Red Velvet Marble Cake

http://addapinch.com/cooking/2011/12/04/red-velvet-marble-cake-recipe/

















Ingredients

For the Red Velvet Batter
1/4 cup vegetable shortening
1 cup sugar
1 egg
1 ounce red food coloring
1 tablespoon cocoa
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vinegar

For the Butter Cake Batter
1 cup butter, softened
2 cups all-purpose flour
2 teaspoons vanilla
2 cups sugar
4 eggs
1/2 teaspoon salt
Cream Cheese Frosting


Preheat oven to 350 degrees.
Prepare 9 x 13 baking pan with butter and flour or a baking spray.

For the Red Velvet Batter
Cream together vegetable shortening, sugar and eggs.
Make a paste of food coloring and cocoa and add to mixture.
Add salt and flour with buttermilk and vanilla.
Alternately add soda and vinegar; just blend, don’t beat hard.

For the Butter Cake Batter
In a separate bowl, cream together butter, sugar, and vanilla until creamy.
Add eggs one at a time, beating well after each addition.
Add flour and salt, mix well.

For the Red Velvet Marble Cake
Spread red velvet cake batter across bottom of prepared baking pan.
Add dollops of butter cake batter alternately across red velvet cake batter.
Run knife through batter to marbleize.
Bake 45-50 minutes at 350º or until toothpick or cake tester inserted into the center comes out clean.
Remove from oven and allow to cool completely.
Top with Cream Cheese Frosting

Hasselback Potatoes

http://goboldwithbutter.com/?p=3134#utm_source=feedburner

Ingredients:
4 medium-sized Yukon Gold or other baking potato
1/2 cup (1 stick) butter, melted
.9-ounce package Sour Cream & Onion Dip Mix
chopped chives, optional

Preheat oven to 425°F. Scrub potatoes, dry and cut slits every 1/4-inch, being careful not to cut all the way through. Place onto a buttered, foil-lined baking sheet.
In a small bowl, mix together butter and dip mix, then brush all over potatoes, getting in between slits. Drizzle remaining butter down over the tops and roast for 40-45 minutes, or until golden brown and tender. Finish under the broiler for an extra crispy skin, if desired.



Patate Hasselback
Ingredienti:
4 patate di medie dimensioni Yukon Gold o altre patate da forno
125g di burro, fuso
270g di un pacchetto di miscela di salsa di panna acida e cipolla
erba cipollina tritata, opzionale

Preriscaldate il forno a 210 ° C.  Lavare strofinare le patate, asciugare e tagliare a fette ognuna di circa 1cm, facendo attenzione a non tagliare tutto fino in fondo. Posizionare su una teglia da forno  ricoperta con carta da forno e imburrata.
In una piccola ciotola, mescolare insieme il burro e la miscela per la salsa, poi spennellare sopra tutte le patate, mettendola anche tra le fette. Mettere a pioggia il  burro restante sulla parte superiore e arrostire per 40-45 minuti, o fino a doratura e tenera. Terminare sotto la griglia per una pelle più croccante, se lo si desidera.

Aloo Gobi (Indian Spiced Cauliflower)

http://littleferrarokitchen.com/2013/02/aloo-gobi-indian-spiced-cauliflower/

Ingredients
1 head of cauliflower, cut into florets and hard stems removed
2 cup of white or red potatoes, cut into 1/2 in wedges
1/2 in ginger, peeled and grated
2 tsp coriander
1/2 tsp turmeric
1/4 tsp cayenne
2 dried bay leaves
1 jalapeno, seeds removed and cut into thin strips
6 Tb water, divided
Olive oil for drizzling
Salt and pepper, to taste

If you haven't already, cut cauliflower into small florets. Cut potato in 1/2in thin wedges.
In a small bowl, mix grated ginger, coriander, turmeric, cayenne with 3 Tb of water. Set aside.
In a large skillet, heat olive oil and add bay and jalapeno. Cook for about a minute.
Add spice mixture, bring to a simmer and reduce.
Add cauliflower and potatoes and another 3 Tb of water. Season with salt and pepper. Cover and allow to cook for about 15 minutes until the vegetables are tender. Toss midway through.
When done, garnish with fresh cilantro.

Cavolfiore Indiano Speziato
Ingredienti
1 testa di cavolfiore tagliato a cimette e gambi duri
500g di patate a pasta bianca o rossa, tagliata a 1cm in fette
1/2 in zenzero, sbucciato e grattugiato
2 cucchiaino di coriandolo
1/2 cucchiaino di curcuma
1/4 cucchiaino di cayenna
2 foglie di alloro secche
1 jalapeno, semi rimossi e tagliato a striscioline
6 cucchiai di acqua, divisi
Olio d'oliva per condire
Sale e pepe, qb

Se non lo si ha già, tagliare il cavolfiore a cimette piccole. Tagliare le patate a spicchi sottili 1cm circa.
In una piccola ciotola, mescolare zenzero grattugiato, coriandolo, curcuma, pepe di Cayenna con 3 cuchhiai di acqua. Mettere da parte.
In una grande padella, scaldare l'olio d'oliva e aggiungere alloro e jalapeno. Cuocere per circa un minuto.
Aggiungete il composto di spezie, portare lentamente a ebollizione e ridurre.
Aggiungi cavolfiore e patate e altri 3 cucchiai di acqua. Condire con sale e pepe. Coprite e lasciate cuocere per circa 15 minuti fino a quando le verdure sono tenere. Girare a metà.
Al termine, guarnire con coriandolo fresco.

