Recipes Cookbook - SORRENTO DOUBLE LEMON CAKE

SORRENTO DOUBLE LEMON CAKE | #Roundsteakandgravy #Peanutbuttercuppokecake #Dinnerideasfamilymaindishes #Buntcakerecipes #Lemoncrinklecookiesrecipecakemixes #Dinnerrecipesforfamilymaindishes #Bruschettarecipe #Safaribirthdayparty #Safaribabyshowercake #Safaribabyshowerboy #Junglethemebabyshowerideas #Wildonebirthdaycake A simple, moist lemon cake recipe inspired by the Italian Amalfi coast, infused with layers of fresh lemon and a limoncello-spiked glaze.

Ingredients

CAKE

• 1 1/4 cups (150 grams) all-purpose flour
• 1/2 cup (56 grams) fine blanched almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup (1 1/4 sticks) salted butter, at room temperature
• 1 1/4 (250 grams) cups granulated sugar
• 3 large eggs, at room temperature
• 2 tablespoons freshly grated lemon zest (from about 2 lemons)
• 1 cup buttermilk

LEMON GLAZE

• 1 cup confectioner's sugar
• 2 teaspoons fresh lemon juice
• 2 teaspoons limoncello liqueur or lemon vodka
• Freshly grated lemon zest, for garnish

Instructions

1. Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 degrees with the rack in the center.
2. Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
3. Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
4. Add the eggs one at a time and beat until incorporated, then add the lemon zest.
5. Adjust the mixer speed to low (stir). Add half the flour mixture and half the buttermilk. Mix until combined, then add the remaining flour mixture and buttermilk until blended.
6. Scrape the batter into the prepared pan and bake 40-45 minutes - a toothpick inserted in the center should come out clean. Cool in the pan 15 minutes.
7. Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.
8. To make the glaze, stir the sugar, lemon juice and limoncello together until smooth. Drizzle over the cake and sprinkle with zest over the top.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Honey Garlic Crispy Chicken

Honey Garlic Crispy Chicken |#Wwchickenrecipes #Italianchickenrecipes #Weightwatcherschickenscampi #Weightwatchersmealsdinner #Weightwatcherspasta #Italianchickenscampi #Crispychickenrecipes #Chinesefriedchicken #Cookingrecipes #Chinesefood #Yummyfood #Easychineserecipes

Ingredients

• Fried chicken
• 10 ounces boneless skinless chicken thighs cut into cubes
• 1 whole egg
• 1/3 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tbsp low-sodium soy sauce
• 1/2 tsp black pepper
• Honey garlic sauce
• 1 tbsp canola oil
• 3 cloves garlic finely chopped
• 1 tbsp ginger finely chopped
• 5 tbsp honey
• 2 tbsp brown sugar
• 1/2 cup soy sauce
• 1/2 tsp sesame oil
• 2 tbsp cornstarch
• 1/4 cup water
• 1 tsp sesame seeds optional
• 1 tbsp green onions optional

Instructions

1. In a mixing bowl, combine the cubed chicken thighs, eggs, 2 tablespoons of cornstarch, and soy sauce. Mix well and set aside.
2. To make the sauce, combine the soy sauce, water, honey, and brown sugar in a bowl and mix well. In a pan, heat the canola oil at medium high heat and cook ginger and garlic until fragrant and soft. Pour the soy sauce mixture and let cook by stirring occasionally. While the sauce is slowly cooking, mix cornstarch and water in a small bowl to make a slurry. Slowly add the cornstarch slurry into the pan while constantly stirring the pan. Cook over medium heat until sauce thickens. Add sesame oil and mix well.
3. To make the fried chicken, whisk together the all-purpose flour and the rest of the cornstarch and add them into the bowl of prepared chicken. Combine well. Heat about 2 inches of frying oil at 375 degrees Fahrenheit and fry the chicken in batches. Fry for about 3 minutes and remove from oil. Place chicken on drying rack for about 5 minutes. Fry the chicken another time for another 2 minutes or until golden brown and crispy. Remove from oil and drain off excess oil.
4. Add the fried chicken into the pan with the cooked sauce and mix well. Top with sesame seeds and green onions.

