开云体育

These decadent chocolate peanut butter truffles are the perfect treats for anyone who loves the classic combination of chocolate and peanut butter. Rich, smooth and melt-in-your-mouth delicious, these truffles are simple to make and look impressive when served. Whether you need homemade gifts, party treats or just sweet snacks to indulge in, these truffles are sure to be hits with everyone who tries them. INGREDIENTS: list of 8 items ? 1 cup creamy peanut butter ? 1/4 cup unsalted butter, softened ? 1/2 teaspoon vanilla extract ? 1/4 teaspoon salt ? 1 3/4 cups powdered sugar ? 10 oz semi-sweet chocolate chips (or dark chocolate if preferred) ? 1 tablespoon coconut oil (or vegetable oil) ? Optional: Sprinkles, sea salt flakes, or chopped peanuts for garnish list end INSTRUCTIONS: list of 6 items 1. Prepare the Filling: In a large bowl, mix the peanut butter, softened butter, vanilla extract, and salt until smooth. Gradually add the powdered sugar, mixing until fully combined and a dough-like consistency forms. 2. Shape the Truffles: Scoop small spoonfuls of the mixture and roll them into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes or until firm. 3. Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is smooth and completely melted. 4. Dip the Truffles: Using a fork or a dipping tool, submerge each peanut butter ball into the melted chocolate, allowing any excess chocolate to drip off. Return the coated truffles to the parchment-lined baking sheet. 5. Decorate: While the chocolate is still wet, sprinkle the truffles with sea salt flakes, sprinkles, or chopped peanuts if desired. 6. Chill and Set: Place the tray in the refrigerator and let the truffles set for about an hour or until the chocolate has hardened. list end TIPS: list of 2 items ? Store the truffles in an airtight container in the refrigerator for up to a week. ? For a fun twist, try adding a touch of cinnamon or cayenne pepper to the peanut butter mixture for a bit of warmth and spice. list end Enjoy these luscious bites that perfectly balance creamy peanut butter with rich chocolate!

Scalloped potatoes are a classic and comforting side dish that features layers of tender, thinly sliced potatoes baked in rich, creamy sauce. This dish is perfect for holiday meals, family gatherings or any time you crave something warm and hearty. The combination of soft potato and flavorful, cheesy sauce creates a melt-in-your-mouth experience that pairs beautifully with roasted meat or vegetables. Easy to prepare and always a crowd pleaser, scalloped potatoes are a timeless favorite. INGREDIENTS: list of 13 items ? 4 large russet potatoes, peeled and thinly sliced ? 1 small onion, finely chopped ? 3 tablespoons butter ? 3 tablespoons all-purpose flour ? 2 cups milk ? 1 cup heavy cream ? 2 cups shredded cheddar cheese ? 1 teaspoon garlic powder ? 1/2 teaspoon salt ? 1/4 teaspoon black pepper ? 1/4 teaspoon paprika (optional) ? 1/4 cup grated Parmesan cheese (optional) ? Fresh parsley, chopped (optional, for garnish) list end INSTRUCTIONS: list of 5 items 1. Preheat the Oven: list of 1 items nesting level 1 ? Preheat your oven to 375°F (190°C). list end nesting level 1 2. Prepare the Sauce: list of 5 items nesting level 1 ? In a medium saucepan, melt the butter over medium heat. ? Add the chopped onion and cook until softened, about 3-4 minutes. ? Stir in the flour and cook for 1-2 minutes, until the mixture is bubbly and lightly golden. ? Gradually whisk in the milk and heavy cream, continuing to whisk until the sauce is smooth and begins to thicken, about 5-7 minutes. ? Remove the saucepan from heat and stir in the shredded cheddar cheese, garlic powder, salt, black pepper, and paprika (if using) until the cheese is melted and the sauce is smooth. list end nesting level 1 3. Assemble the Dish: list of 4 items nesting level 1 ? Grease a 9×13-inch baking dish. ? Arrange half of the sliced potatoes in an even layer in the baking dish. ? Pour half of the cheese sauce over the potatoes, spreading it evenly. ? Repeat with the remaining potato slices and cheese sauce. list end nesting level 1 4. Bake the Potatoes: list of 3 items nesting level 1 ? Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. ? Remove the foil and sprinkle the grated Parmesan cheese over the top (if using). ? Continue to bake, uncovered, for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly. list end nesting level 1 5. Serve: list of 2 items nesting level 1 ? Remove the scalloped potatoes from the oven and let them cool slightly before serving. ? Garnish with chopped fresh parsley, if desired. list end nesting level 1 list end Enjoy your delicious and comforting Scalloped Potatoes!

