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Waffles

I’ve wanted a waffle maker forever. This past Christmas, voila! I finally got one. I love getting up on Sunday morning and making fresh waffles for the family. Then we freeze the leftovers for random weekday waffles!

This recipe is adapted from Cuisinart

2 1/4 cups Unbleached Flour
2 TBSP Sugar
1 TBSP Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 cups Milk
1/3 cup Vegetable Oil
1 tsp Vanilla
2 large Eggs, lightly beaten

Instructions:

  1. Put all ingredients into a mixing bowl.
  2. Beat on medium speed until well combined and smooth.
  3. Set the waffle maker to Griddle/400 F
  4. Once heated, spray with cooking spray.
  5. Then, pour 1 heaping cup of batter onto the lower plate. Spread it with a spatula then close the lid.
  6. Bake for 3- 3:30 minutes
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Funfetti Cake 2.0

I like this recipe better than the other confetti cake recipe I’ve used in the past. There is something about the texture of that cake that I don’t like. I suspect it’s the shortening because it always leaves me feeling like there is a coating of grease in my mouth, and even though it seems moist, it always feels dry.

This recipe from Sugar Spun Run is more like a traditional white cake recipe that I think of for a Funfetti cake, and I think it’s just the thing.

The only things I did differently are:

  1. 3 tsp Vanilla and 1 tsp of Lemon extract
  2. I used 3 9 in springform pans at 350 convection. It took 30 min for two of them to be done, the third was a little bit thicker and took 35 mins.
  3. I also added 1/2 cup of sprinkles to the frosting.

Ingredients

  • 9 Tbsp butter softened
  • 3 cups sugar
  • 1 cup canola oil vegetable oil would also work
  • 3 tsp vanilla extract
  • 1 tsp lemon extract
  • 4 cups+ 2 Tbsp all-purpose flour
  • 4 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 1/2 cup milk
  • 9 egg whites room temperature preferred
  • 1/2 cup sprinkles

Buttercream

  • 1 lb unsalted butter softened to room temperature
  • 1/4 tsp salt
  • 6 cups (750g, 27oz) powdered sugar
  • 6 Tbsp heavy cream
  • 2 tsp vanilla extract
  • 1/2 cup sprinkles

Instructions

  • Preheat oven to 350F and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
  • In stand mixer, beat butter on medium-low speed until creamy.
  • Add sugar and oil and beat until all ingredients are well-combined and creamy.
  • Scrape down the sides and bottom of the bowl and then stir in your vanilla.
  • In separate bowl, whisk together your flour, baking powder, and salt.
  • Measure out your milk.
  • With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
  • Pause occasionally to scrape down sides and bottom of bowl.
  • In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
  • Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
  • Evenly divide cake batter into prepared pans.
  • Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
  • Cakes will be a light golden brown when done baking.
  • Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.
  • Allow to cool completely before frosting.

Frosting

  • In stand mixer, beat butter on medium-speed until creamy.
  • Add salt and beat again for about 20 seconds.
  • Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
  • Tbsp at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.
  • Add vanilla and stir on medium-high for 30 seconds.
  • Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin “crumb coating” around the entire cake.
  • Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.

Instant Pot Quick Stroganoff

Ingredients:

  • .5 cup minced onion
  • 1 minced garlic clove
  • 1 lb ground beef
  • 1 tsp salt
  • 1/4 tsp pepper
  • 10.5 oz can cream of mushroom soup
  • 1-2 tbsp Worcestershire sauce
  • 1 tbsp flour
  • 4 cups beef broth
  • 16 oz egg noodles
  • 1.25 cup sour cream
  • Red wine (for deglazing pan)

Method

  1. Turn IP to sauté. Brown ground beef, onion, and garlic.
  2. Mix in flour.
  3. Deglaze with a splash of red wine.
  4. Add remaining ingredients (less sour cream).
  5. High pressure, 8 minutes.
  6. Natural release pressure for 5 minutes, then quick release.
  7. Stir in sour cream.

Rosemary Chicken Pressure Cooker

Rob does something with chicken, rosemary, chicken broth, potatoes, and broccoli in the pressure cooker. It’s yummy.

Salt Dough Ornaments

There are a million recipes out there for these. Some things I found out.

The basic ratio should be 2 flour: 1 salt: 1 water.

