Italian Chicken Pasta

This pasta recipe will remind you of your favorite Italian dining experience!

Course Main Course
 Cuisine Italian
 Keyword chicken pasta
 Prep Time 10 minutes
 Cook Time 20 minutes
 Total Time 30 minutes
 Servings 4 servings
 Calories 985kcal


Ingredients
For cooking chicken:

1. 1 teaspoon salt
2. ¼ teaspoon black pepper
3. 1 teaspoon garlic powder
4. 2 teaspoons Italian seasoning
5. 2 tablespoons olive oil
6. Pasta:
7. 12 oz of spaghetti
8. 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
9. 1/2 cup flour

White Wine Parmesan Sauce:

1. 4 tablespoons butter
2. 1 small yellow onion (or use 1/2 onion) chopped
3. 4 garlic cloves minced
4. 2 scallions chopped
5. 2 small tomatoes diced
6. 1 tablespoon flour
7. 1 cup heavy cream
8. 1 cup white wine
9. ½ cup Parmesan cheese shredded
10. 1 teaspoon Italian Seasoning
11. 1/2 teaspoon salt more to taste
12. ¼ teaspoon crushed red pepper flakes

Italian Chicken Pasta

Instructions
PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.
In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

Gingersnap Spice Cake

Every Thanksgiving, my whole extended family on my mom’s side gets together to celebrate and feast. They are ALL extraordinary cooks. And even that may be an understatement. They always try and top the previous year with all their delicious creations. The dessert table is nothing short of amazing. Any and all types of dessert make an appearance and each homemade.
Ingredients

1. 1 teaspoon vanilla
2. ¾ cup milk
3. 2½ cups flour
4. 1 Tablespoon baking powder
5. 2 teaspoons cinnamon
6. 1 teaspoon nutmeg
7. 1 teaspoon ginger
8. ½ teaspoon cloves
9. ½ teaspoons salt
10. 2 cups crushed gingersnap cookies.
11. 1 cup butter, softened
12. 1¼ cups brown sugar
13. 4 eggs

CREAM CHEESE FROSTING

1. 24 ounces cream cheese, softened
2. 9 cups powdered sugar
3. 2 teaspoons vanilla
4. ½ teaspoon salt

Gingersnap Spice Cake

Instructions

1. Preheat oven to 350 degrees F.
2. Cream butter and brown sugar together in a large mixing bowl for 3 minutes.
3. Add eggs one at a time and beat until smooth.
4. Add vanilla and milk and beat until smooth.
5. Add flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt and beat until smooth.
6. Grease and flour two 8 inch round cake pans.
7. Pour batter evenly between the two pans.
8. Bake at 350 degrees F for 30 minutes. Turn pans over to carefully put the cakes onto cooling racks. Let cool completely.
9. While cakes are cooling, make cream cheese frosting.
10. In a large bowl, combine cream cheese, powdered sugar, vanilla and salt. Beat until smooth and creamy.
11. When cakes are cooled completely, carefully cut each cake in half height wise two make four circle layers.
12. Put a dollop of frosting onto cake stand. Carefully put the bottom half of one of the cakes on top of the dollop to help secure it in place. Place a generous amount of frosting in the center of that layer and frost carefully to outside edges. Place its top layer on top. Repeat frosting directions until all four layers are completed. Carefully frost the outside of cake.
13. Place crushed gingersnap cookies on the outside frosted edges.

Caramel Apple Cake

Sweet caramel apple cake recipe is the most magical dessert you'll have! This easy apple cake recipe is so delicious, it is best served on a slightly chilly night surrounded by family.

PREP TIME
15 MINS
COOK TIME
30 MINS
TOTAL TIME
45 MINS

The changing colors of the leaves usually means we can utilizing those familiar flavors of cinnamon and apples! And this Caramel Apple Cake does exactly that!

