https://grounduppdx.com/products/brownie-batter-nut-butter, http://picnicdate.substack.com/

Delicious cooking Ideas, Copper King Trail, Taos, NM (2025)

12/14/2024

Gooey Chocolate Caramel Turtle Cake Roll
Ingredients:
For the Cake:
¾ cup all-purpose flour
⅓ cup cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
For the Filling:
1 cup caramel sauce
½ cup chopped pecans
1 cup heavy cream, whipped
For the Topping:
1 cup chocolate chips, melted
Additional pecans and caramel sauce (for garnish)
Instructions:
Bake the Cake
Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper. Sift together flour, cocoa powder, baking powder, and salt. In a separate bowl, beat eggs and sugar until thick. Fold in dry ingredients and vanilla. Spread batter evenly in the pan. Bake for 10-12 minutes.
Roll the Cake
While hot, roll the cake (with parchment paper) into a log. Let cool completely.
Fill the Cake
Unroll the cooled cake and spread with caramel sauce. Sprinkle pecans over the caramel, then spread whipped cream on top. Roll the cake back up.
Add Toppings
Drizzle melted chocolate and caramel sauce over the rolled cake. Sprinkle with more pecans.
Serve
Chill for 1 hour before slicing.
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 8

12/14/2024

So I’m from Australia and keep seeing the zero cheesecake and bought the jello cheesecake flavour online as I love cheesecake and wanted to see if it was as good as it looked! The other pictures made it look double the size that it really is with the ingredients they say to use but the taste is amazing!! Definitely was worth it!
Recipe
3 cups of fat free Greek yogurt
3 eggs
2 tbs vanilla extract
1/4 cup of stevia
1 packet of jello fat free cheesecake flavour
Mix together and cook for 40-50 minutes at 180 degrees(350 f)
Cool down before eating

12/13/2024

Fairy Bread Lamingtons
Here's a fun and delicious recipe for Fairy Bread Lamingtons, combining two iconic Australian treats into one! These little squares are a sweet mix of fairy bread (bread covered in butter and sprinkles) and lamingtons (sponge cake dipped in chocolate and coconut). Perfect for a special snack or party treat!
Fairy Bread Lamingtons Recipe
Ingredients:
For the Sponge Cake:
1 cup self-raising flour (or 1 cup all-purpose flour + 2 teaspoons baking powder)
1/2 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
1/4 cup milk
For the Chocolate Coating:
2 cups powdered sugar
1/4 cup cocoa powder
1/2 cup milk (more if needed for consistency)
1/4 cup unsalted butter, melted
For the Fairy Bread Topping:
1/2 cup rainbow sprinkles (or hundreds and thousands)
Instructions:
Step 1: Make the Sponge Cake
Preheat the oven to 350°F (175°C). Grease and line a 9x9-inch (23x23 cm) square baking pan with parchment paper.
In a large mixing bowl, beat the eggs and sugar together with an electric mixer until the mixture becomes pale and fluffy.
Add the vanilla extract, melted butter, and milk, and continue to mix until combined.
Gently fold in the self-raising flour (or all-purpose flour with baking powder) until the batter is smooth.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before removing it and cutting it into 2-inch (5 cm) squares.
Step 2: Prepare the Chocolate Coating
In a medium bowl, sift together the powdered sugar and cocoa powder.
Add the melted butter and milk, and stir until smooth and glossy. If the mixture is too thick, add more milk a tablespoon at a time until it reaches a smooth, slightly runny consistency that can easily coat the cake.
Step 3: Coat the Cake
One at a time, dip each square of sponge cake into the chocolate coating, making sure to cover all sides. Allow the excess to drip off.
Roll the chocolate-coated cake in the rainbow sprinkles, pressing gently to ensure the sprinkles stick to the chocolate coating.
Place each coated cake on a wire rack to set, ensuring that the sprinkles don't fall off.
Step 4: Serve and Enjoy!
Once all the cakes are coated and set, serve the Fairy Bread Lamingtons immediately or store them in an airtight container for up to 3-4 days.
Tips:
Make it a themed party treat: Fairy Bread Lamingtons are perfect for a kids’ party or a fun treat to enjoy during a get-together. They're colorful, playful, and irresistible!
Substitute for sprinkles: If you can't find rainbow sprinkles, you can use any other colorful sprinkle mix or even chopped nuts for a fun twist.
Make ahead: The sponge cake can be made the day before. Just store it in an airtight container until you're ready to dip and coat with chocolate.
These Fairy Bread Lamingtons combine the nostalgia of childhood treats with a chocolatey twist, making them the perfect snack for any occasion!

