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Layered Fruit Salad

Ingredients 2 cups fresh blueberries 2 cups sliced fresh strawberries 2 cups halved green grapes 1 (8 ounce) package reduced fat cream cheese 1/2 cup confectioners' sugar 1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed 1/4 cup chopped pecans Directions In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.

Individual Fruit and Brownie Trifles

Ingredients FOR THE BROWNIES: ▢ 7 ounces unsweetened chocolate, roughly chopped ▢ 3/4 cup unsalted butter ▢ 1/4 cup water ▢ 1 cup sugar ▢ 3/4 cup packed light brown sugar ▢ 2 large eggs ▢ 1 teaspoon vanilla extract ▢ 1 1/3 cups all-purpose flour ▢ 1/8 teaspoon salt ▢ 2 pints raspberries ▢ Mini chocolate chips, for garnish FOR THE WHIPPED CREAM: ▢ 1 1/2 cups chilled heavy cream ▢ 1/3 cup sour cream ▢ 3 Tablespoons sugar ▢ 2 teaspoons vanilla extract Instructions MAKE THE BROWNIES: Preheat the oven to 350ºF. Grease a 9-inch baking dish with cooking spray and set it aside. In a medium saucepan set over medium-low heat, combine the chocolate, butter and water. Cook, stirring, until the chocolate and butter are melted. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and light brown sugar, mixing until combined, then add the eggs and vanilla extract and mix for 2 minutes. Add the flour

Greek Yogurt Turkish Flatbread (Bazlama)

Ingredients 1 ¼ cups warm water 105-110˚F 2 ¼ teaspoons active dried yeast 1 packet 1 tablespoon sugar ¾ cup Greek-style yogurt 2 tablespoon extra virgin olive oil 1 tablespoon kosher salt 3 ¾ cups all-purpose flour ¼ cup finely chopped flat leaf parsley Instructions Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated. Whisk in the Greek yogurt olive oil and salt. Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading. Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to

Chocolate Covered Strawberry Layer Cake

INGREDIENTS For the cake: 1¾ cups plus 2 tbsp. (9 3/8 oz.) all-purpose flour 1½ cups (4½ oz.) unsweetened cocoa powder, plus more for dusting the pans 1 tbsp. instant espresso or coffee powder 1½ cups boiling water ¾ cup sour cream 1 tbsp. vanilla extract 1½ cups (3 sticks) unsalted butter, at room temperature 2½ cups plus 2 tbsp. (18 3/8 oz.) sugar 3 large eggs, at room temperature 1¼ tsp. baking soda ¾ tsp. salt For the strawberry filling: 3 cups fresh strawberries, rinsed, hulled and coarsely chopped, divided 4 large egg whites 1¼ cups sugar 3 sticks (1½ cups) unsalted butter, at room temperature For the ganache and the garnish: 12 oz. bittersweet chocolate, finely chopped 1½ cups heavy cream 12 whole strawberries, rinsed and dried DIRECTIONS 01 To make the cake, preheat the oven to 350˚ F. Butter the edges of 3 8-inch round cake pans and dust with cocoa powder, shaking out the excess. Line the bottoms of the pans with parchment paper. In a medium bowl, combine the cocoa powder

Easy Chicken Tacos

INGREDIENTS: 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 teaspoon garlic powder Salt and freshly ground black pepper, to taste, 1 1/2 pounds boneless, skinless chicken thighs 1 tablespoon canola oil 12 mini flour tortillas, warmed 1 cup pico de gallo, homemade or store-bought 1 avocado, halved, peeled, seeded and diced 1/2 cup chopped fresh cilantro leaves 1 lime, cut into wedges DIRECTIONS: In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

The Best Chocolate Pound Cake

INGREDIENTS SCALE 1x 2x 3x For Cake 1 cup all-purpose flour ( 125 g ) ¾ cup Dutch-processed cocoa ( 65 g ) ¾ teaspoon baking powder ½ teaspoon salt 1/3 cup buttermilk, at room temperature 1 teaspoon instant coffee or ground espresso powder 1 cup ( 2 sticks) unsalted butter, room temperature 1 cup granulated sugar 4 large eggs, room temperature 1 teaspoon vanilla extract For Glaze 1/2 cup heavy cream 1/2 cup dark or bittersweet chocolate chips 1 tsp vegetable oil INSTRUCTIONS For Cake Adjust oven rack to lower-middle position and preheat oven to 325˚ F. Lightly grease a 9 x 5” loaf pan. Line the bottom and short sides with parchment paper, allowing the ends to hang over for easy removal of the loaf after baking. Sift flour, cocoa, baking powder and salt into a medium bowl. Sift a second time. Set aside. Dissolve the instant coffee in the buttermilk. Set aside. Add butter to the bowl of a standing mixer and mix on medium for 3-4 minutes. Scrape down sides. Next, gradually a