welcome back
today I am making beef and broccoli in the instant pot so as you know I'm Kristin calm for those of you who have been following along for a while you know that every Monday I share a new instant pot recipe and then push the bill so you can get the notifications I'm making beef and broccoli in the instant pot I'm gonna be showing you different ways that you can do it you can microwave your broccoli or you can cook your broccoli in with your beef now do you realize if you cook it in with your beef chances are it'll be a little mushy err then if you just cook it in the microwave but because
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
02 March
Hi everyone, its Natasha and this is our go-to recipe for homemade pie crust.
It's a tender, flaky crust, with rich buttery flavor and it's all natural, with only butter and no shortening. Homemade pie crust is quick and easy to make. In the bowl of a food processor combine two and a half cups of flour, 1/2 a tablespoon of sugar and half a teaspoon of salt.
Pulse those together to combine. Now you'll need half a pound of unsalted cold butter, straight from the fridge.
Dice the butter into small pieces, then transfer it into the food processor. Pulse the mixture together until coarse crumbs form, with some pea-sized pieces, then stop mixing. It should be dry and powdery at this point. Now add exactly 6 tablespoons of ice water, then pulse just until moist clumps or small balls form.
To test if you've added enough water, press some of the dough between your fingertips and it should stick together. If you over mix or add too much water the dough will be sticky and difficult to roll out.
Transfer the dough to a clean work surface and pull it together quickly with your hands. Do not knead the dough at this point, just pull it together. Now divide it in half and flatten to form two equal disks.
Wrap each disc in a sheet of plastic wrap and chill in the refrigerator. All right, you want to wrap these up in plastic wrap and refrigerate for at least an hour and then you can use them for any recipe that calls for pie dough.
Hey girl, you ready for pie? Yeah? What kind of pie should I make? Ahh... pasta one.
Okay, maybe not any recipe! What other kind of pie do you like? Blueberry pie. Blueberry pie!
That's what we'll do. I'll make you a blueberry pie. Okay, let's go put this in the refrigerator.
You want to do it? Yep. Perfect. Thank you. Let's go.
We'll see you next time. Hey, before you go, if you're looking to improve your cooking skills, check out some of our favorite tips and tutorials right over here and click below to subscribe and when you do, make sure to click that little Bell icon and you'll get notifications every time we post a new recipe.
We'll see you next time.
It's a tender, flaky crust, with rich buttery flavor and it's all natural, with only butter and no shortening. Homemade pie crust is quick and easy to make. In the bowl of a food processor combine two and a half cups of flour, 1/2 a tablespoon of sugar and half a teaspoon of salt.
Pulse those together to combine. Now you'll need half a pound of unsalted cold butter, straight from the fridge.
Dice the butter into small pieces, then transfer it into the food processor. Pulse the mixture together until coarse crumbs form, with some pea-sized pieces, then stop mixing. It should be dry and powdery at this point. Now add exactly 6 tablespoons of ice water, then pulse just until moist clumps or small balls form.
To test if you've added enough water, press some of the dough between your fingertips and it should stick together. If you over mix or add too much water the dough will be sticky and difficult to roll out.
Transfer the dough to a clean work surface and pull it together quickly with your hands. Do not knead the dough at this point, just pull it together. Now divide it in half and flatten to form two equal disks.
Wrap each disc in a sheet of plastic wrap and chill in the refrigerator. All right, you want to wrap these up in plastic wrap and refrigerate for at least an hour and then you can use them for any recipe that calls for pie dough.
Hey girl, you ready for pie? Yeah? What kind of pie should I make? Ahh... pasta one.
Okay, maybe not any recipe! What other kind of pie do you like? Blueberry pie. Blueberry pie!
That's what we'll do. I'll make you a blueberry pie. Okay, let's go put this in the refrigerator.
You want to do it? Yep. Perfect. Thank you. Let's go.
We'll see you next time. Hey, before you go, if you're looking to improve your cooking skills, check out some of our favorite tips and tutorials right over here and click below to subscribe and when you do, make sure to click that little Bell icon and you'll get notifications every time we post a new recipe.
We'll see you next time.
