DULCE DE LECHE TWIX BARS

 dULCE DE LECHE TWIX BARS

INGREDIENTS

SHORTBREAD CRUST:

·         10 tablespoons (5 ounces) butter, room temperature (I use salted butter)

·         2/3 cup (5 ounces) packed light brown sugar

·         1 cup (4 ounces) almond flour

·         1 1/2 cups (7.5 ounces) all-purpose flour

·         1/2 teaspoon salt (I use coarse, kosher salt)

DULCE DE LECHE/CARAMEL LAYER:

·         10 tablespoons (5 ounces) butter (I use salted butter)

·         1/2 cup (3.75 ounces) granulated sugar

·         1/3 cup light corn syrup

·         14-ounce can sweetened condensed milk

·         1/4 teaspoon salt (I user coarse, kosher salt)

·         1 teaspoon vanilla extract

CHOCOLATE GANACHE:

·         3/4 cup good-quality chocolate chips or chopped chocolate, semi-sweet

·         1/2 cup heavy cream

·         Fine sea salt for the top, optional

1.      Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch metal baking pan with cooking spray (or line with parchment). I haven't tried making these in a glass pan - if doing so, decrease the oven temp to 325 degrees. Set the pan aside.

2.      For the crust, combine all the crust ingredients in a bowl and mix with a handheld or electric stand mixer until evenly combined and no streaks of flour or butter remain, 1-2 minutes. Press the dough evenly in the bottom of the prepared pan. Bake for 13-15 minutes until lightly golden around the edges. Let cool while making the caramel.

3.      For the dulce de leche layer, in a medium pot, combine the all of the caramel ingredients except the vanilla and heat over medium or medium-low heat, stirring constantly with a rubber spatula. Bring the mixture to a gentle boil, scraping the bottom of the pot continuously, and cook for 10 minutes until it changes to a light golden brown color (don't overcook! if the color is changing quickly, don't cook for the full 10 minutes - I keep my heat moderated pretty low, if your heat is higher, the caramel may cook faster). Moderate the heat, especially if it begins to burn on the bottom. Off the heat, stir in the vanilla and immediately pour the caramel over the shortbread crust and spread evenly.

4.      Refrigerate the bars until the caramel is cooled and set, about 30-45 minutes.

5.      For the chocolate ganache, place the chocolate chips or chopped chocolate in a medium bowl. Heat the cream to just below a simmer and pour over the chocolate. Let sit for 1-2 minutes. Stir or whisk until the chocolate chips melt and become smooth. The mixture will go from looking grainy to smooth and glossy. Spread the ganache over the set caramel layer. Sprinkle with sea salt, if desired. Refrigerate until the chocolate layer is set, about an hour.

6.      Cut into slices or squares. To cut neatly, run a sharp knife or bench knife under hot water, wipe dry and slice (repeating as necessary and wiping the knife clean, if needed). If the bars have been refrigerated for a while, let them sit at room temperature for 15 minutes or so to make cutting easier. Refrigerate bars if not serving them within a couple of hours.

 https://www.melskitchencafe.com/homemade-twix-bars/?

Window/Glass Cleaner

 

Window/Glass Cleaner

6 Tbsp vinegar

4 Tbsp rubbing alcohol

Fill water to 32 oz line on spray bottle

Orange Rolls

Orange Rolls

Ingredients

Dough

• 1/2 cup warm milk
• 1/2 cup orange juice
• 1 tablespoon instant dry yeast
• 1 tablespoon white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter softened
• 1 large egg
• 3 to 3 1/4 cups all-purpose flour

Filling

• 1/2 cup salted butter softened
• 1 cup white granulated sugar
• 2 tablespoons orange zest

Orange Glaze

• 4 ounces cream cheese softened
• 1/4 cup salted butter softened
• 1-1 ½ cups powdered sugar
• 1/4 teaspoon orange extract
• 1 to 2 tablespoons orange juice

Instructions

1.                In the bowl of a stand mixer, combine warm milk, orange juice, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.

2.      Once the flour starts to incorporate into the dough, increase the speed to medium. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be soft and tacky, but not stick to your hands. Add more or less flour until the dough reaches the desired consistency.

