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Filbert Gateau with Praline and Buttercream

[heart_this] · Jul 30, 2008 · 78 Comments

Filbert Gateau with Praline and Buttercream

This months Daring Bakers challenge was a filbert gateau with praline buttercream. When I first read the title of the challenge I was pleased as it sounded good. Unfortunately as I read the instructions I realized that I would not be able to complete the challenge as it was. The recipe called for grinding hazelnuts into a flour and grinding praline into a paste. I do not have a full food processor and my mini chopper is on its last legs and is not nearly capable of grinding nuts. I decided that I would at least try and come up with something and I was thinking that an almond themed cake would be nice.
Filbert Genoise
I had some almond meal on hand and I decided to use that instead of grinding the hazelnuts into a meal. I did not want a large cake all for myself so I cut the recipe in half. I used my 2 small 4 inch spring form pans and 2 ramekins to bake the cake and this allowed me to make 2 small 2 layer cakes. One thing that I have been enjoying about the DB challenges is that there is no shortage of beating in them. I really need to pick up a mixer. For this challenge I fell back to my trusty pair of forks.

Filbert Gateau with Praline and ButtercreamSimple Syrup
Continuing with the almond theme I added a splash of amaretto to the simple syrup.
Swiss Buttercream
This is the third time that I have made buttercream and each time has been easier than the last. This time it came together really quickly. My biggest problem now is trying to not eat it all before it gets onto the cake. Since I would only be doing two layers instead of 3 and since I have no skill in decorating with buttercream I cut the recipe down to a quarter of its original size. I also added a splash of amaretto to the buttercream.
Chocolate Ganache
The last time that I made a chocolate ganache glaze it came out pretty good with a nice glossy finish but this time it did not work at all. The chocolate ganache was not shiny at all and it had a texture that just would not smooth out. At least it still tasted good.

Almond PralineAlmond Praline
The original recipe called for the praline to be ground into a paste and mixed in with the buttercream which sounded really good. Since I could not grind the praline into a paste I decided use the praline as a decoration on the cake. I went with chopped almonds rather than the hazelnuts. I think that it came out as more of an almond brittle rather than almond praline but it tasted great!

Filbert Gateau with Praline and Buttercream (Sliced)
I ran into a few troubles along the way but I ended up with a tasty cake. I really enjoyed the almond flavour throughout the cake. I am really glad that I got to make the almond praline/brittle as it was really good. I am going to have to work on my cake decorating skills. It’s time for me to go and look at all of the other Daring Bakers wonderful creations.

Filbert Gateau with Praline and Buttercream

Filbert Gateau with Praline and Buttercream

Prep Time: 2 hours Cook Time: 2 hours Total Time: 4 hours Servings: 12
ingredients
  • 1 Filbert Genoise (see below)
  • 1 recipe of simple syrup (see below)
  • 1 recipe of buttercream (see below)
  • 1 recipe chocolate ganache (see below)
directions
  1. Place 1 layer of the cake on your working surface and brush on some of the simple syrup to moisten.
  2. Generously spread some of the buttercream onto the cake.
  3. Place the next layer of cake onto the buttercream layer and moisten with the simple syrup.
  4. Clean up the sides of the cake if any buttercream spilled out.
  5. Pour the chocolate ganache over the cake and spread it evenly around the whole cake.
  6. Decorate the cake as desired. I used some almond praline.
Filbert Genoise

Filbert Genoise

Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings: 12
ingredients
  • 3/4 cup almond meal
  • 1/3 cup cake flour
  • 1 tablespoon cornstarch
  • 3 egg yolks
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 3 egg whites
  • 2 tablespoon sugar
  • 2 tablespoons butter (warm)
directions
  1. Mix the almond meal, flour and cornstarch in a bowl.
  2. Beat the egg yolks until light in colour, about 5 minutes.
  3. Add the sugar slowly while beating.
  4. Mix in the vanilla extract an lemon zest.
  5. Beat the egg whites until soft peaks form.
  6. Beat in the sugar.
  7. Beat in the egg yolk mixture.
  8. Put the dry ingredients in a mesh strainer and sprinkle it into the egg mixture while folding until almost all of the dry ingredients have been folded in.
  9. Pour the butter over the batter.
  10. Fold in the remaining dry ingredients.
  11. Pour the batter into a greased baking dish.
  12. Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 20-25 minutes.
Simple Syrup

