Cowboy Cookies

 

INGREDIENTS

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 ½ cups (3 sticks) butter, at room temperature
• 1 ½ cups granulated sugar
• 1 ½ cups packed light-brown sugar
• 3 eggs
• 1 tablespoon vanilla
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups unsweetened flake coconut
• 2 cups chopped pecans (8 ounces)

PREPARATION
Heat oven to 350 degrees.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
Add eggs one at a time, beating after each. Beat in vanilla.
Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Seeded Artisan Bread Dough Recipe

 

Ingredients:

3 1/2 cups (440g) bread flour or all-purpose flour

1 1/2 cups (360ml) warm water (about 100°F/38°C)

2 1/4 tsp (1 packet) active dry yeast or instant yeast

1 1/2 tsp salt

1 tbsp honey or sugar (optional, for flavor and browning)

1/2 cup mixed seeds (sunflower, pumpkin, sesame, flax, poppy, etc.)

Extra seeds for topping (optional)

Instructions:

1. Activate the yeast (if using active dry yeast):

In a bowl, combine warm water and honey (if using). Sprinkle the yeast over the water, stir gently, and let sit for 5-10 minutes until frothy.

If using instant yeast, you can skip this step and mix it directly with the flour.

2. Mix the dough:

In a large bowl, combine the flour, salt, and seeds.

Add the yeast mixture (or water for instant yeast) and mix with a wooden spoon or your hands until a sticky dough forms.

3. First rise:

Cover the bowl with plastic wrap or a damp cloth and let the dough rise at room temperature for 8-12 hours (overnight), until doubled in size and bubbly.

If you're short on time, you can let it rise in a warm place for 2-3 hours.

4. Shape the dough:

Turn the dough onto a lightly floured surface. Gently stretch and fold it a few times, then shape it into a round or oval loaf.

Place the dough on a parchment-lined baking sheet or proofing basket (seam side down).

Cover and let rise for another 30-60 minutes.

5. Preheat the oven:

Preheat your oven to 450°F (230°C). Place a Dutch oven or baking stone inside while preheating.

6. Bake the bread:

Sprinkle the top of the dough with extra seeds if desired, then carefully transfer it to the hot Dutch oven (or onto the baking stone).

Cover and bake for 30 minutes, then remove the lid and bake for another 10-15 minutes until golden brown and crusty.

7. Cool and serve:

Let the bread cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set properly.

Enjoy your homemade seeded artisan b

read with butter, spreads, or on its own! Let me know if you need any tips.

Slow-Cooker Pot Roast Recipe

 

What You’ll Need

• 1 chuck roast (mine was 3 pounds)
• Olive oil
• 1 pound carrots, peeled and cut into large chunks
• 2 pounds potatoes, peeled and cut into large chunks
• 1 onion, peeled and cut into large chunks
• 2 stalks celery, cut into large chunks (optional)
• 1 cup beef broth
• 1 tablespoon corn starch

How to Make It
2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

Chinese pepper steak with onions

 

Ingredients :

• 1.5 lb beef strips (I used thinly sliced ​​round steaks and cut them into strips)
• 1 green bell pepper, cutting to thick tranches
• 1 red bell pepper, cut into thick slices
• 1/2 thick sliced ​​onion
• 1/4 teaspoon garlic powder
• 1 1/2 cups beef broth
• 1/4 teaspoon ground ginger
• 3 tablespoons of soy sauce
• 1/4 teaspoon black pepper
• 2 teaspoon brown sugar
• 1 tablespoon cornstarch

Methods :

Place beef, peppers and onions in an electric pressure cooker.
Adding season, brown sugar & soy sauce on beef / peppers.
Pour beef broth into Instant Pot.
Stir to combine.
Add the lid and make sure it is tightly closed. Set pressure to high for 15 min.
When done for a quick release (or if you want the steak to fall apart, do a natural release)
Remove the cover and press the Cancel button. Then switch the pressure cooker to sauté mode.
In a separate small bowl, mix 1/4 cup cold water with a tablespoon of cornstarch together. Then stir the pepper steak mixture into the Instant Pot.
Bring to a boil for 3 to 5 minutes until the sauce begins to thicken.
Enjoy !

cheese bread recipe

 

Ingredients:

2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1/2 tsp garlic powder (optional)

1/4 cup unsalted butter, melted

1 cup milk (whole or 2%)

1 large egg

1 1/2 cups shredded cheese (cheddar, mozzarella, or a mix)

2 tbsp chopped fresh parsley or chives (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.

