Lavender Chocolate Eclairs

Detailed Recipe for lavender eclairs. These are a lot better than anything you will find in a store. They are not the easiest thing to make, But the end result is beautiful and delicious.

1/4 cup butter

1/2 cup water

1/2 cup white flour

1/2 teaspoon white sugar

1/4 teaspoon salt

2 large eggs

1 large egg for egg-wash

1 1/4 cups whole milk

1 tsp dry lavender or 1 tbs fresh lavender leaves and/or flowers

3 egg yolks

1/4 cup white sugar

2 tablespoons white Flour

2 tablespoons cornstarch

1 teaspoon pure vanilla extract

Few drops of blue and red food coloring to make purple (If Yo Feelin Fancy)

Dark chocolate for dipping

Directions:

1. To make the choux pastry Preheat your oven to 400 degrees F
2. In a medium saucepan over medium heat add the butter and water and stir until everything is melted and simmering. Remove from the heat.
3. While the butter melts add the flour, sugar and salt to a small bowl and whisk thoroughly
4. Add the flour mixture to the saucepan (off of the heat) and stir vigorously until a ball of pasty dough is formed.
5. set aside to cool for about five minutes.
6. Add the eggs one at a time (THIS IS IMPORTANT) stir completely before adding in the second egg. Stir well.
7. Transfer the dough to a pastry bag. Pipe about 5 inch long 1 inch wide strips onto a parchment paper lined baking sheet. Pipe as evenly as you can.
8. Bake the piped dough in the preheated oven for 15 minutes. Then lower the oven to 350 and bake for another 25 minutes before removing them to cool.
9. To make the pastry cream heat the milk up in a small saucepan over medium low heat with the lavender.
10. Add the 3 egg yolks, cornstarch and the 1/4 cup sugar to a medium bowl and mix well for 2 mins.
11. Slowly add little by little the hot milk into the egg yolk mixture while whisking vigorously. Pour all of the milk into the yolk mixture. Whisk vigorously to infuse the lavender into the mixture.
12. Pass the mixture through a sieve into the saucepan again To remove the bits of lavender.
13. Add the food coloring if using. Stir constantly over medium low heat until the mixture thickens. Remove from the heat. Set aside to cool.
14. put the pastry cream into a plastic zip lock back and cut a corner off.
15. To pipe the cream into the eclairs poke a hole into each end of the eclair with a skewer and wiggle it around to make space inside the pastry for the cream.
16. Pipe the cream into the eclairs through both sides. This is very important or the eclairs wont have cream all the way through.
17. Melt the dark chocolate in a large bowl and dip the tops of the eclairs in the chocolate.
18. Enjoy!!!

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Blueberry Munchkins Recipe

Blueberry Stuffed Munchkins. Exploding blueberries in the middle, rolled in cinnamon sugar, just amazing. Perfect once-in-a-while Saturday morning breakfast. These are fast and easy to make as well. No need for any donut cutters. Nothing expensive, just delicious crispy goodness and love. There are very few foods as tempting and emotional as a donut.

Ingredients:

1/3 cup milk

2 tbs lemon juice

2 tbs shortening or butter

1/2 cup sugar

1 egg

2 cups white flour

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp nutmeg

about 4 cups oil for deep frying

1/3 cup white sugar

1 tsp cinnamon

Directions:

1. In a cup stir together the milk and lemon juice, set aside
2. In a medium mixing bowl cream the shortening and sugar together, until all the sugar is moistened.
3. Beat in the egg, mix well
4. Add the flour, baking soda, nutmeg and salt
5. mix dough until a slightly wet ball of dough forms
6. dump the dough onto a floured surface and roll out to about 1/4 in thickness
7. Cut out 3in. by 3in. squared of dough with a knife.
8. Place two medium blueberries in the center of every square and roll the squares into balls around the blueberries. Roll well between your hands. Make sure there is no place for the blueberries to leak out from.
9. Fry the munchkins in 350 degree F oil untill both sides are golden brown,
10. In a wide plate mix together the 1/3 cup of white sugar and cinnamon.
11. Roll the munchkins after being fried, into the cinnamon sugar and serve.
12. Enjoy!

