Recipes

CHOCOLATE LAVA CAKE

Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé.[citation needed] The name derives from the dessert's liquid chocolate center chocolate moelleux(fr), tortino al cioccolato con cuore caldo, and chocolate lava cake. It should not be confused with chocolate fondant, a recipe that contains little flour, but instead a lot of chocolate and butter, hence melting on the palate (but not on the plate)

The United States-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres disputes this, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it became almost a de rigueur inclusion on high-end restaurant dessert menus.

Recipe Servings: 2

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Cook Time: 40 Minutes

INGREDIENTS

135 gm dark chocolate

95 gm butter

100 gm icing sugar

2 egg yolks + 2 whole eggs

35 gm flour

DIRECTIONS

1.Pre heat the oven at 200 degrees.

2.In a microwaveable bowl add chocolate and butter. Melt it. (You can melt using the double boiler method too.)

3.In another bowl whisk together sugar and eggs.

4.Mix together the chocolate-butter mixture with the sugar-eggs mixture.

5.Fold in the flour.

6.Strain the mixture to remove any lumps.

7.Keep this in the fridge for 5-7 minutes to chill.

8.Pour the batter in greased ramekins.

9.Bake for 9-10 minutes.

10.Serve with whipped cream / vanilla ice cream or fresh fruits.

FISH TACOS

A taco is a traditional Mexican dish consisting of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing great versatility and variety. Tacos are generally eaten without utensils, often garnished with salsa, chili pepper, avocado, guacamole, cilantro (coriander), tomatoes, onions, and lettuce.

Beginning from the early part of the twentieth century, various types of tacos have become popular in the United States and Canada. An early appearance of a description of the taco in the United States in English was in a 1914 cookbook, California Mexican-Spanish Cookbook, by Bertha Haffner Ginger. The most common type of taco in the US is the hard-shell, U-shaped version, first described in a cookbook, The good life: New Mexican food, authored by Fabiola Cabeza de Baca Gilbert and published in Santa Fe, New Mexico, in 1949. These types are sold by restaurants and by fast food chains, while kits are readily available in most supermarkets. Even non-Mexican oriented fast food restaurants have sold tacos. Mass production of this type of taco was encouraged by the invention of devices to hold the tortillas in the U-shape as they were deep-fried. A patent for such a device was issued to New York restaurateur Juvencio Maldonado in 1950, based on his patent filing of 1947 (U.S. Patent No. 2,506,305).Such tacos are crisp-fried corn tortillas filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole.

TIME

Prep: 40 m

Cook: 20 m

Ready: In 1 h

INGREDIENTS

1 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup beer

1/2 cup plain yogurt

1/2 cup mayonnaise

1 lime, juiced

1 jalapeno pepper,minced

1 teaspoon minced capers

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon dried dill weed

1 teaspoon ground cayenne pepper

1 quart oil for frying

1 pound cod fillets, cut into 2 to 3 ounce portions

1 (12 ounce) package corn tortillas

1/2 medium head cabbage, finely shredded

DIRECTIONS

1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).

2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).

4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

NUTELLA AND HAZELNUTS CHURROS

Churros are a Spanish doughnut recipe prepared from choux pastry, the same dough that dessert items like cream puffs and éclairs are made of. The most familiar version of the churro to North Americans is the long piped doughnut, but their shapes can vary from being spiraled or straight. One of the most usual ways to eat a churro is dipped in dulce de leche or hot chocolate, which turns this sweet treat into a heavenly dessert. It is no wonder that Tessa, the author of ‘Handle the Heat’ recipe blog, decided to fill her churro recipe with Nutella hazelnut spread for a dessert that is over the top.

The most common way to make churros recipes is with a choux pastry dough, which is prepared on the stove. Choux pastry is an eggy dough that is common in French cuisine to prepare cream puffs, éclairs, and the classic French cruller recipe. The dough is so light and airy that when baked or fried, it can form a hollow in the center, which is ideal for filling with pastry cream. The ingredients for churro dough recipes are very simple, involving just six ingredients, like flour, butter, and eggs. The dough is combined on the stove with one egg being incorporated one at a time. The eggs are the most important component of a proper choux pastry recipe because they are what leaven the dough and give the dough their texture. The process for how to make churros always ends up using a piping bag and large star piping tip as well. The star piping tip allows each doughnut to have its signature crispy edges when fried in the oil.Often churro recipes will involve piping the dough directly into the oil, which sometimes result in odd shapes for the churros. For more uniform shapes, Tessa has the genius option of piping out the churro dough onto a baking sheet and chilling it so that it is firm enough to drop into the preheated oil. Every churro will end up the perfect shape rather than curved banana shapes. If desired, you can even experiment with knotting the churros or twisting them into pretty designs.