Brownie Batter Dip

http://stickafork.net/2013/01/brownie-batter-dip/

Ingredients:
8 ounces cream cheese, light or regular, softened
1/4 cup (4 tablespoons) butter, softened
2 cups powdered sugar
5 tablespoons all-purpose flour
5 tablespoons cocoa powder, regular or Dutch-process
2 tablespoons brown sugar
1 teaspoon vanilla
2-4 tablespoons milk
Chocolate chips for garnish (optional)
Pretzels, strawberries, marshmallows, graham crackers, animal crackers, or apples for dipping

Using an electric mixer, whip the cream cheese and butter together until light and fluffy, about 1-2 minutes. Add the powdered sugar and mix well. Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until smooth.
Add additional powdered sugar or milk if needed, until the desired consistency is reached. You want the dip to be soft enough to easily dip a pretzel without breaking it, but stiff enough to hold its shape and not be runny.
Garnish with chocolate chips, if desired.





Brownie Batter Dip
Ingredienti:
240g di crema di formaggio, leggero o normalee, ammorbidito
60g) di burro, ammorbidito
2 tazze di zucchero a velo
5 cucchiai di farina
5 cucchiai di cacao in polvere,con processo normale o olandese
2 cucchiai di zucchero di canna
1 cucchiaino di vaniglia
2-4 cucchiai di latte
Gocce di cioccolato per guarnire (opzionale)
Salatini, fragole, marshmallows, cracker, cracker animali, o mele per immersione

Utilizzando un miscelatore elettrico, montare la crema di formaggio e burro insieme fino a chiaro e spumoso, circa 1-2 minuti. Aggiungere lo zucchero a velo e mescolare bene. Aggiungere la farina, il cacao in polvere, lo zucchero di canna, la  vaniglia e 2 cucchiai di latte. Mescolare fino a che liscio.
Aggiungere ulteriore zucchero in polvere o latte se necessario, fino a quando si ha la consistenza desiderata. Si desidera che la crema sia morbida per immergere facilmente un pretzel senza romperlo, ma abbastanza rigida per mantenere la sua forma e non sia poco densi.
Guarnire con scaglie di cioccolato, se lo si desidera.

Hot Malted Vanilla Milk

http://noshmyway.com/2013/02/24/hot-malted-vanilla-milk-recipe/

Ingredients serves 1
1 cup 2% milk
1 tablespoon vanilla sauce (recipe below)
dash of cinnamon or nutmeg

In a small sauce pan heat up the milk until almost steaming. Do not boil.
Add the vanilla sauce and stir.
Top with cinnamon or nutmeg


Malted Vanilla Syrup
Ingredients
½ cup Carnation brand Malted milk powder
¼ cup sugar
¾ cup water
1 Tablespoon vanilla extract

In a small saucepan over medium high heat, combine the malted milk power, sugar and water.
Heat until it boils, lower the heat and continue to boil for about 3 minutes, add the vanilla extract and remove from heat.
Cool, and bottle in an airtight container and refrigerate.
Makes about 1 cup





Latte Caldo Maltato alla Vaniglia
Ingredienti per 1
1 tazza di latte 2%
1 cucchiaio di salsa di vaniglia (ricetta sotto)
pizzico di cannella o noce moscata

Scaldare in una piccola casseruola il latte fino a quasi fumante. Non far bollire.
Aggiungere la salsa di vaniglia e mescolate.
Sopra con cannella o noce moscata


Sciroppo Maltato alla Vaniglia
Ingredienti
½ tazza di latte in polvere maltato di marca Carnation
¼ tazza di zucchero
¾ tazza di acqua
1 cucchiaio di estratto di vaniglia

In una piccola casseruola a fuoco medio-alto, unire il latte in polvere maltato, lo zucchero e l'acqua.
Riscaldare fino al bollore, abbassare la fiamma e continuare a far bollire per circa 3 minuti, aggiungere l'estratto di vaniglia e togliere dal fuoco.
Lasciar raffreddare, e imbottigliare in un contenitore ermetico e conservare in frigorifero.
Fa circa 1 tazza

Ricotta, Pear and Hazelnut Verrines

http://www.manusmenu.com/ricotta-pear-and-hazelnut-verrines

Ingredients
Pears
200 gms – 7 oz. pears, peeled and cubed
200 gms – 7 oz. water
100 gms – 3.5 oz. sugar
½ tsp vanilla extract
Juice of 1 lemon

Hazelnut cake
3 eggs, at room temperature
60 gms – 2 oz. sugar
100 gms – 3.5 oz. hazelnuts, toasted and blended with ½ tbsp sugar
20 gms – 0.7 oz. flour
50 gms – 1.75 oz. butter, melted

Ricotta mousse
400 gms – 14 oz. ricotta
80 to 100 gms – 2.8 to 3.5 oz. sugar (+ some of the syrup from the pears)
150 gms – 5.3 oz. heavy cream (to whip)
Hazelnuts, to decorate


Pears
One or two days before, prepare the pears. Put the sugar and water in saucepan and bring to a boil. Stir to dissolve the sugar.
Cook for 5 minutes or until it thickens. Put the fire off, add the vanilla extract and the pears.
Let them marinade in the syrup at least overnight.
When you are ready to assemble the verrines, drain the pears from the syrup, drizzle with lemon juice and keep the syrup aside.

Hazelnut Cake
With an electric mixer, whisk the eggs with the sugar for a few minutes, until very light and fluffy.
Mix the flour and hazelnut mixture together and add this to the eggs. Do this gently, by hand, so as not to deflate the mixture. You want to keep it as fluffy as possible.
Pour this mixture into 2 x 22cm – 8.5 inch round tins (greased with butter and lightly coated in flour).
Bake in a preheated oven at 180°C – 355°F for 10 minutes.
Let the cakes cool down, then unmould them and cut out 16 discs (the size of your verrines).

