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Heavenly Blueberries And Cream Angel Food Cake Dessert

INGREDIENTSBLUEBERRY FILLING (SEE NOTE):

  • 12 ounces fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Squeeze of fresh lemon juice (about 1/2 to 1 tablespoon)

CAKE AND CREAM:

  • 1 angel food cake cut into 1-inch cubes (see note)
  • 16 ounces light or regular cream cheese softened to room temperature
  • 2/3 cup half-and-half or evaporated milk
  • 2/3 cup granulated sugar

WHIPPED CREAM:

  • 1 1/2 cups heavy cream
  • 3 tablespoons powdered sugar

INSTRUCTIONS

  1. For the blueberry filling in a medium saucepan combine the blueberries sugar cornstarch water and lemon juice. Bring the mixture to a simmer and cook until thickened 5-7 minutes stirring often. Remove from the heat and let cool to room temperature.
  2. For the cake and cream layer in a blender or with an electric mixer (handheld or stand mixer) whip together the cream cheese half-and-half or evaporated milk and sugar until smooth and creamy 2-3 minutes.
  3. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note below) that you may not use all the cake cubes depending on the size of the cake. Add cake cubes until they are all thickly coated with a layer of cream.
  4. For the whipped cream beat together the heavy cream and powdered sugar until soft peaks form.
  5. To assemble in a trifle dish a large glass bowl or a 9X13-inch (or slightly smaller) dish spread half of the angel food cake mixture. Top with half of the blueberries dolloping across the top and then spread half of the sweetened whipped cream on top. Repeat the layers. The layers don t have to be perfect. It s going to be a little haphazard and messy. Don t stress.
  6. Cover and refrigerate at least 2 hours or up to 24 hours.

This article and recipe adapted from this site

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Best Recipes-cake Batter Lush Dessert

Ingredients

  • 36 Birthday Cake Gólden Óreós
  • 4 Tbsp butter melted
  • 1 bóx (3.4 óz) French Vanilla instant pudding mix
  • 1 cup milk
  • ¼ cup dry Funfetti cake mix (just the dry pówder)
  • 4 cups Cóól Whip (abóut 2 8-óz pkgs) divided
  • Abóut ½ cup sprinkles

Instructións

  1. Place 20 cóókies in a gallón size resealable bag and begin crushing the cóókies with a rólling pin ór meat mallet until the cóókies becóme cóarse crumbs. Póur the cóókie crumbs intó a large bówl with the melted butter and tóss tó cómbine. Press intó a greased 8 ór 9-inch square baking dish cómpacting them lóósely in there. Set aside.
  2. Wipe óut the bówl and add in the pudding mix dry Funfetti mix and milk whisking until cómbined and letting sit fór 2 minutes. Add in óne package (2 cups) óf the Cóól Whip and ¼ cup sprinkles fólding it in until cómbined. Carefully spread this mixture óver the cóókies in the pan.
  3. Spread the remaining Cóól Whip óver the tóp óf the cake batter pudding layer.
  4. Crush the remaining cóókies in anóther plastic bag until cóarse crumbs as fórmed. Sprinkle the cóókies óver the tóp with the sprinkles. Cóver and refrigerate fór at least 6 hóurs befóre cutting intó slices tó serve.

This article and recipe adapted from this site

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Graham Cracker Toffee Bars

Ingredients

  • 1 package honey graham crackers
  • 14 ounces Hershey s chocolate bars (I use two large 7 oz bars)
  • 1 cup butter 2 sticks
  • 1 cup light brown sugar
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a 9×13 pan with parchment paper (or spray with cooking spray.)
  3. Place graham cracker sheets along the bottom of the pan.
  4. Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and pecans and stir constantly bringing the mixture to a full boil.
  5. Boil for 5 minutes stirring constantly.
  6. Remove from heat and pour mixture over graham crackers and spread into an even layer.
  7. Bake for 7 minutes.
  8. While the bars are baking unwrap the Hershey s chocolate bars and break them into pieces.
  9. Remove bars from oven and carefully place chocolate pieces across the top of the toffee layer. Cover the pan with a lid or aluminum foil to allow the chocolate to melt (5-10 minutes).
  10. Once chocolate has begun to melt remove the lid and use a spatula to spread the melted chocolate evenly over the bars.
  11. Allow to cool completely before serving. I like to store mine in the fridge to set up (not required) but I leave them out at room temperature for 15 minutes before cutting them to allow the chocolate to soften.

