Recipes Cookbook - Moist Red Velvet Cake and Whipped Cream Cheese Frosting

Moist Red Velvet Cake and Whipped Cream Cheese Frosting |#Spiralizerrecipes #Chocolatechipbrowniecookies #Brownieideas #Dessertrecipes #Cookingrecipes #Cupcakecakes #Deliciousdesserts #Yummysweets #Buntcakerecipeseasy #Bundtpanrecipes #Waldorfastoriaredvelvetcake #cake

Ingredients

• Cake Ingredients:
• (Make sure ingredients are at room temperature before you start the cooking process.)
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 2 tablespoons dutch pressed cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon pure vanilla extract
Frosting Ingredients:
• 1 pound cream cheese , softened
• 2 sticks unsalted butter (1 cup), softened
• 1 teaspoon pure vanilla extract
• 4 cups sifted confectioners' sugar

Instructions

1. Cake Instructions:
2. Preheat oven to 350 degrees.
3. Spray three 9 inch cake pans with baking spray. Set aside.
4. In a large bowl, shift together the dry ingredients for the cake. (I usually use my blender mixing bowl for this part to decrease how many dishes I use.)
5. In another large bowl use a whisk to mix all of the cake's wet ingredients together. These ingredients include the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
6. In a standing mixer, combine both the dry and wet ingredients for the cake. Mix the batter just until the mixture is blended. Scrap sides of bowl with flat spatula to incorporate all ingredients into the batter.
7. Pour the batter into each greased baking pan, making sure to put an even amount of the batter into each pan.
8. Place the pans in the oven and bake for 18 to 20 minutes or until a toothpick appears clean after inserted into the cake. At about the 16 minute mark, start checking for doneness. While baking the cakes, rotate the cakes halfway during the cooking process.
9. When the cake layers are done, let them cool completely. Once cooled, frost the cake.
10. Frosting Instructions:
11. Place the butter, cream cheese, sugar, and vanilla in a standing mixer bowl. Mix the ingredients for about 5 minutes on medium speed until the frosting is light and fluffy. While mixing the ingredients, occasionally scrape the sides of the bowl to ensure that all the ingredients get mixed together.
12. After the cakes have cooled frost the cake.

recipe adapted  >>>>>  here

Recipes Cookbook - One-bowl Healthy Banana Bread

One-bowl Healthy Banana Bread |#Bananabreadrecipehealthy #Healthypumpkinrecipes #Healthypumpkinbread #Cinnamoncrunchbananabread #Flourlessbananabread #Lowcalbananabread #Weightwatchersbananabread #Bananabreadrecipewithapplesauce #Bananabreadwithhoneyandapplesauce #Cinnamoncrunchbananabread #Healthybananabreadrecipe #Bananabreadrecipewithyogurt

   Ingredients

• 1½ cups mashed banana (about 3-4 bananas)
• ⅓ cup plain greek yogurt
• 5 tablespoons butter, melted
• 2 large eggs
• 1 teaspoon vanilla
• ½ cup white granulated sugar
• ½ cup packed dark brown sugar
• 1½ cups white whole-wheat flour
• ¼ cup flaxseed meal
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon

  Instructions

1. Preheat over to 350 degrees.
2. In a medium to large mixing bowl mix together banana, greek yogurt, butter, vanilla, and eggs.
3. Add in the sugars and mix until blended.
4. On top of the wet ingredients place the flour, flaxseed meal, baking soda, salt, and cinnamon. Mix until all of the ingredients are combined.
5. Pour into a standard loaf pan, sprayed with cooking spray, and bake for 55 minutes or until the center is cooked. You can check this with a toothpick or sharp knife. If no batter sticks to the toothpick then the bread is done.
6. Let the bread cool in the pan for about 10 minutes. Remove from pan and let it finish cooling on a baking rack.
7. Cut into 16 pieces and serve.

recipe adapted >>>>>  here

Recipes Cookbook - Perfect Fish Tacos

Perfect Fish Tacos |#Friedfishtacos #Fishtacostilapia #Fishtacosaucerecipe #Crispyfishtacos #Grilledfishtacos #Fishsticktacos #Cajunfishtacos #Fishtacomarinade #Fishtacoswithcabbageslaw #Mexicanfoodrecipes #Cookingrecipes #Seafoodrecipes

