Chocolate Mayonnaise Cake

Ingredients

2 cup(s) All-Purpose Flour 
1 cup(s) Sugar 
7 tablespoon(s) Unsweetened Cocoa Powder
2 teaspoon(s) Baking Soda
1/4 teaspoon(s) Salt
1 cup(s) Mayonnaise 
1 cup(s) Water 
1 teaspoon(s) Vanilla Extract 
1 can(s) (16 ounces) Vanilla Frosting 
1/4 cup(s) Niniature Semisweet Choclate Chips

 

Preparation

1. Preheat oven to 350 degrees. Line a 13x9-inch baking pan with aluminum foil; coat foil with cooking spay. Combine flour, sugar, cocoa powder, baking soda and salt in a large bowl; mix well. Add mayonnaise, water and vanilla; stir until well combined.

2. Pour batter into prepared pan. Bake cake until a toothpick inserted in center comes out clean, 30-40 minutes. Cool cake completely in pan on a wire rack.

3. Remove cake from pan. Place cake on a serving platter. Slide foil from underneath cake. Spread frosting on top and sides of cake. Sprinkle chocolate chips on top of cake.

                                                      Source : myrecipes.com

Read more »

Tomato-Poached Eggs with Sardinian Music Bread (Ovos kin Tomate e Casu)

Ingredients

2 tablespoons extra-virgin olive oil 
1/3 cup sliced green onions
2 garlic cloves, minced
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 (14.5-ounce) cans whole plum tomatoes, undrained and coarsely chopped (such as San Marzano)
4 large eggs 
4 sheets pane carasau (Sardinian music bread), each broken into 4 wedges
1/2 cup (2 ounces) finely grated aged pecorino Sardo
2 tablespoons chopped fresh basil

 

Preparation

1. Heat oil in a large skillet over medium heat. Add onions and garlic to pan; cook 3 minutes or until fragrant, stirring often. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.

2. Reduce heat to low. Working with one egg at a time, crack eggs over tomato mixture, about 1 inch apart in pan. Sprinkle eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook 5 minutes or until desired degree of doneness. Remove from heat.

3. Arrange 4 wedges pane carasau on each of 4 plates; spoon 3/4 cup sauce over each serving. Top each serving with 1 egg, and sprinkle with 2 tablespoons grated cheese. Top each serving with 1 1/2 teaspoons chopped fresh basil.

                                                     Source :  myrecipes.com

Read more »

Southwestern Omelet

Ingredients

2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
4 large egg whites 
1 large egg 
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped green onions 
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
1/4 cup bottled salsa
Cooking spray 

 

Preparation

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, and salsa in a medium bowl.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon bean mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute or until cheese melts. Slide omelet onto a plate; cut in half.

                                                                   Source : myrecipes.com

Read more »

Peanut Butter and Banana Pancakes

Ingredients

5.4 ounces gluten-free baking and pancake mix (about 1 1/4 cups; such as Pamela's) 
1 cup warm water 
1/2 cup creamy peanut butter 
1/8 teaspoon salt
1 large egg 
1/2 cup chopped banana (about 1 small) 

 

Preparation

1. Weigh or lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 4 ingredients in a medium bowl, stirring well with a whisk. Fold in banana.
2. Heat a large nonstick skillet or griddle over medium heat. Pour 1/4 cup batter per pancake onto hot pan. Cook 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter.

                                                                   Source : myrecipes.com

Read more »

Double Chocolate Pudding

Ingredients

6 eggs 
3 cups milk 
1 cup granulated sugar 
1/3 cup flour 
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped
2 ounces white chocolate, finely chopped
3/4 cup heavy cream
1 tablespoon confectioners' sugar
Chocolate shavings, optional

 

Preparation

In a medium bowl, whisk eggs; set aside.

In a medium saucepan, combine milk, granulated sugar, flour and salt until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat.

Whisk about 1 cup hot mixture into eggs. Slowly pour egg mixture into saucepan, whisking constantly. Cook over medium-low heat, stirring constantly with a wooden spoon, until very thick, about 1 minute. Remove from heat.

Spoon 2 1/2 cups hot pudding into medium bowl; stir in semisweet chocolate until smooth. Add white chocolate to remaining pudding in saucepan; stir until smooth. Let cool for about 30 minutes, whisking each puddings occasionally to keep a skin from forming.

Spoon half of semisweet chocolate pudding into a 6-cup, straight-sided glass bowl; refrigerate for 10 minutes. Top with white-chocolate pudding; refrigerate for 10 minutes. Spoon remaining chocolate pudding on top. Refrigerate until set, about 3 hours.

Whip heavy cream and confectioners' sugar until mixture is stiff. Spoon on top of pudding and sprinkle with chocolate shavings, if desired.

                                                                   Source : myrecipes.com

Read more »