my sweet cooking

 FLUFFY SALTED CARAMEL HOTCAKES *INGREDIENTS:⁣   Pancake batter: ⁣ 1 1/2 cups of plain flour⁣  1 tablespoon of baking powder ⁣  1/4 teaspoon salt⁣ 1 cup oat milk (or non-dairy milk of choice) ⁣  2 tablespoons sugar ⁣  1 teaspoon vanilla essence⁣ Optional: 1 tablespoon melted coconut oil ⁣ ⁣ Caramel filling:⁣  5 tablespoons vegan salted caramel sauce⁣ ⁣ *METHOD:⁣ 1. In a large bowl, whisk together all the pancake batter ingredients until no dry lumps remain ⁣ 2. Heat a non-stick fry pan on medium heat or spray with oil⁣ 3. Place a silicone egg ring in the pan. Add one tablespoon of pancake batter into each egg ring, followed by one tablespoon of caramel sauce in the centre, then another tablespoon of pancake batter on top⁣   4. Place a lid over the fry pan to allow the pancakes to “steam” cook for 3-4 mins until golden on one side, before flipping & cooking for another 2 mins⁣ 5. Repeat until no pancake batter remains⁣ 6. Transfer to a plate and decorate with toppings of choice! I k

 Homemade WEDDING CAKE *Ingredients:   1 cup (227 grams) unsalted butter, softened 2 cups (400 grams) granulated sugar 3¾ cups (469 grams) cake flour 2½ teaspoons (12.5 grams) baking powder ½ teaspoon (1.5 grams) kosher salt 1 cup (240 grams) whole milk 2 tablespoons (30 grams) sour cream 1 teaspoon (4 grams) vanilla extract ½ teaspoon (2 grams) almond extract 4 large egg whites (120 grams), room temperature Almond Frosting (recipe follows) Garnish: sparkling sugar *Instructions: • Preheat oven to 350°F (180°C). Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again. • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. • In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, combine milk, sour cream, and both extracts. With mixer on low speed, gradually add flour mi

 Black bean Corn Tomato Salad with Grilled Lemon Chicken *Ingredients: This grilled lemon chicken with black bean, corn and tomato salad was the most satisfying and tasty meal and it kept me full for hours. Both the chicken and the salad are fresh and flavorful and can be made in advance. Here’s how to make them!   Black bean, Corn, Tomato Salad:  Add one can of black beans that were drained and rinsed to a large bowl. Add 2 cups canned corn  and two cups of halved cherry tomatoes  along with 1 tablespoon minced shallots, the juice of 2 limes, 2 tablespoons of extra virgin olive oil and a handful of fresh chopped cilantro. Mix together and season with salt and black pepper to taste. . Grilled Lemon Chicken: 1 lb. boneless chicken breast Juice of 1 lemon 1/2 cup extra virgin olive oil 1/2 tsp. salt 1/4 tsp. ground black pepper 1/4 tsp. garlic powder   Add lemon juice, olive oil, salt, pepper and garlic powder to a shallow bowl. Beat vigorously with a fork to combine into a dressing. Cut

 LEMON PEPPER CHICKEN *INGREDIENTS: 1/2 c. all-purpose flour 1 tbsp. lemon pepper seasoning 1 tsp. kosher sal t2  lemons, divided 1 lb. boneless skinless chicken breasts, halved 2 tbsp. extra-virgin olive oil 1/2 c. low-sodium chicken broth 2 tbsp. butter 2  cloves garlic, minced Freshly chopped parsley, for garnish *DIRECTIONS: 1-Preheat oven to 400°. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds. 2-In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts. 3-To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, 15 minutes. 4-Spoon sauce on top of chicken and garnish with parsley.

 Creamy Chicken and Broccoli Skillet *INGREDIENTS:   • 2 lb boneless chicken breasts • Kosher salt and ground pepper to taste • 1 tsp Italian seasoning • 2 tbsp olive oil divided • 4-5 cloves garlic minced • 1 1/2 cup almond milk • 1 tbsp gluten-free flour • 1 medium broccoli head chopped (about 3 cups) • 2 tbsp fresh parsley chopped • Lemon wedges optional to serve *INSTRUCTIONS: 1. Rub the chicken with the seasonings on all sides.   2. Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm. 3. In a small bowl whisk the almond milk and flour until smooth. 4. To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute. 5. Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up. 6. Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken bac

