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Recipes
chocolate truffle cookies
By foodiva
Preheat the oven to 350°F
- 1 1/4 cups all-purpose flour
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 20 ounces bittersweet chocolate, chopped
- 1/2 cup plus 2 tablespoons unsalted butter, softened
- 2 1/4 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla
- 2 cups semi-sweet chocolate chips
lasagna with artichokes & mushrooms
By foodiva
Please note, you can prepare the lasagne in advance, up to the day before and store it in the refrigerator (before ...
- For the Besciamella Sauce:
- Ingredients for a 13.5 x 9 inches baking pan, serving 9 to 12: Printable recipe
- 18 oz of frozen artichoke hearts (I like the one at Trader Joe's , 1 and 1/2 packages)
- 20 oz sliced mushrooms (I used the pre-cleaned crimini mushrooms from Trader Joe's - 2 packages)
- one onion, chopped
- 2 garlic cloves
- 2 tablespoons of fresh Italian parsley, chopped
- 8 oz fontina cheese (or other mild cheese)
- 8 oz fresh mozzarella cheese
- 2 about 2 oz of Parmesan cheese
- 9 oz oven-ready lasagne (about one package). I like the Barilla lasagne. Please make sure you have an extra package just in case. To finish my lasagna I ended up needing two extra sheets of pasta!
- extra virgin olive oil
- salt
- 5 cups of milk
- 1/2 stick of butter
- 1 cup of all-purpose flour
- 1/2 teaspoon of grated nutmeg
- 3/4 about 3/4 of a tablespoon of salt
Best Cinnamon Cookie Recipe With Whipped Honey Butter Filling
By foodiva
For The Cookies: Cream butter until airy and fluffy
- For The Cookies:
- 150 gramshoney
- 1 egg
- 1 teaspoonbaking soda
- 2 tablespoonsground cinnamon
- 450 gramsall purpose flour
- 200 gramshoney
- 160gramsbutterat room temperature150gramshoney1egg1teaspoonbaking soda2tablespoonsground cinnamon450gramsall purpose flour
- 160 gramsbutterat room temperature150gramshoney1egg1teaspoonbaking soda2tablespoonsground cinnamon450gramsall purpose flour
- For The Whipped Honey-Butter Filling:
- 200gramsbutterat room temperature200gramshoney
- 200 gramsbutterat room temperature200gramshoney
Pumpkin Spice Bread
By foodiva
Directions Heat oven to 350
- 2 cups canned pumpkin
- 3 cups sugar
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 3 1⁄3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 ⁄2 teaspoon nutmeg
- 3 ⁄4 teaspoon ground cloves
chai latte w/ adaptogens
By foodiva
Support your hormone production and reduce stress with this healing, caffeine-free chai latte packed with nourishin...
- 3 cups unsweetened almond milk
- 1 tbsp good quality roiboos tea
- 1 stick cinnamon
- 1/2 inch ginger piece, peeled and grated
- 2-3 cardamom pods, crushed
- 2 anise stars
- 1/2 tsp cloves
- 1 tsp Ashwagandha powder
- 1 tsp Rhodiola powder
- 1 tsp pure maple syrup
Liege waffles
By foodiva
In a small bowl, whisk the brown sugar and yeast into the lukewarm water and let stand until foamy, about 5 minutes
- 1 1/2 tablespoons dark brown sugar
- 1 3/4 teaspoons active dry yeast
- 1/3 cup lukewarm water
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 sticks unsalted butter, melted (about 1 cup), plus more for brushing
- 1 cup Belgian pearl sugar
Meringue roulade with Sweet Eve Strawberry coulis and Chantilly cream
By foodiva
How to Search Great British Chefs search allows you to search for ingredients, recipes, chefs and restaurants
- For the strawberry coulis
- 400 g Sweet Eve strawberries, washed, hulled and roughly sliced
- 30 g caster sugar
- 1/2 tbsp lemon juice
- For the meringue roulade
- 5 egg whites
- 250 g caster sugar
- 3 tbsp flaked almonds
- For the filling
- The strawberry coulis
- 200 ml double cream
- 3 tbsp icing sugar
- 1 tsp vanilla extract
Chilling Out With Blended Thai Tea Frappe | Hungry Peepor
By foodiva
Chilling Out With Blended Thai Tea Frappe | Hungry Peepor Pixie Green, Fluffy & Light Marshmallows Chilling Out W...
- Red Thai tea leaves: 6 tsp
- Hot water: 2 cups
- Sugar: 8 tsp
- Milk: 1 cup
- Ice: 14 pieces
- Vanilla ice-cream: 4 scoops
Orange, Baobab & Blueberry Chia Pudding — Cocoon Cooks
By foodiva
Street Address . By then we were already going strong in the plant-based whole foods lifestyle, but still I was no...
- ORANGE BAOBAB CHIA PUDDING
- 3 tbsp chia seeds
- 3/4 cup | 180 ml. coconut milk ( beverage, not canned )
- 1/4 cup | 60 ml. vegan coconut yogurt
- 1 tbsp maple syrup
- 1 tsp baobab powder
- zest of 1 orange ( about 1 tsp )
- WILD BLUEBERRY PUREE
- 1/2 cup | 65 gr. frozen wild blueberries
- 1 tbsp maple syrup
- 2-3 tbsp water
- TOP WITH
- a spoonful of vegan coconut yogurt
- fresh orange wedges
- fresh blueberries
- coconut flakes
- chopped almonds
- orange zest
- LAYER, TOP & SERVE
- Remove the chia pudding from the fridge and start by adding one half of the pudding to a breakfast bowl or mason jar.
- Layer the blueberry puree on top.
- Pour the rest of the chia pudding on top of the blueberry layer.
- Top with some more vegan coconut yogurt, fresh orange wedges, blueberries and crunchy toppings. Enjoy!
Home
By foodiva
Instructions Mix the water, syrup, salt, vanilla, onion, pepper, cinnamon, and nutmeg in a medium sauce pan Heat
- 2 c water
- 2 c ice water
- 1/2 c pure maple syrup
- 1/4 c Morton's Kosher Salt
- 1 tbsp. vanilla extract
- 1 tsp granulated onion
- 1 tsp black pepper
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 4 bone in pork chops