There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

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Homemade Chocolate Cake Doughnuts

Did you ever think or imagine making chocolate doughnuts at home? Well, now you can with this recipe for homemade doughnuts! Not just doughnuts but chocolate cake doughnuts!

A True Story

One weekend while we were at the lake I decided I wanted to make old-fashioned chocolate cake doughnuts.

Lake life is definitely not like city life where you can just leave the house, take a drive to the local donut shop and buy a dozen donuts.

Oh no, if you want something like that while you are in the country or at the lake you have to make it yourself!

I had all the ingredients on hand but I did not have a donut cutter. I have two of them at home but I did not have one at the lake.

So, I told my husband at 11:00 that evening that I needed a donut cutter because I wanted to make doughnuts in the morning.

I pulled up a picture of one on the internet and showed him what I was talking about. I said, “Honey, I need a donut cutter like this”.

Shortly after we discussed the donut cutter he left and headed over to the machine shed.

He was probably gone for about one hour or so and when he came back he showed me what he had been doing.

He made me a donut cutter!

It was perfect! He had the right dimensions and everything. It was perfect! Yeah, I already said that but I was totally impressed.

I know he made it because he loves me but do you think maybe, just maybe, he was wanting some homemade chocolate cake donuts too? Wink Wink

Recipe for homemade chocolate cake doughnuts

Ingredients for doughnuts:

• 2 cups cake flour sifted
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/2 cup sugar
• 3 Tablespoons butter at room temperature
• 2 egg yolks
• 1 cup sour cream
• canola oil for frying doughnuts

Ingredients for glaze:

• 2 cups powdered sugar sifted
• 3-4 Tablespoons milk
• dash of vanilla extract.

Kitchen Tools:

Before we get to the instructions on how to make these old-fashioned chocolate doughnuts you should know this recipe deep fries the batter at 350 degrees.

I know, DEEP FRIED! But only in moderation. It’s not like we do it every day.

With that being said, “Deep Fried”, I highly recommend using a deep fryer that has adjustable temperature controls.

The reason I recommend using a deep fryer with controlled settings is because trying to control the heat on the stovetop can be very difficult.

I remember the first time I made these doughnuts on my stovetop the deep fry thermometer temperature fluctuated between 300-400 degrees.

This was very frustrating and in fact did lead to a few burnt doughnuts. Not acceptable in my book! This fryer works perfect as it has adjustable temperature settings!

Another bit of advice is whether you are deep frying on the stovetop or using an electric fryer to make doughnuts you should use a stainless steel spider to safely remove doughnuts from the hot grease.

A rolling pin is a must for this recipe too and if you are unable to gauge rolling out a 1/2 inch thick dough try using this adjustable rolling pin with removable rings. No more uneven dough! Love this!

Instructions:

Sift flour, cocoa powder, baking powder, salt and nutmeg in a medium bowl and set aside.

In a mixing bowl or stand mixer beat butter and egg yolks until blended and lighter in color. Add sour cream and beat until smooth.

Add dry ingredients to mixer and continue mixing until well combined. The dough will be extremely sticky. Place dough in a shallow bowl and refrigerate.

Helpful hint: Before putting the dough in a bowl. First, spray bowl with cooking oil. Then take a moderate piece of plastic wrap and drape it over the bowl. Spray top side of plastic wrap. Add dough on top. Spray top of dough and cover with plastic wrap overhang and refrigerate for one hour.

Going From Dough to Doughnut

Remove dough from refrigerator, dust countertop with cake flour and roll out dough to 1/2 inch thickness.

Using a doughnut cutter cut out doughnuts. Since the dough is very sticky keep a bowl of flour nearby as you may need for additional dusting of rolling pin or cutter. Matter of fact, dip the cutter in the flour with each cut.

With remaining dough form into balls the size of the doughnut holes.

Using a spatula gently lift dough and place on a sheet of wax paper. Place in freezer for about 5 minutes.

Frying Doughnuts

Heat oil to 325 degrees fahrenheit. Prepare a cookie sheet with paper towels on top and place a cooling rack on top of that so when removing doughnuts from hot grease the paper towels will catch any excess oil drippings.

Add doughnut holes to hot grease and cook for 30 seconds then flip them using a stainless steel spider and continue cooking for another 30-45 seconds. Remove cooked doughnut holes from hot grease and place on cooling rack.

Working with two cold doughnuts at a time gently remove the dough from wax paper and gently place into hot grease.

Cook for 2 minutes and flip doughnut over and continue cooking for another 2 minutes.

Using the stainless steel spider tool remove cooked doughnuts and place on cooling rack.

Continue the above steps for all cut out doughnuts.

Glaze Doughnuts

In a small bowl add sifted powdered sugar and 3 Tablespoons whole milk. Stir together until glaze is smooth and free of lumps.

Dip doughnut holes into glaze and return to cooling rack.

Pick up doughnut, turn it over face down into the glaze and return to cooling rack. Do this for all doughnuts. Any remaining glaze drizzle over all doughnuts.

Serve doughnuts immediately. Any doughnuts leftover place in a closed container. Consume doughnuts within two days.

Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S OLD-FASHIONED CHOCOLATE CAKE DOUGHNUT RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

#JETTSKITCHEN

Other Recipes You May Like:

2 from 1 vote

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Old-Fashioned Chocolate Cake Doughnuts

Learn to make old-fashioned homemade chocolate cake doughnuts. They are crisp on the outside and cake like on the inside.

Course Breakfast

Cuisine American

Keyword chocolate, donuts, doughnuts

Prep Time 1 hour 20 minutes

Cook Time 30 minutes

Make icing 10 minutes

Total Time 2 hours

Servings 4 people

Author jettskitchen.com

Ingredients

Doughnuts

• 2 cups cake flour sifted
• 1/2 cup unsweetened cocoa sifted
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/2 cup granulated sugar
• 3 Tablespoons butter room temperature
• 2 egg yolks
• 1 cup sour cream
• canola oil for frying doughnuts

Icing

• 2 cups powdered sugar sifted
• 3 Tablespoons milk
• dash vanilla extract

Instructions

1. Before we get to the instructions on how to make these old-fashioned chocolate doughnuts you should know this recipe deep fries the batter at 350 degrees.

   I know, DEEP FRIED! But only in moderation. It's not like we do it every day.

   With that being said, "Deep Fried", I highly recommend using a deep fryer that has adjustable temperature controls.

   The reason I recommend using a deep fryer with controlled settings is because trying to control the heat on the stovetop can be very difficult.

   I remember the first time I made these doughnuts on my stovetop the deep fry thermometer temperature fluctuated between 300-400 degrees. This was very frustrating and in fact did
   lead to a few burnt doughnuts. Not acceptable in my book! This fryer works perfect as it has adjustable temperature settings! Another bit of advice is whether you are deep frying on the stovetop or using an electric fryer to make doughnuts you should use a stainless steel spider to safely remove doughnuts from the hot grease.

   A rolling pin is a must for this recipe and if you are unable to gauge rolling out a 1/2 inch thick dough try using this adjustable rolling pin with removable rings. No more uneven dough! Love this!

2. Sift flour, cocoa powder, baking powder, salt and nutmeg in a medium bowl and set aside.

3. In a mixing bowl or stand mixer beat butter and egg yolks until blended and lighter in color. Add sour cream and beat until smooth.

4. Add dry ingredients to mixer and continue mixing until well combined. The dough will be
   extremely sticky. Place dough in a shallow bowl and refrigerate.

5. Helpful hint: Before putting the dough in a bowl. First, spray bowl with cooking oil. Then take a moderate piece of plastic wrap and drape it over the bowl. Spray top side of plastic wrap. Add dough on top. Spray top of dough and cover with plastic wrap overhang and
   refrigerate for one hour.

6. Going From Dough to Doughnut
   
   Remove dough from refrigerator, dust countertop with cake flour and roll out dough to 1/2 inch thickness.

   Using a doughnut cutter cut out doughnuts. Since the dough is very sticky keep a bowl of flour nearby as you may need for additional dusting of rolling pin or cutter. Matter of fact, dip the cutter in the flour with each cut.

   With remaining dough form into balls the size of the doughnut holes.

   Using a spatula gently lift dough and place on a sheet of wax paper. Place in freezer for about 5 minutes.

