Thank you for visitting our profile!♥

♥ my new Tumblr - http://janinaxo.tumblr.com/ ♥
♥ my instagram - @xojanina ♥
 
Ingredients;
- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
- 1/4 cup dry breadcrumbs
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt, divided
- 1 large egg white, lightly beaten
- 1 pound chicken breast tenders
- 1 tablespoon butter
- 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon black pepper
- 1/3 cup (1 1/2 ounces) shredded provolone cheese
 
Directions;
 
- Preheat broiler.
 
- Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.
 
- Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

♥ my new Tumblr - http://janinaxo.tumblr.com/ ♥
♥ my instagram - @xojanina ♥
 
I excuse for not coming on here for 2 months, I've been really busy, but I am back now! :)
 
recipe via: realsimple.com
 
Ingredients;
- flour for the work surface
- 1 8-ounce sheet frozen puff pastry, thawed
- 1 large egg, beaten
- 1 tablespoon granulated sugar
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1/2 teaspoon grated lemon zest
- 3 tablespoons confectioners' sugar
- cups blueberries
 
Directions;
 
1. Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
 
2. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
 
3. Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
 
4. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth.
5. Spread the cream cheese mixture evenly within the borders of the pastry.
 
6. Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.
 
I hope you like it, if you have any question ask me ♥

follow @the-recipe-girls ♥
 
l i k e if you l i ke !
 
Ingredients ; ♥ (make a bout 30 cookies)
1 1/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg, room temperature
 
Directions ; ♥
 
Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.
Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)
Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely.
Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.
 
Cream Filling ; ♥
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
3 1/2 cups confectioners' sugar
1 tablespoon pure vanilla extract
 
Directions ; ♥
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.
 
xoxo Janina ♥

follow @the-recipe-girls ♥
 
requested by @dj-vj (:
 
Ingredients ; ♥
 
325g butter
325g plain chocolate
2 tsp vanilla extract
325g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
450g light soft brown sugar
5 large eggs
300ml soured cream
 
♥ Icing ;
250g butter
350g icing sugar , sieved
50g cocoa , sieved
2 tbsp milk
 
♥ Decor ;
8 giant white chocolate buttons
2 packs milk chocolate buttons
2 chocolate Flake bars
60g yellow marzipan
125g pack chocolate finger biscuits
candles (optional)
writing icing (optional)
 
Directions ; ♥
 
Preheat the oven to 160C/fan 140C/gas 4. Base line a 20cm round and a 18cm square cake tin.
Put the butter and chocolate into a saucepan and stir over a very gentle heat until melted and smooth. Remove from the heat and stir in the vanilla extract.
Sieve the flour, baking powder and bicarbonate of soda into a large bowl. Add the sugar, breaking up any lumps if necessary. Beat together the eggs and soured cream and pour onto the flour mixture. Add the melted chocolate and mix all well together until smooth.
Divide the mixture equally between the two tins and bake in the oven for about 55 mins - 1 hour. A good way to check that the mixture is equally divided is to put a cocktail stick into each mixture and the levels should be the same.
To make the icing, put the butter into a bowl and beat until creamy. Add the icing sugar and cocoa a little at a time beating well between each addition. Add the milk to mix to a soft spreading consistency.
To assemble, place the round cake on a large wooden board or tray (the cake will need to served on this). Place the round cake tin on the square cake about 12cm from one edge and cut around the edge of the tin. Remove the smaller piece and place at one end of the round cake to represent the ears.
Using the remains of the square cake cut almost in half to give an oblong (for the fence) and a semi circle (for the wings). Place the oblong at the bottom of the owl cake. Slice the semi circle in half horizontally through the middle. Arrange one piece each side of the round cake to make the wings.
Spread the butter icing all over the cake. Cut the flake bars into small pieces and arrange on the wings to represent feathers. Keep the flake crumbs. Arrange milk chocolate buttons over the body. Place chocolate fingers on the bottom cake to make the fence. Using a fork, mark the icing to make the owl's ears. Use the flake crumbs to make a v-shape between the ears like a 'widow's peak'. Arrange the white chocolate buttons in two circles to make the eyes and place a milk chocolate button in the centre of each. Use a third of the marzipan to shape a beak and use the remaining marzipan to make two feet.
Place the candles on the 'fence' part of the cake. You can also pipe a child's name or message on the fence using writing icing.
 
xoxo Janina ♥

h e l l o, we all love spring and we can't wait for it, right? :-) We decided to start a fun and easy challenge for you ♥
 
- what is the challenge about?
The challenge is about "spring desserts" and just lovely treats that you enjoy eating/making in the spring time or just dessert that totally remind you about warmer days. ♥
 
- rules?
♥ use a matching picture, clip it from a website if you like, credit the website!
♥ you can enter as many times as you like, that will increase your chances!
♥ don't copy peoples recipes, just get inspired!
♥ copy and paste the link to your creation under this set!
♥ tag five friends!
 
