Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

German Chocolate Cake By Cooking Classy

I love when holidays draw closer because that means there’s definitely going to be some amazing desserts around! Amazing desserts like this German Chocolate Cake! All we need in life is chocolate cake, right? 🙂 Chocolate cake has a way to my heart and whomever discovered chocolate is my hero. Truly though, this German Chocolate…

via German Chocolate Cake — Cooking Classy

Korean Cuisine, Desserts & Sweets, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Ginseng chicken soup [Samgyetang 삼계탕] By Maangchi 


2 cornish hens. Each hen weighs about 1½ pounds, a nice portion for 1 person.

½ cup short grain rice (or glutinous rice), rinsed and soaked in cold water for 2 hours

2 fresh ginseng roots, washed

2 large dried jujubes, washed

16 garlic cloves, washed and the tips are removed

2 to 3 green onions, chopped


ground black pepper

For the sesame dipping sauce:

1 to 2 teaspoon salt

1 teaspoon sesame seeds

a pinch of ground black pepper

1 to 2 tablespoons sesame oil

For sweet sour soy dipping sauce:

3 tablespoons soy sauce

2 tablespoons white vinegar

1 teaspoon honey (or sugar)

½ a medium size onion, cut into chunks

1 Jalapeno (or green chili pepper), chopped

Get full recipe👇🏻

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Ice-Cream, Popsicle, Sorbet & Yogurt, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Carrot purée and sponge, nut and seed ’praline’, mustard ice cream, currants by Alla Wolf-Tasker

4 large carrots


280ml milk

280ml cream

4 egg yolks

4 tsps glucose syrup

1 tbsp wholegrain mustard

2 tbsps Dijon mustard

1 pinch of salt

160g egg white

105g egg yolk

80g flour

30g rice flour

30g ground almonds

1 pinch of salt

30g sugar

150g currants

150g orange juice

20g sherry vinegar

20g sugar

2 tbsps wild rice, puffed

1 tbsp walnuts, toasted

1 tbsp pumpkin seeds, toasted

1 tbsp pine nuts, toasted

3 tbsps Panko breadcrumbs

1 1/4 tbsps butter

1 tbsp porcini powder

1/4 tsp truffle oil

1/2 tsp salt

1/4 garlic clove

2 tbsps honey

1 tbsp oil

red vein sorrel leaf


1. Begin by preparing the ice cream base. Bring the cream and milk to a simmer in a medium sized pot. Whisk the yolks with the mustard and glucose in a bowl until pale and, while continuing to whisk, slowly add the warm cream. Return to a low-medium heat until it reaches 67˚C/153˚F, stirring continuously

2. Remove from the heat, add the salt and cool the mix quickly by pouring into a bowl set over an ice bath. Once cool, pour into an ice-cream maker and churn. Store in the freezer until required

3. For the carrot purée, pass 2 of the carrots through a juicer and cut the other 2 into a medium dice. Bring the diced carrot and juice to the boil in a pan, reduce the heat and simmer until the carrot is cooked. Transfer to a blender and blitz until smooth, adding salt to season. Pass through a fine strainer and store in the refrigerator until required

4. For the sponge, weigh out 250g of the carrot purée and add to a mixer with all of the other sponge ingredients. Blitz together and pass through a sieve. Pour the mix into an espuma gun, seal and charge with 5 gas canisters

5. Fill plastic dariole cups (120ml capacity) until 3/4 full with the mix and microwave for 1 minute

6. Remove from the microwave and place the darioles upside down on a cooling rack – do not remove the sponges until cool. Store in an airtight container in the refrigerator and bring to room temperature once ready to serve

7. For the soused currants, heat the orange juice with the sugar in a pan. Add the sherry vinegar, remove from the heat and pour over the currants. Leave the currants submerged in the liquid in a sealed container

8. For the seed and nut praline, coarsely chop the nuts and mix with the seeds and puffed wild rice

9. Place a pan over low heat and heat the butter, add the garlic clove and cook for approximately a minute, then add the breadcrumbs, porcini powder, truffle oil and salt. Stir until the breadcrumbs start to turn a golden colour, then remove from the heat and combine with the nut mixture

10. Preheat the oven to 170°C/338°F/gas mark 3.5

11. Heat the honey and oil in a pan, then pour over the other ingredients. Stir until the nut mix is well coated

12. Spread the mix onto a tray lined with baking paper and toast in the oven for approximately 3 minutes, then stir and bake for a further 4 minutes. Remove from the oven, leave to cool and store in an airtight container

13. To serve, smear a spoonful of the carrot purée onto each plate, sprinkle over the praline and add 2 carrot sponges. Dot with sultanas and finish with a scoop of ice cream and some red vein sorrel before serving

Check out for more amazing recipes.

Energy Bars & Bites, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Pistachio-Lemon Bars by Molly O’Neill, NYT Cooking

Time: 45 minutes
Yield: 16 servings

Get full recipe👇🏻


1 cup all-purpose flour
¼ cup confectioners’ sugar
¼ teaspoon kosher salt
½ cup cold, unsalted butter, cut into small pieces
¼ cup shelled unsalted pistachios, roughly chopped
2 eggs
1 cup sugar
½ teaspoon baking powder
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest
4 tablespoons fresh lemon juice
⅓ cup shelled unsalted pistachios
Confectioners’ sugar, for garnish

Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Breakfast Shrimp and Grits by Julia Reed, NYT Cooking

Time: 45 minutes
Yield: 4 servings

Get full recipes👇🏻


¾ cup grits
¼ teaspoon salt
6 ounces Cheddar cheese, grated
3 tablespoons butter
4 tablespoons butter
¾ cup chopped onion
½ cup chopped green bell pepper
2 gloves garlic, minced
1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)
½ teaspoon dried thyme
1 tablespoon flour
1 pound medium to large raw shrimp, shelled (reserve shells for stock)
½ to 1 cup shrimp stock (see note)
1 tablespoon tomato paste
⅓ cup heavy cream
2 teaspoons Worcestershire sauce
2 dashes Tabasco
Salt to taste
2 tablespoons chopped fresh parsley

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Coconut Marzipan Cake by Nigella Lawson, NYT Cooking

Time: About 1 hour
Yield: 8 to 10 slices

Get full recipe 👇🏻


8 ounces/227 grams (2 sticks) softened unsalted butter, more for greasing pan
¼ cup/113 grams sweetened flaked coconut
8 ounces/227 grams marzipan
½ cup/100 grams granulated sugar
½ teaspoon coconut extract
6 large eggs
1 cup/128 grams cake flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 to 3 cups/240 to 360 grams fresh raspberries or other fruit
1 teaspoon confectioners’ sugar

Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chicken in Mustard Sauce by Jacques Pépin, NYT Cooking

Time: 35 minutes
Yield: 8 servings

Get full recipe 👇🏻


8 5-ounce chicken breasts, skinless and boneless
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup onion, finely chopped
2 tablespoons flour
2 cups water
1 ½ teaspoons dry mustard
1 tablespoon Dijon mustard