Vibit Doctor

Have you figured out what you’re making for Memorial Day? I’ll be in Ocean City next weekend for a friend’s wedding and will be living vicariously through all of you while I’m sitting at the airport.




I feel like true summer is just around the corner and I’ve started to crave all the grilled things, preferably with a slice of this raspberry roll cake for dessert. It is one of my top five favorite dessert and cake recipes – and I don’t say that lightly!

RASPBERRY ROLL CAKE
YIELD: 10-12 SERVINGS PREP TIME: 30 MINUTES COOK TIME: 10 MINUTES TOTAL TIME: 40 MINUTES (PLUS CHILLING TIME)
EWS

INGREDIENTS:

Cake:
6 large egg whites, room temperature
1/2 cup (100 grams) granulated sugar
6 large egg yolks, room temperature
1/2 cup (100 grams) granulated sugar
1/2 teaspoon pure vanilla extract
1 cup (120 grams) sifted cake flour
roughly 1/3 cup confectioner’s sugar, for rolling the cake
Filling:
1/2 cup raspberry preserves
2/3 cup chilled heavy cream
3 tablespoons confectioner’s sugar
1/2 teaspoon pure vanilla extract
2 packages (6 ounces each) Driscoll’s Raspberries
Assembly:
2/3 cup chilled heavy cream
3 tablespoons confectioner’s sugar, plus more for garnishing
1/2 teaspoon vanilla extract
1 package (6 ounces or 1 1/4 cups) Driscoll’s Raspberries, for garnishing

DIRECTIONS:

For the Cake:
Preheat the panggangan to 375 degrees Fahrenheit (190 Celsius) with a rack in the center position. Line a half sheet pan (roughly 18-inch long x 13-inch wide) with parchment paper and lightly coat with baking spray. Set aside.
Placed the egg whites in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over high speed until light and foamy. Slowly sprinkle in the granulated sugar and continue whisking over medium-high speed until the egg whites have reached stiff peaks. Carefully transfer to a large mixing bowl until ready to use.
Wipe the stand mixer bowl clean (don’t worry if there is still some residue) and combine the egg yolks, second amount of granulated sugar, and vanilla extract. Using the whisk attachment, beat over high speed until fluffy and pale yellow, about 3 to 4 minutes. Add about a third of the egg whites to the beaten yolk mixture, and combine together gently using the stand mixer whisk attachment. Repeat with two more additions of the egg white mixture, folding in very gently with a large spatula. Do not overwork.
Sprinkle roughly a quarter of the cake flour onto the sponge batter, and fold in gently. Repeat until all of the flour has been incorporated. Scrape the bottom of the bowl to ensure all of the ingredients have been incorporated evenly. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula (the batter should fill the entire pan).
Bake for 8 to 12 minutes, or until very lightly golden in color. As the cake is finishing baking, lay a clean kitchen linen (the long edge of the linen facing you) on your countertop and dust with sifted confectioner’s sugar.
As soon as the cake is removed from the oven, loosen the edges of the cake from the pan with a knife. Carefully and quickly invert the sheet pan (long edge of the pan facing you) and cake onto the linen. Carefully peel off the parchment paper. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral. Cool on a rack, in the linen, until the cake is room temperature.
For the Cake Filling:
Depending on how thick your raspberry preserves are, you may need to thin them down with up to a tablespoon of water (whisk to combine). You want the preserves to be relatively thin before spreading on the cake – if too thick, you will damage the cake as you are spreading it. Unroll the cake so that it lays completely flat. Using an offset spatula, spread the raspberry preserves into a very thin layer on the cake.
In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat until slightly thick and medium peaks form. In a small bowl, lightly mash one package of raspberries. Gently fold the mashed raspberries into the cream. Spread the raspberry cream into an even, thin layer on the cake, leaving a 3/4-inch border on all sides. Slice the second package of raspberries in half and press them gently into the raspberry cream layer. Carefully re-roll the cake (without the linen), narrow end to narrow end, into a spiral. Place the cake seam-side down on a long serving platter, cover tightly with plastic wrap, and refrigerate for at least one to two hours (or until just before assembly and serving).
For Assembly:
In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat until slightly thick. Using an offset spatula, spread the cream into an even layer onto the outside of the cake.
Top the cake with the remaining package of raspberries. Cover lightly with plastic wrap and refrigerate until ready to serve. Just before serving, dust the cake and berries with confectioner’s sugar and serve immediately.
Sumber https://recipes-sonata.blogspot.com/

The cakes in this recipe turn out perfect. I chose to make mine in 8-inch pans rather than 9 as I prefer a taller layer cake. They baked up just right, lemon-scented and all, and they were very easy to turn out onto the racks.




