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Senin, 23 Desember 2019

Chocolate Covered Strawberry Cheesecakes


Many people say cheesecake is one of the hardest things to make. With my recipe, they don’t have to be! I’ve gone through so many recipes and techniques that I’ve nailed down what makes them great. These cheesecakes are among my favorite things to cook (and eat), as they’re not only delicious but impossibly cute. Take them to your next potluck or office party to impress the pants off your friends!



You know what I’m talking about… the part at the very edge of the pan, almost like it has been overcooked. So, after many less than stellar cheesecake recipes I’ve finally come up with my own that is just how I like it.

CHOCOLATE COVERED STRAWBERRY MINI CHEESECAKES
★★★★★
5 from 1 reviews
Yield: 12 mini cheesecakes

INGREDIENTS

FOR THE CRUST:
1 c. graham cracker crumbs
4 TB unsalted butter, melted
1/4 c. granulated sugar
pinch of salt

FOR THE FILLING:
16 oz. cream cheese, room temperature
2 eggs, whites and yolks separated at room temperature
3/4 c. granulated sugar
1/2 tsp salt
1 tsp vanilla extract
dash of granulated sugar

ASSEMBLY AND TOPPING:
cupcake/muffin liners
melting chocolate
strawberries

INSTRUCTIONS

Preheat the panggangan to 375°F.
In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust. There may be some crumbs left over.
Pre-bake for 8 minutes, then remove from the panggangan and reduce temperature to 350°F.
In a large bowl, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time.
In a small bowl using a hand mixer, beat the two egg whites on high speed until soft peaks form. Add a dash of sugar and continue beating for another 30 seconds – 1 minute.
Gently fold the eggs whites into the cream cheese, mixing to a smooth yet thin consistency, then divide among the 12 muffin liners until the cups are almost full. You may have a little bit of leftover mixture, which you can use to make a bakers dozen or discard.
Bake for 20 minutes. Let rest at room temperature for about 10 minutes until the filling returns to its normal shape. Don’t worry about cracks in the surface, as you’ll be covering them with chocolate.
Chill for a minimum of 2 hours before topping.
Using a double boiler, gently melt your chocolate, stirring occasionally to combine. (Alternatively, microwave in a safe bowl for 30 second intervals, stirring each time)
At this point, you can keep the cheesecakes in their liners or choose to remove them to get results like the picture above.
With a regular kitchen spoon, pour chocolate on top of the cheesecakes making sure to coat the entire surface. (Gently press melted chocolate over the edges to get the dripping effect above) Wait until the chocolate on the cheesecakes harden before dipping the strawberries in the bowl of melted chocolate and resting on top of each cheesecake.
Enjoy!

NOTES

Using a stand mixer or hand mixer (or even mixing manually if you want a work out) is fine.

Make sure all of your bowls and utensils are room temperature, NOT chilled.

EDIT: an earlier version of this recipe had the eggs added to the cream cheese mixture all at the same time. Beating the cream cheese longer and adding the yolks one at a time, then fully incorporating the egg whites leads to no lumps and a better chance of it not caving in.
Sumber https://recipes-sonata.blogspot.com/

Banana Bread Blondies


If you love banana bread but blondies as well, you must try this easy Banana Bread Blondies recipe. This simple one bowl recipe makes the best, moist and fudgy, banana blondies with brown sugar and cinnamon. And with sweet browned butter frosting they are over the top!



I thought combing two of my favorite treat, banana bread and blondies, would be great. And guess what! I was right, it turned out better than I expected!

Banana Bread Blondies

 Prep Time: 15 minutes  Cook Time: 30 minutes
Description
If you love banana bread, but blondies as well, you must try this easy Banana Bread Blondies recipe. With sweet browned butter frosting they are over the top!

Ingredients

For Blondies:
½ cup unsalted butter-melted
1 cup light brown sugar
2 teaspoon vanilla
1 large egg
1 ½ -2 teaspoon cinnamon (to taste)
¼ teaspoon salt
1 cup flour
½ cup mashed banana (one medium-large banana)
Frosting:
¼ cup butter
6 Tablespoons light brown sugar
2 Tablespoons milk
Dash of salt
1 teaspoon vanilla
1 cup powdered sugar

Instructions

Preheat panggangan to 350 F and line 8 x 8 inch baking pan with aluminum foil (leaving an overhang on the sides to lift the finished blondies out), then spray with cooking spray , set aside.
For the batter, in a medium bowl mix together melted butter, sugar and salt. Add egg vanilla and cinnamon and mix until well combined, then add mashed banana and mix to combine.
Next, add flour and mix until combined and smooth, too. Pour the batter into prepared pan, smooth the top and bake for 25-30 minutes, or until center has set. Remove from the panggangan and allow to cool to room temperature.
To make the frosting, in a medium sauce pan melt the butter and continue cooking over medium heat until reach nice amber color, stirring constantly(be careful not to burn it). Then, add brown sugar, milk and a dash of salt, stir and bring to boil. Remove from heat and cool for 10-15 minutes.

Whisk in vanilla and powdered sugar and spread over the blondies. Allow frosting to set before slicing and serving.
Sumber https://recipes-sonata.blogspot.com/

Minggu, 22 Desember 2019

Turtle Pumpkin Cheesecake


Before December hits, I wanted to post one last pumpkin recipe.  I made this Turtle Pumpkin Cheesecake for Thanksgiving and it terrible.  Just kidding.



I mean, just look at it! How could a creamy pumpkin cheesecake combined with all of the deliciousness of turtle-ness be terrible?!  As you can imagine, it was rich, decadent, and over the top.

TURTLE PUMPKIN CHEESECAKE + MERRY MONDAYS!
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Ingredients

For the crust:
12 ounces gingersnaps
1/2 cup chopped pecans
6 ounces butter, melted
For the cheesecake:
32 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup brown sugar
1 (15 ounce) can pumpkin
4 eggs, at room temperature
2 1/2 tbsp heavy cream
1 tbsp pure vanilla extract
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
For the topping:
1/2 cup whole pecans
1/2 cup chopped pecans
1 cup semi-sweet chocolate chips
caramel sauce

Instructions

Preheat panggangan to 350 degrees F.  Wrap a 9-inch springform pan with heavy duty foil around the edges.
To make the crust:
Pulse gingersnaps and pecans in large food processor or put them in a large plastic baggie and roll them with a rolling pin until fine crumbs. 
Add melted butter and pulse more until combined.  Press into prepared springform pan and bake in preheated panggangan for 10 minutes.  Remove from panggangan and sprinkle pecans over crust, then drizzle with caramel sauce.  Set aside and reduce panggangan temperature to 325 degrees F.
To make the cheesecake: 
In large bowl with electric mixer, beat cream cheese, sugar, and brown sugar until smooth and creamy, about 3 minutes. 
Add the pumpkin and mix on low.  Scrape down sides as needed. 
Add the eggs, one at a time, scraping down the sides as needed.
Add heavy cream and vanilla and beat until combined, about 1 minute. 
Finally, add the spices and salt and mix well to combine. 
Pour batter into prepared crust.
Place the springform pan in a large roasting pan in which the springform pan will fit and add hot water to pan about halfway up the springform pan. Note: I like to place it in the panggangan before adding the water so I don't have to worry about spilling the water.
Bake the cheesecake in preheated panggangan for 65-70 minutes, until the edges are set and the middle still jiggles a little. 
Keeping the panggangan door closed, turn off the panggangan and let the cheesecake cool in panggangan for 1 hour. 
After an hour, remove from the oven.
Take the springform pan out of waterbath and let cool on a wire rack for 2 hours.  Note: it might still look a little jiggly at this point - that's okay! It will firm up completely in the refrigerator.
Lastly, place in refrigerator and let cool completely for at least 6 hours, preferably overnight.
Once cooled completely, sprinkle pecans on top of cheesecake in your preferred design. 
Place semi-sweet chocolate chips in a bowl and microwave in 30 second increments until melted. 
Drizzle chocolate over pecans. 
Warm caramel sauce in microwave for about 30 seconds.
Finally, drizzle with caramel sauce to your liking. 
Serve and enjoy!
Sumber https://recipes-sonata.blogspot.com/

White Chocolate Cranberry Fudge


This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! Just perfect for the holidays!



