Kitchen ideas

Chicken Parmesan Sliders

Ingredients:

1 lb pull-apart dinner rolls
2 cups shredded mozzarella cheese, divided
8 crispy chicken strips
¾ cup marinara sauce
¼ cup shredded parmesan cheese
2 tbsp melted butter
½ tsp garlic powder
¼ tsp onion powder
1 tbsp chopped parsley

Instructions:

Cook chicken strips per package instructions.
Assemble sliders with cheese, chicken, and sauce.
Top with remaining cheese, butter mixture, and bake at 375°F for 15 mins.

Chewy Butterfinger Cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1½ cups chopped Butterfinger candy bars

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Mix the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the Butterfinger pieces: Fold in the chopped Butterfinger candy bars until evenly distributed throughout the dough.
Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Serve: Enjoy the chewy Butterfinger cookies with a glass of milk or as a sweet treat anytime!

Candied Cherries 🍒

Sweet and delicious candied cherries perfect for snacking, baking, or adding to desserts.
Ingredients:

2 cups pitted cherries
1 cup sugar
1 ½ cups water
1 teaspoon fresh lemon juice
¼ teaspoon almond extract (or vanilla extract)

Directions:

1️⃣ Pit the Cherries: Begin by pitting your cherries. Use a cherry pitter or the end of a chopstick to carefully remove the pits from each cherry. If using a chopstick, support the cherry in one hand and push the pit out through the center.

2️⃣ Combine Ingredients: In a medium-sized saucepan, combine the pitted cherries, sugar, water, lemon juice, and almond extract. Stir to mix well.

3️⃣ Cook the Cherries: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer. Allow the cherries to cook gently for 75 minutes, stirring occasionally to prevent sticking and ensure even cooking.

4️⃣ Cool the Cherries: After simmering, remove the pan from the heat. Let the cherries cool in the syrup.

5️⃣ Store the Cherries: Transfer the candied cherries and their syrup to an airtight container. Store in the refrigerator for up to one year.
Additional Information:

Prep Time: 15 minutes
Cook Time: 75 minutes
Total Time: 1 hour 30 minutes
Servings: 2 cups

Nutrition Facts:

120 calories, 30g carbs, 0g protein, 0g fat, 0g sat fat, 0mg cholesterol, 0mg sodium, 100mg potassium, 2g fiber, 28g sugar, 2% DV vitamin A, 10% DV vitamin C, 0% DV calcium, 2% DV iron

Lemon Pound Cake 🍋

A classic and tangy lemon pound cake with a delightful glaze!

Ingredients:

For the cake:
1 1/2 cups all-purpose flour (185 g)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsalted butter, room temperature (113 g)
1/4 cup butter or shortening, room temperature (50 g)
1 1/2 cups granulated sugar (300 g)
3 large eggs
3 tablespoons fresh lemon juice, strained
1 tablespoon lemon zest
1/2 cup milk (120 ml)

For the glaze:
1 cup confectioners' sugar, sifted (110 g)
2 tablespoons fresh lemon juice, strained
Lemon zest for garnish, optional

Instructions:
1️⃣ Preheat your oven to 350°F (175°C). Line a 5x9 inch loaf pan with parchment paper and lightly spray with nonstick cooking spray.

2️⃣ In a medium bowl, whisk together the flour, salt, and baking powder. Set this mixture aside.

3️⃣ Using a stand mixer or a hand mixer, cream together the butter, shortening, and sugar until the mixture is light and fluffy, about 3 minutes.

4️⃣ Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the lemon zest and lemon juice until just combined.

5️⃣ On low speed, mix in one-third of the flour mixture, followed by half of the milk. Repeat this process and finish with the remaining third of the flour mixture. Mix until just combined; do not overmix.

6️⃣ Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.

7️⃣ Allow the cake to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.

8️⃣ For the glaze, whisk together the confectioners' sugar and lemon juice until smooth. Drizzle over the cooled cake and garnish with lemon zest if desired.

Additional Information:

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Nutrition Facts: 400 calories, 55g carbs, 4g protein, 18g fat, 11g sat fat, 110mg cholesterol, 220mg sodium, 50mg potassium, 1g fiber, 40g sugar, 6% Vitamin A, 20% Vitamin C, 4% calcium, 6% iron

Fried Rice

Ingredients:

2 cups long grain rice
2 cups water
2 cups vegetable broth
1/2 tsp salt
2 tsp vegetable oil
2 large eggs, whisked
1/3 cup frozen peas and carrots
2 tbsp scallions, thinly sliced
1/2 tsp sesame oil

Instructions:

Rinse rice and place in a pot with water, broth, and salt. Bring to boil.
Reduce heat to low, cover, and simmer for 20 minutes. Let sit for 10 minutes.
Cool rice in the refrigerator for 1-2 hours.
Heat a wok over high heat, add vegetable oil, and cook the eggs. Add peas, carrots, and scallions. Mix in the rice and sesame oil.

