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01/15/2025

Baileys Iced Coffee 🧊️ viral milk frother technique

01/15/2025

Iced carmel Latte 🧊️cafe viral milk frother technique

01/15/2025

Iced Hazelnut Latte

01/08/2025

CREAMY CHICKEN GARLIC PARMESAN PASTAFULL RECIPE or go comment on my ig post to have the full recipe sent to ur DMs If you’re looking for a delicious & quick pasta meal, look no further! The chicken is perfectly seasoned & the pasta sauce is unreal!! A must try. Welcome to my 100 day recipe series! Cannot believe we only have 1 day left… ️️Thank you to everyone who’s followed along it’s been quite the journey ily guys so much!Stay Hungry, See you tomorrow for DAY 100!

01/08/2025

Creamy Pesto Chicken Pasta comment for FULL RECIPE

01/08/2025

my tomato garlic pasta Comment for full recipe you haaave to make this one!!

01/08/2025

The BEST grilled cheese burrito Comment for RECIPES perf for meal prep btw

01/03/2025

Chocolate chip cookies ( makes 9-10 cookies )Ingredients: 1/2 cupsunsalted butter, melted and cooled1/2 cup light brown sugar 1/3 cup granulated sugar 1 large egg, room temp1 tbsp vanilla extract1 1/4 cups all purpose flour, spooned and leveled1/2 tsp baking soda1/2 tsp flakey sea salt 1 1/2 cups semi sweet chocolateFor garnish: Flaky sea salt Method: Preheat oven to 350 F and line a baking sheet with parchment paper. In a bowl mix flour, baking soda and salt, set aside. In a separate bowl add melted butter. Mix in brown and granulated sugar. Whisk for 1-2 minutes until it turns into paste. Crack in the egg and vanilla mix until combine. Combine dry ingredients into the wet batter and gently fold in until just combined. Add chocolate chips and mix with spatula. Do not over mix the batter. Scoop out 9 cookiesonto the parchment paper. Place not more than 4 cookies on a 15*10 baking tray. As they spread while baking. Bake for 12 minutes.They should come out golden and crispy from the edges and gooey from the center. Sprinkle with sea salt and alow them to cool completely before serving.

01/03/2025

Chicken Wrap with Spicy Yogurt Sauce & Salad Ingredients: For the chicken: 2 lb boneless chicken breast or thighs, cut into slices 4 tbsp whole milk yogurt 2 tbsp tomato paste 2 tbsp freshly squeezed lemon juice Salt to taste 1 tbsp black pepper 1 tsp red chili powder 1 tbsp garlic powder 1 tbsp Cajun seasoning 1 tbsp onion powder 3 tbsp oil For the spicy yogurt dressing: 1 cup yogurt 2 tbsp mayonnaise 3 tbsp hot sauce Salt to taste 1 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tbsp chopped fresh parsley For the salad: 1 red onion, diced 1 large tomato, diced 1 large cucumber, diced Salt to taste 1 tsp black pepper 1 tbsp freshly squeezed lemon juice For the wrap 10-10 tortilla wrapsLettuce, sliced Method: In a mixing bowl, add the chicken and season with salt, pepper, Cajun seasoning, red chili powder, garlic powder and onion powder, addyogurt, oil, tomato paste, lemon juice. Mix well until combine. Cover and refrigerate for at least 30 minutes. Heat some oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken for 12-15 min, or until cooked through. Meanwhile, prepare the spicy yogurt dressing. In a bowl, mix together the yogurt, mayonnaise, hot sauce, salt, black pepper, garlic powder, onion powder, and parsley. For the salad, combine the diced red onion, tomato, and cucumber in a bowl. Season with salt, black pepper, and lemon juice. Warm tortilla wraps. Assemble the wraps by adding yogurt sauce, lettuce, chicken and top with the salad and some more spicy yogurt dressing. Serve immediately and enjoy! Note: You can adjust the level of spiciness in the yogurt dressing to your liking by adding more or less hot sauce.

01/03/2025

Brown butter chocolate chip cookies ( makes 9-10 cookies )Ingredients: 1/2 cups unsalted butter, melted and cooled1/2 cup light brown sugar 1/3 cup granulated sugar 1 large egg 1 tbsp vanilla1 1/4 cups all purpose flour, spooned and leveled1/2 tsp baking soda1 tsp salt 1/2 cups semi sweet chocolate chips1 cup milk chocolate, choppedFor garnish: Flaky sea salt Method: Preheat oven to 350 F and line a baking sheet with parchment paper. In a medium saucepan over medium heat melt the butter. Once it starts boiling swirl the pan, or stir constantly until the butter passes the foamy phase and becomes a deep amber color.In a bowl mix flour, baking soda and salt, set aside. In a separate bowl add melted brown butter. Mix in brown and granulated sugar. Whisk for 1-2 minutes until it turns into paste and the butter is cooled.Crack in the egg and vanilla mix until well combined and the mixture turns into paste for about 2-3 minutes. Combine dry ingredients into the wet batter and gently fold in until just combined. Add chocolate and mix with spatula. Do not over mix the batter. Scoop out 9 cookiesonto the parchment paper. Place not more than 4 cookies on a 15*10 baking tray. As they spread while baking. Bake for 12 minutes.They should come out golden and crispy from the edges and gooey from the center. Sprinkle with sea salt and alow them to cool completely before serving.Note: As soon as the cookies come out of the oven, place a round cookie cutter or any circular round thing around each cookie (the cookie cutter should be larger than the cookie) and give the cookie inside a spin. This quick swirl will help smooth any uneven edges.

Ingredients:For the cake:2 1/4 cups all-purpose flour1 1/2 cups granulated sugar2 teaspoons baking powder1 teaspoon salt...
12/30/2024

Ingredients:
For the cake:
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup whole milk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
For the chocolate buttercream frosting (optional):
1 cup unsalted butter, at room temperature
2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
2 tablespoons milk or heavy cream
Instructions:
Preheat your oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In a large mixing bowl, combine cocoa powder and milk. Stir until smooth.
Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract.
Gradually add the dry ingredients to the chocolate mixture, whisking until smooth.
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the chocolate buttercream frosting:
Beat the butter until creamy.
Gradually add the confectioners' sugar, cocoa powder, and milk. Beat until smooth and creamy.
Assembly:
Once the cakes are completely cool, place one layer on a serving plate.
Spread a thick layer of chocolate buttercream frosting on top of the first layer.
Place the second layer on top and frost the entire cake with the remaining frosting.
Enjoy your delicious Moist Chocolate Cake!








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