Flourless Chocolate Raspberry Cakes

Ingredients

•     8 oz. Chocolate Chips, 60% cacao content or higher
•     14 T. (1 3/4 sticks) Butter, diced
•     2 T. Seedless Raspberry Jam(I use a a regular jam and strain the seeds out)
•     4 large Eggs
•     1/4 c. Sugar
•     1 T. Vanilla Extract
•     Powdered sugar, for dusting
•     12 Raspberries, for garnishing

Instructions

•     Preheat the oven to 325 degrees. Grease a non-stick mini bundt cake pan(12 mini bundts).
•     Place the chocolate, butter, and jam in a saucepan. Melt over medium/low heat, stirring well, until chocolate is melted and the mixture is well combined. Remove from heat and cool to lukewarm, stirring often, about 10 minutes.
•     While the chocolate mixture is cooling, whisk the eggs, sugar, and vanilla in a large bowl until well blended, about 1 minute. Gradually whisk in the cooled chocolate mixture.
•     Divide the batter among prepared dishes. Bake cakes until a tester inserted into the center comes out with some moist batter still attached, about 20 minutes.
•     Let cool slightly and then invert the cakes onto a sheet of parchment.
•     Dust cakes with powdered sugar and top each with a raspberry.
•     Serve cakes warm, room temperature, or cold. 

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Coconut-Laced Tres Leches Cupcakes

Ingredients

    FOR THE MILK MIXTURE

•     1 14oz can sweetened condensed milk
•     1 12 oz can evaporated milk
•     1 cup heavy cream
•     1 tsp vanilla extract

    FOR THE CUPCAKES

•     2 C. Flour
•     1 1/2 t. Baking powder
•     1 t. Salt
•     ½ t. Cinnamon
•     8 T. Butter(1 stick)
•     1 C. Whole Milk
•     4 lg Eggs, room temp
•     2 C. Sugar
•     2 t. Vanilla
•     2 C. Heavy Whipping cream
•     1/4 C. Sugar
•     1/2 C. Shredded Sweetened Coconut
•     16 Maraschino Cherries

Instructions

    FOR THE MILK MIXTURE

•     Pour the Sweetened Condensed Milk into a very large, microwave safe bowl. Make sure the bowl is very large because the milk will bubble up and over if it is not big enough.
•     Microwave the milk for 12 minutes, taking out and stirring at 3 minute intervals(will be very hot!).
•     Stir in the evaporated milk, heavy cream, and vanilla.
•     Set aside.

    FOR THE CUPCAKES

•     Preheat the oven to 325 degrees.
•     Line 2 cupcake tins with cupcake liners. Large, 1 C. liners work best, but regular will work as well. If using regular liners, you will need about 24. If using large, 1 C. liners, you will need 16.
•     In a mixing bowl, stir together the flour, baking powder, salt, and cinnamon.
•     Place the butter and whole milk in a saucepan and heat on medium until the butter has completely melted. Set aside.
•     In a large mixing bowl, beat together the eggs. Add the sugar and beat together until glossy and pale yellow, about 5 minutes.
•     Add in half of the flour mixture and mix in. Add in half of the milk/butter mixture and mix in. Mix in the remaining flour mixture and then the remaining milk mixture, mixing until just combined.
•     Divide the batter between the cupcake liners, making sure to keep them under half full. If they are filled more than half full, the batter will overflow when cooked.
•     Bake in the preheated oven for 12-15 minutes(longer for larger cupcakes) or until the tops are set and a toothpick inserted in the center of the cupcake comes out clean.
•     Let the cupcakes cool for a few minutes, then poke a large amount of holes in each cupcake, using a wooden skewer. The more holes you poke, the more milk will be able to soak in.
•     Pour a few Tablespoons of milk mixture over each cupcake, letting each spoonful soak in before adding more and dividing the milk mixture evenly between the cupcakes.
•     Refrigerate the cupcakes and allow the milk to really soak into the cupcake, at least 3 hours.

    TO TOP THE CUPCAKES

•     Preheat the oven to 400 degrees. Spread the coconut in an even layer over a baking sheet.
•     Place the baking sheet on the top rack of the oven and watch VERY closely. The coconut will brown quickly. If you notice it browning some areas of the coconut more heavily than other areas, remove from the oven and stir the coconut and shake and tap it to spread it out evenly again. Place back in the oven and continue toasting.
•     When most of the coconut is a light brown, remove from oven and allow to cool.
•     Place the heavy cream and 1/4 C. Sugar in a mixing bowl and beat on high speed until stiff peaks form. Place whipped cream in a piping bag and pipe a swirling of cream on top of each chilled cupcake.
•     Coat the sides of the whipped cream with toasted coconut and top with a maraschino cherry.
•     Serve Chilled.

