américain test kitchen

Super Easy Peach Cobbler

Ingredients:

1/2 cup butter-melted
1 cup flour
1 cup sugar
1 cup milk
1 teaspoon baking powder
one 15 oz. can of sliced peaches-drained
Instructions:
Preheat oven to 350 F.
Pour melted butter into 8×8 baking dish.
Mix flour, sugar, baking powder and milk to combine, then pour the batter over the melted butter. (do not stir!)
Place the peaches on top of the batter and bake about 30 minutes, until golden brown.

I NEED 50 PEOPLE TO SAY (YUMMY) PLEASE. THANKS🥰
Lemon Pound Cake
INGREDIENTS:
LEMON POUND CAKE:
1 ½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup butter softened
1 cup sugar
3 large eggs room temperature
3 tablespoons lemon juice
3 tablespoons lemon zest
¼ cup sour cream
LEMON GLAZE:
1 cup powdered sugar
2 tablespoons lemon juice
INSTRUCTIONS:
Preheat oven to 350 degrees. Grease a 8×4 inch loaf pan.
In a medium bowl whisk together the flour, baking powder, and salt. Using a hand mixer or stand mixer beat the butter and sugar together until creamy.
Reduce the mixer speed to stir. Add the eggs one at a time mixing just until barely incorporated. Scrape down the sides of the bowl and the be**er several times. Add the lemon juice and lemon zest mixing just until slightly incorporated.
Keeping the mixer on low speed add the dry ingredients and the sour cream alternating between the two. Pour the cake batter into the prepared pan. Bake in a preheated oven for about 45-55 minutes.
Remove from the oven and cool for 25-30 minutes. Carefully invert the cake onto a cooling rack. Whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cake and let cool before slicing.

My 17-year-old daughter made this Sourdough Chocolate Cake 😋 for her birthday. Please be nice with her!!! she's still learning from you. Thank you all... 😍

Ingredients :

• ⅔ c shortening

• 1 ⅔ c white sugar

• 3 eggs

• 1¾ c all-purpose flour

• ⅔ c unsweetened cocoa powder

• 1 c sourdough

• ¾ tsp baking soda

• ½ tsp baking powder

• 1 tsp of salt

• ¾ c cold water

• 1 tsp vanilla extract

Methods :

Preheat oven 350 degrees F Greased & flour a 9×13 inch cake pan. Sift flour, cocoa, baking soda, baking powder and salt.

Blending shortening, sugar and creamed eggs in a large bowl. Stir the sourdough into the sourdough.

Slowly add flour mixture to creamed mixture, beating until smooth. Stirring in water also vanilla; blend well. Pour batter to prepared pan.

Baking in preheated oven until toothpick inserted in center comes out clean, for 35 mn. Enjoy !

📣Dear Silent 🤫 members from the group, say anything to stay active. ❤
Recipe:
Never get tired of this amazing soup. You can use store-bought wontons but I like to make mine… it flavor is unbeatable!💯👌🏼

Ingredients:

WONTONS

8 ounces ground pork
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated
1 teaspoon brown sugar
2 green onions, finely chopped
24 square (3½ inches each) wonton wrappers

SOUP

6 cups (1,440g) chicken broth
1½ teaspoons garlic, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
2-3 green onions, finely chopped
PREPARATION:

WONTONS

In a large bowl combine pork, rice wine, soy sauce, sesame oil, ginger, sugar, and onion. Mix well.
Place 1 heaping teaspoon of filling into the center of each wonton wrapper.
Moisten edges with water and fold the corners together, pressing out any excess air. (It should look like a triangle).
Slightly lift the long edge of the wonton. Wrap the edges in the opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed.
Continue with the rest of the wontons and let them rest while you prepare the soup.

SOUP

In a medium pot over medium heat add chicken broth, garlic, soy sauce, sesame oil, and green onions.
In a separate large pot, bring about 4 quarts of water to a boil. Once the water is boiling, add wontons and cook for 5 minutes.
Strain the wontons and add them to the warm broth mixture. Serve warm.

Enjoy !

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce 😍
Ingredients
4 cups (8 slices) cubed white bread
1/2 cup raisins
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg
Sauce Ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla
How To Make Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes).
Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan.Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
Stir in vanilla
To serve, spoon warm pudding into individual dessert dishes; serve with sauce.Store refrigerated.

