MIXED BERRY COMPOTE

Here’s a simple recipe that can be made with fresh or frozen berries. I like to use it over crepes, cheesecake, sweet breads etc ๐Ÿ˜‹๐Ÿ˜‹

INGREDIENTS

3 cups berries ( I like raspberries, blueberries, blackberries)

2 tbsps lemon juice

1/4 cup brown sugar

3 tbsps butter

DIRECTIONS

1. Put skillet over medium/low heat and melt butter.

2. Add sugar and lemon juice and stir until dissolved.

3. Add berries and stir gently until the juices spring.

4. If you like a thicker sauce you can mix some cornstarch with cold water and add to the compote and cook for a couple more minutes until thickened. 

Serve warm over crepes, or on cheesecake, sweetbreads, muffins, a hamburger ๐Ÿ˜‚ ok maybe not a hamburger. 

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PUMPKIN AND CREAM CHEESE MUFFINS

My mini chef and I experimented with pumpkin muffins today and it was quick and super easy! They are moist and yummy, can’t wait to have another for breakfast!

Filling Ingredients

8-ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon vanilla

Muffin Ingredients

1 package spice cake mix
15-ounces canned pumpkin

Optional: confectioners sugar to sprinkle on top 

Directions

1. Preheat oven to 350 degrees. Put muffin liners into pan.

2. Beat filling ingredients together until combined.

3. Beat muffin ingredients together until combined. (only use the mix and the pumpkin, nothing else) Batter will be thick.

4. Drop about 1 tablespoon of the batter into each muffin cup, spreading it to cover the bottom.


5. Drop in a level tablespoon of filling.

6. Cover with enough batter to fill the muffin cups full.

7. Bake at 350 degrees for 20-25 minutes

Makes 12 muffins

THE BEST CINNAMON ROLLS EVER!!

So today was the first day of my diet….. and I made cinnamon rolls ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚ The universe was trying to tell me something because this recipe fromย twopeasandtheirpodย kept appearing on my news feed! You must try this recipe! It’s so delicious!

yield:ย 30 CINNAMON ROLLS

cook time:ย 17 MINUTES

INGREDIENTS:

FOR THE CINNAMON ROLLS:

  • 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
  • 6 tablespoons shortening (Crisco)
  • 1 cup granulated sugar
  • 8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
  • 2 cups hot water
  • 2 eggs, beaten
  • 1 tablespoon salt
  • Softened butter
  • Brown sugar
  • Raisins
  • Cinnamon

FOR THE FROSTING:

  • 4 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract

    DIRECTIONS:


    1. 1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
      2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
      3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
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4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugarโ€ฆyou can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.

 


5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.

 

6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes. Remove from the oven and let the rolls cool to room temperature.

7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!




GOOLAB JAMOON

Here we have my favorite Indian sweet with a Caribbean twist, goolab jamoon. The fragrant, rich dough is heavenly. It’s the second sweet that I learned make from my mama *grandmother*. Now I’ve visited a couple Indian restaurants in the US and whenever I order the goolab jamoon I get something totally different! It’s these round balls soaked in syrup. Which leads me to believe that the recipe must have changed on its way to the Caribbean from India.

Nevertheless both are deliciously sweet and I can easily eat them all in one sitting ๐Ÿ˜‚๐Ÿ˜‚

INGREDIENTS

1 cup butter
4 cups flour
1 tsp ground cardamom
1/2 cup powdered milk
1 can condensed milk
1/2 cup evaporated milk
1 cup oil for frying
2 cups white sugar
1 tsp grated ginger
4 cups water

DIRECTIONS

1. Rub butter into the flour, cardamom and powdered milk until crumbly 13301381_10156879905530431_672342221226511312_o13246192_10156879905520431_8836915174134329377_o
2. Add the other milks to the flour and knead lightly to combine. * Or use a food processor with dough blade*

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3. Form almond shapes about 2 inches long and deep fry until golden brown13227319_10156879905875431_4785334765352846118_o13254676_10156879905805431_5103508913768917241_o
4. Boil sugar, ginger and water to a thick syrup (it should spin a thread when the spoon is raised)
5. Pour syrup over the chief goolab jamoon and stir continuously until the sugar crystallizes .