Ricotta Mousse
Mix the ricotta, sugar and 5 tbsp of the pear syrup (keep the rest aside) together.
Whip the cream and gently fold it into the ricotta mix.

Assembling
Drizzle the syrup on the cake discs and then put one at the bottom of each verrine. Add some ricotta mousse and some pear cubes, then another disc of cake and so on, until you run out of ingredients. Finish off with the mousse, pears and hazelnuts.
Refrigerate at least 3 hours before serving.

Copycat Mounds Candy Bites

http://www.flouronmyface.com/2013/01/copycat-mounds-candy-bites.html

Ingredients
2 1/2 cups Sweetened Coconut
1/2 cup plus 1 tablespoon sweetened condensed milk
2 tablespoons light corn syrup
1/2 to 1 teaspoon vanilla extract
1-2 cups Wilton Dark Cocoa Candy Melts or Chocolate Chips
1-2 teaspoons Crisco Shortening

Coarsely chop the coconut flakes.
In a bowl mix the sweetened coconut flakes, condensed milk, corn syrup and vanilla extract. Set aside.
In a disposable decorator bag melt a 1/2 cup of candy melts or chocolate chips with 1 teaspoon Crisco.
Fill the bottom of the candy molds with a layer of melted chocolate.
Tap the candy mold on the counter to level out the chocolate.
Fill the center of the mold with about 1/2 teaspoon of coconut filling.
Remelt the chocolate if it has begun to harden.
Fill the top of each candy mold cavity with chocolate making sure not to overfill the mold.
Chill in the refrigerator until chocolate has hardened, about 15 minutes.
Turn mold over on a piece of parchment paper or foil. Repeat with remaining ingredients.
Store candy in an air tight container.

Austrian Linzer Bars

http://www.stumbleupon.com/su/2fwfBJ/foodstoriesblog.com/2012/12/27/austrian-linzer-bars/

Ingredients
1 cup earth balance, room temp (vegan butter substitute)
1/4 cup sugar
1/2 cup Whey Low Granulated (lower carb sugar substitute)
2 egg yolks
1 Tbsp lemon zest
1 tsp vanilla
1 cup white whole wheat flour
1 cup whole wheat pastry flour
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1 cup almond flour
12 oz jar raspberry preserves (fruit only - no added sugar)
1 cup sliced almonds

In stand mixer, cream together butter and sugar until light and fluffy (about 5-7 minutes).
Add egg yolks, lemon zest, vanilla.
In a separate bowl, whisk together dry ingredients (flour, baking powder,spices).
Add to creamed sugar mixture and mix until soft, smooth dough forms.
Add almond flour and mix.
Press dough into prepared 9x13 pan (greased or parchment paper).
Spread raspberry preserves over dough.
Sprinkle sliced almonds over preserves
Bake at 375 degrees for about 25-30 minutes or until edges are golden brown.

Creamy Lemon Slice

http://www.strandsofmylife.com/creamy-lemon-slice-grain-sugar-nut-dairy-free/

Ingredients
For the pastry:
2 tbsp coconut oil
1 tbsp honey
2 large eggs
1/4 cup + 2 tbsp coconut flour
2 tbsp tapioca (optional)
1/8 tsp salt

For the lemon curd:
1 cup water
1/2 cup lemon juice
1/3 cup honey
6 egg yolks
1 tsp gelatine
2 tbsp tapioca flour.

For the topping:
400g coconut cream
3 tbsp honey
1/3 cup lemon juice
2 tbsp gelatine
1 tbsp tapioca flour



For the pastry:
Preheat oven to 350°F or180°C.
In a food processor, blend the oil, honey and eggs.
Sift the flours and salt into the processor and blend until it forms a ball.
Press the pastry mixture into a lined 17.5 x 27.5cm/7” x 11” baking tin.
Bake for 10 minutes.
Remove from the oven and cool completely.

For the lemon curd:
Beat the egg yolks together.
In a double boiler mix the water, juice and honey.
When hot take off the heat and add a little to the eggs, beating to blend it in.
Now add the eggs slowly to the hot mixture, stirring rapidly.
Return the pot to the heat and cook, stirring, while it thickens slightly.
Dissolve the gelatine in a little hot water and add to the pot.
Mix the tapioca flour in a little cold water and add to the lemon curd.
Keep stirring until it thickens then take off the heat and let cool.
Pour on top of the base.

For the topping:
Bring the cream and honey to a boil.
Add the lemon juice and stir.
Dissolve the gelatine in a little hot water and add. Whisk.
Mix the tapioca flour in a little cold water and add.
Keep stirring until it thickens then take off the heat and let cool.
Pour it over the cold lemon curd.
Place in the fridge to set completely.
Once set, cut into slices.

Cinnamon Bun Meringue Bars

http://www.simply-gourmet.com/2013/02/282-cinnamon-bun-meringue-bars.html

Ingredients
4 large eggs, separated
2 tbsp raw honey, (30 mL)
1 tsp cream of tartar, (5mL)
1/4 cup extra virgin coconut oil, (60 mL)
1 tbsp raw honey, (15 mL)
2 tsp vanilla extract, (10 mL)
1/4 cup coconut flour, sifted (60 mL)
1/4 tsp cream of tartar, (1 mL)
1/4 tsp baking soda, (1 mL)
1/8 tsp salt, (0.5 mL)
1-2 tbsp cinnamon, (15-30 mL)


Preheat oven to 350 degrees (180 C). Line a 8X8 glass baking dish with parchment paper. Rub the sides that are not covered by parchment paper with coconut oil.
In a large bowl combine all the egg whites, raw honey and cream of tartar. Whip until stiff peaks form. Set aside.
In a separate bowl, combine the egg yolks, coconut oil, honey and vanilla. Add to the bowl, coconut flour, cream of tartar, baking soda and salt. Mix until smooth.
Place cinnamon in a small bowl. Drop by small spoonfuls the coconut flour mixture into the cinnamon. Coat the dough in cinnamon and place on the bottom of the dish and layer with whipped egg whites. Alternate between layers.
Bake for 20 minutes. The dish is done when the meringue is lightly brown. Cool and cut into squares. Leftovers do not need to be refrigerated.