 They were firm enough to be handled easily but delicate enough for a nice, light cake. I found myself scraping the crumbs off of the parchment paper to attempt to get a hint of what my creation would taste like

PERFECT PARTY CAKE
Dorie Greenspan really got it right with this cake. I thought the buttercream was quite rich, so I opted to frost the outside with lightly sweetened whipped cream. I think it would be equally good if you used the whipped cream in the layers too.

yield: 14 SERVINGS
PREP TIME:60 MIN
COOK TIME:35 MIN

INGREDIENTS:

FOR THE CAKE:
2 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups granulated white sugar
2 teaspoons freshly grated lemon zest
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract
FOR THE BUTTERCREAM:
1 cup granulated white sugar
4 large egg whites
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/4 cup freshly squeezed lemon juice (from 2 large lemons)
1 teaspoon vanilla extract
FOR FINISHING:
2/3 cup seedless raspberry preserves, stirred vigorously until spreadable
fresh raspberries

DIRECTIONS:

1. Center a rack in the panggangan and preheat panggangan to 350°F. Butter two 8 or 9-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
2. To Make Cake: Sift together flour, baking powder and salt. Whisk together milk and egg whites in a medium bowl. Put sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with your fingers until the sugar is moist and fragrant. Add butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogenous, then add the last of the dry ingredients. Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
3. Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch- a toothpick inserted into the centers should come out clean. Transfer cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

4. To Make Buttercream: Put sugar and egg whites in a mixer bowl or other large heatproof bowl; fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from heat.
5. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter one stick at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium -high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate- just keep beating and it will come together again. On medium speed, gradually beat in lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
6. To Assemble Cake: Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut-side-up on a cake plate surrounded by strips of waxed paper. Spread it with a light layer of buttercream. Spread the buttercream with 1/3 of the preserves. Top with another layer, spread with buttercream and preserves and then do the same with the third layer (you'll have used all of the jam and have buttercream left over.) Place the last layer cut-side-down on top of the cake and use the remaining buttercream to frost the sides and the top. Decorate top with raspberries.
Sumber https://recipes-sonata.blogspot.com/

This Rolo Pretzel Bites recipe is only 3-ingredients and takes practically no time at all to put together! As far as easy holiday desserts go, these easy Rolo Pretzel Bits are at the top of the list. We make them every year for Thanksgiving and Christmas



I also die when it comes to these Rolo pretzel bites. It’s that sweet and salty combination–I’m telling ya, it’s killer. Seriously, pretzels and chocolate are a match made in heaven. I’ve yet to get behind that whole potato chip and chocolate business, but I am all for the chocolate covered pretzels.

Rolo Pretzel Bites
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins

This Rolo Pretzel Bites recipe is only 3-ingredients and takes practically no time at all to put together! As far as easy holiday desserts go, these easy Rolo Pretzel Bits are at the top of the list. We make them every year for Thanksgiving and Christmas!

Course: Dessert
Cuisine: American
Keyword: easy rolo pretzels
Servings: 30 Pretzel Bites

Ingredients

30 square pretzels
30 Rolos
30 M&Ms, or peanut M&Ms

Instructions

Preheat panggangan to 250. On a pan lined with parchment paper, lay out all pretzels side by side.
Place a rolo on each one. Bake for 3-4 minutes, or until rolos have begun to soften.
Once out of the oven, place an M&M atop each one and allow to cool for a few minutes (I usually pop them into the fridge for a couple minutes to set).
Enjoy!
Sumber https://recipes-sonata.blogspot.com/

One of my all time favorite cakes is a carrot cake loaded with all the good stuff!  Give me a soft, moist cake filled with lots of coconut, carrots, pineapple, raisins, and spices. 




And of course, it has to be topped with a creamy cream cheese frosting with more coconut. I understand that not everyone agrees with me on all of that. That’s ok.  We can agree to disagree on this cake.

Loaded Carrot Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Category: cake
Yield: 24 pieces of cake
Loaded Carrot Cake
Coconut, pineapple, raisins, and carrots make this Loaded Carrot Cake the best Easter dessert! Add a pan of this easy cake to your holiday plans!

