Month: February 2019

Categories
cake Chocolate

THE MOST AMAZING CHOCOLATE CAKE RECIPE


The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolatey perfection. This is the chocolate cake you’ve been dreaming of.

Servings: 16 Serving

Ingredients
The Most Amazing Chocolate Cake
  • butter and flour for coating and dusting the cake pan
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

Chocolate Cream Cheese Buttercream Frosting
  • 1 1/2 cups butter softened
  • 8 oz cream cheese softened
  • 1 1/2 cups unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 7-8 cups powdered sugar
  • about 1/4 cup milk as needed

Instructions
  1. The Most Amazing Chocolate Cake
  2. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  4. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

For full instructions kindly visit thestayathomechef.com.
Categories
chicken dinner

Rustic Chicken with Garlic Gravy

A delicious one-pan meal that is delicious served with mashed potatoes, rice or pasta, to make the most of the delicious gravy. To save yourself the chore of separating and peeling all that garlic, look for pre-separated/peeled garlic cloves in the produce section of your grocery store.

Servings: 6 people

Ingredients
  • 2 Tbsp cooking oil vegetable, canola etc
  • 6 pieces skin-on/bone-in chicken thighs (could use any skin-on chicken, such as breasts or drumsticks )
  • Salt and freshly-ground black pepper
  • 20 cloves garlic separated and peeled (2 full heads)
  • 2 Tbsp all-purpose flour
  • 3/4 cup dry white wine anything you would drink
  • 1 cup chicken broth
  • 1 1/4 tsp fresh thyme leaves (or about 3/4 tsp. dried thyme leaves)
  • 2 Tbsp butter

Instructions
  1. Heat the oven to 400° F (205C) with rack in center of oven.
  2. In a oven-safe Dutch oven or oven-safe skillet with a lid, heat the oil over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes in all then remove chicken to a plate. You can remove some of the fat in the pan if you have lots, but do leave enough to cook the garlic in the next step.

For full instructions kindly visit seasonsandsuppers.ca.
Categories
Chocolate cookies

Brown Butter Bourbon Pecan Chocolate Chunk Cookies

Brown Butter Bourbon Pecan Chocolate Chunk Cookies! Such an incredible flavor combination!

yield 2 dozen

Ingredients
For the Buttered Pecans:
  • 1 and 1/2 cups pecan halves, finely chopped
  • 1 and 1/2 tablespoons unsalted butter

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
  • 2 sticks (8 ounces) unsalted butter, melted until browned
  • 2 and 1/3 cups all-purpose flour (don’t pack the flour into the measuring cup!)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 Tablespoons bourbon
  • 2 large eggs, at room temperature
  • 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks 
  • 24 pecan halves, for decoration, optional

Instructions
For the Buttered Pecans:
  1. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Brown Butter:
  • Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
  • Once the butter is at room temperature, you’re ready to get baking!

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
  • Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed. 
  • In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.

For full instructions kindly visit bakerbynature.com.
Categories
chicken dinner

Oven Baked Chicken and Rice

Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It’s buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken – it adds a great flavour base! 

Servings:5

Ingredients
  • 5 chicken thigh fillets , bone in, skin OFF (Note 1)
  • 1 onion , chopped (brown, white or yellow)
  • 2 cloves garlic (large) , minced
  • 2 tbsp/ 30 g butter (or olive oil)
  • 1 1/2 cups / 270 g long grain white rice (Note 3)
  • 1 1/2 cups / 375 ml chicken broth/stock
  • 1 1/4 cups / 312 ml water, hot (tap is fine)

CHICKEN RUB (NOTE 2):
  • 1 tsp paprika powder
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp salt
  • Black pepper

OPTIONAL GARNISH:
  • Fresh thyme leaves or finely chopped parsley

Instructions
  1. Preheat oven to 180C/350F.
  2. Scatter onion and garlic in a baking dish (about 10 x 15″ / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
  3. Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.

For full instructions kindly visit recipetineats.com.
Categories
chicken dinner italian food

One Pot Italian Chicken and Orzo

Orzo Pasta bursting with Italian Chicken and vegges bathed in a creamy Parmesan tomato sauce on your table in just over 30 minutes and all made in one pot! 

Servings : 4-6 servings

INGREDIENTS
  • 2 chicken breasts chopped into bite size (approx.1 pound)
  • 1 tablespoon olive oil
  • 3 tablespoons pesto, divided
  • 1/2 onion, chopped
  • 1 cup sliced carrots
  • 1 cup zucchini, quartered
  • 1 red bell pepper, chopped
  • 1 cup uncooked orzo
  • 2 garlic cloves, minced
  • 1 14.5 oz. can crushed tomatoes
  • 2 cups low sodium chicken broth
  • 1 teaspoon chicken bouillon, optional*
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt *
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup freshly grated Parmesan cheese

Garnish (optional)
  • freshly grated Parmesan cheese
  • fresh parsley

INSTRUCTIONS
  1. Heat olive oil in a large NONSTICK pan over medium high heat until very hot. Toss chicken with 1 tablespoon pesto and add to pan along with onions, carrots and zucchini. Sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes.
  2. Stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn’t burn, covering pot after each stir.
  3. Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional).

For the recipe notes kindly visit carlsbadcravings.com.
Categories
appetizer chicken dinner maindish

PINEAPPLE GLAZED WINGS

Pineapple gives a taste of the topics in these delicious wings. Makes a great holiday appetizer too!

