Sunday, May 31, 2020

Pumpkin Donuts (Baked)





2 Cups of All Purpose Flour
2 Tsp of Baking Powder
1 tsp of Baking Soda
1/4 tsp of Salt
2 tsp of Pumpkin Pie Spice
3/4 cup of Pumpkin Puree
1/4 cup of Brown Sugar
1/2 cup of Granulated Sugar
2 Tbsp of Unsalted Butter, melted
2 Eggs
1/4 cup of milk or a bit more
1 tsp of Vanilla Extract
For the topping:
1/4 cup of Melted Butter
1/2 cup of Granulated Sugar
1 Tbsp of Cinnamon

1) Preheat your oven to 350 degrees and spray 2 doughnut pans with non stick spray and set aside.

2) In a large bowl, mix together the flour, baking powder, baking soda, salt and pumpkin pie spice, set aside.

3) In a separate bowl, mix together both kinds of sugar, melted butter, eggs, vanilla extract and pumpkin puree.

4) Pour your wet ingredients into your dry and mix them in adding the milk (you might need to add a touch more milk if your batter is too thick).

5) Fill a disposable piping bag (or a large resealable bag) with half of your batter and fill your doughnut pans 3/4 of the way.

6) Bake the doughnuts for about 10 minutes or until cooked through (check them with a toothpick).

7) While the donuts are still slightly warm, brush the tops with some melted butter and dip into cinnamon sugar mixture.



Recipe / Video complements of Laura in the kitchen

Tuesday, May 26, 2020

Very Moist Coconut Sheet Cake





1 Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding (I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)

  • Preheat oven to 350 degrees
  • Mix together all ingredients until smooth and creamy.
  • Pour into a 9 x 13 pan that has been greased and floured.
  • Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.
1 can of cream of coconut
1 can of sweetened condensed milk
  • Mix these two ingredients together.
  • Poke holes in the hot cake and slowly pour this mixture over the cake.
  • Let cake cool and then frost with the following:
8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)

Refrigerate at least 8 hours before serving. Even better the next day!

Thursday, April 30, 2020

Homemade Little Debbie Oatmeal Cream Pies


FOR THE COOKIES

  • 1 cup unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups quick or old fashioned oatmeal

FOR THE CREAM FILLING

  • 3/4 cup (1 1/2 sticks) cup unsalted butter, softened
  • 2 1/2 cups confectioners' sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk or half and half

INSTRUCTIONS
  1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.
  4. To make large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 13-15 minutes or until golden brown. Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely. To makes small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes. Once cookies have cooled completely, prepare the cream filling.



Prepare the Cream Filling:
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 5 minutes. This process will lighten the color of the butter and ensure you buttercream in extra fluffy.
  2. Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk and mix until combined.
  3. Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire.
  4. To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.
  5. NOTES

    Homemade Oatmeal Pies can be stored in an airtight container within the refrigerator for up to 3 days. Allow Homemade Oatmeal Cream Pies to sit at room temperature for one hour before serving. Recipe will yield 9 large sandwich cookies or 18 small sandwich cookies.









Recipe & video compliments of My Baking Addiction

Monday, April 20, 2020

How To Make Soft Serve Ice Cream






Soft Serve Ice Cream Recipe in grams and cups:
- 700 gr Heavy Cream ( 3 cups) - 400 gr Sugar (2 cups) - 2 tsp Vanilla Extract - 3/4 tsp Salt ( Do not skip the salt, it cuts the sweetness of the ice cream) divide mixture in half and to one half add: - 40 gr Cocoa Powder (1/3 cup) NOTE: Your ice cream base must be chilled in the fridge and very cold before whipping it, otherwise it won't whip up. For the people who are having trouble whipping up the cream, you can still freeze it as is. It just won't be as pipeable, but it will still be creamy and delicious! :) Use a sturdy piping bag. Or double the piping bag. I apologize for the bad echo in the kitchen. I had just moved house, and I was still setting up the kitchen. Enjoy!


Recipe & video compliments of Emma's Goodies

Saturday, April 18, 2020

Chicken & Veggie Stir-Fry





Servings: 6

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying

Sauce
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour


  1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  4. Return the chicken and vegetables to the saucy pan, stir until heated through.

Serve with hot rice or noodles.

Enjoy!


Recipe compliments of Tasty

Saturday, March 28, 2020

Cheesy Creamy Chicken Hogies


3 chicken breasts
Two packages cream cheese (8 oz.)
1 packet ranch seasoning
1 cup shredded cheddar cheese
1 teaspoon garlic powder
8 slices Turkey bacon, cooked and crumbled
8 slices cheddar cheese
8 hoagie rolls

Add the chicken, cream cheese, ranch seasoning, shredded cheddar cheese and garlic powder to a slow cooker and cook on high for 3-4 hours.
Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon. More than enough for 8 hoagie rolls! Enjoy!

Tuesday, March 24, 2020

How To Extend Your Butter





1/2 lb. or 2 sticks of butter 2 t. unflavored powdered gelatin 1 t. salt 1 C. evaporated milk