Ingredients

• 3 tbsp. extra-virgin olive oil
• Juice of 1 lime
• 2 tsp. chili powder
• 1 tsp. paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• 1 1/2 lb. cod (or other flaky white fish)
• 1/2 tbsp. vegetable oil
• Kosher salt
• Freshly ground black pepper
• 8 corn tortillas
• 1 avocado, diced
• Lime wedges, for serving
• Sour cream, for serving
• FOR THE CORN SLAW:
• 1/4 c. mayonnaise
• Juice of 1 lime
• 2 tbsp. freshly chopped cilantro
• 1 tbsp. honey
• 2 c. shredded purple cabbage
• 1 c. corn kernels
• 1 jalapeño, minced

Instructions

1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
2. Add cod, tossing until evenly coated. Let marinate 15 minutes.
3. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
4. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Breakfast Muffins Recipes

Breakfast Muffins Recipes |#Afterschoolsnacks #Breakfastmuffinsrecipes #Oatmealmuffinshealthy #Bakedoatmeal #Cranberryrecipes #Cinnamonrollmuffins #Ketoeggmuffins #Breakfastmealprep #Easybreakfastideas #Omelettemuffins #Breakfastideashealthy #Easyhealthybreakfast.

Ingredients

• 20 oz. bag refrigerated Simply Potatoes shredded hash browns
• 1 tbsp. olive oil
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 2 cups Fiesta blend cheese divided use
• 12 oz. pkg. Rath bacon cooked and crumbled into bite-sized pieces
• 9 extra large eggs divided use
• 1/2 cup red bell pepper diced
• 1/2 cup orange bell pepper diced
• parsley
• 1/2 cup 2% milk or cream

Instructions

1. Preheat oven to 400°.
2. Spray 24 muffin tins with cooking spray.
3. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
4. Divide mixture evenly between 24 muffin tins and press down.
5. Sprinkle each with parsley.
6. Bake at 400° about 10-15 minutes or until potatoes are crispy.
7. Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
8. Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
9. Stir to combine.
10. Pour egg-bacon mixture evenly over each potato muffin crust.
11. Sprinkle with additional salt, pepper and parsley if desired.
12. Bake an additional 10-15 minutes or until eggs are cooked through.
13. Allow muffins to cool in muffin tins about 5 minutes before removing.
14. Serve hot or lukewarm

recipe adapted >>>>>  here

Recipes Cookbook - Ham Egg and Cheese Hash Brown Breakfast Muffins

Ham Egg and Cheese Hash Brown Breakfast Muffins |#Quicherecipeseasy #Easybreakfastideas #Tatortoteggmuffins #Hamquicherecipes #Tatertotbreakfastcasserole #Hamandeggquiche #Brunchideas #Breakfastideashealthy #Eggmuffinsbreakfast #Brunchrecipes #Eggrecipes #Healthybreakfastrecipes

Ingredients

• About 2 1/2 cups hash browns frozen or refrigerated
• Salt
• 5 eggs
• 2 Tbsp heavy whipping cream
• 1 cup of shredded sharp Cheddar cheese
• 1/4 lb ham diced
• 1 tsp garlic powder
• Salt
• Fresh cracked black pepper

Instructions

1. Preheat the oven to 425 and grease a 6-cup muffin pan.
2. Divide hash browns among all the muffin cups and press them in, forming kind of a cup at the bottom and up the sides. Each portion will measure about 1/4 to 1/3 cup of hash browns.
3. Season with some salt and pre-bake hash browns for 15-17 minutes, until it starts to get a little crispy and golden.
4. Take out and lower the oven temperature to 350.
5. In a mixing bowl, whisk eggs, heavy cream, salt, garlic powder, and pepper until smooth.
6. Mix in shredded cheese and diced ham.
7. Spoon the egg mixture into each hash brown cup, filling it up almost all the way.
8. Bake for 15-18 minutes.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Macerated Strawberries and Cream Crepes

