CHOCOLATE AND PEANUT BUTTER DRIP CAKE

CHOCOLATE AND PEANUT BUTTER DRIP CAKE

This Chocolate and Peanut Butter Drip Cake is completely sinful. With smooth peanut butter buttercream and a moist, rich chocolate cake topped with MORE chocolate AND peanut butter cups, it’s hard to say no to a slice of this!

One of life’s simplest pleasures is a good ol’ chocolate cake. Towering rounds of decadent chocolate fudge layered with smooth sweet cocoa buttercream… I can’t think if anything else I’d rather have as a birthday cake. Oh wait. Yes I can. Add peanut butter to it! And chocolate ganache! And then take it five miles over the top with chocolate and peanut butter candy because that’s how I roll. Culminating in the blissful result that is this Chocolate and Peanut Butter Drip Cake.

Clearly I’ve been drooling over too many Katherine Sabbath drip cakes and they’ve taken over my brain. That lady is FOR REAL. I’ve lost hours of my life to watching How to Cake It videos on Youtube (but not wasted! Yolanda Gampp is brilliant!). It was time to put everything I’ve learned into practice with my sister’s birthday cake!

Betty Crocker’s Cocoa Fudge Cake can’t be beat (even though my mother’s handwriting is all over our recipe – that’s what cookbooks are for! Like me she tends to fiddle with recipes until they’re just how she likes them!), dark and rich and perfectly moist, it’s a chocolate cake classic.

If you don’t have buttercream, start with cup on the side to mix milk and vinegar, and let sit for a couple minutes until it gets nice and chunky (EW – or just go buy buttermilk). Mix all of your dry ingredients in a bowl. Cocoa is so darn pretty – that colour is just soooo rich.

Then add the milk and the rest of your wet ingredients. Beat them all together, scraping down the sides of your bowl every once in a while so everything gets mixed together. Then turn that sucker up and beat the mixture on high for about 3 minutes.

Set those to bake in the oven. You’ll want your cake to be completely cold (like sitting in the pan for 45 mins to an hour) before you attempt to level and frost it, to keep the structural integrity!

Now for the frosting! This buttercream recipe from Sweet Savory Life is hands down, THE most delicious frosting of all time. It tends to have air bubbles, but that flavour cannot be beat! It’s rich but not too sweet, very adaptable, and easy to make harder or softer as necessary.

I wanted the inside of the cake to be like a peanut butter cup, so I made some extra cocoa frosting to alternate layers. Mix all those ingredients in a bowl, you really can’t go wrong here. It needs to be easily spreadable, so if you need to add a little more cream, go ahead. One layer at a time, carefully assemble your cake. Again, make sure that cake is COLD, for stability.

Crumb coat! This I didn’t know was a thing until I started taking decorating classes, but just put a thin layer of icing over the cake, enough to trap all the crumbs, and pop in the fridge or freezer for at least 30 minutes to really solidify that barrier before you frost the rest of the cake.

CHOCOLATE AND PEANUT BUTTER DRIP CAKE
CHOCOLATE AND PEANUT BUTTER DRIP CAKE

INGREDIENTS :

Cocoa Fudge Cake  (The recipe below will make two 81/2 inch pans, so I doubled it for a four-tier cake)

  • 1⅔ cups all-purpose flour or 2 cups cake flour
  • 1½ cups white sugar
  • ⅔ cups cocoa
  • ½ cups vegetable oil
  • 1½ cups buttermilk (OR 2 Tbsp vinegar in 1½ cups milk)
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 eggs
    Peanut Butter Buttercream (The recipe below will only be enough to cover a 2-layer cake, so I doubled it for a four-tier cake)
  • 1 cup unsalted butter
  • 3-4 cups sifted powdered sugar
  • ¼ tsp salt
  • 1 tbsp vanilla extract
  • 3-4 Tbsp milk or heavy cream (I always use cream with this recipe!)
  • 1 cup smooth peanut butter
    Chocolate Ganache (As long as your cake is 8-10″ round, this should be all you need no matter the height!)
  • ½ cup melted semi-sweet chocolate
  • ½ cup cream
    Optional Toppings: Mini Reeses’ Pieces, Mini Reeses’ Peanut Butter Cups, and Reese’s Peanut Butter cups, crushed.