3.      Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

4.      Lightly grease a 9x13 pan. On a clean surface, roll the dough into a 12-inch by 18-inch rectangle.

5.      In a small mixing bowl, combine the butter, sugar, and orange zest. Spread in an even layer on top of the dough, leaving 1/2 inch on the top edge. Roll up tightly lengthwise so you have one long roll. Use a sharp serrated knife to cut the dough into 12 even slices.

6.      Place the slices into a lightly greased 9x13 pan. Cover and let rise 30 to 45 minutes.

7.      Preheat oven to 350 degrees. Bake the rolls for about 20-25 minutes, until just kissed with brown on top.

8.      While the orange rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and orange extract. Add enough orange juice to achieve a soft, easily spreadable consistency.

9.      Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

https://thestayathomechef.com/orange-rolls/#jump-to-recipe

Crockpot Chicken Tacos

Crock Pot Chicken Tacos

 

Ingredients

·        4 skinless boneless chicken breast halves

·        1 cup salsa

·        1 cup canned diced tomatoes with chiles drained or 1 can Rotel

·        1 package taco seasoning or 2 Tablespoons homemade taco seasoning

·        ½ onion diced

 

Instructions

1.               Combine salsa, canned tomatoes, and taco seasoning.

2.     Place onions & chicken in the slow cooker and top with tomato mixture.

3.     Cook on low 7-8 hours or high 3-4 hours.

4.     Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.

5.     Serve in taco shells or street taco tortillas with sour cream, avocado, lettuce, olives, etc.

https://www.spendwithpennies.com/crockpot-chicken-tacos/#wprm-recipe-container-137191

 

Creamy Parmesan Garlic Mushroom Chicken

 Creamy Parmesan Garlic Mushroom Chicken

INGREDIENTS

  

• 3-4 boneless skinless chicken breasts, thinly sliced
• 2 Tablespoons Olive oil
• Salt Pepper
• 8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

• 1/4 cup butter
• 2 garlic cloves minced
• 1 tablespoon flour
• 1/2 cup chicken broth
• 1 cup heavy cream or half and half
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup spinach chopped (use herb shears to make it really thin)

INSTRUCTIONS

 

1.                In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

2.      To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

https://therecipecritic.com/creamy-parmesan-garlic-mushroom-chicken/#wprm-recipe-container-66504

Vanilla Cake

 Vanilla Cake

·        1 whole egg (I use extra large)

·        5 egg whites (also extra large)

·        1 cup (240 g) buttermilk, at room temperature

·        1/2 cup (113 g) sour cream, at room temperature

·        2 1/2 teaspoons (10.5 g) clear vanilla extract

·        3 cups, plus 2 tablespoons (359.4 g)  cake flour

·        1 3/4 cups (350 g) granulated sugar

·        1 tablespoon plus 1 teaspoon (16 g) baking powder

·        3/4 teaspoon (4.2 g) salt

·        12 tablespoons (169.5 g) unsalted butter, at room temperature 

 

For the Vanilla Cake

1.      Preheat your oven to 325 degrees F. Prepare three 8-inch or four 6-inch round cake pans by spraying each pan with non-stick spray, covering the bottom of the pan with parchment paper and spraying the parchment paper with the non-stick spray as well. Set aside.

2.      In a medium-sized mixing bowl, combine the whole egg, egg whites and clear vanilla extract. Whisk to combine and set aside.

3.      In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on medium-high speed for about 2 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl and mix again for another minute.

4.      With the mixer on medium speed, add the egg mixture to the bowl in a few additions. Make sure to scrape the sides and bottom of the bowl between each addition. 

5.      In a medium bowl, combine the cake flour, baking powder and salt. Whisk to combine.

6.      With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the cake flour mixture. Stir until combined. Scrape down the sides and bottom of the bowl and stir again for about 20 more seconds. Fold in the sour cream.

7.      Divide the batter into the prepared cake pans, using a kitchen scale to measure equal parts in each pan. Bake for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.

