Entertaining + Fun

понедельник, 2 апреля 2018 г.

Chocolate Buttercream Frosting Recipe

This truly is the best chocolate buttercream frosting recipe ever. You’ll have to read on to see my secrets! I can’t believe that it’s taken me this long to come up with a chocolate buttercream icing that I liked. I have to be honest and admit that I only have tried on a couple of occasions to whip one up, but they never seemed to compare to my regular Best Buttercream Icing recipe.

How to Make Chocolate Buttercream Frosting

Of course, this chocolate buttercream frosting because I put everything I could think of in it. Cocoa? Check. Melted chocolate? Check. Instant coffee? Checkity check check. And that’s how my recipes come about.If at first you don’t succeed, throw everything into the mixer and pray! Words to live by my friends, words to live by. Really though, I took everything I could think of from all the recipes I have ever come across in my baking years and just put the best of it all together.You need more than just cocoa, but the dry bitterness really is a must. Do I even need to explain melted chocolate and salted butter together? No. I do not. Because I am sure as you are reading this your heart just skipped a beat with chocolate lust seeing those words together.

Melted chocolate. Salted butter. Amen.

Ingredients

1 cup salted butter
1/2 cup of unsweetened cocoa
3 ounce one squares of melted then cooled semi-sweet chocolate
1/2 tsp instant coffee
1-2 tbsp heavy cream
3 1/4 – 3 3/4 cups icing sugar

Instructions

Melt your three chocolate squares in the microwave, slowly and carefully until they
are liquidy smooth. Set aside to cool.
Whip the butter in your mixer using the paddle attachment until it’s light and fluffy.
Add in the cocoa, beating until combined.When the chocolate is cool, add it to the
butter. Make sure it’s cooled!! Beat until it’s mixed through completely.
Dissolve the instant coffee into the one tablespoon of cream, then add to the butter mixture
Now you can put in the icing sugar one cup at a time, beating until combined.
Adjust the thickness/texture by using another tablespoon of cream, adding it
slowly until the texture you want is achieved.

So without further ado, the best recipe for Chocolate Buttercream Frosting/Icing! So creamy. So dreamy. So super chocolate bliss. Best chocolate buttercream icing ever!!! Feel free to play around with the amounts of everything listed and create the balance that is right for your taste buds. I just know that you most certainly need more than just cocoa, you need melted chocolate and a dash of coffee taste to make this amazing!

Happy Baking everyone!

Love,

The Chocolate Buttercream Frosting Rocks My Nest Magpie

PIN this picture to your DESSERTS BOARD and remember to FOLLOW ME ON PINTEREST!

Original article and pictures take http://www.thekitchenmagpie.com/chocolate-buttercream-icing-recipe site

пятница, 30 марта 2018 г.

Low-Carb Easy Cheesy Zucchini Bake (Video)

You’ll love this Low-Carb Easy Cheesy Zucchini Bake which is the #1 recipe of all the Top Ten Most Popular Low-Carb Zucchini Recipes on Kalyn’s Kitchen! And for those who care about such things, this tasty recipe is low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly; use the Diet-Type Index to find more recipes like this one.

Click here to PIN Low-Carb Easy Cheesy Zucchini Bake!

Watch the video to see if you might like to make Low-Carb Easy Cheesy Zucchini Bake!

Low-Carb Easy Cheesy Zucchini Bake found on KalynsKitchen.com

If you’re a food blogger with a mega-popular recipe like this Low-Carb Easy Cheesy Zucchini Bake (seen by millions and millions of people), you’ll probably try to ignore the fact that you aren’t all that thrilled with the photo you took more than six years ago when your sister Pam first told you about the recipe! Especially when this recipe turned out to be number one when I spotlighted the Top Ten Low-Carb Zucchini Recipes on Kalyn’s Kitchen last summer.But this year when I noticed people starting to visit the recipe again something snapped in my photographer brain, and I decided this amazing and easy way to cook zucchini simply MUST have a new photo. Do you agree that the new photos shows off the deliciousness a little better?

When we were prepping the zucchini to reshoot photos I was telling Jake about how originally Pam changed the recipe a little from the one she found in Penzeys Back to School Catalog (in 2011!) and then I changed it a tiny bit more when I tried it, and how Pam and I were both so impressed with how this very basic idea of tossing zucchini with a few fresh and dried herbs and cheese and then baking it can produce a dish that’s so delicious.

