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Vera  🍰Food blogger🍫chocolate lover❤💕💟


HEALTHY CHICKEN, CUCUMBER, TOMATO, AVOCADO SALAD #recipe #omgchocolatedesserts Ingredients
12-14 oz. boneless skinless chicken tenders (or chicken breast sliced ½ inch thick)
1-1 ½ tablespoon olive oil to grease the pan
For Marinade/Dressing:
2 ½ tablespoons olive oil
1 ½ tablespoons water
4 tablespoons fresh lemon juice (2 small lemons)
1 tablespoon balsamic vinegar
½ teaspoon garlic powder
2 teaspoons dried parsley
2 teaspoons dried basil
1 teaspoon sea salt
1/8-1/4 teaspoon black pepper
For salad:
1 large avocado-diced
1 cucumber -diced
about 1 ½-2 cups cherry tomatoes-halved
1 small-medium red onion- sliced
2 tablespoons crumbled feta cheese- to sprinkle on top if desired
First, in a medium bowl combine all ingredients for marinade/dressing and stir well.
Reserve half of the mixture for later use as salad dressing (cover and store in the fridge). Now, place chicken tenders in remaining mixture and flip the chicken to coat well, then, cover the bowl and place in the fridge to marinate for at least 15-20 minutes.
Grease grilling pan with olive oil, heat over medium high heat and grill the chicken a few minutes on each side until golden brown and cooked completely. Cool for a few minutes, then chop the chicken in bite size pieces.
In a large bowl combine diced avocado, cucumber, sliced cherry tomatoes, red onion and chopped chicken, pour reserved dressing over the salad ingredients, stir well and serve.

Raspberry Cream Cheese Coffee Cake-all flavors you love, you’ll get here in every bite: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping. #omgchocolatedesserts PRINTABLE RECIPE AT: https://omgchocolatedesserts.com/raspberry-cream-cheese-coffee-cake/
For the filling:
1/4 cup sugar
8 oz. cream cheese-softened
1 egg white
1 cup raspberries-washed and well drained
For the cake:
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5.5 Tablespoons unsalted butter- softened
1/2 cup sugar
1 egg + 1 egg yolk
3/4 cup sour cream
1 teaspoon vanilla extract
For the streusel topping:
1/3 cup sugar
1/2 cup flour
3 tablespoons butter-chilled and cubed Instructions
Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside.
To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add eeg white end mix on low just to combine. Set aside.
To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside.
With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
Sprinkle the streusel on top of raspberries.
Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
Store in the fridge.

#omgchocolatedesserts #valentinesdaycountdown Red Velvet Cake Valentine’s Hearts – fun and festive, bite sized treat for Valentine’s Day!!! CLICKABLE LINK IN PROFILE @omgchocolatedesserts .... Classic Red Velvet Cake with Cream Cheese Frosting just got a holiday makeover! Simply, I couldn’t resist to transform another traditional dessert into cute, heart shaped Valentine’s Day sweets. PRINTABLE RECIPE AT: https://omgchocolatedesserts.com/red-velvet-cake-valentines-hearts/

Chocolate Chip Cookie Dough Valentine’s Hearts are irresistible cupid inspired dessert. Chocolate, peanut butter and cookie dough in the shape of a heart - do I need to say more? PRINTABLE RECIPE AT: http://omgchocolatedesserts.com/chocolate-chip-cookie-dough-valentines-hearts/ #omgchocolatedesserts

Reese's Peanut Butter Valentine's Hearts💞💗❤️ TAG a friend Who ❤️ REESE'S !!!!
🤗CLICKABLE LINK IN PROFILE @omgchocolatedesserts
1 cup creamy 🥜butter-room temperature
¼ cup unsalted butter-melted
2 Tablespoons brown sugar
2 teaspoon vanilla extract
¼ teaspoon salt
2 cups powdered sugar
10-12 oz. 🍫chopped in small pieces (I used half of semi-sweet and half of milk chocolate) Instructions
Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later and set aside.
Then in a mixing bowl stir together peanut butter, melted butter, brown sugar vanilla and salt, until sugar dissolve. Next, gradually mix in powdered sugar.
Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
Place it in the freezer until firm enough for cutting.
When the mixture is firm enough, line a tray with parchment paper and set aside.
Using small cookie cutter in the shape of heart, cut out the hearts and place them on the tray. Don’t waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least a few more hearts.
Place them in the freezer for 30 minutes or until completely firm.
Then melt the chocolate (or candy coating) and line another tray with parchment paper.
Using a fork, dip each heart into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. (Since the peanut butter mixture softens really fast at the room temperature, I suggest you to take just a few hearts at the time from the freezer, because it’s easier to work with the firm hearts!!!) Place chocolate covered hearts on the parchment paper lined tray. Refrigerate until chocolate has set.
Store in the fridge or freeze for longer storage.

