thesweetestjourney

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Roasted Carrots Recipe | Side Dish Recipes

Ingredients:

Carrots, 1 Lb. (454g)

¼ Cup Olive Oil (60ml)

1 Tablespoon Parsley Flakes (1.6g)

1 Teaspoon Thyme (1.43g)

Black Pepper, to taste

Kosher Salt, to taste

Directions:

1. Wash and cut carrots in half lengthwise. Place carrots in a large bowl. Add olive oil, parsley, thyme, salt and pepper. Toss together until carrots are evenly coated. 2. Transfer carrots to a parchment lined baking sheet and arrange them in one layer. Bake in a preheated oven at 400°F for 30 to 40 minutes or until carrots are tender. Serve warm.

| Makes about 4 servings.

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Homemade Dinner Rolls Recipe | Bread Recipes

Learn how to make soft and fluffy dinner rolls at home to accompany any meal. 🍞

Ingredients:

3 Tablespoons Shortening (36g)

1/8 Cup Sugar (24g)

½ Teaspoon Salt (3g)

½ Cup Boiling Water (120ml)

1 ½ Teaspoons Active Dry Yeast (5.4g)

¼ Cup Warm Water 100°F-110°F (60ml)

1 Egg, Lightly Beaten 

2 Cups All Purpose Flour (280g)

Melted Butter

Directions:

In a mixing bowl, combine the shortening, sugar, salt, and boiling water. Whisk together until salt and sugar have dissolved and shortening has melted.

In a measuring cup, stir together the yeast and warm water. Let stand 5 minutes to proof. Once the shortening mixture has cooled to 100°-110°F, add the yeast mixture to it. Add the egg and stir together until combined. 

Gradually fold in the flour, blending until a soft dough forms. Lightly grease a bowl with cooking spray. Place the dough in the bowl turning it over once to grease top. Cover and chill in the refrigerator overnight. 

Knead dough on a lightly floured surface until smooth and elastic. Form into 36 balls, each about 1 inch wide. Lightly coat a muffin tin with cooking spray. Place 3 balls in each cup. Brush the tops with melted butter. Cover and let rise in a warm place until doubled in size. Bake in a preheated oven at 400°F for 10-12 minutes or until golden. Brush tops with more melted butter. Serve warm.

| Makes 12 dinner rolls.

[thesweetestjourney]

How to Make a Cornucopia | Easy Small Cornucopias DIY 

During Fall celebrations there is an overall theme of gratefulness for what you have been given in the past year, or your harvest. The Cornucopia literally means “Horn of Plenty” and is used as a symbol of abundance and nourishment. For this reason it is filled with fruits and vegetables and it is a common centerpiece during the Thanksgiving holiday.

Although we usually see large Cornucopias at the center of the dining table, we will be making smaller, individual sized cornucopias. These lovely additions to the dinner plate are made from crescent dough sheets and can be stuffed with any berries or nuts you wish. They can be a dessert with cream and berries or even stuffed with sweet potatoes and eaten as a side dish.

Ingredients:

2 Cans Pillsbury Crescent Dough Sheets

1 Egg

2 Tablespoons Water

Berries, Nuts, or Vegetables

Tools:

Aluminum Foil

Scissors

Non-Stick Cooking Spray

Parchment Paper

Baking Sheets

| Makes about 8 cornucopias.

Directions:

Cut the aluminum foil into squares 12 inches in length. Fold in half then form into a cone. Tuck in the extra aluminum foil at the opening of the cone so that it is perfectly round and at a slant. Shape the point of the cone into a horn, twisting it upwards. Set aside.

On a floured work surface, roll out the dough sheets one at a time. Cut into strips about 1 inch thick. In a small bowl lightly beat the egg and water to make an egg wash.

Spray the aluminum foil molds with Non-Stick Cooking Spray. Starting at the point, wrap the dough strips around the molds. The strips should slightly overlap each other. When you arrive at the end of one strip, dampen the edge with egg wash, then attach the next strip. Continue wrapping until the whole mold is covered. Place the cornucopias on a parchment lined baking sheet.

Brush the cornucopias with eggs wash. Bake at 375°F for 10-15 minutes or until golden.

Let cool completely on wire wracks. Carefully remove the aluminum foil from inside the cornucopias. Before serving, fill each with your choice of berries, nuts, or vegetables.

Tip: When you are wrapping the dough strips around the point of the mold, make sure you cover the top completely. If you leave a bit of the aluminum foil sticking out, then you might not be able to take out the mold later. Unfortunately, a couple of my cornucopias broke because of this.

