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Metatron Cube, Bentonville, AR (2024)

08/21/2024

Garlic Rolls
Soft and Buttery Garlic Rolls with Fresh Herbs
Ingredients:

For the Dough:

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 teaspoon salt
1 cup warm milk (110°F/43°C)
1/4 cup unsalted butter, melted
1 large egg
For the Garlic Butter:

1/2 cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
Directions:

Prepare the Dough:
In a large mixing bowl, combine 1 cup of flour, sugar, yeast, and salt. Add the warm milk, melted butter, and egg, mixing until well combined. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.

Knead the Dough:
Turn the dough out onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the Rolls:
After the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into 12 equal pieces and shape each piece into a ball. Place the rolls in a greased 9x13-inch baking dish, cover, and let them rise for another 30 minutes.

Preheat the Oven:
While the rolls are rising, preheat your oven to 375°F (190°C).

Make the Garlic Butter:
In a small bowl, combine the melted butter, minced garlic, chopped parsley, and salt. Brush half of the garlic butter over the tops of the rolls.

Bake the Rolls:
Bake the rolls in the preheated oven for 18-20 minutes, or until golden brown. Remove them from the oven and brush with the remaining garlic butter. Let the rolls cool slightly before serving.

Prep Time: 20 minutes | Rising Time: 1 hour 30 minutes | Cooking Time: 20 minutes | Total Time: 2 hours 10 minutes

Kcal: 210 kcal per roll | Servings: 12 rolls

08/21/2024

Raspberry Chocolate Ganache Cake
Decadent Raspberry Chocolate Ganache Layer Cake
Ingredients:

For the Chocolate Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup buttermilk
1 cup hot water
2 teaspoons vanilla extract
For the Raspberry Filling:

2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Chocolate Ganache:

12 oz dark chocolate, chopped
1 cup heavy cream
Directions:

Make the Chocolate Cake:

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the sugar, oil, eggs, buttermilk, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Raspberry Filling:

In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes.
Remove from heat and let the raspberry filling cool completely.
Make the Chocolate Ganache:

Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer.
Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth and glossy. Allow the ganache to cool slightly before using.
Assemble the Cake:

Place one layer of the chocolate cake on a serving plate. Spread a layer of the raspberry filling on top.
Place the second cake layer on top, then pour the chocolate ganache over the top, letting it drip down the sides. Use a spatula to smooth the ganache over the entire cake.
Garnish with fresh raspberries if desired. Chill the cake for at least 30 minutes before serving.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes + chilling time

Kcal: 480 kcal per serving | Servings: 10-12 servings

08/20/2024

08/20/2024

🍗 Creamy Chicken and Corn Pasta 🍝

📋 Ingredients:

🍝 10 oz farfalle bow-tie pasta
🧀 ½ cup Parmesan cheese, shredded
🍗 1.5 lb chicken thighs or breasts (skinless, boneless)
🌶️ 1.5 teaspoons smoked paprika
🌿 1 teaspoon Italian seasoning
🧂 ¼ teaspoon salt
🌶️ Freshly ground black pepper, to taste
🥄 2 tablespoons olive oil
🌽 2 cups corn kernels (cooked)
🌶️ 1 teaspoon chili powder
🥓 8 strips Turkey Bacon, cooked
🥛 1 cup heavy cream
🌿 Fresh herbs (thyme, oregano, or marjoram) for garnish

📝 Instructions:

1️⃣ Cook pasta: Boil water, cook pasta for about 10 minutes, and drain. 🍝
2️⃣ Shred cheese: Shred Parmesan cheese and keep it close to the stove to warm. 🧀
3️⃣ Prepare chicken: Slice chicken into thin strips, season with paprika, Italian seasoning, salt, and pepper. Cook in olive oil for 4-5 minutes per side until done. Set aside. 🍗
4️⃣ Cook corn: In the same skillet, add corn, olive oil, salt, pepper, paprika, and chili powder. Cook for 3 minutes. 🌽
5️⃣ Make the sauce: Remove half of the corn, add cream, and bring to a simmer. Stir in Parmesan until melted. 🥛
6️⃣ Assemble: Add pasta, chicken, and bacon to the sauce. Garnish with fresh herbs. 🌿

📌 Notes:

✔️ Substitute chicken with turkey for a different flavor.
✔️ Add more cream if the sauce thickens too much upon reheating.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 946 | Servings: 4

08/20/2024

12 Reasons Why Reading Books Should Be Part of Your Life:
1. Knowledge Highway: Books offer a vast reservoir of knowledge on virtually any topic imaginable. Dive deep into history, science, philosophy, or explore new hobbies and interests.
2. Enhanced Vocabulary: Regular reading exposes you to a wider range of vocabulary, improving your communication skills and comprehension.
3. Memory Boost: Studies suggest that reading can help sharpen your memory and cognitive function, keeping your mind active and engaged.
4. Stress Reduction: Curling up with a good book can be a form of mental escape, offering a temporary reprieve from daily anxieties and a chance to unwind.
5. Improved Focus and Concentration: In today's fast-paced world filled with distractions, reading strengthens your ability to focus and concentrate for extended periods.
6. Empathy and Perspective: Stepping into the shoes of fictional characters allows you to develop empathy and gain a deeper understanding of different perspectives.
7. Enhanced Creativity: Reading exposes you to new ideas and thought processes, potentially sparking your own creativity and problem-solving skills.
8. Stronger Writing Skills: Immersing yourself in well-written prose can improve your writing style, sentence structure, and overall communication clarity.
9. Improved Sleep Quality: Swap screen time for a book before bed. The calming nature of reading can help you relax and unwind, promoting better sleep quality.