MY NOTES: The coconut oil is usually solid. I warmed mine up in the microwave to melt and then added it to the recipe. Carol mentioned that her portion sizes are 16 per recipe. Based on the dish below that I used, I would say it would give me four 2X2 inch pieces.

Millefoglie al Baileys

http://www.cookaround.com/dolci/torte-e-ricette-base/millefoglie-al-baileys

Ingredienti per 4 persone
300 g di pasta sfoglia fatta in casa o già pronta,
500 g di crema pasticcera,
2 cucchiai di Baileys,
100 ml di panna,
20 g di zucchero semolato + zucchero extra per la cottura della sfoglia

Per la decorazione:
cacao amaro,
chicchi di caffè

Stendete la pasta sfoglia in un rettangolo regolare e tagliatelo in tre sezioni uguali.

Bucherellate la sfoglia con l'apposito buca-sfoglia o con i rebbi di una forchetta, questo impedirà alla sfoglia di crescere troppo ed in modo irregolare.

Distribuite abbondante zucchero semolato sulla sfoglia.

Trasferite le sezioni di pasta sfoglia in una teglia da forno ed infornatele a 180°C per 20 minuti o fino a quando la sfoglia sarà cresciuta e avrà assunto un bel colore dorato; quindi sfornatela e mettetela da parte a raffreddare.

Nel frattempo preparate la crema pasticcera; quando sarà pronta ed ancora calda, aromatizzatela con due cucchiai di Baileys.

Mettete la crema pasticcera a raffreddare coperta con la pellicola trasparente, la quale deve entrare direttamente in contatto con la crema per evitare che si formi una patina dura sulla superficie della crema.

Montate la panna montata con 20 g di zucchero semolato.

Quando la crema pasticcera sarà fredda, incorporatevi la panna montata.

Trasferite il composto in una sac a poche con bocchetta tonda.

Riprendete le sfoglie cotte e cercate di pareggiarne i bordi qualora fossero troppo irregolari.

Ponete una sfoglia su di un piatto e ricopritela con la crema al Baileys, ricoprite con il secondo strato di sfoglia che verrà, anch'esso, ricoperto di crema.

Chiudete il tutto con il terzo strato di pasta sfoglia.

Cospargete l'ultimo strato con il cacao amaro e decorate con qualche chicco di caffè.

Pasta With Wild Boar and Mushroom Sauce

http://texanaskitchen.com/2013/02/13/girls-gone-wild-2/

This is bold sauce, with big flavor and body. Choose a heavier cut pasta, such as Farfalle or Rigatoni.

Ingredients 
2 tablespoons olive oil
8-10 oz of crimini (baby bella) mushrooms, cut into thick slices
1 pound wild boar, chili ground (alternately, use pork shoulder or beef)
4 cloves minced fresh garlic
1 cup red wine
1 tablespoon beef base
1 32 oz can crushed tomatoes
1/3 cup chopped fresh basil
2 t crushed red pepper flakes
2 teaspoons salt
1 tablespoon sugar
1 pound of pasta, your choice

In a large, non stick skillet or dutch oven, over medium high heat, heat the olive oil. Brown the mushrooms in a single layer. Making sure not to crowd them will insure they brown nicely. Then add the meat and the garlic, and cook just until the meat it no longer pink on the outside. Add the wine, beef base, tomatoes, basil, pepper flakes, sugar and salt. Simmer for twenty minutes, or until thickened a bit. Serve over pasta with fresh shaved parmesan cheese.





Pasta con Cinghiale Selvatico e Salsa di Funghi

Si tratta di salsa in grassetto, con grande gusto e corpo. Scegliere una pasta taglio più pesante, come ad esempio Farfalle o Rigatoni.

Ingredienti
2 cucchiai di olio d'oliva
8-10 g di Crimini (bambino bella) i funghi, tagliati a fette spesse
1 libra cinghiale selvatico, peperoncino macinato (in alternativa, utilizzare spalla di maiale o manzo)
4 spicchi di aglio tritato fresco
1 tazza di vino rosso
1 cucchiaio di base di carni bovine
1 32 once pomodori schiacciati
1/3 tazza di basilico fresco tritato
2 t tritato peperoncino fiocchi
2 cucchiaini di sale
1 cucchiaio di zucchero
1 chilo di pasta, a scelta

In una grande padella antiaderente forno o olandese, a fuoco medio-alto, scaldare l'olio d'oliva. Brown i funghi in un unico strato. Fare attenzione a non folla li assicurerà che marrone bene. Quindi aggiungere la carne e l'aglio, e cuocere fino a che la carne non ha più rosa sulla parte esterna. Aggiungere il vino, base di carne di manzo, pomodori, basilico, peperoncino, zucchero e sale. Fate bollire per venti minuti, o fino a quando un po 'addensato. Servire su pasta con formaggio fresco rasato parmigiano.

