Butterscotch Pudding Blondies

2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking dish
1 1/2 cups firmly packed light brown sugar
2 1/4 cups all-purpose flour
One 3.4-ounce package butterscotch instant pudding mix
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup roasted salted cashews, coarsely chopped
3/4 cup semisweet chocolate chips
Flaky salt

Directions

Preheat the oven to 375 degrees F. Line a 9-by-13-inch glass baking dish with aluminum foil, leaving a 2-inch overhang. Grease the foil with butter.
Put the brown sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth. Cool to room temperature.
Meanwhile, in another medium bowl, whisk the flour, pudding mix, baking soda and kosher salt together.
Beat the eggs and vanilla into the sugar mixture. Stir in the flour mixture a bit at a time and mix until a smooth, thick batter forms. Fold in the cashews and chocolate chips.
Spoon the batter into the prepared dish and spread evenly. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
Remove from the oven and sprinkle with flaky salt. Let cool in pan slightly, about 15 minutes. Using the overhanging aluminum foil, lift the blondies out of the pan and transfer to a cooling rack to cool completely. Remove the foil and cut into 18 blondies.

What You Will Need

While there are quite a few ingredients in this recipe, I promise it’s fairly simple. I won’t cover every single ingredient, but I wanted to touch on a few important ones:

Spices: There’s a mix of ground cinnamon, ginger, and nutmeg. All three spices add such a wonderful flavor to this cake, but aren’t too overpowering. Feel free to add more spices, if you prefer though.
Oil: Any kind of neutral-flavored oil is fine to use here, but I typically use vegetable or canola oil. You may also use melted coconut oil, just make sure all of your other ingredients are at room temperature so that it doesn’t solidify.
Applesauce: This adds the perfect amount of moisture, so you end up with a moist cake that isn’t greasy. I always use unsweetened applesauce whenever I make this recipe. If you can only find sweetened applesauce, just reduce the granulated sugar by 2 to 3 tablespoons.
Sugar: I use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to this carrot cake.
Carrots: I don’t like to skimp on the carrots when it comes to this recipe, so there’s 3 cups of grated carrots. Make sure to use freshly grated carrots here too. Avoid using a bag of pre-shredded carrots as they are often too dry and thick for carrot cake.
Cream Cheese: Make sure to use a block of cream cheese. Avoid using cream cheese that’s either whipped or in a tub, it’s typically too thin and will result in a runny frosting.

How To Make A Carrot Cake

Make The Cake Layers

Preheat your oven to 350°F (180°C). Spray two 9-inch round cake pans well with nonstick cooking spray, then line the bottoms of each pan with a parchment paper circle. This will make it much easier to remove your cake layers from the pan!
Add the flour, baking powder, baking soda, spices, and salt to a large mixing bowl and give it a good whisk.
In a separate large mixing bowl, whisk together your oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract.
Add the grated carrots to the wet ingredients and stir to combine. Adding them at this point will ensure that they are fully incorporated into your batter and prevent you from over mixing it later on.
Combine the wet and dry ingredients and mix until just combined. Make sure not to over mix your batter! This can overdevelop the gluten and cause the cake to turn out dense/gummy. Trust me, no one wants that.
Divide the cake batter evenly between both cake pans. Tip: If you want to get perfectly even cake layers, I recommend using a food scale to weigh your cake batter.
Bake for 30 to 35 minutes or until the tops of the cakes are set and a toothpick inserted into the center comes out clean. Allow to cool slightly in the pans, then remove the cake layers from the pans and transfer them to a wire rack to cool completely.

Mix Together The Cream Cheese Frosting

1. Beat the cream cheese until smooth, then add the butter and continue mixing until well combined.
2. Lastly, mix in the powdered sugar and vanilla extract. If needed, stop and scrape down the sides of your mixing bowl to ensure that all of the frosting ingredients are thoroughly mixed together.

Assemble & Frost The Cake

1. 1. Level the tops of each cake layer. You may use either a large knife or a cake leveler for this step, I personally love this cake leveler. It’s a great option for beginners too!
  2. Place one of the layers on a cake stand and scoop a little over 1/2 cup of the frosting on top, then smooth it out evenly.
  3. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. An angled spatula or even the back of a spoon works great for this step! If you want to add a little something extra, feel free to toast some chopped pecans or walnuts and sprinkle them around the top of the cake.

Frequently Asked Questions

Does carrot cake need to be refrigerated?

Yes, if you frost the cake with the cream cheese frosting it does need to be refrigerated. It will keep for 3 to 4 days in an airtight container in the fridge.

Can you freeze carrot cake?

Of course! You can wrap individual slices with plastic wrap and freeze them in a large freezer bag.

The cake layers and frosting can also be frozen separately for up to 3 months. I do suggest wrapping the cake layers tightly with plastic wrap before freezing them.

How do you grate carrots for carrot cake?

The easiest method is to use a box grater and grate the carrots just like a block of cheese. If you have a food processor with a grater attachment, that works too.

