Sunday, February 28, 2016

Lemon Gooey Butter Cookies – From Scratch

Lemon Gooey Butter Cookies – From Scratch | #Foodvideos #Lemondesserts #Coldbananapudding #Paneragreentearecipepapaya #Layeredbananapudding #Dessertrecipes #Tiramisucupcakes #Paneragreentearecipepapaya #Dessertrecipes #Cookingrecipes #Cookierecipes #Deliciousdesserts



Ingredients

  • 2¼ cups (270 g) unbleached all-purpose flour
  • 2 teaspoons (8 g) baking powder
  • 1 (8 oz or 226 g) package cream cheese, softened
  • ½ cup (1 stick or 113 g) unsalted butter, softened
  • 1½ cups (300 g) granulated sugar
  • 2 tablespoons (12 g) freshly grated lemon zest, from 2 large lemons
  • 1½ tablespoons (22.5 ml) freshly squeezed lemon juice
  • 1 teaspoon (5 ml) pure vanilla extract
  • ⅛ teaspoon (a few drops) lemon oil
  • ⅛ teaspoon natural yellow gel based food coloring
  • 1 teaspoon (4.8 g) fine-grain sea salt, or ¾ teaspoon (4.5 g) regular table salt
  • 1 large egg plus 1 large egg yolk (mine weighed 71 g w/o shells)
  • 1 cup (120 g) confectioners’ sugar, sifted, for rolling & dusting cookies


Instructions

  1. In a medium bowl, whisk together flour and baking powder until well blended. Set aside.
  2. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed.
  3. On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
  4. Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
  5. Measure enough dough to roll into generous 1-inch (2.5 cm) balls, using a 1 1/3-inch (3.3 cm) spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
  6. Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches (5 cm) apart.
  7. Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
  8. Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.
  9. If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with additional confectioners’ sugar. Serve cookies chilled or at room temperature.

recipe adapted  >>>>>  here



Rated 4.4/5 based on 477 customer reviews

Saturday, February 13, 2016

Browned Butter Honey Garlic Chicken

Browned Butter Honey Garlic Chicken | #Crockpotchickenrecipesslowcooker #Marrymechicken #Crockpotchickenandgravyslowcooker #Chocolatedessertsvideos #Crockpotchickenandgravyslowcooker #Sweetchickenrecipes #Sweetgarlicchicken #Cookingrecipes #Dinnerrecipes #Honeygarlicchicken #Chickendishes 

Ingredients

  • 6 chicken thighs (or 4 large chicken breast fillets pounded thin) (bone in or out | skin on or off)
  • Salt and pepper, to taste
  • 6 tablespoons butter, divided
  • 1/4 cup (4 tablespoons) honey
  • 1 tablespoon minced garlic, or 4 cloves garlic, minced
  • 2 tablespoons fresh squeezed lemon juice, or juice of half a lemon
  • 2-4 tablespoons chicken broth (OPTIONaL)
  • 3 cups broccoli florets (raw or steamed) OPTIONaL
  • 4 Lemon wedges, to serve
  • 2 tablespoons fresh chopped parsley

