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Stories 10 stories
Tag someone you want to make this with 🦓 . Ingredients (for 8 servings) FILLING 1 cup whipped cream ½ cup marshmallow fluff . CAKE 1 yellow cake mix, baked according to package instructions in 2 9-inch (23 cm) cake pans and cooled completely . COATING 2 cups white chocolate chip 2 tablespoons coconut oil ICING ¼ cup dark chocolate chip, melted . SPECIAL EQUIPMENT cooling rack, for glazing cake pastry bag . Preparation 1. Make the filling: In a large bowl, combine the whipped cream and marshmallow fluff. Beat with an electric hand mixer until stiff peaks form. 2. Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface. Save the scraps for later – you can eat them with leftover melted chocolate or crumbled over ice cream. 3. Spread the filling over the bottom cake, leaving about ¾-inch (2 cm) border around the edge. Place the other cake upside down on top of the filling. 4. Trim the cake into a hexagon. Transfer the cake to a wire rack set over a baking sheet. 5. Make the coating: Fill a medium saucepan halfway with water. Bring to a boil, reduce the heat to medium-low. Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan (make sure the bottom of the bowl isn’t touching the water). When the white chocolate and coconut oil begin to melt, mix together until smooth. 6. Pour the melted white chocolate mixture over the cake. Use a knife to spread to the edges and down the sides. Once smooth, run a knife under the edges of the cake so it doesn’t stick to the rack and place the cake in the refrigerator until the coating is set, 10-15 minutes. 7. Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off. Carefully pipe chocolate zebra stripes onto the cake. Return to the refrigerator to set for 10-15 minutes. Remove the cake once the stripes are dry. 8. To serve, slowly and carefully slice with a serrated knife so the shell doesn’t crack. Score the slices with a paring knife before cutting to make it easier, if needed. 9. Enjoy!
Seared Salmon with Smoky Squash Salad . Ingredients (for 12 servings) SEARED SALMON 2 cloves garlic, minced ¼ cup maple syrup ¼ cup lemon juice ¼ cup olive oil salt, to taste pepper, to taste 6 oz salmon fillet, 6 fillets, skin on, patted dry 2 tablespoons canola oil . SMOKY SQUASH SALAD 15 oz chickpeas, 2 cans, drained, rinsed and dried ½ cup olive oil, divided 1 tablespoon smoked paprika 1 tablespoon ground turmeric 1 teaspoon black pepper, plus more to taste 1 tablespoon ground cumin 1 teaspoon salt, plus more to taste ½ teaspoon cayenne ¼ teaspoon cinnamon 1 butternut squash, peeled and cubed 3 sweet potatoes, peeled and cubed ½ cup tahini ¼ cup maple syrup 3 cloves garlic, finely minced ½ cup lemon juice 1 lb kale, stemmed and sliced 2 cups barley, cooked 2 shallots, thinly sliced ½ cup chopped pecans, toasted . Preparation 1. Preheat the oven to 425°F (220°C) 2. In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper 3. Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour 4. In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, the smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside 5. Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Bake for 1 hour, or until the vegetables are soft 6. Pour the spiced chickpeas onto a second sheet pan and spread out into an even layer. Toss to coat. Bake for 40 minutes, or until chickpeas are browned and crispy. 7. In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, remaining ¼ cup of olive oil, salt, and pepper. Whisk well 8. In a large bowl, add the chopped kale, roasted squash and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine 9. Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes 10. Arrange the salad on a platter and top with the seared salmon
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