BROWN BUTTER BOURBON MADELEINES WITH DARK CHOCOLATE GANACHE AND PECANS

These little brown butter bourbon madeleines are the cutest. They’re rich and satisfying despite being only a bite or two, and every single morsel is loaded with flavor- first butter and then bourbon, followed by rich chocolate and pecans. These treats are entirely decadent to enjoy, plus just look at them. They’re adorable. Who wouldn’t want to dive into these?

If you’re a little unsure on browning butter, don’t worry- I’ve got you covered with a tutorial here. Not sure about ganache? Got you covered on that too. The ganache on these brown butter bourbon madeleines isn’t 100% necessary, but I think that added element contributes loads of flavor and makes these little guys over the top. If you’d rather keep them plain Jane, a simple sprinkle of confectioner’s sugar would do nicely too. Your choice.

INGREDIENTS

For the madeleines:

• 7 tablespoons (100 gm) unsalted butter, plus more for buttering the pan
• 2 large eggs
• 1/3 cup (70 gm) sugar
• 1-1/2 tablespoons bourbon
• ½ teaspoon vanilla extract
• ½ cup (70 gm) all-purpose flour
• ¼ teaspoon salt

For the topping:

• ½ cup (120 gm) heavy whipping cream
• 4 ounces chopped dark chocolate (I use 60-70% cocoa baking bars)
• 1 tablespoon bourbon
• ½ cup (55 gm) finely chopped toasted pecans

INSTRUCTIONS

To make the madeleines:

1. Place the butter in a small saucepan over medium heat and brown it. Allow the butter to melt completely and the continue cooking, stirring the whole time, until golden flecks appear at the bottom of the pan and the mixture begins to smell warm and nutty. Do not burn the butter. Remove the mixture from heat and pour immediately into a small bowl.
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full recipe : thewoodandspoon.com

VEGAN PUMPKIN BREAD (FLUFFY & GLUTEN-FREE!)

I’ve always been a fan of sweet breads, and this Vegan Pumpkin Bread is certainly no exception. They’re easy to make, a perfect afternoon snack, and they freeze well too! I always had a loaf of Banana Bread in my kitchen in college for snacking emergencies…and I’m pretty sure that if this Pumpkin Bread recipe existed back then, it would have been replaced.

With crisp edges and a soft and chewy inside, this Fall-themed sweet bread is amazing on it’s own! You can also dress it up with fun spreads and toppings, if you want to get fancy. I personally love to toast a slice and spread a thick dollop of Nut Butter on top! Now that I think of it, it would be great with some Apple Butter or Maple Butter too…

INGREDIENTS

• 2 tbsp Ground Flax OR Ground Chia Seeds + 5 tbsp Filtered Water
• 2 ¼ cup Quick or Rolled Oats, blended into a fine flour
• 2 tsp Baking Soda (not Powder)*
• 1 tbsp Pumpkin Pie Spice
• 1/2 tsp Salt
• 1 cup Pumpkin Puree
• 2/3 cup Coconut Sugar
• 1/4 cup Nut or Seed Butter
• Juice of 1/2 Lemon

INSTRUCTIONS

1. Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
2. In the meantime, add the Oat Flour, Pumpkin Pie Spice, Baking Soda, and Salt to a Medium Bowl. Mix well and set aside.
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full recipe : frommybowl.com

SWEET POTATO FISH PIE WITH SALMON

Fish pie immediately takes me back to introducing my babies to food. That time between 6 months and 18 months was, if I’m honest, not an easy one. The visitors looking for new baby cuddles had stopped and suddenly I was faced with two miniature people moving (fast) in opposite directions. Then the food, oh geez, the food. I felt like I spent a year crawling around on the floor cleaning up highchair debris.

Fish pie takes me instantly back to that time. I used to make it every single week as it seemed to be one of the only dishes that was always a win with those babies of mine and was also a comforting supper for us too.

Ingredients

• 700 g Norwegian salmon fillet
• 300 g cooked Prawns
• 600 ml Milk semi skimmed
• 1 Onion
• 75 g Butter unsalted
• 50 g Plain flour
• A small bunch flat leaf parsley
• 1.4 kg Sweet potatoes
• 50 g Butter unsalted
• 100 g Cheddar cheese grated

Instructions

1. Pierce the potatoes all over with a fork and lay on a baking sheet. Bake in the oven until tender. This will take about 35-45 minutes depending on the size of your potatoes.
2. Whilst the potatoes are cooking, prepare the filling. Add the fish to a pan that will fit the fillets in a single layer and scatter over the onion. Pour over the milk, dot the surface with one third of the butter. Bring up to a steady simmer, cover with a lid or tight fitting piece of foil and poach until the fish is cooked all the way through. Using a slotted spoon, remove the cooked fish to a plate and allow to cool a little. When it is cool enough to handle, flake with a fork, discarding the skin and any little bones you find lurking. Add the flaked fish to a baking dish and evenly scatter over the prawns.
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full recipe : www.tamingtwins.com

