mercredi 8 avril 2020

THE BEST SALSA RECIPE

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THE BEST SALSA RECIPE


This restaurant-style salsa recipe is prepared in just 10 minutes, is easy to customize extra sharp, smoky or spicy on request and is SO irresistibly delicious.
But the best part? It's incredibly fast and easy to make! Since it also uses fire-fried tomatoes from the can (you have to use the fire-fried ones), it is a really accessible recipe that you can prepare all year round, even beyond the regional tomato season.

 To prepare it, simply throw all your ingredients together into a food processor or blender...






... then season and season as needed.

 If you want a smoky salsa, I strongly recommend adding one or two Chipotle peppers in adobo sauce. If you want a sharper salsa, you can add an additional jalapeno (or simply add the cores of the original jalapeno). If you want a sharper salsa, I think you can't go wrong with extra lime juice. And as always, don't be afraid to add extra salt if needed to enhance the taste!

 When your salsa is then seasoned and ready to take away, celebrate as if you have a birthday and dive in.



INGREDIENTS
  • 2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
  • 3 cloves garlic, peeled
  • 1 (4-ounce) can diced green chiles
  • 1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
  • 1 cup diced white onion
  • 1 jalapeno, stem removed (and seeded, if you want less heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sugar (optional)
  • 1/4 teaspoon black pepper


Instructions
  1. Pulse all ingredients together in a food processor or blender until they are smooth or the desired consistency is achieved. If necessary, season with additional salt and pepper.
  2. Serve immediately or in a sealed container for up to 3 days in the refrigerator.


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best Strawberry chocolate cake

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best Strawberry chocolate cake


Strawberry chocolate cake recipe chocolate cake with chocolate glaze, chocolate ganache and sweet strawberries! This is the BEST chocolate cake recipe!

 To balance the whole chocolate, the cake has a layer of strawberries in the middle and strawberries on top. This makes the cake particularly beautiful, and with strawberries and chocolate together you can do nothing wrong.

 This cake is stunning! He is almost too beautiful to eat. I said 'almost'. I dominated my play. I loved every single bite. I was in the chocolate sky.

 This strawberry chocolate cake was divine. I highly recommend you to make it Valentine's Day. Your friends, your family, your darling or whoever you want to share love with, they will LOVE. I promise you that. I kind of hope my guys do it for me again. I was kind of thrown out of the kitchen... Ha!







Ingredients
For the Cake:
  •  2 cups granulated sugar
  •  1 3/4 cups all-purpose flour
  •  3/4 cup unsweetened cocoa
  •  1 1/2 teaspoons baking powder
  •  1 1/2 teaspoons baking soda
  •  1 teaspoon salt
  •  2 large eggs at room temperature
  •  1 cup whole milk
  •  1/2 cup vegetable oil
  •  2 teaspoons vanilla extract
  •  1 cup boiling water

For the icing:

  •  1 cup unsalted butter at room temperature
  •  2 cups powdered sugar
  •  1 teaspoon vanilla extract
  •  1 cup semi-sweet chocolate chips melted and cooled to room temperature
  • For the Ganache:
  •  3/4 cup semi-sweet chocolate chips or chopped chocolate
  •  3/4 cup heavy cream
Garnish:


  •  24 ounces  strawberries


Instructions Heat the oven to 350°F. Grease and flour two round 9-inch baking tins. In the bowl of a stand mixer, mix the sugar, flour, cocoa, baking powder, baking powder, soda and salt in a large bowl. Add eggs, milk, oil and vanilla; on medium speed 2 minutes. Stir in boiling water (the dough becomes thin). Pour the dough into prepared pans. Bake for 30 to 35 minutes or until the wooden tip inserted in the middle comes out clean. Allow to cool for 10 minutes; from the pans on wire frames. Allow to cool completely. While the cake cools, make the cast. In the bowl of the stand mixer, beat the butter lightly and frothy at medium speed, about 2-3 minutes. Gradually add the icing sugar and stir until the icing is smooth, about 3-4 minutes. Mix the vanilla. Drizzle the cooled, melted chocolate and beat at medium speed until the icing is smooth and creamy. Set aside during the preparation of the ganache. For the chocolate ganache, place the chocolate in a medium bowl. Heat the cream in a small saucepan over a medium heat until it bubbles at the edges or you can heat it in the microwave. Pour the cream over the chocolate pieces. Leave the mixture for 30 seconds, then stir until the chocolate melts and a smooth ganache is formed, about 1-2 minutes. Allow the ganache to cool for about 5 minutes. Stir again. To assemble the cake, place a cake on a cake stand or serving plate. Sprinkle the bottom layer of the cake with glaze. You want a thick layer of icing. Next, cut 1 cup of strawberries lengthwise into slices and place them on the glaze. Carefully place the second cake on the strawberries and gently press it down to make it easier to bind. Pour the chocolate ganache over the cake and let it drop down on the sides of the cake. Wait until the ganache has become firm, about 15 minutes. Remove the stems from 10 pretty strawberries and place them on the cake with the stalk side down. Gently press them into the ganache so that they can rise. Cut into slices and serve!




