TOP OF THE LINE Chocolate Lava Cake

Ingredients:

• 100g (3.5 oz) of dark chocolate (at least 70% cocoa), chopped
• 60g (1/4 cup) of unsalted butter
• 2 eggs
• 50g (1/4 cup) of granulated sugar
• 30g (2 tablespoons) of all-purpose flour
• Pinch of salt
• Cocoa powder or powdered sugar, for dusting (optional)
• Fresh berries or whipped cream, for serving (optional)

Airfryer Instructions:

1. Preheat your air fryer to 180°C (350°F).
2. In a microwave-safe bowl, combine the chopped dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring between each interval, until melted and smooth. Set aside to cool slightly.
3. In a separate bowl, whisk together the eggs and granulated sugar until light and fluffy.
4. Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously until well combined.
5. Sift in the all-purpose flour and a pinch of salt, folding gently until just incorporated.
6. Grease individual ramekins with butter or cooking spray and dust with cocoa powder or powdered sugar, if desired.
7. Divide the batter evenly among the prepared ramekins, filling them about three-quarters full.
8. Place the ramekins in the preheated air fryer basket, making sure they are evenly spaced apart.
9. Air fry the lava cakes for 8-10 minutes, or until the edges are set but the centers are still slightly jiggly.
10. Carefully remove the ramekins from the air fryer and let them cool for a few minutes.
11. Using a knife or offset spatula, gently loosen the edges of the lava cakes and invert them onto serving plates.
12. Dust with cocoa powder or powdered sugar and serve immediately, garnished with fresh berries or a dollop of whipped cream if desired. Enjoy the irresistible decadence of these Chocolate Lava Cakes while they’re still warm and gooey.

The post Easy Airfryed amazing Lava Cake, you won’t regret it! first appeared on Recipes of-With.

So Coral had all this videos on her instagram site, and i said, whatttttt!! let me bring them back to life! BE SURE to enable the captions in english!!! and Coral saysss shes gifting you this Cocoify recipe to start the week, whether to include it in your child’s lunchbox or to have it as a snack at your workplace or wherever.

Video here:

COCOIFY ORANGE MUFFINS

Ingredients:

130 g of gluten-free flour or your preferred type (the healthier, the better)
1 tsp of baking powder
2 or 3 tbsp of Monkfruit or your preferred sugar
1 egg
2 tbsp of Cocoify
40 g of unsweetened natural yogurt, with or without sugar, it’s up to you
50 ml of orange juice (I used the juice from the oranges I grated)
Grated orange zest to your liking (YES, even though I said lemon, it’s orange, excuse me, it’s just habit )

The post Orange Muffings with Coconut oil! first appeared on Recipes of-With.

So, once again im bringing back to life Corals videos, and this one Indulges in a luxurious culinary experience with this Creamy Coconut Shrimp Pasta. Succulent shrimp, bathed in a velvety coconut-infused sauce, dances gracefully with al dente pasta, creating a symphony of flavors and textures that will transport your taste buds to paradise. Each bite is a harmonious blend of savory and creamy, with a hint of tropical sweetness from the coconut oil. This dish is perfect for a cozy dinner at home or a special occasion that deserves a touch of elegance. Let the aroma of coconut and shrimp tantalize your senses as you embark on a culinary journey fit for royalty.

Once again remember we are a Spanglish couple! and we made this in spanish, so we will update soon

Ingredients:

• 250g (9 oz) of pasta (linguine, fettuccine, or your favorite)
• 300g (10 oz) of large shrimp, peeled and deveined
• 2 tablespoons of coconut oil
• 3 cloves of garlic, minced
• 1 small onion, finely chopped
• 1 red bell pepper, thinly sliced
• 1 can (400ml) of coconut milk
• 1 tablespoon of all-purpose flour
• 1 teaspoon of paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
2. In a large skillet, heat the coconut oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.
3. Add the sliced red bell pepper to the skillet and cook for another 2-3 minutes until softened.
4. Push the vegetables to the side of the skillet and add the shrimp. Cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
5. In the same skillet, sprinkle the flour over the vegetables and stir to combine, cooking for 1-2 minutes to make a roux.
6. Slowly pour in the coconut milk, stirring continuously to avoid lumps. Allow the sauce to simmer and thicken for 5-7 minutes.
7. Stir in the paprika and season with salt and pepper to taste.
8. Return the cooked shrimp to the skillet and toss to coat them in the creamy coconut sauce.
9. Add the cooked pasta to the skillet and toss until evenly coated in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
10. Serve the Creamy Coconut Shrimp Pasta hot, garnished with fresh parsley or cilantro and grated Parmesan cheese if desired. Enjoy this decadent dish with a glass of your favorite wine for the ultimate dining experience. Bon appétit!

The post Creamy Coconut Shrimp Pasta with Cocoify first appeared on Recipes of-With.