Glamvora Co

Cake Mix Donuts Ingredients

- 1 box Vanilla (or your favorite flavored cake mix)  (plus ingredients to make cake mix)
- 3/4 cup Strawberry Cream Cheese Frosting
- 3 tbsp Sprinkles

Preparation

Turn on the Babycakes appliance. 
Mix the cake mix per instructions on the box of mix. 
Pour mixture into a ziplock bag and seal. 
Once the Babycakes appliance is heated, snip a corner of the ziplock bag and carefully fill each donut cavity.
Close the lid and allow to bake for 5 minutes. 
Remove donut cakes and set aside. Should make about 36 mini donuts.
Heat the strawberry cream cheese frosting and carefully dip the tops of the donuts.
Add sprinkles and serve. 

Cake De Naranja Ingredients

- 1/2 cup butter
- 1 cup sugar
- 1 egg beaten
- 1 cup sifted flour
- 1 teaspoon salt
- 1 teaspoon soda
- 1 cup buttermilk
- 1 Grated rind of orange
- 1 teaspoon vanilla

Preparation

Mix and sift flour and salt.
Cream butter and sugar, add beaten egg.
Add soda to buttermilk, add to butter mixture. Blend in flour, mix well, add vanilla and grated orange rind.
Mix until blended.
Bake in moderate oven for 30 to 40 minutes.
PREPARE: juice of I orange, juice of 1 lemon, cup sugar.
Mix this well and when cake is done and cool pour over cake.

Pasta With Chickpeas and Kale Ingredients

- 1 Dried hot pepper (opt)
- 2 cups Cooked chickpeas, drained
- 1 tablespoon Garlic, minced
- 1 pound Kale or other greens, washed and trimmed
- 1 tablespoon Olive oil
- 4 tablespoons Parsley, minced
- Salt and pepper to taste
- 1 pound Ziti, elbow macaroni, twists or bowties

Preparation

Set a large pot of water to boil, and add salt.
Cut the kale stems into 2-3 inch pieces; chop the leaves coarsely and set aside. Boil the stems until they are nearly tender; then, add the greens. Cook until kale is quite tender but stillbright green. Scoop it out with a slotted spoon, place in a bowl of ice water, and keep pot boiling. When the kale cools, squeeze out excess water, gather it into a mass and chop rather finely. Meanwhile, place olive oil in a large skillet over veWarm the garlic mixture over medium heat, and add the cooked pasta, the chickpeas and the chopped kale.Toss well, taste for seasoning, garnish with parsley and serve immediately.

Pasta Margherita Ingredients

- ¼ cup fresh basil, thinly sliced
- 12 ounces fresh mozzarella cheese, cut into ½-inch cubes
- 1 garlic clove, pressed
- 10 oz grape tomatoes, cut in half lengthwise
- ½ tsp kosher salt
- ¼ cup extra-virgin olive oil
- 1 pound linguine pasta

Preparation

Whisk oil, garlic, basil, salt together in large bowl.
Add tomatoes and mozzarella then gently toss to combine; set aside.Cook pasta according to package directions for al dente.
Drain well.
Add pasta to tomato mixture and gently toss to combine.
Serve immediately.

Pasta With Tuna Ingredients

- 2 tablespoons Flour
- cup Green Onions, chopped
- 1 1/4 cups Non-Fat Milk
- 2 tablespoons Olive Oil
- 2 tablespoons Onion, minced
- 1/4 cup Parmesan Cheese, grated
- cup Fresh Parsley or Basil, chopped
- 8 ounces Tubular Pasta
- 1 cup Frozen Peas, thawed
- 1 dsh Hot Pepper Sauce
- 6 1/2 ounces Can Water-Packed Tuna, drained

Preparation

Cook pasta in a large pot of boiling water until al dente.
Drain and return to warm pot. Put olive oil in saucepan and add onion.
Saute until transparent. Stir in flour and cook for a few seconds and then whisk in milk. Stir constantly until this thickens.
Add peas, tuna (shredded into chunks,) parsley, green onions, cheese and hot pepper sauce.
Pour over pasta and stir gently to mix.
Serve at once.

