Pumpkin Brown Butter Caramel Cupcakes
Ingredients: 3/4 cup unsalted butter, 1 cup canned pumpkin puree, 1 cup light brown sugar, 1/2 cup granulated suagr, 1 teaspoon vanilla extact, 2 large eggs, 1 3/4 cup all-purpose flour, 2 teaspoons baking powder, 1/4 tsp. of baking soda, 1 teaspoon of salt, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly ground nutmeg, 1/4 teaspoon ground cloves.
Instructions: 1. Line muffin cups with paper liners and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. 2. In a saucepan, melt the butter over medium-low heat. Continue to cook and swirl it occasionally until the butter turns golden brown. Remove from heat and pour into a second mixing bowl and leave any burned sediment behind. 3. Add and the brown sugar and granulated sugar into the butter mixture and mix to combine. Add one egg at a time and scrape down bowl after adding each egg. 4. Mix the pumpkin puree and vanilla into the egg mixture. Add the flour mixture, and whisk just until the flour disappears. Scrape down the sides of the bowl and fill each cupcake liners 2/3 full with the batter. 5. Bake the cupcakes for 20 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and cool completely.
The original recipe is linked on the actual word, here
Vodka Sauce Chicken Parm
Ingredients: chicken breasts, buttermilk, seasonsing to taste (i season heavily), 3 eggs, panko and/or seasonsed breadcrumbs, parsley, basil, flour, (for the vodka sauce) 1 sweet white onion, red pepper flakes, tomato paste, seasoning to taste again, heavy whipping cream, and a secret of mine (white ameerican deli cheese slices) and mozzerealla cheese .
Instructions: I'm going to link a simular recipe here incase mine is hard to follow. So first, I start by cleaning my chicken and placing it into a large gallon size bag. Then add buttermilk, and seasonings, sometimes I also add pickle juice. Next, close the plastic bag, and use a meat tenderizer to beat the chicken (this makes it soo juicy). Then i lay out my breading station. eggs, flour, and breadcrumbs. I season these all heavily with garlic powder, onion powder, paprika, and celery salt (im throwing whatever I feel in there). In the breadcrumbs season with chopped parsley and basil. Once i batttered my chicken, I fry them until they are golden and crispy (I add the outer peels of the onion in here). To make the vodka sauce, saute diced onion in pan, season with red pepper. Then add the tomato paste, let simmer. Then whisk in your heavy whipping cream, rip up a bit of the deli cheese and let it melt in the vodka sauce. Assemble chicken by layering vodka sauce then mozzeralla cheese. broil in over until gooey and melty.
Cookie Dough Frosting
Ingredients: cream, mini chocolate chips, butter, brown sugar, powdered sugar, vanilla, pinch of salt.
Instructions: 1. Combine the butter and brown sugar in the bowl of a stand mixer (or large bowl if using a hand mixer). Beat at medium-high speed using a paddle attachment for 2-3 minutes. The mixture should be lighter in color and fluffy by the end. 2. Add the powdered sugar, salt, vanilla, and cream, and mix for an additional 2-3 minutes until everything is incorporated and the frosting has a smooth, light texture. You can further adjust the texture by adding more liquid for a softer frosting, or more powdered sugar for a stiffer frosting/filling. 3. Finally, add the mini chocolate chips and stir them in. If you are not immediately using the frosting, cover it with plastic wrap to keep it from forming a crust. Cookie dough frosting can be stored in the refridgerator for up to a week or in the freezer for up to 3 months. If it has been refrigerated or frozen, let it sit at room temperature until soft enough to spread before using.
The recipe im linking here i snatched the instructions list from but its also the recipe i followed loosly, i didnt put flour in mine, because i dont personally love the taste, so i compensated the difference with powdered sugar.
The Key to A Good Grilled Cheese
Ingredients: A very good bread that you like. I choose sourdough. A very good cheese you like. I choose white american. Butter. Mayo. Your favorite pan.
Instructions: Turn your stove on medium. Then put together your grilled cheese. I do a light coat of mayo on the outside of mine. I put hella butter on the pan and then let it melt. I add my grilled cheese, then cover it with a lid. So this part is kinda a intuition thing for me so I just know when to flip it instictivly. But of course, check up on it if your not kitchenly gifted. Then, don't cover it after flipping. Then when it's golden brown and crispy. turn off the heat. And eat it right away..ayyy that's what she said!!