Author Archives for dianna3padilla

Ingredients:

• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 2 large eggs lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Instructions

1. Peel sweet potatoes and cube into 1 inch cubes.
2. Boil a large pot of water on the stove, add in sweet potatoes
3. Cook for 15 minutes.
4. Mash sweet potatoes.
5. Prepare a 1 ½ to 2-quart casserole dish with cooking spray and set aside.
6. In a large mixing bowl, combine mashed sweet potatoes, brown sugar, eggs, vanilla, milk, and melted butter. Pour into prepared casserole dish.
7. Combine brown sugar, flour, melted butter, and chopped pecans. Sprinkle over the top.
8. Bake at 350 degrees for 30-40 minutes until cooked throughout and the top is lightly brown.

INGREDIENTS

FOR THE CAKE:

•  Unsalted butter, for greasing the pan
• 1 ½ cups all-purpose flour, plus more for the pan
• 1 ½ cups walnuts
• ¾ cup plus 3 tablespoons vegetable oil
• ¾ cup granulated sugar
• ¾ cup  light brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 ½ teaspoons ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon kosher salt
• 3 cups grated parsnips (from about 4 parsnips)

FOR THE FROSTING:

• 8 ounces cream cheese, at room temperature
• ½ cup unsalted butter (1 stick), softened
• 1 cup confectioners’ sugar, sifted
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

DIRETCIONS

1. Heat oven to 350 degrees.
2. Butter a 9-by-9-inch metal baking pan.
3. Line with parchment paper, butter the parchment, then flour the pan, tapping out excess.
4. Place the walnuts on a small baking sheet and toast until fragrant and turning golden brown, 6 to 8 minutes. Let cool.
5. Coarsely chop walnuts.
6. In a medium bowl, make wet mixture: whisk together the oil, granulated sugar, brown sugar, eggs and vanilla.
7. In a large bowl, may dry mixture: whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda and salt.
8. Stir the wet ingredients into the dry ingredients until thoroughly combined.
9. Stir in the parsnips and walnuts.
10. Spread the batter in the prepared pan and bake until the top springs back when touched, the cake is turning brown around the edges, and a toothpick comes out dry, 40 to 45 minutes.
11. Cool in the pan for 15 minutes, then invert onto a cooling rack, peel off parchment, and let cool completely.
12. Put the cream cheese in a mixing bowl, and retrieve hand mixer. Cream the cream cheese until smooth, then add the butter, confectioners’ sugar, maple syrup and vanilla.
13. Beat until well combined and fluffy. Spread over the top of the cooled cake almost to the edges. The cake keeps well for several days at room temperature.

Ingredients

• 2 medium sweet potatoes, cut into 1 1/2 inch pieces
• 1 parsnips, peeled and cut into 2 inch long pieces
• 2 turnips, cut into 1 1/2 inch pieces
• 1 large sweet onions, peeled, quartered
• 1⁄2 cup olive oil
• 1⁄3 cup maple syrup
• 1 tablespoon garlic powder

Directions:

1. Preheat the oven to 400.
2. Cut the root veggies into 1.5-2 inch pieces
3. Place the cut root vegetables in a bowl.
4. Stir together the oil, maple syrup and garlic powder and drizzle over the vegetables. Mix.
5. Spread in a single layer on the baking sheet.
6. Season with salt and pepper.
7. Bake for about 1 hour until the vegetables are done and a little caramelized from the syrup.

Ingredients

• 3 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound of bacon
• 1 pound of mozerella cheese

Directions

1. Preheat oven to 400 degrees F.
2. Line pan with foil and spray PAM. Line pan with bacon strips.
3. Place in preheated oven for 20 minutes.
4. Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Cut into quarters
5. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan.
6. Roast for 35 minutes in oven with bacon, until crisp on the outside and tender on the inside.
7. Take out bacon and chop into small pieces.
8. Take out brussels sprouts and sprinkle mozzarella cheese and bacon.
9. Cook at 400 degrees until cheese is bubbling.

INGREDIENTS

• 4 overripe bananas
• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup semi sweet chocolate chips

• Step 1: Mash the bananas. Be sure to use overripe bananas. The bananas should be mostly brown to yield the best flavor. Mash until smooth. Do not leave chunks of bananas.
• Step 2: Prepare the pan. Grease a 9×5 metal loaf pan and set aside. Use butter or a nonstick cooking spray to grease the sides.
• Step 3: Make the batter. Cream together the butter and sugars. Then add the eggs, mashed bananas and vanilla. Stir in the flour, baking powder, baking soda and salt. Fold until just combined. Do not overmix the batter.
• Step 4: Add the chocolate chips. Gently fold in 3/4 cup of the chocolate chips until combined. After pouring the batter into the loaf pan, sprinkle the remaining 1/4 chips on top.
• Step 5: Bake at 350 degrees F for 50 to 60 minutes, or until the bread is set and a knife inserted into the center comes out clean.

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Grease a 9×5 metal loaf pan; set aside.
2. In a small bowl, mash the bananas; set aside.
3. In a large bowl, use a hand mixer to cream together butter and sugars for 2 to 3 minutes, until well combined and fluffy (you can also mix by hand)
4. Add in the eggs, mashed banana and vanilla and mix well.
5. Sift the flour, baking soda, baking powder and salt into the wet ingredients, then fold in until just combined. Fold in 3/4 cup of the chocolate chips.
6. Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top.
7. Bake for 50 to 60 minutes, or until the bread is set and a knife inserted into the center of the loaf comes out clean.
8. Allow the bread to cool for at least 20 minutes before serving.

Adapted from: https://www.spoonfulofflavor.com/chocolate-chip-banana-bread/#content

INGREDIENTS

3 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground ginger
3/4 teaspoon baking soda
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
1/2 cup packed brown sugar
1 large egg
1/2 cup unsulfured molasses
1 1/2 teaspoons vanilla extract

DIRECT    IONS

1. In a large bowl, whisk together flour, spices, salt and baking soda.
2. In an stand mixer, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy.
3. Add in egg, molasses and vanilla, and beat on medium speed until combined.
4. Reduce mixer speed to low, and gradually add the flour mixture until just combined.
5. Divide the dough into two equal portions, and form them each into a ball.  Then flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
6. After about 45 minutes, pre-heat the oven to 350°F and line a a baking sheet with parchment paper and set aside.
7. Unwrap the dough and place it on a large, lightly-floured hard surface.  Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick.  Then use your cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.  Transfer to parchment-covered baking sheets.
8. Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a plate.

IGNITE Pumpkin Pie

Ingredients:

1 can pumpkin

1 can sweetened and condensed milk

2 eggs

1 teaspoon cinnamon

½ teaspoon of ginger

½ teaspoon of nutmeg

½ teaspoon of salt

Tools needed

• Large bowl
• Pie pan
• whisk

Directions:

1. Preheat oven to 425 degrees.
2. Mix all ingredients in a bowl and pour into pie crust.
3. Cook at 425 for 15 minutes.
4. Reduce heat to 350 degrees and cook for 40 minutes.

IGNITE Mashed Potatoes

Ingredients:

1 cup milk

2 lbs baking potatoes

1/2 stick of butter

Tools needed

• Cutting board
• Knife
• Large Bowl
• Pot
• Butter knife
• Small ramekin for melting butter

Directions:

• Chop Potatoes into cubes
• Bring a pot of salted water to a boil
• Add potatoes to the boiling water and cook for 15 minutes.
• Melt butter.
• Test to see if potato is done with a butter knife.
• Add milk, melted butter and salt and pepper.
• Mash until potatoes are smooth.