25 February
hey bakers John canal from preppy kitchen here and today we're making edible cookie dough this stuff is I can't even tell you I have no words for how delicious it is I've eaten a ton just in between takes a ton
I will be baking up one cookie front as a batch to show you what they are like baked , I'm so curious because if they bake up well it's the best of both worlds and game over let's get started first .
off we're going to toast our flour it's important to do this because flour can actually have a bunch of bacteria and other things inside of it you can kill that in the oven and make sure it's nice and clean for rock consumption
I mean you're cooking this part but the rest of its raw okay 240 grams or two and a quarter cups of flour just spread it out evenly onto your baking sheet yeah give it a nice little spread move it to the edges a little bit and we're gonna cook this for about 10 minutes at 350 and you go let's take one cup or about 230 grams of unsalted butter
- very room temperature but we're gonna pop it into the microwave for a couple seconds and just give it a little bit of heat
I want it to kind of almost be melted about 30 seconds at 40% power and my butter is like halfway melted which is what I wanted add that into your stand mixer you could do this all in a bowl by hand but I don't want there we go oh that butter one and a half cups of golden brown sugar you can use regular brown sugar I'm adding in two teaspoons of a nice vanilla one
- a little bit extra it's about a tablespoon in case you're wondering and two tablespoons of milk you could use whole milk cream whatever you want the milk is basically taking some of the moisture that would have come from the eggs and adding it back in there because we don't want to have a dry cookie dough that's not delicious mix it up just to combine everything that sugar will melt a bit it'll become nice and smooth you'll be in heaven okay look at this it looks like silk delicious that's really nice
oh my gosh now I'm gonna add in a generous teaspoon of salt this makes a big difference and really wakes the whole thing up
mmm
do you know what I'm gonna do I'm gonna make a good choice and do this the right way I'll be right back okay put this on some parchment paper and now making good choices we're gonna add this in with no spilling amazing mix that up let's scrape the bowl down a bit - sounds good you can't easily make a regular cookie with just brown sugar because it spreads out so much I actually like that but most people don't it has so much flavor
it's amazing okay continue mixing all right that's pretty good to me now it's time for something extra how about chocolate chips we're gonna add in about 2 cups 1 cup these are bittersweet chocolate chips but you could also use milk chocolate chips anything you want you could add in toasted walnuts the world is your oyster here bag number 2 this is why I did not want to do this by hand that's it all right this is a little bit runny but I'd rather have a runny cookie dough from the start then one full of like granulated sugar bits that's why we use that melted butter this can go into the fridge now just chill out but in the meantime
I will be giving this little taste a little sample for me I'm not gonna doubled it okay we're gonnatransfer this to a bowl put in the fridge and we'll be back I was so curious if this edible cookie doughwould actually bake up into a real cookie that I baked munch show you look at the result this looks I'm not gonna be hasty it looks like
my dream cookie because I like a crisp flat cookie so with all of that brown sugar the melted butter the no leavening agents that's what you want for a nice flat crisp in the brown brown sugar makes it chewy but we'll see what happens do you see this it looks amazing okay giving you my full attention that's good is it my dream cookie no can you bake this up and have a pleasant experience yeah they're really crispy on the outside and chewy on the inside enough of you what about my raw version mm-hmm
that's the business well if you like this video check out my cake mix cookies they have two versions from scratch and with cake mix both are delicious and super fast and easy and for ultimate chocolate cookie time check out my chocolate chocolate chip cookie they are amazing and so fudgy and delicious
I will be baking up one cookie front as a batch to show you what they are like baked , I'm so curious because if they bake up well it's the best of both worlds and game over let's get started first .