Cream Cheese Stuffed Chicken Breasts Ingredients

- 4 slices bacon
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons to 3 melted unsalted butter
- 3 ounces pkg. cream cheese
- 4 tablespoons fresh tarragon, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 1/4 cup diced onion
- 1/4 teaspoon salt
- 4 boneless, skinless chicken breasts

Preparation

Preheat the oven to 350 F.In a small skillet, sweat the onions over medium-low heat in the butter or olive oil until they are soft and translucent, about 5 minutes.
Add the garlic and cook for another minute then remove from the heat and allow to cool.In another skillet, saut the bacon over low heat until soft and the fat is beginning to render out, but dont allow it to brown.
Remove to a paper towel and set aside.
Place the chicken breasts between two sheets of waxed paper and evenly pound to 1/4-inch thickness, either with the smooth side of a meat mallet or a small, heavy pan. Season on both sides with the salt and pepper.Stir the onion and garlic into the cream cheese until well blended; divide evenly between the chicken by placing a dollop in the center of each breast.
Roll or fold the chicken around the cream cheese mixture, tucking the ends under and securing with toothpicks.
Sprinkle the tarragon evenly over the chicken packages, and wrap each with a piece of bacon.
Place in an 8x11 baking dish and drizzle with the melted butter.
Bake for 25 to 30 minutes, or until the chicken is done, the bacon is browned and the cream cheese is heated all the way through.
Serve immediately.

Cream Puffs with Espresso Cream Fil Ingredients

- ¼ tsp pure almond extract
- 1/4 cup butter
- 3 eggs, beaten
- ¾ Cup all-purpose flour
- 1/4 cup heavy cream
- 2 tsp instant espresso
- 1 cup powdered sugar
- 4 ounces semisweet chocolate broken into smaller pieces
- ½ tsp unsweetened cocoa
- 1 teaspoon pure vanilla extract
- 1 cup water

Preparation

For the cream puff
Preheat the oven to 40
Place the butter and the water into a small sauce pan on the stove top and bring to a boil. Meanwhile, sift the flour into a bowl to ensure that there are no lumps and the flour is super fine. Once the butter and water has come to a boil remove from the heat, add the flour and mix well. Return to the heat and heat for 2 minutes.
Remove from the heat and place in the bowl of a stand mixer. Allow to cool for at least 10 minutes. You may run the whisk attachment to help the mixture to cool. Do not add the eggs while it is still very hot or the eggs will cook and this wont turn out right.Once the mixture has cooled, add the eggs by a small drizzle while whisking on a medium speed. Allow mixture to continue whisking at a medium high speed for about 5 minutes. The idea being to whip a lot of air into the batter.While the mixture is whipping, prepare a half sheet rimmed baking dish with a sheet of parchment paper. Once the batter is done whisking, transfer to a piping bag fitted with a inch plain tip. Pipe into circles the size of a quarter on the parchment paper. Leave some space between for rising.
Bake in the preheated oven for 20 minutes.
Remove from the oven (this is a VERY important part) and pierce each cream puff with a toothpick or skewer so that the steam can escape from inside.
Put the cream puffs back in the oven and allow to bake for another 4-5 minutes. Turn the oven off and open the door. Allow the cream puffs to sit in the oven until cooled.For the espresso cream filling
Whip together the cream, sugar, instant espresso, unsweetened cocoa, vanilla and almond until thick and creamy.Using the smaller star tip, pierce the side of each cream puff and fill with cream filling. Use your own judgment concerning when each is filled.For the chocolate sauce
In a microwave safe dish and the microwave set on high, melt the chocolate and butter together by microwaving for 30 seconds at a time. Chocolate is ready when it is completely melted and combined with the butter.Using a spoon, drizzle the chocolate across the top of the cream puffs and serve immediately.**Refrigerate cream puffs if you are not going to eat them immediately they will last in the refrigerator for about 24 hours.

Cream of Ham & Potato Soup Ingredients

- 1 small onion, chopped
- 1 cup celery, diced
- 4 Tbs butter
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 3 cups water, or any stock but beef
- 2 medium potatoes, well scrubbed and cut in chunks--leave skin ON
- 1 cup thickly diced ham
- 1/2 cup cornstarch
- 3/4 cup water
- 1 cup heavy cream, light cream or half and half cream
- salt to taste*

Preparation

In a deep, heavy saucepan, melt butter over medium heat and add the onions, celery and basil.
Saute until the celery and onions are just beginning to get tender.
Add the water/stock, the potatoes, ham and the pepper. Cook until potatoes are tender.
Mix the cornstarch (the amount is not a typo) with the 3/4 cup water.
Slowly add enough of the cornstarch/water mixture (you may not have to add it all, do it in small steps) to produce a VERY THICK mixture. The spoon should practically stand up in this. It should be the consistency of a very thick pudding. Stir constantly until the mixture bubbles.
GRADUALLY add cream, stirring constantly, to thin the soup out to the desired consistency. You may have to use MORE cream, depending on the desired thickness. I like mine thick, like stew, so the 1 cup of cream works well. Your mileage may vary.
Add salt if you feel it needs some.
Heat through (do not boil) and serve with a salad or crusty roll.

