Browsing Category

Secret Recipes

Secret Recipes

Easy Oreo Truffles – in My kitchen

Super Easy No Bake Oreo Truffles made with only 4 ingredients. Made both ways with white chocolate and dark chocolate! These Oreo Truffles are super addicting!

Recipe at the bottom

Super Easy No Bake Oreo Truffles made with only 4 ingredients. Made both ways with white chocolate and dark chocolate! These Oreo Truffles are super addicting!


1 (14.3 ounce) package Oreos
8 ounces cream cheese, softened
2 cups chocolate chips (I did half white chocolate chips and half semi sweet chocolate chips)
2 tablespoons coconut oil

1 Add Oreo’s to a food processor and crumble, (If you do not have a food processor you can place them in a ziplock bag and crush them with a rolling pin or mallet.)


2 . Reserve ¼ cup cookie crumbs for topping the truffles.

3 . Add the cookie crumbs to a large bowl along with the cream cheese. Mix with a spatula until combined. (This takes some elbow grease and a couple of minutes to combine.)

4 . Shape into about 30 balls and place on a baking sheet lined with parchment paper.

5 . Place in the refrigerator for an hour to set.

6 . Add chocolate to a microwave safe bowl along with the coconut oil. Microwave in 15 second intervals and stir often until the chocolate is fully melted.

7 . Take the balls out of the fridge and dip one at a time into the melted chocolate.

8 . Place back onto the baking sheet lined with parchment paper.

9 . Sprinkle with cookie crumbs.

10 . Place back in the refrigerator for 1 hour to firm up.

11 . Once set serve and enjoy!

Secret Recipes

Soft and Light as Air Japanese Cheesecake

Soft like a pillow and light as air, diet-friendly Japanese cheesecake delivers a delicious rich flavor of cream cheese with a subtle tanginess of lemon that won’t compromise your diet.  You can have your cheesecake and eat it too!

Soft like a pillow and light as air, diet-friendly Japanese cheesecake delivers a delicious rich flavor of cream cheese with a subtle tanginess of lemon that won’t compromise your diet.


 Serves 8-10


6 Eggs, large


1 3/4 tbsp Lemon juice

Baking & Spices

3/4 cup Cake flour

2 3/4 tbsp Corn starch

1/4 tsp Cream of tartar

3/4 cup Granulated sugar

1/4 tsp Salt


4 tbsp Butter, unsalted

1 1/8 cup Cream cheese

7 tbsp Milk


1 Water bath


One 8-inch x 3-inch OR 9-inch x 3-inch round cake pan


1 . Separate the eggs. Place the egg whites in the bowl of a stand mixer. Make sure the bowl is clean, dry and devoid of any trace of fat. Set aside to bring to room temperature. If you have only one mixer bowl place the egg whites in any other clean bowl and set aside.

2 . Spray with non-stick cooking spray an 8-inch x 3-inch round cake pan. A 9-inch x 3-inch round cake pan will also work. Pre heat the oven to 325° F.

3 . Melt together the cream cheese, butter and milk in the microwave. Stir every 60 seconds and repeat 2 or 3 times until the butter and cream cheese are melted. Transfer the cream cheese mixture into a bowl of a stand mixer and beat with the flat beater attachment to smooth out any small remaining lumps of cream cheese. Mix until completely smooth.

4 . Sift the flour, corn starch and salt together.

5 . Stop the mixer. Add the following ingredients to the cream cheese mixture: sifted dry ingredients, ¼ cup sugar (55 g), egg yolks and lemon juice. Start the mixer and, all at the same time, blend the added ingredients well with the cream cheese mixture. Beat until smooth and free of lumps and the batter falls in a ribbon. Set aside. If you have only one stand mixer bowl, transfer the batter to another large bowl and wash the mixer bowl very well in hot sudsy water making sure no trace of fat remains, in preparation for whipping the egg whites.

6 . Whip the egg whites with the wire whip of a stand mixer on medium speed. When the meringue starts to take shape add the cream of tartar. Gradually add ½ cup sugar (110 g). Whip until meringue turns glossy, has increased in volume and holds medium peaks.

7 . Take a dollop of meringue and fold it in by hand with a spatula into the cream cheese batter to slacken the mixture. Take a third of the meringue and add it to the batter. Cut and fold the meringue swiftly but gently to minimize deflating the meringue. In one motion, cut the center all the way down to the bottom of the bowl and fold the batter over the meringue. Scrape the bottom and sides of the bowl as you fold up. Repeat with several strokes until the meringue is blended. Fold in the next ⅓ of meringue, mixing until blended. Fold in the last ⅓ of meringue making sure all the meringue is completely blended. The resulting batter at this point should be light and airy.

8 . Pour the cheesecake batter into the cake pan. Place the cake pan in the larger dish, then place both in the oven. Pour hot water into the water bath until about half way up the sides of the cake pan. Be careful not to splash water into the batter.