recipe adapted >>>>>  here

Recipes Cookbook - Keto Creamy Asparagus and Shrimp Alfredo

Keto Creamy Asparagus and Shrimp Alfredo |  #Ketodietforbeginners #Tuscanshrimppasta #Creamygarlicbuttertuscanshrimp #Shrimpmeals #Orangeglazedsalmon #Creamyshrimprecipes #Ketosnacks #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketorecipeseasy #Lowcarbdinner #Ketochickenrecipes

Ingredients

• 1 pound Raw Wild Caught Shrimp Peeled & deveined
• 2 tablespoons Organic Grass-Fed Butter or Ghee
• 2 cups fresh or frozen Asparagus
• 1 cup Heavy Cream
• 1/3 cup grated parmesan cheese
• Sea Salt to taste
• Black Pepper to taste

Instructions

1. Toss shrimp with salt and pepper.
2. In a skillet over medium heat, sauté shrimp in butter until opaque, 2-3 minutes.
3. Add asparagus, sauté 1-2 minutes.
4. Add cream and cheese, reduce heat and stir until cheese is melted and sauce is thickened.
5. Enjoy immediately.

recipe adapted >>>>>  here

Recipes Cookbook - Breakfast Casserole

Breakfast Casserole | #Biscuitsandgravybreakfastcasserole #Eggcasserolerecipes #Sausagebreakfastcasserolerecipes #Breakfastideaseasy #Breakfastcasserolerecipeshashbrown #Dinnerideaseasy #Breakfastcasserolewithcrescentrolls #Cresentrollbreakfastrecipes #Crescentrollbreakfastrecipes #Breakfastsausagerecipes #Groundsausagerecipes #Eggbakewithcrescentrolls

Ingredients

• 1 can crescent rolls
• 1 pound mild breakfast sausage
• 6 eggs, beaten
• 2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees F. Spray 9×13 baking dish with nonstick cooking spray. Brown sausage in skillet, drain excess grease.
2. Spread crescent rolls in bottom of 9×13 dish. Top with sausage, then pour eggs over sausage. Generously top with cheese.
3. Bake at 350 degrees F for 30 minutes.

recipe adapted  >>>>>  here

Recipes Cookbook - Easy Pumpkin Custard - paleo, low carb, vegan option

Easy Pumpkin Custard - paleo, low carb, vegan option |#Ketopumpkinrecipes #Ketoblueberryrecipes #Ketofatbombs #Paleosnacks #Veganketorecipes #Ketosnackseasy #Instantpotpressurecooker #Healthyinstantpotrecipes #Instapotrecipes #Instantpotpaleo #Realfoodrecipes #Pressurecooking

 

  Ingredients

• 1/4 cup lukewarm water
• 1 Tbsp gelatin (see notes for vegan option)
• 1 14 oz canned organic pumpkin (about 1 3/4 cups - fresh will work too)
• 1 14 oz can organic full-fat coconut milk (or about 1 3/4 cups; see Easiest Coconut Milk)
• 2 tsp organic vanilla extract
• 1/4 tsp salt
• 3/8 tsp pure stevia extract (approx. 8 scoops - see alternative in notes)
• 1/8 cup additional other sweetener (optional)
• 1 3/8 tsp pumpkin pie spice (see Homemade Pumpkin Pie Spice)
(if on the AIP diet, substitute the following 3 spices for the pumpkin pie spice)
• 1 tsp organic cinnamon
• 1/4 tsp organic ginger
• 1/8 tsp cloves

  Instructions

1. Heat the pumpkin, coconut milk, spices, and sweeteners in a pot 'til quite warm but not simmering. Remove from heat.
2. While it's heating, sprinkle the gelatin over the water and stir thoroughly to avoid clumping. Let it sit 'til it gels up.
3. Once the gelatin is some what solidified, whisk it throughly into the heated pumpkin mixture.
4. Pour the blended pumpkin mixture into ramekins, or whatever dish you would like.
5. If you are particular about not having a "custard skin" form on the top of your custard, put plastic wrap on top of the custard so that it directly touches the custard.
6. Refrigerate until firm and enjoy.

