official share recipes thread

[Piezahummy]

I really like mug cakes ! They are simple , easy to make , fast to make and delicious ! So today I'm gonna give you two recipes of mug cakes !
1- Basic Chocolate Mug Cake
INGREDIENTS
• 1 slice of butter 1cm thick (30g)
• 6 squares of milk chocolate (30g)
• 1 egg
• 2 tbp caster sugar
• 1? tsp vanilla sugar or ? tsp vanilla extract
• 4? tbsp plain flour
• ? tsp baking powder
METHOD
In a mug: melt the butter with the chocolate in the microwave for 30 to 40 seconds (800 watts).
Beat the mixture until smooth, then allow it to cool slightly. One by one, whisk in the egg, sugar, vanilla sugar, flour and baking powder.
Cook in the microwave for one minute 20 seconds (800 watts).
Allow to cool for one minute before eating.
And now let's get serious ...
2-Oreo Mug Cake !
INGREDIENTS
1 slice of butter 1cm thick (30g)
3 squares of milk chocolate (15g)
1 egg
2 tbsp single cream
1 tsp vanilla sugar or a few drops of vanilla extract
4 tbsp plain flour
? tsp baking powder
3 broken Oreo biscuits
To decorate:
1 broken Oreo biscuit
METHOD
In a mug: melt the butter with the chocolate in the microwave for 30 to 40 seconds (800 watts).
Beat the mixture until smooth and allow it to cool slightly.
One by one, whisk in the egg, cream, vanilla sugar, flour and baking powder. Add the broken Oreos without stirring too much.
Cook in the microwave for one minute 30 seconds (800 watts). Decorate with the broken Oreo.
Allow to cool for one minute before eating.
I hope you like it !

 

[ZebraQueen]

guava cheese ball

1 package of shredded cheese (preferably one with many cheese)
2 egg whites
1/4 white flour
and guava in small cubes

grab the 2 egg whites and put them to point of merengue
put the cheese in a bowl and the flour and mix it a bit with the hand
while the eggs get beaten go and cut the guava in small cubes

now put the beaten egg whites in the cheese mix and mix it well
add a little bit more flour so it can hold itself

then grab a bit of the heese and a guava put the guava in the center and covered with cheese then roll into a ball

when you got i all fried them 10-20 minutes will be done
let them cool for 5 minutes
and done

 

[boujee]

May not be a recipe but is there any good suggestions for eating food after donating blood? I'm very lightheaded but also hungry.

 

[leftTBT]

---

 

[p e p p e r]

May not be a recipe but is there any good suggestions for eating food after donating blood? I'm very lightheaded but also hungry.

same as what hotcocoa recommends, iron rich foods like beef, spinach, beans & raisins

 

[Piezahummy]

Strawberry cake :
Ingredients
2 cups white sugar 1 (3 ounce)
package strawberry flavored Jell-O?
1 cup butter, softened 4 eggs (room temperature)
2 3/4 cups sifted cake flour 2
1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Chocolate oreo nutella cake :
INGREDIENTS
Eggless Chocolate Cake:
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup unsweetened cocoa powder
1? cups granulated sugar
1 cup vegetable oil
1 cup strong hot coffee
1 cup heavy whipping cream
1 teaspoon vanilla extract
? cup silken tofu
1 cup chocolate chips
Oreo Buttercream:
2? cups butter
8 cups powdered sugar
3 cups Oreo crumbs (about 30 Oreos)
1 teaspoon vanilla extract
3 tablespoons milk
Nutella Buttercream:
1 cup unsalted butter, softened
3 cups confectioner?s sugar, sifted
1 cup Nutella
1 tablespoon vanilla extract
2 tablespoons heavy cream or whole milk
pinch of salt
Garnish:
? cup roasted hazelnuts, chopped
Oreo crumbs
Mini Oreos
INSTRUCTIONS