Cream Cheese Cookies Ingredients

- 20 grams Raisins, finely chopped (optional)
- 60 grams Cake flour
- 1/4 teaspoon Baking powder
- 50 grams Butter, softened
- 50 grams Cream cheese
- 30 grams Icing sugar
- 15 grams Egg white
- Extra icing sugar for coating

Preparation

Preheat the oven to 150C/300F. Line two baking trays with paper. Finely chop the raisins. Sift together the flour and baking powder.
Cream the butter, cream cheese and icing sugar until well blended.
Add in egg white and beat until combined.
Add in chopped raisins.
Mix in the flour mixture.
Shape teaspoonfuls of the dough into balls and place them 2cm apart on the prepared trays.
Bake for 30 minutes. Then turn the oven off and leave the cookies in for 20 minutes.
Remove and cool on a wire rack. Coat the cookies with extra icing sugar.

3 Cheese Ravioli Ingredients

- 2 tablespoons butter, melted
- ¼ Cup chicken stock
- 3 teaspoons cooking oil
- 2 large eggs, beaten
- 2/3 pound flour
- ground nutmeg
- 1/4 pound Gruyere cheese, grated
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons parsley, chopped
- pound Ricotta cheese
- teaspoon salt
- salt and pepper

Preparation

In a large bowl, mix the first four ingredients together (flour, egg, salt and oil). Form a ball of dough using your hands, then let it rest for about 1 hour.In another bowl, mix together: ricotta, Gruyere and Parmesan cheese, eggs, parsley - then season with nutmeg, salt and pepper. Divide the dough into 2 equal parts.
Roll them out (using a rolling pin) to very make a large, thin rectangle.
Place tablespoons of filling on the sheet of dough about 1 inch apart until all the filling and dough have been used up. Using a pizza cutter, cut the ravioli in squares.Boil the chicken stock or water in a large pot, then add the ravioli and let it boil in the stock for about 3-5 minutes, until cooked.
Remove and drain the ravioli, then sprinkle melted butter and Parmesan cheese. Toss and serve hot.

Cheese Tortellini With Sausage Ragu Ingredients

- 2 tablespoons extra virgin olive oil
- 4 fresh basil leaves, sliced into thin ribbons, i.e., chiffonade
- 1/2 pound ground mild italian sausage
- 1/4 cup heavy cream
- 2 inches sprig chopped fresh oregano
- Freshly-grated Parmesan cheese for garnish
- 1 pound cheese tortellini, or choose your own pasta
- 1/2 cup red wine, (Riojo is one I use often for cooking)

Preparation

In a medium saucepan heat olive oil over medium high and brown sausage, using a wooden spoon to crumble the sausage as it browns.To the cooked sausage, add the wine and oregano, cook until wine reduces to 1/4 cup.
Add marinara sauce and salt and pepper to taste.
Let sauce begin to come to a boil and turn down to a slow simmer.Cover and simmer for 30 minutes.After 30 minutes add cream, basil and parmesan cheese, and stir to incorporate.While sauce is nearing the last 10 minutes, bring a large pot of salted water to a boil.
Add the tortellini and cook 7 - 9 minutes until tender, stirring occaisionally.
Drain pasta and toss with sauce.
Serve with extra grated parmesan if desired.

Asian Honey Mustard Salmon On Spinach and Mushrooms Ingredients

- 1 bag of pre-washed baby spinach (or boc choy, which is a nice substitute)
- 5 tablespoons creole mustard
- 2 teaspoons crushed garlic
- 2 tablespoons ginger, minced
- 1 tablespoon honey
- 1 package clean sliced mushrooms
- 6 ounces to 8 salmon cut into two fillets
- 1 tablespoon salt and pepper
- 2 teaspoons sesame oil
- 2 tablespoons soy
- 1 white onion sliced

Preparation

For the salmon:Pat dry and massage in salt and pepper.In a small mixing bowl, combine creole mustard, honey, and soy.
Place mixture in a bag with salmon and marinate for half an hour.Cook on 450 degrees 20 to 30 minutes in a baking pan coated with a little olive oil. Make sure the salmon is well coated with the marinade.In a large saucepan, saute sliced white onion in sesame oil. Then, add and saute mushrooms, garlic, and spinach, with salt, pepper, ginger, and soy. Cover and cook until the spinach has cooked down.
Serve salmon on top of spinach.