Beef and Shiitake Mushroom Kabobs

http://www.recipefarm.net/main-dish/grilled/beef-and-shiitake-mushroom-kabobs/

Ingredients  Makes 4 servings
1/2 cup Carb Options Asian Teriyaki Marinade, divided
2 (7-ounce) Omaha Steaks Flat Iron Steaks, thinly sliced (3 1/2-ounce portion equals 1 serving)
2 ounces shiitake or white mushrooms, thinly sliced
6 green onions, trimmed (about 6 inches long)
1 teaspoon toasted sesame seeds (optional)

In large, shallow baking dish or plastic bag, pour 1/4 cup marinade over steak. Cover, or close bag, and marinate in refrigerator 30 minutes.
Remove steak from marinade, discarding marinade. Evenly skewer steak, mushrooms and green onions onto wooden skewers (soak in water about 30 minutes before using). Grill or broil, brushing with remaining 1/4 cup marinade, until steak is desired doneness. Sprinkle with sesame seeds.





Carne e  Fughi Shintake
Ingredienti per 4 porzioni
1/2 tazza Carb Opzioni asiatica Teriyaki Marinata, diviso
2 (7 once) Omaha Steaks Flat Iron bistecche, fette sottili (3 parte 1/2-ounce uguale a 1 porzione)
2 once shiitake o funghi bianchi, tagliata a fette sottili
6 cipolle verdi, tagliate (circa 6 centimetri di lunghezza)
1 cucchiaino di semi di sesamo tostati (facoltativo)

In grande, piatto piano cottura o un sacchetto di plastica, versare 1/4 tazza marinata bistecca. Coprire, o un sacchetto vicino, e lasciate marinare in frigorifero 30 minuti.
Rimuovere bistecca dalla marinata, scartando marinata. Uniformemente bistecca spiedo, funghi e cipolle verdi su spiedini di legno (in ammollo in acqua circa 30 minuti prima di utilizzare). Grill o cuocere alla griglia, spazzolatura con il rimanente 1/4 tazza marinata, fino a quando si desidera bistecca cottura. Cospargere di semi di sesamo.

Votate Silvio Berlusconi!!!!!!!!!!!!!!!!!!!!!

Torta Margherita farcita alla Crema di Caffè

http://www.cookaround.com/dolci/torte-e-ricette-base/margherita-farcita-alla-crema-di-caffe

Ingredienti per 4 persone

200 g di zucchero a velo vanigliato, 

150 g di fecola, 

100 g di burro, 

50 g di farina 00, 

6 uova, 

1 bustina di vanillina, 

burro e farina per lo stampo, 

sale

Per la farcitura:

5 dl di latte, 

150 g di zucchero semolato, 

30 g di cioccolato fondente, 

5 tuorli, 

1 tazzina di caffè ristretto, 

1 cucchiaio di farina 00

Per la decorazione: 

3 cucchiai di zucchero a velo vanigliato, 

2 cucchiai di chicchi di cioccolato, 

1 cucchiaino di caffè solubile

Accendete il forno a 180°C. Imburrate ed infarinate uno stamp da 24 cm di diametro. In una casseruola fate fondere il burro. Grattugiate il cioccolato.

Preparate la pasta margherita. Versate in una ciotola i tuorli, lo zucchero a velo e la scorza di limone e lavorate con il cucchiaio di legno per 10 minuti, fino a ottenere una crema molto gonfia e quasi bianca.

A parte montate gli albumi con un pizzico di sale e incorporateli a cucchiaiate alla crema di tuorli.

Mescolate la farina e la fecola e amalgamate facendole cadere a pioggia e mescolando con il cucchiaio di legno.

Versate nello stampo e cuocete nel forno già caldo per circa 30 minuti.

Sformate il dolce e fatelo raffreddare sulla gratella.

Preparate la farcitura. Scaldate il latte. Montate i tuorli con lo zucchero e la farina (per questa operazione potete utilizzare una planetaria), amalgamate a filo il latte caldo e cuocete a fuoco moderato per circa 5 minuti.

Quando il composto si sarà addensato unite il caffè e il cioccolato grattugiato e lasciate sul fuoco fino a che la crema risulti nuovamente densa mescolando continuamente.

Fate raffreddare mescolando ogni tanto.

Tagliate la torta in due dischi uguali e spalmate quello inferiore con la farcitura al caffè.

Adagiatevi sopra il secondo disco di pasta e spolverizzate con lo zucchero a velo. Completate la decorazione con i chicchi di cioccolato e il caffè solubile in polvere.

Gordon Ramsay's Raspberry Millefeuille

http://www.skytv.co.nz/Default.aspx?tabid=615&art_id=40661

The Ingredients: Serves 4-6
320-375g ready-rolled all-butter puff pastry
3 tbsp icing sugar, plus extra to dust
Seeds from 2 vanilla pods
600ml double cream
Zest of 1 orange
½ tbsp orange-flavoured liqueur, eg. Grand Marnier
200g fresh raspberries

Preheat the oven to 220˚.
Unroll the pastry and place on a non-stick baking tray. Dust generously with icing sugar and bake in the preheated oven for 8 minutes, then reduce the temperature to 200˚ and cook for a further 7-12 mins until the pastry is golden and glazed. Remove and leave to cool slightly on a wire rack.
Meanwhile, mix the vanilla seeds into the cream. Add the 3 tablespoons of sugar and whip the mixture until it forms soft peaks. (Don't overbeat or it will separate.) Add the orange zest and liqueur and fold in using a spatula.
Spoon the cream into a piping bag fitted with a plain nozzle, twisting slowly to move the cream to the pointed end. Chill until ready to use.
When the pastry has cooled, slice it very gently into 3 equal-sized lengths with a bread knife.
Assemble the millefeuille just before serving. Take the piping bag from the fridge, add a dot of cream to the serving plate to act as 'glue' and put a piece of pastry on top. Pipe a layer of cream over the pastry and add a border of raspberries around the outer edges. Pipe another layer of cream inside the raspberry border, then top with another layer of pastry and repeat the cream and raspberry stages. Finish with a top layer of pastry. Serve immediately, dusted with more icing sugar.

