Cake Cooling Tip

Tip: 

When cooling cake layers, place bread slices on top to keep the cake layers soft and moist.

The bread becomes hard as a rock but the cake layers remain moist and as perfect as when you made them. You can use this same tip with muffins, cupcakes or anything that you want to leave on the counter.

Photo Credit: bakedbree.com

Buttermilk Ranch Cheeseball

Ingredients: 

• 1 tablespoon sour cream
• 1 package (1 ounce) ranch dressing mix
• 1 package (8 ounce) cream cheese
• ½ pound Cheddar cheese, shredded
• ¼ cup finely chopped pecans

Directions:

1. Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball.
    
2. Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately.

Original Recipe: allrecipes.com

Boiling Pasta One Minute Less

Photo Credit: step-by-step-cook.co.uk

Tip: 

Boiling the pasta just one minute less than the cooking time given on the package.

By the time you strain the pasta out of the water and pour it in the pan, and maybe mixing it with the sauce you added up the extra minute cooking time.

Banana Caramel Muffins Recipe

Photo Credit: ahealthyfascination.blogspot

Ingredients: 

• 3 bananas
• 1 3/4 cups flour
• 1/2 cup egg whites
• 1/3 cup no sugar added cinnamon applesauce
• 1/4 cup stevia
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 2 tsp sugar free caramel flavored syrup
• 1 tsp vanilla
• cinnamon and nutmeg to taste

Directions:

1. Combine the wet ingredients, then the dry, then combine all and spoon into 12 muffin tins. 
2. Put them in the oven about 40 minutes at 350 degrees. 
3. Let them cool down a bit before serve. 

Notes: 

95 calories, 0 fat, 0 cholesterol, and very low sugar.
Other toppings can be used or added by the banana, like;  "strawberry cream cheese" or "apricot jam".

Original Recipe: ahealthyfascination.blogspot

Abuelo's Papas con Chile Recipe

Photo Credit: mommytravels.net

Ingredients: 

• 3 lbs. red potatoes
• 3 oz cream cheese – cut into 2" squares
• ½ cup heavy cream
• 10 oz Velveeta – cut into 2 " squares
• ½ TBS salt
• ¾ tsp granulated garlic
• ¼ cup sour cream
• ½ cup diced red bell peppers
• ½ cup diced green bell peppers
• 2 cans chopped green chiles
• ½ cup chopped green onion tops
• 2 TBS of finely chopped jalapeño – seeds removed

Directions:

1. Wash and scrub potatoes until clean
2. Place potatoes in a pot covered with water and boil until soft.
3. Drain potatoes
4. Add the rest of ingredients and mash. Be sure all ingredients are incorporated

Original Recipe: mommytravels.net

Baked Cheddar Broccoli Rice Cups Recipe

Photo Credit: amazingpinterestworld.blogspot

Ingredients: 

• 1 cup quick-cooking rice (like Minute Rice)
• 1 cup chicken stock
• 1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
• 3/4 cup shredded cheddar cheese, divided
• 1/4 cup Homemade Ranch Dressing, or store bought
• 2 eggs, lightly beaten
• 1/2 teaspoon salt and freshly ground pepper to taste

Directions:

1. Prepare rice as directed on package, substituting stock for water.  Place cooked rice in a large bowl and let cool slightly.  
2. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. 
3. Transfer mixture to eight well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese.  
4. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy. 

Original Recipe: amazingpinterestworld.blogspot

Mushroom Ricotta Tart Recipe

Photo Credit: onceuponacakestand

Ingredients: 

tart dough:

• 120g flour
• pinch of salt
• ½ teaspoon sugar
• 60g cold butter
• ice water

tart filling:

• 250g ricotta
• 30g freshly grated parmesan (plus more for rolling out tart dough)
• pinch of salt
• freshly ground pepper
• 2 large egg yolks
• 2 teaspoons of heavy cream
• handful of freshly picked thyme
• 3 hands full of chanterelles (or other mushroom), cleaned & roughly chopped
• ½ red chilli, de-seedes, cut in small pieces
• 1 small shallot, finely diced
• salt & freshly ground pepper

Directions:

tart dough:

1. Combine flour, salt and sugar in a blender and pulse to combine. cut cold butter & add to the flour, then pulse until largest butter pieces are about the size of almonds. gently add some ice cold water until dough holds together (you don't want it to be wet!). form into a disc, wrap and let chill until firm in the fridge (about 40 minutes).

tart filling preparation :

1. First heat some olive oil in a frying pan, add shallot and cook until starting to soft, then add chilli and Chanterelles and fry on high heat until starting to soft. then take off heat and season with salt and pepper. put aside.
2. Mix ricotta with Parmesan cheese, add 1 egg yolk and add salt, pepper and thyme in a small bowl.
3. Sprinkle some grated Parmesan cheese on your kitchen counter (or directly onto a baking paper), then roll out dough into circle (doesn't have to be perfect!) - about 20cm in diameter. spread filling on the dough, leaving an about 3cm border. arrange the fried mushrooms on top and gently fold the edges of the dough toward the centre, creating a 2cm border. chill until firm.

 tart filling baking :

1. Heat oven to 220c°.
2. Mix remaining egg yolk with heavy cream and brush the edges of the tart with the egg wash and then sprinkle with grated Parmesan cheese & some more thyme if you like. transfer to the oven and bake for 10 minutes. then reduce heat to 200c°, rotate the baking sheet and bake for another 20 minutes until the edges become golden brown. remove from oven and slide (with baking paper) on a cooling rack. serve warm or at room temperature. 