COURSE: DESSERT
CUISINE: AMERICAN
KEYWORD: APPLE CAKE
SERVINGS: 8 SLICES


INGREDIENTS
APPLE CAKE

1. 2 large eggs
2. 3 teaspoons vanilla extract
3. 3 cups (375g) all-purpose flour
4. 3 teaspoons baking powder
5. 1 cup (245g) whole milk room temperature
6. 2 Granny Smith apples peeled and finely chopped
7. 2/3 cup (135g) brown sugar
8. 2 teaspoons cinnamon
9. 1 cup (2 sticks, 226g) unsalted butter room temperature
10. 1 1/2 cups (300g) granulated white sugar

CINNAMON BUTTERCREAM

1. 1/4 cup (57g) unsalted butter room temperature
2. 1/4 teaspoon vanilla extract
3. 2 teaspoons cinnamon
4. 1 cup (125G) confectioners sugar
5. 1 -2 tablespoons heavy whipping cream
6. Carmel for drizzling

Caramel Apple Cake

INSTRUCTIONS
APPLE CAKE

1. Preheat oven to 350° degrees F. Prepare two 8-inch round cake pans with either baking spray or line with parchment.
2. Mix brown sugar and cinnamon together in a bowl. Set aside.
3. Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. (1-2 minutes) Beat in eggs, 1 at a time, until incorporated.
4. Add vanilla extract. Once incorporated remove bowl from mixer.
5. Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth.
6. You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter.
7. Repeat this with remaining batter and brown sugar/apple mixture in other cake pan.
8. Bake in the preheated 350°F oven until a toothpick inserted in the center of the cake comes out MOSTLY clean, 25 to 35 minutes. (Do NOT overbake! Cake is done when the edges are golden brown and the cake has just slightly pulled away from the sides of the pan)
9. When ready to assemble cake prepare Cinnamon Buttercream.

CINNAMON BUTTERCREAM

1. Add butter, vanilla, cinnamon, confectioners sugar and 1 tablespoon in heavy cream to stand mixer fitted with paddle attachment. (You can also use a hand held mixer.) 
2. Turn mixer on slow to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)

RECIPE NOTES
Assembling Cake:

1. Place the first layer of cake on cake stand. Drizzle with up to 3 tablespoons of caramel. (Allow to soak in, about 1-2 minutes)
2. Cover with all of your cinnamon frosting. (Should be about 1 cup. This is a naked cake so feel free to push the frosting all the way to the edge so that it is visible when you place the next layer on top.) 
3. Place the other layer of cake on top and drizzle with caramel. Allow caramel to spill over the sides if you would like. Cake should be served immediately. Serve extra caramel with each slice.
4. Refrigerate covered for up to 3 days.

Mississippi Mud Brownies

My favorite one-bowl brownie recipe topped with warm gooey marshmallows and chocolate frosting.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: DessertCuisine: AmericanServings: 24Calories: 245kcal

Ingredients
For the brownies:

1. 4 large eggs
2. 2 teaspoons vanilla extract
3. 1 1/2 cups all-purpose flour
4. 1 teaspoon salt
5. 3 cups mini marshmallows
6. 1/3 cup unsweetened cocoa powder
7. 1/2 cup oil (vegetable or canola oil)
8. 1/2 cup butter , softened
9. 2 cups granulated sugar

For the frosting:

1. 1/2 cup melted butter
2. 1/3 cup unsweetened cocoa powder
3. 1/3 cup evaporated milk
4. 1 teaspoon vanilla extract
5. 3 - 3 1/2 cups powdered sugar

Mississippi Mud Brownies

Instructions

1. Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
2. In a large mixing bowl, pour oil over cocoa powder and mix. Add softened butter and mix until smooth. Add sugar and mix for 1 minute. 
3. Add eggs, one at a time, mixing after each addition. Add vanilla and mix. Add flour and salt and stir to combine. 
4. Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.
6. Once brownies are cool, make the frosting.

For the frosting:

1. Add melted butter, cocoa powdered, evaporated milk, vanilla, and 2 cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth. 
2. Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I usually use about 3 1/4 cups powdered sugar.
3. Spread frosting over the cooled brownies and cut into squares. I've found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.
4. Have you tried Mississippi Mud Cake?

Notes
Don't miss my tips for making and storing these brownies in the post above.

Soft Batch Double Chocolate Fudge Cookies

prep 10 minscook 16 minsinactive 30 minstotal 56 mins

yield 1 dozen

Warning: These Soft Batch Double Chocolate Fudge Cookies are for CHOCOLATE LOVERS only!!! Full of intense chocolate fudge flavor, these cookies basically melt in your mouth. So good with a glass of milk!