Sexy Pepper

Sexy Penis Pepper

Sexy Penis Pepper

Sexy Penis Peppers

The Doors - Riders on the Storm

Sexy Jalipeno Pepper,

Sexy Pepper,

Sexy Peppers

Sexy Pepper

Sexy Jalipeno Pepper

Red Velvet Pancakes with Cream Cheese Glaze

http://www.cookingclassy.com/2012/12/red-velvet-pancakes-with-cream-cheese-glaze-perfect-for-christmas/

Ingredients Yield: 16 pancakes

2 cups all-purpose flour

3 Tbsp cocoa powder

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups milk

2 Tbsp white vinegar

1/2 cup granulated sugar

2 large eggs

1 1/2 Tbsp red food coloring

2 tsp vanilla extract

1/3 cup salted butter, melted

1 recipe Cream Cheese Glaze, recipe follows

fresh raspberries and mint leaves, for garnish (optional)

Cream Cheese Glaze

6 oz cream cheese, softened

6 Tbsp butter, softened

2 cups powdered sugar

1/2 cup milk, plus more if desired

1/2 tsp vanilla extract

Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges). Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.

Cream Cheese Glaze

In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.

Mini Red Velvet Cheesecakes

http://www.bakedbyrachel.com/2013/01/mini-red-velvet-cheesecakes/

Ingredients:

Crust ingredients:
10 original chocolate sandwich cookies
2 Tbsp unsalted butter
Filling ingredients:
12oz cream cheese, softened
1 Tbsp sour cream
1/2C sugar
3 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
4 tsp red food color
1 egg

Whipped cream ingredients:
1/2C heavy cream
2 Tbsp powdered sugar
1/2 tsp vanilla extract

Preheat oven to 350 degrees. Lightly grease a mini cheesecake pan.
In a food processor, blend cookies until only small pieces remain. Add butter to combine. Add 1 small cookie scoop of crumbs to each cheesecake cavity. Press down with a flat sided object, such as a small shot glass, to form an even crust. Bake for 5 minutes.
Reduce oven temperature to 325 degrees.
In a large bowl, beat softened cream cheese, sour cream and sugar together until smooth. Add cocoa powder, mixing on low until combined. Add vanilla and red food color, followed by the egg.
Fill each cheesecake cavity 3/4 full (roughly 1 and 1/4 medium scoop). Bake for 15-18 minutes.
Cool on a wire rack for 1 hour before transferring to the refrigerator to chill overnight.
When ready to eat, carefully remove cheesecakes from pan.
Prepare whipped cream. Beating ingredients together in a small bowl until soft peaks form. Add a dollop to each mini cheesecake. Serve immediately.

Dover Sole In A Creamy Lemon Sauce

http://noshmyway.com/2013/02/20/dover-sole-creamy-lemon-sauce-recipe/

Ingredients
16 ounces fresh dover sole fillets
½ teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon pepper
1 Tablespoon chives, chopped
1 small shallot minced
¼ cup white wine
2 Tablespoons butter, cut into 4 pieces, plus ½ Tablespoon
2 Tablespoons fat-free half and half
1 Tablespoon Arrowroot
Juice of ½ lemon

Mix the paprika, salt, pepper and chives in a small bowl.
Sprinkle over the sole. Set aside.
Start to make the Lemon cream Sauce by pouring the pine and shallots in a small sauce pan.
Heat on high until it boils and reduced by ½.
Rduce heat to medium and add butter pieces one at a time until each one melts completely and the sauce is nice and smooth.
Take the two tablespoons of half and half and add the arrowroot and mix together in a small bowl. Once it has a paste-like texture add it to the wine sauce. Reduce heat to simmer and add the lemon juice.
Spray a large skillet with non stick spray. Heat on medium-high heat, melt ½ tablespoon butter in the pan.
Place the sole in the hot butter pan and reduce heat to medium and cook for about 6 to 8 minutes.
Place fish on a patter and pour the lemon sauce over the fish or serve on the side

5 PP per serving

Sweet Potato Wedges with Maple-Bacon Sour Cream

http://www.comfycook.com/2013/02/sweet-potato-wedges-with-mapl-bacon.html

Ingredients

3 sweet potatoes, peeled, cut into 8 wedges 3 slices bacon 2 Tbsp. canola oil Kosher salt, freshly ground pepper 1/2 cup sour cream 1 Tbsp. maple syrup
Preheat oven to 450 degrees F. Fry bacon until crisp, drain on paper towel and crumble. Reserve bacon dripping. Toss sweet potatoes, oil and reserved bacon drippings on a foil-lined large baking sheet; season with salt and pepper. Roast, turning once or twice, until golden brown and crisp, 25-30 minutes.


Mix sour cream with maple syrup, top with bacon bits. Season fries with coarse salt and serve with maple sour cream for dipping. By all means, skip adding the bacon drippings if you like.