PARMIGIANA DI MELANZANE WITH MUSHROOMS

I’ve never made a secret of the fact that I like comfort food. Why wouldn’t you? But I know that most comfort foods aren’t always the healthiest things to eat with all the carbs, cream and cheese they mostly contain. As this whole low-carb thing has taken over the world, I was thinking the other day if there are really any low-carb, vegetarian options out there? That’s when I remembered my old favourite, Parmigiana di Melanzane.

I’m not usually the biggest aubergine fan but I do like it layered with rich tomato sauce topped with lots of cheese and so decided to zshoosh it up a little by adding a lot of herbs and mushrooms to the tomato sauce. The end result was the most delicious, comforting bake which was the perfect light comfort food. Something I need more and more now that we’re moving swiftly into Autumn. If you’re not eating low-carb, you could serve this with some good crusty bread but I served it with a green salad dressed in a zesty lemon vinaigrette and it was just delicious.

Ingredients

• 3 large aubergine sliced into 1cm slices
• 150 g mozzarella
• 100 g Parmesan/Pecorino grated

for the sauce

• 1 red onion finely choppes
• 2 garlic cloves finely chopped
• 250 g mushrooms sliced (I used portobellini/chestnut)
• 2 x 400g cans chopped tomatoes / 500g cherry tomatoes halved
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary finely chopped
• 1 tablespoon fresh basil finely chopped
• salt & pepper to taste

Instructions

1. Brush the aubergine slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.
2. Pre-heat the oven to 200°c.
3. To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
4. Add the garlic and mushrooms and fry until the mushrooms are golden brown.
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full recipe : simply-delicious-food.com

HOW TO MAKE SALTED EGGS

Learn how to make salted eggs, using only brine solution. Salted egg is a popular delicacy both in the Philippines and China that is widely used for various dishes.

   

The traditional way of making salted eggs is by burying them in a salty clay mud. But that is a bit too much for me, so I would rather stick to the brine method. Yes, that is all that is needed to make salted eggs: salt, water and fresh eggs. The Chinese way of making salted eggs also adds some star anise, peppercorns and Shaoxing wine, which I would probably try just because I am curious. I have to find this Shaoxing wine first though but I think this is optional. 

Ingredients

• 10-12 eggs (fresh) - make sure they have no cracks
• 1 cup salt
• 4-5 cups water

Instructions

1. In a pot, bring the water with the salt to a boil. Once the salt completely dissolves, turn off the heat. Let cool completely.
2. Meanwhile, place the fresh eggs in a big glass jar. Pour the brine solution into the jar making sure that all eggs are fully submerged.
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full recipe : www.foxyfolksy.com

SLOW COOKER CHICKEN ENCHILADA CASSEROLE

This recipe for slow cooker chicken enchilada casserole is a one pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Then when I get home, I shred the chicken, stir in corn tortillas strips, add some cheese and olives, stir, add a little more cheese and olives on top, cook for one more hour, and wow! Easy enchiladas and I don’t have the huge mess all over my kitchen from frying tortillas, and rolling the enchiladas.

I serve this chicken enchilada casserole with sour cream on top, refried beans and spanish rice. If you don’t have a great recipe for Spanish rice, check this tutorial for Spanish rice from Lil’ Luna, it’s the recipe I use and it’s amazing.

INGREDIENTS

• 1.5 lbs. boneless skinless raw chicken breasts
• 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)

Add these ingredients at the end

• 10 corn tortillas (I used an entire 11.7 ounce bag)
• 3 cups grated cheddar cheese (divided)
• 1 3.8 ounce can black olives (divided)

INSTRUCTIONS

1. Put the chicken breasts and the enchilada sauce in your slow cooker.
2. Cook on HIGH for 4 hours or LOW for 8 hours.
3. Shred the chicken with 2 forks right in the slow cooker.
4. Cut the tortillas in to strips, add to chicken and sauce.
5. Stir.
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full recipe : www.themagicalslowcooker.com

RASPBERRY CHOCOLATE BROWNIES

Just like my Snickers Chocolate Brownies, these are made with a base of butter and dark chocolate. Add sugar, eggs, vanilla, flour and a little cocoa powder and you have the perfect brownie base.

But what makes these Raspberry Chocolate Brownies extra special is a handful of milk chocolate chips and a punnet of fresh raspberries.

