Crab Rangoon Egg Rolls

 

Crab Cream Cheese Egg Rolls

Ingredients

• 1 tsp. garlic powder
• ½ lb. crab meat, flaked and cooked
• ½ tsp. onion powder
• 16 oz. cream cheese, softened
• 3 green onions, chopped
• 1-2 Tbsp. Worcestershire sauce
• 8 egg roll wrappers
• Oil for frying

Preparation

• Mix together the onion powder, Worcestershire sauce, cream cheese, garlic powder, and green onions until well combined.
• Fold the crab meat into the mixture.
• Add 3 tablespoons of the mixture to the center of each egg roll wrapper.
• Fold in the ends of the egg roll wrappers and roll closed tightly, using a little water to seal the seam closed when you are done.
• Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375°F (190°C).
• Fry the egg rolls until golden brown and crispy.
• Drain on a paper towel-lined plate before serving.

Enjoy!

Potato Pancakes 1

 

Potato Pancakes

Ingredients

• 4 large russet potatoes
• 1 small onion
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder (optional for extra fluffiness)
• Vegetable oil (for frying)
• Sour cream or applesauce (for serving, optional)

Preparation

Prepare the Potatoes

• Peel the potatoes and grate them using a box grater or food processor.
• Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.

Grate the Onion

• Peel and grate the onion. You can also squeeze out excess moisture if needed.

Mix Ingredients

• In a large bowl, combine the grated potatoes and onion.
• Add the eggs, flour, salt, pepper, and baking powder (if using). Mix until well combined.

Heat Oil

Heat a generous amount of vegetable oil in a large skillet over medium-high heat. You want enough oil to coat the bottom of the pan.

Cook Pancakes

• For each pancake, drop a heaping tablespoon of the potato mixture into the hot oil, flattening it slightly with the back of the spoon.
• Fry until the edges are golden brown and crispy, about 3-4 minutes per side. Flip and cook the other side until golden brown.

Drain and Serve

Remove the cooked pancakes from the skillet and drain on paper towels to remove excess oil.

Serve

Serve the potato pancakes warm, with a dollop of sour cream or a side of applesauce if desired.

Tips

• For crispier pancakes, make sure to squeeze out as much moisture as possible from the potatoes and onions.
• Use a non-stick or well-seasoned cast-iron skillet to prevent sticking.
• You can also add finely chopped herbs like chives or parsley to the batter for extra flavor.
• To keep pancakes warm while cooking in batches, place them on a baking sheet in a low oven (around 200°F or 95°C).

Mini Cherry Pies

 

Mini Cherry Pies

Ingredients

• 1 package of refrigerated pie crusts (2 crusts)
• 1 can (21 oz) cherry pie filling
• 1 egg, beaten (for egg wash)
• Granulated sugar (for sprinkling, optional)

Preparation

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Crust

• Unroll the pie crusts on a lightly floured surface.
• Using a round cookie cutter or a glass (about 4 inches in diameter), cut out circles from the dough.
• Gently press each dough circle into the cups of a muffin tin, forming the base of the mini pies.

Fill the Pies

Spoon about 1-2 tablespoons of cherry pie filling into each dough-lined muffin cup.

Add the Top Crust

• With the remaining dough, cut out more circles or create lattice strips for the tops of the pies.
• If using circles, place them over the filling and crimp the edges with a fork to seal.
• If making a lattice, weave the strips over the filling and press the edges to seal.

Egg Wash and Sugar

• Brush the tops of the pies with the beaten egg to give them a golden color when baked.
• Sprinkle with a little granulated sugar for added sweetness and a slight crunch (optional).

Bake the Pies

• Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
• Allow the pies to cool in the muffin tin for 10 minutes before carefully removing them.

Serve

Serve warm or at room temperature. These mini pies are delicious on their own or with a scoop of vanilla ice cream!

Enjoy your delightful mini cherry pies!

