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Showing posts with the label 21

{caramel & chocolate} Turtle Dump Cake

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  Turtle dump cake is an easy, decadent dessert that is for the serious chocolate caramel lover. Only a few easy ingredients combine in one bowl and then pour into a baking dish. So simple to prepare! Serve with a scoop of vanilla ice cream for one of the best desserts ever.    Author: Jessica - togethersfamily   Ingredients 1 small box (3.4 oz) Jell-O Chocolate Instant Pudding Mix 1 1/2 cups whole milk 3/4 cup caramel sauce, divided 1 box (15.25 oz) chocolate fudge cake mix, DO NOT prepare 1 bag dark chocolate chips 1/2 cup chopped pecans optional drizzle 1 cup milk chocolate chips 1 teaspoon oil (canola, vegetable, coconut) leftover 1/4 cup caramel sauce     Instructions Heat oven to 350 degrees. Spray a 13x9-inch pan with cooking spray. Set aside. Visit togetherasfamily.com for full instructions.

CHICKEN POT PIE SOUP

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  This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty and rich and full of calories but that’s what makes it a comfort food classic.   Author : Ronda - Kitchendreaming   INGREDIENTS FOR THE PASTRY STICKS 2 sheets frozen puff pastry, thawed per package instructions 1 egg, beaten   FOR THE SOUP 4 chicken breast halves, or 2 cups leftover cooked chicken ground pepper and salt – to taste 2 tablespoons cooking oil 1/3 cup butter 1/4 cup all-purpose flour 1 quart (4 cups) heavy cream 4 teaspoons chicken base – or per the pkg instructions See Notes** 1 cup water (for dissolving the chicken base) 1 tablespoon minced garlic ½ small yellow onion, minced 1 cup frozen green peas, cooked 1 cup chopped cooked carrots Pinch (about 1/4 tsp) fresh grated nutmeg, optional     INSTRUCTIONS Preheat oven to 350° F. Visit kitchendreaming.com for full instructions.

GINGERBREAD WHOOPIE PIES

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  Mega soft and chewy Gingerbread Whoopie Pies stuffed with luscious cream cheese frosting will be your new favorite way to devour gingerbread!  And bonus, you get two Christmas cookies in one!   Servings: 24 pies   INGREDIENTS Cookies 2 cups all-purpose flour 2 teaspoons ground cinnamon 1/2 tsp EACH ground ginger, nutmeg, salt 1/4 teaspoon  ground cloves 3/4 teaspoon baking soda 3/4 cup packed light brown sugar 8 tablespoon unsalted butter, melted 1/4 cup molasses 3 tablespoons crystallized ginger, finely chopped 1 large egg 1/4 cup buttermilk 1 teaspoon vanilla extract   Cream Cheese Filling 6 tablespoons unsalted butter, room temperature 1 1/2 cups Powdered sugar 6 oz. cream cheese, cut into 6-8 pieces, softened 1/2 teaspoon vanilla extract Pinch of salt Garnish (a must!) Powdered sugar for dusting     INSTRUCTIONS For full instructions you can go to carlsbadcravings.com .

BAKED PARMESAN ZUCCHINI

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  Crisp, tender zucchini sticks oven-roasted to absolute perfection. It’s healthy, nutritious and completely addictive!   Yield: 4 Servings   INGREDIENTS: 4 zucchini, quartered lengthwise 1/2 cup freshly grated Parmesan 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil 2 tablespoon chopped fresh parsley leaves     DIRECTIONS: For full directions you can go to damndelicious.net .

VEGAN VANILLA BIRTHDAY CAKE

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  I know, it’s weird that vanilla cake is controversial, but while some people have had great luck with this recipe, others haven’t, so I want to devote the next couple of paragraphs to troubleshooting, and hopefully we will all have happy vegan vanilla cakes in our bellies.   Yield: One 3 layer 6-inch cake   INGREDIENTS FOR THE CAKE: 1 1/2 cups (360 ml) non-dairy milk (soy, almond, rice) 2 teaspoons apple cider vinegar 1 cup plus 2 tablespoons (230 grams) granulated sugar 1/3 cup plus 2 tablespoons (110 ml) vegetable oil 1 tablespoon pure vanilla extract or vanilla bean paste 2 cups (250 grams) unbleached all-purpose flour 3 tablespoons cornstarch 3/4 teaspoon baking soda 1 teaspoon baking powder 3/4 teaspoon salt     FOR THE FROSTING : 3/4 cup (1 1/2 sticks, 170 grams) non-hydrognated margerine (I used Earth Balance Buttery Sticks) 3/4 cup (170 grams) non-hydrogented shortening (I used Spectrum Organics) 3 1/2 cups (440 grams) powdered ...