12/13/2024

🥩 𝑺𝒕𝒆𝒂𝒌 𝑩𝒊𝒕𝒆𝒔 𝒂𝒏𝒅 𝑹𝒐𝒕𝒊𝒏𝒊 𝒊𝒏 𝑮𝒂𝒓𝒍𝒊𝒄 𝑷𝒂𝒓𝒎𝒆𝒔𝒂𝒏 𝑺𝒂𝒖𝒄𝒆 🧄🧀

Ingredients:

For the Steak Bites:

1 lb steak (sirloin or ribeye), cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika
For the Rotini and Sauce:

12 oz rotini pasta
2 tbsp unsalted butter
3 cloves garlic, minced
2 tbsp all-purpose flour
2 cups heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp Italian seasoning
Salt and pepper, to taste
1/4 cup chopped fresh parsley (for garnish)
Instructions:

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until al dente. Drain and set aside.
Prepare the Steak Bites:
2. Heat olive oil in a large skillet over medium-high heat. Season the steak bites with salt, pepper, and smoked paprika.
3. Add the steak bites to the skillet and sear for 2–3 minutes per side, or until browned and cooked to your desired doneness. Stir in the garlic during the last minute of cooking. Remove from the skillet and set aside.

Make the Garlic Parmesan Sauce:
4. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
5. Stir in the flour and cook for another minute to create a roux. Gradually whisk in the heavy cream until smooth and thickened.
6. Stir in Parmesan cheese and Italian seasoning. Season with salt and pepper to taste.

Combine:
7. Add the cooked rotini to the skillet with the garlic Parmesan sauce, tossing to coat the pasta evenly. Gently fold in the steak bites.

Serve:
8. Transfer to a serving dish, garnish with fresh parsley, and serve immediately.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Servings: 4

12/13/2024

Epic Chocolate Overload Explosion Cake

This over-the-top chocolate cake is a true feast for the senses, bursting with chocolate in every layer. It's a showstopper dessert that's sure to satisfy even the most ardent chocolate lover.

Ingredients:

For the Chocolate Cake:

1 ¾ cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot coffee
For the Chocolate Mousse Filling:

8 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Buttercream Frosting:

1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
½ cup unsweetened cocoa powder
1/3 cup heavy cream
1 teaspoon vanilla extract
For the Chocolate Ganache Drip:

4 ounces semi-sweet chocolate, chopped
¼ cup heavy cream
For the Chocolate Overload Decorations:

Chocolate shavings
Chocolate curls
Brownie bites
Chocolate truffles
Mini chocolate chips
Chocolate candies (M&M's, Hershey's Kisses, etc.)
Instructions:

Bake the chocolate cake:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the chocolate cake batter as instructed in the Reese's Peanut Butter Chocolate Cake recipe.
Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool completely in pans before assembling.
Make the chocolate mousse filling:

Place the chopped chocolate in a heatproof bowl.
In a saucepan, heat 1/2 cup heavy cream over medium heat until simmering.
Pour hot cream over the chocolate and let stand for 1 minute.
Whisk gently until the chocolate is melted and the mixture is smooth and glossy. Set aside to cool slightly.
In a chilled bowl, whip 2 cups of heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the cooled chocolate mixture into the whipped cream until combined.
Make the chocolate buttercream frosting:

In a large bowl or stand mixer, beat butter until smooth and creamy.
Gradually add powdered sugar and cocoa powder, alternating with heavy cream, beating until light and fluffy.
Stir in vanilla extract.
Assemble the cake:

Place one cake layer on a serving plate.
Spread a layer of chocolate mousse filling over the cake layer.
Top with the second cake layer and frost the entire cake with the chocolate buttercream frosting.
Create the ganache drip:

Prepare the chocolate ganache as instructed in the Reese's Peanut Butter Chocolate Cake recipe.
Let the ganache cool slightly until it thickens but is still pourable.
Pour the ganache over the top of the cake, allowing it to drip down the sides.
Decorate with chocolate overload:

Arrange an assortment of chocolate decorations on top of the cake and around the base.
Get creative and use your imagination to create a truly epic chocolate overload!
Chill and serve:

Refrigerate the cake for at least 2 hours, or until the mousse and ganache are set.
Enjoy your Epic Chocolate Overload Explosion Cake.