[thesweetestjourney]

How to Make Green Bean Casserole | Easy Green Bean Casserole Recipe 

Learn how to make green bean casserole from scratch using fresh green beans and a homemade mushroom sauce. 🍄 

Ingredients:

1 lb. Green Beans (454g)

1 Tablespoon Olive Oil (15ml)

½ Cup Chopped Onion (57g)

2 Cups Sliced Mushrooms (152g)

½ Cup Vegetable Broth (120ml)

1 Teaspoon Dried Thyme (1g)

1 Teaspoon Dried Parsley (0.54g)

Salt to Taste

2 Tablespoons Flour (18g)

1 ½ Cups Light Cream (360ml)

1 Cup Fried Onions (56g) 

Directions:

Rinse green beans, then cut off the ends and cut in half or in thirds if too long. Boil green beans in enough water to cover them for 5 minutes. Drain the water and rinse green beans in cold water. Set aside.

In a large frying pan over medium heat, heat the olive oil. Add the onion and mushrooms and cook, stirring, for about 2 minutes. Add the vegetable broth, thyme, parsley, and salt. Continue to cook until mushrooms have softened and half of the liquid remains, about 2 to 3 minutes. Add the flour and immediately whisk to evenly mix into the sauce. Stir in the cream and continue to cook, stirring, until the sauce has thickened about 1 to 2 minutes. Add the green beans and stir together to coat.

Remove from heat and transfer the green bean mixture into an 8 by 11in. baking dish. Top with the fried onions. Bake in a preheated oven at 350°F for about 20 minutes or until the cream bubbles.

| Makes about 6 servings. 

[thesweetestjourney]

Ghost Sugar Cookies Recipe | Halloween Recipes

Ingredients: 1 ½ Cups Flour (180g) ¼ Teaspoon Baking Powder (1.25g) ¼ Teaspoon Salt (1.5g) ½ Cup Butter, Softened (112g) ½ Cup Sugar (95g) 1 Teaspoon Vanilla Extract (5ml) 1 Egg

Icing: 1/8 Cup Meringue Powder 1/2 Cup Cold Water 1-1/2 Cups Powdered Sugar Black Gel Food Coloring

Directions:

In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, mixing just until combined. Add the dry ingredients to the creamed mixture, beating just until a soft dough forms. Form the dough into a disk, place in a plastic baggie or plastic wrap and refrigerate for 1 hour or until easier to handle.

Lightly dust a flat work surface with flour. Roll out the dough to about ¼ inch thickness. Cut out cookies using ghost shaped cookie cutters. Place cookies on a parchment lined baking sheet about 1 inch apart from each other. Bake in a preheated oven at 400F for 6-8 minutes or until the edges are lightly golden brown. Move cookies to a wire rack and cool completely.

In a bowl, beat the meringue powder and water with an electric mixer until stiff peaks form. Gradually add the powdered sugar while beating, until you get the desired consistency. The icing should be liquid but not too runny. Reserve about 2-3 tablespoons of icing. Put the rest of the icing in a piping bag or a squeeze bottle with a piping tip. Carefully squeeze the icing onto each cookie, starting on the outer edge and working your way in. Cover the whole surface with icing, you can use a toothpick to spread it out. Gently tap the cookie up and down to remove any air bubbles. Let cookies stand until icing hardens.

Mix the reserved icing with black gel food coloring. Pipe the eyes and mouth of every ghost using this icing. Let cookies stand again until icing is set.

| Makes about 1 ½ dozen cookies.

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[thesweetestjourney]

Buffalo Chicken Bread Bowl Recipe

Ingredients: 3 Cups Shredded Chicken 1/2 Cup Shredded Cheddar Cheese 2/3 Cup Muenster Cheese 1/2 Cup Buffalo Sauce 1/2 Cup Ranch Dressing 8 oz Cream Cheese Softened 2 Refrigerated Pizza Crust Dough 1 Tablespoon Melted Butter Oregano Garlic Powder

Directions:

In a large bowl, mix together the chicken, cheddar cheese, muenster cheese, buffalo sauce, ranch, and cream cheese until well combined. Roll out the pizza dough, divide each sheet in half. Spray a 2 cup cake an with cooking spray. Place a slice of dough onto each cup. Carefully cut away any extra dough around the edges of the pan.

