Creamy Chocolate Meringue Pie

Creamy Chocolate Meringue Pie
Easy and very delicious  . i love to make it . sice i bite it its taste is awesome  thats make me  to eat full .. plz You also guys don't miss the taste of this recipe

          Source
                                                     Ingredients:
3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 pie shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

                                 Instructions:

In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake at 350° for 12-15 minutes or until golden.

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Caramel pecan frozen delight Pie:

Caramel pecan frozen delight Pie:

there goes my diet cause I love caramel. Will wind up eating both pies...lol. Guess I'll make these pies and give to my frands and I'll keep a couple of pieces at home. i love it . hope so you guyx Also like this 

                       source
                              Ingredients:

 1 1/4 cups graham cracker crumbs
 1/3 cup butter, melted
 1/4 cup white sugar

 1 cup all-purpose flour
 3/4 cup quick cooking oats
 1/4 cup brown sugar
 1/2 cup butter, melted
 3/4 cup chopped pecans

 1 (8 ounce) package cream cheese
 1 (14 ounce) can sweetened condensed milk
 1 (12 ounce) container frozen whipped topping, thawed

 1 (12 ounce) jar caramel topping
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                           Instructions:

Preheat oven to 350 degrees F (175 degrees C).
In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
Bake 6 minutes, until set. Cool completely.
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

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Pomegranate Crepes With Roasted Vegetables

              Pomegranate Crepes With Roasted Vegetables
it is easy and delicious recipe .. easy to cook and have realy good taste ... it is full fill with vagetables  and health food 

     source
                                                 Ingredients:
Crepes
1 cup all-purpose flour
1-1/2 cups milk
2 large eggs
1 tablespoon olive oil
1/4 cup Parmesan cheese
Roasted Vegetables
1 cup arils from 1–2 large POM Wonderful pomegranates
1 Japanese eggplant, sliced lengthwise 2 inches long, 1/4-inch thick
1 zucchini, sliced lengthwise 2 inches long, 1/4-inch thick
1 yellow squash, sliced lengthwise 2 inches long, 1/4-inch thick
1 red or yellow bell pepper, sliced lengthwise 1/4-inch thick
1 red onion, sliced 1/4-inch thick
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons basil, shredded
Walnut Sauce
1/2 cup arils from 1 large POM Wonderful pomegranate
1/2 cup toasted walnuts, chopped
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 cup heavy cream
2 tablespoons basil, shredded (garnish)


                                             Instructions: 
Crepes:
1. In a bowl or food processor, combine flour, milk, eggs, olive oil and beat until well combined. Stir in Parmesan cheese. 
2. Heat a small 6"" skillet or crepe pan and grease lightly. 
3. Add 3 tablespoons batter and tilt pan to spread. 
4. Brown on one side only and remove to a towel-covered sheet pan; set aside.

Roasted Vegetables:
1. Preheat oven to 400°F. 
2. Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 
3. Prepare walnut sauce according to instructions below; set aside. 
4. On a foil-covered sheet pan, mix all vegetables with oil, salt and black pepper. 
5. Bake for 30 to 45 minutes. Remove from the oven and cool in the pan. Sprinkle with fresh basil and 1 cup arils; toss together and set aside. 
6. To fill crepes, place crepe on a flat surface and divide the roasted vegetables amongst the crepes. Fold crepes over and roll to close. 
7. Place seam-side down in a 9"" x 13"" casserole dish. Cover each with a teaspoon of walnut sauce. 
8. Bake 20 minutes. Remove from the oven. Sprinkle with remaining arils before serving. 

Walnut Sauce:
1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. 
2. Heat a skillet and toast walnuts; cook and stir until fragrant. 
3. Add salt, pepper and heavy cream; cook until hot. 
4. When ready to serve, spoon over crepes and sprinkle with 1/2 cup arils and basil.

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Spicy Caramel Brownies

Spicy Caramel Brownies


These fudgy brownies have a thick, rich swirl of dulce de leche and a kick from ground red pepper. If you prefer a milder version, omit or reduce the pepper. Allow egg whites to stand at room temperature 15 minutes to take the chill off before using.