And, wow, the Low-Carb Easy Cheesy Zucchini Bake from the new photos was just as delicious as it looks! I’ll be honest, I did probably make it a little cheesier this time than the version from 2011, and Jake and I also used a very generous amount of sliced basil since I have some big plants in my window. But I would never dare change the amounts in the actual recipe (other than to add a note that you can use more than is called for on the cheese and basil.) So you can take your choice on that!

The other change I made was to switch this time from an 8-inch square casserole dish to one that was 8 inches x 11 inches. I really did like the way this larger dish let the zucchini spread out more so each piece was covered with cheese, but once again, take your choice on that! And zucchini season is here or neatly here for many of you, so when you get zucchini from your garden or the farmers market, you must try this, or make it again if you’re already a fan!

Wash zucchini, trim ends, and cut into slices or half-moon slices for larger zucchini. Wash and dry basil (I used a mini salad spinner) and then chop or slice the basil (I used Herb Scissors to get nice thin slices of basil.) Chop green onions, then toss together the sliced zucchini, sliced or chopped basil, sliced green onions, dried thyme, garlic powder, and 1/2 cup (or more) of each type of cheese. Season with salt and fresh-ground pepper and spread out in the baking dish.

Bake uncovered for 25-30 minutes, or slightly longer. (Until the zucchini is getting tender when you stick a fork into it.) Then sprinkle the remaining grated mozzarella or pizza cheese (and a little more Parmesan if desired) and bake 10-15 minutes longer, or until the cheese is nicely melted and slightly browned. Serve hot and enjoy.

Make it a Meal: This would taste great with any kind of Low-Carb Grilled Chicken for a low-carb meal.

Zucchini Recipes to Help You Use That Zucchini:

50 Amazing Zucchini Recipes ~ Kalyn’s Kitchen
The Top Ten Most Popular Low-Carb Zucchini Recipes ~ Kalyn’s Kitchen
Ten Amazing Low-Carb Recipes for Zucchini Noodles ~ Kalyn’s Kitchen
The BEST Low-Carb Zucchini Noodle Soups ~ Kalyn’s Kitchen
The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is perfect for low-carb, Keto, or low-glycemic eating plans. For the South Beach Diet you will need to use low-fat cheese.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.</>

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Original article and pictures take http://www.kalynskitchen.com/2011/07/recipe-for-easy-cheesy-zucchini-bake.html site

среда, 28 марта 2018 г.

Vegetarian Thai Red Curry with Squash

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Curry is a lot less complicated than I predicted, since using prepared red curry paste is a quick and easy way to add a lot of flavor to a meal. The spiciness of this dish is easy to adjust when you make the curry in your own kitchen. It is as simple as adding more or less curry paste to the pan. When eating out, though, I have noticed that different restaurants of the same type of cuisine all seem to have unique rating scales for spiciness. For example, choose a number between one and five. But then you go across town (or just down the block) and the scale is between one and twenty. This makes consistency difficult – especially if you are like me and like it a little spicy, but not too spicy. The spiciness level when I cook curry at home is always spot on.

I prefer to make curry with squash because the squash really soaks up the flavors. Acorn squash is sweet and nutty on its own, but you could also use kabocha or butternut squash, though the cooking times may differ for those varieties. To choose a good acorn squash at the store, pick one that is dark green and without any soft spots. The dark green skin of the squash can be left on in the recipe if you prefer, as it is also edible.

Coconut milk adds a little sweetness to the curry, complementing the spice. As the curry simmers for twenty minutes or so, it becomes thicker and creamier. The lime juice added at the end of the recipe helps to cool down the intensity of the red curry paste as well. Spoon the mixture over cauliflower rice for a nourishing and filling meal.

- 1 tbsp coconut oil
- 1 medium yellow onion, diced
- 1 tsp salt
- 1 green bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 3 tbsp Thai red curry paste
- 1 14-oz. can coconut milk
- 1 tbsp coconut aminos
- 1 large acorn squash, peeled, seeded, and cut into 1-inch cubes
- 2 tsp lime juice
- 1/4 cup cilantro, chopped
- Cauliflower rice, for serving

Melt the coconut oil in a large pan over medium heat. Add the onion and cook for 5-6 minutes, stirring occasionally. Add the bell pepper, garlic, ginger, and salt and stir to combine. Cook for an additional minute.
Add the curry paste to the pan and cook for about a minute, stirring to coat the other ingredients. Add in the coconut milk and coconut aminos and bring to a simmer. Stir in the squash. Simmer, stirring occasionally, for 15-20 minutes until the squash is fork-tender. Remove the pan from the heat and stir in the lime juice. Taste and adjust salt and lime juice as necessary. Sprinkle with cilantro to serve.

Original article and pictures take http://paleogrubs.com/red-curry-recipe site

вторник, 27 марта 2018 г.