7. Frying Doughnuts

   Heat oil to 325 degrees Fahrenheit. Prepare a cookie sheet with paper towels on top and place a cooling rack on top of that so when removing doughnuts from hot grease the paper towels will catch any excess oil drippings.

   Add doughnut holes to hot grease and cook for 30 seconds then flip them using a stainless steel spider and continue cooking for another 30-45 seconds. Remove cooked doughnut holes from hot grease and place on cooling rack.

   Working with two cold doughnuts at a time gently remove the dough from wax paper and
   gently place into hot grease. Cook for 2 minutes and flip doughnut over and continue cooking for another 2 minutes. Using the stainless steel spider tool remove cooked doughnuts and place on cooling rack. Continue the above steps for all cut out doughnuts.

8. Glaze Doughnuts

   In a small bowl add sifted powdered sugar and 3 Tablespoons whole milk. Stir together until glaze is smooth and free of lumps.

   Dip doughnut holes into glaze and return to cooling rack. Pick up doughnut, turn it over face down into the glaze and return to cooling rack. Do this for all doughnuts. Any remaining glaze drizzle over all doughnuts.

9. Serve doughnuts immediately. Any leftover doughnuts place in a closed container. Consume doughnuts within two days.

10. Enjoy!

Other Products You May Want To Try Instead of Deep Frying:

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

See disclosure policy for more information!

This recipe for popcorn balls was found in my Grammy’s very first cookbook dated back to 1934. I remember her making these sweet crunchy little balls for all us grandchildren. Here I share Grammy’s recipe.

Popcorn Balls Recipe

Making popcorn balls is really not a complicated process. To be successful this recipe does recommend using a candy thermometer. By not using a candy thermometer there is a chance of burning the sugar and you wouldn’t want to do that now would you?!

Ingredients:

• 1/2 pound popcorn kernels
• 2 cups sugar
• 2/3 cup Karo Light Corn Syrup
• 2 Tablespoons white vinegar
• 2/3 cup boiling water
• 2 teaspoons cream of tartar
• 2 Tablespoons melted butter
• 1/8 teaspoon baking soda
• 2 teaspoons vanilla

Instructions:

1. Using a kitchen scale measure out 1/2 pound of popcorn. Pop kernels and set aside.
2. Mix Karo syrup, water, cream of tartar, sugar and vinegar in a medium saucepan and boil to soft crack (275-280 degrees fahrenheit on a candy thermometer).
3. Add melted butter, vanilla and baking soda. Stir to combine.
4. Pour mixture over popcorn and toss or stir. Please note the mixture will be very hot. Before shaping popcorn balls allow mixture to cool slightly.
5. To easily form balls rub some butter between hands and begin shaping popcorn into balls and place on waxed paper to completely cool. Recipe yields 20 popcorn balls give or take.

I AM EXCITED YOU ARE VIEWING JETT’S POPCORN BALL RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

#JETTSKITCHEN

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Old-Fashioned Popcorn Balls

An old-fashioned recipe for making old-fashioned popcorn balls with a little new age technique. Bring back the good ole days with Grammy's recipe.

Course Dessert, Snack

Cuisine American

Keyword popcorn

Prep Time 30 minutes

Cook Time 15 minutes

cooling time 10 minutes

Total Time 55 minutes

Servings 20 Popcorn Balls

Author jettskitchen.com

Ingredients

• 1/2 pound popcorn kernels
• 2 cups granulated sugar
• 2/3 cups Karo Light Corn Syrup
• 2 Tablespoons white vinegar
• 2/3 cups boiling water
• 2 teaspoons cream of tartar
• 2 Tablespoons melted butter
• 1/8 teaspoon baking soda
• 2 teaspoons vanilla extract

Instructions

1. Using a kitchen scale measure out 1/2 pound of popcorn. Pop kernels and set
   aside.

2. Mix Karo syrup, water, cream of tartar, sugar and vinegar in a medium saucepan and boil to soft crack (275-280 degrees Fahrenheit on a candy thermometer).

3. Add melted butter, vanilla and baking soda. Stir to combine.

4. Pour mixture over popcorn and toss or stir. Please note the mixture will be very hot. Before shaping popcorn balls allow mixture to cool slightly.

5. To easily form balls rub some butter between hands and begin shaping popcorn into balls and place on waxed paper to completely cool. Recipe yields 20 popcorn balls give or take.

6. Enjoy!

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  I only recommend products I absolutely love and would use in my own home! 

See disclosure policy for more information!

Making alternative milk products like homemade soy milk is super easy. This recipe uses only two ingredients plus flavoring if desired. You’ll find three different techniques for making soy milk at home.

This recipe was created for both of my vegan step-daughters! Love you girls! XOXO

Easy Recipe for Making Soy Milk

If you are one that turns to alternative milk products then you may find making homemade soy milk is easier than you think. Plus, this recipe doesn’t contain any preservatives or other unknown ingredients. Soy milk is low in fat, contains protein, and is much cheaper to make than purchasing the premade version.

If this recipe is not for you but you know someone who turns to alternative milk products please share this recipe with them.

This recipe for homemade soy milk begins with naturally pure, Non-GMO soybeans, and filtered water.

High Quality Soybeans

I purchase my soybeans on-line in a 5 pound bag. These beans come from a fifth-generation family farm in Iowa that produces high quality soybeans. Laura Soybeans are Non-GMO and are absolutely the best for making homemade soy milk and tofu.

Why Laura Soybeans?

• Non-GMO
• 100% Natural Protein
• Vegan Endorsed
• Home Grown in Iowa

Three Methods

There are actually three methods you can use to make soy milk. I call one of them the hard way and the other two seem very easy to me.

Soy milk can be made using a juicer, blender or a Soyajoy. Below are instructions for making soy milk with each type of kitchen appliance.

I have found using the Hurom HZ slow juicer is my personal preference. Mainly because there is no need to strain the milk.

The juicer has it’s own strainer. Below, you’ll see the juicer has two chutes. While the beans are ran through the juicer the milk comes out one chute while the pulp magically comes out the other chute. So, there’s no real need to strain the milk.

I not only use my Hurom for making soy milk but I also use it to make fresh cold-pressed juices, ice cream, other nut milks (soy, almond, or cashew) and tofu.

Just because I find using the Hurom juicer an easy process doesn’t mean you will too therefore, I will leave the method of preference up to you.

Method 1 (my preference) – Using the Hurom Juicer

Measure 1 cup of dry soybeans and place in a colander. Rinse under cool water in the sink.

Soak Beans

Place rinsed beans in a large bowl and add water to cover beans 2-3 inches above beans. Cover and allow to soak for 8-10 hours. Keep an eye on the beans and add additional water as needed to keep beans covered with water.

The soybeans are ready when they have doubled in size and come apart easily. Drain water from beans and return beans to bowl.

Using the Hurom Juicer

Set up the Hurom juicer using the fine strainer. Prepare your station with the juicer, drain tray, pulp collector tray, hydrated beans and 2 cups of filtered water.

Before adding beans to chute make sure the lever valve is in the closed position. Add beans to juicer chute alternating beans and water. Before adding the last scoop of beans open the lever valve. Add the last scoop of beans and water until all soybeans are processed. Once the juice is extracted from the beans the holding chamber will begin filling up.

When the milk gets to the 16 ounce mark empty holding chamber. This may need to be emptied 2-3 times during the process. This recipe will make 2 cups of soy milk.

Heat

Transfer liquid to a pot. Place on stove and cook on high. Boil for about 2 minutes (add flavoring if desired). Then remove from heat.

Cool

Allow to cool then transfer to a glass milk jar and store in refrigerator. Soy milk is good for 3 -5 days.

Adding Flavors (optional)

Flavorings can be added to soy milk if desired.

• Vanilla extract or vanilla beans
• Chocolate or cacao powder
• Fresh blended fruit
• Sweetener (sugar, agave, medjool dates, stevia, honey or sweetener of your choice)

Method 2 – Using a Blender

Same as method 1: Measure 1 cup of dry soybeans and place in a colander. Rinse under cool water in the sink.

Soak Beans

Place rinsed beans in a large bowl and add water to cover beans 2-3 inches above beans. Cover and allow to soak for 8-10 hours. Keep an eye on the beans and add additional water as needed to keep beans covered with water.

Using The Blender

Place beans in the blender along with 2 cups of filtered water. Blend on high until mixture is smooth.

Strain

This is the part I dislike! Yes, I have made nut milks using this method and I don’t like it. Strain the soybean liquid using an all-purpose reusable food strainer like this nut bag (a cheesecloth will work too).