recipe adapted  >>>>>  here

Recipes Cookbook - KETO CARROT CAKE WITH CREAM CHEESE FROSTING

#Healthycheesecakerecipes #Ketonobakecheesecake #Thmdesserts #Joyfilledeats #Nobakeketodessert #Nocarbdiets #Ketotrashcookies #Monkfruitrecipes #Ketosweets #Ketocookierecipes #Ketocinnamonrolls #Ketobreakfastvideos

 

 

 

Ingredients

• For the cake:
• 1/2 cup erythritol (granular or confectioners)
• 5 tbsp butter softened
• 4 large eggs
• 2 tbsp Unsweetened Almond Milk
• 1 tsp vanilla
• 1 1/2 cups Almond Flour
• 2 tbsp coconut flour
• 1 tbsp Baking Powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/2 cup carrot (about 1 large carrot) finely grated
For Cream Cheese Frosting:
• 4 oz cream cheese softened
• 2 tbsp butter softened
• 1 tsp vanilla
• 1 tbsp Heavy Cream
• 1/4 cup Confectioners Erythritol

 

 

 

Instructions

1. For the Cake:
2. Preheat the oven to 350 degrees F. Line the bottom of a 9″ cake pan with parchment paper and spray with non-stick cooking spray.
3. In a large bowl, beat together the erythritol and butter until fluffy.
4. Beat the eggs in, then the almond milk and vanilla.
5. Next, beat in the almond flour, coconut flour, baking powder and spices.
6. Fold in the shredded carrot and mix just until it is well integrated into the batter.
7. Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Allow to cool completely before frosting.
9. For Cream Cheese Frosting:
10. In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the erythritol and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream 1/2 tbsp at a time if your frosting is too thick.
11. When the cake is completely cool, top with the frosting and chopped pecans if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - BLUEBERRY BRAMBLE BAKE RECIPE

BLUEBERRY BRAMBLE BAKE RECIPE | #Lowcarbrecipes #Lowcarbdinner #Ketochickenrecipes #Easydinnerrecipes #Dinnerideas #Stuffedchickenrecipes #Breakfastideashealthy #Hamandcheeseeggbake #Blueberrybramblebake #Healthybreakfastrecipes #Hamandcheesebreakfastcasserole #Summerbreakfastideas

Ingredients

• 6 Large Croissants
• 1 Pint Fresh Blueberries
• 8 Ounces Cream Cheese, Softened
• 1⅓ Cups Sugar
• 4 Eggs
• 3 Teaspoons Vanilla
• 1 Pint Whipping Cream
• Powdered Sugar (optional)

Instructions

1. Grease a 9x13 pan.
2. Cut up the croissants into bite size pieces and layer evenly in your pan. Set aside.
3. In a food processor if you have one, add cream cheese, sugar, eggs, vanilla, and whipping cream. Combine on low for 5 minutes. (You can also use hand beaters or a stand mixer if you don't have a food processor.)
4. Pour mixture over blueberries and croissants.
5. Set aside and let soak for 20-30 minutes.
6. Preheat oven to 350 degrees.
7. Bake for about 45 minutes or till lightly browned and the center is set.
8. Let stand for 10 minutes.
9. Sprinkle with powdered sugar.
10. Serve.

recipe adapted >>>>>  here

Recipes Cookbook - Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Bacon Wrapped Cream Cheese Stuffed Chicken Breast | #Bacon #Wrapped #Cream #Cheese #Stuffed #Chicken #Breast #Creamcheesestuffedchicken #Baconwrappedchickenwithcreamcheese #Stuffedchickenrecipes #Baconwrappedstuffedchicken #Stuffedchickenbreastrecipes #Grilledstuffedchicken #Cookingrecipes #Chickendishes #Easymeals #Healthydietrecipes #Chickendinnerrecipes #Chickenparmesanrecipes

Ingredients

• 1 lb of boneless, skinless chicken breasts cut into 4 – 4 ounce pieces.
• 4 tbsps of cream cheese.
• ¼ cup of shredded Pepperjack cheese.
• 2 tbsps of chopped green onion.
• 4 to 8 pieces of bacon.