INSTRUCTIONS :

For the Cake:

  1. Preheat oven to 350°, and grease and flour four 8½ inch round pans (or two pans twice!)
  2. Mix all of the cake ingredients together in the order they’re listed on medium first, scraping the sides occasionally.
  3. Then turn it up to high and let it go for 3 minutes, scraping occasionally.
  4. Pour into your pans, and pop in the oven for 30-35 minutes, or until a toothpick inserted in the centre comes out clean.
  5. LET COOL COMPLETELY AND I MEAN COMPLETELY BEFORE YOU TAKE THE CAKE OUT OF THE PANS.
  6. I’m serious here. It should take about 45mins to an hour.

For the Buttercream

  1. Mix all ingredients together, scraping the sides occasionally.
  2. The peanut butter will make the buttercream stickier, so you may have to add a little more powdered sugar.
  3. This needs to be very easy to spread, so make sure the frosting isn’t stiff at all.
  4. Add a little more cream if necessary.

Assemblage:

  1. Level your cakes. There are many tutorials online, but you want to make sure they are FLAT.
  2. Using a spatula, distribute about ½ cup of frosting between each layer of cake.
  3. Make sure it’s level before adding the next level directly on top.
  4. Frost the outside of your cake with a very thin layer of buttercream to lock all those crumbs in!
  5. Pop it in the fridge or freezer for about 30 minutes to harden the crumb coat and seal those in.
  6. We don’t want any crumbs on our final product!
  7. Bring it out of the fridge or freezer and frost the rest with a nice thick layer of buttercream.
  8. Pop back in the fridge or freezer for another 15-20 minutes.

For the Ganache

  1. In a pot on the stove, SLOWLY heat the chocolate and add the cream, stirring frequently.
  2. You don’t want it to boil at any point, or for the cream to curdle.
  3. If your ganache separates (like mine did),
  4. just add a tablespoon or two of warm milk, works like a dream! You’ll know it’s done when it is smooth and creamy!
  • NOTES
    If you wanted to have cocoa buttercream in place of, or in addition to the peanut butter buttercream (peanut buttercream?), just add ½ cup of cocoa instead of the peanut butter.

You can find complete recipes of this CHOCOLATE AND PEANUT BUTTER DRIP CAKE in halifaxbloggers.ca

Deep Dish Oatmeal Fudge Bars

Deep Dish Oatmeal Fudge Bars

Deep Dish Oatmeal Fudge Bars , Calling all fudge lovers and oatmeal cookie fanatics…this bar is for you! I love making bars because they are fast and so very easy.  You don’t have to deal with timers and batches, so they work great when you’re in a hurry!

I was looking on Pinterest for a quick and easy bar to take to a party and this was it!  I found this recipe from Megan and Claudy. It was great because I had all the ingredients in the pantry and I bet you do too! These are delectable and the fudge layer melts in your mouth.

The fudge layer, along with the oatmeal cookie, is the perfect combo. Everyone at the party LOVED them and the entire pan was quickly gone! I wouldn’t change a thing, these bars are perfect!

Deep Dish Oatmeal Fudge Bars
Deep Dish Oatmeal Fudge Bars

INGREDIENTS :

  • 1 cup butter
  • 2 eggs
  • 2 cups brown sugar
  • 1/3 cup milk
  • 2 teaspoons vanilla
  • 2 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups oatmeal

In a saucepan over medium heat, melt together

  • 1 can eagle’s brand sweetened condensed milk
  • 1/3 cup butter
  • 1 tsp. vanilla
  • 2 cups semi-sweet chocolate chips

INSTRUCTIONS :

  1. Mix the butter, eggs and brown sugar.
  2. Add vanilla and milk. Slowly incorporate the rest of the dry ingredients.
  3. Mix well. I prefer using a stand mixer since it’s quite thick.
  4. Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan, pour chocolate mixture,
  5. then spread rest of cookie mixture on tops in spoonfuls (won’t cover completely-but will leave cool designs).
  6. The top can tend to get done before it’s completely cooked, so you can put aluminum foil over it for the last five or so if it looks like it’s browning too much.
  7. Bake for 25 minutes at 350 degrees.
  8. Let cool, otherwise it won’t set up and will just run when you cut into it.