Ingredients

1. 2 cups semi-sweet chocolate chips, divided
2. 2 and 1/2 tablespoons unsalted butter
3. 1/2 cup granulated sugar
4. 1/4 cup light brown sugar, packed
5. 2 large eggs, at room temperature
6. 2 tablespoons whole milk
7. 1 and 1/2 teaspoons vanilla extract
8. 1 cup + 2 tablespoons all-purpose flour
9. 3 tablespoons unsweetened cocoa powder
10. 1 teaspoon baking powder
11. 1/2 teaspoon salt

Soft Batch Double Chocolate Fudge Cookies

Instructions

1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
2. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
3. In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
4. Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
5. Fold in the remaining chocolate chips, stirring until everything is just combined. (You may want to reserve a few chocolate chips to press onto the warm cookies right after they come out of the oven.)
6. Scoop 1/4 cupfuls of the batter onto the prepared baking sheets.
7. Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven. Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny.
8. Press a few extra chocolate chunks on top of the warm cookies, if desired.
9. Allow cookies to completely cool on the baking sheet before serving.

Chocolate Poke Cake

This Chocolate Poke Cake From Scratch is one of the most amazing and moist cakes you’ll ever have! A secret ingredient brings out the chocolatey goodness in the cake while adding a rich layer of homemade pudding keeps it extra moist! It’s all topped off with a simple one minute chocolate frosting!

Ingredients
Cake

1. 2 eggs
2. 1 cup brewed coffee , cooled
3. 1 tablespoon lemon juice
4. 1 cup milk
5. 1/2 cup vegetable oil
6. 1/2 teaspoon vanilla extract
7. 1 3/4 cups flour
8. 1 3/4 cups sugar
9. 3/4 cup unsweetened cocoa powder
10. 2 teaspoons baking soda
11. 1 teaspoon baking powder

Chocolate Pudding Layer

1. 3 tablespoons cornstarch
2. pinch of salt
3. 2 1/4 cups milk
4. 1 tablespoon butter
5. 2/3 cup sugar
6. 1/3 cup unsweetened cocoa powder

Frosting

1. 1/3 cup milk
2. 1/3 cup butter , softened
3. 1 1/4 cups sugar
4. 1 cup semi-sweet chocolate chips

Chocolate Poke Cake

Instructions
Cake

1. Preheat oven to 350 degrees F. Grease & flour a 9x13 inch pan.
2. Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
3. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
4. Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
5. Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn't over cook.

Chocolate Pudding

1. In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
2. Turn heat to medium high stirring constantly until mixture comes to a boil.
3. Allow to boil for 1 minute while stirring, remove from heat and stir in butter.
4. Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake.
5.  Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)

Poured Frosting

1. In a saucepan, combine milk, butter, & sugar over medium high heat. 
2. Bring to a rolling boil and allow to boil 45 seconds. 
3. Remove from heat and add chocolate chips. 
4. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set.

The Best Rich and Moist Chocolate Cake

Are you craving a delicious chocolate cake?  This is the BEST rich and moist chocolate cake from a box mix that is unbelievably EASY to make!  This is a bakery quality cake that anyone can make at home with common ingredients!  #chocolatecake #easycake

Prep Time 10 minutes
 Cook Time 35 minutes
 Total Time 45 minutes
 Course Dessert
 Cuisine American
 Keyword The Best Rich and Moist Chocolate Cake


Ingredients

1. 1 cup sour cream
2. 1/2 cup warm water
3. 1/2 cup vegetable oil
4. 1 1/2 cups semi-sweet chocolate chips
5. 1 box Devil's food cake mix
6. 1 small package instant chocolate pudding
7. 4 large eggs

The Best Rich and Moist Chocolate Cake

Instructions

1. Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan.
2. Mix all ingredients except chocolate chips well. Then gently fold in chips.
3. I always use a 9 x 13 pan, by 2 - 9 inch round pans can also be used.  Bake for 30 - 40 minutes until a toothpick inserted in the center comes out clean.

Recipe Notes

1. Mix ingredients very well before adding chocolate chips
2. Be careful not to add liquids to pudding mix only as it can begin to set up like pudding
3. The pudding makes this cake so moist, but it also means the cake takes longer than normal to bake
4. Baking times vary, so I use a toothpick to test the cake a couple times to prevent burning
5. Cake can be made in two 9 inch pans or in a 9 x 13-inch pan
6. I always use store bought icing to save time, but feel free to make homemade icing

baked mozzarella chicken rolls

This recipe for Baked Mozzarella Chicken Rolls is easy, delicious, and beautiful!

