Thursday 23 November 2023

 

INGREDIENTS

  • 2 cups all-purpose flour ($0.28)
  • 1 tsp baking powder ($0.05)
  • 1/2 tsp baking soda ($0.01)
  • 1/2 tsp salt ($0.02)
  • 1 tsp pumpkin pie spice ($0.10)
  • 2 large eggs ($0.18)
  • 1/2 cup granulated sugar ($0.17)
  • 1/2 cup brown sugar ($0.26)
  • 1 15oz. can pumpkin purée ($2.19)
  • 1/2 cup cooking oil ($0.44)
  • 1 tsp vanilla extract ($0.59)

Cream Cheese Filling (optional)

  • 4 oz. cream cheese, room temperature ($1.10)
  • 2 Tbsp granulated sugar ($0.04)

INSTRUCTIONS 

  • Preheat the oven to 350ºF. In a medium bowl, stir together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • In a separate large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin purée, oil, and vanilla extract.
  • Pour the bowl of dry ingredients into the bowl of wet ingredients and stir together just until combined. A few small lumps are okay, just try not to overmix.
  • In a separate small bowl, stir together the cream cheese and sugar for the cream cheese filling.
  • Grease a muffin tin or line with muffin liners. Fill each well in the muffin pan about ⅓ full. Add a small dollop of the cream cheese to each well, in the center of the muffin batter. Divide the remaining muffin batter between each well, covering the cream cheese. Each well in the muffin pan should be filled about ¾ full.
  • Bake the muffins for about 24 minutes, or until fully puffed in the center and slightly cracked on top.
  • Remove the muffins from the oven and let them cool for about 5 minutes before gently removing them from the muffin pan and allowing them to finish cooling on a wire rack.
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INGREDIENTS

Shortbread Crust

  • 1 cup all-purpose flour ($0.14)
  • 1/3 cup powdered sugar ($0.12)
  • 1/4 tsp salt ($0.01)
  • 1/2 cup salted butter, softened ($1.07)

Pumpkin Pie Filling

  • 1 15oz. can pumpkin purée ($2.19)
  • 1 12oz. can evaporated milk ($1.50)
  • 3/4 cup granulated sugar ($0.25)
  • 1.5 tsp pumpkin pie spice ($0.15)
  • 1/2 tsp salt ($0.02)
  • 2 large eggs, lightly beaten ($0.18)

INSTRUCTIONS 

  • Preheat the oven to 350°F. In a large bowl add the flour, powdered sugar, salt, and softened butter for the shortbread crust. Mix the ingredients together with a fork or spatula until they are well combined. The mixture should look slightly crumbly.
  • Line an 8×8-inch baking dish with parchment paper. Press the shortbread mixture into the bottom of the dish in an even layer.
  • Transfer the baking dish to the oven and bake the crust for 15 minutes or just until the crust is lightly golden.
  • While the crust is baking, begin to make the filling. In another large bowl add the pumpkin purée, evaporated milk, sugar, pumpkin pie spice, salt, and beaten eggs.
  • Blend with a hand mixer or whisk the pie filling ingredients together until smooth.
  • When the crust is finished baking, pour the pumpkin pie filling into the baking dish on top of the crust, then transfer it back to the oven and bake for 50-55 minutes, or until the filling is set and the center jiggles just slightly when you shake the baking dish.
  • Remove the baking dish from the oven and allow the pie bars to cool for about 30 minutes, then transfer the dish to the refrigerator to chill completely for at least 2 hours.
  • Once the pumpkin pie bars are completely chilled, remove them from the baking dish and slice into 9 bars. Top with some fresh whipped cream (optional) and enjoy!
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Monday 20 November 2023

 A traditional sweet potato casserole with a smooth, creamy filling, and a pecan and brown sugar streusel topping is perfect for a classic thanksgiving meal.

Ingredients

  • 4 cups chopped sweet potatoes cubed into 1-inch
  • ¼ cup butter
  • ½ cup granulated sugar
  • 2 eggs beaten
  • ½ cup milk 2%
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt

Streusel Topping:

  • ½ cup light brown sugar packed
  • ⅓ cup all purpose flour
  • 3 tablespoons butter cold and diced, Note 1
  • ¾ cup pecans toasted, roughly chopped, Note 2

Instructions

  • To make the streusel topping, combine the brown sugar with flour. Cut in the cold butter or use your hands to rub the butter into the mixture until you get a coarse crumb (pea sized crumb). Stir in the pecans and set aside.
  • Add sweet potatoes to a saucepan, and cover with water. Bring to a boil, simmer uncovered until fork tender (10-15 minutes). Drain, mash the sweet potatoes, and allow to cool for 10 minutes.
  • Preheat oven to 350°F/180°C.
  • To the sweet potatoes, add butter, sugar, beaten eggs, milk, vanilla, and salt. Stir until well combined.
  • Transfer mixture to a 9×13 inch casserole dish or pan.
  • Spread the streusel topping over the sweet potatoes, and bake uncovered for 30 minutes or until the potatoes start to puff a little and the topping is lightly browned.