Soft, chewy and irresistibly nostalgic, peanut butter blossom cookies are timeless treats that combine the comforting flavor of peanut butter with the rich decadence of a chocolate kiss. Perfect for holidays, bake sales or cozy afternoons at home, these cookies are easy to make and guaranteed to bring smiles. The lightly crisp sugar coating gives way to a tender peanut butter center, crowned with a chocolatey kiss that melts just slightly for a perfect bite every time. INGREDIENTS: list of 10 items 1/2 cup (1 stick) unsalted butter, softened 1/2 cup granulated sugar (plus extra for rolling) 1/2 cup packed light brown sugar 1/2 cup creamy peanut butter 1 large egg 1 tsp vanilla extract 1 3/4 cups all-purpose flour 1 tsp baking soda 1/4 tsp salt 24–30 chocolate kisses, unwrapped list end INSTRUCTIONS list of 10 items 1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. 2. In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy, about 2–3 minutes. 3. Beat in the egg and vanilla extract until fully combined. 4. In a separate bowl, whisk together the flour, baking soda, and salt. 5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. 6. Scoop tablespoon-sized portions of dough, roll them in balls and then roll each ball in granulated sugar. 7. Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. 8. Bake for 8–10 minutes, or until the edges are lightly golden and the tops are just set. 9. Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie, flattening them slightly. 10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. list end Enjoy these peanut butter blossom cookies with a glass of milk, or share them with loved ones - they’ll be gone in no time!

Garlic beef enchiladas are bold and flavorful twists on classic Mexican dishes. These enchiladas feature tender, seasoned ground beef infused with garlic, rolled in soft tortillas and smothered in rich, savory enchilada sauce. Topped with gooey, melted cheese, these enchiladas are the ultimate comfort food, perfect for a cozy dinner with family or friends. Serve them with a side of rice and beans or fresh salad for a complete, satisfying meal that will have everyone coming back for seconds. INGREDIENTS: list of 11 items ? 1 pound ground beef ? 4 cloves garlic, minced ? 1 small onion, finely chopped ? 1 teaspoon ground cumin ? 1 teaspoon chili powder ? Salt and pepper, to taste ? 8 flour or corn tortillas ? 2 cups enchilada sauce (store-bought or homemade) ? 2 cups shredded cheddar or Monterey Jack cheese ? 1/4 cup chopped fresh cilantro (optional) ? Sour cream, for serving list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. 2. Cook the Beef Filling: In a large skillet over medium heat, cook the ground beef, minced garlic, and chopped onion until the beef is browned and the onions are softened, about 5-7 minutes. Drain any excess fat. Stir in the cumin, chili powder, salt, and pepper. Remove from heat. 3. Assemble the Enchiladas: Warm the tortillas to make them pliable, either by microwaving them for a few seconds or heating them on a dry skillet. Spoon about 2-3 tablespoons of the beef mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish. 4. Add the Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, making sure they are fully coated. Sprinkle the shredded cheese generously over the top. 5. Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. 6. Serve: Remove from the oven and let the enchiladas cool slightly before serving. Garnish with chopped cilantro and serve with sour cream on the side. list end These Garlic Beef Enchiladas are packed with flavor and sure to become a family favorite for weeknight dinners or special gatherings!

