Who likes Apple Fritters?

I often crave an apple fritter...but refuse to go get one. I tried one air fried one, meh. Today I thought I'd try again. I mixed up the 'Baked Apple Fritters' recipe found at https://nodashofgluten.com/baked-apple-fritters/ I used all AP flour, Granny Smith apple, forgot the vanilla, didn't miss it, but I did enjoy the taste of the nutmeg. I did not follow the bake/broil directions. I was determined to air fry them. Line your tray with foil. Use a cupcake scoop for a regular size fritter. (flatten them so the center gets cooked) I got 12 of that size plus 1 jumbo. On foil, cook 350 5 minutes, flip over, (doesn't need to be on foil), 5 more minutes. Flip back over, put a bit of glaze on top (use foil or you'll have a mess), 390 3 min, add more glaze, enjoy.

The two on the bottom right are still upside down so you can see the bottom.

They're not fried, obviously, but they satisfy the craving.

Cupcake 101

 Everything you need to know to make & decorate cupcakes - all in one spot!

Cake mix, or scratch?

To make a cake mix taste homemade:

Use butter in lieu of oil

Add an extra egg

Use milk (coconut milk, juice) instead of water

 

A cake mix doesn’t make 24 cupcakes anymore

Use this to make it go farther

Cake Mix Extender

1 ½ c. all purpose flour

1 c. sugar

2 tsp. baking powder

¼ tsp. baking soda

Mix in a Ziploc and store in fridge

Add 3 heaping Tbsp. to a mix.

 

Quick fix chocolate cupcakes

Great recipe using ingredients you probably have on hand

1 ½ c. flour

1 c. sugar

¼ c. cocoa powder

1 tsp. baking soda

½ tsp. salt

¼ c. + 2 Tbsp. oil

1 tsp. vanilla

1 Tbsp. vinegar

1 c. hot water

Makes 18 cupcakes

Fill liners 2/3 full

Bake at 375 16-18 min.

Use a scoop to evenly distribute the mix into cupcake liners.

The #24 scoop (disher) is perfectly sized for cupcakes.

Line your pans with cupcake liners. The ones that come in a container are more likely to sit nicely in the pans as opposed to the cute ones that come in bags as they tend to ‘stretch’ out.

Don’t leave cupcakes to cool completely in pans as the moisture may cause the wrapper to release from the cupcake.

If you want the bottom of your paper wrappers to look nice after baking, sprinkle some uncooked rice in the bottom of each well. Save and reuse.

If you want heart shaped cupcakes, use a ball of aluminum foil.

Gently tap the pan on the counter to settle the batter and minimize air bubbles. 

Not so hard as to dislocate the liners.

Don’t overfill your cupcakes – this will lead to very large domed tops.

Bake cupcakes at 350 for 15-20 minutes. Mini cupcakes take less time.

Check your oven temperature! Rotate cupcakes halfway.

Frost your cupcakes withing 48 hours of baking.

Freeze your well wrapped cupcakes a max of 3 months.

https://www.howtocookthat.net/public_html/how-to-pipe-butter-cream-flowers-using-only-a-ziplock-bag/

https://www.howtocookthat.net/public_html/8-piping-hacks-know/

Cupcakes should be cooled completely before frosting or before freezing.

https://www.lifeasastrawberry.com/cupcakes-101-10-tips-to-bake-the-perfect-cupcake/

https://www.lifeasastrawberry.com/cupcakes-102-how-to-frost-the-perfect-cupcake/

https://www.lifeasastrawberry.com/cupcakes-103-14-ways-to-decorate-cupcakes-like-a-pro/

Lots of fun topping/décor ideas here, even some advanced ideas.

https://www.lifeasastrawberry.com/cupcakes-104-how-to-store-and-freeze-cupcakes/

Includes a timeline for prepping for a party.

 

Add filling to your cupcakes. You can core out the center using a cupcake corer, an apple corer, or a paring knife, but it’s not necessary if you have a star tip.

Just squeeze some filling into the cupcake with a bag and a tip.

If filling with a chunky filling, small candies, etc. a core is best.

https://youtu.be/9Iblr21p208 to see a cupcake being filled

Small batch Decorator Buttercream

1/2 lb. Crisco (1 1/8c.)  - 8oz. (I use7.5 oz.)

   can use part or all butter 

   Walmart–shortening (whiter, similar to hi ratio)/vegetable shortening taste test

2 lb. powdered sugar

scant 1/2 c. milk or water  - warm helps it mix better

 hold back some liquid for stiffer frosting – it will stiffen a bit when the water cools

 if you’re frosting cupcakes, a thinner frosting will be easier on your hands.