Original Recipe: onceuponacakestand

Mexican Chicken Casserole Recipe

Ingredients: 

• 1 can of cream of mushroom soup
• 1 can of cream of chicken soup
• 1 can of cheddar cheese soup
• 2 cans of rotel (I drained the second can)
• 1 whole cooked chicken cut up in pieces, I bought a pre-made chicken at Target
• 6 flour tortillas
• Enough cheddar cheese to cover the top of the casserole

Directions:

1. Mix the three soups, rotel and chicken in a bowl.
    
2. Spray the pan with pam, then put tortillas down for the bottom layer.
    
3. Put a layer of the soup/chicken mixture on the tortillas, then repeat tortilla then mixture ending with the tortillas on top.
    
4. Put a layer of cheese on the tortillas.
    
5. Cook in the oven on 350 degrees for 30 minutes or until cheese starts to brown. Enjoy.

Note: Serves 6.



Original Recipe: mylifeinaustin

Chicken Mozzarella Roll-Ups Recipe

Photo Credit: Rightathome

Ingredients: 

 

• 4 small (4 ounces each) boneless, skinless chicken breasts
• 12 large, fresh basil leaves, rinsed and patted dry
• 4 pieces roasted red pepper (available in jars), about 2 inches by 5 inches, ribs and membrane trimmed, patted dry
• 4 ounces shredded reduced-fat mozzarella cheese (about 12 Tablespoons)
• 1 1/2 cups canned, plain tomato sauce

Directions:

 

1. Preheat the oven to 375 degrees F. Place 2 chicken breasts in a 1 gallon Ziploc® Brand Freezer Bag and seal. Working from the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin, meat mallet or the bottom of a heavy skillet, being careful not to tear the meat, until it is 1/4-inch thick and approximately the size and shape of a 4-by-8-inch rectangle. Remove the chicken from the bag and set aside on a clean plate. Repeat with remaining chicken breasts.
2. Lay the chicken breast on a clean work surface or cutting board in front of you, horizontally, with one long (8-inch) edge toward you and the smooth side down. Layer each piece with 3 basil leaves, 1 piece of roasted red pepper and 2 Tablespoons of the shredded mozzarella (reserve remaining mozzarella for later). Roll one long edge toward the other long edge to enclose fillings—like a wrap—making sure the edges overlap slightly. Fold in the loose (short) ends and secure with toothpicks on each side.
3. Pour 1 cup of the tomato sauce into a 9-by-12-inch nonaluminum baking dish that’s at least 2 inches deep, and distribute sauce evenly over bottom of dish.
4. Place the rolled chicken breasts, seam side down, in the baking dish. Top each roll with the remaining 1/2 cup of tomato sauce (about 2 Tablespoons each) and bake uncovered for 30 minutes.
5. Sprinkle the remaining 4 Tablespoons of shredded mozzarella (1 Tablespoon each) over the top of each chicken roll and broil on a low setting for an additional 5 minutes until the cheese melts and browns on top.
6. Remove the baking dish from the oven, transfer the chicken breasts to plates, carefully remove toothpicks, spoon any remaining sauce from the baking dish around the chicken and serve immediately.

Original Recipe: Rightathome

Orange Muffin Recipe

Photo Credit: annies-eats

Ingredients: 

• 1 cup milk
• ½ cup freshly squeezed orange juice
• ½ cup sour cream
• 2 large eggs
• 2 sticks (16 tbsp.) unsalted butter, melted
• 3½ cups all-purpose flour
• 1 cup sugar
• 1½ tbsp. baking powder
• ½ tsp. salt
• Zest of 1 orange (organic if possible)

For the glaze:

• ¼ cup freshly squeezed orange juice
• 1½ cups confectioners’ sugar
• 1-2 tsp. orange zest (organic if possible)

Directions:

1. Preheat the oven to 350˚ F.  Line 16 wells of a muffin pan (or pans) with paper liners.  In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.  Pour the wet ingredients into the dry ingredients and mix just until incorporated.  Fold in the orange zest with a spatula.
2. Divide the batter evenly between the prepared muffin cups.  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.
3. To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl.  Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency.  Drizzle the glaze over the muffins while they are still warm.  Allow the glaze to set before serving.  Store in an airtight container.

Original Recipe: annies-eats

Grilled Salmon Recipe

Photo Credit: allrecipes.com

Ingredients: 

 

•     1 1/2 pounds salmon fillets
•     lemon pepper to taste
•     garlic powder to taste
•     salt to taste
•     1/3 cup soy sauce
•     1/3 cup brown sugar
•     1/3 cup water
•     1/4 cup vegetable oil

Directions:

 

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Original Recipe: allrecipes.com

Creamy Pumpkin Pasta

Ingredients: 

• 1 lb whole wheat penne
• 2 garlic cloves
• 2 Tbsp olive oil
• 1 cup pumpkin puree, depending on your personal taste
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/2 cup milk, more if you like a thinner sauce
• 1 tsp salt
• 1/2 tsp nutmeg
• 1 cup parmigiano reggiano, I used about 2 cups, we like cheese! You can also use Parmessan
• 1 tsp pepper flakes, optional.