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Blueberry Crumble Cake Recipe

This cake is a delicious easy summertime cake with a dollop of whipped cream, ice cream, with coffee or just on its own! This cake is absolutely delicious! It will be a hit at any gathering. Blueberries go so well with cinnamon and brown sugar! If you don’t have any brown sugar, you can learn how to make it easily here!

Oven Temp: 425 F

Pan Needed: 10 inch round cake pan

Baking time: 20 minutes

Ingredients:

2 cans of buttermilk biscuits (8 per can) [or make your own with my recipe]

1 stick butter

3/4 cup brown sugar packed

1/2 tbs cinnamon

2 cups blueberries (1 pint)

1/4 cup white sugar

3/4 cup oatmeal

2 tbs brown sugar

1/4 cup flour

Directions:

1. Preheat your oven to 435 Degrees F and Spray a 10 inch cake pan with cooking spray
2. If you are using homemade biscuit dough press the dough that has been made and is ready be baked into a large square. Then cut it into small 1 1/2 inch by 1 1/2 inch cubes.
3. Melt butter in a small saucepan. In a small bowl mix together the brown sugar and cinnamon.
4. Roll each biscuit cube in butter lightly, dip it into the brown sugar and cinnamon mixture and place into the cake pan.
5. Lay an even layer on the bottom with 2/3rd of the sugared biscuit dough. If there doesn’t seem to be enough by 2/3rd of the dough just press the biscuit pieces into an even layer.
6. Mix together the blueberries and white sugar and pour the  blueberries over the biscuit base in an even layer.
7. Dip the remainder of the biscuits in butter and sugar and position evenly on top of the blueberries. All of the blueberries will not be covered.
8. In the pan with your remaining melted butter add the oatmeal, flour, and the brown sugar. Mix well and sprinkle this mixture evenly all over the cake.
9. Bake for 25 minutes. Cool for 10 minutes before eating.Enjoy!

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Perfect Chocolate Cupcakes With Vanilla Butter Cream

Finally! A chocolate cupcake recipe that won’t give you cupcakes with a sad dimple in the middle! Firm, but unbelievably moist. Chocolate and vanilla are probably the most underestimated flavors. Don’t look passed these, they are easy to make, and taste outstanding!

Oven temp: 350 F

Bake time: 18-19 minutes

Ingredients For Cupcakes:

• 1 1/4 cups flour, sifted
• 1/2 tsp baking soda, sifted
• 1/4 tsp salt
• 1 stick butter at room temperature
• 1 1/4 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk,
• 1/2 cup Dutch process cocoa powder

Ingredients For Butter Cream:

• 2 sticks butter softened
• 4-5 cups powdered sugar
• 2 tsp vanilla extract
• 1/2 tsp salt

Directions:

Preheat your oven to 350 degrees F. Line a cupcake tin with paper or foil liners. In a large bowl beat the butter with an electric mixer until it looks like mayonnaise. add sugar and continue beating for 2 min. Beat in eggs . Add the flour, baking soda, and salt to a small bowl and whisk thoroughly to combine. Add one third of the flour to the large bowl with butter and blend to combine, then add one third of the milk and combine. Continue alternating until all the milk and dry ingredients are combined. Add Cocoa powder and vanilla extract and combine. Fill the cupcake tins with the batter about 2/3 of the way full. Bake for 18-19 minutes or until a toothpick inserted into a cupcake comes out clean.

To make your frosting add butter, salt, and vanilla to a medium mixing bowl. Beat with an electric mixer until it looks like mayonnaise. Slowly add in powdered sugar until the frosting reaches the consistency of your liking. Wait for Cupcakes to cool completely before frosting them. I used a 1 inch round tip on a pastry bag to pipe frosting. You can also use a large plastic Ziplock bag With one corner snipped off. Enjoy!

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The Ultimate Red Velvet Cupcakes with Dark Chocolate Frosting Recipe

First of all let me assure you, these cupcakes come out a lot more red when you make them. The color just didn’t show up in the picture. These cupcakes are amazing, as delicious as they as pretty to look at. The dark chocolate frosting is outrageous topping these light cupcakes. Perfection! And easy to make too!

