YupFoodie https://yupfoodie.com Best Person Are Foodie Person Thu, 17 Jan 2019 04:35:41 +0000 en-US hourly 1 https://wordpress.org/?v=5.0.3 Peanut Butter Chocolate Cake https://yupfoodie.com/recipe/peanut-butter-chocolate-cake/ https://yupfoodie.com/recipe/peanut-butter-chocolate-cake/#respond Thu, 17 Jan 2019 04:35:37 +0000 https://yupfoodie.com/?p=2487 With Valentine’s Day just around the corner, I figured it was high time for a new chocolate recipe here on the blog. Even better, time for a new chocolate and peanut butter recipe here on the blog. Because I’m pretty sure that chocolate and peanut butter were one of the original matches made in heaven.  And because …

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With Valentine’s Day just around the corner, I figured it was high time for a new chocolate recipe here on the blog.

Even better, time for a new chocolate and peanut butter recipe here on the blog.

Because I’m pretty sure that chocolate and peanut butter were one of the original matches made in heaven.  And because I’m pretty sure that they were meant to be swirled together on top of this cake.  And because I’m pretty sure that the second you try a taste of them together in this decadent flourless cake, it’s going to be love at first bite.  🙂

Even better, all you need are 5 easy ingredients to make this cake!  So grab your favorite chocolate, and let’s get to baking.

Really, this cake is just a peanut butter-y variation on my favorite 3-Ingredient Flourless Chocolate Cake recipe.  It’s surprisingly easy to mix together, and bakes in just half an hour.  Then once it has chilled completely, you can either just serve it as-is, or put your swirly cake decorating skills to use.  I promise — it’s much easier than it seems!

Just whip up a quick batch of chocolate ganache (melted chocolate + heavy cream), and pour it on top of the cake.  Then heat some peanut butter until it’s all melty, pipe it onto the top of the chocolate ganache into long zig zags, and then use a wooden skewer (or a knife or a toothpick) to swirl the peanut butter and chocolate into whatever kind of design you’d like.

So simple, and SO pretty!

You can either then just dive right into the cake, or refrigerate it awhile longer until the ganache completely sets up.  And then this decadent dessert will be yours to enjoy.

Perfect for Valentine’s Day, or any lovely day you feel like a chocolate and peanut butter-y treat.  🙂  Enjoy!

Recipe Source

Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake

Ingredients

PEANUT BUTTER FLOURLESS CHOCOLATE CAKE INGREDIENTS:
8 large eggs, cold
1 pound (16 ounces) dark, semisweet or bittersweet chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, cut into small pieces
1/2 cup creamy peanut butter
PEANUT BUTTER CHOCOLATE GANACHE SWIRL INGREDIENTS:
3 ounces dark, semisweet or bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
1/3 cup creamy peanut butter

Instructions

  1. TO MAKE THE PEANUT BUTTER FLOURLESS CHOCOLATE CAKE:
  2. Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!)
  3. Place a large roasting or baking pan on the bottom rack of the oven. Bring a kettle or medium-sized pot of water to boil on the stove. Once it comes to a boil, carefully pour the water into the baking pan in the oven. This will be your water bath, and will help prevent the top of the cake from cracking.
  4. While the water is coming to a boil, add the eggs to the bowl of a stand mixer. Using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
  5. Meanwhile, melt the chocolate and butter and peanut butter together. You can either do this in a double boiler on the stove (by placing the chocolate and butter and peanut butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or you can do this in the microwave (by heating the chocolate and butter and peanut butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the ingredients are melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
  6. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the springform pan on the middle rack of the oven (a rack above the pan of boiling water). Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, about 23-26 minutes.
  7. Turn the oven off and crack the door oven open a few inches, and wait about 10 minutes for the cake to slightly cool. Then remove cake and transfer to a wire rack, and cool until it reaches room temperature. Then cover and refrigerate until the cake is completely chilled. (The cake can be refrigerated for up to 4 days.)
  8. Once the cake has chilled, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and then re-invert the cake onto a serving platter. Top with the peanut butter chocolate ganache swirl, if desired. Or you can serve the cake lightly dusted with powdered sugar, or just plain.
  9. TO MAKE THE PEANUT BUTTER CHOCOLATE GANACHE SWIRL:
  10. Melt the chocolate and heavy cream together in a double-boiler or in the microwave (use the same directions as above), and whisk together until the mixture is completely smooth.
  11. Add the peanut butter to a separate bowl, and heat in the microwave (about 15-25 seconds) until it is warmed and a little melty. Transfer the peanut butter to a pastry bag or a large ziplock bag, and then use scissors to snip off a small corner of the bag so that you can pipe the peanut butter. Set aside.
  12. Pour the chocolate mixture on top of the chilled cake, and use a spoon to spread it out in an even layer. Pipe the melted peanut butter on top of the chocolate in some long lines (or your desired pattern). Then immediately take a wooden skewer (or a toothpick or a knife) and drag it through the peanut butter in circles to create swirls. If you’d like, you can then run a knife around the edge of the cake to smooth out the sides, or you can just leave it drippy.
  13. Refrigerate the cake for about an hour to let the ganache firm up, or you can just serve it immediately.
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Chocolate Swiss Roll Cake https://yupfoodie.com/recipe/chocolate-swiss-roll-cake/ https://yupfoodie.com/recipe/chocolate-swiss-roll-cake/#respond Sat, 12 Jan 2019 17:39:25 +0000 https://yupfoodie.com/?p=2455 This decadent Chocolate Swiss Roll Cake is wrapped around a rich cream cheese icing, and covered in a silky chocolate ganache. You won’t be able to help yourself from going back for seconds, or even thirds! This cake looks so gorgeous coated in ganache, with a swirl of icing in the middle, plus it’s not …

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This decadent Chocolate Swiss Roll Cake is wrapped around a rich cream cheese icing, and covered in a silky chocolate ganache. You won’t be able to help yourself from going back for seconds, or even thirds!

This cake looks so gorgeous coated in ganache, with a swirl of icing in the middle, plus it’s not hard to make at all! There are so many ways that you can make this chocolate roll cake your own. This is one of those recipes that you can dress up or down depending on what you like!

I stuck to a classic Swiss roll style with a beautiful contrast between the white icing and chocolate cake.

I kept it simple with this version to show you guys the basics of making an incredible roll cake, but you can add slices of strawberries or raspberries inside the cake, or lined up on top of the ganache. The sky is the limit! You can even flavor the icing however you like.

Roll cakes have been gaining popularity lately, and for a good reason. They are stunning, delicious, and deceivingly easy to put together! They’re also perfect for serving a small group, and much easier to store leftovers versus their larger counterparts.

