Where is Around2Food Now?

I have relocated my Around2Food recipe box to a pinterest board located here.




*Simply Scratch* | Peanut Butter M&M Pretzel Kisses:

Peanut Butter MM Pretzel Kisses

*Simply Scratch* | Peanut Butter M&M Pretzel Kisses:.

Peanut Butter and Chocolate Energy Squares | The Healthy Foodie


Peanut Butter and Chocolate Energy Squares | The Healthy Foodie

Kung Pao Chicken (or Tofu) | Natural Noshing

Kung Pao Chicken

Kung Pao Chicken (or Tofu) | Natural Noshing

Santa Hat Cookies | Domestic Fits

Santa Hat Cookie

Santa Hat Cookies | Domestic Fits

Chilaquiles | the talking kitchen


Chilaquiles | the talking kitchen

Traditional Spanish Sangria with Fresh Orange Juice | Wishful Chef

Classic Spanish Sangria

Traditional Spanish Sangria with Fresh Orange Juice | Wishful Chef

Three Chocolates Mousse Cake | Chasing Delicious

Triple Chocolate Mousse Cake

Three Chocolates Mousse Cake | Chasing Delicious

Recipe Below (Original Blog Has Been Taken Down)

Cake Base


8, 8 ounce ramekins
Mixer or large bowl and spoon
Muffin cup liners


4 ounces all purpose flour
1 1/2 ounce unsweetened cocoa powder
8 ounces sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/3 cup whole milk
3 ounces unsalted butter, melted
1/4 cup coffee, freshly brewed
1/2 teaspoon vanilla


1. Preheat an oven to 350°F. Line the ramekins with flattened muffin cup liners (or with round cuts of parchment paper. Butter the sides and bottom of the ramekins.

2.Mix the dry ingredients (flour, cocoa powder, sugar, baking soda & powder & salt) together.

3. Add the wet ingredients (milk, butter, coffee, vanilla and eggs) to the dry ingredients and mix until smooth.

4. Evenly pour the batter into the ramekins.

5. Bake for 22 to 26 minutes until a toothpick inserted into the center comes out barely clean. Mine went for 24 minutes.

6. Cool the ramekins on a rack. While the cakes cool, you can prepare the mousse.


Milk Chocolate & Dark Chocolate Mousses


Stand mixer
2 large bowls
Baine marie
8 15×3″ parchment paper rectangles
8 paper clips
Piping bag(s) and piping tip(s)
Icing spatula


3 cups heavy cream
6 egg yolks
4 ounces honey (I used orange blossom)
1 teaspoon vanilla
7 ounces milk chocolate
7 ounces dark chocolate


1. Whip the heavy cream until stiff peaks form. Set aside in the refrigerator.

2. Whip the egg yolks until they reach the ribbon stage.

3. Bring the honey just to the boiling point and then immediately pour the hot honey into the egg mixture while whipping the egg yolks at medium speed. Increase the speed to high and whip until the mixture is fluffy and completely cool, about 5 to 10 minutes.

4. Split the yolk and honey mixture in half into two separate bowls.

5. First melt the milk chocolate in a double boiler. Once the milk chocolate is completely melted – careful not to overheat it – mix it into one of the bowls with half of the yolk mixture. Work quickly as the mixture will thicken quickly. Add half of the whipped cream mixture and fold in the cream until the mousse is even. Set the milk chocolate aside in the refrigerator.

6. Repeat step five but with the dark chocolate, creating a second dark chocolate mousse.


1. For assembly, remove each cake from its ramekin. Remove the paper lining and place the cake on a plate.  Wrap the cakes in the parchment paper so it creates a cylinder cup of sorts.

2. Evenly pipe the dark chocolate mousse into the parchment cups on the cake. Shake each plate a bit or use an icing spatula to spread the mousse out evenly if it doesn’t fall into place. Refrigerate a few minutes.

3. Repeat step 2 with the milk chocolate mousse.

4. Refrigerate the assembled cakes in the refrigerator for four hours or until set, making sure to leave the parchment paper cups in place. This will ensure it holds it shape.

Cherry Amaretto Cupcakes | Chocolate Chilli Mango

Cherry Amaretto Cupcakes

Cherry Amaretto Cupcakes | Chocolate Chilli Mango

Recipe Below (Original Blog Has Been Taken Down)

Amaretto Cupcakes

200 grams sugar
50 grams bitter almonds (i.e. bitter apricot kernels)
185 grams unsalted butter, at room temperature
4 eggs
40 millilitres Amaretto di Saronno liqueur (optional)
170 grams plain flour
3 teaspoons baking powder

Cherry Mascarpone Frosting

80 grams pitted cherries (fresh or frozen)
300 grams mascarpone
150 grams icing sugar
85 grams unsalted butter, melted and cooled

Make The Cupcakes

Preheat the oven to 180°C.  Set 18 cupcake liners on a baking tray or use to line muffin tins.  Set aside.

