Homemade Popsicles

source: http://www.biggerbolderbaking.com/popsicles/

Fresh Mango and Strawberry Popsicles
Prep time
15 mins
Total time
15 mins
Author: Gemma Stafford
Recipe type: frozen desserts, Vegan
Serves: 6
Ingredients
  • 12-15 large fresh Strawberry, Hulled And Halved
  • 2 whole Ripe Mango, Peeled, Pitted And Cut Into Chunks
  • Preparation
Instructions
  1. Puree mango chunks until smooth, and set aside.
  2. Puree the strawberries until smooth, and set aside.
  3. In your mold, fill ⅓ way with your mango puree, then follow with another ⅓ of Strawberry puree and then top it off with the mango.
  4. Cover mold, add sticks and freeze for at least 5 hours or overnight.
Notes
TIP: Run the molds under warm water to loosen up the popsicles.

This Popsicle is a dairy free recipe and Vegan Recipe

Creamsicle Popsicles
Prep time
15 mins
Total time
15 mins
Author: Adapted from www.bakeatmidnite.com
Recipe type: frozen desserts
Serves: 8
Ingredients
  • 1 1 /2 cups (12oz/ 360g) greek yogurt
  • 4 tablespoons sugar (honey, agave or stevia)
  • ¾ cup (6floz/180g) cream
  • ¼ tsp vanilla
  • 2 Cups (16floz/ 400ml) fresh orange juice
Instructions
  1. Mix the first 4 ingredients together in a bowl.
  2. Fill your mould ½ way with your yogurt mix
  3. Take your orange juice and fill the mould to the top with the (you can also swirl the 2 mixes together, I just liked the look of this way)
  4. Cover mold, add sticks and freeze for at least 5 hours or overnight.
  5. TIP: Run the molds under warm water to loosen up the popsicles.
Fudgesicle Popsicles
Prep time
20 mins
Total time
20 mins
Author: http://www.takeamegabite.com/fudgesicles/
Recipe type: frozen desserts
Serves: 4
Ingredients
  • 4 oz (120g) chopped semi-sweet chocolate
  • ¾ cup (6floz/180g) heavy cream
  • ½ cup (4floz/115g) milk
  • 1 tablespoon unsweetened cocoa
  • 1 tsp vanilla
Instructions
  1. Place chopped chocolate in a heatproof bowl; set aside.
  2. Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk until cocoa is dissolved and the mixture comes to a simmer. Remove from heat and pour over chocolate. Let it stand for 2-3 minutes. Whisk until smooth, stirring in vanilla. Pour through a fine-mesh strainer in case the cocoa powder was clumpy. Divide mixture evenly among the molds
  3. Cover mold, add sticks and freeze for at least 5 hours or overnight.
  4. TIP: Run the molds under warm water to loosen up the popsicles.
Lemonade Popsicles
Prep time
10 mins
Total time
10 mins
Author: Gemma Stafford
Recipe type: frozen desserts
Serves: 8
Ingredients
  • 1 Kiwi, peeled and thinly sliced
  • 10 raspberries, cut in half
  • 5 strawberries
  • 1 peach
  • 10 Blueberries
  • 2 Cups (16floz/ 400ml) fresh Lemonade (or you can use any fruit juice of your choice)
  • lime zest (optional)
Instructions
  1. To you mold, add your favorite sliced fruit.
  2. Zest the lime into your lemonade. This is optional but I think you should try it because it tastes amazing and fresh.
  3. Fill your mold to the top with fresh lemonade, add the sticks and place in freezer until popsicles are frozen, around 5 hours
  4. TIP: Run the molds under warm water to loosen up the popsicles.
Rainbow Popsicles
Prep time
15 mins
Total time
15 mins
Author: Gemma Stafford
Recipe type: frozen dessert, vegan recipes
Serves: 5
Ingredients
  • 2 kiwis
  • 10 large strawberry halves
  • 1 mango, roughly chopped
  • 30 blueberries, roughly
Instructions
  1. Working with one fruit at a time, puree in a small food processor. Rinse the machine out between fruits.
  2. Carefully spoon layer by layer of your fruit into each popsicle mold.
  3. I didn’t freeze layer by layer because I thought my layers stayed nice but if you want absolute perfect lines then feel free too.
  4. Cover mold, add sticks and freeze for at least 5 hours or overnight.
  5. TIP: Run the molds under warm water to loosen up the popsicles.
  6. NOTES
  7. The fruit amounts are approximate, depending on your mold you may need a little more or a little less. You can always add a little water or yogurt to stretch the amount.

