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Recipes, Cooking, Food!
Recipes to Enjoy - Chicken Recipes, Chinese Food, Mexican Food, Cooking Breakfast To Dinner To Dessert Recipes - Many Healthy Recipes!
Recipes to Enjoy - Chicken Recipes, Chinese Food, Mexican Food, Cooking Breakfast To Dinner To Dessert Recipes - Many Healthy Recipes!


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Creamy Buttery Dal Makhani with Yeast-free egg-free Whole wheat Tawa Naan.. just like the way you want it.. Restaurant Style!! Recipe link below..
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Leopard Print Cake

For the leopard cake:

2 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3 large eggs

1 teaspoon vanilla

3/4 cup butter, softened at room temperature

1 1/2 cups sugar

1 cup buttermilk

1/8 cup cocoa powder, for the chocolate spiral

Orange food coloring, for the orange spiral

3 cups chocolate buttercream frosting

For the leopard print fondant:

2 cups light orange fondant

1/2 cup chocolate fondant

1/4 cup orange fondant

Make the cake: Preheat the oven to 350 degrees. Line two 8-inch extra deep cake pans with baking spray and parchment paper.

In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, whisk together eggs and vanilla.

In a large bowl, cream butter and sugar. Add egg mixture. Alternate adding in the flour mixture and the buttermilk until completely combined. Divide batter into 3 bowls, one with two-thirds of the batter and the other two with the last one-third divided. Add cocoa to one of the bowls and orange food coloring in the other. Place batters in piping bags.

Pour half of the white batter between the two prepared pans and create a chocolate swirl in each. Top the chocolate swirl with an orange swirl and cover with another chocolate swirl. Top each pan with remaining batter, and bake for 25 to 30 minutes until a toothpick comes out clean from the center. Set aside to cool.

Make the leopard fondant: Roll chocolate fondant into a 3-by-12-inch rectangle. Form orange fondant into a 1 1/2-inch log and place on top of the rectangle. Roll the rectangle over the log, almost completely covering while leaving approximately 1/8 inch of the orange color exposed. Cut the log into approximately forty 1/2-inch pieces. On a surface sprinkled with powdered sugar, roll out the the light orange fondant to approximately 1/2 inch thick. Place the leopard spots randomly across the light orange fondant and cover the surface with a sheet of parchment. Roll the fondant out to 1/4 inch thickness, and remove the parchment to reveal leopard print fondant. Set aside while you frost the cake.

Assemble the cake: Cut each cooled cake in half. Place a layer on a cake plate and top with 1/2 cup of chocolate buttercream. Repeat until all cake layers are used. Cover cake completely with remaining buttercream. Roll leopard fondant onto a rolling pin and drape over the cake. Smooth out with your hands and trim the excess fondant from the bottom. (Cake can be placed on a can with a smaller diameter than the cake itself so the fondant drapes evenly and can be trimmed easily.) Serve immediately. Cake will keep up to 5 days covered.
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Blooming Quesadilla Ring!
Blooming Quesadilla Ring

for 20 servings

2 cups chicken, cooked and shredded
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
1 cup taco sauce
20 taco-size tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese

1 Preheat oven to 375˚F (190˚C).
2 In a bowl, add the chicken, red bell pepper, onion, jalapeño, and taco sauce,
and mix to combine. Set aside.
3 Cut each tortilla in half. Evenly spread about 2 tablespoons each of the
cheddar cheese, Monterey Jack cheese, and chicken mixture on one half of
the tortilla.
4 Roll the tortilla into a cone starting from the cut edge making sure not to push
the ingredients out of the tortilla.
5 Place a wide mouth jar or glass in the center of a parchment paper-lined
baking sheet.
6 Create a ring around the jar with the tortilla cones. The point of the cones
should be in the center, touching the surface of the jar. There should be about 13 cones in the first layer.
7 Sprinkle both cheddar cheese and Monterey Jack cheese over the first layer
of cones.
8 Start the second layer of cones by placing one cone on top and in between 2
cones in the first layer. Continue this process with the rest of the cones. There
should be 3 full layers of cones with 3 left to fill some of the empty space in
the top.
9 Sprinkle the rest of the cheddar and Monterey Jack on top of the blooming
quesadilla. Remove jar from center of ring. Bake until the cheese is melted
the edges of the tortillas are crispy, 15 to 20 minutes.
10 Transfer to a plate. Place dip of choice inside the ring. Top with desired
11 Serve immediately.
12 Enjoy!
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Fluffy Perfect Pancakes

for 4 servings

4 cups flour, sifted
4 tablespoons baking powder
4 cups milk, warm to the touch
¾ cup butter, melted
3 egg yolks
4 egg whites
maple syrup, to serve

1 In a bowl, add the flour and baking powder together, stirring to combine.
2 In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
3 In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
4 Gently combine the bowl of flour with the butter and milk mixture, stirring until
combined. Gently fold in the egg whites.
5 Pour a large scoop of pancake batter into an 8-inch (20 cm) nonstick pan on
low heat. Place the lid on top, and cook for 35 minutes, or until a toothpick
comes out clean. Repeat with remaining batter.
6 Serve with maple syrup.
7 Enjoy!
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Blog Post: Delicious Belgian Baked Goodies
See link for more details here ➡️
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Ahhh this looks so delicious! Have a good day y'all
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สูตรอาหารคลีน"ปลาดุกห่อใบเตย" Recipe Clean Food ! Catfish wrapped in pandan leaves. (English Subtitle)
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