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foodfuckery:

Recipe

INGREDIENTS

  • 1 pound ziti, cooked according to package directions
  • 6 slices of bacon
  • 8-10 ounces of fresh mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1-2 cups fresh spinach
  • 3 tablespoons butter
  • 3 tablespoons extra virgin olive oil, divided
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese
  • 1 cup Mozzarella cheese
  • 1 teaspoon smokey paprika
  • 1/2 teaspoon black pepper

DIRECTIONS

  1. Cook pasta according to package directions.
  2. Cook 6 slices of bacon until crisp (I like to bake my bacon – instructions here)
  3. In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat. Cook mushrooms until tender. When the mushrooms are just about done, add in 3 garlic cloves, minced and cook for a minute longer. Remove the garlic and mushrooms from the pan and set aside.
  4. Melt 3 tablespoons of butter in the same skillet you cooked the mushrooms in. When melted, add in 2 tablespoons olive oil. Whisk in heavy cream and bring to a simmer, stirring frequently. Stir in the parmesan cheese and simmer for 8-10 minutes, making sure to stir frequently.
  5. After about 8-10 minutes, the sauce will start to thicken. Reduce the heat to low. Add in mozzarella cheese, smokey paprika, and black pepper. Stir in crispy cooked bacon, fresh spinach, then add in the cooked mushrooms and garlic. Stir in the cooked pasta and serve immediately with additional fresh parmesan cheese for garnish.
  6. Adjust salt and pepper to taste.

I cannot wait to make this!


Pumpkin Spiced M&M Brownies

Serves: 16
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins


Ingredients
¾ cup butter, melted
¾ cup cocoa powder
1½ cup sugar
3 eggs
1 tsp vanilla extract
1 tsp cinnamon
¾ cup flour
½ tsp salt
1 cup Pumpkin Spiced M&M’s

Instructions
Preheat oven to 375 degrees. Line an 8 inch baking pan with foil, and spray with non-stick spray.
In a large bowl combine melted butter, and cocoa powder. Mix until well combined. Add eggs, sugar, and vanilla mix well. Stir in the flour, cinnamon and salt until well combined. Fold in M&M’s. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
Remove from oven, and cool completely.
Store in an air tight container.
 
Serves: 16
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
  • ¾ cup butter, melted
  • ¾ cup cocoa powder
  • 1½ cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¾ cup flour
  • ½ tsp salt
  • 1 cup Pumpkin Spiced M&M’s
Instructions
  1. Preheat oven to 375 degrees. Line an 8 inch baking pan with foil, and spray with non-stick spray.
  2. In a large bowl combine melted butter, and cocoa powder. Mix until well combined. Add eggs, sugar, and vanilla mix well. Stir in the flour, cinnamon and salt until well combined. Fold in M&M’s. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
  3. Remove from oven, and cool completely.
  4. Store in an air tight container.

 

Oreo Monster Bars
Ingredients:
1/2 cup unsalted butter (1 stick), softened1 large egg3/4 cup light brown sugar, packed1 tablespoon vanilla extract1 cup all-purpose flour12 Oreo Cookies, about 1 cup, coarsely chopped 1/2 cup M&M’s 1/2 chocolate chips

Directions:


Preheat oven to 350F. Line an 8-by-9 nch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large bowl beat the butter, about 1 minute on high power with a hand mixer.
Add the egg, brown sugar, vanilla, and mix until smooth.
Add the flour and stir until just combined.
Stir in the Oreos, M&Ms and chocolate chips.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 20 to 25 minutes, The top should be set and edges slightly firm. 
Allow bars to cool in pan before serving.

Oreo Monster Bars

Ingredients:

1/2 cup unsalted butter (1 stick), softened
1 large egg

3/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
12 Oreo Cookies, about 1 cup, coarsely chopped 

1/2 cup M&M’s 
1/2 chocolate chips

Directions:

  1. Preheat oven to 350F. Line an 8-by-9 nch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large bowl beat the butter, about 1 minute on high power with a hand mixer.
  3. Add the egg, brown sugar, vanilla, and mix until smooth.
  4. Add the flour and stir until just combined.
  5. Stir in the Oreos, M&Ms and chocolate chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Bake for about 20 to 25 minutes, The top should be set and edges slightly firm. 
  8. Allow bars to cool in pan before serving.

foodfuckery:

Pizza Tarte Tatin

Recipe

Ingredients:

  • 200g cherry tomatoes
  • 1 ball of mozzarella
  • 1 tub of fresh pesto
  • Salt and pepper
  • 1 quantity of pizza dough (I used pizza dough mix to make mine but there is a recipe for pizza dough below if you’d rather make your own)

Method:

Preheat your oven to 200 degrees C and line your tin with a circle of baking paper to stop your Pizza Tarte Tatin from sticking.

Fill the bottom of your tin with the cherry tomatoes, and prick each one with the point of a knife. If you don’t do this the tomatoes will explode in your mouth as you eat the pizza! Sprinkle with salt and pepper.

Slice or tear the mozzarella and place on top of the tomatoes, then dollop spoonfuls of the pesto on top of the tomatoes too.

Roll out your pizza dough to a rough circle and place this on top and tuck it in all around.

Place in the oven for 25-30 minutes.

Once your tin is out of the oven leave it to stand for 15 minutes.

To turn your Pizza Tarte Tatin out, put a plate on top of the tin and hold it there while you flip both upside down.