12/13/2024

🍓 Strawberry Sensation Ice Cream 🍦
Cool off this summer with a delightful homemade Strawberry Sensation Ice Cream! This creamy treat features fresh strawberries and is sure to become a favorite for your family and friends.

Ingredients:
For the Strawberry Mixture:
2 cups fresh strawberries (hulled and sliced) 🍓
½ cup granulated sugar
1 tablespoon lemon juice 🍋
For the Ice Cream Base:
2 cups heavy cream 🥛
1 cup whole milk
¾ cup granulated sugar
1 tablespoon vanilla extract
Pinch of salt 🧂
Directions:
1. Prepare the Strawberry Mixture:
In a bowl, combine the sliced strawberries, ½ cup sugar, and lemon juice.
Let the mixture sit for 30 minutes to allow the strawberries to release their juices and dissolve the sugar.
2. Make the Ice Cream Base:
In another bowl, whisk together the heavy cream, whole milk, ¾ cup sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved.
3. Combine the Mixtures:
Add the strawberry mixture to the ice cream base and mix well until combined.
4. Chill and Freeze:
Cover the bowl and refrigerate for at least 2 hours to chill thoroughly.
5. Churn the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually for 25-30 minutes.
6. Freeze Again:
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours to firm up.
7. Serve and Enjoy:
Scoop the homemade strawberry ice cream into bowls or cones and enjoy the fresh strawberry flavor in every creamy bite!
Total Time:
Prep Time: 30 minutes (plus chilling and freezing time)
Chill Time: 2 hours
Churn Time: 25-30 minutes
Final Freeze: 4 hours
Yield:
About 4-6 servings
This Strawberry Sensation Ice Cream is a perfect way to celebrate summer with a refreshing and creamy dessert! 🍓🍦

12/13/2024

Strawberry Cake with Strawberry Icing
Ingredients:
For the Cake:
1 box white cake mix
1 (6-ounce) package strawberry Jello
1 cup strawberries (fresh or frozen), mashed (mix with sugar for fresh berries, and drain & save the juice)
1/2 cup water
1/3 cup oil
4 large eggs
For the Strawberry Icing:
1 1/2 – 2 sticks butter, softened
1 1/2 – 2 boxes powdered sugar (depending on desired consistency and sweetness)
1/2 cup strawberries (fresh or frozen), mashed (mix with sugar for fresh berries)
Saved juice from the strawberries (for consistency and color)
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13-inch baking pan.
In a large mixing bowl, combine the white cake mix and strawberry Jello powder.
In a separate bowl, mash the strawberries (fresh or frozen), then mix them with sugar if using fresh strawberries. Set aside to allow the juice to drain.
Add the mashed strawberries to the cake mix, then stir in the water, oil, and eggs. Mix until well combined and smooth.
Pour the batter into the prepared cake pans.
Bake for about 30-35 minutes for round pans or 35-40 minutes for a 9x13-inch pan, or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely before frosting.
2. Prepare the Strawberry Icing:
In a large bowl, cream the softened butter using a hand mixer or stand mixer until light and fluffy.
Gradually add in the powdered sugar, a little at a time, mixing well after each addition. Continue until the icing reaches your desired consistency.
Add the mashed strawberries (and juice if needed) to the icing. Mix well until the color and consistency are to your liking. Adjust with more powdered sugar for thickness or strawberry juice for a smoother, more spreadable icing.
3. Assemble the Cake:
Once the cakes have cooled, spread the strawberry icing generously over the top and sides of the cake.
Decorate with additional fresh strawberry slices or any other garnish of your choice.
4. Serve:
Slice and enjoy your moist and flavorful strawberry cake with a rich strawberry icing!
This cake is perfect for spring or summer, bringing a refreshing and fruity twist to the classic cake! Let me know if you'd like any adjustments!