9 . Bake for 60 minutes at 325°F. Decrease the temperature to 320°F and bake for an additional 10 minutes. Turn off oven and leave the cheesecake in the oven with the door closed for 30 – 45 minutes.

10 . Turn out the cheesecake from the pan onto a cake plate and serve. Store in the fridge in an airtight container.

Secret Recipes

Woman’s Wellness Juice – to love yourself beautiful

his recipe is all about helping to nurture ourselves as women amidst the unique sensitivities and challenges we have to deal with. I just want to say to other women that I honour and celebrate your beingness. This juice is ESPECIALLY for you…

is juice is an awesome women’s ‘pick-me-up’. I love the way that it seems to soothe and nurture my system at the same time as helping to motivate and propel me forwards for the day. It works particularly well on an empty stomach, first thing in the morning. That means that your body is clear and free to make the most of the rapid infusion of helpful nutrients to get you off to the best possible start. It’s excellent at helping to alleviate PMS, PMDD or the Menopause.


1 large beetroot
1 large carrot
2 medium apples
2 large kale leaves
1 medium lemon
Small chunk of fresh ginger


Peel and discard the peel off the lemon.
Chop the lemon into quarters.
Chop all the ingredients ready to go through your juicer.
Push through your juicer, being sure to alternate the harder items with your softer ones (this can help the juicing process).
I find that pushing the lemon through last helps to clean the other veggies/fruits off the auger (the spiral looking thing). So, if you have a geared juicer, put the lemon through last.

Secret Recipes


I know I should say this about all my recipes but … YOU HAVE TO TRY THIS !! This sorbet has the most addictive, wonderful and extraordinary flavor.

Whoever thought that the combination of grapes and rosemary could create such an amazing dessert? 

This sorbet is also super easy to make, vegan, free from refined sugars, fat-free and paleo-friendly! Don’t you just love guilt-free desserts? 


180 ml / 3/4 cup maple syrup

180 ml / 3/4 cup water

A few sprigs of fresh rosemary

720 ml / 3 cups purple grape juice

optional 2 tbsp alcohol such as vodka, whiskey, brandy etc.


1 . Make a simple syrup by heating the maple syrup and water in a small saucepan. Add the fresh rosemary to the pan. Simmer for 10-15 minutes, stirring occasionally.

2 . Leave to cool, then strain and mix with the purple grape juice and alcohol (if using).

3 . Chill the mixture for a couple of hours, until completely cold.

4 . You can either add it straight to an ice cream machine and churn until thick and smooth or you can give it a good whisk before freezing, then whipping again an hour after it’s frozen to break up any ice that forms.

5 . Add the sorbet to a freezer-safe container and freeze for at least 4 hours or overnight before serving.


The alcohol keeps the sorbet from freezing too hard.

Secret Recipes


Um, hi.


1 onion, diced

3 carrots

4 cloves of garlic, minced

2 tablespoons butter

¼ cup flour

2 cups chicken stock

2 cups 2% milk

1 teaspoon parsley flakes

1 pinch red pepper flakes

1 rotisserie chicken, meat shredded and set aside (should be about 2 cups of meat)

1 cup frozen peas

1 cup frozen corn

5 grates fresh nutmeg

1 pre-made pie crust – optional but highly recommended!


1 . Preheat your oven to 425 degrees

2 . Lay your pie crust out on the counter and slice it into circles using a drinking glass

3 . Lay the circles out on a baking sheet. When the oven is preheated, bake the pie crust for 10-15 minutes or until the discs are golden brown

4 . Peel your carrots, slice them in half, slice those halves in half, and dice

5 . Heat some olive oil in a large soup pan over medium high heat

6 . When hot, add your carrots, onions, and garlic

7 . Saute until the onions are translucent

8 . Add in your butter and let that melt

9 . Stir in your flour

10 . Let cook for about 30 seconds, stirring constantly

11 . Pour in your chicken stock and milk

12 . Add in your parsley, red pepper flakes, and nutmeg

13 . Bring to a boil and reduce to a simmer

14 . Simmer until thickened

15 . Add your chicken, peas, and corn

16 . Bring back to a simmer and cook until the frozen peas and corn are heated through

17 . If your soup gets too thick, add a little bit of milk and stir to combine

18 . Top your bowls of soup with a pie crust disk and you are ready to go!

