"Squirrel Cake" with Almonds and Chocolate Recipe

Ingredients for batter:

preheat oven to 375 degrees


1 1/2 cups of your favorite nuts.toasted,cooled, and chopped in a blender (you can have them mixed using variety)
1 cup sugar
3 eggs
2 sticks butter melted but not hot

1 teaspoon baking powder
1/4 cup sour cream
2 cups flour

Directions for cake batter:
In a mixing bowl or stand mixer, beat eggs on high speed until they will be foamy and pale.Add the sugar,sour cream and butter. Mix on low.

Combine flour,nuts, and baking powder.
Gently combine the flour mixture with the whipped eggs.

Grease a  9 x 2 3/4 spring-foam pan.*
Pour half of the batter to the pan and spread it with spoon or spatula.
Bake for about 20-25 minutes.
Repeat with the rest of the batter.

* Or you can use a smaller pan and bake four cake sheets so that way you won't need to slice it.

Amaretto syrup:
1/2 cup water
2 tablespoons sugar
2 tablespoons Amaretto liquor

Bring all the ingredients to a boil, simmer until the sugar is dissolved. Let cool.

Ingredients for cream:
Inside-
1 can condensed milk ( cook the cans for two hour in water, or use  prepared Dulce DE leches)
2 sticks butter softened at room temp.
4 tablespoons sour cream

Beat together butter with dulce de leche. Add sour cream, and beat again.

Carefully slice the cake to have four layers all together.
Spray or add syrup using a spoon on each layer.
Spread the cream evenly on each layer leaving the top.


Outside-
2 cups heavy whipping cream
1 cup powdered sugar
3 tablespoons cocoa powder (sifted)

Beat together heavy cream with sugar.Gradually add cocoa powder.
Spread the cream all over the top and sides of the cake.

Decorate the cake as desired. Top it with mixed nuts,chocolate,  sifted cocoa.

Thank You delightsofculinaria.blogspot.com for this delicious recipe!!!

P.S  - I only made two layers for this cake, plus between those layers I added almonds with chocolate (crushed),

Enjoy!!!

Baked Avocado Fries Recipe

Ingredients:

1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated Parmesan for serving (optional)

Instructions

Preheat oven to 450.
Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet.  Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown.

My Little Helper always happy to help me!!!

Love this recipe.....Big Thanks goes to bethcooks.squarespace.com for this yummy recipe!!!

Enjoy

=)

Blackberry Cardamom Oatmeal Recipe

Ingredients

½ Cup Rolled Oats
1 Cup Milk
¾ Cup Blackberries (plus extra for topping, I used frozen blackberries)
1 Tbsp Maple Syrup
1 tsp Coconut Oil
¼ tsp. Cardamom

Instructions

Place all ingredients into a small pot, warm over medium heat until it begins to simmer.
Simmer for 4 minutes, stirring occasionally. Turn heat down to low and stir until it is to the consistency that you desire.
Serve warm and top with a couple of blackberries, and a little drizzle of maple syrup.

 

 

Thank You Vegan Yack Attack for this easy breakfast recipe!

 

P.S I used frozen blackberries in this recipe, can't wait till the berry seasons=)

Enjoy!!!

Light Vegetable Soup with Rice Recipe

 ingredients:

  2 small tomatoes
    1 bell pepper
   2 1/2 -3 tablespoons rice
     1 medium onions
     6 cups of water or vegetable broth ( you can also use chicken or beef broth)
     parsley
     2 tablespoons of olive oil
1/2 tsp ground pepper
     salt to taste
    

preparation

Onion peel and chop.
Wash the tomatoes, make a cross-shaped incision in the skin, place in boiling water for ~ 1 minute, then carefully remove the skin. Cut tomatoes into small cubes.
Wash bell pepper, cut the seed box, again washed and cut into small cubes.
Parsley, wash, dry and chop.
Wash rice.