Directions:

1. Cook pasta according to box instructions.
   
2. In a large skillet heat the oil over medium to high heat. Add the garlic and cook for 30 seconds, just until fragrant. Add the pumpkin puree, vegetable broth and mix through. Add heavy cream, milk, nutmeg and salt and cook over medium heat stirring occasionally for about 5 minutes.
   
3. Add the the cheese and pepper flakes if using. Stir, turn off heat and incorporate the pasta. Serve with some extra cheese and pepper flakes.

Note: Serves 6

Original Recipe: eatgood4life.com

Chicken Parmesan with Spicy Enchilada Sauce

Ingredients: 

Chicken:

• 4 skinless chicken breasts fillets, lightly pounded into ½ to ¼ inch thick

Marinade:

• 1 cup buttermilk
• 1 small onion, minced
• 2 cloves garlic, minced
• 1½ tsp salt
• 1 tsp chili powder (or taco seasoning)

Cornmeal coating:

• ½ cup flour
• ½ cup cornmeal
• ⅓ cup grated parmesan
• 2 heaping tbsp taco seasoning, homemade or store bought
• ½ tsp paprika
• ¾ tsp dried oregano
• 1 tsp salt
• 1 egg + 1 tsp water, seasoned with salt and pepper
• 2 tbsp butter, melted
• 1 tsp olive oil

Enchilada Tomato Sauce:

• 1 (10 oz) enchilada sauce, hot
• 400 g crushed tomatoes
• 1 medium onion, chopped
• 3 cloves garlic
• 3-4 chipotle peppers in adobo sauce, minced (or more if you want it really spicy!)
• 1 tsp adobo sauce
• 2 tbsp taco seasoning, homemade or store bought
• 2 tbsp honey
• 1 heaping tsp dried oregano
• ⅓ cup cilantro or parsley, chopped
• 2 tbsp grated parmesan ( optional )
• salt and pepper to taste
• 4 oz cheddar cheese, grated (add more if you like)
• chopped coriander/cilantro for topping

Directions:

Marinade:

1. Mix the marinade ingredients in a bowl. Put the chicken breast fillets together with the marinade in a ziplock bag. Lightly massage the chicken in the bag then marinate overnight in the fridge.

Enchilada Tomato Sauce:

1. Saute the onion and garlic in a pan with 1 tbsp oil over medium heat until the onions are soft and translucent. Add the taco seasoning, chipotle peppers and adobo sauce and saute for another minute or two. 
2. Add the crushed tomatoes, enchilada sauce, dried oregano. Stir to combine. Add the honey. Season with salt and pepper. Reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally. 
3. Towards the end of the cooking time, add the chopped cilantro and some parmesan if you like. Give it a good stir. Remove from the heat and cool slightly. Transfer to a blender and blend the sauce until it is smooth (or just slightly chunky). Set aside.

Cornmeal coating:

1. Preheat the oven to 350F. Cover a baking sheet with aluminum foil lightly drizzled or brushed with olive oil.
2. Mix the cornmeal coating ingredients in a bowl. Lightly beat the egg, water, salt and pepper together in a shallow bowl. Remove the chicken from the ziplock bag. Let the excess marinade drip. Coat the chicken with the cornmeal mixture. Dip it next in the egg mixture then coat it again with the cornmeal.
3. Mix the melted butter with the olive oil.  Transfer the chicken to the baking sheet. Drizzle it with the melted butter and olive oil or you can also just spray it with olive oil. Bake for 20-25 minutes until golden brown.

Assembly:

1. Pour some of the sauce on a baking dish to cover the entire bottom. Arrange the chicken breasts fillets on top of the sauce. Pour more sauce over the chicken. Sprinkle some grated parmesan and cheddar cheese over each chicken.
2. Cover the dish with a foil and bake for 10 minutes or more until the cheese is melted. Sprinkle some chopped coriander / cilantro and serve immediately.
3. Spoon a little bit more of that yummy spicy enchilada sauce on top

Note: Serves 4.

Original Recipe: joansfoodwanderings.blogspot

Flourless Chocolate Cake Recipe

Photo Credit: recipe.com

Ingredients: 

• 12  ouncesbittersweet chocolate, coarsely chopped (2 ¼ cups)
• 6  ounces(¾ cup) unsalted butter, cut into six pieces; more for the pan
• 5  large eggs
• 1  cup granulated sugar
• 1 ½  teaspoons pure vanilla extract
• ¼  teaspoon table salt
• ¾  ounce(¼ cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan

For the glaze:

• 4  ounces bittersweet chocolate, coarsely chopped (3/4 cup)
• 1 ½  ounces(3 tablespoons) unsalted butter

Directions:

make the cake:

1. Position a rack in the middle of the oven and heat the oven to 300 degrees F. Lightly butter the bottom of a 9x2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.
   
2. Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 tablespoons water. Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 minutes. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
    
3. Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. Don't overcook. Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it's very cold, at least 6 hours or overnight.

glaze the cake:

1. Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 minutes. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 minutes. To serve, cut the cake into small, if not tiny, slices using a hot knife.