off we're going to toast our flour it's important to do this because flour can actually have a bunch of bacteria and other things inside of it you can kill that in the oven and make sure it's nice and clean for rock consumption
I mean you're cooking this part but the rest of its raw okay 240 grams or two and a quarter cups of flour just spread it out evenly onto your baking sheet yeah give it a nice little spread move it to the edges a little bit and we're gonna cook this for about 10 minutes at 350 and you go let's take one cup or about 230 grams of unsalted butter
- very room temperature but we're gonna pop it into the microwave for a couple seconds and just give it a little bit of heat
I want it to kind of almost be melted about 30 seconds at 40% power and my butter is like halfway melted which is what I wanted add that into your stand mixer you could do this all in a bowl by hand but I don't want there we go oh that butter one and a half cups of golden brown sugar you can use regular brown sugar I'm adding in two teaspoons of a nice vanilla one
- a little bit extra it's about a tablespoon in case you're wondering and two tablespoons of milk you could use whole milk cream whatever you want the milk is basically taking some of the moisture that would have come from the eggs and adding it back in there because we don't want to have a dry cookie dough that's not delicious mix it up just to combine everything that sugar will melt a bit it'll become nice and smooth you'll be in heaven okay look at this it looks like silk delicious that's really nice
oh my gosh now I'm gonna add in a generous teaspoon of salt this makes a big difference and really wakes the whole thing up
mmm
do you know what I'm gonna do I'm gonna make a good choice and do this the right way I'll be right back okay put this on some parchment paper and now making good choices we're gonna add this in with no spilling amazing mix that up let's scrape the bowl down a bit - sounds good you can't easily make a regular cookie with just brown sugar because it spreads out so much I actually like that but most people don't it has so much flavor
it's amazing okay continue mixing all right that's pretty good to me now it's time for something extra how about chocolate chips we're gonna add in about 2 cups 1 cup these are bittersweet chocolate chips but you could also use milk chocolate chips anything you want you could add in toasted walnuts the world is your oyster here bag number 2 this is why I did not want to do this by hand that's it all right this is a little bit runny but I'd rather have a runny cookie dough from the start then one full of like granulated sugar bits that's why we use that melted butter this can go into the fridge now just chill out but in the meantime
I will be giving this little taste a little sample for me I'm not gonna doubled it okay we're gonnatransfer this to a bowl put in the fridge and we'll be back I was so curious if this edible cookie doughwould actually bake up into a real cookie that I baked munch show you look at the result this looks I'm not gonna be hasty it looks like
my dream cookie because I like a crisp flat cookie so with all of that brown sugar the melted butter the no leavening agents that's what you want for a nice flat crisp in the brown brown sugar makes it chewy but we'll see what happens do you see this it looks amazing okay giving you my full attention that's good is it my dream cookie no can you bake this up and have a pleasant experience yeah they're really crispy on the outside and chewy on the inside enough of you what about my raw version mm-hmm
that's the business well if you like this video check out my cake mix cookies they have two versions from scratch and with cake mix both are delicious and super fast and easy and for ultimate chocolate cookie time check out my chocolate chocolate chip cookie they are amazing and so fudgy and delicious
25 February
today we're making one of my all-time favorite treats it's called pastry cream and for those of you who don't know it's this magical custard that you use to fill eclairs cream puffs fruit tarts and anything you want you can even pipe it directly into your mouth which I'll be doing after the scene
I'm adding two cups of whole milk into a saucepan for this recipe you could use vanilla extract
but I'm gonna go a little bit all out and use about a teaspoon and a half of this vanilla bean paste it's made with vanilla beans and it is amazing it also has the added bonus of having all the little specks of vanilla now
I'm gonna heat this over medium-low heat and whisk it up just let that vanilla infused and to warm the milk up as well now
I'm separating six eggs so yolks we're gonna use today the whites you can set aside and use them to make a meringue or an egg white omelet or whatever you'd like and six eggs now in a medium bowl add the six egg yolks 2/3 of a cup of sugar and whisk together well I'm gonna lift it up and use some muscle power okay
I don't know if you can tell the difference but this is like a nice beautiful light lemony color now very sunshiny also pretty thick now we're gonna add in a quarter cup of corn starch and whisk it well so there's no lumps the cornstarch is kind of a cheat but it's so much better to have a pastry cream that's nice and thick than to have a one that's running okay