Ingredients

For the Cake
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 - 8 ounce can crushed pineapple
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups shredded carrots
1 cup raisins
1 cup shredded coconut
For the Frosting
1 - 8 ounce package cream cheese, softened
1/2 teaspoon salt
2 Tablespoons pineapple juice
4 cups powdered sugar
1 cup shredded coconut
1/2 cup toasted coconut
carrot candies

Instructions

Preheat the panggangan to 350 degrees. Spray a 9x13 pan with nonstick spray.
Beat the butter and sugars until creamy.
Drain the pineapple very well, saving the juice for later. Add the pineapple, eggs, and vanilla to the butter and beat again.
Stir together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Slowly add it to the wet mixture until mixed in.
Add the carrots, coconut, and raisins and stir gently. Pour into the prepared pan. Bake for 30-32 minutes, or until a knife inserted in the center comes out with a few crumbs on it. Remove and let cool.
Beat the cream cheese and salt until creamy. Add the pineapple juice and beat again.
Slowly add the powdered sugar until it is all mixed in. Beat on high speed for 1-2 minutes longer.
Spread over the cooled cake and top with the shredded coconut. Add the toasted coconut for some color. Cut into 24 squares and add a carrot candy to each piece. Store in a tightly sealed container in the refrigerator for 3-4 days.
Sumber https://recipes-sonata.blogspot.com/

There are certain classes that you have to take in high school to graduate.  Some classes you remember even when you get to be my age, and then there are those classes like Geometry that you forget the minute you leave school.



 Unfortunately, then you have children who get to that class and ask you to help them with their homework because dad isn’t home at the moment.  Yikes!

Maple Apple Walnut Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 24 pieces of cake
Maple Apple Walnut Cake

This easy Maple Apple Walnut Cake is loaded with fruit and nuts. It's such a great fall cake recipe for parties and dinners.

Ingredients

For the Cake
1/2 cup sugar
1/2 cup brown sugar
1 cup applesauce
2 eggs
1 teaspoon maple extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons apple pie spice
4 cups diced Crunch Pak apples
1 cup finely chopped walnuts, divided
1/2 cup raisins
1/2 cup golden raisins
For the Frosting
1/2 cup butter
4 ounces cream cheese, softened
1/4 teaspoon maple extract
1/2 cup brown sugar
3 cups powdered sugar
1 teaspoon apple pie spice
4 Tablespoons heavy whipping cream

Instructions

Preheat the panggangan to 350 degrees. Spray a 9x13 pan with nonstick spray.
Beat the sugars, applesauce, eggs, and extract.
Stir together the flour, baking soda, salt, and apple pie spice. Slowly beat it into the sugar mixture.
Stir in the apples, 3/4 cup walnuts, and raisins by hand. Spread in the prepared pan and bake for 50-55 minutes. Let cool completely.
Beat the butter, cream cheese, and extract until creamy. Slowly add the powdered sugar, spice, and heavy whipping cream until mixed in. Then beat on high for 2 minutes or until light and fluffy.
Spread on top of the cooled cake. Sprinkle with the remaining nuts. Cut into 24 squares.
Sumber https://recipes-sonata.blogspot.com/

This candy cane bark is probably a Christmas staple in almost every house that celebrates the holiday. It’s one of those must-have recipes this time of year.



You might call it peppermint bark, but I like to call it candy cane bark because I like to use nice big pieces of candy canes in mine. FYI, this candy cane bark is a great way to use up all candy canes you take off your tree after Christmas ????

Candy Cane Bark
Prep Time 5 mins Cook Time 10 mins Total Time 15 minutes
This homemade candy cane bark makes an easy last minute gift, hostess gift, or dessert. Just a few ingredients plus 10 minutes and it's done! So simple!

Ingredients

8 oz. white chocolate, chopped
2 teaspoon vegetable oil, divided
1/2 teaspoon peppermint extract
8 oz. semi-sweet chocolate, chopped
1/4 cup candy cane pieces

Directions

Line a baking sheet with parchment paper or a silicon mat.
Add the white chocolate chips and 1 teaspoon of the vegetable oil to a microwave safe bowl. Heat at 50% power for one minute then stir well. Continue to heat at 50% power for 20 second intervals, stirring after each heating until the chocolate is melted. Stir in the peppermint extract then spread evenly in a thin rectangle on the prepared parchment paper.
In another clean microwave safe bowl, add the semi-sweet chocolate and the remaining 1 teaspoon of vegetable oil. Heat at 50% power for one minute then stir well. Continue to heat at 50% power for 20 second intervals, stirring after each heating, until completely melted.
Pour the semi-sweet chocolate over the white chocolate and use an offset spatula to spread evenly to cover. Immediately sprinkle with the candy cane pieces.
Freeze or refrigerate until completely hardened, about 20 min, then break in to pieces as large or as small as you’d like them.
Sumber https://recipes-sonata.blogspot.com/

I feel like carrot cake is a dessert most people tend to only make around Easter.  But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.  Especially when it comes to this carrot cake recipe.