Oven Baked Tuna Melt on Ciabatta This easy Oven Baked Tuna Melt Sandwich layers creamy tuna, tomatoes, and cheddar on ciabatta for a warm, flavorful upgrade to the classic. 5 from 6 votes Print It Rate It Save Add to Collection Course: Main Dishes Cuisine: American Prep Time: 15minutes minutes Cook Time: 15minutes minutes Total Time: 30minutes minutes 开云体育s: 4 sandwiches Calories: 317kcal Author: Lana Stuart Ingredients ?4 slices ciabatta or other substantial bread ?12 ounces canned tuna packed in oil well drained ?2 tablespoons minced shallot (or substitute green onion) ?2 tablespoons mayonnaise (regular or reduced fat) ?1 tablespoon lemon juice ?1 tablespoon minced flat leaf parsley ?? teaspoon salt ?Pepper to taste ?2 roma tomatoes sliced ?? cup shredded cheddar cheese Instructions Turn the oven on to broil. Place the bread, cut side up, on a baking sheet. Place the pan in the oven at least 6-inches below the broiler unit and toast until the bread is a light golden color. 4 slices ciabatta or other substantial bread In a medium bowl, combine the drained tuna, shallot (or green onion), mayonnaise, lemon juice, parsley, salt and pepper. 12 ounces canned tuna packed in oil,2 tablespoons minced shallot,2 tablespoons mayonnaise,1 tablespoon lemon juice,1 tablespoon minced flat leaf parsley,? teaspoon salt,Pepper to taste Spread ? of the tuna mixture on each slice of toast. Top with a few tomato slices and 2 tablespoons of cheese on each. 2 roma tomatoes,? cup shredded cheddar cheese Broil the sandwiches until the cheese is bubbling and golden, 3 to 5 minutes. Serve immediately. Notes My preference is always to purchase tuna packed in oil. The difference in calories is really small but the difference in flavor is tremendous. I like to use ciabatta bread or rolls because they’re a sturdy bread that stands up to the moisture from the tuna filling. Nutrition Information 开云体育 1 | Calories 317kcal | Carbohydrates 17g | Protein 31g | Fat 14g | Saturated Fat 5g | Trans Fat 1g | Cholesterol 31mg | Sodium 654mg | Potassium 296mg | Fiber 1g | Sugar 2g | Vitamin A 555IU | Vitamin C 8mg | Calcium 120mg | Iron 2mg Source: Lana's Cooking ~~~~~ Rhonda in MO

Hot Baked Crab Dip For the ultimate party indulgence, serve your guests this luscious Hot Baked Crab Dip that's ready in under 30 minutes. 5 from 8 votes Print It Rate It Save Add to Collection Course: Appetizers Cuisine: American Prep Time: 10minutes minutes Cook Time: 15minutes minutes Total Time: 25minutes minutes 开云体育s: 24 servings Calories: 39kcal Author: Lana Stuart Ingredients ?8 ounces cream cheese softened ?6 ounces canned lump crab meat well drained ?2 tablespoons grated onion ?1 teaspoon prepared horseradish ?1 tablespoon milk ?? teaspoon salt ?? teaspoon. pepper ?? teaspoon Worcestershire sauce ?1 tablespoon chopped green onions for garnish Instructions Preheat the oven to 375 degrees. In a medium bowl combine all ingredients except green onions. Stir until thoroughly mixed. Turn the mixture into an ovenproof serving dish and bake for 15 minutes or until heated through. Remove from the oven and sprinkle with chopped green onions. Serve with your favorite crackers. Notes Any leftovers can be refrigerated well covered for up to 3 days. Reheat in the microwave. Freezing is not recommended. May be prepared a day ahead of time and stored covered in the refrigerator. Bring it to room temperature and then bake according to the recipe. Nutrition Information 开云体育 1 | Calories 39kcal | Carbohydrates 1g | Protein 2g | Fat 3g | Saturated Fat 2g | Trans Fat 1g | Cholesterol 17mg | Sodium 84mg | Potassium 35mg | Fiber 1g | Sugar 1g | Vitamin A 128IU | Vitamin C 1mg | Calcium 17mg | Iron 1mg Source: Lana's Cooking ~~~~~ Rhonda in MO

Fish Tacos Recipe This favorite Fish Taco Recipe is made with white fish, fresh toppings and drizzled with a zesty cream sauce. Quick and easy fish tacos are ready in less than 30 minutes for a delicious meal anytime! Prep Time5minutes mins Cook Time20minutes mins Total Time25minutes mins Course: Main Course Cuisine: American, Seafood 开云体育s: 4 Author: Robyn Stone Ingredients 1 pound flaky white fish olive oil 1/4 cup sour cream or Greek yogurt 2 tablespoons Sriracha sauce 6 (10-inch) tortillas corn or flour 2 cups salad greens or shredded cabbage pico de gallo 1 lime cut into wedges Instructions Heat skillet or griddle over medium heat. Drizzle olive oil and place fish onto griddle or skillet. Cook until fish reaches an internal temperature of 145? F. Remove and allow to rest for about 3 minutes before cutting into large pieces for tacos. As fish is cooking, mix together sour cream or Greek yogurt with Sriracha sauce in a small bowl. To assemble fish tacos, layer lettuce or cabbage greens inside the middle of a flour tortilla. Then add pieces of cooked white fish, spoon on Sriracha cream, then top with pico de gallo. Serve with a wedge of lime to be squeezed over fish taco before eating. Nutrition Calories: 208kcal | Carbohydrates: 12g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 651mg | Potassium: 423mg | Fiber: 1g | Sugar: 6g | Vitamin A: 602IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg Source: Add a Pinch ~~~~~ Rhonda in MO