I am finally, FINALLY completely recovered from the cruise!  Woohoo!  Now I’m about to tear my house apart again for Thanksgiving…does the fun never end???  No, seriously, I am really looking forward to hosting Thanksgiving this year and kind of redeeming myself in my family’s eyes after boycotting last Thanksgiving in favor of going to Disneyland.  I’m just awful 🙂

White Chocolate Cranberry Fudge

This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! Just perfect for the holidays!
Recipe type: Dessert

Ingredients

2 cups sugar
¾ c sour cream (not light)
½ cup unsalted butter
½ tsp salt
1 cup white chocolate chips
1 (7 oz) jar marshmallow creme
1 tsp vanilla extract (clear vanilla extract if you want whiter fudge)
1 (5 oz) bag dried cranberries (Craisins)

Instructions

Line a 9x13 baking dish with foil and lightly spray with cooking spray.
Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.
Bring mixture to boil over medium heat, stirring frequently.
Continue cooking, stirring occasionally, to soft ball stage (238 degrees).
Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes 🙂
Stir in the marshmallow creme and vanilla extract until smooth and blended.
Stir in dried cranberries until evenly distributed.
Pour into the baking dish, cool to room temperature.
Chill in refrigerator for several hours before cutting into squares,
Store in an airtight container.
Sumber https://recipes-sonata.blogspot.com/

Easy Low Carb Keto Pumpkin Pie


We’re going to show you how to make an amazingly delicious, low carb keto pumpkin pie!



With only 6g net carbs per slice, this recipe is a real winner. Even your friends and family who don’t eat keto will appreciate this delicious pie.

Low Carb Keto Pumpkin Pie Recipe
 Course Dessert
 Keyword gluten free, Keto, low carb, Pumpkin Pie, sugar free

 Prep Time 10 minutes
 Cook Time 1 hour
 Total Time 1 hour 10 minutes
 Servings 8 Slices
 Calories 294 kcal

Ingredients

Filling
2 eggs
1 cup Heavy cream
1 can Canned Pure Pumpkin
1/4 cup Lakanto Monkfruit natural sweetener
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Ginger
1/4 tsp Cloves
1 tsp Vanilla Extract
Crust
2 Eggs
7 tbsp Butter grass fed
3/4 cup Coconut flour
1/4 cup Lakanto Monkfruit natural sweetener
2 tsp Vanilla Extract

Instructions

To Make the Crust
Preheat panggangan to 350°F
In a large bowl mix together all the dry crust ingredients (coconut flour and Lankanto Monkfruit).
In a separate smaller bowl mix all the wet crust ingredients (butter, eggs and vanilla extract). Be sure to melt the butter in the microwave before mixing with the other ingredients.
Add the dry and wet ingredients into a food processor and blend away. You can mix these by hand, but it will certainly take a lot more work to get it evenly incorporated.
Grease a 9.5" Pie Plate with a bit of butter.
Spread the crust dough evenly in the pie pan and along the side walls to help hold the pie together.
Bake the crust in the panggangan for about 10-15 minutes. Do not bake for too long.
Place on counter and allow to cool down while you prepare the filling.
To Make the Filling
In a large bowl (or food processor if you have one), combine all the filling ingredients and mix well.
Pour the filling mixture into the crust and spread evenly.
Time to Bake
Place in the panggangan at 350°F and bake for 45 minutes.
Bring out of the panggangan and allow to cool on counter until room temperature.
For best results place in the refrigerator for a couple of hours before serving. This allows the pie to fully set.
Serve with whipped cream and enjoy 🙂
Sumber https://recipes-sonata.blogspot.com/

Chocolate Raspberry Cake For Christmas Dessert


I’m sharing this last minute recipe for chocolate raspberry cake today in case anyone is still deciding on a dessert idea for their holiday feast. Yesterday, I shared a recipe for orange chiffon cake, which is basically an orange-flavored angel food cake (very light and fluffy).



Today’s recipe will produce a very moist and decadent chocolate cake that’s been layered with raspberry sauce and frosted with a mascarpone frosting. Either cake will satisfy a sweet tooth, so it just depends if you’re a chocolate person or not (but really, who isn’t?).

Chocolate Raspberry Cake with Mascarpone Frosting
 Servings 12

Ingredients

for the cake
1/3 c semi-sweet chocolate chips
1 1/2 c hot brewed coffee
3 c sugar
2 1/2 c all-purpose flour
1 1/2 c cocoa powder
2 tsp baking soda
3/4 tsp baking powder
1/8 tsp salt
3 large eggs
3/4 c vegetable oil
1 1/2 c low fat buttermilk
1 tsp vanilla extract
for the raspberry sauce
1 c raspberry preserves
1/2 c frozen raspberries finely chopped
3 tbsp corn starch
for the frosting
1.5 c mascarpone
1/2 c unsalted butter
1 c to 1 1/4 powdered sugar adjust to taste
2-4 tbsp heavy cream
for the design on top
pine branch/sprig
cinnamon sticks
handful of fresh raspberries
powdered sugar for dusting

Instructions

Preheat the panggangan to 300°F. Grease three 9” cake pans and line bottoms with parchment paper.
Begin by creating the cake batter. In a medium size bowl, pour the hot coffee over the chocolate chips. Let it stand for a couple of minutes and then stir until the chocolate has melted.
In another bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a stand mixer, beat eggs until thickened and a pale yellow color. Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until combined. Add the dry ingredients and beat just until combined.
Divide the batter between the three cake pans. Bake on the middle racks of the panggangan until a toothpick inserted in the center comes out clean, approx. 1 hour. Let the cakes rest in their pans until completely cool. Then, invert the layers onto individual pieces of plastic wrap so that you can wrap each tightly until ready to use.
For the raspberry sauce, add the corn starch to a small saucepan and whisk to get rid of any clumps. Then add the raspberries and preserves to the pan. Cook over medium heat until everything is warm and heated through. Pour into a bowl and refrigerate.
For the frosting, beat the mascarpone and butter until very fluffy and light. Add in the powdered sugar and beat while streaming in 2 tablespoons of cream. If the frosting is too thick, add 2 more tablespoons of cream, or as needed. Whisk until slightly clumpy if you want to achieve the same effect as I did.
To assemble, place your first cake layer on a cake board or your cake stand. Smear (or pipe) a tiny bit of frosting along the rim of the cake layer. Then spoon raspberry sauce onto the center of the cake layer, spreading a thin layer with the back of the spoon, just until it reaches the frosting along the rim. The frosting acts as a barrier to keep the raspberry sauce from spilling over the edges. Repeat this step for the next cake layer.
Once the top layer has been put in place, use a frosting spatula to generously cover the top of the cake and lightly smear the sides of the cake with your frosting. Place your pine sprig onto the center of the cake, along with a couple of cinnamon sticks, fresh raspberries, and a finishing sprinkle of powdered sugar.
Sumber https://recipes-sonata.blogspot.com/

Christmas Cookie Pinwheels


Christmas Cookie Pinwheels are a festive holiday treat that’ll be the star of your Christmas cookie plate!



Christmas baking is seriously my favorite time of year. All the fun holiday cookies call my name and I get a twitterpated. Better yet, my boys love to bake with me. We love spending time in the kitchen together. They learn to follow a recipe, practice counting, and their favorite part…taste testing. It’s a holiday tradition in my house and my favorite part of Christmas.

Christmas Cookie Pinwheels
Christmas Cookie Pinwheels are a festive holiday treat that'll be the star of your Christmas cookie plate!
5 from 1 vote
Course: Dessert Prep Time: 2 hours 45 minutesCook Time: 15 minutesTotal Time: 3 hours Author: Adapted from Food Network Magazine

Ingredients

2 cups all-purpose flour plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter at room temperature
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 to 1 teaspoon liquid red food coloring to you color liking
1/2 to 1 teaspoon liquid green food coloring to your color liking

Instructions

In a medium mixing bowl, mix together the flour, baking powder, and salt, Set aside.
In a large mixing bowl, beat together the butter and sugar for 1-2 minutes, or until pale and fluffy. Add the egg and vanilla to the butter mixture and beat until combined, scraping the sides of the bowl as needed.
Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition. Scrape the sides od the bowl as needed.
Divide the dough into 3 equal pieces and roll each piece into a ball. (You can eyeball it or use a kitchen scale to measure the pieces.)
Place one piece of dough back in the bowl and add the red food coloring. Beat with your mixer until the color is completely incorporated. (Be sure to use a bowl that won't stain.) Clean you mixer paddle or hand mixer blades.
Place one piece of dough back in the bowl and add the green food coloring. Beat with your mixer until the color is completely incorporated. Leave the third piece of dough as is.
Press each piece of dough into a flat square and wrap in plastic wrap. Refrigerate the dough for 1 hour or until firm.
Remove the dough squares from the fridge. Place the red dough between 2 sheets of parchment paper or waxed paper. Use a rolling pin to roll out the dough to a 10-inch square. Leave dough between parchment.
Repeat with the other 2 pieces of dough. Refrigerate cookie dough for 30 mins.
Remove dough from fridge, and take the top layer of parchment off each sheet of cookie dough. Place the red dough down on a counter. Top with the white dough, non-parchment sides touching. Be sure to try and line up the edges of the dough as much as possible.
Remove the parchment from the white dough. Top the white with the green, non-parchment sides touching, being sure to line up the edges. Remove parchment from green dough. Use a pizza cutter to trim the left and right edges of the cookie dough into straight lines.
Very carefully, starting with one of the straightened sides, roll the dough into a long shape until you reach the other trimmed dough edge. Use the parchment paper to lift the dough to get it started. Once the dough log is complete, gently pinch the seam closed along with any breaks on the outer red layer.
Wrap the dough log in plastic wrap and refrigerate for 1 hour or until firm.
Preheat your panggangan to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
Use a sharp knife to cut the dough log into 1/4-inch thick slices. (Discard the ends since they don't make a nice pinwheel design.) Place the cookies on your prepared baking sheets and bake for 12 to 15 minutes, or until the cookies are set.
Carefully remove from the panggangan and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Serve immediately or store in an airtight container until ready to serve.