I also recommend peeling your carrots and removing any brown spots or blemishes before grating them.

Can I add nuts or raisins?

Absolutely! Chopped walnuts or pecans would be fantastic in this recipe, I suggest using about 3/4 to 1 cup. If you love raisins, you may also add 1/2 cup.

Adjusting Your Pan Size

One of the most common questions is whether or not this recipe can be baked in another pan. The answer is YES!

Here are a few more commonly used baking pans that you can bake this cake in:

9×13: Pour the batter into a greased 9×13 pan and bake for 35 to 45 minutes.
8-inch round pan: Grease two 8-inch round cake pans and line the bottom of each pan with a parchment paper circle. Pour the batter evenly between the two pans and bake for 35 to 40 minutes.
Cupcakes: The full recipe will make 28 cupcakes. Only fill each liner about 2/3 of the way full so that they don’t overflow and bake for 16 to 20 minutes. I also recommend doubling the frosting to have enough to cover all of the cupcakes. If you prefer a smaller batch, try my carrot cake cupcakes instead.

Baking Tips

When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. I have a whole post that explains the spoon & level method.
Don’t have any applesauce? You may replace it with 1/2 cup of plain Greek yogurt, sour cream, or one 8-ounce can of crushed pineapple that’s been drained.
I opted to stick with my favorite cream cheese frosting. It makes enough to frost the carrot cake like you see in the pictures. If you really love frosting, then I suggest increasing the recipe by half.
Additional frosting options: If you want to try another frosting, my vanilla buttercream frosting, ermine frosting, or the whipped honey mascarpone frosting I used on my Pistachio Cake recipe would be delicious too.

Ekmek

Other YouTube Recipes

- 300 gm flour – sifted
- 1 tsp salt
- 1 TBL sugar
- 650 gm water – boiling
  - Stir until incorporated
  - Remove and knead 8-10 minutes
  - Adding 60 gm flour as necessary for firm dough
  - 30 ml vegetable oil
  - Rise 30 minutes
  - Cut in half – roll into tube – Cut into tennis ball sized pieces
  - Roll into ball and flatten slightly
  - Let rise 30 more minutes

Recipe 1 – Ekmek Bread

- Flatten very flat, then fry till browned

Recipe 2 – Meat Pie

1. Cook 300 gm Hamburger and 1 diced onion
2. Add spice
3. Drain

- Flatten dough, but not very flat
- Shape around spoonful of meat
- Flatten into a patty
- Fry until browned

Lemon Curd – King Arthur

https://www.kingarthurbaking.com/recipes/lemon-curd-recipe

Ingredients

1 cup (227g) lemon juice, freshly squeezed, from about 4 large lemons
8 tablespoons (113g) unsalted butter
1 1/4 cups (248g) granulated sugar
4 large eggs

Instructions

Combine the lemon juice, butter, and sugar in a large saucepan.
Place the saucepan over medium heat on the stove and heat, stirring occasionally, until the butter has melted and the sugar has dissolved, 3 to 5 minutes.
Meanwhile, break the eggs into a medium heat-safe bowl and beat them briefly to mix the yolks and whites together.
Carefully pour about half of the hot liquid into the bowl with the eggs and whisk to incorporate; this will “temper” the eggs so they won’t curdle when you combine them with the remainder of the hot liquid.
Pour the contents of the bowl back into the saucepan and return the pan to medium-low heat.
Whisking constantly, cook the curd until it thickens enough to coat the back of a spoon or spatula, 5 to 10 minutes. Use a spoon or spatula to scrape the bottom and sides of the pan occasionally to incorporate any stuck-on curd, stirring it back into the main mixture.
Remove the curd from the heat and pour it into a heat-safe bowl or measuring cup. If you see any small bits of cooked egg, pass the curd through a fine-mesh strainer to remove them.
Allow the curd to cool for 15 to 20 minutes, then stir briefly and cover the surface with a piece of plastic wrap.
Cool the curd at room temperature until barely warm then refrigerate until set, about 3 hours.
Storage Instructions: Store curd in an air-tight container in the refrigerator for up to 3 weeks; freeze for longer storage.

Tips from our Bakers

To get the most juice out of your fresh lemons, heat each one for 10 to 15 seconds in the microwave before cutting in half and juicing.
Looking for a shortcut version of this recipe? Try our Easy Microwave Lemon Curd, which thickens quickly and doesn’t require cooking on the stove.

Doughnut Holes

CLICK HERE to watch YouTube video by Simple Fast and Delicious

Pastry •240 g flour •
300 ml of water
1 pinch of salt •
1 teaspoon of dry yeast

To Cover

3-4 tablespoons of powdered sugar
Half a teaspoon of cinnamon
melted chocolate

Plenty of vegetable oil for frying.
Please watch the video until the end to avoid missing the details!
Do not forget to subscribe to my channel.
You can support me by liking the videos and sharing them with your friends!
Hope you have a good time

Pumpkin Pie Recipe

This easy pumpkin pie recipe is made completely from scratch and is a great make-ahead dessert for the holidays!