Original Recipe: recipe.com

Bacon Wrapped Cream Cheese Jalapeno Bites Recipe

Photo Credit: doughmesstic

Ingredients: 

• 8 ounces cream cheese, softened
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• ½ teaspoon black pepper
• 1 teaspoon Old Bay
• Pinch of Salt
• 12 Jalapenos, halved & seeded
• 24 – six inch pieces of bacon, uncooked

Directions:

1. Preheat oven to 350F  (175 C).
   
2. Combine cream cheese and spices in small bowl.  Spoon mixture into each pepper half, until level.  Wrap each in bacon, and place on baking sheet. 
    
3. Bake for 40-45 minutes.  Remove and enjoy

Note: Makes 24 Bites


Original Recipe: doughmesstic

Pepperoni Pizza Muffins Recipe

Photo Credit: lickthebowlgood.blogspot

Ingredients: 

• ¾ cup flour
• ¾ teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• ¾ cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 cup cubed pepperoni
• ½ cup store-bought pizza sauce

Directions:

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

 

* Note: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Original Recipe: lickthebowlgood.blogspot

Chocolate Fruit Cake Recipe

Photo Credit: kingarthurflour

Ingredients: 

cake:

• 2 cups dried cherries, chopped if very large
• ½ cup brandy or rum, or ⅓ cup water
• ¾ cup unsalted butter
• 1 ½ cups sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract, optional
• 2 tablespoons Cake Enhancer, optional
• 3 large eggs
• 2 ½ cups King Arthur Unbleached All-Purpose Flour
• ¾ cup milk, at room temperature
• 1 ½ cups candied red cherries
• 1 ⅓ cups Raspberry Jammy Bits or Blueberry Jammy Bits (a combination is nice)
• 2 cups chocolate chips or chunks
• 2 ½ cups diced pecans or walnuts, optional

glaze :

• ¾ cup simple syrup, brandy, or rum

Directions:

1. Combine the dried cherries with brandy, rum, or water. Cover and microwave for 1 to 2 minutes, stir, then set aside to cool.
    
2. Preheat the oven to 325°F. Lightly grease the pans of your choice: two 8 1/2" x 4 1/2" loaf pans, five 7" wooden bakers, six 7" paper bake & give pans, one 12-cup bundt-style pan, or two 6-cup bundt-style pans.
    
3. In a large bowl, beat together the butter, sugar, baking powder, salt, flavors, and cake enhancer.
    
4. Beat in the eggs one at time. Stir in the flour alternately with the milk.
    
5. Combine the dried cherries and their liquid, candied cherries, Jammy Bits, chocolate chips, and nuts. Stir into the cake batter.
    
6. Spoon the batter into the lightly greased pans, filling them about three-quarters full. Bake for 50 to 100 minutes; the smaller the pan, the shorter the baking time. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.
    
7. Remove the cakes from the oven. If you're removing them from the pan(s), wait about 10 minutes, then turn them out onto a rack. If you've baked them in paper pans, they can stay right in the pan.
    
8. If you're using simple syrup, brush the warm cakes all over, continuing to brush until you've used it all. If you choose not to use the syrup, you may wish to brush the warm cake(s) with brandy or the liquor of your choice.
    
9. When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or syrup weekly), before serving.

Original Recipe: kingarthurflour

Spinach Quiche Cups Recipe

Photo Credit: Manilaspoon.com

Ingredients: 

• A little olive oil (for cooking the mushrooms)
• 1 (10 oz) package fresh spinach (I used the baby ones) - about 284 grams
• 4 eggs (if the yolks are quite small I use 5 eggs)
• 1 cup shredded cheese of your choice (I use mozzarella or the Italian Blend)
• 1 (8 oz package) Mini-Bella mushrooms, chopped
• 1-2 Tbsp, heavy cream or half-and-half (optional)
• Salt and Pepper, to taste

*Variation - If you don't fancy mushrooms, try asparagus or bell peppers with the spinach. You can also, add some onions to the mix, or add some when you do not have the mushrooms.

Directions:

1. Preheat the oven to 375F or 190C.
2. Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes. Set Aside.
3. Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Add a little water, ¼ cup should do it. Using medium heat, cook the spinach just until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead).
4. In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and cream (if using) to the eggs. Mix well. Season to taste.
5. Divide evenly among the 12 muffin cups. The muffin tray was slightly bigger than usual so I only filled about 10 cups.
6. Bake for about 20-23 minutes, or until it's well set and a tester/toothpick inserted in the center comes out clean.
7. Leave in the pan for a few minutes or just until it's cool enough to handle. It was so easy to remove them from the pan! They practically pop-out!
8. Sprinkle with a little more cheese on top, if desired. Can also be served with rice on the side!
9. Happy eating!

Original Recipe: Manilaspoon

Cheesy Onion Casserole Recipe

Photo Credit: instructables.com

Ingredients: 

• 2-3 tablespoons butter or margarine
• 3 large sweet onions or 4 medium white or yellow onions
• 2 c. shredded Swiss cheese (8 oz.)
• 1 can cream of chicken soup, undiluted
• ⅔ c. milk
• 1 tsp. soy sauce
• 8 or so slices of French bread

Directions:

1. Slice onions and try not to cry :) With this many onions, its hard.
    
2. Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, ⅔ of cheese and pepper to taste.
    
