Baked Mini Chimichangas with Creamy Spicy Guacamole

Print Save Baked Mini Chimichangas with Creamy Spicy Guacamole Recipe Embed Ingredients For the Chimichangas: 2 tablespoons Olive Oil 2 cloves Garlic, minced 1/4 Red Onion, diced 1/2 Poblano Pepper, seeded and diced 1/2 Jalapeño, seeded and diced 2 Chicken Breasts, cooked and shredded 1/4 cup Salsa, plus extra for serving 4 ounces Cheddar Cheese, grated 12-14 6-inches Flour Tortilla 1 tablespoon Butter, melted Lime Wedges Fresh Cilantro For the Guacamole: 2 Avocados, peeled and pitted 1/4 cup Chopped Cilantro 1 tablespoon Lime Juice 1/2 teaspoon Garlic Powder 1/2 teaspoon Cayenne Pepper Directions Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a medium sauté pan over medium high heat, heat olive oil. Add garlic, red onion, poblano, and jalapeño. Cook for approximately 4 to 5 minutes, until slightly softened. Season with salt and pepper to taste. Add pepper mixture to a large bowl. Add shredded chicken, salsa, and cheese. Stir to combine well. Warm the tortillas in the microwave for approximately 20-30 seconds. In the bottom third center of each tortilla, add approximately 1 to 2 tablespoons of the filling. Fold in the sides over the filling. Roll the tortilla over the filling, up and away from you, tightly. Place seam-side down on the prepared baking sheet. Brush tops with melted butter. Bake for 15 to 20 minutes. Remove from oven and serve immediately.  Notes I prefer a green chili salsa, but you can also use red if you prefer — just don't use chunky salsa. Recommended 360 Bakeware Jelly Roll Pan All Clad Stainless Saute Pan Le Creuset Revolution Spatula Cuisinart Stainless Steel Mixing Bowls via Food Fanatic http://ift.tt/2EWdJoO Food Fanatic

Chocolate Peanut Butter Coffee Cake

Print Save Chocolate Peanut Butter Coffee Cake Recipe Embed Ingredients For the Coffee Cake: 1 3/4 cups All-Purpose Flour 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1/4 teaspoon Salt 3/4 cup Granulated Sugar 1/2 cup Butter, softened 2 teaspoons Pure Vanilla Extract 3 large Eggs 1 cup Sour Cream 1 10 ounce package Peanut Butter Chips 1 12-ounce package Mini Semisweet Chocolate Chips, divided For the Topping: 1/2 cup Packed Brown Sugar 1 tablespoon All-Purpose Flour 2 tablespoons Butter, softened 3/4 cup Salted Peanuts, chopped 1/2 cup Peanut Butter Chips 1/3 cup Creamy Peanut Butter, melted Directions Preheat the oven to 325°F and grease a 9-inch springform pan. In a large bowl, combine flour, baking powder, baking soda, and salt. In a large mixing bowl, beat sugar and butter until creamy. Add vanilla and eggs, beating well. Add flour mixture to the mixing bowl, alternately with sour cream, beating until all ingredients are just moistened — do not overmix. Fold in peanut butter chips and 1 cup mini semi-sweet chocolate chips. Pour batter into springform pan. Prepare topping. In a small bowl, combine brown sugar, flour, and butter, cutting with a knife or pastry blender until crumbly. Fold in peanuts, peanut butter chips, and remaining mini semi-sweet chocolate chips. Sprinkle crumb topping over batter in the springform pan. Bake for 65-75 minutes, or until a toothpick inserted near the center comes out clean. Remove to a wire rack to cool. Release sides of springform pan. Transfer coffee cake to a serving platter. Drizzle with melted peanut butter. Cut and serve. Recommended Cuisinart Stainless Steel Mixing Bowls 9" Springform Pan Le Creuset Revolution Spatula Source: Adapted from Nestle Toll House. via Food Fanatic http://ift.tt/2EXPgLR Food Fanatic

