iramsfoodstory
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Bakery-style thick chocolate chip cookies. Ingredients 227g cold European unsalted butter, cubed 180g brown sugar 110g granulated sugar 1 large egg 1 large egg yolk 1 tbsp vanilla bean paste 405g all-purpose flour 1 tsp espresso powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cornstarch 11/2 cups semi sweet chocolate chips 1/2 cup milk chocolate chip Method: Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper. In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat on medium speed for 2–3 minutes until the mixture is well combined. Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients and mix on low speed just until no dry flour remains. Do not overmix. Fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough. Scoop the dough into large portions (about 6 ounces each) and roll into tall balls. Place them on the prepared baking trays, leaving plenty of space between each cookie. For thicker cookies, chill the dough balls for 30–60 minutes (or overnight for even better flavor and texture). Bake at 350°F (175°C) for 18 minutes, or until the edges are golden brown and set while the centers still look slightly soft. If desired, gently swirl a large round cookie cutter around each cookie immediately after baking to create perfectly round bakery-style cookies. Top with a few extra chocolate chips and a light sprinkle of flaky sea salt, if desired. Let the cookies cool on the baking tray for 10–15 minutes before transferring them to a wire rack to cool completely. #cookies #bakerystyle #chocolatechip
iramsfoodstory1,400,000 просмотров • 1 день назад
Nashville Hot Chicken Caesar Sandwich 🌶️ Ingredients Chicken 2 lb boneless, skinless chicken breasts, pounded evenly Salt, to taste Oil, for deep-frying Nashville Hot Seasoning 1 tbsp cayenne pepper 2 tbsp brown sugar 1 tbsp smoked paprika 1 tsp black pepper 1 tbsp garlic powder 1 tbsp onion powder 2 tsp salt (Mix all seasoning ingredients together. Some will remain after preparing the chicken, flour, buttermilk, and hot oil.) Seasoned Flour 2 cups all-purpose flour 1/2 cup cornstarch 1 tsp baking powder 2 tbsp Nashville hot seasoning Buttermilk Mixture 2 cups buttermilk 2 large eggs 1 tbsp Nashville hot seasoning Nashville Hot Oil 1/2 cup hot frying oil 2 tbsp Nashville hot seasoning Caesar Dressing 1/2 cup mayonnaise 2 tbsp freshly grated Parmesan 1 tbsp lemon juice 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1 small garlic clove, finely grated 1/2 tsp black pepper 1–2 tbsp cold water, as needed Salt, to taste Caesar Salad 1 cup finely chopped romaine 2–3 tbsp Caesar dressing 1–2 tbsp freshly grated Parmesan Assembly 5–6 toasted brioche or rustic buns Dill pickle slices Parmesan cheese Extra Caesar dressing, as needed Instructions Cut chicken into 5–6 sandwich-sized pieces, pound evenly, and season lightly with salt. Whisk all Caesar dressing ingredients until smooth. Add water as needed, adjust salt and lemon, and refrigerate. Mix flour, cornstarch, baking powder, and 2 tbsp seasoning. In another bowl, whisk buttermilk, eggs, and 1 tbsp seasoning. Coat chicken in flour, dip in buttermilk, then coat in flour again, pressing to create a craggy crust. Rest on a wire rack for 5–10 minutes. Heat oil to 350°F (175°C). Fry in batches until golden and crispy and the internal temperature reaches 165°F (74°C). Drain on a wire rack. Carefully whisk 2 tbsp seasoning into 1/2 cup hot frying oil. Brush a thin layer over both sides of the chicken, adjusting to taste. Toss romaine with Caesar dressing and Parmesan just before assembling. Spread Caesar dressing on toasted buns. Add dressed lettuce, hot chicken, pickles, and Parmesan. Finish with extra dressing on the top bun, if desired. #nashville #hotchicken #sandwich #recipe
iramsfoodstory8,700,000 просмотров • 16 дней назад
