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Colombian-style Pork Belly

Pork belly cooked to perfection. The result makes the somewhat tedious preparation easily worth going through.

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Recipes

Slow Cooker Brown Sugar Garlic Chicken

Ingredients

  • 5 chicken thighs
  • 2 tablespoons garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup brown sugar packed

InstructionsNote: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the chicken salt pepper and garlic to the slow cooker.
  2. Mix it up then flip the chicken skin side up.
  3. Sprinkle on the brown sugar.
  4. Cook on low for 8 hours or on high for 4 hours.

This article and recipe adapted from this site

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Amazing White Chocolate Blueberry Cupcakes

IngredientsFor the Blueberry Cupcakes:

  • 2 sticks (8 ounces) unsalted butter very soft
  • 1 tablespoon vanilla
  • 2 cups granulated sugar
  • 1 teaspoon lemon zest
  • 4 large eggs at room temperature
  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 3 and 1/4 cups plus 2 tablespoons cake flour divided
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups blueberries fresh or frozen if using frozen don t thaw first

For the White Chocolate Buttercream:

  • 2 sticks (8 ounces) unsalted butter VERY soft
  • 2 and 1/2 cups confectioners sugar
  • 1/4 teaspoon salt
  • 2 tablespoons full-fat sour cream
  • 1 tablespoon whole milk
  • 6 ounces white chocolate melted and cooled for 10 minutes (see post for more on this)

For the Blueberry Drizzle:

  • 1 cup blueberries fresh or frozen if using frozen don t thaw first
  • 1 tablespoon fresh lemon juice

InstructionsFor the Blueberry Cupcakes:

  1. Preheat oven to 350 degrees (F). Line 2 cupcake tins with paper liners; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer beat the butter vanilla sugar and lemon zest on medium speed until light and fluffy about 2 minutes.
  3. Add in the eggs one at a time beating well after each addition.
  4. On low speed beat in the sour cream then the milk. Turn mixer off.
  5. Add in 3 and 1/4 cups of the cake flour baking powder baking soda and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula gently fold the dry ingredients into the batter mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside.
  6. In a small bowl combine the blueberries with the remaining cake flour and toss to coat. Gently fold the blueberries into the batter stirring just until combined.
  7. Spoon batter into prepared cupcake tins (filling each mold 3/4 of the way – not more or they ll overflow).
  8. Bake one pan at a time for 18-21 minutes or until a cupcake tester inserted in the center of a cupcake comes out clean or with just a few moist crumbs attached. Cool completely before frosting.

For the White Chocolate Buttercream:

  1. In a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer beat the butter on medium-speed until completely smooth.
  2. Reduce the mixer speed to low and gradually add the confectioners sugar no more than a 1/2 cup at a time. Once all of the sugar has been incorporated add in the salt sour cream and milk.
  3. Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated increase the speed to medium-high and beat for a full minute. This step helps the frosting get nice and fluffy. If the frosting appears too thin add a little confectioners sugar one tablespoon at a time; if the frosting appears too thick add a little more milk one tablespoon at time.

For the Blueberry Drizzle:

  1. In a small saucepan combine the blueberries and the lemon juice; bring to a simmer over medium heat and cook stirring constantly and gently smashing the blueberries smooth until thickened into a deep dark blueberry reduction about 12 minutes. Remove from heat.
  2. Place a fine-mesh strainer over a small bowl and push the puree though leaving any skin/large chunks behind. Allow mixture to cool completely before using.

Assembly:

  1. Pipe or spread frosting on top of cooled cupcakes. Drizzle with a teaspoon of blueberry sauce then top with a few fresh blueberries if desired.

