My Flavor List

Sunday, 14 March 2021

How to Make Apple Pie From Scratch?

emrecanakisik March 14, 2021 0 Comments

Ingredients

For 8 servings,

Pie dough

2 ½ cups flour(315 g)
1 teaspoon salt
1 ½ sticks butter, 1 1/2 sticks, cold, cubed
8 tablespoons ice water, or as needed

Filling

2 ½ lb granny smith apple(1 kg), cored, sliced, peeled
¾ cup sugar(150 g)
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar

Topping

1 scoop vanilla ice cream

Method

In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
Peel the apples, then core and slice.
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
Mix until combined and all apples are coated. Refrigerate.
Preheat the oven to 375°F (200°C).
On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
Pour in apple filling mixture and pat down.
Roll the other half of the dough on top.
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
Brush the pie with the beaten egg and sprinkle with the sugar.
Cut four slits in the top of the pie to create a vent.
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
Allow to cool completely before slicing.
Top with ice cream and serve.
Enjoy!

Monday, 8 February 2021

How to Make Buffalo Chicken Nachos?

emrecanakisik February 08, 2021 0 Comments

Ingredients

For 6 servings,

2 lb cooked chicken(910 g)
1 cup hot sauce(260 g)
½ cup ranch dressing(122 g)
9 oz tortilla chips(255 g)
2 cups monterey jack cheese(200 g)
½ tomato, diced
½ cup green onions(75 g), sliced

Method

Preheat oven to 350°F (175°C).
In a bowl, mix the chicken with the hot sauce and the ranch.
In a large pan or skillet, lay down half of the tortilla chips, followed by half of the buffalo chicken, Monterey Jack, tomato, and green onions. Repeat with the remaining half of the ingredients.
Bake for 15 minutes, until cheese is melted.
Enjoy!

Sunday, 7 February 2021

How to Make Mochi Waffles?

emrecanakisik February 07, 2021 0 Comments

Ingredients

For 4 servings,

1 cup sweet rice flour(125 g)
¼ cup white sugar(50 g)
1 cup water(240 mL)
ice cream
whipped cream
chocolate syrup
raspberry

Method

Combine sweet rice flour, sugar, and water in a mixing bowl.
Cover and microwave for 3 ½ minutes. Stir to make sure everything is well combined. Cover and microwave for another 30 seconds. Stir until the mochi batter gets really stick.
If your waffle iron has settings, aim for medium heat. Spoon mochi batter into your waffle iron. Don’t add too much, the mochi batter melts and expands quite a bit. Leave the mochi batter in the waffle iron for about 4-5 minutes.
Remove the mochi waffle and let it cool, it will crisp up as it cools.
Add ice cream, whipped cream, chocolate syrup, raspberries or whatever else you like.
Enjoy!

Saturday, 6 February 2021

How to Make Buffalo Chicken Football Hand Pies?

emrecanakisik February 06, 2021 1 Comments

Ingredients

For 24 servings,

8 oz rotisserie chicken(225 g), cooked, shredded
salt, to taste
pepper, to taste
½ cup shredded mozzarella cheese(50 g)
1 cup green onion(150 g), sliced
¾ cup buffalo sauce(215 g)
¼ cup ranch dressing(20 g), plus more for serving
4 premade pie crusts, 9 inch (23 cm) each, thawed if frozen
egg wash, for brushing

Method

Preheat to oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the chicken, salt, pepper, mozzarella cheese, green onions, buffalo sauce, and ranch dressing.
Roll out the pie crusts on a lightly floured surface to about ¼-inch (6 mm) thick.
Using a paring knife, cut thin strips to resemble football laces. Then, cut out small football shapes from the remaining dough. Reroll any excess dough and cut out more shapes. You should have about 48 footballs total.
Transfer 24 football shapes to the prepared baking sheet.
Spoon a heaping tablespoon of the chicken filling into the center of each football, leaving about a ½-inch (1 cm) border around the edges.
Brush the edges with egg wash and place another football on top, pressing the edges with your finger. Crimp the edges with a fork to seal.
Arrange the lace cutouts on top of the footballs. Brush more egg wash over the tops.
Bake for 15-20 minutes, or until golden brown.
Let cool for 5 minutes before serving. Serve with ranch dressing, if desired.
Enjoy!