Serves: 6-8

INGREDIENTS
  • 3-4 lb chicken wings (fresh or frozen)
  • Seasoning rub (see NOTES)
  • Sauce:
  • 1 cup brown sugar, dark brown preferred
  • 2 tbs soy sauce
  • 3 tbs rice vinegar (white may be substituted)
  • ¼ tsp ground ginger
  • 1 cup pineapple juice
  • 1 clove garlic, crushed

INSTRUCTIONS
  1. You can leave fresh wings whole or cut them up at the joint. Don’t discard tips if you do cut them up; save them for making stock. Frozen wing portions must be defrosted.
  2. Pat wings dry with paper towels and rub with seasoning rub.
  3. Cook wings in the way you prefer–bake, deep fry or use the slow cooker. For approximate times for each method, see NOTES.
  4. Meanwhile, to make sauce, place all sauce ingredients in a medium saucepan; stir well to combine.
  5. Heat to boiling over medium-high heat. Then reduce heat and simmer until sauce is reduced 50%–it should look like a thin syrup when it’s done. This should take about 10-15 minutes.
  6. Place cooked wings in a large bowl, add the sauce and toss to coat.

For full instructions and notes kindly visit bakeatmidnite.com.
Categories
Cheese cookies sidedish

Cheesecake Cookies

These Cheesecake Cookies are so creamy and tender. It’s a delicious cookie that’s not too sweet but totally addictive!

Servings: 44 cookies

Ingredients
  • 8 oz cream cheese room temperature
  • 1/2 cup butter room temperature
  • 1 1/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Powdered Sugar

Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  2. Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
  3. In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
  4. Drop by rounded tablespoons onto the prepared baking sheets about 2 inches apart; batter will be sticky. *You can put the batter in the fridge for 10-20 minutes to help it firm up a bit.
  5. Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
  6. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  7. If desired, sprinkle with powdered sugar or dip in chocolate once cooled.

For the recipes note kindly visit yellowblissroad.com.
Categories
chicken dinner lunch maindish

BROCCOLI CHEESE STUFFED CHICKEN BREAST

Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection.

Serving Size: 4

INGREDIENTS
  • 3 large chicken breasts
  • salt & pepper
  • 1 1/2 tsp garlic powder, divided
  • 1/4 tsp paprika
  • 1 cup finely chopped broccoli florets
  • 1/2 cup finely diced red bell pepper
  • 1 cup mild cheddar cheese
  • 1 tbsp mayo
  • 2 tbsp olive oil

INSTRUCTIONS
  1. Preheat oven to 425 degrees F.
  2. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
  3. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
  4. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

For the recipe notes kindly visit iwashyoudry.com.
Categories
chicken dinner lunch

EPIC DRY-RUBBED BAKED CHICKEN WINGS

Tender, juicy baked chicken wings coated in a mouthwatering homemade dry rub that will have your tastebuds singing! Pair it with a creamy gorgonzola dipping sauce and it’s a party hit!

6 SERVINGS

INGREDIENTS
EPIC DRY RUB:
  • 1/2 Tbsp ancho chile pepper
  • 1/2 Tbsp smoked paprika
  • 1/2 Tbsp onion powder
  • 1/2 Tbsp kosher salt
  • 3/4 Tbsp light brown sugar, packed
  • 3/4 tsp chili powder
  • 3/4 tsp paprika
  • 3/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper (less if you’re worried about the heat level)
  • 1/2 tsp dried mustard powder
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp dried ground thyme

WINGS:
  • 4 lbs chicken wings, thawed completely if using a frozen bag
  • 2 Tbsp vegetable or canola oil

CREAMY GORGONZOLA SAUCE:
  • 1/2 cup mayonnaise
  • 3-6 Tbsp buttermilk
  • 1/4 cup sour cream
  • 2 -3 oz crumbled gorgonzola cheese
  • 1 clove garlic, grated
  • 1/2 Tbsp lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt

INSTRUCTIONS
MAKE DRY RUB AND CHICKEN WINGS:
  1. Preheat oven to 400 F degrees.  Line a large baking sheet with 2 sheets of aluminum foil (or 1 heavy duty sheet).  Top that with an oven safe cooling rack and spray it with non-stick cooking spray and set aside.
  2. Combine all dry rub ingredients in a small mixing bowl, set aside.  In a large mixing bowl, add chicken wings and vegetable oil.  Use a rubber spatula to toss gently to coat.

For full instructions kindly visit thechunkychef.com.
Categories
chicken dinner lunch maindish

Truly Crispy Oven Baked Chicken Wings

Learn how EASY it is to make SERIOUSLY Crispy Oven Baked Wings! The secret is tossing the wings in baking powder and baking it on low first to render out the fat before increasing the heat to very high to make the skin crispy. Serve these with one of the SAUCES in the notes.

Servings:6 – 8 as a starter

Ingredients
CRISPY WINGS
  • 4 lb / 2 kg chicken wings , cut into wingettes and drumettes (Note 1)
  • 5 teaspoons baking powder (NOT BAKING SODA / BI-CARB SODA!!)
  • 3/4 teaspoon salt
  • Oil spray

Instructions
CRISPY WINGS
  1. If you are organised enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
  2. Adjust oven racks to upper-middle and lower-middle positions.
  3. Preheat oven to 250F/120C (all oven types – standard/convection/fan).
  4. Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with oil spray.
  5. Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
  6. Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don’t worry if they look too snug.
  7. Place wings on the lower middle oven rack and bake for 30 minutes.
  8. Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 – 50 minutes, rotating the tray halfway through.
  9. Remove baking tray from the oven and let it stand for 5 minutes.
  10. Toss wings in sauce of choice or serve it on the side to dip / drizzle on the wings, then serve.

For the recipe notes and video kindly visit recipetineats.com.