Cozy CoocooNut Custard Babka

🥥✨ 

Cozy CoocooNut Custard Babka (breadmachine style)

Soft, swirly, tropical, and just the right amount of end of summer cozy

🧡 Dough 

Ingredients

1/2 cup half & half

2 tbsp granulated sugar

3/4 tsp salt

2 large eggs

3 tbsp unsalted butter, chopped

2 1/2 cups + a few tbsp all‑purpose flour

3/4 tsp instant yeast

2 tsp coconut flavor (your chaotic twist)

🥥 Filling 

Ingredients

4 egg yolks

6 tsp softened butter

6 tbsp sugar

1 1/2 cups shredded unsweetened coconut

✨ Egg Wash

1 large egg

1 tbsp waterPinch of salt

🍞 Instructions

1. Make the Dough

Add all the ingredients as listed to your breadmachine. Set on 'Dough' cycle and relax — after the cycle is finished, let the dough rise in a greased bowl covered for another 30 min, like a cozy pillow with ambition.

Let it rise until puffy and adorable.

2. Make the Coconut Custard Filling

Whisk egg yolks, sugar, then add softened butter.

Stir in the shredded coconut until it becomes a thick, dreamy, tropical paste.

Set aside and try not to eat it with a spoon.

3. Roll & Fill

Roll out your dough into a rectangle.

Spread the coconut custard all over like you’re frosting a beach vacation. (Leave about an inch on the edges)

Roll it up tightly, slice lengthwise, and twist into a dramatic babka braid. Pinch and tuck the ends under and place it into a greased loaf pan.

4. Second Rise

Cover and let your braided beauty puff up again -about 1 hour

This is the “don’t peek in the oven later” stage’s warm‑up.

5. Bake

Brush with egg wash.

Bake at 350f for about 40min (or the internal temperature reaches 190f-195f) until golden, glossy, and smelling like a tropical bakery run by a cozy grandma.

6. Cool (or pretend to)

Let it cool slightly… or tear into it warm like the chaotic baking queen you are or burn your mouth like I just did! 

🌴 Janny’s Notes

The coconut flavor in the dough? Genius.

The custard bubbling? A sign of greatness.

The smell? Illegal.

The vibe? Cozy coocoonut perfection. 🤪

Buckeye Fudge

Hello Everyone!

It's that time of the year again ... forget all the diets and dive right into those sweet goodies! Yeah, we are going to pay for it later .. but what's life without a little temptation? 

And if you are a superstrong dieter (is that even a word?),please, don't deprive your friends and family of this heavenly, chocolaty, peanutbuttery sweetness!! 

                 BUCKEYE FUDGE!!

And guess what, it's so simple and easy to make .. two bowls, a 8x9inch pan, a few ingredients and a microwave!! 

Are you drooling yet? ... hmmmm, maybe just make it and have a piece, or two, or more ...

INGREDIENTS

Peanut Butter Layer

1 cup butter

1 cup creamy peanut butter

1 teaspoon vanilla

3½ cups powdered sugar

Chocolate Layer

7 ounces sweetened condensed milk (½ of a 14 ounce can)

1½ cup dark or semi-sweet chocolate chips

2 tablespoons butter

To make the Peanut Butter Layer – Combine the peanut butter, butter and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. Grease an 8-9 inch pan with butter or line with parchment. Transfer the peanut butter fudge mixture to the pan and press into the pan.

Now make the Chocolate Layer – Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Pour over the peanut butter fudge.

Let your fudge cool on the counter for at least 4 hours (if you can😉) before cutting, or chill in the refrigerator. Slice into bite size servings and store in an airtight container in the refrigerator for up to a week. 

Enjoy!

Oh So Good Strawberry Muffins

What do you do when you have a craving for fresh fruit salad? Of course you go and buy a juicy pineapple🍍, kiwi, watermelon 🍉, grapes🍇 , bananas🍌 , peaches, strawberries 🍓 etc.. You peel, slice and dice.. and then you dig in and it is so yummy! 

But oh NOOO... There are so many strawberries left and you can not let them spoil!!! Well how about some Strawberry Muffins???

