Loaded brownie cheesecake.
Note: 'brownie cheesecake', not 'cheesecake brownie'.
It consists of a baked vanilla cheesecake, with a few dollops of brownie batter within it, upon a chocolate ripple biscuit base, and topped with a velvety ganache, swirls of pillowy whipped cream, and extra fudgy brownie pieces.
This cake was made specially for the (or one of my, I suppose) boss' birthday 🎂 and the brief was that she likes chocolate and cheesecake. Thus, this creation was born.
(Thank you for requesting me to make it; it was fun to think up and make, and an honour. Thank you for trusting me with this 😅)
I felt like chocolate cheesecakes don't have that distinct taste that screams CHEESECAKE, unlike regular plain or vanilla cheesecakes, as well as not being as chocolatey rich as it should be for a chocolate lover. So I tried to get the best of both worlds by having a vanilla cheesecake with a rich ganache.
But also I feel like this option was more aesthetically interesting, and to be honest what's the point of a less aesthetically pleasing birthday cake if it's on the same level taste wise.
lmao also just thought I'd mention I had always been slightly terrified of baked cheesecakes after hearing cracking and soggy base horror stories, also because the mother had never made one without cracking. I was relieved to see zero cracks and a perfectly flat top on my first ever baked cheesecake.
Moral of the story: don't let ur dreams be dreams, my dudes.
#cheesecake #cake #cakes #cakestagram #homebaking #homebaked #homemade #food #foodie #foodporn #foodphotography #foodstyling #foodstagram #instafood #instabake #instabaking #bakerscousin #hautecuisines #feedfeed @thefeedfeed @thefeedfeed.baking #thebakefeed #bakersofinstagram #huffposttaste #thekitchn #lifeandthyme #hocsupperclub #thehub_food #foodfluffer
I love meal prep. I love that one dish can be the basis of so many things. We’ve had this chili a few times recently, in a range of ways. Today my focus was on something quick and comforting. Chili, charred corn salsa, sour cream & a sprinkle of paprika.
Still cooking - a very delish jackfruit teriyaki sauce...
Marinate jackfruit a few hours in advance with sweet soy sauce, sherry, sesame oil.
Chop garlic, red chili, ginger and spring onions, dice yellow and red bellpepper.
Heat peanut oil in a skillet, add spring onions, garlic, ginger, jackfruit and bellpepper, fry for two minutes, add light soy sauc, , pineapple juice, rice syrup, brown sugar and a dash of medium dry sherry (optional) let simmer to reduce. Add sugar snaps and cornstarch dissolved in water and let simmer until it thickens, serve over rice. Enjoy!
#vegan #plantbased #instafood #foodlove #veganfoodshare #vegansofig #bestofvegan #crueltyfree #veganeats #f52grams #hocsupperclub #thefeedfeedvegan #whatveganseat #foodfluffer #deliciousveganfood #letscookvegan #thesupperclubmag #veganworldshare #foodblogfeed #sharemytable #eattherainbow #teriyaki #jackfruitteriyaki #jackfruit #pineapple #bellpepper #pineappleteriyaki #sugarsnaps #garlic #plantpowered
Wonderful summers evening spread by @vibecke66
😋 hope your hump day has been a good one! ☀️💞
Lets be 100% real and honest. Today I am posting this picture of the fabulous Short Ribs with Crispy Potatoes in Garlic Butter and Chimichurri my husband made for me a few weeks back because
a) I haven't posted anything in the last few days
b) but thought I should post something today
c) all the pictures I took today suck!
This creative rut stinks and I want my mojo back!
Okay, end of the rant!
Wednesday dinner 🔥🔥
Mustard Chicken in a white wine sauce
Follow above for daily Recipes ⬆️⬆️
Hi everyone 👋! Today I decided to make this super easy Meatball Sub.. this used to be my go-to order before I went vegan every time I visited subway so I knew I had to give it a go myself 👌 This method was unbelievably easy and took just over 50 minutes.. but it was worth every second 😍🤤! Hope you all had a great day! 😊✌️💖
Recipe Below ⬇️⬇️
1 Tbsp olive oil
1 Small yellow onion, diced
2 Cloves of garlic, diced
8 Oz button mushrooms
1 Tsp salt
1 Tsp oregano
1/2 Tsp black pepper
1/2 Tsp chilli flake
1 15 Oz can of white beans, drained and rinsed
juice of 1 lemon
2 Tbsp fresh parsley, chopped
1 1/4 Cups breadcrumbs, split into 1 cup and 1/4 cup
5 Stalks chard, removed from ribs and chopped (I used chopped Kale)
1 Clove garlic, diced
1/2 Tsp salt
1 25 Oz jar of your favourite marinara sauce
Parsley and chilli flake for sprinkling
🔴 Preheat oven to 190°C and line a baking sheet. Heat a skillet then add the olive oil & onion and cook for 5 mins. Add garlic and mushrooms and cook for 2 mins. Stir in the remain ingredients & cook for 1 min.