Notes

I wanted very vibrant colors so I used a lot of food coloring. You can start with 1/4 teaspoon for each color and add 1/4 teaspoon more at a time until your desired color is obtained.If you are using gel food coloring, you will not need nearly as much. Start with a few drops, mix, and then add more color as needed.
Sumber https://recipes-sonata.blogspot.com/

Le GĂąteau Aux Pommes Et Mascarpone


 Bombe atomique intergalactique !!!
Voici comment je pourrais dĂ©finir cette recette que je m’apprĂȘte Ă  partager avec vous !!! Le gĂąteau aux pommes et mascarpone



Non il n’y a pas trop de points d’exclamation … Non je n’exagĂšre pas (mĂȘme si j’ai un mari marseillais et que l’exagĂ©ration peut s’avĂ©rer contagieuse …).

Le GĂąteau aux Pommes et Mascarpone Print Recipe
 Portions: 10-12 Cooking: 1 heure Difficulty: Simple Price: €

INGREDIENTS

4 pommes
20 g de beurre
30 g de sucre
4 Ɠufs
150 g de sucre
250 g de mascarpone
200 g de farine
1,5 sachets de levure (ou 16 g)
1/2 cuillÚre à café de cannelle
1 pincée de fleur de sel
2 cuillĂšres Ă  soupe de cassonade
2 cuillÚres à café de sucre glace
Du beurre pour le moule

INSTRUCTIONS


Épluchez 2 pommes et coupez-les en cubes.
 Faites fondre le beurre dans une poĂȘle et ajoutez les 30 g de sucre.
Ajoutez les pommes et faites-les cuire pendant 10 minutes Ă  feu moyen en remuant de temps en temps.
Préchauffez votre four à 170 degrés.
Battez les 4 Ɠufs puis ajoutez les 150 g de sucre.
Quand le mélange devient mousseux, ajoutez le mascarpone.
Ajoutez ensuite la farine et la levure.
Pour finir, ajoutez la fleur de sel et la cannelle, mélangez à peine.
Épluchez les 2 pommes restantes et coupez-les en fines tranches.
Versez les cubes de pommes caramélisés dans la préparation, versez le tout dans votre moule préalablement beurré.
Disposez les tranches de pommes en rosace. Saupoudrez de cassonade.
Cuisez 45 minutes.
Une fois cuit, attendez au moins 20 minutes avant de saupoudrer de sucre glace.
Sumber https://recipes-sonata.blogspot.com/

Perfectly Baked Keto Chicken Tenders


We’ve really got this almond flour breading recipe down now. If you want a video tutorial on how to properly execute the breading recipe we have a video of Megha making popcorn chicken. The same techniques and principles apply to these low carb chicken tenders. We’re using the same egg wash and breading mixture. As always, play around with different seasoning combinations to make these tenders align with your tastes. Let’s get down to making the keto chicken tenders!



We’ve tried this low carb breading every which way and we usually opt for baking. We do this for a couple reasons. Cleanup is way easier and it’s easier to track nutrition on baked keto chicken tenders.

BUFFALO KETO CHICKEN TENDERS
COURSE: MAIN DISH CUISINE: AMERICAN KEYWORD: KETO CHICKEN TENDERS PREP TIME: 10 MINUTESCOOK TIME: 30 MINUTESTOTAL TIME: 40 MINUTESSERVINGS: 6 TENDERSCALORIES: 285 KCAL

INGREDIENTS

1 lb Chicken Breast Tenders
1 cup Almond Flour
1 large Egg
1 tbsp Heavy Whipping Cream
6 oz Buffalo Sauce(pre-made)
salt/pepper

INSTRUCTIONS

Preheat panggangan to 350 degrees.
Season chicken tenders with salt and pepper. Season the almond flour generously with salt and pepper.
Beat 1 egg together with 1 tbsp of heavy cream.
Dip each tender first in the egg wash and then into the seasoned almond flour. We like to place the tenders in a Tupperware container with the almond flour and shake to coat. A Ziploc bag also works well.
Place tenders on a lightly greased baking sheet. Bake for 30 minutes. If they are not as crispy as you would like you can additionally broil them for 2-3 minutes.
Allow tenders to cool for 5 minutes and then place them in a tupperware container, add the buffalo sauce and shake to coat. Gently shaking is best to prevent the batter from falling off.
Sumber https://recipes-sonata.blogspot.com/

Brownie And Things Baklava


Brownie and Things Baklava with fudgy layers of brownie, walnuts, mini marshmallows, and chocolate chip cookie dough is decadent and delicious!! It's sure to be the talk at the dessert table!



I am a little late in getting this post up, but I had to tweak the baklava recipe before sharing it with you. The first trial tasted great but it needed work visually

BROWNIE AND THINGS BAKLAVA   

INGREDIENTS:

1 pound package phyllo sheets (14 x 9 inch each)
12 tablespoons SALTED butter, melted
1 1/2 cup prepared brownie batter*
1 cup walnut, chopped fine to medium coarseness
1 cup mini marshmallows
3/4 cup chocolate chip cookie dough*
For the syrup:
1/2 tablespoon butter
1/2 cup agave nectar
1/16 teaspoon salt
2  teaspoons lemon juice



INSTRUCTIONS:

Working with the phyllo: Defrost phyllo dough 24 hours in the refrigerator. Leave out at room temperature for at least 30 minutes before use. When ready to use, remove phyllo from package. Cover with plastic wrap then cover it with a slightly dampen kitchen towel. Remove 2 phyllo sheets at a time as you work, covering the reminder.
Preheat panggangan to 350 degrees F.
Lightly brush butter onto the bottom and sides of a 9 x 13 inch baking pan. Line bottom of pan with 11 sheets of phyllo, lightly buttering the top of each sheet. Spread on half of the brownie batter, leaving the outer 1/2-inch border brownie free.
Add 6 sheets of phyllo lightly buttering the top of each sheet. Spread walnuts then marshmallows over the top.
Add 6 sheets of phyllo lightly buttering the top of each sheet. Spread the remaining half of the brownie batter over the top.
Add 6 sheets of phyllo lightly buttering the top of each sheet. Pinch off cookie dough into tiny pieces and evenly place on top, leaving a 1/2 inch outer border of the cookie dough free.
Add 11 sheets of phyllo, buttering the top of each sheet, making sure the top couple layers are thoroughly brushed with butter.
Bake for 45 minutes or until the phyllo is crispy and golden. For fudgy brownie layers, do not over bake.
About 15 minutes before the baklava is done baking, prepare the syrup. Melt butter in a small saucepan on medium heat. Stir in agave nectar, lemon juice, and salt. Once hot, remove from heat and allow to cool slightly.
Remove the baklava from oven. Spoon 1/3 of the glaze over the top. Use a serrated knife to cut about 24 square or diagonal slices using a sawing motion. Be gentle as the phyllo will break easily. Avoid touching the phyllo as it will stick to your fingers. Wipe the knife clean after each cut for better results.
Spoon the remainder syrup onto phyllo, making sure to get the syrup in the cracks and edges. Allow to sit at room temperature for at least 6 hours prior to serving. Cover lightly with a paper towel, without making contact with the baklava, is optional.
Best eaten within 24 hours. Store, tightly covered, at room temperature or in the refrigerator.
Makes about 24 servings.
Sumber https://recipes-sonata.blogspot.com/

No Bake Mm Chocolate Peanut Butter Pie


I love this no-bake M&M chocolate peanut butter pie. What’s better than a delicious chocolate and peanut butter pie is one that doesn’t take time in the oven! This fun recipe is as pretty as it is tasty.



