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To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Let's prepare the Brownie Cupcakes Halloween Style. Recipe: https://www.cookingwithalia.com/751-brownie-cupcakes-halloween-style/ INGREDIENTS: For the brownies: 25 grams (1/4 cup) almond flour 25 grams (1/4 cup) unsweetened cocoa powder 90 grams (1/2 cup) light brown sugar 100 grams (1 cup) plain yogurt 1 teaspoon vanilla extract 82 grams (1/2 cup) dark chocolate (60-70% ), chopped 50 grams (1/4 cup) unsalted butter 2 large eggs 80 grams (1/2 cup) dark chocolate chips 50 grams (1/4 cup) chopped walnuts Pinch of salt For the cream cheese: 225 grams (1 cup) cream cheese 200 milliliters ( 1 cup) heavy cream 1 teaspoon vanilla extract 2 tablespoons powdered sugar DIRECTIONS: Step 1: Preparing the brownie 1- In a large bowl, add the almond flour, cocoa powder, salt and mix together using a spoon until well combined. Set aside. 2- In a medium bowl, add the light brown sugar, yogurt, vanilla extract and mix using an electric egg beater for one minute until well combined. 3- In another medium bowl, add the chopped chocolate and butter. Microwave for 30 seconds. Mix well using a spatula until the chocolate has completely melted. 4- Pour the melted chocolate on yogurt mixture, continue mixing until the texture becomes homogeneous. 5- Add the eggs one at a time and mix well until the batter is completely smooth. 6- Add in the batter the dry ingredients, the walnuts, and the chocolate chips. Whisk until just incorporated. 7- In a muffin pan, place the muffin paper cups and spoon the brownie preparation into each paper cup. 8- In a preheated oven at 180 °C, bake the cupcakes for 25 minutes or until they are done. When touching the center of the cupcake, it should feel firm. 9- Remove the cupcakes from the oven and allow to cool completely before serving. Step 2: Preparing the cream cheese topping 10- In a large bowl mix the cream cheese, the powdered sugar and vanilla extract with a spatula until smooth. 11- In another bowl, beat the heavy cream until it becomes fluffy and peaks are firm. 12- Add the heavy cream on the cream cheese mixture and gently mix with a spatula until well combined. Keep in the fridge until ready to use. Step 3: Assembling the brownies cups 13- Fill a piping bag with the cream cheese frosting and pipe as desired on top of the cupcakes.

The third buddha recipe is the Shrimp Buddha Bowl. Let's prepare it today the easy way. RECIPE: https://www.cookingwithalia.com/749-shrimp-buddha-bowl/ INGREDIENTS: Bowl Ingredients: 1/2 cup cooked quinoa (tricolor) 1 small tomato, cubed 80 grams (2.8 oz.) black beans can, rinsed and drained 1 large corn, boiled 2 tablespoons fresh cilantro, finely chopped Shrimp Ingredients: 500 grams (1 pound) shrimp, peeled and deveined 1 tablespoon honey 1 tablespoon vegetable oil 1 tablespoon lemon juice 2 garlic cloves, grated 1/2 teaspoon ground cumin 1/2 teaspoon paprika Salt and pepper Dressing Ingredients: 1/2 avocado 1 cup plain yogurt 1/4 cup fresh cilantro 1 tablespoon lemon juice Salt and pepper DIRECTIONS: Step 1: Making The Dressing 1- In a bowl, scrape the avocado using a spoon to get a smooth texture. 2- Add the yogurt progressively till you get the desired consistency. 3- Mix in lemon juice, salt and pepper then add fresh cilantro and stir until all ingredients are well combined. Place in the fridge until ready to serve. Step 2: Making The Buddha Bowl 1- In a bowl, place the shrimp and mix in the ground cumin, paprika, garlic, lemon juice, honey, oil, salt and pepper. 2- Let the shrimp marinate for at least 30 minutes in the fridge. 3- In a large skillet over medium-high heat, place the shrimp and marinade and cook for 2-3 minutes per side or until shrimp is cooked through. 4- In the same skillet, sauté the canned black beans while stirring using a spatula. Set aside. 5- In a large bowl (or take away box for an office lunch), first place the cooked quinoa. Top the quinoa with the tomatoes, black beans, boiled corn, shrimps. 6- When ready to eat, add the sauce and the fresh cilantro, mix, and enjoy!

Today, we are going to prepare Vegetarian Buddha Bowl. Easy, delicious and Yummmy!!!! RECIPE: https://www.cookingwithalia.com/747-vegetarian-buddha-bowl/ INGREDIENTS: Bowl Ingredients: 1/2 cup pre-cooked wheat 1 cup cherry tomatoes, halved 1 small carrot, peeled and cut into matchsticks 1 small cucumber, peeled and sliced thinly lengthwise 1/2 cup pumpkin, chopped into cubes and roasted 1/2 cup shredded cabbage 2 tablespoons pumpkin seeds 1 teaspoon sesame seeds Dressing Ingredients: 2 tablespoons sesame oil 3 tablespoons soy sauce 2 tablespoons lemon vinegar 1 tablespoon honey 1 teaspoon fresh ginger, peeled and grated 1 garlic cloves, grated 2 tablespoons cilantro, chopped 1 tablespoon sesame seeds, toasted DIRECTIONS: Step 1: Making The Dressing 1- Combine all the ingredients of the dressing in a glass jar. Close the jar and shake well until all ingredients well combine. Place in the fridge until ready to serve. Step 2: Making The Buddha Bowl 1- Prepare the pre-cooked wheat following the instructions on the box. You can replace wheat with rice or other grains. 2- In a large bowl (or take away box for an office lunch), first place the cooked wheat. Top the wheat with the vegetables: cherry tomatoes, carrot, cucumber, pumpkin, and shredded cabbage. 3- Decorate with the pumpkin seeds and sesame seeds. 4- When ready to eat, add the sauce, mix, and enjoy!

