If you love melt in your mouth butter cookies you need to try these! It’s a softer batter so you can pipe easily with it. This is one of my childhood faves ❤️❤️
Do yourself a favor and make a double batch, trust me 😂😋😋
- 9 oz butter at room temperature
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups flour
- Rainbow sprinkles (optional)
- Preheat oven to 350 F, line baking sheets with parchment paper.
- Place butter in stand mixer (or you can use a hand mixer) and mix until creamy.
- Add sugar and vanilla extract and continue mixing for 12 mins until it becomes white and creamy.
- Using a spatula mix (sifted) flour into the mixture until completely combined.
- Put batter into a piping bag with a star tip (1/2″ to 1cm)
- Form cookies on the prepared sheets, sprinkle with rainbow sprinkles.
6. Bake for 12 mins or until the base turns light brown.
7. Let the cookies cool completely before serving.
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 😋😋
3 cups berries ( I like raspberries, blueberries, blackberries)
2 tbsps lemon juice
1/4 cup brown sugar
3 tbsps butter
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 😂 ok maybe not a hamburger.
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 😂😂
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
1. Rub butter into the flour, cardamom and powdered milk until crumbly
2. Add the other milks to the flour and knead lightly to combine. * Or use a food processor with dough blade*
3. Form almond shapes about 2 inches long and deep fry until golden brown
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 .
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 😀 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
- Melt butter over medium heat.
- Add marshmellows and stir frequently until melted.
- Add vanilla and stir.
- Pour in rice krispies and a handful of chocolate chips and stir well.
- Remove from heat and pour into a pan and let cool a little.
- Spray hands with cooking spray or a little oil (this keeps it from sticking to your skin) and press until flat and smooth.
- Add more toppings on top and press in! Easy peasy!
I’m bringing this treat to fiesta Friday with the dynamite duo of J & J! That’s Justine @ Eclectic odds n sods andJhuls @ The Not So Creative Cook.
Lucky me! All of my bananas went soft and the skins were starting to turn brown 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* Man am I glad I thought to make this 😉
- 1 1⁄4 cups sugar
- 1⁄2cup butter or 1⁄2 cupmargarine, softened
- 2 eggs
- 1 1⁄2 cups mashed very ripe bananas (3-4 medium)
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts, if desired
- Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans.
- In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
- Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
- 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 🙂
I’m bringing this yummy warm bread toFiesta Friday, a party by Angie of the Novice Gardener. This week it’s co-hosted by the lovely Julianna @Foodie On Board and Hilda @Along The Grapevine
I grew up in a small village in south Trinidad. Most people in that area are really close-knit but 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! 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 💜
- 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)
I’ve also just started a facebook page! check me out at www.facebook.com/youngsunshinescooking
I’m bringing this dish to FiestaFriday.net @ Fiesta Friday #62 ! Let’s party with Jess @Cooking Is My Sport! And Prudy @Butter, Basil and Breadcrumbs! 🍻🍻🎉
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!*… 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!
OK..so maybe it’s not really 50 shades of cheesecakes but I’m making 50 cheesecakes today in two scrumptious flavors!
As usual my lovely husband came in the door yesterday saying “Ummm honey can you make a couple cheesecakes for my lovely friend who is NOT paying for them!? Thanks you’re the best!!”
Me “Ummm really!? REALLY”
WHY DO MEN ALWAYS DO THIS!!! GRRRR!!
*OK happy thoughts, happy thoughts, breathe ooooosaahhhhh*
So now I’m up at 8 am *not a morning person* prepping my pans and ingredients. I decided to do a classic cherry and a spicy chocolate cheesecake with raspberries. I love making mini cheesecakes, because it keeps us * meaning my husband* from eating too big of a slice! Portion control is key around here, as we say in Trinidad, his eyes are bigger than his belly, and that means he tries to eat too much! 😀
What’s your favorite cheesecake flavor? Below I put the basic recipe I use, play with the flavors, try different extracts and crusts, you can make so many variations!
- 1 1⁄2 cups graham cracker crumbs(your preference) or 1 1⁄2 cups chocolate wafer crumbs (your preference) or 1 1⁄2 cups vanilla wafer crumbs (your preference)
- 1⁄4 cup sugar
- 1⁄4 cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) condensed milk
- 3 eggs
- 2 teaspoons vanilla
- Preheat oven to 300 degrees F.
- Line cupcake tin with cupcake papers (24).
- Combine crumbs, sugar and butter; press equal portions onto bottom of cupcake papers.
- In large mixing bowl beat cheese until fluffy.
- Gradually beat in condensed milk until smooth.
- Add eggs and vanilla; mix well.
- Spoon equal amounts into prepared cups (about 3 tbl per cup).
- Bake 20 minutes or until cakes spring back when touched lightly.
- Cool and chill.
- Garnish with fresh berries or sliced fruits; chocolate shavings; toasted coconut; or cake sprinkles for a festive look.
I am bringing these little beauties to Fiesta Friday! I am feeling better and ready to party with all the guests and the co-hosts this week are Effie @Food Daydreaming and Jhuls @The Not So Creative Cook.