Spiced Citrus Marinated Feta!

 Spiced Citrus Marinated Feta

Ingredients:

– 2 blocks (7 oz/200 g each) of feta cheese

– 1/2 cup (120 ml) avocado oil

– 3 tbsp fresh orange juice

– 1 tbsp finely grated orange zest

– 1 tbsp finely chopped green olives

– 1 tbsp finely chopped fresh mint

– 2 tsp agave syrup

– 1 heaped tsp smoked paprika

– 1 tsp crushed black pepper

– 1/2 tsp ground cumin

Directions:

1. In a medium bowl, whisk together the avocado oil, orange juice, agave syrup, orange zest, green olives, mint, smoked paprika, crushed black pepper, and ground cumin until well blended.

2. Pat the feta dry with a paper towel, then cut it into small bite-sized cubes.

3. In a large shallow dish, spread a few spoonfuls of the marinade at the bottom. Place the feta cubes on top of the marinade.

4. Pour the remaining marinade over the feta, ensuring all the cubes are well coated.

5. Cover the dish and let it marinate in the fridge for at least 2 hours. For the best flavor, let it sit for 4 hours or longer. Occasionally stir or gently toss the feta to keep it coated in the marinade.

6. Before serving, bring the marinated feta to room temperature to enhance the flavors and loosen the marinade.

Your spiced citrus marinated feta is ready to enjoy! It makes a unique appetizer or a vibrant addition to salads and sandwiches!

Enjoy!

Creamy Caramel Cheesecake Delight: The Ultimate Indulgence

 Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon (optional)

1/2 cup unsalted butter, melted

For the Filling:

3 packages (8 ounces each) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

1/2 cup heavy cream

1 cup caramel sauce, plus extra for drizzling

Preparation

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon (if using). Add melted butter and stir until evenly moistened.

Press the mixture into the bottom of the springform pan to form an even layer. Bake for 10 minutes. Let it cool while preparing the filling.

Step 2: Make the Filling

In a large bowl, beat the softened cream cheese until smooth and creamy.

Gradually add the sugar, beating until fully combined.

Mix in vanilla extract and eggs, one at a time, ensuring each is fully incorporated.

Stir in sour cream and heavy cream, mixing until smooth. Avoid overmixing to prevent cracks.

Step 3: Assemble the Cheesecake

Pour half the filling over the cooled crust.

Drizzle half the caramel sauce over the filling, swirling gently with a knife to create a marbled effect.

Add the remaining filling and spread evenly. Drizzle the remaining caramel sauce on top, creating swirls.

Step 4: Bake

Place the springform pan in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan. (This water bath helps prevent cracks.)

Bake for 55–60 minutes, or until the center is set and the edges are slightly golden.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Step 5: Chill and Serve

Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, to set.

Drizzle with extra caramel sauce before serving. For clean slices, use a sharp knife and wipe it between cuts.

Tips for the Perfect Cheesecake

Use Room Temperature Ingredients: Softened cream cheese and room temperature eggs mix more smoothly, preventing lumps.

Avoid Overmixing: Overmixing introduces air into the batter, which can cause cracks during baking.

Use a Water Bath: This ensures even baking and prevents the cheesecake from drying out.

Chill Completely: Allow enough time for the cheesecake to set in the fridge for the best texture.

Variations

Salted Caramel: Sprinkle sea salt over the caramel for a sweet-salty twist.

Nutty Topping: Add toasted pecans or almonds on top for crunch.

Chocolate Drizzle: Swirl in melted chocolate with the caramel for a richer flavor.

Serving Suggestions

Pair with fresh fruit like strawberries or raspberries for a refreshing contrast.

Serve with a dollop of whipped cream for an extra indulgent touch.

Accompany with a hot cup of coffee or tea for the ultimate dessert experience.

Why This Recipe Works

The buttery crust provides a sturdy base that contrasts beautifully with the creamy, tangy filling. The caramel sauce not only adds sweetness but also enhances the dessert’s visual appeal, making it as delightful to look at as it is to eat.

 

Conclusion

Creamy Caramel Cheesecake Delight is a dessert that combines simplicity with elegance. Its rich flavors, creamy texture, and stunning presentation make it perfect for any occasion, from holiday dinners to casual family gatherings. With its easy preparation and impressive results, this cheesecake is sure to become a cherished favorite in your dessert repertoire. Savor every bite and share the joy with loved ones!