Bron:Source The Cooks Recipes
Repost Kaalvoet:Barefoot Chef

🥦 Loaded Broccoli Cauliflower Salad 💖

📋 Ingredients:
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons white vinegar
- 2 tablespoons granulated sugar
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)

🥣 Instructions:
1. Steam or blanch the broccoli and cauliflower florets until they are tender-crisp. Drain and let them cool.
2. In a large mixing bowl, combine the cooked broccoli and cauliflower with shredded cheddar cheese, crumbled bacon, diced red onion, and diced red bell pepper.
3. In a separate bowl, whisk together the mayonnaise, sour cream, white vinegar, granulated sugar, salt, and black pepper to make the dressing.
4. Pour the dressing over the salad and toss to coat all the ingredients evenly.
5. Cover and refrigerate the Loaded Broccoli Cauliflower Salad for at least 2 hours to allow the flavors to meld.
6. Garnish with chopped fresh parsley if desired.
7. Serve this delicious and low-carb salad cold.

😋 Notes:
- This salad is perfect for those following a low-carb or keto diet.
SLM

Plеɑsе sɑy somеthing whеn you sее thе post. Sɑying ANYTHING is good, it hеlps you to continuе to sее my posts! Thɑnk you😋

Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce

Ingredients:

°4 salmon fillets, skinless

°1 pound (454 grams) asparagus tips

°1/3 cup (75 grams) melted butter

°1/3 cup (125 ml) lemon juice

°4 minced garlic cloves

°2 teaspoons (10ml) chopped fresh parsley

°Salt and pepper

°2/3 cup (65 grams) grated fresh parmesan cheese

°Parsley and lemon wedges to garnish

Preparation:

Preheat the oven to 400°F (200°C).

Place the salmon fillets in the center of a 12”x18” (30×45 cm) sheet of aluminum foil, each. Divide the asparagus into four equal portions and place them around the salmon.

In a bowl, combine the butter, lemon juice, garlic and parsley. Pour over the salmon and asparagus, season with salt and pepper to taste and top with 2 to 3 tablespoons of Parmesan cheese.

Close the aluminum foil and seal the sides tightly, in foil.

Enjoy !

Smothered Oxtails - OMG DON'T LOSE THIS RECIPE
🔥😋 INGREDIENTS
2 1/2 pounds beef oxtails
1 1/4 cups all-purpose flour
2 tbsp Worcestershire sauce
2 tsp kosher salt
1 tsp freshly cracked or ground black pepper
3/4 cup vegetable oil
3 cups beef broth OR water
1 large yellow onion sliced
3 cloves of fresh garlic minced
* more salt & pepper for taste
Instructions
Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper.
Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.
Next pour the vegetable oil into a large pan, and place the pan over medium heat.
Once the oil is nice and hot, add the oxtails in, and brown them.
Once the oxtails are nice and brown remove them from the pan, and put them in the slow cooker.
Return back to the pan with the hot oil.
If they are burnt pieces in the pan, pour out the oil, strain, clean the pan, then pour the strained oil back into the pan.
Start adding the remaining flour into the pan, but only a little bit at a time.
Whisk continuously.
Once the flour is brown, and resembles ” chunky peanut butter”, slowly pour in the beef broth or water.
Whisk while you pour!
Make sure everything is lump free, then turn the heat from medium to high.
Once the gravy reaches a full boil, reduce the heat to medium, and add in the sliced onions, and garlic.
Stir the gravy, and do a taste test.
Add as much salt & pepper that you think you may need.
Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.
Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high.
Let cook for 8 hours.
Once done serve with mashed potatoes, rice, or whatever you’d like.
Enjoy!!