You can find complete recipes of this Deep Dish Oatmeal Fudge Bars in livingbeyondmeasure.com

PEANUT BUTTER CUP CRACK BROWNIES

PEANUT BUTTER CUP CRACK BROWNIES

Peanut Butter Cup Crack Brownies

So I made more brownies.I know, I can’t seem to stop…
I don’t have any legitimate explanations on the redundancy of my recipe repertoire. I have never claimed to be well-rounded.
Anyhow… since I can’t begin to describe how freaking amazing these brownies are I will just tell you how to make them.

Peanut Butter Cup Crack Brownies
So I started with a box of Ghirardelli Double Chocolate Brownies… they are some of my favorite boxed brownies.While they were baking I chopped up some peanut butter cups…

In all honesty I used peanut butter cup eggs that I have leftover from Easter. Shhh, don’t tell my kids.
Then I chopped up some peanuts…Mix those together.When your brownie has 5 minutes left to bake pull it out of the oven and sprinkle your pb cups and peanuts all over the top…
The chocolate will get melty.
When they’re done pull them out and using an off-set spatula, spread them all over…

PEANUT BUTTER CUP CRACK BROWNIES
PEANUT BUTTER CUP CRACK BROWNIES

INGREDIENTS :

  • 1 box brownie mix (not family sized), prepared according to package directions in a 9×9 pan
  • ½ cup chopped salted or honey roasted peanuts
  • 12 peanut butter cups, chopped
  • 2 cups semi-sweet chocolate chips
  • 1 Tbsp butter
  • 1 heaping cup creamy peanut butter (or 1¼ cups)
  • 1¾ cups crispy rice cereal
  • 1 tsp vanilla
  • ½ tsp – 1 tsp kosher salt

INSTRUCTIONS :

  1. Bake brownies according to package directions in a 9×9 pan lined with foil.
  2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top.
  3. Return to oven for remaining 5 minutes to melt the chocolate.
  4. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
  5. Next in a microwave safe bowl combine chocolate chips, peanut butter and butter.
  6. Heat in microwave for 1 minute, stirring when done.
  7. If needed, continue heating in 20 second increments until chocolate chips are melted.
  8. Stir in cereal, vanilla and salt until evenly combined.
  9. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
  10. Cut into squares to serve

You can find complete recipes of this PEANUT BUTTER CUP CRACK BROWNIES in cookiesandcups.com

Old Fashioned Chocolate Buttermilk Cake

Old Fashioned Chocolate Buttermilk Cake

Recipe for Old Fashioned Chocolate Buttermilk Cake – An old-fashioned chocolate cake so moist your guests will think it came from a bakery!

Old Fashioned Chocolate Buttermilk Cake
Old Fashioned Chocolate Buttermilk Cake

INGREDIENTS :

  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 (1-oz.) squares unsweetened chocolate, melted
  • 2 cups sifted cake flour
  • 1 tsp. salt
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 Tbsp. vinegar

Chocolate Frosting

  • 1/2 cup butter, softened
  • 3 cups confectioners’ sugar
  • 3 (1-oz) squares unsweetened chocolate, melted
  • 1 tsp. vanilla extract
  • Half-and-half (if necessary)

INSTRUCTIONS :

  1. Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.
  2. Line bottom of pan with parchment paper.
  3. In large bowl or standing mixer, cream butter until light and fluffy.
  4. Add sugar and beat until creamy.
  5. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
  6. In separate bowl, combine four and salt.
  7. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
  8. In small bowl, dissolve baking soda in vinegar.
  9. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
  10. Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean.
  11. Cool in pans 10 minutes then remove from pans.
  12. Transfer to wire racks and cool completely before frosting.
    Chocolate Frosting
  13. In large mixing bowl, cream butter until light and fluffy.
  14. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla.

You can find complete recipes of this Old Fashioned Chocolate Buttermilk Cake in flavorite.net

Disneyland’s Hot Chocolate

Disneyland’s Hot Chocolate

Even though it doesn’t get too cold at the Disneyland Parks in the winter, it’s cold enough that you’ll want a jacket…and some of their AMAZING Hot Chocolate from the Napa Rose Restaurant in the Grand Californian hotel.

