happycooking03

INGREDIENTS FOR THE SHELLS 1/2 cup (120 ml) water 1/2 cup (120 ml) whole milk 1 stick (1/2 cup, 113 grams) unsalted butter, cut into pieces large pinch kosher salt 2 TBSP (24 grams) granulated sugar (optional, but will sweeten them slightly) 1 cup (127 grams) all-purpose flour 4 large eggs FOR THE CREAM CHANTILLY 1 cups (237 ml) heavy cream, cold 3 TBSP powdered sugar 1 tsp vanilla extract or vanilla bean paste INSTRUCTIONS For the Shells Place the water, milk, butter, sugar if using, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. When the mixture is boiling, take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously. This mixture is called the panade. When the mixture becomes smooth, flatten it to the bottom of the pan and return it to medium heat. Let the mixture sit on the bottom of the pan until you ...

Ingredients Blueberry Cheesecake: ¾ cup fresh blueberries 16 oz. cream cheese- room temperature 1/2 cup granulated sugar 2 Tablespoons all-purpose flour 1 ½ teaspoons vanilla 2 eggs + 1 egg yolk- room temperature 1/4 cup sour cream 1/4 cup heavy cream Lemon Blueberry Cake: 2 cups all-purpose flour 2 Tablespoons corn starch ¼ teaspoon salt 2 teaspoons baking powder 2/3 cup unsalted butter-room temperature 1 and 1/3 cups granulated sugar 2 eggs + 1 egg white 1 ½ teaspoons vanilla extract 2 teaspoons lemon zest ½ cup milk 3 Tablespoons lemon juice 1 ½ cups blueberries- fresh (if use frozen do not thaw) 3–4 teaspoons of flour- to toss the blueberries Lemon Cream Cheese Frosting: 12 oz. full-fat brick style cream cheese- softened 1 cup unsalted butter-softened ¼ teaspoon salt 3 ½ ...

Ingredients 1 cup (240 ml; 8 oz) whipping cream 1 cup (225 g; 8 oz) Mascarpone cheese 2-3 Tbs sugar to taste 1 tsp vanilla extract 1 Tbs amaretto or rum 2 1/2 cups (591 ml; 20 oz) strong cold coffee 200 g (about 7 oz) ladyfingers* (savoiardi) cocoa for dusting Instructions Whip cream, sugar and vanilla. Add Mascarpone cheese and amaretto or rum. Pour coffee into a shallow dish. Dip enough ladyfingers in coffee to cover the base of a 6×9 inch (15×24 cm; 4 cups volume) square dish. Add a part of the cream mixture and level out. Repeat layers 1 or 2 times, ending with the cream. Cover and refrigerate Easy No Eggs Tiramisu for at least 2 hours. Dust with cocoa before serving. This article and recipe adapted from this site

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 Instructions: For the Dough: Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowl...

Ingredients 9 Tbsp unsalted butter at room temperature 9 Tbsp white sugar 2 large eggs 7 Tbsp all-purpose flour 3.5 oz ground almonds 1/2 tsp baking powder 3 medium pears ripe, peeled, cored and halved 1.7 oz flaked almonds Icing sugar for garnish Instructions Pre-heat oven to 375° F. Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside. Prepare pears, by peeling, coring and cutting in half. Set aside. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the butter and white sugar together until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Using a spatula, fold in the flour, ground almonds and baking powder. Spoon batter into the prepared springform pan and use a palette knife to even out the mixture. (Batter will be thick and fill the pan only about an inch thick). Arrange the pear halves over the top of the cake and bake in pre-heated 375° oven for 25 minutes. Remov...

INGREDIENTS FOR THE CHEESECAKE LAYER 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract pinch of kosher salt FOR THE SNICKERDOODLE LAYER 2 1/4 c. all-purpose flour 1/2 tsp. baking soda 1 1/2 tsp. ground cinnamon 1 tsp. kosher salt 3/4 c. (1 1/2 sticks) unsalted butter, melted 1 c. granulated sugar 1/2 c. packed brown sugar 2 large eggs 1 tsp. pure vanilla extract 1/4 c. cinnamon sugar, for sprinkling DIRECTIONS Preheat oven to 350º and grease a 9"-x-13" baking pan with cooking spray. Prepare cheesecake layer: In a large bowl, beat cream cheese and sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Prepare snickerdoodle layer: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a large bowl, beat together butter and sugars with a hand mixer, then add eggs and vanilla and mix until just combined. Gradually add flour mixture and mix on low until jus...

INGREDIENTS:   24ice cream sandwiches(homemade or store-bought)   12ouncejar caramel topping (or substitute homemade)   12ouncejar hot fudge topping (or substitute homemade   8ounceCool Whip Chopped peanuts Maraschino cherries DIRECTIONS: Line the bottom of a 9x13-inch pan with half of the ice cream sandwiches, cutting them to fit as needed. Spread the jar of caramel topping over top of the ice cream sandwiches. Place in the freezer for 10 minutes. Arrange the remaining ice cream sandwiches on top of the caramel layer, again cutting as needed to fit the pan. Spread the hot fudge over the ice cream sandwiches. Spread the Cool Whip on top. Place in the freezer until ready to serve. Serve with chopped peanuts and maraschino cherries. The dessert can be stored in the freezer for up to 1 month. This article and recipe adapted from this site

Ingredients 1 stick (113 grams) unsalted butter 1 3/4 (350 grams) cups light brown sugar 1/2 cup (135 grams) smooth peanut butter 2 eggs plus one egg yolk 1 teaspoon vanilla extract 2 1/4 cups (286 grams) all purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 6 ounces (170 grams) semi-sweet chocolate chunks Directions Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment or foil. In a saucepan over medium heat, melt the butter. Add the brown sugar, stirring until smooth. Remove from the heat and stir in the peanut butter. Allow to cool. In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Once the butter mixture is cool, add the eggs and yolk, one at a time, until well combined. Stir in the vanilla extract. Pour the mixture into the prepared dry ingredients, and stir to create a very thick dough-like batter. Fold in 3/4 the chocolate chunks, reserving the rest for sprinkling on top. T...