Monday, 1 February 2021

How to Make BBQ Chicken Nacho Poppers?

emrecanakisik February 01, 2021 5 Comments

Ingredients

For 24 poppers,

Nacho filling

8 oz whipped cream cheese(225 g)
3 cups shredded cheese blend(300 g)
2 cups shredded chicken(250 g), cooked
½ cup red pepper(50 g), diced
½ cup green pepper(50 g), diced
2 tablespoons fresh parsley, finely chopped
½ cup BBQ sauce(145 g)

Breading

3 cups all-purpose flour(375 g)
6 eggs, beaten
30 oz nacho cheese chip(850 g), finely crushed
5 qt vegetable oil(5 L), for frying

For serving

1 tablespoon fresh parsley, finely chopped, for garnish
1 ½ cups guacamole(335 g)
1 ½ cups salsa(335 g)
1 ½ cups sour cream(345 g)

Method

In a large bowl, combine the cream cheese, cheese, chicken, peppers, parsley, and barbecue sauce.
Transfer the mixture to a parchment paper-lined 9x9-inch (23x23-cm) square pan. Spread the mixture evenly and freeze for 1 hour, or until firm.
Cut the block into 32 triangle poppers.
Pour the flour, eggs, and crushed nacho chips into 3 separate medium bowls. Double bread the poppers by dipping them in the flour, egg wash, and nacho chips, then again in the egg wash and nacho chips.
Heat the oil in a large pot to 375°F (190°C).
Fry the poppers, four at a time, for 40 seconds, or until golden brown.
Sprinkle parsley on top of the poppers.
Serve with guacamole, salsa, and sour cream.
Nutrition Calories: 5819 Fat: 588 grams Carbs: 127 grams Fiber: 9 grams Sugars: 10 grams Protein: 28 grams
Enjoy!

How to Make Holiday Spiced Cider?

emrecanakisik February 01, 2021 2 Comments

Ingredients

For 8 servings,

1 orange
2 teaspoons whole clove
1 apple
1 teaspoon whole allspice
4 cinnamon sticks
1 gal apple cider(4 L)
½ cup brown sugar(110 g)
1 teaspoon nutmeg
whiskey, or rum, optional

Method

Pierce orange with cloves. (If you have a tea infuser, tea bag or cheese cloth, you can use that to keep the spices under control).
Pierce apple with allspice.
Put the orange, apple, cinnamon sticks, apple cider, brown sugar and nutmeg into your slow cooker.
Turn on high for 2 hours, then keep warm on low until you’re ready to drink.
Drink as is or with a shot (or two) of whiskey, rum, etc.
Enjoy!

How to Make Air Fryer Tortilla Chips?

emrecanakisik February 01, 2021 1 Comments

Ingredients

For 2 servings,

12 corn tortillas
1 tablespoon olive oil
2 teaspoons kosher salt
1 tablespoon McCormick® TASTY Jazzy Spice Blend
guacamole, for serving

Method

Preheat the air fryer to 350°F (180°C).
Lightly brush the tortillas with olive oil on both sides.
Sprinkle the tortillas with the salt and Tasty Jazzy Spice Blend on both sides.
Cut each tortilla into 6 wedges.
Working in batches, add the tortilla wedges to the air fryer in a single layer and “fry” for about 5 minutes, or until golden brown and crispy.
Serve with guacamole.
Enjoy!

How to Make Beignets?

emrecanakisik February 01, 2021 0 Comments

Ingredients

For 30 beignets,

¾ cup lukewarm water(180 mL)
3 ½ teaspoons active dry yeast
2 large eggs
½ cup whole milk(120 mL)
3 tablespoons unsalted butter, melted
¼ cup granulated sugar(50 g), plus 2 tablespoons
4 cups bread flour(500 g), plus more for dusting
½ teaspoon kosher salt
8 cups canola oil(1.9 L), for frying, plus more for greasing
powdered sugar, for topping

Method

Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
Add the eggs, milk, melted butter, and sugar, and whisk to combine.
In a large bowl, whisk together the flour and salt.
Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
Punch the dough down with your fist, then turn it out onto a lightly floured surface.
Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
Dust the beignets with powdered sugar and serve warm.
Enjoy!