Ta daaah! It will look fabulously impressive!

foodfuckery:

Caprese Sandwich - with Mozzarella, Tomato and Basil

Recipe

Ingredients for the sandwich caprese (1 serving):

  • 2 slices of bread
  • butter
  • about 2 slices of tomato
  • about 4 slices mozzarella
  • a few fresh basil leaves
  • sea ​​salt
  • freshly ground black pepper
  • olive oil

Each sandwich smear butter on one place the slices of tomato, mozzarella and basil leaves. Season with salt and pepper. Cover with the other slice of whole and slip into hot pan with butter. Cook on each side for a few minutes while applying slight pressure to the glued sandwich nicely with cheese and kept in shape. Then slip the finished sandwich on a plate, drizzle with a little olive oil and now. 

foodfuckery:

Chocolate Mini Bundts with Candy Coated Chocolates

Recipe

hocolate Mini Bundts with Candy Coated Chocolates
 
This recipe will make 6-7 mini bundt cakes.Prep time
20 mins
Cook time
20 mins

Total time
40 mins
 

Author: Hip Foodie Mom
Recipe type: Dessert
Serves: 6
Ingredients
For the Cake:
  • 1 cup brewed coffee
  • ½ cup/1 stick unsalted butter
  • ½ cup natural cocoa powder + additional for dusting the bundt pan if desired
  • 1 cup white granulated sugar
  • 1 cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ teaspoon vanilla extract
  • non-stick cooking spray for the bundt pan
For the chocolate frosting + candy filling:
  • 2⅓ cups confectioners’ sugar, sifted
  • 6½ tablespoons unsalted butter, at room temperature
  • ⅓ cup unsweetened cocoa powder, sifted
  • 2 tablespoons whole milk
  • M&M’s
  • chocolate sprinkles

Instructions
For the Mini Bundt Cakes:
  1. Preheat your oven to 375 degrees. Brew the coffee. While the coffee is brewing, spray your bundt pan and then lightly dust with cocoa powder (this will help release the bundt cakes easier and the cocoa powder will not leave any white marks like flour does). Set aside.
  2. In a microwave safe bowl, melt the butter for 20 seconds. Mix with the coffee and cocoa powder. Stir with a wire whisk. Once everything is combined, add the sugar and whisk until it has dissolved. Transfer the mixture to a large bowl and set aside to cool for about 5 minutes.
  3. In another bowl, combine the flour, baking soda, and salt. Whisk in the egg and vanilla into the wet chocolate mixture. Slowly add the flour mixture and continue to whisk by hand until well combined.
  4. Pour the cake batter into the mini wells of the bundt pan and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
  5. Remove the bundt pan from the oven and let cool for at least 15-20 minutes. Once cooled, gently run a butter knife or fork around the sides of each cake to gently loosen from the pan. Using a wire rack or large plate that will cover the entire bundt pan, place the wire rack on top of the mini bundt pan and flip to release the mini bundt cakes. Alternatively, you can remove each mini bundt cake gently with a fork.
For the Frosting:
  1. Beat the confectioners’ sugar, butter, and cocoa powder together in your mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk, a couple of teaspoons at a time.
  2. Once all the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (for about 4-5 minutes). The longer the frosting is beaten, the lighter and fluffier it becomes. Chill in the refrigerator for about 30 minutes.
To assemble and frost:
  1. Fill the mini bundt cakes with the M&Ms and frost, using any size tip you prefer. Sprinkle on some chocolate sprinkles if desired and enjoy!
Mac ‘n Cheese Balls






Ingredients
8 Pillsbury Grands Homestyle Original Biscuits
1 cup shredded mozzarella cheese
1 cup prepared mac ‘n cheese
2 tsp Italian seasoned bread crumbs
Black pepper
1 egg white, beaten
Grated Parmesan cheese
Instructions
Flatten biscuits.
Top each biscuit with 1 heaping tablespoon (or a large pinch) of shredded mozzarella cheese, 2 tablespoons of prepared mac ‘n cheese, ¼ tsp Italian seasoned bread crumbs and a dash of pepper.
Gather the edges of the biscuit around the mac ‘n cheese to make a bundle. Pinch to seal.
Put bundles in a greased 9×13 inch pan spaced apart, sides not touching.
Brush the tops with a beaten egg white and sprinkle with grated Parmesan cheese.
Bake at 350°F for about 30 minutes or until golden brown.

Mac ‘n Cheese Balls

Ingredients

  • 8 Pillsbury Grands Homestyle Original Biscuits
  • 1 cup shredded mozzarella cheese
  • 1 cup prepared mac ‘n cheese
  • 2 tsp Italian seasoned bread crumbs
  • Black pepper
  • 1 egg white, beaten
  • Grated Parmesan cheese

Instructions

  1. Flatten biscuits.
  2. Top each biscuit with 1 heaping tablespoon (or a large pinch) of shredded mozzarella cheese, 2 tablespoons of prepared mac ‘n cheese, ¼ tsp Italian seasoned bread crumbs and a dash of pepper.
  3. Gather the edges of the biscuit around the mac ‘n cheese to make a bundle. Pinch to seal.
  4. Put bundles in a greased 9×13 inch pan spaced apart, sides not touching.
  5. Brush the tops with a beaten egg white and sprinkle with grated Parmesan cheese.
  6. Bake at 350°F for about 30 minutes or until golden brown.

foodfuckery:

Macaroni and Cheese Pizza

Recipe

Ingredients

  • 1 box of shells and cheese (cheese sauce is in the package)
  • 3 slices American Cheese
  • 1/4 cup milk
  • 1 premade pizza crust
  • 1/4 cup olive oil
  • 1/2 cup shredded cheese

Instructions

  1. Start by making the macaroni and cheese according to the package. (Or make homemade mac n’ cheese, if preferred)
  2. Add 3 slices of American cheese and 1/4 cup of milk to make a little more cheese sauce. Stir over low heat until melted.
  3. Brush pizza crust with olive oil.
  4. Top with macaroni and cheese.
  5. Sprinkle with shredded cheese.
  6. Bake at 450 degrees for 7-10 minutes.
foodfuckery:

2 Minute Chocolate Mug Microwave Cake
Recipe

Ingredients:Dry Ingredients: 1/4 cup all purpose flour1/2 tsp baking soda1/2 tsp baking powdertiny pinch of saltWet Ingredients:1/4 cup chocolate chips (semi-sweet or milk)1/4 cup milk (1 used 2%,)1/4 cup apple sauce1/2 tsp vanilla2 tsp chocolate powder- unsweetened 1 large egg2-4 tsp of sugar (this is to taste.  I added two because I don’t like overly sweet cake) 
Garnishes:Fresh fruit (raspberries, strawberries etc…)Chocolate syrup
Step 1:  in a separate microwave safe bowl mix chocolate morsels and milk.  I microwaved it for 1 minute on high and stirred it well to melt the chocolate.
Step 2:  Into the melted chocolate, add the applesauce, vanilla, chocolate powder, sugar and mix well.
Step 3:  Now add the Dry ingredients to the wet ingredients and stir well to combine.  Taste for sweetness.  Add more sugar if desired here.
Step 4: Gently beat in one large egg.
Step 5:  Spray a large microwave safe mug with cooking spray.  Pour batter into mug and set on a plate (in case it over flows).Step 6:  Microwave on high for 2 minutes.  Sprinkle with sugar and garnish with fresh berries and/or chocolate syrup.  Enjoy.