Simple Syrup

Cook Time: 10 minutes Total Time: 10 minutes Servings: 12
ingredients
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 tablespoon amaretto (optional)
directions
  1. Simmer the water and sugar for a few minutes.
  2. Remove from heat and add the amaretto.
Swiss Buttercream

Swiss Buttercream

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 12
ingredients
  • 1 egg white
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter (room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon amaretto (optional)
directions
  1. Beat the egg white in a bowl over simmering water until soft peaks are just starting to form.
  2. Beat in the sugar and continue to beat until the mixture is warm.
  3. Remove from the heat and continue to beat until it cools down.
  4. Beat in the butter and continue beating until it thickens.
  5. Beat in the vanilla extract and amaretto.
Chocolate Ganache

Chocolate Ganache

Prep Time: 5 minutes Cook Time: 7 minutes Total Time: 12 minutes Servings: 12
ingredients
  • 6 tablespoons heavy cream
  • 1/2 tablespoon light corn syrup
  • 6 ounces dark chocolate (chopped into small pieces)
  • 1/2 tablespoon amaretto
  • 1/2 teaspoon vanilla extract
directions
  1. Bring the heavy cream and corn syrup to a simmer.
  2. Pour the cream over the chocolate and let it sit for a minute.
  3. Mix until the chocolate is incorporated into the cream.
  4. Mix int the amaretto and vanilla extract.
Almond Praline

Almond Praline

Cook Time: 7 minutes Total Time: 7 minutes Servings: 12
ingredients
  • 1/2 cup sugar
  • 1/2 cup almonds (chopped)
directions
  1. Melt the sugar in a small sauce pan.
  2. When the sugar is melted and browned mix in the almonds and bring to a boil.
  3. Pour the mixture onto parchment paper and let it cool.

Cake, Dessert, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Manggy says

    July 30, 2008 at 11:00 am

    Hah, sarcasm duly noted Kevin 🙂 Aren’t simple hand mixers like $10? I think it’s a good investment. I don’t think I could survive making foam-based cakes, buttercream, and whipped cream on just a whisk… Besides, it’s too hot and my cream would have turned to butter if I didn’t do it quickly!
    But your cakes did turn out great! I love that you used the brittle shards to decorate them– it’s so elegant 🙂

    Reply
  2. OhioMom says

    July 30, 2008 at 11:46 am

    I like your amendments to the recipe, I would have left out the butter cream entirely (LOL) and gone with the ganache!

    Although we eat with our eyes first, sometimes I have made homely dishes that have tasted fantastic … or as I like to tell the food critic “it tastes better than it looks”.

    Reply
  3. Rachel says

    July 30, 2008 at 12:15 pm

    The layers look so neat…I love it!

    Reply
  4. Adrienne says

    July 30, 2008 at 12:31 pm

    Oh my goodness, two forks?? PLEASE go get a hand mixer! You’re making my wrists and elbows hurt just thinking about it. Also, Filbert Gateau sounds like the name of some lowly French lord or something. Love it. And it looks tasty!

    Reply
  5. Courtney says

    July 30, 2008 at 12:35 pm

    wow that is a daring baker using forks. I would have given up but great job. your cake turned out beautifully.

    Reply
  6. VeggieGirl says

    July 30, 2008 at 1:08 pm

    I LOVE your version of this month’s Daring Bakers Challenge – looks fabulous!!

    Reply
  7. Gloria says

    July 30, 2008 at 1:21 pm

    Kevin this look absolutely yummy and delicious!! xGloria

    Reply
  8. redforever says

    July 30, 2008 at 1:47 pm

    I agree, a hand mixer is a cheap but very efficient investment.

    You also mentioned that you do not have a food processor. These can be expensive and cheap ones usually don’t do a very good job so hold up on purchasing one until you have done research and can afford a good one.

    What you can use to grind small portions of nuts is a Krupps spice grinder and it is the perfect size to grind enough coffee for just a couple of cups.

    http://ecx.images-amazon.com/images/I/41ZQFS4GV2L._SL500_.jpg

    While I would not want to grind a couple of cups of nuts this way, it is a very efficient and quite cheap machine for small to medium jobs.

    Since you are also into making some of your own spices, you could certainly use the Krupps grinder for that job as well. It has very sharp blades so is very efficient and you can grind coarse or quite fine. I make all my own cloves etc using it.

    Anyhow, great perseverence to do all this by hand!!!

    Reply
  9. Fearless Kitchen says

    July 30, 2008 at 2:07 pm

    This looks great, and really shows your adaptability. And your dedication – the two forks thing was really over the top!