Instructions

In a saucepan, heat the oil and put the onions

Saute onions about 2-3 minutes, stirring occasionally

Add parsley and tomatoes - fry for ~ 2 minutes
Put bell pepper, stir and fry for ~ 1 minute
Pour into a pan of hot water or vegetable broth, bring to a boil, put the washed rice and mix well.
Cover the pan and cook the soup after boiling at low boil, ~ 13-15 minutes, stirring occasionally.

Add the paprika, salt, pepper. Stir the soup, turn off and let stand, covered about 10-15 minutes.

 When serving sprinkle with chopped fresh parsley.

I found this recipe at gotovim-doma.ru,

....its a Russian cooking site, please feel free to visit it for step by step instructions with pictures!

Enjoy=)

 

The Yummiest Jello Recipe

 

Ingredients

1 packet unflavored gelatin
½ cup milk
½ cup sugar
8 oz tub sour cream
8 oz tub cool whip, refrigerated (should be fully thawed, not frozen)
6 oz raspberry jello
2 cups boiling water

Instructions

1. Spray a 8×8-inch glass baking dish with cooking spray. This keeps the jello from sticking to the pan when serving.
2. In a small pan, whisk together 1 packet unflavored gelatin with ½ cup milk over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL). Set aside to cool.
3. In the bowl of an electric mixer over medium speed, whisk together ½ cup sugar, 8 oz tub of sour cream and a 8 oz tub of cool whip until well blended. Make sure your cool whip is fully thawed and soft or you will have clumps in your jello.
4. With the mixer on medium speed, slowly add the warm milk mixture.
5. Immediately pour half of the cream into the prepared baking dish. Smooth the top.
6. Mix red food coloring into the second half of the cream until well-blended. Quickly spread pink jello over your white cream. Refrigerate for at least 30 minutes.
7. Dissolve jello with 2 cups boiling hot water and set aside to cool to room temperature.
8. Once jello is cool or just luke-warm, pour the raspberry jello over the bird’s milk. You can also add fruit over the top after you pour your jello. Try raspberries or sliced strawberries for an extra tang.
9. Refrigerate jello 2-4 hours, or until jello is set. Have fun with it. Make it unique by adding any kind of jello or food coloring.

This yummy recipe belongs to www.natashaskitchen.com, please go ahead and visit her site where you can find step by step instruction with pictures!!! 

Enjoy!!!

=)

Buckwheat Soup Recipe Mmmm Mmmmm =)

 This here, is one of my favorite soups, I hope u like this recipe too.

Ingredients

 
6 cups of chicken broth 

2-3 medium potatoes (peeled and finely chopped)
1 small onion (peeled and finely chopped)

1 carrots (peeled and grated)

2 tbsp olive oil 

parsley

 1/3-1/2 cups buckwheat (washed)

salt and black pepper to taste

Directions:

Bring the broth to the boil.
Add potato and after 2-3 minutes add buckwheat and salt to taste. Saute the onions and carrot in the olive oil and add to soup.  Cook until ready.

Pour cooked soup in bowls and garnish with parsley to taste.

Here is where I got this recipe ---->buckwheat soup recipe!

Enjoy!!!

Russian Pelmeni Recipe

Ingredients

Ingredients for Pelmeni Dough:

⅔ cups buttermilk
1 tbsp sour cream
2 large eggs
2 cups warm water
1½ tsp salt
7 cups plus 6 tbsp unbleached all-purpose flour

Ingredients for Pelmeni Filling:

1 lb ground turkey
1 lb ground pork
1 medium onion, finely diced
1 tbsp olive oil
3 garlic cloves, pressed
½ tsp ground pepper
¾ tsp salt
1 tsp hot sauce, optional

Ingredients/ Ideas for Toppings:

Melted butter, sour cream, vinegar, ketchup

Please go ahead and visit Natasha's site http://natashaskitchen.com/ for step by step instructions with pictures =)

Enjoy!!!