Layered Chocolate Cake with Creamy

 

Chocolate Cake with Creamy Filling and Ganache

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Creamy Filling:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 8 oz cream cheese, softened
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 8 oz semisweet or dark chocolate, finely chopped
• 1 cup heavy cream
• 1 tablespoon unsalted butter (optional, for shine)

For the Vanilla or White Chocolate Frosting (Optional):

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream
• 4 oz white chocolate, melted and cooled (optional)

Instructions

Prepare the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
4. Reduce the speed to low and carefully add the boiling water to the batter. Mix until the batter is smooth (it will be thin).
5. Divide the batter evenly between the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Creamy Filling:

1. In a medium bowl, beat the cream cheese until smooth.
2. Gradually add the powdered sugar and continue to beat until well combined.
3. Add the heavy cream and vanilla extract, and beat until the mixture is light and fluffy.
4. Chill in the refrigerator until ready to use.

Prepare the Chocolate Ganache:

1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream until it just begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
4. Stir until the chocolate is completely melted and the mixture is smooth.
5. Stir in the butter if using. Let the ganache cool slightly before using.

Prepare the Frosting (Optional):

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar and beat until smooth.
3. Add the vanilla extract and heavy cream, and continue to beat until light and fluffy.
4. If using, fold in the melted white chocolate until well combined.

Assemble the Cake:

1. Place one layer of the chocolate cake on a serving plate.
2. Spread the creamy filling evenly over the top.
3. Place the second cake layer on top.
4. Pour the chocolate ganache over the cake, allowing it to drip down the sides.
5. If desired, pipe the frosting around the edges of the cake for decoration.

Serve:

Allow the cake to set for about 30 minutes before slicing. Serve and enjoy this rich, decadent chocolate cake!

This layered chocolate cake with creamy filling and ganache is sure to impress and delight any chocolate lover. Enjoy!

Baked Mozzarella Stuffed Meatballs

 

Ingredients:

1 small onion grated

1/2 cup fresh flat-leaf parsley chopped 2/3 cup grated Parmesan Cheese

1/3 cup Italian bread crumbs

1 large egg 2 tablespoons marinara sauce plus 1/3 cup 3 garlic cloves minced

1 pinch of crushed red pepper flakes Salt and pepper to taste

1 package of ground beef (1.5-2lbs)

16 cubed pieces of mozzarella cheese (1/2 inch cubes)

Instructions:

Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees. In a large bowl combine the onion parsley parm cheese bread crumbs egg marinara garlic red pepper flakes salt and pepper. Once mixed add in the beef mixing with your hands. Shape the meat mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so the cheese is completely concealed. Spoon 1/3 cup marinara into the bottom of a baking dish. Place the meatballs inside and drizzle with a little extra virgin olive oil. Bake for 15 minutes until cooked through.

Enjoy!

I love this recipe because I fool guests into thinking I slaved away for hours in the kitchen

 French onion soup, a beloved classic in many restaurants, is renowned for its rich flavor and comforting warmth. While traditionally a bit of a kitchen project, this slow cooker version simplifies the process without sacrificing taste. Set your ingredients, start the timer, and let the slow cooker do the heavy lifting.

The Slow Cooker Magic:

In the first few hours, the onions in the slow cooker transform, developing a rich, deep caramelized flavor. Then, with the addition of broth, sherry, and seasonings, the slow cooker works its magic, melding the flavors over the next hour. For that authentic touch of broiled cheese on the mug’s edge, just like in the restaurants, ladle the soup into ovenproof mugs, top with cheese and croutons, and broil to perfection.

Slow Cooker French Onion Soup Recipe:

Total Time: 8 hours, 25 minutes

Prep Time: 10 minutes

Cook Time: 8 hours, 15 minutes

Ingredients:

4 large onions, sliced

2 tablespoons butter

1 teaspoon sugar2 quarts beef broth, no sodium added

¼ cup sherry

2 sprigs fresh thyme

1½ teaspoons saltPepper to tasteSliced bread of choice (or croutons)

8 ounces Gruyere cheese, sliced (Swiss cheese is a suitable substitute)

Instructions:

In a 6-quart slow cooker, combine onions, butter, sugar, and salt. Cover and cook on high for 7 hours, or until the onions are soft and browned.

Add beef broth, sherry, thyme sprigs, and pepper to your preference. Cover and cook on high for an additional hour.

To serve, place sliced bread (or croutons) on the surface of the soup and top with sliced Gruyere cheese.

Enjoy this effortless, slow-cooked version of French onion soup, bringing all the gourmet flavors of the restaurant classic right into your home kitchen.

Enjoy!