Sep 12, 2022
Shrimp & Scallop Kabobs
Food.com
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Shrimp & Scallop Kabobs
Food.com
Chinese Roast Chicken
Food.com
Easy Small Lasagna Recipe for Two
Easy Small Lasagna Recipe for Two
Today Recipes | Easy Small Lasagna Recipe for Two – I made this last night and it will now be my go to lasagna recipe. Not only was it super tasty but it stayed together perfectly. Even that first slice! Thank you for adding the section about the extra juice. If you hadn’t said not to worry I would have freaked out when I first took it out of the oven :). But it did just absorb right in and it…
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Whatever cuisine you crave, try these quick and easy chicken dinner recipes from Food.com, all under 30 minutes.
Chocolatey Chocolate Cake with Heath Bar and Mounds
So, I told you guys I was going to share with you my birthday cake that I made myself (I did have teeny bit of assistance ). Since I was craving chocolate I wanted this to be the ULTIMATE CHOCOLATE BIRTHDAY CAKE!
It took me two days to create this delicious sweet treat. I decided to make the cakes in advance because the last time I made a cake from scratch it took me the WHOLE day. For me this worked out better and if I have to give one suggestion...I’d say make your cakes a day in advance. You can also look up/search how to store your cakes as well.
I used two 8 inch pans to bake my cakes in and Yolanda Gampp’s (How To Cake It) Ultimate Chocolate Cake Recipe. Let me tell you...her cake recipe is really awesome and super chocolatey. So, if you are looking for a fantastic super chocolatey recipe try hers.
My cake ended up being three layers in the end. I cut my two cakes in half and used three out of the four layers and I used a 12 inch cake board that I purchased from Michaels Craft Store. For my icing I made a Buttercream frosting (this recipe called fro butter and shortening) from food.com. Between the layers I mixed in my two of my favorite candies, Heath Bar and Mounds. YES!!! :) You can add any kind of candy that you love or you don’t have to add any candies at all. I then frosted my cake with the rest of my Buttercream (you can check out howtocakeit.com or How To Cake It’s YouTube channel to see how to frost your cake. Frosting can be a bit tricky...well it’s a bit tricky for me. O.0)
Of course I had to add even MORE CHOCOLATE! Lastly, I made a chocolate ganache to drizzle...drip...spread over my cake. You can find a ganache recipe anywhere, but I used Yolanda Gampp’s recipe (How To Cake It). Using the leftover candy I had I sprinkled it over the top to add...you guessed it, even more chocolate.
To me this cake is a great cake for beginners because you don’t have to worry about your frosting be perfectly smooth because of the chocolate that you get have drip all over your delicious cake. So, if you’re making a cake for the first time try this one out!
YOU CAN DO THIS MAAAAN! <3
Cake & Ganache (howtocakeit.com)
Frosting (food.com)
LFTW: Savory Galette
Due to travelling mid-week and a fridge full of leftovers, A and I didn’t make a lunch for the week, but I didn’t want to you leave you all recipe-less. So I will tell you about my new favorite thing that can be a lunch or a dinner: savory galettes.
THE RECIPE:
Dough ingredients:
2 cups all-purpose flour
.75 teaspoon kosher salt
1 teaspoon fresh ground pepper
6 ounces butter, cold
.5 cup ice cold water
Directions:
In a medium bowl, combine the flour, salt and the pepper.
Cut in the butter, using your fingers or a pastry cutter, until the mixture resembles coarse cornmeal -- work very quickly so that the butter does not become too warm.
Add the ice water and press the dough gently until it JUST comes together -- DO NOT overmix--it's okay if there appears to be unmoistened flour.
Spread a sheet of plastic wrap over a flat surface and turn the dough out onto it.
Grip the ends of the plastic wrap and pull them together, towards the center, so that the wrap presses the dough together.
Wrap the dough into a ball and refrigerate it for at least 30 minute (At this point, the dough can be wrapped a second time and stored in the freezer for up to 3 months.
To make the pastry, cut the dough into 2 or 8 equal pieces, depending on whether you will make large or individual galettes.
Set the dough on a floured work surface and use the palm of your hand to pat it flat.
Using a rolling pin, roll the dough into a circle about 1/8-inch thick. Large galettes should be about 14 inches in diameter - small galettes should be about 6-8 inches in diameter.
Set the dough on a baking sheet covered with parchment paper and keep chilled until ready to fill. (The dough can also be frozen after it has been rolled; be sure to wrap it tightly.).
Fill with whatever your heart desires and bake in a 400ºF oven for about 35-40 min, depending on what you fill it with. The pastry should be nice and golden brown.
My favorite filling guidlines:
Food 52′s How to Make Any Savory Galette Without a Recipe
THE SOURCE:
The dough recipe source is from food.com. It’s easy peasy.
THE NOTES:
For the dough recipe, the first time I made it it was really, really dry. I know it says it’s okay if there’s unmoistened flour so I went with it, but when I was ready to roll the dough out there was just a lot of not wet flour in there.. Next time I added a liiiiittle more water, and I think it was an improvement.
Additionally, the first time I made the dough I split the recipe in half and did one half exactly as stated, and the other half for a sweet galette, so only a pinch of salt and sugar instead. Later on that sweet galette dough was filled with nutella and berries which I highly recommend.
The dough really is the best place to add unexpected flavor. Just adding some shredded parmesan and pepper goes a long way.
Roll out the dough on parchment paper and then bake it on that parchment paper. It makes everything easier.
I know it was kind of cheating to just put a link for the filling guidelines, but’s it’s not unlike making your own pizza. Just do whatever you want. I think that Food52′s article/instructions will help you get the best mix of flavors and tell you how to prep them in the best possible way.
Last savory galette I made (pictured above) had capicola ham, feta, shredded asparagus, arugula, red peppers, red onion, salt, pepper, and more parmesan. We cooked down everything together except the cheeses.
If you follow the dough recipe and make two large galettes, you could easily find yourself with a lunch for the week that’s 8 servings. Just cut each galette into quarters, heat up at work and viola, lunch.
It’s also a really great dinner. I like to make the dough in the morning if I can and then cook the galette when I get home.
St. Patrick's Day Kids Treats
St. Patrick’s Day Kids Treats
Check out these awesome St. Patrick’s Day Kids Treats!
Are you looking for a St. Patrick’s Day Kids Treats to make today? What kid doesn’t like Rice Krispies treats? Thanks to Food.com, you can make this quick and easy, fun snack to celebrate St. Patrick’s day with your kiddos today! You can even make this using gluten free Rice Krispies if you are gluten sensitive or have celiacs. If you are…
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Strawberry Shortcake a La Yoshi Grill Mat
Strawberry Shortcake a La Yoshi Grill Mat
Strawberry shortcake is a staple dessert at most 4th of July celebrations and BBQ’s. But did you know that you can use your Yoshi Grill Mat to take that simple strawberry shortcake to the next level?
Grilling the strawberries increases their natural sweetness, and brings out a different dimension of flavors from the popular fruit. Use this recipe from Food.comfor a basic and delicious grilled…
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