Baked Honey Sriracha Chicken Wings Ingredients

- 4 tablespoons brown sugar
- 40 oz chicken wings
- 1/2 cup Cilantro, Roughly Chopped
- 2 tbsp Garlic Powder
- 2 tbsp Ground Ginger
- 4 teaspoons honey
- 1/2 lime
- 1/4 cup Low Sodium Chicken Broth
- 2 tbsp Olive Oil
- 1 tbsp Onion Powder
- Salt and Pepper
- 1/4 cup Sriracha

Preparation

Preheat oven to 425 degrees Fahrenheit.
Place chicken on baking sheets ( you will need 2).
Add olive oil, salt and pepper to chicken. Toss chicken on baking sheet.
Place in a single layer, making sure that no chicken touch. Cook for 10 minutes, then flip and cook for 10 more.
Preheat broiler.Take chicken out. Spoon about 1 TBSP of sauce over each wing.
Place in oven and cook until turned slightly browned, about 5 minutes. Flip the chicken so that all have skin side up.
Pour the rest of the sauce over chicken.
Place back in broiler and cook till skin is crispy, about 10 minutes.
Once done, toss chicken with sauce created on pan.
Serve and garnish with cilantro.ENJOY!

Honey Wheat Hamburger Buns Ingredients

- 3/4 cup warm water
- 2 Tablespoons dry active yeast
- 2 Tablespoons granulated sugar
- 3 cups bread flour, sifted
- 1 cup whole wheat flour, sifted
- 1 teaspoon kosher salt
- 1/4 cup canola oil
- 1/2 cup 2% milk
- 2 large eggs, at room temperature
- 1/2 cup honey
- 2 tablespoons water

Preparation

In a small bowl, combine the water, yeast and sugar. Set aside for 5 minutes.
In a large bowl, whisk together the bread flour, whole wheat flour and salt. Set aside.
Pour the yeast mixture, into the bowl of an electric mixer fitted with the dough hook. On low-speed, mix together the yeast mixture, canola oil, milk, egg and honey until thoroughly combined. Slowly add the flour mixture and mix until the dough forms a ball. Continue kneading the dough in the mixer, or by hand, for approximately 5 minutes.
Lightly oil a large bowl, place the dough in the bowl and cover with a kitchen towel. Allow the dough to rise in a warm location for approximately two hours or until it has doubled in size.
Line a baking sheet with parchment paper.
Punch down the dough and divide into 8 equal size balls.
Place the dough balls on the baking sheet and cover with a clean kitchen towel.
Let the dough rise in a warm location for an hour or until it has doubled in size.
Heat the oven to 400 degrees.
In a small bowl, whisk together the remaining egg and water. Using a pastry brush, lightly cover each bun with the egg wash.
Bake the buns for 15-18 minutes or until they turn golden brown.
The buns are best if enjoyed within three days. Alternatively, you can wrap them each in plastic wrap and foil to freeze them for up to 6 weeks.

Honey Glazed Dumsticks Ingredients

- 1/2 cup Balsamic Vinegar
- 10 to 12 Organic Chicken Drumsticks
- 1/4 cup Flat-Leaf Parsley Leaves
- 5 Garlic Coves, halved (Anti-Oxidant and Anti-Bacterial Agent)
- 1/4 cup Honey
- 5 Fresh Rosemary Sprigs (Potent Antioxidant and Anti-Inflammatory Agent)
- 2 tablespoons Toasted Sesame Seeds
- 2 tablespoons Soy sauce
- 1/2 cup Turbinado Raw Sugar
- 2 tablespoons Organic Molasses unsulphured (a good source of Potassium, Ca

Preparation

Combine all ingredients in ziplock bag, dissolve the honey & brown sugar.
Add chicken to bag and seal. Marinate in refrigerator for 2 hours. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil.
Remove chicken from bag, reserve marinade. Arrange chicken on baking sheet.
Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.Meanwhile, place the marinade in a small saucepan. Bring to boil, the reduce heat to a simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to baste chicken.
Sprinkle with toasted sesame seeds and chopped parsley, and serve! Bon Apptit!

