Steps to prepare Lemon Sweet Rolls recipe

Ingredients

• 1 cup Buttermilk
• ¼ cups Vegetable Oil
• 3-½ cups All-purpose Flour
• ¼ cups Granulated Sugar
• ½ teaspoons Salt
• 1 Tablespoon Lemon Zest
• 2-¼ teaspoons Instant Yeast
• 1 whole Egg
• 2 Tablespoons Soft Unsalted Butter
• ¾ cups Lemon Curd (store Bought Or Homemade)
• ⅓ cups Cream Cheese
• 1 Tablespoon Milk
• 1 Tablespoon Lemon Juice
• 1 teaspoon Lemon Zest
• 2 cups Powdered Sugar

Preparation

1. Put the buttermilk in a microwave safe dish and heat it in the microwave for 30 seconds. You want it to be warm, but not hot. Once buttermilk is warm, add oil and stir to combine.
2. In a separate bowl combine flour, sugar, and salt.
3. In a large bowl, mix together buttermilk mixture, lemon zest and yeast with a spoon. Allow to rest for 5 minutes. Add 3 cups of the flour mixture and the egg to the bowl and knead manually or using your mixer with dough hook until combined. If dough is still sticky, add the remaining flour mixture and knead until the dough is soft and no longer sticking to the sides of the bowl.
4. On a lightly floured surface, roll dough out into a large rectangle that’s approximately 1/2-inch thick. Spread softened butter evenly over the surface of the dough. Spread lemon curd over the surface of the dough. Beginning with the horizontal side closest to you, tightly roll up the dough to the opposite side, so that it’s in the shape of a log. Then pinch the seam together at the end.
5. Cut the log into 12 even slices and place the rolls in a greased 9×13 pan. Cover pan with a warm damp cloth and allow rolls rise for about 25 minutes in a dark warm place. Towards the end of the rise time, preheat oven to 400 F.
6. Once rolls have risen, remove the cloth and bake at 400 F for 15 minutes, or until slightly browned.
7. For the glaze: In a medium-sized bowl whisk cream cheese, milk, lemon juice, zest and powdered sugar until smooth. Pour over warm rolls.

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Falafel Salad with Pistachio-Crusted Yogurt Rounds

Ingredients

FOR THE FALAFELS:

• 1-½ cup Dried Chickpeas
• 2 cups Water
• 1 cup Parsley
• ½ whole Medium Onion, Diced
• ½ teaspoons Cumin
• ⅔ cups Flour
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• FOR THE YOGURT ROUNDS:
• ¼ cups Shelled Pistachios, Crushed
• 1 cup Yogurt Drained Overnight (see Note)

FOR THE VINAIGRETTE:

• 4 Tablespoons Fresh Lemon Juice
• ¼ cups Olive Oil
• ½ teaspoons Salt

FOR THE SALAD:

• 4 cups Arugula Or Amount As Desired For 2 Salads
• 2 Tomatoes, Cut Into Wedges
• 1 Cucumber, Peeled And Thinly Sliced

Preparation

For the falafels:

1. In a large bowl, soak the beans overnight in the water. Add more water if the beans are not completely immersed in the water.
2. The next day: Preheat oven to 400 F. Line a rimmed sheet pan with foil. Spray the foil with cooking spray or oil.
3. Drain and rinse the beans and add them to the bowl of your food processor. Add the remaining falafel ingredients (parsley through salt) and pulse until a dough forms. It should be a wet dough but you should be able to form the falafel. If it’s too loose add more flour a little at a time until it just comes together. You don’t want the dough to be too dry.
4. Form the falafel into small hockey puck-sized lumps and line them up on the foil-lined pan. Spray them with cooking spray or oil. Bake for 15 minutes. Remove the pan from the oven, flip them over and bake for 15 to 20 more minutes until lightly browned. Remove from oven when done.

For the yogurt rounds:

1. Place crushed pistachios in a small bowl. Scoop 1 teaspoon of the drained yogurt into the bowl of crushed nuts. Sprinkle some nuts around the yogurt until it’s covered then form it into a ball. Set aside on a plate. Repeat with the rest of the yogurt and nuts.
2. For the vinaigrette:
3. Combine the ingredients stirring vigorously until incorporated
4. Assemble your preferred salad ingredients with the falafel and the yogurt rounds. Top with dressing and gently toss to combine. Enjoy!

Note: To drain the yogurt place a paper coffee filter inside a mesh strainer (sieve), scoop 1 cup of yogurt into the filter. Place a bowl under the strainer and put them into the refrigerator to drain overnight.

