TERRY’S CHOCOLATE ORANGE COOKIES!

Delicious Moist & Crunchy Cookies full to the brim with chunks of Terry’s Chocolate Orange – heavenly.
I have ALWAYS adored Chocolate + Orange flavouring together – especially Terry’s Chocolate Orange – it sounds like an odd combination at first if you haven’t tried it, but once you have, you will never forget it! Literally my favourite chocolate! When I was little, I would eat at least 3 a week (I realise this is bad, but I ate plenty of healthy stuff too!!). I have always baked big cakes and used chocolate orange, and then cupcakes as well – but when I went to the supermarket with my boyfriend recently and he picked up a bag of Terry’s Chocolate Orange Cookies to buy, I realised I might as well bake them at home myself so I know exactly what is in then, and sometimes it works out much cheaper! – Turn out this is the best decision I have ever made.
Seriously though, I know you all love and adore Terry’s Chocolate Orange – hence the love for the No-Bake Chocolate Orange Cheesecake that I posted a few months ago – my second most popular recipe on my blog! These cookies are the perfect combination or crunchy edges and gooey delicious centre – its a winner all round!
These cookies are always perfect to bake around Christmas time, or when you are just craving something utterly delicious. The perfect part about them is that the oils in the Chocolate Orange that creates the flavouring, makes the cookie bake perfectly every single time – I have honestly never had a problem with these! Enjoy!

Ingredients

  • 125g butter
  • 100g granulated sugar
  • 100g light brown sugar
  • 1 egg, beaten
  • 1 tsp vanilla essence (optional)
  • 25g cocoa powder
  • 175g self raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • Zest of 1/2 a medium orange/1tsp Orange Extract
  • 250g Terry’s Chocolate Orange (Plus extra if you want a piece on top!)

Method

  1. Preheat your oven to 190C/180C Fan/375F and line two baking trays with parchment paper
  2. Mix together the butter and sugars until light and fluffy and thoroughly combined – I often use an electric mixer for this bit as it makes it so much easier and combines the ingredients very well – but good ol’ manpower will work too!
  3. Add the vanilla essence and the beaten egg, and mix again briefly. Add the cocoa powder, flour, bicarbonate of soda, baking powder and salt and mix until a thick paste/cookie dough is formed. (Or add it all in together!)

You can find complete recipes of this TERRY’S CHOCOLATE ORANGE COOKIES! in janespatisserie.com

Roasted Carrots with Gremolata

Roasted Carrots with Gremolata is one of my personal favorite side dishes. It’s perfect for the holidays or anytime: Carrots and shallots roasted until the edges are a crispy brown and then sprinkled with a zesty gremolata…yum!
When roasting vegetables I always cover my rimmed cookie sheet with unbleached parchment paper. It protects your pan, vegetables don’t stick to it like they do to foil, and parchment makes it really easy to lift the veggies from pan to bowl.

Ingredients
For Gremolata:

  • ½ cup finely chopped flat leaf parsley
  • Zest of one lemon, finely chopped
  • 2 small cloves garlic, minced

For Carrots:

  • 2 lbs carrots, peeled and cut into 2-3″ segments
  • 10 small shallots, peeled and cut in half
  • 1 T fresh thyme leaves
  • Extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Instructions

  1. Position oven rack in the center of oven and preheat to 425 degrees.
  2. Toss the parsley, lemon zest, and garlic in a bowl, cover and set aside.
  3. Peel carrots and cut them into 2-3 inch segments. If the tops of the carrots are really thick, cut them in half lengthwise as well. Put the carrots into a large bowl with shallots and thyme, Drizzle with olive oil until all the veggies are glistening with oil. Sprinkle with sea salt and pepper. Toss. Arrange in a single layer on a parchment covered cookie sheet. Roast till tender and slightly browned 45-50 minutes, or longer if you like them browned (like me!) Remove from oven and toss with prepared gremolata. Serve and listen to your friends and family rave…

You can find complete recipes of this Roasted Carrots with Gremolata in theorganickitchen.org

Fresh Strawberry Cake with Strawberry Buttercream

My sweet Abby turned seven a few weeks ago, and we finally got around to having her birthday party this last weekend (yes, we’re terrible parents). We had a nice brunch with my family and it was fun to celebrate our cute (and growing way too fast!) seven year old. I wanted to make an extra special cake for her, and we decided together that a rose cake would be perfect for her party. Abby is a super girly girl, and loves pink and purple and wants everything to be beautiful. I had originally thought I would just make a vanilla cake with vanilla icing and tint it pink, but when I bought some gorgeous strawberries at Costco for the brunch, I realized they would be perfect in the cake too!
My favorite cake recipe was super easy to adapt using fresh strawberries, and I used my new favorite fresh strawberry buttercream for the frosting. The roses were surprisingly easy to do. Mine are actually quite imperfect, but somehow having them all together hides the imperfections and makes the top of the cake beautiful. (There’s an excellent tutorial here from I am baker, one of my favorite sources for delicious treats and gorgeous photos.) I had originally planned to do roses all over the cake, but I ran out of frosting and was too lazy to mix up another batch. I think they’re still pretty just on the top of the cake, though. Abby was delighted with her cake, and it tasted as good as it looked!