Cookies and cream ice cream cake is a decadent and refreshing dessert that layers creamy vanilla ice cream with crunchy chocolate cookie crumbles, all topped with rich whipped cream and even more cookie pieces. Perfect for celebrations or just as a cool treat on a warm day, this ice cream cake requires no baking and is incredibly simple to put together. The combination of smooth ice cream and crunchy cookie texture makes every bite irresistible. This crowd-pleasing cake is sure to become a favorite for birthdays, holidays or any occasion that calls for something sweet and indulgent. INGREDIENTS: list of 8 items 1 package (14 oz) chocolate sandwich cookies (like Oreos), crushed 1/4 cup unsalted butter, melted 1.5 quarts vanilla ice cream, softened 1.5 quarts cookies and cream ice cream, softened 1 cup heavy whipping cream 2 tbsp powdered sugar 1 tsp vanilla extract Extra cookie crumbles for topping list end INSTRUCTIONS list of 5 items 1. Prepare the crust In a medium bowl, combine the crushed chocolate cookies and melted butter. Press the mixture evenly in the bottom of a 9-inch springform pan to form a crust. Place the pan in the freezer for 15 to 20 minutes to set. 2. Layer the ice cream Once the crust is firm, spread the softened vanilla ice cream evenly over the crust as the first layer. Freeze for 30 minutes until firm. Then, spread the softened cookies and cream ice cream over the vanilla layer. Freeze the whole cake for at least four hours or until completely firm. 3. Make the whipped cream In a chilled mixing bowl, whip the heavy cream, powdered sugar and vanilla extract until soft peaks form. 4. Decorate the cake Once the ice cream cake is fully frozen, remove it from the springform pan, and spread the whipped cream evenly over the top. Sprinkle extra cookie crumbles on top for garnish. 5. Serve Freeze the cake for another 30 minutes to set the whipped cream, then slice, and serve immediately. list end Enjoy your cookies and cream ice cream cake, a perfect combination of creamy ice cream and crunchy cookies everyone will love!

Baked Salmon with Parmesan Herb Crust Recipe This delicious Baked Salmon with Parmesan Herb Crust is simple and one of the best salmon recipes! Made with four ingredients and ready in under 20 minutes, it's perfect to serve any time! Prep Time2minutes mins Cook Time15minutes mins Total Time17minutes mins Course: Main Course Cuisine: American 开云体育s: 4 Author: Robyn Stone Equipment Baking Sheet Parchment Paper Ingredients 1 salmon filet about 2 pounds, left whole Parmesan Herb Crust: 3 cloves garlic finely minced 1/4 cup chopped parsley 1/2 cup chopped Parmesan cheese Instructions Preheat oven to 425? F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup. Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until the cheese has melted, the baked salmon flakes easily with a fork, and the salmon registers 135? F when checked with an internal thermometer probe, about 5 more minutes. The Parmesan cheese should have melted and lightly browned. Allow to rest about 5 minutes and serve. Notes To store. Store in an airtight container in the refrigerator. Properly stored, baked salmon should last for 3 to 4 days.Nutrition Calories: 424kcal | Carbohydrates: 1g | Protein: 68g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 417mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 6mg | Calcium: 157mg | Iron: 1mg Source: Add a Pinch ~~~~~ Rhonda in MO