Bake Red Velvet Cheesecake *Ingredients:   • 17 chocolate cream Oreo cookies, crushed • 1/4 cup butter, melted • 1 tablespoon sugar • 3 packages (8 ounces each) cream cheese, softened • 1-1/2 cups sugar • 1 cup sour cream • 1/2 cup buttermilk • 3 tablespoons baking cocoa • 2 teaspoons vanilla extract • 4 large eggs, room temperature, lightly beaten • 1 bottle (1 ounce) red food coloring • 3 ounces cream cheese, softened • 1/4 cup butter, softened • 2 cups confectioners’ sugar • 1 teaspoon vanilla extract *Directions:   • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. • In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan. • In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a

 Chocolate Caramel Cupcake *Ingredient:   Chocolate caramel cups 200g Milk/dark chocolate 200g caster sugar 120ml double cream 50g butter 1tsp vanilla extract 1/2 tbsp salt *Method: 1.Melt the chocolate in the microwave and use a small paint brush to coat the inside of 12 cupcake liners. Pop in the fridge to set, then repeat.   2. Make the caramel by heating the sugar in a heavy bottom sauce pan at low to medium heat. Once the sugar has melted, use a heat safe spatula to push the sugar to the middle of the sauce pan to help dissolve any sugar crystals. Remove from the heat, as soon as it has all dissolved otherwise it will taste burnt. 3.Add the butter, then the cream, stir then return back to the heat, keep stirring until all combined. Be careful not to burn yourself. 4. Once the sauce has cooled pour into the chocolate cups, pop back in the fridge to set.   Once the caramel has set remove from the fridge and pour melted chocolate on top which will be the lid, pop back in the fridge t

 Marble Cake Recipe *Ingredients: 2 cups (236g) cake flour (spoon & leveled)* 2 teaspoons baking powder 1/2 teaspoon salt 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature 3/4 cup (150g) granulated sugar 1/2 cup (100g) tightly packed light brown sugar 2 large eggs, at room temperature 4 large egg yolks, at room temperature 1 Tablespoon (15ml) pure vanilla extract 2/3 cup (160ml)  buttermilk, at room temperature* 4 ounces (113g) bittersweet or semi-sweet  chocolate, coarsely chopped* Milk Chocolate Frosting 1 and 1/4 cups (284g • 2.5 sticks)  • unsalted butter, • softened to room temperature 3 and 1/2 cups (420g)  confectioners’ sugar 3/4 cup (62g) natural unsweetened or dutch-process  cocoa powder 1/4 teaspoon salt 1 teaspoon  pure vanilla extract • 1/4 cup (60ml) •  heavy cream, half-and-half, or whole milk • optional: chocolate or rainbow sprinkles for decorating *Instructions: • Preheat oven to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set a

 HEART VEGAN CHOCOLATE CAKE *Ingredients: FOR THE CHOCOLATE CAKE : Ingredients for a 25x10cm| 10×4″ loaf Dry 190g | 1 1/2 cups white spelt or all purpose flour 20g | 1/4 cup raw cacao powder 80g | 1/2 cup moscovado sugar or coconut sugar 80g | 1/2 cup light brown sugar 1 teaspoon baking soda 1/2 teaspoon sea salt Wet 65g | 1/3 cup coconut oil, melted, room temp 80ml | 1/3 cup espresso, warm 1 teaspoon vanilla extract 1 teaspoon white vinegar 240ml | 1 cup water *Instructions: Preheat the oven to 175C| 350 F degrees. Line a  25x10cm| 10×4″ loaf pan with parchment paper.  In a medium bowl, sift together the dry ingredients. In a separate bowl, mix together the wet ingredients. Stir in the wet ingredients into the dry ingredients and stir until just combined.  Pour the batter into the baking pan and bake for 50 – 55 minutes, or until a toothpick inserted in the middle comes out clean.  Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack. Cool com

  Kangaroo steak with vegetables *Ingredients: 4 PERS. 800 g kangaroo steak 400 g green asparagus 2 large bintje potatoes 50 g butter salt pepper *PREPARATION: Preparation 30 min Cooking 30 min 1. Clean the asparagus and steam them. Cook the potatoes in a jacket in salted boiling water. TECHNICAL MOVES How to cook green vegetables? 2. In half the butter, fry the kangaroo steak briskly, salt and pepper to taste (cooks like beef), and keep warm. 3. In a sauté pan, brown the asparagus and potatoes in the rest of the butter for a few minutes without letting them color. 4. Present the steaks in plates, with asparagus and/or potatoes, at the same time as half a lobster in the oven. thank you for continue reading please do not forget to share this article with you friends.