HOW TO MAKE A CHOCOLATE SWISS ROLL CAKE

Make the cake batter: This batter is very basic, and it is thin. This is to ensure that it fills your 10×15 inch pan perfectly with no lumps or bumps. Using coffee in this cake won’t give it a coffee flavor, rather it will bring out and accentuate the flavor of the chocolate. You can use 1/2 tsp espresso powder instead of the coffee if you have it handy. Leave the coffee out completely if you wish. This batter can be made using a stand mixer, a hand mixer, or even a whisk. You just want to make sure it comes out smooth.

Transfer to a baking sheet: Grease your 10×15 inch baking sheet and then line it with parchment paper cut to fit the pan. I find it helps leaving a 1/2 inch of parchment paper hanging over one of the 10″ edges. This makes it easier to pull the cake off the pan once it’s ready. Spread the batter over the baking sheet using a spatula and tap it a few times on the counter to make sure it’s even.

Bake the cake: With your oven set to 350F, bake the cake for 10-12 minutes. Since the cake is so thin, keep an eye on it so it doesn’t burn.

Remove from the pan and roll the cake: Run a knife along the edges of the cake to loosen any tough pieces sticking to the pan. Grab your overhanging piece of parchment paper and carefully pull the cake out of the pan. Roll the cake as soon as you can handle touching it – this is the best way to get a crack-free cake. If it does crack a bit, don’t worry. Between the icing and the ganache it will be hard to notice imperfections. Allow the cake to cool completely.

HOW TO ASSEMBLE A CHOCOLATE SWISS ROLL CAKE

Make the icing and ganache: While the cake is cooling, you can make your cream cheese icing. If you don’t prefer this type of icing, you can always use buttercream or royal icing. You may set the icing aside in the fridge to cool if you want it to be more firm for assembly. Prepare the ganache right before assembling the cake for easier spreading.

Assemble the cake: Make sure your cake has cooled completely before assembling the components or else the icing and ganache will melt. Unroll the cake, and spread the icing leaving 1/2″ free around the edges. Roll the cake back up tightly, and remove the parchment paper as you roll the cake. The parchment paper should come off very easily. Pour the ganache over the cake and spread using an icing spatula or a butter knife. Allow the cake to cool in the fridge. Cut slices with a serrated knife and enjoy!

Chocolate Swiss Roll Cake

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Chocolate Swiss Roll Cake

Ingredients

Chocolate Cake
1/2 cup flour all purpose
1/4 cup cocoa powder unsweetened
1 tsp baking powder
1/2 tsp salt
4 eggs
1/2 cup sugar granulated
2 tbsp butter melted
1 tsp vanilla extract
2 tbsp coffee strong brewed
Cream Cheese Icing
8 oz cream cheese 1 package, softened
4 tbsp butter softened
1 tsp vanilla extract
1 cup icing sugar
Chocolate Ganache
1 cup chocolate chips
1/2 cup heavy cream

Instructions

  1. Cake
  2. Preheat your oven to 350 F degrees. Spray a 10x15 inch baking sheet with cooking spray and then line it with parchment paper. This will ensure the parchment paper will stick to the pan. Set aside.
  3. In a medium size bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. In another medium size bowl whisk the eggs, sugar, butter, vanilla, and coffee until there are no lumps.
  5. Pour the wet ingredients into the bowl with the flour mixture and stir using a spatula. If lumpy switch to a whisk and whisk until smooth.
  6. Spread the cake batter evenly into the prepared pan using a spatula. Gently tap the pan a few times on the counter, this will remove any air bubbles.
  7. Bake for 10 to 12 minutes or until the top of the cake springs back when touched.
  8. While the cake is still hot, carefully lift the cake with the parchment paper out of the baking sheet and slowly roll the cake using your hands, rolling from the short end to the other short end. Let the cake cool completely.
  9. Cream Cheese Icing
  10. In a medium size bowl whisk the cream cheese with the butter first. Add the vanilla and icing sugar and whisk or beat using a mixer until smooth.
  11. Ganache
  12. In a bowl, add both the chocolate chips and heavy cream. Microwave in 30 second intervals until the chocolate has melted. Whisk until smooth.
  13. Assemble the Chocolate Roll
  14. Gently unroll the cake. Spread the filling evenly over the cake, leaving about a 1/2 inch border on all sides. This will prevent frosting from squeezing out.
  15. Tightly re-roll the cake, while gently peeling away the parchment paper as you roll. Tightly wrap the cake in plastic wrap and refrigerate for an hour.
  16. Remove the plastic wrap from the cake and transfer it to your serving platter. Pour the ganache over the entire cake and spread evenly. Slice the cake using a serrated knife and serve.

Notes

Slice off about 1/2" from the ends to have a perfect swirl on each end. Store leftover cake in an airtight container in the fridge or tightly wrap it in plastic wrap and refrigerate. The cake should last about 5 days in the fridge, or up to 3 months in the freezer. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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Baked Parmesan Mashed Potatoes https://yupfoodie.com/recipe/baked-parmesan-mashed-potatoes/ https://yupfoodie.com/recipe/baked-parmesan-mashed-potatoes/#respond Sat, 12 Jan 2019 16:41:11 +0000 https://yupfoodie.com/?p=2402 Mashed Potatoes with two kinds of cheese? Ummm yes please! For this recipe potatoes are boiled and mashed then you toss in parmesan and mozzarella cheese and bake them until they’re deliciously golden and fluffy. These are perfect for holiday parties and a fun change from the traditional mashed potatoes. Everyone has had mashed potatoes and gravy but how many of …

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Mashed Potatoes with two kinds of cheese? Ummm yes please! For this recipe potatoes are boiled and mashed then you toss in parmesan and mozzarella cheese and bake them until they’re deliciously golden and fluffy. These are perfect for holiday parties and a fun change from the traditional mashed potatoes.

Everyone has had mashed potatoes and gravy but how many of us have tried mashed potatoes with a cheesy Italian flair? They’re deliciously flavorful and oh so comforting!

Plus this is a great recipes to make when you don’t have drippings from a beef or poultry for gravy.

This is one of those homestyle recipes with an exciting makeover people will love!

Ingredients You’ll Need for This Recipe

  • Yellow or russet potatoes
  • Unsalted butter
  • Garlic
  • Whole milk
  • Parmesan cheese
  • Mozzarella cheese
  • Parsley (optional)
  • Salt

How to Make Parmesan Mashed Potatoes

  • Preheat oven to 400 degrees. Grease a 13 by 9-inch baking dish.
  • Place potatoes in a pot and cover with water until potatoes are covered by an inch or two.
  • Bring potatoes to a boil over medium-high heat, then reduce heat to medium low and simmer until very tender when pierced with a fork, about 15 – 25 minutes.
  • Meanwhile melt butter over medium heat. Add garlic and saute 30 seconds, set aside.
  • Drain potatoes, return to pot and mash well.
  • Add butter mixture to potatoes along with, milk mozzarella, 3/4 cup parmesan, and 2 Tbsp parsley. Stir, thin with a little more milk if desired, season with salt to taste as needed.
  • Pour mixture into prepared baking dish, spread into an even layer.
  • Bake in preheated oven 20 minutes, for better browning on top move closer to broiler and broil briefly (1 – 3 minutes.).
  • Garnish with 1/2 Tbsp parsley and serve warm.