Place 50 grams of the sugar and the bitter almonds in the bowl of a food processor and grind until fine.  Set aside.

Place the remaining 150 grams of sugar and the butter in the bowl of a heavy-duty mixer and beat until light and fluffy.

Add the eggs, one at a time, and mix well after each addition.  Add the bitter almonds and the Amaretto liqueur, if using, and mix until the batter is smooth.

Sift the flour and baking powder together.  Add to the batter and mix until the batter is light and fluffy.

Two-thirds fill the cupcake liners with the batter and bake at 180°C for about 20 minutes until risen and golden.  Remove from the oven and cool on a wire rack before frosting.

Make The Frosting

If using frozen cherries, defrost and drain them before weighing and using.  Purée the cherries and set aside.

In the bowl of a mixer, whisk together the mascarpone and icing sugar until thick and light.  Add the cherry purée and whisk again until smooth.  Whisk the cooled butter until it starts to thicken slightly.  Add the butter to the mascarpone cream and whisk until thickened.  Chill for about 15 – 20 minutes before using.

Fit a large piping bag with a decorative tip and fill with the mascarpone cream.  Pipe the frosting on to each cupcake.

They are at their best served on the day they are made, of course, but … un-iced cupcakes will keep for several days stored in an airtight container in a cool, dry spot.  Frosted cupcakes will keep for a day or two covered in the refrigerator.  Let them come to room temperature before serving.

Twix Cheesecakes | Gingerbread Bagels

Twix Cheesecakes | Gingerbread Bagels

Recipe Below (Original Blog Has Been taken Down)

makes 12 cheesecakes

1/2 package Oreos (20 Oreos)
1 Tablespoon sugar
1/4 cup unsalted butter, melted

Cheesecake Batter
1 pound cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
12 mini Twix bars, chopped into small pieces


Preheat the oven to 275 °F

In a food processor, grind up the Oreos into fine crumbs. Put the crumbs into a large bowl and add in the sugar. Mix to combine. Then pour in the melted butter and mix to coat all of the crumbs with butter.

Line a cupcake pan with cupcake liners. Scoop a Tablespoon of the cookie crumbs into each cupcake liner. Using your hand, press the crumbs down firmly. Set the cupcake pan aside while you work the cheesecake filling.

(Sometimes I have some cookie crumb mixture left over. So if you do too, don’t worry.)

In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth on medium low speed, about 3 minutes. With the mixer on medium low speed, add in the sugar and mix to combine. Then add in the vanilla extract and mix. Slowly pour in the lightly beaten eggs and mix until the eggs are incorporated. Add in the sour cream and combine.

Chop the mini Twix bars into small pieces. Add them into the cheesecake batter and gently fold them in.

Using an ice cream scooper, scoop the cheesecake batter into each cupcake liner. Bake the cheesecakes at 275 °F for 30 minutes. Chill the cheesecakes overnight in the refrigerator. Then enjoy!

The Flour Sack: Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies

The Flour Sack: Peanut Butter Sandwich Cookies

Chocolate Chip Cookie & Oreo Fudge Brownie Bars | The Stir

Chocolate Chip Cookie Oreo Fudge Brownie Bars

Chocolate Chip Cookie & Oreo Fudge Brownie Bars | The Stir

My Big Fat Greek Baklava

Big Fat Greek Baklava

My Big Fat Greek Baklava

Chocolate Peanut Butter Mousse Cups | Chocolate & Carrots

Chocolate Peanut Butter Mousse Cups

Chocolate Peanut Butter Mousse Cups | Chocolate & Carrots

Luscious Lemon Cheesecake – Foods of Our Lives

Lemon Cheesecake

Luscious Lemon Cheesecake – Foods of Our Lives

Top 100 Foods to Improve Your Productivity

10 Foods to Wake Up Your Workday – KitchenDaily


10 Foods to Wake Up Your Workday – KitchenDaily.

Lemon Zest Potato Ground Beef and Spinach Cheesy Casserole

I love when my wonderful Husband makes his Lemon Zest Ground Potato Beef and Spinach Cheesy Casserole!

Lemon Zest Potato Ground Beef and Spinach Cheesy Casserole 1


6 or 8 Potatoes
Bag of baby spinach
1 or 2 lbs lean ground beef
1 – lemon
1 – onion
shredded cheese (preferred cheese).