Hold the bag over a bowl and carefully pour the blended nut liquid into the nut bag. Allow liquid to drain completely from bag. You can assist with the draining process by twisting the top of the nut bag or cheesecloth. Continue to gently twist or wring to assist liquid to pass through bag.

The product that is not passing through the bag is the pulp which is also called okara.

Normally I would give the pulp to our chickens but giving soybean pulp to the ladies can result in nutritional deficiencies. Since the pulp is rich in nitrogen it is a perfect product to add to a compost bin.

Heat

Transfer liquid to a pot. Place on stove and cook on high. Boil for about 2 minutes (add flavoring if desired).

Cool

Remove from heat and allow to cool then transfer to a glass milk jar and store in refrigerator. Soy milk is good for 3 -5 days.

Method 3 – Using the SoyaJoy

I have to say if I didn’t already have my Hurom HZ I would probably consider getting the SoyaJoy.

I will be honest and tell you I have not tried this method but I have seen how this machine works and it looks almost and maybe even easier than the Hurom HZ. This would be my second choice for making soy milk and from what I understand this device can make any nut milks or soups with just a touch of a button. Anyway, back to the process.

Same steps as Method 1: Measure 1 cup of dry soybeans and place in a colander. Rinse under cool water in the sink.

Soak Beans

Place rinsed beans in a large bowl and add water to cover beans 2-3 inches above beans. Cover and allow to soak for 8-10 hours.

Keep an eye on the beans and add additional water as needed to keep beans covered with water.

Use the Soyajoy

Instead of using the Hurom HZ or a blender use the SoyaJoy. Add specified amount of water to machine and add soaked beans (flavoring can be added at this time if desired). Follow manufacturers instructions for blending. When done blending strain and store in glass milk jar. Let cool completely and refrigerate. Soy milk is good for 3 -5 days.

So why the Soyajoy? The only difference from the Hurom HZ is that while the Soyajoy is blending the soybeans it is also boiling the milk. But, with the Soyajoy you do have to strain the milk.

You Be The Judge

There you have it! Making homemade soy milk is super easy and whichever method you use, the Hurom HZ, blender or Soyajoy, the final product will be much better than store bought. As for me, I prefer the Hurom HZ because I detest straining foods.

Now that you have made soy milk why not try making homemade tofu! It’s super easy. See full tofu recipe here.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING SOY MILK AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

WANT MORE RECIPES LIKE THIS?

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Use my recipe for making homemade tofu!

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3 from 1 vote

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How to Make Homemade Soy Milk

Making homemade soy milk is super easy. Use only two ingredients plus flavoring if desired. Find out three different techniques to make soy milk at home.

Course Beverage

Cuisine American

Keyword milk alternative, soy milk, vegan, vegetarian

Prep Time 10 minutes

Cook Time 2 minutes

Cooling time 1 hour

Total Time 1 hour 12 minutes

Servings 2 Cups

Author jettskitchen.com

Ingredients

• 1 cup dried soy beans
• 2 cups filtered water
• sweetner of choice optional

Instructions

Method #1 – Using the Hurom Juicer

1. Measure 1 cup of dry soybeans and place in a colander. Rinse under cool water in the sink. Place rinsed beans in a large bowl and add water to cover beans 2-3 inches above beans. Cover and allow to soak for 8-10 hours. Keep an eye on the beans and add additional water as needed to keep beans covered with water.

2. NOTE:  The soybeans are ready when they have doubled in size and come apart easily. Drain water from beans and return beans to bowl.

3. Set up the Hurom juicer using the fine strainer. Prepare your station with the juicer, drain tray, pulp collector tray, hydrated beans and 2 cups of filtered water.

4. Before adding beans to chute make sure the lever valve is in the closed position. Add beans to juicer chute alternating beans and water. Before adding the last scoop of beans open the lever valve. Add the last scoop of beans and water until all soybeans are processed. Once the juice is extracted from the beans the holding chamber will begin filling up. Once the milk gets to the 16 ounce mark empty holding chamber. This may need to be emptied 2-3 times during the process. This recipe will make 2 cups of soy milk.

5. Transfer liquid to a pot. Place on stove and cook on high. Boil for about 2 minutes (add flavoring if desired). Allow to cool then transfer to a glass milk jar and store in refrigerator. Soy milk is good for 3 -5 days.

Method #2 – Using a Blender

1. Same as method 1: Measure 1 cup of soy beans and place in a colander. Rinse under cool water in the sink. Place rinsed beans in a large bowl and add water to cover beans 2-3 inches above beans. Cover and allow to soak for 8-10 hours. Keep an eye on the beans and add additional water as needed to keep beans covered with water. 

2. Place beans in the blender along with 2 cups of filtered water. Blend on high until mixture is smooth. 

3. Strain the soybean liquid using an all-purpose reusable food strainer like this nut bag (a cheesecloth will work too). Hold the bag over a bowl and carefully pour the blended nut liquid into the nut bag. Allow liquid to drain completely from bag. You can assist with the draining process by twisting the top of the nut bag or cheesecloth. Continue to gently twist or wring to assist liquid to pass through bag.  

4. Transfer liquid to a pot. Place on stove and cook on high. Boil for about 2 minutes (add flavoring if desired). Allow to cool then transfer to a glass milk jar and store in refrigerator. Soy milk is good for 3 -5 days. 

Method #3 – Using the SoyaJoy

1. Same as method 1: Measure 1 cup of soybeans and place in a colander. Rinse under cool water in the sink. Place rinsed beans in a large bowl and add water to cover beans 2-3 inches above beans. Cover and allow to soak for 8-10 hours. Keep an eye on the beans and add additional water as needed to keep beans covered with water. 

2. Using the SoyaJoy add specified amount of water as recommended per manufacturer instructions to machine and add soaked beans (flavoring can be added at this time if desired). Follow manufacturers instructions for blending. When done blending strain and store in glass milk jar. Let cool completely and refrigerate. Soy milk is good for 3 -5 days. 

We include affiliate links within posts to support the maintenance and development of Jett’s Kitchen. By clicking on them, or purchasing recommended items we may receive a small compensation, at no cost to you!  We only recommend products we absolutely love and would use in our own home! 

See disclosure policy for more information!

Cream cheese and cherry Danish made with Pillsbury Crescent Rounds. Super easy recipe! Just unwind, reshape, fill, bake and enjoy! Recipe makes 8 Danishes.

Super Easy Recipe For Making Homemade Danishes At Home; Cream Cheese and Cherry Filling

When I say making danishes at home is easy I’m not kidding. Especially these cream cheese and cherry danishes as they are super easy and I really mean s-u-p-e-r easy!

There is really nothing homemade about this recipe except for the cream cheese. And that is pretty simple to make.

This recipe is so easy it will literally blow you away!

Cream Cheese and Cherry Danishes Easy Recipe

Ingredients:

• 1 package Pillsbury Crescent Rounds (makes 8 rolls)
• 8 ounces cream cheese (room temperature)
• 1 can cherry pie filling
• 1 – 2 drops almond extract
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 Tablespoon softened butter
• 2 Tablespoons sugar for dusting
• 1 cup confectioners sugar
• 1 Tablespoon whole milk

Making Cooking Fun

Making homemade dough can sometimes be a hassle so when you want something quick turn to Pillsbury Crescent Rounds!

If you have kids or watching the grand kids this would be a great Saturday morning project!

Kids are usually up at the crack of dawn on the weekends anyway or at least they used to be. Well, at least I used to be when I was a kid. Not sure if times have changed or not.

No kids at home? That’s okay, my husband and I love these danishes. Matter of fact, I make the cherry ones for him and the cream cheese ones for me. BTW, I did add a dollop of cherry to my cream cheese danish for extra added goodness as an experiment. It was yum yum!

Anyway, these Pillsbury Crescent Rounds are perfect for making danishes and actually it makes cooking fun.

Let’s Get Started!

Preheat oven to 350 degree Fahrenheit.

Prepare baking sheet by just placing 1 sheet of parchment paper. These sheets are super easy to use. Just pull one out of the box, unfold and there you have it! Takes up less room in the pantry too.

Remove From Package

Remove the rounds from package and carefully divide at perforations.

Just by looking at the photo below these Pillsbury Crescent Rounds have multiple possibilities.