8.      Let the cakes cool in the pans for 10 minutes and then invert onto wire racks until completely cool. 

 

Sprinkle Cookie Dough Cake

 

Sprinkle Cookie Dough Cake

Ingredients

For the Vanilla Cake

·        1 whole egg (I use extra large)

·        5 egg whites (also extra large)

·        1 cup (240 g) buttermilk, at room temperature

·        1/2 cup (113 g) sour cream, at room temperature

·        2 1/2 teaspoons (10.5 g) clear vanilla extract

·        3 cups, plus 2 tablespoons (359.4 g)  cake flour

·        1 3/4 cups (350 g) granulated sugar

·        1 tablespoon plus 1 teaspoon (16 g) baking powder

·        3/4 teaspoon (4.2 g) salt

·        12 tablespoons (169.5 g) unsalted butter, at room temperature 

For the Cookie Dough

·        2 cups (240 g) all-purpose flour

·        1/4 teaspoon (5.6 g)  salt

·        1 cup (226 g) butter, room temperature

·        1 cup (200 g) granulated sugar

·        1/2 cup (110 g) brown sugar, lightly packed

·        2 teaspoons (8.4 g) pure vanilla extract

·        1 cup (150 g) mini chocolate chips

·        1/2 cup (75 g) sprinkles 

For the Vanilla Buttercream

·        2 cups (452 g) unsalted butter, slightly chilled

·        3 oz. (84.4 g)  cream cheese, slightly chilled

·        6-7 cups (750-875 g)  powdered sugar

·        1 tablespoon (13 g) pure vanilla extract

·        2 tablespoons (28.8 g)  heavy cream

·        Food coloring (optional)

·        *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.

Instructions

For the Vanilla Cake

1.        Preheat your oven to 325 degrees F. Prepare three 8-inch or four 6-inch round cake pans by spraying each pan with non-stick spray, covering the bottom of the pan with parchment paper and spraying the parchment paper with the non-stick spray as well. Set aside.

2.        In a medium-sized mixing bowl, combine the whole egg, egg whites and clear vanilla extract. Whisk to combine and set aside.

3.        In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on medium-high speed for about 2 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl and mix again for another minute.

4.        With the mixer on medium speed, add the egg mixture to the bowl in a few additions. Make sure to scrape the sides and bottom of the bowl between each addition. 

5.        In a medium bowl, combine the cake flour, baking powder and salt. Whisk to combine.

6.        With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the cake flour mixture. Stir until combined. Scrape down the sides and bottom of the bowl and stir again for about 20 more seconds. Fold in the sour cream.

7.        Divide the batter into the prepared cake pans, using a kitchen scale to measure equal parts in each pan. Bake for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.

8.        Let the cakes cool in the pans for 10 minutes and then invert onto wire racks until completely cool. 

For the Cookie Dough

1.        In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars until light and fluffy, about 2 minutes.

2.        Add the vanilla extract and mix until combined.

3.        Slowly add in the flour and salt and mix until the dry ingredients are incorporated.

4.        Stir in the mini chocolate chips and sprinkles.

5.        Set aside 2/3 of the dough for the cake filling and use the remaining 1/3 to roll into small balls for the topping. Check out Sprinkles for Breakfast's original post HERE to see how she decorated this cake. 

For the Vanilla Buttercream

1.        In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese. Beat on medium speed for about 3 minutes, until the mixture is light and fluffy.

2.        With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream and vanilla extract.

3.        Continue to beat the frosting on medium speed for an additional 3-5 minutes. 

4.        Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.        

Assembly

1.        After leveling each of the cake layers with a cake leveler or serrated knife, place the first cake layer, top side up. For the 8-inch cake, add about 1 cup of frosting on the cake layer. For the 6-inch version, add about 1/2 cup of frosting. Spread over the cake layer as evenly as possible. 

2.        Using your hands, mold the cookie dough (about 1 cup for the 8-inch cake and 1/2 cup for the 6-inch cake) into a flat circle, the same size as your cake layer. (This is a bit easier than trying to spread the cookie dough over the frosting). After you've molded the cookie dough, lay it on top of the frosting.

3.        Repeat these steps until you get to the final cake layer, which you will lay top side down.

4.        Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for 10 minutes.

5.        After the crumb coat is set, continue frosting and decorating the cake.

Recipe by Cake by Courtney at https://cakebycourtney.com/sprinkle-cookie-dough-cake/