Recipes Cookbook - Fresh Cherry Cake Recipe From Scratch

Fresh Cherry Cake Recipe From Scratch |#Pumpkindonutsbaked #Falldesserts #Falltreats #Bakingvideos #Fallbakingrecipes #Piecrustdesignseasy #Cherrycobblerwithfreshcherries #Cherrypiefillingrecipeshomemade #Frozencherryrecipes #Cherrycrumbbars #Cherrycrisprecipewithfreshcherries #Sweetcherryrecipes

Ingredients

vanilla cake
• 3 vanilla beans* (or 3tsp=1tbsp vanilla extract)
• 1/2 cup canola oil or mild vegetable oil (120ml)
• 1 1/2 cups granulated white sugar (300g)
• 1 1/2 cups buttermilk, room temperature (360ml)
• 3/4 tsp salt
• 1/2 cup unsalted butter, room temperature (113g)
• 3 1/2 cups all-purpose flour, spooned and leveled (420g)
• 4 large eggs, room temperature
• 2 1/2 tsp baking powder
cherry pie filling
• 1 tbsp freshly squeezed lemon juice (15ml)
• 2 cups fresh cherries, pitted (1 lbs / 450g)
• 1/2 cup granulated white sugar (100g)
• 1/4 cup water (60ml)
• 1 1/2 tbsp cornstarch (12g)
vanilla buttercream
• 2-4 tbsp heavy whipping cream (30-60ml)
• pinch of salt
• 4 cups powdered sugar, sifted (480g)
• 1 1/4 cups unsalted butter, room temperature (284g)
• 2 vanilla beans* (or 2 tsp vanilla extract)

Instructions

1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
2. Vanilla Cake Layers In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until fully incorporated. Add vanilla* and stir to combine. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined. Divide batter into the two prepared baking pans equally. Bake for 30-33 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
3. Cherry Pie Filling Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 5-8 minutes until the cherries get soft. Stir constantly. Blend cherries with an immersion blender. Cook another 5-8 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
4. Vanilla Buttercream In a large mixing bowl beat butter on medium speed until super creamy, about 2-3 minutes. Add 1 cup powdered sugar at the time and beat on low speed until combined. When all the sugar is in, beat on medium speed until the sugar is dissolved. Stir in vanilla*. Mix in 1 tbsp heavy cream at the time until you reach your desired consistency. The buttercream should be creamy and fluffy but firm enough to spread. I added exactly 3 tbsp. Add a pinch of salt and stir to combine.
5. Assembling Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the buttercream over the cake. The buttercream should be higher around the edges that it holds the cherry filling inside the cake. Layer with 1/3 of the cherry filling (where the buttercream is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 2 days.

recipe adapted >>>>>  here

Recipes Cookbook - Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks |#Diysushirolls #Eelsaucerecipe #Makingsushiathome #Paleosushi #Easysushirecipes #Howtomakesushi #Cookiebarsrecipes #Honeymustardchickensalad #Chickenavocadosalad #Cookingrecipes #Dessertrecipes #Healthyrecipes

   Ingredients

• For the sushi rice:
• 1 cup uncooked short grained rice, well rinsed
• 2 cups water
• 2 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
For the avocado and cucumber layer:
• 1 cup avocado, mashed
• 1 cup cucumber, diced
• 1 tablespoon lime juice
• salt to taste
For the spicy shrimp:
• 1/2 pound cooked shrimp, diced
• 3 tablespoons mayonnaise
• 1 tablespoon sriracha
For the stacks:
• 4 teaspoons furikake

  Instructions

1. For the sushi rice:
2. Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.
3. Gently fold the mixture of the rice vinegar, sugar and salt into the rice.
4. For the avocado and cucumber layer:
5. Mix everything.
6. For the spicy shrimp:
7. Mix everything.
8. For the stacks:
9. Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Italian Lemon Almond Flour Cake

Italian Lemon Almond Flour Cake |#Almondflourrecipes #Glutenfreebaking #Glutenfreerecipes #Glutenfreesweets #Dessertrecipes #Foodswithgluten #Glutenfreebaking #Almondflourcakes #Foodswithgluten #Cupcakecakes #Italianlemoncake #Glutenfreesweets