Crispy garlic cheese shawarma wrap Ingredients For the chicken: 2 lb boneless chicken breast and thighs mix, cut into small pieces Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tbsp paprika powder 1 tsp sumac powder 1 tsp cumin powder 1-2 tsp red pepper flakes 2 tbsp whole milk yogurt 1 tbsp extra virgin olive oil 1 tbsp lemon juice 1 cup shredded mozzarella cheese 1 tsp parsley Oil for cooking For the salad: 1 red onion, thinly diced 1/2 cup tomato, diced 1 tbsp parsley, finely chopped Salt to taste 1/2 tsp black pepper 1/2 tsp sumac 1 tbsp lemon juice 1 tbsp extra virgin olive oil For the creamy garlic sauce 1/2 cup mayonnaise 1/4 cup sour cream 2 cloves fresh garlic 1 tbsp lemon juice Salt to taste 1/2 tsp black pepper 1/2 tsp honey 1 tbsp paprika powder 1 tsp garlic powder To assemble: 6-7 Thin pita wrap Method: Mix chicken with salt, pepper, garlic powder, onion powder, paprika, sumac, cumin, red pepper flakes, yogurt, olive oil and lemon juice. Coat well and marinate for at least 30 minutes, or refrigerate for a few hours. For the salad, mix onion, tomato and parsley. Season with salt, pepper and sumac, then toss with lemon juice and olive oil. For the sauce, mix mayonnaise, sour cream, garlic, lemon juice, salt, pepper, paprika, garlic powder and honey until smooth. Heat a little oil in a large skillet over medium-high heat. Cook the chicken in batches without overcrowding until golden brown, crispy around the edges and cooked through. Return all the chicken to the pan, top with mozzarella and cover for 1–2 minutes until melted. Toss gently and sprinkle with parsley. Warm the pita, spread with garlic sauce, then add the cheesy chicken and salad. Fold tightly and place seam-side down in a lightly oiled skillet over medium heat. Toast both sides until golden, crispy and the cheese is melty. Cut in half and serve with extra garlic sauce. #recipe #shawarma
iramsfoodstory10,400,000 просмотров • 1 месяц назад
Sweet chili garlic chicken tenders. Ingredients 1 lb chicken tenders For the wet batter: 1 1/2 cup butter milk 2 tbsp lemon juice 2 tbsp soy sauce 1/4 cup hot sauce Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the dry batter: 2 cups all purpose flour 1/2 cup corn starch 2 tbsp baking powder Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the sweet chili garlic sauce 1/3 cup honey 2 tbsp ketchup 1 tbsp soy sauce sauce 1 tbsp fresh lemon juice 1/4 cup hot sauce 1 tbsp chili garlic sauce 3 cloves garlic, minced Salt to taste 2 tbsp butter, cold For the ranch dressing 1/2 cup mayonnaise 1/4 cup sour cream 2 tbsp buttermilk 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried parsley 1/4 tsp dried dill 1/4 tsp black pepper 1 tsp lemon juice Salt to taste Method: Marinate chicken with buttermilk, lemon juice, soy sauce, hot sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix well, cover, and refrigerate for at least 30 minutes, or 2–4 hours for the best flavor and tenderness. In a bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and salt. Remove chicken from the buttermilk mixture and coat well in seasoned flour, pressing the flour onto the chicken. Dip back into the reserved buttermilk marinade, then coat again in flour, pressing and squeezing the flour onto the chicken for a thick, craggy coating. Let rest for 5–10 minutes. Heat oil to 350°F and fry in batches for 4–6 minutes, turning occasionally, until golden and the chicken reaches 165°F. Transfer to a wire rack to keep crispy. For the sauce, add honey, ketchup, soy sauce, lemon juice, hot sauce, chili garlic sauce, garlic, and salt to a saucepan. Simmer over medium-low heat for 2–3 minutes until glossy and slightly thickened. Turn heat to low and whisk in the cold butter. Lightly brush the sweet chili garlic glaze over the chicken tenders. For the ranch, whisk everything together and refrigerate for 15–30 minutes. Serve with ranch and enjoy #recipe #chickentenders
iramsfoodstory14,600,000 просмотров • 2 месяцев назад