Tips for This Recipe

  • This recipe will work great with both yellow (yukon) potatoes or russets so use what you prefer. Yellow are a little creamier and russets are a little starchier.
  • Try not to overwork/over-mix the potatoes or they can turn out gluey.
  • The parsley adds a very light flavor and a nice color but feel free to omit it.
  • The golden brown topping is best achieved by broiling briefly, it’s optional but that golden brown cheesiness is delicious!

Can I Reheat These Potatoes?

I recommend serving this just after preparing for best results.

Have you planned out your Thanksgiving menu yet? This would be the perfect side dish to add to the feast this year!

Then check out my other favorites you might want to add to that list too!

Baked Parmesan Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Baked Parmesan Mashed Potatoes

Ingredients

4 lbs yellow potatoes or russet potatoes, peeled and cut into 1 1/2-inch pieces
1/2 cup unsalted butter, cut into 4 pieces
2 garlic cloves, minced (2 tsp)
1 cup whole milk, then more as desired
1 cup (2.6 oz) freshly grated parmesan cheese
1 1/2 cups (6 oz) freshly grated mozzarella cheese
Salt
2 1/2 Tbsp chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 400 degrees. Grease a 13 by 9-inch baking dish.
  2. Place potatoes in a pot and cover with water until potatoes are covered by an inch or two.
  3. Bring potatoes to a boil over medium-high heat, then reduce heat to medium-low and simmer until very tender when pierced with a fork, about 15 - 25 minutes.
  4. Meanwhile melt butter over medium heat. Add garlic and saute 30 - 60 seconds to remove harsh bite, set aside.
  5. Drain potatoes, return to pot and mash well or pass through a potato ricer or food mill.
  6. Add butter mixture to potatoes along with, milk, mozzarella, 3/4 cup parmesan, and 2 Tbsp parsley. Stir and thin with a little more milk if desired and season with salt to taste.
  7. Pour mixture into prepared baking dish, spread into an even layer. Sprinkle remaining 1/4 cup parmesan over the top.
  8. Bake in preheated oven 20 minutes, for better browning on top move closer to broiler and broil briefly (about 2 - 3 minutes.) during last few minutes of cooking.
  9. Garnish with 1/2 Tbsp parsley and serve warm.
https://yupfoodie.com/recipe/baked-parmesan-mashed-potatoes/
Baked Parmesan Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Baked Parmesan Mashed Potatoes

Ingredients

4 lbs yellow potatoes or russet potatoes, peeled and cut into 1 1/2-inch pieces
1/2 cup unsalted butter, cut into 4 pieces
2 garlic cloves, minced (2 tsp)
1 cup whole milk, then more as desired
1 cup (2.6 oz) freshly grated parmesan cheese
1 1/2 cups (6 oz) freshly grated mozzarella cheese
Salt
2 1/2 Tbsp chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 400 degrees. Grease a 13 by 9-inch baking dish.
  2. Place potatoes in a pot and cover with water until potatoes are covered by an inch or two.
  3. Bring potatoes to a boil over medium-high heat, then reduce heat to medium-low and simmer until very tender when pierced with a fork, about 15 - 25 minutes.
  4. Meanwhile melt butter over medium heat. Add garlic and saute 30 - 60 seconds to remove harsh bite, set aside.
  5. Drain potatoes, return to pot and mash well or pass through a potato ricer or food mill.
  6. Add butter mixture to potatoes along with, milk, mozzarella, 3/4 cup parmesan, and 2 Tbsp parsley. Stir and thin with a little more milk if desired and season with salt to taste.
  7. Pour mixture into prepared baking dish, spread into an even layer. Sprinkle remaining 1/4 cup parmesan over the top.
  8. Bake in preheated oven 20 minutes, for better browning on top move closer to broiler and broil briefly (about 2 - 3 minutes.) during last few minutes of cooking.
  9. Garnish with 1/2 Tbsp parsley and serve warm.
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BEST EVER STRAWBERRY TRIPLE LAYER CAKE https://yupfoodie.com/recipe/best-ever-strawberry-triple-layer-cake/ https://yupfoodie.com/recipe/best-ever-strawberry-triple-layer-cake/#respond Sat, 05 Jan 2019 10:26:36 +0000 https://yupfoodie.com/?p=2318 Our Easy Strawberry Triple Decker Cake Recipe is an absolute showstopper. Loaded with Fresh Strawberries, this Homemade Southern Delight is guarentted to be a hit! Super Moist, Rich and Really Sweet, all topped with Strawberry Buttercream Frosting!! Yesterday was my darling friend Mary’s birthday, and when you have that kind of friend, you make something extra special. …

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Our Easy Strawberry Triple Decker Cake Recipe is an absolute showstopper. Loaded with Fresh Strawberries, this Homemade Southern Delight is guarentted to be a hit! Super Moist, Rich and Really Sweet, all topped with Strawberry Buttercream Frosting!!

Yesterday was my darling friend Mary’s birthday, and when you have that kind of friend, you make something extra special.

She’s a Southern belle who loves strawberries and pound cake, so naturally, I hopped into the kitchen to create my crazy-delicious, triple decker Strawberry Cake with strawberry buttercream frosting!

The rich pink color of this dense cake and the intense strawberry flavor top-to-bottom makes everyone happy, and I knew it would put a smile on her face.

Guys, I really LOOOVE this cake. It’s a combination of a strawberry cake with Jello and a fresh strawberry cake, which is something that’s hard to find in most recipes.

The strawberry cake Martha Stewart makes uses fresh fruit, but it produces a one-layered coffeecake. That’s great with my morning latte, but it doesn’t really elicit the “ooh and ahhh” response I wanted for my friend’s special day.

The strawberry cake Paula Deen makes does use Jello to achieve its signature color (that’s “blush and bashful,” for any Steel Magnolias fans out there), but she uses frozen strawberries.

I think using fresh strawberries helps them retain their texture, even when baking, so that’s what I use in my Strawberry Cake recipe. Paula also uses a traditional cream cheese frosting, and like mine is, well, a work of art.

Let’s talk about the cake itself first, though.

My recipe starts with a cake mix, so it’s important to understand a little bit about the difference between that kind of cake – a butter cake – and a strawberry sponge cake recipe.