Million Dollar Pound Cake 🍰
Ingredients:
4 cups all-purpose flour, sifted
1 pound salted butter, softened (4 sticks)
1 tablespoon pure vanilla extract
1 teaspoon almond extract
3 cups granulated sugar
6 large eggs
¾ cup whole milk OR buttermilk
Instructions:
1️⃣ Preheat the oven to 300°F. Butter and flour an angel food/tube pan with a removable bottom. Set aside.
2️⃣ In the bowl of a stand mixer using the whisk attachment, whisk together the butter, vanilla, and almond extracts. Whip for 5 minutes on medium-high.
3️⃣ Switch to the paddle attachment. Add the sugar gradually, beating on medium until light yellow in color. (Around 5 minutes)
4️⃣ Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl as needed.
5️⃣ Lower the speed of the mixer and add the flour alternately with the milk, beginning and ending with flour. Stop and scrape the sides of the bowl occasionally.
6️⃣ After all has been added, beat for 1-2 minutes until the flour has fully incorporated.
7️⃣ Spread evenly into the pan and bounce on the counter, if needed to settle.
8️⃣ Place into the oven and bake for 1 hr 30-45 minutes OR until a toothpick inserted into the cake comes back clean.
9️⃣ Cool for 15 minutes, then remove the outer ring.
🔟 Cool completely on a cooling rack.
Enjoy

Quick and easy meal
1 box of scallop potatoes
1 lb ground beef
1 onion
1 can of cream of potato
Pack of bacon
Shredded cheese
Cook hamburger meat with onions and seasonings of your choice. Drain when meat is fully cooked.
Mix can of cream potatoes with hamburger meat.
In a 13x9 in pan put your uncooked scallop potatoes in the bottom of the pan.
Mix sauce pack in a separate bowl as directed on the box.
Spread hamburger meat and cream of potato mixture over the uncooked scallops.
Pour sauce mixture over the top.
Cook uncovered on 350 for 25 mins
While in the oven cut up your bacon into pieces and cook, set to the side when done.
After 25 mins remove pan from the oven, top with bacon pieces and shredded cheese.
Put back in the oven for 10 mins
Enjoy! ❤️

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” Christmas Baklava with walnuts ”
INGREDIENTS
1/2 pound chopped pecans
1/2 pound chopped walnuts
2-3 tbsp. ground cinnamon
1 pound package of Phyllo dough
1-1/2 cups butter, melted
2-1/2 cups honey
1 tsp. vanilla
1 tsp. grated lemon zest
INSTRUCTIONS
1 ) Mix nuts together in a large bowl and toss with the ground cinnamon. Set aside.
2 ) Butter a 9×13 inch baking dish.
Place 2 sheets of phyllo in the bottom of prepared dish. Brush generously with melted butter.
3 ) Sprinkle 2-3 tablespoons of nut mixture on top. Repeat layers until all the nuts, butter, and phyllo are used.
4 ) End with about 6 layers of phyllo on the top. If you still have some butter left, brush it over the top layer.
5 ) Using a very sharp knife, cut through all layers of the baklava. Cut 3-4 sliced length-wise.
6 ) Then make diagonal cuts to make diamond shapes.
7 ) Bake in a heated 350-degree oven for about 45 minutes, until golden and crisp.
8 ) While baklava is baking, heat honey in a saucepan until close to boiling. Stir in vanilla and lemon zest.
9 ) When baklava is done baking, immediately pour the honey mixture over the top.
10 ) Let cool completely in the pan. 😍

🌮 Copycat Taco Bell Mexican Pizzas 🍕

⚜ Ingredients

For the Mexican Pizza:

8 small flour tortillas
1 pound ground beef
1 packet taco seasoning mix
1/2 cup water
1 cup refried beans
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup diced tomatoes
1/4 cup sliced black olives
1/4 cup sliced green onions
1/4 cup diced green chilies (optional)
Cooking oil for frying
For the Taco Bell-Style Sauce:

1/2 cup mayonnaise
2 tablespoons diced pickled jalapeños
1 tablespoon sugar
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper (adjust to taste)
Salt to taste

⚜Directions

For the Taco Bell-Style Sauce:
1⃣ In a bowl, combine the mayonnaise, diced pickled jalapeños, sugar, cumin, paprika, garlic powder, cayenne pepper, and salt. Mix well. Adjust the spiciness and seasoning to your taste. Refrigerate until ready to use.

For the Mexican Pizza:
2⃣ In a skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.

3⃣ Add the taco seasoning mix and water to the cooked beef. Simmer for a few minutes until the mixture thickens and is well combined. Remove from heat.

4⃣ In a separate skillet, heat a small amount of cooking oil over medium-high heat.

