All posts by worldsss

Desert

Chocolate Cupcakes

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Ingredients
• 1/2 cup unsweetened cocoa powder
• 1 cup hot coffee (chocolate, espresso, or plain is best)
• 1/2 cup butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 1 1/4 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp espresso powder
• 1 tsp vanilla extract
• 2 Tbsp milk
• 1/4 cup sour cream
Frosting
• 1/2 cup butter, softened
• 1/2 cup cocoa powder
• 2-3 cups powdered sugar
• 1-2 Tbsp heavy cream
• 2-3 drops peppermint extract
• salt to taste


Instructions
1. Preheat oven to 350 degrees. Line a 12-tin cupcake pan with cupcake liners.
2. Combine cocoa and hot coffee together, stirring until smooth; set aside.
3. Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes. Gradually add in sugar, beating 4-5 minutes until it is light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
4. In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder.
5. Alternately mix the coffee/cocoa mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix.
6. Add in vanilla extract, milk, and sour cream. Mix until just combined.
7. Divide batter evenly between muffin cups (the batter makes 12-14).
8. Bake for 17-18 minutes, or until a cake tester comes out clean. Be careful not to overbake, as chocolate cupcakes can get very dry if overbaked.
9. Allow to cool.
10. For the frosting, beat butter until light and fluffy. Add in cocoa powder and 2 cups of powdered sugar. Add in heavy cream, a pinch of salt (salt brings out the chocolate.

Via: Easy Recipes

Recipes

Taco Pasta

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Ingredients
• 8 ounces rotini pasta or other short pasta
• 1 teaspoon vegetable oil
• 1 pound ground beef I use 90% lean
• 1/2 cup minced onion
• 1 14 ounce can petite diced tomatoes drained
• 3 tablespoons taco seasoning
• 2 ounces cream cheese
• 3/4 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup diced Roma tomatoes
• 2 tablespoons chopped cilantro
• Additional taco toppings if desired such as tortilla strips, olives, avocado and jalapenos


Instructions
1. Cook the pasta in salted water according to package directions. Reserve 1/4 cup of the cooking water.
2. While the pasta is cooking, prepare the beef.
3. Heat the oil in a large pan over medium high heat. Add the ground beef and break up with a spatula.
4. Add the onion to the pan.
5. Cook for 4-5 minutes or until meat is browned and cooked through, and onion is tender.
6. Add the tomatoes and taco seasoning to the pan and stir to combine.
7. Pour the cooked pasta into the pan with the meat. Reduce the heat to low.
8. Add the cream cheese, sour cream and cheddar cheese to the pan. Cook, stirring constantly until cheese are melted. 
9. Add reserved pasta water, 1 tablespoon at a time, if needed to thin the sauce to desired consistency.
10. Sprinkle with tomatoes and cilantro and serve. Add additional taco toppings if desired.

Credit: Easy Recipes

Recipes

Poor Man’s Stew

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Ingredients :

1 lb. ground beef, browned and drained
1.5 lbs potatoes, diced large
3 carrots, sliced
1 onion, diced
1 garlic clove, minced (I had this on hand already)
1 (6-oz.) can tomato paste
2 cups water
1 tsp. salt
¼ tsp. pepper
1 tsp. onion powder
1 tsp. dried oregano

Directions :

Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker.
In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir.
Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.
Serve with buttered sandwich bread.

Source: Food.com

Recipes

Sausage, Peppers, Onions, and Potato Bake

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This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi’s house in Brooklyn. I make 2 trays of this for every family get-together, and it’s gone in a flash!”

Ingredients

2 teaspoons olive oil
2 pounds Italian sausage links, cut into 2-inch pieces
1/4 cup olive oil
4 large potatoes, peeled and thickly sliced
2 large green bell peppers, seeded and cut into wedges
2 large red bell peppers, seeded and cut into wedges

3 large onions, cut into wedges
1/2 cup white wine
1/2 cup chicken stock
1 teaspoon Italian seasoning
salt and pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).
Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Source: recipescool.com

Cakes

Tea-time Butter Cake

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ingredients

3 eggs
1/3 cup butter – I prefer salted butter –
1 cup powdered sugar
1 1/2 cup flour
1 1/3 level tsps baking podwer
1/8 tsp baking soda – optional –
1/3 tsp vanilla essence
1/3 cup milk
1/3 tsp salt

directions

pre-heat 10 greased baking tray at 340F/170C
seive flour + baking powder + baking soda+ salt
beat the eggs well
add butter and beat again
add sugar and mix well
fold in the flour mix to the egg batter alternating with milk
add vanilla essence
set the mix into the tray and bake it for 25-30 mins or till the cake is done
cool it on a rack
sprinkle some sugar+cinnamon dust or just sugar dust – optional –
Its one of my mom’s favorite tea-time cakes.