I mean, look at them. They look like they could be perfect little cinnamon rolls. Haven’t tried that yet but you know I will especially when I’m short on time!

Unroll

Working with each round at a time unroll and lightly sprinkle with sugar.

Twist

Take both ends of the dough and twist in opposite directions making a tight rope.

Coil

Take one end and place it on the baking pan lined with parchment paper and coil it around itself.

Thumb Print & Fill

Now, using your thumb or index and middle finger make a center indention on each round.

Fill center with your favorite filling. For this batch I used canned cherry pie filling and homemade cream cheese filling.

Cherry Filling

• cherry pie filling
• 1-2 drops almond extract

In a small bowl combine 1/2 can of cherry pie filling with 1-2 drops of almond extract. Stir until combined.

Spoon into prepared dough being careful not to over fill. Refrigerate remaining filling to make more tomorrow (wink wink).

Cream Cheese Filling

• 8 ounce cream cheese (room temperature)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla

In a medium bowl mix all ingredients together until creamy.

Spoon into prepared dough being careful not to over fill. Again, refrigerate leftover filling to make more tomorrow (wink wink).

Bake

Place baking pan in a 350 degree Fahrenheit preheated oven. Bake for 15 minutes or until danish becomes lightly golden brown.

Icing

While the danishes are baking make the icing.

In a small bowl stir together confectioner’s sugar, milk and butter.

After combined put the mixture into a small plastic baggie. Cut a small piece out of one corner of the baggie. Doing so will be easier to pipe the icing onto the danishes. Or you can just use a spoon to drizzle it over the tops of the danishes when they come out of the oven.

Remove From Oven

Carefully remove danishes from oven and allow to cool for about 5 minutes before icing.

Amazing Recipe For Danishes; Cream Cheese & Cherry Fillings

Serve warm and enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S CREAM CHEESE AND CHERRY DANISH ROLLS SUPER DUPER EASY RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO COME BACK AND LET US ALL KNOW! IS IT REALLY WORTH MAKING THIS RECIPE?

If you liked this recipe please be sure to come back and share your experience with my readers by making a comment.

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Cream Cheese and Cherry Danishes

Cream cheese and cherry Danishes made with Pillsbury Crescent Rounds. Super easy recipe! Unwind, reshape, fill, bake and enjoy! Recipe makes 8 Danishes.

Course Breakfast, Snack

Cuisine American

Keyword cherry, cream cheese, cresent, danish, pillsbury

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 Danishes

Author jettskitchen.com

Ingredients

• 1 package Pillsbury Crescent Rounds makes 8 rolls
• 8 ounce cream cheese room temperature
• 1 can cherry pie filling
• 1-2 drops almond extract
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 Tablespoon butter softened
• 2 Tablespoons granulated sugar for dusting
• 1 cup confectioners sugar
• 1 Tablespoon whole milk

Instructions

1. Preheat oven to 350 degree Fahrenheit.

2. Prepare baking sheet by just placing 1 sheet of parchment paper. These sheets are super easy to use. Just pull one out of the box, unfold and there you have it! Takes up less room in the pantry too.

3. Remove the rounds from package and carefully divide at perforations.

4. Working with each round at a time unroll and lightly sprinkle with sugar.

5. Take both ends of the dough and twist in opposite directions making a tight rope.

6. Take one end and place it on the baking pan lined with parchment paper and coil it around itself.

7. Now, using your thumb or index and middle finger make a center indention on each round.

   Fill center with your favorite filling. For this batch I used canned cherry pie filling and homemade cream cheese filling.

Cherry Filling:

1. In a small bowl combine 1/2 can of cherry pie filling with 1-2 drops of almond extract. Stir until combined.

   Spoon into prepared dough being careful not to over fill. Refrigerate remaining filling to make more tomorrow (wink wink).

Cream Cheese Filling:

1. 8 ounce cream cheese (room temperature), 1/2 cup granulated sugar and 1 teaspoon vanilla.

   In a medium bowl mix all ingredients together until creamy.

   Spoon into prepared dough being careful not to over fill. Again, refrigerate leftover filling to make more tomorrow (wink wink).

Bake

1. Place baking pan in a 350 degree Fahrenheit preheated oven. Bake for 15 minutes or until danish becomes lightly golden brown.

Make Icing:

1. In a small bowl stir together confectioner’s sugar, milk and butter.

   After combined put the mixture into a small plastic baggie. Cut a small piece out of one corner of the baggie. Doing so will be easier to pipe the icing onto the danishes. Or you can just use a spoon to drizzle it over the tops of the danishes when they come out of the oven.

Remove From Oven:

1. Carefully remove danishes from oven and allow to cool for about 5 minutes before icing.

2. Serve warm & enjoy!

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

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A Carrot Cake That’s Rated A 10+

When my husband requests a carrot cake with cream cheese frosting there is no hesitation. This IS the only carrot cake recipe I ever make.

My grandma used to tell me, “The way to a man’s heart is through his stomach”.

I know this is one of his favorite cakes because everytime he takes his first bite he gives the “umm, umm, umm”, approval and rates it a “10+”! Not just a 10 but a 10 PLUS! I don’t know about you but that is the highest compliment in my book! I think my grandma would be proud.

Over the years I have learned NOT to share with my husband the ingredients I put into a recipe because he invariably judges it before he even tries it.

For example, for this recipe if I told him there was coconut in the recipe he would give me the ole turned up nose and snidely remark, “I don’t like coconut”. God love him! What he doesn’t know won’t kill him. Does he really think I would make something that tasted terrible? I don’t think so!

Yes, there is coconut in this recipe along with pineapple and you can’t even tell. It is the best and moistest cake ever! I do hope you get the same “umm, umm, umm”, results as I do every time!

Ingredients for Cake:

• 1 cup vegetable oil
• 2 cups granulated sugar
• 4 eggs at room temperature
• 2 cups King Arthur All-Purpose Flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoon King Arthur Flour Vietnamese Cinnamon
• 2 cups grated carrots
• 1 cup sweetened coconut flakes
• 2 cups chopped nuts (optional) I use pecan nuts
• 1 teaspoon vanilla extract
• 8 ounce can crushed pineapple in juice

Ingredients for Frosting:

• 2 8 ounce packages cream cheese softened
• 1 cup unsalted butter (room temperature)
• 2 teaspoons vanilla extract
• 2 pounds powdered sugar sifted

Instructions for cakes:

1. Preheat oven to 350 degrees Fahrenheit.
2. Whip together granulated sugar, vegetable oil and eggs.
3. Add flour, baking powder, baking soda, salt, cinnamon and combine.
4. Fold in carrots, coconut, vanilla and pineapple to mixture. If using nuts they can be added to the batter at this time. I only add the nuts to the top of the frosted cake.
5. Grease 2 9-inch bake pans and line with parchment paper rounds.
6. Pour batter evenly into bake pans. Gently shake and tap on counter once to remove excess air bubbles.
7. Bake for 40-45 minutes. Before removing from oven perform the toothpick test to make sure cake is done (Dip toothpick into the center of the cake. Remove toothpick. If it comes out clean the cake is done. If there is cake batter on it continue to bake for a few more minutes and retest until toothpick comes out clean).
8. Remove from oven. Let cakes cool in pan for 10 minutes. Invert and continue to cool on a baking rack. Let cakes cool completely before icing.

Instructions for icing:

1. Beat butter and cream cheese in a large bowl until smooth. Add vanilla. Mix until incorporated.
2. Gradually add powdered sugar while mixer is on low speed. Once all sugar is added mix on medium speed until smooth. If the frosting seems too soft refrigerate it for a few minutes prior to icing the cooled cake.
3. Place first cake layer on a solid plate. Using an angled spatula add a layer of icing to top of this cake and smooth out.
4. Add second cake on top. Ice both cakes (top and sides).
5. Using the Wilton Kit with tip 32 apply border to bottom and top of cake.
6. Enjoy!

This icing recipe will be enough to ice two 9″ round cakes including the middle. You will also have enough to decorate by piping the bottom and top of cake. I use the Wilton Tip 32 for piping both top and bottom edge of cake.

I AM EXCITED YOU ARE VIEWING JETT’S CARROT CAKE RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

#JETTSKITCHEN

If you liked this recipe please be sure to share this on any of the social media’s below.