Simple Cream Cheese Danish

http://www.foodlushblog.com/2011/02/simple-cream-cheese-danish.html

Ingredients:
2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream
Optional: pie filling or fruit preserves of your choice
Icing:
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter

Preheat the oven to 350.
Open the crescent rolls carefully to avoid unrolling or tearing the dough. You'll need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.
In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like. If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. (I like cherry pie filling or blackberry preserves, personally.) Bake for 15 - 20 minutes.
While the danish are baking, you can make a quick royal icing to drizzle over the tops. Mix together the confectioner's sugar, milk and butter in a small bowl. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag." Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
Voila! Cream cheese danish without leaving the house or breaking a sweat.

Homemade Peanut Butter Cups

http://www.browneyedbaker.com/2011/08/02/homemade-peanut-butter-cups/

Ingredients:

1 cups creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
4 cups milk chocolate chips (two 11.5-oz bags)
¼ cup vegetable shortening

Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.
In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.
Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.
Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.
Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.
Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.)
Refrigerate again for 30 minutes, then they're ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you're going to serve them the same day, but they'll start to get soft if not at cool room temperature.

Il Gatto Gigante

Cider-Braised Spicy Pork Stew

http://www.recipefarm.net/main-dish/cider-braised-spicy-pork-stew/

Ingredients Serves: Makes 6 servings
2 tablespoons all-purpose flour
1 teaspoon salt
2 pounds boneless pork shoulder or pork butt, cut into 1-inch pieces
2 tablespoons vegetable oil
1 large onion, coarsely chopped
1 cup apple cider
1 cup chicken broth
1 tablespoon dried or fresh chopped parsley
2 1/2 teaspoons original Tabasco brand pepper sauce
3 cups butternut squash chunks
2 cups Brussels sprouts, each cut in half
1 large apple, peeled, cored and coarsely chopped

Combine flour and salt in a bowl; add pork pieces. Toss to coat well.
Heat oil in 12-inch skillet over medium-high heat. Cook pork pieces in batches until well browned on all sides. Repeat with remaining pork.
Remove pork to slow cooker. Add onion, apple cider, chicken broth, parsley and Tabasco sauce. Cover and cook on HIGH 2 hours or cook on LOW 4 hours. Stir in squash, Brussels sprouts and apple. Cover and cook 2 hours longer, stirring occasionally.
Serve with crusty bread.

Cactus Fruit | Prickly Pear Gum Drops

http://dailydishrecipes.com/cactus-fruit-prickly-pear-gum-drops/

Ingredients
1/2 cup ripe prickly pear cactus fruit, peeled, pureed and de-seeded
1 1/2 cups plain no sugar added applesauce
2 teaspoons of powdered pectin
2 1/2 cups sugar , divided
Sugar for dusting each gumdrop at the end

Spray an 8 x 8 glass baking dish with nonstick cooking spray. Then set it aside.
In a large saucepan, combine the pureed and de-seeded prickly pear cactus fruit with the applesauce.

Whisk the pectin and a 1/2 cup sugar together in a small bowl.

Clip a candy thermometer onto the side of your saucepan and bring your mixture to a boil.

Whisk in the remaining 2 cups of sugar.

Bring everything to a boil and stir constantly until your mixture reaches 225°. (this took me less than 5 minutes)

Remove from saucepan from the heat. (and shake your arm from all that stirring!)

Pour the hot mixture into your 8x8 prepared glass dish.

When slightly cool (about an hour), sprinkle sugar on top.

Allow to set about 2 hours.

Once set, cut your mixture into 1-inch squares, or use a mini cookie cutter sprayed with non-stick cooking spray to make hearts, flowers, whatever.

Dredge in some sugar and allow to dry overnight on a piece of parchment paper. Store covered for up to two weeks.

Frutto di Cactus - Spinose Gocce Gommose di Pera 
Ingredienti

1/2 tazza, maturo, fico d'india frutta, pelati, passata e de-teste di serie
1 1/2 tazze di semplice succo di mela senza zuccheri aggiunti
2 cucchiaini di pectina in polvere
2 1/2 tazze di zucchero, diviso
Zucchero per spolverare ogni caramella alla fine



Spruzzare un 8 x 8 pirofila di vetro con spray da cucina antiaderenti. Poi mettere da parte.
In una grande casseruola, unire la purea e de-seminato frutto spinoso cactus pera con la salsa di mele.
Frullare la pectina e di zucchero 1/2 tazza insieme in una piccola ciotola.
Agganciare un termometro di caramella sul lato del tegame e portare il composto a ebollizione.
Sbattere nei rimanenti 2 tazze di zucchero.
Portate tutto ad ebollizione e mescolare continuamente fino a quando il composto raggiunge 225 °. (questo mi ha portato a meno di 5 minuti)
Togliere dal tegame dal fuoco. (e agitare il braccio da tutto ciò che agitazione!)
Versare il composto caldo nella vostra antenna 8x8 di vetro preparata.
Quando un po 'freddo (circa un'ora), cospargere di zucchero sulla parte superiore.
Permette di impostare circa 2 ore.
Una volta impostato, tagliare il composto in 1 pollice quadrato, o utilizzare un cutter mini biscotto spruzzato con spray antiaderente cucina per fare i cuori, fiori, qualunque sia.
Dredge in po 'di zucchero e lasciare asciugare per una notte su un pezzo di carta da forno. Conservare coperto per un massimo di due settimane.

Thai Red Curry Chicken

http://www.supperforasteal.com/thai-red-curry-chicken/

Ingredients Serves: 4
4 oz can red curry paste
1 (15oz) can coconut milk
1 pound chicken breast, cut crosswise into ¼ inch slices
Small strips of peel from 1 lime
1 red bell pepper, julienned
3 tablespoons brown sugar
2 tablespoons fish sauce
1 cup basil
Cilantro, for garnish

Combine the coconut milk and curry paste in a 3 qt saucepan over medium heat. Bring to a slow boil for 1 minute. Add chicken and increase heat to medium high. Cook for 2-3 minutes, stirring often.
Add lime peel and lower heat to medium. Add red bell pepper and cook for 2 minutes, stirring occasionally.
Add the fish sauce and sugar, stir to combine. Cover and simmer 3-4 minutes.
Turn off heat and stir in basil. Allow to sit for 2-3 minutes.
Garnish with fresh cilantro and serve over jasmine rice.

