Tuesday, December 25, 2018

Almond Amaretto Cupcakes

These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center!




These cupcakes are seriously delicious and were made by request. The base cupcake is moist and fluffy and uses almond extract for the flavor. The first step of the process of making the batter is the most important – the creaming. Be sure to fully cream the butter and sugar together until it’s lighter in color and fluffy in texture. You’ll be able to see it change. It adds air to the batter that gives the cupcake it’s fluff.

The frosting is a classic american buttercream, also flavored with almond extract. If you’re feeling the amaretto though, you could totally add some of that in there too, in place of the water or milk. I like to use a combination of butter and shortening in the frosting. I prefer the texture and flavor and it stays firmer at room temperature, but if you would prefer all butter you can just replace the shortening with additional butter.

The filling is flavored with amaretto, an almond flavored liqueur. It’s a whipped white chocolate ganache that’s so light and perfect with the cupcake! To make the ganache, heat the heavy whipping cream and amaretto, then pour it over the white chocolate chips. Whisk them together until smooth, then refrigerate until it has firmed up. It will still be a little soft, but firm. Add the ganache to a mixer and bowl fitted with the whisk attachment and whip until soft peaks form, about 5-7 minutes. You’ll notice the color of the ganache lighten. It’s light, fluffy and SO good!

The final cupcake is delightful! It’s so light and yummy, with great almond flavor! I could just about eat all of them in one sitting. 





ALMOND AMARETTO CUPCAKES


Ingredients

WHITE CHOCOLATE AMARETTO FILLING
  • 8 oz white chocolate chips
  • 5 tbsp (75ml) Amaretto
  • 3 tbsp (45ml) heavy whipping cream

ALMOND CUPCAKES
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream
  • 1 1/2 tsp almond extract
  • 3 egg whites
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) water

ALMOND FROSTING
  • 3/4 cup (168g) salted butter
  • 1/2 cup (95g) shortening
  • 5 cups (575g) powdered sugar
  • 1 1/2 tsp almond extract
  • 3-4 tbsp (45-60ml) water or milk
  • Sliced almonds, broken into pieces
Takes , serves 12.


Read Full Recipe : Almond Amaretto Cupcakes  

Roasted Parmesan Broccoli

So delish and so perfect for this time of year.

It’s a pretty straight-forward recipe… you slice the broccoli into one-inch thick steaks, then season with salt, pepper, & chili pepper flakes and toss gently with some olive oil.

Bake for about 10 minutes, add thinly sliced garlic cloves, and then back into the hot box for 6 more minutes.

Finally, sprinkle the broccoli with some Parmesan cheese – ’cause we can – and finish it off in the oven for about 2 more minutes.  Dust it with some lemon zest, and indulge!





Roasted Parmesan Broccoli

Ingredients

  • 1 large head of Broccoli sliced into 1-inch thick steaks
  • 1 teaspoon salt and pepper
  • Red pepper flakes
  • 3-4 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons parmesan
  • Lemon zest from half a lemon
Takes , serves 8.

Instructions

  1. Preheat the oven to 425 degrees.
  2. Add sliced broccoli to a parchment paper-lined baking sheet.
  3. Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
  4. Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
  5. Bake 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
  6. Remove from the oven, dust with lemon zest and enjoy!

Soft and Light as Air Japanese Cheesecake





Soft and Light as Air Japanese Cheesecake


Ingredients




∙ Serves 8-10









Refrigerated





  • 6 Eggs, large







Condiments





  • 1 3/4 tbsp Lemon juice







Baking & Spices





  • 3/4 cup Cake flour




  • 2 3/4 tbsp Corn starch




  • 1/4 tsp Cream of tartar




  • 3/4 cup Granulated sugar




  • 1/4 tsp Salt









Dairy





  • 4 tbsp Butter, unsalted




  • 1 1/8 cup Cream cheese




  • 7 tbsp Milk







Liquids





  • 1 Water bath







Other





  • One 8-inch x 3-inch OR 9-inch x 3-inch round cake pan






Read Full Recipe : Soft and Light as Air Japanese Cheesecake




Friday, December 21, 2018

Pumpkin Pecan Cobbler



Pumpkin Pecan Cobbler


This is like a pumpkin lava cake and cobbler love child...and uses ingredients you already have in your pantry.

