Pie Crust Recipe For Galette Baking

This pie crust is flaky and delicious! Perfect for all sorts of galette baking!

Servings: Makes 2 pie crusts

What You Need:

2 1/2 cups all purpose flour

1 cup (2 sticks) of unsalted cold butter chopped

1 teaspoon salt

1 teaspoon of sugar

1/2 cup of ice cold water

Steps:

1. Add the flour, salt, sugar, and butter into a medium/large bowl and mix until crumbly like texture (I like and prefer to use my hands). The other option is to use a food processor and pulse until butter is broken up and no more large chunks remain.

2, Next add the cold water to batter and combine together until one large dough ball.

3. Divide dough in half. Freeze one half for another time and place other dough ball in the fridge until ready to bake.

4. When ready to bake line a cookie sheet with parchment paper. Roll out dough into a circle but be sure to not make it too thin. Fill galette with filling and then fold the edges. Brush the edges with egg white. Bake at 375 for 40-45 minutes.

Enjoy!

That’s it! Now you can get creative with your fillings!

Apple Or Peach Filling Recommendation:

Slice 4 medium apples or peaches unpeeled or peeled and toss in a bowl with 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, and a pinch of salt. Once mixed well place filling in prepared dough, topping off the apples or peaches with 1 tablespoon of chopped butter.

Enjoy with vanilla ice cream!

Pumpkin Spice Waffles

A great way to start Fall. Full of flavor and so yummy! Enjoy!

Servings: 10-15 large waffles or 20 to 25 small waffles

What You Need:

Wet Ingredients:

3 large eggs

1 1/3 cup of milk

1/4 cup pure maple syrup (the real stuff)

3 tablespoons of unsalted melted butter

1 cup of canned pumpkin NOT THE WHOLE CAN (save the remaining pumpkin for a different treat)

Dry Ingredients:

2 cups of all purpose flour

1/4 cup packed of light brown sugar

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt or “a pinch”

2 teaspoons of pumpkin spice seasoning

1 teaspoon of cinnamon

Steps:

1. In one large bowl mix together your dry ingredients. In another medium/large bowl mix together your wet ingredients.

2. Add the wet ingredients to the bowl of dry ingredients.

3. Heat up your waffle iron to a high setting and cook as directed to your waffle maker. ***Since these are made with pumpkin they can have a difficult time getting to that crisp texture but I have a tip below!***

serve these with whipped cream and a cinnamon apple recipe!

Waffle Making Tips:

• a good indicator that your waffle is complete is little steam or no more steam is present.

• waffle maker didn’t make them crisp the way you like it? No problem. Once waffles are complete pop them into your oven or toaster oven at 250 and bake them for a bit. Delish! (Toaster worker too if you made them enough)

• would definitely recommend freezing. Store in a freezer safe bag using parchment paper to separate the waffles. If you know you’re going to be freezing while making then definitely don’t aim for waffle perfection. Cook them a little soft so when they are reheated they are perfect! A yummy quick breakfast!

Sweet Knots With Brown Sugar OR You Can Use Nutella

Servings: 14-16 knots

What You Need For The Rolls:

3 1/2 cups of all purpose flour plus more for dusting

4 tablespoons of salted or unsalted butter at room temperature

1 cup of warm milk

3 large eggs

1/2 teaspoon of salt

2 tablespoons of light or dark brown sugar

1 packet of active dry yeast

What You Need For The Cinnamon Filling:

1 cup of brown sugar

1 tablespoon of cinnamon

6 tablespoons of butter softened

Or Substitute cinnamon filling for Nutella

Warning: using Nutella does get messy but trust me, it’s worth it.


Steps:

1. In a medium/large mixing bowl mix the 1 packet (2 1/4
teaspoons) active dry yeast with the warm milk and the brown sugar. Let sit 5-10 minutes, until bubbly and foamy.