Instructions

  1. Heat the oven to 350°F. Grease and flour two round 9-inch baking tins.
  2. In the bowl of a stand mixer, mix the sugar, flour, cocoa, baking powder, baking powder, soda and salt in a large bowl. Add eggs, milk, oil and vanilla; on medium speed 2 minutes. Stir in boiling water (the dough becomes thin). Pour the dough into prepared pans.
  3. Bake for 30 to 35 minutes or until the wooden tip inserted in the middle comes out clean. Allow to cool for 10 minutes; from the pans on wire frames. Allow to cool completely.
  4. While the cake cools, make the cast. In the bowl of the stand mixer, beat the butter lightly and frothy at medium speed, about 2-3 minutes. Gradually add the icing sugar and stir until the icing is smooth, about 3-4 minutes. Mix the vanilla. Drizzle the cooled, melted chocolate and beat at medium speed until the icing is smooth and creamy. Set aside during the preparation of the ganache.
  5. For the chocolate ganache, place the chocolate in a medium bowl. Heat the cream in a small saucepan over a medium heat until it bubbles at the edges or you can heat it in the microwave. Pour the cream over the chocolate pieces. Leave the mixture for 30 seconds, then stir until the chocolate melts and a smooth ganache is formed, about 1-2 minutes. Allow the ganache to cool for about 5 minutes. Stir again.
  6. To assemble the cake, place a cake on a cake stand or serving plate. Sprinkle the bottom layer of the cake with glaze. You want a thick layer of icing. Next, cut 1 cup of strawberries lengthwise into slices and place them on the glaze. Carefully place the second cake on the strawberries and gently press it down to make it easier to bind.
  7. Pour the chocolate ganache over the cake and let it drop down on the sides of the cake. Wait until the ganache has become firm, about 15 minutes. Remove the stems from 10 pretty strawberries and place them on the cake with the stalk side down. Gently press them into the ganache so that they can rise. Cut into slices and serve!



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mardi 7 avril 2020

the best Peanut Butter cakes

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the best Peanut Butter cakes


The secret to making these peanut butter muffins amazing is the use of a lot of peanut butter. The same applies to peanut butter cookies or even peanut butter dog specialities! The more peanut butter you can use in your recipe, the more your peanut butter lovers will appreciate it.
I prefer to use smooth peanut butter (chunky butter will work, but of course you will taste the pieces). If you use natural peanut butter, you need to mix it well to incorporate the oil that has risen to the surface before adding it to the cakes.








Ingredients

 Cupcake Ingredients

  • 1 cup granulated sugar
  • 1 3/4 cups cake flour not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup creamy unsalted peanut butter
  • 2 large eggs
  • 1/3 cup roasted peanut oil you can also use vegetable oil
  • 2/3 cup whole milk

Frosting Ingredients
  • 1/2 cup unsalted butter  room temperature
  • 3/4 cup creamy unsalted peanut butter
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar

Instructions
Cupcake Statements
  1. Preheat the oven to 350 F (175 C).
  2. In a medium-sized mixing bowl or bowl of a stand mixer, mix together the sugar, cake flour, baking powder, baking powder and salt.
  3. Add the peanut butter and mix until they mix.
  4. Add the eggs and peanut oil and mix until they have just mixed.
  5. Slowly add milk and mix at a low speed until they have just mixed. The dough becomes liquid. (Don't worry, you haven't done anything wrong, it should be).
  6. Fill the cupcake liners to 2/3 full.
  7. Bake for 14 minutes, then test to see if they are ready. They are ready when a toothpick comes out without a wet dough sticking to it. If they're not done, test them again in two minutes. If they are still not finished, repeat the test in another two minutes.
  8. When the muffins are ready, remove them immediately from the cans and leave them on a cooling rack (or only on your counter if you don't have a cooling rack) to cool.
Frosting Statements
  1. Beat the butter at high speed with an electric stirrer for about three minutes until light and airy.
  2. Add the peanut butter and salt and beat for another minute.
  3. Gradually stir in the icing sugar.
  4. If desired, add more icing sugar to make the buttercream stiffer.



