Nicolás Deppe

fattiesdelight:

Stripy Jello Wedges

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Lemon & Honey Chicken Skewers

www.foodthinkers.com/2009/11/sierra-nevada-pale-ale-and-l...

Ingredients

* 1 pound chicken breast fillets
* 2 tablespoons lemon juice
* 2 tablespoons honey
* 2 teaspoons sesame seeds
* 1 teaspoon grated ginger
* 8 wooden skewers, soaked in cold water

Instructions

1. Preheat your indoor grill to medium high heat. Or you can use a grill pan on your gas or electric range on medium high. Of course, charcoal or gas grills are fine, too.
2. Slice chicken into thin strips and thread onto 8 soaked skewers.
3. Place skewers on grill or pan and cook for 3 minutes or until cooked through.
4. While chicken is cooking, combine lemon juice, honey, sesame, and ginger.
5. Dip the skewers into the lemon-honey mixture, or pour it directly over them.

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fattiesdelight:

Cheese and Herb Pull Apart Bread

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fattiesdelight:

Red Chili Hummus and Armenian Lavash Crackers

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breakfast-brunch-dessert:

Chocolate Caramel Tart
Crust:

• 1 1⁄2 cups flour 
• 1⁄4 cup plus 
• 1 tbsp. dutch-process unsweetened cocoa powder 
• 1⁄4 tsp. kosher salt 
• 10 tbsp. unsalted butter, cubed and softened
• 1⁄2 cup plus 2 tbsp. confectioners’ sugar 
• 2 egg yolks, preferably at room temperature 
• 1⁄2 tsp. vanilla extract

Caramel:

• 1 c (8 oz) salted or unsalted butter 
• 2 c sugar 
• 2 c heavy cream 
• 1⁄2 t vanilla extract 
• 1⁄2 t salt

Ganache:

• 1⁄2 cup heavy cream 
• 4 oz. bittersweet chocolate, finely chopped 
• Gray sea salt for garnish

Directions
To make the crust:

1. Preheat oven to 350F. Butter a 9” fluted tart pan with a removable bottom. 
2. Combine the flour, cocoa powder, and salt in a medium bowl and set aside. In a mixer, cream the butter and sugar until pale and fluffy and then mix in yolks and vanilla. Add the dry ingredients and mix in.  
3. Transfer dough to the buttered tart pan and press evenly into bottom and sides of the pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake for approximately 20 minutes or until done. 
4. Transfer to a rack and allow to cool.

To make the caramel:

1. In a large saucepan with heavy bottom, melt butter over medium heat and then add sugar. Cook and stir occasionally until the mixture is a deep amber hue and looks and smells like it is just short of burned. It should foam a bit at this point.  
2. Remove pan from heat and and carefully add in the cream (stand back as it may splatter). Stir until smooth, then add the vanilla and salt and stir to smooth again. When the mixture has cooled enough to taste, check the flavor and add more salt, if needed. 
3. Pour the caramel sauce into the tart shell and place the filled tart in the refrigerator to allow the caramel to set up for a few hours before topping with ganache.

To make the ganache:

1. Bring cream to a boil in a small saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. 
2. Pour ganache evenly over the tart. Allow to cool slightly and then sprinkle with sea salt.

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foodopia:

petite lasagna: recipe here

breakfast-brunch-dessert:

Chocolate Cherry Cinnamon Buns
For the dough:

• 1 Cup Milk
•  2 Tbsp Butter
• 2 1/4 tsp Yeast (1 Packet)
• 5 1/2 Cups Cake Flour
• 1 Cup Sugar
• 3 Tbsp Cocoa Powder
• 1/2 tsp Salt
• 2 Eggs

For the filling:

• 1 Stick Butter, Softened (1/2 Cup)
• 3/4 Cup Brown Sugar
• 1 1/4 tsp Cinnamon
• 1 15 Oz Can Oregon Dark Sweet Pitted Cherries, Drained and Quartered

For the icing:

• 4 Oz Cream Cheese
• 3/4 Cup Powdered Sugar
• 2 Tbsp Cherry Juice, Reserved from Can
• 1/2 tsp Vanilla

Direction

1. Start out by heating your milk until the temperature reaches 110 degrees (just above luke warm). Remove from heat.
2. Add in the butter and allow it to melt into the milk completely.
3. Add in the yeast and let the mixture rest for 5 to 10 minutes.
4. In a separate bowl, combine 4 cups of the flour, the sugar, cocoa powder, and salt.
5. Transfer the milk, eggs and flour mixture to a mixer. Using a dough hook, combine the ingredients.
6. Add the additional 1 1/2 cups of flour, 1/2 cup at a time, until a smooth elastic dough forms.
7. Place the dough in a greased up bowl, cover and allow about an hour to rise.
8. Roll out your prepared dough to about a 1/4” thick rectangle.
9. Combine the butter, brown sugar, and cinnamon. Spread the mixture over your dough.
10. Spread the quartered cherries over the dough.
11. Roll the dough up to form a tight spiral and cut into approximately 1 1/2” thick pieces. Remove the ends if desired.
12. Place cut pieces snuggly in a baking pan and let them rest in a cold oven for one hour with the light on.
13. After one hour, turn on the oven with the buns still inside, and let them cook up for 40-45 minutes. Check to see if they’re cooked through by inserting a toothpick into a bun in the middle of the pan and pushing it all the way down to make sure the bottoms of buns are cooked through. If the tops are getting darker than you’d like, simply lay a piece of tin foil lightly over the baking dish.
14. Whip together the cream cheese, powdered sugar, reserved cherry juice, and vanilla.
15. Once out of the oven, let the buns rest for about 10 minutes before flipping over onto a serving tray.
16. Drizzle cherry icing over warm cinnamon buns and serve.

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hellyeahrecipes:

Frozen Banana Bites

• 2 large bananas
• 1/4 to 1/3 cup vegan chocolate chips
• 1/4 to 1/3 cup natural peanut butter
• Unsweetened coconut flakes

1. Set out a large plate or bowl with a piece of parchment or wax paper on it.
2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you’ve “covered” them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
5. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened (or over night).

fattiesdelight:

Strawberries and Cream Stuffed French Toast

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Oreo Truffles by isayx3

(via 3amcravings)