Macerated Strawberries and Cream Crepes |#Creamcheesebuttercreamfrosting #Creamcheesefrostingforcupcakes #Sweetcreamcheesefilling #Pipeablecreamcheesefrosting #Breakfastcrepes #Vanillacreamcheesefrosting #Breakfastideas #Crepesrecipefilling #Sweetcreamcheesefilling #Breakfastcrepes #Crepeswithcreamcheesefilling #Strawberrycrepesrecipe

Ingredients

• Macerated Strawberries and Cream:
• 2 cups strawberries , washed and divided
• 2 tablespoons natural sweetener or sugar of choice
• 1 - 2 tablespoons Cointreau (adjust to your tastes)
• 1 1/2 cups reduced fat cooking cream (Philadelphia) or Greek yogurt
• 2 tablespoons (extra) sugar or sweetener of choice
• 1 teaspoon vanilla extract
Crepes
• 3 large eggs
• 2 tablespoons oil/ (or reduced fat butter, melted)
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 1 1/4 cup skim/low fat or almond milk
• 1 cup plain; light spelt or all-purpose flour

Instructions

1. For strawberries. :
2. Cut the strawberries into quarters. Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes. While strawberries are soaking up the liqueur, prepare your crepes
3. For Crepes :
4. Option 1: Throw all Crepes ingredients into a Bullet or Blender and blend until batter is lump free and creamy.
5. Option 2: Whisk eggs, oil/butter, vanilla, sugar and milk until light in colour. Add the flour and whisk again until batter is lump free.
6. Grease a good quality 8-inch non-stick pan with cooking oil (or a thin layer of butter) and wipe over with a paper towel. Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden in colour.
7. Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds. When cooked through, remove onto a separate plate and repeat with remaining batter.
8. For Strawberries And Cream :
9. Once the Crepes are done, combine the cream/yogurt, the (extra) sweetener/sugar, and the vanilla. Chop half of the the macerated strawberries into smaller pieces (optional) and mix through the cream mix until just combined. Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again. Stack them; top with remaining macerated strawberries and dust with icing sugar.

recipe adapted  >>>>>  here

Recipes Cookbook - Berry Tiramisu Trifle Recipe

#Angelfoodcakedesserts #Lightdessertsrecipes #Lightsummerdesserts #Angelfoodcakerecipes #Angelfoodcaketrifle #Dessertrecipesforsummer #Italiandesserts #Summerdessertseasy #Tiramisutriflerecipe #Mascarponerecipes #Summerdessertideas #Trifledesserts

 

 

 

Ingredients

• 6 oz lady fingers
• 1/2 lb blueberries
• 1 lb blackberries
• 1 lb mascarpone cheese
• 4 egg yolks organic free range
• 5 tbsp granulated sugar
• 3/4 c heavy cream organic
• 4 tbsp honey + more to taste
• 2 lemons juices
• 2 tsp vanilla extract
• 2 tbsp water
• leaves Basil for garnish
• Lilac flowers for garnish optional

Instructions

1. In a small saucepan add the blackberries and blueberries together with the lemon juice, vanilla extract, honey and 2 tbsp of water. . Bring it to a simmer on low flame, cover with a lid and simmer together for a few minutes until the blueberries have popped. Allow to cool. Once cooled off strain the berry sauce separating the liquid from the solids.
2. Meanwhile using a mixer with the whisk attachment whip together the heavy cream with 1 tbsp go granulated sugar. Transfer to the refrigerator and keep cold until ready to use.
3. In a different bowl cream together the egg yolks with the granulated sugar using the mixer with the whisk attachment. Start adding the mascarpone cheese a little bit at a time until incorporated.
4. Using a spatula add the chilled whipped cream to the bowl with the mascarpone and gently fold them together. Divide in two bowls.
5. Add the solid berries from the sauce to hold of the mascarpone whipped cream mixture and gently fold together. Set aside.
6. Prepare 4 medium size glasses or 1 trifle dish to assemble your tiramisu.
7. Dip the ladyfingers in the berry sauce gently and layer them in the bottom of the glasses or truffle dish. Add a layer of the berry mascarpone mixture followed by a layer of the plain mascarpone mixture. Repeat the layer until you run out of ingredients.
8. Refrigerate for a couple of hours or until set.
9. Serve chilled garnished with some fresh blackberries, fresh basil and a few lilac blossoms if available.

