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SuperDelicious, San Francisco, CA (2025)

10/08/2025

For cherry lovers😋😍🍒

10/01/2025

Ultimate Creamy Spinach Pasta with Grilled Chicken & Garlic Potatoes 🍗🧄🍝

🛒 Ingredients
For the Grilled Chicken 🍗
2 large boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried oregano
Salt & black pepper, to taste
Juice of ½ lemon

For the Creamy Spinach Pasta 🍝
250 g (9 oz) penne pasta
1 tbsp butter 🧈
3 garlic cloves, minced 🧄
200 ml (¾ cup + 1 tbsp) heavy cream
60 g (2 oz) cream cheese
1 cup freshly grated Parmesan cheese 🧀
100 g (3.5 oz) fresh spinach, finely chopped
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)

For the Garlic Roasted Potatoes 🥔
8–10 baby potatoes, halved
1½ tbsp olive oil
1 tsp garlic powder
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions
1. Marinate the Chicken
In a bowl, whisk together olive oil, garlic powder, paprika, oregano, lemon juice, salt, and pepper. Add chicken breasts, coat well, and let marinate for at least 15 minutes.

2. Roast the Potatoes
Preheat oven to 200°C (400°F). Toss halved potatoes with olive oil, garlic powder, salt, and pepper. Arrange cut-side down on a lined baking tray. Roast for 25–30 minutes, until golden and crispy.

3. Cook the Pasta
Boil the penne in salted water until al dente, according to package directions. Drain and set aside.

4. Grill the Chicken
Heat a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side, or until internal temperature reaches 74°C (165°F). Rest for 5 minutes before slicing.

5. Make the Creamy Sauce
In a large skillet, melt butter and sauté garlic for about 30 seconds. Pour in the cream, then add cream cheese and Parmesan. Stir until melted and silky smooth.

6. Add Spinach & Pasta
Mix in the chopped spinach and cook until wilted (about 2 minutes). Toss in the cooked pasta, coating it well in the creamy sauce. Adjust seasoning with salt and pepper.

7. Assemble & Serve
Plate the creamy spinach pasta, arrange sliced grilled chicken on top, and serve with crispy roasted potatoes. Garnish with fresh parsley.

🔁 Tips & Variations
Swap spinach for kale or arugula for a different flavor.
Use Greek yogurt instead of cream cheese for a lighter sauce.
Add a pinch of chili flakes for some heat.

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Calories per serving: ~680 kcal

09/26/2025

For pineapple lovers😋😍🍍

09/18/2025

🍫 Chocolate Mousse Recipe
✅ Ingredients:
200 g dark chocolate (at least 60% cocoa)
3 large eggs, separated
50 g sugar (about 1/4 cup)
200 ml heavy cream (chilled)
1 tsp vanilla extract (optional)
A pinch of salt

👨‍🍳 Instructions:
Melt the chocolate:
Break the chocolate into pieces and melt it in a heatproof bowl over a pot of simmering water (double boiler), or in short bursts in the microwave. Let it cool slightly.

Whip the egg whites:
In a clean bowl, beat the egg whites with a pinch of salt until they become foamy. Gradually add the sugar and continue beating until stiff peaks form.

Whip the cream:
In another bowl, whip the cold heavy cream until it forms soft peaks. If you like, add the vanilla extract.

Mix the yolks with chocolate:
Add the egg yolks to the slightly cooled melted chocolate and mix well.

Combine everything:
Gently fold the whipped cream into the chocolate mixture. Then carefully fold in the egg whites in 2 or 3 parts, using a spatula with soft, folding movements to keep the mousse airy.

Chill:
Spoon the mousse into serving cups or bowls. Refrigerate for at least 2–4 hours, or until set.

Serve:
Garnish with chocolate shavings, whipped cream, or fresh berries if desired.

09/15/2025

Chocolate Chip Cookies😋🍪🤩
Ingredients:
1 cup (226 g) unsalted butter, softened
1 cup (200 g) white sugar
1 cup (220 g) brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups (340 g) chocolate chips (semi-sweet or milk chocolate)

Instructions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips.