PRODUCTS WE RECOMMEND FOR DECORATING THIS CAKE

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The Best Carrot Cake Recipe with Cream Cheese Frosting

This carrot cake with cream cheese frosting is my husband’s favorite. Everytime he takes his first bite I hear the umm, umm, umm approval. 

Course Dessert

Cuisine American

Keyword carrot cake, cream cheese frosting

Prep Time 1 hour 15 minutes

Cook Time 45 minutes

cool cake 10 minutes

Total Time 2 hours 10 minutes

Servings 15 people

Author jettskitchen.com

Ingredients

Cake Ingredients

• 1 cup vegetable oil
• 2 cups granulated sugar
• 4 eggs at room temperature
• 2 cups King Arthur All-Purpose Flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons King Arthur Flour Vietnamese Cinnamon
• 2 cups grated carrots
• 1 cup sweetened coconut flakes
• 2 cups chopped nuts (optional)
• 1 teaspoon vanilla extract
• 8 ounce can crushed pineapple (in juice)

Frosting Ingredients

• 2 8 ounce packages cream cheese softened
• 1 cup unsalted butter (room temperature)
• 2 teaspoons vanilla extract
• 2 pounds powdered sugar sifted

Instructions

Cake Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Whip together granulated sugar, vegetable oil and eggs.

3. Add flour, baking powder, baking soda, salt, cinnamon and combine.

4. Fold in carrots, coconut, vanilla and pineapple to mixture. If using nuts add to the batter at this time. I only add the nuts to the top of the frosted cake.

5. Grease 2 9-inch bake pans and line with parchment paper rounds.

6. Pour batter evenly into bake pans. Gently shake and tap on counter once to remove any air bubbles.

7. Bake for 40-45 minutes. Before removing from oven perform the toothpick test to make sure cake is done (Dip toothpick into the center of the cake. Remove toothpick. If it comes out clean the cake is done. If there is cake batter on it continue to bake for a few more minutes and retest until toothpick comes out clean).

8. Remove from oven. Let cakes cool in pan for 10 minutes. Invert and continue to cool on a baking rack. Let cakes cool completely before icing. 

Icing Instructions

1. Beat butter and cream cheese in a large bowl until smooth. Add vanilla. Mix until incorporated.

2. Gradually add powdered sugar while mixer is on low speed. Once all sugar is added mix on medium speed until smooth. If the frosting seems too soft refrigerate it for a few minutes prior to icing the cooled cake.

   This icing recipe will be enough to ice two 9″ round cakes including the middle. You will also have enough to decorate by piping the bottom and top of cake. I use the Wilton Tip 32 for piping both top and bottom edge of cake.
   

3. Place first cake layer on a solid plate. Using an angled spatula add a layer of icing to top of this cake and smooth out. 

4. Add second cake on top. Ice both cakes (top and sides).

5. Using the Wilton piping kit and tip 32 apply border to bottom and top of cake. 

6. Enjoy!

Other Recipes You May Like

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

See disclosure policy for more information!

Reviewed and Updated October 11, 2020

Sugar and Cinnamon

Why does everything taste better with sugar and cinnamon? Apple chips, french toast, sweet potatoes, oatmeal, and if that wasn’t enough, now take this cinnamon apple bread recipe! There’s not just sugar and cinnamon in the batter but this recipe also has instructions to add a sprinkling on top of the batter just prior to baking.

The Best Recipe for Cinnamon Apple Bread

Getting Prepared

Prior to cooking it’s best to always review the recipe and then get the ingredients handy.

Ingredients:

Topping

• 2 Tablespoons granulated sugar
• 1 teaspoon cinnamon

Batter

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup applesauce unsweetened – see my homemade version
• 3/4 cup packed brown sugar (heaping)
• 1/2 cup oil
• 2 eggs
• 1 teaspoon vanilla
• 2 apples cored and diced with skin removed. Keep aside about 5-7 sliced pieces with skin removed for topping. I like using this apple slicer to core and slice my apples, then all I have to do is remove the skin.

Once you have everything needed as called for in the recipe then let’s get started. Oh, you will need an electric hand mixer or I like to use my electric stand mixer with the paddle attachment.

Directions:

Prepare the topping of sugar and cinnamon in a small bowl and set aside for later.

This recipe calls for unsweetened applesauce. If you want to make your own applesauce from scratch now is the time to get started on that. I have a super easy no added sugar applesauce recipe that’s scrumptious if you’re interested.

Preheat oven to 350 degrees Fahrenheit.

Measure out the flour, baking powder, salt and cinnamon into a bowl and set aside.

Mix together the brown sugar and oil until smooth. Then add eggs and vanilla extract. Slowly add the flour, baking powder, salt and cinnamon stirring until well combined. Then fold in apple sauce and pieces by hand.

Transfer the batter mixture into a greased and floured 9×5 loaf pan. Add sliced apples to top of batter. Sprinkle with prepared sugar and cinnamon topping and bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let rest for 30 minutes. Then remove bread from pan and allow to cool on a cooling rack completely prior to cutting. Store in a airtight container. Its best to keep refrigerated.

Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S AWESOME CINNAMON APPLE BREAD RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

#JETTSKITCHEN

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Want to see more bread recipes. Click here.

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Amazing Cinnamon Apple Bread Recipe

Satisfy your tastebuds with this awesome cinnamon apple bread recipe. This bread is super moist and has a cinnamon sugar topping for extra sweetness. 

Course Snack

Cuisine American

Keyword apple, bread, cinnamon, vegetarian

Prep Time 45 minutes

Cook Time 1 hour

Resting time 30 minutes

Total Time 2 hours 15 minutes

Servings 6 people

Author jettskitchen.com

Ingredients

Topping

• 2 Tablespoons granulated sugar
• 1 teaspoon cinnamon

Batter

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 cup applesauce unsweetened – or see my homemade version
• 3/4 cup packed brown sugar heaping
• 1/2 cup oil
• 2 eggs
• 1 teaspoon vanilla
• 2 apples cored and diced with skins removed. Keep aside about 5-7 sliced pieces with skin removed for topping.

Instructions

1. Combine topping ingredients together and set aside. 

2. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9×5 loaf pan and set aside. 

3. Measure out the flour, baking powder, salt and cinnamon into a bowl and set aside.

4. Mix together the brown sugar and oil until smooth. Then add eggs and vanilla extract. Slowly add the flour, baking powder, salt and cinnamon stirring until well combined. Then fold in apple sauce and pieces by hand.

5. Transfer the batter mixture into loaf pan. Add sliced apples on top of batter. Sprinkle top of batter with prepared sugar and cinnamon topping and bake for 60 minutes or until a toothpick inserted in the center comes out clean.

6. Remove from oven and let rest for 30 minutes. Then remove bread from pan and allow to cool completely on a cooling rack prior to cutting. Store in a airtight container. Its best to keep leftovers refrigerated.

7. ENJOY!

Other Recipes You May Enjoy!

You will find great pleasure with this easy to follow recipe for bite-sized miniature pies known as Pecan Tassies. 

My family has been making Pecan Tassies for the winter holidays for nearly 50 years that I can remember and I carry on that tradition. 

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

See disclosure policy for more information.

The Crust

This tassie crust recipe I am going to share is one of the easiest to make. I highly, and I stress HIGHLY, recommend using this crust recipe for making tassies. You will have a better outcome. 

I went outside the family recipe and started using store bought pie crusts which at the time I thought was so much easier than making my own tassie crust. But, I have come to realize using the prepared pie crusts really made the process difficult. The store bought dough was just not cooperative. It tended to be too dry and ended up being too hard to shape into the perfect tart. 

I will include the ingredients for making 24 and 48 mini tassies. Sometimes 24 is not enough and 48 is just perfect. 

The crust recipe calls for blending cream cheese, butter and flour. I find it much easier to mix all three together using a food processor. You can also use a hand mixer as that will do just fine too.   All three ingredients blended together will form a very soft manageable dough. 

Making the Tart

The Pans

To make tassies you will need a mini cupcake pan. Each pan will make 24 tassies. If you are making the recipe for 24 you will only need this pan. If you are going to make 48 tassies or more then I  recommend using these pans.  Anything to make the process go much quicker when making two batches.  

Pinch off some dough and roll into a ball about the size of a small walnut. Place the dough in the pan. Do this for all  24 openings. 