Ingredients

• 320 grams (this is about 3 cups + 3 tablespoons) almond flour (not almond meal) or blanched almonds, ground into almond flour
• 200 grams (1 cup + 3 tablespoons) white chocolate, chopped
• 2 tablespoons whipping cream or milk (I used 1.5% milk)
• 180 grams (3/4 cup + 1 tablespoon) unsalted butter, softened
• 130 grams (about 2/3 cup) granulated sugar or coconut sugar1
• zest of 4 lemons, about 2 tablespoons
• 4 large eggs, separated
• 1 teaspoon lemon extract
• 40 grams (about 2 tablespoons) of limoncello or lemon juice
• berries and powdered sugar as garnish, optional

Instructions

1. Preheat your oven to 350°F / 176°C and grease a 10" / 26cm pan or line it with parchment paper. If using blanched almonds instead of almond flour, process them in the food processor until they're pretty finely ground. If you grind them too much, they'll release oil and become almond butter.
2. Combine the white chocolate and milk / cream in a microwave safe bowl.
3. Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest. Beat the butter with 100 grams of sugar and beat until fluffy.
4. Add the lemon zest, egg yolks and lemon extract and beat until well combined. Then add the almond flour / ground almonds and the melted chocolate. Add the limoncello / lemon juice and beat until combined.
5. In a separate bowl with spotlessly clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining 30 grams of sugar to the egg white mixture. Fold the egg whites into the almond batter until well combined. Spoon the batter into the greased pan and bake for 40 - 45 minutes. If making half the cake, use a 7" / 18cm pan and bake for 30 minutes. The cake will puff up in the oven, but when cooling, it'll fall back down.
6. Let it cool completely in the pan and then invert the cake onto a plate, and then flip that back into the pan or onto another plate (so that it's not upside down). Sprinkle on some powdered sugar if desired and top with berries, but only before serving. Cake can be stored at room temperature for up to 3 days or refrigerated (I think it's best that way) for up to 5.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - KETO WHITE CHICKEN CHILI

KETO WHITE CHICKEN CHILI |#Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketochocolatemugcakemicrowave #Ketowhitechickenchili #Ketotomatosoup #Ketosouprecipes #Lowcarbtomatosoup #Coderedrecipes #Tomatosoupeasy

Ingredients

• 1 lb chicken
• 1.5 cups chicken broth
• 2 garlic cloves, finely minced
• 1 4.5oz can chopped green chiles
• 1 diced jalapeno
• 1 diced green pepper
• 1/4 cup diced onion
• 4 tbsp butter
• 1/4 cup heavy whipping cream
• 4 oz cream cheese
• 2 tsp cumin
• 1 tsp oregano
• 1/4 tsp cayenne (optional)
• Salt and Pepper to taste

Instructions

1. In large pot, season chicken with cumin, oregano, cayenne, salt and pepper
2. Sear both sides over medium heat until golden
3. Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked
4. While chicken is cooking, melt butter in medium skillet
5. Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften
6. Add minced garlic and saute additional 30 seconds and turn off heat, set aside
7. Once chicken is fully cooked, shred with fork and add back into broth
8. Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes
9. In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)
10. Mix cream cheese with heavy whipping cream
11. Stirring quickly, add mixture into pot with chicken and veggies
12. Simmer additional 15 minutes
13. Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

recipe adapted >>>>>  here

Recipes Cookbook - HONEY-CARROT CAKE WITH MASCARPONE CREAM

HONEY-CARROT CAKE WITH MASCARPONE CREAM | #Tempehgyros #Grilledporkchoprecipesbonein #Vegangyrorecipe #Cookingrecipes #Dessertrecipes #Wholefoodrecipes #Cookingrecipes #Cupcakecakes #Dessertrecipes #Cakedesserts #Easterdecorations #Cakecookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 eggs
• 2 cups finely shredded carrots (about 4 medium)
• 2/3 cup honey
• 1/4 cup canola oil
• 1/4 cup buttermilk or sour fat-free milk
• 1/2 cup chopped walnuts
For the Mascarpone Cream
• 1/2 cup mascarpone cheese, softened
• 1 tablespoon honey
• 1 tablespoons whipping cream