INGREDIENTS:
for the cake:

  • 1 1/2 cups cake flour
  • 1 1/2 cups all purpose flour
  • 1 3/4 cups sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup butter, cold, cut into small cubes
  • 4 eggs
  • 3/4 cup milk
  • 3/4 cup strawberry puree (from about 1 1/2 cups strawberries)
  • 2 teaspoons vanilla

for the frosting:

  • 2 sticks butter, softened
  • pinch of salt
  • 3 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons strawberry puree (from about 1/2 cup strawberries)

INSTRUCTIONS:

  1. Preheat oven to 350. Butter and flour two 8 inch cake pans. In a large bowl or the bowl of a stand mixer, combine the cake flour, all purpose flour, sugar, baking powder, and salt.
  2. Cut in the butter until the mixture resembles coarse crumbs. Beat in the eggs one at a time. In a measuring cup, combine the milk, strawberry puree, and vanilla.
  3. Add half of the milk mixture to the flour mixture, and mix to combine.

You can find complete recipes of this Fresh Strawberry Cake with Strawberry Buttercream in thebakerupstairs.com

3-INGREDIENT SLOW COOKER TACO CHICKEN

Looking for the easiest chicken taco recipe? This easiest ever 3-Ingredient Slow Cooker Taco Chicken is it! Three ingredients, your crock pot, and 10 minutes are all you need. Now grab those tortillas and enjoy!
I’ve created a Facebook group to help us keep in touch and share healthy eating ideas! Join us here for new recipe ideas, healthy eating tips, and ideas for saving time while having fun in the kitchen!
If you need ideas for using up your leftover slow cooker taco chicken, you’ll want to try this healthy, so easy recipe and this easy take on Mexican comfort food!
Any day now I will be mom to a 5-year-old, a 2-year-old, and a newborn. Which is completely exciting and also somewhat terrifying at the same time. I’m telling myself that planning ahead and simplifying things at home will make all the difference between feeling overwhelmed versus relaxed in parenting my three little ones.
I know I’ll be anxious to get back into the kitchen soon after baby girl arrives, but I also know that cooking dinner while taking care of two kids and a newborn is going to be a challenge. Which is why lately my focus has been on developing simple, easy recipes like this 3-Ingredient Slow Cooker Taco Chicken.

INGREDIENTS

  • 2 lbs. boneless skinless chicken breasts (about 4 breast halves)
  • 1 tsp. medium-hot taco seasoning or 1 tbsp. mild taco seasoning (adjust to your desired spiciness – this is for mildly spicy)
  • 1 cup mild salsa
  • for serving: tortillas, shredded cheese, avocado or guacamole, tomatoes, additional salsa, etc.

DIRECTIONS

  1. Place chicken in bottom of slow cooker. Sprinkle with taco seasoning. Spoon salsa on top of chicken and spread to cover chicken.
  2. Cook on low for 3-4 hours, or on high for 2 hours, until chicken is cooked through. Remove chicken to a plate to cool slightly, along with any salsa that is on top of the chicken. Shred with two forks or your fingers and place in a bowl. Stir in some of the liquid from the slow cooker, starting with ¼ cup and adding more as desired.

You can find complete recipes of this 3-INGREDIENT SLOW COOKER TACO CHICKEN in kristineskitchenblog.com

No churn easy pumpkin pie ice cream

if you asked my friends who have known me since childhood, or at least high school, what they remember about my house, they would probably say something like, “man, there was always a party happening over there!” followed shortly by, “dude, you remember her dad made the best ice cream? …. memories, man… so good.”
because it’s true. we both partied pretty hard, and always ate ice cream on sunday evenings.
so when i kept seeing all of these recipes pop up for “no churn” ice cream nonsense, i was, to be frank, slightly offended. {in honor of my dad, really}, because i was secretly on board with the less-work version. while i still think my dad’s nectarine ice cream is something i wouldn’t touch with a ten foot pole, i’m pretty happy to say that this whole “just mix it up and throw it in the freezer” version, is something i can’t bash too hard either!
i’m already excited to use the leftover cream to try another flavor. and so is my must-have-ice-cream-every-night-while-i-detox-in-front-of-a-plot husband.
he’s so, so supportive. 😉
which is why when i asked him to come try scooping this naughtiness, he literally jumped up and ran out to help, then wagged his tail and panted until it was time to eat the “sample”. silly boys…