Secret Recipes

A Cozy Pasta: “Grown-Up’s” Mac n’ Cheese, For The Grown-Up Kid In All Of Us

“Grown-Up’s” Mac n’ Cheese with Three Cheeses, Crispy Prosciutto, Sun-dried Tomatoes and Multigrain 

Pasta, with Panko-Herb Crust


• Creamy, Three-Cheese Sauce (recipe below)

• Multigrain (or wholegrain) elbow macaroni pasta (14.5 ounces), uncooked

3 ounces sun-dried tomatoes (not packed in oil), julienned

8 ounces sliced Prosciutto, crisped and chopped, divided use (*see note)

¼ cup grated sharp white cheddar cheese

¼ cup grated jalapeno jack cheese

¼ cup grated Gruyere cheese

1 cup panko bread crumbs

1 ½ tablespoons olive oil

1 teaspoon Italian seasoning

½ teaspoon black pepper

¼ teaspoon salt

3 tablespoon chives, chopped, for garnish

Crisp the Prosciutto slices, in batches, in a non-stick skillet over medium-high heat until golden-brown and crispy, similar to bacon; chop finely once cool enough to handle.


-Preheat the oven to 350; lightly butter a large casserole/baking dish.

-Prepare the Creamy, 3-Cheese Sauce; set aside and keep warm.

-Cook the elbow macaroni according to package instructions, and drain well.

-Next, add the cooked elbow macaroni directly into the Creamy, 3-Cheese Sauce, along with the sun-dried tomatoes, and gently stir to combine well; pour about half of the elbow macaroni/cheese sauce/sun-dried tomato mixture into the buttered casserole/baking dish, and then sprinkle over about half of the chopped, crispy prosciutto; next, pour the remainder of the elbow macaroni/cheese sauce/sun-dried tomato mixture into the casserole dish, and sprinkle over the top the ¼ cups of white cheddar, jalapeno jack and Gruyere cheeses, mixing them a bit; next, combine the panko bread crumbs with the olive oil, Italian seasoning, black pepper and salt using your fingers, and sprinkle that mixture evenly over top of the cheeses to form a crust.

-Place the uncovered casserole/baking dish into the oven to bake for about 25 minutes, or until the cheese is hot and gooey, and the breadcrumb topping is golden and crispy; if the breadcrumb topping needs additional browning, just turn the broiler on low, and allow it to crisp up a bit more for a moment or two (don’t walk away from it); to finish the mac n’ cheese, sprinkle the remainder of the chopped, crispy prosciutto over the top, as well as the chopped fresh chives, and serve immediately while hot.

Creamy, Three-Cheese Sauce ingredients:

4 cups low-fat milk

2 cups half and half

1 tablespoon chicken base (I used “Better Than Bouillon” reduced sodium)

2 cloves garlic, pressed through garlic press

1 ½ teaspoons salt

¼ teaspoon ground white pepper

• Pinch ground nutmeg

6 tablespoons butter

9 tablespoons flour

1 ½ cups, heaping, grated extra sharp white cheddar

1 ½ cups, heaping, grated jalapeno jack cheese

1 ½ cup, heaping, grated Gruyere cheese

1 ½ teaspoons lemon juice


-Add the milk, half and half, chicken base, garlic, salt, white pepper and nutmeg into a medium-sized pot, and place over medium heat; bring the mixture to a good simmer, whisk to blend so that all ingredients within are combined, and turn off the heat; keep warm.

-Place a large (preferably non-stick) pot over medium-low heat, and add the butter in; once melted, add in the flour, and stir to combine to form the “roux”, or thickener for the sauce, and allow it to cook for about 1 minute to cook out the raw flour taste; next, slowly pour the hot milk/half and half mixture into the roux, whisking the whole time to avoid lumps from forming; allow the mixture to come to the simmer for about 2-3 minutes, whisking occasionally, to allow the sauce to thicken and tighten up a bit; once thickened, turn the heat off, and add the grated cheeses into the cream sauce, one at a time, whisking very well to blend between each addition of cheese; whisk in the lemon juice; once smooth and blended, cover and keep warm until ready to use, or cool completely, and keep in a covered container in the fridge until ready to use, when it can be re-

Secret Recipes

Green Bean Salad with Toasted Almonds & Feta

This green bean salad is the best! Perfectly cooked green beans are tossed in a lemony dressing with toasted almonds, feta and basil. Recipe yields 4 side servings.


⅓ cup sliced almonds

1 pound green beans, trimmed and cut into 2 to 3” long pieces

¼ cup water

½ teaspoon fine sea salt, divided

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice (about ½ lemon)

2 teaspoons Dijon mustard

1 small-to-medium clove garlic

Several twists of freshly ground black pepper

Pinch of red pepper flakes

¼ cup crumbled feta cheese, divided

3 to 4 large basil leaves, torn or chopped, for garnish

Lemon zest from about ½ lemon, for garnish


1 . Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant 

and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.

2 . Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.

3 . Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining ¼ teaspoon salt. Set aside.

4 . Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet, and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.

5 . Transfer the green beans to a serving bowl or platter. Sprinkle the remaining feta and the torn basil leaves on top. Lightly grate some lemon zest on top, and serve promptly.

