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foodopia:

dark chocolate raspberry pistachio tartlets: recipe here

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bhgfood:

Daily Dish: This tasty Mushroom-Garlic Pizza is topped with shitake and cremini mushrooms, caramelized garlic, and Gruyere cheese.

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babblefamilykitchen:

Strawberry Eton Mess

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s-a-v-o-r-y:

Cheesecake Brownie Bites

Ingredients

For the brownie batter:

4 large eggs

1¼ cups baking cocoa

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon instant espresso powder, mixed with 2 teaspoons water

2 teaspoons vanilla extract

2¼ cups sugar

1 cup unsalted butter, melted

1½ cups all-purpose flour

For the cheesecake filling:

1 (8-oz.) package cream cheese, softened

3 tablespoons sugar

1 large egg yolk

Directions

Preheat the oven to 350ºF. In a large bowl, whisk together eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined. Stir in the sugar and melted butter until well combined, then stir in flour. Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with and additional teaspoon of brownie batter.

Bake for 12 minutes, or until a toothpick inserted comes out clean. Let the brownie bites cool for 10 minutes in the pan and then transfer them to the refrigerator to continue cooling, or enjoy warm!

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f0o0od:

Caramel & Peanut Topped Brownie Cake

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daybite:

FoodShot #15: Salmon fillet in lemon sauce served with rice and steamed vegetables

Preparation time: 20 minutes

Serving: 331 g

Calories: 471,1

Protein: 28,6 g

Fat: 18,05 g

Carbohydrates: 51,3 g

Shopping list:

• 1 salmon fillet
• 1/2 bag of white rice (dry)

1/4 plate selected vegetable mixes such as:

• 6 broccoli florets
• 5 carrot slices

Lemon Sauce:

• 1/2 cup water
• 1/2 tsp of flour
• 1/2 tsp rapeseed oil
• 2 tbsp natural yoghurt
• 1/4 vegetable cubes
• Juice of 2 slices of lemon
• Pinch of sugar, salt

Description:

Salmon season with salt, sprinkle with pepper, drizzle with oil and bake in the oven at 170C/338F. Depending on the size it takes about 10-15 minutes. Steamed vegetables, cook the rice. Sauce: Prepare the vegetable broth. Oil rubbed with flour, spread yogurt. Pour in the broth, stirring to boil. Add the lemon juice and seasonings to taste.

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bhgfood:

Daily Dish: For a quick and easy dinner toss together this Spinach Tortellini with Beans and Feta.

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gastrogirl:

chocolate chip chocolate cheesecake bars.

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foodopia:

citrus salad: recipe here

thecakebar:

chocolate mousse cake with banana cream and toasted almonds