red velvet poke cake

The ingredients:
For the Cake:

• 8 tablespoons unsalted butter, at room temperature
• 5 tablespoons unsweetened cocoa powder
• 1½ cups granulated sugar
• 2 eggs
• 6 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2¼ cups all-purpose flour
• 1 tablespoon distilled white vinegar
• 1 (12-ounce) can sweetened condensed milk

For the Frosting:

• 8 ounces butter, at room temperature
• 4¼ cups powdered sugar
• 8 ounces cream cheese, at room temperature
• 2 tablespoons vanilla extract

Steps for preoparation:

1. Make the Cake: Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan.
2. cream the butter and sugar On medium-high speed until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs. Scrape down the bowl and beat until well integrated.
3. In a separate small bowl, mix together  red food coloring  the cocoa powder, vanilla extract  to make a thick paste. Add to the batter and mix on medium speed until totally mixed. to be sure that all the batter gets color You may need to stop the mixer to scrape the bottom of the bowl.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. After that, Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth, about 1 minutes.
5. Again, reduce the mixer speed to low and add the salt, vinegar,  baking soda. Turn to high and beat for additional 2 minutes until completely combined and smooth.
6.  Pour the batter into the prepared baking pan, smoothing the top into an even layer with a spatula. Bake until a thin knife or skewer inserted into the center comes out clean, about 25 to 30 minutes.
7. Remove the cake from the oven and poke holes all over the top of the cake immediately. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. before frosting and decorating, allow the cake to cool completely .
8.  Make the Frosting: Using a stand mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a a couple of minutes until the frosting is light and fluffy, scraping the bowl as needed.
9. Finally, Spread the frosting evenly over the top of the cake and decorate as wanted. Store leftovers in an airtight container in the refrigerator for up to 1 week.

coca cola cake

The ingredinets :

• 1 cup Coca-Cola 
• 1/2 cup buttermilk
• 2 large eggs, lightly beaten 
• 2 teaspoons vanilla extract
• 1 cup butter or margarine, softened 
• 1 3/4 cups sugar
• 2 cups all-purpose flour
• 1 1/2 cups miniature marshmallows
• 1/4 cup cocoa
• Coca-Cola Frosting
• 1 teaspoon baking soda
• Garnish: 3/4 cup chopped pecans, toasted

Steps for preaparation:

1. Firstly ,  buttermilk and Combine Coca-Cola ; set aside.
2. Beat butter until creamy at low speed with an electric mixer . Gradually add sugar; beat until blended.
3.  After that,  Add egg and vanilla; beat  until blended at low speed.
4. Combine soda,  flour, cocoa. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat  just until blended  at low speed.
5. Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake for 30 to 35 minutes  at 350° .
6. Remove from oven; cool 10 mins. Pour Coca-Cola Frosting over warm cake;  and you garnish, if wanted.

baked sweet & sour chicken

 

Click below to get the full recipe:

The ingredinets :

• 3-4 boneless, skinless chicken breasts
• 3 eggs, beaten
• ¼ cup canola oil
• Salt and pepper to taste
• 1½ cup cornstarch
• 1 cup granulated sugar
• ¼ cup apple cider vinegar
• 4 tablespoons ketchup
• ¼ cup white vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic salt

Steps for preaparation:

1. Preheat oven to 325 degrees. 
2. Cut chicken breasts into bite-sized pieces , after that  season with salt and pepper.
3. Place cornstarch and slightly beaten eggs in separate bowls. Dip chicken into cornstarch then coat in egg mixture.
4. In a large skillet Heat canola oil  over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
5. In a medium sized mixing bowl, combine sugar, white vinegar, soy sauce,   ketchup, apple cider vinegar,,and garlic salt. Pour over chicken and bake for  60 minutes.
6. I stirred the chicken every quarter-hour so that it coated them in the sauce.

cheesy garlic breadsticks

The ingredinets :