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SUPER QUICK CHOCOLATE CAKE IN THE MICROWAVE! YES!

SOOOO… no dessert?! what to do? Chocolate cake in the microwave in less than five minutes and minimal clean up?!? What?!? YES PLEASE PASS IT OVER HERE!

I stumbled across this recipe fromย A Table for Twoย and I just had to try it as the chocolate cravings were stabbing me in head! You have to try this! Mix it up, add more stuff, Iย used chocolate and peanut butter chips!

INGREDIENTS

  • 1/4 cup AP flour
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 2 tbsp white sugar (Iย added an extra tsp)
  • 1/8 tsp salt
  • 1/4 cup + 1 tbsp milk
  • 2 tbsp vegetable oil
  • 1 tbsp hazelnut chocolate spread

DIRECTIONS

  1. Mix dry ingredients together in a bowl
  2. Mix in oil and milk until batter is smooth with no lumps
  3. Pour into a microwave safe mug with enough space for the cake to rise without pouring over
  4. Drop chocolate spread or chips or whatever floats your boat in the middle, no need to push it down.
  5. Put a paper towel in the microwave and place mug on top of paper. Microwave on high for 70 seconds.

And that’s it folks! Warm, moist chocolate cake in under 5 mins! Your tummy will thank you! ๐Ÿ˜€

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CHOCOLATE RICE KRISPY TREATS

I’ve realised that inviting people over and telling me 20 minutes before they arrive is a genetic trait of my husband and it’s now presenting itself in my son *slaps forehead* *mutters curses*

Yesterday I had to come up with a very quick dinner and a treat for his little friends. Baking a cake or cookies would take too long, jello takes forever to set and pie takes even longer than forever. As I stood there staring into my pantry I noticed a box of rice krispies in the corner! EUREKA! Rice krispy treats! Quick, easy and done in less than 10 minutes, perfect!

I fancied it up a little with some left over Reese’s Pieces from Easter * Ok ok I keep a secret stash in my underwear draw because that’s the only place none of my kids or the hubs would look in ๐Ÿ˜€ You can try adding sprinkles, m&m’s, or whatever you have on hand….well….maybe not sardines.

Here’s my quick recipe!

  • 4 tbsp butter
  • 16 oz mini marshmellows
  • 1 tsp vanilla
  • 6 cups rice krispies ( rice cereal)
  • chocolate chips
  • reese’s pieces or m&m’s or chocolate chips for toppings

DIRECTIONS

  1. Melt butter over medium heat.
  2. Add marshmellows and stir frequently until melted.11157480_10155462625375431_3922704741067483146_o11201009_10155462625360431_6835278920603296914_o
  3. Add vanilla and stir.
  4. Pour in rice krispies and a handful of chocolate chips and stir well.11181220_10155462626335431_1979718894280703942_o11121884_10155462626060431_8963093986027091071_o
  5. Remove from heat and pour into a pan and let cool a little.11201000_10155462626510431_1233270786509801748_o
  6. Spray hands with cooking spray or a little oil (this keeps it from sticking to your skin) and press until flat and smooth.11163111_10155462627320431_3282940358116024881_o
  7. Add more toppings on top and press in! Easy peasy!11145124_10155462628365431_9081881690324473289_o

ย I’m bringing this treat to fiesta Friday with the dynamite duo of J & J! That’s Justine @ย Eclectic odds n sodsย andJhuls @ The Not So Creative Cook.ย 

BANANA WALNUT BREAD

Lucky me! All of my bananas went soft and the skins were starting to turn brownย and as I was about to throw them out my hubs ran into the kitchen in slow motion screaming “NOOOOO MAKE BANANA BREAD!!”… ok maybe it wasn’t that dramatic.
I really just wanted to lay in bed and finish dying from this flu, but I pulled out the old recipe book and whipped this up. It’s so good with a lot of butter * I also put cheese on mine, don’t judge me, I love cheese <3* ย Man am I glad I thought to make this ๐Ÿ˜‰
INGREDIENTS
  • 1 1โ„4ย cups sugar
  • 1โ„2cup butter or 1โ„2 cupmargarine, softened
  • 2ย eggs
  • 1 1โ„2ย cups mashed very ripeย bananas (3-4 medium)
  • 1โ„2ย cup buttermilk
  • 1 teaspoon vanilla
  • 2 1โ„2ย cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped walnuts, if desired

DIRECTIONS

  1. Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans.
  2. In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
  3. Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
  4. Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.

