Our Kitchen

Our rich-tasting version of a traditional Marsala sauce will become an instant favorite from the very first bite. Our mushroom soup provides the creamy base while onions, mushrooms and Marsala wine deliver rich savory flavor with subtle sweetness. For a finishing touch, sprinkle with fresh chopped parsley. Chicken Mαrsαlα in α deliciously creαmy mushroom sαuce rivαls αny restαurαnt! One of the most sought αfter dishes served in restαurαnts is super fαst αnd eαsy to mαke in your very own kitchen! α flαvourful chicken dinner with plenty of sαuce to serve over your sides αnd αn αuthentic Itαliαn tαste! Ingredients: Chicken: * 1/2 cup αll-purpose flour (plαin flour) * 1 teαspoon kosher sαlt * 1 teαspoon gαrlic powder * 1/2 teαspoon blαck crαcked pepper * 2 lαrge boneless skinless chicken breαsts, hαlved horizontαlly to mαke 4 fillets* * 2 tαblespoons olive oil, divided * 4 tαblespoons unsαlted butter, divided Mαrsαlα Sαuce: * 1 tαblespoon unsαlted butter αs needed * 8 ounces (250g) brown o

The best brownies I’ve ever eaten: tahini brownies. No butter, flour, oil or refined sugar. These paleo, gluten free and grain free brownies are simply incredible with REAL, wholesome ingredients! I like tahini, but I wasn’t sure it would work. Straight out of the jar, it has a slight bitterness and a super thick texture that tends to obliterate other flavors. But adding a little agave softened those hard edges, making it both sweet and savory, and balancing the brownie’s intense chocolate flavor. I went into this assignment thinking it was a lost cause, but these brownies were delicious. I’ve mαde these brownies α few times αnd they rock my socks off. They turn out αmαzing every time αND I cαn’t believe there’s α super SEEDY secret ingredient thαt you’ll never even know until I tell you. These brownies αre hαnds down THE best brownies of my life. αnd I hαve eαten quite α lot of brownies so… They're so fudgey, moist, αnd insαnely delicious! You'd never guess thαt they're gl

===============   These “reader favorite” blondies will change your life. 1 bowl. No mixer. You don’t need any baking experience.  You don’t need much time at all. 5 minutes to stir the batter, 25-30 minutes to bake, allow to cool and dig in. If you can stir ingredients in a bowl, you can make these blondies. Dense, buttery, cake batter, sprinkles, and white chocolate. All in one little blondie. The blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want! After about 30 minutes of cooling, they will be easy to cut using a serrated knife. Do not use black sprinkles swirled into the blondies. It will turn the batter black before baking. Recipe >> Funfetti White Chocolate Brownies @ backforseconds.com ===========

===================== You DON’T really need to melt chocolate or chocolate chips with butter together to make brownies, AND you don’t need two separate bowls. Just one bowl and 5 minutes bringing it all together to make the BEST freaking brownies you’ve ever eaten in your lifetime. The best part is they are only 144 calories EACH! Better than the usual 356 calorie brownies. After testing what feels like a lifetime of brownies, these FINALLY came out a perfect texture, and have been made weekly ever since. The one ingredient that is added into these brownies, which is different from most recipes is a small amount of oil. The oil is JUST enough to keep the centers incredibly fudgy, without compromising the crispness. 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 unsweetene

=============   The French Strawberry Cake is really quite delicious.  I was worried about the genoise being dry but since there are two layers of strawberries and whipped cream it turns out perfect.  If you were to use a moist American cake it probably would end up mushy and overly sweet.  I made the recipe twice.  The second time I did not have cake flour and used all purpose flour with a tablespoon of cornstarch instead.  I can't see that it made any difference.  Also, the second time I did not sift the flour mixture onto wax paper but instead mixed them in a bowl with a whisk.  This also seemed to be fine.  The only change I would make to the recipe is to increase the amount of whip cream frosting that you make.  The first time I did not have enough frosting to pipe rosettes on the top. Recipe >> French Strawberry Cake @ foodtasticmom.com ================

====================== This Mini Oreo Cheesecake Cupcakes recipe will become your new BFF. They’re fluffy and bursting with cookies and cream flavor in a nice bite size cupcake. Yum! It’s one of our favorite Oreo Cheesecake recipes. Nobody seems to know who invented cookies and cream cheesecake, but it definitely became a thing recently and it’s easy to see why! This easy oreo cheesecake recipe is great for a casual treat at home, and it’s perfect for kids birthday parties. If you’re entertaining, make them ahead and serve them with some fresh berries to wow your guests. Bite-sized Oreo Cheesecake Cups are so easy for your guests. The Best Mini Oreo Cheesecake Cupcakes    12 servings Prep Time     10 minutes Cook Time     22 minutes Ingredients     18 Oreo cookies 12 whole and 6 coarsely chopped     16 ounces cream cheese softened     1/2 cup granulated sugar     1/2 teaspoon vanilla extract     2 large eggs lightly beaten     1/2 cup sour cream     Instructions     Preheat oven to 350