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Recipes
Molten peanut butter & chocolate fondant cakes (Lava cake)
By DeliciouslyDished
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- 200 200g 200g dark chocolate, chopped
- 100 100g 100g unsalted butter, chopped
- (If you don't have unsalted, don't worry, I used salted butter and it still works)
- 2 2 2 eggs
- 2 2 2 egg yolks, extra
- 1/2 1/2 1/2 cup (110g) caster (superfine) sugar
- 1/4 1/4 1/4 cip (35g) plain (all- purpose) flour, sifted
- Cocoa, for dusting
Peanut Butter Sheet Cake
By DeliciouslyDished
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- Peanut Butter Icing:
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter
- 1 cup water
- 1/4 cup creamy peanut butter
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup butter
- 1/4 cup creamy peanut butter
- 1/3 cup plus 1 tablespoon milk
- 1 (16-oz.) pkg. powdered sugar
- 1 teaspoon vanilla extract
Basil Roasted Strawberries with Yogurt
By DeliciouslyDished
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- 1 pint (2 cups) strawberries, rinsed, hulled
- 1 teaspoon dried basil leaves
- 1 cup vanilla yogurt
- Fresh basil leaves, if desired
Ballpark Samoa Bars
By DeliciouslyDished
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- 1/2 cup sugar
- 3/4 cup butter
- 1 large egg
- 2 tsp vanilla extract
- 2 cups flour
- 12 oz good quality chewy caramel candies
- 4 tbsp milk
- 1 tsp vanilla extract
- 1 1/2 cups dry roasted unsalted peanuts
- 2 1/2 cups broken pretzel pieces broken pretzel pieces
- 1 1/2 cups chocolate chips
New Orleans-Style BBQ Shrimp
By DeliciouslyDished
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- 20 large (16/20) shrimp, peeled and deveined
- 1 ounce coconut oil/ or your preference.
- 1 tablespoon plus 5 teaspoons green onions, chopped
- 2 ounces dry white wine
- 1 teaspoon fresh chopped garlic
- 4 tablespoons Worcestershire Sauce
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 8 ounces (2 sticks) butter (salted)
Angry Shrimp
By DeliciouslyDished
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- 2 tablespoons pumpkin seeds
- 1/2 cup golden raisins
- 2 tablespoons olive oil, divided
- 3/4 cup diced white onion
- 1/4 cup dried cherries, chopped
- 2 teaspoons chipotle powder
- 4 teaspoons chopped garlic, divided
- 1/2 teaspoons ground cumin
- 1/2 cup Grand Marnier orange liqueur
- 20 ounces low-sodium vegetable broth
- 1 tablespoon cornstarch
- 2 pounds medium-large shrimp, peeled and deveined, thawed if frozen
- 1 tablespoon orange zest
- 6 cups kale, stems removed, chopped
- 3 cups cooked brown rice
Gluten Free No Bake Blackberry Frozen Cheesecake
By DeliciouslyDished
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- Crust:
- 2 cups old fashion oats, Gluten Free
- 3 tablespoons coconut oil
- 2 tablespoons soy milk
- 1 cup pitted prunes
- 1/4 cup chia seeds
- Filling:
- 2 8oz 1/3 less fat cream cheese
- 6 oz fresh organic blackberries
- 1/4 cup honey
- 3/4 cup frozen lemonade concentrate, thawed
- 1 tablespoon agar powder, or 1 Tbsp unflavored gelatin
CARAMEL CONE ICE CREAM CAKE
By DeliciouslyDished
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- 1 1/2 quarts Edy’s Chocolate Ice Cream, slightly softened
- 1 1/2 quarts Edy’s Vanilla Ice Cream, slightly softened
- These are the ice cream flavors I used, but you can use anything you want! I wouldn’t have minded the cake being totally vanilla… but that’s just me
- Approximately 14 vanilla pizzelles (if you can’t find these in your market, you can substitute thin butter cookies or even graham crackers would be good)
- Approximately 1 1/4 cups Chocolate Fudge Sauce (store-bought or homemade)
- Approximately 1 1/4 cups Caramel Sauce (store-bought or homemade)
- Approximately 2/3 cups toffee chips
- 2 Heath Bars, chopped
- 2-3 sugar cones, crushed
- Sea salt (optional)
Smokey Shrimp & Tomato Bisque
By DeliciouslyDished
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- 4 Tbsp. butter
- 4 Tbsp. all-purpose flour
- 4 cups water
- 2 tomato bouillon with chicken flavor cubes, crumbled
- 2 tsp. chipotle peppers in adobo sauce
- 1 lb. uncooked medium shrimp
- 1/2 cup heavy cream [or whipping]
Nutella Pound Cake
By DeliciouslyDished
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- 1 1/2 cups all-purpose flour, plus more for dusting
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks (8 oz / 225 g / 1 cup) unsalted butter, softened
- 1 1/4 cups sugar (I used 1 cup)
- One 13-ounce (350 g) jar Nutella