foodfuckery:

2 Minute Chocolate Mug Microwave Cake

Recipe

Ingredients:
Dry Ingredients: 
1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
tiny pinch of salt

Wet Ingredients:
1/4 cup chocolate chips (semi-sweet or milk)
1/4 cup milk (1 used 2%,)
1/4 cup apple sauce
1/2 tsp vanilla
2 tsp chocolate powder- unsweetened 
1 large egg
2-4 tsp of sugar (this is to taste.  I added two because I don’t like overly sweet cake) 

Garnishes:
Fresh fruit (raspberries, strawberries etc…)
Chocolate syrup

Step 1:  in a separate microwave safe bowl mix chocolate morsels and milk.  I microwaved it for 1 minute on high and stirred it well to melt the chocolate.

Step 2:  Into the melted chocolate, add the applesauce, vanilla, chocolate powder, sugar and mix well.

Step 3:  Now add the Dry ingredients to the wet ingredients and stir well to combine.  Taste for sweetness.  Add more sugar if desired here.

Step 4: Gently beat in one large egg.

Step 5:  Spray a large microwave safe mug with cooking spray.  Pour batter into mug and set on a plate (in case it over flows).

Step 6:  Microwave on high for 2 minutes.  Sprinkle with sugar and garnish with fresh berries and/or chocolate syrup.  Enjoy.


Pumpkin Nutella Brownies







Ingredients
1 box Betty Crocker Brownie Mix
1/4 c. water
2/3 c. vegetable oil
2 eggs
1 c. Nutella
FILLING
3 oz. cream cheese, softened
1/2 c. pumpkin puree
1 egg
3 tbsp. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. pecan pieces
Preheat oven to 350 Degrees
Instructions
Grease or spray a square 9X9 pan and set aside. In a mixing bowl, cream the cream cheese and add the pumpkin puree and beat together until well mixed. Add the egg, sugar, cinnamon, and nutmeg. Set aside.
In another mixing bowl, combine the brownie mix, water, oil, and eggs until smooth. Add the cup of Nutella and mix until the Nutella is evenly mixed. Pour 3/4 of the brownie mixer in the square pan. Pour the pumpkin filling on top of the brownie mix. Then pour the remaining brownie mix on top of pumpkin filing. Use a knife to cut through the brownie mix making a marble texture. Sprinkle the pecan pieces on top of the brownie mix and bake for 40-45 minutes. Allow to cool for 15 minutes and cut into squares.

Ingredients

  • 1 box Betty Crocker Brownie Mix
  • 1/4 c. water
  • 2/3 c. vegetable oil
  • 2 eggs
  • 1 c. Nutella
  • FILLING
  • 3 oz. cream cheese, softened
  • 1/2 c. pumpkin puree
  • 1 egg
  • 3 tbsp. sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 c. pecan pieces

Preheat oven to 350 Degrees

Instructions

  1. Grease or spray a square 9X9 pan and set aside. In a mixing bowl, cream the cream cheese and add the pumpkin puree and beat together until well mixed. Add the egg, sugar, cinnamon, and nutmeg. Set aside.
  2. In another mixing bowl, combine the brownie mix, water, oil, and eggs until smooth. Add the cup of Nutella and mix until the Nutella is evenly mixed. Pour 3/4 of the brownie mixer in the square pan. Pour the pumpkin filling on top of the brownie mix. Then pour the remaining brownie mix on top of pumpkin filing. Use a knife to cut through the brownie mix making a marble texture. Sprinkle the pecan pieces on top of the brownie mix and bake for 40-45 minutes. Allow to cool for 15 minutes and cut into squares.
chibigordonramsay:

foodaddictofficial:

Chocolate LasagnaINGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
DIRECTIONS
Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

chibigordonramsay:

foodaddictofficial:

Chocolate Lasagna

INGREDIENTS

  • 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
  • 6 Tablespoon butter, melted
  • 1- 8 ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 Tablespoons cold milk
  • 1- 12 ounce tub Cool Whip, divided
  • 2 – 3.9 ounce packages Chocolate Instant Pudding.
  • 3 1/4 cups cold milk
  • 1 and 1/2 cups mini chocolate chips


DIRECTIONS

  1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

(via vicvicious)

foodfuckery:

BANAN TRØFLER
Recipe

Banana Truffles
Ingredients (about 12 pieces):
3 small overripe bananas
40g cocoa powder
80 grams of dark chocolate

Coating: 150 grams of dark chocolate
Garnish: freeze-dried raspberries and cocoa nib


Mash bananas in a bowl and add cocoa powder


Melt 80 grams of dark chocolate and mix it in the mass with banana and cocoa powder


Let it all be refrigerated 1/2-1 hour, so it is easier to shape mass


Form small balls and place in the freezer for half an hour (then coating the chocolate harden faster)


Melt the chocolate to coat and put it over the balls when they have been in the freezer - sprinkles possible. with cocoa nib and freeze-dried raspberry


Keep them in the freezer or refrigerator in an airtight container. If you want a hard consistency, they should be stored in the freezer

foodfuckery:

BANAN TRØFLER

Recipe

Banana Truffles
Ingredients (about 12 pieces):
3 small overripe bananas
40g cocoa powder
80 grams of dark chocolate
Coating: 150 grams of dark chocolate
Garnish: freeze-dried raspberries and cocoa nib

  1. Mash bananas in a bowl and add cocoa powder
  2. Melt 80 grams of dark chocolate and mix it in the mass with banana and cocoa powder
  3. Let it all be refrigerated 1/2-1 hour, so it is easier to shape mass
  4. Form small balls and place in the freezer for half an hour (then coating the chocolate harden faster)
  5. Melt the chocolate to coat and put it over the balls when they have been in the freezer - sprinkles possible. with cocoa nib and freeze-dried raspberry
  6. Keep them in the freezer or refrigerator in an airtight container. If you want a hard consistency, they should be stored in the freezer

(via fuckyeahyummyyfoods)

fuckyeahyummyyfoods:

[little debbie] homemade cosmic brownies.