3. Assemble Casserole: Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, ⅔ of cheese and pepper to taste.
    
4. In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.
    
5. Push bread slices under the sauce and top with the remaining cheese.
    
6. Place casserole back in oven and finish baking for 15 more minutes.

Note: Serves 6, You can substitute cream of mushroom soup for cream of chicken to make vegetarian.

 

Original Recipe: instructables.com

Butterscotch Cookies

Ingredients: 

• ½ cup butter (softened)
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 2 cups crisp rice cereal
• 1 cup butterscotch chips

Directions:

1. In a large bowl cream butter and sugar until the mixture is fluffy. Add in vanilla and egg and mix well. Add salt, flour, and baking soda. Mix well. Stir in the crisp rice cereal and butterscotch chips.
2. Drop dough by the rounded teaspoon onto a greased cookie sheet.
3. Bake in the oven at 350 degrees for 12-15 minutes. 
4. Remove from oven and let cool.

Original Recipe: pinfoody.com

Cranberry Tea Cookies Recipe

Photo Credit: lisaisbossy.com

Ingredients: 

• 2 sticks salted butter at room temperature
• ½ cup sugar
• 2 tablespoon milk or cream
• 1 teaspoon vanilla
• ½ teaspoon salt
• 2½ cups flour
• ½ cup chopped pecans
• ¾ cup chopped dried cranberries
• ¼ cup extra sugar

Directions:

1. Cream butter and sugar til fluffy. Add milk and vanilla - mix. Add flour and salt - mix well. Add cranberries and pecans.
    
2. Roll into 2 logs about 8 x 1½". Wrap and chill for 2 hours in the fridge. I've also put them in the freezer for 30-60 minutes and this works the same way. You just want it to be firm enough to cut without misshaping the round cookie.
    
3. Slice cookies about ¼" thick. Roll edges of cookie in sugar.
    
4. Place on lightly greased cookie sheets, or Silpats. Bake at 375 for 10-15 minutes. Be-careful not to "overbake", it will make the cookies hard like a stone. Enjoy!

Note: Makes 35-40 cookies


Original Recipe: lisaisbossy

Caramel Pumpkin Cheesecake Recipe

Photo Credit: honeyandbutter

Ingredients: 

For crust:

• 12 oz gingersnaps
• ½ c toasted pecans, chopped
• 6 Tbsp butter
• 2 Tbsp brown sugar
• pinch salt

For cheesecake:

• 4 (8oz) cream cheese, softened (you can use 1/3 less fat, but NEVER use fat free)
• 1½ c sugar
• 1 (15oz) can pumpkin puree (don’t get pumpkin pie filling)
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp allspice
• ½ tsp nutmeg
• 4 eggs
• 2 Tbsp milk, half-and-half, or cream
• caramel sauce, extra gingersnaps, and pecans for topping

For caramel sauce:

• ⅔ c sugar
• 4 Tbsp butter, cut into pieces
• ½ c milk or half-and-half
• pinch salt

Directions:

1. Make crust by crushing gingersnaps and pecans in a food processor. If you don’t have a food processor, you can place the gingersnaps and pecans in a large zip-top bag and crush with a rolling pin. Stir in brown sugar and salt. Stir in melted butter and stir to coat all the crumbs. Press into a 10″ springform pan. I find this works best using a flat-bottomed cup or measuring cup working from the center toward the edges, pressing the crumbs up onto the sides of the springform. Refrigerate 30 minutes.
   
2. Preheat the oven to 350. Cream the cream cheese and sugar until light and fluffy. Stir in the pumpkin and spices, combining well. Add the eggs, one at a time, fully incorporating each egg before adding the next. Stir in the cream until just combined.
   
3. Remove the crust from the refrigerator and pour in the filling. Smooth the top with a spatula (an angled frosting spatula works best, but any will do). Place cheesecake in the middle of the oven and bake at 350 for about 1 hour 15 minutes or until no longer soupy. It will likely still be somewhat jiggly (not liquid) in the middle, but will set as it cools.
   
4. Cool 30 minutes out of the oven, then refrigerate, covered for at least 4 hours till completely chilled, or overnight. Before serving, top with caramel sauce, gingersnaps, and pecans.
   
5. To make caramel sauce, place sugar in a clean saucepan over medium heat. Without stirring or with Very minimal stirring, allow sugar to melt and bubble until it turns a medium amber color. Remove from heat and add butter, half-and-half, and salt. Stir with a spatula or wooden spoon until caramel melts into the butter and half-and-half. (If your caramel has balled up, you can place the pan over very low heat while you stir to help it melt into the sauce). Enjoy!

Original Recipe: honeyandbutter

Easy Pumpkin Cake recipe

Ingredients: 

Cake:

• 1 pkg yellow cake mix
• 1 egg
• ½ cup melted butter

Filling:

• 1 (8oz) pkg cream cheese, softened
• 1 (15oz) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• ½ cup melted butter
• 2 cups powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions:

1. Preheat oven to 350 degrees
   
2. Combine the cake mix, egg, butter and mix well.
   
3. Pat the mixture into the bottom of a lightly greased 9x13in baking pan.
   
4. In separate bowl mix cream cheese and pumpkin until smooth. Add eggs, vanilla, butter and continue mixing until smooth. Add the powdered sugar, cinnamon, nutmeg and mix well.
   
