Delicious Recipes

Cannoli tout chocolat
Ingredients
250 grammes de farine
30 grammes de sucre
30 grammes de beurre
1 oeuf
50 millilitres de vinaigre de cidre ou de vin blanc
500 grammes de ricotta
100 grammes de sucre glace
150 grammes de pépites de chocolat
20 grammes de cacao en poudre
Huile de friture
Etapes de preparation
1. Melanger la farine, le sucre et le beurre. Ajouter l'oeuf et le vinaigre. Petrir jusqu'a obtenir une pate lisse, puis laisser reposer 1 heure au frais.
2. Etaler la pate tres finement. Decouper des cercles et les enrouler autour de tubes en inox speciaux pour cannoli. Souder les bords avec un peu d'eau.
3. Faire frire les tubes de pate dans l'huile chaude jusqu'a ce qu'ils soient dores et croustillants. Retirer les tubes en inox apres refroidissement.
4. Dans un saladier, fouetter la ricotta avec le sucre glace et le cacao en poudre jusqu'a obtenir une creme bien lisse.
5. Incorporer une partie des pepites de chocolat a la creme.
6. Garnir les tubes de pate frites avec la creme au chocolat a l'aide d'une poche a douille, juste avant de servir pour garder le croustillant.
7. Plonger les extremites des cannoli dans le reste des pepites de chocolat pour la decoration.
8. Saupoudrer legerement de cacao ou de sucre glace.

My sister's boy made his first German chocolate cake for his 14 birthday. Please be nice with him!!! he's still learning from you. Thank you all... 😍

INGREDIENTS:

CAKE:

1 pkg. (4 oz) Baker’s German Sweet Chocolate

½ cup water

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

1 cup buttermilk

COCONUT-PECAN FROSTING:

4 egg yolks

1 can (12 ounces) evaporated milk

1-1/2 teaspoons vanilla

1-1/2 cups sugar

¾ cup (1-1/2 sticks) butter

1 pkg. (7 ounces) coconut

1-1/2 cups pecans, chopped

PREPARATION:

1. Preheat stove to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake container with material paper. Spread sides of dish. Microwave chocolate and water in huge microwavable bowl on high until practically dissolved, mixing following 1 moment. Mix until chocolate is totally softened.

2. Blend flour, baking pop and salt, put away. Beat margarine and sugar in huge bowl with electric blender on medium speed until light and feathery. Add egg yolks, 1 all at once, beating great after every option. Mix in dissolved chocolate and the vanilla. Add flour combination on the other hand with the buttermilk, beating until all around mixed after every option.

3. Beat egg whites in a little bowl with electric blender on rapid until firm pinnacles structure. Delicately mix into player. Empty equitably into arranged skillet.

4. Prepare 30 minutes or until toothpick embedded in focuses confesses all. Promptly run little metal spatula around cake layers. Cool in skillet 15 minutes, eliminate layers from the container to wire racks. Dispose of material paper, Cool cake layers totally. Spread coconut-walnut frosting between cake layers and onto top of cake

COCONUT-PECAN FROSTING:

1. Beat egg yolks, milk and vanilla in huge pan with a wire race until very much mixed. Add sugar and spread and cook on medium intensity until thickened and brilliant brown. Eliminate from heat.

2. Add coconut and nuts and blend well. Cool to wanted consistency. Makes around 4-1/2 cups of frosting, enough to glaze 3 cake layers or 36 cupcakes.

Enjoy !

My sister's boy made his first German chocolate cake for his 14 birthday. Please be nice with him!!! he's still learning from you. Thank you all... 😍

My sister's boy made his first German chocolate cake for his 14 birthday. Please be nice with him!!! he's still learning from you. Thank you all... 😍

Creamy Peanut Chicken Satay Curry with Fragrant Coconut Sauce and Warm Spices
Recipe

Ingredients:

600 g boneless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 teaspoon curry powder
1 cup coconut milk
¾ cup chicken broth
½ cup creamy peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1 red bell pepper, sliced
1 small carrot, thinly sliced
Salt and pepper to taste
Fresh cilantro or chopped peanuts for garnish

Directions:

Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and cook until soft and translucent.
Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Add the chicken pieces and cook until lightly browned on all sides.
Stir in the red curry paste and curry powder, mixing well to coat the chicken evenly.
Pour in coconut milk and chicken broth, stirring gently to combine.
Add peanut butter, soy sauce, lime juice, and brown sugar. Stir until the sauce becomes smooth and creamy.
Add sliced bell pepper and carrot, then reduce heat and simmer for 15–20 minutes until the chicken is fully cooked and the sauce thickens.
Taste and adjust seasoning with salt and pepper if needed.
Garnish with fresh cilantro or chopped peanuts before serving.
Serve hot with steamed rice or warm flatbread for a comforting and satisfying meal.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 480 kcal | Servings: 4 servings