[little debbie] homemade cosmic browniesprintable recipe – from averie cooks
yield 9×13 pan – about 20 squares
1 1/2 sticks unsalted butter, melted2 large eggs1 cup sugar2/3 cup light brown sugar2 tablespoons water2 teaspoons vanilla extract3/4 cup cocoa powder1 teaspoon instant espresso granules3/4 cup all-purpose flour
for ganache1 1/2 cups semi-sweet chocolate chips1/2 cup heavy cream cream1 cup m&ms

preaheat oven to 350. prepare a 9×13 baking pan with enough parchment paper for an inch hanging over each edge of the baking pan. this will make for easy removal from the pan.

in a medium bowl, combine melted butter, eggs, both sugars, coffee, vanilla. whisk in cocoa powder and instant espresso until smooth. stir in flour until just incorporated. don’t overmix.

pour batter into prepared pan. smooth the top with a spatula. Bake for 20 minutes. a toothpick inserted in the center should comes out clean. remove from oven and cool on cooling rack.

to make the ganache, microwave chocolate chips for 1 minute to soften them. set aside.  warm the heavy cream in the microwave in a glass measuring cup for about 1 minute. add cream to the chocolate chips. let it stand for at least 5 minutes. whisk together until smooth.

spread the ganache evenly over brownies. sprinkle with m&ms. refrigerate brownies until ganache is set–about 1 hour. slice and eat it up!

fuckyeahyummyyfoods:

[little debbie] homemade cosmic brownies.

[little debbie] homemade cosmic brownies
printable recipe – from averie cooks

yield 9×13 pan – about 20 squares

1 1/2 sticks unsalted butter, melted
2 large eggs
1 cup sugar
2/3 cup light brown sugar
2 tablespoons water
2 teaspoons vanilla extract
3/4 cup cocoa powder
1 teaspoon instant espresso granules
3/4 cup all-purpose flour

for ganache
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream cream
1 cup m&ms

preaheat oven to 350. prepare a 9×13 baking pan with enough parchment paper for an inch hanging over each edge of the baking pan. this will make for easy removal from the pan.
in a medium bowl, combine melted butter, eggs, both sugars, coffee, vanilla. whisk in cocoa powder and instant espresso until smooth. stir in flour until just incorporated. don’t overmix.
pour batter into prepared pan. smooth the top with a spatula. Bake for 20 minutes. a toothpick inserted in the center should comes out clean. remove from oven and cool on cooling rack.
to make the ganache, microwave chocolate chips for 1 minute to soften them. set aside.  warm the heavy cream in the microwave in a glass measuring cup for about 1 minute. add cream to the chocolate chips. let it stand for at least 5 minutes. whisk together until smooth.
spread the ganache evenly over brownies. sprinkle with m&ms. refrigerate brownies until ganache is set–about 1 hour. slice and eat it up!
foodfuckery:

BBQ Chicken Grilled Cheese Sandwich
Recipe

Ingredients
2 slices of thick cut, Italian white bread
1 tbsp margarine or butter (softened)
2 slices of sharp cheddar cheese
2 slices of smoked gouda
2 tbsp bbq sauce
2 tbsp sliced red onion
1 tsp chopped cilantro
1/2 cup chopped cooked chicken breast (I use Tyson Grilled & Ready)
Instructions
Heat a skillet over medium heat.
Use the margarine or butter to spread on the two slices of bread. Layer the sandwich like this: bread, sharp cheddar, chicken, red onion, cilantro, bbq sauce, smoked gouda, bread.
Place sandwich (butter side down) onto the hot skillet and use the back of spatula to press the sandwich down gently. Let cook for 1-2 minutes or until the bread is nicely toasted. Use the spatula to carefully flip the sandwich over and toast for an additional 1-2 minutes.
Cut in half and enjoy!

foodfuckery:

BBQ Chicken Grilled Cheese Sandwich

Recipe

Ingredients

  • 2 slices of thick cut, Italian white bread
  • 1 tbsp margarine or butter (softened)
  • 2 slices of sharp cheddar cheese
  • 2 slices of smoked gouda
  • 2 tbsp bbq sauce
  • 2 tbsp sliced red onion
  • 1 tsp chopped cilantro
  • 1/2 cup chopped cooked chicken breast (I use Tyson Grilled & Ready)

Instructions

  1. Heat a skillet over medium heat.
  2. Use the margarine or butter to spread on the two slices of bread. Layer the sandwich like this: bread, sharp cheddar, chicken, red onion, cilantro, bbq sauce, smoked gouda, bread.
  3. Place sandwich (butter side down) onto the hot skillet and use the back of spatula to press the sandwich down gently. Let cook for 1-2 minutes or until the bread is nicely toasted. Use the spatula to carefully flip the sandwich over and toast for an additional 1-2 minutes.
  4. Cut in half and enjoy!
f0o0od:

Chocolate cake for one

26 grams (3 tbsp) all-purpose flour
10 grams (4 tsp) cocoa powder (I used Cacao Barry)
30 grams (2 tbsp) light brown sugar
1/4 tsp baking powder
1 pinch salt
46 grams (3 tbsp) milk
14 grams (1 tbsp) canola oil
A few drops vanilla extract
10 chocolate chips


In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt.
Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets).
Top with chocolate chips.
Place the mug in the microwave, and cook on high for 1 to 2 minutes (mine took 1 minute 45 seconds). The cake will puff up right to the edge of the mug as it cooks, and when it’s done, it’ll begin to settle down again. The surface will appear drier too.
Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.

f0o0od:

Chocolate cake for one

  • 26 grams (3 tbsp) all-purpose flour
  • 10 grams (4 tsp) cocoa powder (I used Cacao Barry)
  • 30 grams (2 tbsp) light brown sugar
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 46 grams (3 tbsp) milk
  • 14 grams (1 tbsp) canola oil
  • A few drops vanilla extract
  • 10 chocolate chips

  • In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt.
  • Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets).
  • Top with chocolate chips.
  • Place the mug in the microwave, and cook on high for 1 to 2 minutes (mine took 1 minute 45 seconds). The cake will puff up right to the edge of the mug as it cooks, and when it’s done, it’ll begin to settle down again. The surface will appear drier too.
  • Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.

foodfuckery:

Recipe

INGREDIENTS

  • 1 pound ziti, cooked according to package directions
  • 6 slices of bacon
  • 8-10 ounces of fresh mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1-2 cups fresh spinach
  • 3 tablespoons butter
  • 3 tablespoons extra virgin olive oil, divided
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese
  • 1 cup Mozzarella cheese
  • 1 teaspoon smokey paprika
  • 1/2 teaspoon black pepper

DIRECTIONS

  1. Cook pasta according to package directions.
  2. Cook 6 slices of bacon until crisp (I like to bake my bacon – instructions here)
  3. In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat. Cook mushrooms until tender. When the mushrooms are just about done, add in 3 garlic cloves, minced and cook for a minute longer. Remove the garlic and mushrooms from the pan and set aside.
  4. Melt 3 tablespoons of butter in the same skillet you cooked the mushrooms in. When melted, add in 2 tablespoons olive oil. Whisk in heavy cream and bring to a simmer, stirring frequently. Stir in the parmesan cheese and simmer for 8-10 minutes, making sure to stir frequently.
  5. After about 8-10 minutes, the sauce will start to thicken. Reduce the heat to low. Add in mozzarella cheese, smokey paprika, and black pepper. Stir in crispy cooked bacon, fresh spinach, then add in the cooked mushrooms and garlic. Stir in the cooked pasta and serve immediately with additional fresh parmesan cheese for garnish.
  6. Adjust salt and pepper to taste.

I cannot wait to make this!


Pumpkin Spiced M&M Brownies

Serves: 16
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins


Ingredients
¾ cup butter, melted
¾ cup cocoa powder
1½ cup sugar
3 eggs
1 tsp vanilla extract
1 tsp cinnamon
¾ cup flour
½ tsp salt
1 cup Pumpkin Spiced M&M’s

Instructions
Preheat oven to 375 degrees. Line an 8 inch baking pan with foil, and spray with non-stick spray.
In a large bowl combine melted butter, and cocoa powder. Mix until well combined. Add eggs, sugar, and vanilla mix well. Stir in the flour, cinnamon and salt until well combined. Fold in M&M’s. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
Remove from oven, and cool completely.
Store in an air tight container.
 
Serves: 16
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
  • ¾ cup butter, melted
  • ¾ cup cocoa powder
  • 1½ cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¾ cup flour
  • ½ tsp salt
  • 1 cup Pumpkin Spiced M&M’s
Instructions
  1. Preheat oven to 375 degrees. Line an 8 inch baking pan with foil, and spray with non-stick spray.
  2. In a large bowl combine melted butter, and cocoa powder. Mix until well combined. Add eggs, sugar, and vanilla mix well. Stir in the flour, cinnamon and salt until well combined. Fold in M&M’s. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
  3. Remove from oven, and cool completely.
  4. Store in an air tight container.

 

Oreo Monster Bars
Ingredients:
1/2 cup unsalted butter (1 stick), softened1 large egg3/4 cup light brown sugar, packed1 tablespoon vanilla extract1 cup all-purpose flour12 Oreo Cookies, about 1 cup, coarsely chopped 1/2 cup M&M’s 1/2 chocolate chips

Directions:


Preheat oven to 350F. Line an 8-by-9 nch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large bowl beat the butter, about 1 minute on high power with a hand mixer.
Add the egg, brown sugar, vanilla, and mix until smooth.
Add the flour and stir until just combined.
Stir in the Oreos, M&Ms and chocolate chips.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 20 to 25 minutes, The top should be set and edges slightly firm. 
Allow bars to cool in pan before serving.

Oreo Monster Bars

Ingredients:

1/2 cup unsalted butter (1 stick), softened
1 large egg

3/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
12 Oreo Cookies, about 1 cup, coarsely chopped 

1/2 cup M&M’s 
1/2 chocolate chips

Directions:

  1. Preheat oven to 350F. Line an 8-by-9 nch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large bowl beat the butter, about 1 minute on high power with a hand mixer.
  3. Add the egg, brown sugar, vanilla, and mix until smooth.
  4. Add the flour and stir until just combined.
  5. Stir in the Oreos, M&Ms and chocolate chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Bake for about 20 to 25 minutes, The top should be set and edges slightly firm. 
  8. Allow bars to cool in pan before serving.

foodfuckery:

Pizza Tarte Tatin

Recipe

Ingredients:

  • 200g cherry tomatoes
  • 1 ball of mozzarella
  • 1 tub of fresh pesto
  • Salt and pepper
  • 1 quantity of pizza dough (I used pizza dough mix to make mine but there is a recipe for pizza dough below if you’d rather make your own)

Method:

Preheat your oven to 200 degrees C and line your tin with a circle of baking paper to stop your Pizza Tarte Tatin from sticking.

Fill the bottom of your tin with the cherry tomatoes, and prick each one with the point of a knife. If you don’t do this the tomatoes will explode in your mouth as you eat the pizza! Sprinkle with salt and pepper.

Slice or tear the mozzarella and place on top of the tomatoes, then dollop spoonfuls of the pesto on top of the tomatoes too.

Roll out your pizza dough to a rough circle and place this on top and tuck it in all around.

Place in the oven for 25-30 minutes.

Once your tin is out of the oven leave it to stand for 15 minutes.

To turn your Pizza Tarte Tatin out, put a plate on top of the tin and hold it there while you flip both upside down.

Ta daaah! It will look fabulously impressive!

foodfuckery:

Caprese Sandwich - with Mozzarella, Tomato and Basil

Recipe

Ingredients for the sandwich caprese (1 serving):

  • 2 slices of bread
  • butter
  • about 2 slices of tomato
  • about 4 slices mozzarella
  • a few fresh basil leaves
  • sea ​​salt
  • freshly ground black pepper
  • olive oil

Each sandwich smear butter on one place the slices of tomato, mozzarella and basil leaves. Season with salt and pepper. Cover with the other slice of whole and slip into hot pan with butter. Cook on each side for a few minutes while applying slight pressure to the glued sandwich nicely with cheese and kept in shape. Then slip the finished sandwich on a plate, drizzle with a little olive oil and now. 

foodfuckery:

Chocolate Mini Bundts with Candy Coated Chocolates

Recipe

hocolate Mini Bundts with Candy Coated Chocolates
 
This recipe will make 6-7 mini bundt cakes.Prep time
20 mins
Cook time
20 mins

Total time
40 mins
 

Author: Hip Foodie Mom
Recipe type: Dessert
Serves: 6
Ingredients
For the Cake:
  • 1 cup brewed coffee
  • ½ cup/1 stick unsalted butter
  • ½ cup natural cocoa powder + additional for dusting the bundt pan if desired
  • 1 cup white granulated sugar
  • 1 cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ teaspoon vanilla extract
  • non-stick cooking spray for the bundt pan
For the chocolate frosting + candy filling:
  • 2⅓ cups confectioners’ sugar, sifted
  • 6½ tablespoons unsalted butter, at room temperature
  • ⅓ cup unsweetened cocoa powder, sifted
  • 2 tablespoons whole milk
  • M&M’s
  • chocolate sprinkles

Instructions
For the Mini Bundt Cakes:
  1. Preheat your oven to 375 degrees. Brew the coffee. While the coffee is brewing, spray your bundt pan and then lightly dust with cocoa powder (this will help release the bundt cakes easier and the cocoa powder will not leave any white marks like flour does). Set aside.
  2. In a microwave safe bowl, melt the butter for 20 seconds. Mix with the coffee and cocoa powder. Stir with a wire whisk. Once everything is combined, add the sugar and whisk until it has dissolved. Transfer the mixture to a large bowl and set aside to cool for about 5 minutes.
  3. In another bowl, combine the flour, baking soda, and salt. Whisk in the egg and vanilla into the wet chocolate mixture. Slowly add the flour mixture and continue to whisk by hand until well combined.
  4. Pour the cake batter into the mini wells of the bundt pan and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
  5. Remove the bundt pan from the oven and let cool for at least 15-20 minutes. Once cooled, gently run a butter knife or fork around the sides of each cake to gently loosen from the pan. Using a wire rack or large plate that will cover the entire bundt pan, place the wire rack on top of the mini bundt pan and flip to release the mini bundt cakes. Alternatively, you can remove each mini bundt cake gently with a fork.
For the Frosting:
  1. Beat the confectioners’ sugar, butter, and cocoa powder together in your mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk, a couple of teaspoons at a time.
  2. Once all the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (for about 4-5 minutes). The longer the frosting is beaten, the lighter and fluffier it becomes. Chill in the refrigerator for about 30 minutes.
To assemble and frost:
  1. Fill the mini bundt cakes with the M&Ms and frost, using any size tip you prefer. Sprinkle on some chocolate sprinkles if desired and enjoy!
Mac ‘n Cheese Balls






Ingredients
8 Pillsbury Grands Homestyle Original Biscuits
1 cup shredded mozzarella cheese
1 cup prepared mac ‘n cheese
2 tsp Italian seasoned bread crumbs
Black pepper
1 egg white, beaten
Grated Parmesan cheese
Instructions
Flatten biscuits.
Top each biscuit with 1 heaping tablespoon (or a large pinch) of shredded mozzarella cheese, 2 tablespoons of prepared mac ‘n cheese, ¼ tsp Italian seasoned bread crumbs and a dash of pepper.
Gather the edges of the biscuit around the mac ‘n cheese to make a bundle. Pinch to seal.
Put bundles in a greased 9×13 inch pan spaced apart, sides not touching.
Brush the tops with a beaten egg white and sprinkle with grated Parmesan cheese.
Bake at 350°F for about 30 minutes or until golden brown.

Mac ‘n Cheese Balls

Ingredients

  • 8 Pillsbury Grands Homestyle Original Biscuits
  • 1 cup shredded mozzarella cheese
  • 1 cup prepared mac ‘n cheese
  • 2 tsp Italian seasoned bread crumbs
  • Black pepper
  • 1 egg white, beaten
  • Grated Parmesan cheese

Instructions

  1. Flatten biscuits.
  2. Top each biscuit with 1 heaping tablespoon (or a large pinch) of shredded mozzarella cheese, 2 tablespoons of prepared mac ‘n cheese, ¼ tsp Italian seasoned bread crumbs and a dash of pepper.
  3. Gather the edges of the biscuit around the mac ‘n cheese to make a bundle. Pinch to seal.
  4. Put bundles in a greased 9×13 inch pan spaced apart, sides not touching.
  5. Brush the tops with a beaten egg white and sprinkle with grated Parmesan cheese.
  6. Bake at 350°F for about 30 minutes or until golden brown.

foodfuckery:

Macaroni and Cheese Pizza

Recipe

Ingredients

  • 1 box of shells and cheese (cheese sauce is in the package)
  • 3 slices American Cheese
  • 1/4 cup milk
  • 1 premade pizza crust
  • 1/4 cup olive oil
  • 1/2 cup shredded cheese

Instructions

  1. Start by making the macaroni and cheese according to the package. (Or make homemade mac n’ cheese, if preferred)
  2. Add 3 slices of American cheese and 1/4 cup of milk to make a little more cheese sauce. Stir over low heat until melted.
  3. Brush pizza crust with olive oil.
  4. Top with macaroni and cheese.
  5. Sprinkle with shredded cheese.
  6. Bake at 450 degrees for 7-10 minutes.
foodfuckery:

2 Minute Chocolate Mug Microwave Cake
Recipe

Ingredients:Dry Ingredients: 1/4 cup all purpose flour1/2 tsp baking soda1/2 tsp baking powdertiny pinch of saltWet Ingredients:1/4 cup chocolate chips (semi-sweet or milk)1/4 cup milk (1 used 2%,)1/4 cup apple sauce1/2 tsp vanilla2 tsp chocolate powder- unsweetened 1 large egg2-4 tsp of sugar (this is to taste.  I added two because I don’t like overly sweet cake) 
Garnishes:Fresh fruit (raspberries, strawberries etc…)Chocolate syrup
Step 1:  in a separate microwave safe bowl mix chocolate morsels and milk.  I microwaved it for 1 minute on high and stirred it well to melt the chocolate.
Step 2:  Into the melted chocolate, add the applesauce, vanilla, chocolate powder, sugar and mix well.
Step 3:  Now add the Dry ingredients to the wet ingredients and stir well to combine.  Taste for sweetness.  Add more sugar if desired here.
Step 4: Gently beat in one large egg.
Step 5:  Spray a large microwave safe mug with cooking spray.  Pour batter into mug and set on a plate (in case it over flows).Step 6:  Microwave on high for 2 minutes.  Sprinkle with sugar and garnish with fresh berries and/or chocolate syrup.  Enjoy.

foodfuckery:

2 Minute Chocolate Mug Microwave Cake

Recipe

Ingredients:
Dry Ingredients: 
1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
tiny pinch of salt

Wet Ingredients:
1/4 cup chocolate chips (semi-sweet or milk)
1/4 cup milk (1 used 2%,)
1/4 cup apple sauce
1/2 tsp vanilla
2 tsp chocolate powder- unsweetened 
1 large egg
2-4 tsp of sugar (this is to taste.  I added two because I don’t like overly sweet cake) 

Garnishes:
Fresh fruit (raspberries, strawberries etc…)
Chocolate syrup

Step 1:  in a separate microwave safe bowl mix chocolate morsels and milk.  I microwaved it for 1 minute on high and stirred it well to melt the chocolate.

