David Hegarty
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5-Ingredient Flourless Brownies

5/23/2025

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5-Ingredient Flourless Brownies

These flourless brownies are rich, fudgy, and incredibly easy to make with just 5 simple ingredients. Perfect for a quick chocolate fix!

Ingredients:

  • 1 cup creamy peanut butter

  • 2 large eggs

  • 1/2 cup honey

  • 1/3 cup unsweetened cocoa powder

  • 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350F 175C


Grease an 8x8 inch baking dish


In a large mixing bowl, combine all ingredients until smooth


Pour the batter into the prepared baking dish and spread it evenly


Bake for 20-25 minutes, or until the edges are set and the center is slightly firm


Allow to cool completely before slicing into squares


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Vanilla Latte

5/21/2025

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Vanilla Latte

Indulge in the warm and sweet Vanilla Latte, a classic coffee shop drink that you can now make at home.

Ingredients:

  • 1 cup of brewed coffee

  • 1/2 cup of milk

  • 2 tablespoons of vanilla syrup

  • Whipped cream optional

  • Cinnamon powder optional

Instructions:

Brew a cup of your favorite coffee using your preferred method


In a small saucepan, heat the milk over low-medium heat


Do not boil; just heat until it's steaming


Pour the brewed coffee into your favorite coffee mug


Stir in the vanilla syrup to sweeten the coffee to your liking


Pour the steamed milk into the coffee, holding back the foam with a spoon until you've added most of the milk


Top the latte with foam from the steamed milk


If desired, add a dollop of whipped cream on top and a sprinkle of cinnamon powder


Enjoy your homemade Vanilla Latte!


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Slow Cooker Brownie Pudding Cake

5/19/2025

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Slow Cooker Brownie Pudding Cake

Indulge in the decadent combination of brownie and pudding cake made conveniently in a slow cooker. This dessert is rich, chocolatey, and irresistibly moist, perfect for satisfying your sweet cravings with minimal effort.

Ingredients:

  • 1 cup all-purpose flour

  • 3/4 cup granulated sugar

  • 6 tablespoons unsweetened cocoa powder

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup milk

  • 2 tablespoons vegetable oil

  • 1 teaspoon vanilla extract

  • 3/4 cup packed brown sugar

  • 1 3/4 cups hot water

Instructions:

In a mixing bowl, combine flour, granulated sugar, 3 tablespoons cocoa, baking powder, and salt


Stir in milk, oil, and vanilla until smooth


Spread batter evenly into a greased slow cooker


In a separate bowl, combine brown sugar and remaining cocoa


Sprinkle over batter


Pour hot water over top


Do not stir


Cover and cook on high for 2 to 2 1/2 hours or until a toothpick inserted into the cake comes out clean


Serve warm with ice cream or whipped cream


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Spicy Bacon Cheese Dip

5/17/2025

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Spicy Bacon Cheese Dip

This Spicy Bacon Cheese Dip is the best thing to serve at a football game. It tastes great and is creamy and cheesy. It has bacon, two kinds of cheese, and jalapenos for a spicy kick. This dip is great for dipping veggies or tortilla chips, and it will go fast!

Ingredients:

  • 8 slices bacon, cooked and crumbled

  • 1 cup shredded cheddar cheese

  • 1 cup shredded mozzarella cheese

  • 1 cup sour cream

  • 1/2 cup mayonnaise

  • 2 green onions, thinly sliced

  • 1 jalapeno, seeded and finely diced

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • Salt and pepper to taste

Instructions:

Salt and pepper should be added to a medium-sized bowl along with the sour cream and mayonnaise


Crumble the bacon, add the shredded cheddar and mozzarella cheese, and then add the sliced green onions and diced jalapeo


Mix everything together well


Move the mixture to a dish that can go in the microwave


Put the dip in the microwave on high for two to three minutes, stirring every halfway through, until the cheese melts and the dip is warm all the way through


Serve hot with vegetable sticks or tortilla chips


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Spicy Sriracha Tofu With Coconut Rice

5/15/2025

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Spicy Sriracha Tofu With Coconut Rice

This spicy sriracha tofu with coconut rice is a flavorful and satisfying vegan dish. The tofu is marinated in a spicy-sweet sauce before being pan-fried to crispy perfection, while the coconut rice adds a creamy and fragrant element to the dish. Garnished with chopped green onions and sesame seeds, this dish is sure to become a favorite!