that is nice and light and fluffy I don't know if you can see but it's a really nice consistency I have some really nice warm steamy milk infused with vanilla it looks amazing with all those little specks of the bean in there
I need to temper this so what I'm gonna do is take a quarter cup of this hot milk and then drizzle it and slowly while I've vigorously whisk basically you're getting this egg yolk mixture warm with the quarter cup so won't cook the eggs and make everything scrambled and gross has to be silky and smooth gonna place this in here like a little nest it's much better this smells like heaven okay
well mixed this is going to go over heat now while we whisk continuously until it thickens up and changes into the amazing pastry cream let's transfer this back to our pot and take it back onto the heat I placed the pan over medium-high heat and I'm whisking continuously with a French whisk it's a narrower whisk that can get the corners of the pan so that nothing gets left behind it just changed consistency you can see it thickened up turning the heat off and it's like magic nothing happens nothing happens nothing happens everything happens at once okay it's all done
I'm gonna whisk in one tablespoon of cold butter but take a look at the consistency right now look at that it is amazing and all those little specks of vanilla it's gorgeous one tablespoon of cold butter plop it in whisk it and it'll melt and infuse into the pastry cream it's like the pastry version of putting ice and water to cool it down okay that butter melted it smells amazing
I might have tasted it off camera too the last step is to transfer this to a bowl and we're gonna cover it with some plastic and chill it then we can use it all right so we don't want a skin to develop on top while this is setting we're gonna cover it with plastic and just press the plastic down so there's no air gaps refrigerate this until it's nice and cool , and then it's time to start piping your eclairs your cream puffs eating it by the spoonful like
I would whatever you want so excited my pastry cream is all set it is really firm almost like jello but more and more and more delicious it is amazing this stuff is perfect for filling eclairs filling cream puffs you can use it in fruit tarts as the base you can even put it like in-between vanilla cake layers and have the best experience of your life
I promise you mmm my mouth is literally watering because I have a spoonful in front of me right now and it's me taking bite after bite after bite as soon as we're done with this take anyways if you want to lighten this by the way you can just whip it up with some whipped cream so take the whipped cream fold it into your pastry cream and now you have diplomat cream and that let's just kind of like go further because this is a full recipe but it doesn't make a ton so if you're making a huge amount of eclairs you can you know cheat it a little bit and add that whipped cream in there anyways it's time for a bite
mmm it is so so good and really one of my favorite things to eat I hope you get a chance to make this recipe
thank you for reading
I'm adding two cups of whole milk into a saucepan for this recipe you could use vanilla extract
but I'm gonna go a little bit all out and use about a teaspoon and a half of this vanilla bean paste it's made with vanilla beans and it is amazing it also has the added bonus of having all the little specks of vanilla now
I'm gonna heat this over medium-low heat and whisk it up just let that vanilla infused and to warm the milk up as well now
I'm separating six eggs so yolks we're gonna use today the whites you can set aside and use them to make a meringue or an egg white omelet or whatever you'd like and six eggs now in a medium bowl add the six egg yolks 2/3 of a cup of sugar and whisk together well I'm gonna lift it up and use some muscle power okay
I don't know if you can tell the difference but this is like a nice beautiful light lemony color now very sunshiny also pretty thick now we're gonna add in a quarter cup of corn starch and whisk it well so there's no lumps the cornstarch is kind of a cheat but it's so much better to have a pastry cream that's nice and thick than to have a one that's running okay
that is nice and light and fluffy I don't know if you can see but it's a really nice consistency I have some really nice warm steamy milk infused with vanilla it looks amazing with all those little specks of the bean in there
I need to temper this so what I'm gonna do is take a quarter cup of this hot milk and then drizzle it and slowly while I've vigorously whisk basically you're getting this egg yolk mixture warm with the quarter cup so won't cook the eggs and make everything scrambled and gross has to be silky and smooth gonna place this in here like a little nest it's much better this smells like heaven okay
well mixed this is going to go over heat now while we whisk continuously until it thickens up and changes into the amazing pastry cream let's transfer this back to our pot and take it back onto the heat I placed the pan over medium-high heat and I'm whisking continuously with a French whisk it's a narrower whisk that can get the corners of the pan so that nothing gets left behind it just changed consistency you can see it thickened up turning the heat off and it's like magic nothing happens nothing happens nothing happens everything happens at once okay it's all done