🌟 Tres Leches Cake 🌟

🍽️ Dive into the decadent delight of Tres Leches Cake, a moist and creamy dessert soaked in three kinds of milk! This classic Latin American treat is sure to captivate your taste buds with its irresistible flavor and texture. Follow these simple steps to create your own heavenly Tres Leches Cake.

Ingredients:

Cake:

2 large eggs, separated
1/2 cup granulated sugar, divided
3 tablespoons whole milk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
Tres Leches Mixture:

1/2 can (7 ounces) sweetened condensed milk
1/2 can (6 ounces) evaporated milk
1/4 cup heavy whipping cream
Whipped Cream Topping:

1 cup heavy whipping cream
Cinnamon, optional for garnishing
1 1/2 tablespoons confectioners’ sugar
Instructions:

For the Cake:
1️⃣ Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with aluminum foil, then spray with floured cooking spray or grease and flour the pan; set aside.
2️⃣ In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and handheld electric mixer), beat the egg yolks and 6 tablespoons of granulated sugar on medium-high speed until pale yellow and doubled in volume, about 4 minutes. Scrape down the sides of the bowl as needed.
3️⃣ Add the whole milk, vanilla extract, flour, baking powder, and salt to the egg yolk mixture. Beat on low speed until combined; do not overmix. Set aside.
4️⃣ In a separate medium bowl, beat the egg whites with a handheld electric mixer on high speed until soft peaks form. Gradually add the remaining 2 tablespoons of granulated sugar and continue beating until stiff peaks form but the egg whites are not dry.
5️⃣ Gently fold the beaten egg whites into the cake batter until just combined. Pour the batter into the prepared pan, smoothing the top with a spatula.
6️⃣ Bake for about 32 to 35 minutes, or until the cake is set in the center, springy to the touch, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan on a wire rack.

For the Tres Leches Mixture:
1️⃣ In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy whipping cream until well combined.
2️⃣ Using a fork, poke holes all over the top of the cooled cake. Pour the tres leches mixture slowly over the cake, allowing it to soak in as you pour. Be sure to cover the edges as well.
3️⃣ Let the cake cool at room temperature for 1 to 2 hours, then cover and refrigerate until chilled, at least 2 hours or overnight.

For the Whipped Cream Topping:
1️⃣ In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld electric mixer), beat the heavy whipping cream on high speed until thickened and spreadable.
2️⃣ Add the confectioners’ sugar and beat until combined.
3️⃣ Spread the whipped cream over the chilled cake, and optionally garnish with a sprinkling of cinnamon. Serve immediately, and enjoy the creamy goodness!

🌟 Spice Cake with Cream Cheese Frosting 🌟

🍽️ Indulge in the warmth and richness of a Spice Cake with Cream Cheese Frosting! This moist and flavorful cake, infused with a blend of aromatic spices, is topped with a creamy and tangy cream cheese frosting that perfectly complements its deep flavors. Follow these steps to create a stunning dessert that's perfect for any occasion.

Ingredients:

Spice Cake:

1 1/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed light brown sugar
1/2 cup vegetable or canola oil
1/2 cup buttermilk*
1/4 cup applesauce
2 tablespoons molasses
2 large eggs, at room temperature
1 to 2 teaspoons vanilla extract
Cream Cheese Frosting:

8 ounces cream cheese, softened
5 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste
Optional Toppings and Decorations:

Pie crust dough
Packaged caramels
Dark chocolate
Pretzel rods or sticks
Pecans
Fall sprinkles
Instructions:

For the Spice Cake:
1️⃣ Preheat your oven to 350°F (175°C) and prepare two 9-inch round springform pans or two high-sided (at least 2 inches) 9-inch round cake pans by spraying them with cooking spray or floured cooking spray. Line the bottoms of the pans with parchment paper circles.
2️⃣ In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, cloves, and nutmeg; set aside.
3️⃣ In another large bowl, beat together the brown sugar, oil, buttermilk, applesauce, and molasses until well combined.
4️⃣ Add the eggs and vanilla extract to the wet ingredients, and beat until fully incorporated.
5️⃣ Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
6️⃣ Divide the batter evenly between the prepared cake pans and smooth the tops.
7️⃣ Bake for 22 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them to wire racks to cool completely.

For the Cream Cheese Frosting:
1️⃣ In a large mixing bowl, beat together the cream cheese and butter until whipped and creamy.
2️⃣ Gradually add the sifted confectioners' sugar, beating on low speed at first and then increasing to high speed until the frosting is light and fluffy.
3️⃣ Beat in the vanilla extract and salt until well combined.

Assembly:
1️⃣ Place one cake layer on a serving plate or cake stand. Frost the top of the cake with a layer of cream cheese frosting.
2️⃣ Add the second cake layer on top and frost the top of the cake, then frost the sides with remaining frosting.
3️⃣ Decorate the cake as desired with optional toppings and decorations, such as pie crust leaves, chocolate dipped acorns, pecans, or sprinkles.

Enjoy this beautifully spiced cake with creamy cream cheese frosting, perfect for celebrating the flavors of fall!