Russian Chicken Plov

Ingredients

1 large chicken breast, cubed
1 cup white rice, rinsed and drained
1 large carrot, grated
 1 medium onion, finely chopped
1 tablespoon butter
1 1/2 cups water
Salt and pepper to taste
2-3 cloves of garlic smashed with the side of the knife
2 tbs olive oil

Preparation

1. Heat 2 Tbsp of olive oil in a large pot over medium heat. Add chicken pieces, saute them until golden and cooked through.
2. Add onion to the pot with chicken and saute about 3 minutes.
3. Add grated carrots to the pot and saute 2 more minutes.
4. Add 1 Tbsp of butter.
5. Once the butter melts, add 1 cup of rinsed rice to the pot. 
6. Add salt and pepper to taste.
7. Add 1 1/2 cups of water and let it cook over medium/low heat, until water evaporates.
8. After all of the water evaporates, remove the plov into baking dish, add smashed garlic then place foil on top and bake it in the oven at 350' for 10-15 min (or until rice is cooked through)

 This is one of my family's favorite recipes!

Hope you'll like it too!

Enjoy

Russian Crepes with Cheese, Raisins and powdered sugar (Nalesniki)

Ingredients

For the Batter:

½ cup lukewarm water
1 cup milk
4 large eggs
4 tablespoons unsalted butter, melted. Plus more to sauté.
1 cup all-purpose flour (you can use ½ cup whole wheat flour and ½ cup all-purpose)
2 tablespoons sugar
Pinch of Salt

For the Filling:
8 oz package cream cheese, at room temperature
16 oz small curd cottage cheese
⅓ cup sugar
¾ cup raisins
Powdered sugar for serving (optional)

Instructions

How to Make the Crepes:

1. Put all of the ingredients for the crepes (in the order that they are listed) ½ cup water, 1 cup milk, 4 large eggs, 4 Tbsp butter or olive oil, and 1 cup flour in a blender and blend until well combined.
2. Melt a dot of butter in a non-stick skillet over medium heat (2 skillets make the process go faster).
3. As you are pouring into the skillet, swirl the batter to evenly coat the bottom. If you get any small gaps, you can fill them with more batter. Depending on the size of your skillet; add about 2-3 tbsp of batter. I use a small ladle.
4. Once the bottom is lightly golden (about a minute or less) flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get lightly golden and plop the crepe out onto a cutting board.
5. Repeat with remaining batter; you may not need to dot with butter after the first time if your skillet is a good one (and remember there is butter in the batter). Don’t stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked.

How to make cheese filling:

1. In a colander, rinse the cottage cheese with cold water and drain well.
2. Mash the cream cheese, cottage cheese and sugar with a potato masher until well combined and creamy. Cottage cheese will still be a little lumpy.
3. Using a spatula, spread 2 generous tablespoons of cheese filling on each crepe.
4. Sprinkle with about 15 raisins.
5. Roll the crepe into a log and cut in half.
6. Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.

To Serve:

1. Melt about 1 tablespoon of butter in a skillet and sauté the rolled cheese crepes on medium heat until golden brown on both sides. They don’t take long to sauté. Be careful not to burn them.
2. Dust with powered sugar (optional) and serve with sour cream or jam on the side.

Big Thanks goes to NatashasKitchen for this yummy recipe!!!

Please feel free to ask any questions or comment.

Enjoy=)

Stuffed Mushrooms with Ham

Ingredients:

1 cup cooked ham diced fine
2 cups spinach chopped roughly
8 ounces cream cheese
24 mushrooms stems removed
1 tbsp sherry

Instructions:

1. Whip cream cheese with a mixer until creamy
2.  Mince enough mushroom stems to make half a cup
3.  Fry mushrooms in olive oil until they begin to lose water
4.  add spinach and ham and cook until spinach wilts
5. Mix with cream cheese and add sherry
6. Season with salt and pepper
7.  Spoon the filling into the mushroom caps on a baking tray
8. Refrigerate for three hours
9. Bake in an oven at 350 degrees until mushrooms are cooked, about 15 minutes.

 Thank you rufusfoodandspiritguide for this delicious recipe!!!

Please feel free to leave a common....

....Enjoy!!!