INGREDIENTS

• 115 grams (1/2 cup or 1 stick) unsalted butter
• 200 grams (1 and 1/3 cup) dark chocolate, broken into pieces
• 100 grams (1/2 cup) caster sugar
• 90 grams (1/2 cup) brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 70 grams (1/2 cup) plain flour
• 20 grams (1/4 cup) cocoa powder
• 125 grams (1 cup) fresh raspberries
• 75 grams (1/2 cup) milk chocolate chips

INSTRUCTIONS

1. Preheat the oven to 180 C (360 F). Grease and line an 8 inch square tin with paper baking, ensuring two sides of the paper overhang.
2. Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
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full recipe : www.sweetestmenu.com

JAMMY DODGER WHITE CHOCOLATE BLONDIES

On a weekly basis, I reckon I get through around four packs of Jammy Dodgers, at least.  To me, dipped in a hot cup of tea, the Jammy Dodger is king of the biscuits.  All hail the mighty Dodger, bow down to its supreme jammyness!  We’ll not discuss those disgraceful pretenders to the throne though…. I’m looking at you, banana and toffee horrors!  During my last tea and biscuit break I was sat, Dodger in hand, staring wistfully into space when my gaze landed upon a pile of white chocolate blondies.  I should mention at this point that I was at work, I don’t just have piles of baked goods surrounding me at home.  Honest!  When it struck me, Jammy Dodger white chocolate blondies!  What’s not to love?!  A creamy white chocolate blondie, swirled with sticky strawberry jam and topped with my very favorite biscuit.  Get in!

I seriously can’t even begin to get over how cute they turned out.  I must have shown the steaming tray to everyone who came into the shop that afternoon, eardrums may have been pierced from my high pitched squeal of ‘aren’t they just so goddamn canny?!’  Imagine them on a mad hatters style tea party, I don’t think I could bare the cuteness.

INGREDIENTS

• 175g unsalted butter
• 250g white chocolate, chopped
• 250g caster sugar
• 3 large eggs
• 1tsp vanilla extract
• 300g plain flour
• 3tbsp strawberry jam
• 11 Jammy Dodger biscuits

INSTRUCTIONS

1. Preheat the oven to 175C.  Grease and line a 9×13″ baking tray or use a disposable one.
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full recipe : www.iheartkatiecakes.co.uk

CHICKEN KATSU CURRY (WITH AN EASY CURRY SAUCE)

When I was a little girl, one of my favourite books was about two children who discovered a magical tree that led to different strange lands (it was called ‘The Faraway Tree’ if anyone is interested!). One of the chapters that I read time and time again was the one about ‘the Land of Eat-what-you-want’! You entered the land armed with cutlery so that you could scoop jelly out of flowers and eat ice cream of absolutely any flavour you could dream up. That’s the sort of cool place it was.

I have no idea how many ingredients were in the curry sauce I ate at the show, but I really wanted to keep mine as fuss-free as possible. So all I put in it was garlic, onion, ginger, curry powder mixed with flour, a bit of soy sauce and chicken stock and a smidge of honey. After letting the sauce simmer and reduce for a bit, you then blend it to make it smooth.

Ingredients

For the chicken

• 1/4 cup flour seasoned with plenty of salt & pepper
• 1 egg beaten
• 3 ounces Japanese panko breadcrumbs*
• 4 large -ish skinless boneless chicken thighs
• 2-3 tablespoons oil for frying

For the curry sauce

• 1 onion chopped
• 2 garlic cloves chopped finely or crushed
• a thumb-width size piece of ginger peeled & chopped finely
• 1 tablespoon plain flour mixed with 1 tablespoon mild or medium curry powder
• 1 1/2 cups chicken stock
• 1/2 tablespoon soy sauce
• 1 teaspoon honey or brown sugar if you don’t have honey

To serve

• boiled rice
• crispy lettuce leaves optional

Instructions

1. Put the flour, egg and breadcrumbs in three separate bowls. Roll each chicken thigh first in the flour, then in the egg and finally in the breadcrumbs. Place on a plate, cover and refrigerate while you start making the curry sauce.
2. Preheat the oven to 180C/355F. Then add a splash of oil to a medium saucepan and cook the onion, garlic & ginger for a couple of minutes until softened. Add the flour and curry powder to the pan and cook for another couple of minutes or so while stirring continuously.
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full recipe : scrummylane.com

COOKIES AND CREAM LAYER CAKE

The reason behind my newly zombified state is black, tan and white with the cutest ears ever. I have slept so very little and walked so much more since adopting Brutus, our Jura hound pup, last week. I have become acquainted with 5am (they have those in the morning too?) wake up calls and walking in the rain before I have even had my first cup of coffee.