🔴 Add the mixture to a food processor and pulse a few times. Add parsley and 1 cup of breadcrumbs and combine. Let sit for 5 mins. Add all the coating ingredients to a bowl. Take a 1 tbsp scoops of the mixture and roll it into a ball. Coat the balls in the seasoning.
🔴 Bake for 30 mins & continues to bake for another 20 mins. Heat a few tbsp of olive oil over medium heat. Add garlic & salt and cook for 1 min. Pour the garlic oil over the chopped chard and massage. Heat the sauce then add cooked 'meatballs'. Place chard in toasted buns and top with meatballs, parsley, and chilli flake. Enjoy everyone! 😄👌💖
#veganinspiration #veganboy #veganaf #veganbodybuilding #foodphotos #foodphotograph #veganfoods #veganfoodie #plantbasedfood #instavegan #veganshare #veganfortheanimals #instarecipe #vegantreats #f52gram #feedfeed #veganworldshare #thrivemags #f52grams #veganfoodspot #veganworldshare #hocsupperclub #veganfoodshare #beautifulcusines #veganfeature #letscookvegan #veganfoodspace #veganmeatballs #meatballsub
Good morning- no flowers this morning- just those adorable little bowls from @masoncashuk
Plenty of ☕️☕️☕️needed this morning after a very poor sleep (I woke up in the night and my mind was racing with creative thoughts!!!😩) Have a wonderful Wednesday!❤️
My baby does the best dates. Ever. Today’s was a swanky mid-week lunch: Peking duck, barramundi noodles, eye fillet with black pepper sauce and deep fried ice cream. Just because we could. It was a perfect combination of inspiration and indulgence because you can’t cook amazing things if you never try anything new, can you?
Tomatoes (aka pommé d’amour ❤️) Farcies à la Provençale
塩 胡椒 して全部をよく混ぜて
暑ーだけど 料理はオーブンにお任せ火も使わないしね 楽々✌️ #tomato #tomatoes #provence
#トマト #家庭料理 #フレンチ #簡単
“ I wasn’t very keen on traditions related to food until I launched my blog earlier this year. To be honest, I didn’t even bother learning more about my homeland, which is a very peculiar region in Lombardy. But over time I started to appreciate the Brianza region where I live, and curiosity for traditional foods from this area came naturally.
Rather than a tradition, I have a recipe that embodies what family and home both mean to me. It is a simple cake made with stale bread soaked in whole milk, cocoa, amaretti cookies, raisins and pine nuts. My dad used to bring his mom’s big pan to the public oven to be baked, and always recalls the sweet smell that flooded the streets of his village. Families used to bring their cakes to cook on a very specific period, and kids were charged to bring them to the public facility. That cake tastes like childhood to him and to my fiancé as well, and also happens to be the most famous cake from Brianza, the region where I grew up. The beauty of it is that there’s no fixed recipe, but as many as the moms and grannies who prepare it. We call the cake “papina”, meaning some sort of gruel, that is the consistency of the cake before baking. Oddly enough, my mom never bakes it, so I feel like I am the custodian of something special.” TSC contributor Chiara Rota of @_chiarabones_
Chiara is not only our cover photographer, she is this season’s feature food writer. You can find the rest of her interview in our “BBQ’s, Picnics & Summertime Parties” issue, now available for pre orders on the website.
Find out more about what inspires her in the kitchen and as a photographer, her favourite flavours and her intentions as a food writer.
Head over to the website now to secure your copy.
it may be don't-put-your-oven-on season but sometimes you just have to make an exception. this is one of those times! mediterranean roasted veggies with quinoa. recipe is now on the blog ☀️😋🥒🍅🍆🙌🌈
DETAILS ✨rustic vintage #weddingcake
💍 gluten free and lactose free! How does your dream wedding cake look like?
What's on the menu for tomorrow?" I ask.
"Celery root soup with bacon and green apple. And bean and Swiss chard."
"Why don't you ever do something normal, like chicken noodle?" Gretchen asks.
"If you want that, buy a can," Tee says, stirring the creamy goodness in her speckled enamelware pot.
Gretchen begins preparing for the morning. I hover, watching, though by now she knows what to do. She'll make the dough for the soup boules, challahs, sticky buns, and Friday's featured sandwich loaf, cinnamon raisin. I start the poolish- a pre-fermented dough- for my own seven-grain Rustica as she weighs the flour and fills the stand mixer. The machine wheezes, rocking a little too much, as it spins the ingredients together. It's old and will need to be replaced soon. Vintage, Gretchen calls it.
Christa Parrish, Stones for Bread📚📚😂📚 Sounds like my nightmare, so if someone will cook this soup for me I prefer 100% the one in my bowl, even though it came in a container. Organic, with beautiful colour and marvellous taste. Coconut forever!!! And turmeric!! Oh yes! Please don't give me celery and bacon soup, anyone! 🎉🎈🎉🎈 Have a fun day everyone!
I love a quick mid-week meal. If you’ve got pasta, tomatoes two ways, chili, olives, harissa, mint & parmesan, you’ve got dinner in about 20 minutes. Simple. Spicy. Delicious.