Instructions

1. Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan; set aside.
2. In a large bowl stir together flour, baking powder, pumpkin pie spice, salt, and baking soda; set aside. In another large bowl beat eggs lightly with a fork. Stir in carrots, honey, oil, and buttermilk. Add egg mixture all at once to flour mixture. Stir until combined, fold in the chopped walnuts. Spoon batter into prepared pan, spreading evenly.
3. Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto wire rack. Cool completely.
4. Place cooled cake on a serving platter. Pipe bottom edge of cake with Mascarpone Cream, or pipe or spoon Mascarpone Cream on each serving.
5. For the Mascarpone Cream:
6. In a small bowl stir together mascarpone cheese and honey. Gradually stir in enough whipping cream to make a piping consistency.

recipe adapted >>>>>  here

Recipes Cookbook - Egg Roll in a Bowl

EGG ROLL IN A BOWL | PALEO |#Whole30chickenrecipes #Paleorecipesdinner #Paleochickenrecipes #Glutenfreerecipesfordinner #Whole30recipeswhole30 #Healthydinnerrecipes #Whole30recipes #Ketorecipesdinner #Eggrollinabowlrecipe #Paleorecipesdinner #Glutenfreedairyfreerecipes #Chickenrecipeshealthy

Ingredients

• 2 Tbsp. Olive oil divided
• 1 lb. ground turkey or beef 93/7
• 1 ½ cup sweet onion finely diced
• 1 cup carrots shredded
• ½ tsp ginger minced
• 3 cloves garlic crushed
• ¼ cup chicken broth
• 5 cups cabbage cut into ¼-inch shreds
• 2 Tbsp. coconut aminos or soy sauce, gluten-free*
• 2 tsp. apple cider vinegar
• ½ tsp. salt to taste
• ¼ tsp. pepper to taste
• 1 tsp. toasted sesame oil
• Toasted sesame seeds optional
• Green onions optional

Instructions

1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
3. Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
4. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - The Best Chile-Lime Fish Taco Bowls with Citrus Crema

The Best Chile-Lime Fish Taco Bowls with Citrus Crema |#Whole30recipes #Wholefoodrecipes #Healthyrecipes #Realfoodrecipes #Cookingrecipes #Whole30diet #Powerbowls #Shrimptacobowl #Paleorecipes #Whole30recipes #Wholefoodrecipes #Cookingrecipes 

Ingredients

• For the fish:
• 1 1/2-2 pounds firm white fish, like cod, rockfish, or halibut
• 1/3 cup freshly squeezed lime juice (from 2-3 limes)
• 1/2-1 teaspoon dried chipotle chowder
• 1 teaspoon sea salt
For the crema:
• 1/2 cup paleo-friendly mayonnaise
• 1-2 Tablespoons freshly squeezed lime juice (1/2 lime)
• 2-3 Tablespoons freshly squeezed orange juice (1/2 orange)
• 1/4 teaspoon sea salt
• 1/8-1/4 teaspoon dried chipotle powder
For the salad
• 1 small head of cabbage (red or green or half of each)
• Guacamole or diced avocados
• 2 limes, cut into wedges
• Toasted pumpkin seeds (pepitas), optional
• Pico de gallo or either of the pineapple salsa recipes linked in the post

Instructions

1. Place the fish in a large shallow dish or ziptop bag.
2. Combine the lime juice, dried chipotle powder (more if you'd like it spicier), and sea salt. Pour it over the fish. Chill the fish and let it marinate for at least 2 hours and up to 6 hours.
3. Combine all of the ingredients for the crema and chill until ready to serve.
4. Shred the cabbage and prep the guac and salsa (if needed).
5. Cook the fish by grilling it over medium-high heat in a greased grill pan or in a skillet over medium-high heat in a little coconut oil.
6. To assemble bowls, put a bed of shredded cabbage in each bowl. Top with a couple pieces of fish, a couple scoops of salsa, guac, and a sprinkle of pepitas. Serve with lime wedges and a drizzle of crema.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Chicken Rice and Black Bean Burritos

