUN BURGER

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GIANT MAC 'N' CHEESE BUN BURGER
GIANT MAC 'N' CHEESE BUN BURGER
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 50g butter
  • 50g flour
  • 6 cups milk
  • 1 tsp mustard powder
  • Salt and pepper to taste
  • 500g cooked macaroni
  • 1 ½ cups grated yellow cheddar
  • 1 ½ cups grated gruyere
  • 1 cups grated mozzarella
  • 2 cups flour
  • 8 eggs, whisked
  • 4 cups panko breadcrumbs
  • 1kg beef mince
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 14 Slices cheddar cheese
  • 12 Crispy bacon rashers
  • Oil for frying
Garnish
  • Ketchup
  • Lettuce
  • Burger pickles
Instructions
  1. In a large saucepan, melt the butter. Add the flour and cook through. Gradually whisk in the milk until smooth. Stir and let thicken.
  2. Add in the cooked macaroni noodles and cheeses and stir to combine. Split mixture into two 9’inch cling film lined cake trays. Smooth the tops and freeze overnight
  3. The next day, mix the beef mince with garlic, onion, salt and pepper. Divide mixture into a ring mould (cake tins work well!) on a piece of parchment paper. Flatten into two large patties.
  4. Heat oil in a large pan and sear the burgers on both sides.
  5. Leave the second patty in the pan, top with sliced cheddar and the second patty, followed by more sliced cheese. Cover to steam.
  6. Remove the macaroni and cheese. Dredge in flour shaking off excess, followed by egg and let excess drip. Coat generously in panko bread crumbs. Repeat with second disk.
  7. Fry in oil at 180ºC until golden brown. Keep warm in the oven.
  8. Lay one mac and cheese bun on a tray, drizzle with ketchup. Top with lettuce and pickles followed by the double cheeseburger. Top with bacon and the second mac and cheese bun.
  9. Slice and enjoy!

Watch the recipe video here:

This Giant Double Cheeseburger has Mac 'N' Cheese for buns!

Posted by Twisted on Thursday, May 2, 2019

Dessert

MINT CHOCOLATE CHIP CUPCAKES

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MINT CHOCOLATE CHIP CUPCAKES
MINT CHOCOLATE CHIP CUPCAKES
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the Cupcakes
  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ cup warm water
  • 1½ cups Andes Crème de Menthe baking chips
For the Frosting
  • 4 sticks (2 cups) unsalted butter, room temperature
  • 1.5 pounds (28 ounces) confectioners’ sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 3-4 tablespoons heavy cream
  • green gel dye
  • ¼ teaspoon pure peppermint extract
  • 2 ounces semi sweet chocolate, melted and cooled
  • 2 tablespoons unsweetened cocoa powder
  • mini chocolate chips
Instructions
  1. Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Mix on medium speed for about 2 minutes until all ingredients are well combined and the batter is smooth. Stir in the Andes Crème de Menthe baking chips.
  3. Using a large scoop distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
  4. Bake in preheated oven for 18-23 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
  2. Turn the mixture down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated. Add in vanilla and heavy cream. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
  3. Remove half of the frosting from the mixer bowl and set aside. Add a tiny amount of green gel dye to the remaining frosting (I used Wilton Leaf Green). Turn the mixer on and fully incorporate the dye. Slowly add more dye until you achieve a nice minty green color. Stir in peppermint extract.
  4. Remove the mint frosting from the mixing bowl and set aside. Add the other half of the frosting back into the bowl of your stand mixer. Add in the cooled, melted chocolate and cocoa powder. Mix until fully incorporated.
  5. For the two-toned effect, I used this method from GoodLife Eats. You can also carefully layer the two colors into the piping bag, but I find Katie’s method to be much easier and cleaner.
  6. Pipe the frosting onto the cooled cupcakes and garnish with mini chocolate chips.

Watch the recipe video here:

Mint Chocolate Chip Cupcakes ?The perfect dessert for any celebration!https://www.mybakingaddiction.com/mint-chocolate-chip-cupcakes/

Posted by My Baking Addiction on Wednesday, May 1, 2019

Dessert

THE BEST CHOCOLATE CAKE RECIPE

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THE BEST CHOCOLATE CAKE RECIPE
The Best Chocolate Cake combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect! Keep reading to find out why coffee and buttermilk play important roles in this chocolate cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups sugar (400 grams)
  • 1¾ cups all-purpose flour (210 grams)
  • ¾ cup unsweetened cocoa powder (64 grams)
  • 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
  • 2 teaspoons baking soda (12 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon kosher salt (6 grams)
  • 2 eggs
  • 1 cup buttermilk (240 mL)
  • 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) (240 mL)
  • ½ cup vegetable oil (120 mL)
  • 2 teaspoons vanilla extract (4 grams)
  • Chocolate Buttercream Frosting
Instructions
  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  3. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  6. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this chocolate layer cake.

Watch the recipe video here:

The Best Chocolate Cake with rich buttercream frosting! ?RECIPE: https://www.mybakingaddiction.com/the-best-chocolate-cake

Posted by My Baking Addiction on Tuesday, April 30, 2019