Mini chocolate chip mini crumb cakes

 

 

 

Here in NYC it’s raining a little chilly and damp. My mini chocolate chip crumb cake recipe,  is perfect for those of us who like to stay in and keep dry. Make this recipe with some tea, with a good  book read. Oh heaven this is my favorite lazy day activity . So, take out you’re mini pans and try this yummy crumb cake out now.

 

 

 

 

mini crumb cake 2

 

 

 

Mini chocolate chip mini crumb cakes

Total Time: 60 Min.

Prep Time: 20 Min.

 

Ingredients

1 1/4 cups all-purpose flour

1/2 cup packed brown sugar

1/2 cup butter or margarine, melted

1 egg, beaten

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 cup milk

2 tablespoons powdered sugar

3/4 cup mini bitter-sweet chocolate chips, for sprinkling on top of the cake

 Directions 

1.Heat oven to 350 .  Lightly spray mini loaf or mini cake pan with oil.In large bowl, stir flour, brown sugar and butter with spoon until crumbly.Reserve 1/3 cup mixture for topping.

2.Stir egg, baking powder, cinnamon and milk into remaining crumbly mixture until well mixed. Spoon batter into mini pans . Sprinkle reserved crumbly mixture over batter.

 3.Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Sprinkle warm cakes with powdered sugar before serving. Serve warm or cooled.

 

 

 

 

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Spicy Popcorn shrimp with Buffalo Ranch Sauce

 

This simple spicy popcorn shrimp dish, has a extra appeal to it.  A  Delicious Buffalo Ranch sauce to go with it. I have to tell you this combo is sooooo  fabulicious !  The sauce is adapted from frank’s red hot recipes. This is a must try recipe. You will crave more of this Hot & Cool combo !

 

 

 

 

 

 

 

 

 

 

 

 

 

Spicy Popcorn shrimp

TOTAL TIME: 26-30 MINS

PREP TIME: 15-20 MINS

Cook: 1o-12 MINS

Ingredients 

1/2 lb of fresh baby shrimp, peeled

1 cup flour, seasoned with salt and pepper

1 1/2 cups of Bread crumbs

1 teaspoon cayenne pepper

2 teaspoons garlic powder

1 teaspoon onion powder

2 1/2 teaspoons paprika

1 egg, lightly beaten

oil for deep-frying


 Buffalo Ranch  Sauce 

1 (16 oz.) of sour cream

1 (1 oz.) package Ranch salad dressing mix

1/2 cup Red hot Buffalo Wing Sauce

1 teaspoon of red pepper flakes

In a bowl, mix all ingredients, cover and chill for an hour before serving with shrimp.

 

Directions

 

1.Set up a breading station with your shrimp, the flour, the lightly beaten egg, and bread crumbs.

2.Take a handful of shrimp and dip them in the flour, shake off the excess, dip them in the eggs, and then in the the bread crumbs.Make sure each shrimp is coated. Set the coated shrimp aside on a plate while you continue to coat all your shrimp.

3.While you’re coating your shrimp, heat up at least 2 inches of oil to 375˚F in a deep pot.
4.Fry the shrimp in batches to keep the oil a consistent heat. Using a strainer, gently lower some shrimp into the hot oil. Deep fry the shrimp until golden brown and crunchy, about 3-5 minutes.
5. While shrimp are frying, make sure that they don’t stick together.
6.When golden-brown, drain the shrimp on a cooling rack with paper towels underneath. Continue to fry in batches until all the shrimp are cooked.
Sauce adapted from:
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Layered French Croissants

Make buttery layer french croissants at home just like your favorite bakery . Wow you’re  friends and family with with delicious croissant recipe. Making your own croissants is not difficult as it may seem. A good croissant dough, does takes time and effort. So, if you are feeling  ambitious, try this classic french croissant recipe, with no special equipment needed.

 

 Layered French Croissants 

Prep Time: 2 hrs. 20 mins

Bake: 25 mins

Total Time: 1 day 6 hrs. 45 mins

 

Ingredients

 

1/3 cup warm water, (110 degrees to 115 degrees)

1 package dry-active yeast

1 tablespoon sugar

1 tablespoon table salt

1 1/3 cups warm milk, (110 degrees to 115 degrees)

1 pound (about 3 1/2 cups) all-purpose flour, plus more for work surface

2 tablespoons vegetable oil

3 1/2 sticks (14 ounces) chilled unsalted butter

1 large egg yolk

2 tablespoons heavy cream

 

Directions

1.Make the dough: In a liquid measuring cup, combine water, yeast, and 1 teaspoon sugar. Stir to combine. Let stand 5 minutes to allow yeast to proof. In a second measuring cup, dissolve the remaining 2 teaspoons sugar, and the salt in the milk.