Prep Time: 30 mins  Cook Time: 30 mins  Yield: 8 1x
INGREDIENTS

1. 5 ounces fresh baby spinach
2. 1 clove minced garlic and olive oil for sauteeing
3. 1/2 cup part-skim ricotta cheese
4. 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
5. 3 ounces fresh mozzarella cheese, thinly sliced
6. 1 cup marinara sauce
7. fresh basil for topping
8. 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
9. 1 cup whole wheat Italian style bread crumbs
10. 6 tablespoons grated Parmesan cheese, divided

baked mozzarella chicken rolls

INSTRUCTIONS

1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

NOTES
Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly.

Easy Chicken Parmesan
4.5 Stars (17 Reviews)

This Chicken Parmesan is the best recipe, easy and quick too. The chicken is coated in breadcrumbs and Parmesan cheese, then fried crispy and golden brown, served in individual dishes on top of spaghetti and smothered in extra sauce and melted Mozzarella and Parmesan cheese.

Easy Chicken Parmesan

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes

Ingredients

1. 1 egg
2. 1/2 Tablespoon water
3. 1/4 cup + 1 Tablespoon grated Parmesan cheese
4. 3/4 cups Panko Japanese Bread Crumbs
5. 8 ounces boneless skinless chicken (1 large) butterfly into two halves
6. 1/3 cup shredded mozzarella cheese
7. 1 teaspoon dried basil
8. 1/2 Tablespoon cooking oil
9. 4 ounces spaghetti (uncooked) 1/4 of a 16 ounce box
10. 14 ounces spaghetti sauce (divide into 1 1/4 cups and 1/2 cup)
11. 1/4 cup all-purpose flour
12. 1/2 teaspoon salt
13. 1/4 teaspoon black pepper
14. 3/4 teaspoons garlic powder

Easy Chicken Parmesan

Instructions

1. Preheat your oven to 400 degrees F (200 C).
2. Cook the spaghetti according to the package directions.
3. Drain the pasta then toss with 10 ounces (1 ¼ cup) of spaghetti sauce. Cover and keep warm over low heat.
4. Arrange 3 shallow dishes side by side.
5. First shallow dish: Mix flour, garlic powder, salt and black pepper.
6. Second shallow dish: Whisk egg and water together until incorporated.
7. Third shallow dish: Stir together the Parmesan cheese and Panko.
8. Pat-dry each chicken piece with a paper towel. Optional: Place between two sheets of plastic wrap and pound flat with a meat mallet.
9. Dredge each piece of chicken into flour and shake off the excess flour.
10. Dip each into the egg.
11. Coat each with Panko and Parmesan mix. Press on extra Panko mixture to coat.
12. Heat the cooking oil in a frying pan over medium heat.
13. Fry the chicken until browned and cooked through, about 5 minutes on each side.
14. Place the spaghetti with sauce into two 18.6 ounce individual baking dishes or one 8 x 8 inch baking dish. Click here for 18.6 ounce oven safe dishes.
15. Top the spaghetti with the chicken.
16. Spoon a couple tablespoons of sauce on top of each chicken.
17. Top each with some Parmesan cheese, Mozzarella cheese and basil.
18. Bake for about 5 minutes until Mozzarella is melted.

BROWN SUGAR COOKIES

5 from 19 votes
Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American

Brown Sugar Cookies made with dark brown sugar and butter are sweet, soft, chewy, and the PERFECT spin on the traditional cookie ready in under 30 minutes!

INGREDIENTS

1. 1/2 teaspoon baking soda
2. 1/4 teaspoon baking powder
3. 1/2 teaspoon salt
4. 1 large egg
5. 1 large egg yolk
6. 1 tablespoon vanilla extract
7. 14 tablespoons unsalted butter 1 3/4 sticks
8. 1/4 cup sugar
9. 2 cups packed dark brown sugar
10. 2 cups flour plus 2 tablespoons

BROWN SUGAR COOKIES

INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a skillet melt 10 tablespoons butter over medium-high heat. Whisk constantly until butter starts to brown, about 3-4 minutes. Pour into bowl, add remaining butter to same bowl and set aside.