Oven: 350 F

Bake Time: 17 minutes

Ingredients For Cupcakes:

3 cups all purpose flour

1/4 cup cornstarch

1 tsp salt

1 and 1/2 sticks softened butter

1 3/4 cups white sugar

2 large eggs

2 oz liquid red food coloring (4 tbs)

1 tsp vanilla extract

3 tbs cocoa powder

1 1/2 cups whole milk

1/2 tbs baking soda

1/2 tbs vinegar

Ingredients For Frosting:

2 sticks butter softened

2/3 Cup Dutch Process cocoa (Hershey’s special Dark works Perfect)

4 Cups Powdered Sugar

1 tsp vanilla extract

1 tbs Instant espresso powder

Directions:

Preheat your oven to 350 F. Line a cupcake tin with paper liners In a medium bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Then add in the vanilla extract, and red food color. SIFT in the cocoa powder. DON’T SKIP THIS STEP! Stir in until all of the cocoa is dissolved.

Add the salt, flour, and cornstarch to a large bowl. Whisk to combine well. Into the Creamed butter mixture add in one third of the milk and stir to combine and then add one third of the dry ingredients and stir to combine. Alternate until everything is combined. In a very small bowl add the baking soda and vinegar. Stir until the mixture foams and quickly add to your batter and stir to combine. Use a large ice cream scoop to measure out batter for each cupcake. Fill to about 2/3 of the way up. Bake for 17 minutes or until a toothpick inserted into a cupcake comes out clean. Cool Completely on a cooling rack before frosting.

For the Frosting, add butter to a medium bowl. With an electric mixer, beat the butter until it looks and feels like mayonnaise. Add the cocoa powder and blend until completely combined. Slowly add the powdered sugar with the mixer on low. Add in the vanilla extract and instant coffee. Beat the mixture on high for 5 MINUTES. This step is crucial for an amazingly smooth rich frosting. Frost cupcakes With a pastry bag with a 1 inch round tip or as you like! Enjoy!

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Super Fluffy Banana Cake / Cupcakes Recipe

This recipe is great way to use up some old bananas while entertaining guests. The lightest and fluffiest cake, absolutely nothing like regular rock hard banana bread! It can be made in two 9 inch rounds, a bundt cake pan, or even cupcakes!

Oven: 325 degrees F

Pan: two greased 9 inch round cake pans, a bundt cake pan, or lined cupcake tin.

ingredients: 

2 cups all purpose flour

1/4 cup cornstarch

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/2 cups sugar (separated)

1/2 cup vegetable or canola oil

5 eggs (yolks and whites separated)

1/2 teaspoon cream of tartar

1 tsp vanilla extract

1 1/2 cups mashed banana (I used 3 large bananas)

Directions:

Preheat your oven to 325 degrees F. In a small bowl whisk together the flour, cornstarch, baking soda, baking powder, salt and set aside.

In a super clean metal bowl add the egg whites and cream of tartar. Reserve the yolks in a large bowl for the wet ingredients later. Beat the egg whites and cream of tartar with an electric mixer until the mixture is light and foamy, about 2 minutes. Then slowly start to add only a half cup of sugar to the egg whites while beating on high. Continue to beat until stiff peaks form.

Add the mashed banana, vanilla, remaining 1 cup of sugar, and oil to the reserved egg yolks. Mix well with a spatula. 

Add the dry ingredients to the bowl as well and mix until no lumps remain. Now you will incorporate the egg whites with a technique called folding them in. First take about one third of your beaten egg whites and add it to the wet ingredients, Stir slowly, scraping the sides constantly until no white remains visible. Then add another third of the egg whites  but this time take your spatula and scrape it around in between the bowl and the batter and bring it up in the middle and then scrape again and again until barely any whites remain visible. Do not stir or you will deflate the eggwhites. Fold in the last third of egg whites the same way.

If you are using a 2 cake pans, grease with butter and flour then divide the batter evenly between them. Do the same if you’re using a bundt cake pan. if you’re making cupcakes, scoop out the batter evenly with an ice cream scoop into paper lined cupcake tins. Bake if using cake pans 35 to 45 minutes. If your using a bundt cake pan bake 45 to 55 minutes. If you’re making cupcakes bake 25 to 35 minutes.