I know it can be a bold statement to call a recipe the best, but I truly mean it with this one. Not only is this carrot cake easy to make, but it’s so incredibly moist and full of flavor that it’s almost impossible to stop at one piece.

The BEST Carrot Cake with Cream Cheese Frosting
This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
 Course Dessert
 Cuisine American
 Keyword the best carrot cake recipe
 Prep Time 2 hours
 Cook Time 35 minutes
 Total Time 2 hours 35 minutes
 Yields 10 slices

Ingredients

For the carrot cake:
2 cups (250 grams) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (180ml canola) or vegetable oil
4 large eggs room temperature
1 and 1/2 cups (300 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1/2 cup (125 grams) unsweetened applesauce
1 teaspoon pure vanilla extract
3 cups (300 grams) grated carrots, lightly packed
For the cream cheese frosting:
1 (8-ounce) package brick style cream cheese, softened to room temperature
½ cup (115 grams) unsalted butter, softened to room temperature
2 cups (240 grams) powdered sugar
1 teaspoon pure vanilla extract

Instructions

To make the carrot cake:
Preheat panggangan to 350°F. Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.
Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
To make the cream cheese frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
To assemble the cake:
Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.
Sumber https://recipes-sonata.blogspot.com/

Coming up with a name for today’s post was so HARD but I finally settled on naming these little cuties “Homemade gourmet chocolate.”



As you have probably guessed, these homemade chocolates are made in ICE CUBE TRAYS.
You can use a fancy chocolate mold but this is the way my dear Mom made them.
Back in the day, they didn’t have cool chocolate molds or cute ice trays readily available at stores.
So, my mom was SMART and used whatever was on hand 🙂


HOMEMADE GOURMET CHOCOLATE
prep time
10 MINS
cook time
20 MINS
total time
30 MINS

Learn how to make easy homemade gourmet chocolate with any fillings you like. Pack them in a fancy box and they would work great as a homemade gift too!
SERVINGS: 14 SERVINGS
course: DESSERT
cuisine: AMERICAN
calories: 126 KCALI

INGREDIENTS

2 cups Melted chocolate Your choice of dark, milk or white
2 cups Add-ins See note below

INSTRUCTIONS

Melt chocolate in the microwave in 30 second increments and use a paintbrush to paint chocolate in each cavity of an ice cube tray. Freeze this tray for 20 minutes.
Remove the tray from the freezer and fill it with your choice of add-ins.
Pour spoonfuls of chocolate on top of your add-ins and freeze this tray again for another 20 minutes.
Turn the tray onto a sheet of wax paper and tap it a bit until the chocolate cubes come out. And you are done!
Sumber https://recipes-sonata.blogspot.com/

I had seen homemade pop tart recipes before and truth be told, I was scared of them. Why? I have no clue! Though, my educated guess is that it’s because I still love those store-bought Pop-Tarts so much and that homemade simply couldn’t live up to the original.



My first thought was I’m not going to make just any old pop tarts – though the s’mores ones are still some of the BEST snacks ever. So, I challenged myself to think outside the box. What I came up with was a mashup of a recipe featuring rose apricot jam and a fragrant rose icin

FLORAL POP TARTS

Ingredients

2 refrigerated pie crusts
1 cup jam (I used rose apricot jam)
1 tablespoon cornstarch
1 egg
1 cup powdered sugar
2 tablespoons heavy cream
1 teaspoon rose water
Food coloring (if you’d like)

Instructions

1. Preheat your panggangan to 400 degrees and line a baking sheet with parchment paper.
2. Roll out the pie crusts and cut the edges off to make a square. Then, cut each square into 3 equal strips.
3. Mix jam with cornstarch and spoon it into one side of your pop tart ‘shell’. Spread it out a bit, but be sure to leave room on the sides to seal the pop tart.
4. Crack egg into a bowl and beat until mixed. Brush egg wash around the edges with the jam, and fold the dry end over the egg wash to seal the pop tart. Use a fork to make indents around each edge of pop tart.
5. Bake for 15-20 minutes (keep a close eye on them so they don’t overcook!).
6. Once golden, remove from the panggangan and let cool on a rack. While pop tarts are cooling, mix powdered sugar, rose water, heavy cream, and just a dash of food coloring (the food coloring is up to you! I used the tiniest bit of red to get that lovely pink color) until combined. Brush icing over pop tarts and enjoy!
Sumber https://recipes-sonata.blogspot.com/

Sometimes I really cannot believe I’ve been blogging as long as I have.
Long enough to dig up an old recipe for updating and see that it was published in 2010.
And that isn’t even the the oldest thing on the site.



