Easy Croissants Recipe

Ingredients:

• 2 1/4 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 1/4 teaspoons active dry yeast

• 1 teaspoon salt

• 1 cup unsalted butter, cold

• 2/3 cup milk, cold

• 1 egg for egg wash

Directions:

1. In a bowl, combine the flour, sugar, yeast, and salt. Mix well.

2. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until you have a coarse, crumbly mixture.

3. Gradually add the cold milk and mix until a dough forms.

4. Turn the dough out onto a floured surface and knead it briefly, just until it comes together.

5. Roll the dough into a rectangle, then fold it into thirds like a letter.

6. Repeat the rolling and folding process two more times.

7. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.

8. Preheat your oven to 425°F (220°C).

9. Roll out the dough into a large rectangle. Cut it into triangles.

10. Roll each triangle tightly, starting from the wide end, to form croissants.

11. Place the croissants on a baking sheet lined with parchment paper.

12. Beat the egg and brush it over the croissants for a golden finish.

13. Bake for 15-18 minutes or until the croissants are golden brown and flaky.

14. Enjoy your freshly baked, buttery croissants!

Prep Time: 20 minutes + chilling time | Cooking Time: 15-18 minutes | Total Time: 1 hour 40 minutes (including chilling time)

Calories: Varies based on serving size | Servings: Makes 12 croissants

Old Fashioned Butter Cake 😍

 

Ingredients:

- 2 cups all-purpose flour, sifted

- 1 1/4 cups sugar

- 1 tablespoon baking powder

- 1 teaspoon salt

- 1/2 cup butter, softened

- 1 cup milk

- 1 teaspoon vanilla extract

- 2 eggs

Directions:

Preheat Oven:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan or line it with parchment paper.

Mix Dry Ingredients:

2. In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, and salt.

Add Wet Ingredients:

3. Add the softened butter, milk, and vanilla extract to the dry ingredients. Mix until well combined.

Add Eggs:

4. Beat in the eggs one at a time, mixing well after each addition. Continue to beat the batter until smooth and well combined.

Pour into Pan:

5. Pour the batter into the prepared baking pan, spreading it out evenly.

Bake the Cake:

6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Serve plain, dusted with powdered sugar, or with your favorite frosting. Enjoy your classic Old Fashioned Butter Cake!

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 250 kcal per serving | Servings: 9 servings

🧅🍖 French Onion Meatloaf 🍖🧅

 

Ingredients:

Meatloaf:

1 1/2 lbs ground meatloaf mix (equal parts beef, pork, veal)

1 caramelized onion

1 egg

4 cloves garlic, minced

1/4 cup chopped fresh parsley

2 tbsp chopped fresh thyme

2 tbsp milk

1 tbsp Worcestershire sauce

1/4 cup breadcrumbs

1/4 cup grated Gruyere cheese

1/4 tsp ground black pepper

1/2 tsp salt

Gravy:

1 tbsp olive oil

2 tbsp butter

2 sweet onions, thinly sliced

3 tbsp all-purpose flour

2 cups beef stock

2 tbsp Worcestershire sauce

1 cup grated Gruyere cheese

1 tbsp chopped parsley

Salt and pepper to taste

Instructions:

Caramelize onions in a skillet with olive oil and butter on low heat for 45 minutes. Set aside half.

Stir flour into the skillet, then whisk in beef stock, Worcestershire sauce, cheese, and parsley. Cook until thickened. Season.

Preheat oven to 350°F.

Combine meatloaf ingredients in a bowl. Form into a loaf on a parchment-lined baking sheet. Bake for 1 hour.

Serve meatloaf with gravy.

Prep Time: 25 mins | Cook Time: 1 hr 45 mins | Total Time: 2 hrs 10 mins | Servings: 8

CINNAMON ROLLS 😋

 

Ingredients:

3 cups all purpose flour

1 tsp Salt

¾ cup sugar

1 egg

1 cup warm milk

⅓ stick of butter

2 tbsp instant dry yeast

¼ cup melted butter

3 tbsp brown sugar

3 tbsp ground cinnamon

Preparation:

1. In a container add warm milk and yeast, mix well. Until it is dissolved. Add a tablespoon of sugar. Let rest

2. Meanwhile, add the flour, salt and sugar in a separate container, and mix well. Place the dry mixture on a surface forming a little mountain. Make a hole in the center and add the egg and butter. With your hand start to integrate everything slowly.