Spoon the chicken mixture into the cups filling them up to the top. Roll any extra dough into small balls about 1 inch thick. Place the dough balls on top of the chicken and around the edges of the pan. Brush the dough balls with melted butter and sprinkle with garlic powder and oregano. Bake in a preheated oven at 400F for 15-20 minutes or until golden brown. Serve warm. | Makes 4 Bowls

*I used a pumpkin shaped pan with two sections, each section can hold 2 cups (16oz./480ml)

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Skull Hot Cocoa Bombs Recipe | Halloween Treats

How to make a spooky cocoa bomb to make a warm cup of hot chocolate.

Ingredients:

1 Cup Melting Chocolate

Hot Cocoa Mix

Halloween Sprinkles

Mini Marshmallows

Decorations:

3/4 Cup Powdered Sugar

1 Tablespoon Water

Sprinkles

Directions:

Melt chocolate according to package instructions. Spoon the melted chocolate into each mold. Spread the chocolate so that it covers all sides of the mold, but do not fill up the mold with it. Refrigerate for 5 minutes or until chocolate hardens.

Fill the chocolate cups with about 1 tablespoon of hot cocoa mix, sprinkles, and mini marshmallows. Spoon the remaining melted chocolate on top of the fillings, making sure to cover them completely and spreading the melted chocolate so that it touches the hardened chocolate. Refrigerate again until chocolate hardens.

Carefully remove the skulls from the mold. You can use as is or to decorate them further, whisk together the powdered sugar and water in a small bowl. Using a piping bag or piping bottle, carefully squeeze the sugar mixture onto the skulls creating designs. Press any sprinkles to the icing before it hardens. Let stand until icing hardens.

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Soft Apple Muffins Recipe | Cozy Fall Recipes

Ingredients:

2 Cups Flour

1 Teaspoon Cinnamon

1/4 Teaspoon Nutmeg

1 Tablespoon Baking Powder

1/2 Teaspoon Salt

1/2 Cup Sugar

1/2 Cup Butter, Cubed

3/4 Cup Milk

2 Eggs, Lightly Beaten

1/2 Cup Sour Cream

1 Cup Apples, Peeled & Chopped

1/2 Cup Walnuts, Chopped

Topping:

1 Teaspoon Cinnamon

3 Tablespoons Light Brown Sugar

Directions:

1. In a mixing bowl, whisk together the flour, cinnamon, nutmeg, baking powder, salt, and sugar. Rub in the butter until mixture is crumbly. Add the eggs, milk, and sour cream, mixing just until combined. Fold in the apples and walnuts.

2. Line a muffin tin with paper liners. Use every other cup to leave space between muffins. Fill each cup with batter. Sprinkle tops with the cinnamon sugar mixture. Bake in a preheated oven at 425F for 15 to 20 minutes or until an inserted toothpick comes out clean. Let stand in pan 5 minutes, then remove to a wire rack and cool completely.

| Makes About 10 Large Muffins

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Chocolate Mousse Cemetery Recipe | Halloween Treats

How to make a decadent chocolate mousse layered with Oreo cookie crumbs and topped with a spooky mini cemetery.

Ingredients:

1/4 Cup Heavy Whipping Cream

2 oz. Semi Sweet Baking Chocolate, Warm

3/4 Cup Heavy Whipping Cream

1/4 Cup Sugar

1 Teaspoon Vanilla Extract

Oreo Cookie Crumbs

Halloween Cemetery Candy

Directions:

In a small bowl, add the chopped chocolate and top with 1/4 cup of warm cream. Let stand until the chocolate melts. Let cool in the refrigerator for 10 minutes.

In a mixing bowl, combine the 3/4 cup heavy cream, sugar, and vanilla. Beat with a mixer until stiff peaks form. Gently fold in the chocolate mixture. Chill mousse in the refrigerator for one hour.

In serving cups, layer the mousse alternating with Oreo cookie crumbs, ending with the crumbs. Decorate the tops with the cemetery candy.

| Makes about 2 servings.

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Monster Cookies | #Halloween Recipes

Celebrate the spooky season with these delectable and ghoulish monster cookies!~

Ingredients:

3 Cups Flour (360g)

½ Teaspoon Baking Soda (2.5g)

1/8 Teaspoon Salt (0.75g)

1 Cup Butter, Softened (224g)

¾ Cup Brown Sugar (144g)

½ Cup White Sugar (96g)

2 Teaspoons Vanilla (10ml)

2 Eggs

Gel Food Coloring ( I used Purple, Neon Green, Neon Pink, Orange)

1 Cup White Chocolate Chips, Divided

Halloween Eye Candies/Sprinkles

Directions:

In a bowl, whisk together the flour, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter, brown sugar, and white sugar until creamy. Add the vanilla. Add the eggs, beating just until combined. Add the flour mixture in two parts and mix until well combined.

