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Recipes
Ghiradelli English Toffee
By kayjayjohnson
Preheat oven to 350F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant
- 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
- 3/4 cup pecans, finely chopped
- 1 cup butter
- 1 cup sugar
- 2 tablespoons water
- 1/8 teaspoon salt (optional)
- 1 teaspoon pure vanilla extract
Banana Caramel Cream Dessert
By kayjayjohnson
In a medium bowl, beat eggs with a fork to combine
- Vanilla Pastry Cream (recipe below)
- Bananas (I used two bananas for 6 small dessert servings)
- Good quality caramel sauce, or dulce de leche.
- Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar)
- Graham Cracker crumble (recipe below)
- Vanilla Pastry Cream
- 2/3 cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet)
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 2 eggs
- 2 Tablespoons butter
- 1 Tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste)
Southern Pecan Butterballs
By kayjayjohnson
Preheat oven to 350F degrees
- 1 cup butter flavored vegetable shortening
- 1 cup powdered sugar (plus more for coating)
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/8 tsp. table salt
- 1 1/2 cups pecan chips
Raspberry Coconut Macaroons
By kayjayjohnson
Preheat oven to 325°F
- 14 ounces (400 grams) sweetened, flaked coconut
- 2/3 cup (130 grams) granulated sugar
- 3 large egg whites
- Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
- 1/2 teaspoon almond extract
- 1/2 pint (6 ounces, 170 grams or 1 1/4 cups) fresh raspberries (if washed, patted very dry)
White Chocolate Cocomacs
By kayjayjohnson
In a medium bowl, stir together the flour, baking soda and salt
- 3/4 cup macadamia nuts, chopped
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 12 ounces white chocolate, coarsely chopped
- 1 1/3 cups sweetened flaked coconut
Champagne Cupcakes With Sweet Champagne Buttercream Frosting
By kayjayjohnson
Preheat oven to 350 degrees F (175 degrees C)
- Sweet Champagne Buttercream Frosting Ingredients:
- 2 3/4 cups all-purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2/3 cup butter
- 1 1/2 cups white sugar
- 3/4 cup champagne (the sweeter the better – even strawberry would be great!!)
- 6 egg whites
- 3 1/4 cups powdered sugar
- 1 cup butter, at room temperature
- 1/2 teaspoon vanilla extract
- 3 tablespoons champagne, at room temperature
Sweet Pineapple Muffins
By kayjayjohnson
In a large bowl, combine flour, sugar, baking soda and baking powder
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cans (8 ounces each) DOLE® Crushed Pineapple in 100% Pineapple Juice, undrained
- 2 eggs
- 1/2 cup canola oil
Hawaiian Cake Recipe
By kayjayjohnson
Prepare cake mix according to package directions
- 1 package (18-1/4 ounces) yellow cake mix
- 2 cups cold milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1 package (8 ounces) cream cheese, softened
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 can (20 ounces) crushed pineapple, drained
- 1/2 cup chopped maraschino cherries, drained
- 1/2 cup flaked coconut
- 1/2 cup chopped walnuts
Orange Muffins
By kayjayjohnson
Preheat the oven to 350˚ F
- For the glaze:
- 1 cup milk
- 1/2 cup freshly squeezed orange juice
- 1/2 cup sour cream
- 2 large eggs
- 2 sticks (16 tbsp.) unsalted butter, melted
- 3 1/2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 tbsp. baking powder
- 1/2 tsp. salt
- Zest of 1 orange (organic if possible)
- 1/4 cup freshly squeezed orange juice
- 1 1/2 cups confectioners’ sugar
- 1-2 tsp. orange zest (organic if possible)
Parmesan Chicken Pesto Stuffed Shells
By kayjayjohnson
In a large pot over high heat, boil water and prepare pasta shells as directed on package
- 12-16 jumbo pasta shells
- water for boiling pasta
- 4 oz cream cheese, softened
- 1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping (I used Parmesan)
- 3 tablespoons prepared pesto (homemade or store bought, I used store bought)
- 2 cups shredded cooked chicken
- 2 cloves garlic, minced ( I used minced garlic out of a jar)
- salt and pepper to taste