Peanut butter ice cream Ingredients

- 1 ¼ cups milk
- ¾ cup sugar
- ⅛ tsp salt
- 3 eggs
- 1/3 cup smooth peanut butter
- 1 ½ cups heavy cream
- 1 Tbs vanilla extract
- 4 Tbs peanuts, unsalted, shelled, coarsely chopped, for sprinkling
- Bits of bitter chocolate, for sprinkling

Preparation

Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.
Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy.
Gradually stir about cup of hot milk mixture into beaten eggs.
Add eggs to remaining milk mixture.
Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes.
Remove from heat
Whisk in peanut butter and mix well.
Refrigerate at least 3 hours.
Combine cream, vanilla extract, and chilled mixture, stirring with a whisk.
Pour the mixture into an ice cream machine and churn until frozen.
Transfer to plastic container and place in the freezer for an hour before serving.
Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
Sprinkle with chopped peanuts and chocolate bits.
Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).

How to Make Ice Cream Without an Ice Cream Maker Ingredients

- 6 egg yolks
- 1/3 cup sugar
- 2/3 cup Moscato, or any other sweet dessert wine
- 1 cup double heavy whipping cream
- 1/4 cup to 1/3 cup strong black coffee, depending on how strong you want it
- 1/2 cup crushed oreos, about 4-5 oreos
- a dribble of lemon juice, not a lot

Preparation

Brew coffee.
In a medium bowl separate egg yolks and add sugar.
Whisk it until the mixture is pale and ribbony, about four minutes.
Add the wine and continue to whisk over a double boiler. Do not stop whisking or the eggs will burn. The bottom of the bowl should not touch the simmering water.
After four minutes, the mixture should be thick and creamy and you should not see anymore liquid. The mixture should be slightly warm, not cold, but not piping hot.
Transfer the mixture over a bowl filled with ice and continue to whisk until the mixture is cold.
Whisk heavy whipping cream in a separate bowl to soft peaks.
Add the whipped cream into the egg mixture and gently fold or whisk until smooth.
Add the coffee, depending on how strong you want the ice cream to taste, a squeeze of lemon, and the crushed oreos.
Fold together.
Line a terrine or loaf pan with parchment paper.
Let the paper hang over the edges so it will be easier to remove.
Fill the mold and freeze for six hours, or overnight until firm.
Remove be lifting out of the pan. If it is hard to, dip the pan into warm water for five seconds and it should pop right out.
Slice portions and garnish with crushed oreos and a dollop of whipped cream.

Cheesecake Ice-Cream With Mango Syrup Ingredients

- 1 can fat free condensed milk
- 1/4 cup lemon juice
- lemon rind finely grated (1 whole lemon)
- 450 grams low fat cream cheese
- 500 grams gm mango (fresh, canned or frozen)
- 1 cup milk
- ½ cup sugar
- 1 teaspoon vanilla bean paste
- 3 tablespoons water

Preparation

Place the jug in the freezer and freeze until the mixture starts to set.Use the stick blender to mix the ice-cream again for about 30 seconds. Return the mix to the freezer.Repeat this step again as the ice-cream is setting.Once the mixture has been re-mixed twice, transfer the ice-cream to a deep metal dish and return to the freezer. Choose a dish which is large enough and has enough space to use the stick blender.Blend in the metal container twice before allowing to completely freeze.
Place all the mango syrup ingredients in a saucepan and using a stick blender puree the mix.
Heat the syrup and let it boil for 5 minutes stirring regularly.Reduce the heat slightly and stir for a further two minutes or until the mixture is at a desirable syrup consistently. It will thicken slightly on cooling.
Pour the cooled syrup over the ice-cream for a delicious Mango Cheesecake Ice-Cream.

Coffee Chia Pudding Ingredients

- 90ml brewed coffee
- 120ml of unsweetened almond milk
- 1 tablespoon of maple syrup
- 8 tablespoons of chia seeds
- 2 drops of vanilla extract

Preparation

In a mixing bowl, add all of the ingredients and stir until fully combined.Fill your glasses or bowls with the chia pudding mixture and pop them into the fridge to chill for at least 4 hours or, better, overnight.If desired, you can add dairy free whipped cream on top (totally optional!)