 Check with a cake tester to see if the cake is still wet and raw. Once baked, cool for about half an hour before running a knife around the cake and invert on to a plate. Frost or glaze with the glaze or frosting of your choice. Enjoy!  

Whole Wheat Yogurt Pancakes Recipe

Unless your at Ihop and getting served, the average pancakes you get out of a box you’re adding water to aren’t going to be the delicious, thick, fluffy, filling ones they should be. There is nothing worse than a thin dense pancake, it doesn’t absorb any of that sweet syrup you drown it in and you end up having to eat like 8 pancakes to feel full. This recipe with the ideal ratio of yogurt (an acid) and baking soda will give you airy pancakes with structure to hold and mop up whatever topping, syrup, fruits you decide to devour a stack with. And plus their whole wheat, so their good for you too!

Pan: Medium or large frying pan greased with cooking spray or butter.

Ingredients:

1 cup whole wheat flour

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups plain yogurt (If you only have Greek or flavored yogurt read the  note below)

2 large eggs

1 teaspoon vanilla extract

1/4 cup oil (vegetable or light olive oil will work. Or even applesauce!!)

Note: If you only have Greek yogurt you can thin it out by mixing 1 1/2 cups of Greek yogurt with 1/2 cup of milk and a teaspoon of white vinegar. If you only have sweetened flavored yogurt, that will work fine just omit the 2 tablespoons of sugar,

Directions:

In a medium mixing bowl add the flours, baking soda, baking powder, sugar, and salt and whisk well until combined. In another small bowl, add the yogurt, eggs, oil, and vanilla. Whisk until combined. Add the yogurt mixture to the dry ingredients and whisk together  DO NOOOT OVER-MIX! The batter will be a little lumpy. Don’t freak out! If it is too thick add some milk. Let the batter rest while you preheat your pan.

Place a medium or large frying pan over medium low heat. Coat with cooking spray or some oil with a paper towel. After the batter has rested, spoon 1/4 cup of batter onto the pan. If your using a large pan you can add two at a time.

Place cooked pancakes on a bowl in the microwave while you cook the rest.

   Serve them with butter and maple syrup or go even healthier with my recipe for strawberry sauce!! Enjoy!

Easy Fresh Pasta Recipe

Fresh pasta is so delicious and easy to make. It only takes a few ingredients and a little patience to get hot fresh pasta in no time!

This recipe makes about two servings, feel free to double it for more!

Ingredients:
1 cup all purpose flour or white whole wheat flour (regular whole wheat doesn’t work out as well)
1 egg (or two egg whites)
1/2 tsp salt
2 tbs water or as needed to bring dough together

Directions:
If you have an electric mixer with a dough hook, now’s the time to pop that baby out. Put all of the ingredients in the bowl of your stand mixer and turn your machine on until the dough forms. Kneed for about 5 minutes or until the dough is smooth and elastic. (jump to steps after hand kneading method to continue)

If your doing this by hand then pop out a large mixing bowl, add the flour and salt. Stir to combine. Make a little valley out of the flour with your fingers. Add the egg or egg whites and water into the hole. Mix all the ingredients in the bowl until a dough. It the dough seems dry add another tablespoon of water and knead until a single ball comes together. Knead the dough on a lightly floured surface for about 5 minutes or until it becomes smooth and elastic.

Place the dough in a plastic bag or wrap in plastic wrap and refrigerate for 20 minutes at least before rolling out. When you are ready to roll out and cook the pasta bring a large pot of salted water to a boil.

Take your pasta dough and cut it into two pieces and roll each piece one at a time either using a floured rolling pin on a floured surface or a floured pasta roller. Cut out the pasta into the shapes you desire and boil for 2 to 3 minutes for thorough cooked pasta. If aldente is how you like your pasta then leave the cut out pasta to dry for twenty minutes and then boil for 45 seconds! Drain the pasta and serve warm with some tomato sauce or use in your favorite pasta dishes. Enjoy!