Ingredients

Pie Crust:

1 store-bought or homemade pie crust

Pumpkin Pie Filling:

1 cup light brown sugar (200 grams)
1 tablespoon all-purpose flour (8 grams)
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
3 large eggs at room temperature
1 (15-ounce can) pumpkin puree (425 grams)
1 ¼ cups evaporated milk (300 ml)

Instructions

To prepare the pie crust: Preheat the oven to 400°F (204°C).
Roll the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it’s at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and decorate the edges. Transfer to the refrigerator to chill for 15 to 20 minutes while the oven is preheating.
Prick the bottom of the pie crust with a fork. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
Bake the pie crust at 400°F (204°C) for 15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool slightly.
To prepare the filling: Reduce the oven temperature to 375°F (190°C). In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
In a separate mixing bowl, lightly beat the eggs. Whisk in the pumpkin puree and evaporated milk until well combined.
Pour the dry ingredients into the wet ingredients and mix together until fully combined.
Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 375°F (190°C) for 45 to 50 minutes, or until the center is almost set (it should be a little wobbly). Cover the edges of the pie crust with a pie crust shield or foil as needed to prevent them from over-browning.
Remove from the oven and transfer to a wire rack for 2 to 3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.

Notes

Storage Instructions: Once the pie has cooled completely, cover it tightly and store in the refrigerator for up to 4 days.

Spices: If you prefer to use pumpkin pie spice, you may replace the spices in this recipe with 2 to 2 and 1/2 teaspoons of pumpkin pie spice.

To prepare ahead of time: Pie crust may be made 2 to 3 days in advance, wrap tightly and refrigerate until ready to use. The pumpkin pie filling may also be made up to one day in advance, cover tightly and refrigerate until ready to use.

Beatitudes Carrot Cake

We’ve all had extra cream cheese containers after we’re done with our bagel. Here is a great recipe for a special, but small, treat.

Ingredients

For the carrot cake:

1/2 C all-purpose flour spooned & leveled
1/2 baking powder
1/4 tsp baking soda
½ tsp ground cinnamon
scant ground ginger
scant ground nutmeg
scant salt
1/4 C canola or vegetable oil
1 large eggs at room temperature
½ cups packed light brown sugar
2 TBL granulated sugar
2 TBL unsweetened applesauce
½ tsp pure vanilla extract
1 cups lightly packed grated carrots (300 grams)

For the cream cheese frosting:

2 oz package brick style cream cheese (226 grams) softened
2 TBL unsalted butter (115 grams) softened
½ C powdered sugar (240 grams)
1/4 tsp pure vanilla extract

Instructions

To make the carrot cake: Preheat the oven to 350°F (180°C). Spray two ramekins or muffin rings well with non stick cooking spray and line the bottom of each pan with a parchment paper circle. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.
Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
Pour the cake batter evenly between both prepared cake pans. Bake for 25 to 30 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20 to 25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
Add in the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice, if desired.

Notes

Storage Instructions: Cake may be stored in an airtight container in the fridge for up to 4 days.

Freezing Instructions: Cake and frosting will freeze well for up to 3 months, thaw overnight in the fridge and bring to room temperature before assembling the cake.

Applesauce: You may replace the applesauce with 1/2 cup (120 grams) of sour cream or plain Greek yogurt.

To make a 9×13 cake: Spray a 9×13 pan with nonstick cooking spray and pour the batter into the pan. Bake at 350°F (180°C) for 35 to 45 minutes.

Easy Pickled Okra

Source Recipe: Eat Simple Food

You may have heard that when you cook okra, it turns slimy. Well, that’s true. Here are two recipes though, that make okra pretty easy to prepare and tasty.

- - Trim okra stem to 1/4 inch
  - ¾ lb okra
  - 2 fresno red chili peppers, sliced – use red peppers if you can’t find them or skip
  - 2 small garlic cloves, peeled
  - 4 dill sprigs or 1 ½ tsp dried dill
  - 1 ½ tsp mustard seeds
  - ½ tsp crushed red pepper (for heat)
  - 1 cup apple cider vinegar
  - 1 cup water
  - 2 Tbsp salt
  - 1 quart size jar – equipment

Instructions

1. Add garlic, dill, mustard seeds, and crushed red pepper to two pint sized jars.
2. Small okra is better. Not more than three inches, anyway.
  Plump – no wrinkles
3. Trim okra stems to ¼”. Add cleaned whole okra to jar vertically, alternating stem ends up and down.
4. Pack okra in tightly, packing dill along the sides
5. Bring a small pot with vinegar, water, and salt to a rolling boil and stir.
6. Pour mixture into clean canning jar(s) (careful it’s hot!), leaving ~ ¼″ air at top.
7. Cover with cleaned canning jar lid.
8. Let sit at room temperature ~ 1 hour to cool down, and then place in refrigerator.
9. Wait at least a couple days before eating, but probably will need about a week to soak up all the pickling liquid. Good for ~3 weeks in the refrigerator. Happy eating! Beckie

Artichoke – Instant Pot

Instant Pot Whole Steamed Artichokes are a faster and easier way to cook artichokes. Pressure cooker artichokes are tender and ready to dip in your favorite sauce!