Hot Honey Garlic Chicken Bread Ingredients For the Chicken 1 lb boneless, skinless chicken breast, cut into small bite-size pieces 1 tbsp olive oil 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1/2 tsp chili powder 1/2 tsp black pepper Salt to taste 1 tsp cornstarch For the Hot Honey 1/3 cup honey 2 tbsp hot sauce 1/2 tsp red pepper flakes 1/2 tsp smoked paprika 1 tsp butter 1 tsp lemon juice Pinch of salt For the Garlic Butter 4 tbsp salted butter, softened 1 tbsp fresh garlic, finely minced 1 tbsp fresh parsley, finely chopped 1/2 tsp garlic powder 1/4 tsp salt 1 tbsp grated Parmesan For the Garlic Bread 1 large French or Italian loaf 2 cups shredded mozzarella 1/4 cup grated Parmesan Fresh parsley, for garnish For the Hot Honey Garlic Aioli 1/2 cup mayonnaise 2 tbsp hot honey 1 small garlic clove, finely grated 1 tsp lemon juice 1/4 tsp smoked paprika Pinch of salt Instructions Add honey, hot sauce, red pepper flakes, smoked paprika, butter, lemon juice, and salt to a small saucepan. Heat over low heat for 1–2 minutes, stirring until combined and glossy. Set aside. Add chicken, oil, garlic powder, onion powder, smoked paprika, chili powder, black pepper, salt, and cornstarch to a bowl. Toss to coat. Heat a large skillet over medium-high heat. Add a little oil and cook chicken for 5–7 minutes, stirring occasionally, until browned and cooked through. Mix softened butter, garlic, parsley, garlic powder, salt, and Parmesan until combined. Mix mayonnaise, hot honey, garlic, lemon juice, smoked paprika, and salt until smooth. Refrigerate until ready to serve. Preheat oven to 375°F. Slice the loaf in half lengthwise and spread generously with garlic butter. Top with half the mozzarella, hot honey chicken, remaining mozzarella, and Parmesan. Bake for 10–15 minutes, until the cheese is melted and bubbly and the edges are golden. Broil for 1–2 minutes if desired, watching closely. Remove from the oven and drizzle generously with the remaining hot honey. Garnish with fresh parsley and Parmesan. Slice and serve warm with the hot honey garlic aioli for dipping. Tip: Keep most of the hot honey for after baking. It gives you that glossy finish and keeps the fresh sweet-spicy flavor instead of letting the honey burn in the oven. #garlicbread #hothoneychicken #recipe
iramsfoodstory4,300,000 просмотров • 1 месяц назад
Ingredients 10 Roma tomatoes, cut into halves 1 yellow onion, cut into wedges 1 whole head of garlic 1 red bell pepper , sliced 2 tbsp olive oil 1 tsp salt 1/2 tsp oregano 1/2 tsp red chili flakes For the soup 2 tbsp butter 1 tbsp tomato paste 1 1/2 cups chicken or vegetable broth Salt to taste 1/2 tsp red chili flakes 1/2 cup heavy whipping cream + more to finish 1/2 cup freshly basil leaves 1/4 cup freshly grated Parmesan cheese 1/2 tsp sugar, optional, only if the tomatoes are too acidic For the grilled cheese 8 slices sourdough bread or your favorite sandwich bread 2 tbsp softened butter, plus more if needed 1 cup freshly grated sharp cheddar cheese 1 cup freshly grated low-moisture mozzarella cheese 1/4 tsp garlic powder, optional A pinch of black pepper, optional 1/2 tsp red chili flakes Method Preheat oven to 425°F (220°C). Arrange tomatoes, onion, bell pepper, and garlic on a baking sheet. Drizzle with olive oil and season with salt, oregano, chili flakes, and black pepper. Wrap garlic in foil, cut-side up. Roast for 35–45 minutes, until tender and caramelized. Squeeze roasted garlic from its skin. Blend the roasted tomatoes, onion, bell pepper, and garlic until smooth. Melt butter in a pot over medium heat. Add tomato paste and cook for 2–3 minutes. Add the blended vegetables, broth, and chili flakes. Simmer uncovered for 10 minutes. Remove from heat. Add basil, cream, and Parmesan. Season with salt and pepper; add sugar if needed. Heat gently for 2–3 minutes without boiling. Add a splash of broth if needed. Butter one side of each bread slice. Mix cheddar, mozzarella, garlic powder, black pepper, and chili flakes. Place four slices butter-side down in a skillet, divide the cheese evenly, and top with remaining bread, butter-side up. Cook over medium-low heat for 3–4 minutes per side, until golden and the cheese melts. Cover briefly if needed. Rest, then cut in half. Serve soup topped with cream, fresh basil, Parmesan, and cracked black pepper. Enjoy with grilled cheese for dipping! #soup #tomatosoup #grilledcheese
iramsfoodstory2,700,000 просмотров • 1 месяц назад