Source: recipescool.com

Cakes

Orange Cream Cheese Bread Recipe

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Ingredients

1-8 ozpackage cream cheese, softened
1/2 cshortening
1 2/3 cgranulated sugar
2eggs
2 1/4 call-purpose flour
1 tspsalt
1 Tbspbaking powder
1 cmilk
1/2 cchopped walnuts
2 Tbspgrated orange peel
1/4 corange juice

Directions :

Combine cream cheese and shortening, creaming well.

Gradually add sugar, beating until light and fluffy.

Add eggs, beating well after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

Stir in walnuts and orange peel.

Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.

Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.

Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling.

Source: recipescool.com

Cakes

SOUTHERN STRAWBERRY CAKE

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Ingredients :

Yield: 1 three layer 8′ cake
10 ounces (2 1/2 cups) cake flour
1 tsp baking soda
1/2 teaspoon kosher salt
1/3 cup buttermilk
1/4 cup canola oil
1/2 teaspoon almond extract
1/2 vanilla bean
4 ounces unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature, beaten
1 cup pureed strawberries
1 teaspoon lemon zest

Directions :

– Preheat the oven to 350 degrees. Butter three 8” cake pans and line with rounds of parchment. Set aside.
– In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
– In another medium bowl, combine the buttermilk, oil, and almond extract. Set aside.
– Split and scrape out the seeds from the vanilla bean. Rub the seeds into the sugar. In an electric mixer, beat the butter and vanilla sugar with the paddle attachment until it forms a paste. Add the eggs in a slow stream, beating well after each addition. Beat for 1 minute at medium speed. Gradually add the buttermilk mixture and beat for 1 minute at medium speed.
– Reduce the speed to low and add the flour mixture. Mix until just combined. Stir in the pureed strawberries and the lemon zest.
– Spoon into the prepared cake pans and bake until the cakes spring back when touched lightly in the center. Cool before removing from the pan.
STRAWBERRY CREAM CHEESE FROSTING:
1 pound cream cheese, room temperature
6 ounces unsalted butter
1 cup powdered sugar
6 tablespoons strawberry jam
1 teaspoon vanilla extract
2 teaspoons? lemon juice
1/4 teaspoon kosher salt
– In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth.
– Sift in the powdered sugar, and beat on low speed until incorporated. Add the strawberry jam, vanilla, lemon juice and salt, and beat well to incorporate. If the frosting is lumpy from the sugar, bump the speed up to medium-high continue beating until smooth.
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Credit: recipescool.com

Cakes

No Bake Oreo Ice Cream Cake

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Ingredients :

1/2cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
16 OREO Cookies, chopped (about 2 cups), divided
12 vanilla ice cream sandwiches

Directions :

1. WHISK fudge topping and 1 cup COOL WHIP in medium bowl until blended.
2. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies.
3. ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the COOL WHIP mixture. Repeat layers.
4. Top with remaining sandwiches.
5. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil.
6. FREEZE 4 hours.

Source: Recipescool.com

Cakes

Lemon cake

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Necessary products:

1 and ½ cup of flour
2 teaspoons baking powder
1/2 teaspoon of salt
1 cup of yogurt
1 cup of sugar
3 very large eggs
Grated peel of a lemon
1 teaspoon vanilla extract or vanilla sugar
1/2 cup of oil
1/3 cup of freshly squeezed lemon juice

Pic. CREDIT: https://www.odlums.ie/recipes/moist-lemon-cake/

Preparation:
Heat the oven at 180 ° C. Lubricate the oblong baking tray and sprinkle with flour or paste baking paper.
Sift the flour, baking powder and salt into the bowl together.
In another pot, mix together yogurt, sugar, oil, eggs, lemon peel, lemon juice and vanilla.
Slowly mix the dry ingredients in the wet with a silicone spatula. Do not overdo it, just make sure there are no dry particles. Pour the dough into the prepared form and bake for about 50-55 minutes, or until the cake comes up with a pleasant brownish-golden tan.
Let the cake cool for 15 minutes in the mold before removing it.
You can sprinkle a cake of powdered sugar before serving or make a glaze of lemon juice and powdered sugar to pour it on.

Credit: ideas on cooking