Instructions

1. In a bowl, mix the softened cream cheese, chopped green onions and shredded pepperjack cheese.
2. Pound the breast so it’s about ¼ inch thick.
3. Divide the mixture evenly and place it in the middle of each piece of chicken. Roll the chicken breast up starting at the long side trying to keep the filling inside.
4. Wrap 1 or 2 slices of bacon around the chicken and secure with a toothpick.
5. Arrange the rolls on a baking sheet and bake in a preheated oven to 375° for 30 minutes.
6. Once cooked, broil for 5 minutes to brown and crisp the bacon and turn the rolls to broil the other side for 3 minutes too.
7. Serve hot and Voila!
8. Simple, easy and super delicious! The last time I made this, it was for dinner. The best thing about this recipe is that you can choose your favorite grilling sauce, marinade, chili sauce or sweet and sour sauce and add it during the baking.

recipe adapted >>>>>  here

Recipes Cookbook - Homemade Crunchwrap Supreme

Homemade Crunchwrap Supreme |#Cookingrecipes #Yummyfood #Foodanddrink #Appetizerrecipes #Healthysnacks #Appetizersnacks #Hamburgermeatrecipes #Healthyfamilymeals #Chickenavocadoburrito #Gfdinnerrecipes #Barbecuechickentostadas #Cookingrecipes

Ingredients

• 1 lb ground meat
• 1 packet taco seasoning mix
• 6 burrito size flour tortillas
• 6 tostada shells
• 1 cup of sour cream
• 2 cups of shredded lettuce
• 1 diced tomato
• 1 cup shredded Mexican cheese blend
• Nacho Cheese

Instructions

1. In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
2. Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
3. Warm up the nacho cheese sauce in the microwave and set aside.
4. Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
5. Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
6. Place ½ cup of taco meat on top of the nacho cheese.
7. Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
8. To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
9. Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
10. Flip over and cook the other side for another 2-3 min or until golden brown.
11. Cook the rest of your crunchwraps and eat immediately.

Recipe adapted >>>>>  here

Recipes Cookbook - Blueberry Oatmeal Crumble Bars

Blueberry Oatmeal Crumble Bars | #Blueberry #Oatmeal #CrumbleBars #Ketobreakfastrecipes #Lowcarbblueberryrecipes #Ketoblueberrymuffins #Lowcarbbreakfastrecipes #Blueberryketorecipes #Ketoproteinbars #Easydessertrecipes #Blueberrypiecookies #Blueberrysconeseasy #Blueberrymuffinshealthy #Nobakeblueberrydessert #Blueberryhandpies

Ingredients

• For the Base & Crumble Topping
• 1 cup all-purpose flour
• 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter , melted
• 1 large egg yolk
• 1 tablespoon packed brown sugar
For the Blueberry Layer
• 2 cup blueberries , fresh or frozen - see baking time adjustment if using frozen
• 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries)
• 1/4 cup granulated sugar
• 2 teaspoons cornstarch

Instructions

1. Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminium foil and grease with non-stick cooking spray.
2. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk.
3. Remove 1 cup of the mixture.
4. Press the remaining mixture into the bottom of the prepared pan.
5. In a medium bowl mix together all the ingredients for the blueberry layer. Spoon over top of the base oatmeal cookie mixture in the pan.
6. To the reserved 1 cup of oatmeal mixture, stir in the 1 additional tablespoon of brown sugar. Crumble the mixture over top of the blueberry layer. I like to form big crumbles by squeezing it in my fist.
7. Bake in the preheated oven for about 40-45 minutes or until you see the blueberries bubbling and the top crumble turning golden brown. If you used frozen berries, the bake time will be 50-55 minutes.
8. Allow to cool fully to room temperature (at least 3 hours) before cutting into the bars. Bars are easiest to cut when they're cold using a sharp knife.

recipe adapted  >>>>>  here

Recipes Cookbook - Butter Swim Biscuits (quick and easy!)