A Must Needed Tool For Shaping

Using a tart tamper is perfect for making tassies. Gently push down on center of dough with the tamper until the dough curls up. Remove tamper from dough and reshape by hand by gently pressing dough outward. Be careful not to press the tamper too hard or you will lose your bottom crust. Before moving on to the next dough ball place the tart tamper in flour and tap off any excess and do the same thing to the rest of the balls. 

The Filling

The filling consists of melted butter, brown sugar, egg, vanilla extract and finely chopped pecans.  If you are looking for a dependable food chopper, I have had this same one for over ten years. This food chopper is my favorite and it’s dishwasher safe! Yes, I put it in the dishwasher. 

Once pecans a finely chopped set aside half and place the other half in the filling mixture.

This recipe will make enough filling for 24 tassies. If  you are making 48 tassies you will need to double the recipe. 

Filling the Tarts

Prior to adding the filling to the tarts add a small amount of chopped pecans in the bottom of the tart then fill tart 3/4 full of filling (do not overfill or you will have a mess on your hands after baking).  Then top each tart with some chopped pecans. 

Baking

Bake tassies in a preheated oven (350 degrees Fahrenheit) for 20-25 minutes or until light golden brown. Remove from oven and allow to cool for a few minutes prior to removing from pan (if the mixture bubbled over I find using a toothpick helps with removing the tart from the pan). Allow tarts to cool on cooling rack. 

I AM EXCITED YOU ARE VIEWING JETT’S PECAN TASSIES RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!  #JETTSKITCHEN

If you liked this recipe please be sure to share this on any of the social media’s below.

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Pecan Tassies

Here is an easy recipe for pecan tassies that our family has been making for over 50 years.  It’s not the holidays if we don’t have our tassies! 

Course holiday treat

Cuisine American

Keyword baking, dessert, holiday, pecan, tassies

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 1 hour

Servings 24 Tassies

Author Jettskitchen.com

Ingredients

24 Tart Shells

• 1/2 cup softened butter
• 3 ounce softened cream cheese
• 1 cup all-purpose flour

48 Tart Shells

• 1 cup softened butter
• 6 ounces softened cream cheese
• 2 cups all-purpose flour

Filling for 24 tarts

• 2 Tablespoons butter melted
• 3/4 cup brown sugar packed tightly
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup pecans finely chopped

Instructions

1. Preheat oven to 350 degrees Fahrenheit. 

2. For crust, combine cream cheese and butter until well blended. Add flour until a soft dough forms. 

3. Roll dough into the size of small walnuts. Place balls of dough into a non-stick mini cupcake pan. Place tart tamper in flour. Shake off excess and press into dough with even pressure until dough rises just above the tamper. Remove tamper and gently press out edges of tart with fingers. 

4. For filling, melt butter in small sauce pan. Stir in brown sugar, egg and vanilla. Chop pecans and divide in half. Place one half in a bowl and set aside. Add the other half to the filling mixture. 

5. Using the chopped pecans that were set aside fill each tart with a small amount of nuts. Add filling mixture 3/4 full to the tart (do not over fill). Add any remaining nuts to top of tarts. 

6. Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan for a few minutes then remove tassies and continue to cool on cooling rack. If the filling bubbled over onto the pan use a toothpick to help remove tart from pan. Store in an airtight container.  

7. Enjoy!

Products Our Readers Like:

Other Recipes You May Enjoy!

Ideas for Every Kitchen

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  I only recommend products I absolutely love and would use in my own home! 

See disclosure policy for more information!

This Page includes kitchen gadgets & products used for many of Jett’s recipes! 

You can find a library of Jett’s YouTube video’s here too.

Looking for recommendations for kitchen gadgets?

Take a gander through our library. For more information on the product click on photo or named kitchen gadget.

As new recipes are posted new gadgets and recommendations will be added. Be sure to check back often for updated listings.

NEW!!!   MOST RECENT PURCHASE:

We are very excited to receive our Black Garlic Fermenter Box!

Look for a new post sometime in mid-late December 2018

BUY IT:  NEX Black Garlic Fermenter Automatic Fermenter – Homemade Organic Whole Black Garlic – Single Clove Garlic on Amazon  

Picture Library

(not in any particular order)

Section 1

This kitchen utensil is a must when making Pecan or Almond Tassies

BUY IT:  Norpro 3253 Tart Tamper, Brown on Amazon

We use this for making Pecan and Almond Tassies BUY IT:  Wilton Perfect Results Non-Stick Mini Muffin and Cupcake Pan on Amazon

We like having two mini muffin pans so that way while one is in the oven we can start preparing the other pan. We like having two mini muffin pans so that way while one is in the oven we can start preparing the other pan. 

Keeps stovetops free of greasy splatter messes.

BUY IT:  Squish Collapsible Spatter Guard on Amazon

Round Pretzels for making sweet treats. See chocolate pretzel recipe

BUY IT:  Wege Circle Pretzel Os, Round Salted Pretzels 28 ounce Barrel on Amazon

This food processor is very similar to the one we used in the video for making pie crust.

BUY IT:  Hamilton Beach 12-Cup Stack and Snap Food Processor (70725A) on Amazon

Perfect for making the 9-inch pie crust. Get the right size!

BUY IT:  OXO Good Grips Silicone Pastry Mat on Amazon

We like using a glass pie pan

BUY IT: Anchor Hocking Glass Pie Dish, Set of 2 on Amazon

Save your crust from burning. It works!

BUY IT:  Norpro 3277 10-Inch Pie Crust Shield on Amazon

Pie  Serving Set

BUY IT:  Professional Pie Server Set – 100% STAINLESS STEEL – Set Includes Cutting Spatula with Serving Knife – Perfect for Serving Cake, Pizza, Pies, Dessert,…on Amazon

Love this for making whipped cream! LOVE IT!

BUY IT:   iSi Easy Whip Plus, 1 Pint, White on Amazon 

You will need N2O chargers for the iSi Whipped Cream maker.

These are hard to come by so it’s best to get them on-line.

BUY IT:  iSi North America N2O Cream Chargers, 24-Pack on Amazon

Transport or store pies perfectly

BUY IT:  Sweet Creations, vented, locking multi purpose pie carrier, cookies, party platter on Amazon

If you want the no hassle of kneading for making bread. Just insert ingredients and take out bread!

BUY IT:  Hamilton Beach (29882) Bread Maker, 2 Pound Capacity Bread Maker machine, Gluten Free Setting, Programmable, Black on Amazon

We give back to the earth by composting our kitchen scraps

(veggies, fruits and other compostable items)

BUY IT:  Utopia Kitchen Stainless Steel Compost Bin for Kitchen Countertop – 1.3 Gallon Compost Bucket Kitchen Pail Compost with Lid – Includes 1 Spare Charcoal Filter on Amazon

This brush is a must for cleaning fruits and vegetables!  Love it!

BUY IT:  Full Circle The Ring Bamboo Vegetable Cleaning Brush on Amazon

Oh my!  Boiled cider is 100% apple cider. This stuff is wonderful to use if you don’t have apples.

BUY IT:  Boiled Cider Syrup 16oz by Wood Cider Mill on Amazon

If you want to make sourdough bread you will need this starter.

Great for making sourdough bread or our sourdough waffles.

 

BUY IT: Cultures for Health San Francisco Sourdough Starter on Amazon

To core apples we use this gadget.

BUY IT:  Cuisinart CTG-07-AC Elements Apple Corer on Amazon

Meat/Potato Masher – He likes this one!

BUY IT:  Farberware 5211438 Professional Heat Resistant Nylon Meat/Potato Masher-Safe for Non-Stick Cookware, Black on Amazon

This Apples Slicer/Corer produces 8 Slices

BUY IT:  Prepworks by Progressive Wedge and Pop Apple and Pear Slicer, 8 Slices, Attached Safety Cover Protect Fingers while In-Use and Blades while in Storage on Amazon

This Apple Corer/Slicer make 16 pieces – Jett’s favorite!

BUY IT:  Progressive International GPC-2700 16 Count Thin Apple Slicer and Corer on Amazon

These bags are perfect for filling deviled eggs, cream puffs and for drizzling chocolate.

BUY IT:  Wilton Disposable Candy Piping Bags, 12-Count on Amazon

Make fancy tops to cream puffs, cup cakes, cakes or deviled eggs with these decorating tips.

BUY IT:  Cake Decorating Icing Piping Tip Set, 8 X-large Decorating Tips for Cakes, 10 Thickened Disposable Pastry Bags on Amazon

Section 2

Perfect for sprinkling powdered sugar. We recommend this set of four because you will use them all.

