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Chocolate Chip Brioche

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TIME MINUTES   80 SERVINGS   8p Ingredients 200 ml milk 100 g butter 500 g flour 2 packet powdered yeast (or 10 g fresh yeast) 2 tablespoons sugar 1 tablespoon vanilla sugar 1 teaspoon salt 1 egg 1 egg white 100 g chocolate chip For glaze: 1 egg yolk 1 tablespoon milk DIRECTIONS Heat the milk and the butter in a pan until the butter melts. In a bowl, mix the flour, yeast, salt, sugar and vanilla sugar. Add the whole egg, the egg white, the warm milk and butter and continue blending until you obtain a smooth dough. Cover the batter and allow to rest for approximately 1 hour in a warm place. Add the chocolate chips to the dough and blend well to distribute them evenly; place the dough in the brioche mould. Allow to rest covered in a warm place for 1 and half hours, or until it doubles its volume. Glaze the surface with the yolk and milk mixture and bake in a preheated oven at 200ºC for 20-25 minutes. Source:www.lekue.com
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VEGAN PEANUT BUTTER CUP PIE

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Vegan peanut butter cup no-bake pie with a graham cracker crust and chocolate ganache top! 8 ingredients, simple to prepare, and SO delicious you won't be able to have just 1 slice. Prep time    25 mins Cook time   15 mins Total time   40 mins Serves: 10 Ingredients CRUST 1 sleeve graham crackers (or sub similar gluten-free cracker/cookie) 4 1/2 Tbsp melted vegan butter or coconut oil PIE 12 ounces firm silken tofu, slightly drained and patted dry 1/2 cup creamy salted natural peanut butter (I like Trader Joe’s brand) 1/4 cup agave nectar or maple syrup (or sub honey if not vegan) 1 14-ounce can (~1/34 cups) full-fat coconut milk OR coconut cream, chilled overnight (no shaking the can! You want the cream and liquid to remain separate) CHOCOLATE GANACHE TOPPING 1 cup semisweet dairy-free chocolate chips 1/3 cup non-dairy milk (I used full-fat coconut, but almond milk is fine, too) Instructions Preheat oven to 375 degre...
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Stuffed salmon with broccoli and pickled avocado salad

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This is a great dish to serve a crowd. SERVES   5-6 PREPARATION  25MIN COOKING  55MIN Ingredients Salmon 4 red capsicums, chopped 1 cup pistachios, roasted and chopped Rind and juice of 2 lemons 2 cups basil leaves, chopped  ½ cup parmesan 2 garlic cloves, crushed 1 cup olive oil 1 whole salmon, filleted and boned 1 cup chopped parsley 1 lemon, cut into wedges  Broccoli salad 1 broccoli cut into florets (or use 3 bunches broccolini) 2 tbsp red wine vinegar 3 tbsp olive oil Sea salt Black pepper ½ cup slivered almonds, toasted ¼ cup sultanas Pickled avocados (see Note) 1 lemon, cut into wedges Instructions Resting time: 5 minutes For the salmon, preheat oven or BBQ to 150°C. Place capsicums directly on the flame or bbq and cook until tender and coloured (10-15 minutes) then remove and let them cool for 5 minutes before handling. Clean capsicum by cutting the top and tail off and removing the seeds, then using the back of your...
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Strawberry Swirl Bundt Cake

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Looking for the perfect bundt cake? Try this Strawberry Swirl Bundt Cake - a moist vanilla cake with a strawberry swirl inside, topped with fresh berries and beautiful buttercream flowers! This recipe calls for 2-3 cups of prepared buttercream frosting. You won’t use all of this, but if you want an assortment of colors, you’ll need enough frosting to provide that variety, and will have some left over for another use. You can use any fairly stiff homemade frosting you have on hand—my favorite is this Easiest Swiss Meringue Buttercream recipe.  Prep Time 1 hour  Cook Time 1 hour  Total Time 2 hours  Servings 16  Calories 365 kcal  Author Elizabeth LaBau Ingredients For the Bundt Cake: 14 oz granulated sugar (2 cups) 8 oz unsalted butter at room temperature (2 sticks) ¾ tsp baking powder ¾ tsp salt 5 large eggs at room temperature 11.25 oz all-purpose flour (2.5 cups) 1 TBSP vanilla extract 8 oz sour cream (1 cup) 4 oz strawberry pu...
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Vanilla-Almond Cake

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VANILLA-ALMOND CAKE WITH STRAWBERRY JAM & MASCARPONE BUTTERCREAM LAYERS Ingredients Vanilla-Almond Cake 1.5 cups sugar 1 cup softened butter 4 large eggs 2 tsp. pure vanilla extract 1/2 tsp. pure almond extract 3 cups cake flour or sifted all purpose flour 1 tbsp. baking powder 1/2 tsp. sea salt 1 cup whole milk Strawberry jam Mascarpone Buttercream 2 sticks unsalted butter (room temperature) 16 oz. mascarpone (room temperature) 3 cups powdered sugar 1 tbsp. pure vanilla extract Instructions 1. Preheat oven to 325 degrees. Whisk together flour, baking powder and salt in a small bowl. Beat sugar and butter until creamy. Add eggs and beat in vanilla and almond extracts. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. Divide mixture evenly to three 8" cake pans and bake for approximately 40 minutes. Allow to cool. Gently remove cakes...
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GINGERBREAD MUG CAKES

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Easy holiday cakes made with Reddi-wip, Egg Beaters, gingerbread mix and molasses for a quick dessert recipe PREP TIME MINUTES      10 TOTAL TIME MINUTES   10 NUMBER OF INGREDIENTS   5 SERVINGS   2 INGREDIENTS PAM® Original No-Stick Cooking Spray 2 cups Reddi-wip® Original Dairy Whipped Topping (2 cups = 5 seconds) 1/4 cup Egg Beaters® Original 2 teaspoons molasses 1/2 cup gingerbread cake and cookie mix 1/4 cup crushed gingersnaps (about 6 cookies) Assorted candies and sprinkles, optional DIRECTIONS 338 calories, 45g Carbs 1. Spray insides of 2 large microwave-safe mugs with cooking spray. Whisk together Reddi-wip, Egg Beaters, molasses and gingerbread mix in medium bowl. Stir in crushed gingersnaps. Place half of batter in each mug. 2. Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minute 30 seconds or until set. Invert each cake onto a plate. Decorate with additional Reddi-wip, sprinkles and...
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Lemon Cupcakes Recipe

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SERVES: 12 15 MINUTES CALORIES PER SERVING: 160 Ingredients 1 cup all-purpose flour 1/4 cup SPLENDA® Sugar Blend 1/4 cup nonfat dry milk powder 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 5 tablespoons trans-free margarine, softened 3/4 cup nonfat lemon-flavored yogurt 1 large egg 2 tablespoons water 1/2 teaspoon lemon extract 1 cup confectioners' sugar 2 teaspoons fresh lemon juice 2 teaspoons water Preparation 1. Preheat oven to 350 degrees F. Line a 12-cup muffin or cupcake pan with paper liners, and coat liners with non-stick cooking spray. 2. In bowl of electric mixer, combine flour, SPLENDA® Sugar Blend,milk powder, baking powder, baking soda, and salt on low speed. Add trans-free margarine and yogurt and beat on medium speed 2 minutes, or until ingredients are thoroughly combined. 3. In a cup, whisk egg, water, and lemon extract. Add to batter and beat until smooth. Spoon batter into prepared cups. 4. ...
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