In fact, I’ve even had several family members tell me that this recipe for Easy Homemade Fudgy Brownies is their go-to brownie recipe.
My mom has made it so often that she apparently has it memorized.
Even I still reference my site when I’m making recipes I’ve previously published.

SIMPLEST HOMEMADE FUDGY BROWNIES
yield:  12 BROWNIES  prep time:  10 MINUTES  cook time:  30 MINUTES total time:  40 MINUTES
Easy Homemade Fudgy Brownies are the perfect quick dessert to whip up at home. They only take a few minutes and totally satisfy your chocolate cravings. Just like the recipe promises, they're easy! Plus, I bet you have all the ingredients on hand.

INGREDIENTS

 12 tablespoons Salted Butter
 1 1/2 cups Granulated Sugar
 2/3 cup Cocoa Powder
 1/2 - 1 teaspoon Pure Vanilla Extract
 3 large Eggs
 1 cup Flour
 A heaping 1/2 cup chocolate chunks, optional

INSTRUCTIONS

Preheat panggangan to 350 degrees F. Line an 8x8 or 9x9 square baking pan with parchment paper. Set aside.
Set a medium sized saucepan over medium heat and melt the butter.
Next, add the granulated sugar and vanilla. Stir well with a wire whisk. Then, whisk in the cocoa powder. Remove from heat.
Add the eggs, one and a time, whisking between each addition until the eggs are fully combined.
Add the flour and stir well with a wooden spoon until the flour is fully incorporated, but do not beat.
Add the chocolate chunks and stir gently to fold them into the batter.
Pour batter into the previously prepared baking pan.
Bake at 350 degrees F for 25 - 35 minutes. Cool completely, or if you’re impatient like me – at least 15 minutes, on a wire rack.
Remove parchment paper (with brownies) from the pan. Peel away the parchment paper and cut the brownies into serving size pieces.
Sumber https://recipes-sonata.blogspot.com/

Cinnamon Roll Cake Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work.

Course: Dessert
Cuisine: American
Keyword: Coffee Cake Recipe
Servings: 12
Calories: 353 kcal

Ingredients

Cake:
3 cups all-purpose flour
1/4 teaspoon salt
3/4 cup of sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/3 cup melted butter
Topping:
1/4 cup butter melted
1/2 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
Glaze
1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla

Instructions

Preheat panggangan to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray.
Cake:
In a large bowl, mix everything together for the ingredients of the cake.
Pour batter into prepared pan.
For the topping, mix all of the ingredients well in a small bowl.
Drop spoonfuls of topping on the batter and then swirl it with a knife.
Bake in preheated panggangan for 30 to 35 minutes.
Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)
Sumber https://recipes-sonata.blogspot.com/

This Crock Pot Cashew Chicken is better than most Chinese takeout cashew chicken. Throw it all in the slow cooker and have a delicious, no fuss dinner!



In addition to being delicious, this Crock Pot Cashew Chicken is super easy to make! You can have this ready and in the crock pot faster than you can get your kids in the car and drive to the nearest Chinese place for take-out. My family absolutely LOVED this recipe! We served it with some steamed veggies and it was the perfect pairing. You can throw veggies in the crock pot with this dish or you can serve it on the side — whatever is easiest for you!

Crock Pot Cashew Chicken
This Crock Pot Cashew Chicken is better than most Chinese takeout cashew chicken. Throw it all in the slow cooker and have a delicious, no fuss dinner!
Course: Main Course
Cuisine: Chinese
Servings: 6

INGREDIENTS 

2 lbs chicken breasts boneless skinless , about 4 pieces, cut into smaller pieces
1/4 cup flour all purpose
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove minced
1/2 tsp fresh ginger grated
1/4 tsp red pepper flakes
1/2 cup cashews UNSALTED

INSTRUCTIONS

Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
Cook on LOW for 3 to 4 hours. Add cashews and stir.
Sumber https://recipes-sonata.blogspot.com/

Need a great new recipe that your kids will be fighting you for the leftovers? Ryder wasn’t about to let me or his daddy get the last of this Crock Pot Steak Soup from Gooseberry Patch’s Everyday Slow Cooker.