Homemade Fortune Cookies

source: http://www.biggerbolderbaking.com/homemade-starbucks-drinks/

Fortune Cookies
Author: Gemma Stafford
Ingredients
  • 2 egg whites – at room temp
  • 1 tsp pure Vanilla Extract
  • 1 tbsp freshly squeezed Lemon Juice
  • 3 tbsp Vegetable oil (flavorless oil)
  • ½ Cup (4oz/112g) All Purpose Flour
  • ½ Cup (4oz/112g) Sugar
  • 1½ tsp Cornstarch/ Cornstarch
  • ¼ tsp Salt
  • 2 tsp Water
  • pink or red food coloring
  • Fortunes can be found on my facebook page
Instructions
  1. Line your best quality baking sheets with parchment paper. You can also just use Silpat or just a nonstick baking sheet with a little spray.
  2. In a medium sized bowl, add the egg whites, vanilla, lemon juice, vegetable oil and water.
  3. Whisk until the eggs are frothy (not stiff) about 20sec.
  4. Sift in the flour, sugar, cornflour and salt. Whisk in the dry ingredients until all incorporated and you have a smooth batter with no lumps
  5. Divide the batter in half ( or thirds/ fourths) and dye how you like. I dyed half of mine red
  6. If you’re going to get fancy with decorating, put into squeeze bottles. These would be just as cute just solid in different colors without the hearts and such.
  7. Refrigerate for at least 1 hour, however you can make it a few days in advance and it will keep just find. (I said in the video 30 minutes but I would be best to get longer to chill)
  8. Make your fortunes to fill the cookies.You can print off my template from my Facebook page, add little pictures or stickers, or use colored paper.
  9. When you batter is chilled: Measure out 1 tbsp batter for each cookie, and with the back of a spoon, spread out thinly to 4 ½ inch diameter both ways. Only work on and bake 2 cookies at a time. The final assembling is time sensitive, don’t overwhelm yourself with more than 2 cookies.
  10. For hearts-with a contrasting color, squeeze on dots. Take a toothpick and start a little bit above the dot and drag it through the dot to create a tail. Just polka dots are cute too.
  11. Get creative and make any design or color you want
  12. Bake at 325oF. Pop the 2 cookies in the oven for ROUGHLY 12 minutes. Keep a close eye in them, every oven is different.
  13. The cookies are done when the outer edge is golden brown and releases easily from paper or pan.
  14. This next part is time sensitive…….you need to work very quickly and book it!!
  15. Pull the cookies out of the oven, release the cookie by running a spatula underneath it. Flip them over and place the fortune in the middles.
  16. Fold in half. crimp, folded side down, edges up, over a coffee cup.
  17. Place in a muffin tin while cookies cool so they keep there shape.
  18. NOTE: If your cookie goes hard while you are moulding the other, don’t worry! Pop it back in the oven for a minute to warm and soften it.
  19. You can make them up to 3 days in advance, after that the cookies might go a little soft. Remember when making these that they are a labor of love, a little finicky but well worth it. 🙂
Notes
Make up to 2 days in advance and store in an air tight container at room temperature.

 

