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Chicken Canapes

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Chicken Canapes

These chicken canapes are delicious and perfect for any get together. Kids and adults love them! Delights of Culinaria

  • 1 1/2 cup shredded cheese (1/2 mozzarella,1/2 cheddar,or your choice)
  • green onions sliced
  • 2 – 3 garlic cloves crushed
  • 2 -3 tbsp mayonnaise
  • sometimes I like to add fresh tomatoes (diced)
  • 1 baguette or french bread sliced(for bigger)
  • 1 canned chicken

  1. Mix all the ingredients and spread on the bread.Transfer to

    oven and bake on 450 degrees for 6-8 minutes or when the cheese is melted completely.

Carnival of Venice – Italy

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Venice Carnival – Italy 
The Carnival of Venice is an annual festival held in Venice, Italy. The Carnival ends with the Christian celebration of Lent, forty days before Easter, on Tuesday, the day before Ash Wednesday.

Five-Spice Chicken Wings

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Five-Spice Chicken Wings

They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. Taste of Home

  • 3 1/2 pounds pounds chicken wings
  • 3 green onions, chopped
  • 2 tbsp sweet chili sauce
  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp fish sauce or additional soy sauce
  • 4 garlic cloves, minced
  • 1 tbsp sugar
  • 1 tbsp Chinese five-spice powder
  • 2 medium limes, cut into wedges

  1. Cut chicken wings into three sections; discard wing tip sections. Combine the onions, chili sauce, soy sauce, fish sauce, garlic, sugar and five-spice powder in a large resealable plastic bag. Add wings; seal bag and toss to coat. Refrigerate 8 hours or overnight.

    Drain chicken, discarding marinade. Place wings in a greased 15 x 10 x 1-in. baking pan.

    Bake at 425° for 25-30 minutes or until no longer pink, turning every 10 minutes. Squeeze lime wedges over wings.

| Camila Cabello by An Le – The Edit from Net-a-Porter January 2018 |

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Camila Cabello by An Le – The Edit from Net-a-Porter January 2018

| Bella Hadid – Alexandre Vauthier Fashion Show in Paris Jan. 2018 |

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Bella Hadid – Alexandre Vauthier Fashion Show in Paris Jan. 2018

| Kate Moss by Mert & Markus – Alain Mikkli with Alexandre Vauthier Sunglasses Collection – Ad Campaign 2018 |

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Kate Moss by Mert & Markus – Alain Mikkli with Alexandre Vauthier Sunglasses Collection – Ad Campaign 2018

Fudgy Chocolate Layer Cake

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Fudgy Chocolate Layer Cake

A great combination of chocolate cake, mixing lots of buttermilk and coffee into the batter to create an incredibly moist, rich and fudgy dessert.  Food & Wine

CAKE

  • 1 1/2 cups sugar
  • 1 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1 cup buttermilk
  • 3 large eggs
  • 2 1/2 tsp pure vanilla extract
  • 6 tbsp unsalted butter, softened
  • 1 cup hot coffee

FILLING AND FROSTING

  • 1 1/4 pounds bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tbsp light corn syrup
  • 5 tbsp unsalted butter, softened
  • 1 tbsp sugar
  • 1 tbsp water
  1. Preheat the oven to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
  2. In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the butter in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
  3. Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.
  4. Put the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over the chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in the butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
  5. In a microwave-safe bowl, combine the sugar with the water and heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. Spread the remaining frosting around the sides of the cake. Let the cake stand at room temperature for at least 1 hour before slicing.

Make Ahead: The cake will stay fresh in the refrigerator for up to 3 days. Bring to room temperature before slicing.

Frozen Hot Chocolate Cheesecake

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Frozen Hot Chocolate Cheesecake

Take your hot chocolate obsession from winter to summer with this cheesecake.

For the Crust

  • 24 oreos
  • 6 tbsp melted butter
  • 1/4 cup sugar

For the Cheesecake

  • 2 blocks cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup chocolate sauce
  • 3 hot cocoa packs
  • pinch of salt
  • 2 cup heavy cream
  • 1 cup mini marshmallows
  1. Make crust: In a food processor, pulse Oreos until they are fine crumbs. Transfer crumbs to a bowl, then add butter and sugar and stir until combined. The texture should be similar to wet sand.
  2. Grease a 9″ pie plate and press in the crust mixture.
  3. In a large bowl using a hand mixer, beat cream cheese until light and fluffy. Add powdered sugar, chocolate sauce, cocoa packets and salt and mix until smooth
  4. Add about half of the heavy cream and beat until smooth. Add the rest of the heavy cream and beat until very fluffy.
  5. Fold in mini marshmallows. Pour cheesecake mixture into the prepared crust.
  6. Freeze until solid, about 4 hours.

Easy Rice Pudding

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Easy Rice Pudding

Is rice pudding the best comfort dessert of all time? This recipe is convincing enough—it’s simple and satisfying, and comes together in less than half an hour. 

  • 1 quart whole milk
  • 1 cup short-grain or long-grain white rice
  • 6 tbsp granulated sugar, plus more as needed
  • Pinch salt
  • 1/4 teaspoon vanilla or almond extract
  • Toppings such as chopped nuts, dried or fresh fruit, cinnamon, or nutmeg (optional)

  1. Place the milk, rice, sugar, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until the sugar has dissolved.

    Lower the heat to a bare simmer and cook uncovered, stirring occasionally, until the rice is tender and the mixture thickens, about 20 minutes.

    Remove from the heat and stir in the vanilla or almond extract. Taste, adding additional sugar or toppings as desired.