Traditional sponge cakes (like a genoise or Angel food cake) typically have little or no butter and replace leavening ingredients like baking powder or soda with air from a good solid whipping of the eggs (separated or not). This process creates light and airy cakes, but they tend to be dryer and particularly suited for absorbing strawberry syrups or berry liqueur.

Butter cakes are heavier (even with added baking powder) and moister. I really wanted a dense, rich cake for this particular recipe, so bring on the butter . . . and Jello.

STRAWBERRY CAKE WITH JELLO

Why Jello? Well, it’s a great way to add flavor to a cake without added moisture that might throw off the batter.

The gelatin also works as a stabilizing agent, which helps prevent the top of the cake from cracking or splitting.

It comes in really vibrant colors too, so you can make colored cupcakes or cakes to suit a party theme. (Check the internet for some show-stopping multi-layered rainbow cakes or old-fashioned “poke” cakes with drizzles of those beautiful colors running through a white or yellow cake canvas.)

You CAN make a strawberry cake recipe without gelatin, but those typically don’t use a cake mix base either, so you’re signing up for a potentially tasty recipe but with a longer time commitment. (By the way, you’ll just be using the dry powder straight out of the Jello box – no need to add water and get it all jiggly.)

If you want an easy strawberry cake recipe, use mine.

If you want the BEST strawberry cake recipe, well, let’s just say you can’t go wrong with mine either.

NOW, ABOUT THAT FROSTING.

Generally, when I make this cake, I use either a vanilla buttercream or a cream cheese frosting.

This time, though, I wanted to give the juicy red berries a seat at the frosting table. That took a little experimenting to get the technique and the moisture content just right, but the strawberry buttercream I ended up with is worth . . . every . . . minute.

It’s sweet, light, and studded with berries – the perfect complement to my Strawberry Cake.

Needless to say, Mary was really excited when I did the big reveal on this cake, and I’m pretty sure I saw a little tear in her eye when she took that first bite. Don’t wait on someone’s special day, though – go ahead and make this for yourself today.

It’s someone’s birthday somewhere, right?

RECIPE NOTES FOR STRAWBERRY CAKE:

Frosting: This Strawberry Cake recipe, at least the cake part, is my favorite kind of recipe. Dump everything into a bowl and mix.

The frosting, however, is a little more fickle.

Buttercreams, in general, can be hard to work with just because butter tends to soften quite a bit at room temperature. To achieve my strawberry-speckled version, you’ll have to take extra care because of the natural juices from the berries.

To minimize extra fussing, make sure to completely cool the layers of cake and then refrigerate them for a bit (you can stack them with a piece of wax paper between each layer).  The buttercream itself should also be refrigerated for about 10 minutes before frosting your cake.

You’ll want to frost one layer at a time, then chill before adding the next layer and chill again before frosting the sides. Your beautiful masterpiece should also live in the refrigerator until you’re ready to serve

It really is easy to assemble, but you’ll need some extra patience. As it turns out, patience is NOT a virtue I’m generously blessed with – just ask my hubby!

But I can make this cake, and so can you. Just give yourself plenty of time.

Fresh or Frozen Strawberries: While I definitely recommend fresh strawberries both for the cake and the frosting in this recipe, you can substitute frozen berries in a pinch.

Sometimes you just can’t find them fresh (or ripe), so just do what you have to do to make this recipe. I do suggest chopping the berries before they’re completely thawed to avoid a mushy mess and make sure you drain them as much as possible.

Pan Substitutions: If the thought of managing a three-layered monster is intimidating, you can still enjoy this cake.

  • Make Cupcakes–The measurements here will make approximately 36 cupcakes. Just start checking them during the baking process at around 17 minutes since they’ll likely need to bake a few minutes less.
  • Make in a 9X13–You can also cook this in a 9”x13” pan (you’ll need to watch the cooking time on this one too), with enough batter leftover for about another 12 cupcakes. Either of these options will cut back on the frost-refrigerate-repeat steps too and save you some time.

If your Cake Sinks in the Middle: This cake is a dense, extremely moist cake, containing a lot of extra moisture from the fresh strawberries.

That being said, if the cake layers are not baked until done, if they are slightly “underbaked”, your finished cake might possibly sink in the center.

Make sure when you test for “doneness” your toothpick inserted in the center comes out clean.

Substitutions: For all the chocolate lovers, try subbing in your favorite chocolate frosting instead of my strawberry buttercream.

The cake is substantial enough – and “strawberry-y” enough – to still shine through. You can even garnish the top with some chocolate covered strawberries. Mmmmm

BEST EVER STRAWBERRY TRIPLE LAYER CAKE

BEST EVER STRAWBERRY TRIPLE LAYER CAKE

Ingredients

Cake Ingredients:
1 Box White Cake Mix
1- 3 Ounce Box Strawberry Jello
4 Large Eggs
1/2 Cup Sugar
1/4 Cup All-Purpose Flour
1/2 Cup Fresh Strawberries Finely Chopped
1 Cup Vegetable Oil
1/2 Cup Milk
Strawberry Buttercream Frosting:
1 Cup Unsalted Butter Softened
2 16 Ounce Packages Powdered Sugar
1 Cup Fresh Strawberries Finely Chopped

Instructions

  1. Make the Cake: Preheat the Oven to 350 degrees. Line 3- 9-inch cake pans with parchment paper and spray with nonstick cooking spray (I prefer the Baking nonstick cooking spray that contains flour). Set aside.
  2. In a large bowl, mix all cake ingredients with an electric mixer on low until just combined. Scrape the side of the bowl, and increase mixer to medium and beat for 3 minutes.
  3. Pour cake batter into prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 23 minutes.
  4. Cool cake in pans on a rack for about 10 minutes. Remove from pans and cool completely. If using the following recipe for Strawberry Buttercream refrigerate cakes until completely chilled.
  5. Meanwhile, Make Frosting: In a large bowl, beat the butter at medium until it's pale yellow and fluffy. Add powdered sugar and strawberries and beat at low until well combined and creamy. Set in the fridge for about 5-10 minutes to firm it up slightly (You just don't want it to be runny).
  6. Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate!
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CHOCOLATE NUTELLA LAVA COOKIES https://yupfoodie.com/recipe/chocolate-nutella-lava-cookies/ https://yupfoodie.com/recipe/chocolate-nutella-lava-cookies/#respond Sun, 30 Dec 2018 08:09:05 +0000 http://yupfoodie.com/?p=2255 Okay, I have to tell you this, enough is enough. Enough, eating Nutella out of the jar. There are far better uses for Nutella. Did you know about this secret of what happens when Nutella and chocolate chip cookies meet? Honestly, magical stuff! The flavor goes beyond what a good chocolate chip cookie means. The ingredients unite in a way …

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Okay, I have to tell you this, enough is enough. Enough, eating Nutella out of the jar. There are far better uses for Nutella.