Use clear flavoring if you want white frosting

1 tsp. clear vanilla flavoring 

1 tsp. clear butter (omit if using butter)

1 tsp. salt 

 

Chocolate Buttercream-

Substitute 1 lb. powdered sugar with ¾c. cocoa (SACO is my fave) 

Limit water to 1/4 to 1/3 c.

 

Add flavoring and salt (and cocoa) to shortening and start mixing on low. 

Alternately add powdered sugar and water while mixing. 

After all powdered sugar is added, stop and scrape bowl well. 

Mix on low for 2 minutes. 

 

It’s not necessary to have a lot of specialty bags & tips. Ziploc bags will work just fine.

You can put multiple colors of frosting in a bag, or add a stripe of food color up the side.

Pipe frosting on top, then flip cupcake upside down on wax paper, place in freeze for 10 minutes - Perfectly flat tops for decorating!

Tips

1M(open) vs. 2D(closed) – start on the inside vs. the outside for pretty rosettes

Use like a star tip with a blend of colors for hydrangeas

1A – 1 blob or all the around, start with a center blob to get tall

Vary tips to add texture.

Want to just use your spatula? Check out this video for a variety of ways https://youtu.be/RW4pZYe_6FY

Cookie Decorating 101

                                 MAKING COOKIES should be easy and FUN! 

                        Make a cookie plan. Spread your project over several days.

 

Dough Recipe – Roll out as thick or as thin as you prefer (but be consistent). Baking time will need to be adjusted as needed. Dough can be made ahead and kept in the refrigerator for a couple or stored in the freezer for a month.

Frosting Recipe – Royal Icing (contains meringue powder) vs. Glace (contains corn syrup) Most people use either one or the other. I use both. I find Glace tastier & easier to 'frost' with, so I use that for the base and then I use royal icing for decor. You should use whichever you prefer to work with and eat.  Make frostings ahead and keep in refrigerator, but bring all items to room temp before using.  Keep cookies level when frosting, moving, etc. to avoid getting cracks in the frosting.                                              

Roll out cookies – between two sheets of waxed paper, use rolling pin guides for consistent thickness. Make your own guides with a wooden ruler or have someone cut you a thin strip of wood to whatever thickness you desire. Cutout cookies can be frozen (wrap well), either baked (will be a bit more fragile) or unbaked. Can bake cutout cookies from frozen, but will need to bake a couple extra minutes. 

Cut out - cutters don’t have to be used only one way. Combine two shapes together, or cut off part of a cutout shape. Make your own template using a plastic lid or contact paper. Trace around the shape with a fondant cutting tool (like a little pizza cutter) instead of a knife so you don't cut through your waxed paper.

Bake – Bake on parchment (wipe and reuse several times). This recipe does not spread. Cookies can be placed about 1/4" apart. If they do touch when baking, use a zester to clean the edges after they cool. Rotate cookie sheets halfway through baking in case your oven has a hot spot. Keep an eye on these, it only takes 1 minute to burn! Keep cookies wrapped well until ready to decorate. Room temperature is fine for 3-4 days. Any longer, think about refrigerating or freezing them.

Decorate - use sugar, sprinkles, royal icing layons (make ahead of time) or fondant to decorate quickly. Pipe royal icing or glaze onto wet or dry cookies.  The base coat must dry for 24 hours before piping on top in a dark color to avoid bleeding. I prefer not to risk this.

Cookies frosted with glace do not freeze well.

 

I prefer to frost with glace, then immediately decorate with glace for a 'wet on wet' design.

Glace will 'sink' into the wet base frosting. If you prefer your decoration to 'sit' on top, decorate the top right away with stiff royal icing (or glace thickened with powdered sugar). If piping in white, you can wait just a bit before piping to make it sit on top, but you'll need to wait 24 hours in order to pipe in colored royal icing. The cookies need a full 24 hours to dry completely. Don't stack them before that. 

After frosting cookies, put them in front of a fan for 30 minutes or so to help alleviate butter bleed.

side note-in my effort to clear up any confusion re: glaze vs. royal icing and when to use, I may have made it worse.

Most cookie decorators are all one or the other. I'm different in that I use both for different things.

