Salsa

 

2 (10 oz) cans diced tomatoes with green chilies (I used fire roasted)

1/2 white onion, diced

1 jalapeno, sliced

1/2 cup fresh cilantro, chopped

juice of 2 limes

1 TBS olive oil

2 tsp kosher salt

1 tsp pepper

1 tsp garlic powder

1. Add all ingredients in a blender.  Pulse a few times until desired consistency is reached.  Serve with tortilla chips.

2. Store in refrigerator.

Cream Cheese Pound Cake

 

Ingredients
1 package (8 oz) cream cheese, room temperature
1-¼ cups (2½ sticks) salted butter, room temperature
3 cups granulated sugar
6 large eggs, room temperature
2 tsp vanilla extract 

3 cups cake flour
 ¼ cup buttermilk, room temperature
confectioners' sugar, for dusting

Instructions

1.  Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1½ inches between the height of the batter and the top edge of the pan.)

2. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes).

3. Gradually add the sugar and mix until light and fluffy.

4. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
Slowly add the cake flour and mix until combined.

5. Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.

6. Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.) The crust will be a dark golden brown around the edges and lighter in the center.

7. Allow cake to cool to room temperature. Dust with confectioners' sugar before serving.

from I am Baker

Tres Leches Cake

• • • 
      
      Ingredients
      
      FOR THE CAKE1 cup all-purpose flour , spooned and leveled
      1 tsp baking powder
      1/2 tsp salt
      6 large eggs , yolks and whites separated, at room temperature
      1 tsp vanilla
      1 cup granulated sugar , divided
      1 cup whole milk , at room temperature, divided
      1 (14 ounce) can sweetened condensed milk
      1 (5 ounce) can evaporated milk
      
      
      FOR THE WHIPPED CREAM TOPPING1 & 1/2 cups heavy cream
      3 TBS powdered sugar
      1 tsp vanilla
      fresh sliced strawberries and mint leaves , for garnish, (optional)
      
      Instructions
      1. Preheat oven to 350℉. Coat a 9×13 baking pan with nonstick spray.
      
      2. In a medium bowl, whisk together the flour, baking powder, and salt.
      
      3. In a large bowl with an electric mixer, beat egg whites until stiff peaks form.
      With mixer still running, add in the vanilla and sugar a tablespoon at a time.
      
      4. Add egg yolks 1 at a time, until combined.Add flour mixture, 2 tablespoons at a time, alternating with 1/2 cup of the milk just until batter is smooth.
      
      5. Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and allow cake to cool completely (it will shrink.)
      
      6. Poke holes all over the cake with a wooden skewer or fork.
      
      7. Whisk together the remaining 1/2 cup milk, sweetened condensed milk, and evaporated milk, and pour over the cake.
      
      8. Cover pan and transfer to the refrigerator for at least 6 hours, but ideally overnight. (The more it sits, the more it soaks up the liquid and flavor.)
      
      9. Make the whipped cream topping: With a handheld electric mixer, beat heavy cream with the powdered sugar and vanilla, until stiff peaks form; spread over the cake.
      Slice into squares and serve cold with some fresh berries of your choice.

from Belly Full

Candied Pecans

1/2 cup granulated sugar
1/2 cup light brown sugar
1 TBS ground cinnamon
1 tsp salt
4 cups unsalted pecans halves
1 egg white
1/2 tsp vanilla extract
1 tsp water

Instructions

1.  Preheat oven to 300 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.

3. In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.

4. Spread the pecans out in a single layer on prepared baking sheet. Bake for about 30-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.

5. Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in an airtight container for up to 1 month.

 from Two Peas and their Pod

Easy Goulash

Ingredients
1 TBS olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs. ground beef, lean
3 tsp garlic, minced
2 (15 oz) cans tomato sauce
2 (15 oz) cans petite diced tomatoes
3 cups beef broth
3 TBS Worcestershire Sauce
2 tsp seasoned salt
2 TBS Italian Seasoning
3 bay leaves
2 cups macaroni noodles, uncooked
1 cup cheddar cheese, shredded

Instructions

1. Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).

2. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.