I’m dreaming of this pricey hot chocolate while 9 months pregnant, but there’s no way I am going to Disneyland anytime soon! I decided to make some of my own from the comfort of my own kitchen. It was definitely worth the trip to the grocery store, even in my state. 😉

This creamy, dreamy hot chocolate is served at the Napa Rose restaurant in the Grand Californian Hotel. Now you can make it in your own kitchen!

Disneyland’s Hot Chocolate
Disneyland’s Hot Chocolate

INGREDIENTS :

  • 1 cup 2% milk
  • 1/2 cup heavy whipping cream
  • 1 1/2 cups cocoa powder
  • 1 tablespoon granulated sugar
  • 1 tablespoon milk chocolate, grated
  • 1 14-oz can sweetened condensed milk
  • 1/8 teaspoon vanilla extract
  • whipped cream for topping
  • ground cinnamon for topping

INSTRUCTIONS :

  1. In a medium sauce pan, pour milk and heavy cream.
  2. Heat over medium-high heat (be sure to watch it carefully – you don’t want it to boil or scald!).
  3. In a large bowl, whisk together cocoa, sugar and milk chocolate.
  4. Slowly add this dry mixture to the milk mixture until completely combined. Reduce heat to medium.
  5. Add in sweetened condensed milk and vanilla, and stir until completely combined.
  6. Reduce heat to low and simmer for 5 minutes.
  7. Remove from heat and serve in individual mugs.
  8. Top with whipped cream, ground cinnamon, and additional chocolate shavings, if desired.

You can find complete recipes of this Disneyland’s Hot Chocolate in sixsistersstuff.com

CHOCOLATE POKE CAKE

CHOCOLATE POKE CAKE

This Chocolate Poke Cake is out of this world. SO chocolatey! So moist! Amazing. I dare you to try and keep your fork out of it.

Poke cakes have quickly become one of my favorite things to make when I’m looking for an easy but delicious cake. I love a beautiful layered cake, but sometimes easy ones are the way to go. And since poke cakes are defined by the holes that are poked into it and filled with flavor, there are so many possibilities. It occurred to me that I didn’t have a single chocolate poke cake on the blog and that seemed criminal. Chocolate is a necessity in all things, so I went full out – chocolate all the way. In every bite.

I started with a devils food cake. I used a cake mix, but if you have a from scratch recipe you prefer, go for it. Sometimes boxes are a wonderful convenience. You could also use a regular chocolate mix, but the devils food makes this oh-so-chocolatey and I fully recommend it.

Once the cake is baked, poke holes all over it. I actually have a steel knife sharpening rod that I use to poke my holes, but you could also use the end of a wooden spoon, or something similar. Believe it or not, I’ve never actually sharpened a knife with that rod. It’s only been used as a device for poking holes in cake.

Seems appropriate for me, no? Instead of just pouring plain sweetened condensed milk over the cake (because that would be boring, right?) I basically poured chocolate ganache over it. I melted the chocolate with the sweetened condensed milk, instead of the usual heavy whipping cream and used that. It’s amazing. So not boring and so good.

To top the cake off, I made chocolate whipped cream, the covered the cake with mini chocolate chips and chocolate sauce. Just in case there wasn’t enough chocolate already. I mean, can you even have too much chocolate? I don’t think it’s possible. And in the case of this cake, it’s perfection. So much chocolate, but so balanced and delicious. Totally to die for.

CHOCOLATE POKE CAKE
CHOCOLATE POKE CAKE

INGREDIENTS :

Chocolate Cake

  • 15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box
  • 14 oz sweetened condensed milk
  • 1 cup semi sweet chocolate chips

Chocolate Whipped Cream Topping

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/4 cup + 2 tbsp cocoa
  • 1/2 tsp vanilla extract
  • mini chocolate chips
  • chocolate sauce

INSTRUCTIONS :

  1. Bake cake according to box directions in a 9×13 cake pan.
  2. Once cake comes out of the oven, poke holes all over the top of the cake.
  3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl.
  4. Microwave for about 30 seconds to 1 minute.
  5. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
  6. Pour chocolate mixture over the cake and spread to fill in holes.
  7. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
  8. To make whipped topping, whip heavy cream until it begins to thicken.
  9. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.