2.In a large bowl, whisk the flour. Add the yeast mixture, milk mixture, and oil. Blend everything together by cutting and pressing with a rubber spatula, being sure all the flour is incorporated. The dough will be very wet.

3.Turn dough out onto a well floured work surface. Let stand for 3 minutes to allow the dough to absorb some of the liquid. Start kneading by lifting near edges, with a bench scraper, and flipping it over onto the other side. Rapidly repeat the movement from one side to the other, and end over end, until the dough feels smooth and begins to draw back into shape when pushed out, 8 to 10 times. Do not over-knead.

4.Transfer dough to a clean bowl. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch down the dough, and turn out onto a lightly floured work surface. Using lightly floured hands, pat and push the dough out into a rectangle about 12-by-10-inches. Fold the dough in three, like a business letter. Place on a lightly floured baking sheet or plate; cover with plastic wrap and let stand in a warm place until doubled in bulk, about 45 minutes. This second rise can be done in the refrigerator, overnight.

5.Punch down dough. Cover the dough again with plastic wrap, and transfer to refrigerator for 20 minutes; this will allow the gluten to relax, and make rolling out the dough easier.

6.Roll in the butter: Place butter on a lightly floured work surface and beat with a rolling pin to soften. Then smear it out with the heel of your hand until it is of spreading consistency, but still cold; it must not become soft and oily, refrigerate if necessary.

7.Place dough on a lightly floured work surface, roll it out to a 18-by-10-inch rectangle. Spread butter as evenly as possible over the upper two-thirds of the dough, leaving a 1/4-inch border. Fold the bottom (unbuttered) third of the dough up to the middle. Fold the top third down to cover it.

8.Lightly flour the top of the dough, and work surface. Turn the dough so the edge of the top flap is to your right. Roll the dough into a rectangle, about 18-by-8-inches. Roll rapidly, starting an inch from the near end, and going to within an inch of the far end. Fold again in three, as above. Wrap in plastic wrap, and transfer to refrigerator for 1 hour.

9.Remove dough from refrigerator. Sprinkle lightly with flour, and deflate the dough by tapping lightly with rolling pin. Cover with plastic wrap, and let rest 8 minutes to relax gluten, if necessary. Repeat rolling and folding process twice more, as above. If the butter has hardened and congealed into flakes, beat the dough with light firm taps going from one side to the other until butter has softened. It must be able to extend the length and width of the rectangle inside the dough as you roll it out until it has softened. Refrigerate for 2 hours or overnight. If refrigerating overnight, cover with a board and a 5- pound weight. Resting overnight will facilitate shaping.

10.Shape the croissants: When shaping the croissant, keep the dough that you are not working with refrigerated. Place chilled dough on a lightly floured work surface. Deflate dough. Roll the dough out to a 25-by-12-inch rectangle. (If at any time the dough becomes too elastic to work with, cover with plastic wrap, refrigerate, and let rest 10 minutes, to relax gluten.) Cut in half lengthwise. Working with one piece of dough at a time, using a pastry wheel or a croissant cutter, cut into triangles with a 5-inch base.

11.Roll the triangles out to enlarge slightly. Roll towards the tip, creating tension by using your other hand to stretch the top of the triangle away from you. The dough should overlap 3 times with the tip sticking out from underneath.

12.Place on a parchment lined baking sheet leaving 2 inches between croissants. Curve the ends of the croissant inward, forming a crescent shape. Repeat with second piece of dough. Cover lightly with plastic wrap, and let stand in a warm place until very spongy and doubled in size, 1 to 1 1/2 hours.

13.Preheat oven to 475 degrees. In a small bowl, whisk together egg yolk and heavy cream, and lightly brush over tops of croissants. Open the oven door, spritz the oven heavily with water from a spray bottle, and quickly close the door. Place croissants in oven, and spray bottom of oven with water once more. Bake until puffed and golden brown, about 15 minutes. After 10 minutes, rotate pan to ensure even baking. Reduce oven temperature to 400 degrees. and continue to bake until cooked through, about 5 minutes more. Transfer to a wire rack to cool for 15 minutes before serving.