 Potato Goulash with Sausage *Ingredients: 1 (14 ounce) smoked sausage, sliced on the bias into thin medallions 2 tablespoons butter 2 onions, quartered and thinly sliced 1 garlic clove, pressed through garlic press Salt ¾ teaspoon freshly cracked black pepper 1 ½ teaspoons paprika 10 medium-size red skin potatoes, peeled and sliced into ½” thick circles (about 2 ¾ lbs) 1 ½ cup chicken stock 1 tablespoon chopped flat-leaf parsley *Preparation: Place a large, deep, non-stick pan (or even medium non-stick pot) over medium-high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside. To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden-brown, about 5-7 minutes; next, add in the garlic, p

 Baked Crab Legs in Butter Sauce  *Ingredients: 1 lb (453.59g) king crab legs 4 tablespoons (56g) unsalted butter , melted 3 cloves garlic , minced (about 1 tablespoon garlic) 1-2 teaspoons (4g-8g) Creole seasoning ½ tablespoon (7.5ml) lemon juice 1 tablespoon (3g) chopped chives or parsley lemon wedges to serve *Instructions: Thaw crabs legs in the refrigerator overnight or for faster results place crabs under cold running water for a few minutes. Preheat oven to 375 F. When ready to cook, cut the crab legs into half so the flesh of the crab is visible. Skip the knife and use kitchen shears or scissors to do so. You’ll thank me later. Place crab legs in an oven-safe pan or on a baking sheet. Add butter, garlic, Creole seasoning in a small bowl. Microwave for about a minute. Remove and add lemon juice. Mix well. Brush crab with butter mixture all over the crab legs – reserve any excess for serving. Place the crab legs in the preheated oven for about 5 minutes, or until the crab legs ar

 Berry Banana Split Recipe *Ingredients: 4 medium bananas 8 scoops chocolate ice cream 2 tablespoons pineapple ice cream topping 2 tablespoons strawberry ice cream topping 2 tablespoons black cherry ice cream topping Whipped cream, chopped pecans and maraschino cherries *Directions: Slice each banana in half lengthwise. Place two banana halves in each of four dessert dishes; top with ice cream. Spoon toppings over ice cream. Top each with whipped cream, pecans and a cherry. Nutrition Facts 1 each: 467 calories, 15g fat (9g saturated fat), 45mg cholesterol, 110mg sodium, 84g carbohydrate (63g sugars, 5g fiber), 6g protein.

 Chicken thighs *Ingredients: 6 chicken thighs , skin on, bone in 1 tablespoon olive oil 2 cloves garlic , chopped 1 onion , diced 1 red bell pepper (capsicum) , deseeded and chopped 1/3 cup sun dried tomato strips in oil , chopped (optional: but adds flavour) 1 1/3 cup uncooked long grain rice , rinsed (arborio rice may also be used for a risotto-like consistency) 14.5 ounce (400g) tin crushed tomatoes, with liquid

 Shrimp Cobb salad + Fresh Lemon *Ingredients:⠀⠀     1.5 lbs. large shrimp, peeled and deveined⠀⠀     1 Tbsp avocado oil⠀⠀     4 boiled eggs cooked and peeled⠀⠀     6 slices of cooked nitrate-free bacon, diced ⠀⠀     1 cup of organic corn kernels, either fresh or frozen - thawed⠀⠀     1 large avocado, diced⠀⠀     1/2 cup crumbed cheese of choice, feta or blue cheese are both great on this⠀⠀     6 packed cups chopped romaine lettuce⠀⠀ ⠀⠀ Fresh Lemon-Chive Salad Dressing:⠀⠀     1/3 cup plain Greek yogurt⠀⠀     1/2 fresh lemon, juiced⠀⠀     1 fresh garlic clove⠀⠀     4 fresh chives⠀⠀     sea salt and freshly ground pepper, to taste⠀⠀ ⠀⠀ *Instructions:⠀⠀ In a blender or food processor, pulse all Salad Dressing ingredients until creamy. ⠀⠀ Taste, adjust seasonings to your liking.⠀⠀ Cover, and refrigerate until ready to use.⠀⠀ ⠀⠀ Heat 1 Tbsp of oil in a large skillet over med-high heat; Add in shrimp and cook for about 4-5 minutes or until pink and just cooked through. Season with sea salt a