I made this cake without planning

 

Apple Pecan Cake with Vanilla Icing

Ingredients

• 3/4 cup of oil
• 2 cups of sugar
• 4 large eggs
• 3 cups of flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of sea salt
• 2 teaspoons of vanilla extract
• 3 1/2 cups of Granny Smith apples, chopped (about 3-4 apples)
• 1 cup of chopped pecans
• 1/3 cup of butter
• 1/2 cup of light brown sugar
• 1/2 cup of milk
• 1 teaspoon of vanilla extract (for icing)

Preparation Guide

Step 1: Preheat the Oven

Start by heating your oven to 325°F (163°C). This ensures your cake cooks evenly and rises well.

Step 2: Combine the Wet Ingredients

In a large bowl, mix together 3/4 cup of oil, 2 cups of sugar, and 4 large eggs. Use a whisk or an electric mixer to blend until smooth and well combined. The mixture should be light and slightly thick, indicating that the eggs and sugar are properly integrated.

Step 3: Prepare the Dry Ingredients

In another bowl, sift together 3 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of sea salt. Sifting ensures the dry ingredients are light and smooth, helping the cake to bake evenly.

Step 4: Mix in the Apples and Pecans

Gently fold in 3 1/2 cups of chopped Granny Smith apples and 1 cup of chopped pecans. The apples add moisture and a fruity flavor, while the pecans provide a delightful crunch. Ensure the apples and pecans are evenly distributed throughout the batter.

Step 5: Prepare the Pan

Generously grease and flour a tube pan or two loaf pans. This step is crucial to prevent the cake from sticking to the pan. Pour the batter into the prepared pan(s), spreading it evenly.

Step 6: Bake Until Perfectly Done

Place the pan(s) in the preheated oven and bake for about 1 hour. Check for doneness by inserting a toothpick into the center of the cake after 50 minutes. If it comes out clean or with only a few crumbs, the cake is done. If using loaf pans, check them around 50 minutes, as they may bake faster than a tube pan.

Step 7: Enjoy!

Once baked, allow the cake to cool slightly in the pan before transferring it to a wire rack. Enjoy your delicious Apple Pecan Cake with or without icing!

Moist Banana Cake with Cream Cheese

 

Banana Cake with Cream Cheese Frosting

Introduction

Banana cake is a classic dessert that perfectly blends the sweetness of ripe bananas with a moist and tender crumb. Topped with a rich cream cheese frosting, this cake is sure to be a hit at any gathering. Follow this simple recipe to create a delicious banana cake like the one shown in the image.

Ingredients

For the Banana Cake:

• 1 1/2 cups of ripe bananas, mashed (about 3 large bananas)
• 2 teaspoons of lemon juice
• 3 cups of all-purpose flour
• 1 1/2 teaspoons of baking soda
• 1/4 teaspoon of salt
• 3/4 cup of unsalted butter, softened
• 2 cups of granulated sugar
• 3 large eggs
• 2 teaspoons of vanilla extract
• 1 1/2 cups of buttermilk

For the Cream Cheese Frosting:

• 1/2 cup of unsalted butter, softened
• 8 ounces of cream cheese, softened
• 4 cups of powdered sugar
• 1 teaspoon of vanilla extract

Instructions

Prepare the Banana Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a small bowl, mix the mashed bananas with lemon juice and set aside.
3. In another bowl, combine the flour, baking soda, and salt. Set aside.
4. In a large bowl, cream the butter and sugar until light and fluffy.
5. Beat in the eggs, one at a time, then stir in the vanilla extract.
6. Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix just until combined.
7. Fold in the mashed bananas.
8. Pour the batter into the prepared baking pan and spread evenly.

Bake the Cake:

1. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
2. Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

1. In a large bowl, beat the butter and cream cheese until smooth.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Stir in the vanilla extract until the frosting is smooth and creamy.

Frost the Cake:

1. Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
2. Cut the cake into squares and serve.

Tips for Perfect Banana Cake:

• Ripe Bananas: Use very ripe bananas for the best flavor and sweetness.
• Room Temperature Ingredients: Ensure all your ingredients, especially the butter and eggs, are at room temperature for a smoother batter.
• Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense cake.