No-Bake M&M Chocolate Peanut Butter Pie

Ingredients

Oreo Crust
1 package of double stuffed Oreos
¼ C Mini M&M's
½ C unsalted sweet cream butter, melted
Peanut Butter Filling Ingredients
2 - 8oz cream cheese, softened
1 C creamy and smooth peanut butter
1 - 8oz container of cool whip
¼ C mini M&Ms
Rich Chocolate Ganache Ingredients
1½ C semi-sweet chocolate chips plus some for topping
¾ C heavy whipping cream
¼ C Mini M&M's
Peanut Butter Frosting Ingredients
½ C unsalted sweet cream butter, softened
¼ C peanut butter
1 tsp vanilla extract
1 C powder sugar
3-5 tbsp heavy whipping cream
1 disposable piping bag with a large star tip

Instructions

Crust Directions
Using a blender, add entire package of Oreos into the blender and blend until the cookies are in fine crumbs.
Using a large mixing bowl, combine the Oreos, melted butter and mini m&ms.
Press evenly into a 10 inch pie pan.
Place in fridge for about 30 minutes to firm up.
Filling Directions
Using a standing mixer with a whisk attachment, beat the cream cheese and peanut butter until creamy and smooth
Mix in the cool whip until combined
Using a rubber spatula, mix in the M&M
Spoon the mixture onto the crust and spread evenly with a angled spatula
Place into the fridge for one hour
Chocolate Ganache Directions
Using a medium microwave safe bowl, combine the chocolate chips, and heavy whipping cream
Place into the microwave on increments of 30 seconds until the chocolate chips start to melt
Use a whisk and whisk until chocolate is completely melted and the ganache starts to appear thick
Pour the ganache onto the top of the filling and spread evenly with an angled spatula
Sprinkle with the chocolate chips and mini M&M's
Place into the fridge for another hour or until the chocolate ganache has hardened
Peanut Butter Frosting Directions
Using the standing mixer, combine all ingredients and mix on medium speed until fluffy and creamy.
Scoop frosting into the piping bag.
Pipe frosting around the edge of the pie and enjoy with a very large glass of coffee or milk!
Sumber https://recipes-sonata.blogspot.com/

Keto Taco Bake Recipe Low Carb High Fat


My kids love tacos, and this Keto Taco Bake had them raving last night. Now I will say this thing is like a fat bomb explosion so if you having a hard time reaching your fat goals each day, wow, add this to your diet and you will NOT have that duduk kasus anymore.



Seriously, this recipe weighs in at 47 grams of fat. If you’re new to keto, while the actual fat won’t give you a heart attack hearing that number just might! 😉 Remember, we don’t count calories around here, and this has worked for us. My entire family has managed to lose the weight and keep it off thanks to keto. We really don’t even have to worry about our numbers anymore because as long as we keep an eye on the foods we eat we are always in maintenance mode, which is an awesome place to be in.

KETO TACO BAKE RECIPE LOW CARB HIGH FAT

Ingredients

1 lbs Ground Beef
2 Tbsp Flavor God Taco Tuesday
2 oz Salt and Pepper Pork Rinds
3 Tbsp Butter
3 Tbsp Coconut Flour
1 Cup Organic Valley Heavy Whipping Cream
1 1/2 Cup Sharp Cheddar
1/2 Cup Unsweetened Almond Milk
8oz -Sharp Cheddar or Mozzarella

Instructions

Preheat panggangan to 350
Brown ground beef and drain as usual. Return to skillet and add 2 Tbsp Flavor God Taco Tuesday
While meat is browning, make cheese soup mixture. In a pot add butter, coconut flour, heavy whipping cream, almond milk and 6 oz of cheddar cheese, heat on medium until mixture is well combined making cream of cheese soup.
Cover bottom of a 9×9 (9×13 if doubling the recipe) pan with pork rinds (smash pork rinds).
Cover pork rinds with meat.
Top taco meat with cheese soup.
Top with remaining cheese (you can use cheddar or mozzarella).
Bake at 350 for 15 minutes
Serve as you would tacos but watch out for the carb count and fat at this point (sour cream, guac, bacon, salsa).
Sumber https://recipes-sonata.blogspot.com/

Lemon Feta Linguine With Garlic Asparagus


I used a whole lemon (zest and juice), salty, tangy feta cheese, olive oil, and freshly cracked black pepper to create a quick sauce. When tossed together with the warm linguine and a little pasta water, the ingredients cling to every pasta strand, making it wonderfully creamy without the need for cream.



Asparagus is one of my favourite springtime ingredients to use. It can be prepared in so many ways: eat it raw, roast, blanch, steam, pan fry it, etc! It has a distinctive flavour that is hard to describe; a more bolder green bean? Let me know what you think in the comments!

LEMON FETA LINGUINE WITH GARLIC ASPARAGUS

Active Time: 25 minutes

Total Time: 25 minutes

Servings: 2

INGREDIENTS

4 oz. uncooked linguine pasta
For the sauce:

1 lemon, juice and zest* (see first Note below)
2 tbsp extra virgin olive oil
¼ cup feta cheese, crumbled
Cracked black pepper
For the asparagus:

6 oz. (12 spears) asparagus, woody ends removed and cut into 1½ inch pieces
2 garlic cloves, minced
1 tbsp extra virgin olive oil
Salt and pepper

INSTRUCTIONS

Boil the linguine pasta in salted water according to package directions until one minute prior to al dente. Drain and reserve ½ cup of pasta water. Set aside.
For the sauce. While the pasta is cooking, in a separate bowl, whisk together the lemon zest, lemon juice, and olive oil together until well combined. Then add in the feta and black pepper, whisking well until the sauce combines to become creamy and mostly uniform in texture.** Set aside.
For the asparagus. Using a large skillet at medium-high heat, add the olive oil and garlic, swirling the pan for 5 seconds (slightly toasting the garlic). Add in the asparagus, salt, and pepper, stirring frequently until the asparagus is tender-crisp, about 2-3 minutes. Remove from heat and place the asparagus in another bowl.
Using the same skillet, reduce the heat to low, then add the pasta and sauce. Using tongs, toss to evenly coat the pasta with the sauce, letting the feta cheese completely melt. Spoon in a tablespoon of pasta water at a time to get to your desired saucy consistency.
Add in the asparagus and give the pasta a simpulan toss. Top with additional feta cheese if you would like. Taste for additional salt and pepper. Serve immediately.

NOTES

*About 1 tbsp lemon zest and ¼ cup lemon juice. This will make it a really lemony pasta dish; reduce the amount of zest and juice if you prefer a more mild lemon flavour.
**It’s fine if there are still visible pieces of feta cheese; they will melt when mixed with the pasta.
Sumber https://recipes-sonata.blogspot.com/

My Mom’S Old-Fashioned Vegetable Beef Soup


My Mom’s Old-Fashioned Vegetable Beef Soup is one of my all-time favorite soup recipes. It’s super simple homemade vegetable beef soup recipe and makes enough to freeze!



Then, when I got home to a to-do list the size of Mars, my sister was nice enough to make me a weeks-worth of this homemade vegetable beef soup, pumpkin pecan oatmeal cookies, and a sweet potato crust quiche for breakfasts. Am I spoiled or what?!

MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP
8 hr
Cook Time
8 hr


Ingredients

1 pot roast (about 2 pounds)
2 russet potatoes, chopped
1 bag frozen seasoning blend (or just chopped onions)
1 bag frozen peas
1 bag frozen green beans
1 bag frozen corn
4 large carrots, chopped
1 (32 oz) container beef broth
2 (10.75 oz) cans tomato soup
1 can filled with water
Salt and pepper, to taste

Instructions

Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
Bring to a boil, lower the heat, cover and simmer for about an hour.
Add water as desired while it cooks.
This can also be cooked in the slow cooker! Make the roast ahead of time, add all the ingredients to your slow cooker, and cook on LOW for 6-8 hours.
Sumber https://recipes-sonata.blogspot.com/

Sabtu, 21 Desember 2019

Creamy Roasted Cauliflower Soup


Behold! Lusciously creamy, yet cream-less, cauliflower soup. This cauliflower soup recipe will absolutely satisfy your craving for warm, creamy soup—no cheese required.



I know “cauliflower soup” might not sound super appealing if you’ve never had it before. Trust me, it can be so delicious! Today, I’m sharing my favorite cauliflower soup recipe, and I can’t wait for you to make it at home.

Creamy Roasted Cauliflower Soup
Prep Time: 15 minutes Cook Time: 55 minutes Total Time: 1 hour 10 minutes Yield: 4 bowls Category: Soup Method: Roasted and blended Cuisine: Vegetarian
★★★★★

4.9 from 37 reviews

This cauliflower soup recipe is the BEST! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.