5⃣ Fry each flour tortilla in the skillet for about 1-2 minutes on each side until they become slightly crispy. Drain on paper towels.

6⃣ To assemble the Mexican pizzas, spread a layer of refried beans onto one tortilla.

7⃣ Top with another tortilla, followed by a layer of the seasoned ground beef.

8⃣ Add a third tortilla on top of the beef layer.

9⃣ Spread a generous amount of the Taco Bell-style sauce on the top tortilla.

🔟 Sprinkle a mixture of shredded cheddar and Monterey Jack cheese over the sauce.

1⃣1⃣ Add diced tomatoes, sliced black olives, sliced green onions, and diced green chilies (if using) on top of the cheese.

1⃣2⃣ Place the assembled Mexican pizza in the oven under the broiler for a few minutes until the cheese is me

Hearty Homestyle Beef and Vegetable Stew
😍🤤
Ingredients:
6 oz bacon, chopped into 1/4" strips
2 Tbsp olive oil, for sautéing
2 lbs beef stew meat, or beef chuck cut into 1″ pieces
2 1/2 tsp sea salt, divided
1 1/2 tsp black pepper, freshly ground, divided
1/4 cup all-purpose flour
2 cups good dry red wine
1 lb mushrooms, thickly sliced
4 carrots, peeled and cut into 1/2″ thick pieces
1 medium yellow onion, diced
4 garlic cloves, minced
1 Tbsp tomato paste
4 cups low sodium beef broth
2 bay leaves
1/2 tsp dried thyme
1 lb small potatoes, new potatoes, or fingerling, halved or quartered
Directions:
Preheat oven to 325°F (163°C).
In a large, oven-proof pot, sauté bacon over medium heat until golden brown. Remove bacon to a separate bowl.
Season beef with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle with flour and toss to coat. Brown beef in bacon fat over medium/high heat. Transfer to bowl with bacon.
Add wine to the pot, bring to a boil, scraping the bottom to deglaze. Add mushrooms and simmer for 10 minutes.
In a skillet, sauté carrots, onion, and garlic in olive oil. Add tomato paste and cook for another minute. Transfer to the soup pot.
Add beef broth, bay leaves, thyme, remaining salt and pepper to the pot. Return beef and bacon to the pot, then add potatoes. Stir to combine.
Cover with lid and bake in the oven for 1 hour and 45 minutes.
Prep Time: 30 minutes | Cooking Time: 2 hours | Total Time: 2 hours 30 minutes
Kcal: 365 kcal | Servings: 8 people

"Bake up some comfort this autumn with our Incredible Apple Bread - moist, flavorful, and perfect with a cup of tea!


Ingredients:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 medium apples, peeled, cored, and chopped

Directions:

Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat the eggs individually, then stir in milk and vanilla.
Whisk together flour, salt, baking soda, baking powder, and cinnamon in another bowl.
Gradually add the dry ingredients to the wet mixture until incorporated.
Fold in the chopped apples.
Pour the batter into the prepared loaf pan.
Bake for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let it cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 65 minutes | Total Time: 1 hour 20 minutes

𝗜 𝗡𝗘𝗘𝗗 𝟭𝟬𝟬0 𝗣𝗘𝗢𝗣𝗟𝗘 𝗧𝗢 𝗦𝗔𝗬 𝗬𝗨𝗠𝗠𝗬 𝗣𝗟𝗘𝗔𝗦𝗘 𝗧𝗛𝗔𝗡𝗞𝗦 😘

MOUNDS CAKE 😋🔥

☑️ INGREDIENTS :

1 cake mix ( white or yellow cake mix )
½ cup cocoa
½ cup sugar
2 cups chocolate chips
1 cup chocolate syrup
8 oz. tub Cool Whip
2 cups Coconut, shredded

How To Make Mounds Cake

1 – Preheat oven to 350 degrees F. Grease 9×13 baking dish. Mix cake according to package; add cocoa and sugar; blend well.
2 – Pour cake mixture into prepared baking dish. Sprinkle 2 cups chocolate chips over top of cake.
3 – Bake for 30 minutes. Remove from oven. Poke holes in cake with meat fork.
4 – Warm chocolate syrup and pour over hot cake. Cover and Cool cake over night.
5 – Mix whipped cream and coconut together for frosting. Spread over cake; chill cake. Ready to serve
Enjoy! 😋😘