Shrimp and Grits Bites Shrimp and Grits Bites are a bite-sized version of the all-time favorite shrimp and grits. Made in a mini muffin tin and perfectly portioned for entertaining, parties, tailgates and more! Prep Time10minutes mins Cook Time30minutes mins Total Time25minutes mins Course: Appetizer Cuisine: American 开云体育s: 36 bites Author: Robyn Stone Equipment Skillet Ingredients Grits 2 1/4 cups cooked grits Shrimp 2 tablespoons butter 36 medium shrimp peeled and deveined 1/2 teaspoon Stone House Seasoning 1/4 teaspoon chili powder optional 1/4 cup chopped fresh parsley Instructions Preheat oven to 350? F. Spoon prepared grits into mini muffin tin that has been prepared with non-stick cooking spray. Bake for 30 minutes or until golden brown. Remove from oven and press a small indention with the back of a spoon in the grits cup. Allow to cool in the pan for about 5 minutes. Remove grits to a serving platter. Meanwhile, melt butter in a medium skillet set over medium heat. Sprinkle in the Stone House Seasoning and chili powder, if used. Stir to combine. Add shrimp and cook on one side until pink, about 2 - 3 minutes. Then turn to the other side and cook until pink throughout, about 3 more minutes. Place one shrimp on each of the baked grits. Spoon more of the melted butter on top of the grits and then sprinkle with additional chopped parsley as garnish. Notes Grits Cooking Options For the grits, in addition to the recipe linked in the ingredients, you can also use my Instant Pot Grits recipe or my Slow Cooker Grits recipe if you wish. All three cooking methods are delicious! Storage Tips and Make-Ahead Instructions To store. Prepare bite-sized grits through baking and cooling; remove from muffin tin and plate onto a baking sheet lined with parchment paper. Cover grits tightly with wrap and refrigerate for up to 4 days. The shrimp is best when cooked fresh To reheat. When ready to serve, bake the bite-sized grits in a 350? F oven until warmed throughout, about 5 - 10 minutes. Cook the shrimp. While grits are reheated in the oven, prepare the shrimp as directed above. The shrimp are best when cooked just prior to serving. To serve. Transfer the grits to a serving platter and top with the shrimp. Add fresh parsley for garnish. Nutrition Calories: 48kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.2mg Source: Add a Pinch ~~~~~ Rhonda in MO

Crumb-topped blueberry coffee cake is a delightful treat that pairs the sweet and juicy burst of fresh blueberries with a tender, buttery cake. Topped with a generous layer of cinnamon-spiced crumbs, this coffee cake is perfect for breakfast, brunch or a sweet snack any time. The crumb topping adds satisfying crunch that contrasts beautifully to the soft, moist cake and tartness of the blueberries. Whether you’re serving it with a cup of coffee in the morning or as a dessert, this coffee cake is sure to be a crowd pleaser. INGREDIENTS FOR THE CAKE list of 9 items 1-1/2 cups all-purpose flour 1/2 cup granulated sugar 1/4 cup unsalted butter, softened 1 large egg 1/2 cup milk 2 teaspoons baking powder 1 teaspoon vanilla extract 1/4 teaspoon salt 1-1/2 cups fresh or frozen blueberries list end FOR CRUMB TOPPING list of 5 items 1/2 cup all-purpose flour 1/4 cup brown sugar 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 cup unsalted butter, cold and cubed list end INSTRUCTIONS list of 7 items 1. Preheat the Oven Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan, or line it with parchment paper. 2. Make the Cake Batter In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk and beginning and ending with the dry ingredients. Mix until just combined. 3. Add the Blueberries Gently fold the blueberries in the batter, being careful not to crush them. 4. Prepare Crumb Topping In a small bowl, mix together the flour, brown sugar, granulated sugar and ground cinnamon. Add the cold, cubed butter, and use your fingers or a pastry cutter to mix until topping resembles coarse crumbs. 5. Assemble the Cake Pour the cake batter in the prepared baking pan, spreading it evenly. Sprinkle the crumb topping over the batter, covering the whole surface. 6. Bake Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean, and the topping is golden brown. 7. Cool, and Serve Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature. list end Enjoy your crumb-topped blueberry coffee cake with a hot cup of coffee or tea, and savor the combination of juicy blueberries and crunchy crumb topping in every bite!