Ingredients:

  • 1 block firm tofu, pressed and cubed

  • 2 tablespoons soy sauce or tamari

  • 2 tablespoons sriracha sauce

  • 2 tablespoons maple syrup

  • 1 tablespoon sesame oil

  • 1 tablespoon cornstarch

  • 1 cup jasmine rice

  • 1 cup coconut milk

  • 1 cup water

  • 1 tablespoon coconut oil

  • Salt, to taste

  • Chopped green onions and sesame seeds, for garnish

Instructions:

In a bowl, mix together soy sauce, sriracha sauce, maple syrup, sesame oil, and cornstarch


Add cubed tofu to the mixture, coating evenly, and let it marinate for 15-20 minutes


In the meantime, rinse jasmine rice until the water runs clear


Drain


In a saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt


Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked and liquid is absorbed


In a large skillet, heat coconut oil over medium heat


Add marinated tofu cubes and cook until golden brown and crispy, about 5-7 minutes per side


Serve the spicy sriracha tofu over coconut rice, garnished with chopped green onions and sesame seeds


Enjoy!


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Keto Zucchini Bolognese

5/13/2025

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Keto Zucchini Bolognese

A keto-friendly twist on classic Bolognese sauce, substituting zucchini noodles for pasta. This vegetarian version uses vegetable broth instead of beef broth for added flavor. It's a satisfying and low-carb meal perfect for those following a ketogenic diet.

Ingredients:

  • 2 large zucchinis, spiralized

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 cup mushrooms, sliced

  • 1 can 14 oz crushed tomatoes

  • 1 cup vegetable broth

  • 2 tablespoons olive oil

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • Salt and pepper to taste

  • Fresh basil leaves for garnish optional

Instructions:

In a large skillet, heat olive oil over medium heat


Add diced onion and minced garlic, saut until fragrant and onion is translucent, about 3-4 minutes


Add sliced mushrooms and cook until they start to soften, about 2-3 minutes


Pour in crushed tomatoes and vegetable broth, stir to combine


Season with dried oregano, dried basil, salt, and pepper


Simmer the sauce for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken


While the sauce is simmering, spiralize the zucchinis into noodles using a spiralizer


Once the sauce has thickened, add the spiralized zucchini noodles to the skillet


Toss the noodles with the sauce until well coated, and cook for an additional 2-3 minutes until the zucchini noodles are tender but still have a slight crunch


Adjust seasoning if needed


Serve hot, garnished with fresh basil leaves if desired


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Wasabi Edamame Hummus

5/11/2025

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Wasabi Edamame Hummus

This Wasabi Edamame Hummus is a delightful twist on traditional hummus, with a hint of spicy wasabi kick and the nuttiness of edamame. It's perfect as a dip or spread for a unique and flavorful snack.

Ingredients:

  • 1 cup shelled edamame

  • 1 can 15 oz chickpeas, drained and rinsed

  • 2 tablespoons tahini

  • 2 tablespoons fresh lemon juice

  • 2 cloves garlic, minced

  • 1 teaspoon wasabi paste adjust to taste

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Water as needed for consistency

Instructions:

Cook the shelled edamame according to package instructions, then let them cool


In a food processor, combine the cooked edamame, chickpeas, tahini, lemon juice, minced garlic, and wasabi paste


Blend until smooth, scraping down the sides of the bowl as needed to ensure even mixing


With the food processor running, drizzle in the olive oil and continue to blend until the hummus reaches your desired consistency


Add water if needed to thin it out


Season the hummus with salt and pepper to taste


Adjust the wasabi paste if you want more heat


Transfer the Wasabi Edamame Hummus to a serving bowl, drizzle with a bit of olive oil, and garnish with additional edamame or sesame seeds if desired


Serve with pita bread, vegetable sticks, or crackers


Enjoy your homemade Wasabi Edamame Hummus!