Chocolate Cake

**Ingredients:**

- 3 eggs
- 1/2 cup of oil
- 1 cup of sugar
- 1 and 1/2 cups of milk
- 2 cups of all-purpose flour
- 1 cup of cocoa powder
- 1 tablespoon of baking powder
- A pinch of salt

**Instructions:**

1. In a blender, combine all ingredients except for the baking powder. Start with the liquid ingredients to make the blending easier.
2. Blend until the mixture is well homogenized.
3. Turn off the blender and add the baking powder. Mix using the pulse function, combining without overmixing.
4. Pour the batter into a greased and floured pan.
5. Bake in a preheated oven at 350°F (180°C) for about 40 minutes.
6. Optionally, top with chocolate ganache or another chocolate frosting.

Enjoy your moist and delicious chocolate cake!

I give you these recipes in exchange for a simple HELLO ❤️
Pasta with Neapolitan sauce, mozzarella cheese and basil!! 🍝🌿😍⁣
INGREDIENTS:
250g spaghetti
6 ripe red tomatoes⁣
2 onions⁣
2 cloves of garlic
5 basil leaves
3 tablespoons of olive oil
Salt and pepper to taste⁣
100g mozzarella cheese
⁣
METHOD OF PREPARATION:
⁣To prepare the sauce, we put the pan on the fire with plenty of water, make a cross with the knife over the tomatoes and bring to a boil.
⁣In about 5 minutes they will be perfect. We put them in cold water so we can peel them more easily. They will go directly to the blender jar to form a perfect tomato sauce.
⁣In a frying pan with a little oil over low heat, we will continue with the rest of the ingredients. ⁣
We will peel and finely chop the onion, you can also grate it, so that it integrates better into the sauce. In the same way, we will peel and chop the garlic. ⁣⁣We add them to the frying pan. When they are very soft, we will add the tomatoes. It's time to adjust the flavors with the necessary salt and pepper. The tomatoes will take about 20 minutes on low heat to create a perfect sauce.
⁣While the tomato cooks, prepare the pasta, for this type of sauces with Italian pasta they are very good, but they will be perfect with anyone.⁣
Depending on the type of pasta, it will take more or less to be ready, the average is around 7 minutes. We add plenty of water and salt and when it starts to boil we have the spaghetti.
We drain the spaghetti and add the Neapolitan sauce on top and the mozzarella cheese in pieces. We can decorate with some fresh basil leaves and plenty of grated parmesan or whatever you want.

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CHOCOLATE SWISS ROLLS 😋
Ingredients
For the pioneer:
60g of sugar
6 eggs
1 tbsp vanilla essence
40g of flour
20g bitter cocoa powder
1 tbsp honey
1/2 tbsp fine salt
For the filling (German buttercream)
500 ml of milk
120 gr sugar
40 g cornstarch
Vanilla to taste
70 gr cocoa powder
100 g egg yolk
660 gr of butter
Preparation
Pionono:
1. To begin, we beat the eggs with the sugar and honey until smooth.
2. Then, we add the salt and vanilla essence.
3. Sift the flour and cocoa and add to the batter, inside the mixer running at low speed.
4. Next, we place the dough on a 50 by 30 cm plate.
5. It must be wallpapered and buttered neatly and kept in the refrigerator.
6. Place in the oven at a temperature of 190-200 ° C for 8 to 10 minutes and remove.
7. Sprinkle with powdered sugar and turn the pionono onto another new parchment paper.
8. Remove the paper that was in the oven.
9. It should be rolled up and then placed in a film that covers the entire pionono in its entirety.
10. Finally, put it in the refrigerator.
11. If we bake several piononos, it is ideal to stack them so that they maintain humidity.
12. After filling them, the rolled ones are kept rolled and wrapped in plastic film in the cold, while the pionones are kept flat,
For the filling:
1. This buttercream is a little different.
2. In the mixer and with the flat attachment, soften the butter a little so that it takes on a smooth texture. Cocoa can be added here or it can be added at the end of the pastry cream, when it comes out of the pot.
When the pastry cream is relatively cold and settled, add to the butter and incorporate completely.
For assembly:
Unmold and remove the parchment paper from the cake.
On that same side, put the filling and distribute it evenly throughout the cake. If desired, you can add pieces of toasted walnuts for a finely flirtatious detail.
Roll completely, starting with the inward edge.
remove the ends for a better finish.
decorate with rosettes on top and chocolate decorations.