I always frost my cookies with glaze because I prefer the taste and I find it easier to get a nice smooth finish. Plus dipping is super quick! I then use pre-made decorations (on wet cookies) or stencil (on dry cookies) - all with royal icing. You do not need to use both. You can stiffen up glaze with extra powdered sugar to make it stiffer so it 'sits' on top. Just make sure not to pop your bags (you can double those up). 

You can also thin royal icing and dip it, or use it for the 'wet on wet' look.

Try both and see which you are more comfortable working with and which taste you prefer.

google 'frankenfrosting' and 'modified glaze' if you want more frosting options

Wilton Sugar Cookie – also known as No Fail Sugar Cookie ‘NFSC’

1 c. butter

1 c. sugar

1 tsp. vanilla

1 egg

2 tsp. baking powder

3 c. flour

Mix in a Kitchen Aid, cut recipe in half for a hand mixer or you'll burn up the motor.

Bake at 350 for 10-11 min 375 8-9 minutes. Adjust to your oven of course. Rotate trays halfway through baking. The higher temperature you use, the closer you'll need to watch your cookies. I bake at 365 for 5 minutes, rotate, bake 4 more minutes, then I check every minute.

Dough can be used right away, refrigerated 3-4 days, or frozen for up to a month.

Microwave gently to make it easier to roll out.

 

Glace Frosting

2 lb. powdered sugar

½ c. water + extra as needed

1 tsp. clear extract of choice

I use clear butter flavoring

Add white food color (I use 12 drops) to limit butter bleed.

¼ c. corn syrup - I add this at the end

Make frosting a bit thicker until you get more comfortable using it. I use a small spray bottle to thin if needed.

Icing can be kept in the refrigerator. Bring everything to room temp. before using.

This frosting dries hard to the touch but stays soft to the bite. 

Keep frosting covered when not in use to avoid it thickening up.

Cookies need 24 hours (uncovered) to dry completely. 

Don't forget the fan for the first 30 minutes.

 

Small Batch Royal Icing

2 Tbsp. Meringue powder

¼ c. water

Mix well

Add 2 c. powdered sugar

1 tsp. clear flavoring

Mix on low for 7 minutes

Try to avoid adding extra water unless you absolutely need it, then only a drop at a time.

Refrigerate leftovers, mix well prior to using as it tends to separate.

 

Here are a couple very helpful tutorials:

https://thebearfootbaker.com/beehive-royal-icing-transfers/

https://thebearfootbaker.com/beginners-guide-to-cookie-decorating/

Visit here https://terisdesserts.com/classes to see a video of me dipping a cookie.

Some of my favorite Instant Pot recipes:

**remember to always add liquid to your IP**

Spinach Artichoke Dip
Ahead-defrost spinach, set out cream cheese
To make dip-Saute 1 chopped onion + garlic to taste in 2Tbsp. butter
Turn off heat, add:
1 8oz. (less fat) block cream cheese - softened
1 can artichoke hearts - cut into small pieces
(much easier to do with kitchen shears)
1 box frozen spinach - defrost and squeeze all the water out first
couple dashes hot sauce + crushed red pepper flakes to taste
1 cup shredded cheese (Swiss/gruyere mix from Aldi or mozzarella)
1/4 to 1/2 c. grated parmesan
1/2 c. mayo or plain greek yogurt or sour cream
Measure 4 oz. into individual ramekins,
add more cheese on top, cover with foil.
Recipe yields 8 - 8HI QPR
Tip-Remove foil and place in air fryer to brown top
Be sure to have the cheese on top for the IP, this way it won't fly around in the air fryer
Can freeze ahead and cook from frozen. Keep cook time the same.

Beef Broccoli
Ahead-put beef in freezer for 1 hour, make rice and set aside
Can prepare sauce and slice beef and put both in fridge ahead of time
Can also put frozen vegis in fridge to start to defrost them
It is not necessary to precook or marinate the steak
In Instant Pot-stir together meat & sauce
1lb. Top Sirloin steak sliced thin (freeze 1 hour for easier slicing)

Sauce-1c.beef broth 1/2c.soy sauce 1/3c.brown sugar 1T.sesame oil
1/4tsp. red pepper flakes, optional ginger & garlic to taste

optional-add diced onion 

Seal lid 7HI QPR press cancel (release steam carefully & open lid) then press saute:
mix 2T Cornstarch + 2T Water – add in (when sauce is bubbling) stir til thickened
optional-add 1 can each bamboo shoots and water chestnuts
plus 1 or 2 bags frozen Broccoli or Asian vegis
if you remembered to defrost the vegis overnite, it will heat up quicker
Optional fresh broccoli and/or julienned carrots – will need to cook a bit longer