2. Add 3 ½ cups flour, salt, eggs,
and butter. Mix until the flour is completely
incorporated, adding a little extra flour if necessary. (I knead by hand for a good 10 mins and it works fine.)

3. Cover the bowl and let sit at room temperature
for 1 hour.

4. In the meantime prepare your filling. In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.

5. Once dough is ready on a floured surface roll the dough out into a large rectangle, adding flour as needed. Spread the dough with 5 tablespoons softened butter and sprinkle with cinnamon sugar mixture.

6. Fold the dough in half. Cut into 12-14 strips. Twisting each strip into a loose imperfect knot. Placing each knot onto a cookie sheet pan lined with parchment paper.

7. Bake at 375 until a little golden on the top. Eat as is or with your favorite homemade icing.

Enjoy!

Sweet Crepes For Sweet Fillings

Servings: 12 to 15 crepes

What You Need:

A blender

1 cup of flour

2 eggs whisked

1 teaspoon of vanilla extract

2 1/2 tablespoons of white sugar

1/2 cup of water

3/4 cup of whole milk

3 tablespoons of melted unsalted butter plus extra for coating skillet

Steps:

1. Add the milk, eggs, water, vanilla extract, sugar, melted butter, and flour to the blender and blend for 10 seconds. (An extra pulse or 2 if there’s still a little flour stuck to the sides)

2. Set in refrigerator for 1 hour.

3. On a low medium heat, butter the pan and pour about 1/4 cup of batter onto the pan and swirl it to evenly coat the bottom. When the edges begin to curl flip it over and allow the other side to cook (about 10 seconds).

4. Fill with desires fillings, fold, and top with powdered sugar or whip cream.

Enjoy!

Spring Time Lemon Bars

Spring time calls for lemon bars! The perfect tart, sweet treat to enjoy in some beautiful weather! This is also a great recipe to make with your little ones! Especially when pressing the dough!

Let’s get started!

What You Need:

For The Crust:

8 tablespoons of unsalted butter softened

1/2 cup of white sugar

2 cups of flour

A pinch of salt

For The Filling:

6 eggs

3 cups of white sugar

2 grated lemons for lemon zest

1 cup of fresh lemon juice

1 cup of flour

Powdered sugar for dusting

Steps:

  1. Preheat the oven to 350.
  2. For the crust, mix together the butter and sugar with an electric mixer until combined. Then add the flour and salt. Mix well, don’t be afraid to get your hands dirty.
  3. Once all combined flatten the dough into a 9 by 13 glass baking dish.
  4. Bake the crust for 20 to 25 minutes, until lightly browned. While crust is baking prepare your filling.
  5. For the filling, mix together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over hot crust and bake for 35 to 40 minutes, until the filling is set and not wobbly. Let cool to room temperature. Then chill in the fridge for an hour.
  6. Dust with powdered sugar and cut into squares. Enjoy!

Tip: place lemon bars in freezer for 30 mins and once removed will be easier to cut squares!

Lavender Simple Syrup – Mix It In Everything

This lavender syrup is so good. Mix it in your lemonade, your favorite cocktail, a mimosa, raw honey, cream cheese frosting, the possibilities are endless!

Enjoy!

What You Need:

1 1/2 cups of water

3 tablespoons of dried lavender

1 1/2 cups of sugar

Steps:

1. Bring the water and lavender to a boil.

2. Add the sugar and mix until it dissolves completely. Allow to simmer for 15 mins. Boiling lightly.

3. Remove from the heat and let sit for 2 hours. The aroma is so relaxing.

4. Strain the liquid into a mason jar discarding the dried lavender. Store in the fridge for 2 weeks.

Arroz Con Leche – ‘Mexican Rice Pudding‘

What You Need:

7 cups of water

1 cup of white rice

1 teaspoon of cinnamon

1 12oz can of evaporated milk

1 14oz can of sweetened condensed milk

1 cup of whole milk

1/2 of vanilla extract

Steps:

1. In a medium/large simmering pot bring the water, rice, and 1/2 teaspoon of cinnamon to a boil. Boil for 18 minutes, uncovered.