Ingredients 2 cans refrigerated cinnamon rolls. Cut into quarters I used Pillsbury Grands with Cream Cheese Icing 3 eggs 1/2 cup half & half 3 tbsp maple syrup 2 tsp vanilla extract 1 tsp ground cinnamon 1 tsp ground nutmeg Instructions Spray the inside of your crock pot with cooking spray. Place the cinnamon roll quarters evenly in the crock pot. Set icing containers aside. In a medium bowl whisk together the remaining ingredients. Pour evenly over the top of the cinnamon rolls. Spread one of the containers of icing over the top of the cinnamon rolls. Close the lid and cook on Low for 3 1/2 hours. Spread the second container over the top of the cinnamon rolls. Let cinnamon rolls cool for 5 minutes before serving. This article and recipe adapted from this site

Ingredients 1 box   white cake mix    (plus ingredients to prepare the mix) Ingredients usually called for the cake mix: 3   eggs whites 1 cup   water 1/3 cup   vegetable oil Strawberry White Chocolate Mixture: 14 oz   sweetened condensed milk 3/4 cups   white chocolate chips 1   package   (3 oz JELL-O strawberry flavor gelatin) 1/4 cup   warm water Other ingredients: 2   cans   (21 oz each strawberry pie filling) 2 cups   heavy whipping cream   (full fat and cold) 2 tablespoons   sugar 1 teaspoon   vanilla extract 10-15   fresh strawberries   (sliced) Instructions Prepare White Cake: Preheat oven to 350F. Grease and sprinkle with flour a 9-x-13 inch cake pan. Prepare white cake mix according to box instructions. Pour batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean....

Ingredients non-stick cooking spray 8 slices bacon ¾ cup hot buffalo sauce, such as Frank’s RedHot ¼ cup cream cheese, at room temperature ¼ cup shredded cheddar cheese 1½ cups shredded rotisserie chicken half a stick celery, chopped ¼ cup green onions, sliced sea salt, to taste fresh black pepper, to taste 8 slices sourdough bread 4 thin cheddar cheese slices butter, for melting on skillet Directions Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Lay the bacon slices on the lined baking sheet and cook in preheated oven for 12-15 minutes. Take bacon out of the oven, then lay bacon slices on a plate lined with paper towels to soak up bacon grease. Warm the hot sauce in the microwave for 30 seconds, then set aside. In a large mixing bowl, mix together hot sauce, cream cheese, and cheddar cheese until cheeses have melted. Fold in the chicken, celery, and green onions. ...

INGREDIENTS 2 teaspoons olive oil 1 yellow onion, chopped 3 garlic cloves, minced 1 medium red bell pepper, chopped 1 pound extra lean ground turkey or chicken (99%) 4 tablespoons chili powder (I used McCormick chili powder) 2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper 1/2 teaspoon salt, plus more to taste 1 (28-ounce) can diced tomatoes or crushed tomatoes 1 1/4 cups chicken broth 2 (15 oz) cans dark red kidney beans, rinsed and drained 1 (15 oz) can sweet corn, rinsed and drained For topping: cheese, avocado, tortilla chips, cilantro, sour cream INSTRUCTIONS Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds. Next add in tomatoes...

INGREDIENTS 3 lbs chicken thighs (you can use any chicken you like really, not only thighs) 4 – 6 cloves garlic, finely minced 1 small onion, grated or minced into fine pieces 1/4 cup soy sauce (I used the reduced sodium kind) 1/3 cup ketchup 1/3 cup + 1 Tbsp honey Pinch of red pepper flakes 1 tbsp rice wine vinegar 1 1/2 tbsps brown sugar For the Sauce on the Side: 2 tsps cornstarch Drippings from the baking dish INSTRUCTIONS Pre-heat the oven to 375°F. In a glass 9″x10″ baking dish, whisk together all ingredients except for the chicken. Combine well. Place the chicken into the dish and spoon some of the mixture over top of each piece. Optional: You can marinade the chicken in this mixture ahead of time if you like. Place the baking dish in the oven uncovered and bake for 45 – 60 minutes. (Make sure to also spoon some of the sauce over the chicken a fe...

Ingredients 1 egg salt and pepper 1 tsp garlic powder 1 tsp Italian Seasoning 1 cup Parmesan cheese 1/2 cup bread crumbs 1/4 cup flour 2 tbsp olive oil (divided) 2 tbsp butter (divided) 1 lb chicken breasts thin (4 to 5 pieces) 8 oz cremini mushrooms sliced ½ large yellow bell pepper chopped ½ large red bell pepper chopped 2 green onions chopped 3 cloves garlic sliced Sauce: 1 cup chicken stock sodium free (adjust salt if not sodium free) 1 cup heavy cream 2 tablespoons Cajun Seasoning 1 teaspoon Salt 10 oz bow tie pasta 1/2 cup Parmesan cheese grated Instructions First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder,...

Ingredients: 1/4 cup Dijon mustard 1 cup fresh baby carrots 2 teaspoons dried rosemary, crushed 1 boneless beef chuck roast (3 to 4 pounds) 1 pound medium red potatoes, quartered Instructions: First step is Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. And then, Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, for 6-8 hours. If desired, top with minced thyme. And then, visit for full instruction : https://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast/ This article and recipe adapted from this site