Step 2:  Into the melted chocolate, add the applesauce, vanilla, chocolate powder, sugar and mix well.

Step 3:  Now add the Dry ingredients to the wet ingredients and stir well to combine.  Taste for sweetness.  Add more sugar if desired here.

Step 4: Gently beat in one large egg.

Step 5:  Spray a large microwave safe mug with cooking spray.  Pour batter into mug and set on a plate (in case it over flows).

Step 6:  Microwave on high for 2 minutes.  Sprinkle with sugar and garnish with fresh berries and/or chocolate syrup.  Enjoy.


Pumpkin Nutella Brownies







Ingredients
1 box Betty Crocker Brownie Mix
1/4 c. water
2/3 c. vegetable oil
2 eggs
1 c. Nutella
FILLING
3 oz. cream cheese, softened
1/2 c. pumpkin puree
1 egg
3 tbsp. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. pecan pieces
Preheat oven to 350 Degrees
Instructions
Grease or spray a square 9X9 pan and set aside. In a mixing bowl, cream the cream cheese and add the pumpkin puree and beat together until well mixed. Add the egg, sugar, cinnamon, and nutmeg. Set aside.
In another mixing bowl, combine the brownie mix, water, oil, and eggs until smooth. Add the cup of Nutella and mix until the Nutella is evenly mixed. Pour 3/4 of the brownie mixer in the square pan. Pour the pumpkin filling on top of the brownie mix. Then pour the remaining brownie mix on top of pumpkin filing. Use a knife to cut through the brownie mix making a marble texture. Sprinkle the pecan pieces on top of the brownie mix and bake for 40-45 minutes. Allow to cool for 15 minutes and cut into squares.

Ingredients

  • 1 box Betty Crocker Brownie Mix
  • 1/4 c. water
  • 2/3 c. vegetable oil
  • 2 eggs
  • 1 c. Nutella
  • FILLING
  • 3 oz. cream cheese, softened
  • 1/2 c. pumpkin puree
  • 1 egg
  • 3 tbsp. sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 c. pecan pieces

Preheat oven to 350 Degrees

Instructions

  1. Grease or spray a square 9X9 pan and set aside. In a mixing bowl, cream the cream cheese and add the pumpkin puree and beat together until well mixed. Add the egg, sugar, cinnamon, and nutmeg. Set aside.
  2. In another mixing bowl, combine the brownie mix, water, oil, and eggs until smooth. Add the cup of Nutella and mix until the Nutella is evenly mixed. Pour 3/4 of the brownie mixer in the square pan. Pour the pumpkin filling on top of the brownie mix. Then pour the remaining brownie mix on top of pumpkin filing. Use a knife to cut through the brownie mix making a marble texture. Sprinkle the pecan pieces on top of the brownie mix and bake for 40-45 minutes. Allow to cool for 15 minutes and cut into squares.
chibigordonramsay:

foodaddictofficial:

Chocolate LasagnaINGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
DIRECTIONS
Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

chibigordonramsay:

foodaddictofficial:

Chocolate Lasagna

INGREDIENTS

  • 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
  • 6 Tablespoon butter, melted
  • 1- 8 ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 Tablespoons cold milk
  • 1- 12 ounce tub Cool Whip, divided
  • 2 – 3.9 ounce packages Chocolate Instant Pudding.
  • 3 1/4 cups cold milk
  • 1 and 1/2 cups mini chocolate chips


DIRECTIONS

  1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

(via vicvicious)

foodfuckery:

BANAN TRØFLER
Recipe

Banana Truffles
Ingredients (about 12 pieces):
3 small overripe bananas
40g cocoa powder
80 grams of dark chocolate

Coating: 150 grams of dark chocolate
Garnish: freeze-dried raspberries and cocoa nib


Mash bananas in a bowl and add cocoa powder


Melt 80 grams of dark chocolate and mix it in the mass with banana and cocoa powder


Let it all be refrigerated 1/2-1 hour, so it is easier to shape mass


Form small balls and place in the freezer for half an hour (then coating the chocolate harden faster)


Melt the chocolate to coat and put it over the balls when they have been in the freezer - sprinkles possible. with cocoa nib and freeze-dried raspberry


Keep them in the freezer or refrigerator in an airtight container. If you want a hard consistency, they should be stored in the freezer

foodfuckery:

BANAN TRØFLER

Recipe

Banana Truffles
Ingredients (about 12 pieces):
3 small overripe bananas
40g cocoa powder
80 grams of dark chocolate
Coating: 150 grams of dark chocolate
Garnish: freeze-dried raspberries and cocoa nib

  1. Mash bananas in a bowl and add cocoa powder
  2. Melt 80 grams of dark chocolate and mix it in the mass with banana and cocoa powder
  3. Let it all be refrigerated 1/2-1 hour, so it is easier to shape mass
  4. Form small balls and place in the freezer for half an hour (then coating the chocolate harden faster)
  5. Melt the chocolate to coat and put it over the balls when they have been in the freezer - sprinkles possible. with cocoa nib and freeze-dried raspberry
  6. Keep them in the freezer or refrigerator in an airtight container. If you want a hard consistency, they should be stored in the freezer

(via fuckyeahyummyyfoods)

fuckyeahyummyyfoods:

[little debbie] homemade cosmic brownies.