5. Spread pumpkin mixture over cake batter and bake for 35-40 minutes at 350 degrees. Do not over bake as the center should be a little gooey.
   
6. Best served warm with fresh whipped cream or vanilla ice cream.

Note: Serves 12


Original Recipe: wherewomencook.com

Chicken with Roasted Garlic Lasagna Recipe

Photo Credit: fortheloveofcooking

Ingredients: 

Chicken Mixture:

• 2 cups roasted chicken, shredded
• 2 bulbs of roasted garlic
• ¼ sweet yellow onion, diced finely
• 5-6 baby bell peppers, diced finely (I used red & yellow)
• 6-7 fresh basil leaves, chopped
• Dried oregano, to taste
• Sea salt and freshly cracked pepper, to taste

Other Ingredients:

• 1 (32 ounce) container ricotta cheese (I used part skim fat)
• 1 egg
• 5-6 fresh basil leaves, chopped
• Dried Oregano, to taste
• Fresh nutmeg, grated, to taste
• ½ cup + 3 tbsp of Parmesan cheese (divided)
• 9 whole wheat lasagna noodles, cooked per instructions
• Mozzarella cheese, shredded
• Roasted Garlic and Basil Marinara

Directions:

1. Start by preparing the roasted garlic. Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.
   
2. Preheat oven to 375 degrees.
    
3. Coat a large 9×13 baking dish with cooking spray.In a large bowl, add ricotta, egg, ½ cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.
    
4. Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, remaining 3 tablespoons of Parmesan cheese and a sprinkle of basil or oregano.
    
5. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing. Enjoy.

Original Recipe: fortheloveofcooking

Pan-Roasted Chicken with Lemon Garlic Green Beans

Photo Credit: Christopher Baker

Ingredients: 

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)


Directions:

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
   
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
   
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Original Recipe: realsimple.com

Pumpkin Cookies

Ingredients: 

Cookies:

• 1 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup canned pumpkin
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 2 cups all-purpose flour

Frosting:

• 3 tablespoons butter
• 1/4 cup heavy cream
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla
• 1/2 cup packed brown sugar
• Pinch of salt

Directions:

Cookies:

1. Preheat oven to 350 degrees. 
2. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. 
3. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well. Drop by heaping tablespoons onto a lightly greased cookie sheet. 
4. Bake for 10-12 minutes.

Frosting:

1. In a medium saucepan, combine butter, cream, and brown sugar over medium heat. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. 
2. Cool then stir in confectioner’s sugar. Spread frosting over cooled cookies.

Pumpkin Scones

Photo Credit: favfamilyrecipes.com

Ingredients: 

Pumpkin Scones:

• 2 1/2 c. flour
• 1/2 c. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/8 tsp. cloves
• 1/4 tsp. ginger
• 6 Tbsp. cold butter, cut
• 1 c. canned pumpkin
• 4 Tbsp. milk
• 1 egg
• 1 c. semi-sweet chocolate chips (optional)

Cream Cheese Frosting:

• 4 oz. cream cheese (at room temperature)
• 1 c. powdered sugar
• 1 tsp. vanilla
• 1 Tbsp. milk
• 1/4 c. melted semi-sweet chocolate chips (optional)

Directions:

Pumpkin Scones:

1. Preheat oven to 400 degrees.
2. In large bowl, combine flour, sugar, baking powder,salt, cinnamon, nutmeg, cloves and ginger. Cut in butter with pastry cutter until butter is mixed in (no larger than pea sized).
3. In separate bowl, whisk together pumpkin, milk and egg.
4. Slowly fold pumpkin mixture into dry ingredients. Should start to form into a soft ball. (If needed add more flour until you can form that soft dough ball.)
5. Put dough ball out onto floured surface. Knead 5 or 6 times until smooth. Flatted into round circle about 1 inch thick.
6. Using a pizza cutter, cut circle into 8 triangle shaped scones.
7. Place scones on cookie sheet lined with parchment paper.
8. Bake 14-16 minutes or until toothpick comes out clean.

Cream Cheese Frosting:

1. Combine all ingredients. Beat together with mixer until smooth. Drizzle over the top of cooled scones.

Original Recipe: favfamilyrecipes.com

Barbecue Ribs in the Crock Pot Recipe

Photo Credit: teamhess.blogspot

Ingredients: 

• 3 lbs. pork or beef ribs
• 1 c. water
• ¼ c. cooking sherry
• 1 tbsp. Worcestershire sauce
• salt and pepper to taste
• ½ c. barbecue sauce

Directions:

1. Place ribs standing upright in crock pot. Pour in sherry and water. Sprinkle with Worcestershire sauce and salt and pepper. Pour barbecue sauce over ribs. 
2. Cook on low approximately 8 hours. Serve with additional barbecue sauce for dipping.