- how to enter?
It's easy promise!
♥ Make a complete recipe set!
♥ Make it look all spring inspired. for example spring colors and fillers :-)
♥ Use a Tip outline and Fillers you like. Once that is done put the recipe in the Description of your set!
♥ As an Introduction on why you made a dessert tip, put these lines at the top of your recipe.

"hello friends, today I am entering @the-recipe-girls and @thebestcookbook 's spring dessert challenge, you can win great prices!♥"

♥ If you want you can add a little text about yourself in the set and why you chose this recipe! (:
 
- prices?
1st place 300 likes :)
2nd place 200 likes :)
3rd place 100 likes :)
 
the winner will be choosen in 3 weeks from today! ♥

good luck and please enter :-)
make sure you follow us! ♥

follow: @the-recipe-girls ♥
 
l i k e if you l i k e ♥
 
Ingredients ;
 
♥ Salad:
 
2 x 420g cans of chickpeas, drained
2 red capsicums
1 green capsicum
1 continental cucumber
4 spring onions
a large handful of flat leaf parsley, leaves picked
a small handful of sweet basil, leaves picked
1 cup of kalamatta olives
 
♥ Dressing:
 
4 tablespoons extra virgin olive oil
2 1/2 tablespoons lemon juice
1 teaspoon ground cumin
2 garlic cloves, crushed
 
Directions ;
 
Finely dice one of the red capsicums, then slice the remaining red capsicum and the green capsicum into strips. By having two of the capsicums cut into strips and the other one finely diced gives the salad a more interesting texture.
 
Put the drained chickpeas into a serving bowl and add the chopped capsicums. Finely chop the cucumber and the spring onions and add them to the bowl along with the olives.
 
Roughly chop the parsley and basil leaves, add them to the bowl and gently toss the salad ingredients to mix them all up nicely. Cover the bowl with cling wrap and refrigerate until ready to serve.
 
Put all the dressing ingredients in a jar with a screw top lid and shake well. Don’t dress the salad until it is ready to be served, because otherwise the herbs will go soggy. Yuck. When you’re ready to serve your salad, shake the dressing again, then pour it all over the salad and toss gently to coat.
 
Any leftovers are best used up within 24 hours. This is a pretty substantial salad and would be great on its own for a light lunch. We also served some left over salad with crusty bread spread with hommous. It was a bit of a chickpea-fest, but chickpeas are awesome. Enjoy!
 
xoxo Janina ♥

follow @the-recipe-girls (:
 
l i k e if you l i k e ♥
 
Ingredients ; ♥
 
♥ For the cupcakes:
24 Oreo halves with cream filling attached
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
8 tbs unsalted butter, room temperature
1 2/3 cups sugar
3 large egg whites, room temperature
2 tsp vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
 
♥ For the frosting:
250 ml sweetened whipping cream
Oreo cookie crumbs
24 half Oreo cookies
 
Directions ; ♥
 
Preheat the oven to 180 degrees centigrade. Line a muffin tray with cupcake liners and place a half Oreo at the bottom of each case, cream side up. In a bowl, combine the dry ingredients. Using the paddle attachment of a stand mixer, beat butter and sugar on medium to high speed until light and fluffy. Beat in the egg whites, one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer speed on low, add half the dry ingredients followed by milk. Beat minimally until just combined and add the rest of the dry ingredients until just mixed. Gently fold in the chopped Oreos. Fill the liners with batter using an ice cream scoop. Bake until a toothpick inserted comes out clean, rotating the tray halfway through (mine took about 23 minutes). Cool in the tray for 5 minutes and then on a wire rack. Frost when completely cool.
 
Whipping cream must be chilled to 2-4 degrees for best results. Using the wire whip, whip the cream on medium speed until 2/3 done. Then whip at high speed until stiff peaks form. Frost using your favourite tip and garnish with a sprinkling of Oreo crumbs and Oreo halves.
 