Christmas Sugar Cookies are classic dessert. But, these cute, red, white and green striped Christmas tree cookies will make your holiday season merry and bright!!! INGREDIENTS: 3 cups all-purpose flour
1 tsp. baking powder
¼ tsp. salt
¾ cup unsalted butter- slightly softened
1 cup sugar
1 egg
2 tsp. vanilla
½ tsp. almond extract
Red and green gel food coloring
First whisk together dry ingredients: flour, baking powder and salt, set aside.
In a large bowl beat the butter and sugar until light and smooth. Add egg, vanilla, and almond extract and beat on high until fully combine.
Turn the mixer on low and add about flour mixture and beat to combine.
Divide the dough into 3 equal parts. Reserve one part in white colors. Then add food coloring (red and green) in remaining batters.
Line a container with plastic wrap. The container should be tall as the cookie cutter you’ll use and have enough volume for all layers of the dough.
Prepare 3 large sheets of parchment paper. Roll each portion of dough out onto a piece of parchment to about 1/8″ thickness. Cut the rectangles of the dough. Stack the rectangles of the dough (red, white, green) in the container, cover and refrigerate until firmed enough for slicing (at least 3-4 hours or overnight). Preheat the oven to 350 F and line cookies sheets with parchment paper.
Remove the dough from a container and slice thin and even slices about 1/6 or 1/8 thick and arrange them onto large sheet of parchment paper lightly dusted with flour.
Use a cookie cutter and cut in shapes, then transfer the cut cookie dough to the prepared baking sheet.
Bake for 7-10 minutes (depending on size of your cookies) or until just barely golden on the bottom. Cool for 5 minutes on the baking sheet, then transfer on a rack to cool completely. PRINTABLE RECIPE AT: https://omgchocolatedesserts.com/christmas-sugar-cookies/ #omgchocolatedesserts

Chocolate Poke Cake- Chocolate lovers dream come true!!!
For Chocolate Cake:
1 3/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup brewed coffee (or 1 cup boiling water if you don’t like coffee in the cake)
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
For Chocolate Filling:
14 oz sweetened condensed milk
1 cup semi -sweet chocolate chips
For Chocolate Whipped Cream Topping:
2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup cocoa
1 taespoon vanilla extract
1 1/2 cup mini chocolate chips INSTRUCTIONS
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish and set aside.
In a large bowl combine dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt). Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes, add coffee (or boiling water) and mix to combine (the batter will look runny). Pour it in the baking dish and smooth the top. Bake 35 to 40 minutes, (until toothpick inserted into center comes out clean).If the cake rise too much in the center and crack, you can press it gently with your palms, when it’s slightly cooled,just to smooth the top.
With a wooden spoon poke holes all over the top of the cake and set aside.
Place chocolate chips in a heatproof bowl and set aside. In a saucepan bring sweetened condensed milk to a boil and pour it over chocolate chips. Whisk until smooth.
Pour chocolate mixture over the cake and spread to fill in holes.
Set aside to cool (about an hour) then refrigerate until completely cooled.
To make the topping, mix heavy cream until soft peaks form, add powdered sugar, cocoa and vanilla extract and continue mixing until stiff peaks form. Spread it onto cooled cake and sprinkle with mini chocolate chips. Store in the fridge.

PRINTABLE RECIPE AT : https://omgchocolatedesserts.com/chocolate-poke-cake/

Candy Cane Pie is the only #dessert recipe, you’ll need this Christmas! It’s no bake pie with crumbly Oreo crust and white chocolate ganache on top. And the filling is a bomb!
PRINTABLE RECIPE AT: https://omgchocolatedesserts.com/candy-cane-pie/

Christmas Lasagna is whimsical layered dessert with buttery red velvet shortbread cookie crust, peppermint cheesecake layer, white chocolate pudding, whipped cream and mini marshmallows on top. I’m sure it will be a hit at your Christmas gathering!
PRINTABLE RECIPE AT : https://omgchocolatedesserts.com/christmas-lasagna/