    Reply
  10. Diana Evans says

    July 30, 2008 at 2:43 pm

    oh what a yummy looking cake…I was hoping you would have a photo of it sliced…and you do!!!

    Reply
  11. Elra says

    July 30, 2008 at 2:46 pm

    Bravo Kevin! Love your creativity using praline to decorate the cake.

    Reply
  12. JennDZ - The Leftover Queen says

    July 30, 2008 at 2:50 pm

    Great job Kevin! I think that despite your equipment challenges, you really managed a superb cake! 🙂

    Reply
  13. Jeanine says

    July 30, 2008 at 3:17 pm

    Good job, Kevin! You made do with what you had, and it still turned out well!

    Reply
  14. Corinne says

    July 30, 2008 at 3:18 pm

    Mmm, hazelnuts are my favorite, but i love the idea of almond and amaretto with it.
    In my experience, if the ganache gets too hot before pouring, it comes out not glossy and occasionally chunky… I used to be a cake decorator and I had to learn that the hard way when a cake turned out crappy.

    Reply
  15. Catherine says

    July 30, 2008 at 3:40 pm

    Wow. No mixer? I was in the middle of a recipe last week and mine died. All the mixing for DBs blew my motor on my cheap model. Let us both as Santa for a Kitchenaid. Great job considering your obstacles.

    Reply
  16. Lina says

    July 30, 2008 at 3:52 pm

    wow! Looks great! I don’t really have a food processer either so I had to make-do with almond flour. Great Job on your daring baker challenge Kevin!

    Reply
  17. noble pig says

    July 30, 2008 at 4:13 pm

    Love the mini-cake…so adorable.

    Reply
  18. Alexa says

    July 30, 2008 at 4:28 pm

    It looks wonderful and the praline is a great touch.

    Reply
  19. Abeer says

    July 30, 2008 at 4:41 pm

    I just have three letter OMG! this looks, sounds, and probably tastes gr8!!

    Reply
  20. Dani says

    July 30, 2008 at 4:48 pm

    two forks?!?!? that is dedication to the cause my friend 🙂

    Reply
  21. Neen says

    July 30, 2008 at 4:50 pm

    Definitely a fan of the mini-cake. When you’re cooking for fewer than, say six people, mini-cakes are a great idea!

    Reply
  22. noobcook says

    July 30, 2008 at 4:55 pm

    It still looks good despite you not having some of the tools … nice work!

    Reply
  23. Jen Yu says

    July 30, 2008 at 5:01 pm

    Good lord, my dear. You need a food processor… AND a kitchenaid for that matter. How on Earth have you gotten by without?!? You’re a stud and you never fail to impress! Great job on your challenge, Kevin. As always, you totally rock the hizouse. xxoo

    Reply
  24. Ben says

    July 30, 2008 at 5:20 pm

    That was a good job Kevin. I know the feeling when a recipe calls for something that I don’t have/can’t get. But you did very good 🙂

    Reply
  25. Marjie says

    July 30, 2008 at 5:24 pm

    Kevin, your cake is adorable! Don’t worry about the cake decorating skills, if the cake taste skills are top notch. I’d hate to be without a hand mixer as a fallback to my trusty Kitechenaid; I’ve had one for 30 years that still comes out when I need to beat something over the heat, as you did with these eggs, which I’d have had cooked before they were whipped. This is a glorious effort!

    Reply
  26. Ann says

    July 30, 2008 at 6:04 pm

    Awesome! I can’t believe you whisked everything by hand!

    Reply
  27. Sharon says

    July 30, 2008 at 6:58 pm

    You have amazing mixing skills! I’ve been without one all summer and I can’t wait to return to my Kitchenaid. Great job on a beautiful gateau.

    Reply
  28. OnlyInDreams012 says

    July 30, 2008 at 8:00 pm

    i wish i could eat that right now. and it looks so pretty~

    Reply
  29. cakewardrobe says

    July 30, 2008 at 8:40 pm

    Beautifully done! That looks amazing!

    Reply
  30. Sylvia says

    July 30, 2008 at 8:59 pm

    Haha You must buy a food processor right now!!!Even without those amazing , and useful machines you made a great job, looks delicious

    Reply
  31. Pam says

    July 30, 2008 at 9:07 pm

    I can not believe you make all these amazing things without proper tools!

    Reply
  32. giz says

    July 30, 2008 at 9:08 pm

    Soon enough you’ll be able to talk about the days when you didn’t have a proper food processor and managed to submit a totally fine cake. It was a great challenge this month and you did a good job of it.