[little debbie] homemade cosmic browniesprintable recipe – from averie cooks
yield 9×13 pan – about 20 squares
1 1/2 sticks unsalted butter, melted2 large eggs1 cup sugar2/3 cup light brown sugar2 tablespoons water2 teaspoons vanilla extract3/4 cup cocoa powder1 teaspoon instant espresso granules3/4 cup all-purpose flour
for ganache1 1/2 cups semi-sweet chocolate chips1/2 cup heavy cream cream1 cup m&ms

preaheat oven to 350. prepare a 9×13 baking pan with enough parchment paper for an inch hanging over each edge of the baking pan. this will make for easy removal from the pan.

in a medium bowl, combine melted butter, eggs, both sugars, coffee, vanilla. whisk in cocoa powder and instant espresso until smooth. stir in flour until just incorporated. don’t overmix.

pour batter into prepared pan. smooth the top with a spatula. Bake for 20 minutes. a toothpick inserted in the center should comes out clean. remove from oven and cool on cooling rack.

to make the ganache, microwave chocolate chips for 1 minute to soften them. set aside.  warm the heavy cream in the microwave in a glass measuring cup for about 1 minute. add cream to the chocolate chips. let it stand for at least 5 minutes. whisk together until smooth.

spread the ganache evenly over brownies. sprinkle with m&ms. refrigerate brownies until ganache is set–about 1 hour. slice and eat it up!

fuckyeahyummyyfoods:

[little debbie] homemade cosmic brownies.

[little debbie] homemade cosmic brownies
printable recipe – from averie cooks

yield 9×13 pan – about 20 squares

1 1/2 sticks unsalted butter, melted
2 large eggs
1 cup sugar
2/3 cup light brown sugar
2 tablespoons water
2 teaspoons vanilla extract
3/4 cup cocoa powder
1 teaspoon instant espresso granules
3/4 cup all-purpose flour

for ganache
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream cream
1 cup m&ms

preaheat oven to 350. prepare a 9×13 baking pan with enough parchment paper for an inch hanging over each edge of the baking pan. this will make for easy removal from the pan.
in a medium bowl, combine melted butter, eggs, both sugars, coffee, vanilla. whisk in cocoa powder and instant espresso until smooth. stir in flour until just incorporated. don’t overmix.
pour batter into prepared pan. smooth the top with a spatula. Bake for 20 minutes. a toothpick inserted in the center should comes out clean. remove from oven and cool on cooling rack.
to make the ganache, microwave chocolate chips for 1 minute to soften them. set aside.  warm the heavy cream in the microwave in a glass measuring cup for about 1 minute. add cream to the chocolate chips. let it stand for at least 5 minutes. whisk together until smooth.
spread the ganache evenly over brownies. sprinkle with m&ms. refrigerate brownies until ganache is set–about 1 hour. slice and eat it up!
foodfuckery:

BBQ Chicken Grilled Cheese Sandwich
Recipe

Ingredients
2 slices of thick cut, Italian white bread
1 tbsp margarine or butter (softened)
2 slices of sharp cheddar cheese
2 slices of smoked gouda
2 tbsp bbq sauce
2 tbsp sliced red onion
1 tsp chopped cilantro
1/2 cup chopped cooked chicken breast (I use Tyson Grilled & Ready)
Instructions
Heat a skillet over medium heat.
Use the margarine or butter to spread on the two slices of bread. Layer the sandwich like this: bread, sharp cheddar, chicken, red onion, cilantro, bbq sauce, smoked gouda, bread.
Place sandwich (butter side down) onto the hot skillet and use the back of spatula to press the sandwich down gently. Let cook for 1-2 minutes or until the bread is nicely toasted. Use the spatula to carefully flip the sandwich over and toast for an additional 1-2 minutes.
Cut in half and enjoy!

foodfuckery:

BBQ Chicken Grilled Cheese Sandwich

Recipe

Ingredients

  • 2 slices of thick cut, Italian white bread
  • 1 tbsp margarine or butter (softened)
  • 2 slices of sharp cheddar cheese
  • 2 slices of smoked gouda
  • 2 tbsp bbq sauce
  • 2 tbsp sliced red onion
  • 1 tsp chopped cilantro
  • 1/2 cup chopped cooked chicken breast (I use Tyson Grilled & Ready)

Instructions

  1. Heat a skillet over medium heat.
  2. Use the margarine or butter to spread on the two slices of bread. Layer the sandwich like this: bread, sharp cheddar, chicken, red onion, cilantro, bbq sauce, smoked gouda, bread.
  3. Place sandwich (butter side down) onto the hot skillet and use the back of spatula to press the sandwich down gently. Let cook for 1-2 minutes or until the bread is nicely toasted. Use the spatula to carefully flip the sandwich over and toast for an additional 1-2 minutes.
  4. Cut in half and enjoy!
f0o0od:

Chocolate cake for one

26 grams (3 tbsp) all-purpose flour
10 grams (4 tsp) cocoa powder (I used Cacao Barry)
30 grams (2 tbsp) light brown sugar
1/4 tsp baking powder
1 pinch salt
46 grams (3 tbsp) milk
14 grams (1 tbsp) canola oil
A few drops vanilla extract
10 chocolate chips


In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt.
Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets).
Top with chocolate chips.
Place the mug in the microwave, and cook on high for 1 to 2 minutes (mine took 1 minute 45 seconds). The cake will puff up right to the edge of the mug as it cooks, and when it’s done, it’ll begin to settle down again. The surface will appear drier too.
Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.

f0o0od:

Chocolate cake for one

  • 26 grams (3 tbsp) all-purpose flour
  • 10 grams (4 tsp) cocoa powder (I used Cacao Barry)
  • 30 grams (2 tbsp) light brown sugar
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 46 grams (3 tbsp) milk
  • 14 grams (1 tbsp) canola oil
  • A few drops vanilla extract
  • 10 chocolate chips

  • In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt.
  • Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets).
  • Top with chocolate chips.
  • Place the mug in the microwave, and cook on high for 1 to 2 minutes (mine took 1 minute 45 seconds). The cake will puff up right to the edge of the mug as it cooks, and when it’s done, it’ll begin to settle down again. The surface will appear drier too.
  • Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.

About:

Welcome to my recipe blog. My name is Danielle and I love to cook and bake. I made this tumblr to keep a place for all the recipes I find online. I will most likely reblog recipes or post from other online websites. I may post majority dessert recipes, but will try to even out all types of meal recipes. Feel free to follow, as well as try the recipes posted. And if you do try the recipes, don't be scared to message me and let me know how that went!
You can also follow me on my other blog: bakedbrownies.tumblr.com

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