Comments
  • Use smooth peanut butter. The pieces in your tarts prevent a uniform texture, and a chunky glaze can't pass through well and doesn't look so beautiful. If you use natural peanut butter, make sure you mix it well before adding it; it is important that the oils are thoroughly mixed.
  • I recommend using unsalted peanut butter and adding the amount of salt listed in my recipe. However, if salt has been added to your peanut butter, don't salt the icing without trying. It could already be salty enough. 
  • During mixing, you must pause for about every minute and scrape off the edge of the bowl. The easiest way to do this is with a silicone spatula. One way to avoid scraping the bowl is to use a blender with a cockroach paddle. Many mixers are supplied with cockroach blades today, but you may be able to buy one if yours does not have one (e.g. the impact shovel).
  • If you plan to make a very large glaze vortex, double the glaze recipe.


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lundi 6 avril 2020

Learn how to make this delicious keto bread with step-by-step instructions.

Keto ,
Learn how to make this delicious keto bread with step-by-step instructions.


Keto cinnamon buns with icing / freezing.

 This low carb cinnamon bread roll is easy to make and super delicious.

 Simple keto recipe for the BEST low carb cinnamon bread roll.

 Ketogenic diet bread, this is a heavenly moist and delicious cinnamon bun bread.

 Here is a quick and easy homemade cinnamon keto bread recipe.

 Quick and easy go to gluten-free keto bread recipe if you want a hearty & sweet treat.

 If you are looking for a tasty & moist bread for a low carb diet, then try this.

 Yummy almond flour keto bread recipe, which is ideal for a handle and go breakfast for the hectic morning or just to enjoy a delicious treat.

 With a few ketogenic essential ingredients you can make this amazing cinnamon bread roll.

 The whole family will love this bread including the children.

 It's definitely keto friendly and the BEST bread idea - one of my favourite treats on keto.

 Learn how to make this delicious keto bread with step-by-step instructions.





Ingredients
  • 1 1/3 cup erythritol
  • 1 tbsp cinnamon
  • 1/3 cup butter, softened
  • 1 large egg
  • 1/4 cup coconut oil melted
  • 1 tbsp vanilla extract
  • 1 cup milk (almond)
  • 2 cups almond flour
  • 1 tsp ground nutmeg
  • 3/4 tsp baking soda
  • a pinch of salt

Icing:
  • 4 tbsp powdered erythritol
  • 2 tbsp heavy cream



instructions

  1. Preheat the oven to 190C. / 375F
  2. In a small bowl, mix 1/3 cup of erythritol with cinnamon and set aside.
  3. Beat butter with egg and 1 cup of erythritol. Add coconut oil and milk and mix.
  4. Add vanilla extract, almond flour, nutmeg, baking powder, salt and stir until combined, do not stir for a long time.
  5. Put half of the dough into the prepared greased or parchment-paper-lined loaf pan. sprinkle 3/4 of the total amount of erythritol with cinnamon mixture
  6. Spread the remaining dough and sprinkle with cinnamon-erythritol mixture
  7. Bake from 45 to 55 minutes. Leave the bread in the pan for about 15 minutes.
  8. Make icing. Mix powdered erythritol and cream
  9. The icing on the cooled bread
  10. Serve and enjoy
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jeudi 6 février 2020

The Best Keto Bread Recipe

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The Best Keto Bread Recipe

If you have been searching for the definitely best keto bread recipe on the internet, then you have come to the right place. How do I know it's the best? Well, I have tried almost every keto bread recipe for the last three years and decided that nothing tasted like regular bread. There are some that are good, but I wanted perfection!




