No-Bake Biscuit Cake Recipe

by

This No Bake Chocolate Biscuit Cake Recipe is one of the most delicious desserts. The cake takes no time at all to whip up, is so simple and easy to make and doesn’t require an oven which makes it perfect to get kids involved. Add your own spin with nuts or fruit or keep it as is!

A no-bake chocolate biscuit cake is cake that reminds memories of childhood for many of us. Such an easy to make cake, but yet, we all love it. What’s makes it so popular is probably the simple ingredients, digestive biscuits, butter, cocoa powder and other basic ingredients that we all have at home. Chocolate fridge cake is one of my favorite cake and I hope you will like it too.

YIELDS: 12 

PREP TIME: 20 Minutes 

WORK TIME: 20 Minutes 

INGREDIENTS:

For the cake:

500g Digestive biscuits/crackers

150g Walnuts/hazelnuts/almonds, roasted (optional)

3/4 cup (150g) Sugar

2/3 cup (150g) Butter

1/2 cup (50g) Cocoa powder

1 cup (240ml) Water/coffee

For the ganache:

120g Dark chocolate

1/2 cup (120ml) Heavy cream

DIRECTIONS:

Crush/ break the biscuits into small pieces. Place them in a large bowl. if you are using nuts, crush them as well and add to the bowl. set aside.

In a saucepan combined sugar, butter, cocoa powder and water/coffee. Place the saucepan over medium heat and bring to a boil. Cook for 5-6 minutes, stirring constantly.

Pour chocolate syrup over the biscuits and stir until well coated.

Transfer the mixture into a 9-inch (23cm) pan. Press firmly to create flat surface cake. Refrigerate while making the ganache.

Make chocolate ganache: chop the chocolate and place in a heatproof bowl. In a small saucepan heat the cream, when starts to simmer remove from heat and pour over the chocolate. Let sit for 1-2 minutes and stir until melted and smooth.

Pour the ganache over the cake and refrigerate for at least 2-3 hours before serving.

Decorate with nuts.

Cheesy Taco Lasagna Recipe

by

This dish is assembled casserole-style and filled with the most irresistible mixture of seasoned ground beef and black beans, tortillas, sour cream, and plenty of melted cheese.

What Is Taco Lasagna?

Take everything there is to love about ground beef tacos — the browned ground beef kissed with warm spices, the tortillas, cheese, and salsa — and then borrow some inspiration from the ways you’d layer a lasagna, and you’ve got taco lasagna. 

This version of taco lasagna is layered with corn or flour tortillas (pick your favorite one!), seasoned ground beef and black beans mixed with salsa, lots of shredded cheese, and creamy sour cream. And of course, don’t forget the toppings! Any of your favorite taco toppings are fair game here. We especially love shredded romaine, chopped tomatoes, avocado, fresh cilantro, pickled jalapenos, and extra sour cream. 

What’s the Best Way to Reheat Taco Lasagna?

Taco lasagna is at its best when eaten right after it’s cooked. With that said, the leftovers (which will keep for a couple of days in the fridge) are still pretty amazing and reheat well. As taco lasagna sits, the sour cream layer will soak into the tortillas, and the tortillas will soften a little, but you’ll still get clean, layered slices.

For the best results, reheat taco lasagna in a covered baking dish in a 350℉ oven until heated through, 10 to 20 minutes. Total cook time will vary depending on how big the pieces are. Covering the baking dish with foil will prevent the lasagna from drying out. 