Enjoying Your Banana Cake:

This banana cake is perfect for any occasion, from birthdays to family gatherings. It pairs wonderfully with a cup of coffee or tea. Store any leftovers in the refrigerator to keep the frosting fresh.

Keywords:

Banana cake, Cream cheese frosting, Moist cake recipe, Easy dessert, Ripe bananas, Homemade cake, Classic dessert

Jerk Lemon Pepper Salmon

 

Jerk Lemon Pepper Salmon

Introduction

Jerk Lemon Pepper Salmon is a flavorful and aromatic dish that combines the bold, spicy notes of Jamaican jerk seasoning with the zesty brightness of lemon pepper. This dish offers a perfect balance of heat and tang, making it a fantastic option for seafood lovers looking to elevate their salmon dishes.

Whether baked, grilled, or pan-seared, this salmon recipe is sure to be a hit at any dinner table, offering a taste of the Caribbean with a fresh twist.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 1 tablespoon lemon pepper seasoning
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bell pepper, sliced (optional, for garnish)
• 1/2 onion, sliced (optional, for garnish)
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

Preheat the Oven (if baking):

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Prepare the Salmon:

1. Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil, ensuring they are evenly coated.
2. In a small bowl, mix the jerk seasoning, lemon pepper seasoning, salt, and black pepper. Generously rub this spice mixture onto both sides of each salmon fillet.

Cook the Salmon:

• Baking: Place the seasoned salmon fillets on the prepared baking sheet. Arrange lemon slices on top of each fillet. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
• Grilling: Preheat the grill to medium-high heat. Place the salmon fillets on the grill, skin-side down. Grill for about 5-7 minutes per side, depending on the thickness of the fillets. Add the lemon slices during the last few minutes of grilling.
• Pan-Seared: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil, then place the salmon fillets in the skillet, skin-side down. Cook for about 4-5 minutes per side, until the salmon is crispy on the outside and cooked through. Add the lemon slices to the pan during the last few minutes of cooking.

Prepare the Garnish (Optional):

1. In the same skillet (if pan-searing) or a separate pan, sauté the sliced bell pepper and onion until tender, about 5 minutes. Season with a pinch of salt and pepper.

Serve:

1. Transfer the cooked salmon to serving plates. Squeeze fresh lemon juice over the fillets and top with the sautéed vegetables (if using).
2. Garnish with chopped parsley or cilantro for a fresh finish.

Enjoy:

Serve this delicious Jerk Lemon Pepper Salmon with your favorite sides and enjoy a burst of flavor in every bite!

Fluffy Japanese Cheesecake Recipe

 

Introduction

Baking a cake that is both visually stunning and incredibly delicious is a rewarding experience. The cake in the image—a light, fluffy, and delicate treat dusted with powdered sugar—is a perfect example of such a dessert.

This unique cake, often referred to as a Japanese cheesecake or soufflé cheesecake, combines the rich, creamy texture of traditional cheesecake with the airy lightness of a soufflé.

In this article, we will guide you through the steps to create this delightful cake, ensuring you achieve a perfect bake every time.

Fluffy Japanese Cheesecake Recipe

Ingredients

• 1 cup (200g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 1/2 cup (120ml) milk
• 1/2 cup (100g) granulated sugar, divided
• 6 large eggs, separated
• 1 teaspoon vanilla extract
• 1/4 cup (30g) cake flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• Powdered sugar, for dusting

Instructions

Preparing the Batter

1. Preheat and Prepare the Pan: Preheat your oven to 320°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the baking process.
2. Melt and Mix: In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir until the mixture is smooth and combined. Remove from heat and let it cool slightly.
3. Mix in Egg Yolks: Once the mixture has cooled, add half of the granulated sugar, egg yolks, and vanilla extract. Whisk until smooth and well combined.
4. Sift and Combine Dry Ingredients: Sift the cake flour and cornstarch into the mixture. Add the salt and whisk until the batter is smooth and free of lumps.