Scoop tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.

Bake for 10–12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

09/13/2025

Homemade Chocolate Ice Cream with Nuts & Fudge Drizzle 🍫🌰
✅ Ingredients:
For the Chocolate Ice Cream:
2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
3/4 cup (150 g) granulated sugar
1/2 cup (45 g) unsweetened cocoa powder
100 g (3.5 oz) semi-sweet or dark chocolate, finely chopped
1 tsp vanilla extract
A pinch of salt

Add-ins:
1/2 cup (75 g) chopped mixed nuts (e.g., walnuts, pecans, almonds)

For the Fudge Drizzle:
1/2 cup (120 ml) heavy cream
1/2 cup (90 g) semi-sweet chocolate chips or chopped chocolate
1 tbsp unsalted butter
1 tbsp corn syrup or honey (optional, for shine)

👨‍🍳 Instructions:
1. Make the Chocolate Base:
In a saucepan over medium heat, combine cocoa powder, sugar, and salt. Gradually whisk in the milk until smooth.

Bring the mixture to a light simmer, then add the chopped chocolate. Stir until fully melted.

Remove from heat. Stir in the heavy cream and vanilla extract.

Chill the mixture in the refrigerator for at least 4 hours, or until completely cold (overnight is best).

2. Churn the Ice Cream:
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions (usually 20–25 minutes).

In the last 5 minutes of churning, add the chopped nuts.

No ice cream maker? Pour the mixture into a freezer-safe container, stir every 30–45 minutes for 3–4 hours, adding the nuts halfway through.

3. Make the Fudge Drizzle:
Heat the cream in a small saucepan until just about to simmer.

Remove from heat and stir in the chocolate, butter, and corn syrup until smooth and glossy.

4. Serve & Enjoy:
Scoop the chocolate ice cream into bowls or cones.

Drizzle generously with warm fudge sauce and top with extra nuts if desired.

Enjoy immediately or store in the freezer in an airtight container.

🍫 Tips:
For extra texture, add small brownie chunks or crushed chocolate cookies.
Toast the nuts lightly before adding for a deeper flavor.
Use sea salt flakes on top for a gourmet touch.

09/10/2025

Irresistible Chocolate Cupcakes 🍫🧁😍

09/10/2025

🍓🍫 CHOCOLATE SWISS ROLL WITH STRAWBERRY AND CREAM FILLING😋
Ingredients:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 oz (28 g) dark chocolate, grated
4 eggs
1/3 cup sugar
1 cup heavy whipping cream
2 tablespoons sugar
1 cup fresh strawberries, diced
2 dark chocolate bars, shaved into thin slices
4 whole strawberries, for decoration

Instructions:
Preheat the oven to 180°C (350°F).
Line a baking tray with parchment paper.
In a bowl, combine the eggs and sugar.
Start mixing at low speed, gradually increasing to high speed. Beat for 3–4 minutes or until the mixture is thick and pale in color.
Gently fold in the flour, cocoa powder, baking powder, and grated chocolate using a spatula.
Spread the batter evenly over the prepared baking tray and bake for 6–7 minutes.
Turn off the oven and let the cake rest for 1 minute.
Dust a clean surface with powdered sugar, invert the cake onto a clean towel, and carefully peel off the parchment paper.
Roll the cake up with the towel, starting from the short end. Let it cool completely.
Once cooled, whip the cream until soft peaks form.
Add 2 tablespoons of sugar and continue whipping until stiff peaks form.
Gently unroll the cake and spread the whipped cream evenly over it.
Sprinkle with diced strawberries.
Roll the cake again, this time without the towel.
Decorate with chocolate shavings, powdered sugar, and whole strawberries.

Refrigerate for a few hours before serving.