I'm gonna whisk in one tablespoon of cold butter but take a look at the consistency right now look at that it is amazing and all those little specks of vanilla it's gorgeous one tablespoon of cold butter plop it in whisk it and it'll melt and infuse into the pastry cream it's like the pastry version of putting ice and water to cool it down okay that butter melted it smells amazing
I might have tasted it off camera too the last step is to transfer this to a bowl and we're gonna cover it with some plastic and chill it then we can use it all right so we don't want a skin to develop on top while this is setting we're gonna cover it with plastic and just press the plastic down so there's no air gaps refrigerate this until it's nice and cool , and then it's time to start piping your eclairs your cream puffs eating it by the spoonful like
I would whatever you want so excited my pastry cream is all set it is really firm almost like jello but more and more and more delicious it is amazing this stuff is perfect for filling eclairs filling cream puffs you can use it in fruit tarts as the base you can even put it like in-between vanilla cake layers and have the best experience of your life
I promise you mmm my mouth is literally watering because I have a spoonful in front of me right now and it's me taking bite after bite after bite as soon as we're done with this take anyways if you want to lighten this by the way you can just whip it up with some whipped cream so take the whipped cream fold it into your pastry cream and now you have diplomat cream and that let's just kind of like go further because this is a full recipe but it doesn't make a ton so if you're making a huge amount of eclairs you can you know cheat it a little bit and add that whipped cream in there anyways it's time for a bite
mmm it is so so good and really one of my favorite things to eat I hope you get a chance to make this recipe
thank you for reading
25 February
today we're making eggnog super creamy and I'll be spiking it with brandy and rum I'm excited to make this because it's kind of like a custard and an alcoholic drink mixed together with a horrible name alright our first step is to separate 6 eggs using clean hands ok
first egg white one there we go here's my whites I'm gonna set this aside and I'm gonna wash my hands now
cuz they're full of eggs now whisking in about a cup of sugar you can go a little bit lower
if you want but it's a treat so I just look all the way for me and maybe about a tablespoon or half a tablespoon of vanilla paste I'm gonna give us a good whisk until it's nice and corporated and yellow light yellow and now it's time for the elephant
so I think I will be doing a combination of bourbon and spiced rum then do a half a cup of each and then give it a little taste and see if I want to add a bit more this makes more than one drink it's feeling like the holidays by adding one cup of cream right now this is giving me bad memories of when I made some poor decisions in college and then one cup and 2 cups of Pullman give it a whisk and we're going to refrigerate this for about an hour right now
I'll be right back ok a good cook actually almost tests the batter so let's give this little test to see if it's light that's good but we could definitely go higher on the Ellicott so other than half a cup of bourbon and the alcohol helps preserve this so it lasts longer in the fridge so while the eggnog is chilling we're gonna whip up our six egg whites until they reach the stiff peak stage then they'll get folded in and create a frothy creamy texture for the drink lock and hi okay those are stiff peaks perfect we're going to now fold this into our chilled mixture this could chill overnight by the way there's nothing out tall in it to keep it sterile okay
now let's fold as a head of gently you want to preserve the creaminess and some of the air bubbles but you can't have giant masses of you know whipped egg whites if you're gonna drink switching to a whisk gently whisking that's better quarter teaspoon of nutmeg this is like a giant cocktail right now yeah
I have half a teaspoon of cinnamon I'm not gonna use all of it though but I thought be a nice touch to make it a bit more holiday okay one final mix mmm that's smells great okay I don't have a fancy ladle so I'm using a measuring cup so each drink has about a cup of alcohol in it just kidding all right that's good don't tell anyone let's just garnish it with some not freshly grated nutmeg no one has time for that sorry and a tiny - this isn't beautiful all right bottoms up that's really good okay I'll be drinking all of this I'll see you later hope you enjoyed
first egg white one there we go here's my whites I'm gonna set this aside and I'm gonna wash my hands now
cuz they're full of eggs now whisking in about a cup of sugar you can go a little bit lower
if you want but it's a treat so I just look all the way for me and maybe about a tablespoon or half a tablespoon of vanilla paste I'm gonna give us a good whisk until it's nice and corporated and yellow light yellow and now it's time for the elephant