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Chicken Noodle Soup

Ingredients

• 6 cups chicken broth
• 1 lb boneless, skinless chicken thighs, visible fat trimmed
• 1 cup chopped celery
• 1 cup onion
• 1 cup baby carrots, halved crosswise
• 1 large parsnip, peeled and chopped
• 1 tsp minced garlic
• 1 bay leaf
• 1⁄4 tsp pepper
• 2 cups uncooked medium egg noodles
• 1⁄4 cup snipped fresh dill

Instructions

• Put broth, chicken, celery, onion, carrots, parsnip, garlic, bay leaf and pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 25 minutes, or until chicken is cooked and vegetables are tender.
• Discard bay leaf. Remove chicken to a plate to cool slightly. Add noodles to soup; cover and simmer 10 minutes, or until tender.
• Meanwhile, shred chicken with fingers or 2 forks. Add to soup along with the dill.

And Finally, don't forget adding the best spice: YOUR LOVE 

Source here

Mint Chocolate Mousse Cookies & Cream Parfaits

Ingredients

•     2 C. chilled Heavy Cream, divided
•     2 large Egg Yolks
•     Pinch of Salt
•     2 T. Sugar
•     1/2 t. Vanilla
•     4 oz Bittersweet chocolate chips
•     3 T. Sugar
•     3-4 drops doTERRA Peppermint Essential Oil
•     10 Mint chocolate cookies
•     Mint Leaves, for garnish

Instructions

•     Heat 1/3 cup + 1 T. cream in a saucepan until hot.
•     Whisk together yolks, sugar, and a pinch of salt in a bowl until combined well, then add hot cream in a slow stream, whisking until combined.
•     Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, just until it thickens. Add in the vanilla and chocolate chips and whisk until the chocolate is melted and fully incorporated. Set aside to cool.
•     Beat remaining cream, 3 T. sugar, and peppermint oil in a bowl with an electric mixer until it holds stiff peaks. Divide Whipped cream in half and set other half aside.
•     Whisk one fourth of cream(of a half that was set aside) into chocolate custard to lighten, then fold in remaining cream gently but thoroughly. Spoon into a piping bag and set aside. Place the other half of the whipped cream in a separate piping bag.
•     Crush the mint cookies into small chunks.
•     Pipe a layer of chocolate mousse in the bottom of 6 small glass dishes. Pipe a layer of the mint cream on top of each chocolate mousse layer. Sprinkle about 1 T. of crushed cookies in each glass. Pipe another layer of chocolate mousse on top of the cookies. Pipe a swirling of mint cream on top of each glass and place a piece of cookie and a mint sprig on top of the cream. Let set in the refrigerator for 2-3 hours. Serve well chilled. 

And Finally, don't forget adding the best spice: YOUR LOVE 

Source here

Irish Apple Cake with Custard Sauce

Ingredients

    FOR THE CAKE

•     3 C. Flour
•     2 t. Baking Powder
•     1/8 t. Salt
•     1/4 t. Cloves, ground
•     1/4 t. Nutmeg, ground
•     6 oz. Butter, (cold is fine)
•     3/4 C. Sugar
•     4 large Granny Smith apples(I used golden delicious to great effect)
•     2 Eggs
•     3/4 C. Milk
•     2 T. Sugar(for sprinkling on top of cake)

    FOR THE CUSTARD

•     6 large Egg Yolks
•     6 T. Sugar
•     1 1/2 C. Whole Milk
•     1 1/2 t. Vanilla

Instructions

    FOR THE CAKE

•     Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.
•     Preheat the oven to 375 degrees.
•     Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
•     Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
•     Add the 3/4 C. sugar to the flour mixture and mix in.
•     Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about 1/4" wide and then cut into 3 pieces.
•     Toss the apples into the flour mixture and combine them thoroughly.
•     In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
•     Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
•     Sprinkle the sugar over the top of the cake.
•     Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.

    FOR THE CUSTARD SAUCE

•     Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
•     Serve warm or cold over apple cake.

