Ingredients:
Semi-sweet Chocolate Chips
White Chocolate Chips
Brownie Mix
Pecan Halves
Large Marshmallows
Cookie Sticks (from Walmart)
Heart Shaped Cookie Cutter (from Walmart)
1 Freezer Bag
1 Platter ($1 at Dollar Tree store)
13" x 9" Baking Dish.
Non-stick cooking spray.
Directions:
Bake your brownies first, according to the packaging. Spray your baking dish with non-stick cooking spray first before pouring in you brownie mix.
You'll need 2 pots. Bring your water to a boil in one pot and the second pot will be for the chocolate chips. Just like the video instructions. You can also melt your chocolate chips in the microwave for 15 seconds at a time. Stir it to make sure that is has melted enough for you to coat the marshmallows with. Reheat the melted chocolate as you go along for 15 seconds at a time. Your chocolate needs to be completely melted in order to coat the marshmallows with. You'll know that it needs to be reheated when it becomes thicker and hard to get an even coat on the marshmallow.
Place the cookies sticks on the marshmallows first. Set them aside on a tray. Break your pecan halves into pieces with your hands. If you want them fine, chop the pecans with a knife.
Melt the white chocolate in the microwave for 15 seconds at a time. When done place it in the freezer bag. Cut the tip of the bag (small slit). Squeeze the white chocolate to make a swirl design on the heart shaped brownies.
Important Note: Place each chocolate pop in the refrigerator (immediately) after you coat each one of them (to prevent the chocolate from melting). I placed a plate in the fridge that way it wasn't a hassle to put them in the fridge as I completed each one.
Click on the videos tab to watch the video or go to my YouTube channel... Chantell's Home Cooking.
---------------------------------------------------------------------------------------------------------------
Ingredients:
3 large sweet potatoes
1 cup of brown sugar add more after you put in the flour
1/2 teaspoon of white granulated sugar
1 stick of butter
1/2 cup of sifted flour
1 tablespoon of ground cinnamon
1 tsp of vanilla extract
3 or 4 pie crusts
3 eggs beaten
Directions:
You may use a potato peeler to peel your sweet potatoes with. After you peel your sweet potatoes, cut them up into pieces.
Boil your water with a pinch of salt. Fill your pot up half way with water because it will rise when you add the sweet potatoes to your pot.
Add your sweet potatoes into the pot once the water starts to boil.
Preheat your oven to 400 degrees. Poke holes in your pie crust just as the video shows.
Place the pie crust into the oven for 9 - 11 minutes. Just to lightly bake the crust.
Remove the pie crust from the oven.
First, use the potato masher to mash your sweet potatoes with. Be sure not to leave any chunks when mashing your sweet potatoes. Begin to add all of the ingredients to your sweet potato pie.
Be sure to sift the flour in when adding the flour to your sweet potato mix.
After you have added all of your ingredients. Remove the pot from the stove and use the electric mixer to mix all of the ingredients well, just like what you see on my video. Mix it for 5 minutes with your electric mixer.
Please watch my YouTube video for live instructions.
Bake in the oven at 350 degrees for 50 - 55 minutes. Your pie is ready when the fork comes out clean when you poke it in the center of your pie.
Watch the video here: https://www.youtube.com/watch?v=OnJF-RAO9bg&t=1s
--------------------------------------------------------------------------------------------------------------------------
Instructions:
Purchase 3 different cake mixes from the grocery store.
You'll need strawberry, chocolate fudge and vanilla cake mix. Follow the packaging baking directions.
Butter Cream Icing:
2 tablespoons of Softened Butter
Evaporated Milk (Pour it as you go along. Start out with 1/4 cup)
1 tsp of PURE Vanilla Extract (do not use imitation extract)
4 cups of Powdered Sugar
_____________________________________________________________________________
Peach Pie
16 oz. Sliced Fresh Peaches or Sliced Frozen Peaches is required (Do not use canned peaches).
Sprinkle Cinnamon
1 cup White Sugar
1 tablespoon of Butter
3 tablespoons flour
3/4 cup water
1/8 teaspoon of salt
1 tablespoon of lemon juice (optional)
1 tsp. of Vanilla
Baking Sheet
9 inch Pie Shell
Serving size 6 - 8.
