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Emily Emily, Delhi (2025)

25/02/2025

Raspberry Chocolate Poke Cake 🍫🍇

Ingredients:

For the Cake:

1 box chocolate cake mix (or homemade chocolate cake batter) 🍫
3 large eggs 🥚🥚🥚
1 cup water 💧
1/2 cup vegetable oil 🛢️
For the Raspberry Filling:

1 cup fresh raspberries 🍇
1/2 cup raspberry jam or preserves 🍓
For the Chocolate Pudding Layer:

1 box instant chocolate pudding mix 🍫
2 cups cold milk 🥛
For the Whipped Topping:

1 ½ cups heavy whipping cream 🧴
¼ cup powdered sugar 🍩
1 tsp vanilla extract 🍦
For the Garnish:

Fresh raspberries 🍇
Shaved chocolate or chocolate chips 🍫
Instructions:

Prepare the Cake: Preheat your oven to 350°F (175°C) 🔥. Grease and flour a 9x13-inch baking pan 🎂. Prepare the chocolate cake mix according to the package instructions (mix the cake mix with eggs 🥚, water 💧, and oil 🛢️). Bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool for about 10 minutes.

Poke the Cake: Once the cake has cooled slightly, use the handle of a wooden spoon or a fork to poke holes all over the cake, about 1 inch apart. Make sure you don’t poke all the way through to the bottom 🕳️.

Make the Raspberry Filling: In a small saucepan, heat the raspberry jam 🍓 over low heat until it becomes more liquid. Gently fold in the fresh raspberries 🍇. Pour the raspberry mixture over the cake, making sure it fills the holes.

Make the Chocolate Pudding Layer: In a mixing bowl, whisk the instant chocolate pudding mix 🍫 with the cold milk 🥛 for 2 minutes. Let it sit for a few minutes to thicken, then spread it over the top of the cake, smoothing it out with a spatula.

Make the Whipped Topping: In a mixing bowl, beat the heavy whipping cream 🧴 with powdered sugar 🍩 and vanilla extract 🍦 until stiff peaks form. Spread the whipped cream evenly over the pudding layer.

Garnish: Top with fresh raspberries 🍇 and shaved chocolate or chocolate chips 🍫 for an extra touch of indulgence.

Chill & Serve: Refrigerate the cake for at least 2 hours to allow all the flavors to meld together. Slice, serve, and enjoy!

Enjoy your delicious Raspberry Chocolate Poke Cake! 🍫🍇

19/01/2025

Chocolate-Covered Strawberry Brownies

Ingredients:
1 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup semi-sweet chocolate chips
1 cup fresh strawberries, hulled and sliced
1/2 cup heavy cream
4 oz dark chocolate, chopped
Directions:

Preheat oven to 350°F (175°C) and grease a 9x9-inch baking pan.
In a large bowl, whisk together melted butter and granulated sugar until smooth. Add eggs and vanilla extract, whisking until fully combined.
In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture.
Stir in chocolate chips until evenly distributed.
Pour the brownie batter into the prepared baking pan and spread evenly.
Bake for 20-25 minutes, or until a toothpick inserted comes out with just a few crumbs. Let cool in the pan on a wire rack.
While the brownies cool, prepare the chocolate topping. In a small saucepan, heat heavy cream over medium heat until it begins to simmer. Remove from heat and stir in chopped dark chocolate until smooth and melted.
Pour the melted chocolate over the cooled brownies and spread it evenly. Top with sliced strawberries.
Refrigerate for 1 hour to set the chocolate. Slice and serve.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 40 minutes
Kcal: 290 kcal | Servings: 12 servings

19/01/2025

Spinach Fettuccine with Asparagus

Ingredients:
8 oz spinach fettuccine pasta
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 cup mozzarella cheese, shredded
Salt and pepper to taste
Fresh basil for garnish
Directions:

Cook the spinach fettuccine according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until tender but still crisp.
Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a simmer, stirring occasionally. Let it cook for 2-3 minutes to thicken slightly.
Stir in the Parmesan and mozzarella cheese until the sauce is smooth and creamy. Add salt and pepper to taste.
Add the cooked fettuccine to the skillet, tossing gently to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Serve hot, garnished with fresh basil and additional Parmesan cheese.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 320 kcal | Servings: 4 servings