BUY IT:  U.S. Kitchen Supply – Set of 4 Premium Quality Fine Mesh Stainless Steel Strainers with Wide Resting Ear Design – 3″, 4″, 5.5″ and 8″ Sizes – Sift, Strain,…on Amazon

Wire Whisks are a must. Especially these three for a great deal. Yes, 3 are nice to have.

BUY IT:  Basics Stainless Steel Wire Whisk Set – 3-Piece on Amazon

The easiest way to make sushi! We absolutely love this to pieces. See our recipe Sushi Rolls.

BUY IT:  Sushi Making Kit – Original AYA Sushi Maker Deluxe Exclusive Online Video Tutorials Complete with Sushi Knife 11 Piece DIY Sushi Set – Easy and Fun – Sushi…on Amazon

Bragg Liquid Aminos

(we use this in place of Soy Sauce)

BUY IT: Liquid Amino by Bragg on Amazon

Chopstick Helpers

Great for beginners and children

BUY IT:  20 Sets FUN CHOP Chopstick Helper FunChop GREAT GIFT on Amazon

Recommended Books

Sushi At Home

BUY IT:  Sushi at Home: Mat-to-Table Sushi Cookbook by Rockridge Press Kindle Edition

Sushi: The Beginner’s Guide by AYA Imatani

BUY IT:  Sushi: The Beginners Guide by Aya Imatani on Amazon

The Sprouting Book: How to Grow and Use Sprouts to Maximize Your Health and Vitality

BUY PAPERBACK BOOK:  The Sprouting Book: How to Grow and Use Sprouts to Maximize Your Health and Vitality

Author Ann Wigmore by Avery on Amazon

BUY THE KINDLE VERSION:   The Sprouting Book: How to Grow and Use Sprouts to Maximize Your Health and Vitality Author Ann Wigmore by Avery on Amazon

Rice Paper for Spring Rolls. See our Spring Roll recipe. 

BUY IT:  Banh Trang Spring Rolls Rice Paper on Amazon

Section 3

We love the size of this slicer and the different cuts it makes.

BUY IT:  Cook Works by Art + Cook 13-Piece Super Slicer on Amazon

Wilton 9 Inch Angled Spatula, With Black Handle

BUY IT:  Wilton 9 Inch Angled Spatula, With Black Handle on Amazon

This cutter is so user friendly and takes up less storage in the kitchen drawer.

BUY IT:   Kitchy Pizza Cutter Wheel with Protective Blade Guard, Super Sharp and Easy To Clean Slicer, Stainless Steel (Blue) on Amazon

The Big Book of Kombucha: Brewing, Flavoring, Enjoying the Health Benefits of Fermented Tea

by Storey Publishing, LLC

BUY IT:

Kindle version on Amazon:   The Big Book of Kombucha: Brewing, Flavoring, Enjoying the Health Benefits of Fermented Tea by Storey Publishing, LLC

Hardcover:  The Big Book of Kombucha: Brewing, Flavoring, Enjoying the Health Benefits of Fermented Tea by Storey Publishing, LLC on Amazon

Good Book

Prefer hardcover or eBooks?

Buy the hardcover book on Amazon:  Girl, Wash Your Face: Stop Believing the Lies About Who You Are So You Can Become Who You Were Meant to Be by Rachel Hollis and published by Thomas Nelson.  

Buy the eBook on Amazon:  Buy the Kindle eBook of Girl, Wash Your Face here 

Section 4

Now that we have a Pineapple Slicer we eat more fresh pineapples! Love this gadget.

BUY IT: OXO Good Grips Ratcheting Pineapple Slicer on Amazon

Same thing with this Mango Slicer, Splitter, and Corer. So much easier to eat a mango.

BUY IT:   OXO Good Grips Mango Slicer, Splitter, and Corer on Amazon

These Egg Spoons Are Perfect. They are so cute!

BUY IT:  Spoons RSVP Endurance Stainless Steel Egg Spoons, Set of 4 Size:5½” on Amazon

Fresh Eggs Daily: Raising Happy, Healthy Chickens…Naturally

BUY IT:   Fresh Eggs Daily: Raising Happy, Healthy Chickens…Naturally Kindle Edition

BUY IT:   Fresh Eggs Daily: Raising Happy, Healthy Chickens…Naturally hardcover on Amazon

Backyard Poultry

by Countryside Publications Ltd

We really enjoy this magazine.

SUBSCRIBE:  Backyard Poultry by Countryside Publications Ltd on Amazon

Vitamix 5300

We use our Vitamix for tons of stuff. We like to take almonds and make almond flour, smoothies, puree foods to make soups, make our own caster sugar, it can even make ice cream.

BUY IT:  Vitamix 5300 Low-Profile Blender, Professional-Grade, Self-Cleaning 64 oz. Container, Black (Certified Refurbished) on Amazon

Our favorite Lame for scoring bread

 BUY IT:  O’Delice Bakery Walnut Bread Lame with Natural Cork Case – Premium Crafted Dough Scoring Tool – Includes 10 Replaceable Blades Stored in Handmade Linen Bag…on Amazon

Section 5

This is the perfect jar for holding your bath salts.

BUY IT:  Food Storage Jar, 18.6 FL OZ (550 ML), 77L Glass Food Storage Jar with Airtight Seal Bamboo Lid – Modern Design Clear Glass Food Storage Canister for…on Amazon

Pink Himalayan Crystal Bath Salt

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

See disclosure policy for more information!

Melt in your mouth; Meringue Kisses

Meringue kisses are inspired from meringue pies. You know how on top of meringue pies there are those little golden brown peaks of crunchy goodness. Well, that is where meringue kisses come from.

You don’t have to like meringue and I actually don’t. But you will absolutely love these meringue kisses. For one thing they are super easy to make and another they literally melt in your mouth. Literally!

This is one of those recipes that you have to try at least once in your lifetime. And, I can almost guarantee you will make them again. Or, at least be asked or begged to make again and again over time.

So, let’s get started!

Ingredients:

• 2 egg large whites (room temperature)
• 1 pinch salt
• 2/3 cups sugar (sifted)
• 1/4 teaspoon vanilla extract or other flavoring (optional)
• 1-2 drops of food coloring (optional)

Directions:

1. Preheat oven to 250 degrees Fahrenheit.
2. Prepare two baking sheets covered with parchment paper.
3. In a large bowl beat egg whites and salt until soft peaks form. If you are wanting to add a color now is the time.
4. While beating slowly add sugar. Continue beating until peaks are stiff but not dry.
5. Fold in flavoring (if using).
6. Pipe small kisses with a candy decorating bag fitted with a cake decorating tip (we highly recommend using one of the tips found in the cake decorating icing piping tip set found here). When piping the kisses onto the baking sheet the kisses can be close together but not touching. 
7. Bake for 40 to 45 minutes or until dry but not brown.
8. Remove from oven and cool for 2 minutes. Remove parchment paper from sheet and continue cooling.
9. Gently remove meringue kisses (they should just pop off) and place in a container for serving or put in a baggie for storage.

ENJOY!   XO

Printable version at end of page

I AM SO EXCITED THAT YOU ARE VIEWING JETT’S MERINGUE KISSES RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! 

#JETTSKITCHEN

If you liked this recipe please be sure to share this on any of the social media’s below. 

PRODUCTS WE LOVE

Of course we love our mixer for making meringue kisses. We also use it for making breads, cakes, mashed potatoes and marshmallows!

BUY IT:  KitchenAid KSM150PSAC Artisan Series 5-Qt. Stand Mixer with Pouring Shield – Almond Cream on Amazon

These bags are perfect for making meringue kisses.

BUY IT:  Wilton Disposable Candy Piping Bags, 12-Count on Amazon

These tips are what give the meringue kisses their fancy and pretty shape.  They are also great for making fancy tops to cream puffs, cup cakes, cakes or deviled eggs.

BUY IT:  Cake Decorating Icing Piping Tip Set, 8 X-large Decorating Tips for Cakes, 10 Thickened Disposable Pastry Bags on Amazon

Print

Meringue Kisses

You don't have to like meringue but you will absolutely love these meringue kisses. Easy to make and they literally melt in your mouth. Literally!