How to Make Homemade Sourdough Bread?

emrecanakisik February 01, 2021 0 Comments

Ingredients

For 8 servings,

Starter

2 cups warm water(480 mL)
2 ¼ teaspoons active dry yeast, 1 packet
3 ½ cups flour(440 g)
2 tablespoons sugar

Bread

4 cups flour(500 g)
2 teaspoons salt
1 ¼ cups water(295 g)
1 cup starter(260 g), stir before using

Method

In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.
While the dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour (125g) and ½ cup of water (120ml), mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough.
Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle flour and let it rise for 12 hours.
Place risen dough onto a floured board and knead for a few minutes. Place it into a floured proofing basket or a medium bowl, sprinkle flour and let it rise for another 4 hours.
Preheat oven to 480°F (250°C).
Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
Score the top of the bread.
Place the lid on top and bake for 30 minutes.
Take the lid off and bake for another 15 minutes or until the crust is golden brown.
Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
Nutrition Calories: 1615 Fat: 4 grams Carbs: 340 grams Fiber: 11 grams Sugars: 19 grams Protein: 42 grams
Enjoy!

Sunday, 31 January 2021

How to Make Chai-Spiced Cheesecake Muffins?

emrecanakisik January 31, 2021 0 Comments

Ingredients

For 16 muffins,

Muffins

1 ¾ cups all-purpose flour(215 g)
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 cups applesauce(520 g)
1 ¼ cups brown sugar(275 g)
2 large eggs
1 teaspoon vanilla extract
½ cup vegetable oil(120 mL)

Cheesecake filling

8 oz cream cheese(225 g), room temperature
¼ cup granulated sugar(50 g)
1 teaspoon vanilla extract
nonstick cooking spray, for greasing

Method

Preheat oven to 375˚F (190˚C).
Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
Grease a 2 12-cup muffin tin with nonstick spray.
Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
Let cool for 5 minutes before serving.
Enjoy!

How to Make Fluffy Pancakes?

emrecanakisik January 31, 2021 0 Comments

Ingredients

For 4 pancakes,

4 cups flour(500 g), sifted
4 tablespoons baking powder
4 cups milk(960 mL), warm to the touch
¾ cup butter(170 g), melted
3 egg yolks
4 egg whites
maple syrup, to serve

Method

Whisk together the flour and baking powder in a large bowl.
In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
Serve with maple syrup.
Enjoy!

How to Make Valentine's Day Red Velvet Truffles?

emrecanakisik January 31, 2021 0 Comments

Ingredients

For 30 truffles,

1 box red velvet cake mix, prepared according to instructions
8 oz cream cheese(225 g), softened
16 oz white chocolate chips(455 g)
topping of your choice

Method

Prepare red velvet cake according to instructions on box.
In a bowl, crumble the red velvet cake.
Mix in cream cheese until smooth.
Roll into 1- to 2-Tbsp.-sized balls, and chill.
Melt the white chocolate.
Roll the balls in the chocolate to coat evenly. Set aside.
Decorate! Let the chocolate harden before serving.
Enjoy!

How to Make Churro Ice Cream Bowls?

emrecanakisik January 31, 2021 0 Comments

Ingredients

For 8 bowls,

¼ cup butter(55 g)
2 tablespoons brown sugar
½ teaspoon salt
1 cup water(240 mL)
1 cup flour(125 g)
1 teaspoon vanilla
4 eggs
cooking spray
oil, for frying
cinnamon sugar
ice cream
hot fudge, optional
caramel sauce, optional

Equipment

1 piping bag, with a small star tip
1 muffin tin, 6 to 12 cups

Method

In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute).
Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).
Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a butter knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.
Fry them in batches, until nicely browned, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly.
Once desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in cinnamon sugar.
Fill with your favorite ice cream and toppings.
Enjoy!

How to Make Afternoon Tea Churros?

emrecanakisik January 31, 2021 0 Comments

Ingredients

For 10 pieces,

1 ⅛ cups all-purpose flour(140 g)
1 pinch salt
2 teaspoons sugar
zest of 1 lemon, zested
1 ¼ cups boiling water
½ cup butter(120 g)
1 teaspoon vanilla extract
3 eggs
2 cups peanut or vegetable oil, for frying
1 ½ cups cinnamon sugar(300 g), cinnamon and sugar mixed

For serving

strawberry jam
2 ½ cups clotted cream(560 g)

Special tools

piping bag with star nozzle

Method

Sift the flour into a large bowl. Add the salt, sugar and lemon zest and mix to combine.
In a large saucepan, add the boiling water, butter and vanilla. Heat gently until the butter is melted and the mixture is boiling. Turn off the heat and add the flour mixture. Beat quickly until it is lump-free, then let cool for 5 minutes.
Beat in the eggs 1 at a time until the mixture is thick and sticky. Let cool for another 10-15 minutes.
Transfer the churro mixture into a piping bag with a wide star nozzle. Heat the oil in a large saucepan until it reaches 350°F (180°C). Pipe the churro mix into the oil, snipping the ends with kitchen shears. Cook 3-4 at a time for 5 minutes, or until golden brown.
Drain the churros on paper towels, then coat in a cinnamon-sugar mix. Serve with strawberry jam and clotted cream for a delicious twist on afternoon tea.
Enjoy!