Homemade Cream Puffs

source:http://www.biggerbolderbaking.com/homemade-cream-puffs/

Homemade Cream Puffs
Author: Gemma Stafford
Ingredients
  • 1 cup hot water
  • ½ cup unsalted butter
  • ½ tsp. salt (reduce to ¼ tsp.if using salted butter)
  • 1 cup all-purpose flour
  • 4 large eggs , whisked together
  • Garnish
  • Icing (confectioners) sugar
  • Whipped cream
  • Chocolate ganache
  • Chocolate Ganache (Sauce)
  • 8 ounces semisweet or bittersweet chocolate (I like 72 perfect chocolate)
  • 1 cup heavy cream
  • Additional Ideas
  • Salted Caramel
  • Strawberries
Instructions
  1. Preheat oven to 425° F. with rack in centre of oven, and prepare a sheet pan with parchment paper.
  2. In a medium saucepan over medium heat, combine hot water, butter, sugar and salt.
  3. Bring to a boil. Add flour all at once and whisk vigourously and constantly to get out any lumps.
  4. Using a wooden spoon, cook until mixture clears the sides of the pan and forms a ball around your spoon in the middle, as you stir (2-3 minutes).
  5. Remove from heat. Add a little whisked egg and stir quickly and vigourously using a wooden spoon, until the egg is combined (it will start out as a slimy mess, but just keep stirring and it will come together). Repeat adding egg. Once all eggs are added, stir a bit more until smooth and shiny.
  6. Add batter to piping bag fitted with a large round nozzle (alternately, drop balls of batter onto prepared pans and roughly shape with the back of a spoon). Pipe batter onto a baking tray lined with parchment paper, leaving about 2 inches between each one. Mine were 1 ½ inches wide.
  7. Wet your finger and push down any peaks that are on the puffs so this doesn’t burn while cooking. Sprinkle drops of water on your tray also to create steam in the oven, this helps the puffs rise and grow.
  8. Bake for 15 minutes at 425°, then reduce heat to 350° F. and cook for about another 10-15 minutes. Do not open oven while they’re cooking.
  9. The cream puffs should be golden brown all over and hollow-sounding when tapped. If they are pale in color they can sink and loose shape so make sure to bake for longer to get that color.
  10. Remove to a cooling rack to cool completely.
  11. Fill with freshly whipped cream and serve with chocolate ganache or sprinkle generously with icing sugar. Serve immediately or refrigerate for up to 6 hours. If you are not ready to serve then store the puffs for 24 hours in an airtight container or freeze.

Cinnamon Raisin Bread (No-Knead Recipe)

source: http://www.biggerbolderbaking.com/cinnamon-raisin-homemade-bread/

No Knead Cinnamon Raisin Bread
Prep time
10 mins
Cook time
50 mins
Total time
1 hour
Author: http://www.kitchenhealssoul.com/2015/03/17/no-knead-cinnamon-raisin-bread/html
Serves: 1 loaf
Ingredients
  • 3 cups (375g) all-purpose flour
  • ½ tsp active dry yeast
  • 1½ tsp salt
  • 1½ tbsp granulated sugar
  • 2 tsp cinnamon
  • ¾ cup (120g) raisins
  • ¾ cup (188g) milk
  • ¾ cup (188g) water
Instructions
  1. In a large bowl whisk together the flour, yeast, salt, sugar, raisins, and cinnamon.
  2. Pour in the milk and water, and stir it in with a wooden spoon until your dough forms a ball.
  3. Cover the bowl with plastic wrap and leave on the counter for over about 12-15 hours (no less than 12 hours, it needs this time to grow)
  4. After this time you will see your dough is sticky, boozy and has at least doubled in size.
  5. Scrape your dough out of the bowl and onto a floured surface and fold it two times on itself, kind of like a book
  6. Roll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottom
  7. Let rise for 1 hours at room temperature covered with a floured tea towel. It might take longer than an hour. It will rise and grow, and also spread out a little too
  8. Score the top of the bread with a sharp knife.
  9. Bake in a HOT oven at 400oF (200oC) for 45/50 minutes. To get a crispy, thick crust KEEP THE OVEN DOOR CLOSED DURING BAKING, please.
  10. Let cool completely before devouring.
Notes
Don’t open the door while baking
Any left over bread, slice and freeze. Then toast it and have with butter, heaven!