Eggless Chocolate Cake:
Preheat oven to 325F.
Grease and flour two 9-inch cake pans, lay parchment paper on the bottom and grease again.
In a large bowl, or in the bowl of an electric mixer, combine flour, salt, baking powder, baking soda, cocoa and sugar.
Add canola oil, followed by the hot coffee and mix on low-medium speed. Add heavy whipping cream, tofu and vanilla, and mix until combined.
Using a spatula stir in the chocolate chips.
Pour the batter evenly into both 9-inch cake pans and bake for 25 to 35 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean. Switched the pans around 12-15 minutes of baking, from the middle shelf to the bottom and the bottom shelf pan to the top, to ensure even baking.
Remove cakes from oven and let cool completely before removing from pans. Once cooled, transfer to a wire rack.
The cakes should cool completely on the wire rack before frosting.
Oreo Buttercream:
In the bowl of an electric mixer, fitted with the wire attachment, beat together butter until smooth.
Slowly add 4 cups of powdered sugar and mix until smooth. Pause to scrape the sides of the bowl. Add vanilla extract, Oreo crumbs and remaining sugar, mix until smooth.
Add milk until you get a smooth, desired consistency.
Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.
Nutella Buttercream:
Cream together butter and 1 ? cup of confectioner?s sugar, once combined add Nutella and whisk until combined. Add vanilla, pinch of salt and the rest of sugar, mix until smooth, pausing to scrape the sides of the bowl. Beat on high for about 20 seconds to lighten the frosting.
Add heavy cream, one tablespoon at a time until the buttercream has reached a consistency where it holds it?s shape. Whip on high for a final 20 seconds.
Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.
Assemble the cake:
Place first layer of cake on a cake plate and cover with a very thick layer of Oreo buttercream.
Add second layer of cake and cover it with a thick layer of Nutella buttercream, ice the outside of the cake with a combination of Nutella and Oreo Buttercream.
Finish cake off with chopped roasted hazelnuts, mini Oreos and Oreo crumbs.
Hope you enjoy !

 

[Piezahummy]

ngredients
1 h 50 m 12 servings 391 cals

12 uncooked lasagna noodles 1 pound sweet Italian sausage 2/3 cup chopped onions 1/2 tablespoon minced garlic 2/3 cup chopped fresh parsley, divided 3 (6 ounce) cans tomato paste 1 (15 ounce) can tomato sauce 2 cups water 1 1/2 teaspoons Italian seasoning 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried basil leaves 1 pound part-skim ricotta cheese 1 (10 ounce) package chopped spinach, thawed and squeeze dried 1/2 cup grated Parmesan cheese 3 eggs 2 teaspoons garlic salt 1/4 teaspoon ground black pepper 3 cups shredded mozzarella cheese
Directions
Ready In
1 h 50 m
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain excess fat. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
In a bowl, combine remaining parsley and ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
Spread 2 cups sauce in the bottom of the prepared baking dish. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again; the last layer will be noodles, sauce and mozzarella cheese. Cover pan with aluminum foil.
Bake in the preheated oven for 45 minutes. Remove the foil; bake, uncovered, an additional 10 minutes, or until cheese is bubbly and starting to brown. Let cool 10 minutes before serving.

 

[p e p p e r]

I had this dish when I was in Maui, it is soooooooo good. No restaurants around here serve it so I had to figure out how to make it at home. If you don't like spice just omit the cayenne & Tapatio or decrease the amounts.

Hawaiian Plate Lunch: Spicy Garlic Shrimp

Ingredients

-1 pound large Shrimp (Hawaiian style leaves the shell on while cooking - I like de-shelled shrimp)
-3/4 cup Clarified Butter
-1 head Garlic, peeled and chopped (about 10 cloves)
-1 cup Flour
-2 Tbsp Paprika
-1/2 tsp Cayenne (1 Tbsp if you like it spicy)
-A few dashes of Tapatio
-1/4 cup White Wine
-1-2 tsp Sea Salt

Directions

De-vein & clean the shrimp. Combine the flour, paprika, and cayenne pepper in a dish. Toss the shrimp in the flour mixture to coat. Heat a large skillet over medium heat. Add the clarified butter and garlic (you can also use regular butter but don't add the garlic till you start cooking the shrimp otherwise the garlic will burn). Cook for a minute or two, then add the shrimp in a single layer. Cook for 3-4 minutes on one side, then turn the shrimp and cook for 3-4 minutes on the other side. Add the white wine, salt and few dashes of Tapatio. Cook for a minute or two. Serve with a side of white rice and Hawaiian Macaroni Salad.