12/13/2024

🍪 5-𝑴𝒊𝒏𝒖𝒕𝒆 𝑺𝒏𝒊𝒄𝒌𝒆𝒓𝒅𝒐𝒐𝒅𝒍𝒆 𝑪𝒐𝒃𝒃𝒍𝒆𝒓 𝑹𝒆𝒄𝒊𝒑𝒆 🍪

Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup cinnamon sugar (3 tablespoons granulated sugar + 1 tablespoon ground cinnamon)
- Vanilla ice cream (optional, for serving)

Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
3. Stir in the milk, melted butter, and vanilla extract until just combined.
4. Pour the batter into an ungreased 8x8-inch baking dish.
5. Sprinkle the cinnamon sugar evenly over the batter.
6. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Serve warm with a scoop of vanilla ice cream if desired.

Enjoy this quick and delicious Snickerdoodle Cobbler in just 5 minutes!

Prep Time: 5 minutes | Baking Time: 35-40 minutes | Total Time: Approximately 45 minutes | Servings: 6-8 portions

12/13/2024

Pavlova Roll (Meringue Roulade)
A Pavlova Roll (also known as a Meringue Roulade) is a stunning dessert with the light, crisp texture of meringue, topped with fresh whipped cream and fruit. It’s perfect for any celebration, offering a beautiful combination of flavors and textures. Here's a simple recipe for making this delicious dessert!
Pavlova Roll (Meringue Roulade)
Ingredients:
For the meringue:
4 large egg whites, at room temperature
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 tablespoon cornstarch
A pinch of salt
For the filling:
1 cup (240ml) heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh fruit of your choice (e.g., strawberries, kiwi, passion fruit, raspberries, or blueberries)
Instructions:
Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet (approximately 10x15 inches) with parchment paper.
Lightly draw a rectangle (about 9x12 inches) on the parchment paper using a pencil, so you have a guide to help shape the meringue.
Step 2: Make the Meringue
In a clean, dry bowl, beat the egg whites and salt with an electric mixer on medium-high speed until soft peaks form (about 2-3 minutes).
Gradually add the granulated sugar, 1 tablespoon at a time, continuing to beat until the meringue forms stiff, glossy peaks. This will take about 5-7 minutes.
Gently fold in the vanilla extract, vinegar, and cornstarch. These ingredients help stabilize the meringue and give it that signature crisp texture.
Step 3: Bake the Meringue
Spoon the meringue onto the prepared baking sheet, using the rectangle guide to spread it into an even layer. Be sure to spread the meringue to the edges of the rectangle.
Bake in the preheated oven for 10 minutes, then reduce the temperature to 275°F (135°C) and bake for an additional 40-45 minutes. The meringue should be firm, dry to the touch, and lightly golden at the edges.
Once baked, turn off the oven, crack the oven door, and let the meringue cool completely in the oven with the door ajar for about 1 hour.
Step 4: Whip the Cream
While the meringue is cooling, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip it.
Step 5: Assemble the Pavlova Roll
Once the meringue has cooled, carefully invert it onto a clean sheet of parchment paper. Peel off the original parchment paper used for baking.
Spread the whipped cream evenly over the meringue, leaving about an inch of space along the edges.
Arrange fresh fruit on top of the whipped cream.
Step 6: Roll the Pavlova
Starting from one edge, gently lift the parchment paper and roll the meringue into a log, using the paper to guide it. Roll tightly but carefully, so the meringue doesn’t crack too much.
Once rolled, place the pavlova seam-side down on a serving platter.
Step 7: Garnish and Serve
Garnish the top of the pavlova roll with more fresh fruit, a dusting of powdered sugar, or even a drizzle of passionfruit pulp for extra flair.
Slice carefully and serve immediately.
Tips:
Storage: The pavlova roll is best served the day it's made since meringue can soften over time. If you have leftovers, store them in the fridge for up to 1 day, but note that the meringue may lose its crispness.
Decorating Ideas: You can also top the pavlova with chocolate shavings or a drizzle of melted chocolate for an extra indulgent touch.
Fruit Choices: Use whatever fruits are in season, like berries, citrus, or tropical fruits like mango and pineapple. The contrast of the sweet meringue and fresh tart fruits is always a crowd-pleaser!
This Pavlova Roll is a light, festive dessert that will surely impress anyone you serve it to!

