Sugar Cookies (The Best for Decorating)

 Sugar Cookies (The Best for Decorating)

·        Yield: 24 3-4 inch cookies

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Ingredients

·        2 and 1/4 cups (281g) all-purpose flour

·        1/2 teaspoon baking powder

·        1/4 teaspoon salt

·        3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature

·        3/4 cup (150g) granulated sugar

·        1 large egg, at room temperature

·        2 teaspoons pure vanilla extract

·        1/4 or 1/2 teaspoon almond extract 

·        Royal Icing 

 

Instructions

1.     In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, salt and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

2.     Add the remaining dry ingredients to the bowl and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.

3.     Divide the dough into 2 equal parts. Place each portion onto a large piece of wax paper. Fold the remaining wax paper over the dough and use rolling pin to roll dough between the two sheets. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

4.     Place rolled out dough (still in wax paper) in refrigerator for at least 2 hours.

5.     Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Pell away top layer of wax paper and cut shapes from dough with cookie cutters. Re-roll the remaining dough and continue cutting until all is used (re-refrigerate if it has warmed up). Repeat with 2nd piece of dough.

6.     Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

7.     Decorate the cooled cookies with royal icing.

8.      Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

 

https://sallysbakingaddiction.com/best-sugar-cookies/#tasty-recipes-67590-jump-target

Royal Icing

 Royal Icing

 

·        Yield: 3 cups

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Ingredients

·        4 cups (480g) confectioners’ sugar

·        3 Tablespoons meringue powder 

·        9–10 Tablespoons room temperature water

·        1 tsp vanilla extract

·        optional for decorating: gel food coloring

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Instructions

1.      Pour confectioners’ sugar, meringue powder, and 9 Tablespoons of water into a large bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1.5 – 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, beat in more water 1 Tablespoon at a time. I usually need 10 Tablespoons but on particularly dry days, I use up to 12-14 Tablespoons. Keep in mind that the longer you beat the royal icing, the thicker it becomes. If your royal icing is too thin, just keep beating it to introduce more air OR you can add more confectioners’ sugar.

2.      When applied to cookies or confections in a thin layer, icing completely dries in about 2 hours at room temperature. If icing consistency is too thin and runny, it will take longer to dry. If the icing is applied very thick on cookies, it will also take longer to dry. If you’re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. See blog post above for make-ahead and freezing instructions.

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Notes

1.      When you’re not working directly with the royal icing (for example, you are decorating cookies but you still have some icing left in the bowl that you intend to use next), place a damp paper towel directly on the surface of the royal icing. This prevents it from hardening.

2.      Optional Flavors: Feel free to add 1/2 teaspoon of your favorite flavored extract, such as lemon, orange, maple, peppermint, etc when you add the water. Taste after the icing comes together, then beat in more if desired. You can also use 1 teaspoon of vanilla extract.

Find it online: https://sallysbakingaddiction.com/royal-icing/

 

Caramel Apple Cider Starbucks Copycat

 Caramel Apple Cider Starbucks Copycat

Ingredients

• 2 c. apple juice
• 2 Tbsp. Starbucks Cinnamon Dolce Syrup (or Smuckers Caramel Ice Cream Topping)
• Whipped cream
• Caramel topping

Instructions

1.                Combine apple juice and syrup. Warm to desired heat. Stir together (use a frother if you have one).

2. Top with whipped cream and caramel topping.

 

Marry Me Chicken

 Marry Me Chicken

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

·        1 Tablespoon Olive Oil

·        3-4 Large Chicken Breasts

·        Salt

·        Pepper

·        2 cloves Garlic (minced)

·        1 teaspoon Thyme

·        1/4 - 1/2 teaspoon Red Pepper Flakes 

·        3/4 cup Chicken Broth

·        1/2 cup Heavy Cream

·        1/2 cup Sundried Tomatoes (chopped into small pieces)

·        1/4 - 1/2 cup Freshly Grated Parmesan Cheese

·        Fresh Basil

Instructions

·        Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 

·        Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.  

·        Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired. 

 

https://www.modernhoney.com/marry-me-chicken/

Pork and Penne Skillet

 Pork and Penne Skillet

Ingredients

• 1 package (16 ounces) penne pasta
• 1 cup chopped sweet red pepper
• 3/4 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1-2 cups leftover pulled pork (from pork tacos)
• 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/4 cups shredded cheddar cheese
• 1/4 cup chopped green onions

Directions

• 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
• 2. Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions.

 

WHITE BEAN SOUP

 WHITE BEAN SOUP

·        5 tablespoons olive oil, separated

·        2-3 cups (205g) diced yellow onion (1-2 large onions)

·        2 cups (135g) each: diced carrot, diced celery

·        8 teaspoons minced garlic (~8 cloves)

·        1/2 cup tomato paste

·        ½ teaspoon each: salt & pepper

·        1/2 teaspoon each: dried thyme, dried crushed rosemary

·        1/4 teaspoon red pepper flakes, optional

·        6 cans (15.5 oz. (439g) each) cannellini beans or great northern, drained and rinsed

·        8 cups (907g) chicken stock

·        4 tablespoons basil pesto (jarred is fine)

·        Optional: fresh thyme, Crusty bread, for serving

 

INSTRUCTIONS

SAUTE VEGGIES: Add 3 tablespoons olive oil to a large pot over medium heat. Once oil is hot, add in the diced onion, carrot, and celery. Cook, stirring frequently for 8-10 minutes or until onion is golden and soft. Add in garlic and cook, stirring constantly, for 30 seconds or until fragrant.

TOMATO PASTE: Add in the remaining 1 tablespoon olive oil and tomato paste. Season to taste with salt and pepper (I add 1/2 tsp fine sea salt & 1/4 tsp pepper). Mix and then cook, stirring frequently for 7-9 minutes or until veggies are very tender and tomato paste has become very thick/darkened in color. Don't try to rush this step-- we are adding flavor and ensuring the veggies won't end up crunchy (they don't soften much more)! Add in the seasonings: dried thyme, dried crushed rosemary, red pepper flakes. Mix through.

STOCK AND BEANS: Slowly pour in the vegetable stock while scraping the bottom of the pan to release any browned bits. Add in the drained and rinsed beans and stir. Bring soup to a boil and then lower the heat until soup is very gently simmering. Simmer, uncovered, for 10-15 minutes.

BLEND: Remove pot from the heat. Remove 4 cups of the soup and transfer into a blender. Blend until completely smooth and then pour back into the pot (use a spatula to scrape it all back in!). Mix to combine. Add in 4 tablespoons pesto and stir through. Taste and adjust seasonings.

 

https://www.chelseasmessyapron.com/white-bean-soup/#wprm-recipe-container-106847

Homemade Caramel Recipe

 Homemade Caramel Recipe

 Yield: 1 cup

Ingredients

·        1 cup (200g) granulated sugar

·        6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces

·        1/2 cup (120ml) heavy cream, at room temperature

·        ¼ teaspoon salt

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Instructions

1.       Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.

2.       Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)

3.       After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.

4.       Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.

5.       Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.

6.       Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See “What is the Texture of This Salted Caramel?” above.

 

Notes

1.       Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.

2.       Sugar: This recipe is most successful using granulated sugar that’s labeled “pure cane” on the packaging. I usually use and recommend Domino brand regular granulated sugar which says “pure cane granulated” on the packaging.

3.       Butter: Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.

4.       Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room temperature cream is best.

5.       Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.

6.       Caramel Candies: This caramel is great as a sauce, topping, or filling, but won’t set up properly to make soft caramel candies. Here is my soft caramels recipe.

7.       Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.

8.       Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.

Find it online: https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/