Instructions

  1. Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia) on medium heat.
  2. Pat chicken dry with paper towel, then season with salt and pepper. Melt one tablespoon of butter in an oven-proof pan or cast iron skillet over medium high heat.
  3. Sear chicken thighs, skin side down first, until the skin is nice and crispy (about 5 minutes). Flip and sear again until golden and crisp (about another 5 minutes). Drain most of the excess oil from the pan, leaving about 2 tablespoons of the pan juices for added flavour. Transfer chicken to a warm plate; set aside.
  4. FOR THE SAUCE:
  5. Melt the butter in the same pan or skillet the chicken was seared in over medium heat, scraping any bits left over in the pan from the chicken with a spatula. Stir the butter and swirl the pan occasionally for about 3 minutes or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
  6. Pour in the honey and let it dissolve into the butter while mixing it through. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
  7. AFTER MAKING THE SAUCE:
  8. Add the chicken back into to the browned butter/honey mixture in the pan.
  9. Cook SKIN SIDE UP for 5 minutes in the sauce, while occasionally basting the tops or skin with the pan juices. Reduce heat, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes or so until done. Season with a little extra salt and pepper, to your taste, if desired. Add in 2-3 tablespoons of chicken broth if the sauce becomes to thick (this is an option only).
  10. Transfer the skillet to your oven to broil (or grill) for a further 2-3 minutes, or until the tops of the chicken are nicely charred. (If serving with broccoli, move the chicken to one side of the pan and arrange your florets on the other side. Season broccoli with salt, pepper, a pinch of garlic powder and a drizzle of olive oil. For tender-charred broccoli, steam first. For crisp-charred broccoli, use raw.)
  11. ALTERNATIVELY FOR OVEN BAKED CHICKEN: Preheat oven to 400°F or 200°C. Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned. Transfer chicken to a plate; make the sauce following recipe directions, then add the chicken into the sauce in the pan. Transfer to the oven for a further 20-25 minutes until completely cooked through and no longer pink inside. Change oven settings to broil (or grill), until nicely charred on the tops.
  12. To serve, add the lemon wedges around the chicken, garnish with parsley and drizzle with the pan juices. Serve with steamed vegetables; over rice or noodles, or with a salad!

recipe adapted >>>>>  here

Wednesday, February 10, 2016

LEMON DROP MINI CAKES

LEMON DROP MINI CAKES | #Lemondesserts #Blueberrypiecookies #Cookiesrecipeseasy #Applefrittersrecipeeasy #Bakingvideos #Dessertrecipes #Lemondesserts #Minidessertsforparties #Lemonpoundcakewithglaze #Lemondropminicakes #Lemonbars #Lightdesserts

Ingredients

  • 1 cup flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup butter
  • 1/2 cup water
  • 1/4 cup sour cream
  • 1 whole egg
  • 1 Tbsp fresh lemon zest
  • 1 Tbsp fresh lemon juice
  • LEMON GLAZE
  • 1 1/2 cups powdered sugar
  • 1 tsp fresh lemon zest
  • 1 Tbsp melted butter
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp milk

Instructions

  1. Spray mini muffin pans with non-stick spray; set aside.
  2. Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
  3. Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
  4. Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
  5. Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
  6. Dip lemon drops bottom side down into the glaze. Let excess glass drip off into the bowl, then invert lemon drops top side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.
  7. Lemon Glaze :
  8. Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.

RECIPE ADAPTED  >>>>>  here

Tuesday, February 9, 2016

COWBOY CAVIAR

COWBOY CAVIAR | #Easycowboycaviar #Cowboysalad #Cowboysalsa #Cookoutsidedishes #Texascaviarrecipe #Cowboycaviarrecipeeasy #Easycowboycaviar #Cowboysalad #Cowboycaviarrecipeeasy #Cookoutsidedishes #Cornsalad #Appetizersforparty

Ingredients

  • 1 (15 oz) can Organic Black Beans (preferably no salt)
  • 2 ears of Corn (grilled outside with a little butter, salt and pepper adds TONS of flavor)
  • 1 Organic Bell Pepper (I used red, yellow and green)
  • 2 Cloves Organic Garlic, minced
  • 1 Tablespoon Organic Shallot
  • 2 Tablespoons Organic Red Onion
  • 1 Large Organic Avocado
  • 5–6 Organic Grape Tomatoes sliced in quarters
  • FOR THE VINIAGRETTE:
  • 4 Tablespoons Olive Oil
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Organic Lime Zest
  • 4 Tablespoons Lime Juice
  • 1 Tablespoon Pure Cane Sugar
  • 1/4 cup Organic Cilantro, chopped fine (or parsley)
  • 1 teaspoon Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon cumin