12/13/2024

Halloumi Fries with Honey, Chili Flakes & Sesame

Crispy, golden Halloumi fries are a Mediterranean delight that’s easy to whip up! This semi-soft cheese from goat or sheep milk is beloved for its high melting point, making it perfect for frying. Paired with honey, chili flakes, and sesame seeds, these fries deliver the perfect sweet, salty, and slightly spicy bite. A Greek-inspired appetizer that’s sure to impress your guests!

8 oz Halloumi cheese
1 tbsp olive oil
1/4 tsp chili flakes
1 tsp sesame seeds
2 tbsp honey

Directions:
1. Heat olive oil in a non-stick skillet over medium-high heat.
2. Slice Halloumi into fries and pat dry.
3. Fry until golden brown on all sides (about 5 minutes).
4. Mix honey and chili flakes, then drizzle over fries.
5. Sprinkle with sesame seeds and serve.

Prep Time: 7 minutes
Kcal: 214

12/13/2024

Cannoli Cheesecake Bars
Decadent Cannoli Cheesecake Bars with a Sweet Ricotta Filling and Crunchy Toppings

Ingredients:

For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract

For the Cheesecake Filling:
- 16 oz ricotta cheese
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ cup mini chocolate chips
- ¼ cup chopped pistachios (optional)

For the Topping:
- 1 cup whipped cream
- Chocolate chips and pistachios for garnish

Directions:

1. Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract until well combined.
- Press the mixture firmly into a greased or parchment-lined 9x9-inch baking pan to form an even layer. Bake for 8 minutes and let cool.

2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the ricotta cheese, cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and creamy.
- Fold in the mini chocolate chips and pistachios (if using).

3. Assemble and Bake:
- Spread the cheesecake filling evenly over the cooled crust. Smooth the top with a spatula.
- Bake at 350°F (175°C) for 30-35 minutes or until the edges are set, and the center slightly jiggles.
- Allow the bars to cool to room temperature, then refrigerate for at least 4 hours or overnight.

4. Add the Topping:
- Spread or pipe whipped cream over the chilled cheesecake layer. Garnish with additional chocolate chips and chopped pistachios.

5. Serve:
- Slice into bars and serve chilled.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 4 hours 55 minutes (including chilling)
Servings: 12 bars | Kcal: 310 kcal per bar

12/13/2024

🍞 𝑺𝒕𝒖𝒇𝒇𝒆𝒅 𝑺𝒆𝒂𝒇𝒐𝒐𝒅 𝑺𝒐𝒖𝒑 𝑩𝒓𝒆𝒂𝒅 𝑩𝒐𝒘𝒍 🍤

Ingredients:

For the Bread Bowls:

4 large round bread rolls (sourdough or Italian bread works best)
1 tbsp olive oil (for brushing)
For the Seafood Soup:

2 tbsp unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
2 celery stalks, diced
2 cups seafood stock (or chicken stock)
1 cup heavy cream
1/2 cup dry white wine (optional)
1/2 lb shrimp, peeled and deveined
1/2 lb scallops
1/2 cup lump crab meat
1/2 cup frozen corn kernels
1 tsp Old Bay seasoning (or seafood seasoning)
1/4 tsp smoked paprika
Salt and pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
Instructions:

Prepare the Bread Bowls:

Preheat the oven to 375°F (190°C).
Cut the tops off the bread rolls and hollow out the insides to create bowls. Brush the insides and edges with olive oil.
Place the bread bowls on a baking sheet and bake for 10 minutes until slightly crispy. Remove and set aside.
Make the Seafood Soup:

In a large pot, melt the butter over medium heat. Add the onion, garlic, and celery, and sauté until softened, about 5 minutes.
Stir in the seafood stock, heavy cream, and white wine. Bring to a gentle simmer.
Add the shrimp, scallops, and crab meat to the pot. Cook for 4–5 minutes, or until the seafood is cooked through.
Stir in the corn, Old Bay seasoning, smoked paprika, salt, and pepper. Let simmer for another 2 minutes.
Assemble the Bread Bowls:

Ladle the hot seafood soup into the prepared bread bowls.
Garnish with fresh parsley and serve immediately.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Servings: 4 bread bowls

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