Crispy Chicken alfredo wraps For the chicken 1 lb boneless chicken breast, cut into small pieces Salt to taste 1 tsp black pepper 1 tsp smoked paprika powder 1 tbsp garlic powder 1 tsp onion powder 1/2 tsp Italian seasoning 2 tbsp lemon juice 2 tbsp oil for marinating + more for cooking 1 yellow onion, diced For the Alfredo sauce: 2 tbsp butter 1 tbsp all purpose flour 2 cloves fresh garlic, minced 3/4 cup unsweetened heavy whipping cream Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp red chili flakes 1 cup milk 1/2 cup Parmesan cheese, freshly grated 1 tsp parsley, chopped To assemble 6-7 medium tortillas 1 cup mozzarella cheese Oil for lightly frying the tacos Method Marinate chicken with all the seasonings, lemon juice, and oil for 20–30 minutes. Heat a little oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes until golden and cooked through. Add diced onion and sauté for another 1–2 minutes. Set aside. For the Alfredo, melt butter in a pan. Add garlic and sauté for 30 seconds. Whisk in flour and cook for 30–45 seconds. Slowly whisk in heavy cream and milk. Add salt, pepper, garlic powder, and chili flakes. Simmer 2–4 minutes until slightly thickened. Stir in Parmesan until smooth, then add parsley. Add the chicken to half of the Alfredo sauce and toss to coat. Reserve the rest for dipping. Fill tortillas with the chicken Alfredo mixture and mozzarella. Fold and roll tightly. Heat a little oil in a skillet and cook wraps seam-side down for 2–3 minutes per side until golden, crispy, and the cheese is melted. Slice and serve with the remaining warm Alfredo sauce for dipping! #chickenalfredo #recipe #wraps
iramsfoodstory2,200,000 просмотров • 1 месяц назад
Bakery style chocolate chip cookies 🍪 Ingredients 3/4 cup (170g) unsalted butter, cold and cubed 3/4 cup (150g) dark brown sugar 1/3 cup (65g) granulated sugar 1 large egg + 1 egg yolk, room temp 2 tsp vanilla bean paste 2 cups (240g) all-purpose flour 1 tsp cornstarch 1 tsp espresso powder 1/2 tsp baking soda 1 tbsp milk powder 1/4 tsp baking powder 3/4 tsp salt 1 cup semi sweet chocolate chips 3/4 milk chocolate chips Flaky sea salt for topping Method : In a bowl add all purpose flour, baking soda, baking powder, milk powder, espresso powder , corn starch and salt. Mix well to combine. In a stand mixer fitted with the paddle attachment, add the cold cubed butter, brown sugar, and granulated sugar. Mix on medium speed for about 2–3 minutes, until the mixture looks creamy. Add the egg, egg yolk, and vanilla bean paste. Mix until fully combined, scraping down the sides of the bowl as needed. Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined—do not overmix. Stir in the semi-sweet and milk chocolate chips until evenly distributed. Cover and refrigerate the dough for at least 2 hours ( or up to 24 hours for deeper flavor and thicker cookies). Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop large portions of dough (about ounce each) and roll loosely into balls. For a bakery look, keep them tall rather than flattened. Bake for 15-16 minutes, or until Edges are set and lightly golden. Centers are still soft and slightly underbaked. Sprinkle flaky sea salt on top immediately after baking. Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. #cookies #cookierecipes #chocolatechip #cookierecipe
iramsfoodstory19,600,000 просмотров • 7 месяцев назад
Levain-Inspired Two-Chip Chocolate Chip Cookies 🍪 Yield: Approximately 8-10 large cookies Ingredients: - 2 1/4 cups (313g) all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon cornstarch - 3/4 cup (150g) dark brown sugar - 1/4 cup (50g) granulated sugar - 2 cold eggs - 1 tablespoons vanilla bean paste - 1 cup (225g) unsalted butter, slightly softened - Pinch of salt - 1 1/4 cup (215g) semi-sweet chocolate chips - 3/4 cup (180 g) dark chocolate chips Instructions: 1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. 2. Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside. 3. Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy. 4. Beat in eggs one at a time, followed by vanilla extract, for 3-4 minutes until the batter turns pale and the sugar is well incorporated. 5. Gradually mix in dry ingredients until just combined, being careful not to overmix. 6. Stir in chocolate chips. 7. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked, with a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between each one. Top with extra chocolate chips. 8. Bake for 13-16 minutes on middle rack or until edges are lightly golden brown. 9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. #chocolatechipcookies #thickcookies #chocolatechip #cookie #Recipe #baking