SERVES: 6 to 8

PREP: 20 minutes

COOK Time: 43 minutes to 45 minutes

INGREDIENTS:

  • 1 medium yellow onion
  • 1 medium red bell pepper
  • 2 cloves garlic
  • 1 (about 15-ounce) can black bean
  • 2 tablespoons olive oil, divide
  • 1 pound lean ground bee
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (about 16-ounce) jar tomato salsa, divide
  • 12 (8-inch) corn or flour tortillas, divide
  • 16 ounces sour cream, divide
  • 16 ounces shredded Mexican cheese blend (about 4 cups), divide
FOR SERVING (OPTIONAL)
  • Shredded romaine lettuce
  • Chopped tomatoes
  • Fresh cilantro leave
  • Sliced avocado
  • Pickled jalapeño slice

INSTRUCTION:

  1. Arrange a rack in the middle of the oven and heat the oven to 350℉
  2. Dice 1 medium yellow onion (about 1 cup). Core, seed, and dice 1 medium red bell pepper (about 1 1/2 cups). Mince 2 garlic cloves. Drain and rinse 1 can black beans
  3. Heat 1 tablespoon of the olive oil in a large, high-sided skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the meat to a plate, then pour off any fat from the skillet
  4. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Return the beef and any accumulated juices to the skillet, add the black beans, and stir to combine.
  5. Add 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine. Cook for 2 minutes
  6. Remove from skillet from the heat. Transfer 1/4 cup tomato salsa from a 16-ounce jar into a 9×13-inch baking dish, then pour the remaining salsa into the skillet and stir to combine
  7. Assemble the lasagna: Spread the salsa out in the baking dish into a thin layer. Arrange 4 (8-inch) tortillas in a single layer on top of the salsa, overlapping them as needed. Dollop and spread 2/3 cup of the sour sour cream.
  8. Spoon half of the meat mixture over the sour cream and spread in an even layer. Sprinkle with 1 1/3 cups of the shredded Mexican cheese blend
  9. Repeat layering the following: 4 tortillas, 2/3 cup sour cream, the remaining meat mixture, and 1 1/3 cups shredded cheese. Top with the remaining 4 tortillas and remaining 2/3 cup sour cream. Sprinkle with the remaining 1 1/3 cups cheese
  10. Bake uncovered until the cheese is melted and lightly browned, 30 minutes. Let cool for at least 15 minutes before serving. Garnish with the desired toppings

RECIPE NOTE:

Beef substitutions: Substitute an equal amount of plant-based meat alternative (like Beyond Beef or Impossible Burger), soyrizo, or crumbled tempeh for the ground beef

Storage: Refrigerate in an airtight container for up to 2 days. Reheat in a covered baking dish in the oven until heated through baking dish in the oven until heated through.

What’s the Best Way to Reheat Taco Lasagna?

Taco lasagna is at its best when eaten right after it’s cooked. With that said, the leftovers (which will keep for a couple of days in the fridge) are still pretty amazing and reheat well. As taco lasagna sits, the sour cream layer will soak into the tortillas, and the tortillas will soften a little, but you’ll still get clean, layered slices.

For the best results, reheat taco lasagna in a covered baking dish in a 350℉ oven until heated through, 10 to 20 minutes. Total cook time will vary depending on how big the pieces are. Covering the baking dish with foil will prevent the lasagna from drying out.

Chocolate Cake Recipe

by

An easy to make, rich Chocolate Cake is the most craved cake recipe. One bowl, minimal ingredients = a fluffy, tender-moist chocolate cake!

Prep Time

15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 12 serves

Ingredients:

CHOCOLATE CAKE

1 3/4 cups all purpose flour, or (plain flour), (8 oz | 227 g)

3/4 cup unsweetened cocoa powder, (2.6 oz | 75 g) or regular Hershey’s cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda, (or bi-carb soda)

1 teaspoon salt

2 cups white granulated sugar, (14 oz | 410 g)

2 large eggs

1 cup milk, (250 ml)

1/2 cup vegetable oil, (125 ml)

2 teaspoons pure vanilla extract

1 cup boiling water (250 ml)

CHOCOLATE BUTTERCREAM FROSTING

4 oz butter, (120 g | 1/2 cup)

2/3 cup unsweetened cocoa powder, or regular HERSHEY’S (2.4 oz | 65 g)

3 cups powdered sugar, (confectioners or icing sugar)

1/3 cup milk

1 teaspoon pure vanilla extract

Instructions:

CHOCOLATE CAKE

Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.

Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.

Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.

Pour boiling water into batter, mixing well. Cake batter is thin in consistency.

Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.

Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.

CHOCOLATE BUTTERCREAM FROSTING

Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.

Notes:

COCOA POWDER:

I use a combination of 1/2 cup Dutch processed and 1/4 cup regular unsweetened cocoa powder for a richer cake.

COFFEE:

For a richer chocolate flavour, DISSOLVE 2 teaspoons instant coffee or espresso in the boiling water before adding into the batter. You can’t taste the coffee!

SUGAR:

White granulated sugar is used here. You can also use superfine or caster sugar.

VARIATIONS FOR CHOCOLATE CAKE SIZES FROM HERSHEY’S

Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.

ONE-PAN CAKE: Use 13x9x2-inch baking pan. Bake 35-40 minutes.

THREE LAYER CAKE: You’ll need 8-inch round baking pans. Bake 30-35 minutes.

BUNDT CAKE: Use a 12-cup fluted tube pan. Bake 50-55 minutes.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22-25 minutes. Makes about 30 cupcakes.

Nutritional Info:

Calories: 351kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Fiber: 4g | Sugar: 36g

Baked King Crab Recipe

by

Baked King Crab – King crab is everyone’s favorite crustacean and this king crab recipe is baked with Sriracha lemon butter. The crab legs are so delicious!

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients:

2 lbs. king crab legs

1 stick unsalted butter room temperature and softened

1 teaspoon Sriracha

1 1/2 tablespoons lemon juice

1/2 tablespoon sugar

3 dashes smoked paprika and more for dusting

1 tablespoon chopped parsley and/or chives

Instructions

Preheat oven to 400°F (207°C).

Cut the king crab legs into shorter segments using a pair of scissors. Cut the crab leg segments lengthwise to expose the crab meat. Alternatively, you can also cut the top part of the shell to expose the crab meat.

King Crab

Arrange the king crab legs in a baking tray and bake for 20 minutes. Cover with aluminum foil to avoid drying out the crab.

In the meantime, make the Sriracha Lemon Butter by whipping the softened butter with a whisk. Add the Sriracha, lemon juice and sugar, whisk to combine well. Set aside.

As soon as the crab is out of the oven, spoon the butter over the crab meat. Dust with more smoked paprika and garnish with chopped parsley and/or chives. Serve immediately.

Nutritional Info:

Serving: 4people | Calories: 388kcal | Carbohydrates: 2g | Protein: 42g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 156mg | Sodium: 1927mg | Fiber: 1g | Sugar: 2g

CHERRY CHEESECAKE LUSH

by

Ingredients

  •             1-14 ounce package of golden oreos, crushed in processor
  •             ⅓ cup butter, salted and melted
  •             1 tbsp for preparing the pan
  •             8 ounces cream cheese, softened to room temp
  •             ¾ cup white sugar
  •             16 ounces frozen whipped topping, thawed
  •             2 small boxes of Cheesecake flavored instant pudding mix
  •             3 cups whole milk
  •             2 large cans of cherry pie filling
  •             1 cup chopped pecans or chopped walnuts

Instructions

  • Butter the inside of a 9×13 baking dish and set to the side
  • Crush the cookies until small crumbs form
  • Add the melted butter and pulse until combined
  • Place the cookie mix into the bottom of the baking dish, press down and make the layer as even as possible
  • Place the crust into the freezer for 10 minutes while you make the filling.
  • In a bowl beat together the cream cheese, sugar, vanilla and 1 cup of the whipped topping.
  • Mix until smooth
  • Spread this mixture over the cookie crust and place back into the freezer for another 10 minutes
  • In another bowl combine the 2 packages of pudding mix, the milk and ½ cup of whipped topping mix. Using a whisk, whisk until it begins to thicken
  • Spread the pudding over the chilled cream cheese layer, smooth evenly and chill for 30 minutes or until the pudding is set
  • After 30 minutes, pour the Cherry pie filling over the pudding layer very carefully so as to not mix layers together
  • Carefully spread the remaining whipped topping over the entire dessert
  • Top with chopped pecans and chill for 1 to 2 hours before serving.
  • Enjoy!