You can find complete recipes of this CHOCOLATE POKE CAKE in lifeloveandsugar.com

Strawberry Chocolate Cake

Strawberry Chocolate Cake

Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!! Moist chocolate cake topped with fresh strawberries, rich chocolate mousse, chocolate ganache and chocolate curls on top. This is serious chocolate fix, plus the cake looks pretty darn impressive! But I’ll tell you a secret, this show-off cake is quite simple to make!

Yes, this cake looks really time-consuming, considering the list of instructions in the recipe, but don’t let that intimidate you. It’s long list of steps but every step is really simple.

The cake base is my favorite go-to chocolate cake recipe. It’s one bowl recipe! You can make it a day ahead, wrap and set in the fridge and make the mousse next day.

Chocolate mousse is also very simple, just the combination of butter, white chocolate and semi-sweet chocolate melted together and mixed with heavy cream and sugar. I used combo of white chocolate and semi-sweet chocolate to make it sweeter and lees chocolatey, considering rich cake base and chocolate ganache on top. I also added a little gelatin just to make sure the filling holds together and cut the slices easily.

You don’t need that much active time for this Strawberry Chocolate Cake but the filling has to be in the fridge for a few hours or overnight to set, so you have to plan this cake a few days before it’s meant to be served. But every effort is totally worth it!!!

This delicious and really serious looking cake is something you have to try while the fresh strawberries are in season. And what would match better with strawberries than chocolate?! These two are meant to be together! You could enjoy in fresh, juicy strawberries and get serious chocolate therapy with just a single slice of this cake.

Strawberry Chocolate Cake
Strawberry Chocolate Cake

INGREDIENTS :

For Chocolate Cake:

  • 1 cup sugar
  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1/4 cup + 2 tablespoons cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

For Chocolate Mousse:

  • 6 Tablespoons unsalted butter
  • 12 oz. high-quality semisweet chocolate(chopped)
  • 3.5 oz.white chocolate(chopped)
  • 1 3/4 cups heavy whipping cream
  • 2/3 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons unflavored gelatin
  • 2.5 Tablespoons cool water
  • 2 quarts strawberries ( try to find small strawberries)

For Chocolate Ganache:

  • 2/3 cup heavy cream
  • 5.5 oz. semisweet chocolate( chopped)

For Chocolate Curls:

  • 3.5 oz. semisweet baking chocolate
  • 1 tablespoon vegetable shortening (or vegetable oil)

INSTRUCTIONS :

NOTES: to assemble the cake you’ll need 9×3 inch springform pan.

To make the chocolate cake :

  1. Preheat the oven to 350°F, grease 9 inch round baking pan and line the bottom with parchment paper. (for this step DO NOT use springform pan because the batter is very runny, it might leak)
  2. In a large bowl stir together dry cake ingredients: sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Add egg, milk, oil and vanilla and mix on medium speed for 2 minutes.
  4. Add ½ cup boiling water and mix until combine.
  5. Pour the batter in the pan and bake until toothpick inserted in center comes out clean (25-35 minutes).
  6. Cool 10 minutes in the pan, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.

To make chocolate mousse filling:

  1. In a small dish soften 2 teaspoon unflavored gelatin in 2.5 tablespoons cool water, set aside.
  2. In a heat-proof bowl combine chopped semi-sweet chocolate, white chocolate and butter.
  3. Melt over double boiler or microwave. Stir until smooth and set aside to cool.
  4. Heat softened gelatin on low heat and stir to dissolve and became completely free of lumps, set aside to cool.
  5. Mix 1 3/4 cups heavy cream and vanilla extract until medium peaks form, gradually adding powdered sugar. Mix in gelatin.
  6. Stir a few tablespoons of whipped cream into melted chocolate mixture to lighten it.
  7. Then transfer chocolate mixture into remaining whipped cream and gently fold in with a spatula,
  8. scraping the bottom to incorporate the cream completely.