 

 

 

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Cookie Friday: Chocolate snow balls

Cookie Friday: Chocolate Snowballs

Cookie Friday: Chocolate Snowballs

Today’s menu is  Chocolate snowballs.  A wonderful holiday cookie recipe. There’s so many versions  of the snowball cookie. walnut, pecan, chocolate chip, chocolate. Some people use shredded coconut instead of powdered sugar . This is a very kid-friendly recipe. My little ones  love to help me make this recipe. They love rolling the cookie in the powdered sugar. Everybody is usually cover in powdered sugar at the end. It’s all good fun . Enjoy !

flour cocoa powder salt baking soda baking powder

flour cocoa powder salt baking soda baking powder

my mouth can't wait to taste it !

my mouth can’t wait to taste it !

Cookie Friday: Chocolate snowballs

Total Time

Prep: 20 mins

Bake: 10-12 mins

Makes 36 serving 

Ingredients

1/2 cup of baking cocoa
2 cups of flour
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of vanilla extract
3/4 cup of butter
3/4 cup of brown sugar
1/4 cup of milk
1 egg
powdered sugar

Directions   

1.In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture.

2.Cover and refrigerate overnight.

3.Shape into 1-in. balls; place 2 in. apart on un-greased baking sheets.

4.Bake at 350° for 7-8 minutes or until tops are crackled. Remove to wire racks to cool completely.
Roll in confectioners’ sugar.

Salty & sweet Deep Dish pretzel Sugar cookies

Salty & sweet deep dish pretzel sugar cookies

Salty & sweet deep dish pretzel sugar cookies

Cookie Friday : Deep dish pretzel sugar cookies

If you are a salty & sweet person, this deep dish cookie recipe is the one for you .  It’s always a hit last night, for my friends at our “T.V  FOODIE/ADDICTION PARTIES” that we have every other week. Last night was the “SCANDAL” edition. Deep dish cookies , red wine with  olivia pope & the prez, loving it ! Red wine always give me the munchies.

Place a few chocolate chips in the center of dough

Place a few chocolate chips in the center of dough

Place another half of dough on top and foam a ball

Place another half of dough on top and foam a ball

Press pretzel on top before baking

Press pretzel on top before baking

 

Set in center of pan and bake 12-15 mins

Set in center of pan and bake 12-15 mins

Salty & sweet

Salty & sweet

Total Time: 2 hr 55 mins

Prep Time: 2 hrs 15 mins

 Bake: 12-15 mins

Pan : Deep dish cookie pan or whoppie pie pan or muffin top pan 

 

Ingredients 

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup softened butter

1 1/2 cups white sugar

1 egg

1 cup of chocolate chips

1 teaspoon vanilla extract

3 to 4 tablespoons buttermilk

15-20 pretzels

 

Directions 
1.In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2.In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet. Chill for 2 hours.

3.Preheat oven at 350. With cooking spray, grease deep dish cookie  pan  and set aside. Take a half of a tablespoon of dough in your hand, then place a couple of chocolate chips in the center, take another half of dough and form into a ball, and press unto the bottom of each cavity. Repeat method . Press pretzel on each dough ball and bake for 12-15 mins. or until until the centers are set and the edges are golden brown.
4.Allow cookies to cool a bit before gently removing to cooling rack.

Gluten-Free Double Chocolate Chip Muffins

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I found this delicious gluten free recipe a couple of weeks ago and I had to try it.  When you look at all the ingredients, you would think that it’s a difficult recipe but, its’ not. It’s fairly easy, with only 2 steps to it.  Combine the first nine ingredients and in another bowl combine the wet ingredients. Then add the wet mixture  into the dry mixture and beat until combined & that’s it .

Jumbo gluten free chocolate muffins

Jumbo gluten free chocolate muffins

 

Bake : 15-21 mins /for smaller muffins 12-16 mins

Prep : 25 mins

Makes about: 6 Jumbo muffins or 12 regular muffins

 

Ingredients 

1/2 cup of baking cocoa

1/4 cup of sugar

1 cup of brown rice flour

1/2 cup of soy flour

1/4 cup of sugar

1/4 cup of brown sugar

1/4 cup of tapioca flour

1/4 cup of  buckwheat flour

3 teaspoons of baking powder

1/4 teaspoon salt

2 eggs

2/3 cup of buttermilk

1/3 cup of fat free milk

2 tablespoons of melted butter

1 tablespoon of vanilla extract

1/2 cup &  2 tablespoons of chocolate chips { divided }

 Directions 

  1. In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, buttermilk, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in 1/2 cup chocolate chips.
  2. Coat muffin cups with cooking spray; 3 tablespoon scoop {Regular muffins-fill three-fourths full with batter}. Sprinkle with remaining chips. Bake at 350° for 15-21  minutes {12-16 mins} or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Adapted from Taste of home