The best thing about this recipe is that it's easy, and once you have it down, you can replicate this keto friendly bread anytime. I've been making a low carb loaf every Sunday for a few weeks now and would recommend this to anyone. It is so nice to have a loaf of bread available when you are on a low carb diet. It almost feels like cheating. Take a look at this recipe and start making the best keto bread you have ever tried!




A healthy low carb bread recipe

The secret step in this recipe that brings this carbohydrate-free bread from good to large is the separation of the eggs. You'll want to separate the yolks from the whites. The reason for this is that we're gonna whip the egg whites until they are fluffy. We are looking for soft peaks. This will add some volume to the otherwise dense keto bread.

Ingredients:

  • 1 1/2 Cup Almond Flour
  • 6 Large eggs Separated
  • 1/4 cup Butter melted
  • 3 tsp Baking powder
  • 1/4 tsp Cream of Tartar It's ok if you don't have this
  • 1 pinch Pink Himalayan Salt
  • 6 drops Liquid Stevia optional


instructions:
  1. Preheat oven to 375.
  2. Separate the egg white from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are reached.
  3. In a food processor, combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (adding 6 drops of liquid Stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
  4. Add the remaining 2/3 of the egg whites and work gently until completely incorporated. Be careful not to over-mix, as this is what gives the bread volume!
  5. Pour the mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to make sure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.




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samedi 25 janvier 2020

The BEST Rum Cake Recipe

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The BEST Rum Cake Recipe


The BEST Rum Cake Recipe
This rum cake formula is produced using scratch, with rum heated into a heavenly yellow bundt cake and sprinkled with a spread rum sauce.

  • prep time: 30 MINUTES
    •  
  •  cook time: 45 MINUTES
    •  
  •  total time: 75 MINUTES
    •  
  •  yield: 12 -16 SERVINGS

INGREDIENTS

BUTTER-RUM SAUCE INGREDIENTS:


  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup rum

CAKE INGREDIENTS:


  • 2 1/2 cups cake flour (or see substitution below if you only have all-purpose flour)
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 3/4 cups sugar, divided (plus extra for sugar-ing the pan)
  • 10 tablespoons unsalted butter, melted 
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup rum (not spiced)
  • 3 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • 6 large egg yolks, room temperature
  • 3 large egg whites, room temperature




INSTRUCTIONS

HOW TO MAKE THE CAKE:




  1. Modify broiler rack to center position and warmth stove to 350 degrees. 

  1. Oil a bundt container generously with cooking shower. At that point include a couple of tablespoons of granulated sugar to within the dish, and tenderly tap and turn it around until each square inch of within the skillet is covered in sugar. (Be particularly certain that the inward cone of the bundt dish is covered in sugar with the goal that the cake doesn't stick.) Set aside. 
  2. In a huge bowl, whisk together cake flour (*or see substitute underneath), preparing powder, salt, heating pop, and 1/2 cups sugar until consolidated. In an alternate medium bowl or enormous estimating cup, whisk together liquefied spread, buttermilk, rum, oil, vanilla, and yolks until consolidated. Put in a safe spot. 
  3. In clean bowl of a stand blender fitted with whisk connection, beat egg whites at medium-fast until frothy, around 30-45 seconds. With whisk despite everything running, include the staying 1/4 cup sugar. Keep on beating until solid pinnacles simply structure, around 60-90 additional seconds. Move the whipped egg whites to a different bowl and put in a safe spot. 
  4. Add the flour blend to now-discharge blending bowl. Utilizing the whisk connection once more, progressively pour in margarine blend and blend on medium-low speed until it is simply consolidated, around 15 seconds. (Don't overmix!) Stop the blender and scratch whisk and sides of bowl. Return blender to medium-low speed and beat until the blend is smooth and completely consolidated, around 10 to 15 additional seconds. Overlay around 1/3 of the whipped egg whites into hitter until simply joined, at that point include the rest of the whites and delicately overlap in until no streaks remain. 
  5. Empty the hitter equally into the sugared bundt container. Prepare for 40-50 minutes, or until a toothpick embedded into the center of the cake confesses all. (Don't overbake!) Transfer the cake to a cooling rack and let it cool for in any event 15 minutes. (While the cake cools — or far superior, while it's in the broiler — make the margarine rum sauce. Directions beneath.) 
  6. When the cake is marginally cool, utilize a toothpick or stick to jab loads of gaps everywhere throughout the outside of the cake (while it is still in the container.) Pour about portion of the margarine rum sauce over the outside of the cake. Let it rest for 5-10 minutes until the sauce is assimilated. At that point cautiously modify the cake onto a serving platter or platform, and shower the rest of the sauce uniformly over the cake. 
  7. Serve quickly, or spread until prepared to serve. 
  8. Step by step instructions to Make The Butter-Rum Sauce: 
  9. In a medium pan, whisk together sugar, margarine and water until joined. Heat to the point of boiling over medium-high warmth, blending once in a while, and keep on bubbling for 5 minutes or until the sugar is totally broken up. Expel from warm and steadily mix in rum (cautiously, as the rum will make the sauce bubble up once more).




