MOIST RED VELVET CAKE AND WHIPPED CREAM CHEESE FROSTING

I have been hooked on this bright red chocolate cake since I was a wee little girl.  I have been watching my mom make this cake during the holidays my entire life.  And when she makes it, she makes this special homemade frosting similar to a roux.  It’s light, not too sweet, and has coconut flakes in it.  I have to get this frosting recipe from her one day and attempt to make it myself….

This cake was super moist, and I was in love with the fluffy light cream cheese frosting.  After making this recipe over and over, I have adjusted some of the ingredients to suit my family’s taste.  I decreased the oil to only one cup, which still allows for a moist cake.  I also increased the cocoa powder to get more of a chocolate flavor.  When it comes to the frosting I decided to cut down on how much of the sugar I used in the cream cheese frosting.  I use 3 cups of the shifted 4 cups of powdered sugar for the frosting.  This gives me a lightly sweetened frosting that’s not too sweet and allows the cream cheese flavor to permeate through.  When I make it for folks, this cake disappears quick.  My new catering clients not just ate a sample during our tasting but took to go slices home because they loved it so much.  (I even saw them eating the cake while they were walking to their car).  It’s that good….

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. ...................................................
5. ........................................................
6. ..............................................................

full recipe : savoryspicerack.com

VEGAN GARLIC PASTA WITH ROASTED CAJUN CAULIFLOWER

There is a good amount of Paprika in the spice blend. Paprika when the heat not labelled can be mild or hot, so use the spice accordingly. You can always add in more of the paprika or cayenne for heat later. This pasta is best served hot as the cauliflower is crisp right after baking but will soften once it cools completely. Add some breadcrumbs for crispier cauliflower.

If you use other veggies or double the recipe, also double the spice mix to adjust. Use cashew milk for creamiest result. To make nut-free, use soy-milk or use my potato carrot cheese sauce with the spices+herbs. To make this oil free, use aquafaba instead of oil to bake the cauliflower. 

Ingredients

Cajun cauliflower:

• 1 small head of cauliflower cut into florets 3 heaping cups
• 2 teaspoons oil

Cajun Blend:

• 2 tsp paprika (I use 1 tsp sweet mild paprika and 1 tsp smoked hot paprika)
• 1/4 tsp or more cayenne
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes or use more smoked paprika
• 1/2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp salt ( 1/4 to 1/2 tsp to preference)

Garlic Sauce Pasta:

• 8 oz penne glutenfree if needed
• 2 tsp olive oil divided
• 3 cloves garlic minced
• 2 cups unsweetened non dairy milk such as almond milk or soymilk or use cashew milk for creamier
• 1 tbsp flour or use rice flour to make gluten-free
• 1 tbsp arrowroot starch or cornstarch
• 10 cloves of roasted garlic
• 1/2 tsp to 1 tsp smoked paprika
• 1/4 tsp or more dried thyme ,+ generous dashes of other herbs such as basil, sage, oregano
• 2 tbsp nutritional yeast
• 1/2 to 3/4 tsp or more salt
• chopped basil or parsley for garnish
• black pepper or cayenne and lemon juice for garnish

Instructions

Cajun Cauliflower:

1. Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
2. In a small bowl, mix the ingredients under cajun spice blend. Add a bit more paprika if using mild. Sprinkle all over the cauliflower florets and toss to coat. (use 1.5 tbsp or more of premade cajun blend).
3. Bake for 25 to 30 mins.

Garlic Pasta:

1. Make the pasta according to instructions on the package, drain and set aside.
2. Heat oil in a skillet over medium low heat. Add minced garlic and cook for 3 to 4 minutes, or until golden, stirring occasionally.
3. ........................................................................
4. .............................................................................

full recipe : www.veganricha.com

Pineapple Sheet Cake Recipe

Crushed pineapple and vegetable oil help the cake stay exceptionally moist so it can be baked well in advance. It’s super easy to make. No mixer needed. The icing does take 10 minutes of stir time, but that’s the most involved part.

Oftentimes Pineapple Sheet Cake is topped with a cream cheese frosting, but this icing is made from butter, evaporated milk, and sugar. Basically the same ingredients you would use to make caramel icing. The coconut is added into the icing to give it some extra sweetness and a little texture contrast. You can mix the pecans into the icing as well, but I like to sprinkle them on top.

Ingredients

• 2 cups sugar
• 2 cups all-purpose flour
• 1/2 cup vegetable oil
• 2 eggs
• 1 (20-ounce) can crushed pineapple with juice
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Icing

• 1 cup sugar
• 1/2 cup Challenge butter, cut into chunks
• 2/3 cup evaporated milk
• pinch of salt
• 3/4 cup sweetened shredded coconut
• 1/2 cup toasted pecans, chopped

Instructions

1. Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
2. Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
3. ....................................................................................
4. ...........................................................................................

full recipe : spicysouthernkitchen.com

Cannoli di patate prosciutto e mozzarella sfiziosi

Appena cotti hanno un profumino davvero invitante! impossibile resistere, ovviamente devono piacervi le patate, come si fa a dire di no.