This article and recipe adapted from this site

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Baked Honey Mustard Chicken Recipe

Íngredíents

  • 4 (4 ounces each) boneless skínless chícken breasts
  • 1 teaspoon (or to taste) chícken seasoníng blend <– clíck here for the recípe
  • 1-1/2 tablespoons olíve oíl dívíded
  • 1/4 cup honey
  • 1 tablespoon díjon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon wholegraín mustard
  • 1/2 teaspoon whíte vínegar
  • 1/8 teaspoon papríka
  • 4 sprígs fresh rosemary optíonal but recommended

Ínstructíons

  1. Preheat oven to 375°F.
  2. Líghtly grease a 9×13 bakíng dísh wíth cookíng spray and set asíde.
  3. Heat 1 tablespoon olíve oíl ín a skíllet.
  4. Season chícken breasts all over wíth the chícken seasoníng blend and add chícken breasts to the skíllet; cook for 2 mínutes on each síde or untíl browned.
  5. Ín the meantíme prepare the honey mustard sauce.
  6. Combíne 1/2 tablespoon olíve oíl honey mustards whíte vínegar and papríka ín a small míxíng bowl; whísk untíl well combíned.
  7. Transfer chícken breasts from skíllet to prevíously prepared bakíng dísh.
  8. Pour prepared honey mustard sauce over the chícken breasts turníng chícken over so to cover each chícken breast entírely.
  9. Lay sprígs of rosemary between chícken breasts.
  10. Cover wíth foíl and bake for 20 mínutes.
  11. Remove cover and contínue to bake for 15 mínutes more or untíl chícken ís cooked through. Cookíng tíme wíll vary dependíng on the síze/thíckness of the chícken.
  12. Remove from oven and let stand 5 mínutes.
  13. Serve.

This article and recipe adapted from this site

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Jam-filled Snowball Chirstmas Cookies

Ingredients:

  • 1/2 cup unsalted butter
  • 1/4 cup powdered sugar plus extra for coating
  • 1 and 1/8 cups all-purpose flour
  • Pinch of salt
  • 1/2 teaspoon vanilla
  • 1 tablespoon milk
  • 1/2 cup chopped pecans
  • 1/4 cup strawberry jam

Directions:

  1. Cream together softened butter and powdered sugar in a standalone mixer on medium speed then add the vanilla.
  2. Whisk flour and salt in a separate bowl and add slowly to mixer.
  3. Once blended add the milk.
  4. Gather in a ball with hands and wrap in wax paper.
  5. Refrigerate for 1 hour.
  6. Preheat oven to 400 ºF.
  7. Once chilled break off 2-inch pieces of dough with your hands.
  8. Massage into a ball by using your hands and rolling between your palms.
  9. Slice each ball in half.
  10. Using your thumbs make an indentation in the center of each half.
  11. Add one half of a teaspoon of jam to each half then press back together and pinch the seam with your index finger and thumb all around the ball.
  12. Gently roll the ball with your hands to smooth out the ball.
  13. Place on an ungreased cookie sheet and bake for 10 minutes.
  14. Transfer to a cooling rack then coat each ball with powdered sugar by rolling them around in a shallow bowl.
  15. Cool for 30 minutes then roll in the powdered sugar for a second coat.
  16. Store in an airtight container for 1 week or up to 6 weeks in the freezer.

Base Recipe adapted from this SITE

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Homemade Classic Cinnamon Rolls

Must-Haves:

  • 2 cups Organic All-purpose flour (I used Bob s Red Mill)
  • 3 cups Artisan Bread flour (I used Bob s Red Mill)
  • 1 packet Rapid Rise Yeast (That s 2 1/4 tsps!)
  • 1/2 cup organic brown sugar + 1 Tbsp (I used Sugar in the Raw!)
  • 1 1/4 cup Almond milk (I used Califia Farms; You can also use whole milk if preferred)
  • 1/4 cup WARM water
  • 1/4 cup unsalted butter (That s 4 Tbsps!)
  • 2 large eggs room temp.
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon

For the Filling:

  • 3 Tbsps unsalted butter melted
  • 1/2 cup organic brown sugar (I used Sugar in the Raw!)
  • 1 Tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

Cream Cheese Glaze:

  • 4 oz. organic cream cheese at room temp (That s 1/2 a pack!)
  • 1 tsp vanilla extract
  • 3 cups organic powdered sugar
  • 2-4 Tbsps organic heavy cream
  • 3 Tbsps unsalted butter softened

Get IngredientsPowered by ChicoryInstructions:For the Dough:

  1. Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowly pouring in the warm water while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (It ll become foamy when done right!).
  2. Meanwhile melt the butter and milk together over the stove top on low to medium heat stirring frequently until the butter has fully melted. NOTE: You don t want the mixture to get too hot or boil! Set aside and let it cool until WARM.
  3. Add lukewarm butter-milk mixture to yeast and mix until well combined. Add eggs one at a time and continue mixing on low speed until well combined.
  4. Next combine the all-purpose flour bread flour brown sugar sea salt and cinnamon to the wet ingredients and mix on low-speed until well combined.
  5. Change mixer head to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky add 1 Tbsp of flour at a time until texture is achieved!
  6. Once dough ball is perfectly kneaded add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes.
  7. In the meantime you can work on the filling!

For the Filling:

  1. Melt butter and set aside. In a separate bowl combine cinnamon nutmeg ground ginger and brown sugar and set aside as well.
  2. Once the hour has gone by and your dough has risen (about double it s original size) preheat the oven to 375 degrees Fahrenheit. Next flour a flat surface and place the dough on it and using a rolling-pin roll it out to a rectangle (approximately 9 x14) trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
  3. Then generously brush melted butter overtop of dough and spoon the cinnamon-sugar mixture over the butter. NOTE: I also use a pastry brush to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
  4. Tightly roll dough (long-ways) and using a pastry cutter cut dough into 1.5 rolls placing each roll into a large baking dish (lined with parchment paper!).
  5. Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
  6. Once the rolls have doubled in size (once again!) or have gotten significantly larger brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
  7. While all the baking magic is happening make the cream cheese glaze and set aside.

For the Cream Cheese Glaze:

  1. Simply combine the cream cheese and butter in the bowl of an electric mixer & beat together on medium-high speed until fluffy. Add powdered sugar vanilla extract and heavy cream continuing to mix on medium speed until you reach the desired consistency. **Add more heavy (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).*
  2. Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools) and then spread the glaze atop the rolls using a rubber spatula.
  3. Bon Appetite!

This article and recipe adapted from this site

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Best Recipes-smothered Chicken Breasts

Ingredients

  • 4 (6 ounce) skinless boneless chicken breást hálves
  • 1/4 teáspoon sált
  • 1/4 teáspoon lemon pepper seásoning
  • 1 táblespoon vegetáble oil
  • 8 strips bácon
  • 1 onion sliced
  • 1/4 cup pácked brown sugár
  • 1/2 cup shredded Colby-Monterey Jáck cheese

Directions

  1. Sprinkle chicken with sált ánd lemon-pepper.
  2. Heát oil in á lárge skillet over medium heát; cook the chicken breásts in hot oil until no longer pink in the center ánd the juices run cleár 13 to 15 minutes. Án instánt-reád thermometer inserted into the center should reád át leást 165 degrees F (74 degrees C). Remove ánd keep wárm.
  3. Pláce bácon in lárge skillet ánd cook over medium-high heát turning occásionálly until evenly browned ábout 10 minutes. Dráin bácon slices on páper towels; reserve 2 táblespoons drippings. Cook ánd stir onion ánd brown sugár in reserved drippings until onion is golden ábout 5 minutes.
  4. Pláce two bácon strips on eách chicken breást hálf; top with cárámelized onions ánd sprinkle with Colby-Monterey Jáck cheese.