Homemade Flour Tortillas

source:http://www.biggerbolderbaking.com/homemade-flour-tortillas/

Homemade Tortillas
Prep time
20 mins
Cook time
3 mins
Total time
23 mins
Adapted from: http://www.tablefortwoblog.com/homemade-flour-tortillas/
Author: recipe from a great blog tablefortwo.com
Serves: 12 tortillas
Ingredients
  • 3 cups (15oz, 450g) all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • ⅓ cup (3oz, 75g) vegetable oil
  • 1 cup (8oz, 225g) warm water
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook attachment, add flour, salt and baking powder. Mix on low for 30 seconds until dry ingredients are incorporated.
  2. With the mixer running at medium speed, add the vegetable oil and warm water.
  3. Continue to mix on low until mixture starts to come together and starts to form a smooth ball.
  4. Transfer dough to a well-floured surface and divide dough until you get approximately 12-14 fairly equal portions then shape each portion into a ball then gently, using the palm of your hand, flatten out the dough.
  5. Cover flattened dough with a clean kitchen towel and let rest for 15 minutes before proceeding.
  6. After dough has rested, heat a non-stick pan over medium-high heat.
  7. Roll each dough piece into a 6-inch diameter circle on lightly floured surface with a lightly floured rolling pin. Do not stack uncooked tortillas on top of each other.
  8. When the pan is hot, place one dough circle in the middle of the pan and let cook for 1 minute OR until the surface of the dough starts to bubble and the bottom starts to brown. At that point, flip it and cook the same way on the other side, but for slightly less time, 20-30 seconds. You want the tortilla soft and to have little brown spots on it. You don’t want to cook the tortilla too much that it becomes crispy.
  9. Place cooked tortillas on a plate. You can stack them on top of each other to cool.
  10. If you’re freezing them, wait til the tortillas are completely cool before storing them in a ziploc bag. If you using them immediately, go for it!
Notes
WW SmartPoints: 3
WW PointsPlus:3
Nutrition Information
Serving size: 1 tortilla Calories: 100 Fat: 5g Saturated fat: 0 Unsaturated fat: 3g Trans fat: 0 Carbohydrates: 11g Sugar: 0 Sodium: 146mg Fiber: 0 Protein: 2g Cholesterol: 0

Spinach and Ricotta Savory Pop-Tarts

source: http://www.biggerbolderbaking.com/spinach-ricotta-savory-pop-tarts/

Savory Spinach Ricotta Pop-Tarts
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
Author: Gemma Stafford
Serves: 8
Ingredients
  • 2 cups (10oz/280g) cooked spinach
  • 1 cup (8oz/225g) ricotta
  • 1 egg
  • Salt and pepper
  • Puff Pastry
  • Egg wash*
Instructions
  1. In a bowl mix together the cooked spinach, ricotta, egg and seasoning. If you are using frozen, cooked spinach make sure you drain it really well, wring out a small amount at a time in your hands to remove as much the liquid. Set aside in the fridge.
  2. Roll out thepuff pastry on a floured surface until ¼ – ½ inch thick.
  3. With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
  4. Spoon the filling onto a piece of the pastry. Take care not to overfill or the filling will come out.
  5. Egg wash the edges of the pastry around the filling, lay on the top layer and seal the 2 pieces together with a fork. Egg wash the top of the Pop-Tart, this will give your Pop-Tart a lovely golden color. Prick the top with a fork to release steam while baking.
  6. Bake at 400oF (200oC) for 20-23 minutes or until golden brown.
  7. Enjoy warm from the oven.
  8. Notes
  9. You can freeze the pop tarts raw and then bake from frozen when needed.
  10. Egg wash: whisk up an egg yolk with 4 tablespoons of milk and brush over pastry

 

5 Minute Pizza Sauce

source: http://www.biggerbolderbaking.com/5-minute-pizza-sauce/

5-MINUTE PIZZA SAUCE
Prep time
5 mins
Total time
5 mins
Author: http://www.thecomfortofcooking.com/2013/02/5-minute-pizza-sauce.html
Serves: 3 cups
Ingredients
  • 1 (15 ounce) can tomato or tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 garlic cloves, peeled
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • ½ teaspoon onion powder (or fresh onion)
  • ½ teaspoon granulated sugar
Instructions
  1. In a food processor or blender, combine all ingredients and pulse until smooth.
  2. Store in a resealable container until ready to use. Or, you could also freeze sauce in ice cube trays, pop out cubes, and place in a plastic bag to continue freezing. Use about 5 cubes per large pizza and microwave before spreading.
Notes
Note: If you have left overs, pop it in ice cube trays and freeze for up to 8 weeks.