This recipe yields 24 cupcakes.
 
xoxo Janina ♥

follow @the-recipe-girls ♥
 
l i k e if you l i k e ♥
 
Ingredients ; ♥
- 1 pound milk chocolate, chopped
- 1/2 cup butter
- 1 9 ounce package chocolate wafer cookies (40 to 45 cookies)
- 1 cup semisweet chocolate pieces
- 1 cup slivered almonds
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 4 8 ounce packages cream cheese, softened
- 1 8 ounce carton dairy sour cream
- 1/3 cup granulated sugar
- 1/3 cup buttermilk
- 1 1 ounce bottle red food coloring (2 Tbsp.)
- 4 eggs
- 2 egg yolks
- Chocolate leaves (optional)
- Powdered sugar (optional)
- Unsweetened cocoa powder (optional)
- Fresh raspberries and/or small whole strawberries (optional)
 
Directions ; ♥
 
1. In a medium saucepan, melt chocolate and 1/2 cup butter over low heat; transfer to a bowl and cool completely.
2. Place wafer cookies, chocolate pieces, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the 1/2 cup melted butter; cover and process until well combined. Transfer crumbs to a 10x3-inch springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside.
 
♥ For filling:
3. In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until combined.
4. Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the oven rack. Bake in a 350 degree F oven about 1 hour, or until 2 inches of outside edge appear set when shaken gently.
5. Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.
6. To serve, use a paper doily to decoratively sift powdered sugar and cocoa powder on the top, if you like. Garnish the center with chocolate leaves and fresh raspberries, if you like. Clean knife between each cut. Makes 20 servings.
from the test kitchen
Bake and chill up to 24 hours. Garnish just before serving.
 
♥ nutrition facts (Red Velvet Cheesecake)
Servings Per Recipe 20, cal. (kcal) 546, Fat, total (g) 42, chol. (mg) 148, sat. fat (g) 23, carb. (g) 40, Monosaturated fat (g) 14, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 29, pro. (g) 9, vit. A (IU) 1020, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 319, Potassium (mg) 277, calcium (mg) 131, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
 
xoxo, Janina ♥

follow @the-recipe-girls ! ♥
 
l i k e if you l i k e ! ♥
 
Ingredients ; ♥
 
- Macaron Batter
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
 
- Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces
 
- Prune Filling
15 medium prunes (pitted), about 5 ounces (150 gr) prunes
2½ ounces (70 gr) best-quality milk chocolate, finely chopped
2 tablespoons Armagnac
 
Directions ; ♥
 
- Preheat oven to 350º F (180º C).
 
- Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
 
- Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
 
- In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
 
- Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
 
- Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
 
- Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
 
♥ To make the prune filling:
 
- Cut the prunes into quarters and pour boiling water over them. Cover and let stand until the prunes are soft. Drain.
 
- Squeeze most of the excess water from prunes and pass through a food mill or food processor.
 
- Melt the milk chocolate and the Armagnac in a double boiler or microwave, stirring until smooth. Stir into the prune puree. Cool completely to room temperature (it will thicken when cool.)
 
♥ To make the chocolate filling:
 
- Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.
 
♥ Assembly
 
- Spread a bit of batter on the inside of the macarons then sandwich them together. (You can pipe the filling it, but I prefer to spread it by hand; it’s more fun, I think.)
 
- I also tend to overfill them so you may or may not use all the filling.
 
- Let them stand at least one day before serving, to meld the flavors.
 
- Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.
 
xoxo Janina ♥

follow @the-recipe-girls :-)
 
l i k e if you l i k e ♥
 
Ingredients ; ♥
- Short Cake
- Cake flour 2 1/4 Cup (16 tbs)
- Baking powder 4 Teaspoon
- Sugar 2 Tablespoon
- Salt 1/2 Teaspoon
- Shortening 1/3 Cup (16 tbs)
- 1 egg, slightly beaten
- Milk 2/3 Cup (16 tbs)
- Fresh strawberries
- Heavy cream 1/2 Cup (16 tbs) (Topping)
- Sugar 1 Cup (16 tbs) (Topping)
- Vanilla 1 Teaspoon (Topping)
 
Directions ; ♥
 
- Mix in baking powder,flour,salt & sugar together.Add shortening to it,using a pastry blender till it becomes soft.Beat in the egg & milk,spread the batter over a greased round cake pan,bake for 425 degrees for 15 minutes.
Wash & slice the strawberries,add sugar to them.Whip cream in a bowl,add vanilla to the cream.Cut the shortcake & place on the serving palate,spread half the strawberry mix,place the other half of the cake on that & finally add the remaining cream & berry on top.
 
xoxo Janina ♥