Divide the dough equally amongst four bowls. Add about 1 teaspoon of each gel food color into each bowl. Fold in the color until well combined and the dough is evenly dyed. Fold in 1/4 cup of chocolate chips into each bowl.

Scoop one rounded tablespoon of each dough and roll into balls. Place on a parchment lined baking sheet about 2 inches apart from each other. Slightly press each dough ball down. Gently press eye sprinkles onto each cookie.

Bake in a preheated oven at 350F for 10 minutes. Let stand in baking sheets 5 minutes, then remove to a wire rack and cool completely.

| Makes About 2 1/2 Dozen Cookies

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How to Loom Knit a Pumpkin | Fall Crafts & Decor

How to make cozy Fall pumpkins using a round loom.

Materials:

Round Loom - I used 3.5 in. (12 Pegs) & 5.5 in. (24 Pegs)

Orange Yarn in size Super Bulky

Poly Fil or Other Stuffing

Cinnamon Stick

Loom Pick

Yarn Needle

Scissors

#artsandcrafts #crafting #crafts #home decor #decor #decoration #knitting #round loom #loom #loom knitting #pumpkin #halloween #fall decor #fall #autumn decor #autumn #tutorial #Youtube #arts and crafts

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Creamy Roasted Tomato & Leek Soup Recipe | Cozy Fall Recipes

How to make a creamy tomato soup with roasted vegetables.

Ingredients:

2 lbs. Tomatoes, Quartered

1 Shallot, Peeled & Quartered

3 Garlic Cloves, Peeled & Crushed

3 Tablespoons Olive Oil, Separated

2 Teaspoons Oregano

1 Teaspoon Salt

1 Leek, Thinly Sliced

1 3/4 Cups Chicken Broth

1/4 Teaspoon Black Pepper

1 Tablespoon Italian Seasoning

Directions:

In a parchment lined baking sheet, combine the tomatoes, shallot, and garlic cloves, drizzle with one tablespoon of olive oil and season with oregano and salt. Toss to coat. Roast in a preheated oven at 375F for 1 hour or until slightly caramelized.

Meanwhile, In a deep pan, heat 2 tablespoons of olive oil over medium heat. Add the leek. Reduce heat to low, cover, and cook 8 minutes, stirring occasionally. Add the roasted tomato mixture and any juices from it. Add chicken broth, black pepper, and Italian seasoning, stirring to combine. Bring to a simmer and continue to cook until liquid is slightly reduced. Transfer to a blender and process until smooth. Serve soup warm.

| Makes About 2 Servings

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How to Make Hamburger Buns | Hamburger Buns Recipe

Ingredients:

3 2/3 Cups Bread Flour (440g)

1 Tablespoon Instant or Rapid Rise Yeast (10.8g)

2 Eggs, Plus 1 Egg Lightly Beaten

1 Cup Room Temperature Water (240ml)

1/4 Cup Sugar (48g)

2 1/2 Teaspoons Salt (15g)

13 Tablespoons Butter, Softened and Cut into 13 pieces (182g)

Sesame Seeds

Directions:

In a large mixing bowl, whisk together flour and yeast, then add 2 eggs and water. Mix using a mixer with a dough hook on low speed until the dough comes together and no dry flour remains. Cover with a towel or plastic wrap and let stand 15 minutes.

Add sugar and salt to dough and mix until incorporated. With the mixer on medium speed, add butter 1 piece (tablespoon) at a time, making sure each piece is incorporated before adding the next. Scrape down bowl as needed. Continue to knead at medium speed until the dough pulls cleanly away from the sides of the bowl and is elastic. Transfer dough to a greased, large bowl. Cover bowl with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.

Line 2 baking sheets with parchment paper. Turn out dough onto a clean work surface. Divide dough into 12 equal portions. Roll each portion into a ball, tucking edges underneath if needed. Place each ball onto the baking sheets, evenly spaced and 6 dough balls per sheet. Gently press down each ball so that they are about 3/4 inch thick. Using a knife, poke any air bubbles in the dough. Cover loosely with plastic wrap and let rise at room temperature until doubled in size, about 1 hour. Preheat oven to 350F.