This article and recipe adapted from this site

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Recipes

Easy Cherry Bread Recipe

Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract (or almond extract)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 jars maraschino cherries* (10 ounces each)

Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1/3 cup maraschino cherry juice
  • 1/2 teaspoon almond extract

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a medium bowl stir together the sugar milk oil egg and vanilla. In a separate bowl combine the flour baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  3. Drain the maraschino cherries reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
  4. Pour the bread batter into a greased 9 x5 bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes then remove the bread to a wire rack to cool completely.
  5. To make the glaze combine the powdered sugar melted butter cherry juice and almond extract in a small bowl. Mix until it is smooth.
  6. Once the bread is cool spread the glaze on top of the bread. Slice and serve. Freezes well!

This Recipe adapted from >>>> Click Here

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Peanut Butter Cheesecake Brownie Bars With Ganache

You’ll Need: Nonstick Foil-Best stuff ever! 8×8 Pan This brownie recipe wold be spectacular even on its own! Brownies: 3/4 cup (1 1/2 sticks) butter 4 ounces bittersweet chocolate chopped 2 eggs 3/4…

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Chocolate Chip Pie

INGREDIENTS

  • 1 unbaked 9-inch deep-dish pie shell
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter softened to room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts
  • Vanilla ice cream (optional but highly recommended for serving)

INSTRUCTIONS

  1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust crimping the edges. Set aside.
  2. In a mixing bowl beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.
  3. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.
  4. Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.
  5. Serve warm with vanilla ice cream.

This article adapted from this site

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Recipes

Mango Ice Box Cake

INGREDIENTS

  • Gráhám cráckers
  • 400ml double creám
  • 250ml condensed milk
  • 3 ripe mángoes sliced

INSTRUCTIONS

  1. Line the báse ánd sides of the cáke tin with greáseproof páper leáving án overhánd so you cán pull it out.
  2. Line the báse of the tin with gráhám cráckers in one even láyer.
  3. Whip the creám to soft peáks then ádd the condensed milk ánd continue to whip until thoroughly mixed. Spreád 1/3 of the creám over the gráhám cráckers followed by 1/3 of the mángoes. Repeát the crácker/creám/mángo process twice more finishing with á láyer of mángo át the top.
  4. Leáve to chill in the freezer for á minimum of 4 hours overnight is best.
  5. Once reády to serve remove the tin from the freezer ánd using the greáseproof páper pull out the pudding. Slice ánd serve.

This article and recipe adapted from this site

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Recipes

Raspberry Fool

Ingredients

  • 1½ cups fresh ráspberries
  • 4 tbsp. gránuláted sugár divided
  • 1 cup heávy whipping creám
  • ½ tsp. vánillá
  • Ádditionál ráspberries for gárnish (optionál)
  • Mint for gárnish (optionál)

Instructions1. In á medium bowl combine the ráspberries with 2 tbsp. of sugár. Let the mixture stánd for 10 minutes. Pláce 1 cup of the ráspberry mixture into á food processor or blender. Cover ánd process until the berries áre pureed. Stir the pureed fruit báck into the fruit in the bowl. Cover ánd refrigeráte until cold ábout 2 hours.2. Meánwhile combine the heávy whipping creám remáining 2 tbsp. sugár ánd vánillá in á chilled mixing bowl. Beát with án electric mixer using chilled beáters on medium speed until álmost stiff peáks forms. Cover ánd refrigeráte until reády to prepáre the desserts.3. With á rubber spátulá gently fold the fruit into the whipped creám mixture being cáreful to leáve some visible swirls. Divide the mixture between 4 to 6 smáll dessert glásses. Serve immediátely or cover ánd chill up to 2 hours before serving.4. If desired gárnish with extrá ráspberries ánd/or mint leáves before serving.This article and recipe adapted from this site

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The Best Chicken Breast Recipe

Ingredients

  • 1 cup máyo máyo…not mirácle whip
  • 1/2 cup Pármesán
  • sált/pepper to táste
  • 1/2 tsp gárlic optionál
  • boneless skinless chicken (I used tenders here)

Instructions

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

This article and recipe adapted from this site

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Recipes

French Onion Pot Roast

French Onion Pot Roast is THE BEST pot roast you ll ever eat! The recipe can be made in a slow cooker or pressure cooker for an easy delicious meal!