unfortunately, this is the only blog I have for now! everything I made will be put on this blog, so you can bookmark this.
lettuce wraps
(about 8 servings)
ingredients:
4 tbsp soy sauce
6 tbsp hoisin sauce
1 tsp brown sugar
chow mein noodles
also add water chestnuts, tofu, peanuts, carrots, mushroom, onion, pepper, or whatever you desire
directions:
1. saute your veggies, tofu, peanuts.
2. add the combination of soy sauce, hoisin sauce, brown sugar together and poor it into the pan.
3. cook until slightly boiling.
4. turn off temperature and add in the uncooked chow mein noodles.
5. scoop a heaping table spoon full into a lettuce leaf.
enjoy!
pulled chicken sandwich
(about 8 servings)
ingredients:
1 8-ounce can reduced-sodium tomato sauce
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped (if wanted)
1 clove garlic, minced
directions:
1. stir tomato sauce, vinegar, honey, paprika, tomato paste, worcestershire sauce, mustard, and salt in a 6-quart slow cooker until smooth. add chicken, onion and garlic; stir to combine.
2. put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
3. transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
enjoy!
butterbeer cupcakes
(makes around 18)
for the cupcakes:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 tablespoon butterscotch schnapps
1/2 cup buttermilk
1/2 cup cream soda
For the filling:
5 1/2 ounces butterscotch chips (half an 11 ounce package or a little less than a cup)
1/2 cup heavy cream
For the frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch filling
1 tablespoon butterscotch schnapps
1/8 teaspoon salt
3 1/2 to 4 cups powdered sugar
Splash of cream soda (as needed)
directions:
1. to make the cupcakes, preheat oven to 350º and line cupcake pans with liners.
2. in a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
3. in the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. add both sugars and continue beating until well combined. on low speed, add eggs one at a time, beating well after each addition.
4. combine the schnapps and buttermilk. add the dry ingredients in three batches, alternating with the cream soda and buttermilk.
5. mix until just combined, scraping the sides and bottom of the bowl as needed. fill each cupcake liner about 3/4 full, then bake for 15-17 minutes until a toothpick inserted in the center comes out clean. cool completely on a wire rack.
6. while the cupcakes are cooling, make the filling by combining the butterscotch chips and heavy cream in a glass bowl set over a pot of simmering water. stir occasionally until combined.
7. remove from heat and allow to cool to room temperature. transfer to a squeeze bottle and fill each cupcake just until the filling comes to the top.
8. to make the frosting, cream the butter on medium speed until light and fluffy. Add the butterscotch filling, schnapps and salt and beat until well combined.
9. on low speed, beat in the powdered sugar one cup at a time until desired consistency is reached. Add cream soda as needed to thin the frosting.
10. frost cupcakes and drizzle with remaining syrup.
enjoy!
red velvet cream cheese stuffed cookies
(makes about a dozen)
ingredients:
½ c. butter (1 stick) softened
1 ¼ c. sugar
1 egg
1 tsp. vanilla extract
15 drops red food coloring (add more for a darker red color)
1 1/3 c. flour
4 tbsp. cocoa powder
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. Salt
filling:
4 oz. cream cheese, softened
1 c. powdered sugar
1 tsp. vanilla extract
directions:
(to make the cheesecake filling, beat the cream cheese, powdered sugar and vanilla until smooth. scoop out teaspoons of the filling onto a plate lined with wax paper and put it in the freezer for 1 hour.)
1. preheat oven to 375 degrees F and grease/line two baking sheets.
2. in a large mixing bowl, cream together butter and sugar.
3. add in egg and beat well. Beat in vanilla and red food coloring.
4. in a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. stir the dry ingredients into the wet.
5. take a golf ball sized piece of dough and flatten it in your palm.
6. place one of the cream cheese balls in the middle, and then fold the cookie dough around it, making sure it is covered completely.
7. place on prepared cookie sheet. repeat until all the cookie dough is gone.
8. bake for 10-12 minutes until centers appear set. allow to cool slightly on baking sheet.