Lemon Zest Potato Ground Beef and Spinach Cheesy Casserole 2

Fry the ground beef and chopped up onion in a pan, and add some spices (I add cumin, paprika and tex mex spice).
While beef is frying wash and cut up potatoes for frying. I like leaving the skin on and also I boil them for a bit before frying to speed things up.
Fry the potatoes until they start to brown, add lemon zest and the juice from half the lemon.
Layer the cooked ground beef into the bottom of a good sized casserole dish, then add a layer of spinach (half the bag at least, it’ll shrink) and sprinkle with the rest of the lemon juice. Layer the potatoes on and top with the shredded cheese.
Bake at 350 for 15mins or so to brown the cheese.

Lemon Zest Potato Ground Beef and Spinach Cheesy Casserole 3

When French Toast Met Pancakes | Tasty Kitchen Blog

Pancake French Toast

When French Toast Met Pancakes | Tasty Kitchen Blog.

Cheesecake Stuffed Strawberries | Nutmeg Nanny

Cheesecake Stuffed Strawberries | Nutmeg Nanny

Chocolate Cream Pie – Once Upon A Chef

Chocolate Cream Pie

Chocolate Cream Pie  – Once Upon A Chef

Italian Dessert-Italian Cake-Yogurt Recipe, Strawberry Cake Recipes | La Mia Vita Dolce

Yogurt Mousse Cake with Strawberries

Italian Dessert-Italian Cake-Yogurt Recipe-Strawberry Cake Recipes | La Mia Vita Dolce

Recipe Below
(Original Blog Has Been Taken Down)

Chocolate Wafer and Almond Crust

50 g (½ cup) toasted almonds, finely ground
160 g (27 wafers) chocolate wafers
28 g (2 tablespoons) caster sugar
100 g (7 tablespoons) unsalted butter, melted

Line a baking sheet with non-stick baking paper or a silicone mat.  To make collars, cut six 25.4-by-10.16-cm (10¾-inch-by-4-inch) strips of non-stick baking paper or acetate paper.  Arrange rings on baking sheet and line with acetate or non-stick baking paper collars; secure each collar with tape and then set-aside.

In a food processor, pulse almonds to almost a fine crumb.  Transfer to a small bowl.

In a food processor, pulse chocolate wafers to almost a fine crumb.  Transfer the almonds to the food processor; add the sugar and pulse to combine (making sure almonds and wafers resemble fine crumb).

Add the melted butter and process to moisten.

Divide crumb mixture evenly between prepared moulds, about 2 tablespoons per mould.  Using a small tart tamper, pat crumb mixture evenly into bottom of each mould.

Transfer baking sheet with prepared crumb-lined moulds to refrigerator to chill for ½-hour.

Crema Soffice di Yogurt

4 gold gelatine sheets, 6 g
59 ml (4 tablespoons) whole milk
454 g (16 ounces) creamy Greek yogurt, 9%
125 g (1 cup) confectioners’ (icing) sugar
1 teaspoon pure vanilla extract
237 ml (1 cup) heavy cream, 35%

To soften gelatine sheets, place the sheets in a small bowl filled with cold water and soak sheets for 10 minutes.

In a small saucepan, heat milk until hot but not boiling.  Remove from heat. Remove gelatine sheets from water and squeeze out excess water.  Add sheets to hot milk and stir until sheets have dissolved, set-aside to cool.

Place the yogurt into a medium-sized bowl.

Using a fine mesh sieve, sift the confectioners’ sugar over the yogurt.  Using a large flexible spatula, stir until well combined.

Add the vanilla extract; stir to combine.

In the bowl of an electric stand mixer fitted with the whip attachment, whisk the heavy cream over medium speed to a stiff peak.

Add the whipped cream to the sweetened yogurt; using a large spatula fold to combine.

Add the cooled gelatin-milk mixture to the yogurt mixture, stir to well combine; set-aside.

Assembling Torta di Fragole e Crema Soffice di Yogurt

Fresh Strawberries, medium-sized, washed, hulled and sliced
Sweetened Whipped Cream
Chocolate Heart

Remove moulds from the refrigerator.

Arrange sliced strawberries, on base, touching sides of acetate collar (take care arranging because this will be important for presentation when you remove collars).

Using an ice cream scoop, carefully fill moulds with crema soffice, one-half full (should be almost flush with to the tops of the strawberries, depending on the size of your berries).

Arrange a layer of strawberries on top of the crema soffice.

Continue to fill moulds with crema soffice to about ¼-inch above tops of moulds.

Using the back of a demitasse spoon, smooth tops of cakes.

Cover moulds with plastic wrap and chill for 4 to 6 hours.

Remove moulds; unwrap collars.  Place cakes on dessert dishes, pipe a swirl of sweetened whipped cream and garnish with fresh berries and a chocolate heart.


