Tasty Tuesday October 1, 2024 E is for Eggless - Orange Creamsicle Cupcakes

Ingredients:

1white or yellow cake mix

1 can orange soda (Sunkist or Crush)

Frosting-

4 oz. cream cheese, cold

1 ½ cups unsalted butter, cold

1 ½ teaspoon vanilla extract

5-6 cups powdered sugar

3 Tablespoons orange jello

Orange food color (optional )

 

Directions:

1.     Preheat oven to 350˚.

2.     Line a cupcake pan with cupcake liners.

3.     Combine white cake mix with the can

of soda and beat until smooth.

4.     Using a large cookie scoop, fill each liner

2/3 full.

5.     Bake at 350 for 14-18 minutes. Cool.

 

For Frosting:

1.     Cut butter into pieces. Using the

paddle attachment, whip the butter

5 to 7 minutes, scraping down the

bowl occasionally. Butter will be light

in color. Add the cream cheese and

mix until well combined.

2.     Add 3 cups of powdered sugar and

vanilla and mix on low speed until

incorporated then increase the mixing

speed to high and beat about 60 seconds.

Add 2 cups powdered sugar and beat

on low speed until sugar in incorporated. 

Increase the speed to medium-high and

beat 3 minutes.  (If frosting is too thin

add more powdered sugar).

3.     Add 3 tablespoons orange Jello.

 

Tasty Tuesday September 17, 2024 C is for Candy- Lindsey's English Toffee

 

Ingredients:

1 cup unsalted butter

1 cup granulated sugar

1 tablespoon water

½ teaspoon salt

1 teaspoon vanilla

1 cup milk or semi-sweet

   chocolate chips

1 cup white chocolate chips

Toppings: chopped nuts,

   sprinkles, cinnamon sugar

 

Directions:

1.     Line a large baking sheet

pan with foil and spread

with butter.

2.     Combine butter, sugar, water

and salt in a medium size pot

and cook over low heat until

utter is melted.

3.     Stir ingredients frequently over

medium heat until mixture comes

to a boil. (This may take awhile

but do not turn up the heat or

you will ruin your toffee.)

4.     Once the mixture comes to boil

attach the candy thermometer,

making sure the tip doesn’t touch

the bottom of the pan.

5.     Continue to stir occasionally, the

mixture will slowly thicken and will

turn a golden brown as it cooks.

Cook until hard crack stage 305˚.

Remove from heat and stir in the

vanilla extract.

6.     Pour mixture onto prepared pan and

spread out until it is 1/8-1/4 inch

thick. Then sprinkle on the chocolate

chips of your choice and let sit for

3 to 5 minutes, Use a spatula to gently

spread the chocolate chips evenly over

 toffee.

7.     Immediately sprinkle the toppings:

chopped nuts, sprinkles or cinnamon

sugar if you are making Churro toffee.

8.     Cool completely before breaking into pieces.

 

 

Tasty Tuesday September 10, 2024 B is for Bagles- 3 Ingredient Air Fryer Bagels

 

Ingredients:

1 cup flour

2 teaspoons baking powder

1 cup non fat plain Greek yogurt

1 egg plus 1 teaspoon water

   for egg wash

 

Directions:

1.     Stir together flour, baking powder

and yogurt with a wooden spoon until

combined. Flour your hands and

knead the dough until completely

combined. Divide dough into 4 equal

parts. Shape into a ball and then poke

a hole in the middle with your thumb.

2.     Preheat air fryer to 350˚

3.     Brush bagels with the egg wash.

4.      Bake for 15 minutes.

 

Chef’s notes: These are quick and easy to make! Our favorite toppings are grated Colby jack cheese with diced Hatch green chili and cinnamon crunch.

Top with cheese and chili with 5 minutes left to bake. For cinnamon crunch brush with melted butter instead of egg wash, then top with 2 Tablespoons brown sugar and 1/8 teaspoon cinnamon. Put as much as you can on top of bagel and bake. You will want to line your air fryer with parchment or liners.

 

Tasty Tuesday September 3, 2024 A is for Apricot- Apricot Shortbread bars

 Ingredients:

1 ½ cups butter softened

¾ cup packed light brown sugar

¾ cup sugar

2 teaspoons vanilla extract

¾  teaspoon vanilla extract

3 ½ cups flour

Powdered sugar

 

Directions:

Shortbread:

1.     Preheat oven to 325˚. Spray a 9 x 13 inch

pan with nonstick cooking spray

2.     Combine butter and sugars and beat until

creamy.

3.     Add salt and vanilla and combine until

smooth.

4.     Beat in flour on low speed just until a

smooth dough forms.

5.     Divide dough in half.  Wrap one half in

plastic wrap and refrigerate for 30 minutes.

6.     Press the other half into the prepared pan

to form bottom crust. Bake until crust is just

beginning to turn light brown around the

edges, about 20 minutes.

 

Filling and Topping:

1.     Place jam in a bowl and stir until smooth.

Spread the  jam evenly over baked crust.