INGREDIENTS

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

INSTRUCTIONS

Preheat the panggangan to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
Once the cauliflower is almost done, in a Dutch panggangan or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

NOTES

Recipe adapted from my cookbook, Love Real Food.

MAKE IT DAIRY FREE/VEGAN: Use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.
Sumber https://recipes-sonata.blogspot.com/

Chicken Crescent Bake


Cheesy Chicken Crescent Bake is an easy chicken recipe, perfect for weeknight dinners. It’s SO good and guaranteed to be a family favorite!



Ok, get ready to throw back to 1987-ish. Yep, I’m talking a full-on chicken casserole, complete with cream of chicken soup and crescent rolls. It’s happening and it’s DELICIOUS.

Cheesy Chicken Crescent Bake
★★★★
3.7 from 3 reviews
Prep Time: 20 minutesCook Time: 30 minutesTotal Time: 50 minutesYield: serves 6Category: ChickenMethod: BakingCuisine: Dinner

Description
This is a classic family recipe. My mom used to make this and my kids love it. You can switch up the filling ingredients and make it your own!

Ingredients

Filling

5 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1/2 teaspoon garlic powder
3/4 teaspoon seasoned salt
3 cups cooked, cubed chicken (or Rotisserie)
3/4 cup grated cheddar cheese
2 tablespoons heavy cream
2 (8- ounce/8 count) cans crescent rolls

Sauce

1 (10.75 ounce) can cream of chicken soup
3/4 cup grated cheddar cheese
1/2 cup heavy cream
1/2 teaspoon seasoned salt
1 cup grated cheddar cheese

Instructions

Preheat panggangan to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
Prepare the filling. In a large bowl combine the cream cheese, butter, garlic powder, and seasoned salt stirring until smooth. Add in the chicken and cheddar cheese, mixing until incorporated. Add in the heavy cream and stir until combined.
Open the cans of crescent rolls. Place about 2 tablespoons of the filling onto the larger end of each crescent roll. Roll up and pinch the dough closed, sealing in the chicken mixture. Place seam side down in the prepared baking dish.
To prepare the sauce combine the cream of chicken soup, cheddar cheese, heavy cream, and seasoned salt in a medium saucepan. Heat over medium heat, stirring frequently until warm and smooth. Pour the sauce evenly over the crescent rolls. Top with the remaining 1 cup grated cheese.
Bake for 30 minutes until the rolls are baked and the mixture is bubbly.
Serve immediately.

Notes

I recommend grating your cheese, rather than buying pre-grated, as it will produce a creamier result.

Store refrigerated for up to 3 days.
Sumber https://recipes-sonata.blogspot.com/

Garlic Herb Slow Cooker Turkey Breast


This Slow Cooker Turkey Breast is a show stopper that’s bursting with buttery garlic-herb flavours, an outrageous super crispy skin and a Garlic Butter Gravy that’s absolutely to-die for!



Slow cooking is without question the safest and easiest way to cook turkey breast without brining or marinating. The flesh is juicy, it’s completely hands off, and it’s a forgiving recipe. And it’s ideal to prep ahead!

Garlic Herb Slow Cooker Turkey Breast
Prep
15 mins
Cook
6 hrs
Total
6 hrs 15 mins

Recipe video above. Slather your turkey breast with garlic herb butter so it bastes with flavour and keeps the breast moist as it cooks in the slow cooker. Slow cooker is the easiest, safest way too cook turkey breast without brining or marinating! See here for the roasted version of this recipe. Also see the classic spice rubbed Juicy Slow Cooker Turkey Breast.

Course: Mains
Keyword: Slow Cooker Turkey Breast, Turkey Breast
Servings: 8 people
Calories: 387 kcal

Ingredients

2.5 - 3 kg / 5-6 lb single turkey breast , skin on, bone in (Note 1), NOT BRINED
1/2 tsp salt
Black pepper
1 brown onion , halved
1 head of garlic , halved horizontally
3 sprigs rosemary, 8 sprigs thyme (optional)
Oil , for drizzling (for skin)
Garlic Herb Butter (Note 2):
150 g / 10 tbsp unsalted butter , softened
1 1/2 tsp salt
1/2 tsp black pepper
4 large garlic cloves , minced
1 tbsp EACH finely chopped fresh sage, rosemary leaves, thyme leaves and parsley , fresh
Garlic Butter Gravy:
Chicken broth/stock, for topping up (if required)
1/3 cup / 50g flour
1/2 tsp + dark soy sauce (or gravy colouring) (Note 3)

Instructions

Garlic Herb Butter: Mix ingredients together.

Loosen skin (video helpful): Pat breast dry. Use small knife to cut slit on one side to separate skin from flesh. Slide upside tablespoon between flesh and skin, all over turkey.

Slather: Slather about 2/3 of the butter under the skin, then the remaining all over the surface including underside.

Season skin: Sprinkle surface with 1/2 tsp salt + pepper. (Can leave overnight - 2 days at this stage)

Put in Slow Cooker: Place garlic and onion in slow cooker (mine is 5L / 5 qt). Place turkey on top, skin side up. Top with thyme and rosemary sprigs.

Slow Cook: Cook 6 hours on low, first checking at 5 hours, until internal temperature reads 165F/75C when inserted into the middle.

Rest: Transfer turkey to baking tray (reserve juices). Cover loosely with foil, rest for 20 minutes.

Crisp: Remove herb sprigs, drizzle turkey with oil (not butter, it burns / not as crispy). Place under a broiler/grill on high ( 30cm/12" from heat source) for 5 to 10 minutes until skin is crispy and bronzed - keep an eye on it, it's quick.

Serve turkey with gravy on the side, or Cranberry Sauce.
Gravy:
Strain slow cooker juices into a bowl. Press juices out of onion and garlic. If you've got less than 2.5-3 cups (675-750ml) of liquid, top up with store bought broth/stock.

When liquid settles, spoon off about 1/4 cup fat/butter from surface.
Place in saucepan set over medium heat. When it bubbles, add flour and mix for 1 minute.
Add all slow cooker juices into saucepan. Stir until lump free (use whisk if necessary). Simmer for 3 to 5 minutes until it thickens.
Add dark soy (if using), pepper and salt to taste. Pour into jug and serve with turkey.

Notes

1. TURKEY: Single breast, bone in, is the most popular turkey breast cut here in Australia. The cut pictured still has the leg in it. This recipe will work with any type of turkey breast - bone jutting out like pictured, cut off so you can't see it, with wing, without, or even a single breast with no bone.

This can also be with a whole / double bone in turkey breast (also called "buffe" or "crown", see here for pic). If your turkey is larger, use the scaler (hover mouse over Servings) to adjust the ingredients.

BRINED TURKEY: Frozen packaged turkey sold in the freezer section of supermarkets is often brined (if ingredients include salt, it's brined). This recipe will be too salty if you use brined turkey, so reduce the salt in the butter to 3/4 tsp.

THAW TURKEY: You must must MUST thaw turkey properly before cooking it. Thaw in the refrigerator in a large bowl/tray 24 hours for every 2 - 2.5kg / 4 - 5 kg. Or for a quick thaw, use cold tap water (not warm or hot) and allow 30 minutes for every 500g/1lb of turkey, changing the water every 30 minutes. Ensure the turkey is submerged. Do not microwave - results in dry turkey. And do not cook a partly frozen turkey!

2. HERBS: Use herbs of choice. If using dried herbs, reduce each to 1.5 tsp (so 6 tsp in total). Don't use just rosemary, it's too strong.

3. DARK SOY SAUCE is how I darken and season the gravy. It has more flavour than just plain salt. It does NOT make it taste Asiany! Can be skipped but gravy will be a pale colour. Alternative - buy a gravy darkener or a touch of Worcestershire.

4. COOK TIME & methods:

Cook Times in Slow Cooker - bone in, skin on turkey breast:
1 kg / 2 lb: 4 - 5 hours on low
2 - 3 kg / 4 - 6 lb: 5 - 6 hours on low
4  kg / 8 lb: 6 - 7 hours on low
5 kg / 10 lb: 7 -8   hours on low

* Check internal temp at the earliest time, until internal temperature reads 165F/75C when inserted into the middle.*

Cook time can be variable - affected by things like turkey thickness, strength of slow cooker, how chilled the centre is etc.

Slow cookers are very forgiving so don't stress too much about cooking time, an hour or 2 over and it will still be moist.

Other cook methods: Recipe not suitable for slow cooking on HIGH, or pressure cooker. Instant Pot - use slow cooker function on low and follow recipe, do not use pressure cooker function.  See here for roasting.