In a separate bowl whisk together sugar, 1/4 cup brown sugar, flour, baking soda, and baking powder.
Add remaining brown sugar and salt to butter and whisk until smooth. Whisk in egg, egg yolk, and vanilla.
Combine butter mixture with dry ingredients, stirring until a dough forms.
Either roll dough out to 1/2-inch thick and use a cookie cutter, or roll into a ball and place on cookie sheet. Sprinkle with sugar.
Bake for 12-14 minutes, or until cookies begin to set.

Vanilla latte cake; light fluffy vanilla and coffee cake layered with sweet vanilla and coffee buttercream, simple, soft and delicious!

Vanilla latte cake

Ingredients

For the cake:

1. 1 tbsp vanilla extract
2. 3 large eggs
3. 200g (1 ½ cups) self-raising flour
4. Pinch of salt
5. 2 tbsp coffee granules dissolved in 2 tbsp water OR 3-4 shots of espresso
6. 200g (13 tbsp) softened butter/margarine
7. 200g (1 cup) caster sugar

For the buttercream:

1. 250g (16 tbsp) softened butter
2. 400g (2 cups) icing sugar
3. 1 tbsp vanilla extract
4. 1 tbsp coffee granules dissolved in 1 tbsp water OR 1-2 shots of espresso

Vanilla latte cake

Instructions

For the cake:

1. Preheat your oven - 180°C / 160°C fan / 350°F / gas mark 4 - and grease/line two 6-8 inch sandwich cake tins.
2. Place your butter, sugar and vanilla into a large bowl and beat with a mixer or by hand until light and fluffy.
3. Add your eggs one at a time, beating between each addition until fully combined. Don't worry if it looks a little curdled, once you add the flour it will come right!
4. Sift your flour and salt into the bowl along with the strong coffee/espresso and mix gently until everything is smooth and combined.
5. Scoop all the batter into the two prepared cake tins and smooth out the top as best you can.
6. Bake the cakes for 25-30 minutes, until firm and a skewer inserted into the centre can be pulled out cleanly.
7. Allow the cakes to cool for at least 15 minutes before removing them from the tin to cool completely.
8. Meanwhile, make the buttercream icing.

For the buttercream:

1. Beat together the butter, the vanilla and half the icing sugar until combined.
2. Add the remaining sugar and the strong coffee/espresso and beat vigorously until fully incorporated, light and pale in colour.
3. Once the cake is completely cool and your icing is ready, slather the top of one sponge with buttercream.
4. Sandwich it with the other sponge.
5. Spread the top sponge with buttercream, pushing it down the edges.
6. Smooth the edges out roughly with a knife or palette knife, this is known as the crumb-coat.
7. Add another few blobs of icing round the sides and the top of the cake, smoothing it out as best you can until you have no icing left. (If you do have extra, feel free to pipe little stars or blobs around the top like I have!)
8. Grate over some chocolate or decorate the cake however you like.
9. Now just slice and enjoy!

Notes

MAKE IT GLUTEN FREE: Simply replace the self-raising flour with a gluten free self-raising flour blend or a plain gluten free flour blend with 1 tsp of baking powder

Skip the take-out and make your very own Homemade Crispy Sesame Chicken with simple and easy ingredients you already have in your pantry!

Homemade Crispy Sesame Chicken

Course: Main CourseCuisine: ChineseKeyword: chicken, chinese food, dinner, easy recipesServings: 6

Ingredients
For the chicken

1. 1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
2. 2 eggs
3. salt and pepper
4. 1/2 cup flour
5. 1/2 cup cornstarch
6. oil for frying

For the sauce

1. 1 teaspoon minced fresh garlic
2. 1/4 cup honey
3. 1/2 cup soy sauce
4. 1/2 cup ketchup*
5. 3 tablespoons brown sugar**
6. 1/4 cup rice vinegar
7. 1 tablespoon sesame oil
8. 2 teaspoons cornstarch
9. 2 tablespoons sesame seeds
10. 2 tablespoons sliced green onions

Homemade Crispy Sesame Chicken

Instructions

1. Whisk the eggs and add them to a bowl with salt and pepper to taste.
2. Combine flour with 1/2 cup of cornstarch to a bowl.
3. Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
4. Heat 3 inches of oil in a deep pan to 350 degrees F
5. When oil is hot, add about 8 peice of chicken at a time and cook for 5 minutes or until crispy and golden brown. Repeat with all of the chicken.
6. Drain the chicken on a paper towel lined plate.
7. Meanwhile, while the chicken cooks, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.
8. Heat the tablespoon of sesame of oil in a large pan over medium heat. Cook garlic for 30 seconds then add the sauce and bring to a simmer. Cook for 3-4 minutes or until just thickened.
9. Add the chicken and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve immediately.

the most delicious Garbage Bread

the most delicious Garbage Bread

Looking for a delicious, indulgent party recipe? We got you! This garbage bread is stuffed with all of the best things: cheese, ground beef, and, of course, bacon.