Did you know about this secret of what happens when Nutella and chocolate chip cookies meet? Honestly, magical stuff! The flavor goes beyond what a good chocolate chip cookie means. The ingredients unite in a way that puts all the other cookies I’ve had to shame. It’s the warmest, nuttiest, chocolatiest cookie you could imagine.

These Nutella lava cookies are my chocolate chip cookie dreams come true. As if chocolate chip cookies weren’t already tempting enough, they are now packed with melting Nutella lava flowing out when you break them apart.

We’re talking thick and fudgy cookies this time. A chocolate lover’s utopia. I wonder if I’ll ever find a dessert I love more than a big, soft, freshly baked, Nutella lava cookie.

Doubtful.

We’ve been making salads and stuffed peppers and all kids of yummy and healthy soups for the last few days. I love food, and I love healthy food, and I love vegetables. But sometimes I just want to snuggle with my loved ones, and sleep in a little bit, and have these thick and soft Nutella lava cookies with a glass of milk.

Ingredients:
2 cups all-purpose flour
3 tsp cornstarch
1 tsp baking soda
1 tsp sea salt, plus more for sprinkling
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs, at room temperature
1 cup butter, at room temperature
2 tsp vanilla
3/4 cup unsweetened cocoa powder
24 tablespoons Nutella, chilled
1 cup semisweet chocolate chips, plus more for topping

Start by scooping out 24 tablespoons of Nutella onto a sheet of parchment paper or a silicon mat. Then freeze them for 1 hour or until solid.

In the meantime, whisk together flour, cornstarch, baking soda and salt in a medium bowl and set aside.

In a separate large bowl whip up the butter until soft and fluffy, about 2 minutes. Then add both sugars and whisk together for another few minutes.

Mix in the eggs and vanilla until incorporated and gradually add cocoa powder.

Add the flour mixture and chocolate chips to the bowl. Mix until everything is combined.

Scoop about 1/4 cup of the dough mixture at a time and using your hands roll the ball. Place the ball onto a baking sheet covered with parchment paper or silicon mat and repeat to make 24 equal dough balls.

Using the back of a spatula make holes in the centre of the dough balls and place frozen Nutella scoops in the middle.

Cover Nutella scoops completely inside by pulling the dough and forming balls. Make sure to work fast as Nutella quickly melts with the heat of your hands. Then place them on a silicon mat or baking sheet covered with parchment paper.

Sprinkle the tops with few additional chocolate chips and sea salt. Freeze the balls for at least 1 hour.

Preheat the oven to 350F.

Remove the cookie balls from the freezer and space them 2 inches apart on a baking sheet or silicon mat.

Bake for 12 minutes or until the cookies flatten with a slight dome and edges start to harden. The center should remain soft though. Don’t worry it will continue to cook outside the oven while resting.

Let the cookies rest for 15 minutes before serving.

CHOCOLATE NUTELLA LAVA COOKIES

Prep Time: 2 hours, 20 minutes

Cook Time: 12 minutes

Total Time: 2 hours, 32 minutes

CHOCOLATE NUTELLA LAVA COOKIES

Ingredients

2 cups all-purpose flour
3 tsp cornstarch
1 tsp baking soda
1 tsp sea salt, plus more for sprinkling
½ cup granulated sugar
¼ cup brown sugar
2 eggs, at room temperature
1 cup butter, at room temperature
2 tsp vanilla
¾ cup unsweetened cocoa powder
24 tablespoons Nutella, chilled
1 cup semisweet chocolate chips, plus more for topping

Instructions

  1. Scoop out 24 tablespoons of Nutella onto a sheet of parchment paper or silicon mat. Then freeze them for 1 hour or until solid.
  2. Whisk together flour, cornstarch, baking soda and salt in a medium bowl and set aside.
  3. In a separate large bowl whip up the butter until soft and fluffy, about 2 minutes.
  4. Add both sugars and whisk together for another few minutes.
  5. Mix in the eggs and vanilla until incorporated and gradually add cocoa powder.
  6. Add the flour mixture and chocolate chips to the bowl. Mix until everything is combined.
  7. Scoop about ¼ cup of the dough mixture at a time and using your hands roll the ball. Place the ball onto a baking sheet covered with parchment paper or silicon mat and repeat to make 24 equal dough balls.
  8. Using the back of a spatula make holes in the centre of the dough balls and place Nutella frozen scoops in the middle.
  9. Cover Nutella scoops completely inside by pulling the dough and forming balls. Make sure to work fast as Nutella quickly melts with the heat of your hands. Then place them on a silicon mat or baking sheet covered with parchment paper.
  10. Sprinkle the tops with few additional chocolate chips and sea salt.
  11. Freeze the balls for at least 1 hour.
  12. Preheat the oven to 350F.
  13. Remove the cookie balls from the freezer and space them 2 inches apart on a baking sheet or silicon mat.
  14. Bake for 12 minutes or until the cookies flatten with a slight dome and edges start to harden. The center should remain soft though. Don't worry it will continue to cook outside the oven while resting.
  15. Let the cookies rest for 15 minutes before serving.
https://yupfoodie.com/recipe/chocolate-nutella-lava-cookies/


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Hot Chocolate Cake https://yupfoodie.com/recipe/hot-chocolate-cake/ https://yupfoodie.com/recipe/hot-chocolate-cake/#respond Sun, 30 Dec 2018 07:15:05 +0000 http://yupfoodie.com/?p=2180 Have you ever wanted to EAT hot chocolate? And I’m not talking about scooping powdered hot cocoa mix into your mouth.. that’s weird.. I hope you’ve never done that. I’m talking about infusing the flavor of hot chocolate into everything, because why shouldn’t we have our hot chocolate and be able to eat it too? …

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Have you ever wanted to EAT hot chocolate? And I’m not talking about scooping powdered hot cocoa mix into your mouth.. that’s weird.. I hope you’ve never done that.

I’m talking about infusing the flavor of hot chocolate into everything, because why shouldn’t we have our hot chocolate and be able to eat it too? 🙂

And that’s how the hot chocolate cake was born in my kitchen and devoured in one day.

The stand out ingredient in this cake is International Delight’s new Dark Hot Chocolate. It gives this cake a rich hot chocolate flavor, and it helps make the cake extra moist! Whenever we have the chance to try a new product, you know it’s good when it disappears within a day or two!

Not only did we try the hot chocolate in the cake, but it was phenomenal when heated in the microwave and enjoyed like traditional hot chocolate but, here’s the kicker.. it’s also really good just cold straight out of the fridge!!