5. GENERAL NOTES:
* Butter Sauce alternative to gravy: Pour strained slow cooker juices into a saucepan and reduce by about half. Also nice with a spritz of fresh lemon juice! Add more butter for richness.
* No water is required for this, you wil be amazed how much liquid is leeched by the turkey (see video).

6. SERVING:
Amount per person: Allow 300g / 10 oz UNCOOKED weight per person for bone in turkey.
Slice thinly from the fat end of the breast. If you know the turkey is 100% perfectly cooked to right internal temp, can also slice thickly.
Serve warm: Because breast is so lean, it needs to be warm when served for optimum juiciness. So it's best to slice as required. Otherwise, cut thickly (like pictured) then cover with cling wrap and warm gently just before serving. If the turkey is a bit overdone and not as juicy as desired, slice thinly and pass around plenty of gravy!

7. MAKE AHEAD / REHEATING:
Prep ahead: Can slather with butter then leave in fridge overnight to 2 days (in fact, this brines the turkey a bit which = extra juiciness!).
Cooked early: If the turkey is ready early, turn slow cooker off and leave it in there for a couple of hours (better than leaving on warm setting as if your slow cooker warm setting is too strong, can dry turkey out). Crisp skin just prior to serving.
Reheating: Turkey breast is best cooked fresh because it's a leaner meat. However, if it can't be avoided, slow cooked breast (pre crisping) can be reheated on low in the microwave, then crisp before serving.

8. Nutrition per serving, assuming 8 servings and that all the gravy is consumed.
Sumber https://recipes-sonata.blogspot.com/

Best Ever Goulash


This American version of Goulash is the most comforting of all comfort food. It is warm, delicious, filling, irresistible and easy to prepare. It is the perfect weeknight family meal!



While my cute hubby and I celebrated his 38th birthday out of the house and without children last night (WHAAAT?!), we brainstormed ways to simplify this season. Because I just about lost it yesterday. Learning that my medically-needy son's insurance had become inactive was the straw that broke my back. I cried for a long time out of frustration, while sitting on hold and waiting to speak to a human in the offices of three different Minnesota counties.

BEST EVER GOULASH
You have just found the TASTIEST, easiest dinner there is to find! This Goulash is comfort food at its best and ready in under 40 minutes!


Published Dec 6, 2016

Print Friendly and PDF
Serves: 8-10

Total time: 40 min

Goulash"

Ingredients:

2 pounds ground beef
1 yellow onion, chopped
3 cloves garlic, minced
Two 15-oz. cans diced tomatoes (undrained)
Two 15-oz. cans tomato sauce
3 cups water
2 tablespoons Worcestershire sauce
1 tablespoon Italian seasoning
2 teaspoons seasoned salt
16-oz. box elbow macaroni

Instructions:

In a Dutch panggangan or large saucepan, cook ground beef over medium heat until no longer pink. Drain grease. Add onion and garlic and cook for 3 minutes, or until soft and fragrant.
Add diced tomatoes, tomato sauce, water, Worcestershire sauce, Italian seasoning, seasoned salt and elbow macaroni to the pan. Mix well and bring to a boil. Reduce to medium-low heat, cover pan and simmer for 25-30 minutes or until pasta is cooked through.
Remove from heat and serve immediately!
Sumber https://recipes-sonata.blogspot.com/

New England Turkey Chowder


I’ve said it before, and I’ll say it again – I love Thanksgiving leftovers! As much as I enjoy a traditional Thanksgiving dinner, I enjoy turkey leftovers the most – starting with this New England Turkey Chowder.



This easy turkey chowder recipe is a play on my husband Jack’s contest-winning New England clam chowder recipe – swapping in turkey stock instead of clam juice and chunks of cooked turkey instead of clams.

New England Turkey Chowder
Author: A Family Feast  Prep Time: 30 minutes  Cook Time: 30 minutes  Total Time: 1 hour  Yield: 10 to 12 servings  Category: soup  Method: stovetop  Cuisine: American

INGREDIENTS

1 cup salt pork (6 ounces) cleaned of any caked salt, then diced small (see our tutorial here)

1 ½ cups sweet onions diced, such as Vidalia

1/3 cup celery, diced very small

4 tablespoons butter

½ cup all-purpose flour

1 teaspoon fresh thyme

½ teaspoon white pepper

2 quarts turkey stock, see our homemade recipe here

2 pounds New Red potatoes, peeled and diced into half inch pieces

2 pound turkey meat diced into bite sized pieces (white and dark meat)

1 quart half & half

INSTRUCTIONS

In a medium sauté pan, place salt pork and cook over medium heat until browned and crispy, about ten minutes. Add onions and celery and cook for three minutes to soften.

Add butter and once melted, add flour and stir to form a roux. Cook over medium low for about three minutes or until the raw flour smell is gone. Remove from heat and stir in the thyme and pepper.

Fill a 6-quart pot with the turkey stock and bring to a boil. Add the potatoes and cook for 5-10 minutes until tender.

Lower heat to medium and stir in the roux (salt pork mixture) with a wooden spoon.

Once the chowder is creamy and slightly thick, stir in the turkey and the half & half. Heat just to serving temperature, check for seasoning* and serve with oyster crackers.

NOTES

*Because of the salt pork used in this recipe, we don’t call for additional salt to be added at the end. However, after tasting, feel free to season with salt to suit your tastes.
Sumber https://recipes-sonata.blogspot.com/

Slow Cooker Teriyaki Chicken


Serve this Slow Cooker Teriyaki Chicken over rice, you don’t want any of that delicious, sticky sauce going to waste. And because we are all trying to be healthier this time of year make sure to serve lots of fresh stir fried vegetables on the side.



Slow Cooker Teriyaki Chicken
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614 ratings
Serve this Slow Cooker Teriyaki Chicken over rice, you don’t want any of that delicious, sticky sauce going to waste.

Ingredients

2 lbs boneless chicken breasts (or leg quarters)
1/4 cup brown sugar
½ cup soy sauce
2 tablespoons cider vinegar
½ teaspoon ground ginger
1 clove minced garlic
⅛ teaspoon pepper
2 teaspoons cornstarch
2 teaspoons water

Intrucions

Place chicken in the crockpot.
In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
Remove chicken from slow cooker, chop into cubes, and set aside.
Strain the cooking liquid into a skillet and bring to a boil.
In a small bowl whisk cornstarch and water until combined.
Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
Coat chicken with sauce and let heat through.
Sumber https://recipes-sonata.blogspot.com/

French Onion Smothered Pork Chops


When French Onion Soup meets Smothered Pork Chops, very good things happen…. These juicy pan seared pork chops are served with an incredible French Onion flavoured gravy made with caramelised onions, then topped with melted cheese to complete the French Onion experience.



Whenever you see the word “smothered” in the context of food, you know you’re onto a good thing. Whether it’s Chicken smothered in Mushroom Gravy, Steaks with Peppercorn Sauce, Salisbury Steak or Bangers and Mash with Onion Gravy, if it’s smothered then you know you’re in for a good meal.

French Onion Smothered Pork Chops
Prep
10 mins
Cook
25 mins
Total
35 mins

Recipe video above. French Onion Soup meets juicy pan seared pork! A gravy made with caramelised onion that tastes like your favourite French Onion soup. For the full French Onion experience, don't skip the cheese! Make this with any type of pork chops you want - or chicken!

Course: Mains
Cuisine: Western
Keyword: Smothered Pork Chops
Servings: 4 - 5 people
Calories: 394 kcal

Ingredients

4 - 5 pork chops , boneless ( 150-200g/5-7oz each) (Note 1)
1/2 tsp garlic powder
Salt and pepper
2 large onions , sliced into rings (brown, yellow or white)
2 garlic cloves , minced
1.5 tbsp / 25g butter (or olive oil)
1 tsp oil , if needed
Salt and pepper
1 cup/250ml beef broth/stock , low sodium
2 tbsp flour
4 slices cheese (Note 2)
Finely chopped fresh rosemary leaves

Instructions

Caramelise Onions: Melt butter on medium (or medium low for strong stoves). Add onion and garlic, cook 15 minutes until golden brown and caramelised, stirring regularly (see video). Remove from skillet.

Prepare Chops: Sprinkle chops with garlic, salt and pepper.

Sear: Add oil into skillet if needed. Turn heat up to high. Sear chops 1 minute on each side until nicely browned but not cooked inside. Remove onto plate.

Gravy: Turn heat down to medium. Return onion into skillet, scraping in juices. Add flour, mix.

Add beef broth and mix until incorporated. Season sauce to taste with salt and pepper.
Simmer Chops in Sauce: When it comes to a simmer, give it a big stir then add pork chops.