TIP : If you don’t have buttermilk, you can add 1 tbsp of lemon juice or white vinegar to 1 cup of milk and let it sit for 10 minutes before using in your recipe ๐Ÿ™‚

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I’m bringing this yummy warm breadย toFiesta Friday, a party by Angie of the Novice Gardener. This week itโ€™s co-hosted by the lovelyย Julianna @Foodie On Boardย andย Hilda @Along The Grapevine

EGG CUSTARD

I grew up in a small village in south Trinidad. Most people in that area are really close-knit butย my immediate neighbors are like my family. It feels like I spent as much time in their house as I did in mine!

Aaron *my neighbor closest in age* and I have been buddies forever! He loves my mom’s sweetbread and cakes and I love his mom’s pholourie and egg custard.

It’s funny how we would always know to show up when food was ready! With as much as we ate I’m surprised we don’t weigh 2000lbs!ย Miss Nelly makes lots of yummy things but her egg custard is the best! It’s so easy to make and you just need a few ingredients. The texture is smooth and light and not too sweet.

I’ve been homesick recently so I decided to make this to ease the heartache a little ๐Ÿ’œ

Ingredients

  • 5 eggs
  • 2 cans evaporated milk
  • 1 can condensed milk (add a little more if you like a little more sweetness)
  • 1 1/2 tsp finely grated ginger (you can use more or less)
  • 1-2 tsps lemon or lime zest

Beat all the ingredients together until combined, bake at 375 F for about 45 mins or until the center sets. ( If you used the whole peel like I did, remove it before baking)

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I’ve also just started a facebook page! check me out atย www.facebook.com/youngsunshinescooking

ย I’m bringing this dish toย FiestaFriday.netย @ย Fiesta Friday #62ย ! Let’s party withย Jess @Cooking Is My Sport! Andย Prudy @Butter, Basil and Breadcrumbs! ๐Ÿป๐Ÿป๐ŸŽ‰

HOW TO COOK THE PERFECT BACON

OK! Firstly, there is no such thing as imperfect bacon! Bacon is a divine fruit of the universe! I love bacon in any formโ€ฆ plain bacon, peppered bacon, brown sugar and cinnamon bacon, Canadian bacon *we’ll just let that one slide one time*, candied bacon, burnt bacon and I could go on!.. And I will! …Hot bacon, cold bacon, fell on the floor but I’ll eat it anyway bacon ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚ OK I’ll stop now…

I’m sure you’ve probably seen the new craze on the internet about boiling your bacon *gasp!* I was so on the fence about that, but I said to myself ” SELF, if this method produces bacon as an end result, then it could never be wrong!”

So I’ve given it a try andddd its fabulous! The fat renders beautifully *you better save it for some fried chicken!! High five!!!*โ€ฆ the bacon crisps up perfectly and the color is even! If you’re a floppy bacon lover, this might not be for you, but who are we kidding, it’s BACON!

Here’s how to make it, make a single layer of bacon in your pan, don’t overcrowd those precious babies! Put in just enough water to cover them, *you know, a little bird bath action, don’t pretend you have no idea what that is! I’ve got my eye on you!*

Put the pan over a high heat until it starts to boil, then lower to a medium heat. When the water starts drying up go to a low heat and then flip until you get that beautiful color! Easy peasy!

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LEMON EVERYTHING!

My lemon tree is totally covered with lemons and no matter how many neighbors I share with or random people I meet on the street *don’t you judge me!*โ€ฆ I just can’t seem to use these bright yellow babies up fast enough!

Soooo I’ve decided to make every lemon recipe I have plus a few new ones! So be on the lookout for lemon bars, lemon meringue, lemon brownies, lemon chicken, lemonade *spiked of course* and many more!

Also if you have any lemon recipes please send them my way!

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