2.     Crumble the refrigerated dough to form a

crumbled topping. Return the pan to the

oven and continue baking until the topping

is firm and crisp and golden in color, about

30 minutes.

3.     Cool completely. Sprinkle lightly with

powdered sugar before cutting into bars.

 

Tasty Tuesday September 24,2024 D is for Donuts- Baked Apple Cider Donuts

 

Baked Apple Cider Donuts

Ingredients:

1 ½ cup apple cider

2 cups flour

1 teaspoon baking soda

¾ teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon apple pie spice

¼ teaspoon salt

2 tablespoons melted unsalted butter

1 large egg (at room temperature)

½ cup sugar

½ cup packed light brown sugar

½ cup milk (at room temperature)

1 teaspoon vanilla extract

Topping:

1 cup sugar

¾ teaspoon cinnamon

¾ teaspoon apple pie spice

6 tablespoons unsalted melted butter (I dedided I will just roll them in sugar)

 

Directions:

1.     Reduce apple cider: Simmer apple

cider in a small saucepan over low

heat until you’re left with about ½ cup.

Start checking at 15, minutes, 20

minutes, etc. Set aside to cool for at

least 10 minutes.

2.     Preheat oven to 350˚.

3.     Spray donut pan with non-stick spray.

4.     Make the donuts: Whisk the flour,

baking soda, baking powder, cinnamon,

apple pie spice and salt together in a

large bowl.

5.     Whisk melted butter, egg, sugars, milk

and vanilla extract together. Pour into

dry ingredients, add the reduced apple

cider. Whisk everything together until

smooth and combined. Batter will be

slightly thick.

6.     Spoon batter into the donut molds-for

ease,  use a large zip lock bag. Cut a

corner off the bottom of the bag and

pipe the batter into each donut cup

filling about halfway.

7.     Bake for 10 to 11 minutes or until edges

and tops are lightly browned. Cool

donuts for two minutes then transfer to

wire rack. Re-grease pan and bake the

remaining batter.

8.     Coat the donuts: Combine sugar and

spices together in a medium bowl. Once

cool enough to handle, dunk both sides

of donuts into melted butter; then roll

in apple spice topping.

 

Chef’s note: Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in refrigerator for 5 days. You can reheat them in the microwave for about 10 seconds.

Tasty Tuesday September 26, 2023 #D is for Danish - Easy Cheese Danish

 

Easy Cheese Danish

 

Ingredients:

8 ounce cream cheese, softened

1 egg yolk, plus 1 large egg

3 Tablespoons sugar, plus more for dusting

1 teaspoon lemon juice

¼ teaspoon Vanilla

17.3 ounce box frozen puff pastry sheets, thawed

Variety of jams or pie filling for toppings if desired

 

Directions:

1.     Preheat oven to 400˚.

2.     Line two baking pans with parchment paper.

3.     Beat the whole egg with 1 teaspoon of water in

a small bowl; set aside.

4.     Beat the egg yolk, cream cheese, sugar, lemon juice

and vanilla in a medium bowl with an electric mixer

on medium high speed until smooth.

5.     Lay out the 2 sheets of puff pastry and cut each into

4 squares. Brush corners with egg wash and fold over

by about 1 inch to make octagon shapes. 

6.     Spoon the cream cheese mixture evenly into the center

of each (about 2 tablespoons per square); do not spread

the cream cheese. 

7.     Brush all of the exposed pastry with the egg wash, then

dust generously with sugar.

8.     Bake until puffed and golden brown all over; about 15-18

minutes. 

9.     Top with about 1 tablespoon of your favorite jam if desired

or serve plain. Cool slightly before serving.

10.                         Makes 8 large Danish.

 

 

 

 

Tasty Tuesday September 19, 2023 #C is for Chili - Chili Relleno Egg Rolls and Green Chili Dip

 

Chili Relleno Egg Rolls

 

Ingredients:

1 can Ortega mild whole green chili

Egg Roll wrappers

Colby Jack or Pepper Jack Cheese grated or sticks

 

Directions:

1.     Take one egg roll wrapper and place on cutting

board in a diamond shape. Place ½ of the green

chili in the center; top with grated cheese or cheese stick.

2.     Fold both sides into the center, then rub water along the

top edge and roll up the egg roll and seal.

3.     Preheat air fryer to 360˚. Brush Olive oil over tops

or spray with Olive oil nonstick cooking spray.

4.     Cook for 7 minutes, turning over halfway through and

brushing other side with olive oil.

 

Chef notes: I have made these and fried them but decided to try them in my air fryer. They are better fried but air frying is a healthier and still tasty option. I also used fresh toasted chili and decided the canned chili was almost as tasty and so much easier to make! Serve with your favorite salsa or green chili dip.

 

Creamland Dairy Green Chili Dip

 

Ingredients:

4 oz. cream cheese at room temperature

8 oz. sour cream

1 small can of diced green chili

½ teaspoon onion powder and garlic salt

1 small jalapeno

 

Directions:

1.     Beat cream cheese, sour cream and spices together

until smooth. Then stir in green chili.

2.     Refrigerate for at least an hour to blend the flavors.