Top chops with cheese, cover with lid to melt and finish cooking the chops through - only 3 minutes for thin chops like I'm using. Internal temp of 160F/70C for no pink (or 155F/68C for blush of pink).

Garnish: Remove lid, sprinkle with rosemary. Spoon over French Onion Gravy, then sprinkle with more rosemary.

Serve immediately, over mashed potato or similar.

Notes

1. Pork Chops - I used lean, boneless pork loin steaks about 1.5cm / 2/3" thick. See note below for thick cut.

Also great with chicken or steaks!
Chicken: Add 1 minute to the simmer time in the gravy using boneless skinless thigh or breast. For breast, pound to 1.5cm / 2/3" even thickness using fist, rolling pin or other pounding device prior to cooking.
Beef: Use steaks, personally I would probably skip the cheese. If about 2cm / 4/5" thick, sear per recipe (make sure you get a good crust) then simmer for 2 minutes for medium rare, or longer to cook through more. Remove beef immediately then rest for a few minutes before serving.

2. Cheese - Gruyere, Swiss, gouda or masdaam are ideal as these cheese don't run everywhere when melted. Mozzarella also fine, but has less flavour that the others. Cheddar, Monterey Jack, tasty cheese and similar will also work just find but they might "bleed" a bit into the gravy (not a bad duduk perkara to have actually).

3. INTERNAL TEMPERATURE OF COOKED PORK
* For a slight blush of pink: 155F/68C. I do this for tenderloin but not chops.
* For no pink: 160F/70C (I do this)

4. Thick Cut Pork Chops - cook longer, rest 5 minutes before serving.

Increase the cook time in the gravy, adding water if required to adjust gravy thickness. Add the cheese towards end of cook time - only takes 1 minute to melt. 2.5cm/1" bone-in chops will take about 5 minutes in the gravy, or until internal temperature is 155F/68C. Remove from sauce onto plate and cover loosely for 5 minutes. Internal temp will rise to 160F/70C.

For blush of pink, take off stove when internal temperature is 150F/65C, after resting it will be 155F/68C.

5. Nutrition per serving, assuming 4 servings (so calories will be less if sauce is divided between 5, and there's certainly enough!)
Sumber https://recipes-sonata.blogspot.com/

Stuffed Pepper Casserole


Stuffed peppers can be a busy, time-consuming dinner to prepare for your family. But it tastes so good! This Stuffed Pepper Casserole combines all of those amazing flavors into one BIG baking dish!



Absolutely! One of my favorite time-savers is buying frozen diced peppers and onions, just throw them in frozen – they’ll thaw as you saute them in the pan.

Stuffed Pepper Casserole
Stuffed Pepper Casserole with diced peppers and onions, ground beef, corn, rice, and topped with cheese.

prep time:
25 minutes
cook time:
15 minutes
total time:
40 minutes
course:
Dinner
cuisine:
American
keyword:
stuffed pepper casserole recipe
servings: 12 servings
Stuffed pepper casserole in a dish with a wooden spoon
Did you make this recipe?
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4.6 from 5 votes

Ingredients

1 lb ground beef
1 tbsp olive oil
2 green peppers seeded and diced
1/2 cup onion diced
29 oz can diced tomatoes drained
3 14 oz cans tomato sauce
2 14 oz cans corn drained
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 cups white rice cooked
2 cup shredded cheddar cheese

Instructions

Brown ground beef in a large stock pot, drain, remove from pan and set aside.

Heat oil in stock pot on medium high heat and add green peppers and onion.

Saute 5-10 minutes or until softened, stirring occasionally.

To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper.

Bring to a boil, then reduce heat and simmer 5 minutes.

Stir in rice and ground beef.

Pour into a 9×13 baking dish. Top with shredded cheese.

Bake at 350 for 12-15 minutes or until cheese is melted.



Sumber https://recipes-sonata.blogspot.com/

Slow Cooker Chicken Thighs


Easy to make slow cooker chicken thighs served with hearty vegetables! Tender pieces of chicken, potatoes, carrots, and corn, all simmered in a lemon garlic herb sauce.



Slow cooker chicken thighs are the perfect meal for lazy Sunday suppers or busy weeknight dinner. Protein and hearty root vegetables simmer in a light lemon sauce that infuses tons of flavor. To elevate this dish, sauteing the chicken before adding it to the vessel adds golden brown hues to the skin and crisp texture.

SLOW COOKER CHICKEN THIGHS AND VEGETABLES
Slow cooker chicken thighs served with hearty vegetables is a complete meal made easy! Tender pieces of chicken, potatoes, carrots, and corn, all simmered in a lemon garlic herb sauce.
Prep Time
15 mins
Cook Time
2 hrs
Total Time
4 hrs 15 mins

INGREDIENTS

4 bone-in chicken thighs, (681g) about 1 to 1 1/2 pounds
1 teaspoon kosher salt, (7g) plus more for seasoning
1/4 teaspoon black pepper, plus more for seasoning
2 tablespoons olive oil, (15ml)
1 cup red onion, (120g) 1-inch dice
1 1/2 cups carrots, (230g) 1-inch pieces
1 pound baby red potatoes, (454g) cut in half
1 ear corn, cut into 4 pieces
2 tablespoons roughly chopped garlic, (20g)
1 1/4 cup unsalted chicken stock, (300ml)
3 tablespoons all-purpose flour, (26g)
1 tablespoon lemon juice, plus 4 wedges for serving
4 sprigs thyme
2 sprigs rosemary
 Get Ingredients Powered by Chicory

INSTRUCTIONS

Trim excess skin and fat from the chicken thighs.
Season both sides of chicken with salt and pepper.
Heat a large saute pan over medium-high heat, once hot add 2 tablespoons olive oil.
Add chicken skin side down to the hot oil, cook until skin is golden in color, 5 minutes.
Flip chicken and cook 2 minutes, transfer to a clean plate.
Add onion, carrot, potatoes, corn, and garlic to slow cooker.
In a medium-sized bowl whisk together 1 teaspoon salt, 1/2 teaspoon pepper, chicken stock, flour, and lemon juice, add to slow cooker.
Add chicken, thyme, and rosemary to slow cooker.
Cover and cook 2 to 4 hours on high setting or 4 to 6 hours on low setting, until the chicken is cooked through and potatoes are tender.
Transfer chicken and vegetables to serving plates.
Pour cooking liquid through a strainer if desired, whisk to combine and season as desired.
Serve sauce and lemon wedges with the chicken dinner.
Sumber https://recipes-sonata.blogspot.com/

Easy Red Enchilada Sauce


This EASY red enchilada sauce is not an authentic, from-dried-chile-peppers enchilada sauce that you’ll find in Texas or Mexico, but rather a quick and easy version that anyone can whip up in their kitchen using basic pantry staples. But I promise, once you taste it, you won’t regret the short cuts. It’s still bursting with flavor and you’ll want to pour it over everything.



The “chili powder” listed in the recipe below is a mixture of spices used to season chili and other foods, it is not “chile powder,” or pure ground chile peppers, which can be extremely spicy. The merk of chili powder I use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. The heat level of the recipe below, using McCormick’s chili powder, is “medium” spicy, like a medium salsa.

EASY RED ENCHILADA SAUCE
It only takes 10 minutes to make this super easy red enchilada sauce that is bursting with flavor. Never buy the canned stuff again!

 Keyword easy, Fast, Vegetarian
 Total Cost $0.80 recipe
 Cook Time 10 minutes
 Total Time 10 minutes
 Servings
2
 cups

INGREDIENTS

2 Tbsp vegetable oil $0.10
2 Tbsp all-purpose flour $0.02
2 Tbsp chili powder $0.30
2 cups water $0.00
3 oz. tomato paste $0.27
1/2 tsp cumin $0.03
1/2 tsp garlic powder $0.03
1/4 tsp cayenne pepper $0.02
3/4 tsp salt or to taste $0.03

INSTRUCTIONS

Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
Starting with a 1/2 teaspoon, add salt to taste. I used about 3/4 teaspoon total. The sauce is now ready to use!

RECIPE NOTES

The water can be replaced with either vegetable broth or chicken broth for more depth, just be sure to reduce the salt to compensate.
Sumber https://recipes-sonata.blogspot.com/

Butter-Basted Slow Cooker Turkey Breast


Always looking to improve things,  I took the method from my Garlic Roasted Chicken in my cookbook and used the butter mixture to coat the turkey.  It turned out amazing!  It kept is super moist and added GREAT flavor.



So if you’ve got a smaller gathering this year or just love turkey other times of the year, this Butter Basted Slow Cooker Turkey Breast is a winner!  And it’s so dang easy!

