Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
All-purpose flour
|
4 cups |
| 2. |
Unsweetened cocoa powder
|
1 cup |
| 3. | Salt | 1 teaspoon |
| 4. | Baking powder | 1 teaspoon |
| 5. |
Baking soda
|
½ teaspoon |
| 6. |
Butter at room temperature
|
1 cup |
| 7. |
White sugar
|
2 cups |
| 8. |
Eggs
|
2 |
| 9. | Vanilla extract | 2 teaspoons |
| 10. | Milk | 1 ½ cups |
| 11. |
Butter at room temperature
|
¾ cup |
| 12. |
Confectioners' sugar
|
1 cup |
| 13. | Vanilla extract | 2 teaspoons |
| 14. |
Marshmallow creme
|
2 cups |
Cooking
1 . Stage
Preheat oven to 350 degrees F (175 degrees C).
2 . Stage
Whisk flour, cocoa powder, salt, baking powder, and baking soda in a bowl. Beat 1 cup butter and white sugar in a separate large bowl, with an electric mixer on medium speed, until mixture is creamy. Beat eggs and 2 teaspoons vanilla extract into butter mixture.
3 . Stage
Stir half the flour mixture into wet ingredients, followed by milk; stir remaining flour mixture into dough. Drop dough by tablespoonfuls onto baking sheets. For 25 whoopie pies, make 50 cookies.
4 . Stage
Bake cookies in the preheated oven until set and lightly browned, about 10 minutes. Let cool completely.
5 . Stage
Beat 3/4 cup butter with confectioners' sugar in a bowl, using an electric mixer; beat 2 teaspoons vanilla extract and marshmallow creme into filling. Spread at least 1 teaspoon filling on the bottom of a cookie and top with a second cookie. Repeat with remaining cookies and filling.
1 . Divide the dough into two equal parts and put on a baking sheet covered with parchment the size of the shape in which we will collect the cake, about 20 cm in diameter. Bake in a preheated oven for up to 200 degrees 12 minutes.
2 . First you need to cook two cakes. Just beat all the ingredients with a mixer. The dough should not be too thick.
3 . Cake Bird's milk is simply delicious, it is delicious, delicate and airy. Such a cake is sure to decorate any holiday and birthday. Garnish with berries, marshmallows or other sweets to your taste. For cooking, you certainly need to be patient, as well as a little skill, the main thing is to follow all the rules of cooking and then you will certainly get a sweet masterpiece.
4 . Bon Appetit!!!
5 . Cook the icing. Melt the chocolate in a water bath and mix with cream. Cover the cake with icing and let it harden again, preferably refrigerate the cake overnight.
6 . Pour in the rest of the souffle and refrigerate for 3-5 hours.
7 . Put half of the souffle on the cake, after setting the sides on the mold. Put the second cake on the souffle.
8 . Dissolve gelatin in a water bath. Add butter with condensed milk and gelatin to the proteins, beat everything with a mixer until smooth.
9 . Beat the whites with citric acid for about 5-10 minutes, then pour in sugar syrup without stopping whipping in a thin stream. Beat a few more minutes.
10 . Pour sugar in the water indicated in the ingredients, put on a slow fire and cook constantly stirring for 5 minutes.
11 . For soufflé gelatin, fill with water (3 tbsp.) And let it swell, and during this time, whip the soft butter with condensed milk.
12 . Cool the cakes and put one on the bottom of the mold.
1 . Place frisee lettuce in a serving bowl.
2 . Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Add bacon bits, white vinegar, apple cider vinegar, red wine, sugar and remaining 1 tablespoon olive oil; stir to combine. Reduce heat to low and cook until dressing is hot.
3 . Pour hot bacon dressing over frisee and toss to coat. Serve immediately.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2 . Beat applesauce, white sugar, brown sugar, and vanilla in a large bowl. In another bowl, use an electric mixer to beat egg whites until they are frothy and begin to firm up. Fold egg whites into applesauce mixture. Combine the flour, baking soda, salt, and cinnamon. Fold into the egg mixture. Stir in the oats, chocolate chips, walnuts, and cranberries. Drop by heaping teaspoons on prepared baking sheets.
3 . Bake cookies in preheated oven until set and lightly browned, about 10 minutes. Remove immediately to wire racks to cool.
1 . Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
2 . Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
3 . While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
4 . Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2 . Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
3 . Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
4 . Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
1 . Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until mostly cooked through, 8 to 10 minutes. Add shrimp to the pot and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes; penne should be cooked through at this point.
2 . While the penne is cooking, combine avocado, basil, 2 tablespoons Romano cheese, garlic, and lemon juice in a food processor; season with salt and pepper. Process until smooth. Add olive oil and pulse until creamy. Remove the blade from the food processor; stir diced tomatoes into pesto.
3 . Drain penne and shrimp, then return to the pot. Add pesto, season with salt and pepper, and stir to coat.
4 . Garnish servings with remaining Romano cheese.
1 . Preheat oven to 425 degrees F (220 degrees C).
2 . Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef until browned, about 5 minutes. Remove from heat; drain excess grease. Stir in taco seasoning mix and let cool, about 5 minutes.
3 . Spread pizza crust on a pizza pan or large baking sheet. Cover with pizza sauce. Sprinkle Mexican cheese blend on top. Cover cheese with beef mixture, halloumi cheese, olives, and jalapeno pepper.
4 . Bake in the preheated oven until the crust is crispy and the Mexican cheese blend is melted, about 15 minutes.
5 . Sprinkle crushed tortilla chips over pizza. Top with cherry tomatoes, lettuce, and onion. Garnish with salsa, sour cream, and hot sauce.
1 . Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
2 . Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
3 . Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
4 . Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
5 . Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.
1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 . Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
3 . In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
4 . Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
5 . Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.
1 . Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
2 . Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
3 . Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
4 . Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
5 . Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
6 . Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.
1 . Bring a large pot of salted water to a boil. Cut the tops off bell peppers and remove the seeds. Cook bell peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each bell pepper and set aside.
2 . Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes. Drain off excess fat and season with salt and pepper. Stir in tomatoes, 1/2 cup water, rice, and Worcestershire sauce; reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and stir in cheese.
3 . Preheat the oven to 350 degrees F (175 degrees C).
4 . Stuff each bell pepper with beef and rice mixture; arrange open-side up in a baking dish.
5 . Combine tomato soup with just enough water in a medium bowl to make the soup a gravy consistency; pour over the bell peppers and cover with aluminum foil.
6 . Bake in the preheated oven until heated through and cheese is melted and bubbly, about 25 to 30 minutes. Pinkee
1 . Mix together the sugar, butter or margarine and the milk in a large pot and bring to a boil. Boil for 2 minutes.
2 . Turn off heat and add in the pudding, oats and vanilla. Mix well and let stand for 5 minutes.
3 . Drop by spoonfuls onto wax paper.