3. Remove the bay leaves and stir in the cheddar cheese just before serving. 

 from I wash you Dry

Peanut Butter Frosting

1 cup unsalted butter softened to room temperature
¾ cup peanut butter do not use natural, homemade or whipped
3 cups powdered sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2-4 tablespoons whipping cream*


1. In a large bowl, beat the butter until soft.

2.Then add in the peanut butter and continue beating until until evenly combined.

3. Add in the 2 cups powdered sugar, the vanilla extract and salt and carefully beat them in with the mixer on low speed.

4. Beat in the rest of the powdered sugar about ½ cup at a time, alternating with the whipping cream until the desired sweetness and thickness is reached.

5. Frost  cupcakes using a piping bag or with the flat-edge of a knife. 

 from Just so Tasty

Lemon Cupcakes with Blackberry Buttercream

Lemon Cupcakes:

1 (15.25 oz) box Lemon Cake Mix

1 small box (3.4 oz) vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream

Blackberry Buttercream:

1 cup butter, softened to room temp
1 tsp vanilla
¼ tsp salt
½ cup seedless blackberry jam (I used seeded)
4 cups powdered sugar

 blackberries for garnish

Instructions
1.  Preheat oven to 350℉.  Line cupcake tins with 24 paper liners. (I got 30)

2. In a large mixing bowl, combine cake mix and pudding.

3. Add eggs and beat until smooth.

4. Add water, oil, sour cream mix until combined.

5. Fill cupcake tins 2/3 of the way full with batter.  Bake for 15-20 minutes, or until an inserted toothpick comes out clean.

6. Let the cupcakes cool completely.

7. For the frosting, beat all ingredients together until light and fluffy.
Pipe onto cooled cupcakes and top with a fresh blackberry.

adapted from Six Sister's Stuff

Lemon Raspberry Cupcakes

 

Lemon Cupcakes:
1 (15.25 oz) box Lemon Cake Mix
1 small box (3.4 oz) vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream


Raspberry Buttercream:


1 cup butter, softened (use 1/2 cup butter and 1/2 cup shortening if you prefer)
4 TBS raspberries, smashed (keep juice with it)
4 cups powdered sugar
Raspberries, if desired for garnish


Instructions
1. Preheat oven to 350℉. Line cupcake tins with 24 paper liners. (I got 30)


2. In a large mixing bowl, combine cake mix and pudding.


3. Add eggs and beat until smooth.


4. Add water, oil, sour cream mix until combined.


5. Fill cupcake tins 2/3 of the way full with batter. Bake for 15-20 minutes, or until an inserted toothpick comes out clean.


6. Let the cupcakes cool completely.


7. Make the raspberry buttercream: In a mixing bowl, cream the butter. Add the smashed raspberries and beat again. Slowly add the powdered sugar until it is all incorporated. Beat the frosting until fluffy. Top cupcakes with buttercream. Top with a raspberry as garnish if desired.

Biscoff Cake

Ingredients

FOR THE CAKE

18 Biscoff or Speculoos Cookies

2 cups plus 2 TBS (255 g) all-purpose flour
1 3/4 tsp (7 g) baking powder
3/4 tsp (3 g) baking soda
3/4 tsp (4.2 g) salt
1 cup (2 sticks) (226 g) unsalted butter, at room temperature
2/3 cup (133 g) granulated sugar
1 cup (220 g) brown sugar packed
4 large or extra large eggs at room temperature
2 cups (480 g) buttermilk at room temperature

FOR THE FILLING

1/2 cup (113 g) unsalted butter at room temperature

1 cup (250 g) Biscoff spread or other cookie butter
1 cup (125 g) powdered sugar sifted

FOR THE FROSTING

2 cup (452 g) unsalted butter slightly chilled
6 cups (750 g) powdered sugar sifted
1/2 tsp (2.1 g) vanilla
6 ounces white chocolate
1/4 cup (57.75 g) heavy whipping cream
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE DRIP

1 cup (150 g) white chocolate chips
1/3 cup (77 g) heavy whipping cream

GARNISH 6 Biscoff Cookies

Instructions

FOR THE CAKE

1. Preheat your oven to 325℉. Spray your 6-inch or 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.

2. Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.

