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TRIPLE DARK CHOCOLATE TRUFFLE BROWNIES

TRIPLE DARK CHOCOLATE TRUFFLE BROWNIES
These are hands down, my favorite recipe on my site! Deep dark chocolate brownies with a delicious Oreo truffle layer, topped with a soft layer of chocolate. If you want a crowd pleasing recipe, these are for you!



Triple Dark Chocolate Truffle Brownies
Yield: 9-12 brownies
Ingredients:
Brownie Layer
10 tablespoons unsalted butter
1 1/4 cups sugar
1/4 cup +3 tbs (regular) cocoa powder
1/4 cup + 3 tbs dark cocoa powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 eggs
1/2 cup all-purpose flour
Truffle Layer
4 oz cream cheese, cubed at room temperature
1 whole package Oreos (30 cookies)
Chocolate Coating
1 1/2 cup semi-sweet chocolate chips
3 tsp shortening
Instructions:
Preheat oven to 325°. Line a 9x9 baking pan with parchment paper, set aside.
Place butter, both cocoa powders and sugar in a large microwave-safe bowl and microwave for about 1 minute and 30 seconds, or until butter is melted. Mix everything together until smooth. Stir in eggs and vanilla until combined. Pour in the flour and mix until everything is completely combined. The batter will be very thick and glossy.
Pour the batter into your prepared baking pan and smooth it out until level. Bake for 22-25 minutes or until a toothpick comes out slightly moist with a little bit of batter left on it - the top will not look so "wet" anymore when they are done. This is what makes them fudgy. Let them cool completely in the pan.
While the brownies are cooling, prepare the truffle layer. In a large food processor, add Oreo cookies and pulse into a fine crumb. Dump in cream cheese and pulse until a "dough" like consistency forms and you can't see the cream cheese anymore - it will form a large ball when it's ready. Once brownies are completely cool, take chunks of the truffle mixture and pack it onto the brownie in an even layer.
In a small bowl, melt the chocolate chips and shortening at 30 second increments in the microwave until completely smooth and pourable. Pour the chocolate on top of the truffle layer and spread it out with a rubber spatula into a smooth and even layer. Place tray back into the refrigerator for 20 minutes to allow the top to set up properly. Take the pan out, allow the brownies to come back to room temperature for at least 10 minutes for smoother cutting lines.

Triple Dark Chocolate Truffle Brownies will stay fresh for up to 5 days stored in an airtight container.

Healthy Baked Carrot Chips

Healthy Baked Carrot Chips

YIELD: 8 servings
PREP TIME: 20 minutes
COOK TIME: 20 minutes
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Ingredients:

  • 2 pounds carrots (Pick the fattest carrots you can find.)
  • 1/4 cup olive oil or melted coconut oil
  • 1 tablespoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon

Directions:


  1. Preheat the oven to 425 degrees F. Line several large baking sheets with parchment paper and set aside.
  2.  Trim the carrot tops off. Starting on the thick end slice the carrots paper-thin on the bias to create elongated slices. You can do this with a chefs knife, but it's better to use a mandolin slicer on the smallest setting. When you get down to the thin end, stop and save them to use in soup or salad.
  3. Place the carrot slices in a large bowl and add the oil, salt, cumin, and cinnamon. Toss well to thoroughly coat. Then lay the slices in a single layer on the baking sheets.
  4. Bake for 12-15 minutes, until the edges start to curl up and turn crisp. Then flip all the chip over and bake another 5-8 minutes to crisp the bottoms. Once cool, store in an airtight container for up to 2 weeks.

NOTE: To avoid flipping the chips, you can bake the chips at 325 degrees F for approximately 30 minutes. However they are prettier when baked at high heat.

HOMEMADE CRUNCHWRAP SUPREME RECIPE


Homemade Crunchwrap Supreme Recipe

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Prep time
Cook time
Total time
Serves: 6
Ingredients
Instructions
  1. In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
  2. Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
  3. Warm up the nacho cheese sauce in the microwave and set aside.
  4. Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
  5. Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
  6. Place ½ cup of taco meat on top of the nacho cheese.
  7. Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
  8. To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
  9. Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
  10. Flip over and cook the other side for another 2-3 min or until golden brown.
  11. Cook the rest of your crunchwraps and eat immediately.

Best Fudgy Cocoa Brownies

Super fudgy and at the same time crispy, this cocoa brownie recipe is best in the world. Learn the recipe!



BEST FUDGY COCOA BROWNIES
 
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The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!
Author: 
Serves: 16
INGREDIENTS
  • ½ cup unsalted butter, melted
  • 1 tablespoon cooking oil (olive oil or coconut oil are fine)
  • 1⅛ cup superfine sugar (caster sugar)*
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup all purpose | plain flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
INSTRUCTIONS
  1. Preheat oven to 175°C | 350°F.
  2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
  3. Combine melted butter, oil and sugar together in a mediumn-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
  4. Add flour, cocoa powder and salt, gently stirring the dry ingredients through the wet, until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
  5. Pour batter into prepared pan, smoothing the top out evenly.
  6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
  7. Remove and allow to cool to room temperature before slicing into 16 brownies.
NOTES
*Regular white, granulated, sugar can be used if you can't find caster sugar 
TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.
4. Do NOT over bake them! I like mine at exactly 25 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.


Peach Ice Cream Recipe

Peach Ice Cream Recipe
 
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Prep time
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The easiest Peach Ice Cream recipe you'll find! No ice cream maker, no cooking, no eggs. Just blend and serve.
Author: 
Recipe type: Dessert
Cuisine: Ice Cream
Serves: 4 servings
Ingredients
  • 3 cups Peach Slices, frozen
  • 1½ cups Milk
  • 2 Tbs Honey
Instructions
  1. Place all ingredients into blender.
  2. Blend on the "puree" setting until mixture reaches soft serve ice cream consistency.
  3. Taste ice cream and adjust sweetener as needed.
  4. Serve immediately or place in a 9x13 baking pan and freeze for later.
  5. If ice cream is too hard after freezing, place pan in warm water to loosen, break up the frozen mixture and run through the blender again to soften.
Nutrition Information
Serving size: ¼ of recipe Calories: 135 Fat: 3g Carbohydrates: 26g Sugar: 23g Sodium: 37mg Protein: 4g

5 Ingredient Bacon Spaghetti Aglio Olio

5 Ingredient Bacon Spaghetti Aglio Olio
This smoky, spicy and super easy 5 ingredient bacon spaghetti aglio olio recipe is perfect for the bacon lover! Learn how to make this traditional Italian recipe in exactly 20 minutes from start to finish.
 Coursenoodles pasta
 CuisineItalian
 Prep Time10 minutes
 Cook Time10 minutes
 Servings
 -serving
INGREDIENTS
INSTRUCTIONS
  1. Boil spaghetti in salted water as per package directions until al dente. Reserve cup of the pasta water before draining the pasta.
  2. While the pasta is boiling, heat a large pan or skillet and add the diced bacon to it. Cook till the bacon is slightly crisp and light brown. Remove bacon on a plate with a slotted spoon, reserving bacon fat in the pan. Leave the flame on.
  3. Add olive oil to the pan, if using, along with the chopped garlic. Saute for a minute or so and add the chili flakes. Cook for 30 seconds and add the reserved pasta water. Bring this to a boil and continue boiling till the liquid reduces by half.
  4. Add spaghetti, salt and bacon to the pan, and cook till the liquid is reduced to a thick sauce which coats the pasta. Stir in parsley and let it rest for five minutes before serving.

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