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