INSIDE OUT GRILLED CHEESE
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Place 4 ounces shredded cheese directly on a hot flat top grill or frying pan. Place bread on top and let cheese melt and get crispy. Add remaining ounce cheese to the tops of the bread and let melt.
- Remove from grill. Spread guac on one half of the melty side of the sandwich and place beans on the other. Drizzle sriracha evenly over the guac. Mash the sandwich together so that the crispy cheese is on the outside. Slice and enjoy!
INSIDE OUT STUFFED AVOCADOS
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to medium heat.
- Using the tip of a paring knife, cut off a sliver of the skin from the rounded side of each avocado half, so they will lay flat on your serving platter. Score the flesh side of each avocado half in a cross-hatch pattern. Brush the inside of the avocado halves with olive oil and sprinkle with salt and pepper. Place the avocado halves cut-side down on the grill for 1 minute 30 seconds. Turn the avocado halves 90 degrees to get cross-hatch grill marks and cook for another 1 minute 30 seconds. Remove from the grill and place, grilled-side up, on a large platter.
- Stir together the tomatoes, garlic, jalapeno, onion, cilantro, vinegar, salt and pepper in a mixing bowl. Set aside for assembly.
- Whisk together the sour cream, agave, lime juice and hot sauce in a small mixing bowl to form the crema.
- Mound about 2 heaping tablespoons of the vegetable mixture into each avocado half. Drizzle the margarita crema over the avocados. Sprinkle the tortilla chips on top. Serve immediately.
INSIDE-OUT PEANUT BUTTER BLOSSOMS
This Christmas, we've wrapped up everyone's favorite chocolate candy inside soft and chewy peanut butter cookies. It's our present to fans of this better-together flavor combo, and if that means you, we recommend making a double batch! These cookies are hard to resist-particularly when they're warm from the oven and still melty at center. And because we just can't say enough good about these cookies, let us leave you with this final tidbit: They're actually fun to make-seriously! You roll cookie dough into balls, flatten them, wrap the dough around the chocolate, and reform the cookie ball before rolling it in a sparkling sugar coating. It's a bit like playing with Play-Doh™, except more delicious, so we recommend enlisting a little helper.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, vegetable oil, water, egg and flour until soft dough forms.
- Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to form 2 1/2-inch circle. Press 1 milk chocolate into center of each circle, making sure to form dough around chocolate to enclose; reshape into balls. Roll in sugar. Place 2 inches apart on cookie sheets. Discard remaining sugar.
- Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 17 g, TransFat 0 g
PEANUT BUTTER CAKE
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
- Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
- Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
Nutrition Facts : Calories 445 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING
This recipe is for the peanut butter-obsessed. The cake itself is substantial but also tender. Be sure you don't skip the last 2 minutes of beating incorporating air into the butter-sugar-egg mixture makes the batter light. Spread a few tablespoons of raspberry jam on each cake layer along with the peanut butter for an easy PB&J upgrade!
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 12 to 14 servings
Number Of Ingredients 18
Steps:
- For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
- Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
- Evenly divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
- For the buttercream: Bring a few inches of water to a boil in a saucepan large enough to hold the heatproof bowl of a stand mixer above the water.
- Whisk together the granulated sugar, egg whites and salt in the stand mixer bowl. Set the bowl above the boiling water, and whisk until the mixture is warm to the touch and the sugar has completely dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat at medium-high speed until cool and the whites hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter until smooth. Beat in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. Continue beating on medium-high speed until the buttercream thickens into stiff peaks. (The mixture at some point may appear to be very liquidy, but continue to beat.) Beat in the vanilla.
- To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature.
INSIDE-OUT CHOCOLATE BUNDT CAKE
This cake is so moist and you don't even use oil or butter. We got the recipe from a lady at church. It is easy to make and is always a hit. Whenever we take it to a pot-luck, we don't get to bring any home. We only bring home an empty cake tray.
Provided by Ellenkjl
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Cake.
- Combine pudding mix, cake mix, chips, chips, milk and eggs.
- Mix by hand until well-blended--about 2 minutes.
- Pour into a greased and floured bundt pan.
- Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
- Cool 15 minutes in pan, then remove.
- Continue cooling.
- Frosting.
- Melt margarine in medium saucepan.
- Remove from heat.
- Stir in sugar and chocolate.
- Add vanilla.
- Stir enough hot water (3-4 Tablespoons) to make desired consistency.
- Drizzle over cake.
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