Coffee Mousse Cake Ingredients

- 1 1/4 cups all purpose flour (570 cal)
- 1 3/4 teaspoons baking powder
- 1/2 tablespoon brandy (20 cal)
- 1 tablespoon brandy (40 cal)
- 1/4 cup brown sugar, not packed (140 cal)
- 1 1/2 cups cottage cheese (330 cal)
- pinch of cream of tartar
- 8 ounces dark chocolate (1090 cal)
- 4 egg whites (60 cal)
- 3 eggs separated (210 cal)
- 2 tablespoons gelatin
- 2 tablespoons instant coffee (10 cal)
- 1/2 cup milk (65 cal)
- 2/3 cup milk (85 cal)
- 1 tablespoon raspberry sauce (50 cal)
- 1/4 teaspoon salt
- 1/2 cup sugar (390 cal)
- 3/4 cup + 3 tbsp sugar (720 cal)
- 3/4 cup unsalted butter or margarine at room temperature (1220 cal)
- 1 teaspoon vanilla extract (10 cal)
- 2 tablespoons vanilla extract (75 cal)
- 1/4 cup + 2 tbsp water
- 1/4 cup water

Preparation

For the cake
Preheat the oven to 350F. Butter a 9-inch cake pan.In a bowl, sift together the flour, baking powder, and salt and whisk together.Cream the butter and the 3/4 cup of sugar, with a mixer or a heavy wooden spoon.
Whisk in the egg yolks, the milk and the vanilla extract until the mixture is smooth.
Whisk in the flour mixture, 1/2 cup at a time. Dont overwork.Beat the egg whites and cream of tartar for about 2 minutes until soft peaks. Then add the remaining 3 tbsp of sugar and beat until medium peaks.
Whisk one-forth of the egg mixture into the butter mixture to lighten it. Fold the rest of the egg white mixture with a rubber spatula.
Spread the batter in the cake pan, and bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes in a cake pan and then transfer to a cooling rack to cool completely.When the cake is at a room temperature, insert 4 toothpicks on 4 sides of the cakes, to mark the middle. With a long bread knife, cut the cake into 2 halves lengthwise along the toothpicks.For the syrup
Mix the sugar with the water and the brandy thoroughly until all the sugar is dissolved.
Place in the fridge until the cake is ready to assemble. When the coffee mousse is ready using a pastry brush spread the syrup over the 2 halves and let soak for 3-5 minutes before adding the mousse.For the mousse
Soak gelatin in 1/4 cup water for 3 minutes, heat it up in a microwave for 1/2 minute.
Let it sit for 3 minutes, the gelatin water will become completely clear.
Add instant coffee into 2 tbsp of warm water, stir till melts.In a food processor or a blender, process the cottage cheese until smooth.
Add the brandy, the coffee, the vanilla essence, 1/4 cup of sugar and the gelatin and blend to uniform consistency.
Whisk 4 egg whites with cream of tartar until soft peaks.
Add the remaining 1/4 cup of sugar and beat until medium peaks. Fold the egg whites into the cheese mixture.
Spread 1/2 of the mousse over the first layer of the cake, once its soaked with the syrup.
Place the second cake layer on top of the mousse and spread the remaining mousse over the top and along the sides. It is very convenient to use an offset spatula to smoothen the mousse.Chill the cake in the fridge for about 3 hours until the mousse sets.For the ganache
Break the chocolate into small pieces.
Pour the raspberry syrup over the chocolate.In a small saucepan heat the milk until simmers.
Pour the milk over the chocolate and stir until the chocolate melts and the mixture is of uniform consistency.
Let the ganache cool for about 5 minutes until only slightly warm and pour over the cake. Do not pour hot ganache because it could melt the mousse.Chill the cake for another 3 hours.

Coffee Cookies Ingredients

- 100 grams cake flour
- 35 grams sugar
- 1 tablespoon instant coffee granules
- 50 grams toasted walnuts
- pinch of salt
- 3 tablespoon canola oil
- 1 tablespoon water
- 20 grams raisins
- powdered sugar, to dust

Preparation

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
Put the cake flour, sugar, coffee, walnuts, and salt in a food processor and process for about 10 seconds (or until the walnuts are well grounded).
Now put the mixture into a mixing bowl and add canola oil. Form a pasty dough, then separate the dough with your hands to form small crumbs.
Add the water and form into a clean dough. If you like raisins, you can combine it with the dough now.
Divide the dough into 16 pieces and roll each piece into a ball. Put each ball on a cookie sheet and bake at 350 degrees F for 25 minutes.
Let the cookies cool for about 20 minutes. Dust with powdered sugar before serving.