Ingredients

1. 1/2 pound chopped bacon
2. 1 cup chopped onion
3. 1 pound lean ground beef
4. 1 tablespoon steak seasoning (I used McCormick)
5. 12 ounces Velveeta, cubed
6. 1 (13.8 ounce) thin crust pizza dough (I used PIllsbury)
7. 1 1/2 cups grated cheddar jack cheese

Sauce

1. 1/2 cup mayonnaise
2. 2 tablespoons ketchup
3. salt & pepper to taste

the most delicious Garbage Bread

Instructions

1. Preheat oven to 425°. Line a baking sheet with parchment paper and set aside.
2. In a large skillet over medium-low heat cook bacon until it’s crisp. Remove the bacon from the pan and set aside.
3. In the same skillet, with the bacon grease increase heat to medium high. Add the onions and ground beef into the skillet and cook until the the onions are soft and the meat is cooked through. Drain the excess liquid/grease from the pan. Place the skillet back on the heat and turn the heat to low. Add bacon back into the pan and season with the steak seasoning. Add in the Velveeta and stirring continuously cook until the cheese is melted. Remove the pan from the heat.
4. Roll the pizza dough out onto the prepared baking sheet. The dough should be approximately a 15×10 rectangle. Spread the meat mixture evenly on top, leaving an inch at the edges to allow for spreading. Sprinkle the grated cheese on top of the meat. Roll up the pizza dough, starting with the long sides and pinch the crust together to seal. Bake seam side down for 15-20 minutes, or until golden brown. Allow the bread to cool for 5-10 minutes before slicing.

Sauce

1. In a small bowl whisk together the mayonnaise, ketchup, salt, and pepper.
2. Dip the sliced bread into the sauce, if desired.

PARMESAN GARLIC NOODLES

bowl of garlic parmesan noodles #noodles #garlic #healthy #sidedish
★★★★★4.8 from 29 reviews
Ready in 10 minutes, these garlic parmesan noodles are the perfect side dish !!


INGREDIENTS

1. 3 teaspoons olive oil
2. 5–6 cloves fresh garlic, minced
3. 3 Tablespoons butter
4. 3 cups chicken stock
5. 1/2 box angel hair pasta
6. 1 cup freshly grated Parmesan cheese
7. 3/4 cup half and half (or whole milk)
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 1–2 Tablespoons fresh parsley, chopped fine

PARMESAN GARLIC NOODLES

INSTRUCTIONS

1. In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 minute. Season with some salt and pepper.
2. Add the chicken stock.
3. Turn the heat up to high and let it come to a boil.
4. Add the pasta and cook according to directions.
5. Take the saucepan off the heat and add the parmesan cheese and stir until completely melted.
6. Add the half and half (or milk) and parsley.
7. Add more cream or milk if necessary.
8. Serve immediately

MELT-IN-YOUR-MOUTH PUMPKIN COOKIES RECIPE

yield:  60 COOKIESprep time:  30 MINUTES cook time:  10 MINUTES
These divine melt-in-your-mouth pumpkin cookies are one of my most popular recipes---for good reason! They are truly outstanding!

4.7 Stars (38 Reviews)

INGREDIENTS

1. 2 cups butter, softened
2. 2 cups granulated sugar
3. 2 teaspoons baking powder
4. 2 teaspoons baking soda
5. 1 teaspoon salt
6. 1 teaspoon ground cinnamon
7. 1 teaspoon ground nutmeg
8. 2 eggs
9. 2 teaspoons vanilla
10. 15-ounce can pumpkin
11. 4 cups all-purpose flour

FROSTING

1. 1/2 cup butter
2. 1/2 cup packed brown sugar
3. 1/4 cup milk
4. 1 teaspoon vanilla
5. 3 to 4 cups powdered sugar (add until desired consistency/firmness)
6. ground cinnamon sprinkled on top (optional)

MELT-IN-YOUR-MOUTH PUMPKIN COOKIES RECIPE

INSTRUCTIONS

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

BEST EVER HOMEMADE DOGGIE CAKE

Keyword: DOG CAKE RECIPE
A tasty blend of peanut butter, honey and carrots will make this cake your furry friend's favorite treat!