Butter Swim Biscuits (quick and easy!) |#Easyshepardspierecipe #Cheesyhamburgercasserole #Hamburgercasserolerecipeseasy #Easydinnerrecipeswithfewingredients #Butterswimbiscuitseasyrecipes #Butterybiscuits #Dinnerideas #Frozenbreaddoughcinnamonrolls #Butterbiscuitrecipe #Easybiscuitrecipe #Butterswimbiscuits #Butterybiscuitrecipe

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups buttermilk
• 1 stick butter
• 4 tsp baking powder
• 4 tsp sugar
• 2 tsp salt

Instructions

1. Preheat the oven to 450 degrees.
2. Combine all of the dry ingredients in a medium sized bowl.
3. Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.
4. Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking).
5. Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
6. Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.
7. Bake for 20-25 minutes or until golden brown on top.
8. Enjoy for breakfast, lunch or dinner! These biscuits are the perfect companion to any meal. I prefer to eat them with raspberry jam. 🙂

Recipe has been adapted from >>>>>  here

Recipes Cookbook - The Most Amazing Oven Roasted Corn

The Most Amazing Oven Roasted Corn |#Cookingrecipes #Fooddishes #Vegetablerecipes #Veggierecipes #Yummyfood #Healthyrecipes #Cookingrecipes #Dinnerideas #Mexicanfoodrecipes #Shrimprecipes #Bbqideas #Seafoodrecipes

Ingredients

• corn on the cob
• salt/pepper
• butter

The Most Amazing Oven Roasted Corn |#Cookingrecipes #Fooddishes #Vegetablerecipes #Veggierecipes #Yummyfood #Healthyrecipes #Cookingrecipes #Dinnerideas #Mexicanfoodrecipes #Shrimprecipes #Bbqideas #Seafoodrecipes

Instructions

1. Preheat oven to 400!
2. Very generously season your cobs of corn with kosher salt and pepper.
3. Add a pat of butter to the tops and roast on a jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown!
4. While it's cooking, turn the corn occasionally.
5. Simple and completely amazing!!!
6. Top off with a drop more butter fresh out of the oven!

The Most Amazing Oven Roasted Corn |#Cookingrecipes #Fooddishes #Vegetablerecipes #Veggierecipes #Yummyfood #Healthyrecipes #Cookingrecipes #Dinnerideas #Mexicanfoodrecipes #Shrimprecipes #Bbqideas #Seafoodrecipes

Recipe adapted >>>>>  here

Recipes Cookbook - Rosemary Garlic Butter Pork Chops

Rosemary Garlic Butter Pork Chops |#Rosemary #Garlic #Butter #PorkChops #Groundturkeyrecipes #Cajunredbeansandricerecipe #Turkeypestoburgers #Cajunrecipeslouisiana #Cookingrecipes #Dinnerrecipes #Porkchoprecipesbaked #Ketoporkchoprecipes #Bbqporkchopsinoven #Bakedporkchoprecipes #Meatrecipes #Porkchoprecipes

Ingredients

• 3 Boneless Pork Chops
• 4 tbsp Butter
• 3 cloves Garlic
• 1 tsp Garlic Powder
• 1 tsp Dried thyme
• 1 tsp Dried Rosemary
• Salt and pepper, to taste

Instructions

1. Start by seasoning the pork chops on either side with salt and place them into a medium non stick frying pan, and sear over medium to high heat. 
2. Add in the butter, thyme, rosemary, garlic powder and baste the pork on each side cooking till no longer pink. 
3. During the last minute of cooking add the minced garlic, saute for one minute till fragrant.
4. Once the pork chops have fully cooked, place on a plate and allow them to set for 5 minutes before serving. Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Baked Chicken Breast Recipe

Baked Chicken Breast Recipe | #Baked #Chicken #Breast #Recipe #Bestbakedchicken #Bakedchickenrecipeshealthy #Simplebakedchickenrecipes #Overbakedchicken #Chickenbreast #Bakedchickenrecipesoven #Cookingrecipes #Poultryrecipes #Fooddishes #Maindishrecipes #Yummydinners #Meatdishes

Ingredients

• 1 cup mayo mayo...not miracle whip
• 1/2 cup Parmesan
• salt/pepper to taste
• 1/2 tsp garlic optional
• boneless skinless chicken (I used tenders here)