                      Source
                                       Ingredients:

1 (14-ounce) can fat-free sweetened condensed milk 
1 ounce bittersweet chocolate, chopped
1/2 cup sugar 
6 tablespoons butter, softened 
1/2 teaspoon vanilla extract
3 large egg whites 
4.25 ounces all-purpose flour (almost 1 cup) 
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon ground red pepper
1/8 teaspoon salt
Cooking spray

                                          Instructions :

1. Pour sweetened condensed milk into the top of a double boiler; place over boiling water. Reduce heat to low; simmer for 1 1/2 hours or until mixture is thick and caramel-colored, stirring occasionally. Cool slightly.
2. Preheat oven to 350°.
3. Place chocolate in a microwave-safe dish, and microwave at HIGH 30 seconds or until almost melted, stirring after 15 seconds. Combine melted chocolate, 1/2 cup sugar, and butter in a medium bowl; beat with a mixer at high speed until well blended. Add vanilla and egg whites; beat until well blended. Weigh or lightly spoon flour into a dry measuring cup. Combine flour, 1/3 cup cocoa, baking powder, pepper, and salt. Add flour mixture to sugar mixture; beat just until blended. Stir half of sweetened condensed milk into batter. Spoon batter into a 9-inch square metal baking pan coated with cooking spray. Dollop the remaining sweetened condensed milk by the spoonful over chocolate mixture; swirl together using a knife. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 16 squares.

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Apple Pie Oatmeal with Bruleed Crust

Apple Pie Oatmeal with Bruleed Crust

"I could eat this oatmeal every day of the week. Its makes you feel like you are eating dessert for breakfast"

   source
                             INGREDIENTS:

Apples and Cranberries
1/2 cup water
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/2 cup dried cranberries
Pinch salt
1 large Granny Smith apple, peeled, cored and cut into medium dice
Oatmeal
2 3/4 cups whole milk
1 cup quick cooking Irish oatmeal (recommended: McCann's)
1 teaspoon freshly grated orange zest
Pinch salt
2 tablespoons granulated sugar
Special Equipment: 2 (10-ounce) ramekins
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                                          Instructions:

For the apples and cranberries: Combine the water, sugar, cinnamon, cranberries, and salt in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely dissolved, about 1 minute.
Add the apples, reduce the heat to medium and cook, stirring occasionally, until the apples are soft but still retain some of their shape and the mixture has thickened, about 10 minutes. Set aside while you make the oatmeal.
Cook's Note: Apple mixture can be made 2 days in advance and stored in the refrigerator in a container with a tight fitting lid. Bring the mixture to room temperature or reheat over low heat on top of the stove or in a microwave for a minute before using. Yield: 1 1/2 cups
For the oatmeal: Preheat the broiler. Put the milk in a medium saucepan and bring to a boil over high heat. Stir in the oatmeal, orange zest, and salt and cook until the mixture thickens, about 2 minutes. Cover and let sit for 2 minutes. The oatmeal should be slightly loose, it will continue to thicken under the broiler.
Divide half of the apple mixture between 2 10-ounce ramekins. Divide half of the oatmeal between the 2 ramekins and spoon on top of the apple mixture. Place the remaining apple mixture on top of the oatmeal then top the apple mixture with the remaining oatmeal. Smooth out the top of the oatmeal and sprinkle 1 tablespoon of the sugar evenly over the top of each.
Place the ramekins on a baking sheet and place until the broiler. Broil until the sugar is golden brown and bubbly and completely melted, about 2 minutes. Remove from the oven and let rest a few minutes before serving.

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Banana-Oatmeal Bars with Chocolate Chunks

Banana-Oatmeal Bars with Chocolate Chunks
"You should definitely play around with the amounts (e.g. increase oats, decrease sugar and butter), just be sure to get the right balance of dry to wet ingredients."

             source

                                       Ingredients:

1 Cup Whole Wheat Flour

1 Cup All-Purpose Flour

2 Cups Quick Oats

1 tsp. Baking Powder

1 tsp. Salt

1 tsp. Cinnamon

3/4 Cup Butter, Softened (1 1/2 Sticks)

1/2 Cup White Sugar

3/4 Cup Brown Sugar

2 tsp. Vanilla Extract
2 Eggs

1 1/4 Cup Ripe Bananas, Mashed (about 3 Large Bananas)

1 1/4 Cup Semi-Sweet or Milk Chocolate Chips - See more at: 



                                    Instructions:

1.  Preheat oven to 375 degrees F.  Spray a 9x13 (or 9" square for thicker bars) baking dish with cooking spray (I use butter flavored).

2.  Stir together the first six ingredients (whole wheat flour, all-purpose flour, oats, baking powder, salt, and cinnamon) in a large bowl.  Set aside.

3.  Using a blender, or in your Kitchenaid, mix together the butter, white sugar, and brown sugar.  Add in the vanilla and eggs, and continue mixing.  Mix in the bananas until well combined.