Be sure to really kneed well. Otherwise you’ll be more prone to getting air pockets. Also, baking low and slow is best. 325 I was able to achieve no bubbles, but 350, was a mess. So ideally 325 or lower.

Roll pretty thin. I tried to make nice thick slabs, but again, those ended up being too thick and got bubbles when baked.

The best results I got were kind of accidental. I made the dough, then rolled them out and set them aside, but my husband was using the oven so they ended up sitting for a few hours on the cookie sheets waiting to bake. This seemed to help dry them out a little first.

Ingredients:

  • 2 cups Flour
  • 1 cup Salt
  • 1 cup water

Directions:

  1. Sift the flour and salt together.
  2. Slowly add in the water and mix until ready to kneed.
  3. On a floured surface, kneed dough for 10 minutes until well combined.
  4. Roll out and cut into desired shapes.
  5. Set on a pan. May allow to sit for several hours if you have the time.
    1. If you’d like to add hand prints or other designs into the dough, now is the time. If they dry out, it will become more difficult to get a crisp design in the cookie.
    2. Pierce a hole with a drinking straw. Or use wire (a cut paperclip) shoved into the top to hang.
  6. Place in pre-warmed oven. (325 F or less)
  7. Bake for 2-3 hours until mostly dry.

Char Siu (Chinese BBQ)

Ingredients

  1. Meat (preferably pork. If Baby Back Ribs, cut them into individual bones)
  2. Char Siu marinade mix (https://www.amazon.com/Natural-Chinese-Barbecue-Seasoning-Ounce/dp/B00YK05CMW/ref=sr_1_3_a_it?ie=UTF8&qid=1539349859&sr=8-3&keywords=char+siu+powder)
  3. 1/3 cup hoisin sauce
  4. 1/4 cup honey
  5. 1/4 cup soy sauce
  6. 3 tablespoons dry sherry
  7. 1 teaspoon Chinese five spice powder
  8. Ginger and garlic as desired

 

Method

  1. Marinate meat in marinade mix in vacuum-sealed bag overnight or more.
  2. Preheat oven to 225. Place meat on a rack over a foil-lined tray (this gets messy)
  3. Bake 3-4 hours. Cover with foil for the early cook time.
  4. Baste with sauce. Broil until caramelized.

Pressure Cooker Salisbury Steaks

This is a good casual meal. It takes some effort, but not too much.

Total time: 2 hours, some down time

Ingredients:

  • 1 1/2 lbs Ground Beef
  • 3 TBSP Whole Milk
  • 1 TB Worcestershire sauce
  • 1 clove Garlic, minced
  • 1/3 cup Panko Breadcrumbs
  • 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1 TBSP Butter

Gravy:

  • 8 oz Baby Portabella Mushrooms, sliced
  • 1 med Onion, diced
  • 2 cups Beef Broth
  • 1 TBSP Tomato Paste
  • 1 TBSP Dijon Mustard, or 1 tsp Ground Mustard
  • 2 TBSP Minced Parsley
  • 1 tsp Salt
  • 1/2 tsp Thyme
  • 1/2 tsp Black Pepper
  • 2-3 TBSP Water
  • 2-3 TBSP Corn Starch

Serve with any of the following:

  • Potato
  • Egg Noodles
  • Corn
  • Broccoli

Directions:

  1. In a medium bowl, add Ground Beef, Milk, Worcestershire, Garlic, Panko, Salt, Pepper, and Paprika. Mix well, by hand.
  2. Form six separate patties, and set aside.
  3. Chop Mushrooms and Onions. Set aside
  4. Make the gravy liquids. In a small/medium bowl, whisk together Beef Broth, Tomato Paste, Mustard, Parsley, Salt, Thyme, and Black Pepper.
  5. Turn the pressure cooker to Saute.
  6. Melt the butter. Then brown steak patties in batches. When browned, remove to a clean plate.
  7. After steaks are removed, add Mushrooms and Onion. Cook until softened, 2-5 minutes.
  8. Add in the Gravy Liquids and stir until well combined. Deglaze the bottom of the pot.
  9. Nestle the steaks into the gravy mixture. Close the pressure cooker and set the vent to seal. Set to: Manual, High, 15 minutes.
  10. Once pressure cooking complete, allow to natural pressure release for 15 minutes.
  11. After pressure release, remove steaks to a plate.
  12. Mix Cornstarch and Water in a separate bowl. Slowly add the mixture to the Gravy, whisk until thickened.