Notes:

  1. Cold Butter: Use cold butter for the topping! Cold butter mixed with flour is what makes the topping super crispy.
  2. Make it Nut Free: Omit the pecans and add a tablespoon or two of flour to the topping to make up for the lost volume.
  3. Make Ahead: Make the sweet potato casserole filling, add it to the casserole dish, and refrigerate, covered. Make the streusel topping, and refrigerate that as well, in a separate dish or zip top bag.  About a half hour before you’re ready to eat, add the topping to the casserole dish and bake as directed.
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Sunday 19 November 2023

 Made with just a few ingredients, these classic Cream Cheese Mints are a sweet melt-in-your-mouth treat, perfect for parties or holidays.


Ingredients

  • 8 ounces (225 g) full-fat cream cheese
  • 8 cups (960 g) powdered sugar or 2 pounds
  • 1 tablespoon (14 g) unsalted butter softened
  • ½ teaspoon pure vanilla extract
  • 1 ½ teaspoons peppermint extract
  • Gel food coloring as needed

Instructions

  • In a large mixing bowl, combine the cream cheese, softened butter, vanilla extract, and peppermint extract.
  • Gradually add the powdered sugar to the bowl, mixing continuously to avoid a sugar storm. Keep adding until the sugar is fully incorporated.
  • Test the mixture by forming a small ball with your hands. It should not be sticky. If it’s sticky, add more powdered sugar, starting with ¼ cup. Mix well and test again, adding more sugar if necessary.
  • Divide the mixture into separate bowls, one for each color you plan to use. Add a small amount of gel food coloring to each bowl and mix well. Add more coloring gradually until you achieve the desired shade.
  • Line a cookie sheet with parchment paper. Using a teaspoon or a small cookie scoop, scoop out portions of the mixture. Roll each portion between your palms to form a ball, then place it on the prepared cookie sheet.
  • Press down each mint ball with a fork to flatten slightly and create a pattern. Leave the mints to dry at room temperature for at least 2 hours.

Notes:

  • Adjust for flavor: You can use a bit more or a bit less peppermint extract to suit your preference. I think that 1 ½ teaspoons is the perfect amount though!
  • Try other extracts: You can avoid mint entirely and make these candies any flavor you like! Try almond extract, cherry, orange, or lemon extract.
  • Make gifts or favors by adding a few mints to cellophane bags and tying the bags with festive ribbons.
  • Food coloring is technically optional! These mints still taste delicious if you leave them in their natural cream color. You can also try these with all-natural colorings if you’d like to avoid using food dyes.
  • To Store: Once dry, store your mints in an airtight container in the fridge for up to a week or in the freezer for several months. 


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 Super simple and delicious crispy Air Fryer cauliflower! Thanks to the Air Fryer, you can easily and quickly make tasty cauliflower with just a handful of ingredients in no time.


Ingredients

  • 1 small cauliflower head cut into florets
  • 1 tablespoon olive oil
  • ¼ teaspoon ground turmeric
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

  • Instructions

    • Drizzle the cauliflower florets with olive oil, then toss with turmeric, smoked paprika, salt, and pepper so that they're well coated in the seasoning.
    • Roast in the Air Fryer at 390°F (200°C) for around 15 minutes flipping every 3 minutes.
    • When the air frying process is done, remove from the air fryer basket and serve on a plate. It can be enjoyed either warm or cold.

    Notes:

    • You have to keep an eye on the cauliflower as it’s being roasted in the Air Fryer as it can burn easily, it’s also different from one cauliflower to another depending on the freshness of the cauliflower and the density of the florets (so it might take less or more time). Check every 3 minutes and shake the basket so that the florets are roasted evenly.
    • Use your favorite seasonings. You can add curry powder, cumin, coriander, garlic powder, onion powder, chili powder, etc.
    • You can use avocado, or corn oil instead of olive oil.
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