You can bake with it and you can drink it.. reminds me of the Julia Child quote, “I enjoy cooking with wine, sometimes I even put it in the food,” haha, very fitting!

There is another thing you will love about this recipe.. the base of the chocolate cake starts with a box of chocolate cake mix! Things just got easier, woohooo!!

We switched around a few ingredients to give the box mix some extra homemade love. Typically cake mixes call for 3 eggs, we did 3 eggs plus an additional egg yolk. The extra yolk makes the cake moist and a little bit more dense and rich, instead of light and fluffy. Plus we substituted the water in the recipe for the International Delight Dark Hot Chocolate.

Layer by layer we have.. hot chocolate cake, marshmallow buttercream, chocolate ganache, hot chocolate cake, marshmallow buttercream, chocolate ganache and toasted marshmallows. This cake really is easy to assemble. You don’t have to worry about the buttercream being even and smooth because you’ll cover it in chocolate ganache. The cake should have an oozing-ness to it, with marshmallow buttercream and ganache peaking through.

Top the whole thing with marshmallows, and here comes my favorite part.. get out the kitchen torch and toast them!

Hot Chocolate Cake

Hot Chocolate Cake

Ingredients

CAKE
3 eggs plus 1 egg yolk
1 & 1/3 cup International Delight Dark Hot Chocolate
1/2 cup oil
Chocolate cake mix
CHOCOLATE GANACHE
1/2 cup heavy cream
3/4 cup milk chocolate chips
MARSHMALLOW BUTTERCREAM
2 sticks butter, room temperature
1 & 1/2 containers marshmallow fluff, 7oz each
1/2 tsp vanilla extract
2 cups powdered sugar
Mini marshmallows to top the cake

Instructions

  1. CAKE
  2. Preheat the oven according to the directions on the box.
  3. Using butter, grease the bottom and sides of two 8 inch round cake pans or springform pans and line the bottom with a round piece of parchment paper. To ensure even baking, place a bake even strip around the pan. You can make your own homemade bake even strip by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water but do not squeeze it too dry. Secure the fabric around the pan with a safety pin.
  4. In a mixing bowl combine the eggs, egg yolk, International Delight Hot Chocolate, and oil. Slowly add in the chocolate cake mix and beat using an electric mixer until all of the cake mix is incorporated.
  5. Scrape the batter into the prepared cake pans, using a spatula to evenly spread it. Put an even amount of cake batter in each pan.
  6. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Once the cake is done, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake lever or knife. Make sure the cake is completely cooled, then wrap the cake in plastic wrap and place it in the refrigerator. This cake is good for up to one week like this.
  8. CHOCOLATE GANACHE
  9. Place chocolate chips in a medium heat-proof bowl.
  10. In a small pot over low heat, heat the heavy cream until boiling.
  11. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
  12. Use a spatula to stir the mixture until smooth.
  13. Allow the ganache to come to room temperature before adding it to the cake.
  14. MARSHMALLOW BUTTERCREAM
  15. In a mixing bowl, beat the butter using an electric mixer until fluffy. Add in the marshmallow fluff and vanilla extract, gently mix by hand with a spatula.
  16. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand first, then with the electric mixer.
  17. TO ASSEMBLE THE CAKE
  18. Spread a small amount of buttercream on an 8 inch round cardboard cake circle.
  19. Place your first layer of cake on top of the cardboard.
  20. Put buttercream on top of the first layer and spread it smooth with an offset spatula. Decide how much or how little frosting you want in-between each layer. You want the frosting to be visible on the sides.
  21. Using a spoon, drizzle the room temperature chocolate ganache over the buttercream, allowing it to drip down the sides of the cake.
  22. Place the second layer of cake on top of the previous layers.
  23. Add more buttercream, smoothing it with a spatula.
  24. Drizzle on more chocolate ganache, allowing it to fall down the sides. Also cover the center of the cake with ganache.
  25. Add a few handfuls of mini marshmallows to the top of the cake.
  26. Use a kitchen torch to toast the marshmallows.
  27. Serve and enjoy.
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Instant Pot Garlic Sesame Chicken https://yupfoodie.com/recipe/instant-pot-garlic-sesame-chicken/ https://yupfoodie.com/recipe/instant-pot-garlic-sesame-chicken/#respond Sat, 29 Dec 2018 18:05:15 +0000 http://yupfoodie.com/?p=2106 Instant Pot Garlic Sesame Chicken is one of the easiest dump and cook meals, that is very tasty and flavorful, yet ready in just 30 minutes. WHY YOU’LL ENJOY THIS INSTANT POT SESAME CHICKEN: It is easy to make and it takes only around 30 minutes!Only one pot to clean and that is the Instant Pot.The …

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Instant Pot Garlic Sesame Chicken is one of the easiest dump and cook meals, that is very tasty and flavorful, yet ready in just 30 minutes.

WHY YOU’LL ENJOY THIS INSTANT POT SESAME CHICKEN:

  • It is easy to make and it takes only around 30 minutes!
  • Only one pot to clean and that is the Instant Pot.
  • The dish is packed with amazing flavors and lean protein.
  • It is perfect for busy weeknights and also for entertaining guests.
  • You will have delicious leftovers that can be stored in the fridge, in an airtight container for 3-4 days.

INSTANT POT GARLIC SESAME CHICKEN RECIPE TIPS:

  • I used organic chicken thighs, but this recipe also works with chicken breast. You don’t have to adjust the cooking time.
  • I would rather use brown sugar as it works great in this recipe, but if you really want to substitute, a healthier alternative would be 1/3 cup of honey.
  • If you don’t have sesame oil on hand, you can make the recipe with canola or vegetable oil, but keep in mind that you will be missing the sesame flavor, it will still taste delicious.
  • Using fresh ginger will add amazing flavor to the dish, but if you don’t have any on hand, use 1 teaspoon of ground ginger powder.
  • You can add more or less garlic, based on your taste preference.
  • You can make this meal spicier by adding 1/2 teaspoon of red pepper flakes or more.
  • Cornstarch is a key ingredient in here, do not try to replace it with flour, the results will not be the same.
  • When it comes to adding the cornstarch, you have to mix it with water until dissolved and add the slurry to the Instant Pot at the end to thicken the sauce. Do NOT add the cornstarch by itself to the Instant Pot, it will make the sauce full of lumps.
  • If the sauce is too runny after adding the slurry, mix another 1-2 teaspoons of cornstarch with same amount of water and add it to the Instant Pot. Please note, that the sauce will get thicker with time, so definitely wait a bit before adding more cornstarch.
  • Use a 10 Minute Natural Release, otherwise the chicken will be tougher due to the quick change in pressure.

CAN SESAME CHICKEN BE MADE IN YOUR CROCK POT?