Ingredients

- 1-4 Artichokes
- Lemon Wedge
- 1 ½ cups Water (for the 6 qt pressure cooker, 2 ½ cups for the 8 qt, 1 cup for the 3 qt)

Aromatics to Add to the Water (optional)

- ½ Lemon, sliced
- 2 cloves Garlic, chopped
- 2 small Bay Leaves
- 1 tsp Salt
- ½ Sweet Onion, sliced
- 1 sprig Fresh Rosemary (optional)

Instructions

Prepare the Artichokes

1. Remove small outer leaves that are dry, and cut the stem off, leaving about ¼”. Then use a really sharp serrated knife to cut the top inch or two off of the artichoke. This exposes the inside and will allow the steam to penetrate it.
2. Rinse the artichokes and pat dry with a paper towel. Then rub some lemon on the cut surface to prevent browning.

Prepare the Steaming Liquid

1. Add the water to the stainless inner liner. Then add the aromatics, optional, (garlic, bay leaves, lemon slices, salt, onion, and rosemary).
2. Place the trivet/rack into the pot.

Cook the Artichokes

1. Place the artichokes into the pot, stem side up (cut side down). Close the lid and set the steam release knob to the Sealing position.
2. Press the Pressure Cook/Manual Button or dial, then the + or – button or dial to select the cook time (cook times may vary*):

- - Small artichokes – 10 minutes
  - Medium Artichokes – 15 minutes
  - Large artichokes – 25 minutes

1. When the cooking cycle is finished, do a Quick Release of the steam/pressure by turning the steam release knob to the Venting position, or pushing the release button, if applicable (If you like softer artichokes, let the pot naturally release the pressure).
2. You can tell when the artichoke is done when a knife slides into the bottom easily.

What to Dip Them In

1. Lemon Mayo – Mix some mayo and lemon juice together.Plain Mayo (my favorite)
2. Melted Butter – Melt butter in a microwave safe dish.
3. Garlic Butter – Sauté a couple of pressed garlic cloves in butter.

Recipe Notes

*Cook times will vary based on the size of the artichokes, as well as the density of the leaves. Tightly packed, denser quantity of leaves (and a heavier artichoke) will take longer to cook.

Beyond the Grave Chicken Salad

by Mary Kay Andrews

Did y’all hear about the Coca-Cola heiress who got kicked out of the Junior League for making chicken salad with dark meat? It’s an urban legend in Atlanta, but every Southern woman worth her salt has a tried and true recipe for chicken salad. My personal favorite used to be served in the dearly departed tea room at Maas Bros. Department Store in St. Petersburg, Florida. I’ve tasted some great versions over the years, but none greater than the one I sampled at the wake of a friend’s father in Dalton, Georgia. It inspired the recipe for Beyond the Grave Chicken Salad in Little Bitty Lies.

Beyond the Grave Chicken Salad Recipe

5 lbs. chicken breasts
2 quarts water
parsley sprigs
1 large onion, quartered
1 tsp seasoned salt
2 chicken bullion cubes

In large pot, bring water and seasoning to boil, add chicken, lower heat and simmer 40 min. Remove from heat, cool. Shred chicken and refrigerate.

Dressing:

1/2 C bottled Italian salad dressing
1 C Duke’s mayonnaise
1 TBL white vinegar
1-1/2 tsp celery seed
2 TBL sugar
1/8 tsp. salt
dash paprika

Blend well together.

For salad:

Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.

Combine remaining dressing with:
1/2 C sour cream
1 TBL honey

Add to chicken and mix well. May add canned water chestnuts, blanched almonds or chopped pecans.

Whipped Cream

Stabilized Whipped Cream

Learn how easy it is to make stabilized whipped cream with this step-by-step tutorial. This whipped cream is perfectly sweet and holds its shape for days!

Course Dessert

Cuisine American

Keyword stabilized whipped cream

Prep Time 15

Total Time 15

Servings cups

Author Danielle

Ingredients

4 teaspoons cold water
1 teaspoon unflavored gelatin
1 cup cold heavy whipping cream (240 ml)
¼ cup powdered sugar (30 grams)
½ teaspoon pure vanilla extract

Instructions

Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for 3 to 4 minutes.
Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will just take a few seconds. Stir the mixture, then set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed.
Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
Pipe the whipped cream on your favorite dessert (or use it to frost it) and refrigerate your dessert until ready to serve.

Carrot Cake

The BEST Carrot Cake with Cream Cheese Frosting

This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.