Mixed Berry Parfaits

http://www.cravingsofalunatic.com/2013/02/mixed-berry-parfaits.html

Ingredients
For the Mixed Berry Whipped Cream:
1 cup heavy cream
1/2 cup mixed frozen berries OR 1 tablespoon Summer Berry Fruit Dip Mix

For the Mousse Portion:
1 cup heavy cream
1 package of chocolate mousse (you could make your own, I cheated)
1 1/2 to 2 cups Frozen Mixed Berries, thawed and divided


For the Mixed Berry Whipped Cream:
In a stand mixer, or hand mixer, whisk the heavy cream on low till it stops splashing around, takes about a minute or so.
Then turn it up to high gradually and let it whip until fluffy.
Set aside a little bit of plain whipping cream for garnish if desired.
Add either berries or fruit dip mix. Fold in by hand or whip in mixer on low until just incorporated.
Transfer to a piping bag. You can also spoon in it but it will be messier.

For the Mousse Portion:
Add the heavy cream and mousse mix together. Whip until light and fluffy.
Transfer to a piping bag.
Putting it together:
Pipe in half the mousse into each glass.
Add 1/2 of the berries.
Add 1/2 the mixed berry whipping cream.
Pipe in remaining mousse.
Add another 1/3 of the berries.
Pipe in the remaining mixed berry whipping cream.
Top with plain whipping cream if desired.
Top with the rest of the fruit.
Pop them in the fridge for at least 4 hours.
Serve with a big old berry smile!

Notes
I bought a jar of Victorian Epicure Summer Berry Fruit Dip Mix at a Farmers Market and just love the stuff. I've also done these parfaits with mixed berries from the freezer. Either works beautifully.

Sloppy Joes

http://eat-your-heart-out.net/2013/02/18/sloppy-joes/

IngredientsYield: About 6 servings
1 pound ground beef
1 small onion
2 large carrots
1 15-ounce can tomato sauce
2 tablespoons rolled oats
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
½ cup water
1 teaspoon salt

Peel the carrots and onions. Cut each into several large pieces, then pulse in a food processor until finely diced. You don’t want a puree situation on your hands – just a very fine dice.
Place the onion and carrot mixture in a large pan with the ground beef. Cook over high heat until the beef is cooked through. Remove from heat and drain the fat. Return the meat and vegetable mixture to the pan. Add the remaining ingredients and simmer over medium-low heat, uncovered, for about 30 minutes or until desired consistency.




Ingredienti: circa 6 porzioni
1kg di carne macinata
1 cipolla piccola
2 carote grandi
1 da  450g di salsa di pomodoro
2 cucchiai di fiocchi d'avena
1 cucchiaio di zucchero bruno
1 cucchiaino di salsa Worcestershire
125g di acqua
1 cucchiaino di sale

Pelare le carote e le cipolle. Tagliare ognuno in diversi pezzi di grandi dimensioni, poi pulsare in un robot da cucina fino a quando sono tagliati a cubetti. Se non si desidera una situazione di purea sulle vostre mani - solo un dado molto fine.
Mettere la cipolla e la miscela di carota in una larga padella con la carne macinata. Cuocere a fuoco vivace fino a quando la carne sarà cotta. Togliere dal fuoco e scolare il grasso. Reintrodurre quantitativamente la miscela di carne e verdure nella padella. Aggiungere gli altri ingredienti e cuocere a fuoco medio-basso, coperto, per circa 30 minuti o fino a consistenza desiderata.

Roasted Cherry Brownies

http://www.manusmenu.com/roasted-cherry-brownies

Ingredients
300 gms – 2 cups fresh cherries, pitted and halved
125 gms – 1 cup all-purpose flour
125 gms – 1 cup plus 2 tbsp sugar, divided
200 gms – 7 oz dark chocolate, chopped
115 gms – 8 tbsp unsalted butter, cut into quarters
3 tbsp cocoa powder
3 large eggs
2 tsp vanilla extract
1 pinch salt

Put the pitted cherries and 2 tablespoons of the sugar in a small pan and toss well to combine.
Roast the cherries in a preheated oven at 230°C – 450°F for 10 minutes, or until they begin to release their juices.
Remove the pan from the oven and reduce the temperature to 175°C – 350°F.
Line a 23x 23cm – 9×9 inch baking pan with baking paper. To make sure the baking paper covers the full area of the pan, wet it completely and squeeze the water out. This way, it will become pliable and easier to work with.
In a double boiler, melt the chocolate and butter until smooth. Whisk in the cocoa powder and mix until smooth. Set aside to cool down.
In a bowl, combine the eggs, the remaining sugar, vanilla and salt and whisk until well combined.
Add the warm chocolate mixture and stir until incorporated.
Then add the flour with a wooden spoon until just combined.
Gently fold in the roasted cherries.
Pour the mixture into the prepared pan and spread it with a spatula to make an even layer.
Bake until slightly puffed and a toothpick inserted in the centre comes out with a small amount of sticky crumbs clinging to it (this will take approximately 35 minutes). Let the brownies cool down completely inside the pan (this will take about 2 hours).
Remove the brownies from the pan and cut into squares as desired.
Store in an air-tight container.