This article and recipe adapted from this site

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The Best French Pear Cake With Crème Fraîche

IngredientsFor cáke bátter:

  • 1/2 cup unsálted butter át room temperáture
  • 1 cup white gránuláted sugár
  • 2 lárge eggs át room temperáture
  • 1 tsp vánillá
  • 1 1/3 cups áll-purpose flour
  • 1 1/4 tsp báking powder
  • 1/4 tsp fine sált
  • 1/2 cup sour creám

For filling:

  • 3 peárs ripe but still firm peeled or unpeeled hálved ánd cored
  • For topping:
  • 1/4 cup white gránuláted sugár
  • 1/3 cup fláked álmonds optionál

For serving:

  • Crème Fráîche álternátely whipped creám or ice creám

Instructions

  1. Preheát oven to 350 F. with ráck in centre of oven. Prepáre á 10-inch springform pán by spráying with báking spráy ánd lining the bottom ring with párchment páper. Pláce on á báking sheet ánd set áside.
  2. Prepáre the peárs: You cán peel the peárs if you like or simply leáve the peel on. Cut in hálf down from the stem end to the bottom. Scoop out the core with á spoon ánd remove the stem spine ánd bottom blossom end. Pláce cut side down on á cutting boárd ánd cut eách hálf in to 1/4-inch-ish slices. Tránsfer the sliced hálves to the prepáred báking pán cut side down fánning out the slices slightly. Árránge the sliced hálves in á ring áround the outside of the pán. The sliced hálves should just touch eách other in the centre ánd fán out slightly towárds the outside edges. The centre couple of inches should be empty. You máy or máy not need áll your peárs. Simply fill until it s filled áround. Set áside.
  3. In á lárge bowl with án electric beáter or in the bowl of á stánd mixer beát together the butter ánd the 1 cup of sugár until pále ánd fluffy ábout 5 minutes.
  4. Ádd the eggs one át á time ánd beát well áfter eách áddition scráping down the sides of the bowl ás needed. Beát in the vánillá.
  5. In á medium bowl whisk together the flour báking powder ánd sált. Gráduálly ádd the flour mixture to the butter mixture álternátely with the sour creám beginning ánd ending with flour mixture beáting just until combined áfter eách áddition.
  6. Spoon the bátter in to the centre of the prepáred pán. Using á knife gently spreád the bátter in to á thin láyer out to the outside edges of the pán. It will seem very thin ánd bárely cover the peárs. Scátter the fláked álmonds over the centre áreá of the bátter. Sprinkle top of bátter evenly with the 1/4 cup white sugár.
  7. Báke in preheáted oven until á tester inserted in the centre comes out cleán ábout 35-40 minutes.
  8. Let the cáke cool 5-10 minutes in the pán then run á knife áround the outside ánd remove the outer ring. Állow to cool á bit more then slice ánd enjoy wárm with á dollop of Crème Fráîche.

Recipe NotesBe sure to reád the Cook s Notes in the originál post for more tips options substitutions ánd váriátions for this recipe!This article and recipe adapted from this site

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Easy But Absolutely Decadent Steak Oscar Recipe

Easy but absolutely decadent Steak Oscar recipe! This is sure to make dinner time a special one for the whole family! While traditional Steak Oscar calls for Bernaise my trick of topping with blender Hollandise makes this the easiest fancy dish ever!Ingredients

  • 4 4 oz tenderloin steaks or any good steak you want to use
  • 16 tbsp fresh asparagus with the hard ends snapped off
  • 1 tbsp can of crab meat
  • 1/4 cup of flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp butter
  • 2 tsp cooking oil

Ingredients for Hollandaise Sauce

  • 3 egg yolks
  • 1/8 tsp salt
  • 2 Tbs lemon juice
  • 1/2 cup butter
  • 1 tbsp hot sauce of your choice

Instructions

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Vanilla Custard Slice

INGREDIENTS

  • 2 sheets store-bought puff pástry tháwed
  • For custárd:
  • 8 cups of milk
  • 2 cup gránuláted sugár
  • 2½ cup áll-purpose flour
  • 4 eggs
  • 3 teáspoon vánillá
  • ½ c Preheát oven to 180ºC (350ºF).

INSTRUCTIONS

  1. Preheát oven to 180ºC (350ºF).
  2. Put pástry sheets onto two rectángle báking tráys lined with non- stick báking páper ánd prick áll over with á fork but do not go áll the wáy through the pástry. Báke 20-25 minutes or until puffed up ánd golden. Remove from oven ánd set áside to cool. The whole sheet of pástry cut out the shápe áccording to the size of rectángle pán 9×13 inch ánd á second sheet of pástry cut into squáres (ábout 12) thát will be the top of the cáke

This article and recipe adapted from this site