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Vanilla Green Tea Latte

5/9/2025

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Vanilla Green Tea Latte

A comforting and creamy drink with the earthy flavor of matcha green tea balanced by the sweetness of vanilla syrup.

Ingredients:

  • 1 cup milk

  • 1 tablespoon matcha green tea powder

  • 1 tablespoon vanilla syrup

  • Whipped cream optional

  • Green tea leaves for garnish, optional

Instructions:

Over medium heat, bring milk to a boil in a saucepan


Put matcha green tea powder and vanilla syrup in a cup and stir them together until the mixture is smooth


Add the steamed milk to the cup that has the matcha mix in it


Mix things together well


No need to: Put whipped cream on top and green tea leaves on top of that


Enjoy while hot!


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Chateau La Fleur-Petrus 2006 Wine and Food Pairing

10/13/2024

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Chateau La Fleur-Petrus 2006 Wine and Food Pairing

Indulge in a luxurious dining experience with Chateau La Fleur-Petrus 2006, a refined Bordeaux wine with complex flavors of dark fruits and earthy undertones. Paired with succulent filet mignon steaks, grilled to perfection, and served with a vibrant sautéed garlic spinach and tomato medley, this meal elevates your palate to new heights of culinary delight.

Ingredients:

  • 1 bottle Chateau La Fleur-Petrus 2006

  • 2 filet mignon steaks

  • Salt and black pepper to taste

  • 2 tablespoons olive oil

  • 4 cloves garlic, minced

  • 1 cup cherry tomatoes, halved

  • 1 cup baby spinach leaves

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon butter

Instructions:

Preheat your grill or grill pan to medium-high heat


Season the filet mignon steaks generously with salt and black pepper on both sides


Drizzle olive oil over the steaks and rub to coat evenly


Grill the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness is reached


In a skillet, heat the remaining olive oil over medium heat


Add the minced garlic and saut until fragrant, about 1 minute


Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften


Stir in the baby spinach leaves and cook until wilted


Drizzle balsamic vinegar over the vegetables and stir to combine


Remove the skillet from heat and swirl in the butter until melted and incorporated


Serve the grilled filet mignon steaks with the sauted garlic spinach and tomatoes alongside a glass of Chateau La Fleur-Petrus 2006


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Activated Charcoal Pancakes with Blackberry Compote

10/6/2024

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Activated Charcoal Pancakes with Blackberry Compote

These activated charcoal pancakes are not only visually striking with their dark color but also incredibly flavorful. Paired with a homemade blackberry compote, they make for a delightful breakfast or brunch option. The Kenwood Pancake Griddle ensures even cooking and perfect results.

Ingredients:

  • 1 cup all-purpose flour

  • 2 tablespoons activated charcoal powder

  • 2 tablespoons sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup buttermilk

  • 1 egg

  • 2 tablespoons melted butter

  • 1 teaspoon vanilla extract

  • 1 cup fresh blackberries

  • 1/4 cup sugar

  • 1/4 cup water

  • 1 tablespoon lemon juice

  • 1/2 teaspoon cornstarch

  • Kenwood Pancake Griddle

Instructions:

In a mixing bowl, combine the all-purpose flour, activated charcoal powder, sugar, baking powder, baking soda, and salt


In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract


Pour the wet ingredients into the dry ingredients and stir until just combined


Do not overmix; a few lumps are okay


Preheat your Kenwood Pancake Griddle to medium-high heat and lightly grease it with cooking spray or butter


Pour a ladleful of the pancake batter onto the griddle for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown on both sides


While the pancakes are cooking, prepare the blackberry compote


In a saucepan, combine the fresh blackberries, sugar, water, and lemon juice


Cook over medium heat until the blackberries start to break down and the mixture thickens slightly


In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry


Stir the slurry into the blackberry mixture and simmer for a few more minutes until the compote thickens to your desired consistency


Serve the activated charcoal pancakes hot with a generous spoonful of blackberry compote on top


Enjoy your unique and delicious breakfast!


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