iramsfoodstory36,100,000 просмотров • 1 год назад
Red velvet chocolate chunk cookies 🍪 Ingredients 2 1/4 cups (285g) all purpose flour 2 tbsp corn starch 2 tbsp natural cocoa powder 1/4 tsp baking soda 1/2 tsp baking powder Pinch of salt 1 cup (225g) cold unsalted butter, and cubed 1 cup (220g) dark brown sugar 3 tbsp (37g) granulated sugar 1 large egg + 1 egg yolk, cold 1 tbsp vanilla bean paste 1 tsp white vinegar 1 tbsp gel red food coloring 1 cup semi sweet chocolate chips, chopped 1/2 cup white chocolate chips, chopped Instructions In a bowl or stand mixer, beat cubed cold butter on high for about 2 minutes until creamy. Add brown sugar and granulated sugar. Beat on high for 2–3 minutes until light and fluffy. Add egg, egg yolk, vanilla bean paste, vinegar, and red food coloring. Beat on high for 3–4 minutes until smooth and deeply red. In a separate bowl, whisk together, flour, cocoa powder, cornstarch, baking powder, baking soda, salt Gradually add dry ingredients to the wet mixture. Mix just until combined. Fold in chocolate chips and white chocolate chunks. Scoop 4 oz tall cookie dough balls and place on a baking sheet. Freeze for at least 2 hours or overnight. Preheat oven to 350°F (175°C). Place 3–4 cookies per tray, spacing them about 4 inches apart. Bake for 16–18 minutes, until edges are set and centers remain soft. Let cookies cool on the baking sheet for 15 minutes, then transfer to a rack. They will firm up but stay chewy inside. #redvelvet #cookierecipe #chocolatechip
iramsfoodstory13,900,000 просмотров • 10 месяцев назад
Ingredients 2 1/4 (285g) cups all purpose flour 1/4 tsp baking soda 1/2 tsp baking powder 1 tbsp corn starch 1 cup (200g) dark brown sugar 3 tbsp (37g) granulated sugar 1 egg + 1 egg yolk, cold 1 cup (225g) unsalted butter, cold 1 tbsp vanilla bean paste 1 cup (250g) semi sweet chocolate chips 1/2 cup (125g) milk chocolate chunks Pinch of salt 1/2 tsp espresso powder coffee Method: In a bowl or stand mixer add cubed cold butter. Beat on high until creamy for about 2 min. Add in brown sugar and granulated sugar. Beat again for 2-3 min on high until well combined. Add in the egg and egg yolk along with the with vanilla bean paste. Mix on high for 3-4 min until everything is well incorporated. In a separate bowl add all purpose flour, baking powder, baking soda, salt, corn starch,instant coffee. Mix to combine. Gradually add dry ingredients to the wet mixture. Add in chocolate. Mix until just combined, do not over mix the batter at this stage. Scoop 6 ounces tall cookie dough balls on baking sheet. Freeze the dough balls for at least 2 hours or overnight. Pre heat oven to 350 F. Place 3-4 cookies on a prepared baking sheet, leaving approximately 4 inches of space in between each cookie. Bake for 16-18 min or until the edges are golden and crispy and center is chewy and soft. Let cool completely before serving and enjoy. #cookies #recipe #chocolatechip
iramsfoodstory7,300,000 просмотров • 1 год назад
Crispy beef Shawarma Ingredients For the beef: 2 lb beef ( Ribeye) , thinly sliced Salt to taste 1 tsp black pepper 1/2 tsp red chili powder 1 tbsp smoked paprika powder 1 tbsp garlic powder 1 tsp cumin powder 1 tsp onion powder 1/2 tsp coriander powder 1 tbsp lemon juice 1 yellow onion thinly sliced 1 tbsp garlic, freshly minced 1 tbsp pomegranate molasses 2 tbsp oil (for marinating) + more for cooking the beef For the shawarma glaze: 1/2 cup oil 1 tbsp red pepper paste or tomato paste 1 tbsp sumac Pinch of salt 2 tbsp pomegranate molasses For the sumac onion: 1 red onion, thinly sliced Squeeze of lemon juice 1 tsp sumac 1 tbsp parsley, freshly chopped Salt to taste 1 tbsp oil For the garlic sauce 1/2 cup mayonnaise 3 tbsp sour cream 1 tbsp garlic powder Salt to taste 1/2 tsp black pepper 1 tbsp lemon juice Splash of water to thin out the sauce To assemble: 6 thin pita bread 1 cup tomato, seeded and diced French fries