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.
🎄🎅Season’s greetings everyone!!🎄🎅 We’re 22 days away from Christmas and since I’m in the spirit, I thought I’d whip up a batch of sorrel! Sorrel (Hibiscus) is a popular drink in Caribbean homes throughout the Christmas season.
I recently received my December Callaloobox and it was full of goodies! Sorrel, lime pepper sauce, hot chow, mixed essence, black cake and split peas *which isn’t in the picture because I have no self-control and I ate it right away 😂😂*. Check out Callaloobox to get these products I’ve used in this recipe and a whole lot more! The boxes would make great presents for those who love Caribbean food or those who are ready to spice up their kitchens 😊. Callaloobox is a new U.S. based subscription box service featuring seasonings, marinades and hot sauces from the Caribbean. Each box contains different products considered to be cornerstones of Caribbean cooking. When you receive the box, you’ll find an info sheet describing the main ingredients in each product along with some uses and helpful hints! Check them out here
I made a quick video showing how easy it is to make this delicious drink!
- 3 oz dried sorrel
- 2 cinnamon sticks
- 3 grains clove
- 1 1/2 cups sugar
- 4 1/2 cups water
- 1 tsp mixed essence
1. Bring the water to a boil
2. Add all the other ingredients and stir for 1 minute.
3. Cover and remove from heat and let steep for at least 1 hour.
4. Taste for strength and sweetness. If it’s too strong, add water. If too tart, add sugar.
5. Strain liquid into a jug or bottle and refrigerate.
Hey all! We experimented with crepes this morning because we’re getting bored with scrambled eggs. It was easy and pretty quick to throw together. I paired it with a fresh mixed berry compote and all was well at the breakfast table again 😂😋😋
1 cup flour
1 1/2 tbsps sugar
1/4 tsp coarse salt
3 tbsps butter (melted)
1 1/2 cups milk
1. Put all ingredients in a blender for about 30 secs until smooth and bubbles appear on top
2. Let the batter sit for about 15 mins, then warm a 12″ pan over medium/low heat.
3. Add a little butter to the pan and pour about 1/3 cup of batter into the pan and swirl till it reaches the edges
4. Cook for 2-3 mins then gently flip and cook for another minute.
5. Roll the crepe onto a plate and serve with your favorite toppings.
We had a lot of berries so we made a 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 😋😋
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.
So today was the first day of my diet….. and I made cinnamon rolls 😂😂😂 The universe was trying to tell me something because this recipe from twopeasandtheirpod kept appearing on my news feed! You must try this recipe! It’s so delicious!
yield: 30 CINNAMON ROLLS
cook time: 17 MINUTES
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
FOR THE FROSTING:
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 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.
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 sugar…you 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!
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 fried goolab jamoon and stir continuously until the sugar crystallizes .
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 from A Table for Two 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, I used chocolate and peanut butter chips!
- 1/4 cup AP flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 2 tbsp white sugar (I added an extra tsp)
- 1/8 tsp salt
- 1/4 cup + 1 tbsp milk
- 2 tbsp vegetable oil
- 1 tbsp hazelnut chocolate spread
- Mix dry ingredients together in a bowl
- Mix in oil and milk until batter is smooth with no lumps
- Pour into a microwave safe mug with enough space for the cake to rise without pouring over
- Drop chocolate spread or chips or whatever floats your boat in the middle, no need to push it down.
- 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! 😀