RECIPE ADAPTED  >>>>>  here

Rated 4.9/5 based on 674 customer reviews

Recipes Cookbook - Shrimp Scampi with Asparagus and Tomatoes

Shrimp Scampi with Asparagus and Tomatoes | #Shrimprecipesfordinner #Shrimpscampiolivegardenrecipe #Olivegardenshrimpscampirecipe #Shrimpscampieasy #Boilingcrabrecipewholeshabang #Cajunshrimpboil #Brownedbutterhoneygarlicshrimp #Shrimpcastironrecipes #Mealswithshrimp #Cookingrecipes #Seafooddishes #Dinnerrecipes 

Ingredients

• ¾ pound angel hair pasta
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1½ to 2 tablespoons minced garlic, more or less to taste
• ¼ teaspoon crushed red pepper flakes
• 1 pound shrimp, peeled and deveined
• salt and freshly ground pepper
• ½ cup dry white wine
• juice of ½ lemon
• 3 tablespoons finely chopped parsley leaves
• 10 - 12 thin stalks of fresh asparagus, cut into 2” pieces
• ½ - ⅔ cup chopped tomatoes, seeds removed
• Grated Parmesan, if desired

Instructions

1. Bring a large pot of water to a boil. Reduce the heat to a low simmer while preparing the shrimp.
2. In a large skillet melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Sauté the garlic and red pepper flakes for about 2 minutes. Season the shrimp with salt and pepper and add them to the butter and garlic mixture. Cook the shrimp for about 2 minutes on each side, or until they have turned pink Remove the shrimp from the pan using a slotted spoon. Set aside and keep warm.
4. Add the wine, lemon juice and asparagus to the pan and bring to a boil. Add the remaining 2 tablespoons butter. When the butter has melted add the shrimp to the skillet along with the parsley. Stir to combine and remove from the heat.
5. Turn the pot of water to high and bring to a boil. Add the pasta and cook until al dente - about 2-3 minutes. Drain the angel hair pasta and return it to the pot. Toss with a drizzle of olive oil.
6. Toss the shrimp and asparagus with the cooked pasta and add the tomatoes. Season with salt and pepper and drizzle with additional olive oil if desired.
7. Lightly sprinkle with grated Parmesan to serve.

Recipe Adapted : here

Recipes Cookbook - THE VERY BEST OVEN BAKED CHICKEN BREAST RECIPE

This chicken breast recipe is amazing!! #chicken #chickenfoodrecipes #chickenrecipes #dinner #dinnerrecipes #dinnerideas #dinnertime #whatsfordinner #easyrecipe #easydinner #thecarefreekitchen #recipes #Baked_chicken_recipes #Healthy_chicken_recipes #Keto_chicken_recipes #Low_carb_meals #Keto_dinner_recipes #Chicken_breast

Ingredients

• 1/4 cup brown sugar
• 3 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme
• 1 tsp cayenne pepper, optional
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 4 whole boneless, skinless chicken breasts
• 1/4 cup butter

Instructions

1. In a medium bowl, whisk together the brown sugar, paprika, chili powder, garlic powder, onion powder, thyme, cayenne pepper, salt and pepper.
2. Place the chicken breasts in a large zip top bag and pour the seasoning over the chicken. Shake the chicken to coat.
3. Transfer the chicken to the refrigerator (still in the bag) and marinade for 30 minutes or up to 24 hours.
4. Preheat oven to 425 degrees.
5. Remove the chicken from the bag and arrange on a baking sheet lined with foil. Place 1 tablespoon butter on top of each chicken breast.
6. Bake the chicken in the oven for 20-30 minutes (or according to the chart  above) until an instant read thermometer shows 165 degrees F.
7. Remove the chicken from the oven and cover with foil. Rest the baked chicken breasts for 10 minutes.
8. Serve immediately or cool to room temperature, wrap tightly in plastic wrap and store in the refrigerator for up to 36 hours.

recipe adapted >>>>>  here

Recipes Cookbook - Tortellini Al Forno

Tortellini Al Forno | . #Tortellini #Pasta #OliveGarden #AlForno #Dinner, #Cheese #Parmesan #Bacon #Dinner #ComfortFood #CreamSauce #Delicious #Greatrecipe #lunchideas #goodfood #lunchideas #recipes #yummymummies #healthy #vegan