All About The Yums

A blog full of delicious food recipes.

Sunday, March 23, 2014

Kahlua Cake Bites






Kahlua Cake Bites

INGREDIENTS:
1 (18.25 ounce) package devil's food
cake mix
1 cup water*
1/3 cup vegetable oil*
3 eggs*
1 cup ready-made dark chocolate
frosting
1 cup Kahlua
6 ounces chocolate disks for melting
Optional:
2 ounces white chocolate disks for
melting
DIRECTIONS:
1.Prepare the cake mix according to package directions. Allow cake to cool for one hour.
2.Crumble cake into a large bowl. Mix in Kahlua. Add frosting and stir until combined. Mixture will be sticky. Cover and refrigerate 2 hours or overnight.
3.Line a baking sheet with waxed paper. Use a melon baller to form 2 inch bites; place on waxed paper. Freeze bites for one hour or until firm enough to coat.
4.Using a skewer, pick up bites one at a time and dip into melted chocolate. Use another skewer to slide bite onto the lined cookie sheet. Allow bites to set in refrigerator.
5.Optional: After bites have set, use a pastry bag fitted with a #3 tip to drizzle melted white chocolate.

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Thursday, February 6, 2014

Lobster Colorado



Lobster Colorado
INGREDIENTS:
4 (8 ounce) beef tenderloin filets
salt and pepper to taste
1/2 teaspoon garlic powder
4 slices bacon
1/2 cup butter, divided
1 teaspoon OLD BAY® Seasoning
8 ounces lobster tail, cleaned and
chopped
DIRECTIONS:
1.Set oven to Broil at 500 degrees F (260 degrees C).
2.Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.
3.While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay® seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
4.While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.
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Saturday, August 24, 2013

Raw Oreo Cookies, Gluten Free and Dairy Free





Raw Oreo Cookies, Gluten-Free and Dairy-Free

Author: Rachel

Ingredients

For the cookies:
1 cup walnuts (preferably soaked and dehydrated)
2 rounded Tbs. almond butter
1/2 cup shredded unsweetened coconut
3 Tbs. raw cacao powder
1/2 cup raisins
2 Medjool dates, pitted
1/4 tsp. vanilla extract
pinch of salt


For the cream filling:
3 cups dried coconut (flaked or shredded)
1 tsp. vanilla
1/4 tsp. stevia (or you could use 1-2 tsp. honey)

Instructions:

1. For the cookies: Add all of the ingredients to a food processor and blend until the mixture is fully combined and begins forming a ball. Working with about 1-2 Tbs. at a time, roll the mixture into a ball and then flatten it out into a round cookie using your hands. You could dehydrate the cookies to get them to harden, but I find it works best to put them in the fridge or freezer for a couple of hours.

2. For the cream filling: Add the dried coconut to the food processor and blend until creamy. This takes about 5-10 minutes and you may have to stop and scrape the sides down to get everything incorporated. Don't be deterred! It's worth the effort :) When the coconut is creamy (technically, it's coconut butter at this point), add the vanilla and sweetener and blend until completely combined.

3. To assemble the cookies: Remove the cookies from the fridge or freezer. When the coconut cream has hardened a bit but is still spreadable (it will harden after sitting for a while), spread the cream on one cookie and top with another. Place back into the fridge or freezer for at least 20 minutes to allow the filling to harden.

4. You can save these in the fridge, but I doubt they will last that long :) Save any remaining coconut cream in a separate jar in the fridge. This is amazing on top of fruit or used as a spread!



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Wednesday, August 14, 2013

Carb Free Cloud Bread




Carb Free Cloud Bread


Ingredients

    • 3 eggs, separated
    • 3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
    • 1/4 teaspoon cream of tartar
    • 1 (1 g) packet artificial sweetener



Directions

  1. Preheat oven to 300 degrees.
  2. Separate the eggs very carefully, there must be no yolk in the white.
  3. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
  4. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
  5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
  6. Spray two cookie sheets with Pam or other fat-free cooking spray.
  7. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
  8. Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
  9. Remove from the pans and cool on a rack or cutting board.
  10. While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.


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Wednesday, July 31, 2013

Oreo Pudding Parfait




Oreo Pudding Parfaits
2 cups milk
1 cup sugar
5 egg yolks
6 tablespoons dark cocoa powder (Hershey’s Special Dark or some other brand processed with Alkali)
3 tablespoons corn starch
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
whipped cream (recipe follows)
6 Oreo cookies 
1. In a medium saucepan set over medium heat, bring the milk almost to a boil. Meanwhile, whisk sugar and egg yolks until pale yellow, smooth, and it falls in ribbons. Whisk in cocoa powder and corn starch.
2. Whisk in hot milk, a half a cup at a time until mixture is warm to the touch. Pour entire mixture back into the saucepan and whisk constantly until pudding starts to thicken and it coats the back of a wooden spoon.
3. Pull off the heat and add in cream and vanilla. Spoon a small amount into 6 glass serving cups. Refrigerate while you make the whipped cream. Divide the whipped cream among the glasses (reserving a little extra for garnish). Top with remaining pudding. Garnish each with a dollop of whipped cream and a crushed oreo cookie.
whipped cream
1 cup heavy cream
1/2 teaspoon pure vanilla extract
3 tablespoons confectioner’s sugar
Combine all ingredients with an electric mixer until stiff peaks form.

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Nutella Cheesecake Brownies




NUTELLA CHEESECAKE BROWNIES

For the Brownie Layer
4 eggs
1 cup brown sugar
1/2 cup butter
3/4 cocoa powder
1/2 cup nutella
1/3 cup flour
For Nutella Cheesecake Layer:
8 ounce cream cheese
1/2 cup nutella
1/2 cup sugar
2 eggs
In one bowl, beat all the brownie ingredients together.  In a separate bowl, beat together all of the Nutella Cheesecake ingredients.  Scrape the brownie batter into the bottom of an 8×8 pan (yes! it will be quite full.  These are thick brownies!)  Spoon little plops of the nutella cheesecake all over the top of the brownie batter.  Smooth the cheesecake carefully and completely over the brownie layer with a spatula.  Bake in an oven preheated to 350 degrees and bake for 50-55 minutes.  The center of the brownies will be set, but if you poke a toothpick into them, it won’t come out dry.  No worries!  The cheesecake layer needs to cool completely to set up.
Cool, slice, bite, enjoy.

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Saturday, July 27, 2013

Snickers Cake





Snickers Cake

Ingredients
1 box box devils food cake mix, plus ingredients to make the cake
1 can(s) can sweetened condensed milk
1 jar(s) jar smucker's hot caramel ice cream topping
1/2 c cup chocolate chips
2 c heavy whipping cream
1/2 c powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 c peanuts, chopped
caramel sauce
chocolate sauce
Directions
1. Bake cake in a 9x13-inch pan according to direction on the package.
2. While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.
3. In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.



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