Method: Marinate the beef: In a bowl, combine the beef with sliced onions, salt, black pepper, red chili powder, smoked paprika, garlic powder, cumin, coriander, and onion powder. Add the lemon juice, pomegranate molasses, minced garlic, and oil. Mix well until evenly coated. Cover and marinate for at least 2 hours or overnight. Make the glaze: Mix the oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside. Prepare the sumac onions: Toss together the sliced onion, lemon juice, sumac, parsley, salt, and oil. Set aside. Make the garlic sauce: In a bowl, combine the mayonnaise, sour cream, lemon juice, salt, black pepper, garlic powder, and a splash of water. Mix until smooth. Heat oil in a skillet over medium-high heat. Cook the marinated beef in batches for 8–10 minutes until browned, slightly charred, and cooked through. Assemble: Spread garlic sauce on the pita, then add the beef, sumac onions, fries, and diced tomatoes. Roll tightly, toast for 1–2 minutes per side, then brush with the shawarma glaze and cook until golden and crispy. Serve warm with extra garlic sauce and fries. #beefshawarma #crispyshawarma #shawarma
iramsfoodstory1,700,000 просмотров • 4 месяцев назад
Levain Chocolate Walnut Cookie 🍪 Yield:Approximately 8-10 large cookies Ingredients: 2 1/4 cups (313g) all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cornstarch 3/4 cup (150g) dark brown sugar 1/4 cup (50g) granulated sugar 2 cold eggs 2 teaspoons vanilla extract 1 cup (225g) unsalted butter, slightly softened Pinch of salt 2 cups (250g) semi-sweet chocolate chips 1 1/2 cups (190g) roasted walnuts, chopped Instructions: 1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. 2. In a medium bowl, whisk together flour, baking powder, baking soda, and cornstarch. Set aside. 3. In a large bowl, use an electric mixer to cream together brown sugar, granulated sugar, and butter until light and fluffy. 4. Beat in eggs one at a time, followed by vanilla extract. For 3-4 minutes until the batter turns pale in color and the sugar is well incorporated. 5. Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix. 6. Stir in chocolate chips and walnuts. 7. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 4 inches of space between each cookie. Top it with more chocolate chips and walnuts. 8. Bake for 13-16 minutes or until the edges are lightly golden brown. 9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. #cookie #chocolatechip #chocolatechipcookies #levainbakerycookies #levainbakery #baking
iramsfoodstory10,600,000 просмотров • 1 год назад
Brookie cookies ( brownie + chocolate chip cookie) Ingredients For the brownie layer: 6 tbsp (84g) unsalted butter 1/4 cup (50g) light brown sugar 1/2 cup (100g) granulated sugar 3/4 cups all purpose flour 1 tsp baking powder 4 tbsp (60g) unsweetened cocoa powder. 2 large eggs, room temperature 1/4 cups semi sweet chocolate chips 3/4 cup milk chocolate chips 1 tbsp vanilla bean paste 2 tbsp neutral oil. Pinch of salt For the cookie layer 1 1/4 cups (185 g) all purpose flour 1/2 cup ( 115 g ) unsalted butter, melted and cooled 1/2 cup (100 g) light brown sugar 1/3 cup (67 g) granulated sugar 1 tbsp vanilla bean paste 1/2 tsp baking soda Pinch of salt 1 cup semi sweet chocolate chips 1 large egg, room temp Method: Preheat oven to 350 F. Line a baking dish with parchment paper and set aside. Prepare the brownie layer Make the brownie layer: For the dry batter: In a bowl combine all purpose flour, salt and baking powder. Mix until well combined and set aside. Make the wet batter: Melt butter in a saucepan over medium low heat stir every 10 seconds until foamy for about 6 to 8 minutes. Continue until the milk solids from the butter turn golden brown, and smells nutty. Transfer to a heat proof bowl. Add cocoa powder, oil, vanilla bean paste, and semi sweet chocolate mix until smooth. Set aside to cool completely. In a separate bowl crack eggs add light, brown sugar and mix for about 5 to 6 minutes until completely dissolved (Note: dissolving sugar and eggs ensures a cracky top so be sure to mix it properly.) Add in the granulated sugar and mix for another 2 to 3 minutes until well combined. Once the