3. In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.

4. In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

FOR THE FILLING

5. In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.

6. Gradually add the powdered sugar and beat for 2-3 minutes.

FOR THE FROSTING

7. In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.

8. In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.

9. Slowly add the white chocolate (which should still be warm) while mixing on medium-low speed. Using warm white chocolate will soften your butter but is important because it won't harden when it hits the cold butter like room temperature white chocolate will. If your buttercream feels soft after it's all mixed, just refrigerate the buttercream to harden it just a bit.

10. With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.

11. Add the vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture.

FOR THE DRIP

12. Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
*Best to use the drip on a chilled cake.

ASSEMBLY

1.  Level each cake layer with a knife or cake leveler.

2. Place the first cake layer on a cake board and top with 1/2 or 1/3 (depending on if it's 8-inch or 6-inch cake layers)  Cookie Butter Filling. Crumble two cookies into small pieces and press into the Cookie Butter Filling.

3. Repeat step two with the remaining cake layers. Place the final cake layer top-side down.

4. Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.

5. Finish frosting the cake with the white chocolate frosting. Chill for another 10 minutes and apply the drip.

TO MAKE CUPCAKES:

1. Make the cake batter and cook in muffin tins lined with cupcake papers.  Bake at 325℉ for 15-18 minutes.  Let cool completely.

2. Make the white chocolate frosting (I only needed 1/2 the recipe). Pipe a ring around the edges of the cupcakes.

3. Make the filling:  Place a scoop of filling in the middle of the cupcake. Top with a piece of biscoff cookie if desired. (I cut them in thirds to garnish)

 from Cake by Courtney

Raspberry Cheesecake Cookies

Graham Cracker Cookies:

1-1/2 cups salted butter softened
3/4 cup granulated sugar
1-1/2 cups packed brown sugar
2 eggs
1 TBS vanilla
3- 3/4 cups all purpose flour
2 pkg graham crackers, crushed (appprox 2 1/2 cups of crumbs)
2 tsp baking soda
1 tsp baking powder
1 tsp salt

Cheesecake Frosting and Drizzle:

16 oz cream cheese, room temperature
7 oz marshmallow creme
2 cups powdered sugar
1/3 cup raspberry preserves


Instructions
1. Preheat oven to 350℉.

2. Cream together the butter, granulated sugar and brown sugar.

3. Add the egg and vanilla. Mix until light in color and creamy.

4. Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.

5. Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it until it is about 1 inch thick. (I prefer 1/3 cup portions and bake for about 10 minutes)

6. Bake for 10-13 minutes, until the cookies are turning golden brown.

7. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.

8. While the cookies are cooling, make the frosting by whipping the cream cheese until smooth.
Add the powdered sugar 1/2 cup at a time, mixing until completely combined before adding more powdered sugar. Repeat until the full 2 cups of powdered sugar have been added.

9. Add in the marshmallow cream and mixuntil all of it has been combined thoroughly.
Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.

10. Add the raspberry preserves to a small zip top bag and cut the corner and zig zag the raspberry preserves over top of the frosting.

 from Cooking with Karli

Homemade Hamburger Helper

Ingredients
1 pound lean ground beef
1 large yellow onion, chopped
1 garlic clove, minced
2 TBS all purpose flour
2 cups low sodium beef broth
1 (8oz) can tomato sauce
1 tsp Italian seasoning
1 tsp seasoned salt
1/2 tsp smoked paprika
1/2 tsp garlic powder
2 cups (8 oz) pasta shells (can also use elbow pasta)
½ cup heavy cream
2 cups shredded cheddar cheese
salt and pepper, to taste

Instructions

1. In a large sauté pan with a lid, brown the ground beef over medium high heat. Remove cooked ground beef from pan and set aside, reserving 2 tablespoons of grease in the pan.

2. Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
Add the flour and stir to cook for about 1 minute, slowly stir in the beef broth and bring the mixture to a boil.

3. Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder and pasta, stirring to combine. Cover with lid and sauté for 12 to 15 minutes or until pasta is cooked, stirring occasionally.

4. Add in the cream and cheese and stir until all the cheese melted. Add back in ground beef, cook for 2 to 3 minutes more to re-heat ground beef and serve immediately!

from the Novice chef