Click here to view the original post

Secret Recipes

Hot chocolate, with marshmallow in a distinctive way

This hot chocolate is not just exciting. It will make your body relax after a hard day’s work
I love how it turned out. The hot chocolate was completely creamy and sweet. Graham’s crumbs met the chipping of my lips with a sweet surprise at each sip. Delicious delicious make it perfectly. If you prefer to mix hot chocolate, simply skip the hot cocoa portion and add your favorite mix to the mug. The Graham edge nuts and delicious chocolates are what really distinguishes this recipe. I hope you like it as much as we did!


2 cups milk, any kind (dairy-free for vegan)

1 cup water (or use 3 c milk)

¼ cup cocoa powder

2 Tbsp light chocolate syrup

2 Tbsp sugar

1/4 tsp non-bitter stevia (or add 1-2 Tbsp more sugar to taste)

pinch salt

graham crackers, crushed (for lining rim – gluten-free for GF eaters)

½ cup marshmallows (ensure vegan-friendliness)


1 . Preheat oven to low broil and move oven rack to the second from the top (high enough up to broil your marshmallows). Place baking sheet on rack.

2 . Heat milk and water in a saucepan over medium heat until warmed through – about 5 minutes. Be careful not to overheat or scald.

3 . Add cocoa powder, chocolate syrup, sugar, stevia and salt and whisk vigorously until thoroughly combined.

4 . Meanwhile, take a few marshmallows and rub them around the top of your mugs so the graham crackers will stick. Then, dip mug in graham cracker crumbs until well lined. You could also add some graham cracker crumbs to the bottom of your mug for extra graham flavor.

5 . Pour in hot chocolate and top with 1/4 cup marshmallows each. Carefully set mugs on the baking sheet in the oven and broil marshmallows until browned, watching carefully as to not let them burn.

6 . Carefully remove from the oven with a towel and serve with holders or a small towel to protect hand from heat (they should cool quickly for handling). Top with a drizzle of chocolate syrup and extra graham cracker crumbs for serving (optional).


Adjust flavors before serving, adding more chocolate or sugar if you prefer. 

Also, you could add a shot of Kahlua or Bailey’s to make it a boozy hot chocolate.

Nutrition Information

Secret Recipes


Visiting this blog, I realized how you can quickly and easily prepare a culinary masterpiece. These turkey burgers will make a healthier replacement for usual beef or pork burgers you’ve probably got used to. The turkey meat is considered to be much wholesome, as it contains less fat, and if you think that turkey is tough and dry, here’s a right way to cook it! The turkey burgers made half of ground turkey meat, sun dried tomatoes and spinach are even more wholesome, and turn out extremely succulent and tender. Served atop of puffy bun with yoghurt sauce, red onions and cucumbers it’s so fresh and delicious, still super wholesome.


7 ounces plain Greek yogurt

1 medium lemon

1/4 tsp minced garlic

1/4 tsp dried dill

1.25 pounds ground turkey

6 halves sun dried tomatoes

1 medium red onion

2 ounces frozen spinach

1/4 cup crumbled feta

1 tsp dried oregano

1/2 tsp minced garlic

1/3 cup bread crumbs

1large egg

1 medium cucumber

6 hamburger buns

salt and pepper, to taste


1 . In a mixing bowl, combine the Greek yogurt, 1/4 tsp minced garlic, dill, juice of half the lemon and a dash of salt. Refrigerate while you make the burgers.

2 . Defrost the spinach and squeeze the water out. Chop the spinach and sun dried tomatoes, and dice 1/4 of the red onion.

3 . Combine the ground turkey with spinach, sun dried tomatoes, red onion, feta cheese, 1/4 tsp minced garlic, oregano, egg, bread crumbs, 1/2 tsp of salt and freshly ground pepper, to taste. Stir well until combined. Form six patties of the equal size and shape.

4 . Cook patties on a grill, skillet or over open flame until cooked through.

5 . Serve warm atop of yoghurt spread buns, topped with slices of red onion and cucumber.

Secret Recipes

nutella hot chocolate – in My kitchen

Wanting to make hot chocolate on a-cold-and-ohsomiserable-Melbourne-rainy-day, this came to mind.

How? Honestly, I have no idea. But the words chocolate and Nutella freak of nature come to mind.

Nutella Hot Chocolate

4 cups low fat/skim milk

2 tablespoons Nutella , a chocolate hazelnut spread (or any hazelnut cacao spread)

2 tablespoons unsweetened cocoa powder

2 tablespoons natural sweetener of choice/raw sugar

Optional Toppings:


Crushed hazelnuts

Chocolate chips

Extra Nutella


1 . Heat milk in a medium sized saucepan on medium – high heat until beginning to warm and steam. Add the spread, cocoa powder and sugar, and whisk until dissolved and combined. Bring to a gentle simmer while stirring, and take off heat.

2. Serve with your desired toppings.