Who says that you have to wait until summer to enjoy summer treats. After all, its summer somewhere. And not to mention, that is always feels like… Read more “Spicy Caribbean Style Mango Chutney!”
You know summer is almost here when we start breaking out the peach cobbler recipes. After living in the American southern state of Georgia for a few… Read more “Peach & Blueberry Cobbler Made Healthy”
I have never been much of an Aioli fan to be honest. My first encounter was a few years ago at a party we attended in a city car garage surrounded by a rowdy crowd watching the Eroupa Manschaft (German for championship) and of course cheering on our German National team. Maybe this setting wasn’t the best for trying new dishes. After all, we were in a working car garage. But what could it hurt right?
Well lets just say, I paid for it severely later that night and the day after that. My husband really likes the stuff and begged me to give it another chance. But this time with my own making.
To me, aioli seems to be so much like mayonnaise of which I barely touch. Its not my favorite condiment. But sometimes you have to take one for the team.
So I did some research and found that Aioli in its purist form does not use egg or yokes. The name itself means garlic and oil which in France and Spain is used to make this condiment. Sounded great to me. So I decided I wanted to go this route and create a recipe that we both can enjoy without me having any regrets. I am so glad I did!
I settled on an Avocado Aioli because, why not? Avocado is quite popular in my house. Plus it has natural oils which allows for less to no oil in this recipe and will give us the creamy consistency I am looking for. And you already know how I love coconut milk. It just adds that depth I like.
What you need :-
- 1 ripe, fresh avocado
- 1 teaspoon avocado oil
- ½ of lemon lime
- 1½ teaspoon cilantro
- 1 tsp of fresh diced garlic
- ¼ cup coconut milk (more or less depending on your preferred consistency.)
- ½ teaspoon mustard seed
- salt and pepper to taste.
What to do :-
- Blend all ingredients together in food processor or blender and at medium speed, mix until desired consistency.
- Store in an air-tight container for up to 2 days (but it tastes best when used immediately).
I enjoy this creamy goodness with my Zesty Cajun Sweet Potato Fries. Oven Roasted of course!
Is it really cheating when you find an easier way to simplify a process? Why work harder when you can work smarter. Traditionally, most ice cream recipes… Read more “A Very Berry Ice Cream”
I was feeling a bit bored. So I looked in the pantry to see what I can whip up real quick. Came across these Jalapeno Peppers and figured why not make some Poppers.
This recipe is pretty basic and will satisfy the craving for something crunchy. There was no need for a special trip to the grocery store. I just used what I had. But feel free to substitute using your favorite items.
- 1 pkg whole jalapeno peppers
- 5 oz. Goat cheese*
- Bacon bites
- 1 tsp finely chopped red bell pepper
- Basil finely chopped
- 1/2 cup cornflakes
- 3 tbsp cornmeal
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp baking soda
- 2 cups buttermilk
Mix Goat cheese, basil, bacon and bell pepper until smooth. In a separate bowl, blend dry coating ingredients and set aside. In another bowl pour buttermilk.
Wash and dry Jalapeno peppers. Cut each peppers open, and remove seeds. Open as wide as you can and spoon cheese filling into the peppers. Carefully roll in dry coating mixture, dip in buttermilk, and roll in the dry coating again. In a large sauce pan, heat enough cooking oil and cook until golden brown. Garnish with parsley and serve with your favorite dipping sauce.
* Typically I would have used cream cheese and white cheddar. But the goat cheese was surprising good in this dish also.
The simplest dishes can remind you of home. And nothing says home to me like seafood. Seafood is one of the quickest, healthiest, and easiest dish you can… Read more “Poached Fish w/Sherry Tomato Sauce”
FOR THE LOVE OF CHOCOLATE!
Its HumpDay guys! And boy do I have something decadent for you.
Okay, most know that I have had a secret love affair for many years. But the secret is out and I am not ashamed to say, I L O VE CHOCOLATE! It should come then as no surprise that chocolate is apart of my daily life like breathing. In some shape, fashion or form, this cocoa goodness makes an appearance.
So instead of just a cup of hot chocolate today, I decided to share the love with my in-laws during “Nachtisch” (German for dessert after dinner). Come on, who doesn’t love chocolate?
I have tried a few recipes and as you guess, some were no so great. The thing is, when using different textures of chocolate in a cake, you have to make sure the right ingredients in the correct amounts work well together for the particular outcome you want to achieve. Not all products work together.
But I think I have found the perfect combination and have been using this recipe ever since. This is the most moist, flavorful chocolate cake you will ever make.
- 1 ½ cup all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ cup sugar
- 1 tsp kosher salt
- 2 large eggs (room temp)
- 1 cup buttermilk
- ½ cup canola oil**
- 2 tsp vanilla
- 1 cup coffee (strong)*
- 3 oz semi-sweet chocolate (melted)
Chocolate Ganache (optional)
- 1 cup heavy cream
- 8 oz semi-sweet chocolate
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans and set aside.
- In the microwave, melt half of the chocolate 45 seconds to 1 minute (microwaves vary in temperature), remove from microwave, add the remaining half of chocolate and blend until melted. Set Aside to cool.
- In a large bowl with a hand mixer or an electric stand mixer fitted with the whisk attachment and mix the dry ingredients until thoroughly combined.
- Add eggs one at a time, then pour in remaining liquid ingredients. Beat on medium speed for 1 minute then add melted chocolate and beat for another two minutes; the batter will become thin.
- Pour batter evenly into prepared pans.
- Bake for 30 to 35 minutes for round pans, 35 to 40 minutes for square and rectangular pans or until inserted toothpick comes out clean.
- Remove from oven and allow to cool at room temperature for 10 to 15 minutes. Remove from pan and place on cooling rack for another 10 minutes
- For the chocolate frosting, I found a very quick and easy buttercream frosting by Savory Sweet Life that I used Chocolate Buttercream Frosting .
- For the ganache, chop chocolate in to pieces and place in a medium bowl. In a sauce pan, heat milk in a sauce pan, bring to a boiling. Add milk to the chocolate. Allow to set for 5 minutes before stirring. Decorate and design with chocolate as you choose. I used a spoon to drizzle the ganache.
- Coffee is optional. You can use water in its place if so desired *
- You can use vegetable oil **
This truly is sinfully delicious. Just one slice will not be enough.