Hershey S'mores Cupcakes – delicious chocolate cupcakes with a graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache!!!
1 1/3 cup graham crackers crumbs
5 Tbsp. sugar
5 Tbsp. butter-melted
1 cup sugar
3/4 cup + 2 tbsp. flour
6 Tbsp. cocoa
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup milk
1/2 cup vegetable oil
1 egg-lightly beaten
1 tsp. vanilla
1/2 cup boiling water
2 egg whites
1/2 cup sugar
1/4 tsp. cream of tarter
1 tsp. vanilla
1 cup heavy cream
10 oz. milk chocolate- chopped
1/2 Tbsp. oil
Preheat the oven to 325 F, line cupcake tins with 16 liners, set aside.
Combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
Press about 1 1/2 Tbsp. of the mixture into the bottom of each liner and bake 6 mins, set aside to cool.
Combine cocoa, sugar, flour, baking powder, baking soda, and salt.
Add oil, milk, egg, and vanilla. Beat 2 minutes on medium speed, then add boiling water and beat to combine. Divide batter over the crust (to be 3/4 full)
Bake 20-25 minutes. Set aside to cool, then hollow out the centers.
In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, to dissolve. Continue whisking over simmering water until egg mixture is warm to touch, then remove from heat and continue beating with the mixer until still peaks form. Add vanilla and mix.Transfer to piping bag and fill the cupcakes. Place back tops from centers of cupcakes.
Melt chopped chocolate with 1/2 Tbsp. oil, stirring until it’s smooth. Remove from heat and add cold heavy cream, stir well until it’s evenly combine. Spread onto the cupcakes.
PRINTABLE #recipe at :https://omgchocolatedesserts.com/hershey-smores-cupcakes/

Cinnamon Apple Crumb Cake
Are you ready for #thanksgivingdinner ? If you are not a big fan of pumpkin dessert, then you must try this coffee cake loaded with apples and crunchy brown sugar-cinnamon streusel crumbs, drizzled with apple cider glaze.
For cinnamon streusel crumb:
1 1/2 cup flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup butter -melted
1/2 teaspoon vanilla
1 large (or 2 small) tart apples-peeled and chopped
For the cake:
4 Tablespoons butter
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/2 cup sour cream
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
For apple cider glaze:
1/2 cup powdered sugar
1 1/2 -2 Tablespoons apple cider
Preheat the oven to 350 F. Grease 8 inch springform pan and line the bottom with parchment paper, set aside.
To make cinnamon streusel crumb in a bowl, whisk together dry ingredient, add melted butter and vanilla and stir until the mixture is evenly moist, set aside.
To make the cake in a large bowl, cream together 4 tbsp butter with 1/2 cup sugar until light and fluffy, add egg and beat well, then add vanilla and sour cream and beat again.
In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.
Spread half the batter at the bottom of the pan ( it will be very thin layer). Spread the apple chunks evenly over the batter, then sprinkle about 1 cup of the cinnamon streusel crumbs over the apples. Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon streusel.
Bake 35-40 minutes or until a tester inserted in the center comes out clean.
Before remove the ring of springform pan run a thin knife around the cake.
To make the glaze whisk together powdered sugar with apple cider and drizzle over the cake.
PRINTABLE #recipe at: https://omgchocolatedesserts.com/cinnamon-apple-crumb-cake/

Caramel Pecan Lasagna is #delicious twist on classic #pecanpie!
This is melt-in-your-mouth layered dessert with buttery, pecan #shortbread cookie crust, #cheesecake layer, caramel pudding, whipped cream and (my favorite) sugared pecans on top, drizzled with caramel.
PRINTABLE #recipe at https://omgchocolatedesserts.com/caramel-pecan-lasagna/
For Pecan Shortbread Cookie Layer:
¾ cup unsalted butter-softened
¼ cup brown sugar
¼ teaspoon salt
½ teaspoon cinnamon-optional
1 cup all-purpose flour
½ cup chopped toasted pecan
For Cheesecake Layer:
8 oz. cream cheese-softened
1 cup powdered sugar
1 ½ cup Cool Whip
1 teaspoon vanilla extract
For Caramel Pudding Layer:
2 x 3.9 oz. box caramel instant pudding mix
3 cups milk
For Top Layer:
1 ½ cups Cool Whip
1 cup chopped pecan
½ cup brown sugar
½ teaspoon cinnamon -optional
¼- 1/3 cup caramel topping
Preheat the oven to 350 F. Lightly butter 9 x 13 inch baking dish, set aside.
In large bowl beat butter, ¼ cup brown sugar, cinnamon and salt until smooth. Turn you mixer on low speed and gradually add flour, mix until combine. Stir in ½ cup chopped toasted pecans.
Spread the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely.
To make cream cheese layer beat softened cream cheese and powdered sugar until smooth. Add 1 ½ cups Cool Whip and vanilla extract and mix to combine. Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding.
To make the caramel pudding layer whisk together 2 x 3.9 oz. boxes caramel instant pudding mix with 3 cups milk until smooth. Spread over cream cheese layer. Set in the freezer for 5-10 minutes to set.
Spread 1 ½ cup Cool whip over pudding layer. Place in the fridge to firm.
To make pecan topping in a skillet combine 1 cup chopped pecans, ½ cup brown sugar and ½ teaspoon cinnamon. Heat over medium heat stirring constantly about 5 minutes or until sugar is melted. Pour the mixture onto parchment paper to cool completely. Sprinkle cooled pecans over the lasagna and drizzle with caramel topping. Place back in the fridge for 3-4 hours until set.

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