Whipping Egg Whites

1. Beat Egg Whites: In a separate clean, dry bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until they become frothy. Add the cream of tartar and continue to beat until soft peaks form.
2. Add Sugar: Gradually add the remaining granulated sugar to the egg whites, beating on high speed until stiff peaks form. The meringue should be glossy and hold its shape.

Combining and Baking

1. Fold in Meringue: Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Carefully fold in the remaining meringue in two additions, being careful not to deflate the mixture.
2. Pour and Smooth: Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
3. Bake in a Water Bath: Place the cake pan into a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the cake pan. This water bath will help the cake bake evenly and stay moist.
4. Bake: Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Turn off the oven and leave the cake inside with the door slightly ajar for another 10 minutes to prevent it from cooling too quickly and cracking.

Finishing Touches

1. Cool: Remove the cake from the oven and

Hot Chocolate Brownie Bread Recipe

 

Hot Chocolate Brownie Bread Recipe

Two of my favorites in one bar! This is totally amazing! I know it’s not real bread, but it’s considered a quick bread, similar to banana bread. As you know, brownies are one of the most popular treats for the whole family. It seems like everyone loves brownies, so it’s easy to assume that everyone will love Hot Fudge Brownie Bread.

Ingredients:

• 1 box brownie mix
• 2 12-ounce jars hot fudge sauce
• 3 large eggs
• ⅓ cup canola oil
• Hot fudge sauce for topping

How to Make Hot Chocolate Brownie Bread:

1. Preheat the oven to 350°F and spray the loaf pan with Pam baking spray.
2. In a large bowl, stir together the brownie mix, 1 jar of hot fudge sauce, 3 large eggs, and oil until well combined.
3. Pour into the loaf pan and bake for 55-65 minutes or until a toothpick comes out clean.
4. Allow to cool completely before placing on a rack.
5. Heat another jar of hot fudge sauce and pour over the bread.
6. Allow the hot fudge to harden before serving.

Chocolate Covered Almond

 

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup ground almonds
• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• Pinch of salt

For the Topping:

• 200 grams dark chocolate, melted
• Sesame seeds for sprinkling

Instructions:

Make the Cookie Dough:

1. In a mixing bowl, cream together the butter and sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. Gradually mix in the ground almonds, flour, and a pinch of salt until the dough comes together.
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.

Shape the Cookies:

1. Preheat your oven to 350°F (175°C).
2. Roll the chilled dough into small balls, then flatten them slightly to form thick discs.
3. Place the shaped cookies on a baking sheet lined with parchment paper.

Bake the Cookies:

1. Bake the cookies for 10-12 minutes or until they are just starting to turn golden around the edges.
2. Remove from the oven and let them cool completely on a wire rack.

Add the Chocolate and Sesame Seeds:

1. Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring frequently.
2. Dip each cooled cookie into the melted chocolate, covering them halfway or completely, depending on your preference.
3. Before the chocolate sets, sprinkle the sesame seeds over the chocolate.

Set the Chocolate:

1. Place the chocolate-covered cookies on a parchment-lined tray and allow the chocolate to set completely at room temperature or in the refrigerator for faster setting.

Serve:

1. Once the chocolate is set, serve the cookies or store them in an airtight container.

Enjoy your homemade chocolate-covered almond cookies with sesame seeds! They make a great treat for any occasion.

Apple Cinnamon Streusel Loaf

 

For the Streusel Topping:

• 1/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cut into small pieces

For the Loaf:

• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1 1/2 cups diced apples (about 2 medium apples), peeled

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Make the streusel topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
3. Prepare the loaf batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the sour cream or Greek yogurt, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the diced apples until evenly distributed throughout the batter.
7. Assemble the loaf: Pour half of the batter into the prepared loaf pan. Sprinkle half of the streusel topping over the batter. Repeat with the remaining batter and streusel topping.
8. Enjoy!