Well the cake was delicious – the kids declared it THE BEST EVER but they are prone to hyperbole when there’s chocolate involved. The cake assembly was a bit of a mess however… I have to admit that. Tiredness and precision do not mix and I kind of butchered the poor sponge when cutting it in three pieces.

INGREDIENTS

• For the cake
• 165 g | 5.8oz plain all purpose flour
• 165 g | 5.8oz light brown sugar can also use caster
• 5 Oreo cookies ground to a powder
• 1 level tbsp cocoa powder
• 1/2 tbsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 100 g | 3.5oz cold unsalted butter cubed
• 2 large eggs
• 100 ml | 3.5 fl oz whole milk
• 1/2 tbsp vanilla extract
• 60 g | 2oz dark chocolate chips
• a little butter and flour to grease the cake tins
• Filling
• 200 g | 7oz good quality white chocolate very finely chopped
• 150 g | 5.3oz double cream
• an extra cold 200g | 7oz double cream
• Chocolate glaze & to decorate
• 100 g | 3.5oz dark chocolate very finely chopped
• 100 g | 3.5oz double cream
• 1 tbsp golden syrup
• handful Oreo cookies halved

INSTRUCTIONS

1. Preheat the oven to 180C | 350F. Grease 3x15cm (6in) cake tins and line the bottoms with baking paper. Dust with flour and tap out any excess. You can also use one deep tin (preferably springform) instead of 3 shallow ones - increase the baking time to about 45–50 minutes.
2. Add the flour, sugar, crushed Oreos, cocoa powder, baking powder, bicarbonate of soda and salt into a food processor fitted with a metal blade. Pulse briefly to mix the ingredients together, then add the cubed butter and pulse again until the mixture resembles breadcrumbs.
3. Add the eggs, one at a time, and pulse again until mixed in. Scrape the sides of the bowl with a silicone spatula to make sure everything is well blended.
4. Mix the vanilla and milk and then gradually add to the batter, pulsing until it is smooth. Scrape the sides of the bowl as needed.
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full recipe : www.supergoldenbakes.com

Pumpkin Cheesecake Cupcakes

Once you take a bite of these heavenly cupcakes you’ll find a nice cheesecake surprise right in the center. I topped them off with my famous cream cheese frosting (my kids say it’s famous, anyway. haha) and it made these Pumpkin Cheesecake Cupcakes all the more dreamy. 

I ate one cupcake (but wanted five) and slowly savored every bite. Right after I was finished I grabbed a recipe card and wrote down the recipe exactly how I made it. Then I popped it right into my “famous recipes” box because this one is a keeper for sure. I know I’ll be making them again soon. 

Ingredients

CUPCAKES:

• 1 cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup pumpkin puree
• ½ cup sugar
• ⅓ cup brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs

CHEESECAKE FILLING:

• 4 ounces cream cheese, at room temperature
• ⅓ cup granulated sugar
• ½ teaspoon pumpkin pie spice

CREAM CHEESE FROSTING:

• 1 (8 ounce) block cream cheese, room temperature
• ½ cup butter, room temperature
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners; set aside.
2. CHEESECAKE FILLING: In the bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and pumpkin pie spice on medium speed until combined and creamy; set aside.
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full recipe : life-in-the-lofthouse.com

THE BEST VEGAN JAMAICAN PATTIES

You’re probably thinking right now: ‘So what makes you think your recipe is any good?’ I have references. Jamaican beef patty lovers who explained to me exactly how these babies are supposed to taste. Then once made, they tasted them and the reaction was unanimously positive.

That’s about it. This make for a crispy, flaky crust, and as long as you manage to keep your filling at just the right amount of moisture, you will get something like this.

Ingredients

Pastry:

• 4 Flax eggs
• 4 Cups of all-purpose flour
• 400 Grams of cold vegan butter or 1 cup and 3/4
• ¼ Cup of room temp water.
• 1 Tsp of turmeric
• 1 tsp salt

Filling

• 2 onions
• ¼ tsp celery seed in the pan with the onions to be warmed
• 2 tbsp oil
• ¼ tsp cumin
• ¼ tsp summer savory
• 1.5 tbsp Jamaican allspice
• 1/2 tsp cloves
• 1.5 tbsp paprika
• 1 1/2 tsp of cayenne
• 2 tsp salt
• 1 tbsp nutritional yeast optional
• 1.5 tbsp pepper used ½ Szechuan ¼ pink African peppercorns ¼ black pepper
• 2 tbsp rum or sherry dark alcohol
• 1 cup of red lentils
• 1 cup of quinoa
• 1/2 a 15 oz coconut cream can
• 1/2 tsp of turmeric.
• 1/4 tsp of liquid smoke.