Uncover dough balls. Gently brush the top of each dough ball with the beaten egg. Optional: Sprinkle tops with sesame seeds. Bake at 350F for 18-20 minutes or until golden brown, rotating sheets halfway through baking. Transfer buns to a wire rack and cool completely before serving. | Makes 12 buns.

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Sweet Cherry Sorbet Recipe

Ingredients:

3 Cups Cherries, Pitted (Fresh or Frozen and Thawed)

3/4 Cup Sugar (144g)

1 Teaspoon Vanilla (5ml)

Pinch of Salt

1/3 Cup Sweet White Wine (80ml)

Directions:

Place all ingredients in a blender and process until smooth. Pour mixture into a 9 by 13 in. baking dish. Cover and freeze 2 to 3 hours until partially frozen. Gently flake ice from edges into center with a fork, mixing thoroughly. Cover and freeze 2-3 hours more. Repeat flaking and stirring. Cover and freeze overnight. Serve cold.

| Makes 4-5 Servings.

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[thesweetestjourney]

Easy & Quick Dutch Baby Recipe

Ingredients:

4 Eggs

2 Teaspoons Vanilla Extract (10ml)

Pinch of Salt

1 Cup Milk or Milk Substitute (240ml)

1 Cup Flour (120g)

2 Tablespoons Butter (28g)

Directions:

Preheat oven to 425F. In a bowl, whisk together the eggs, vanilla, salt, and milk. Add the flour, mixing until smooth. Prepare two 8 in. baking dishes (or 9 in. oven-safe pans) with cooking spray, and add 1 tablespoon of butter to each.

Place baking dishes in the oven until the butter melts, about 2 to 3 minutes. Pour about 1 cup of the batter into each dish. Bake for 15 minutes or until golden and puffy. Serve warm with desired toppings.

| Makes 2 Dutch Babies.

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Cherry Cheesecake Ice Cream Recipe |

No Churn Ice Cream

Ingredients:

2 Cups Heavy Whipping Cream (480ml)

2 Teaspoons Vanilla (10ml)

14 oz. Sweetened Condensed Milk (369g)

8 oz. Cream Cheese, Softened & Sliced (226g)

1 1/4 Cups Cherry Topping/Filling (318.75g)

Directions:

In a large mixing bowl, beat the heavy whipping cream on high with an electric mixer until stiff peaks form. Stir in the vanilla. Gradually stir in the condensed milk until well combined. Add the cream cheese, and beat until almost smooth and only a few small lumps of cream cheese are left. Stir in the cherry topping, making swirls.

Pour mixture into a freezer safe air tight container or into a loaf pan and cover with plastic wrap and/or a plastic freezer bag. Freeze at least 5 hours or overnight until solid.

| Makes About 10 servings.

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Sweet Cherry Oat Bars Recipe

Ingredients:

3 Cups Cherries, Pits Removed

1/4 Cup Sugar (48g)

1 Tablespoon Cornstarch (8g)

2 Tablespoons Water (30ml)

1 Tablespoon Lemon Juice (15ml)

1 Cup Rolled Oats (80g)

1 Cup Whole Wheat Flour (120g)

2/3 Cup Packed Brown Sugar (128g)

1 Teaspoon Cinnamon (3g)

1/2 Teaspoon Salt (3g)

5 Tablespoons Butter, Cubed (70g)

3 Tablespoons Canola Oil (45ml)

1 Teaspoon Vanilla Extract (5ml)

Directions:

In a small saucepan, cook the cherries over medium-low heat. Add the water, lemon juice, and sugar, stirring until combined. Gently crush the cherries with your spoon as they soften. Bring to a boil. Sir in the cornstarch. Continue to stir frequently until the mixture thickens. Remove from heat and set aside.

In a mixing bowl, whisk together the oats, flour, salt, cinnamon, and brown sugar. Add the butter and blend in using a fork, or pastry blender, or rub in with your fingers. Blend until mixture resembles wet sand. Add oil and vanilla; stir together until moist. Reserve 2/3 cup of the flour mixture.

Spoon the remaining flour mixture into a parchment lined 8 by 8 inch square pan. Pat into an even layer at the bottom of the pan. Spread the cherry mixture on top evenly and to the edges. Sprinkle the reserved 2/3 cup of flour mixture evenly over top. Bake in a preheated oven at 350F for 45-50 minutes or until the filling is bubbly, the top is lightly browned, and edges are almost set. Let cool in pan completely. Carefully slice into 9 bars.

| Makes 9 Bars.

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