Best Chocolate-Cream Cheese Pound Cake

Best Chocolate-Cream Cheese Pound Cake

Best Chocolate-Cream Cheese Pound Cake
This chocolate cream cheese pound cake is the best rich, moist dessert, with a deep chocolate flavor enhanced by dissolving cocoa in coffee.

Preheat oven to 350 degrees F (175 degrees C).

Grease a fluted tube pan (such as Bundt) with cooking spray.

Mix cocoa powder and hot coffee together in a bowl.

Whisk in milk to thin and cool mixture; be sure cocoa is dissolved.

Stir flour salt and baking powder together in a bowl.

Cream sugar butter and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting about 5 minutes.

Mix in vanilla extract.

Add eggs and egg yolks 1 at a time mixing completely after each addition.

Add half the flour mixture; mix until incorporated.

Stir in the cocoa-milk mixture; add the remaining flour mixture.

Blend well.

Pour batter into the prepared pan.

Honey Cake III

Honey Cake III

Honey Cake III
This is an easy-to-make recipe, and it tastes great. It’s a simple cake made from scratch, flavored with honey and orange.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Butter and flour a 9×13-inch pan.

Combine the cinnamon, salt, baking powder, and baking soda in a sieve.

Place aside.

Combine sugar, honey, oil, eggs, and orange zest in a large bowl.

Beat in the flour mixture and orange juice alternately, mixing just until combined.

Fill the pan with the batter.

A toothpick inserted into the center of the cake should come out clean after 40 to 50 minutes of baking in the preheated oven.

Observe cooling

Rich Chocolate Truffle Pie

Rich Chocolate Truffle Pie

Rich Chocolate Truffle Pie
In rich, heavy cream that has been sweetened with confectioners’ sugar and flavored with vanilla, semi-sweet chocolate is melted. This already decadent filling is combined with whipped cream before being poured into a chocolate cookie crust. Serve chilled to raves.

In a microwave-safe dish combine chocolate chips and 1/2 of the cream.

Cook on high for 1 to 2 minutes stirring every 30 seconds until smooth.

Cool to room temperature.

Stir in sugar and vanilla.

Set aside.

In a small bowl beat remaining cream until soft peaks form.

Beat in chocolate mixture on high speed 1/3 at a time.

Spoon chocolate cream into crust.

Sweet, Sticky and Spicy Chicken

Sweet, Sticky and Spicy Chicken

Sweet, Sticky and Spicy Chicken
A sticky chicken recipe featuring a blend of sweet, spicy, and savory flavors thanks to the addition of honey, ginger, soy, and hot sauce.

In a small bowl, combine soy sauce, honey, hot sauce, brown sugar, ginger, and garlic; set sauce aside.

Chicken should be lightly salted and peppered.

Chef John’s Butternut Bisque

Chef John's Butternut Bisque

Chef John’s Butternut Bisque
This hearty starter course of butternut squash soup is ideal for a winter special event or just a weekday meal. Garnish this bisque with bacon crumbles!

In a pot over low heat, melt the butter.

Add onions and a generous amount of salt.

Cook and stir onions for 10 to 15 minutes, or until they have softened but not coloured.

Squash ends should be cut.

Squash should be cut lengthwise and the seeds should be taken out.

Using a vegetable peeler, remove the squash’s skin.

Slice into pieces

Pulled BBQ Chicken Sliders

Pulled BBQ Chicken Sliders

Pulled BBQ Chicken Sliders
Take a bite out of these mouthwatering sweet roll-topped sliders of Carolina-style pulled barbecue chicken with creamy coleslaw.

Heat the grill to a high temperature.

Use Reynolds Wrap® Heavy Duty Aluminum Foil to line a hot grill.

Apply oil to the chicken breasts and sprinkle salt and pepper all over.

Cook the chicken breasts for 3 to 4 minutes on each side or until grill marks appear by placing them directly on a hot grill that has been lined with foil.

Transfer the chicken to a slow cooker that has been lined with a Reynolds® Slow Cooker Liner, add water and barbecue sauce, and cook for 3 hours on high or 5 hours on low.

Two forks are used to shred the chicken, then it is kept warm.

Combine the coleslaw mix with the mayonnaise, vinegar, sugar, salt, and pepper.

Strawberry Horchata

Strawberry Horchata

Strawberry Horchata
A cinnamon stick is added to this lighthearted and refreshing variation on traditional horchata, adding yet another layer of flavor.

In a strong blender, such as a Vitamix®, combine 3 cups hot water, almonds, and rice; blend until smooth.

Pour into a container, add a cinnamon stick, cover, and let sit for 24 hours at room temperature.

Take out the cinnamon stick and chop it into small pieces.

Fill the Vitamix® with the mixture, add the cinnamon pieces, and process until the cinnamon is ground and blended.

Use a sieve to filter the mixture.

Refill Vitamix® with the contents, then add stevia, 1/2 cup water, and strawberries.

Until smooth, blend.

Pour over ice and serve right away or chill until serving

Bubba’s Pretzel Salad

Bubba's Pretzel Salad

Bubba’s Pretzel Salad
Oh so yummy, and massively addictive!! A sweet layered dessert with a pretzel crust and a pineapple topping.

In a medium bowl mix together crushed pretzels 1/2 cup sugar and melted butter until blended.

Press into the bottom of a 9×9 inch baking dish.

In another bowl beat 1/2 cup sugar and cream cheese until fluffy.

Fold in whipped topping.

Spread over the pretzel layer in dish.

In a small saucepan stir together cornstarch and 1/4 cup sugar.

Mix in reserved pineapple juice and bring to a boil over medium heat.

Cook stirring until thickened about 5 minutes.

Stir in crushed pineapple.

Spread over the whipped layer in the dish.

Cover and refrigerate for at least 1 1/2 hours or until firm.

Pan de Sal – Filipino Bread Rolls

Pan de Sal - Filipino Bread Rolls

Pan de Sal – Filipino Bread Rolls
The dough for this rolls are made using a bread maker. No more kneading! These rolls taste fantastic, best I’ve ever had. Bread improver is easy to find in some countries, but if it is not available, you may leave it out.

In the order advised by the manufacturer, put the yeast bread, flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread maker.

Start the cycle with the Dough selection.

After the cycle is finished, take the dough out and roll it into 2-inch balls.

Each ball should be dipped in the remaining evaporated milk and then the bread crumbs.

The rolls should be placed crumb-side up on a baking sheet.

Allow to rise for 30 minutes or until it has doubled in size while covering loosely with a cloth or plastic.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Rolls should be baked for 8 minutes, or until top and bottom are golden brown.

Fried Jackfruit with Chocolate Sauce

Fried Jackfruit with Chocolate Sauce

Fried Jackfruit with Chocolate Sauce
This unusual dessert is made of deep-fried pieces of jackfruit that have been coated in a thick batter that contains turmeric and is drizzled with chocolate sauce.

To make a thick batter, combine water, flour, one teaspoon of sugar, turmeric, and salt in a bowl.

In a sizable saucepan or fryer, heat the oil.

Dip the jackfruit in the batter, then deep-fry it for 2 to 4 minutes, or until golden brown.

In a small pot, bring milk to a boil.

Let it boil for two minutes.

Add the chocolate and stir until smooth.

Add 1 tablespoon of sugar and stir for about a minute until it dissolves.

5 minutes of low heat should be used to simmer chocolate sauce.

Put the fried jackfruit on a plate for serving.

Top with chocolate sauce.