Frappuccino Recipe This homemade Frappuccino is a delicious cold coffee drink that's so simple to make with this recipe! Make this favorite frappuccino at home with just four ingredients and optional toppings! Prep Time2minutes mins Total Time2minutes mins Course: Drinks Cuisine: American 开云体育s: 2 Author: Robyn Stone Ingredients 2 cups crushed ice 1 cup espresso , cold, or very strong cold coffee 3/4 cup half and half or your preferred milk, soy, or almond 2 tablespoons granulated sugar or sugar substitute whipped cream optional chocolate syrup optional Instructions Blend together crushed ice, cold espresso, half and half, and sugar until well-blended. Pour into glass and top with whipped cream and a drizzle of chocolate syrup, if desired. Serve immediately. Nutrition Calories: 175kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 66mg | Potassium: 254mg | Sugar: 12g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg Source: Add a Pinch ~~~~~ Rhonda in MO

The Best Chocolate Cake Recipe {Ever} The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options! Prep Time15minutes mins Cook Time30minutes mins Total Time45minutes mins Course: Dessert Cuisine: American 开云体育s: 24 Author: Robyn Stone Equipment 2 Cake Pans (9-inch) Mixing Bowl Whisk (Balloon) Ingredients 2 cups (240 g) all-purpose flour 2 cups (396 g) sugar 3/4 cup (63 g) unsweetened cocoa powder 2 teaspoons (8 g) baking powder 1 1/2 teaspoons (9 g) baking soda 1 teaspoon (2.8 g) kosher salt 1 teaspoon (2.3 g) espresso powder homemade or store-bought 1 cup (227 g) milk or buttermilk, almond, or coconut milk 1/2 cup (99 g) vegetable oil or canola oil, or melted coconut oil 2 large (100 g) eggs 2 teaspoons (9.4 g) vanilla extract 1 cup (227. g) boiling water Chocolate Buttercream Frosting Recipe Instructions Preheat oven to 350? F. Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing them with homemade chocolate pan release. For the chocolate cake: Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Frost the cake with Chocolate Buttercream Frosting. Notes The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo Nutritional Information: Calculated for the cake only and does not include the frosting. Freezer Friendly: Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze for up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost. High Altitude: If you live at a high altitude, adjust the recipe based on the altitude of your area. Metric Conversion: (11/2023) The recipe has been updated to include grams for ingredient measurements. See the ingredient notes below for information on key ingredients. Ingredient Notes: 1. Kosher salt - I use Diamond Crystal Kosher Salt. If you substitute with Morton's Kosher salt, fine sea salt, or table salt, you will only need half the amount of the salt called for in the recipe. 2. Milk - The grams in the recipe are for whole milk and buttermilk. Nutrition Calories: 124kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 178mg | Potassium: 114mg | Fiber: 1g | Sugar: 17g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg Source: Add a Pinch ~~~~~ Rhonda in MO

Chocolate Pudding Author: Eva | Eva Bakes : Dessert Serves: 6 Ingredients ? cup granulated sugar ? cup unsweetened cocoa powder 2 Tablespoons cornstarch ? teaspoon salt 1 and ? cups whole milk ? cup heavy cream 4 ounces bittersweet chocolate, chopped 1 teaspoon vanilla extract Directions In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Slowly drizzle in the milk and heavy cream and mix until a few dry streaks remain. Place the saucepan on the stove and turn to medium heat. Whisk constantly until the mixture thickens and small bubbles start to form around the edges (about 10-15 minutes). Add the chopped chocolate and stir until smooth. Turn the stove off and remove the saucepan from the heat. Stir in the vanilla extract and whisk until it is fully incorporated. Transfer the pudding to bowls, cups or ramekins. Cool slightly, cover with plastic wrap and chill in the refrigerator for at least 1 and ? hours until set. Store leftover pudding in the refrigerator. Source: Mandy's Recipe Box ~~~~~ Rhonda in MO