Course Dessert

Cuisine American

Keyword easter

Prep Time 35

Cook Time 35

Total Time 1 10

Servings slices

Author Danielle

Ingredients

For the carrot cake:

2 cups all-purpose flour spooned & leveled (250 grams)
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup canola or vegetable oil (180ml)
4 large eggs at room temperature
1 ½ cups packed light brown sugar (300 grams)
½ cup granulated sugar (100 grams)
½ cup unsweetened applesauce (125 grams)
1 teaspoon pure vanilla extract
3 cups lightly packed grated carrots (300 grams)

For the cream cheese frosting:

1 (8-ounce) package brick style cream cheese (226 grams) softened
½ cup unsalted butter (115 grams) softened
2 cups powdered sugar (240 grams)
1 teaspoon pure vanilla extract

Instructions

To make the carrot cake: Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans well with non stick cooking spray and line the bottom of each pan with a parchment paper circle. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.
Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
Pour the cake batter evenly between both prepared cake pans. Bake for 30 to 35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20 to 25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
Add in the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice, if desired.

Notes

Storage Instructions: Cake may be stored in an airtight container in the fridge for up to 4 days.

Freezing Instructions: Cake and frosting will freeze well for up to 3 months, thaw overnight in the fridge and bring to room temperature before assembling the cake.

Applesauce: You may replace the applesauce with 1/2 cup (120 grams) of sour cream or plain Greek yogurt.

To make a 9×13 cake: Spray a 9×13 pan with nonstick cooking spray and pour the batter into the pan. Bake at 350°F (180°C) for 35 to 45 minutes.

Mini Pie

Mini Apple Pies

by Danielle on October 23, 2023 228 comments »

Jump to Recipe

4.91 from 41 ratings

These Mini Apple Pies are easy to make and filled with a simple homemade apple pie filling. The perfect mini dessert for fall!

Three mini apple pies on a decorative white plate. A small container of sliced apples and a fork are in the background.

If you’ve been around for a while, you may recognize these adorable mini apple pies! I originally shared this recipe in 2017 and since then it’s become a reader favorite, especially around Thanksgiving.

Just like with my carrot cake recipe, I decided it was time to give this recipe a little update. I’ve included more step-by-step photos and tips and tricks to ensure that these mini apple pies turn out perfect for you!

I promise this is one recipe you will want to keep on hand for the upcoming holidays. And besides, mini desserts are just better than regular desserts. Right?

The ingredient list for these pies is surprisingly short and simple. It’s very similar to my classic apple pie recipe, but scaled down.

Mini Apple Pies

by Danielle on October 23, 2023 228 comments »

Jump to Recipe

4.91 from 41 ratings

These Mini Apple Pies are easy to make and filled with a simple homemade apple pie filling. The perfect mini dessert for fall!

I promise this is one recipe you will want to keep on hand for the upcoming holidays. And besides, mini desserts are just better than regular desserts. Right?

An overhead view of the ingredients for this recipe in various bowls.

What You Need

The ingredient list for these pies is surprisingly short and simple. It’s very similar to my classic apple pie recipe, but scaled down.

Here’s a quick overview of what you will need:

Pie Crust: You’ll need two pie crusts for this recipe. You can either use my homemade pie crust recipe or buy a box of pie crusts from the store.
Apples: I prefer to use a mix of sweet and tart apples, so I used Granny Smith and Honeycrisp apples in this recipe. Some other great options are Braeburn, Fuji, or Pink Lady apples.
Sugar: To keep things simple this recipe uses just 1/4 cup of granulated sugar. Feel free to use light or dark brown sugar if you prefer though.
All-Purpose Flour: This helps to thicken the apple pie filling. Make sure that you measure your flour correctly, otherwise you can end up with a dry filling.
Vanilla: This adds a little more flavor. I highly recommend sticking with pure vanilla extract, imitation vanilla does not taste nearly as good.
Spices: There’s a blend of cinnamon and nutmeg in this recipe. If you prefer more spices, feel free to adjust to your personal preference!
Butter: This ingredient is technically optional, but I’ve since added it to this recipe to add a little more moisture and flavor to the filling.

Pumpkin Oatmeal Cookies

Ingredients

1 1/2 cup all-purpose flour (spooned & leveled)
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter softened to room temperature
3/4 cup brown sugar lightly packed
1/2 cup granulated sugar
2 large eggs room temperature
2 teaspoon pure vanilla extract
1 cup pumpkin puree squeeze out excess moisture with paper towels*
2 C instant oats

Instructions

COMBINE DRY INGREDIENTS
- In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside
COMBINE WET INGREDIENTS
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
- Add the eggs and vanilla extract and mix until fully combined.
- Then mix in the pumpkin puree until well combined.
COMBINE WET AND DRY
- Slowly mix in half the dry ingredients, making sure to stop and scrape down the sides of the bowl as needed.
- Then mix in the instant oats until just combined.
Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
- You don’t have to do this step, but if you don’t your cookies will not be as puffy and soft.
Preheat the oven to 350°F (180°C).
BALL DOUGH
- Line two large baking sheets with parchment paper.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets.
- Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly.
- Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
BAKE
- Bake in separate batches at 350°F for 12-15 minutes or until the edges of the cookies are lightly browned and the top is set.
- Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

Notes

*Make sure to press some of the moisture out of the pumpkin puree before mixing it into the wet ingredients. I like to spread the pumpkin onto a few paper towels then use some more paper towels to press out as much moisture as possible.