brown butter mixture is cooled completely add it to the egg mixture. Mix to combine Add the dry ingredients to the wet batter along with milk chocolate chips. Mix until just combined, do not over mix the batter. Make the cookie layer: Make the dry batter: In a bowl add all purpose flour along with baking soda and salt mix well to combine and set aside Make the wet better: In a mixing bowl add melted butter along with brown sugar and granulated sugar. Mix for 2 to 3 minutes until well combined add in the egg and vanilla bean paste. Mix for 2 minutes until the mixture is pale in color. Add the dry ingredients to the wet batter add in chocolate chips and mix until just combined do not over mix the batter. Take an Ice cream scoop and fill 1/3 of the scoop with cookie layer followed by 1/3 with brownie layer again repeat with cookie and brownie to create swirls. Scoop out the cookie mixture on prepared baking sheet leaving about 2-3 inches space between each cookie. Do not add more than 4 cookies on one sheet as they expand while baking Bake for 11-12 min or until edges are set remove from the oven and let cool completely before serving. #brookiecookie #cookies #brookies #cookie #brownie #recipe
iramsfoodstory2,400,000 просмотров • 1 год назад
Creamy fajita pasta Ingredients For the chicken: 1 lb boneless chicken breast , cut into small cubes Salt to taste 1 tbsp garlic powder 1 tbsp smoked paprika powder 1/4 tsp chili powder 1/2 tsp black pepper 1/2 tsp cumin powder 2 tbsp oil + more for cooking For the veggies: 1 cup mixed bell pepper, thinly sliced 1/2 red onion, sliced 1 tbsp oil For the sauce: 1 tbsp oil 2 tbsp butter 2 tbsp tomato paste 5-6 cloves of garlic, minced 1/2 cup unsweetened heavy whipping cream 1/2 cup chicken stock 8oz cheddar cheese , shredded 1 tbsp freshly chopped parsley Salt to taste 1 tsp black pepper 1 tsp smoked paprika powder 1 tsp red pepper flakes 1 tsp garlic powder 1 tsp Italian seasoning 1/2 tsp cumin powder To assemble: 8oz Penne Pasta ( boiled according to packet instructions ) Method: Marinade the chicken: In a bowl add chicken, season with salt , pepper, chili powder, paprika powder, garlic powder, cumin powder. Add oil and mix until well combined. Marinate for at least an hour. In a pan heat some oil , add marinated chicken and cook for 8-10 min or until cooked through. Remove and set aside In the same pan add some more oil, add bell peppers and onions, sauté for 2-3 min until onions are translucent and peppers are slightly tender. Remove and set aside Now in the same pan add oil and butter on medium low heat, once the butter is melted add garlic. Sauté for 1 min or until fragrant. Add tomato paste and spices, salt , pepper, red pepper flakes, paprika, garlic powder, cumin. Mix to combine. Add in chicken stock and heavy whipping cream. Bring the mixture to boil. And cook until the sauce thickens . Add in shredded cheddar cheese. Mix and cook on medium low until the sauce has thickened. Add parsley and mix. Add sautéed vegetables , boiled pasta and chicken. Mix until well combined. Garnish with Italian seasoning and serve warm. #recipe #fajitapasta #pasta
iramsfoodstory1,900,000 просмотров • 1 год назад
Cheesy Chicken Sliders 🍔 Ingredients: For the Filling: - 2 lb chicken breast/thighs, cubed - Salt, to taste - 1 tablespoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon red chili powder - 1 teaspoon black pepper - 1 cup mixed bell peppers, diced - 1 red onion, diced - 1 teaspoon garlic paste - 2 tablespoons oil + more for cooking For the Sauce: - 1/2 cup mayonnaise - 1 tablespoon garlic powder - 1 teaspoon smoked paprika - 2 tablespoons hot sauce For Assembly: - 18 slider buns - 8 slices of Monterey Jack pepper cheese - 1 cup cheddar cheese For Glaze: - 3 tablespoons butter - 1 tablespoon freshly chopped parsley Method: 1. Preheat oven to 350°F. 2. In a mixing bowl, combine chicken, peppers, onion, garlic, salt, pepper, garlic powder, smoked paprika, and chili powder. Mix well. 3. Add oil to the mixture and mix until well combined. 4. Heat oil in a skillet over medium-high heat. Once hot, add the chicken mixture and cook for 15 minutes or until the chicken is cooked through. 