This pumpkin French toast bake is the perfect fall-inspired breakfast casserole that’s both cozy and indulgent. Imagine layers of soft bread soaked in a spiced pumpkin custard, baked until golden and topped with a crunchy streusel. With the flavor of cinnamon, nutmeg and a hint of vanilla, each bite is like a taste of autumn. Ideal for a holiday breakfast or brunch, this dish can be prepared the night before, making it a convenient choice for gatherings. Serve it warm, drizzled with maple syrup and maybe a dollop of whipped cream for an extra treat. INGREDIENTS For the French Toast: list of 10 items ? 1 loaf of brioche or challah bread, cut into cubes ? 1 cup pumpkin puree ? 6 large eggs ? 2 cups milk (whole milk or half-and-half for creamier texture) ? 1/2 cup brown sugar ? 2 teaspoons vanilla extract ? 1 teaspoon ground cinnamon ? 1/2 teaspoon ground nutmeg ? 1/4 teaspoon ground ginger ? 1/4 teaspoon salt list end For the Streusel Topping: list of 5 items ? 1/2 cup flour ? 1/2 cup brown sugar ? 1/4 cup cold butter, cut into small pieces ? 1/2 teaspoon ground cinnamon ? 1/4 cup chopped pecans or walnuts (optional) list end INSTRUCTIONS list of 5 items 1. Prepare the French Toast Mixture In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, ginger and salt until smooth and fully combined. 2. Layer the Bread Grease a 9 x 13 baking dish, and place the bread cubes inside, spreading them evenly. Pour the pumpkin custard mixture over the bread cubes, pressing the bread down slightly to ensure each piece is coated. Cover with plastic wrap, and refrigerate for at least one hour or overnight if preparing in advance. 3. Make the Streusel Topping In a medium bowl, combine flour, brown sugar, cinnamon and cold butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Stir in the nuts. 4. Bake Preheat the oven to 350°F (175°C). Remove the baking dish from the refrigerator, and sprinkle the streusel topping evenly over the French toast. Bake for 45 to 50 minutes or until the top is golden brown, and the casserole is set. 5. Serve Let cool for a few minutes before serving. Drizzle with maple syrup, and add whipped cream, if desired. Enjoy this cozy fall breakfast! list end

Instant Pot Lemon Butter Chicken Prep time 5 mins Cook time 8 mins Total time 13 mins Author: Mandy Bird Serves: 4 Ingredients 2 lbs. boneless skinless chicken breast or thighs ? c butter 1 Tbsp onion powder 1? cup chicken broth 4 cloves minced garlic 2 tsp. salt 1 tsp. dried parsley ? cup lemon juice 4 tsp. flour or more to thicken Directions Set the Instant Pot to sautee. Once hot add the butter to melt. Add onion powder, garlic and parsley. Sear the chicken on each side for about 3-5 minutes. The chicken should be a caramelized brown color. Pour chicken broth, lemon juice, and salt over chicken and stir. Lock lid into place and close steam valve. Set Instant Pot to poultry setting and cook for 7-8 mins if chicken is thawed and 12-15 minutes if it’s frozen. Once done, let depressurize naturally. Remove the chicken from the Instant Pot, but leave the sauce in the pan. Gradually stir in flour to thicken sauce. Serve as is or with pasta. Source: Mandy's Recipe Box ~~~~~ Rhonda in MO

Instant Pot Goulash Mandy Bird Prep Time5 mins Cook Time5 mins Total Time10 mins CourseMain Course 开云体育s6 people Ingredients 1 pound ground beef 1 small onion 1 tbsp minced garlic 30 oz tomato sauce 15 oz can diced tomatoes 2 tbsp Italian seasoning 3 cups penne or elbow pasta 2.5 cups water 3 whole bay leaves 1 tsp seasoned salt to taste 15 oz can corn 15 oz can green beans Instructions Turn the pressure cooker to saute. Add ground beef, onion, garlic and seasoned salt. Cook until meat is browned. Add tomato sauce, diced tomatoes, Italian seasoning, water, pasta and bay leaves. Set the pressure cooker to manual high pressure or the pressure cook mode for 4 minutes. When the time is up, do a quick release. Remove bay leaves and stir it all up. Add corn and green beans and stir again. Place lid back on the pressure cooker and let sit a couple minutes on warm setting. Serve with Parmesan cheese on top. Source: Mandy's Recipe Box ~~~~~ Rhonda in MO

Caramelized bacon is a sweet and savory treat that takes ordinary bacon to a whole new level of indulgence. Coated in a mixture of brown sugar and a hint of spice, the bacon is baked until it becomes irresistibly crispy with caramelized glaze. The result is a mouthwatering combination of salty, smoky bacon with a sweet, crunchy finish, perfect as a decadent snack, unique appetizer or topping for salads and burgers. Whether for breakfast or party platters, caramelized bacon is guaranteed to be a crowd pleaser with its addictive blend of flavor. INGREDIENTS list of 5 items 12 slices thick-cut bacon 1/2 cup brown sugar 1 tsp black pepper 1/2 tsp cayenne pepper (optional, for a bit of heat) 1 tbsp maple syrup (optional, for extra sweetness) list end INSTRUCTIONS list of 6 items 1. Preheat the Oven Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil, and place a wire rack on top. 2. Prepare the Bacon Lay the bacon slices in a single layer on the wire rack. 3. Mix the Coating In a small bowl, mix together the brown sugar, black pepper and cayenne pepper. If you prefer a sweeter finish, drizzle in the maple syrup, and stir to combine. 4. Coat the Bacon Sprinkle the sugar mixture evenly over both sides of each bacon slice, pressing it lightly to adhere. 5. Bake the Bacon Place the baking sheet in the preheated oven, and bake for 20 to 25 minutes or until the bacon is crispy, and the sugar has caramelized into golden glaze. Keep a close eye on it at the end to prevent burning. 6. Cool, and Serve Allow the caramelized bacon to cool slightly on the rack before serving. The bacon will crisp up as it cools. list end Enjoy this deliciously sweet and savory caramelized bacon as a standalone snack, unique topping or an irresistible addition to your next brunch spread!