Store cookies in an airtight container at room temperature for up to five days.

Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

Perfect Poached Eggs and Three Mistakes

Perfect Poached Eggs and the most common Three Mistakes Cooks Make

Mistake 1: Foamy mess of egg whites.

Use fresh eggs only. Boiled hardboiled eggs want an older yolk, because the albumen (egg white) begins to break down, making it easy to peel. With poached eggs, this turns to foam – a very bad situation for poached eggs.

Sometimes you don’t know how old the eggs are. In this case, break them into a strainer, allowing the water from the white to drip away before putting it into the hot water.

Mistake 2: Make sure your water is boiling hot.

You don’t want a rolling boil, just a high simmer. Boiling water will break the white apart. Water that is not hot enough will allow your white to float away before it sets, and create foam.

A splash of vinegar will help the white set more quickly, but some people can taste the vinegar, so don’t use too much. Ideally, use lemon. This has a better taste than vinegar, and in the case of Eggs Benedict actually enhances the flavor. Both are acids, and have a pH level of about 2.

If using an electric range, you can bring the water up to a rolling boil, then drop a few ice chips into the water just before putting your egg in, the rolling boil will stop immediately. Put your egg into the calmed water. If using gas, it’s easy – turn the heat down to low once the water is boiling. The water will calm in seconds.

Mistake 3: Avoid turbulence

Along with a rolling boil, if you drop an egg into the hot water too abruptly it “splashes” breaking apart the white. Lower the egg gently into the water.

The best way is to break an egg into individual ramekins, then gently lower the bowl into the water, then tip up to release the egg. This takes time, so using a strainer is a good way to avoid Mistake 1 and Mistake 3 at the same time.

Poaching Times

2½ minutes White is mostly cooked, while yolk is very molten
3 minutes White is complete set but soft, yolk begins to harden
3½ minutes White is now hard, yolk is mostly cooked
4 minutes White is now hard, yolk is completely cooked

This assumes room temperature eggs. If using cold eggs, add 10-15 seconds to the above times.

If poaching multiple eggs, put them ALL into a glass bowl, and set them into the water at the same time, otherwise some of the eggs will be overcooked.

Removing an egg from the water:

Use a slotted spoon. If you use a regular spoon, you get too much water in with the egg. Spider strainers can tend to break the yolk. Ideally, put the egg into a paper towel or tea towel, and roll it very slightly before rolling it into your serving bowl or onto your English muffin.

Preparing eggs ahead of time:

This works only if people want harder cooked eggs, but does not work when people want runny yolks.

To prepare eggs ahead of time, poach the eggs for 2-2½ minutes in a basket, then put the basket into an ice bath to stop the cooking process. When ready to serve, return individual eggs to boiling water and cook for 60 seconds for a 3 minute egg. Slightly longer if they want a hard-cooked poached egg.

Tofu Quiche Florentine

Mis en Place
to make ONE 6 inch quiche

It is baked in a homemade cracker crust that is very easy to make and can be prepared in under 10 minutes!

Ingredients

Pie Crust

6 packets crackers (or 10 Ritz)
3 TBL tofu
2 TBL EVOO

Spinach mixture

1 tbsp olive oil
1 egg
2 scallions
8 oz fresh spinach (optional frozen spinach)

Tofu filling

1/4 C silken tofu 350g, drained and pressed
1 TBL pecan or similar flour or soy flour
1 TBL cornstarch
1 tsp salt
scant black pepper
1/4 tsp garlic powder optional
1 oz cheddar cheese 125g, or other shredded cheese (optional)

Instructions

Prepare Pie Crust

Food process crackers and butter till crumbs
Add VERY cold water very slowly just until dough starts to come together.
Finish on the counter.
- Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.
- Roll out evenly on a floured surface, about ⅙-inch (4mm) thick, then transfer into a 6-inch lightly greased pie dish.
- Prick the bottom a few times with a fork.
- Preheat oven to 425°F (220°C).

Spinach mixture

Chop spinach so that it is in smaller chopped pieces
In a large pan, heat the oil.
Add the spinach, and continue cooking until wilted, about 2 minutes (or simply thaw frozen spinach).
Add diced chives
Optional: 1 TBL sun dried tomatoes (chopped)
Transfer into a colander and drain. Then wrap in paper towels and squeeze to remove any excess liquid

Tofu filling

Blend the tofu, flour, and seasonings until smooth and creamy.
Chop spinach mixture, then mix to combine.
Then, stir in shredded cheese.
Taste and adjust seasonings as needed. (If the filling seems too thick, add a bit of non-dairy cream, or if it seems too watery, stir in a bit of flour.)
Fill the filling into the prepared crust, smoothing out evenly.