Ingredients


Vegetarian

∙ Serves 8
Produce
  • 1/2 cup Pumpkin puree


Baking & Spices
  • 1 3/16 cup All purpose flour

  • 2 tsp Baking powder

  • 1/2 cup Brown sugar

  • 1 tsp Cinnamon

  • 1/2 tsp Cloves

  • 1 1/4 cup Granulated sugar

  • 1/2 tsp Nutmeg

  • 1/2 tsp Salt

  • 1 1/2 tsp Vanilla

Oils & Vinegars
  • 1/4 cup Butter or vegetable oil

Nuts & Seeds
  • 1/4 cup Pecans

Dairy
  • 1/4 cup Milk

Liquids
  • 1 1/2 cups Water, very hot

Thursday, December 20, 2018

Easy Slow Cooker Chicken Tortilla Soup




This slow cooker chicken tortilla soup makes a healthy and gluten free dinner that can be thrown together easily during a busy week!

Ingredients
∙ Serves 8
Meat
  • 1 1/2 lbs Chicken breasts
Produce
  • 1 15 oz. can Black beans
  • 1 Cilantro
  • 1 15 oz can Corn, whole kernel
  • 1/4 tsp Garlic powder
  • 1 Green onions
Canned Goods
  • 5 cups Chicken broth
Condiments
  • 3 tbsp Lemon or lime juice
  • 1 16 oz. jar Salsa, mild or medium


Baking & Spices
  • 1/8 tsp Cayenne pepper
  • 1 tsp Chili powder
  • 1 tsp Paprika
  • 1/2 tsp Pepper
  • 1 1/2 tsp Salt
  • 5 See this recipe in healthy meal plan
Nuts & Seeds
  • 1 tbsp Cumin
Snacks
  • 1 Tortilla chips


Read More:Easy Slow Cooker Chicken Tortilla Soup

Wednesday, December 19, 2018

Crispy Parmesan Garlic Chicken With Zucchini

Crispy Parmesan Garlic Chicken with Zucchini is a fantastic one pan meal that the family will love! The chicken is so tender and breaded with an amazing parmesan garlic crust and the zucchini is sautéed in a delicious buttery parmesan garlic!


Zucchini is my favorite veggie. So I get pretty excited when it is actually in season even though I buy it all year long. My favorite way to eat zucchini is to sauté it until tender. I could eat it with every meal. The awesome thing about this recipe is that I had all of the ingredients on hand. It was dinner time and I was staring in my pantry wondering what I should make. One of our favorite things is this Crispy Parmesan Garlic Chicken. My entire family devours it. We love the crispy flavorful crust on the chicken.

So I decided to put the two together and the result was delicious! A crispy delicious chicken with tender zucchini that is full of flavor and only require one pan.

Lets just take a second to discuss the amazing flavors in this meal. First of all anything with parmesan and garlic is already a winner in my book. But it coats the chicken perfectly and gives it such a crispy texture to the tender and juicy chicken. What I especially love is removing the chicken and sautéing the zucchini in a buttery garlic parmesan sauce. And the crispy sediments of the chicken also are incorporated in the sauce. IT IS AMAZING! This is a simple 30 minute meal that is full of flavor and my favorite vegetable is the star of the dish! You guys are going to love this one.



Crispy Parmesan Garlic Chicken With Zucchini

Ingredients

  • 2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
  • 8 Tablespoons butter, divided
  • ½ cup Italian Bread Crumbs
  • ½ cup plus 1 Tablespoon grated parmesan, divided
  • ¼ cup flour
  • 2 medium zucchini, sliced
  • 2 garlic cloves, minced
Takes 2, serves 4.


See full recipe click >>>>> therecipecritic.com