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Best Chocolate Cake

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Best Chocolate Cake



Basically the best chocolate cake I've ever had at any one time. Rich, ultra soggy, feathery and this chocolate buttercream is simply divine!


BAKING A HOMEMADE CHOCOLATE CAKE?


    • Margarine and flour three 8-inch cake tray. I enthusiastically prescribe the use of cake strips for a more even heat. Filter the dry fixings (count the sugar) into the bowl of a blender and compete to make the cake. 
    • Put the wet attachments in a large bowl and mix together. 
    • Include the wet fixings with the dry fixings. Accelerate the link at this point to level 2 for two minutes. Circulate player just to the three skillet and heat for about 35-40 minutes at 350F or until a toothpick embedded in the inside tells the truth. I prescribe the swinging of the shell partly by the heat. Let the time for 10 minutes at this point change to wire racks to cool down completely. 
    • In a small bowl of half-sweet chocolate with 2 tablespoons of cream at this point microwave for 40 seconds to consolidate half power. Mix at this point in a safe place to join. Whip the margarine for about 5 minutes using a rowing joint (in an excellent blender). Gradually beat into the confectioner's sugar. Include the cream. 
    • Gradually mix into the 1/4 cup of cocoa powder. Include the salt. You may include the discretionary vanilla and coffee in this progression. Mix until you have a soft, even consistency. Beat in the liquefied and chilled chocolate ganache.


    Ingredients

    For the Cake

    • 1/2 cup sour cream (120mL)
    • 1 cup buttermilk (236mL)
    • 3 large eggs
    • 1 1/2 cup strong hot coffee (355mL) (Use a Moka pot so it's basically espresso)
    • 3/4 cup vegetable oil (177mL)
    • 1 tbs vanilla extract (13mL)
    • 3 cup all-purpose flour (360g)
    • 2 2/3 cup granulated sugar (533g)
    • 1/2 cup cocoa powder (50g)
    • 1 1/2 tsp baking powder (4.8g)
    • 1 tbs baking soda (14.3g)
    • 1 tsp kosher salt (5.7g)

    For the Chocolate Buttercream:

    • 1 1/2 lb confectioner's sugar
    • 1 1/2 cup unsalted butter (338g) room temperature
    • 1/4 cup heavy whipping cream (60mL)
    • 1/4 cup Cocoa powder (25g)
    • 1 tsp vanilla (5mL) optional
    • 1 tsp espresso (5ml) optional
    • 1/4 tsp salt (1.5g)
    • 1/4 cup semi-sweet chocolate (45g)

    For the Decoration:

    • 1/4 cup cacao nibs (about 60 grams)

    Instructions

    For the Cake:

    • Butter and flour 3 eight inch cake pans. I highly recommend using cake strips for a more even bake.
    • Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
    • Add the wet ingredients into a large bowl and whisk together.
    • Add the wet ingredients the dry ingredients. 
    • Whisk to combine then mix on level 2 for two minutes.
    • Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F (176C) or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
    • Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

    For the Chocolate Buttercream:

    • In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. 
    • Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer).
    • Beat in the confectioner’s sugar slowly.
    • Add the cream.
    • Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well. 
    • You may add the optional vanilla and espresso at this step. 
    • Mix until you have a fluffy, even consistency.
    • Beat in the melted and cooled chocolate ganache. 

    For the Assembly:

    • Pipe chocolate buttercream between each layer.
    • Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.
    • Add a smooth coat of chocolate buttercream to the surface of the cake. 
    •  Use an 869 tip to pipe dollops on top.
    •  Press cocoa nibs to the bottom of the cake (or the entire side, if desired).



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