Friday
Jun152018

Copycat McDonald's Fries

  1. 2 Idaho russet potatoes
  2. 1/4 cup corn syrup
  3. 1 1/2 cups water
  4. 6 cups peanut oil
  5. 1/4 cup beef lard
  6. 2 teaspoons salt, to taste
  7. 1/4 teaspoon beef bouillon granules (optional)

DIRECTIONS

  1. Peel potatoes and julienne the peeled potatoes into shoestring french fries. They should be 1/4-inch by 1/4-inch thick and about 4 inches to 6 inches long.
  2. In a large bowl combine corn syrup and water, being sure to mix throughly until the corn syrup is evenly distributed. Add the french fries to the sugar water solution. Refrigerate for about 30 minutes.
  3. While the french fries are soaking, in a heavy bottomed stock pot or deep fryer, heat peanut oil in a deep fryer until it reaches 375ºF.
  4. Remove french fries from sugar water and pat dry. Carefully add them to the oil and partially fry them for 1 to 1 1/2 minutes. They should just start to turn a light golden brown. Remove them from the fryer and place on a paper towel-lined plate. Place them in the refrigerator for 10 to 15 minutes.
  5. While they're cooling, add the beef fat to the peanut oil. Heat the oil to 400ºF. Remove the french fries from the freezer and carefully add them back to the beef fat oil. Fry for 5 to 7 minutes or until they are golden brown. Drain the french fries and place in a large bowl.
  6. Sprinkle generously with salt and toss the fries until they are coated. Serve immediately.
Tuesday
May012018

Chili's Copycat Molten Lava Cake

  • 1 cup semisweet chocolate chips
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 3 eggs
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 6 Tablespoons flour
  • caramel sauce, for drizzling
  • vanilla ice cream
  • Smuckers Chocolate Magic Shell ice cream topping, for drizzling

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
  3. Whisk in powdered sugar until combined.
  4. Add 3 eggs and 1 egg yolk, and whisk until combined.
  5. Add vanilla and flour and mix again.
  6. Generously spray four oven safe cups with cooking spray, and evenly fill with batter.
  7. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
  8. Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
  9. Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top
Monday
Apr092018

Chick fil A Copycat: Frosted Lemonade


INGREDIENTS
  • 1 cup Fresh Squeezed Lemon Juice (Sunkist brand is recommended)
  • 1/2 cup Sugar 
  • 2 1/2 cups Water Edy’s Slow Churn Vanilla Ice Cream 
DIRECTIONS
Add lemon juice and sugar to pitcher. If you are using bottled lemon juice, increase amount to 1 1/2 cups. Stir until sugar is dissolved. Add water and stir until well mixed. Refrigerate at least 1 hour to chill. Add 1 cup chilled lemonade and 2 cups (about 4 scoops) ice cream to blender. Pour into cup and garnish with lemon slice.
Thursday
Mar222018

Overnight Brunch Bake

Ingredients

  • 24 oz. (6 cups) shredded colby-Monterey Jack cheese blend
  • 2 tablespoons margarine or butter
  • 8 oz. cooked sausage, cut into thin bite-sized strips
  • 8 eggs
  • 1/2 cup all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 1 3/4 cups milk

Steps

  • 1
    Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.
  • 2
    Melt margarine in medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange vegetables over cheese in baking dish. Top with ham strips. Sprinkle remaining cheese over ham.
  • 3
    Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
  • 4
    To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares. Garnish with red bell pepper and fresh parsley.
Monday
Feb052018

Rubik's Cube Cake

How cute is this??!! Here's how to make! 

Abby Head of specialty bakery Creative Crumbs Nashville is the mastermind behind the dessert version of the classic toy.

“I started off with a half sheet cake, which I cut into squares and stacked on top of each other to make a cube,” she writes. You can also bake three smaller square cakes — your favorite basic recipe will work just fine — and stack those.

When the cakes are stacked into one mega-cake, frost the whole thing in chocolate frosting. Head then coated her cube with cake spackle, which is a mixture of cake crumbs and icing, before covering it in black modeling chocolate. The spackle is firmer than buttercream and thus holds its shape better, so the modeling chocolate will layer on with no bumps, she says. (If you’re okay with your cake not looking bakery perfect, just do the chocolate frosting step and call it a day.)

For the squares, try Head’s recipe for marshmallow fondant, dyed with food coloring and rolled out super-thin before cutting into 45 squares. To be exact, measure the height and width of your cake, divide each number by three and make each square a little bit smaller than those dimensions (to allow for space between the squares). They should be tacky enough to stick right to your cake.

Great news: All you need to conquer this Rubik’s Cube is a fork!

Marshmallow Fondant

1 16-oz. package marshmallows
2 tbsp. water
1 2-lb. bag confectioners’ sugar
¼ cup shortening

1. Place marshmallows and water in a microwave-safe bowl. Microwave 1 minute on high; stir until mixed well. Continue microwaving 1 minute more; stir again. (If you need to tint the entire batch of fondant, add a little food coloring to the melted marshmallow mixture before adding confectioners’ sugar. For smaller amounts of tinted fondant, add gel color to portions of fondant as needed.)

2. In the greased bowl of a standing mixer, combine marshmallow mixture and about 7 cups of the confectioners’ sugar. Using the dough hook attachment, mix on low speed for 5-6 minutes. If the mixture is too soft (it should be pliable but firm), add more powdered sugar.

3. Remove fondant from bowl and knead on a generously greased work surface for 1-2 minutes. Don’t skimp on the shortening — it helps with the texture of the finished fondant.

4. It’s best to allow marshmallow fondant to sit, double-wrapped, overnight before using. Prepare the fondant for storing by coating with a thin layer of shortening. Wrap in plastic wrap and place in a resealable bag, squeezing out as much air as possible. Marshmallow fondant will keep well in the refrigerator for several weeks. When ready to use, knead fondant until smooth and roll out to ⅛-¼ in. thick.

Sunday
Dec172017

5 Ingredient Mint Chocolate Fudge

Sunday
Dec172017

Flourless Peanut Butter Cookies

Sunday
Dec172017

5 Ingredient Almond Joy Cups