    Reply
  33. Dawn says

    July 30, 2008 at 9:12 pm

    Kevin I can hardly keep up with all your fantastic works of cooking art. I wonder how you find the time to do all these dishes. You really are such a great cook. I always look forward to your newest creations.

    Reply
  34. Debbie says

    July 30, 2008 at 9:20 pm

    Looks good to me….I would love a slice of that cake!!!!

    Reply
  35. Jessy and her dog Winnie says

    July 30, 2008 at 9:29 pm

    Looks like it turned out great!

    Reply
  36. Proud Italian Cook says

    July 30, 2008 at 10:15 pm

    Kevin, Great job, but how on earth did you make this without a mixer? You need to go treat yourself ASAP with all the good cooking you do here!

    Reply
  37. Jeena says

    July 30, 2008 at 10:45 pm

    Kevin this looks gorgeous! I love the cake and I would not be able to stop eating your yummy praline.

    Reply
  38. Lori says

    July 30, 2008 at 11:00 pm

    I think I need to try the almond next. Kind of similar to the opera cake with the almonds. And kudos to youf ro making do with what you had! Great job.

    Reply
  39. MaryBeth says

    July 30, 2008 at 11:29 pm

    Even though you were not able to do it the way the recipe called for, it still looks fabulous. Good Job!

    Reply
  40. Dragon says

    July 31, 2008 at 2:15 am

    Awesome job, dude!

    Reply
  41. We Are Never Full says

    July 31, 2008 at 2:23 am

    wow!!! you daring bakers are SO daring!! i’m in awe every time!! This looks fabu.

    Reply
  42. Mochachocolata Rita says

    July 31, 2008 at 2:36 am

    “trying to not eat it all before it gets onto the cake” HAHAHA! i’m totally with u…i want to try making the praline…guys…can i grind nuts using a blender instead of a processor?

    Reply
  43. Esi says

    July 31, 2008 at 3:03 am

    It sounds like a lot of the Daring Bakers either loved this or hated it. I can’t believe you did it all by hand, it looks amazing!

    Reply
  44. Bobby says

    July 31, 2008 at 3:17 am

    Looks great Kevin… I’m sure I could easily eat the whole thing 🙂

    Reply
  45. Rosa's Yummy Yums says

    July 31, 2008 at 4:01 am

    Nice job! Your cake looks great! Clean layers…

    Cheers,

    Rosa

    Reply
  46. diva says

    July 31, 2008 at 4:05 am

    that was really great quick-thinking on your feet kevin! and it’s gorgeous. what a lovely daring bakers challenge this is. it’s one reason why i can’t take part in Daring Bakers. i just couldn’t do something like that. oh sigh, what a luscious beauty.

    once again kevin, you should have some sort of postal system to send me one of that to munch on..gosh. it’s lovely! x

    Reply
  47. Paula says

    July 31, 2008 at 4:34 am

    Wow, Kevin, those look terrific. I love amaretto. How did you manage to not eat all of these in one sitting?

    Reply
  48. Anonymous says

    July 31, 2008 at 4:35 am

    Very cute cakes! Every time I read about you whipping up buttercream with your trusty forks, I shake my head. It makes me tired just thinking about it.

    Reply
  49. Robin Sue says

    July 31, 2008 at 4:46 am

    Hi Kevin- I loved how your cake turned out! It was quite the challenge it seems without a mixer and all. I wish I could have a piece, I love ganache! The praline looks wonderful as well.

    Reply
  50. daphne says

    July 31, 2008 at 4:55 am

    I totally get the whole mini processor thing. My tiny one can be useful but it does turn me off attempting recipes that require a full food processor.

    You on the other hand, did such a great job even with the equipment issue. The praline looks very tasty and something that I will attempt even though I dont hv the guts to try the cake yet… =)

    Reply
  51. Zita says

    July 31, 2008 at 9:07 am

    Brave…very brave Kevin!!!

    Reply
  52. Jeanne says

    July 31, 2008 at 11:30 am

    As someone who lived in London for about 4 years withoutone, let me give you my no. 1 kitchen sanity saving tip – get a hand mixer!! You won’t look back…

    Very impressed with the cake – I’d look at the length of the recipe and just give up hope! Like your clever substitutions and I’m a sucker for nut brittle, so your cake would definitely get my voet 🙂

    Reply
  53. Darius T. Williams says

    July 31, 2008 at 11:35 am

    It looks good – just seems too darn complicated!