Instructions

1. mix up
2. layer on your chicken...do not overdo it or it won't brown up properly
3. bake in oven on 375 for 30-35 min

recipe adapted >>>>>  here

Recipes Cookbook - CAJUN SALMON

CAJUN SALMON |  #Seafoodlasagna #Seafoodlasagnarecipe #Healthydinnerrecipes #Ketosalmonrecipes #Tilapiarecipeshealthy #Shrimplasagnarecipe #Grilledsalmonrecipes #Grilledlobstertailrecipe #Bbqlobstertails #Grilledsalmonwithavocadosalsa #Grilledseafoodrecipes #Tuscanbuttersalmondelish

Ingredients

• 2-3 salmon fillets skin on (about 1 lb.)
• 1 tbsp. olive oil
• 3 tbsp. butter divided
• 3 garlic cloves minced
• 1/2 cup white wine your favorite kind
• 2 tbsp. chopped parsley
• 2 tbsp. lemon juice
• 1 tbsp. Cajun seasoning or to taste
• Salt & pepper to taste

Instructions

1. Season the salmon fillets with salt, pepper, and Cajun seasoning.
2. Heat the oil in a medium, non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
3. To the same pan, add 1 tablespoon of butter and garlic. Cook for 1 minute. Add the wine and cook for about 5 minutes, until it is reduced by more than half.
4. Stir in the remaining butter, parsley, lemon juice, and a pinch of Cajun seasoning. Bring to a gentle simmer.
5. Return the salmon to the pan, and cook for another 2-3 minutes.

recipe adapted >>>>>  here

Recipes Cookbook - Mexican Chocolate Cake & Ganache

Mexican Chocolate Cake & Ganache | #Concharecipe #Pandulce #Mexicanfoodrecipesauthentic #Mexicanfudge #Cheesecaketaquitos #Mexicanhotchocolatecookies #Treslechescake #Tacoparty #Mexicandessertrecipes #Churrocupcakes #Cincodemayopartyideas #Mexicancakeideas

Ingredients

• FOR CAKE:
• 1 cup water
• 2 teaspoon NESCAFÉ® TASTER'S CHOICE® Instant Coffee
• 2 tabs NESTLÉ ABUELITA chopped
• 2 1/4 cup all purpose flour
• 1 1/4 cup sugar
• 1/2 cup cocoa powder
• 2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup buttemilk
• 1/2 cup butter at room temp
• 2 eggs
• 2 teaspoon vanilla extract
FOR GANACHE:
• 1 cup heavy cream
• 1 tab NESTLÉ ABUELITA
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350°
2. Grease and flour a tube pan.
3. In a saucepan, bring water to a boil and stir in NESCAFÉ® TASTER'S CHOICE® Instant Coffee. Add in chopped NESTLÉ ABUELITA chunks and whisk until dissolved. Remove from heat, set aside.
4. In a a large mixing bowl, whisk together flour, sugar, cocoa powder, cinnamon, baking soda, salt and baking powder.
5. Add buttermilk, butter, eggs, vanilla and (warm not hot) NESTLÉ ABUELITA mixture. Using electric mixers, beat for 3-4 minutes or until thoroughly mixed.
6. Pour batter into tube pan. Bake for 45-50 minutes or until toothpick inserted near center comes out clean.
7. Cool cake on wire rack for about 15 minutes. After 15 minutes, carefully remove cake from tube pan. Finish cooling before frosting.
8. FOR GANACHE:
9. In a saucepan, bring heavy cream to a light boil.
10. Add chopped NESTLÉ ABUELITA, whisk until completely melted.
11. Remove saucepan from heat.
12. Add chocolate chips to cream mixture. Let chocolate chips rest/melt for a few minutes.
13. Whisk until completely smooth.
14. Transfer ganache to a small bowl and refrigerate until creamy and thickened. I occasionally whisk it with a fork while cooling. 45 minutes - 1 hour should get you the desired consistency to frost with.
15. *Note* It's been recommended to use a mixer & whip ganache if you are having problems getting it to set up to desired consistency.
16. Frost cake and enjoy.
17. Store covered at room temperature.

recipe adapted  >>>>>  here