Author: catcutes.com

RECIPE:

Season 1 lb shrimp with Ashley’s secret seafood seasoning.

Make this sauce:

Hot honey sauce:

1/4 cup soy sauce

1/4 cup honey

2 tbsp rice wine vinegar

2 tbsp sriracha

Juice of a lime

3 tbsp minced garlic

Add 2 tbsp oil over medium high heat and add shrimp l. Cook on each side 2 minutes or so until shrimp make a c shape. Add sauce and allow to thicken. Remove from heat and add to deviled eggs.

Deviled eggs

8 boiled eggs cut in half and guts scraped out into a bowl (I boil mine 13 minutes and put in an ice bath for 10 minutes so it shocks the shell and they are easy to peel)

1/4 cup mayo

1 tbsp dill pickle juice

1/2 tbsp Dijon mustard

1/2 tsp garlic powder

1/2 tsp onion powder

1 tbsp melted butter

Salt and pepper to taste

Mix egg yolks with all the other ingredients and use a spoon or a star piping tip to fill eggs and add shrimp to the top.

Ingredients:

Crust:

2 cups of Oreo cookie crumbs

5 tablespoons butter, melted

Cheesecake Filling:

4 packages (8 ounces each) cream cheese, softened

1 1/4 cups sugar

1/4 cup all-purpose flour

2 teaspoons vanilla extract

2 large eggs, room temperature

1 cup dark chocolate chips, melted

1/4 cup Kirsch (cherry liqueur)

1/2 cup sour cream

Toppings:

2 cups homemade whipped cream

1 can (21 ounces) cherry pie filling

Maraschino cherries for decoration

Directions:

Prepare the Oreo crust and pre-bake.

Mix and bake the cheesecake filling with melted chocolate and Kirsch.

Cool, then top with whipped cream and cherry pie filling.

Decorate with maraschino cherries.

INGREDIENTS :

1 (3 oz.) package lemon jello

1 cup boiling water

3 cups graham cracker crumbs

1/2 cup (1 stick) butter, melted

1 (8 oz.) package cream cheese

1 cup granulated sugar

4 tablespoons lemon juice

1 (12 oz.) can evaporated milk, chilled

DIRECTIONS :

In a medium bowl, dissolve jello in boiling water. Let cool 5-10 minutes, or until slightly thick.

While jello cools, mix 3/4 graham cracker crumbs with melted butter in a medium bowl, then press into the bottom of 9×13-inch pan and set aside. Reserve remaining crumbs for topping.

In a medium bowl, beat evaporated milk until whipped and fluffy. 2-4 minutes.

In a separate, large bowl, beat cream cheese, sugar and lemon juice together until smooth. Add in thickened jello, then fold in whipped evaporated milk.

Spread filling evenly over crust and top with reserved graham cracker crumbs.

Cover and chill at least 2 hours, or overnight. Slice, serve, and enjoy!

Ingredients:

1 loaf of French bread or Italian bread

1/2 cup unsalted butter, softened

4 cloves garlic, minced

1/4 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1/4 cup chopped fresh parsley (optional)

Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C).

In a small bowl, mix together the softened butter and minced garlic until well combined.

Slice the loaf of bread in half horizontally, creating two long halves.

Spread the garlic butter mixture evenly over the cut sides of the bread.

Sprinkle the grated Parmesan cheese over the garlic butter layer.

Sprinkle the shredded mozzarella cheese evenly over the Parmesan cheese layer.

If using, sprinkle chopped fresh parsley over the cheese.

Season with salt and pepper to taste.

Place the prepared bread halves on a baking sheet lined with parchment paper or aluminum foil.

Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden brown.

Once done, remove from the oven and let it cool for a few minutes.

Slice the cheesy garlic bread into pieces and serve warm.

Ingredients:

1 cup milk¹

1 cup heavy cream¹

⅓ cup + 3 Tablespoons granulated sugar (divided )

¼ teaspoon salt

5 large egg yolks² (room temperature preferred)

3 Tablespoons cornstarch

1 teaspoon vanilla extract

4 Tablespoons unsalted butter (softened and cut into 4 pieces)

½ cup unsalted butter (softened)

½ cup canola oil (or vegetable oil or other neutral oil)

1 ¾ cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 Tablespoon baking powder

¾ teaspoon salt

1 ¼ cups buttermilk (room temperature preferred)

1 cup semisweet chocolate chips

½ cup heavy cream

2 Tablespoons light corn syrup

⅓ cup powdered sugar (icing sugar)

Directions:

Combine milk, cream, ⅓ cup sugar, and salt in a medium-sized saucepan over medium heat. Stir frequently until sugar is dissolved and mixture begins to simmer. Remove from heat and allow to cool for 10 minutes.