This dish can also be made in your Crock Pot or in the Instant Pot using the Slow Cooker function. Add browned chicken to the Slow Cooker, add the mixture except the cornstarch slurry. Cover and cook on high for 4 hours or low for 8 hours. Make the cornstarch slurry, gently stir it in and cook on high for 20 more minutes. Serve and enjoy! The recipe for it can be found here Slow Cooker Garlic Sesame Chicken.

WHAT TO SERVE WITH INSTANT POT GARLIC SESAME CHICKEN?

  • Freshly cooked White or Brown Rice
  • Mushed Potatoes or Rice and Bean
  • Crispy Roasted Potatoes or Instant Pot Roasted Potatoes
  • Steamed vegetables such as broccoli, asparagus or bok choy

CAN YOU FREEZE GARLIC SESAME CHICKEN?

Yes, this dish can easily be frozen. Let the sauce from Instant Pot cool completely before freezing. Transfer into freezer-safe containers or heavy-duty freezer bags and add the chicken. Label with the date, and freeze for up to 3-4 months, or longer if you use a deep freezer.

HOW DO YOU THAW GARLIC SESAME CHICKEN?

Transfer the frozen meal to your refrigerator the night before you wish to use it to allow it to thaw. Add the sauce to a sauce pan and reheat it to at least 165 F before you consume it. Microwave the chicken or heat it up in the sauce, you can also put it in a hot oven until it warms up.

WHAT IS A 10 MINUTES NATURAL PRESSURE RELEASE?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve. A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel cut oats. This method prevents for any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

  • Instant Pot – I use it all the time, I have the 6 quarts one. It makes weeknight meals so much easier.
  • Cornstarch – I prefer using cornstarch instead of flour to thicken sauces, and this organic brand is my favorite.
Instant Pot Garlic Sesame Chicken

Prep Time: 10 minutes

Cook Time: 25 hours, 35 minutes

Total Time: 10 minutes

Instant Pot Garlic Sesame Chicken

Ingredients

Dump & Cook:
2 lbs boneless and skinless chicken thighs cut into 1-2 inch pieces
2 tablespoons sesame oil
1/4 cup low sodium soy sauce
1 tablespoon minced garlic
1 tablespoon ginger grated
1/3 cup brown sugar
1/2 cup low sodium chicken broth
1 tablespoon rice vinegar
1/4 cup water
1/4 teaspoon red pepper flakes
Cornstarch Slurry:
2 tablespoons water
2 tablespoons cornstarch
Garnish:
2 green onions sliced
Sesame seeds

Instructions

  1. Add all the ingredients from the "Dump & Cook" section to the Instant Pot: chicken, soy sauce, sesame oil, garlic, ginger, rice vinegar, red pepper flakes, brown sugar and chicken broth and water.
  2. Stir well to combine all the ingredients.
  3. Close lid, make sure the pressure cooker is sealed. Set up the pressure Cooker to cook on High Pressure for 5 minutes.
  4. Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
  5. Select the Sauté function, on LOW.
  6. In a small bowl combine 2 tablespoons of cornstarch with 2 tablespoons of water, whisk until well combined with no lumps.
  7. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens, about 5 minutes.
  8. If you want the sauce even thicker, mix one more tablespoon of cornstarch with 1 tablespoon of juice and add it to the pressure cooker.
  9. Let the chicken stand for 5-7 minutes, the sauce will thicken more.
  10. Serve over rice and garnish with fresh chopped green onions and sesame seeds.
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Cheesy Garlic Bread https://yupfoodie.com/recipe/cheesy-garlic-bread/ https://yupfoodie.com/recipe/cheesy-garlic-bread/#respond Mon, 24 Dec 2018 10:46:52 +0000 http://yupfoodie.com/?p=2017 Turn plain french bread into cheesy, garlicky perfection with this epic Cheesy Garlic Bread. With three kinds of cheese, herbs and tons of garlic, this is the homemade garlic bread you’re going to want to make over and over again. Homemade Garlic Bread is one of those recipes that everyone seems to know how to make. It’s …

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Turn plain french bread into cheesy, garlicky perfection with this epic Cheesy Garlic Bread. With three kinds of cheese, herbs and tons of garlic, this is the homemade garlic bread you’re going to want to make over and over again.

Homemade Garlic Bread is one of those recipes that everyone seems to know how to make. It’s pretty easy to make a basic garlic bread. I mean, butter, garlic, bread, right? That’s what I used to think…until I started making this Cheesy Garlic Bread.

This is the homemade garlic bread recipe to end all homemade garlic bread recipes.

The easiest garlic bread recipe known to man is basically soft butter, granulated garlic, and bread. This recipe takes that basic principle and kicks it up about 27 notches. There are 6 cloves of fresh garlic mixed with a stick of softened butter. You have to have soft butter. Make sure you take that butter out of the fridge at least an hour before you plan to make this bread. And for the love of all that is good and garlicky, do not microwave that butter.

Are you ready to make the most epic Cheesy Garlic Bread?

So you’ve got 6 cloves of garlic and soft butter. You’re also going to stir in a generous tablespoon of fresh chopped parsley. You could use dried here, but use the same amount. It’s just as much for color as it it for flavor.

Now slather all that buttery goodness on some french bread. I try to get the freshest loaves I can because they just taste better. But even a loaf from the discounted, day-old section will work fine. Slice it in half lengthwise and slather that butter and garlic mixture all over. As Jeff Mauro says, “crust to crust!” You want the butter to reach all of the outside edges. As you can see I didn’t do a very good job.

Next pile on the cheese. We’re using a luscious combination of Mozzarella, Parmesan and sharp cheddar. The Parm and cheddar have a nice sharp bite that compliments the smooth creaminess of the Mozzarella. Sprinkle on a little more parsley for color.

Now bake those lovely loaves in a 350 degree oven for about 10 minutes, then flip on the broiler (no need to move the rack) and broil for several minutes to get that cheese nice and golden brown. As Anne Burrel says, “brown food tastes good!”

I know, I watch too much Food Network.

But you will forget all about that when you get your grubby little hands on this Cheesy Garlic Bread. And then all will be right with the world again.