And Finally, don't forget adding the best spice: YOUR LOVE 

Source Here

Avocado Blast

 Ingredients

•      5 avocados, peeled and pitted
•     4 tablespoons sweetened condensed milk
•     1 tablespoon dry milk powder
•     2 teaspoons white sugar
•     1/2 cup ice

Directions

In a blender, combine avocado, sweetened condensed milk, powdered milk, sugar and ice. Blend until smooth. Pour into glasses and serve.

And Finally, don't forget adding the best spice: YOUR LOVE 

Source here 

Avocado Salad

Ingredients

•      2 avocados - peeled, pitted and diced
•     1 sweet onion, chopped
•     1 green bell pepper, chopped
•     1 large ripe tomato, chopped
•     1/4 cup chopped fresh cilantro
•     1/2 lime, juiced
•     salt and pepper to taste

Directions

In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

And Finally, don't forget adding the best spice: YOUR LOVE  

Source here

Strawberry Tiramisu

Ingredients

•     1 pint fresh strawberries
•     1/2 cup confectioners' sugar
•     1 cup mascarpone cheese
•     1/2 cup heavy cream
•     2 tablespoons coffee-flavored liqueur
•     18 ladyfingers
•     1/3 cup chilled espresso

Directions

•     Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.
•     In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
•     In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
•     Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
•     Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
•     In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
•     Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.

And Finally, don't forget adding the best spice: YOUR LOVE  

Source here 

Light & fluffy chocolate mocha cake

Ingredients

•     softened butter, for greasing
•     3 large eggs
•     85g caster sugar
•     70g plain flour
•     1 tbsp cornflour
•     2 tbsp cocoa
•     ½ tsp baking powder

For the icing and filling

•     25g dark chocolate, chopped (don't use 75% chocolate, or the icing will be bitter)
•     1 tbsp strong black coffee
•     100g light soft cheese
•     100g 0% Greek yogurt
•     2 tbsp icing sugar

To decorate

•     15g dark chocolate, chopped

Directions

Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.

Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.

To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.

To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

And Finally, don't forget adding the best spice: YOUR LOVE  

Source here

Tofu Stir Fry

Ingredients (for 4 people)

• 1 1/2 cups teriyaki sauce (sweet)
• 8 ounces tofu (firm, drained)
• 4 garlic cloves (minced)
• 1 tablespoon peanut oil
• 8 ounces frozen stir fry vegetables

Directions

• Slice the tofu up into 1/4" thick slices and then cut them again into 1"x2" pieces.
• Mix teriyaki & garlic together. (Reserve and refrigerate 1/2 cup teriyaki and 1 minced garlic clove in separate container).
• Marinate them in teriyaki and garlic for 12-hours in the refrigerator.
• In wok on medium heat add peanut oil.
• Cook up the the tofu for about 2-3 minutes, flip and cook them for another 2-3 minutes.
• Remove tofu and set aside.
• Add vegetables to wok and stir fry until tender about 3 minutes.
• Add Tofu and (reserved marinade) back to the wok, cook for 2 minutes more, stir throughly coating everything.

And Finally, don't forget adding the best spice: YOUR LOVE 

Source here

Flourless Chocolate Cake

Ingredients

For the cake:

• 1 cup granulated sugar
• 12 ounces bittersweet chocolate, coarsely chopped (2 1/4 cups)
• 3/4 ounce(1/4 cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan
• 6 ounces(3/4 cup) unsalted butter, cut into six pieces; more for the pan
• 5 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon table salt

For the glaze:

• 4 ounces bittersweet chocolate, coarsely chopped (3/4 cup)
• 1 1/2 ounces(3 tablespoons) unsalted butter

Directions

make the cake:

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.

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.

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:

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.

And Finally, don't forget adding the best spice: YOUR LOVE

Source here

Mango Chicken Recipe

Ingredients

2 chicken breasts
1 mango
4-5 tbsp. pineapple juice
1 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1/4 teaspoon ginger
2 tbsp.  brown sugar
1 red pepper sliced
1 green pepper sliced
40 g cashew nuts
40 g almonds crushed
Salt and pepper to taste

Preparation

Cut the chicken into medium sized pieces
In a skillet heat some oil or butter and cook the chicken until golden brown
Add sliced peppers, cashew nuts and almonds
In a bowl combine  soy sauce, vinegar, pineapple juice, cornstarch, ginger and sugar
Add salt and pepper to taste
Once the chicken and peppers are cooked, add the sauce
Cook until the sauce is thickened, then reduce heat and add the sliced mango
Cook for 3 minutes more and serve over rice

And Finally, don't forget adding the best spice: YOUR LOVE

source here