5. Make the sauce by mixing all the sauce ingredients in a bowl until smooth. 6. Assemble the sliders by spreading sauce on the bottom buns, followed by Monterey Jack pepper cheese, a layer of chicken, and a sprinkle of cheddar cheese. Top with the top bun. 7. Glaze the top bun with melted butter and sprinkle with chopped parsley. 8. Cover the tray from top with foil or parchment paper and bake for 15-20 minutes, or until the cheese is melted. Notes: - Customize the sauce to your taste by adjusting the ingredients. - Use leftover chicken mixture to make additional sliders or freeze for later use. - Consider using different types of cheese or adding diced veggies to the chicken mixture for added flavor. #sliderbuns #cheesychicken #chickenrecipe #buns #snack #recipe
iramsfoodstory1,200,000 просмотров • 1 год назад
McCrispy Strips with Creamy Chili Sauce Ingredients: For the chicken: - 2 lbs boneless, skinless chicken breast, cut into strips For the wet batter: - 3 eggs - 1/2 cup buttermilk - 1 tbsp garlic powder - 1 tbsp smoked paprika powder - Salt to taste - 1 tsp cracked ground black pepper For the dry batter: - 1 cup all-purpose flour - 2 tbsp cornstarch - 1/2 cup breadcrumbs - Salt to taste - 1 tbsp garlic powder - 1 tsp smoked paprika powder - 1 tbsp cracked ground black pepper For the Creamy Chili Sauce: - 1/2 cup mayonnaise - 1/4 cup ketchup - 1-2 tbsp chili flakes ( adjust to taste ) - 1 tsp garlic powder -1 tsp smoked paprika - Salt and pepper to taste - 2 tbsp sour cream - 2 tbsp sweet chili sauce - 1 tbsp vinegar - 1 tbsp soy sauce Instructions: 1. Prepare the wet batter: In a bowl, whisk together eggs, buttermilk, garlic powder, smoked paprika powder, salt, and black pepper. 2. Prepare the dry batter: In another bowl, mix together flour, cornstarch, breadcrumbs, salt, garlic powder, smoked paprika powder, and black pepper. 3. Marinate the chicken: Add chicken strip into the wet batter, coating completely, marinate for about 1-2 hours. Then roll in the dry batter to coat evenly. Place coated chicken strips on a plate or tray. (For extra crispy coating, you can chill the coated chicken strips in the refrigerator for 30 minutes before frying.) 4. Fry the chicken: Heat about 1/2-inch (1 cm) of oil in a large skillet over medium-high heat. Fry the coated chicken strips in batches until golden brown and crispy, about 5-6 minutes per batch. Drain on paper towels. 5. Make the Creamy Chili Sauce: Mix all the sauce ingredients in a bowl until smooth. Adjust seasoning to taste. 6. Serve: Serve the crispy chicken strips hot with Creamy Chili Sauce for dipping. Enjoy! Tips: - You can also Airfry the chicken strips in a preheated fryer at 400°F (200°C) for about 20 minutes, or until cooked through and crispy flipping side half way through. #mccrispy #chickenstrips #recipes #crispychicken #tenders
iramsfoodstory571,800 просмотров • 1 год назад
Kunafa Chocolate Strawberry Cups Makes 6 cups Ingredients: For the Pistachio Kunafa Layer: - 2 cups kataifi dough, chopped - 2 tbsp unsalted butter, melted - 1/3 cup pistachio butter For the Chocolate Layer: - 1 cup semisweet chocolate chips - 1 tbsp coconut oil To Assemble: - 2 cups washed and diced strawberries - Chopped pistachios for garnish Instructions: Heat a pan over medium heat and melt the butter. Add the chopped kataifi dough and cook, stirring constantly, for 5-10 minutes or until crispy and lightly golden. 2. Transfer the cooked kataifi dough to a mixing bowl and add pistachio butter. Mix well. 3. Prepare the Chocolate Layer: In a bowl, combine chocolate chips and coconut oil. Heat in 30-second intervals for 1 minute, stirring after 30 seconds, until smooth and melted. 4. Assemble the Kunafa Chocolate Strawberry Cups: In a serving cup, layer diced strawberries, pistachio kataifi, and melted chocolate. Repeat until the cup is filled. 5. Garnish with chopped pistachios. 6. Refrigerate for at least 30 minutes to allow flavors to meld. 7. Serve chilled and enjoy! #kunafa #strawberry #chocolate #dubaichocolate #kunafacups #chocolatecoveredstrawberries
iramsfoodstory441,100 просмотров • 1 год назад
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