INGREDIENTS :

  • 8 oz heavy whipping cream
  • 14 oz sweetened condensed milk
  • 3/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla

INSTRUCTIONS :

  1. whip whipping cream in a mixer {goes faster if the bowl is chilled first} until peaks form.
  2. add sweetened condensed milk while still mixing, then add remaining ingredients and combine.
  3. pour into a freezable container, cover, and freeze until solid. {4 hours or overnight}.
  4. serve with chocolate sauce and whipped topping, or this salted caramel sauce {whoah, i went there}

You can find complete recipes of this No churn easy pumpkin pie ice cream in colormemeg.com

Garlic Herb Roasted Salmon

My pre-schooler little G has been doing very well at school and after school programs, and I can’t be prouder and happier. I want to think that it’s all the salmon that I have been feeding him. Well, we all know that salmon is loaded with omega-3 and an excellent source for a child’s cognitive development.
I am just happy that little G loves salmon. In fact, he would ask for salmon as his dinner whenever he has a craving for fish. A few days ago, he asked me to serve salmon with his favorite garlic noodles, and here it is the garlic herb roasted salmon I made for him.
This recipe is literally what it says: garlic, herb (I used Italian parsley), and salmon roasted in an oven. It’s a great Fall/Winter recipe and definitely one of the easiest salmon recipes I have attempted. So easy, completely fuss-free, and I didn’t even have to marinate.
When you have pretty fresh salmon, you don’t need a lot of seasonings or ingredients. Let the natural flavors of salmon shines. A little butter, herb, salt, black pepper, and lemon juice are all you need. Dinner is done in about 20 minutes, and hurray to more brain power for the little ones!

INGREDIENTS :

  • 12 oz salmon fillet, cut into two pieces
  • 2 tablespoon melted butter
  • 3 cloves garlic, finely minced
  • 1 tablespoon chopped fresh Italian parsley leaves
  • 1/8 teaspoon salt
  • Pinch of cayenne pepper, optional
  • 1 teaspoon lemon juice
  • 3 dashes ground black pepper
  • Lemon wedges

INSTRUCTIONS :

  1. Preheat oven to 400F.
  2. Combine the melted butter, garlic, parsley, salt, cayenne pepper (if using), lemon juice and black pepper together. Stir to combine well.
  3. Arrange the salmon on a baking sheet lined with parchment paper.
  4. Spoon the garlic herb mixture onto the salmon, coat well on the top and sides of the salmon.
  5. Bake for 12 minutes. Dish out and serve immediately with lemon wedges.

You can find complete recipes of this Garlic Herb Roasted Salmon in rasamalaysia.com

Chicken Avocado Lime Soup

Even though it’s summer I’m still eating soup like crazy. Maybe it has something to do with the fact that I’m not outside a lot, rather sitting in a nice and cool home. I’m seriously so grateful for air conditioning! I can’t imagine life without it. When I used to live in Arizona I’d hear people talk about how they grew up without air conditioning, in 110 degree+ weather! I’m sure I wouldn’t be eating hot soup in that. I’d be living at Bahama Bucks (the best snow cone place known to man, how I miss it.) and Cold Stone.
This soup is definitely a new favorite for me. It’s basically just avocado amped up tortilla soup. It is seriously loaded with avocado, as in about 1/2 an avocado per serving of soup. I love tortilla soup and lately I’m obsessed with avocados so this is just meant to be. If you want to keep this soup healthy then just omit the optional toppings, which I think that’s the way it’s intended to be but sometimes I just can’t resist. Like, ever. I see true healthy eating in my future…maybe. Life is too short not to enjoy good food, just all things in moderation right?
Enjoy!

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts*
  • 1 Tbsp olive oil
  • 1 cup chopped green onions (including whites, mince the whites)
  • 2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)
  • 2 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 Roma tomatoes, seeded and diced
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1/3 cup chopped cilantro
  • 3 Tbsp fresh lime juice
  • 3 medium avocados, peeled, cored and diced
  • Tortilla chips, monterrey jack cheese, sour cream for serving (optional)

Directions

  1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat.
  2. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

You can find complete recipes of this Chicken Avocado Lime Soup in cookingclassy.com