The trick to ripening an avocado fast… do you have any ripe bananas on hand? #avocados #kitchentips #kitchenhacks #kitchensecrets
Blue Blood - Heinz Kiessling
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Pastina with peas - a classic, simple Italian dish I grew up eating and still find comfort in today 🤍🍝
chefdaniellesepsy
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·1d ago It’s easy to get caught up in the day-to-day grind, but this - the people, the memories, the love - is the whole point 🤍
chefdaniellesepsy
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·2d ago An elevated, gourmet, better tasting Whole Foods’ Brown Butter Cookie Caramel Crunch Cake? Say that fast three times in a row. Recipe in my profile!
chefdaniellesepsy
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·5d ago I’ve got an elevated, overall much better tasting version of the Whole Foods’ Brown Butter Cookie Caramel Crunch Cake! Recipe ⬇️ Chocolate Cake-Layers (3 layers): 3 sticks of unsalted butter, room temp 1 1/2 cups Water 3/4 cup dark cocoa powder (I prefer Guittard Rouge cocoa) 1 1/2 teaspoons instant espresso powder (optional) 2 1/4 cups of white granulated sugar 3/4 cup packed dark brown sugar 2 2/3 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon fine table salt 5 large eggs 1 Tablespoon pure vanilla extract 1 1/4 cup sour cream Salted Caramel sauce- (Makes about 2 cups): 2 cups sugar 6 tablespoons water 1 1/2 cups heavy cream 6 tablespoons unsalted butter, cut into cubes 3/4 teaspoon fine table salt Brown Butter Cookie Buttercream: 3 1/2 sticks of unsalted butter, softened, room temp 5 tablespoons of vegetable shortening (crisco) 1/4 teaspoon fine table salt 2 1/2 teaspoons vanilla extract 4-5 tablespoons milk 1 3/4 lbs powdered sugar 4 Brown Butter Chocolate Chip Cookies (I used Whole Foods but you can make them homemade or really use any chocolate chip cookie) (you will crumble 3 and cut one cookie in half for garnish Full Steps in Comments on my Instagram or on My Blog ⬇️ https://www.gotroomformore.com/blog/2025/4/27/brown-butter-cookie-caramel-crunch-cake-whole-foods-copycat
chefdaniellesepsy
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·6d ago The secret to ripening avocados FAST #avocado #avocadotoast #lifehack #foodhack
foodtalkdaily
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·2023-12-5Had some fun making an Easter egg hunt for Grandma Anita this year 😂 For those that celebrate Easter, share your fun traditions below!
chefdaniellesepsy
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·1w ago Another drool worthy copycat cake for you! This time I upgraded the Whole Foods Brown Butter Cookie Caramel Crunch Cake! Recipe in bio or at https://www.gotroomformore.com/blog/2025/4/27/brown-butter-cookie-caramel-crunch-cake-whole-foods-copycat #cake #wholefoodsdupe #cakerecipes #baking
chefdaniellesepsy
688
·4-29this avocado hack has been going trong since 2020! The reason I even tried this was because back in 2020 lockdown, I had a bunch of ripe avocados and I didn't want to waste them, nor go to the grocery store multiple times unless absolutely necessary....and it worked so well! 4 years later it's still a staple hack in my home and it will be in yours too! Try it! *The avocado must be soft and ripe when you freeze it #avocado #avocadohack #healthyfats #paleodiet #paleorecipes #kitchenhacks #cookinghacks #bakinghacks #ibs #lowcarbdiet #vegandiet #veganeats #ketodiet #ketofoods #lowcarbfood #lowcarbrecipes #guacamole #moneysaver #moneysavinghack #nowastefood #nowasterecipes
lilsipper_official
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·2024-6-25We’ve got McGriddles at home! Next time I won’t forget the hash browns 😆 Try this at home and let me know how you think it compares! #mcgriddle #mcdonaldsbreakfast #breakfast
chefdaniellesepsy
119
·4-24While I can’t share my famous Nutella Banana Bread recipe from @thehungrygnome, I can share this delicious double chocolate banana bread recipe which is just as decadent and amazing! Ingredients- ½ cup (1 stick) unsalted butter, softened ¼ cup vegetable oil or Canola 3/4 cup white granulated sugar 3/4 cup packed dark brown sugar 2.5 teaspoons pure vanilla extract 2 large eggs 1½ cups mashed ripe bananas (I use 4 medium well-ripened bananas) 1/2 cup sour cream 1 3/4 cups all purpose flour 1/2 cup dark cocoa powder plus 1 tablespoon (I prefer a belgian or dutch processed. Can also use Hersheys special dark cocoa) 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon fine table salt 1 cup of mini semi-sweet chocolate chips Garnish- 1/3 cup Chocolate chunks or mini chips on top Steps- Preheat your oven to 325F (convection ideally if