INGREDIENTS

50 grams unsalted butter

1 teaspoon sugar

Pinch salt

100 grams flour

4 tablespoons water

4 tablespoons milk

4 medium eggs

100 grams Nutella

50 grams roasted hazelnuts

2 tablespoons popping candy

2 liters oil for deep frying

50 grams caster sugar

1 tablespoon cinnamon powder

DIRECTIONS

1.Place the butter in a pan with water and milk, sugar and salt.

2.Bring to boil and add the flour, beat to form a paste.

3.Gradually incorporate the eggs little by little to get a thick paste.

4.Place into a piping bag with 1.5 centimeters fluted nozzle and pipe into 4 centimeters lengths.

5.Pop this into the freezer to firm up or pipe the mixture directly into the oil, pre-heated to 160C, snipping 4 centimeters segments as you go.

6.After 2 minutes or so, drain the churros on kitchen paper and toss in the sugar and cinnamon mixture.

7.Grab a straw and push all the way through.

8.Place the Nutella in a piping bag and soften for 15 seconds in a microwave.

9.Pipe the chocolate into the churros and top with hazelnuts and popping candy.

Red velvet doughnut with cream cheese frosting

This dessert (or breakfast or snack!) is perfect for all holidays, what with all the rich red color and the delicious chocolate flavor.

Donuts are always a crowd favorite, although they’re typically fried – which I’ve tried to do in the past, without much success – so the fact that these donuts are baked make them so much more loveable for how easy they are to throw together.

To make them you will need a donut pan for this recipe, so if you’d like to have homemade donuts in your house every week it would be worth picking one up. I was a little skeptical that the pan would work as well as they claimed, but as long as you don’t overfill it (pro tip: shoot for filling it half way) the donuts will turn out perfectly.

And even if you do overfill a few, don’t worry – those donuts will still taste just as good.

Because those less-than-perfect donuts?

They are the ones you get to eat on your own, fresh out of the oven with all the leftover frosting, before anyone else gets to have some.

Sometimes those are the donuts that taste the best.

In the past, I’ve decorated the donuts in two different ways: some I just dipped in powdered sugar, so the tops have a nice dusting of sweetness. It was a nice, light compliment to the moist donuts, and they looked beautiful.

But usually I whip up a super easy vanilla cream cheese frosting and drizzle it across the top, like the donuts pictured here.

I’m partial to the ones with the cream cheese frosting, but then red velvet always seems to go hand in hand with a little extra sweetness.

For the cream cheese frosting you will need cream cheese (duh), butter, vanilla extract, a touch of salt, and confectioners’ sugar. You’ll want to make sure your cream cheese and butter are both very soft before beginning this process.

To bake the donuts you’re going to preheat your oven to 350 degrees (F). Pro tip: Make sure you generously grease your donut pan before filling the molds. If you don’t, they will stick.

Bake the donuts for 9-10 minutes, or until they’re just firm enough to spring back slightly when touched. Make sure you cool them completely before frosting them!

Don’t be surprised if you find yourself dreaming up any excuse to bake these.

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥

Red Velvet Donuts

prep 10 mins

cook 10 mins

total 20 mins

author bakerbynature

yield 6 baked donuts

Baked red velvet donuts topped with cream cheese frosting! Ready in just 20 minutes.

Ingredients

For the red velvet donuts:

1 cup all-purpose baking flour

2 tablespoons cocoa powder

1/2 cup dark brown sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup buttermilk

2 1/2 tablespoons butter, melted

1 teaspoon pure vanilla extract

1 large egg, at room temperature

2 teaspoons red food coloring

For the cream cheese frosting:

3 ounces cream cheese, VERY soft

3 tablespoons unsalted butter, VERY soft

1 teaspoon pure vanilla extract

2 cups confectioners' sugar, sifted

1-2 tablespoons milk

Instructions

For the red velvet donuts:

Preheat oven to 350 degrees (F). Generously grease a doughnut pan and set aside.