Step 1:
Pie Shell Directions:
Bake your pie shells on 400 degrees for about 12 minutes on the center rack. The plan is to let the crust crisp. You don't want it doughy. Now let this sit on the side until you're ready to fill it.
Directions: In a non-stick pan, add water, butter, flour, cinnamon, peaches, and sugar. Use medium heat. Cook stirring constantly until it thickens. Let cool. Then add your peach mix into the pie shell.
Now line your cookie sheet with aluminum foil to catch the access pie dripping. Bake in the over on top of the baking sheet for 45 - 50 minutes at 350 degrees. Don't take the pie out until the crust is golden brown, even after the cook time has passed.
_______________________________________________________________________________
Mango Turnover (Bite Size) Recipe
Serving Size: 6 Cook Time: 45 Minutes
Ingredients:
2 Mangos cut into cubes
1/8 tsp. of Cinnamon
2 tbsp of Brown Sugar
1 tablespoon of Butter
1 tbsp. of Flour
Dough:
2 cups of All-purpose flour
1 tsp. of salt
5 - 7 tablespoons of COLD Water
2/3 cup of Butter
Mix the flour in a mixing bowl with the butter. Add the butter, salt, and water. Mix it turning it over, to form the dough.
Icing:
1 cup Powdered Sugar
Pinch of Salt
Cream
1 - 2 tbsp. of Butter
Measure the icing according to how much sugar you want to be sprinkled on your turnovers. You only need about 1 cup of powdered sugar.
Directions: Melt the butter in the skillet, add your cubed mango, stir in the brown sugar, flour, and cinnamon. Cook in the skillet for 5 - 8 minutes. Bake at 400 degrees for 25 minutes. Please watch the instructional video here https://youtu.be/g8EBq-nqFgY
________________________________________________________________________________
No Bake Bite Size Strawberry Cheesecake
7 Small Graham Cracker Pie Crust Shells
1 tsp. of vanilla
12 oz. of Softened Cream Cheese ( 8oz. pkg. and 1/2 of the 8 oz. pkg.)
Squeeze a half of lemon juice
4 tbsp. of powder sugar
Strawberry Jam
Fresh Strawberries
Directions:
Mix all ingredients in a mixing bowl on medium speed for 5 minutes. Stuff the pie crust with the mix and flatten the top. Now add your strawberry jam atop of the cream cheese and add a strawberry that has been cut in half on top. Refrigerate this until you are ready to serve it.
_________________________________________________________________________________
Serving Amount: 24 Cupcakes
For the cupcake mix. Follow the instructions on your cake box.
Icing:
2 tablespoons of Butter
Unsalted Butter Cream
1 pinch of salt
Powder Sugar
About 6 cups of powdered sugar
Tip number 1A
Pastry bag
Party sprinkles
Sanding Color Sugar
Wilton Wafer decorations
24 Party theme cupcake wrappers
Add vaporized milk (cream) to your powder sugar mix. Add the cream sparingly, because you want the icing to be thick. Please watch my YouTube "How to make easy party theme cupcakes?" on Cooking with Chef Chantell video to see how to make this. Click here for the video https://youtu.be/21tvJ9_e5NE
________________________________________________________________________________
Ingredients:
2 cups of sifted flour
1 stick of butter
2 cups of white sugar
1/2 cup of lemon juice (squeeze from real lemons)
1/4 cup of flour
3 eggs
1/2 tsp of baking powder
1/2 teaspoon of lemon zest (optional)
Directions:
For the base mix the butter into the flour and sugar. Mix with hands until it clings together. Press into a 13 x 9 x 2-inch pan or you can use an 8" x 8" (if you want it thick) glass casserole dish. Bake at 350°F for 20-25 minutes or until lightly browned. For the filling, beat together eggs, sugar and lemon juice. Sift together flour and baking powder. Stir into egg mixture.
Pour the filling mix over the cool crust and then place it back into the oven to bake for another 25 minutes at 350 degrees.
Comments
Post a Comment