To assemble the cake:

  1. Place cooled chocolate cake onto serving plate and set the ring from springform pan around the cake.
  2. Spread a thin layer of chocolate mousse filling onto cake (about ½ cup should be enough).
  3. Cut the stem ends of the strawberries flat.
  4. Cut in half vertically as many strawberries as needed to go around the inside edge of the pan, than fill in the entire bottom with whole strawberries(if some strawberries are too tall just cut off more when stemming them because all strawberries should be about the same size).
  5. To spread the filling easier and not to disturb strawberries, transfer it into piping bag and fill in all the gaps between strawberries (be careful not to skip some gaps!).
  6. Spread the rest of the mousse on top of the strawberries and smooth the top.
  7. Place in the fridge for 4-6 hours, or overnight to set.

You can find complete recipes of this Strawberry Chocolate Cake in omgchocolatedesserts.com

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars
Salted Caramel Chocolate Chip Cookie Bars

INGREDIENTS :

  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all purpose flour
  • 2 cups semisweet chocolate chips
  • 14 ounce can sweetened condensed milk
  • 10 ounces soft caramels, unwrapped
  • 1 teaspoon flaked sea salt

INSTRUCTIONS :

  1. Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil and liberally coat with nonstick cooking spray.
  2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes.
  3. Add the eggs, vanilla, salt, and baking soda.
  4. Mix well, then scrape the sides of the bowl with a spatula.
  5. Turn the speed to low and add the flour.
  6. Beat to combine, then mix in the chocolate chips.
  7. Press half of the cookie dough into the bottom of the prepared baking dish.
  8. In a medium sauce pot,
  9. add the sweetened condensed milk and unwrapped caramels.
  10. Set over medium-low heat and stir until the caramels melt,
  11. making a smooth caramel filling. Pour the filling over the cookie dough base.
  12. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps.
  13. Bake the bars for 25-30 minutes, until the center is just set.
  14. Sprinkle with sea salt flakes and allow the bars to cool completely.
  15. Then lift the bars out of the pan by the edges of the foil and cut.
  16. Store in an airtight container at room temperature for up to 3 days.

You can find complete recipes of this Salted Caramel Chocolate Chip Cookie Bars in aspicyperspective.com

CAJUN SHRIMP AND QUINOA CASSEROLE

CAJUN SHRIMP AND QUINOA CASSEROLE

Shrimpy shrimp shrimp shrimp casserole. Made in a cast iron skillet. Cause cast iron skillets just do it better. From stove-top to oven in a cinch. All of those tasty flavors stay in one place until they meet your plate, ready to be devoured.

This was the first recipe I made after we got home from vacation. Our now want to ditch Florida and move to North Carolina vacation. It’s beautiful up there. And I got to see snow! Did I mention snow? It only took 32 1/2 years for me to finally see snow. Funny story – I had to ask Ken if what I was seeing was actually snow.

It was in the 50s when I first stumbled upon it. I thought snow would be melted in those temps so I figured someone had dumped a bunch of icy, frozen water into a flower bed. Lucky for me, it was snow. And I saw a lot more of it. I even got to walk in it. E-X-C-I-T-E-D. That was me.

Unfortunately, I was sick during the entire vacation. It didn’t stop me from enjoying myself, though. And we sorta acted like we lived there – we just lounged around the hotel room and watched TV. But that’s not all we did. We did do some exploring, went to a state park, visited downtown, drove around some neighborhoods.

We got a little feel of the North Carolina life. Enough to know that it’s definitely a place we’d like to possibly move to one day.So don’t ya know, this Cajun Shrimp Quinoa Casserole was GOOD! Definitely a great recipe to make after coming home from a vacation that’s meals consisted of pizza and restaurant food.

This recipe is packed full of protein rich ingredients and fresh veggies and it’s clean! And get this, it’s on the table and ready to devour in 30 minutes. It’s also under 450 calories per serving!