Butter-Basted Slow Cooker Turkey Breast
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins

Ingredients

1 (5 to 7 lb) bone-in turkey breast, thawed
1/2 cup (1 stick) unsalted butter, softened
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoon garlic powder

Instructions

Remove turkey from packaging and remove any giblets, gravy packets, and the neck if they are in the cavity. Don't rinse the turkey. Pat the turkey dry with paper towels. This helps the butter mixture stick to the bird. In a medium bowl, combine the butter, salt, pepper, and garlic powder. Mix until well combined. Rub the butter mixture over the entire bird. Carefully separate the skin from the meat over the breasts and rub butter mixture between the skin and meat. Place the turkey in the slow cooker, breast side up and cover. Cook on low for 4 to 6 hours or until the meat reaches an internal temperature of 165°F. To crisp the skin up, place on a oven-safe platter and place under the broiler of the panggangan on low until crisp and golden brown. Allow to rest for 5 to 10 minutes before slicing.

Notes

For an even more moist and tender turkey, cook with the breast side down. Just be prepared that you won't really be able to slice the turkey this way; it will just fall off the bone. The presentation isn't great with this method, but the meat is super moist.
Sumber https://recipes-sonata.blogspot.com/

Broccoli And Cheddar Twice-Baked Potatoes


You can try to resist the temptation of comfort food this time of year… or, you can be like me, and just lean on into it. I vote lean. These broccoli and cheddar twice-baked potatoes are just waiting for your embrace. Aside from making you drool, these babies are sure to satisfy any cheesy/carby/cozy food cravings.



Confession: My first broccoli and cheddar twice-baked potato was from a Wendy’s (drive-thru). Have you ever had one of those? Actually… they may just be broccoli and cheddar baked potatoes. I can’t remember. Point is, they were pretty good, but my homemade version is 1,000,000 times better!

Broccoli and Cheddar Twice-Baked Potatoes
prep 15 minscook 1 hour, 1 mintotal 1 hour, 16 mins
author bakerbynature

yield 8 twice-baked potatoes

Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.

Ingredients

4 medium russet potatoes, washed well and dried
1 teaspoon olive oil
3 and 1/2 tablespoons salted butter, very soft
1/2 cup non-fat Greek yogurt
1/4 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon chives
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 and 1/2 cups cooked broccoli, chopped, divided
2 cups cheddar cheese, shredded, divided

Instructions

Preheat panggangan to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from panggangan and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Notes

You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.
Sumber https://recipes-sonata.blogspot.com/

Jumat, 20 Desember 2019

Busy Day Soup


Busy Day Soup is perfect for those busy weeknights. It’s quick to make and requires little effort. Who loves easy recipes? I do, I do.



What I love about Busy Day Soup is that you can throw all the ingredients into the pot and let your stove work its magic. It has a few low prep ingredients like ground beef, onion soup mix, mixed frozen veggies, diced tomatoes and macaroni.

Busy Day Soup
yield:  6prep time:  5 MINUTEScook time:  1 HOUR 25 MINUTEStotal time:  1 HOUR 30 MINUTES
An easy soup recipe your family will love! It's quick to make and takes little effort. Perfect for those busy weeknights.
4.5 Stars (133 Reviews)

Did you make this?


Ingredients

1 lb ground beef
1 package onion soup mix
1 3/4 cup mixed frozen vegetables
5 cups water
1 28oz can diced tomatoes
1 cup macaroni, uncooked

Instructions

In a large soup pot, brown ground beef. Drain fat.
Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low.
Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot.
Notes
If soup is too thick, add more water to thin out.
Sumber https://recipes-sonata.blogspot.com/

Butternut Squash Stuffed Shells.


I have no idea how one is supposed to be able to photograph stuffed shells, but it seemed messier than the time I spilled two of my Wet n’ Wild nail polishes plus had an exploded lip gloss in my caboodle that housed all the string for my friendship bracelets.



This was a massive duduk kasus as it inhibited me from sticking the edges of the thread into my caboodle clasp so I could make a candy stripe, then left me absolutely begging my mom to take me to Hills.

BUTTERNUT SQUASH STUFFED SHELLS
yield: MAKES 20 STUFFED SHELLS, SERVES ABOUT 4

INGREDIENTS:

20 jumbo shells
2 1/2 cups cubed butternut squash
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons unsalted butter
1 shallot, chopped
1 garlic clove, minced
1 1/2 tablespoons mascarpone cheese
1 tablespoon grated parmesan cheese
for bechamel

2 tablespoons butter
2 tablespoons flour
2 cups milk (I used 2%)
1/4 pinch of nutmeg
salt & pepper to taste
for topping

1/4 cup grated parmesan cheese
1/3 cup mozzarella cheese
10-15 sage leaves

DIRECTIONS:

Preheat panggangan to 400 degrees F. Place butternut squash on a baking sheet and toss with salt, pepper, nutmeg and olive oil. Roast for 20 minutes, flip, then roast for 20 minutes more. Remove from panggangan and mash with a fork or potato masher until almost pureed.

Boil water and prepare shells according to directions. Mine called for 9 minutes. Drain pasta and set aside to cool. While pasta is cooking, heat a small saucepan over medium heat and add 2 tablespoons butter, garlic and shallots. Whisk until brown bits appear in the butter, then mash into the butternut squash, along with the mascarpone and and tablespoon of parmesan. Spray a baking dish (8×8) or pie plate with nonstick spray. Spoon about 1 1/2-2 tablespoons (depending on the size of your shells) of squash into each shell, then lay in the dish. Repeat.

To make the bechemal, heat a saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook until golden and a nutty aroma appears. Add milk and parmesan and let come to a simmer while whisking constantly. Once sauce has thickened, stir in nutmeg and taste – add salt and pepper if desired. Pour mixture over top of shells, then add mozzarella and sage. Bake at 400 degrees F for 20-25 minutes, or until cheese is golden and bubbly.
Sumber https://recipes-sonata.blogspot.com/

Caramel Cake – Keto Low Carb Recipe


Love at first bite with this keto caramel cake. Your tastebuds will dance for joy and you won’t believe it’s low carb and sugar free! Tender almond flour vanilla cake with a rich caramel glaze.



There are some recipes that just make me absolutely jump for joy. And this caramel cake is one of those recipes. It will make you jump for joy too, when you taste it. Two layers of the most tender low carb vanilla cake with a rich glaze of sugar free caramel. Really, this is keto dessert heaven.

Keto Caramel Cake
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins

Love at first bite with this keto caramel cake. Your tastebuds will dance for joy and you won't believe it's low carb and sugar free! Tender almond flour vanilla cake with a rich caramel glaze.

Course: Dessert
Cuisine: American
Keyword: caramel cake, caramel cake recipe
Servings: 12 servings
Calories: 388 kcal

Ingredients

2 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup unflavored whey protein powder
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter softened
2/3 cup Swerve Sweetener
4 large eggs room temperature
1 tsp vanilla extract
3/4 cup almond milk
2 batches sugar free caramel sauce

Instructions

Cake:
Preheat the panggangan to 325F and grease 2 8-inch round cake pans. Cut parchment to line the bottoms of the pans and grease the parchment as well.
In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
In a large bowl, beat the butter and sweetener together until light and fluffy. Beat in the eggs one at a time and scrape down the beaters and bowl as necessary. Beat in the vanilla extract
Add the dry ingredients in two additions, alternating with the almond milk. Beat until well combined.
Divide the batter between the two cake pans and spread to the edges. Smooth the tops and bake 25 minutes, or until the edges are golden and the tops are firm to the touch.
Remove and let cool in the pans, then flip out onto a wire rack. Be sure to peel off the parchment paper if it sticks to the cake layers.
Caramel Glaze:
Prepare a double batch of the Sugar Free Caramel Sauce but DO NOT add the additional water at the end of the recipe. Be sure to use a large saucepan (at least 3 quarts) as it will bubble up quite a bit.
Let the sauce cool down to room temperature. It should be quite thick at this point, but still pourable, and it will continue to thicken as it cools.
Place one layer of cake on a serving plate and pour about 1/3 of the caramel sauce on top. Carefully spread to the edges with an offset spatula and let sit another 10 to 15 minutes to thicken further.
Place the second layer of cake on top. Pour some of the caramel over the top, letting it drip down the sides, spreading it over the top and sides as you go. Continue until the top and sides are well covered. Alternatively, you can simply let it drip down the sides and not spread it over.
If your caramel is too thin and is dripping too much off the sides of the cake, you can whisk in a tablespoon or two of powdered Swerve to help thicken it up. If it gets too thick, you can gently re-warm it over low heat to thin it up again.
Sumber https://recipes-sonata.blogspot.com/
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