Saturday, 30 January 2021

How to Make Savoury Tomato & Chicken Lasagna?

emrecanakisik January 30, 2021 0 Comments

Ingredients

For 8 servings,

4 large beefsteak tomatoes, or heirloom tomatoes (about 1½ pounds), sliced into ¼-inch (6 mm) rounds
¼ cup olive oil(60 mL), plus 3 tablespoons, divided
2 tablespoons McCormick® Savoury Spice Blend, divided, plus 1 teaspoon
1 teaspoon kosher salt
16 oz whole milk ricotta cheese(450 g)
2 large eggs, beaten
8 lasagna noodles, no boil
2 ½ cups shredded chicken(310 g), loosely packed
2 cups shredded mozzarella cheese(200 g), divided

Method

Preheat the oven to 375°F (190°C).
In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
Remove the gratin from the oven.
Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
Remove from the oven and let cool for 30 minutes before serving.
Enjoy!

How to Make Baked Avocado Eggs?

emrecanakisik January 30, 2021 1 Comments

Ingredients

For 4 servings,

2 avocados
4 eggs
salt, to taste
pepper, to taste
¼ cup bacon bits(55 g)
1 cherry tomato, quartered
1 sprig fresh basil, chopped
shredded cheddar cheese
2 tablespoons fresh chives, chopped

Method

Preheat oven to 400°F (200°C).
Slice the avocados in half and remove the pits.
Place the avocado halves on a baking sheet and scoop out some of the flesh to make a bigger hole.
Crack one egg into each hole and season with salt and pepper.
Top with toppings of choice and bake for 15 minutes or until yolk reaches desired consistency.
Sprinkle with fresh herbs, as desired.
Enjoy!

How to Make Bánh Mì Bowl With Crispy Tofu?

emrecanakisik January 30, 2021 0 Comments

Ingredients

For 2 servings,

16 oz extra firm tofu(455 g)
salt, to taste
pepper, to taste
½ cup low sodium soy sauce(120 mL)
¼ cup rice wine vinegar(60 mL)
1 teaspoon sesame oil
2 cloves garlic, minced
2 tablespoons ginger, finely grated
1 large cucumber
3 small carrots

To serve

brown rice
fresh cilantro
green onion
red cabbage
radish, sliced
fresh mint
jalapeño, sliced

Method

Preheat oven to 375˚F (190˚C).
Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.
Unwrap tofu and cut into small cubes. Transfer to a baking sheet and season with a pinch of salt and pepper.
Bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.
In a medium bowl, add soy sauce, vinegar, sesame oil, garlic, and ginger. Stir to combine.
Spiralize the cucumber and carrots into a large bowl.
Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.
Enjoy!

How to Make Volcano Cake?

emrecanakisik January 30, 2021 0 Comments

Ingredients

For 20 servings,

3 boxes white cake mix, batter prepared according to package instructions, divided into 3 bowls
5 teaspoons red food coloring, divided
3 teaspoons yellow food coloring, divided
nonstick cooking spray, for greasing
24 hard red candies, divided
13 butterscotch hard candies, divided
12 blue hard candies
4 green hard candies
4 cans chocolate frosting, divided
1 cup chocolate peanut butter cup
1 cup chocolate coated caramel bites(200 g)
½ cup mini chocolate peanut butter cups(100 g)
½ cup water(120 mL)

Special equipment

round cookie cutter, 3 in (7 cm)
cake round, 9 in (22 cm)
cake turntable
offset spatula
mason jar, 8-ounce, about 3-inch-wide (7 cm) mouth
small dinosaur figurine, optional
1 lb dry ice(455 g)