In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the buttermilk, melted butter, vanilla, and egg. Gently fold the wet mixture into the dry mixture - don't over mix! Fold in red food coloring and stir until combined.

Spoon mixture into prepared doughnut pan, and bake for 10 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.

For the cream cheese frosting:

In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the milk. Once the milk is combined beat frosting on high-speed for 1-2 minutes.

Spread frosting on cooled donuts.

OREO ICECREAM CAKE

Oreo is a commercial brand of cookie usually consisting of two chocolate wafers with a sweet crème filling in between, and (as of 1974) is marketed as "Chocolate Sandwich Cookies" on the package. The version currently sold in the United States is made by the Nabisco division of Mondelēz International. Oreo has become the best-selling cookie in the United States since its introduction in 1912. Oreos are available in over 100 different countries worldwide; in some countries, such as the United Kingdom, they are referred to as Oreo biscuits.

This Oreo Ice Cream Cake makes for the perfect no bake dessert during warm summer months. Best of all, it only takes 5 simple store bought ingredients! No one can resist the layers of crushed Oreos, Cookies and Cream Ice Cream, Hot Fudge, Cool Whip, and MORE Oreos!

Course Dessert
Cuisine American
Prep Time 10 minutes
Freezer Time 5 hours
Total Time 5 hours 10 minutes
Servings 15
Calories 689 kcal




INGREDIENTS

1 pkg Oreos crushed and divided
1/4 c butter melted
1 Gallon cookies and cream ice cream softened
16 oz jar hot fudge warmed
8 oz carton whipped topping thawed.

INSTRUCTIONS

Add crushed cookie crumbs to a bowl reserving ½ cup for the top. Add butter and mix well. Press into a greased 9x13 pan.
Spread softened ice cream over crust and freeze for 2 hours.
Drizzle warm fudge over ice cream and freeze for 1 hour.
Add whipped topping and sprinkle with reserve Oreos and freeze for 2 hours. Remove from freezer and let it set out for 15 minutes before serving.

Chicken and Poppy Seeds Pasta

Servings: 8

Ingredients
10 oz. bow tie pasta (about 4 cups)
2 cups cooked and cooled, diced chicken breasts (I used rotisserie)
12 oz. red grapes halved (about 2 cups)
1 cup diced celery
3/4 cup Fisher Sliced Almonds
1/2 cup sliced green onions green portion
1/3 cup dried cranberries (optional)

Dressing
1/2 cup fat free plain Greek Yogurt
1/2 cup full fat mayonnaise
3 Tbsp white wine vinegar or apple cider vinegar
3 Tbsp honey
2 Tbsp granulated sugar
1 1/2 Tbsp poppy seeds
1/2 tsp salt then more to taste
Instructions

Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.

For the dressing:

In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds and 1/2 salt.

Add drained pasta to a salad bowl. Add in chicken, grapes, celery, almonds, green onions and cranberries then pour dressing over top and toss to evenly coat. Season with more salt to taste and toss. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

APPLE AMERICAN PIE

Servings: 8
Time:Prep: 20 min. Bake: 45 min.

INGREDIENTS

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 large egg white
Additional sugar

DIRECTIONS

In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.











CLASSIC MACARONI SALAD

Did you make this recipe? Leave a review.
The best summertime macaroni salad! Just like what you remember eating as a kid but here it's made a little healthier with Greek yogurt in the dressing. It's layered with colorful veggies and sure to satisfy!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 247 kcal

Ingredients

8 oz . dry elbow macaroni
1/2 cup Hellmann's or Best Foods Mayonnaise
1/2 cup fat free or low fat plain Greek yogurt
1 1/2 Tbsp white wine vinegar
2 tsp dijon mustard
2 tsp honey
Salt and freshly ground black pepper
2 steamed or hard boiled eggs , peeled and chopped
1 cup diced red bell pepper
1 cup matchstick carrots , roughly chopped
3/4 cup diced celery
1/4 cup diced red onion
1 Tbsp minced fresh parsley

Instructions

Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).
Drain and rinse with cold water until completely cool. Let drain very well.
In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you've added the dressing to the pasta).

Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over you salad I like set aside some of the veggies to sprinkle over the top).
Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day.