15 Minute Caprese Pasta

Print Save 15 Minute Caprese Pasta Recipe Embed Ingredients 1 pound Angel Hair Pasta 4 tablespoons Olive Oil 1 small Onion, finely chopped 4 cloves Garlic, finely minced 3 cups Cherry Tomatoes, quartered 2 handfuls Fresh Basil, large, thinly sliced 8 ounces Mozzarella Cheese, sliced into small cubes 1 tablespoon Balsamic Vinegar, optional salt and freshly ground black pepper, to taste Crushed Red Pepper Flakes, optional Grated Parmesan Cheese, to serve Directions Cook the Pasta: Bring a large pot of water to a boil and salt generously. Cook the pasta according to package directions. Drain, reserving about 1/2 cup of cooking water. While the pasta is cooking: Heat 1 tablespoon olive oil over medium heat in a wide skillet. Add the onion and garlic and sauté until softened, about 3 minutes. Toss Pasta with the Remaining Ingredients: Add the pasta to the hot skillet and toss until evenly coated. Add the tomatoes and remaining 3 tablespoons of olive oil and toss for one more minute. Add a few tablespoons of pasta cooking water, just enough so it doesn't feel dry. Toss in the basil, mozzarella and balsamic vinegar (if using) and season to taste. Serve immediately with parmesan. Recommended Chef's Classic Stainless Steel Cuisinart Stockpot Le Creuset Skillet Lodge Cast Iron Skillet Dreamfarm Clongs via Food Fanatic http://ift.tt/2Cn7Gbl Food Fanatic

Coffee Chocolate Chip Cookies

Print Save Coffee Chocolate Chip Cookies Recipe Embed Ingredients 2 1/2 cups All-Purpose Flour 1/2 teaspoon Salt 1 teaspoon Baking Soda 1 teaspoon Cornstarch 2/3 cup Granulated Sugar 1/2 cup Brown Sugar 3 tablespoons Instant Espresso Powder, or instant coffee 3/4 cup Unsalted Butter, room temperature 2 large Eggs 1 1/2 teaspoons Pure Vanilla Extract 1 1/2 cups Dark Chocolate Chips Directions Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, mix together the flour, salt, baking soda, and cornstarch until well-combined. Set aside. In a mixer, add the granulated sugar, brown sugar, instant espresso, and unsalted butter. Beat until light and fluffy – about 5 minutes. Beat in the eggs and vanilla and beat until it is well combined and fluffy – about another 2 – 3 minutes. Stir in the four and mix until just combined and there are no streaks of flour. Fold in the chocolate chips until they are evenly dispersed. Cover the bowl with plastic wrap and chill in the refrigerator for about an hour. Portion out balls of dough that are about 2 tablespoons big and place on the baking sheets at least an inch and a half apart. Bake each baking sheet one at a time for 8 – 10 minutes, or until the edges are a golden brown and the middles are puffy and just set. They will look slightly underdone, and that is okay. Remove from the oven and leave on the baking sheet for another minute. Transfer the cookies to a wire rack and allow to cool to room temperature before serving.  Recommended Cuisinart Stand Mixer KitchenAid Stand Mixer Le Creuset Jelly Roll Pan 360 Bakeware Jelly Roll Pan via Food Fanatic http://ift.tt/2ESrGQA Food Fanatic