CAJUN SHRIMP AND QUINOA CASSEROLE
CAJUN SHRIMP AND QUINOA CASSEROLE

INGREDIENTS :

  • ¾ lb large shrimp, peeled and deveined
  • 4 medium tomatoes, cut into chunks
  • 1 jalapeno, seeded and chopped
  • ½ C chopped sweet onion
  • 2 cloves of garlic, minced
  • 1 tbsp tomato paste
  • 3 tbsp olive oil
  • 2½ tsp cajun seasoning
  • Salt and pepper to taste
  • 2½ C cooked quinoa
  • 1 C shredded fontina cheese
  • Fresh cilantro for garnish

INSTRUCTIONS :

  1. Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
  2. Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.
  3. Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any oven-safe skillet.)
  4. Cook the shrimp until opaque, about 2-3 minutes per side.
  5. Remove from the pan and set aside.
  6. Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic.
  7. Cook until the onion and jalapeno are tender, stirring often.
  8. Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks.
  9. Top with the shrimp and then sprinkle with the fontina cheese.
  10. Place in the oven and bake at 350 for 15 minutes.
  11. During the last 2 minutes,
  12. turn on the broiler to high and broil until the cheese is slightly brown and bubbly.
  13. Garnish with fresh cilantro.
  • NOTES
    If you don’t like quinoa, you can sub the quinoa with brown rice.
    For cooking quinoa, I always use my rice cooker. I follow the instructions exactly as I would if I were cooking rice. About ½ C – ¾ C of uncooked quinoa will yield 2½ C cooked quinoa.

You can find complete recipes of this CAJUN SHRIMP AND QUINOA CASSEROLE in thisgalcooks.com

Ground Turkey Sweet Potato Skillet

Ground Turkey Sweet Potato Skillet

A healthy gluten-free Ground Turkey Sweet Potato Skillet recipe that is definitely a flavourful comfort food to share joy. I don’t know about you guys, but I am very excited for the Holidays.

This year I will be celebrating Christmas with my family in Brazil. Oh Gosh, I can’t even describe with words how much happy I am, especially because it will be my first Christmas with my family since 2010.

Also, my family is getting bigger. My lovely sister is pregnant and the baby will probably due at the end of November. So, I am leaving today for Brazil because I just cannot miss this special moment in our lives. It is my first nephew and her first son who will be with us on Christmas. How wonderful is that?? I just can’t wait!! I am counting the hours to get there.

My husband will join me on the Holidays, but for him it will be his first Christmas without snow 😉 He is Canadian and Christmas and hot weather just don’t go together.

Of course he will have a very different experience, but I am sure he will enjoy it because we celebrate this special date pretty much like everybody else in the world. As I said I am leaving today and I will come back only in January. That’s right!! I will be in Brazil for two months (YESSSSS… So happy) which means I will be posting from the hot weather and where the sun shines there all year long 😉

Don’t wrong, I’ll be posting new recipes every week from Brazil and I am sure you will love all the flavourful, healthy and delicious recipes I’ll be creating down there. South America has lots of great ingredients that make any dish even tastier. If you don’t want to miss anything from this blog you just need to subscribe to my newsletter and you will receive new recipes into your inbox plus a free E-cookbook.

Ground Turkey Sweet Potato Skillet
Ground Turkey Sweet Potato Skillet

INGREDIENTS :

  • 2 tbsp extra-virgin olive oil
  • 1 lbs extra-lean ground turkey
  • 1 tsp garlic clove, minced
  • ½ cup onions, diced
  • ½ cup yellow pepper, diced
  • 1 ½ cup sweet potato, diced
  • Salt and pepper
  • A pinch of red chili flakes
  • ½ cup shredded mozzarella cheese
  • Fresh parsley for garnishing

INSTRUCTIONS :

  1. In an iron cast skillet, heat olive oil over medium high heat.
  2. Add ground turkey and garlic.
  3. Stir occasionally and cook for about 10 minutes.
  4. Add onions and yellow peppers and cook until onions are gold brown.
  5. Add the sweet potato, chili pepper, salt and pepper.
  6. Cover the skillet and cook until they are tender.
  7. Don’t forget to stir occasionally. If necessary,
  8. add more olive oil or a little bit of water to cook the sweet potato.
  9. While the sweet potato is cooking pre-heat the oven to 400 degrees.
  10. When the sweet potato is tender,
  11. add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese.
  12. When the cheese melts, remove from the oven and garnish with parsley.

You can find complete recipes of this Ground Turkey Sweet Potato Skillet in primaverakitchen.com