Long grain white rice (not quick) 1:1 (rice to water) 4HI 10NPR
Brown rice 1:1 22HI 10NPR

If you're worried your rice might stick, put rice and water in a bowl or pan uncovered on a trivet

Place the minimum 1 c. water in the bottom

Cajun Chicken Pasta
Ahead-dice vegis & chicken, saute til chicken is cooked through, add spice and keep in fridge

You could cook on high to get a little char if you like that

I usually do 1 to 1 1/2 lbs. chicken, 1 large onion, and most of the 3 large colored pepper combo

Use more veggies than you think you need, they tend to get lost 

Use Tony Chachere’s Creole seasoning to taste
Make 1/2 or whole batch of white sauce-I don't add cajun spice to this
If there are leftovers, it can be used for Pasta con Broccoli
In Instant Pot, make pasta (use 9-11min pasta) use chicken broth for extra flavor) 3HI QPR

(You could do 4HI QPR if you like your pasta more done, but it will cook while warming the other stuff)
remove some or all water
Add some or all sauce & chicken & vegis - heat through on saute, make sure it doesn't stick to bottom

White sauce – 8oz. Cream cheese ½ c. butter 2 c. milk ½ c. parmesan lots of garlic salt
Great for Pasta con Broccoli

Shrimp Risotto
Ahead-defrost shrimp

In Instant Pot, saute in 2T. butter + 1T. olive oil - onion (1 small or more) + garlic, tsp. or more

These both tend to 'disappear' in your risotto.
Add 3/4c arborio rice, saute til it’s ‘toasted’ (a bit of color is added)
Add ¼ to ½ c. white wine to deglaze-cook on saute til wine is absorbed

Make sure the bottom is scraped clean to avoid the burn notice. 

Maybe prep up to this point earlier in the day to make dinner easier?

Don't add the stock til actually ready to cook, it may ruin the texture.
pour in 2c (fish or lobster) stock 

10HI QPR press cancel,  press saute,  add shrimp, optional-crab, fresh mushrooms
4T. fresh grated parmesan + 1T. butter, parsley
Cook just til shrimp is pink

White Chicken Chili-super quick
Ahead-chop up leftover chicken, make sure pantry has canned goods
In Instant Pot, saute 1 onion, 4 cloves garlic in a bit of olive oil
add 4 cans great northern white beans,
optional 1 can canellini beans (drained and rinsed)
1 4oz. can green chilies
2 c. shredded cooked chicken
2 c. chicken broth
2tsp. cumin or more to taste
1tsp. Each coriander, cayenne, oregano
If you want to eat soon, cook on HI for 0 (zero) minutes! NPR or QPR
Or just turn on slow cook and heat through & serve
You could thicken this by using an immersion blender, very briefly

Or use cornstarch mixed with milk or water

Cheesecake
This is for a small 6" cheesecake (double for a 7")
Ahead-set out cream cheese and eggs
Crust-Crush 3 whole graham crackers, mix in 1Tbsp. melted butter,
1 tsp. sugar, dash cinnamon - Press firmly in bottom of pan
Line pan with foil for easy removal

Pop crust in air fryer at 330 for 5 minutes - let cool
All ingredients should be at room temp. to avoid lumps
mix 1/3c. sugar into 8oz. room temp. cream cheese
(soften in microwave if necessary)
add 1 egg, 1 tsp vanilla, 1 Tbsp cornstarch, 1/4c (vanilla) greek yogurt or sour cream
Pour over crust - can add strawberry cake filling to decorate

Put minimum 1 c. water in IP, place foil covered cheesecake on trivet
Single ‘batch’ in 6” round – 35HI NPR
Double ‘batch’ in 7” round – 45HI NPR
Cool to room temp & refrigerate minimum 4 hours or overnite (best)

Make a note for next time as to too thick or thin - may want to add/subtract a couple minutes

RV Cake - Congratulations to Donna on her retirement!

 

Jersey Cake for 20

 

Making a sprinkle filled cake

Wrap two tomato paste cans in foil and fill with water to weigh them down so the cake batter doesn't move them. This will bake the hole right in your cake. No need to cut.