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Get the written recipe on my website: http://www.LauraintheKitchen.com Recipe: Makes 12 or 16 depending on size For the crust: 1 cup of all purpose flour 1/4 tsp of salt 1/2 cup of Unsalted Butter, softened at room temperature 1/4 cup of Granulated Sugar 1 tsp of vanilla bean paste or Extract For the caramel layer: 10 oz of Soft Caramels 2 Tbsp of Heavy Cream 2/3 cup of Salted Roasted Peanuts For the chocolate: 8 oz of Semisweet Chocolate (use good bar chocolate instead of chips if you can) 2 Tbsp of unsalted butter Process: 1) Preheat your oven to 350 degrees, line a 8x8 inch pan with parchment paper, spray with some non stick spray and set aside. 2) In a bowl, quickly cream together the butter, sugar and vanilla. Stir in the flour and salt, mix until a dough forms, and pat the dough in your prepared pan. 3) Use a fork and pierce the surface of the dough, pop it in the oven for 20 minutes or until golden brown, allow to cool. 4) In a microwave safe bowl, add the caramels and cream, melt in a microwave in 30 second intervals until smooth, stir in the peanuts, pour mixture over the crust, slow to cool for just 5 minutes. 5) In a separate microwave bowl, add the butter and chocolate and melt in the microwave same as the caramels. Pour over the caramel, smooth the top and pop it in the fridge until set. Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get the printable recipe: http://www.LauraintheKitchen.com Measurements: 2 cups of All Purpose Flour 1 cup of Whole Wheat Flour 1 tsp of Baking Soda 1/4 tsp of Salt 1/4 tsp of Cinnamon 1 cup of Unsalted Butter, softened at room temperature 1/2 cup of Brown Sugar 2 Tbsp of Granulated Sugar 2 Tbsp of Honey 2 tsp of Vanilla Extract 3 to 4 Tbsp of Milk or Water Process: 1) In the bowl of a standing mixer fitted with a paddle attachment, add the butter, brown sugar, granulated sugar, honey and vanilla, mix for a couple minutes on medium speed until it looks fluffy and creamy. 2) Add all the dry ingredients and start mixing, slowly add a little water at a time until a dough forms and doesn’t feel too dry to the touch. 3) Form the dough into 2 disks, wrap in plastic wrap and pop it in the fridge for about half an hour to an hour or until it feels a little firmer. 4) Preheat your oven to 350 degrees, take two pieces of parchment paper cut to about 17 x 15 inches, place one of the disks on one piece of parchment, place another piece of parchment over the top and roll out the dough so it’s just about the same size as the parchment paper (watch video for clear instructions on this because it’s a little hard to explain). 5) Score the dough into squares, pierce each square with a fork then slide the whole thing onto a baking sheet and pop it in the oven for 15 to 20 minutes or until the edges become a lovely deep golden-brown. Repeat with the other disk of dough. 6) As soon as they come out of the oven, re-score them so they break apart easily when cooled completely. Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen #dessert #cookies #recipes

We captured this moment with the intention of sharing pieces of it throughout recipes here and there, but then realized that it's beautiful on it's own. This is what a typical evening with my nonna looks like, and oh how I wish it wasn't just once a year. When you're in the moment it feels like you've captured everything, but then when I watch it back I wish the camera never stopped. Nonna has appeared on Laura in the Kitchen several times, here are some of her recipes: Nonna's Fruit Tart Recipe: https://www.youtube.com/watch?v=0r8zA-Ukq9A&t=3s Nonna's Stuffed Calamari Recipe: https://www.youtube.com/watch?v=DzO_CxtmxuQ Nonna's Stuffed Peppers Recipe: https://www.youtube.com/watch?v=f1B7O4rZX5E Nonna's Spaghetti with Clams: https://www.youtube.com/watch?v=ITAhZxMg5PM Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

The first Panzani Maroc salad video I am sharing with you is this delicicous Tuscan salad recipe rich in Italian flavours and fresh ingredients!! You will absolutely love it! Try it and let me kow what you think! RECIPE: https://www.cookingwithalia.com/741-tuscan-pasta-salad/ INGREDIENTS: 250 grams (9 oz) Farfalle Panzani Pasta 100 grams (3.5 oz) dried tomato 2 red bell pepper 80 grams (2.8 oz) black olives, cut into slices 60 grams (2.1 oz) parmesan cheese, grated 80 grams (2.8 oz) fresh spinach and basil For the dressing: 350 milliliters olive oil 4 tablespoons white vinegar 4 tablespoons water 2 teaspoons dried thyme 2 teaspoons dried basil 2 garlic cloves, finely grated Salt and pepper, to taste DIRECTIONS: Step 1: Prepare the dressing 1- In a bowl, whisk the water, white vinegar, salt, and pepper until well combined. 2- Add the grated garlic, then add the olive oil little by little while whisking until you obtain a homogenous mixture. 3- Add the dried thyme and basil and mix well. Step 2: Prepare the salad 1- In a large pot of salted boiling water, cook pasta for about 8 to 10 minute. Rinse under cold water and drain. 2- Cut the red bell pepper into cubes. 3- Cut the dried tomato into medium chunks. 4- In a salad bowl, combine the pasta with the dried tomato, red bell pepper, black olives, fresh spinach and basil, and parmesan cheese. 5- Give the dressing a quick mix then pour it over salad. Toss and serve!