My Cup Runneth Over…with Lemon Mousse « Mama’s Gotta Bake

Lemon Mousse

My Cup Runneth Over…with Lemon Mousse « Mama’s Gotta Bake

Sangria | Gourmantine’s Blog


Sangria | Gourmantine’s Blog

Recipe Below (Originating Blog Has Been Taken Down)


750 ml red wine

1 orange

1 lemon

1 lime

8 tablespoons sugar

3 tablespoons Grand Marnier

6-10 strawberries, diced


 Slice thinly the the oranges, limes and lemons and add them to the wine together with sugar and Grand Marnier, then stir for a couple of minutes to dissolve the sugar. Then add the diced strawberries, give a good stir and place the in the airtight container and let it rest in the fridge for at least 12 hours.

Before serving, taste and check whether the sweetness is to your liking and add more sugar if needed.

Serve with chilled with extra ice cubes! Enjoy!

Peanut Butter Banana Bread | Sweet Pea’s Kitchen

Peanut Butter Banana Bread

Peanut Butter Banana Bread | Sweet Pea’s Kitchen

C+C Marriage Factory: Chicken and Artichokes with Wine Sauce

Chicken and Artichokes with Wine Sauce

C+C Marriage Factory: Chicken and Artichokes with Wine Sauce

Mozzarella Stuffed Turkey Burgers

Mozza Turkey Burgers

Mozzarella-Stuffed Turkey Burgers

The Long and Tipsy Rocky Road GF Brownie | Gluten Free Canteen

The Long and Tipsy Rocky Road GF Brownie

The Long and Tipsy Rocky Road GF Brownie | Gluten Free Canteen

Rock Recipes: Orange Curd Meringue Tart

Orange Curd

Rock Recipes: Orange Curd Meringue Tart

The Galley Gourmet: Chocolate Peanut Butter Crispy Bars


The Galley Gourmet: Chocolate Peanut Butter Crispy Bars.

Angela’s Divine Chicken Vegetable Soup

I made chicken vegetable soup from scratch for the first time and am proud to say it tasted delightfully fabulous!



*In A Large Pot*
Leftover Chicken Bones From Roasted Chicken
16 Cups Of Water (the Water Will boil off)
Pepper To Taste (salt if desired,I do not like salt)
Boil for 3 Hours

*In A Frying Pan*
1/2 Large Sweet Onion
1 Minced Garlic Clove
2 Tbsp Butter
1/4 cups White Wine (any white wine is fine)
Melt Butter
Add Onion and Garlic
1 Minute Later Add White Wine
Keep At High Heat
Fry Until Wine Cooks Off And Onions Are Caramelized.
Add Fried Onions And Garlic To Boiling Pot

30 Minutes Prior To Chicken Stock Being Done Scoop Out Chicken Bones (2hr 30min)

20 Minutes Prior To Chicken Stock Being Done (2hr 40min) Add Can Of Corn and Favourite Fresh Chopped Veggies And Left Over Chicken.
I Added
1 Can Corn
Green, Red and Yellow Peppers
Baby carrots
Barley and Lentils (Optional)

Cheese and Chocolate: Chocolate Marquise on Meringue: Daring Bakers

Chocolate Marquise on Meringue

Cheese and Chocolate: Chocolate Marquise on Meringue: Daring Bakers

Lemon Drop: Gluten-Free Creamsicle Cupcakes

Gluten-Free Creamsicle Cupcakes

Lemon Drop: Gluten-Free Creamsicle Cupcakes.

Courgette salad with cherry tomatoes, mozzarella and warm balsamic dressing

salad zucchin

Courgette salad with cherry tomatoes, mozzarella and warm balsamic dressing | Gourmantine’s Blog.

Strawberry Shots for Canada Day

Strawberry Shots for Canada Day

Strawberry Shots for Canada Day | Island Vittles

Canada Day Layered Finger Jello Recipe

Canada Day Layered Finger Jello

Canada Day Layered Finger Jello Recipe

Easy Canada Day Cake

Easy Canada Day Cake

Easy Canada Day Cake

Chocolate Peanut Butter | Bakerita


Chocolate Peanut Butter | Bakerita

S’mores Cheesecake

Smores Cheesecake

S’mores Cheesecake

Caribbean Red Papaya Punch


Caribbean Red Papaya Punch « Muy Bueno Cookbook

SweetSugarBean: Strawberry Rhubarb Tiramisu

Strawberry Rhubarb Tiramisu

SweetSugarBean: Strawberry Rhubarb Tiramisu

Sweet Tooth | Chocolate Hazelnut Mousse Layer Cake

Chocolate Hazelnut Mousse Layer Cake

Sweet Tooth | Chocolate Hazelnut Mousse Layer Cake

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