19/01/2025

Crockpot Jalapeño Popper Beef Stew

Ingredients:
2 lbs beef stew meat, cubed
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 (10 oz) can diced tomatoes with green chilies
4 cups beef broth
1/2 cup cream cheese, softened
1/2 cup sour cream
1 cup sliced jalapeños (fresh or pickled)
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro for garnish
Directions:

Heat olive oil in a skillet over medium-high heat. Brown the beef stew meat in batches, then transfer to the crockpot.
Add chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until fragrant. Transfer to the crockpot.
Add the diced tomatoes with green chilies, beef broth, cumin, smoked paprika, salt, and pepper to the crockpot. Stir to combine.
Cover and cook on low for 6-7 hours, or until the beef is tender.
Once the stew is ready, add cream cheese, sour cream, and jalapeños to the crockpot. Stir until the cheese melts and the stew is creamy.
Top with shredded cheddar and mozzarella cheeses. Let the cheese melt into the stew.
Serve hot, garnished with fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 7 hours | Total Time: 7 hours 15 minutes
Kcal: 390 kcal | Servings: 6 servings

19/01/2025

Crispy Fried Mushrooms

Ingredients:
1 lb (450g) mushrooms (button, cremini, or portobello)
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup buttermilk (or plant-based milk for a dairy-free version)
1 cup breadcrumbs (panko works best for extra crunch)
Vegetable oil for frying
Directions:

Clean the mushrooms by gently wiping them with a damp cloth and trimming the stems.
In a shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper.
Pour buttermilk into another bowl.
Place the breadcrumbs in a third shallow bowl.
Heat vegetable oil in a large skillet over medium-high heat.
Dip each mushroom into the seasoned flour, then into the buttermilk, and coat with breadcrumbs.
Fry the mushrooms in batches for 3-4 minutes on each side or until golden brown and crispy.
Remove from the oil and drain on paper towels.
Serve hot with your favorite dipping sauce.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 180 kcal | Servings: 4 servings

19/01/2025

Crispy Air Fryer Zucchini Chips

Ingredients:
2 medium zucchinis, thinly sliced
1/2 cup breadcrumbs (panko or regular)
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
Salt and pepper, to taste
1 egg, beaten
Cooking spray (for air fryer)
Directions:

Preheat the air fryer to 375°F (190°C).
Slice the zucchinis into thin rounds, about 1/8-inch thick.
In a shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.
In another shallow bowl, beat the egg.
Dip each zucchini slice into the beaten egg, then coat it in the breadcrumb mixture, pressing gently to adhere.
Place the coated zucchini chips in a single layer in the air fryer basket, making sure they are not overlapping. You may need to cook them in batches.
Lightly spray the zucchini chips with cooking spray for extra crispness.
Air fry the zucchini chips for 10-12 minutes, flipping halfway through, until golden brown and crispy.
Once cooked, remove from the air fryer and let cool slightly before serving.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes

Kcal: 120 kcal per serving (about 12 chips) | Servings: 4 servings

19/01/2025

Blueberry Cottage Cheese Breakfast Bake

Ingredients:
2 cups cottage cheese
1 1/2 cups fresh blueberries
2 large eggs
1/4 cup maple syrup or honey
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup rolled oats
1/4 cup almond flour or all-purpose flour
1/4 tsp baking powder
Pinch of salt
2 tbsp butter, melted
Directions:

Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or non-stick spray.
In a large bowl, whisk together the eggs, cottage cheese, maple syrup (or honey), vanilla extract, and cinnamon.
In a separate bowl, combine the oats, flour, baking powder, and salt. Add this dry mixture to the wet ingredients and stir until fully combined.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Pour the mixture into the prepared baking dish and spread it out evenly. Drizzle the melted butter on top.
Bake for 35-40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Let the bake cool for 5 minutes before serving. Optionally, drizzle with more maple syrup or a dusting of powdered sugar.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 220 kcal per serving | Servings: 6 servings

19/01/2025

Raspberry Swirl Sweet Rolls

Ingredients:
3 cups all-purpose flour
1/4 cup sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 cup whole milk, warmed
1/4 cup unsalted butter, melted
1 egg
1/2 tsp salt
1 cup raspberry jam or preserves
1/2 cup cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
Directions:

In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for about 5 minutes until frothy.
In a large bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg. Stir to form a dough, then knead on a floured surface for 5-7 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Preheat your oven to 350°F (175°C). Punch down the dough and roll it out into a rectangle, about 12x9 inches.
Spread the raspberry jam evenly over the dough, leaving a small border along the edges. Roll the dough tightly from one long side and slice it into 12 even rolls.
Place the rolls into a greased 9x13-inch baking dish. Cover and let rise for an additional 30 minutes.
Bake the rolls for 25-30 minutes, or until golden brown. Remove from the oven and let cool slightly.
In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and drizzle over the warm rolls before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 20 minutes

Kcal: 300 kcal per roll | Servings: 12 rolls

19/01/2025

Espresso Chocolate Shortbread

Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 cup cocoa powder
2 tbsp espresso powder
1/2 tsp salt
1 tsp vanilla extract
1/4 cup dark chocolate chips (optional)
Directions:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat together the softened butter and powdered sugar until light and fluffy.
Sift the all-purpose flour, cocoa powder, espresso powder, and salt into the butter mixture. Stir to combine until a soft dough forms.
Add in the vanilla extract and mix until fully incorporated.
On a floured surface, roll out the dough to about 1/4-inch thickness. Use a cookie cutter to shape the dough into rounds or desired shapes.
Place the shaped dough on the prepared baking sheet, and bake for 12-15 minutes, or until the edges are firm.
Optional: Melt the dark chocolate chips and drizzle over the cooled cookies for a rich chocolate topping.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 180 kcal per cookie | Servings: 12 cookies

19/01/2025

Blueberry Pineapple Tequila Sour

Ingredients:
2 oz tequila (preferably blanco or reposado)
1/2 oz freshly squeezed lime juice
1/2 oz pineapple juice
1/4 oz blueberry syrup (or fresh blueberries muddled)
1/4 oz simple syrup (optional, depending on sweetness preference)
1 egg white (for frothiness)
Ice
Pineapple and blueberry garnish (optional)
Directions:

In a cocktail shaker, add the tequila, lime juice, pineapple juice, blueberry syrup (or muddled blueberries), simple syrup, and egg white.
Dry shake (shake without ice) for 10 seconds to emulsify the egg white and ingredients.
Add ice to the shaker and shake vigorously for another 15-20 seconds to chill the mixture.
Strain the cocktail into a rocks glass filled with fresh ice.
Garnish with a slice of pineapple and a few fresh blueberries if desired.
Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes
Kcal: 180 kcal | Servings: 1 serving

19/01/2025

Caramel Apple Cheesecake Bars

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted
For the cheesecake filling:
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
For the caramel apple topping:
2 medium apples, peeled, cored, and diced
2 tablespoons unsalted butter
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup caramel sauce (store-bought or homemade)
Directions:

Preheat your oven to 325°F (163°C). Grease a 9x9-inch baking pan or line it with parchment paper.
In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Pour the cheesecake filling over the cooled crust and spread it evenly. Bake for 30-35 minutes, or until the center is set and the edges are lightly golden.
While the cheesecake is baking, prepare the caramel apple topping: In a skillet, melt the butter over medium heat. Add the diced apples, brown sugar, and cinnamon, and cook for 5-7 minutes, until the apples soften and caramelize slightly.
Once the cheesecake has cooled to room temperature, spoon the caramel apple mixture on top and drizzle with caramel sauce.
Refrigerate the cheesecake bars for at least 4 hours or overnight to allow them to set completely. Slice into bars and serve chilled.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 4-5 hours (including chilling time)
Kcal: 280 kcal | Servings: 12 servings

19/01/2025

Easy Breakfast Cheese Danish

Ingredients:
1 package of puff pastry sheets (2 sheets)
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
Powdered sugar (for dusting, optional)
Directions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unfold the puff pastry sheets on a clean surface and cut each sheet into 4 squares (for a total of 8 pieces).
In a bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth and well combined.
Place a spoonful of the cream cheese mixture in the center of each puff pastry square, leaving a small border around the edges.
Fold the corners of the puff pastry over the cream cheese filling to create a small parcel, or you can leave them open for a more rustic look.
In a small bowl, whisk together the egg and milk to make the egg wash. Brush the egg wash over the exposed pastry.
Bake in the preheated oven for 15-20 minutes, or until the puff pastry is golden brown and flaky.
Once cooled slightly, dust with powdered sugar if desired and serve.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 220 kcal | Servings: 8 servings

Emily Emily

25/02/2025

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