Wednesday, September 26, 2018

gingerbread-cake-with-cinnamon-molasses-frosting



  • 1 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 1 Tbs ground ginger
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup butter cold and cut into small pieces
  • 1/2 cup molasses
  • 1/2 cup corn syrup
  • 1/2 cup packed brown sugar
  • 9 oz milk yes, 9 oz
  • 1 egg
  • For the Frosting

  • 4 oz cream cheese
  • 1/4 cup butter softened
  • 1/2 tsp vanilla
  • 1 1/2 cup powdered sugar
  • 3 tsp molasses
  • 1/4 tsp cinnamon


How to Make It

  • Preheat oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.
  • In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
  • In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
  • With another small saucepan, heat molasses and corn syrup until lukewarm as well.
  • While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.
  • Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.
  • Add egg and whisk until well Incorporated.
  • Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.
  • Let cool completely in baking pan.
  • Once cooled, remove from pan and wrap in foil for one day so the top will get sticky.
  • Store in an airtight container.
  • For the Frosting

    In a medium mixing bowl, beat cream cheese and butter together until creamy.
  • Add vanilla and cinnamon, mix well.
  • Slowly add powdered sugar and beat until creamy.
  • Mix molasses into mixture and blend well.
  • Refrigerate frosting until chilled then frost cake once cake has sat overnight.
  • Tuesday, September 25, 2018

    peanut-butter-cheesecake-truffles



    • 1 8oz of philly cream cheese
    • 1 regular size jar of your favorite Peanut Butter
    • 1 Bag of melting Chocolate/chocolate bark
    • 1/2 Cup of Graham Cracker Crumbs
    • 1/4 cup of powdered sugar
    • Nuts (optional)


    How to Make It

  • Take your cream cheese, powdered sugar and peanut butter in your mixer and whip together using your paddle attachment. (you can hand mix if you would prefer) until fully incorporated.
  • Once combined, use your hands to create little balls, about an inch/inch and a half each
  • Roll each ball in the Graham Cracker Crumbs, then press them into each ball with your fingers (you dont want loose crumbs) .
  • Place each of the balls onto a baking sheet lined with parchment paper.
  • Freeze for 1-2 hours (or until solid, if you can wait that long).
  • Place the melting chocolate or bark in a bowl and microwave for 90 seconds. Stir and, if needed, heat an additional 15 seconds until it’s smooth and creamy. watch it closely, keep stopping to stir , it burns easily if you use this way! I recommend using a double boiler, easier and you always get perfect melting chocolate.
  • Using a fork, dip the balls into the melted chocolate. Tap your fork on the side of your bowl to remove the excess.
  • Place back on your parchment lined sheet
  • Refrigerate until it’s time to serve.
  • strawberry-cheesecake-chimichangas




      For chimichangas:

    • 6 (8-inch) soft flour tortillas
    • 8 oz cream cheese ( room temperature)
    • 2 Tablespoon sour cream
    • 1 Tablespoon sugar
    • 1 teaspoon vanilla extract
    • 3/4 cups sliced strawberries
    • Vegetable oil-for frying
    • For coating:

    • 1 Tablespoon cinnamon
    • 1/3 cup sugar
    • For serving:
    • 1 cup sliced strawberries


    How to Make It

  • Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
  • Fold in 3/4 cup of sliced fresh strawberries.
  • Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
  • Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
  • Line a large plate with paper towels.
  • In about 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
  • Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
  • Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
  • Tuesday, February 20, 2018

    sweet-sticky-chicken-wings



    • 1/2 cup soy sauce
    • 1/2 cup honey
    • 1/2 cup apricot jam
    • 2 tbsp oil
    • 1 tsp vinegar
    • 2 garlic cloves, chopped
    • 1/2 teaspoon ground ginger
    • 4 lbs. chicken wings & drumettes
    • In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.


    How to Make It


  • Preheat oven to 375 degrees F.
  • Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.
  • Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.
  • texas-pecan-cobbler



    • 8 eggs
    • 2 cups local honey
    • 1/2 cup flour
    • 1/4 cup Texas Pecan Oil
    • 1/2 teaspoon salt
    • 1 pound brown sugar
    • 1 (9-inch) unbaked pie crust
    • 1 pound pecan pieces


    How to Make It

  • 1. Preheat oven to 350 degrees
  • 2. In a large bowl, beat eggs well. Add honey; mix. In a separate bowl, combine flour and pecan oil. Add flour mixture to eggs. Stir in salt and brown sugar and beat by hand until well-mixed.
  • 3. Place crust in the bottom of a large, deep casserole or pie plate . Sprinkle the pecans evenly over the crust. Pour the filling mixture on top, being careful that the pecans stay evenly distributed.
  • 4. Bake for about 1 hour and 10 minutes (check after 50 minutes) or until a knife inserted in the center comes out clean. Serve warm or cold; top with vanilla ice cream if desired.
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    Sausage biscuit casserole



    • 2 cans of biscuits
    • 1 lb pork sausage
    • 7 lg eggs
    • 1 cup of cheese (your choice )
    • (as needed) salt and pepper


    How to Make It

  • Pour egg mixture over biscuits and gentle combine until all biscuits are covered with egg mixture. Set aside for 20-30 minutes.
  • Cook sausage and crumble. While cooking sausage set oven to 400°
  • Mix sausage and cheese in biscuits mixture. Bake in 400° oven for 22 minutes.
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    meat-loaf-cupcakes-with-mashed-potatoes



    • 1 pound extra lean ground beef
    • 1/2 pound bulk sweet Italian sausage
    • 1 cup Italian-seasoned breadcrumbs
    • 1 cup shredded carrots
    • 1 cup tomato pasta sauce
    • 1/2 cup water
    • 2 Eggs
    • 1/2 cup finely chopped onion
    • 1 teaspoon finely chopped fresh garlic
    • 1 teaspoon dried oregano leaves
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 6 (3/4-ounce) slices deli cheddar cheese
    • Potato Topping:

    • 1 1/4 cups water
    • 6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
    • 2 cups mashed potatoes whipped with butter and milk
    • 1/2 teaspoon salt and pepper to taste


    How to Make It

  • 1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
  • 2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
  • 3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
  • 4. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.
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