4.  Slowly mix in (about a cup at a time) the dry ingredients, just until combined.  Don't overmix.

5.  Stir in by hand the chocolate chips.  Spread mixture into baking dish.

6.  Bake for 25-30 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.

7.  Cool and cut into bars.

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Chicken Parmesan Pasta Bake

Chicken Parmesan Pasta Bake
If any one like to add   some red pepper flakes to spice it up. and make it more delicious then do it .. it Awesome

                     source
                                 Ingredients:

1 T. olive oil
2 lbs. chicken, cut into 1-inch pieces
5 cloves garlic, minced
3 (14.5 oz.) cans diced tomatoes, undrained
1 T. Italian seasoning
1 tsp. dried basil
Salt and pepper to taste
1 (16 oz.) box rigatoni pasta
2 c. shredded mozzarella cheese
1/2 c. Italian panko bread crumbs
1/4 c. grated Parmesan cheese

                                  Instructions:

Preheat oven to 350 F. Lightly grease a casserole dish (I used a 2.25-qt., and it was full).
In a large skillet, heat olive oil over medium-low heat.
Add chicken to skillet, and cook until chicken is browned.
Add garlic, and cook, stirring occasionally, for 1 minute
Stir in tomatoes with juice, Italian seasoning, dried basil, salt, and pepper.
Meanwhile, cook pasta according to al dente directions.
Drain pasta, and pour half of drained pasta into casserole dish.
Pour about1/3 of the tomato sauce over pasta.
Sprinkle 1 cup of mozzarella cheese over sauce.
Repeat layers (using remaining sauce).
Sprinkle bread crumbs evenly over cheese.
Top bread crumbs with Parmesan cheese.
Bake for about 15 minutes, or until hot, bubbly, and heated through.

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Macaroni with Four Cheeses

            Macaroni with Four Cheeses
The ingredients for this mac-n-cheese work well together, and if you get it right, the final product is delicious. 

source
                      Ingredients 
Original recipe makes 6 servingsChange Servings
 1 (16 ounce) package macaroni
 1 (8 ounce) package feta cheese, cut into small cubes
 8 ounces halloumi cheese, cut into cubes
 2 tablespoons sunflower seed oil
 1 onion, chopped
 1 clove garlic, chopped
 4 tomatoes, peeled and shredded
 1 teaspoon dried mint
 ground black pepper to taste
 1 (8 ounce) package cream cheese, softened
 1 cup grated Edam cheese

                              Instruction

Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Pour macaroni into prepared baking dish. Stir feta cheese and halloumi cheese into the macaroni.
Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes, mint, and ground black pepper; continue to cook and stir until the tomato softens, about 3 minutes. Melt the cream cheese into the tomato mixture; pour over macaroni mixture and stir to coat. Sprinkle Edam cheese evenly over the macaroni mixture.
Bake in the preheated oven until the top is bubbling, about 20 minutes.

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Spicy Mexican Torte

Spicy Mexican Torte
Easy to Cook and Spicy Recipe .  this Recipe  is to Delicious  And kids love to eat 

      source
                                 Ingredients: 

 1 pound chorizo sausage, casings removed and crumbled
 1 cup chopped onion
 2 cloves garlic, finely chopped
 1 (4 ounce) can chopped green chile peppers, drained
 8 (10 inch) flour tortillas
 2 cups shredded Pepper Jack cheese, divided
 1 (16 ounce) can refried beans, divided
 1 (7 ounce) jar roasted red peppers, drained


                                       Instructions:

In a large skillet or frying pan, cook chorizo, onion and garlic over medium heat. Cook, stirring occasionally, until sausage is done. Drain off grease, stir in chilies and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10 inch pie plate.
Place 2 tortillas in pie plate. Spread half of the sausage mixture over tortillas. Sprinkle with half of the cheese. Place 2 tortillas on top of cheese. Spread with beans. Place 2 tortillas on beans and place peppers on tortillas. Place 2 tortillas on top of peppers. Spread with remaining sausage mixture. Sprinkle with remaining cheese.
Cover and bake in preheated oven for 40 minutes. Uncover and bake 15 minutes more, or until cheese is melted and center is hot. Cool 10 minutes before cutting.

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Cheeseburger Soup

Cheeseburger Soup
I made this today for my kids after a tough day of holiday sledding 

perfect for a cold snowy day!!!

     source                           
                                      Ingredients:
½ pound ground beef (use 1 pound)
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce)
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

                                           Instructions:
1.Brown the ground beef in 3 quart saucepan. Drain and set aside.

2.In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

3.Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

4.In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

5.Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

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Meatloaf

Meatloaf 

This recipe for meatloaf is the best! The spicy ground pork sausage adds a little something to it. My fiance loves it and requests it quite often. Try It  And you Will See it was Amazing

                          source

                                                 Ingredients:
1/2 cup packed brown sugar
 1/2 cup ketchup
 1 1/2 pounds lean ground beef
 3/4 cup milk
 2 eggs
 1 1/2 teaspoons salt
 1/4 teaspoon ground black pepper
 1 small onion, chopped
 1/4 teaspoon ground ginger
 3/4 cup finely crushed saltine cracker crumbs



                                              Instructions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.