Chicken Rice and Black Bean Burritos |#Quickandeasydinnerrecipes #Veganrecipes #Chickenburritoseasy #Burritorecipechicken #Mexicanchickenrecipes #Chickenburritorecipe #Healthydinnerrecipesfortwo #Cookingrecipes #Mexicanfoodrecipes #Healthysnacks #Healthyeating #Wrapsandwiches

Ingredients

• For the chicken & taco seasoning:
• 3 boneless skinless chicken breasts
• juice of half a lime
• ¼ cup extra virgin olive oil
• 1 tbsp chili powder
• 2 tsp flour
• 1½ tsp ground cumin
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp granulated sugar
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp paprika
• ¼ pepper
• ¼ cayenne powder
For toppings (all optional):
• ½ cup canned black beans, rinsed and drained
• 1 cup chopped romaine lettuce
• ½ cup diced tomatoes
• ¼ cup diced jalapeños
• ¼ cup light sour cream
• ½ cup shredded cheddar cheese
• Frank’s RedHot Original Hot Sauce

Instructions

1. Prepare the chicken. In a small bowl, combine dry spices and stir to mix. In a large bowl, combine the chicken with oil, lime, and add the taco seasoning. Coat chicken, cover, and marinate for 30 minutes in the refrigerator.
2. Cook the rice according to this cilantro lime rice recipe.
3. Grill chicken on medium/high heat, about 4 min per side, depending on thickness of chicken. Be sure centre of chicken is not pink and do not over-cook. Set aside and slice vertically for desired thickness.
4. You can warm the pita bread in the oven at 350 for 3-5 minutes, if desired. Top pitas with chicken, rice, black beans, lettuce, tomatoes, onions, jalapeños, sour cream, and cheddar cheese. Try not to overload with toppings as it will be hard to roll the pita afterwards. Fold the bottom of the pita up, and the left and right sides across. Use a toothpick to hold in place. Serve.
5. You may wrap them in foil and store in the fridge for 3-4 days.

recipe adapted  >>>>>  here

Recipes Cookbook - MARRY ME CHICKEN - The most popular recipe

MARRY ME CHICKEN | #chicken #skilletchicken #marrymechicken #30minutemeal #30minutemeals #Baked_chicken_recipes #Marry_me_chicken_recipe #Chicken_dinner_recipes #Keto_chicken_recipes #Chicken_breast #Balsamic_chicken_baked

Ingredients

• 1 Tablespoon Olive Oil
• 3-4 Large Chicken Breasts
• Salt
• Pepper
• 2 cloves Garlic (minced)
• 1 teaspoon Thyme
• 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
• 3/4 cup Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 cup Sundried Tomatoes (chopped)
• 1/4 - 1/2 cup Freshly Grated Parmesan Cheese
• Fresh Basil

Instructions

1. Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 
2. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.  
3. Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired. 

recipe adapted >>>>>  here

Recipes Cookbook - SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE

SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE |#Chickenvesuviorecipe #Neworleansrecipes #Chickenbreastrecipeseasydinners #Chickenandonionrecipes #Chickentenderloinrecipes #Smotheredchicken #Groundporkrecipesfordinner #Creamydijonsauce #Chickenandonionrecipes #Frenchonionchicken #Chickentenderloinrecipes #Chickenbreastrecipeseasydinners

Ingredients

• 4 small boneless, skinless chicken breasts (or thighs)
• salt and pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/2 cup finely chopped onions
• 2 tablespoons butter
• 1/2 teaspoon fresh thyme
• pinch of red pepper flakes
• 1 teaspoon sugar
• 2 teaspoons balsamic vinegar
• 1/2 cup chicken broth
• 1/2 cup heavy cream

Instructions

1. cook the chicken: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.
2. caramelize the onions: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
3. make the sauce: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don’t want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.

Recipe adapted  >>>>>  here

Rated 4.7/5 based on 130 customer reviews

Recipes Cookbook - Baked Spaghetti & Meatballs

#Dinnerideas #Foodanddrink #Cookingrecipes #Pastarecipes #Pastadishes #Yummyfood #Groundbeefrecipes #Italianmeatballrecipes #Homemademeatballsforspaghetti #Dinnerideaseasy #Bakedmeatballsoven #Creamycheesychickenspaghetti