 

Greek Yogurt Smoothie Recipe

by

A creamy Greek yogurt smoothie garnished with blueberries.

Greek Yogurt Smoothie

A healthy Greek yogurt smoothie recipe to use as a base! Try this fun combo of pineapple and berries, or explore your own favorite flavors. The sky is the limit.

A Greek Yogurt Smoothie is a great way to start the day off with beneficial probiotics, protein, and a variety of fruits and vegetables. It’s super creamy, and turns smoothies into a dessert-like consistency. Turn this recipe into your favorite flavor combo! Add strawberries, blueberries, mango, bananas, a variety of greens, or even flavors like cocoa powder or chai spice.

A GREEK YOGURT SMOOTHIE FORMULA

Smoothies are a great way to pack in nutrients. I love starting my day with a smoothie, and knowing I am front-loading my day with protein, fruits, veggies, and healthy fats.

They are ideal for busy lifestyles. I can’t imagine an easier way to get such a variety of healthy foods in! When the mood strikes, a smoothie is a perfect quick snack.

Greek yogurt has long been a favorite smoothie addition of mine. It adds a creamy and tangy flavor. The Greek yogurt taste compliments the sweetness fruit!

When making smoothies, I like to think of this balanced approach:

1-2 servings of vegetables (think spinach, kale, cauliflower, and zucchini)

1-2 servings of fresh fruits (fruit is high in sugar, but that is mediated by the fiber and protein in a balanced smoothie!)

1 T healthy fat (coconut oil, MCT oil, avocado, or nut butter)

20-45 g of protein (depending on whether it’s a meal or a snack. This can be a combination of Greek yogurt and protein powder).

Unsweetened liquid (such as almond milk, coconut milk, oat milk, or green tea. Avoid apple juice or other liquids that add sugar without fiber.)

Extra Ingredients: Add flavor and healthy nutrients by throwing in some superfoods! Matcha, cinnamon, turmeric, vanilla extract, and cacao powder are great options

WHY IS GREEK YOGURT GOOD FOR SMOOTHIES?

Greek yogurt has a range of health benefits!

It’s a great way to add protein to a smoothie. 1/2 cup of Greek yogurt has 15-20 grams of protein. It’s a great option for people who prefer not to use protein powders. Adding protein to smoothies makes them more satiating.

Greek yogurt is UBER creamy! Honestly, yogurt adds a tangy flavor and creamy consistency that makes smoothies dessert-like. I use it in my Chocolate Chip Mint Smoothie!

It’s a fermented food, meaning it has probiotics that help improve gut health. Be sure to buy a plain, high quality Greek yogurt with multiple bacteria strains for the most benefits.

IS IT BETTER TO PUT MILK OR YOGURT IN A SMOOTHIE?

Dairy milk is often difficult to digest. Yogurt contains bacteria that is more beneficial to digestion. In addition, Greek yogurt has more concentrated protein.

Non-dairy milks are great for thinning smoothies out. I recommend a combination of unsweetened, non-dairy milk and plain, unsweetened Greek yogurt.

Creamy yogurt also gives smoothies a tangy flavor and better consistency!

 

A healthy Greek yogurt smoothie recipe to use as a base! Try this fun combo of pineapple and berries, or explore your own favorite flavors. The sky is the limit.

Prep Time: 5 mins

Cook Time: 0 mins

Total Time: 5 mins

Course: Breakfast

Cuisine: American

Servings: 1 smoothie

Ingredients

1/2 cup pineapple frozen

1/2 cup strawberries frozen

1/2 cup blueberries frozen

2 cups fresh spinach

1/2 cup Greek yogurt

1/2 cup almond milk

collagen protein

protein powder I like unflavored whey isolate

Instructions

All all ingredients into a blender.