Chocolate Chip Peanut Butter Mallow Dessert Bars Ingredients

- 1 Tbs Soft Butter
- 9 ounces Chocolate Chip Cookie Mix
- 2 Tbs. - Chocolate Syrup
- 1 Large egg
- 1 cup - Mini Marshmallows
- 1 teaspoon - Milk
- 1/4 cup Peanut Butter (smooth)

Preparation

In a mixing bowl stir together the cookie mix, egg, milk and butter until smooth. Grease a 8x8 baking pan and spread the cookie mixture into the bottom.
Bake in a 375 degree oven for about 15-20 minutes or until set and brown.
Remove from the oven and spread on the peanut butter evenly on the top of the cookie bar then top with the marshmallows. Return the pan back into the oven just until the marshmallows start to melt. Take the pan back out of the oven and spread the marshmallows evenly over the peanut butter and then drizzle with the chocolate syrup.
Let cool and cut into squares.

Dark Chocolate Guinness Rocky Road Dessert Bars Ingredients

- 400 g Dark Chocolate
- 100 g Marshmallows
- 100 g Digestive Biscuits
- 75 g Unsalted Butter
- 100 ml Guinness
- 40 g Almonds
- 40 g Pistachios
- 40 g Dried Cranberries

Preparation

Melt the butter and chocolate over double boiler.
Pour in Guinness beer and mix well.
Add the rest of the ingredients marshmallows cut in small pieces if you cant find mini marshmallows, roughly crushed digestive biscuits, dried cranberries, peanuts & almonds.
Mix until they are all covered with the chocolate mix.
Pour into a tin foil tray (or onto a baking tray lined with baking paper) and spread the mixture around.Refrigerate for at least 2 hours.
Cut into snack-size rocky road bars.

Chocolate Peanut Butter No-Bake Dessert Ingredients

- 20 Oreo cookies, divided
- 2 tablespoons butter, softened
- 1 package (8 oz.) cream cheese, softened
- 1/2 cup peanut butter
- 1-1/2 cups confectioners' sugar, divided
- 1 carton (16 ounces) frozen whipped topping, thawed, divided
- 15-20 miniature peanut butter cups, chopped
- 1 cup cold milk
- 1 package (3.9 ounces) instant chocolate pudding mix

Preparation

Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping.
Spread over crust.
Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes
Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Butter Baked Onion - Pure Hygge Food Ingredients

- 1 whole onion, Vidalia or any sweet, mild type
- 1 Tbsp butter
- 1/2 bouillon cube or 1 Tbsp soy sauce or Worcestershire sauce

Preparation

Cut the bottom off the onion and save for stock
Peel off the papery skin and scoop out the top
Fill the scooped-out part with butter and bouillon/soy/Worcestershire
Wrap in aluminum foil
Bake at 350°F for about 60 minutes or until fork tender
Remove from the oven and serve by itself or as a side dish

Super Food Trail Mix Ingredients

- 1⁄4 cup almonds
- 1⁄4 cup dried blueberries
- 1⁄4 cup goji berries
- 1⁄4 cup pumpkin seeds
- 1⁄2 cup walnut halves

Preparation

Mix all the ingredients in a medium size bowl.
Serve!

Potato Soup With Peppers and Olives Ingredients

- 4 potatoes (about 300- 350 g), peeled, cut into small pieces
- 2 cloves garlic, chopped
- Olive oil
- 2 tablespoons roasted and marinated red peppers or 3- 4 marinated peppers sauce
- 12 blacks olives, pitted
- Dried oregano
- Salt and pepper

Preparation

In a saucepan, fry garlic in olive oil until tender.
Add potatoes, oregano and a pinch of salt.
Cover with water (300 ml-400ml) and cook for 30 minutes or until potatoes are soft OR
To speed up cooking, cook the potatoes, with some water, in a microwave oven for 15 minutes on MAX.
Puree potatoes, peppers or pepper sauce and 4 olives in a blender.
Add water if too thick, season with pepper and salt.
Serve warm or hot, decorated with remaining olives.