Baked Buttermilk Donuts

Print Save Baked Buttermilk Donuts Recipe Embed Ingredients Cooking Spray 1 cup White Whole Wheat Flour 1/4 cup Granulated Sugar 3/4 teaspoon Baking Powder 1/4 teaspoon Fine Sea Salt 1/4 teaspoon Ground Nutmeg 1 large Egg 1 tablespoon Olive Oil 1 tablespoon Honey 1/2 cup Low-Fat Buttermilk 1 teaspoon Pure Vanilla Extract Directions Adjust the toaster oven cooking rack to the middle position and preheat to 425°F on the "Bake" setting. Use non-stick cooking spray or oil to coat a 6-cavity donut pan. In a medium bowl whisk together the flour, sugar, baking powder, salt and nutmeg. In a small bowl whisk together the egg, oil, honey, buttermilk and vanilla. Add the wet ingredients to the flour mixture and stir just until combined. Scoop batter into a quart-sized plastic bag and cut a bottom corner off. Pipe batter evenly into the prepared pan. Bake until the tops of the donuts spring back when pressed and a toothpick inserted into a few comes out clean, about 8 to 9 minutes for full-sized donuts and 5 to 6 minutes for mini donuts. The donuts will be pale on top and lightly golden on the bottom. Allow donuts to cool in the pan for 2 to 3 minutes before turning them out onto a cooling rack and topping if desired. Notes Convection Toaster Ovens: Reduce temperature to 350°F and bake 8 to 9 minutes for full-sized donuts and 5 to 6 minutes for mini donuts. For Cinnamon Sugar Topped Donuts: In a small bowl melt 1 tablespoon of butter or coconut oil. In another small bowl combine 2 tablespoons granulated sugar and 1/4 teaspoon cinnamon. Dip each donut into the melted butter and then the cinnamon sugar. For Chocolate Frosted Donuts: Use 2 to 3 teaspoons of chocolate hazelnut spread to frost each donut, top with sprinkles or chopped nuts. The donuts are best enjoyed the day they are baked but leftovers can be frozen for up to 2 months. Recommended Breville Smart Oven Convection Toaster Oven Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk Source: Recipe adapted from Health.com via Food Fanatic http://ift.tt/2sQvsZh Food Fanatic

Double Chocolate Avocado Banana Bread

Print Save Double Chocolate Avocado Banana Bread Recipe Embed Ingredients 1/2 Avocado, small, chopped 1 large Egg 2 teaspoons Pure Vanilla Extract 3 Ripe Bananas, mashed 1 1/4 cups All-Purpose Flour 1/3 cup Unsweetened Cocoa Powder 3/4 cup Brown Sugar 1 teaspoon Baking Soda 1/4 teaspoon Fine Sea Salt 2/3 cup Dark Chocolate Chips Mini Chocolate Chips, for topping Directions Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with cooking spray.  Add avocado, egg, and vanilla to a food processor or blender. Puree until smooth. Add mixture to a large bowl and stir in the mashed bananas.  Add flour, cocoa, brown sugar, baking soda, and salt to the banana avocado mixture. Stir to combine.  Fold in dark chocolate chips.  Transfer batter to the greased loaf pan. Top with mini chocolate chips. Bake for 1 hour to 1 hour 10 minutes, until a toothpick comes out clean when inserted in the middle. Let cool in the pan completely before removing from the pan.     Recommended 360 Bakeware Loaf Pan USA Loaf Pans Breville Food Processor Vitamix 5200 Blender via Food Fanatic http://ift.tt/2sRkR0a Food Fanatic

Traditional Corned Beef and Cabbage

Print Save Traditional Corned Beef and Cabbage Recipe Embed Ingredients For the Brine: 1 cup Salt, coarse 3/4 cup Light Brown Sugar 2 Bay Leafs 12 juniper berries 2 teaspoons Whole Black Peppercorns 2 teaspoons Yellow Mustard Seed 10 Whole Cloves 1 teaspoon Ground Ginger 1 Cinnamon Stick 1 teaspoon Allspice, ground 3 pounds Beef Brisket For Cooking the Brisket: 1 Onion, peeled and quartered 2 stalks Celery 2 teaspoons Yellow Mustard Seed 1 teaspoon Whole Black Peppercorns 2 Bay Leafs 1 pound Carrot, peeled 1 1/2 pounds Potatoes, red skinned, quartered 1 head Cabbage, cut into 6 wedges Directions To a large stock pot (I used an 8-quart pot) add 4 cups water and all the brining ingredients. Bring to a simmer and turn off the heat. Add 4 cups cold water and allow the brine to cool down. Refrigerate until it reaches 45°F. Submerge the brisket in the pan, cover and refrigerate for 7-10 days. After 7-10 days remove the brisket and discard the brining liquid. Rinse the meat. Add the brisket back into the cleaned pan and cover with water. Add the onion, celery, mustard seeds, peppercorns and bay leaves. Bring to a boil and simmer for 2 1/2 hours. After 2 1/2 hours add the carrots, potatoes and cabbage and simmer for 20 minutes. Recommended Le Creuset 7-quart Stainless Steel Stockpot Le Creuset 6.75 Qt French Oven Misen Chef's Knife Dreamfarm Clongs via Food Fanatic http://ift.tt/2HEt8YS Food Fanatic