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Recipes
Frozen Strawberry Crumble
By kayjayjohnson
Preheat oven to 325° F
- 1 cup flour
- 1/4 cup brown sugar
- 1/4 cup slivered & chopped almonds (other chopped nuts may be substituted)
- 1/2 cup melted butter
- 2 egg whites
- 1/2 cup granulated sugar
- 10 fluid ounces whipping cream
- 2 tablespoons fresh lemon juice
- 2 cups sliced fresh strawberries, crushed/smashed
Caramel Apple Cream Pie
By kayjayjohnson
Line unpricked pastry shell with a double thickness of heavy-duty foil
- 1 pastry shell (9 inches)
- 1/4 cup butter, cubed
- 1/2 cup packed brown sugar
- 4 medium tart apples, peeled and cut into 1/2-inch chunks
- 1-1/2 teaspoons pumpkin pie spice, divided
- 1 to 2 tablespoons all-purpose flour
- 1/2 cup caramel ice cream topping
- 1/2 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Whipped topping
Honey Chicken
By kayjayjohnson
Step 1: In a large bowl mix all batter ingredients together until smooth
- 1 1/2 lbs boneless skinless chicken breasts (cut into 1” chunks)
- Oil (for deep frying)
- Batter-
- 4 tablespoons cornstarch
- 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 cup water
- 1/2 teaspoon salt
- 1 egg
- 1 egg white
- Sauce-
- 1 1/2 tablespoons oil
- 2 teaspoon ginger (minced)
- 3 tablespoons garlic (minced)
- 1 teaspoon salt
- 3 tablespoons honey
- 1 teaspoon rice wine vinegar
- 1/2 cup water
- 1 teaspoon cornstarch (mixed with 1 teaspoon water)
- Sesame seeds (for garnish)
Coffee Cake Muffins Crusted with Cinnamon and Sugar
By kayjayjohnson
Preheat the oven to 350º
- For the Cinnamon Sugar Topping:
- 1-3/4 cup flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/3 cup oil
- 3/4 cup granulated sugar
- 1 egg
- 3/4 cup milk
- 1/4 cup butter, melted
- 1/3 cup granulated sugar
- 1 Tablespoon cinnamon
Coconut Macaroon Cheesecake
By kayjayjohnson
1. Preheat oven to 350 degree F
- 1-2/3 cups flaked coconut, toasted*
- 1/2 cup ground almonds
- 2 tablespoons butter or margarine, melted
- 3 8-ounce packages cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons amaretto or 1/2 teaspoon almond extract
- 3 eggs
- 3 egg whites
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1/3 cup flaked coconut
- 1 ounce semisweet chocolate
- 1 teaspoon shortening
Peanut Butter Chocolate Cake
By kayjayjohnson
Heat the oven to 350 degrees F
- 1 box (18.25 ounces) devil’s food cake mix
- 3 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 cups chopped chocolate-covered peanut butter cups (about 8 ounces) for the cake, plus more to garnish (I used about 2.5 bags of Reese's Peanut Butter Cups total)
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1/2 cup creamy peanut butter
Lemon Cranberry Coconut Bread
By kayjayjohnson
Preheat oven to 375F. Grease and flour a 9 x 5 inch loaf pan
- 2 cups all-purpose flour (I used 1 cup whole wheat, 1 cup all-purpose and you never would've known!)
- 1 cup sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup freshly squeezed lemon juice (about 3 lemons)
- zest from 1 lemon
- 3 tbsp canola oil
- 1 large egg
- 1 1/4 cups fresh or frozen (unthawed) cranberries, whole
- 1/2 cup shredded coconut
Double Decker Confetti Brownies
By kayjayjohnson
Preheat oven to 375°F. Lightly grease a 13 x 9 x 2-inch baking pan; set aside
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 3 large egg whites
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, divided
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon butter, melted
- 3/4 cup M&M’S® MINIS® Milk Chocolate Candies
- 1 large egg
Curry Cauliflower Soup, Currants, Dried Apricots and Toasted Almonds
By kayjayjohnson
Curry Spice Mix Place all ingredients in a spice grinder, grind until smooth and combined
- Curry Spice Mix
- 1/3 cup (80 mL) madras curry powder
- 1 tablespoon (15 mL) whole coriander, toasted
- 1 tablespoon (15 mL)whole cumin, toasted
- 1 tablespoon (15 mL) garam masala
- 1 tablespoon (15 mL) turmeric
- Soup
- 1/4 cup (60 mL) butter
- 1 medium cooking onion, peeled, halved and sliced 1/8-inch (3 mm) thick
- 2 Granny Smith apples, peeled, cored and cut into 1-inch (2.5 cm) chunks
- 4 cloves garlic, peeled and smashed
- 4 tablespoons (60 mL) Curry Spice Mix
- 1 head cauliflower cleaned, cored and cut into florets
- 1/4 teaspoon (2 mL) salt
- 1/4 teaspoon (2 mL) pepper
- 1 cup (250 mL) 35% cream
- 4 tablespoons (60 mL) honey
- 2 tablespoons (30 mL) lemon juice
- Cauliflower Chips
- 2 cups (500 mL) cauliflower florets, sliced 1/16-inch (15 mm) thick on a mandolin
- Cauliflower Florets
- 1 cup (250 mL) cauliflower florets, 1/2-inch to 1/4-inch (1.5 cm to 0.5 cm) size pieces
- 3 tablespoons (45 mL) butter, melted
- 1 tablespoon (15 mL) Curry Spice Mix
- 1/4 teaspoon (2 mL) salt
- 1/4 teaspoon (2 mL) pepper
- Cilantro Yogurt
- 1 bunch cilantro, stems removed
- 1/2 cup (125 mL) Greek yoghurt
- Garnish
- 1/4 cup (60 mL) currants soaked in warm water for 15 minutes
- 3 tablespoons (45 mL) dried apricots, finely diced
- 1/4 cup (60 mL) sliced almonds, toasted
- 1 tablespoon (15 mL) small mint leaves, picked
- 1 tablespoon (15 mL) small cilantro leaves, picked
Twix Cake
By kayjayjohnson
Grease and line two 20cm x 10cm (8x4inch) loaf tins (standard sized tin, it actually measured closer to 21x11cm whe...
- For the cake:
- Twix Cake
- (makes two small cakes, serves 8-10, salted caramel recipe adapted from David Lebovitz's recipe, cake adapted from my regular yellow cake recipe)
- 90 g (about 3/4 cup) plain flour (all-purpose)
- 1 tsp baking powder
- 1/8 tsp salt
- 60 ml (1/4 cup) milk
- 1/2 teaspoon vanilla extract
- 60 g (1/4 cup) sugar (preferably caster/superfine)
- 60 g (1/2 stick) unsalted butter, softened
- 1 medium egg
- For the caramel: (note, make sure you read David Lebovitz's post for tips if you are new to making caramel)
- 1 cup heavy cream (use pure/pouring cream in Australia)
- 1/2 teaspoon vanilla extract or bean paste
- Heaped 1/2 teaspoon sea salt flakes
- 1/2 cup (160 g) light corn syrup or golden syrup (I used Lyle’s Golden Syrup)
- 1 cup (200 g) sugar
- 4 tbsp (60 g), butter, cubed, at room temperature
- For the milk chocolate ganache:
- 200 g (7 oz) milk chocolate, finely chopped (please use good quality chocolate)
- 150 ml (2/3 cup) pure/pouring cream (or heavy whipping cream in the US, min 35% fat unthickened)
- Optional: crushed Twix bars to place between the cake and caramel, to give it some crunch