you have it). Spray a 9x5 inch loaf pan with nonstick spray and line it with a strip of parchment paper. (I was able to get one 9x5 loaf AND one small loaf out of the batter). Using a stand mixer fitted with a paddle attachment, or with electric hand beaters, beat together the butter, oil, white and brown sugar and vanilla until smooth and creamy, about 3 minutes. Beat in the eggs one at a time until incorporated. Beat in the mashed bananas just until combined. In a separate bowl mix together the flour, cocoa powder, baking powder, baking soda and salt then add it slowly to the banana mixture alternating with the sour cream in two installments. Fold in the 1 cup of mini chocolate chips. Pour into the prepared large loaf pan just until it is 3/4 of the way up the sides. I had enough batter to also make a small loaf on the side (or some muffins!). Sprinkle the additional mini chips or chunks generously over top of batter. Bake at 325 degrees: large loaf pan for about 1 hour, for muffins around 25 minutes or until a toothpick comes out of the center clean. Allow bread to cool in pans for about 15 minutes, then lift the parchment paper to release the bread from the pan. Place the loaf on a wire rack and then enjoy warm or at room temperature. Once cooled, store in a sealed container on your counter for up to a week. #bananabread #baking #doublechocolate
chefdaniellesepsy
97
·4-22Well… it’s officially freezer clean-out time. Realized I had way more than I thought - oops! Definitely need to start making better lists and planning meals so I’m not wasting food. How do you keep track of what’s in your freezer? Comment below! #freezermeals #freezercleanout #fridgecleaning #fridgecleanout
chefdaniellesepsy
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·4-22I mean if this isn’t a true representation of the sister relationship I don’t know what is 😂🤪💕 I had so much fun baking Italian Easter breads with my nieces (and maybe got a few more grey hairs 😂) Recipe linked in my bio or at https://www.gotroomformore.com/blog/2020/4/10/italian-easter-bread
chefdaniellesepsy
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·4-17Joe’s Stone Crab is a Miami icon - 100+ years strong! Come for the crabs, stay for the cult-fave key lime pie 🍋✨ This is my copycat version: bright, citrusy, and super easy (use store-bought crust? I won’t tell). Whipped cream on top, and boom: Miami at home. Graham Cracker Crust- 1 1/4 cups of graham cracker crumbs 1/4 cup granulated sugar 2 tablespoons dark brown sugar Pinch of fine table salt 1/8 teaspoon of cinnamon 5 tablespoons of unsalted butter Filling- 3 large egg yolks 1/2 teaspoon vanilla bean paste (or pure vanilla extract) 1 3/4 teaspoons of finely grated key lime zest (if you can’t find fresh key limes, use regular lime zest) 1 (14 oz can of sweetened condensed milk) 2/3 cup freshly squeezed key lime juice (Note: if you can’t find fresh key limes you can use the bottled key lime juice or I have had luck with half fresh lemon juice and half fresh regular lime juice) Whipped Cream Garnish- 1 cup heavy cream 3 tablespoons of powdered sugar 1/2 teaspoon vanilla extract Steps- Preheat the oven to 350F. Prepare the crust-In a bowl stir together the graham cracker crumbs, 1/4 cup sugar, 2 tablespoons of dark brown sugar, pinch of table salt and cinnamon. Pour in the melted butter and stir to moisten the crumbs. Press the mixture into a 9 or 10 inch pie pan. I used a 10 inch pyrex glass pie dish. Be sure to get the crumbs all around the sides. Bake the crust for 8 minutes or until slightly golden. Remove from the oven and place on a wire rack while you prep the filling. Leave the oven on. Make the filling- Using a stand mixer fitted with a whisk attachment or using electric hand beaters, be a the egg yolks and key lime zest on high speed until fluffy, about 5 minutes. Add in the vanilla paste (or extract) and condensed milk and beat another 4 minutes until it thickens. On low speed gradually add in the key lime juice and mix just until combined. Pour the filling into the prepared crust and bake for 10 minutes or until the filling it just set. It will still jiggle a little in the center, that is okay. You don’t want to overcook! Cool the pie on a wire rack then refrigerate it until its super cold. Before serving I will often freeze it for 20 minutes to make cutting easier. For the whipped cream- Using a stand mixer with a whisk attachment or electric hand beaters, beat the cream, powdered sugar and 1/2 teaspoon of vanilla until stiff peaks just start to form. Dollop or pipe the whipped cream on each slice of pie before serving.
chefdaniellesepsy
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·4-14