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Chocolate Fudge Cake

Posted in Appetizer.



   I've probably mentioned that chocolate cake is my favorite cake countless times and I already have over 83 chocolate cake recipes, but I believe there's always room for one more. The other day I was at a cafe watching my local band play while drinking coffee and stuffing my face with chocolate fudge cake and then it hit me. Chocolate fudge is my favorite and yet I've never made it before. I've made chocolate raspberry, chocolate oreo, chocolate buttercream, alright I'll stop plugging in all of the other delicious chocolate recipes that you can find here on my site ;-) but I've never made chocolate fudge cake. So I decided to bake the chocolate cake I usually bake and frost it with some homemade fudge. Turned out to be the best chocolate cake I've ever made. The fudge was super silky and smooth and very simple to make. If you enjoyed any of my other chocolate cake recipes you will love this one without a doubt. 




  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder (Hersheys Special Dark)
  • 2 cups sugar
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 cup boiling water
  • 2 tsp vanilla extract

*Bake in a preheated oven at 350 degrees for about 30 mins (depending on oven)*


  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 stick unsalted butter
  • 1 1/2 cups brown sugar
  • pinch of salt
  • 1 cup heavy cream 
  • 4 ounces bittersweet chocolate
  • 1 teaspoon vanilla extract


  1. Sift the all purpose flour, cocoa powder, salt, baking soda, and baking powder, set aside. 
  2. In a separate bowl, mix the eggs, milk, vanilla extract, and sugar, then pour it into the flour and cocoa mixture and give it a good mix.
  3. Add a cup of boiling water to the batter while mixing at a medium speed.
  4. Divide the batter evenly among two 9 inch cake pans and bake in a preheated oven at 350 degrees for 27-30 minutes or until done
  5. For the frosting, sift the cocoa powder and powdered sugar and set aside
  6. In a medium sauce pan over high heat, heat 4 tbsp of butter, brown sugar, 1/2 cup heavy cream, and salt
  7. Once everything melts, turn the heat to low and simmer for 5 minutes.
  8. Transfer to a large bowl and mix in the remaining butter
  9. Pour in the remaing heavy cream while mixing and then add half of the powdered sugar and cocoa mixture
  10. Add half of the bittersweet chocolate and mix throughly 
  11. Then finally add the remaining the powdered sugar and cocoa powder along with the remaining bittersweet chocolate.
  12. Let it cool at room temperature and then place it in the fridge for a minimum of 20 minutes or until it sets.
  13. Frost the cake layers with the chocolate fudge and Enjoy! 

Butter Cake

Posted in Appetizer.




  • 2 sticks unsalted butter 
  • 3 eggs
  • 2 cups sugar
  • 2 tsp vanilla extract 
  • 2 3/4 all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder 
  • 1 cup buttermilk 


  • 1/3 cup butter 
  • 3/4 cup sugar
  • 1 1/2 tbsp water 




  1. In a large bowl mix the butter, sugar, eggs, and vanilla extract until well combined
  2. Add the flour, salt, baking powder, and baking soda to the butter mixture alternating with the buttermilk
  3. Place batter in a 10 inch greased and floured bundt pan and smooth out the batter 
  4. Bake in a preheated oven at 325 degrees for 1 hour and 10 minutes or until done
  5. When the cake is done, prepare the glaze. Combine all ingredients into a small saucepan over medium heat. 
  6. Poke holes all over the hot cake and pour the glaze on top of the cake 
  7. Invert the cake onto a cake stand and sprinkle some powdered sugar on top
  8. Enjoy! 

Chipotle Chicken Pasta

Posted in Appetizer.



    A couple of days ago a friend of mine sent me a photo of her dinner because for some weird reason lately all of my friends and family send me photos of their food. Insert emoji with its hands up in the air here. Anyhow, the photo made me drool a little. Ok I didn't drool but I wanted to recreate what was in the photo. It was a fried chicken cutlet on top of creamy bow tie pasta. She explained that it was a cajun cream based sauce and it automatically shattered my dreams because I've already shared a cajun chicken alfredo recipe. So I decided to switch it up and use some chipotle seasoning blend and chipotle cheddar cheese to seal the deal. 

Best decision ever. 



  • 1 lb chicken breasts
  • 1 lb bow tie pasta
  • 1/2 cup all purpose flour 
  • 2 cups panko bread crumbs
  • 2 beaten eggs
  • 1/2 cup chicken stock
  • 1 cup heavy cream
  • 1 cup chipotle cheddar cheese
  • 1/2 orange bell pepper
  • 1/2 yellow bell pepper 
  • 1 garlic clove
  • 2 tbsp butter
  • 2 tsp seasoning blend
  • salt and pepper to taste 

Seasoning Blend:

  • 1/4 tsp chipotle powder
  • 1 tsp garlic powder 
  • 1/2 tsp onion powder
  • 1/4 tsp oregano 



  1. Season chicken on both sides with salt, pepper, and chipotle seasoning blend
  2. Season the all purpose flour and panko bread crumbs with seasoning blend
  3. Coat the chicken in the seasoned flour and shake off any excess flour 
  4. Dip flour coated chicken breasts in beaten eggs
  5. Transfer chicken breasts to seasoned bread crumb mixture, pressing the bread crumbs into both sides and set aside
  6. Add some butter and olive oil to a large skillet and sauté the peppers and garlic until softened
  7. Pour the chicken stock and heavy cream and simmer until nicely thickened.
  8. Add the chipotle cheddar cheese, the remaining seasoning blend and season with salt and pepper
  9. Add cooked pasta to the sauce
  10. In a separate skillet cook the chicken in vegetable oil over medium heat for 4-5 minutes on each side.
  11. Serve chicken on top of pasta and enjoy! 


  • New York, NY

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