By Home Cooking Adventure
Ingredients:
Makes about 10-12 servings
Crust:
9 oz (250 g) digestive biscuits or graham crackers
6 tbsp (80 g) unsalted butter, melted
Cream Cheese Filling:
2 pounds ( 1kg) cream cheese, room temperature
1 cup (240g) sour cream
1 cup (200g) sugar
1 tsp (5g) vanilla
5 eggs, room temperature
1 tbsp (8g) cornstarch
pinch of salt
lemon zest from 1 lemon
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https://www.homecookingadventure.com/recipes/classic-cheesecake
By Home Cooking Adventure
Ingredients:
Makes about 10 servings
1 cup (200g) sugar
2 tsp (10ml) fresh lemon juice,
optional 1 package (8oz -230g) cream cheese, room temperature
5 large eggs, room temperature
2 tsp (10g) vanilla extract
1 can (14oz- 397g) sweetened condensed milk
1 can (12oz -350g) evaporated milk
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https://www.homecookingadventure.com/recipes/cheesecake-flan
Ingredients print
Makes 8 servings
4 medium potatoes
1 onion,diced
2 garlic cloves, minced
1 red pepper, chopped
1/2 chicken breast, (200g) cut in small pieces
1 tbsp (14g) olive oil
1/2 tsp (1g) nutmeg, optional
1 cup (100g) grated Cheddar cheese
Fresh parsley
Salt and freshly ground black pepper, to taste
Get full recipe👇🏻
http://www.homecookingadventure.com/recipes/chicken-stuffed-baked-potatoes
Ingredients:Makes about 12 servings
Oreo Crust:
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse:
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse:
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse:
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional):
Cocoa powder
Fresh berries
Method:
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
Source👇🏻
http://www.homecookingadventure.com/recipes/no-bake-triple-chocolate-mousse-cake
Makes about 25 truffles
3/4 cup (150g) sugar
1/2 cup (120g) whipping cream
7 oz (200g) bittersweet chocolate. chopped
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
1 1/2 tbsp (15g) cocoa nibs, optional
Cocoa powder or grated chocolate for coating
1. Place the sugar in a heavy bottomed saucepan over low-medium heat, and cook until sugar dissolves, stirring with a wooden spoon until it gets a caramel color.
2. Remove the pan from the heat and add the cream. It will bubble a little bit.
3. Cook for about 1 or 2 minutes stirring constantly until smooth. Remove from heat and add salt vanilla extract and chocolate. Stir well until smooth.
4. Stir in cocoa nibs if used.
5. Transfer the mixture to a bowl and let cool at room temperature.
6. Refrigerate for 2 hours until hard enough to roll into balls.
7. Use a teaspoon or a melon-baller to scoop out the truffles and with greased palms form into 1 inch (3cm) balls.
8. Roll the balls in cocoa powder or grated chocolate and refrigerate for at least half an hour before serving.
Makes about 8-10 servings
Crust
7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
5 tbsp (70g) butter, melted
Filling
4 egg yolks
1 can (14 oz -397g) sweetened condensed milk
1/2 cup (120ml) lime juice
1 tbsp lime zest
Topping
1 cup (240g) whipping cream
1 tbsp (10g) powdered sugar
1. Prepare the crust. Preheat oven to 350F (180C). Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Transfer the crumbs into a bowl, stir in sugar and melted butter.
2. Press the mixture onto the bottom and sides of a 8-9 inch (20-23cm) pie pan.
3. Bake for 8-10 minutes and let to cool on a rack for about 15 minutes.
4. Prepare the filling. In a large bowl whisk egg yolks with lime zest until creamy and light yellow colored. Stir in condensed milk and lime juice until well combined.
5. Pour the mixture over the cooled crust and bake for 15 minutes.
6. Let pie cool completely at room temperature and then refrigerate for several hours or better overnight.
7. Before serving whip the cream until soft peaks form. Incorporate powder sugar and whip until stiff peaks form.
8. Place the whipped cream into a piping bag fitted with 1M (½ inch-1cm) star tip and decorate the pie. Sprinkle some lime zest on top if desired.
9. Keep leftover pie refrigerated.
Makes about 6 servings
Mascarpone Cream
3 eggs
3+2 tbsp (45g+30g) sugar
1 tsp (5g) vanilla extract
9 oz (250g) mascarpone cheese
pinch of salt
For Dipping
1 cup (240 ml) espresso coffee, at room temperature
2 tbsp (30ml) amaretto liqueur
20 Savoyardi ladyfingers (about 180g)
Garnish
Cocoa powder, for dusting
Method:
1. Separate the egg yolks from the whites. Mix egg yolks with 3 tbsp of sugar over a pot with simmering water until thick,
creamy and pale yellow colored.A thermometer should read 160F (70C). Add vanilla extract and transfer to another bowl to cool faster.
2. Add mascarpone cheese and and blend well.
3. Whip egg whites with the remaining 2 tbsp of sugar and salt, until foamy, and gently fold them to the mascarpone mixture.
4. Combine the cooled espresso with liqueur and set aside.
5. Dip quickly the ladyfingers in the coffee mixture and lay out in a single layer on the bottom of a 8 X 8 inch tray. Don’t soak the ladyfingers too much, only the edges should be soaked, not entirely.
6. Add half of the mascarpone mixture. Lay another layer of soaked ladyfingers and add the rest of the mascarcpone mixture
on top. Cover and refrigerate overnight or at least 4-6 hours before serving. Sprinkle cocoa powder on top and serve.
Watch how – to video 👇🏻
Ingredients:
Makes about 8 servings
1/4 cup (70g) apricot jam
1/3 cup (60g) dried cranberries
1/4 cup (25g) toasted pecans or walnuts or almonds, chopped
1 sheet (9 oz – 275g) puff pastry, thawed
2 (4 oz-125g) Brie cheese rounds
1 egg, beaten
Get full recipe 👇🏻
http://www.homecookingadventure.com/recipes/baked-brie-in-puff-pastry
By Home Cooking Adventure
Watch how – to video 👇🏻
Recipe from http://www.homecookingadventure.com/recipes/s-mores-tart
By Home Cooking Adventure
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Source 👉🏻 http://www.homecookingadventure.com/recipes/apple-pie
By Home Cooking Adventure
Watch how – to video 👇🏻
Ingredients:
By Home Cooking Adventure
Watch how – to video 👇🏻
By Home Cooking Adventure
Source 👉🏻 http://www.homecookingadventure.com/recipes/chicken-and-chorizo-paella
Watch how – to Video 👇🏻
By Home Cooking Adventure
Source 👉🏻 http://www.homecookingadventure.com/recipes/strawberry-panna-cotta
Watch how – to video 👇🏻
By Home Cooking Adventure
Source 👉🏻 http://www.homecookingadventure.com/recipes/creme-caramel
Watch how – to video 👇🏻
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