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Firehouse Chili Recipe

 Firehouse Chili Recipe
 I also liked this recipe for chili, a bit different from some other recipes I've tried and kept. For those wanting a little sweeter flavor, the brown sugar add works as well as molasses. If You Wana try So keep Changing And have fun And new Experince  And get Delicious flaver

       
    source
                                           Ingredients:

2 tablespoons vegetable oil
1 1/2 lbs ground beef (for the diet concious you can also use ground turkey)
1 large onion, chopped
1 fresh garlic clove, minced
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
2 tablespoons chili powder
2 (8 ounce) cans Ro-Tel tomatoes, undrained
1 (8 ounce) can tomato sauce
2 (16 ounce) cans dark red kidney beans, undrained
5 1/2 ounces tomato juice

                                          Instructions:
(1) Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.

(2) Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.

(3) Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).

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HoneyLemo Glazed Chicken

This is the simplist yet most Delicious Dish .This dish was simple to make and tasted amazing!. I ever made-REALLY!
Good to serve for a crowd. My guests raved about the flavor and tenderness.

        source
                                             Ingredients:

2 6 1/2- to 7-pound roasting chickens, rinsed, patted dry
2 1/2 cups fresh lemon juice (from about 12 large lemons)
Coarse kosher salt
Freshly ground black pepper
1/2 cup honey, heated until pourable


                                            Instructions:

Place each chicken in heavy-duty resealable plastic bag. Add 1 1/4 cups lemon juice to each. Seal bags; turn chickens to coat. Refrigerate at least 6 hours and up to 1 day, turning bags occasionally.
Preheat oven to 450°F. Drain chickens; pat dry. Sprinkle each with salt and pepper. Place chickens side by side, breast side down, on racks in large roasting pan. Roast 15 minutes. Reduce oven temperature to 375°F. Roast 45 minutes.
Turn chickens breast side up. Brush all over with honey. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer. Transfer chickens to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
Meanwhile, pour pan juices into small saucepan. Spoon off fat. Rewarm pan juices. Season with salt and pepper. Serve chickens with pan juices.

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Sweet and Salty Cake

 I love this cake, and everything else in the fabulous "Baked" .
The first time I made this cake (following the recipe from online), it was severely undercooked and, therefore, unstable. Now i m cooking with experiance after some failures so i thought of helping you guys     

    source   
                                            Ingredients
3/4 cup cocoa powder
2/3 cup sour cream
2 2/3 cups cups all-purpose flour, plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
1 cup dark brown sugar
3 large eggs
1 tablespoon pure vanilla
1/2 cup Caramel with Salt
Whipped Caramel Ganache Icing
Fleur de sel, for garnish



                                        Instructions
Step 1
Preheat oven to 325 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.

Step 2
In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes.

Step 3
In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.

Step 4
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.

Step 5
Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 18 to 24 minutes. Let cool completely.

Step 6
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Sprinkle with fleur de sel.

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Candy Cane Marshmallows

This Marshmallow Recipe is very Easy to  make . This Marshmallow Recipe Is Very Tasty, Douse in powder Sugar to keep the pieces from sticking. Try One Teaspoon of extract to boost the flavor,don't forget to dip some in chocolate, yum. 

   source


                                            INGREDIENTS:

Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring


                                            Instructions:

STEP 1
Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
STEP 2
Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
STEP 3
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
STEP 4
Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

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Gluten Free Chocolate Waffles

Gluten Free Chocolate Waffles Easy And Delicious Recipe To Make Look Nice And Delicious Awesome Decorated for cherry Hmmm Yummmy

source
                                     Ingredients:

1 cup Almond Milk
2 tablespoons Maple Syrup (the real stuff)
2 tablespoons Coconut Oil (you can sub for olive or canola if you wish)
2 Eggs (or 2 flax eggs for vegan=2 tablespoons flax mixed with 2 tablespoons hot water)
1 cup Oat Flour (gluten free)
½ cup Cocoa Powder
1 tablespoon Baking Powder
Optional Fixings:

Hot Fudge Sauce
Butter
Maple (I love grade B maple)
Berries/Fruit


                                       Instructions:

In a medium mixing bowl add the almond milk, maple, coconut oil, and eggs
Give it a quick whisk
Add the oat flour, cocoa, and baking powder
Mix the batter well until everything is mixed
Cook in your waffle maker of choice per the maker’s instructions
Top with your desired fixings (I am partial to strawberries and hot fudge…)

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Strawberry salsa

Strawberry salsa is a very easy to make and with really simple ingredients 

                                      source

                                    Ingredients:
all it needs is,1/3 cup apricot jam
3 tablespoons water
1 teaspoon cinnamon
2 pints strawberries — stemmed and chopped
                  
                                   Instructions:
In medium bowl whisk jam, water and cinnamon; add strawberries. Toss gently to combine.


 Preparation Time: 10 min

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