• 1 stick butter
• 1 loaf French bread, cut in half lengthways
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh flat-leaf parsley
• Two 6-ounce balls fresh mozzarella, sliced

Steps for preaparation:

1. Firstly Set an oven rack on the bottom position and preheat the oven to 450 degrees F.
2.  In a pan Melt the butter with the  garlic and bring to a simmer. 
3. Brush the garlic butter over the bread, lay slices of the mozzarella on top and  enjoying this recipe mre by sprinkling  with the chopped parsley.
4. Finally, Put the bread onto a baking sheet and cook  for about 10 minutes on the bottom rack

Pineapple better than sex cake

The ingredinets :

• As always the first ingredients is to love what you do
• 1 (18.5 oz) package yellow cake mix (do not use the pudding in the mix type)
• 1 (6 oz.) package vanilla pudding mix
• 2/3 cup sugar
• 1 tub non-dairy whipped topping
• 1 (20 oz.) can crushed pineapple
• flaked or shredded coconut (toasted)

Steps for preaparation:

1. Before starting, let's agree that i will have a piece of the cake ; 
2. Firstly, Grease and flour a 9x13 inch cake pan, After that you bake the cake according to package instructions.
3. The second step is to Put holes into the top of the cake (use   wooden skewers or toothpicks )
4. Mix  sugar and  pineapple  then pour over cake.
5. Cook the pudding according to the package instructions , after that, pour over cake.
6.  Chill in refrigerator.
7. Spread whipped topping over cake and sprinkle coconut on top.
8. Finally, Keep refrigerated.
9. enjoy the recipe & send me a piece

eclair cake

The ingredients :

• 2 (3.5 ounce) packages instant vanilla pudding mix
•  3 cups milk
•  1 (16 ounce) package graham cracker squares
•  1 (8 ounce) container frozen whipped topping, thawed
•  1 (16 ounce) package prepared chocolate frosting

Steps for preaparation:

1. In a medium bowl, thoroughly blend , whipped topping,the pudding mix and milk.
2.  In the bottom of a 13x9 inch baking pan , arrange a single layer of graham cracker squares.  spread Evenly half of the pudding mixture over the crackers.
3.  Top with another layer of crackers and the left  pudding mixture. After that, Top with a final layer of graham crackers.
4. Spread the frosting over the whole cake up to the edges of the pan. 
5. Before serving Cover, and chill  4 hours at least.

citrus chicken

The ingredients :

• 4 pounds bone-in chicken thighs
• 2 tablespoons grated orange zest
• 1 teaspoon salt
• 3/4 cup freshly squeezed orange juice, about 2 oranges
• 2 teaspoons freshly cracked black pepper
• 1 1/2 tablespoons chiffonade basil leaves
• 1 teaspoon chiffonade fresh mint leaves
• 3 tablespoons white balsamic vinegar
• 1 tablespoon celery seeds
• 3 tablespoons minced shallots

Glaze:

• 1 tablespoon olive oil
• 1 teaspoon minced ginger
• 1 tablespoon minced shallots
• 1/2 cup orange marmalade (look for marmalade with small rinds)
• 1 tablespoon white balsamic vinegar
• 1/4 cup sweet chili sauce
• 1/4 cup reserved marinade, strained

Steps for preaparation:

1. In a large resealable plastic bag Combine all the ingredients and refrigerate for 6 to 8 hours.
2. After that, Preheat the oven to 350 degrees F.
3. The next step is to remove the chicken from the marinade, reserving 1/4 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 mins. 
4. Baste with the glaze, turn the pieces over and bake for  another 15 to 25 mins, basting every seven mins. Arrange the chicken on a serving platter  Removi ng from the oven .

Glaze:

1. over medium-high heat, add the olive oil In a small saucepan . When the oil is hot add the shallots and ginger and saute for 3 mins.  After that, Add the remaining ingredients and reduce heat to a low simmer.
2.  Finally, Cook for quarter-hour.  After that, Baste the chicken with the glaze after 45 minutes.