Instructions

Pastry:

1. Add your turmeric, salt and flour into a bowl and mix.
2. Using your hands, cut your butter into the flour. You should end up with a very sandy texture.
3. Now add your flax egg and your water.
4. Bring your dough together and do not over work it.
5. Form a ball and wrap in film paper.
6. Let it chill in the fridge until the filling is ready.

Filling:

1. Start by cutting your onions and warming up your pan to medium-high
2. Add the celery seed and oil to your pan – make sure they do not burn !! You simply want them to release their flavour
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full recipe : www.brokefoodies.com

Sturdy Whipped Cream Frosting

How cute are those swirls? Once I’ve piped the shaped onto the wax paper, I pop the cookie sheet into the freezer for about 15-20 minutes. Truth be told, I’ve left them in the freezer for a week and they still tasted great. If you do leave them in for more than 20 minutes, I would cover with cling film once they are stable, frozen and will hold their shape.

In the picture above, I’m using Russian piping tips. There are many reasons why these are my favorites- but the first reason is because they are big enough to hold up to the sturdiness of the stabilized whipped cream frosting. If you put on a piping tip that is too small, it just won’t squeeze through. These tips pipe the whip cream through like butter! I absolutely adore the ruffle like shapes they create too!

Ingredients

• 2 1/2 tsp gelatin knox brand, this is one pouch
• 3 TBSP cold water
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla feel free to sub other extracts.

Instructions

1. Before whipping your cream, place your beaters or mixer attachment, and your mixing bowl into a freezer for about 15 minutes to allow them to cool.
2. In a microwave safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to "bloom". This takes about 5 minutes.
3. Microwave the gelatin mixture for 10 seconds. It will become a liquid versus the solid shape it had been (looks like ugly jello!). Stir to make sure everything is dissolved.
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full recipe : www.majhofftakesawife.com

Coconut Curry Noodle Soup- My Favorite Takeout Copycat! Vegan + Gluten-Free

It’s the perfect meal to make for nights when you want something easy and fresh that’s still filling and warming. I kept my broth really simple and used a combination of full-fat coconut milk, vegetable broth and red curry paste, which doesn’t take exactly like Sage’s original broth, but it’s super easy to make, plus it’s pretty darn delicious.

For the vegetables, I used carrots, broccoli, and baby bok choy because they’re in the original dish. You definitely don’t have to stick to these veggies though! I think mushrooms, zucchini, potatoes and eggplant would all be perfect in the soup. Feel free to get creative with what vegetables you add, and let me know what combinations you come up with that I should try!

Ingredients

• 4 portions of rice noodles of your choice
• 1 tablespoon coconut oil
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 1(13.5 oz) can full-fat coconut milk
• 2 cups vegetable broth
• 2 tablespoons red curry paste
• 2 large carrots, sliced into thin rounds
• 2 bunches baby bok choy
• 2 cups broccoli florets
• 1 (14-oz) block extra firm tofu, cubed
• tamari, to taste
• salt and pepper to taste

Instructions

1. Prepare the noodles according to instructions on package.
2. In a large pot, heat the coconut oil at medium-high. Add the onion, garlic and ginger and sauté until the onions are translucent (about 5-7 minutes).
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full recipe : thecolorfulkitchen.com

DAIRY-FREE CHOCOLATE CHIP SHORTBREAD

These buttery biscuits are melt-in-your-mouth heaven and the little bites of chocolate just take it to a new level of delicious-ness. So if you’re still craving a little bit of chocolate, but not too much after Easter, then give these a go.

INGREDIENTS

• 200 g dairy-free butter (make sure it's a good tasting one!)
• 1 tsp vanilla extract
• 100 g caster sugar
• 300 g plain flour sifted
• 1 tbsp cornstarch or arrowroot powder
• 75 g dark chocolate chips(dairy-free)

INSTRUCTIONS

1. Cream the butter, vanilla and sugar Stir in the flour and corn flour and mix into a dough.
2. Mix in the chocolate chips a small amount at a time, gently folding into the dough until it’s all combined.
3. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
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full recipe : wallflowerkitchen.com

AFRICAN DOUGHNUTS – TWISTED DOUGHNUTS

Now note that if making the twists is too hard for you, you could simple shape the dough into small one-inch balls and fry. I’m not gonna lie – I have quickly shaped them into balls and fried when I was hosting an event in my home and had very little time to make the twists. But note that the balls take a longer time to get cooked through compared to the twists.