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Steps to prepare Nutella Chocolate Pudding recipe

Ingredients

• 1 Tablespoon Dark Brown Sugar
• 2 Tablespoons Cornstach
• 1 pinch Salt
• 1 cup Heavy Cream
• 1 cup Hazelnut Milk
• 1 ounce, weight Semi Sweet Chocolate, Finally Chopped
• ⅔ cups Nutella Spread
• ½ teaspoons Pure Vanilla Extract

Preparation

1. In a saucepan mix the dry ingredients: sugar,cornstach and salt. Slowly mix in the heavy cream and hazelnut milk until well combined and lump-free. Cook over medium heat. Whisk constantly until it thickens.
2. Remove from heat. Stir in chocolate, Nutella and vanilla extract. You can run it through a sieve if you like. Lightly press some plastic wrap on top of the mixture; it will prevent a skin from forming. Let cool and refrigerate a few hours, overnight if possible.

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Steps to prepare Plantain Pizza Crust recipe

Ingredients

• 2 whole Ripe Plantains (with Black Spots), Mashed
• 2 whole Large Eggs
• 3 cloves Garlic, Pressed Or Minced
• ¼ cups Almond Meal
• 3 Tablespoons Nutritional Yeast (or Substitute With Cheese)
• 1-½ teaspoon Salt
• 1-½ teaspoon Dried Oregano

Preparation

Preheat oven to 375ºF. Line 2 baking sheets with silicone mats or parchment paper.
In a medium-sized bowl, mix the mashed plantains and eggs together. Stir in all the dry ingredients until well incorporated.
If you are making mini-pizzas (like the ones in the photo), scoop out 2 to 3 tablespoons of the plantain mixture onto the lined baking sheets. Spread the mixture into a small circular shape, and repeat for the remaining mixture. If you are making larger pizzas, divide the mixture in half and spread it on top of each baking sheet.
Bake the plantain crusts for about 10 to 11 minutes, or until the crusts are firm to touch. Take the crusts out of the oven and add your favorite toppings. Bake at 400º F for about another 10 minutes, or until the toppings are cooked through.

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Hot Fudge Brownie Sundae Cups recipe

Ingredients

• 1 cup Butter
• 1 cup Sugar
• ¾ cups Brown Sugar
• ¾ cups Cocoa Powder
• 3 Eggs
• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• 2 teaspoons Vanilla Extract
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Hot Fudge Sauce
• ½ gallons Vanilla Ice Cream

Preparation

1. Preheat oven to 350 F and grease a 12-count standard muffin tin (recipe yields 12-15 so you may need an additional pan). Set aside.
2. Combine the butter, sugars, cocoa, and eggs in the bowl of your stand mixer and beat until smooth and glossy. Add the flour, baking powder and vanilla and mix until well combined. Stir in the chocolate chips.
3. Spoon the batter into the muffin pan and bake for 10-12 minutes (when done, a toothpick inserted in the middle should come out with moist crumbs). Remove from oven. Allow to cool slightly.
4. When ready to serve, scoop ice cream on top of the brownies, drizzle with fudge sauce, and then top with sprinkles and a maraschino cherry.
5. Yields 12-15 brownie cups.

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Artichoke Bread Pudding with Bacon and Gorgonzola recipe

Ingredients

• 8 whole 1/2 Inch Slices Brioche Bread
• 2 cups Jarred Artichokes In Olive Oil, Drained, Oil Reserved
• 1-½ cup Mozzarella, Shredded
• 1 cup Gorgonzola Crumbles
• 6 whole Pieces Bacon, Cooked, Diced
• 6 whole Eggs
• 4 cups Whole Milk
• Salt And Pepper, to taste

Preparation

1. Preheat oven to 375 F. Spray a 9 x 13 casserole dish with non-stick cooking spray. Lay four slices of bread in the bottom of the baking dish. Brush the top of the bread slices with some of the leftover artichoke oil. Place the artichokes on top of the bread and sprinkle half of the mozzarella and half of the Gorgonzola over top. Lay the final four slices of the bread on top. Brush the tops with more of the artichoke oil. Sprinkle the tops with the remaining cheese and the bacon.
2. In a bowl, whisk eggs and milk together. Pour egg mixture over the bread and let the pudding soak for about 15 minutes. Put some foil over the top of the dish and bake for 30 minutes. Remove foil and continuing baking for another 15 minutes or until golden brown and bubbly.

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Steps to prepare Crazy Brownies recipe 2014

Ingredients

• 1 box Chocolate Cake Mix
• ⅓ cups Evaporated Milk
• 1 stick Butter, Melted
• 9 whole Peanut Butter Cups
• 12 whole Rolo Candies
• ½ cups Finely Chopped Pecans
• ⅓ cups M&Ms
• ¼ teaspoons Salt
• Powdered Sugar (for Sprinkling)

Preparation

1. Preheat the oven to 350 degrees.
2. Put the dry cake mix in a large bowl and stir in the evaporated milk. (Mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don’t overmix.)
3. Divide the mixture in half and press half of it in the bottom of a greased 8 x 8-inch baking pan. Lay the peanut butter cups over the top. Peel the Rolos and place them in the spaces between. Sprinkle nuts into the cracks, followed by M&M’s. Finally, sprinkle the salt all over.
4. Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan. (It will be very sticky.) Transfer it to the pan and lightly press it to cover all the ingredients. Bake for 22 to 25 minutes, or until the batter is fully baked. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.
5. Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares.

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