Original Recipe: teamhess.blogspot

Cheesy Onion Casserole Recipe

Photo Credit: instructables

Ingredients: 

• 2-3 Tbs butter or margarine
• 3 large sweet onions or 4 medium white or yellow onions
• 2 c. shredded Swiss cheese (8 oz.)
• 1 can cream of chicken soup, undiluted*
• ⅔  c. milk
• 1 tsp. soy sauce
• 8 or so slices of French bread

Directions:

1. Slice onions and try not to cry :) With this many onions, its hard. **
   
2. Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, ⅔ of cheese and pepper to taste.
   
3. Assemble Casserole: Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, ⅔ of cheese and pepper to taste.

Note: 


*        You can substitute cream of mushroom soup for cream of chicken to make vegetarian.
* *     Click here for : Tip for cut onions free of tears



Original Recipe: instructables

Cutting Onions Tear Free Tip

Tip 1: 

Cut off the ends of an onion and peel it, then give it a short soak in a bowl of water (15 minutes).

The theory is this draws out the sulphuric compounds from the onion surfaces into the water. However, this also results in a milder-tasting onion.

Tip 2: 

Put the onion in the freezer for about 15 minutes before cutting it.

This has been a proven good method foryears, compare to other methods. The theory with this one is the cold inhibits the onions’ release of its eye-irritating chemicals.
 


Photo Credit: lifehacker.com

Pumpkin Brownies

Photo Credit: mybakingaddiction.com

Ingredients: 

Brownies: 

• 4 ounces unsweetened chocolate; coarsely chopped
• 3/4 cup unsalted butter, cut into cubes
• 1 1/4 cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup Gold Medal all-purpose flour

Pumpkin Swirl:

• 4 ounces cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1 1/2 teaspoons homemade pumpkin pie spice
• 1/2 teaspoon pure vanilla extract

Ganache:

• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream

Directions:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
   
2. Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted. While the chocolate is melting, prepare the pumpkin layer. In a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla. Beat with an electric mixer well combined and smooth. Set aside.
   
3. Once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
   
4. Spread 3/4 the batter into prepared pan. Spoon pumpkin filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern. Bake in preheated oven for 30-35 minutes - do not overbake
   
5. Remove to cooling rack to cool completely. Before serving, prepare the ganache.
   
6. To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Spoon the ganache over the brownies.

Original Recipe: mybakingaddiction.com

Minty Chocolate Mousse Brownies

Photo Credit: sweettreatsmore.com

Ingredients: 

• 1 Box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
• 1/3 c. water
• 1/3 c. vegetable oil
• 2 eggs
• 3/4 c. whipping cream
• 1 c. Andes Creme de Menthe Baking Chips
• 3 eggs
• 1/3 c. sugar

Topping:

• 1/3 c. Andes Creme de Menthe baking chips 
• 1 handful Creme de Menthe baking chips for sprinkling over the top.

Directions:

1. Heat oven to 350 degrees. Grease bottom only of a10-inch spring-form pan with shortening. Make brownie mix as directed on box, using the water, oil, and the 2 eggs listed here. Spread evenly in spring form pan.
    
2. In a 2-quart saucepan, heat whipping cream and 1 c. Andes Creme De Menthe chips over medium heat, stirring constantly until chocolate is melted and mixture is smooth. Cool slightly.
    
3. In another bowl, beat 3 eggs and sugar with electric mixer on medium speed until foamy; stir into chocolate mixture. Pour the chocolate mixture evenly over brownie batter in pan.
    
4. Bake for about 1 hour and 5 minutes or until the top is set. Cool completely, about 1 hour.
    
5. In a microwave safe bowl, melt about 1/3 cup Andes Creme de Menthe chips, stirring in 15 second intervals, until chocolate is melted. Drizzle melted chocolate over the brownies. Sprinkle more Creme de Menthe chips over the top if desired.
    
6. Run a metal spatula around side of dessert to loosen; remove side of spring form pan. Serve at room temperature, or cover tightly and refrigerate until chilled.

Original Recipe: sweettreatsmore.com

No-Stir Chicken and Dumpling Casserole

Ingredients: 

• 3 boneless, skinless chicken breasts, boiled and shredded
• 2 cups chicken stock (from boiling the breasts above)
• 1 stick of butter ( 8 tablespoon which equals ½ cup)
• 2 cups Bisquick or self-rising flour
• 2 cups 2% milk (whatever you prefer)
• 1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
• 3 teaspoon Wylers chicken granules or 3 bouillon cubes
• ½ teaspoon dried sage
• 1 teaspoon black pepper & salt, as desired

Directions:

1. Layer 1 - In 9x13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer.  Note: If you want to serve this as a pot pie, add a layer of vegetables now.
    
2. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
    
3. Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).
   
4. Bake time varies by oven and the size pan you decide to use, therefore, bake until the top is golden brown - approx. 50-60 minutes.

Note: Makes About 8 to 12 servings.