BAKING

Preheat oven to 350º
Bake 25 minutes
Let rest 5 minutes before serving

Bake for 10 minutes to set pie crust, then turn the temperature down to 356°F (180°C) and bake for further 30-40 minutes until filling is set and light golden brown on top. (*If the crust seems getting too dry during baking, brush with a little non-dairy cream for a shiny golden color, and if it’s getting too dark, cover loosely with aluminum foil or baking paper).
Allow the quiche to cool slightly before slicing.

Notes

The baking time may vary, depending on your oven temperature, which pie dish you use, or if you cover the quiche during baking. I recommend checking every now and then.

Soft Sourdough Pretzel

Find it online: https://www.theperfectloaf.com/seriously-soft-sourdough-pretzel/

Author: Maurizio Leo
Prep Time: 18 hours
Cook Time: 25 minutes
Total Time: 18 hours 25 minutes
Yield: 12 pretzels
Category: Sourdough, Pretzel
Cuisine: German

Description

Chewy and soft, these sourdough pretzels are the real deal. Equally delicious with mustard, cheese, and beer, they have that unmistakable pretzel flavor and deep color.

Ingredients

Levain

10g ripe sourdough starter, 100% hydration
51g all-purpose flour
51g whole wheat flour
102g water

Main dough

635g high-protein flour (“bread” flour)
120g all-purpose flour
369g water
17g fine sea salt
60g unsalted butter, softened to room temperature
3g diastatic malt powder

Lye bath

940g cool water
38g food-grade lye

Topping

coarse pretzel salt

Instructions

Levain (9:00 p.m.)
In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 12 hours.
Mix (9:00 a.m., next day)
Add the flour, water, salt, softened butter, diastatic malt powder, and levain to the bowl of a mixer fitted with a dough hook. Mix on speed 1 for 2 to 3 minutes until all of the ingredients are incorporated. Let the dough rest for 5 minutes. Continue to mix on speed 2 for 4-6 additional minutes until the dough becomes smooth and cohesive—an improved mix.
Bulk fermentation (9:15 a.m. to 12:45 p.m.)
Give the dough one set of stretch and folds after the first hour of bulk fermentation. Return the dough to the bulk container and let rest until time to divide.
Divide and preshape (12:45 p.m.)
Because the dough is low hydration, keep it covered at all times. Divide the dough into twelve 115 gram rectangular pieces. Preshape each rectangle into a tapered cigar shape. Let the pieces rest 15 minutes covered with plastic.
Shape (1:00 p.m.)
Line two half-sheet pans with parchment paper. Starting with the piece preshaped first, place the cigar in front of you so the tips are at your sides. Begin with your hands slightly overlapping in the middle, press down and roll the dough back and forth away from and then toward your body. As you are rolling, start to move your hands outward to encourage the tube to spread out and become increasingly thin as you move from the center out to the tips. You want to keep an exaggerated bulge in the very center of this rope, this will be the part you later score to open in the oven. Grab the two tips and arrange the dough so it loops away from you. Take one tip and fold it over the other side . Switch your hands so your right hand is holding the new right tip and your left is holding the new left tip. Fold the same side over the other as previously. Grab the two tips and fold them up over the knot in the middle and place each tip on its corresponding side inside the loop. It looks nice to have a little overlap with each tip — gently press it down into the side to seal.
Proof (1:15 p.m. to 1:45 p.m.)
Let the dough proof on the counter at room temperature for 30 minutes, uncovered. Then, transfer the uncovered baking sheets holding your pretzels to the fridge for 45 minutes to 1 hour.
Lye bath (2:45 p.m.)
Place two racks in your oven, one at the bottom and one in the top third. Preheat your oven to 450°F (230°C) convection (475°F (245°C) without convection). While wearing long latex or rubber gloves, add 940g cool water to a stainless steel bowl. To the water, add 38g food-grade lye while mixing with a stainless steel whisk or large spoon. The mixture will initially be cloudy, keep stirring until all the powder/pellets are dissolved. With gloves, pick up one shaped pretzel and transfer it to the lye bath and let sit for 15-20 seconds. Transfer to the cooling rack on top of the parchment paper inside a baking sheet. Repeat with remaining dough pieces. Once all the pretzel have been dipped, carefully flush the remaining lye solution down the toilet.
Bake (3:00 p.m.)
Score each pretzel with the razor blade and sprinkle on pretzel salt. Bake at 450°F (230°C) for 10 minutes. Rotate the pans back to front and top to bottom, turn the oven down to 425°C (220°C) and bake for 8-12 minutes longer until a deep brown color. Remove from the oven and let cool. Enjoy warm from the oven.

Notes

For the lye bath, you will need a stainless steel bowl, stainless steel cooling rack, and pair of rubber gloves.

Jalapeño Popper Pinwheels

Jalapeño Popper Pinwheels are bite sized, creamy, delicious snacks or appetizers that are filled with cheese, bacon and jalapeños and rolled up in a tortilla!