9. transfer to a wire rack to cool completely.
enoy!
the easiest and yummiest cheesy stuffed jalapeños
(makes 12 stuffed jalapeños)
ingredients:
4 ounces cream cheese, room temperature
1/2 cup grated sharp cheddar
6 large jalapenos, halved and seeded
coarse salt and ground pepper and garlic salt
directions:
1. preheat oven to 450 degrees.
2. in a small bowl, mix together cream cheese and cheddar.
4. season with salt and pepper.
5. with a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture.
6. place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.
enjoy!
the following are reasons your meringue may not be working:
- eggs are at the wrong temp
- using the wrong kind of mixing bowl
- specks of yolk in the egg whites
- adding sugar too quickly
- eggs not beaten to stiff peaks
- oven is too hot
- meringue removed too soon from the oven
- making meringues on a humid day
some tips on how to make great meringue:
- cold eggs separate more easily because the whites hold together better. bring the whites to room temp before beating.
- separate the eggs one at a time into a cup so the whole batch won’t be tainted if a speck of egg yolk falls in. if that happens, lift out the bit of yolk with an empty eggshell half.
- the smallest amount of fat can prevent the whites from inflating, so make sure the bowl and beaters are spotless. use a copper, glass or stainless steel bowl, not plastic, which can harbor grease.
- adding a small amount of cream or tartar or vinegar stabilizes the foam and makes it less likely to collapse.
- adding sugar too soon deflates the foam; wait until the whites hold soft peaks.
- don’t stop beating the whites once you begin.
oh wow, yours look fantastic. they’re just way too good and i have to refrain from making them every day.
chai thumbprint cookies with hershey’s kisses
(makes around 22-24 cookes)
ingredients:
1/2 cup unsalted butter, at room temperature
1/2 cup of sugar
1/4 cup chai concentrate
1 large egg
1 tsp vanilla extract
1 and 3.4 cups all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1/2 tsp chai spice mix
22-24 hershey’s kisses (you choice of chocolate!)
directions:
1. combine the butter and sugar in the bowl of your stand mixer and cream at medium speed until fluffy, or with a hand mixer, for about 2-3 minutes.
2. add the egg, chai concentrate, and the vanilla, mix until combined.
3. add the flour, baking soda, and salt, scraping down the sides of the mixing bowl as necessary.
4. cover with plastic wrap and refrigerate for 1 hour.
5. preheat the oven to 325 degrees F.
6. using your hands, roll the dough into 22 to 24 inch round balls.
7. place the dough balls on parchment paper lined baking sheets and sprinkle chai spice mix lightly over cookies.
8. bake the cookies for 12-15 minutes. meanwhile, unwrap kisses.
9. remove the cookies from the oven and immediately place kisses in the center of each cookie. don’t touch the kisses or they will turn into puddles!
10. cool completely.
enjoy!
pumpkin cupcakes with cinnamon cream cheese
(makes around 30 cupcakes)
ingredients for the cake:
3 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 sticks unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 cup milk
1 1/2 cups pumpkin puree
directions:
1. preheat oven to 350 degrees and line muffin pans with cupcake liners.
2. in a large bowl, combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
3. in a bowl, mix and cream butter, granulated sugar and brown sugar until creamy.
4. add eggs, one at a time, beating well after each addition.
5. add dry ingredients and milk, alternating until well combined. scrape down sides of bowl as necessary.
6. mix in pumpkin puree.
7. fill cupcake liners 2/3 full with batter.
8. bake for 18 minutes or until toothpick inserted in center comes out clean.
9. let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
10. once cupcakes are completely cool frost with cinnamon cream cheese icing.
ingredients for the icing:
1 1/2 sticks unsalted butter, softened
8 oz cream cheese, softened
4 cups confectioner’s sugar
1 tsp vanilla
1 tsp cinnamon
directions:
1. in bowl of stand mixer, beat butter and cream cheese on medium speed until well combined.
2. gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
3. add vanilla and cinnamon and mix until combined.
4. place icing in piping bag fitted with a large round tip and frost cupcakes.
enjoy!