3. When the butter is already integrated with the egg and flour, we begin to gradually add the milk with the yeast. The milk and yeast mixture should look thick and foamy. The secret of this dough is to knead it very well. At first it will have a sticky consistency, so we will need to add more flour little by little until it has a consistency that no longer sticks to the hands. Once the dough is no longer sticky, we are going to put a little oil in a tall container, and we are going to cover the entire ball of dough with the oil. Then we put the dough to rest, at room temperature in a cool place, covered with kitchen plastic or a clean cloth. Let it rest for approximately 1 to 2 hours, until it has grown a lot.

4. When it has grown, on a flat surface stretch with a roller until it is 1 cm thick. Cut the edges and form a rectangle. Brush with melted butter and sprinkle with cinnamon and brown sugar. Form a roll, and move it over itself so that it adheres better. Cut it into pieces of approximately 1.5 cm. Put them on a tray with waxed paper and let rest for another little while.

5. Once they have grown a little more, take them to the AF with parchment or baking paper, at 180°C for 5 minutes, until they look golden. Turn around, and leave another 5 min. Take into account that the time may vary depending on the brand of the pot, and the amount to be prepared, so it is recommended to monitor the cooking from the second half of the time.

🍋 Creamy Lemon Chicken and Asparagus 🍋

 

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

Juice and zest of 1 lemon

1 teaspoon Dijon mustard

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 lb asparagus, trimmed and cut into 2-inch pieces

Fresh parsley, chopped (for garnish)

Instructions:

Cook the Chicken:

Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Prepare Sauce:

In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.

Stir in the lemon juice, lemon zest, Dijon mustard, grated Parmesan cheese, and Italian seasoning. Cook until the sauce is thickened and creamy, about 3-4 minutes.

Cook Asparagus:

Add the asparagus to the skillet and cook for 3-4 minutes, until tender.

Combine and Serve:

Return the chicken to the skillet and cook for another 2-3 minutes, spooning the creamy lemon sauce over the chicken and asparagus.

Serve the chicken and asparagus hot, garnished with fresh chopped parsley.

🕒 Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

Balsamic Peach Pork Chops with Blue Cheese

Ingredients:

1 pound pork chops

1/2 cup balsamic vinegar

2 tablespoons apricot preserves (or honey)

2 teaspoons dijon mustard

2 cloves garlic, minced or grated

1 teaspoon thyme, chopped (optional)

1/2 teaspoon salt

1/2 teaspoon pepper

2 large peaches, sliced

1/4 cup blue cheese (or feta), crumbled (optional)

Directions:

Marinate the pork chops in half of the mixture of the balsamic vinegar, apricot preserves, mustard, garlic, thyme, salt, and pepper, for 20 minutes to overnight, reserving the remaining half.

Shake off the excess marinade and pan fry over medium-high heat until cooked through, about 3-5 minutes per side, before setting aside.

Place the remaining balsamic mixture in the pan and simmer until it starts to thicken, about 3 minutes.

Add the peach slices and cook until they are just tender, about 2 minutes.

Enjoy the pork chops topped in the balsamic peach sauce topped with the crumbled blue cheese!

Air Fryer Pull Apart Cheese Garlic Bread 😍

Ingredients

2 tablespoons unsalted butter or ghee (healthier alternative to butter)

2 tablespoons olive oil

1 tablespoon finely chopped parsley

1 teaspoon Italian Seasoning

4 garlic cloves, minced

salt and pepper to taste

1 loaf sourdough bread

1 cup shredded mozzarella cheese You can also use cubed cheese, but I prefer shredded.

Instructions

Melt the butter in a small bowl in the microwave for about 15-30 seconds.

✅Must express something to keep getting my recipes.. Thank you.🥰😍