I adapted this recipe from one of my favorite YouTube cooks, Maangchi. After testing the recipe several times, I successfully adjusted the ingredients to suit measurements in grams so those of you who use grams will find it easy to follow. So for this recipe, you need 500 grams or half a kilogram of flour. Neat, right? Also, 500 grams of flour equates to 4 cups of flour so whether you choose to measure in grams or kilograms, you are good.

Ingredients

• 4 cups all purpose flour (500g or 1/2 kg)
• 2 1/2 teaspoons active dry yeast (1 oz sachet)
• 12 oz evaporated milk (354ml or 1 3/4 cups)
• 3 tablespoons butter - melted
• 3 tablespoons granulated sugar
• 1 teaspoon salt (not heaped)
• 1 egg

Instructions

1. Heat the milk to be just slightly warm to the touch. I heated it for 1 minute in the microwave. The milk should be about 110 degrees Fahrenheit. 
2. Add the yeast to the milk and let it rest for 2 minutes. Add the sugar, salt, melted butter and egg then whisk everything together. Finally, add in the flour and mix with a wooden spoon to form a dough. Cover the dough with plastic wrap and let it rise in a warm place for about 1 hour until doubled in size.
3. Punch down dough to deflate then place on a floured board and cut into 24 equal pieces. (I start off by cutting the dough into two. Then cutting each piece into two twice to form 8 pieces. Then I cut every 1 of the eight pieces into 3. That makes 24 pieces.)
4. Take one piece and roll out into a 13-inch rope. Twist the rope in the opposite direction (move one hand upward and the other hand downward as you roll). Hold up and keep twisting until it forms a twisted doughnut. Press the ends together to seal them. Place the twisted doughnut on a large tray or chopping board. Repeat process with the rest of the dough.
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full recipe : www.preciouscore.com

Baked Shrimp

However, defrosting shrimp is very easy: fill a large bowl with cool water. Add the shrimp. Replace the water once or twice, gently separating frozen shrimp that have stuck to each other. Shrimp should be fully defrosted in about 10 minutes. Drain them using a colander, then dry on paper towels.

If you just defrosted your shrimp and they are very cold, the melted butter will harden as soon as you mix it into the shrimp. That’s OK – it will melt back when baked, but when this happens, I do quickly spray the top of the shrimp with oil before baking, just to make sure they don’t dry out. Another option is to use olive oil instead of butter when using just-defrosted shrimp – I tried this recipe with olive oil and it’s excellent.

Ingredients

• 1 1/2 lb. large raw shrimp, peeled and deveined
• 1/4 cup melted butter
• 1 teaspoon coarse kosher salt (not fine salt)
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper
• 1/4 cup Parmesan cheese, grated

Instructions

1. Preheat oven to 400 degrees F.
2. Arrange the shrimp in a single layer on a large baking sheet. 
3. Pour the melted butter on top of the shrimp and toss to coat. 
4. ...............................................................
5. ....................................................................

full recipe : healthyrecipesblogs.com

BROWNIE MOSAIC CHEESECAKE

However, this Brownie Mosaic Cheesecake is his favorite, if only evidenced by the fact that this is the one and only cheesecake that has made a repeat appearance on his birthday.

I mean, what’s not to love? Smooth, creamy cheesecake surrounding decadent, fudgey brownie bites, and smothered in a rich chocolate ganache. Really. Be still my heart.

INGREDIENTS:

BROWNIES:

• 4 ounces unsweetened chocolate, chopped
• 3/4 cup (1 1/2 sticks) butter
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 cup all-purpose flour

CRUMB CRUST:

• 1 1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers or chocolate Teddy Grahams
• 5 tablespoons (10 tablespoons to double) butter, melted
• 1/3 cup (2/3 cup to double) granulated sugar
• 1/8 (1/4 teaspoon to double) teaspoon salt

CHEESECAKE:

• 3 (8 ounce) packages cream cheese, softened
• 4 large eggs
• 1 teaspoon vanilla
• 1 cup sugar
• 2 cups chilled brownie cubes (from recipe above)

GANACHE:

• 3 ounces bittersweet or semisweet chocolate, finely chopped (can use 1/2 cup chocolate chips)
• 4 tablespoons butter
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon confectioners sugar

DIRECTIONS:

1. For the brownies, preheat the oven to 350°F. Line a 13×9-inch baking pan with foil, with the ends of foil extending over the two short sides of the pan. Lightly grease foil. In a large microwaveable bowl, microwave the chocolate and butter on high for one minute. Stir. Repeat the process at 50% power until the chocolate is completely melted and the mixture is smooth. Stir in the sugar. Blend in the eggs and vanilla. Add the flour and salt, stirring to mix well. Spread the batter evenly in the prepared pan.
2. Bake the brownies for 28-30 minutes until a toothpick inserted in the center comes out with moist crumbs. Do not overbake! Cool the brownies in the pan on a wire rack. Once cool, use the foil handles to remove the brownies. Refrigerate the brownies until chilled (1-2 hours) and cut into 3/4- to 1-inch cubes. Refrigerate the cubes until ready to fold into the cheesecake. You’ll have more brownie cubes than needed in the cheesecake recipe so use your best judgment about what to do with those leftover brownie babies.
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full recipe : www.melskitchencafe.com

turmeric broth detox soup

Until recently, when a strange thing happened. My elderly father fell and broke his hip. He also has dementia and the combination has been tragic.  Before the broken hip, even though he lost his memory, he was relatively “stable” – content and at peace. His memory loss changed him into this sweet,  childlike being, dissolving away his “dark side” and for the past 6 or 7 years, we’ve had time together, allowing me the opportunity to work out all my “issues” with him. It actually has been a blessing.

I still don’t know what my purpose is. Or what I’m supposed to learn. Or what it is that I’m supposed to do here in this life. Maybe it’s as simple as just being with the suffering of another human being, singing, when words no longer mean anything.

ingredients

FLAVORFUL TURMERIC BROTH

• 1-2 tablespoons oil
• 1 onion- diced
• 1- 2 tablespoons fresh ginger, grated or finely minced
• 4-5 garlic cloves- grated or finely minced
• 2 teaspoon turmeric powder (or 3 teaspoons fresh turmeric, finely grated – see notes)
• ¼ teaspoon mustard seed (optional)
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¾ – 1 teaspoon salt
• 4 cups water
• 4 cups veggie or chicken stock
• ⅛ teaspoon cayenne, or to taste
• 1-3 teaspoons apple cider vinegar – or lime or lemon juice ( to taste)
• —

Other Soup Options:

Middle Eastern “Minestrone”

• ½ cup basmati rice (dry) or pasta, quinoa (or 1 1/2 cup cooked)
• ½ cup little dry lentils (or 1 cup cooked)
• 1 cup cooked garbanzo beans (or canned, drained)
• 1 can diced fire roasted tomatoes ( or use 1-2 cups fresh, diced tomatoes)
• cilantro as garnish

Chickpea Cauliflower Kale Noodle

• 1- 2 cups cooked chickpeas (or chicken)
• 4 ounces dry noodles
• 1-2 cups chopped cauliflower
• 2 large handfuls chopped kale
• —
• Garnish with fresh herbs: cilantro, scallions, mint or dill and serve with lime
• Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens

instructions

1. In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over medium heat for 2-3 minutes. Add ginger. Lower heat to medium low and saute 5 minutes until it begins to brown, stirring often.Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
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full recipe : www.feastingathome.com

VEGAN DATE BAKLAVA

This is my second take on the famous Middle Eastern dessert (I know that many countries are keen on owning it, I am not going there, sorry!) – baklava. It’s something I wasn’t terribly keen on in my youth (I used to find it too sweet, can you believe that?!), but now I absolutely love it. This baklava is a touch less naughty than most as its filling is comprised solely of sweet dates and nuts. It has no added sugar of any kind, none at all, nada!

The sweet, reddish glaze is made of date syrup (also known as date honey or nectar), which I discovered quite recently. I recommend making it at home (recipe here) as it’s dead easy, cheap and delicious. Apart from making a beautiful baklava syrup, it’s also perfect on your morning porridge or pancakes. I also like adding it to Middle-Eastern inspired stews as it works so well against the background of tangy tomatoes and aromatic spices. If you don’t want to spend too much time in the kitchen though, it’s also available in large supermarkets and health food shops here in the UK.

INGREDIENTS

SYRUP

• 80 ml / 1/3 cup water
• 120 ml / ½ cup date syrup, shop-bought or homemade
• 2 tbsp lemon juice, adjust to taste

BAKLAVA

• 350 g / approx. 2 cups dates
• 1½ cups / approx. 185 g almonds
• 1½ cup / approx. 150 g walnuts
• zest of 1 orange
• 1½ tsp ground cinnamon
• ¼ tsp fine sea salt
• vegan filo pastry sheets (mine had 7 sheets, 48 cm / 19″ x 25 cm / 10″ each), thawed
• 3 tbsp mild tasting oil (I used mild olive oil)
• 2 tbsp shelled pistachios, very finely chopped

METHOD

SYRUP

1. Put date syrup, water and lemon juice (if using) into a small pot and gently bring to the boil.
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full recipe : www.lazycatkitchen.com

Pumpkin Lush Dessert Recipe

If you are not a fan of heavy and dense pumpkin desserts, you need to try my recipe for the best no-bake layered Pumpkin Lush bars. My perfect graham cracker crust does not fall apart when you cut the dessert and the layers stay stable so you can confidently cut and serve beautiful squares of this treat for your guests.