Semplici economici e saporiti, ottimi finger food che piacciono tanto anche ai bambini, andranno a ruba, farciteli come preferite, perfetto anche il tonno o il salmone oppure funghi.

Ingredients

• 250 gr di patate
• 120 gr di farina
• 30 ml di latte
• 1 uovo piccolo
• sale
• 7 fettine di prosciutto cotto
• mozzarella o scamorza

Instructions

1. Lessate quindi le patate, schiacciatele con lo schiacciapatate, versatele in una terrina con latte, uovo, sale e farina.
2. Amalgamate poi tutto con le mani, se l’impasto risulta appiccicoso spolveratevi le mani con la farina.
3. Prelevate quindi dei pezzi di impasto, stendete su carta forno unta o spolverata, schiacciate con le mani e formate un rettangolo.
4. ......................................................................................................
5. .............................................................................................................

full recipe : blog.giallozafferano.it

SALT AND VINEGAR BROILED FINGERLING POTATOES

Sometimes when I get too busy, I end up assigning a lot of tasks to my pretend intern. She is not super-effective. Sometimes I think her lack of effectiveness stems from my own carelessness in having hired the wrong Myers–Briggs personality type for the job. (She’s a total INFP.) Sometimes I think her lack of effectiveness stems from the fact that she is pretend. Either way, today she has only one thing to do. She is clearing my calendar so I can sit at home and eat potatoes.

The original recipe calls for finishing these beauties on the grill. Since we’re headed toward colder days, I’ve broiled them instead, which worked out nicely (but feel free to grill them on medium-high heat for the same amount of time if you’re one of thosetypes). I won’t lie—they’re a little intense. In fact, I’d guess that Myers-Briggs would classify them as an ESTJ. They could probably finish my chores in less than half the time my current intern takes. In both of these situations, intensity can be a very desirable characteristic, and I will definitely be hiring back these little extroverts in the near future. For example, at dinnertime.

Ingredients

• 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
• 2 cups distilled white vinegar
• Extra virgin olive oil
• Sea salt
• Pepper

Instructions

1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
2. .....................................................................................................................

full recipe : umamigirl.com

VEGAN CRACK CHILLI TOFU NOODLE BOWL

If you noticed the extra “l” in the chilli, you probably wondered about it, so let me clarify that this chilli is not the thick, beany stew eaten here in the United States. Chilli Tofu is a spicy, sweet, slightly tangy recipe that’s my vegan version of the Indo-Chinese dish Chilli Paneer.

I shared a recipe for Chilli Tofu with you a while back which is delicious, but the version I have for you today is much quicker, and needs just one pan. Even better, you can take it from scratch to the dinner table in 30 minutes.

Ingredients

• 12 oz rice noodles
• 16 oz extra firm tofu, cubed Before you prep it, swaddle the tofu in paper towels and place in a colander with a heavy weight on it for a few minutes before cooking to remove excess liquid. If you're short on time, place the block of tofu in a microwave-safe dish and zap for four minutes, flipping over once. Drain out the water that collects in the dish when you flip the tofu.
• 1 tbsp vegetable oil
• 1 tsp coriander seed powder
• 1/2 tsp ground black pepper
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 2 tbsp tamari or soy sauce
• 2 tbsp sesame seeds
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder
• 2 tsp (or more) sriracha
• 2 tsp cornstarch mixed with 1/2 cup water
• Salt to taste
• 2 cups chopped vegetables to serve, like spring onions or scallions, bell peppers, cucumbers, zucchini, leafy greens, or carrots.

Instructions

1. Place a large pot of water on the stove for the noodles and cook them according to package directions. Drain the noodles and wash them under cold, running water.
2. While the noodles are cooking, heat the oil in a skillet and brown the tofu cubes on all sides over high heat.
3. Mix all the remaining ingredients except the cornstarch in a bowl and whisk together to mix. 
4. ..................................................................................
5. .....................................................................................

full recipe : holycowvegan.net

Chocolate Chip Brownie Swirl Cookies (aka Brookies)

You’re going to bake the cookies at 350ºF for 12 minutes. When the cookies come out of the oven the chocolate chip cookie will have spread much more than the brownie; use a spatula to gently press the edges back in towards the brownie side. The brownie bakes up more underneath, giving you a little bit of both flavors in every bite! If you’d like your cookies to look just like mine, you can also press a few more chocolate chips on top when they first come out of the oven.

These cookies are a favorite. Sweet, rich, chewy, chocolatey deliciousness in every-single-bite. They hit all the right spots! C even said they’re one of the best cookies I’ve ever baked, and that’s a BOLD statement; that man has eaten a lot of cookies!

Ingredients

• *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
• For the Chocolate Chip Cookie:
• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
• 7 tablespoons unsalted butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 3/4 cup semi-sweet chocolate chips
• For the Brownie Cookie:
• 6 tablespoons unsalted butter, melted
• 1/2 cup semi-sweet chocolate chips, melted
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg + 1 egg yolk, at room temperature
• 3/4 cup milk chocolate chips

Instructions

1. For the Chocolate Chip Cookie:
2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
3. ...........................................................
4. ..................................................................
5. ......................................................................

full recipe : bakerbynature.com