 CHINESE FIVE SPICE ROAST  *ingredients: 2 tablespoon soy sauce 1 tsp salt 1 tbsp five spice powder 1 tbsb brown sugar (*Five spice powder is a mixture of ground star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds.) 4 cloves garlic minced 1 tbsp rice vinegar 1 tbsp sesame oil  1 whole chicken, washed/ dried, skin on *Method: Combine the vinegar, soy sauce, brown sugar, salt, five spice, garlic and sesame oil in a mixing bowl and set aside. Add the chicken to the marinade, and rub with hands. Marinate overnight or atleast for 2 hours. Preheat oven to 200° C and line a baking tray with foil or parchment paper. Place the chicken on the tray and roast for 45 minutes to 1 hour, until brown and crisp. Chicken is cooked when thermometer inserted into the thigh gives 180°F. Serve with pan fried veggies or steamed rice.

 INDIAN FAKEAWAY CHICKEN SHASHLIK *Ingredients: For the chicken shaslik: - 400g chicken breast or thigh fillets - Half a green pepper - Half a red pepper - 2 large diced tomatoes - 1 large onion Marinade mix: - 1tbsp each of ground coriander, cumin, curry powder and coriander leaves - 1tsp each of paprika, cayenne pepper, salt and dried mint. - Dash red food colouring  Mix all ingredients together with a splash of water to make a paste and then marinade the chicken and leave in the fridge for at least 30 mins. Once the chicken has marinaded, thread the meat on skewers and cook them under the grill (turning occasionally) should take around 15/20 mins. Whilst Chicken  is grilling, cut your veg in to thick chunks and then fry off in some tomato purée and tsp of curry powder and paprika. I like mine kind of soft so I kept in the pan for around 10 mins. You mmay also like Lime and Coriander Rice: So I fried off the garlic and rice for a couple of minutes, then added water brought to a boil

 Mocha layer cake with chocolate-rum cream filling **Ingredients: Makes 16 servings Filling and Topping 4 cups whipping cream 1/4 cup (1/2 stick) unsalted butter 1/4 cup sugar 20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately 1/3 cup dark rum 2 teaspoons vanilla extract Syrup 1/4 cup water 2 tablespoons sugar 2 tablespoons dark rum Cake 1 1/2 teaspoons vanilla extract 3/4 teaspoon instant coffee powder 2/3 cup cake flour 3 tablespoons unsweetened cocoa powder 1/2 teaspoon baking soda 3 large eggs, separated 3/4 cup sugar 1/4 teaspoon cream of tartar 1/4 teaspoon salt For filling and topping: Step 1 : Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover

Black Forest double  chocolate cake *Ingrédients : Pour le gâteau au chocolat : ●2 tasses de sucre ●2 tasses de farine tout usage ●3/4 tasse de cacao ●2 cuillère à café. poudre à cuisson ●1 cuillère à café de bicarbonate de soude ●1/2 cuillère à café de sel ●2 œufs ●1 tasse de lait aminé, il suffit d'ajouter une cuillère à soupe de jus de citron ou de vinaigre simple à une tasse de lait ●1 tasse de café noir ●1/2 tasse d'huile végétale ●1 cuillère à café d'extrait de vanille Pour la ganache au chocolat fouetté : ●3 tasses de pépites de chocolat noir ●1/2 tasse de crème fouettée, légèrement réchauffée en premier ●2 tasses de crème fouettée Pour la crème fouettée vanille : ●2 tasses de crème fouettée ●4 cuillère à soupe de sucre à glace arrondie, sucre en poudre ●2 cuillère à café d'extrait de vanille Vous aurez également besoin de : ● 1 livre de cerises fraîches mûres, pittées ●1 tasse de chocolat haché pour garnir *Instructions : Pour préparer le gâteau au chocolat : Co

 Zucchini chocolate cake  * You will need : +200 g of dark chocolate +200 g of courgette +3 eggs +80 g brown sugar +80 g flour +1/2 sachet baking powder Step 1 Preheat the oven to 180 °C Melt the chocolate in the microwave Remove from the heat. Finely grate the courgette. Step 2 Beat the eggs and brown sugar in a bowl, then add the sifted flour and yeast. Mix until you obtain a homogeneous preparation. Add the chocolate and mix again. Add the courgette to the mixture. Step 3 Pour the batter into a baking tin and bake for about 30-35 minutes. Ready to bake!

