Saturday, September 27, 2014

How to make a Pumpkin Flan

Wrap Text around Image Just uploaded a how to on making a delicious Pumpkin Flan. This is actually episode 2, of the Season of Pumpkins. Season of Pumpkins. I actually love this version better than the cream cheese one we posted a few months ago. I do have a few tips, typically Flan is separated into different pans -- making them a lot thinner in height. But we like ours just as thick as a Cheesecake so for this recipe, we used the whole pan. So preheat your oven to 350 degrees and leave in the oven for at least, over an hour. However, the cooking time is longer and must be watched closely. I had to keep opening the stove to check the middle which is always tricky. Flan, is giggly when its done but shouldn't be gooey in the middle. If you do decide to use different pans, check it after 45 minutes. Make sure that both milks are the small cans. Not sure how its sold at your local grocery store. And its much much easier, pouring the hot boiling water on top of the stove and then carefully placing inside the oven. And I say carefully because even a splash of that hot water will hurt! Also you don't have flip after leaving out for awhile, you can leave it in the fridge for up to an hour and then flip ... Enjoy:  Video Link

Ingredients:
  • 3 whole Eggs
  • 2 Egg Yolks
  • 1 1/4 cups of Sugar
  • 1 tbsp of Light Corn Syrup
  • 2 tbsps of Water
  • 2/3 cups of Pumpkin Purée
  • 1 tsp of Ground Pumpkin Spice
  • 1/2 tsp of Ground Cloves
  • 1/2 tsp of Ground Cinnamon
  • 1 tbsp of Pure Vanilla Extract
  • Pinch of Nutmeg
  • 1 can of Evaporated Milk
  • 1 can of Sweetened Condensed Milk

Wednesday, September 24, 2014

How to make Stuffed Plantains (Dominican Dish)

Wrap Text around Image Just uploaded a quick how to on making Stuffed Plantains. It was just totally time to post another famous Dominican dish. Now, there are many different versions of stuffing a plantain but ours is just bomb. So a few tips, make sure to carefully drain the plantains after they have been sitting in water. Dumping them in with a lot of water still on them will do some damage. So again, drain. Also, when you butter your plantains, make sure to use a brush or use a spoon and just pour each one, one by one. I found that too much butter makes them extremely soft and that's not really what you want with these. The meat is seasoned to perfection so be warned of that serious addiction that is headed your way ... Enjoy:  Video Link

Ingredients:
  • 4 Big Green Plantains
  • 1/4 cups of Red Peppers
  • 1/3 cups of Green Peppers
  • 2/3 cups of Sweet Onions
  • 1/4 tsp of Cumin Seeds
  • 1 pound Ground Beef
  • 1/2 tsp of Ground Garlic Powder
  • 1/2 tsp of Onion Powder
  • 1 tsp of All-Purpose Seasoning (Adobo)
  • 1/4 tsp of Ground Black Pepper
  • 1 tsp of Dried Cilantro
  • 1 whole pkt of Sazon Goya
  • 1/2 tsp of Salt
  • A few dashes of Oregano
  • 1 small can of Tomato Sauce
  • 1/2 can of Tomato Paste
  • 1/4 tsp of Chili Powder
  • 1/4 cups of White Wine
  • Sprinkles of White Velveeta Cheese (optional)
  • Vegetable Oil (and plenty of it)

Friday, September 19, 2014

How to make Pumpkin Cornbread

Wrap Text around Image Just uploaded a quick how to on making our soft Pumpkin Cornbread recipe. This will be the first episode on our new small mini series that we're calling the Season of Pumpkins. That's right, for the next several weeks until October 31st. we'll be making a pumpkin dish. How exciting is that?! It's like an overflow on pumpkins but in a good way. A few tips for this recipe, make sure to leave the eggs our in the morning. And when you butter the pan, use at least 1 tbsp of soft butter. And when the cornbread is done, lightly brush with additional butter while its hot. The trick to these is quite simple, you can just dump the wet ingredients right on in. So its less dishes in the kitchen, win win.  Also make sure to sift the dry ingredients, including the sugar. Oh and do enjoy:  Video Link

Ingredients:
  • 1 cup All-Purpose Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/2 tsp  Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • Pinch of Ground Nutmeg
  • 1/2 cup of Sugar
  • 1/4 cup Light Brown Sugar
  • 1 cup of Cornmeal
  • 2 large Eggs
  • 1 cup Pumpkin Puree
  • 1/4 cup Vegetable Oil
  • 1 tsp of Light Corn Syrup

Saturday, September 13, 2014

How to make Vanilla Milk Chocolate Frosted Cupcakes

Wrap Text around Image Just uploaded a quick how to on making our famous Vanilla Milk Chocolate Frosted Cupcakes. These cupcakes are moist, breathtaking, beautiful, amazing, and just gets us in a really happy place. As usual, please make sure to sift the flour. A whisk works just fine. For the milk, make sure to that out along with the eggs in the morning. Also we double scooped our cake mix this time, so the cooking time is a lot longer. Enjoy:  Video Link