so I think I will be doing a combination of bourbon and spiced rum then do a half a cup of each and then give it a little taste and see if I want to add a bit more this makes more than one drink it's feeling like the holidays by adding one cup of cream right now this is giving me bad memories of when I made some poor decisions in college and then one cup and 2 cups of Pullman give it a whisk and we're going to refrigerate this for about an hour right now
I'll be right back ok a good cook actually almost tests the batter so let's give this little test to see if it's light that's good but we could definitely go higher on the Ellicott so other than half a cup of bourbon and the alcohol helps preserve this so it lasts longer in the fridge so while the eggnog is chilling we're gonna whip up our six egg whites until they reach the stiff peak stage then they'll get folded in and create a frothy creamy texture for the drink lock and hi okay those are stiff peaks perfect we're going to now fold this into our chilled mixture this could chill overnight by the way there's nothing out tall in it to keep it sterile okay
now let's fold as a head of gently you want to preserve the creaminess and some of the air bubbles but you can't have giant masses of you know whipped egg whites if you're gonna drink switching to a whisk gently whisking that's better quarter teaspoon of nutmeg this is like a giant cocktail right now yeah
I have half a teaspoon of cinnamon I'm not gonna use all of it though but I thought be a nice touch to make it a bit more holiday okay one final mix mmm that's smells great okay I don't have a fancy ladle so I'm using a measuring cup so each drink has about a cup of alcohol in it just kidding all right that's good don't tell anyone let's just garnish it with some not freshly grated nutmeg no one has time for that sorry and a tiny - this isn't beautiful all right bottoms up that's really good okay I'll be drinking all of this I'll see you later hope you enjoyed
24 February
hey guys it's Camilo
today I'm sharing with you my recipe for pumpkin spice energy bytes see these cute everybody needs a little more pumpkin spice in their lives okay and sometimes my lunch consists of just the crust that are left from my kids sandwiches
I love crust why don't my kids like rest but life is crazy as a mom and so these bites are actually snack that I feel good about eating myself and a snack that I feel good about giving my kids they're full of good free stuff and they really do give you some energy like instead program a candy bar grab one of these at your 3 o'clock afternoon crash
so let's jump in and get started on this easy no bake recipe the first ingredient is one and a half cups of quick oats you could have used old-fashioned but I recommend using quick oats for this recipe next we're gonna add about 1/2 cup of pure pumpkin puree now you want to make sure this isn't pumpkin pie filling but just the puree after that we've got a 1/2 cup of natural peanut butter
make sure that you're checking the ingredients label make sure that there's just peanuts in your peanut butter not a ton of additional sugar otherwise these aren't as healthy as they could be now for seasonings I've added some cinnamon and some pumpkin pie spice now the sweetener we use honey in this recipe and here's my trick for honey spray your measuring cup with some nonstick cooking spray before you measure out your honey honey is so hard to pour it all in and to clean it once you're done but if you do that and comes out
so easily after that I'm gonna add 2 easpoons of flax seed meal this is what binds the bites together so you don't want to miss this then we've got one teaspoon of vanilla extract pour that in this ingredient is optional but I like to add a quarter cup of vanilla protein powder just to add a little more protein to this snack the last one is optional but I like to add a quarter cup of chocolate chips because let's be honest pumpkin pie spice and chocolate chips go hand-in-hand mix it all together andthen take a baking sheet lined with foil and you're gonna roll the dough into balls they're about one inch out of each batch I can usually get about 24 balls once you get those all rolled stick them in the freezer for about an hour and your snack is ready to eat make sure
today I'm sharing with you my recipe for pumpkin spice energy bytes see these cute everybody needs a little more pumpkin spice in their lives okay and sometimes my lunch consists of just the crust that are left from my kids sandwiches
I love crust why don't my kids like rest but life is crazy as a mom and so these bites are actually snack that I feel good about eating myself and a snack that I feel good about giving my kids they're full of good free stuff and they really do give you some energy like instead program a candy bar grab one of these at your 3 o'clock afternoon crash
so let's jump in and get started on this easy no bake recipe the first ingredient is one and a half cups of quick oats you could have used old-fashioned but I recommend using quick oats for this recipe next we're gonna add about 1/2 cup of pure pumpkin puree now you want to make sure this isn't pumpkin pie filling but just the puree after that we've got a 1/2 cup of natural peanut butter