ONLY ACTIVE MEMBERS WILL SAY YUMMY ON THIS ONE ♥️♥️

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA - Don't Lose This 😍

INGREDIENTS :

For the Dough:
3 ¼ cups all-purpose flour
½ cup yellow cornmeal
1½ teaspoons salt
2 teaspoons sugar
2 ¼ teaspoons instant yeast
1 ¼ cups water, room temperature
3 tablespoons unsalted butter, melted
4 tablespoons unsalted butter, softened
1 teaspoon + 4 tablespoons olive oil, divided
For the Sauce:
2 tablespoons unsalted butter
¼ cup grated onion
¼ teaspoon dried oregano
½ teaspoon salt
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 tablespoons coarsely chopped fresh basil
1 tablespoon olive oil
Freshly ground black pepper
For the Toppings:
1 pound mozzarella cheese, shredded (about 4 cups)
(Pepperoni)
¼ cup grated Parmesan cheese

DIRECTIONS :

Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.
Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally.
Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)
Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes.
Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off th😍🍰🥗🍔😍

𝗜 𝗪𝗜𝗟𝗟𝗟 𝗦𝗧𝗢𝗣 𝗣𝗢𝗦𝗧𝗜𝗡𝗚 😞🙁 𝗠𝗔𝗬𝗕𝗘 𝗜𝗙 𝗧𝗛𝗘𝗥𝗘 𝗜𝗦 𝗡𝗢 𝗥𝗘𝗔𝗖𝗧𝗜𝗢𝗡𝗦 𝗜𝗡 𝗧𝗛𝗜𝗦 𝗣𝗢𝗦𝗧😋😋😋
🟫𝗢𝗻𝗲-𝗕𝗼𝘄𝗹 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗮𝗸𝗲 𝘄𝗶𝘁𝗵 𝗠𝗼𝗰𝗵𝗮 𝗕𝘂𝘁𝘁𝗲𝗿𝗰𝗿𝗲𝗮𝗺

Ingredients :

FOR THE SPONGE
350 g Butter or baking spread
350 g Caster sugar
6 Eggs large
2 tsp Orange extract
1 tbsp Milk
300 g Self raising flour
50 g Cocoa powder
1/2 tsp Baking powder
FOR THE BUTTERCREAM
250 g Butter or baking spread
450 g Icing sugar
50 g Cocoa powder
1 1/2 tbsp Milk
2 tsp Orange extract
FOR DECORATION
1 Terry’s Chocolate Orange
Orange sprinkles optional

Instructions
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8″ cake tins
Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
Add the eggs, orange extract and milk, and whisk until fully incorporated
Add the self raising flour, cocoa powder and baking powder and whisk in until you can’t see any flour anymore
Divide the mixture between the tins, use scales for accuracy
Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the orange extract and milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
If the cakes have domed on top, level them off with a cake leveller or a serrated knife
Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it
Add the other sponge on top and pipe or spread the remaining buttercream on top
Decorate with the Terry’s Chocolate Orange pieces, and orange sprinkles if using
Leftovers will keep in an airtight container in a cool place for 2-3 days

I need 5000 people to say (yummy) so I can add their names to the Active Member list
Dulce de Leche Cheesecake Bars

Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Topping:
1 can (14 oz) dulce de leche
Instructions:
Preheat your oven to 325°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and continue to beat until well combined. Add the eggs, one at a time, and beat until just combined. Stir in the vanilla extract.
Pour the cream cheese mixture over the crust, spreading it evenly.
Drop spoonfuls of the dulce de leche over the top of the cheesecake mixture. Use a knife to swirl the dulce de leche into the cheesecake mixture.
Bake the cheesecake for 45-50 minutes, or until the edges are golden brown and the center is almost set.
Remove the cheesecake from the oven and let it cool completely. Once cooled, chill the cheesecake in the refrigerator for at least 2 hours before cutting into bars and serving.