08/20/2024

Blackberry Tiramisu
Luscious Blackberry Tiramisu with Mascarpone Cream
Ingredients:

For the Blackberry Syrup:

1 1/2 cups fresh blackberries
1/2 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
For the Mascarpone Cream:

8 oz mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
For Assembly:

24-30 ladyfingers
Fresh blackberries for garnish
Mint leaves for garnish (optional)
Directions:

Prepare the Blackberry Syrup:

In a medium saucepan, combine the blackberries, sugar, water, and lemon juice.
Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens, about 10 minutes.
Strain the mixture through a fine-mesh sieve to remove the seeds, pressing the berries to extract as much juice as possible.
Set the syrup aside to cool completely.
Prepare the Mascarpone Cream:

In a mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture until fully combined.
Assemble the Tiramisu:

Dip each ladyfinger into the cooled blackberry syrup, ensuring they are well-soaked but not falling apart.
Arrange a layer of soaked ladyfingers in the bottom of a 9x9-inch dish.
Spread half of the mascarpone cream over the ladyfingers.
Repeat with another layer of soaked ladyfingers and top with the remaining mascarpone cream.
Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Serve:

Before serving, garnish the tiramisu with fresh blackberries and mint leaves if desired.
Slice and serve chilled, enjoying the fruity twist on this classic Italian dessert!
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes (plus chilling time)

Kcal: 350 kcal per serving | Servings: 8 servings

08/20/2024

Food is ready
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08/20/2024

08/20/2024

Loaded Potato Meatloaf Casserole
Ingredients:
1 lb ground beef, extra lean
1/2 cup onion, diced
Must express something to keep getting my recipes.... Thank you.
Recipe in First (c.o.m.m.e.n.t ).👇
Enjoy ❤️ 👇👇👇

08/19/2024

The 7 Types Of Love - How Many Have You Known? Read the full article: https://bit.ly/3kJZwMdFollow Fearless Motivation for DAILY MOTIVATIONAL VIDEOS and othe...

08/19/2024

The 42 Laws of Ma'atFor FREE African History Resources go to: https://www.aelearning.net/resources

08/18/2024

Hot Fudge Sundae Brownie Cheesecake
Indulgent Hot Fudge Brownie Cheesecake
Ingredients:

For the Brownie Layer:

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Cheesecake Layer:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Hot Fudge Topping:

1/2 cup heavy cream
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
Directions:

Prepare the Brownie Layer:

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
In a medium bowl, mix the melted butter, sugar, eggs, and vanilla extract until smooth.
Stir in the cocoa powder, flour, salt, and baking powder until just combined.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly.
Make the Cheesecake Layer:

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the cheesecake batter over the cooled brownie layer.
Bake for 40-45 minutes, or until the center is set and the edges are lightly golden. Allow to cool completely in the pan.
Prepare the Hot Fudge Topping:

In a small saucepan, combine the heavy cream, sugar, cocoa powder, and chocolate chips. Cook over medium heat, stirring constantly until the mixture is smooth and thickened.
Remove from heat and stir in the vanilla extract.
Allow the fudge to cool slightly, then pour over the top of the cooled cheesecake.
Assemble the Cheesecake:

Once the hot fudge has set, carefully remove the cheesecake from the springform pan.
Garnish with whipped cream, maraschino cherries, and extra chocolate shavings, if desired.
Prep Time: 30 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 2 hours (including cooling)

Kcal: 560 kcal | Servings: 12 servings

08/18/2024

Vanilla Bean Pistachio Cake
Elegant Vanilla Bean Cake with Crunchy Pistachios
Ingredients:

For the Cake:

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
4 large eggs, room temperature
1 cup whole milk
1/4 cup sour cream
1 vanilla bean, seeds scraped (or 2 teaspoons vanilla extract)
1 cup chopped pistachios
For the Vanilla Bean Buttercream:

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
1 vanilla bean, seeds scraped (or 2 teaspoons vanilla extract)
For Decoration:

1/2 cup chopped pistachios
Fresh flowers or edible gold leaf (optional)
Directions:

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a separate bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla bean seeds (or extract), milk, and sour cream until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped pistachios.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Vanilla Bean Buttercream:

In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the heavy cream and vanilla bean seeds (or extract) and beat until light and fluffy.
Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of vanilla bean buttercream over the top.
Place the second cake layer on top and frost the entire cake with the remaining buttercream.
Decorate the top and sides with chopped pistachios. Optionally, add fresh flowers or edible gold leaf for an elegant touch.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour

Kcal: 450 kcal | Servings: 12 servings