Process on high for about a minute, until the smoothie is very smooth and creamy. Adjust the thickness by adding more/less almond milk, or throwing in a few extra frozen berries.

Notes

Strawberry Greek Yogurt Smoothie

A delicious strawberry banana Greek yogurt smoothie, perfect for those who enjoy sweet and fruity flavors!

1 cup frozen strawberries

1/2 frozen banana

1/2 cup Greek Yogurt

1/2 cup almond milk

Optional: Greens or frozen zucchini

Optional: Protein Powder or Collagen

Blueberry Greek Yogurt Smoothie

This banana-free Greek yogurt smoothie is packed with antioxidants. I have heard nutrition experts claim that blueberries are the most beneficial food to include in your diet daily. Opt for wild blueberries for the maximum benefits.

1 1/2 cups frozen blueberries

1/2 cup Greek Yogurt

1/2 cup almond milk

Optional: Greens or frozen zucchini

Optional: Protein Powder or Collagen

Optional: Chia seeds, cinnamon, MCT oil, coconut oil

Mango Greek Yogurt Smoothie

Sweet mango tastes delicious with a burst of orange flavor! Other great flavors with mango are strawberry, banana, or dragon fruit. You might also love this Dragon Fruit Smoothie.

1 cup frozen mango

1 frozen mandarin orange (or 1/4 cup orange juice)

1/2 cup Greek Yogurt

1/2 cup almond milk

Optional: Greens

Optional: Protein Powder or Collagen

Optional: Matcha, MCT oil, coconut oil

Chocolate Greek Yogurt Smoothie

I love using MCT oil in my Greek yogurt smoothie. It adds a great creamy texture, and is known to be energizing for your body and brain. If you’d rather, opt for a nut butter.

1 frozen banana (cut into quarters)

1/2 cup Greek Yogurt

1/2 cup almond milk (or full fat coconut milk!)

2 tablespoons cacao powder

1 tablespoon MCT or Coconut Oil (adds creaminess)

Optional: Greens

Optional: Protein Powder or Collagen

Chai Spice Greek Yogurt Banana Smoothie

The sky is the limit when it comes to adding flavor! Chai spice, cinnamon, turmeric, ginger, and vanilla are great flavor enhancers for smoothies (and it doesn’t hurt that they all have anti inflammatory properties!).

1 frozen banana (cut into quarters)

1/2 cup Greek Yogurt

1/2 cup almond milk (or full fat coconut milk!)

1-2 teaspoons chai spice (depending on how spicy you like it!)

1-2 teaspoons of honey or maple syrup, if desired

1 tablespoon MCT or Coconut Oil (adds creaminess)

Optional: Greens

Optional: Protein Powder or Collagen

Amp up your Greek Yogurt Fruit Smoothie!

Add superfoods and spices to give your smoothie more power!

Hemp seeds (for more protein + fiber)

Chia Seeds (fiber!)

Matcha Green Tea powder (flavor + antioxidants)

MCT Oil or MCT Oil Powder (creamy consistency plus ketone-producer, which helps with mental clarity. Studies have shown it increases brain energy by 8-9%.)

Spirulina (has a dense nutrient content, including protein, iron, and copper. Make things really fun by using a BLUE spirulina!

Nut Butters (healthy fats!): Sunflower seed butter, cashew butter, or almond butter are my favs. If you opt for peanut butter, find one without added oils or sugars.

A little bit of honey. Honey has anti microbial and anti viral properties, in addition to adding a sweet flair to your smoothie.

Nutritional Info:

Calories: 199kcal | Carbohydrates: 33g | Protein: 14g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 248mg | Potassium: 733mg | Fiber: 6g | Sugar: 23g | Vitamin A: 5727IU | Vitamin C: 106mg | Calcium: 347mg | Iron: 2mg