Yield: 12 muffins

• •

Ingredients

1/2 cup butter, softened

1 cup white sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon vanilla extract

1/4 cup milk

1 cup fresh diced strawberries (with the juice)

1/4 cup crushed salted peanuts 

Directions

Lightly grease muffin pan. 

 Preheat oven to 350 degrees F (175 Degrees C).

In a large bowl, cream together butter, sugar, and vanilla extract. Mix in eggs until light and fluffy. Sift flour, baking powder and soda into the mixture, and mix thoroughly. Add 1/4 cup milk and slowly fold in strawberries with juices. 

Fill batter into prepared pan.

Bake for 25 to 35minutes, or until tester inserted in the center comes out clean. 

Oh, they are so good, so yummy.. so strawberry, so fluffy and juicy! 

And the varieties are endless: Add bananas .. Top them with chocolate .. Make Peach or Pineapple Muffins ... 🤤 

Baconated Deviled Eggs!!

Hello Everyone!

Are you hungry?? Want a quick and simple snack??

These eggs are delicious and so easy to make ... even for larger gatherings. I've added bacon for a little more flavor and texture .. I hope you enjoy my 

Baconated Deviled Eggs!

6 hard-cooked eggs 

3 slices bacon

2 tablespoons mayonnaise

1 teaspoon prepared mustard

1 tablespoon finely chopped onion 

1 tablespoon finely chopped pickle or relish

1 pinch white sugar

1 pinch salt

1 pinch paprika

Boil eggs and let them cool, then peel.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

Slice eggs in half lengthwise and remove yolks; set whites aside.

Mash yolks with a fork in a small bowl. Stir in mayonnaise, mustard, onion, and pickle, sugar salt, and paprika; mix well. Stuff egg yolk mixture into egg whites.

And there you have it!!! Some yummy eggs!!! 

... and here is just a little bacon-porn on your way out!!! 🐷

Goody Eggrolls

Did you ever have a taste for something .. run to the grocery store .. only to find out that they do not have what you are craving?? Yeah, me too! Not too long ago I really had a taste for Eggrolls and every store I went to ... NOTHING!! 

So I decided to go back home, raid my pantry, make these little goodies myself and share my recipe with you!!!

Ingredients

4 teaspoons vegetable oil 

4 eggs, beaten 

1/8 cup milk

1 medium head cabbage, finely shredded 

1/2 carrot, shredded 

1 (16 ounce) can bamboo sprouts

1 (8 ounce) can bamboo shoots, cut into matchsticks 

1 (8 ounce) can water chestnuts

1 onions, thinly sliced 

2 1/2 teaspoons soy sauce 

1 teaspoon salt 

1 teaspoon sugar

1 dash crushed red pepper

1 (14 ounce) package egg roll wrappers 1 egg white, beaten 4 cups oil for frying, 

Heat 3 teaspoons of vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo sprouts and shoots, water chestnuts, onion, soy sauce, sugar, and continue cooking until the vegetables soften (about 6 minutes).

Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.

Stir sliced egg into cabbage mix, then spread the mixture out onto a pan, and refrigerate until cold, about 1 hour.

To assemble the egg rolls, place a wrapper ( I used these...)

 onto your work surface. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).

Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

màn màn chī!!!!!!

🍽

Spicy Chocolate Brownies

Oh, it is getting cold outside and I don't like it  -  at all. The weatherman even predicted some snow for this weekend! So I decided that I need some comfy food to warm my spirits! How about some ooooey goooey brownies? Yes, but not the store brand .. I have to whip them up myself!!! 

Red's Spicy Chocolate Brownies

1 cup butter, melted  

3 cups white sugar 

1 tablespoon vanilla extract 

4 eggs

1 1/2 cups all-purpose flour 

1 cup unsweetened cocoa powder 

about 1/4  teaspoon of ground cinnamon 

about 1/4 teaspoon of ground ginger 

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

Combine the melted butter, sugar, cinnamon, ginger, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each until thoroughly blended.

Sift the flour and cocoa powder in a bowl. Gradually stir flour mixture into the egg mixture until blended.  Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 30 to 35 minutes. Remove, and cool pan on wire rack before cutting.

I have also tried these brownies with walnuts, and another time with mini chocolate chips and I am planning on adding some coconut next time!

Enjoy!!!!