 Easy lemon and orange charlotte with cookies *Ingredients: 2 lemons 1 orange 360ml evaporated milk 400 g of condensed milk Maria cookie 2 sheets gelatin 4 grams 1 mint sprig ELABORATION: Step 1 Place the cookies in a removable mold and reserve. Soak the gelatin sheets in cold water. Mix the condensed milk with the evaporated milk, set aside ½ cup of the mixture and heat it. Add the drained gelatin, stir to dissolve and incorporate into the milk mixture. Step 2 Wash the lemons and dry them well. Grate the skin with a grater with small holes, only the yellow part of the rind. Then, squeeze the juice from the lemons and strain it. Also wash the orange, dry it and grate half. Pour the juice into the bowl with the milk and stir with the whisk. Step 3 Add the lemon and orange zest to the mixture, stir and pour into the reserved mold. Cover with cling film and store in the fridge until the next day. Carefully unmold it and decorate the cake with the remaining sliced ​​orange and a few mint l

 chocolate cake recipe all topped with chocolate frosting *INGREDIENTS:  For people For the cookie (s) Egg (s): 5 pc (s) Powdered sugar: 150 g Wheat flour: 135 g Unsweetened cocoa powder: 15 g For the ganache Whole liquid cream: 20 cl Dark chocolate: 200 g For the icing Oil peanut: 8 cl Dark chocolate: 150 g For the mold (s) Sweet butter: 10 g Wheat flour: 10 g DESCRIPTION OF THE RECIPE 1. FOR THE BISCUIT Preheat the oven to 200 ° C (th. 6-7). Butter and flour the pan. Mix and sift together the flour and cocoa powder. Using a mixer, whiten the eggs and sugar until the mixture is frothy and has tripled in volume. The consistency is good when traces can be formed which remain drawn for a few seconds on the surface. Then gently incorporate the flour-cocoa powder mixture using a spatula, then immediately pour the sponge cake into the mold. Bake at 200 ° C for 20 minutes, then let cool completely.  2. FOR THE GANACHE Place the chopped chocolate in a salad bowl. Bring the cream to a boil in

Humba is a dish popular in the southern parts of the Philippines *INGREDIENTS: 2 pounds pork belly, sliced into large pieces 1 cup pineapple juice 1 large onion, chopped 5 cloves garlic, minced 2 tablespoons fermented black beans (tausi) 1/4 cup soy sauce 1/3 cup vinegar 1/4 cup brown sugar 2 pieces dried bay leaves 1 teaspon whole black peppercorns 1 piece star anise Dried banana blossoms (optional) *INSTRUCTIONS: Place all ingredients in a pot. Cook until meat is tender, lowering heat to simmer. Remove scum that rises to the top. (Depending on your preference you can cook until dry and then brown the meat in its own rendered fat). My family likes plenty adobo sauce so I did not completely reduce the liquid. I transferred the pork pieces in an oven-safe dish and browned them in the oven for 20 minutes or you can brown them in a frying pan. Make sure to toast the skin side down the pan. I then returned the meat to the sauce. Serve and enjoy!

 Tree stump cake   For the sponge butter, for greasing 6 large eggs 250g caster sugar, plus 2 tbsp to dust 200g plain flour, sifted 70g cocoa powder, sifted 2 tbsp semi-skimmed milk For the buttercream 250g softened unsalted butter 250g golden icing sugar 1½ tsp vanilla extract For the bark 150g cook’s Belgian dark chocolate (70% cocoa solids), finely chopped   For the chocolate ganache 150ml double cream 100g cook’s Belgian dark chocolate (70% cocoa solids), finely chopped To decorate Meringue mushrooms (see related recipe) 20g finely chopped pistachio kernels red sugar sprinkles or freeze-dried strawberry pieces • Preheat the oven to 180°C, fan 160°C, gas 4. Grease and base line a 20cm x 30cm Swiss roll tin with baking paper. • Using a stand mixer if you have one (or an electric hand whisk otherwise), beat 3 eggs and 125g sugar together in a large bowl for 10 minutes until pale, thick and doubled in volume. Fold in 100g flour, 35g cocoa powder, a pinch of salt and 1 tablespoon of mil