🥞🍳 Homemade Pancakes! 🥞🍳

Homemade Pancakes!

Ingredients:

4 eggs

250g of flour

30 cl of milk

4 tbsp. of sugar

2 tbsp. of baking powder

2 pinches of salt or fine salt

Oil (for greasing the pan)

🍳 Directions:

1️⃣ Separate the egg whites from the yolks. In a mixing bowl, whisk the egg yolks together with the milk until well combined.

2️⃣ Add the sugar, flour, baking powder, and salt to the egg yolk mixture. Mix everything thoroughly until you get a smooth pancake batter. It should be just the right consistency to create fluffy pancakes!

3️⃣ In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the pancake batter. This step will give your pancakes that airy fluffiness!

4️⃣ Heat a frying pan over medium heat and grease it lightly with oil. You can use a cooking spray or a brush to spread the oil evenly.

5️⃣ Drop 2 to 3 small ladles of pancake batter onto the pan, spacing them apart to allow room for flipping.

6️⃣ Cook the pancakes for about a minute or until you see bubbles forming on the surface. Then, flip them over and cook for another minute or until both sides are golden brown and cooked through.

7️⃣ Transfer the cooked pancakes onto a plate and continue cooking the remaining batter in the same way. You can keep the pancakes warm in a low-temperature oven while cooking the rest

TURTLE CARAMEL CAKE

 

 Turtle Caramel Cake 

Indulgent in the rich and nostalgic flavors of this Turtle Caramel Cake! With layers of decadent chocolate, gooey caramel, crunchy pecans, and smooth fudge frosting, this dessert is the ultimate comfort food treat.

Ingredients:

1 box German chocolate cake mix 

1 cup whole milk 

3 large eggs 

1/3 cup canola oil 

1 package (11 oz) caramel bits 

3/4 cup unsalted butter, melted 

1/2 cup evaporated milk 

1 cup semi-sweet chocolate chips 

2 cups chopped pecans 

1 container chocolate fudge frosting 

Instructions:

1️⃣ Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick cooking spray.

2️⃣ In a large bowl, use a hand mixer to combine the German chocolate cake mix, whole milk, eggs, and canola oil until a smooth batter forms, about 2 minutes.

3️⃣ Pour half of the batter into the prepared baking dish and bake for 15 minutes.

4️⃣ While the cake is baking, make the caramel filling. In a saucepan over medium heat, combine the caramel bits, melted butter, and evaporated milk. Whisk frequently until the mixture is completely melted and smooth.

5️⃣ Remove the partially baked cake from the oven and pour the warm caramel filling evenly over the top.

6️⃣ Sprinkle 3/4 cup of the chocolate chips and 1 cup of the chopped pecans over the caramel layer.

7️⃣ Dollop the remaining cake batter over the filling in spoonfuls, then use a knife to gently spread it and cover the filling completely.

8️⃣ Return the cake to the oven and bake for an additional 20 minutes, until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

9️⃣ Let the cake cool completely on a wire rack for about 2 hours.

🔟 Once cooled, spread the chocolate fudge frosting evenly over the top of the cake. Sprinkle with the remaining 1/4 cup chocolate chips and 1 cup chopped pecans.

#TurtleCake #CaramelLovers #ChocolateDessert #ComfortFood #DecadentTreats

Classic Southern Pecan Cake

 Ingredients

For the cake

2 1/2 cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup of whole milk

1/2 cup sour cream

1 teaspoon of baking powder

1/2 teaspoon baking soda

1/2 teaspoon of salt

1 teaspoon of vanilla extract

1 teaspoon almond extract (optional)

1 1/2 cup chopped pecans, toasted

For the cream cheese frosting

16 ounces cream cheese, softened

1 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons of vanilla extract

1/2 cup chopped pecans, toasted (for garnish)

Instructions

Step 1: Prepare the Cake Batter

Preheat the oven: Preheat your oven to 350°F (175°C). Butter and flour three 9-inch round cake pans.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda and salt. Put aside.

Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs: Add the eggs one by one, beating well after each addition. Add the vanilla and almond extracts.

Mix wet and dry mixtures: Gradually add dry ingredients to butter mixture, alternating with milk and sour cream, starting and ending with dry ingredients. Mix until combined.

Stir in the pecans: Gently fold in the toasted pecans.

Step 2: Bake the Cake

Divide the batter: Divide the batter evenly among the prepared cake pans.

Bake: Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

Beat cream cheese and butter: In a large bowl, beat cream cheese and butter until smooth and creamy.

Add the powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until completely incorporated.

Step 4: Assemble the Cake

Cake Layer: Place a cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting on top. Repeat with the second and third layers.

Frost the sides: Use the remaining frosting to cover the sides of the cake.

Topping: Sprinkle the top of the cake with toasted pecans.

Sweet Potato Pie Recipe 🍠🥧

Sweet Potato Pie Recipe 

Ingredients:

For the Pie Crust:

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces

1/4 cup ice water

For the Filling:

2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)

1 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup evaporated milk

1/4 cup milk

3 large eggs

1 teaspoon vanilla extract

For Garnish (Optional):

Whipped cream

Ground cinnamon

Directions:

Prepare the Pie Crust:

In a medium bowl, whisk together the flour, granulated sugar, and salt.

Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, until the dough comes together.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

Preheat your oven to 375°F (190°C).

In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix until smooth.

Gradually add the evaporated milk, milk, eggs, and vanilla extract. Mix until well combined.

Assemble the Pie:

On a floured surface, roll out the chilled dough to fit a 9-inch pie dish.

Transfer the dough to the pie dish, trim the edges, and crimp as desired.

Pour the sweet potato filling into the prepared pie crust.

Bake:

Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.

If the crust starts to brown too quickly, cover the edges with aluminum foil.

Cool:

Allow the pie to cool on a wire rack before serving. This allows the filling to fully set.

Serve:

Top with whipped cream and a sprinkle of ground cinnamon if desired.

Enjoy your delicious homemade sweet potato pie!

Honey Butter Skillet Corn

 

Honey Butter Skillet Corn 

Ingredients :

2 tablespoons salted butter

2 tablespoons honey

1 bag (16 oz) frozen corn

2 ounces cream cheese, cubed

1/4 teaspoon salt

1/4 teaspoon black pepper

Directions:

Melt the Butter and Honey: In a skillet pan, melt the butter and honey over medium-high heat. Allow them to combine until the mixture becomes smooth and fragrant, releasing those enticing aromas that will whet your appetite.

Cook the Corn: Add the frozen corn to the skillet and cook it for 5-8 minutes, stirring occasionally. Watch as the corn kernels absorb the luscious flavors of butter and honey, transforming into golden nuggets of sweetness.

Add Cream Cheese and Seasonings: Once the corn is cooked through, introduce the chunks of cream cheese into the skillet. Sprinkle in the salt and black pepper, giving the dish a savory kick that perfectly complements the honey’s sweetness. Stir everything together, allowing the cream cheese to melt and meld with the other ingredients, creating a creamy, dreamy texture.

Serve and Enjoy: Transfer the Honey Butter Skillet Corn to a serving dish and revel in its irresistible aroma. Each spoonful is a delightful medley of flavors, sure to leave you craving for more. Whether enjoyed on its own or paired with your favorite main dish, this recipe is guaranteed to be a hit at the dinner table.

Baked Shells with Pesto

Baked Shells with Pesto, Mozzarella, and Meat Sauce

Ingredients:

1 lb (450g) pasta shells

1 lb (450g) ground beef

1 onion, finely chopped

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1/2 cup (120ml) red wine (optional)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup (240ml) pesto

2 cups (200g) shredded mozzarella cheese

1/2 cup (50g) grated Parmesan cheese

Fresh basil, chopped (for garnish)

Directions:

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Pasta: Cook the pasta shells according to the package instructions until al dente. Drain and set aside.

Make the Meat Sauce: In a large skillet, cook the ground beef over medium heat until browned. Remove the beef and set aside. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute.

Combine Ingredients for the Sauce: Return the beef to the skillet. Add the crushed tomatoes, red wine (if using), dried oregano, dried basil, salt, and pepper. Stir to combine and bring to a simmer. Cook for 15-20 minutes, allowing the flavors to meld together.

Assemble the Dish: In a large baking dish, spread a layer of the meat sauce. Fill each pasta shell with a spoonful of pesto and place in the dish. Once all the shells are filled, pour the remaining meat sauce over the top.

Add Cheese and Bake: Sprinkle the shredded mozzarella and grated Parmesan cheese over the top. Cover the baking dish with aluminum foil.

Bake the Shells: Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped fresh basil before serving.

Venison Jalapeño Cheddar Summer Sausage 🌭

 Venison Jalapeño Cheddar Summer Sausage 

Ingredients:

5 lbs ground venison

1 lb ground pork (optional, for added fat)

1 ½ cups high-temp cheddar cheese, diced

4-6 jalapeños, seeded and finely chopped

¼ cup non-fat dry milk powder

3 tbsp kosher salt

1 tbsp black pepper

2 tsp garlic powder

2 tsp onion powder

2 tsp mustard seeds

1 tsp curing salt (Prague Powder #1)

1 cup cold water

Instructions:

In a large bowl, combine the ground venison, ground pork (if using), dry milk powder, kosher salt, black pepper, garlic powder, onion powder, mustard seeds, and curing salt.

Gradually add the cold water to the mixture, mixing until everything is well incorporated.

Fold in the diced cheddar cheese and chopped jalapeños, ensuring they are evenly distributed.

Divide the mixture into equal portions and shape them into logs or stuff into sausage casings.

Wrap each log in plastic wrap and refrigerate for 24 hours to allow the flavors to meld.

Preheat your smoker to 175°F (80°C). Remove the plastic wrap and place the sausages on the smoker grates.

Smoke the sausages for 4-5 hours or until the internal temperature reaches 155°F (68°C).

Once done, remove from the smoker and let them cool completely before slicing and serving.

Notes:

Store in the fridge for up to a week or freeze for longer storage. Adjust jalapeño quantity to your spice preference.

Prep Time: 30 mins | Smoking Time: 4-5 hours | Total Time: 5 hrs 30 mins | Servings: 8-10 | Kcal: 250 per serving