Author Brandie @ The Country Cook

Ingredients

8 ounce block cream cheese, softened to room temperature
1/3 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon, cooked crispy and crumbled
1/4 cup finely chopped jalapeno, seeds and membrane removed
2 green onions, thinly sliced (green part only)
5 (8-inch) flour tortillas
ranch dressing, for dipping (optional)

Instructions

In a big bowl, use an electric mixer to blend the cream cheese and sour cream until it’s smooth.
Add in the cheese, bacon, jalapenos, and green onions to the bowl. Stir everything together until it’s well mixed.
Place a tortilla on a clean surface. Take about one-fifth of the mixture and spread it evenly on the tortilla, leaving a half-inch border around the edges.
Roll up the tortilla tightly, making a long log shape. Repeat this with the rest of the tortillas and filling.
Wrap each log tightly in plastic wrap, folding the ends of the plastic under. Put them in the fridge for at least 4 hours, but overnight is even better.
Take the logs out of the plastic wrap. Slice them into half-inch pieces and serve. Enjoy!

Rice Pudding with Condensed Milk

Rice pudding is a creamy and slightly sweet with subtle warm vanilla and spices. The milk and starch from the rice create a creamy and smooth texture. Sugars in the condensed milk give a moderately sweet flavor while still letting the natural and nutty flavors of rice and milk come through. The rice, while softened during the cooking process, is such a nice soft chewy bite. Finally, the vanilla, nutmeg, and cinnamon give this dessert it’s warm, aromatic, and nostalgic flavors.

Author Carrie Tyler

Ingredients

1 cup Uncooked white rice, long grain
2 cups Water
14 ounces Sweetened Condensed Milk
2 cups Whole Milk
1 teaspoon Vanilla extract
⅛ teaspoon Ground Nutmeg
Pinch Salt
¼ teaspoon Ground Cinnamon (to sprinkle on top)

Instructions

1. Rinse the rice under cold water until the water runs clear.
  - In a medium-sized saucepan, combine the rinsed rice and 2 cups of water.
  - Bring the water to a boil, then reduce the heat to low and cover the saucepan with a lid.
  - Let the rice simmer for about 15-20 minutes or until the rice is fully cooked and tender.
2. Once the rice is cooked, pour in the sweetened condensed milk, the whole milk, and the vanilla, nutmeg, and pinch of salt. Stir well to combine everything.
3. Increase the heat to medium-low and let the rice pudding mixture simmer, stirring frequently, until it thickens to your desired consistency. This will take about 15-20 minutes. Be sure to keep an eye on it and stir occasionally to prevent sticking.
4. Remove the rice pudding from the heat and let it cool slightly before serving. Sprinkle the cinnamon on top.
  
  You can serve it warm, at room temperature, or chilled, depending on your preference.

Tik Tok Leche Cake

INGREDIENTS

- Glass Bowl containing
  - Half Loaf of Sponge bread or Brioche
  - 1/4 C Whole milk
  - 3 eggs
  - 1 can condensed milk
  - 1 can evaporated milk
  - 1/2 C sugar
  - 1 tsp baking powder
  - 1 tsp vanilla
- Caramel Sauce
  - 1/2 C sugar
  - 1 TBL butter

STEP BY STEP

1. Preheat oven to 300º
2. Heat sugar and 1 TBL butter over medium heat
3. Stir constantly until the sugar darkens and caramelizes
4. Pour into lightly greased ramakin
5. Put bread into a glass bowl
6. Cover with milk
7. Let soak for about 4 hours
8. Pour into blender and blend
9. Pour into ramakin
10. Cover tightly with foil
11. Put into larger pot with hot water up to halfway
12. Put into oven and bake 40 minutes
13. Let cool slightly, then invert onto a plate

What You Will Need

How To Make A Carrot Cake

Make The Cake Layers

Mix Together The Cream Cheese Frosting

Assemble & Frost The Cake

Frequently Asked Questions

Adjusting Your Pan Size

Baking Tips

Ingredients

Instructions

Tips from our Bakers

Pumpkin Pie Recipe

Ingredients

Pie Crust:

Pumpkin Pie Filling:

Instructions

Notes

Ingredients

For the carrot cake:

For the cream cheese frosting:

Instructions

Notes

Instructions

Dressing:

For salad:

Stabilized Whipped Cream

Ingredients

Instructions

The BEST Carrot Cake with Cream Cheese Frosting

Ingredients

For the carrot cake:

For the cream cheese frosting:

Instructions

Notes

Ingredients

Instructions

Notes

Mini Apple Pies

Mini Apple Pies

What You Need

How To Make Mini Apple Pies

Prepare The Pie Crust

Make The Apple Pie Filling

Assemble and Bake

Baking Tips

Pumpkin Oatmeal Cookies

Ingredients

Instructions

Notes

Ingredients

Pie Crust

Spinach mixture

Tofu filling

Instructions

Prepare Pie Crust

Spinach mixture

Tofu filling

BAKING

Notes

Description

Ingredients

Levain

Main dough

Lye bath

Topping

Instructions

Notes

Ingredients

Instructions

Rice Pudding with Condensed Milk

Ingredients

Instructions