2. Drain the liquid from rice and add the milks and vanilla extract to the pot. Keep the stove on a medium heat and mix for 20 mins or until thick and creamy.

3. Pour the rice pudding into a round 2 1/2 qt dish. Mix in the rest of the cinnamon (1/2 teaspoon) and continue to mix while still hot.

4. Serve right away warm or chill for 2 to 4 hours. Dash some more cinnamon on top for appeal. Enjoy!

Fat, Yummy, Chocolate Chip Cookies – So ADDICTING

These cookies are amazing! Best when eaten fresh but still delish the next day. I literally just ate one…

Makes: 18 to 20 cookies

Oven: 325

Time: 12-15 mins. Watch them closely for perfection

What You Need:

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup of MELTED UNSALTED butter

1 cup packed of LIGHT brown sugar

1/2 cup white sugar

1 tablespoon of pure vanilla extract

1 large egg

1 large egg yolk

2 cups (1 bag) of semi chocolate chips

Steps:

1. Whisk together flour, salt, and baking soda in a medium bowl.

2. In a large bowl mix together with an electric mixer the melted butter, the brown and white sugar, the vanilla extract, the egg, and the egg yolk.

3. Begin to add the flour mixture to the sugar mixture and mix. Add the chocolate chips. Use your hands if you need to, sometimes it’s easier.

4. Cover bowl with plastic wrap and allow to sit in fridge for 1 to 2 hours.

4. Scoop 1/4 cup size onto cookies sheets lined with parchment paper.

5. Bake at 325 for 12 to 15 mins. Oven time may vary. Watch closely.

6. Once golden brown remove from oven and allow to cool a little before moving to a cookie cooling rack.

Enjoy and share!

Cream Cheese Frosting

Cream Cheese Frosting

This amount of frosting is good for 24 cupcakes or a 9×13 size cake. There may be a little extra just to eat! Yum!

What You Need:

1 8oz pack of cream cheese (softened)

1/2 cup (1stick) of unsalted butter (softened)

2 teaspoons of vanilla extract

1 1/2 cups of powdered sugar

1/4 teaspoon of salt

A small squeeze of a lemon (optional)

Steps:

1. Combine all ingredients into a medium sized mixing bowl except for the lemon. Mix well until smooth and creamy.

2. Now take the lemon and squeeze just a little bit of lemon juice to give the frosting a sweet tangy taste. Mix well. Taste, and add more if needed.

3. Spread on cupcakes, muffins, breads, whatever your little heart desires.

Note: store any left over frosting in the fridge. Frosting is good for 3-5 days.

If it’s looking like this picture below the cream cheese or butter may not have been softened enough. No worries though! Just let the frosting sit out for a bit. Then mix again with an electric mixture.

A little lumpy, I knew the butter wasn’t soft enough!

I let it sit out and then we re-mixed it. Smooth and creamy, just what we wanted!

Enjoy my precious gems!

Peanut Butter Cookies With 5 Ingredients

Btw, these are flourless!

Warning: these 5 ingredient peanut butter cookies are highly addicting! And honestly, I don’t really feel guilty eating them!

Let us know what you think!

Servings 16-18 cookies (tip: use a tablespoon measuring spoon to scoop to make the perfect size)

What you need:

1 cup of natural peanut butter

1 cup of sugar

1 teaspoon of vanilla extract

1 large egg beaten

Salt for sprinkling (coarse sea salt would be ideal but table salt is okay too!)

Steps:

1. Preheat oven to 350

2. Mix all ingredients in a medium size bowl.

3. Scoop tablespoon size balls, roll into ball, and place on cookie sheets lined with parchment paper.

4. Use a fork to flatten the cookie, making a crosshatch pattern.

5. Bake for 8 to 10 minutes and sprinkle with salt.

Sooooo yummy!