2TBSP each instant coffee (sorry, has to be instant) white sugar hot water
Look at how creamy that is?! It’s rich, delicious and packed with so much flavor! Makes 2-3 Drinks. Top a glass of iced milk or warmed milk with 2TBSP of the whipped Coffee. Mix well. If you like coffee, I’m sure your going to love it!! Let us know what you think.
Crullers: 1/2CUP butter or margarine 1CUP water 1CUP all purpose flour 1/2TSP salt 4 eggs Oil for frying
The Glaze: 2CUPS powdered sugar 2TBSP milk 1/2TSP vanilla extract
We have played with this recipe a few times, changing this and changing that. Our Crullers still aren’t perfect shaped but I think we got it now. Combine the first four ingredients in a pot, over a low medium heat. Stirring frequently. Bring to a slight boil until it all comes together. Keep stirring til dough is formed.Remove from heat, and let cool for a bit. You don’t want to cook the eggs.
Now beat in one egg at a time. It doesn’t look like it will come together. But trust me it will. Keep beating until all eggs are combined.
Put in a piping bag with a large fluted tip. The larger the better. We have piped these a few different ways but we find what works is doing S motion with the piping bags, makes donut thicker and wider. Pipe all donuts onto parchment paper, and place on cookie sheet.
Place in freezer for about 30-40minutes. While these are freezing you can make your glaze. Combined all 3 ingredients in a large enough bowl to dip in a donut at a time. You do want the glaze kinda runny, but not too runny.
Deep fry, we use a shallow cast iron pan, you can use a pot or a deep fryer. Oil should be about 350F. Deep fry roughly 1 minute per side, til lightly browned.
Remove from oil, we place on baking rack with paper towel underneath rack so it will let the oil drip down onto the towel. After sitting for a minute or so, dunk in glaze covering the whole donut in glaze, remove excess glaze then place back on baking rack.Glaze will be hardened in about 45-1hour. Dig in, cause these are not going to last. Let us know what you think. These are some fun to make. Tastes just how you would expect them too.
1 can coconut milk 1/2CUP small pearl tapioca (not instant) 2 1/2CUPS milk 1/4TSP salt 1/2CUP granulated sugar 1/2CUP freshly grated coconut 2 large eggs 1TSP coconut extract Our family loves tapioca Pudding. This is a pretty simple recipe and tastes great.
Bring the first 6 ingredients to a boil over medium heat. Boil for about 15-20 minutes.
It will gradually thicken up as the tapioca cooks and the liquids cooks down. Once tapioca is cooked and pudding is thick. Remove from heat. Beat eggs, add in about 1/2CUP pudding to eggs pouring slowly, to get it used to the heat and to prevent the whole thing from turning into a custard. Then mix in your egg mixture with the rest of the tapioca Pudding. Stirring well til nicely combined. Then stir in your coconut extract.
We poured pudding into one cup glasses, makes it pretty to look at, especially if your getting the colored tapioca pearls. Top with some fresh mint and coconut, optional.
Pound of ground Pork 1/4 red onion sliced 4-6 green onions sliced Lots of fresh Thai basil Lots of fresh mint 4-8 cloves garlic chopped Lime, cut into wedges 1/4CUP lime juice 2TBSP fish sauce Sugar to taste Salt 1-2sliced jalapenos 1TBSP crushed chilis Bunch of Thai chilis Bunch of cilantro Lettuce of your choice Cucumbers sliced Vegetable oil or oil of your choice
We love this! Classic Thai dish. Packed with some much flavour and freshness. We like to get all our veggies prepped and ready to go. This dish cooks up super fast.
We like to use a large cast iron enamel pan, but feel free to use the pan that you prefer. Get your pan nice and hot. Add your oil and meat and fry til almost done. Then add in your red onions, garlic, Chilis, lime juice, sugar, fish sauce & salt to taste. Cook for a couple minutes on high heat. Add a handful of Thai basil, mint, green onions & cilantro. Mix til combined.
We get a large platter out. Cut some cucumbers up, jalapenos, get your lettuce cleaned and cut if big pieces, add some more Thai basil, mint & cilantro, sliced lime wedges. Place nicely all around platter nicely.
Then we put all the pork Larb on middle of platter. If your looking to change up taco night with a much flavourful and healthier option, this is definitely it! Hope you enjoy it as much as we do. Take a piece of lettuce and build it up with all those goodies, dive in because the platter isn’t going to last.
We have been bored. We have been cooking a lot! Neither I nor Tim are working so keeping ourselves and the kids busy all day has its challenges. Preparing for our move has us very busy also. These donuts today took our mind off things for a few hours, they took a bit of time but we’re super rewarding :0). 2TSP dry yeast 2CUPS milk 1/2CUP butter, margarine or shortening, softened 2TSP salt 1/2CUP sugar 1TSP cinnamon 4 eggs 6-7CUPS all purpose flour
Warm your milk in microwave and add your yeast to it. Set aside til yeast activates. Put softened butter, cinnamon, sugar, and your yeast mixture stir til combined. Add in all your eggs and mix well.
Add 2CUPS of flour at a time. We use between 6-7CUPS all purpose flour.
Around my 5 1/2CUP mark I pour out on counter and knead dough til it isn’t sticky and comes together. Dough should be nice and soft. Oil dough and bowl and cover for about an hour plus til atleast double in size.
Once your dough has doubled in size. Roll out on a well floured surface about 1inch thick. I use a biscuit cutter and shot glass to cut out donuts. You can use a glass or a cleaned lid from something if you don’t have a shot glass. You also don’t have to cut the donut holes out either. Once all dough is cut out let rise another half hour to hour.
Get your oil nice and hot, about 350F. Deep fry roughly 1 minute per side. I
Donut toppings: 1TBSP Cinnamon 1CUP sugar mixed for the cinnamon sugar donuts you’ll have extra). 1CUP icing sugar, 1TSP honey, 2TBSP softened butter & 2-4TBSP milk (you want it quite runny) for honey dip donuts, 3/4CUP milk chocolate melted with 2TBSP milk mixed for the chocolate dip donuts. 1CUP icing sugar, 1TSP vanilla extract & 1-2TSP milk & (plus food color of choice-optional) sprinkles for the vanilla dip donuts.
The cinnamon sugar and honey dip needs to be coated as soon as they come out of the fryer. The vanilla dip and chocolate dip allow them to cool for 5-6 minutes before you ice and sprinkle them. These get devoured fast in our house, let us know what you think!!