Method

Preheat the oven to 350˚F (180˚C). Grease and line 4 8-inch (20 cm) round cake pans with parchment paper. Note: If you only have 2 8-inch (20 cm) pans, bake the cakes in batches.
Add 4 teaspoons of red food coloring to one bowl of batter, the remaining teaspoon of red food coloring and 1 teaspoon of yellow food coloring to the next bowl of batter, and the remaining 2 teaspoons of yellow food coloring to the last bowl of batter. Whisk until fully incorporated.
Pour ½ cup (85 G) of each color batter into each of the 4 cake pans. Repeat, alternating colors, until all of the batter is used. Gently swirl a toothpick through the batter to blend the colors in each pan.
Bake the cakes according to the box instructions, 25–40 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cool completely. Keep the oven on.
Make the hard candy flames, lava and water puddles, and lava drips: Grease 3 baking sheets with nonstick spray and line with parchment paper.
For the flames, on the left side of a prepared baking sheet, arrange 12 red hard candies, about 1 inch (2 ½ cm) apart, in 4 rows of 3. On the right side of the same baking sheet, place the butterscotch candies in 3 rows of 3, about 1 inch (2 ½ cm) apart. Bake for 4–6 minutes, until the candies are entirely melted together, but not bubbling too much. Let cool completely, then break into large shards. Set aside.
For the lava and water puddles, arrange 4 evenly spaced clusters of 3 blue and 1 green hard candies on a baking sheet. Place 4 red hard candies at least 1 inch (2 ½ cm) from the clusters and the edges of the pan. Place the remaining 4 butterscotch candies directly next to each red candy. Bake for 4–6 minutes, until melted into pools. Let cool completely.
For the lava drips, position the remaining 8 red hard candies at least 1 inch (2 ½ cm) apart along a long side of the baking sheet, at least 1 inch (2 ½ cm) from the edge. Bake for 4–6 minutes, until melted. Remove the baking sheet from the oven and very carefully tip the pan so the melted candy slides down, creating a drip effect. Let cool completely.
Trim the domed tops off the cakes. Use a 3-inch (7 cm) round cookie cutter to punch out holes in the centers of 2 of the cakes. Reserve the cake scraps.
Assemble the cake: Place a 9-inch (22 cm) cardboard round on a cake turntable.
Spread a dab of chocolate frosting in the center of the cardboard. Place a whole cake on the round. Using an offset spatula, spread about ½ cup (85 G) of frosting evenly over the top of the cake. Place the other whole cake on top and repeat frosting. Repeat with the remaining 2 cakes with the holes in the center. Place an 8-ounce mason jar in the hole in the center. Use your hand to lightly push the mason jar in until the top is level with the cake. Refrigerate at least 20 minutes, up to 1 hour.
Carve the volcano: Using a sharp serrated knife, carefully trim down the sides of the cake at an angle so that the base is wider than the top. Make sure to leave a layer of cake at least 1-inch (2 ½ cm) thick around the jar. Reserve the cake scraps.
Frost the outside of the cake with 4 cups (460 G) of frosting. Refrigerate for at least 20 minutes, up to overnight.
Make the volcanic crumbles: Add 2 cups (230 G) of frosting to the bowl of cake scraps and mix with an electric hand mixer until coarsely crumbled.
Assemble the volcano cake: Carefully transfer the cake to a platter at least 12 inches (30 cm) wide, positioning it near one corner. Place the melted blue-green candy puddles around the edges of the platter.
Add the volcanic crumble around the base of the cake, and partially covering the candy puddles. You may not need to use all of the crumble. Sprinkle the chocolate peanut butter candies, mini chocolate peanut butter cups, and chocolate-coated caramel bites evenly over the crumble.
Place the red hard candy drips around the sides of the cake, positioning them near the top. Place the red candy puddles on top of the crumble under the drips.
Place the red and yellow candy shards along the top rim of the cake, surrounding the mason jar.
Position the dinosaur figurines around the volcano, if using.
When ready to present the cake, carefully use tongs to place a piece of dry ice in the mason jar. Pour room temperature water over the dry ice to create a smoke effect.
Use tongs to carefully remove the mason jar before slicing and serving.
Enjoy!

How to Make Fall Harvest Buddha Bowl With Kale Pesto Dressing?

emrecanakisik January 30, 2021 0 Comments

Ingredients

For 2 servings,

Pesto

1 cup fresh basil leaves(40 g)
⅓ cup pine nuts(40 g)
2 cloves garlic
½ cup olive oil(120 mL)
1 cup kale(100 g), stemmed
1 cup shredded parmesan cheese(100 g)
salt, to taste
pepper, to taste

Buddha bowl

1 cup butternut squash(205 g), diced
1 cup beet(200 g), diced
⅓ cup olive oil(80 mL)
salt, to taste
pepper, to taste
7 oz extra firm tofu(200 g), sliced into squares
2 cups cauliflower florets(600 g)
2 cups broccoli floret(300 g)
3 cups kale(300 g), stemmed
1 cup quinoa(170 g), cooked