Instructions

  1. Combine the corn, peppers, garlic, shallots, red onion and avocado in a bowl
  2. Drain and thoroughly rinse the beans and add them
  3. Prepare the vinaigrette in a small measuring cup or bowl and pour over the beans and corn
  4. Mix and refrigerate for at least 2 hours before serving

recipe adapted  >>>>>  here

Saturday, February 6, 2016

Chicken and Avocado Ranch Burritos

Chicken and Avocado Ranch Burritos | #Healthydinnerrecipes #Easydinnerrecipes #Lunchideas #Chickenavocadoranchburrito #Lowsodiumrecipes #Teriyakichicken #Creampuffsrecipe #Cookingrecipes #Easymeals #Mexicanfoodrecipes #Avocadorecipeshealthy #Chickenrecipes

Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*
  • 1 (1.25-ounce) package taco seasoning
  • 1 tablespoon olive oil
  • 4 burrito-size flour tortillas, 10 inches each
  • 2 avocados, halved, peeled, seeded and diced
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sour cream
  • 1/4 cup Ranch dressing
  • 1/4 cup chopped fresh cilantro leaves

Instructions

  1. Heat olive oil in a large skillet over medium heat. Season chicken thighs with taco seasoning. Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.
  2. Heat tortillas according to package instructions.
  3. Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides. Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.
  4. Heat a grill pan over medium high heat. Add burritos and cook, pressing gently with a spatula, about 3-4 minutes per side, or until golden brown and the cheese has melted.*
  5. Serve immediately.

Recipe has been adapted from >>>>>  here

Friday, February 5, 2016

Cinnabon Frosting

Cinnabon Frosting | #Cinnamonrollfrosting #Cinnabonicingrecipe #Cinnabonfrostingrecipe #Cakerecipes #Cupcakefrosting #Cupcakecakes #Dessertrecipes #Cinnamonrollshomemadeeasy #Breakfastideas #Breakfastrecipes #Cinnabunsrecipe #Cinnamonrollicing

Ingredients

  • 1 pound Margarine or butter
  • 1 pound cream cheese
  • 2 pound confectioners sugar AKA powdered sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons pure vanilla extract
Cinnabon Frosting | #Cinnamonrollfrosting #Cinnabonicingrecipe #Cinnabonfrostingrecipe #Cakerecipes #Cupcakefrosting #Cupcakecakes #Dessertrecipes #Cinnamonrollshomemadeeasy #Breakfastideas #Breakfastrecipes #Cinnabunsrecipe #Cinnamonrollicing

Instructions

  1. Allow margarine and cream cheese to reach room temperature.
  2. Beat cream cheese and margarine together in a bowl with a stand mixer. Slowly add in all powdered sugar. Scrape down the sides of the bowl occasionally with a spatula.
  3. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!
Cinnabon Frosting | #Cinnamonrollfrosting #Cinnabonicingrecipe #Cinnabonfrostingrecipe #Cakerecipes #Cupcakefrosting #Cupcakecakes #Dessertrecipes #Cinnamonrollshomemadeeasy #Breakfastideas #Breakfastrecipes #Cinnabunsrecipe #Cinnamonrollicing

Recipe adapted >>>>>  here

Wednesday, February 3, 2016

Drunken Pumpkin Latte

Drunken Pumpkin Latte | #Yummydrinks #Cocktaildrinks #Fundrinks #Adultdrinks #Partydrinks #Holidaydrinks #Rumchatarecipes #Rumchatadrinks #Rumchatarecipes #Fireballdrinks #Carmelvodkadrinksrecipes #Saltednutrollshot

Ingredients

  • For Two:
  • 1 cup brewed coffee
  • 1/4 cup milk
  • 1/4 cup RumChata
  • 2 Tbsp. pumpkin pie vodka
  • 1 Tbsp. sugar
  • 1/8 tsp. ground cinnamon
  • For a Pitcher (about 8 cups)
  • 4 1/2 cups brewed coffee
  • 1 1/4 cups milk
  • 1 1/4 cups RumChata
  • 1/2 cup pumpkin pie vodka
  • 1/4 cup sugar
  • 1/2 tsp. ground cinnamon
  • Optional: whipped cream and ground cinnamon for topping

Instructions

  1. Add the sugar and cinnamon to the hot coffee and stir until dissolved. Add the remaining ingredients and stir to combine.
  2. Serve warm or over ice.
  3. Top with optional whipped cream ground cinnamon.

Recipe adapted >>>>>  here