This Pumpkin Lush Dessert is so easy to make and it will make your guests swoon! Each layer is a sweet and delicious creamy mousse. If you ever tried my Pumpkin Mousse Pie and love it, you will love this recipe as well!

Ingredients

for crust:

• 1.5 cup graham cracker crumbs
• 1 tablespoon granulated sugar
• 6 tablespoons unsalted butter melted

for cheesecake layer:

• 8 oz. cream cheese softened
• 1 cup powdered sugar
• 1/2 cup whipped topping

for pumpkin layer:

• 1 box instant vanilla pudding mix
• 1.25 cup half and half see note
• 1.25 cup 100 % pumpkin puree not pumpkin pie mix
• 2 teaspoons pumpkin pie spice mix
• 2 cups whipped topping
• chopped nuts optional
• caramel sauce optional

Instructions

1. Preheat oven to 350 degrees F. Line an 8" or 9" square baking pan with aluminum foil. Set aside.
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full recipe : www.crunchycreamysweet.com

Melt in your Mouth Chicken Bake

Oooooo I am SO excited to share this recipe with you. Why you ask?? Because it is a recipe YOU created. Yep, I took all the changes and variations you all suggested on my Parmesan Chicken Casserole, and created this recipe. I must confess, it may be even better than the original. The breadcrumbs on top really enhanced the flavor and my entire family loved it.

I love how this recipe has evolved. It started out by my mom making her melt in your mouth chicken, then I changed it up to the Parmesan chicken casserole, and now it has turned into this melt in your mouth chicken bake. Each and every variation is amazing, so you can’t go wrong!!

Ingredients

• 1 lb chicken breasts, boneless/diced
• 3/4 cup mayonnaise or Greek yogurt
• 1 cup Parmesan cheese, shredded
• 1/2 tsp seasoned salt
• 1/2 tsp ground black pepper
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup Italian bread crumbs

Instructions

1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
2. In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
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full recipe : thecookinchicks.com

Southern Crab Beignets

If you really want to impress, go with lump crab meat. It’ll cost you a bit more, but it delivers each crab beignet with full-on crab taste.

All the other ingredients compliment the crab beautifully, and give just enough Cajun heat to make it worthwhile.

One word of warning, these do not last long at all when placed on a table in front of hungry guests. They are usually the first to go.

INGREDIENTS

• 1 lb blue crab meator any good-quality crab meat
• 2 large eggs
• 1 cup mayonnaise
• 2 tbsp Creole mustard or, coarse grain mustard
• 2 tsp fresh lemon juice
• 1/4 cup thinly sliced scallions
• 1/4 cup finely diced red onion
• 1 1/2 tsp Kosher salt
• 1/2 tsp black pepper
• Pinch cayenne pepper
• 1 cup Panko bread crumbs
• Canola oil for frying
• 1 cup White Remoulade Sauce

INSTRUCTIONS

1. Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.
2. In a medium bow, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.
3. Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.
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full recipe : howtofeedaloon.com

Vegan Apple Butter Filled Cinnamon Sugar Doughnuts

Crispy on the outside, light and fluffy on the inside and filled with the apple butter I shared last week, which is very creamy with a hint of cinnamon and ginger. And then generously rolled in cinnamon sugar. These doughnuts are so damn good!

If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.

Ingredients

• 400 g strong white bread flour
• 2 sachets (14g) of regular active dried yeast or 1 sachet (7g) of fast action dried yeast (aka fast action or quick-rise dried yeast)
• 50 g white caster sugar
• Pinch of salt
• 200 ml soy milk
• 60 g margarine
• Vegetable oil for frying
• My homemade apple butter (link to recipe in text above!)
• 3 tsp cinnamon
• 4 Tbsp white caster sugar

Instructions

1. Start making the apple butter. Recipe here! You can let the apple chunks simmer in the sauce pan while moving on to the doughnut dough. Just make sure to check on them and give them a stir every once in a while.
2. Depending on the kind of yeast you are using, you might have to dissolve the yeast in the warm milk first and let it sit for about 5 minutes until the mixture starts foaming. Read the back of the yeast package and follow the instructions.
3. Unless stated otherwise: Sift the bread flour into a big mixing bowl, then add the yeast, sugar and salt and stir to combine.
4. Place the margarine and soy milk into a smaller bowl and pop them in the microwave on a low heat until they are a little warmer then room temperature and the margarine has fully melted.
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full recipe : myvibrantkitchen.com