Ingredients:
  • 1 stick of Room Temperature Butter
  • 1 3/4 cups of Sugar
  • 2 Eggs
  • 2 tsp of Pure Vanilla Extract
  • 1/2 tsp of Almond Extract
  • 2 1/2 cups of All-Purpose Flour
  • 1/4 tsp of Salt
  • 2 1/2 tsps of Baking Powder
  • 1 1/4 cups of Milk
  • Baking Spray
Icing:
  • 5 tbsps of Pure Vanilla Extract
  • 5 cups of Powdered Sugar
  • 1/2 tsp of Salt
  • 1 1/2 cups of Melted Milk Chocolate Chips 
  • 2/3 cups of Milk
  • 12 tbsps of Softened Butter

Monday, September 1, 2014

How to make Homemade Cheese Fries

Wrap Text around Image Just uploaded a quick how to on making our famous Homemade Cheese Fries. Everything here is from scratch but the good news is, it doesn't take long to complete. A few tips, with the cheese, you start out on medium high, as soon as the milk begins to bubble that is when you add the 2 cups of cheddar cheese. Then after so, make sure to set your burner to low. Leaving it on high will indeed burn your cheese. Now some of you may find that a tsp of salt maybe too salty, so you can adjust to about a 1/2 tsp if you want. You may also substitute the ground red pepper for ground black pepper. For the fries, before dumping in a handful make sure to dump in one at first to make sure the oil is indeed at 350 degrees. Also once they begin to float, watch them more closely because their technically on their way to being done. The trick is to stir them around when you see less bubbles. Enjoy:  Video Link

Ingredients:
  • 2 Russet Potatoes
  • 3-4 cups of Vegetable Oil
  • 1/2 stick of Butter
  • 2 cups of Cheddar Jack Shredded Cheese
  • 1 1/4 cups of Whole Milk
  • 1 tsp of Salt
  • 1/2 tsp of Onion Powder
  • 1/4 tsp of Red Pepper
  • 3 Velveeta Sandwich Slices

Sunday, August 24, 2014

How to make a Sweet and Spicy Macaroni Salad

Wrap Text around Image Just uploaded a quick how to on making our famous Sweet and Spicy Macaroni Salad. Our family has been asking us for this recipe for a long time and we actually choked it up and shared. Not only with them but with you guys as well.  Anyhow this salad is the daBOMB.com. Actually its everything and more with sweetness and spicyness just running through your taste buds its hard to not jump for seconds. Hell even thirds. As a matter of fact you'll probably eat half the bowl "I'm just sayin." The only tip we have really is for best results let this beauty stay in the fridge overnight. I mean gee give it time to know each other you know what I mean! Do Enjoy: Enjoy: Video Link

Ingredients:
  • 3 cups of Elbow Macaroni Noodles
  • 1 and 1/4 cups of Milk
  • 1/2 tsp of Red Pepper
  • 1 1/2 tsp of Salt
  • 1 cup of Mayo
  • 1/2 cup of Red Wine Vinegar
  • 3/4 cups of Granulated Sugar
  • 1 cup of chopped Kosher Dill Pickles
  • 1 cup of chopped Orange Peppers
  • 1 cup of sliced Roasted Bell Peppers
  • 1 cup of chopped Green Onions
  • 1/2 cup of Pickle Juice
  • Handful of sliced Olives
  • 1/2 tsp of Ground Black Pepper

Tuesday, August 5, 2014

How to make Chocolate Sundae Cupcakes

Wrap Text around Image Just uploaded a how to on making our Chocolate Sundae Cupcakes. Here are a few tips, everything including the milk, eggs, etc must be at room temperature. So the trick is to take everything out first thing in the morning and probably get these all nice and ready by the evening no sooner than 4PM. Also with the hot fudge you can actually use it as a filling as well. We personally opted out on it but we did try one with the filling and it was super delicious. But we figured if we'd fill them all up then we won't have any to share with our friends. So its entirely up to you. Also we don't have a cake mixer so the using a spatula works just fine because its really soft against everything PLUS it works. And this recipe works best with sifted flour, and sifted cocoa powder so make sure to do that. If you don't have a sifter, use a whisk that should do the trick. Enjoy: Video Link

Cupcake Ingredients:
  • 1 1/4 cups of All-Purpose Flour, sifted
  • 1/2 cup of Cocoa Powder
  • 1 tsp of Salt
  • 1 stick of Butter, room temperature
  • 1 1/4 cups of Granulated Sugar
  • 2 tsps of Pure Vanilla Extract
  • 2 eggs
  • 1 cup of Milk, room temperature
  • 1 1/2 tsp of Red Wine Vinegar
  • 1 1/2 tsp of Baking Soda
Hot Fudge Ingredients:
  • 1 tbsp of Butter
  • 1/2 bag of Semi-Sweet Chocolate Chips
  • 1/3 cup of Heavy Cream
Icing:
  • 1 pack of Cream Cheese, softened
  • 4 tbsps of Butter
  • 1/3 cup of Heavy Cream
  • 4 cups of Powdered Sugar
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