Hawaiian Macaroni Salad Recipe

-1 cup whole milk
-1 cup Best Foods mayonnaise
-1 tsp brown sugar
- Salt and pepper
-1/2 pound elbow macaroni
-1 carrot , peeled and grated
-1/4 onion grated into a paste

COOK PASTA: Bring water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 14 minutes (this is double the time for al dente - so you are purposely over cooking the pasta). Drain pasta and let the pasta completely cool

Whisk milk, mayonnaise, sugar, onion, carrots, 1 teaspoon salt, and 1 teaspoons pepper in bowl. Mix in the cooled pasta. Season with salt and pepper. Refrigerate for at least 1 hour before serving

 

[ZebraQueen]

Hey guys I finally found the recipe I use
The only thing I don't put it in a bottle and make it a heart shape
I just make regular or grab cookie cutter and put a little to make different figures
I have done it with bunny and a clover

https://m.youtube.com/watch?v=dlilen0gNbo

 

[N e s s]

Here is the recipe for one of my favorite sweets, Peanut Butter Fudge!!

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract 3
1/2 cups confectioners' sugar

I followed this recipe today! I love this thread so much :'D

 

[ZebraQueen]

For pepper

Pina Colada

Ingredients
1 can coconut milk
1 can cream of coconut
2 cups white rum (optional )
3 cups pineapple juice
Process
Add all ingredients in blender with ice at high speed until the ice is completely crushed .
Serve in tall glasses with slices of fresh pineapple , maraschino
cherry ( cherry) and a paper parasol .

And here the page I took it from (it's on Spanish) but sazon boricua it's good to find the Puerto Rico recipes
Just remember the white rum it's optional I don't add it because I hate rum and drinking in general
But do make it like that if people ask for it

http://sazonboricua.com/pina-colada/

 

[p e p p e r]

For pepper

Pina Colada

Ingredients
1 can coconut milk
1 can cream of coconut
2 cups white rum (optional )
3 cups pineapple juice
Process
Add all ingredients in blender with ice at high speed until the ice is completely crushed .
Serve in tall glasses with slices of fresh pineapple , maraschino
cherry ( cherry) and a paper parasol .

And here the page I took it from (it's on Spanish) but sazon boricua it's good to find the Puerto Rico recipes
Just remember the white rum it's optional I don't add it because I hate rum and drinking in general
But do make it like that if people ask for it

http://sazonboricua.com/pina-colada/

Thank you!!! Woah this is a huge recipe - that's for like 20 people lol - I'll have to scale it down when I make it

 

[ZebraQueen]

Thank you!!! Woah this is a huge recipe - that's for like 20 people lol - I'll have to scale it down when I make it

Yeah I know it was the quick recipe I found
It's been a while since I made one I guess il do tomorrow

 

[Cozimnormal]

This ones a bit tricky an probably for more experienced bakers but its one of my faves XD
Ingredients:
2 cartons double cream, 1 large (284ml) plus 1 small (142ml)
100ml full-fat milk
1 vanilla pod
5 large egg yolk
50g golden caster sugar, plus extra for the topping

Method:
Preheat the oven to fan 160C/conventional 180C/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin. Pour the two cartons of cream into a medium pan with the milk. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.
Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.
Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. Set a fine sieve over a large wide jug or bowl and pour the hot ixture through to strain it, encouraging any stray vanilla seeds through at the end. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
Pour in enough hot water (from the tap is fine) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top ? it?s easier to spoon in the last little bit. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate. Bake for 30-35 minutes until the mixture is softly set. To check, gently sway the roasting tin and if the cr?me br?l?es are ready, they will wobble a bit like a jelly in the middle. Don?t let them get too firm.
Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
When ready to serve, wipe round the top edge of the dishes, sprinkle 1? tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover (Anne Willan?s tip for an even layer). Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar ? then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the br?l?e is firm, or within an hour or two.

 

[ZebraQueen]

Bumping it for today

 

[p e p p e r]

These are easy to make & taste so much better than store bought marshmallows

Homemade Marshmallows

Ingredients :

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Steps:

Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer. Have the whisk attachment standing by.

Combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt in a 2-quart saucepan. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.


Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

 

[ZebraQueen]

Let's not get this abandoned

 

[p e p p e r]

Does anyone have an amazing cheesecake recipe?

 

[ZebraQueen]

Does anyone have an amazing cheesecake recipe?

i love doing these one but of course in my own style
so you can fix it like i did with mine

http://tatyanaseverydayfood.com/recipe-items/nutella-cheesecake/

 

[Aronthaer]

Oh man, this thread has given me a lot of ideas to work with! I love cooking so much omg

I'm trying to decide which of my recipes I should share ahaha