Course Dessert

Cuisine American

Keyword meringue kisses

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 100 pieces

Author Jettskitchen.com

Ingredients

• 2 large egg whites (room temperature)
• 1 pinch salt
• 2/3 cups sugar (sifted)
• 1/4 teaspoon vanilla extract or other flavoring (optional)
• 1-2 drops food coloring (optional)

Instructions

1. Preheat oven to 250 degrees Fahrenheit.

2. Prepare two baking sheets covered with parchment paper.

3. In a large bowl beat egg whites and salt until soft peaks form. If you are wanting to add a color now is the time.

4. While beating slowly add sugar. Continue beating until peaks are stiff but not dry.

5. Fold in flavoring (if using).

6. Pipe small kisses with a candy decorating bag fitted with a cake decorating tip (we highly recommend using one of the tips found in the cake decorating icing piping tip set found here). When piping the kisses onto the baking sheet the kisses can be close together but not touching. 

7. Bake for 40 to 45 minutes or until dry but not brown.

8. Remove from oven and cool for 2 minutes. Remove parchment paper from sheet and continue cooling.

9. Gently remove meringue kisses (they should just pop off) and place in a container for serving or put in a baggie for storage.

10. ENJOY!

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

See disclosure policy for more information!

Bring back childhood memories with this easy recipe for cream puffs.

Classic cream puffs are usually filled with a wonderful creamy filling. Some prefer it plain or with powdered sugar sprinkled on top. As for me, I like the classic cream puff with a sweet filling topped with powdered sugar.

Did  you know cream puff fillings can be sweet or savory?

Below are a few recommendations of both.

Sweet filling suggestions:

• Custards
• Chocolate Cream
• Lemon Cream
• Banana Cream Pudding
• Vanilla Pastry Cream (this is the one I am going to share)
• Italian Cream
• Ice Cream
• Fruit fillings
• or just plain Whipped Cream!

Savory filling suggestions:

• Lobster Bisque
• Chicken Florentine
• Garlic Chicken
• Creamy Mushroom

The filling choices are endless!

Cream Puff Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup unbleached flour sifted
• 1/4 teaspoon salt
• 4 eggs

Cream Puff Directions:

1. In a 2 Qt saucepan bring water and butter to a boil.
2. Sift flour and salt together in a bowl.
3. Add flour mixture to water and beat vigorously until mixture is thick, smooth and comes away easily from sides of pan.
4. Remove from heat and add eggs one at a time beating thoroughly after each egg until mixture is smooth and blended.
5. Drop mixture from tablespoon about 2″ apart on greased baking sheet (mixture should hold its shape and not spread).
6. Bake at 450 degrees Fahrenheit for 10 minutes. Reduce heat to 400 degrees Fahrenheit and continue baking for 25 minutes.
7. Remove from oven and place on cooling rack. Split each puff half way and anchor with a toothpick (this aids in releasing steam).
8. Using decorating tips fill with your choice of filling. See pastry cream filling recipe below.
9. Sprinkle with powdered sugar and drizzle with hot fudge (optional but highly recommended).

Pastry Cream Filling Ingredients:

• 2 Cups whole milk
• 6 Tablespoons sugar
• Pinch salt
• 2 1/2 Tablespoons cornstarch
• 1 Tablespoon vanilla extract
• 6 large egg yolks
• 3 Tablespoons unsalted butter

Pastry Cream Filling Directions:

1. In 2 Qt saucepan heat milk over medium heat and bring to boil.
2. Place sugar, yolks, cornstarch and salt in a bowl. Whisk until mixture is thick and smooth. Set aside.
3. As soon as milk starts to bubble, remove from heat.
4. Slowly pour half of hot milk into egg mixture  stirring constantly to temper the egg mix. When eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
5. Heat the mixture over medium heat and whisk vigorously until thickened (about 2-3 minutes).
6. Let mixture come to a boil. Continue cooking for 2 minutes. Remove from heat and add butter. Whisk in butter until completely melted.
7. Pour mixture into a bowl and immediately cover surface with plastic wrap. Make sure plastic wrap is touching the whole surface . This prevents a skin from forming on top.
8. Let pastry cream cool at room temperature then place in refrigerator for a few hours or overnight.
9. Using decorating tips fill cream puffs.
10. Sprinkle with powdered sugar and with a piping bag drizzle with hot fudge (optional but highly recommended).

ENJOY!

I AM SO EXCITED THAT YOU ARE VIEWING JETT’S CREAM PUFFS RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! 

#JETTSKITCHEN

If you liked this recipe please be sure to share this on any of the social media’s below. 

Printable version below

PRODUCTS WE LOVE

This double boiler gets the most use in our kitchen.

BUY IT:  Farberware® Classic Series II Stainless Steel 2 Quart Saucepan with Double Boiler Insert and Glass Lid on Amazon

We use the Chef’n Sift’n Sieve for sifting flour

BUY IT:   Chef’n Sift’n Sieve Flour Sifter and Sieve on Amazon

Perfect for sprinkling powdered sugar. We recommend this set of four because you will use them all.

BUY IT:  U.S. Kitchen Supply – Set of 4 Premium Quality Fine Mesh Stainless Steel Strainers with Wide Resting Ear Design – 3″, 4″, 5.5″ and 8″ Sizes – Sift, Strain,…on Amazon

Wire Whisks are a must. Especially these three for a great deal.

BUY IT:  Basics Stainless Steel Wire Whisk Set – 3-Piece on Amazon

These bags are perfect for filling cream puffs and for drizzling chocolate.

BUY IT:  Wilton Disposable Candy Piping Bags, 12-Count on Amazon

Make fancy tops to cream puffs, cup cakes, cakes or deviled eggs with these decorating tips.

BUY IT:  Cake Decorating Icing Piping Tip Set, 8 X-large Decorating Tips for Cakes, 10 Thickened Disposable Pastry Bags on Amazon

Learn to make fancy iced designs.

Print

Cream Puffs

This easy recipe for cream puffs will bring back childhood memories of when your grandmother made this mouthwatering dessert.

Course Dessert

Cuisine American

Keyword cream puffs

Prep Time 45 minutes

Cook Time 35 minutes

Cool 2 hours

Total Time 3 hours 20 minutes

Servings 15 Puffs

Author Jettskitchen.com

Ingredients

Cream Puff Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup unbleached flour sifted
• 1/4 teaspoon salt
• 4 eggs

Pastry Cream Filling Ingredients

• 2 cups whole milk
• 6 Tablespoons sugar
• pinch salt
• 2 1/2 Tablespoons cornstarch
• 1 Tablespoon vanilla extract
• 6 large egg yolks
• 3 Tablespoons unsalted butter

Instructions

Cream Puff Directions

1. In a 2 Qt saucepan bring water and butter to a boil.

2. Sift flour and salt together in a bowl.

3. Add flour mixture to water and beat vigorously until mixture is thick, smooth and comes away easily from sides of pan.

4. Remove from heat and add eggs one at a time beating thoroughly after each egg until mixture is smooth and blended.

5. Drop mixture from tablespoon about 2" apart on greased baking sheet (mixture should hold its shape and not spread).

6. Bake at 450 degrees Fahrenheit for 10 minutes. Reduce heat to 400 degrees Fahrenheit and continue baking for 25 minutes.

7. Remove from oven and place on cooling rack. Split each puff half way and anchor with a toothpick (this aids in releasing steam).

   

8. Using decorating tips fill with your choice of filling. See pastry cream filling recipe below.

Pastry Cream Filling Directions

1. In 2 Qt saucepan heat milk over medium heat and bring to boil.

2. Place sugar, yolks, cornstarch and salt in a bowl. Whisk until mixture is thick and smooth. Set aside.

3. As soon as milk starts to bubble, remove from heat.

4. Slowly pour half of hot milk into egg mixture stirring constantly to temper the egg mix. When eggs have been tempered, add the egg mix back into the hot milk in the saucepan.

5. Heat the mixture over medium heat while whisking vigorously until thickened (about 2-3 minutes).

6. Let mixture come to a boil. Continue cooking for 2 minutes. Remove from heat and add butter. Whisk in butter until completely melted.

7. Pour mixture into a bowl and immediately cover surface with plastic wrap. Make sure plastic wrap is touching the whole surface. This prevents a skin from forming on top.

8. Let pastry cream cool at room temperature then place in refrigerator for a few hours or overnight.

9. Using decorating tips fill cream puffs.

10. Sprinkle with powdered sugar and drizzle with hot fudge (optional but highly recommended).

11. ENJOY!

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