make sure that you're checking the ingredients label make sure that there's just peanuts in your peanut butter not a ton of additional sugar otherwise these aren't as healthy as they could be now for seasonings I've added some cinnamon and some pumpkin pie spice now the sweetener we use honey in this recipe and here's my trick for honey spray your measuring cup with some nonstick cooking spray before you measure out your honey honey is so hard to pour it all in and to clean it once you're done but if you do that and comes out
so easily after that I'm gonna add 2 easpoons of flax seed meal this is what binds the bites together so you don't want to miss this then we've got one teaspoon of vanilla extract pour that in this ingredient is optional but I like to add a quarter cup of vanilla protein powder just to add a little more protein to this snack the last one is optional but I like to add a quarter cup of chocolate chips because let's be honest pumpkin pie spice and chocolate chips go hand-in-hand mix it all together andthen take a baking sheet lined with foil and you're gonna roll the dough into balls they're about one inch out of each batch I can usually get about 24 balls once you get those all rolled stick them in the freezer for about an hour and your snack is ready to eat make sure
23 February
today I'm going to show you how to make it the perfect vanilla cupcake you will be shocked by how tasty it's actually my friend's favorite thing that I make my most requested item ever at private kitchen
let's get started first off we're gonna be sifting all of our dry ingredients into a large bowl I have 1 and 2/3 cups of all-purpose flour so sift it out sifting is important because 1 it aerates things helps you mix things up together more easily and prevents any clumps from getting in quarter teaspoon baking soda a teaspoon of baking powder 1 cup of granulated sugar finishing off with a quarter teaspoon of kosher salt now
let's get all together before we start with the wet ingredients we're gonna separate the egg whites from the yolks we're not going to use the yolks this time just because they're a little bit more yellow than I'd like and I want to keep that cake nice and bright and white into my bowl three egg whites at room temperature 1/2 a cup of sour cream at room temperature and half a cup of milk I actually like to use warm milk for this sweetie spoons of vanilla extract now let's give the whisk before we add our next ingredient in our final wet ingredient is 3/4 of a cup of unsalted butter at room temperature and I get a ton of questions on the blog about this step of the cake you're gonna add it into your batter you can totally use an electric mixer mine broke eyes never bother to get a new one
so right now you can see the butter is all clumped up it almost looks like cottage cheese that's fine because now we're gonna fold in our dry ingredients and it's gonna be all ok now we're adding our dry ingredients to the wet it's a really simple recipe and just mix it in now
it's time to add your cupcake papers into that tin using an ice cream scoop to add in all of my cupcake batter it really helps me get an even amount of batter into each cupcake you're gonna bake these at 350 for 15 to 20 minutes or until the centers are set you might want to turn it around to if your oven has some hot spots
I'm making just a simple vanilla buttercream really easy just like three or four ingredients it's a crowd-pleaser if you wanted to be even smoother and creamier
I'm adding in one pound or about 450 grams of unsalted butter at room temperature and I'm using a paddle attachment to whip this up now we're gonna mix on low or like maybe five minutes or just until it's really creamy and soft okay my butter is really creamy and very silly as you can see now we're going to sift in two pounds of confectioner sugar in two batches so sift in a pound mix sift in the rest if you think oh my gosh this is so much sugar you don't have to use this much it's to taste it's at like any seasoning like salt or pepper for this type of buttercream just add as much sugar in as you'd like cover with a tea towel and mix on low for just a couple minutes until the butter is incorporated with the sugar now we're gonna add in a little bit of vanilla for flavoring give it a mix you can see because only half of the sugar is in here it's almost a bit soupy it's not going to be holding up its shape and it's time for the rest of the sugar and add a couple tablespoons of cream just a little bit of a drizzle so the consistency is nice and creamy but still stiff enough to decorate with I'm also adding in a healthy pinch of salt to counteract all of that sweetness it's a nice balance you can add a teaspoon of milk in just to get the consistency right
