EST.2020

EST. 2020

Flower Pasta

Strawberry Ricotta

Pineapple Kickin Rita

Crunch Berry

Cajun Shrimp Alfredo

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Mix Dry Ingredients

In another bowl, beat the eggs and then add the melted butter and vanilla extract. Mix until smooth and well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Combine Mixtures

Add the cocoa powder to the batter and gently fold in until fully incorporated.

Incorporate Cocoa

Fold in the chocolate chips and chopped nuts until evenly distributed throughout the batter.

Add Chocolate Chips and Nuts

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Prepare the Baking Pan

Pour the prepared batter into the greased baking pan, smoothing the top with a spatula.

Pour Batter

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

In a small bowl, combine the powdered sugar, milk, and vanilla extract. Whisk until smooth and drizzle-able.

Mix Topping Ingredients

Once the dessert is completely cool, drizzle the prepared topping over the top and allow to set before slicing and serving.

Top the Dessert

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, melted

Eggs

Vanilla extract

Cocoa powder

Chocolate chips

Nuts (walnuts or pecans), chopped

Powdered sugar

Milk

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, mix the milk, vegetable oil, vanilla extract, and eggs until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Cool the Cakes

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix until fluffy.

Prepare the Frosting

Add the heavy cream and vanilla extract to the butter mixture, beating until smooth and spreadable.

Add Cream and Vanilla

Place one layer of the cooled cake on a serving plate. Spread a layer of frosting on top, then place the second layer on top of that and frost the top and sides of the cake.

Assemble the Cake

Garnish the cake with edible gold flakes and fresh berries as desired.

Decorate the Cake

Vegetable oil

Butter, softened

Heavy cream

Edible gold flakes

Fresh berries (strawberries, blueberries, raspberries)

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Add the olive oil.

Make the Dough

Using a fork, beat the eggs and gradually incorporate the flour from the edges of the well. Once combined, knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Knead the Dough

In a medium bowl, mix together the ricotta cheese, chopped spinach, grated Parmesan cheese, nutmeg, salt, and black pepper until well combined.

Prepare the Filling

Divide the rested dough into four portions. Roll out each portion into thin sheets using a pasta machine or rolling pin.

Roll Out the Dough

Using a cookie cutter or flower-shaped mold, cut the pasta sheets into flower shapes. Place a teaspoon of filling in the center of each flower shape. Moisten the edges with water and fold to seal.

Cut and Fill the Pasta

Bring a large pot of salted water to a boil. Carefully add the filled flower pasta and cook for about 3-4 minutes until they float to the surface.

Boil the Pasta

In a skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in fresh herbs and season with salt.

Make the Sauce

Drain the pasta and add it to the skillet with the sauce. Toss gently to coat the pasta in the sauce. Serve hot, garnished with extra herbs or grated Parmesan cheese if desired.

Combine and Serve

Olive oil

Ricotta cheese

Fresh spinach, chopped

Parmesan cheese, grated

Nutmeg

Black pepper

Butter

Garlic, minced

Fresh herbs (basil, parsley, etc.)

Rinse the fresh strawberries under cold water to remove any dirt or residues. Pat them dry with a clean towel.

Wash the Strawberries

Remove the green tops of the strawberries and slice them into halves or quarters, depending on your preference.

Slice the Strawberries

In a medium bowl, combine the ricotta cheese, honey, and vanilla extract. Mix well until the ingredients are fully incorporated and creamy.

Mix Ricotta Filling

In serving bowls or plates, start by placing a layer of the ricotta mixture at the bottom, followed by a layer of sliced strawberries. Repeat the layers until the ingredients are used up, finishing with a layer of strawberries on top.

Layer the Ingredients

If desired, garnish the dish with fresh mint leaves and a drizzle of balsamic glaze for added flavor and presentation.

Add Garnishes

Fresh Strawberries

Ricotta Cheese

Honey

Vanilla Extract

Fresh Mint Leaves

Balsamic Glaze

Start by rimming your cocktail glass with salt or Tajin. To do this, rub a lime wedge around the rim of the glass and then dip it into a plate of salt or Tajin to coat the rim evenly.

Prepare the Glass

In a blender, combine the tequila, pineapple juice, lime juice, agave syrup, triple sec, fresh pineapple chunks, and ice. Blend on high speed until smooth and frothy.

Blend the Ingredients

Pour the blended mixture into the prepared glass. Garnish with a lime wedge and a sprig of fresh mint.

Pour and Garnish

Tequila

Pineapple Juice

Lime Juice

Agave Syrup

Triple Sec

Fresh Pineapple Chunks

Lime Wedge

Salt or Tajin (for rimming)

In a large mixing bowl, combine the cornflakes, oats, and salt. Stir well to ensure an even distribution.

In a small saucepan over low heat, melt the coconut oil and honey together until they are well combined.

Melt Coconut Oil and Honey

Pour the melted coconut oil and honey mixture over the dry ingredients. Stir thoroughly until all the dry ingredients are coated.

Spread the cereal mixture evenly onto a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes, stirring once halfway through, until golden brown.

Bake the Base

While the cereal base is baking, measure out the dried strawberries, blueberries, and raspberries. Set aside.

Prepare Dried Berries

Once the cereal base is done baking and has cooled slightly, combine it with the dried berry mixture in a large bowl.

Combine Cereal and Berries

If desired, add chopped nuts and chocolate chips to the mixture and stir to combine.

Add Optional Toppings

Serve immediately or store in an airtight container for a crunchy snack later.

Serve

Cornflakes

Oats

Coconut oil

Dried strawberries

Dried blueberries

Dried raspberries

Chopped nuts (almonds or walnuts)

In a large pot of salted boiling water, add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Fettuccine

In a bowl, toss the shrimp with Cajun seasoning until evenly coated. In a large skillet, heat olive oil over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes per side, or until shrimp are pink and opaque. Remove from the skillet and set aside.

Season and Cook the Shrimp

In the same skillet used for the shrimp, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream and bring to a simmer. Reduce heat and add the grated Parmesan cheese, stirring until melted and smooth. Season with salt and black pepper to taste.

Make the Alfredo Sauce

Add the cooked fettuccine and shrimp to the Alfredo sauce, tossing gently to combine and heat through. Cook for an additional 1-2 minutes if needed.

Combine Pasta and Sauce

Garnish with chopped parsley and serve immediately. Enjoy your Cajun Shrimp Alfredo!

Est.2020

Est. 2020

Flower Pasta

Strawberry Ricotta

Pineapple Kickin Rita

Crunch Berry

Cajun Shrimp Alfredo