2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.

3. Combine wet ingredients: In another bowl, whisk together the melted butter, milk, and egg.

4. Combine wet and dry mixtures: Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.

5. Fold in cheese: Gently fold in the shredded cheese and fresh herbs (if using).

6. Bake: Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and serve: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Enjoy your homemade cheese bread warm or toasted with butter!

Let me know

 if you'd like a gluten-free or other variation.

Wow, I had no idea you could make bread with just 2 ingredients!

 

Ingredients:

1 cup self-rising flour (or make your own with 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt)

1 cup plain Greek yogurt

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a bowl, combine the self-rising flour and Greek yogurt. Mix until it forms a sticky dough.

3. Turn the dough onto a lightly floured surface and knead it for a few minutes until smooth.

4. Shape into a loaf or divide into rolls, then place on the prepared baking sheet.

5. Bake for 20-25 minutes, or until golden brown and cooked through.

6. Let cool slightly before slicing and enjoying!

Tips & Variations:

Add a little honey or sugar for a slightly sweet flavor.

Mix in herbs, garlic powder, or shredded cheese for extra taste.

Use it as a pizza crust by flattening the dough and baking with toppings.

This bread is perfect for sandwiches, toast, or even dipping in soup.

Crazy how simple it is, right? Let me know if you try it out

Pineapple Coconut Dream Cake

 

Ingredients:

For the Cake:

2 1/2 cups (310g) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (225g) unsalted butter, softened

1 3/4 cups (350g) granulated sugar

4 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon coconut extract (optional, for extra flavor)

1 cup (240ml) buttermilk (or whole milk)

1 cup (240ml) crushed pineapple, drained (reserve juice for frosting)

1 cup (90g) shredded sweetened coconut

For the Frosting:

8 oz (225g) cream cheese, softened

1/2 cup (115g) unsalted butter, softened

4 cups (480g) powdered sugar

1 teaspoon vanilla extract

2 tablespoons reserved pineapple juice

1/2 cup (45g) shredded coconut, toasted for garnish (optional)

For the Filling (Optional):

1 cup (240ml) crushed pineapple, drained

1/4 cup (50g) granulated sugar

1 tablespoon cornstarch

1/4 cup (60ml) pineapple juice (reserved from canned pineapple

Instructions:

1. Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13-inch pan.

2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter and sugar until light and fluffy (about 3-4 minutes).

4. Add the eggs one at a time, beating well after each addition. Stir in vanilla and coconut extract.

5. Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Mix until just combined.

6. Fold in the crushed pineapple and shredded coconut.

7. Divide the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Filling (Optional):

1. In a saucepan, combine crushed pineapple, sugar, cornstarch, and pineapple juice.

2. Cook over medium heat, stirring constantly until thickened (about 5 minutes).

3. Remove from heat and let cool completely before using as a filling.

3. Prepare the Frosting:

1. In a large bowl, beat the cream cheese and butter until smooth and creamy.

2. Gradually add powdered sugar, one cup at a time, beating until fluffy.

3. Add vanilla extract and pineapple juice, mixing until combined.

4. Assemble the Cake:

1. If using filling, spread it between cake layers.

2. Frost the cake with the pineapple cream cheese frosting.

3. Sprinkle toasted coconut on top for garnish.

4. Chill for at least 1 hour before serving for best flavor and texture.

Serving Suggestions:

Serve chilled or at room temperature with a dollop of whipped cream.

Pair with a tropical fruit salad for an extra touch.

Tips for Success:

Drain the pineapple well to avoid excess moisture in the cake.

Toast the coconut for a richer, nutty flavor.

Store leftovers in the fridge for up to 4 days in an airtight container.

Enjoy your Pineapple Coconut Dream Cake, a tropical delight full of sweet pineapple and coconut goodness!