Crispy Baklava

Courtesy: Tastemade UK

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Choc Chip Cookie Lava Cakes

A chewy chocolate chip cookie with a gooey lava interior.

RECIPE
INGREDIENTS
½ cup (115 g) unsalted butter, softened

2 tbsp granulated sugar

¾ cup brown sugar

1 egg

1 tsp vanilla extract

¾ tsp baking soda

½ tsp salt

¼ tsp instant espresso powder (optional)

1 ¾ cup all-purpose flour

100 g (just under 4 oz) chocolate chopped/chocolate chips

100 g (just under 4 oz) chocolate (dark chocolate is preferable)

chopped/chocolate chips

1/3 cup (80 mL) heavy cream

LET’S GET COOKING…
To prepare the chocolate interior, bring the heavy cream to a boil in a saucepan or in the microwave (30 seconds to 1 minute- check after 30 seconds).

Pour the hot cream over the chopped chocolate and let it sit for 30 seconds. Then, stir till smooth.

Place the ganache into the refrigerator for a minimum of 2 hours or until firm and malleable (or in the freezer for 30 minutes-1 hour).

In the meantime, prepare the cookie dough by creaming together the butter and sugars.

Add in the egg, and continue to beat.

Add the baking soda, salt, vanilla and instant espresso (you could also add the espresso at the end like we did in the video). The espresso is barely noticeable, but it cuts through the sweet, vanilla scent of the cookie dough and does a fine job of bringing out that rich, chocolatey taste. You could bump it up to ½ tsp if you wish.

Gradually tumble in the flour, making sure to scrape the bottom of the bowl to make sure everything is combined.

Fold in the chocolate chips and chill the dough for 30 minutes. This step isn’t completely necessary, but it makes the dough far easier to work with once it’s time to assemble. You could do the chocolate mixture and dough the night before you plan to serve the dish!

 

Courtesy:HotChocolateHits

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Breakfast Bread Bowl

Courtesy: Buzzfeedfood

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Eggie in a Basket

RECIPE

V FOR VENDETTA | INSPIRED RECIPE FOR EGGIE IN A BASKET

INGREDIENTS

  1. 1 Loaf of Multigrain bread
  2. Melted butter for brushing
  3. Brie
  4. Wild blueberries
  5. Eggs (preferably free range organic)
  6. Salt
  7. Maple Syrup

STEPS

  1. Preheat the oven to 375 degrees and lightly grease a muffin tin.
  2. First, cut the crusts off your bread (each nest will need two pieces of bread so budget accordingly). Using a rolling pin flatten the bread out and then gently place into the muffin tin pressing down trying not to tear holes in the bread. Use two pieces to a tin trying to create a cup shape. Then brush a little butter on the edges and inside of the bread so it doesn’t burn. Add about half a tablespoon of small blueberries to each cup as well as half a tablespoon of the cheese.
  3. Break an egg into a separate container so that you can ensure the yolk doesn’t break, then preciously pour in into a bread cup reserving some of the white so that your bread cups don’t over fill. Do this for each bread cup. Sprinkle salt on top of each yolk.
  4. Place egg cups into the oven and let bake for 15 minutes. If you don’t like runny yolks leave in for another 5 minutes.
  5. Serve a drizzle of maple syrup. Then enjoy my favourite part which is cracking the yolk and letting it get messy all over the plate before you gobble it down.

Courtesy: Tastemade

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Vegan Grain Free Banana Bread Recipe- Paleo, Sugar Free

I was experimenting in the kitchen yesterday, trying to put together some recipes, taking into account various dietary needs of different people I was feeding, and I ended up with these requirements: no eggs or dairy, no grains, gluten or … Continue reading