    -DTW
    http://www.everydaycookin.blogspot.com

    Reply
  54. Mrs Ergül says

    July 31, 2008 at 12:07 pm

    What?! You have been doing it all with your trusty pair of forks all the while?? Kudos to you Kevin!!!! Nice dark colour!

    Reply
  55. monica says

    July 31, 2008 at 2:18 pm

    Your cake is gourgeous, Kevin.

    Reply
  56. Prudy says

    July 31, 2008 at 2:20 pm

    The cake looks beautiful, but man what a lot of work! So glad you got your work out and made a fab cake.

    Reply
  57. Deborah says

    July 31, 2008 at 3:29 pm

    Maybe all of us food bloggers need to join together to get you a mixer!! I still can’t believe you do all of these by hand – you are amazing!

    Reply
  58. Lisa says

    July 31, 2008 at 4:22 pm

    Now I would like to eat a piece of this.

    Reply
  59. Pam says

    July 31, 2008 at 4:35 pm

    It looks so good Kevin! I really love the almond prailine – it looks amazing.

    Reply
  60. Lori Lynn says

    July 31, 2008 at 4:41 pm

    What is fun about Daring Bakers is seeing everyone’s different interpretation. Yours is great Kevin! I like your rustic manly decorating.

    Reply
  61. Carmen says

    July 31, 2008 at 4:49 pm

    wow – good job! i like your changes/substitutions! looks delicious. i may just make the almond brittle. 🙂

    Reply
  62. Pat says

    July 31, 2008 at 5:26 pm

    I love your cake! It’s very creative!

    This was my first DB challenge, and I’m having fun looking at all the different cakes made from this recipe.

    I learned a lot! Looking forward to August’s challenge.

    Reply
  63. Anonymous says

    July 31, 2008 at 5:49 pm

    I love how creative you are kevin.

    That is a sign of a really good cook..er chef!

    Reply
  64. farida says

    July 31, 2008 at 10:01 pm

    Looks so good! You did a great job no matter what:)

    Reply
  65. Bridgett says

    July 31, 2008 at 11:01 pm

    Wow, what an involved recipe. Kudos to you for sticking it out sans a food processor and giving it a go. It turned out beautifully!

    Reply
  66. Clumbsy Cookie says

    July 31, 2008 at 11:12 pm

    our little cake is so cute, I like the crunchy caramel bits on top. Don’t worry about the ganache, if it tasted great its all it counts!

    Reply
  67. cook eat FRET says

    August 1, 2008 at 1:13 am

    your filbert gateau looks really good!

    Reply
  68. Faery says

    August 1, 2008 at 2:06 am

    Your cake is wonderful I like the decorations because the praline is really beautiful, the caramel color is very attractive and mouth watering. If I tell you all the problems I had with the butter cream you’ll cry.I think we all had problems but in the end we had a great cake
    Thank you for stopping by my blog and for your nice comment on my cake, that made me so happy

    Reply
  69. Andreia Sousa says

    August 1, 2008 at 11:04 am

    Your photos are wonderful. Even without a processor you’ve done great.

    Reply
  70. ashleystravel says

    August 1, 2008 at 3:56 pm

    Mmmm… I wish I would have thought about decorating with the praline. I bet that added great texture as well as an extra layer of deliciousness.

    Reply
  71. Helene says

    August 1, 2008 at 4:11 pm

    You’ll have to invest so money in a food processor but you did a great job.

    Reply
  72. jodycakes says

    August 1, 2008 at 8:45 pm

    Really cool!!! I love amaretto!!!

    Reply
  73. Bellini Valli says

    August 3, 2008 at 12:27 pm

    Completed in true DB style Kevin:D

    Reply
  74. Lauren says

    August 3, 2008 at 5:09 pm

    Ooo that looks so good! Love the praline decoration!

    Reply
  75. Elle says

    August 5, 2008 at 1:31 am

    Kevin, I love the changes you made! And the cake looks delicious!

    Reply
  76. Amber says

    August 5, 2008 at 8:16 am

    This cake is way too cute. I know guys don’t like the word ‘cute’. But coming from a girl, okay an old girl, it is a sweet compliment. The broken brittle on top is very cool.

    Reply
  77. una donna dolce says

    August 6, 2008 at 1:50 am

    I think the ganache actually looks kinda cool when it’s bumpy like that!

    Reply
  78. Jaime says

    August 9, 2008 at 12:35 am

    like almond meal, you can actually purchase the hazelnut meal too, but it sounds like your cake was delicious anyway 🙂 love how you decorated it w/the brittle!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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