Method

Preheat the oven to 425ºF (220ºC).
Make the pesto: Add the basil, pine nuts, garlic, olive oil, kale, Parmesan, salt, and pepper to a blender, and blend until smooth.
Add the butternut squash and beets to ¼ of a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Add the tofu to another ¼ of the baking sheet and brush with pesto.
Bake for 10 minutes, then remove from the oven.
Flip the tofu, then add the cauliflower and broccoli to another ¼ of the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Bake for 10 minutes, then remove from the oven.
Add the kale to the remaining ¼ of the baking sheet. Drizzle with olive oil and season with salt and pepper.
Bake for 10 minutes, until the kale is crispy and all of the vegetables are tender.
Add the quinoa to a bowl. Top with the tofu and vegetables and drizzle with pesto.
Nutrition Calories: 1766 Fat: 126 grams Carbs: 118 grams Fiber: 26 grams Sugars: 22 grams Protein: 63 grams
Enjoy!

Thursday, 28 January 2021

How to Make Dijon-Crusted Pork Tenderloin Honey-Glazed Carrots?

emrecanakisik January 28, 2021 0 Comments

Ingredients

For 4 servings,

3 tablespoons dijon mustard
2 teaspoons fresh thyme, finely chopped
2 teaspoons fresh rosemary, finely chopped
½ teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
1 ½ lb pork tenderloin(680 g)
3 tablespoons olive oil, divided
2 bunches broccolini, woody stems removed
8 medium carrots, cute into ½-inch (1-cm) coins
2 tablespoons honey
1 lemon, cut into 4 wedges
fresh parsley, chopped, for garnish

Method

Preheat the oven to 375°F (190˚C).
In a small bowl, stir together the mustard, thyme, rosemary, salt, and pepper.
Dry the pork tenderloin thoroughly with paper towels, then season with salt and pepper.
Heat 2 tablespoons of olive oil in a square pan over medium-high heat. Add the tenderloin and cook, rotating 90˚ every 3-4 minutes, until golden brown all over (the tenderloin will not be cooked through at this point), about 12 minutes total. Remove the pan from the heat and use tongs to transfer the tenderloin to a cutting board.
Brush the mustard mixture evenly over the top and sides of the tenderloin.
Add the broccolini to the pan, and toss with the oil until coated evenly. Push the broccolini to the sides of the pan, just enough to make room for the tenderloin, then return the pork to the pan.
Transfer the pan to the oven and roast, tossing the broccolini halfway through cooking, until an instant-read thermometer inserted in the thickest part of the pork reads 160°F (70˚C) and the broccolini is tender, 23-25 minutes.
While the pork cooks, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add the carrots, season with salt and pepper, and cook, tossing, until barely tender, about 6 minutes.
Drizzle with the honey and continue cooking, tossing often, until the honey is reduced to a thick glaze and the carrots are tender, 2 to 4 minutes more. Remove the skillet from the heat.
Transfer the square pan to a rack and let the pork and broccolini rest for 10 minutes. Place the tenderloin on a cutting board and cut into ½-inch (1-cm) thick slices.
Divide the pork and vegetables among 4 serving plates. Serve each with a lemon wedge and sprinkle with parsley.
Enjoy!

Follow Us @soratemplates

Sunday, 14 March 2021

How to Make Apple Pie From Scratch?

Monday, 8 February 2021

How to Make Buffalo Chicken Nachos?

Sunday, 7 February 2021

How to Make Mochi Waffles?

Saturday, 6 February 2021

How to Make Buffalo Chicken Football Hand Pies?

Monday, 1 February 2021

How to Make BBQ Chicken Nacho Poppers?

How to Make Holiday Spiced Cider?

How to Make Air Fryer Tortilla Chips?

How to Make Beignets?

How to Make Homemade Sourdough Bread?

Sunday, 31 January 2021

How to Make Chai-Spiced Cheesecake Muffins?

How to Make Fluffy Pancakes?

How to Make Valentine's Day Red Velvet Truffles?

How to Make Churro Ice Cream Bowls?

How to Make Afternoon Tea Churros?

Saturday, 30 January 2021

How to Make Savoury Tomato & Chicken Lasagna?

How to Make Baked Avocado Eggs?

How to Make Bánh Mì Bowl With Crispy Tofu?

How to Make Volcano Cake?

How to Make Fall Harvest Buddha Bowl With Kale Pesto Dressing?

Thursday, 28 January 2021

How to Make Dijon-Crusted Pork Tenderloin Honey-Glazed Carrots?

What do you want to eat?

Trending Repices

Trending Repices

What do you want to eat?