09/06/2025

🍫Chocolate Cake Lovers😋😍

08/29/2025

🍗 Original KFC-Style Fried Chicken😍
📝 Ingredients:
For the tempura (marinade batter):

8 chicken drumsticks
300 g (2 ½ cups) all-purpose flour
350–400 ml (1 ½ cups) whole milk
1 tbsp of each spice (adjust to taste):
Dried oregano
Paprika (sweet or spicy)
Curry powder
Garlic powder
Onion powder
Salt to taste
Ground black pepper to taste

For the crispy coating:
100 g (¾ cup) all-purpose flour
½ tsp of each spice used above

For frying:
Plenty of vegetable oil

👨‍🍳 Step-by-step Instructions:
🔸 Step 1: Make the tempura batter
In a large bowl, mix 300 g flour with 1 tbsp of each chosen spice. Add salt and pepper to taste.

Gradually add the milk (350–400 ml), whisking until you get a smooth batter with a slightly thick but pourable consistency.
👉 The perfect texture sticks to the whisk but drips off slowly.

Season the chicken with salt and pepper, then submerge each drumstick fully in the batter.

Cover and refrigerate for at least 1 hour (4+ hours is even better for deeper flavor).

🔸 Step 2: Prepare the crispy flour coating
In a shallow dish, mix 100 g flour with ½ tsp of each spice you used in the batter.

Mix well to combine the flavors evenly.

🔸 Step 3: Coat and fry the chicken
Take the chicken out of the fridge. Without shaking off too much batter, coat each piece in the dry flour mix, pressing gently so it sticks and creates a craggy, crispy texture.

Heat plenty of oil in a deep pan or pot to 170–180 °C (340–355 °F).
👉 You can test with a bit of batter: if it sizzles quickly, it’s ready.

Fry the chicken in batches to avoid overcrowding. Cook for 10–12 minutes, flipping occasionally, until golden brown and fully cooked inside.

Drain on paper towels to remove excess oil.

✅ Extra Tips:
If you have a cooking thermometer, the chicken should reach 75 °C (165 °F) internally.

For extra crunch, double-dip in the dry coating.

Serve with fries, coleslaw, or your favorite dipping sauces like BBQ or honey mustard. 🍟🥗

08/27/2025

For donut lovers🍩🍫😍

08/13/2025

3-Layer Lemon Cake 🍋 So Soft, So Creamy, So Irresistible!

Ingredients
For the cake:
2 ½ cups (315 g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (230 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 cup (240 ml) whole milk, room temperature
¼ cup (60 ml) fresh lemon juice
2 tbsp lemon zest (about 2 lemons)
1 tsp vanilla extract

For the lemon curd filling:
3 large egg yolks
½ cup (100 g) granulated sugar
¼ cup (60 ml) fresh lemon juice
1 tbsp lemon zest
4 tbsp (60 g) unsalted butter, cut into pieces

For the frosting:
1 cup (230 g) unsalted butter, softened
4 cups (480 g) powdered sugar
2 tbsp lemon juice
2 tbsp heavy cream (or milk)
1 tsp vanilla extract
Yellow food coloring (optional)

Instructions
1. Make the cake layers:
Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3 minutes).
Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
Mix lemon juice with milk. (It may look slightly curdled; this is normal.)
Add dry ingredients to the butter mixture in three parts, alternating with the milk mixture, beginning and ending with dry ingredients. Mix until just combined.
Divide the batter evenly between the 3 pans and smooth the tops. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.

2. Make the lemon curd:
In a small saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest.
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 6–8 minutes).
Remove from heat and stir in butter until smooth.
Let cool completely before using.

3. Make the frosting:
In a large bowl, beat butter until creamy.
Gradually add powdered sugar, lemon juice, heavy cream, and vanilla extract.
Beat for 3–4 minutes until light and fluffy. Add food coloring if desired.

4. Assemble the cake:
Place the first cake layer on a serving plate or cake stand. Spread a thin layer of frosting, then a layer of lemon curd.
Add the second cake layer and repeat with frosting and lemon curd.

Top with the third cake layer.
Frost the top and sides of the cake with the remaining frosting, smoothing it for a clean look.
Decorate with lemon slices, zest, or piped frosting swirls.

SuperDelicious

10/08/2025

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