Chocolate madelines are decadent twists on the classic French tea cakes, offering rich, chocolaty flavor with the same delicate texture madelines are known for. These little shell-shaped cakes are perfect for afternoon treats or elegant desserts, with a crisp exterior that gives way to a soft, moist interior. The addition of chocolate takes these madelines to the next level, making them irresistible to chocolate lovers. Enjoy them on their own, dusted with powdered sugar or dipped in a warm cup of coffee or tea. Ingredients list of 10 items 1/2 cup unsalted butter, melted and cooled slightly, plus extra for greasing the pan 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/8 teaspoon salt 2 large eggs 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/4 cup whole milk Powdered sugar, for dusting (optional) list end Instructions list of 8 items 1. Prepare the madeline Pan Preheat your oven to 375°F (190°C). Grease the madeline pan with butter, then dust with flour or cocoa powder to prevent sticking. 2. Mix the Dry Ingredients In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside. 3. Beat the Eggs and Sugar In a large bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until the mixture is pale, thick and doubled in volume, about 5 minutes. Add the vanilla extract, and mix to combine. 4. Incorporate the Dry Ingredients Gently fold the sifted dry ingredients in the egg mixture in two additions, alternating with the milk. Be careful not to overmix to keep the batter light and airy. 5. Add the Butter Gradually fold in the melted butter until just combined. The batter should be smooth and slightly thick. 6. Fill the Pan Spoon the batter in the prepared madeline pan, filling each mold about three-quarters full. 7. Bake Bake in the preheated oven for 10 to 12 minutes or until the madelines have risen, and the top springs back when lightly touched. 8. Cool, and Dust Remove the madelines from the oven, and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar, if desired. list end Enjoy your chocolate madelines with a dusting of powdered sugar or alongside a cup of your favorite hot beverage!

Roasted eggplant spread is a rich and flavorful appetizer that brings the smoky, creamy essence of eggplant to life. Blended with garlic, olive oil, and a touch of lemon, this spread is perfect for pairing with crusty bread, crackers, or fresh vegetables. Its deep, savory flavor and velvety texture make it a standout dish for any gathering, from casual get-togethers to elegant dinner parties. Easy to prepare and packed with wholesome ingredients, this spread is as versatile as it is delicious, making it a go-to recipe for eggplant lovers. INGREDIENTS: list of 9 items ? 2 medium eggplants ? 3 garlic cloves, minced ? 3 tablespoons olive oil, plus more for drizzling ? 2 tablespoons fresh lemon juice ? 1 tablespoon tahini (optional, for creaminess) ? 1/2 teaspoon smoked paprika ? 1/4 teaspoon ground cumin ? Salt and black pepper, to taste ? 2 tablespoons fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 5 items 1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. 2. Prepare the eggplant: Slice the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern. Drizzle the cut sides with olive oil and season with salt and pepper. Place the eggplants cut-side down on the prepared baking sheet. 3. Roast the eggplant: Roast in the preheated oven for 35-40 minutes, or until the eggplants are tender and the skin is slightly charred. Remove from the oven and let cool. 4. Scoop and blend: Once the eggplants are cool enough to handle, scoop out the flesh and place it in a food processor or blender. Add the garlic, olive oil, lemon juice, tahini (if using), smoked paprika, cumin, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste. 5. Serve: Transfer the spread to a serving bowl and drizzle with a bit of olive oil. Garnish with chopped parsley and serve with pita bread, crackers, or fresh vegetables. list end Roasted eggplant spread is a versatile and satisfying dish that’s perfect for any occasion. Its smoky flavor and creamy texture will have your guests reaching for seconds!