I want you to see that this is really nice and creamy not a lot of air bubbles and the taste is perfect snip the tip off of your piping bag add your desired tip I'm using an eight forty six which is a large closed star tip but use anything that makes you happy and then add all that buttercream inter piping bag now it's that magical moment where you're adding that dollop of buttercream on it so does it by the way yes you could add a tiny little schmear and it would taste delicious but I love this over the top look these cupcakes are a treat so go ahead and add as much just makes you happy I'm using that 846 tip but just by the way you could also use an 8b which is large open star tip or really anything else I'm squeezing the bag and lifting up very slowly which gives me this ruffled effect you can also move your hand around just a little bit back and forth to increase the ruffling and then when you're done you're going to stop squeezing as hard and pull up I wanted to see how these cupcakes would look with some confetti sprinkles kind of into it kind of not into it these were so simple and easy to make that you're gonna be very torn between wanting to keep the recipe of secrets that you are like the master of vanilla
let's get started first off we're gonna be sifting all of our dry ingredients into a large bowl I have 1 and 2/3 cups of all-purpose flour so sift it out sifting is important because 1 it aerates things helps you mix things up together more easily and prevents any clumps from getting in quarter teaspoon baking soda a teaspoon of baking powder 1 cup of granulated sugar finishing off with a quarter teaspoon of kosher salt now
let's get all together before we start with the wet ingredients we're gonna separate the egg whites from the yolks we're not going to use the yolks this time just because they're a little bit more yellow than I'd like and I want to keep that cake nice and bright and white into my bowl three egg whites at room temperature 1/2 a cup of sour cream at room temperature and half a cup of milk I actually like to use warm milk for this sweetie spoons of vanilla extract now let's give the whisk before we add our next ingredient in our final wet ingredient is 3/4 of a cup of unsalted butter at room temperature and I get a ton of questions on the blog about this step of the cake you're gonna add it into your batter you can totally use an electric mixer mine broke eyes never bother to get a new one
so right now you can see the butter is all clumped up it almost looks like cottage cheese that's fine because now we're gonna fold in our dry ingredients and it's gonna be all ok now we're adding our dry ingredients to the wet it's a really simple recipe and just mix it in now
it's time to add your cupcake papers into that tin using an ice cream scoop to add in all of my cupcake batter it really helps me get an even amount of batter into each cupcake you're gonna bake these at 350 for 15 to 20 minutes or until the centers are set you might want to turn it around to if your oven has some hot spots
I'm making just a simple vanilla buttercream really easy just like three or four ingredients it's a crowd-pleaser if you wanted to be even smoother and creamier
I'm adding in one pound or about 450 grams of unsalted butter at room temperature and I'm using a paddle attachment to whip this up now we're gonna mix on low or like maybe five minutes or just until it's really creamy and soft okay my butter is really creamy and very silly as you can see now we're going to sift in two pounds of confectioner sugar in two batches so sift in a pound mix sift in the rest if you think oh my gosh this is so much sugar you don't have to use this much it's to taste it's at like any seasoning like salt or pepper for this type of buttercream just add as much sugar in as you'd like cover with a tea towel and mix on low for just a couple minutes until the butter is incorporated with the sugar now we're gonna add in a little bit of vanilla for flavoring give it a mix you can see because only half of the sugar is in here it's almost a bit soupy it's not going to be holding up its shape and it's time for the rest of the sugar and add a couple tablespoons of cream just a little bit of a drizzle so the consistency is nice and creamy but still stiff enough to decorate with I'm also adding in a healthy pinch of salt to counteract all of that sweetness it's a nice balance you can add a teaspoon of milk in just to get the consistency right
I want you to see that this is really nice and creamy not a lot of air bubbles and the taste is perfect snip the tip off of your piping bag add your desired tip I'm using an eight forty six which is a large closed star tip but use anything that makes you happy and then add all that buttercream inter piping bag now it's that magical moment where you're adding that dollop of buttercream on it so does it by the way yes you could add a tiny little schmear and it would taste delicious but I love this over the top look these cupcakes are a treat so go ahead and add as much just makes you happy I'm using that 846 tip but just by the way you could also use an 8b which is large open star tip or really anything else I'm squeezing the bag and lifting up very slowly which gives me this ruffled effect you can also move your hand around just a little bit back and forth to increase the ruffling and then when you're done you're going to stop squeezing as hard and pull up I wanted to see how these cupcakes would look with some confetti sprinkles kind of into it kind of not into it these were so simple and easy to make that you're gonna be very torn between wanting to keep the recipe of secrets that you are like the master of vanilla
Subscribe to:
Posts (Atom)