Original Recipe: theshadyporch.blogspot

Cheesy Potato Bacon Crockpot Soup

Ingredients: 

• 4 slices bacon
• 1½ cups chopped onion
• 5 cups diced peeled russet potatoes (about 5 medium)
• 1 medium stalk celery, chopped (½ cup)
• 1 carton (32 oz) Chicken broth (4 cups)
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ cup all-purpose flour
• 1½ cups half-and-half
• 2 cups shredded American and Cheddar cheese blend (3 cups if you like it extra cheesy)

Directions:

1. In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
    
2. Spray 3½ - to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
    
3. Cover; cook on Low heat setting 6 to 7 hours.
    
4. In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened Stir in cheese until well melted. Crumble bacon; sprinkle over soup. One cup fat-free half-and-half or milk can be substituted for the half-and-half. Add ½ cup sliced carrot with the vegetables. Serve warm.

Note: Serves 4.




Original Recipe: keyingredient

Lemon Butter Sauce

Ingredients:

• 1 stick of butter
• 4 tbsp finely chopped yellow onion
• 4 tbsp finely chopped garlic
• Juice from 1 large lemon
• 4 tbsp dry white wine
• Kosher salt
• fresh ground black pepper
• 4 tbsp cold butter

Directions:

1. Melt butter over low heat, add onion and garlic, and saute until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. 
2. Simmer 2 to 3 minutes to reduce liquid. 
3. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.

Note: Lemon butter sauce taste good and can be served with any fish

Moist Yellow Cake

Photo Credit: bakerella

Ingredients: 

• 1 cup (2 sticks) of butter (room temperature)
• 2 cups of sugar
• 4 eggs (room temperature)
• 3 cups of sifted self-rising flour (White Lily)
• 1 cup of whole milk (room temperature)
• 1 teaspoon pure vanilla extract (McCormicks)
• ½ teaspoon butter flavoring

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour (3) 8 inch cake pans.
3. Using a mixer, cream butter until fluffy.
4. Add sugar and continue to cream for about 7 minutes.
5. Add eggs one at a time. Beat well after each egg is added.
6. Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
7. Add vanilla and butter flavoring to mix; until just mixed.
8. Divide batter equally into three cake pans.
9. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
10. Bake for 25 – 30 minutes (depending on your oven) until done.
11. Cool in pans for 5 – 10 minutes.
12. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
13. Once cooled, you are ready to assemble your cake.

Tip : moisture cake layers tip , cake cooling tip.

Original Recipe: bakerella

Chocolate Belgian Waffles

Ingredients: 

Starter:

• ¼ cup granulated sugar
• 2¼ teaspoons instant yeast
• ¼ cup unbleached all-purpose flour

Batter:

• 1 cup unbleached all-purpose flour
• ¼ cup Hi-maize Fiber or unbleached all-purpose flour
• ½ cup Double-Dutch Dark Cocoa or Dutch-process cocoa
• 1 teaspoon espresso (optional)
• ⅛ teaspoon salt
• 3 large eggs
• ½ cup (8 tablespoons) unsalted butter, melted
• 1½ teaspoons vanilla extract
• ⅔ cup (4 ounces) semi-sweet mini chocolate chips or coarsely chopped chocolate chips
• ¼ cup pearl sugar, (optional)

Directions:

1. Stir together the starter ingredients, and let rest, uncovered, for 15 minutes.
    
2. Combine the flour, Hi-maize, cocoa, espresso powder, and salt in a separate bowl.
    
3. When the starter is ready, mix in the eggs, melted butter, and vanilla, scraping down the sides of the bowl after each addition.
    
4. Add the dry ingredients, chocolate chips, and pearl sugar, mixing to combine. Let the batter rest, covered, for 60 minutes. Preheat the waffle iron to the setting of your choice during the final few minutes of the batter's resting time. Stir down the batter, then scoop a heaping 1/4 cup onto the hot waffle iron.
    
5. Close the lid and cook until the waffle's done; irons vary, so we can't give a specific time here. Transfer the finished waffle to a ready plate, and serve with whipped cream and chocolate sauce, if desired.

Note: Makes 8 waffles.



Original Recipe: csmonitor.com

Herb Stuffed Mushrooms

Ingredients: 

• 1 lb large white mushrooms
• 4 Oz pork sausage meat
• 1 shallot finely chopped
• 1-2 teaspoon dried thyme
• 1 bay leaf finely crumbled generous pinch dried tarragon or a spring fresh tarragon finely chopped
• salt and freshly ground black pepper
• 4 tablespoons olive oil
• 4 tablespoons fine dry breadcrumbs
• 4 teaspoons finely chopped parsley
• 4-6 large croutons to serve

Directions:

1. Preheat the oven to 375 F.
2. Wipe mushrooms clean Trim stem ends and pull stems out carefully to avoid damaging caps.
3. Chop stems finely and combine with sausage meat finely chopped shallot an garlic and herbs mix well and season to taste with salt and freshly ground black pepper.
4. Heat  1 tablespoon olive oil in a heavy pan add sausage meat mixture  and cook over  a moderate heat for about  5 minutes scrambling and blending with a fork until lightly browned cool.
5. Divide stuffing between mushroom caps smoothing it over neatly sprinkle with   a mixture of breadcrumbs and parsley.
6. Heat remaining oil in a wide flameproof baking dish arrange stuffed mushrooms in it in one layer and fry over o moderate heat for 2 minutes until bottoms are lightly colored shaking dish gently transfer to the oven and bake for 15 minutes or until mushrooms are tender (if tops have not browned by the time mushrooms are cooked slip disorder a hot grill for a minute or two to finish cooking)