Parmesan-Basil-Cheddar Stars

How to Make It

Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, Parmigiano-Reggiano cheese, and basil, beating just until combined.

Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll to 1/8-inch thickness. Cut with a 1 1/2-inch star-shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks 30 minutes.

Original article and pictures take http://www.myrecipes.com/recipe/parmesan-basil-cheddar-stars-50400000125322/ site

Stuffed Jalepeno Peppers {Recipe}

Today I’m sharing one of my favorite appetizers/snack/side dishes…oh, it’s so hard to pin this recipe down! My recipe for Stuffed Jalepeño Peppers is not only super tasty but it’s also sooo easy to make! These are great as a side dish to a delicious Mexican meal, wonderful as a snack at your next game day gathering and even better as an appetizer when you are entertaining a few good friends over the weekend

You can use any type of hot or mild peppers…just not sweet peppers, that would just be weird. If you love spicy but can’t take that much heat you can do two things to help out in that department 1) remove the seeds and membranes after you have sliced your jalepeños in half 2) Boil the jalepeños in a pot of water for 5-10 minutes depending on the variety of pepper you are using and the amount of heat you want to enjoy. The longer you boil the peppers, the less spicy they become.

12 large jalepeño peppers or another variety of hot pepper
1 8 ounce package cream cheese
3 cups shredded cheddar cheese
small bunch of chives

Wash and dry peppers.
Slice peppers in half lengthwise and set aside.
In the bowl of an electric mixer, mix together the cream cheese and the cheddar cheese.
Stuff each pepper half with the cream cheese mixture and place in a greased baking pan.
Bake at 400 degrees for about 10 minutes or until the cheese is nice and melted.
Chop chives, sprinkle over top and serve warm.
May add chopped bacon over top to kick this dish up a notch!
**Please, please, please use latex gloves when handling hot peppers. This will help keep your hands from burning as well as will help protect you from accidentally touching your eyes with hot pepper hands when you get that totally random itch...ouch!

Oh the peppers, don’t they look great! I’m not sure what kind these are but they for sure aren’t jalepeños. I happened to get them at my local farmer’s market, they were large (about 4-5 inches in length!) and hot…so good!

Add your cream cheese to your mixing bowl. Don’t soften it!! It will be so much easier to stuff your peppers if you add the cream cheese straight from the refrigerator.

Then mix in 3 cups of shredded cheddar cheese…

Stuff your peppers nice and full by mounding the cream cheese mixture in the middle. It will spread as it bakes so this will help keep it in the pepper so you have a nice presentation in the end!

Bake at 400 degrees for about 10 minutes.

Once the peppers are done baking, snip a small bunch of chives over top. Really, the only purpose this serves is to look puurty! If you would like you could also add a bit of chopped bacon as well, your call!

Oh now, isn’t this just heaven in a baking dish!

I love making these when I host Momma’s Night Out…they are always a hit and the first dish gone!

I hope you make some for your next get together, you will not be disappointed!

Like it? Share it!00

Original article and pictures take http://smashedpeasandcarrots.blogspot.com/2011/08/stuffed-jalepeno-peppers-recipe.html site

Blue Cheese Filled Bacon Wrapped Mushrooms

So, while I am on the road, I thought I would share with you a recipe I submitted to a grilling contest sponsored by the Pioneer Woman. This recipe came about while I was grilling a steak that I topped with blue cheese. {I’ll be sharing that recipe soon, too!} It just randomly came to me and I had all the ingredients on hand. So after I finished with the steak, I kept the grill on and made these Blue Cheese Filled Bacon Wrapped Mushrooms. Incredible! Amazing. My new favorite appetizer or main course. Forreals, guys. If you think people won’t like mushrooms, just fill ’em with cheese, wrap ’em in bacon and throw ’em on the grill. Problem solved.

A few things you should know about this recipe:

1. There are only 5 main ingredients…yes 5! And you won’t believe how delicious they are!
2. You’re going to have to wrap the bacon around the mushroom and stick a toothpick into them through the side…not through the bottom or top! Use as many toothpicks as you want if you’re unsure.
3. Make sure you grease your grill well and preheat it, but not too hot! You don’t want that bacon to burn…just get crispy.
4. If the bacon sticks to the grill, don’t try to flip it! Leave it on another minute or so and try again.

I think that’s about it! Give these a whirl asap! You won’t be disappointed! See you in Utah!

Original article and pictures take http://www.laurenslatest.com/blue-cheese-filled-bacon-wrapped-mushrooms/ site

понедельник, 26 марта 2018 г.