Ingredients

1. 1 egg
2. 1/2 cup creamy all-natural peanut butter
3. 1/4 cup vegetable oil
4. 1 teaspoon vanilla extract* *See Notes
5. 1/3 cup honey
6. 1 cup shredded carrots
7. 1 cup Almond flour *See Notes
8. 1 teaspoon baking soda

BEST EVER HOMEMADE DOGGIE CAKE

Instructions

1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine the egg, peanut butter, oil, vanilla, and honey (optional).
3. Stir in the carrots, then gradually add the flour and baking soda until well combined.
4. Pour into a small and greased baking pan. I used a 5.75 x 3 inch mini loaf pan and it was perfect. a 6 cup ring mold also works.
5. Bake in the oven for 30-40 minutes, (mine was done after 30). Turn onto a wire rack and let cool completely.

Recipe Notes
*The alcohol in the vanilla extract cooks out during the baking process but you may also substitute alcohol free vanilla extract as well.

THE MOST AMAZING 1 MINUTE LOW CARB CINNAMON ROLL MUG CAKE

Ingredients

1. 1 T coconut flour
2. 1/2 tsp cinnamon
3. 1 T granulated sweetener of choice*
4. 1 large egg OR 1/4 cup liquid egg whites see notes for Vegan option
5. 1/4 cup milk of choice I used unsweetened almond
6. 1/4 tsp vanilla extract
7. 1 scoop vanilla protein powder 32-34 grams
8. 1/2 tsp baking powder
9. 1 tsp granulated sweetener of choice
10. 1/2 tsp cinnamon
11. For the glaze
12. 1 T coconut butter melted
13. 1/2 tsp milk of choice
14. pinch cinnamon

THE MOST AMAZING 1 MINUTE LOW CARB CINNAMON ROLL MUG CAKE

Instructions

For the microwave option

1. Grease a microwave safe bowl with cooking spray and add the protein powder, baking powder, coconut flour, cinnamon, sweetener of choice and mix well.
2. Add the egg/whites and mix into the dry mixture. Add the milk of choice and vanilla extract- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. granulated sweetener of choice and extra cinnamon and swirl over the top. Microwave for 60 seconds, or until just cooked in the centre. Top with glaze and enjoy!

For the oven option

1. Follow as above, but bake in the oven at 350 Farenheit for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out 'just' clean from the center.

Notes

* Adjust according to taste- If protein powder is sweetened, feel free to omit completely.For the vegan option, you won't need any flax eggs/egg substitute- Simply omit and slowly add milk of choice until a thick batter is formed. Microwave/bake until 'just' cooked in the center.

Baked Apple Cider Donuts

Ingredients:

Donuts

1. 2 teaspoons vanilla extract
2. 3/4 cup buttermilk
3. 2 cups apple cider (reduced to 3/4 cup)
4. 3 teaspoons baking powder
5. 2 1/2 cups all-purpose flour
6. 3 teaspoons cinnamon
7. 2 teaspoons nutmeg
8. pinch salt
9. 10 Tablespoons unsalted butter, melted
10. 1/2 cup light brown sugar
11. 1/2 granulated sugar
12. 2 eggs

Topping

1. 6 tablespoons unsalted butter, melted
2. 1 teaspoons cinnamon
3. 1/4 teaspoon nutmeg
4. 1/2 cup granulated sugar

Baked Apple Cider Donuts

Instructions:

1. Preheat oven to 350°. Spray a donut pan with cooking spray and set aside.
2. Before you begin, you will need to reduce the apple cider. Pour apple cider in a small saucepan a simmer on low-medium heat for 15-20 minutes or until the cider reduces down to 3/4 cup. Once it is reduced, set it aside to cool.
3. In a large bowl, whisk together the flour, baking powder, pinch of salt, cinnamon and nutmeg and set aside.
4. In a separate bowl, mix the melted butter and sugars together until smooth. Add in the eggs and vanilla and stir until completely combined. Pour in the buttermilk and apple cider and mix until smooth. Stir in the flour mixture and mix until just incorporated. Do not over mix or donuts will be tough.
5. Pour the batter into a ziploc bag and snip off one corner. This makes it much easier to pour into the donut wells. Pour batter into prepared pan about 3/4 to the top of each well. Bake for 14-15 minutes or until the tops are firm and spring back slightly when you touch them. Do not over bake or you will have dry donuts.
6. When done, remove donuts from the oven and let them cool in the pan for 5 minutes then remove them carefully and place on a wire rack to cool until they are warm to the touch so you are able to handle them. While they are cooling, get your butter + cinnamon sugar topping ready.
7. In a small bowl, melt butter in the microwave. Set aside.
8. In a separate bowl, mix together the cinnamon and sugar. Set aside.
9. Once donuts are cool enough to be handled, dip the tops into the melted butter and then quickly into the cinnamon sugar mixture. Repeat for the entire batch of donuts.
10. These Apple Cider Donuts are best served fresh the same day, but will stay soft for up to 2 days stored in an airtight container. If they get a bit firm, you can reheat in the microwave for a few seconds to soften them up and they are good as new.

the ultimate Chicken Spaghetti Recipe

This easy recipe calls for chicken, spaghetti noodles, cream of chicken, salsa, sour cream and cheese, making it the epitome of comfort food.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 243 kcal

Ingredients

1. 1 16 oz spaghetti noodles box
2. 2 cups cooked chicken diced
3. 2 (10 ounce) cans cream of chicken soup undiluted
4. 1 cup salsa
5. 1 cup sour cream
6. 2 cups Mexican cheese blend divided
7. 1 tsp taco seasoning
8. chopped cilantro

the ultimate Chicken Spaghetti Recipe

Instructions

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions; drain.
3. Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1 ½ cup of your cheese. Stir to combine.
4. Pour into a 9x13 sprayed baking dish.
5. Top with 1/2 cup cheese and chopped cilantro.
6. Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.

THE MOST DELICIOUS CAJUN BUTTER STEAK BITES YOU WILL EVER FIND

Ingredients
For Cajun Seasoning:

1. 1 teaspoon chili powder, add more if you like heat
2. 3/4 teaspoon dried thyme
3. 1/2 teaspoon dried oregano
4. 1/2 teaspoon brown sugar KETO: use brown sugar substitute
5. 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
6. 1/4 teaspoon cracked black pepper to taste
7. 1 tablespoon mild paprika
8. 1 1/2 teaspoons salt
9. 1 1/2 teaspoons garlic powder
10. 1 teaspoon onion powder

For Steak:

1. 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
2. 1-2 tablespoons canola oil, divided
3. 1/4 cup butter
4. 4 cloves garlic finely chopped

THE MOST DELICIOUS CAJUN BUTTER STEAK BITES YOU WILL EVER FIND

Chicken Pot Pie Biscuits

INGREDIENTS

1. 6 tbsp butter
2. 1 onion, finely chopped
3. Salt and pepper
4. 5 tbsp plain flour
5. 1 sprig fresh thyme, leaves removed
6. 1 sprig rosemary, leaves removed
7. 3 cups chicken stock
8. 2 chicken breasts
9. 1 cup milk
10. 1 large potato, diced and blanched
11. 1 cup frozen peas, defrosted
12. 4 sheets puff pastry
13. 1 egg, beaten

Chicken Pot Pie Biscuits

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. In a frying pan over medium heat, melt the butter. Add the onion and cook for 10 minutes. Then add the salt, pepper, flour and herbs and cook for 3 to 4 minutes. Pour in the chicken stock and bring to a boil. Reduce to low heat and add the chicken, then simmer until the stew has thickened slightly and the chicken has cooked, about 15 minutes. Remove the chicken, add the milk, then cook for an additional 4 minutes. Shred the chicken.
3. Remove the pan from the heat and split the sauce in half. To one half add the potatoes, peas and shredded chicken. Season with more salt and pepper, if desired, and then place into the fridge. Set the remaining half aside until needed.
4. Cut 2-inch circles from a sheet of puff pastry and lay a spoonful of the stew on top. Cover with a second circle of pastry and press the edges together with a fork to secure. Repeat until all of the pastry and filling is used up.
5. Brush pastry pie with egg wash, sprinkle with black pepper and salt and place in the oven for 20 to 25 minutes until puffed up and golden.
6. Serve immediately with sautéed greens and the remaining gravy heated up on the side.