Cheesy Garlic Bread

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8

Serving Size: 8

Cheesy Garlic Bread

Ingredients

1 loaf french bread
1/2 cup butter softened
2 tablespoons chopped parsley divided
5 cloves garlic minced
1 cup fresh grated Mozzarella cheese
1/2 cup fresh grated sharp cheddar cheese
1/2 cup fresh grated Parmesan Cheese

Instructions

  1. Slice French bread loaf in half lengthwise. Place each half, cut side up, on a foil line baking sheet. Set aside.
  2. Stir together softened butter, minced garlic and 1 tablespoon fresh chopped parsley. Spread evenly on each half of the french bread loaf. In a small bowl combine cheese then sprinkle evenly on top of the bread. Sprinkle remaining parsley even over the cheeses.
  3. Bake in the 350 degree oven for 10 minutes. Turn on the broiler to high, move the rack to the top position, and broil for the last 2-3 minutes until cheese is golden and bubbly. (*The broiling step is optional - you could just let it bake for the 10 minutes and call it good).
  4. Allow bread to cool and cheeses to set for about 10 minutes before slicing and serving.
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Grilled Peri Peri Chicken Drumsticks https://yupfoodie.com/recipe/grilled-peri-peri-chicken-drumsticks/ https://yupfoodie.com/recipe/grilled-peri-peri-chicken-drumsticks/#respond Sat, 22 Dec 2018 12:12:07 +0000 http://yupfoodie.com/?p=1950 Today, I’m sharing these peri peri chicken drumsticks that are the PERFECT tasty companion to all your summer grill plans! They’ve got so much flavor thanks to the fresh chicken. They will 100% be a crowd-pleaser. Why these grilled peri peri chicken drumsticks need to be on your winter grilling menu! The flavor! They have …

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Today, I’m sharing these peri peri chicken drumsticks that are the PERFECT tasty companion to all your summer grill plans! They’ve got so much flavor thanks to the fresh chicken. They will 100% be a crowd-pleaser.

Why these grilled peri peri chicken drumsticks need to be on your winter grilling menu!

The flavor! They have the best spice mixture rubbed all over. The chicken is so fresh and has a clean flavor which only helps the spices pop when you take that first and last bite.

They’re easy! It takes virtually no work on your end. The marinade is super easy to put together and you let this marinade in the refrigerator for 2-6 hours; however long. The longer the better but if you’re short on time, they will taste just as great.

If you use high quality chicken, I promise you that these will be the tastiest, juiciest, and most delectable grilled chicken dinner this winter!

I came up with this recipe because one of our favorite restaurants is a Portuguese chicken restaurant and they serve this chicken. I have always wanted to recreate it at home and I think I have finally done it justice!

Although, I’m sure the authentic Portuguese version is still better and since I can’t travel to Portugal any time soon, these grilled peri peri chicken drumsticks will have to do!

Grilled Peri Peri Chicken Drumsticks

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 2

Grilled Peri Peri Chicken Drumsticks

Ingredients

About 4 large chicken drumsticks
1 tablespoon olive oil
Juice of 1 lemon
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne powder
1 teaspoon dried oregano
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/2 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Instructions

  1. In a large plastic bag, add the chicken, olive oil, and lemon juice. Sprinkle all the seasonings on top then close the plastic bag and massage the chicken to distribute the liquid and spices. Make sure the chicken is well-coated.
  2. Place the plastic bag in the refrigerator and allow the chicken to marinade for at least two hours.
  3. Once you're ready to cook the chicken, heat your outdoor grill on high then place your chicken on the grill and cook thoroughly, about 12-17 minutes. The time it takes to cook will be dependent on how thick your drumsticks are. Drumsticks usually take a bit longer to cook because of the bone. Use a meat thermometer to ensure doneness.

Notes

If you don't have an outdoor grill, you can easily make this on an indoor griddle, skillet, or even in the oven. For the oven, I would bake at 350 degrees for 20-30 minutes.

https://yupfoodie.com/recipe/grilled-peri-peri-chicken-drumsticks/

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The Best Crispy Honey Chili Potatoes You Will Ever Have https://yupfoodie.com/recipe/the-best-crispy-honey-chili-potatoes-you-will-ever-have/ https://yupfoodie.com/recipe/the-best-crispy-honey-chili-potatoes-you-will-ever-have/#respond Sat, 22 Dec 2018 09:31:20 +0000 http://yupfoodie.com/?p=1929 Crispy Honey Chili Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chili sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking. You can use the same recipe to make honey chili cauliflower, honey chili mushrooms, honey chili lotus stem etc – …

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Crispy Honey Chili Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chili sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking. You can use the same recipe to make honey chili cauliflower, honey chili mushrooms, honey chili lotus stem etc – the possibilities are really endless!

Lets just say we ate these straight from the wok. Because there was noone to stop us. But if you are in a family situation where that is not acceptable, I can’t help you.

If you have eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They can really stand out for their crunch. And that’s really what this recipe is all about.

We really went all out to achieve that texture and taste. To make sure that soggy potatoes don’t make it to the table because thats what makes these honey chilli potatoes so awesome. And you know me, when we are on a mission, we really go all out. So this recipe was tested multiple times with different batters, different proportions, timings etc. And finally we came to the conclusion that the key is to batter fry the potato fingers twice.

how to make really crispy honey chilli potatoes

The key to making super crispy honey chilli potatoes is to batter fry the potato fingers twice. Deep frying them only once results in potatoes that don’t hold their shape and get soggy after a few minutes. So the potatoes are first coated in a dry mixture, deep fried till they are almost cooked and then cooled for a bit. They are then coated in a second coating of batter and deep fried again till they are really crisp outside and cooked perfectly inside. The last step is to coat them in a sesame honey chilli sauce that adds an extra layer of texture and is sweet and spicy.

These are not particularly saucy and they shouldn’t be. Because they are not meant as a side. They really are an appetizer or more like a bar snack to serve with beer or mocktails. So what you should do is hand out some toothpicks and let people dig in, or if your friends are like ours, they’ll just use their fingers.

The Best Crispy Honey Chili Potatoes You Will Ever Have

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving Size: 4

The Best Crispy Honey Chili Potatoes You Will Ever Have

Ingredients

4-5 medium Potatoes, peeled and cut into fingers
Oil for deep frying
First Coating:
2 teaspoon Chilli powder
1 teaspoon Garlic Paste
1 teaspoon Red Chilli Paste
3 tablespoon Corn Flour
3 tablespoon All Purpose Flour
2 teaspoon Salt
Second Coating:
3 tablespoon All Purpose Flour
3 tablespoon Corn Flour
1/4 teaspoon Black Pepper
2-3 tablespoon Water
For the Sauce:
2 tablespoon Oil
1 tablespoon finely chopped Garlic
1 teaspoon Red Chilli Flakes
3 tablespoon White Sesame Seeds
1 teaspoon Vinegar
1 teaspoon Soy Sauce
2 tablespoon Tomato Ketchup
1 1/2 tablespoon Honey
1 teaspoon Red Chilli Paste
1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry
2 tablespoon chopped Spring Onion (green part only)

Instructions

  1. Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
  2. Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
  3. For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
  4. Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
  5. Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

Notes

You may adjust the quantity of honey as per your taste Its important to cut the potato fingers evenly so that they cook evenly You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan

https://yupfoodie.com/recipe/the-best-crispy-honey-chili-potatoes-you-will-ever-have/

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