In a separate large bowl, vigorously whisk together egg yolks and remaining sugar until sugar begins to dissolve (about 15-30 seconds). Sprinkle cornstarch over mixture and whisk until combined and slightly thickened.

While whisking constantly, slowly drizzle about ⅓ cup of milk mixture into the egg mixture (we’re tempering the mixture this way to keep the eggs from cooking). Gradually add remaining cream until completely combined.

Pour mixture back into saucepan and return to the stovetop over medium heat, whisking frequently until mixture begins to thicken. Remove from heat and pour through a fine mesh strainer into a heatproof bowl. Add vanilla and whisk in butter, one piece at a time, until completely melted and mixture is smooth.

Place a piece of plastic wrap directly against the surface of the pastry cream, allow to cool at room temperature for 20 minutes then transfer to refrigerator to chill completely (about 2 hours). Meanwhile, prepare cupcakes.

Preheat oven to 350F (175C) and line two 12-count cupcake tins with paper liners. Set aside.

With an electric or stand mixer, beat together butter, oil, and sugar until light, fluffy, and well-combined (about 30 seconds on medium/high speed)

Add eggs, one at a time, stirring well after each addition, and stir in vanilla extract.

In a separate bowl whisk together flour, baking powder, and salt.

Using a spatula now rather than the electric mixer, gradually alternate adding the flour mixture and buttermilk to the butter/oil batter, starting and ending with the flour mixture and stirring until just-combined after each addition. Ingredients should be thoroughly combined, but take care not to over-mix or your cupcakes will be dense and dry.

Fill cupcake liners no more than ¾ full (if you have extra batter discard it, don’t overfill the liners or your cupcakes will cave in), transfer to center rack of oven (I usually bake one pan at a time to ensure even baking), and bake for 17-19 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool for 10 minutes in cupcake pan then transfer to wire rack to cool completely.

Shortly before you’re ready to assemble, prepare chocolate frosting by combining chocolate chips, heavy cream, and corn syrup in a large heatproof bowl. Heat in the microwave in 25 second increments, stirring well in between, until chocolate is completely melted and mixture is smooth. Sift in powdered sugar and allow to cool for about 10 minutes (you can carve and fill your cupcakes during this time) or until ganache is still fluid but not so runny that it will run right off the cupcakes.

Once cupcakes are cooled and pastry cream is chilled, fill a large piping bag fitted with a round tip (or use a ziploc bag with a corner cut off) with pastry cream. Use a knife to cut a 1 ½ ” wide and 1” deep cavity into each cupcake (don’t cut all the way to the bottom!). Remove this core from your cupcake and then slice off the bottom so only a ¼” thick piece of the surface remains (see pictures in post or video for a visual).

Fill cupcake with pastry cream and top with reserved ¼” thick cupcake surface, fitting it snugly against the pastry cream. Drizzle ganache generously over the top of each cupcake, then allow ganache to harden before serving.

Store cupcakes in the refrigerator in an airtight container for up to 5 days.

Enjoy!

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semisweet chocolate chips

1 cup caramel candies, unwrapped

2 tablespoons heavy cream or milk

Directions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips until evenly distributed throughout the dough.

Scoop tablespoon-sized portions of dough and flatten them slightly in the palm of your hand. Place a caramel candy in the center of each flattened dough portion and wrap the dough around the caramel, forming a ball. Make sure the caramel is completely enclosed in the dough.

Place the dough balls on the prepared baking sheets, leaving some space between each cookie for spreading.

Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the edges are slightly firm.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the caramel filling. In a microwave-safe bowl, combine the caramel candies and heavy cream or milk. Microwave in 30-second intervals, stirring in between, until the caramels are completely melted and the mixture is smooth.

Once the cookies are completely cooled, drizzle the caramel filling over the tops of the cookies.

Let the caramel-filled chocolate cookies set for a few minutes to allow the caramel to firm up slightly before serving.

Enjoy your delicious homemade caramel-filled chocolate cookies! Store any leftovers in an airtight container at room temperature.