However, here lately I have been hitting it out of the park with almost every recipe I make! It has started to become common place for Michael to tell me that I can make a recipe again anytime I want! This Crock Pot Steak Soup made that list as well. Yum!

Crock Pot Steak Soup
Delicious Steak Soup for your slow cooker that the whole family will love!
Prep Time
10 mins
Cook Time
8 hrs 30 mins
Total Time
8 hrs 40 mins
Course: SoupServings: 6 servings

Ingredients

2.5 lb beef sirloin tip roast cut into cubes
¼ c all-purpose flour
½ t salt
½ t pepper
2 T canola oil
1 oz pkg onion soup mix
4 c beef broth
1 T tomato paste
1 T Worcestershire sauce
2 c uncooked wide egg noodles
Get Ingredients Powered by Chicory

Instructions

Mix together your flour, salt and pepper in a large plastic zipping bag
Add your beef cubes, seal the bag and toss the beef in the flour mixture until well coated
In a large, deep skillet, heat your oil over medium-high heat and add your coated beef
Saute your beef in your skillet until it is brown (about 6 minutes)
Place your browned beef in your crock pot
Sprinkle your soup mix evenly over your beef
In a bowl, use a whisk to combine your broth, tomato paste and Worcestershire sauce
Once combined well, pour over your beef
Cover and cook on low for 8 hours, until beef is tender
Add your noodles and cover and cook for 30 more minutes, until the noodles are tender
Sumber https://recipes-sonata.blogspot.com/

Have Italiano with no muss and no fuss with this Crock Pot Italian Mozzarella Chicken from Gooseberry Patch’s Slow-Cooker Christmas Favorites…a recipe that just so happened to be submitted by fellow blogger, Cindy of Hun…What’s For Dinner?…how cool is that?! It is delizioso!



I love a good recipe that is super simple…don’t you? This Crock Pot Italian Mozzarella Chicken is just that and oh-so good! Not to mention that my house smells fab-u-lous because of this recipe!

Crock Pot Italian Mozzarella Chicken
Super simple Italian Dinner
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Course: Main DishCuisine: AmericanKeyword: Crock Pot Italian Mozzarella ChickenServings:

Ingredients

6 boneless skinless chicken breasts
salt and pepper
3/4 t dried oregano
3/4 t dried basil
3 cloves garlic minced
24 oz jar marinara sauce
1 1/2 c mozzarella cheese
8 oz pkg penne pasta cooked
1/3 c green olives with pimentos chopped
1/4 c grated Parmesan cheese
Get Ingredients Powered by Chicory

Instructions

Sprinkle chicken breasts with seasonings on both sides
Place seasoned chicken breasts in a lightly greased crock pot
Sprinkle garlic evenly on top of the chicken breasts and cover with marinara sauce
Cover and cook on low for 6 hours, chicken should be cooked through and tender
Place chicken breasts on a lightly greased baking sheet and sprinkle with mozzarella cheese, set aside
Add your olives and Parmesan cheese to your sauce in your crock pot, stir and heat through
Place your baking sheet with your chicken in your broiler for 2-3 mins until the cheese is melted and golden (keep a close watch so it doesn't burn)
Pour your sauce over your cooked pasta and mix well
Serve chicken over pasta

Notes

Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Sumber https://recipes-sonata.blogspot.com/

I’ve been asked about a recipe for stuffed bell peppers a lot, so I thought it was high time to share one. This recipe I’m sharing today is my favorite. They’re totally delicious and stuffed with all kinds of good things; beef, Mexican rice, enchilada sauce, cheese…. See, I told you they were yummy. 🙂  But I think the best thing about them is that they’re baked in the crock pot!   



  These stuffed peppers are melt in your mouth good! I served ours with just a simple side salad and it was one of the best dinners I’ve had in awhile. They’re certainly amazing as is, or you could customize your own by using chicken instead of beef, or exclude the meat and add more veggies/rice for a vegetarian version.  I think any way you make them, you will love!

CROCK POT STUFFED BELL PEPPERS

INGREDIENTS

5 bell peppers
1 pound lean ground beef
1 (10 ounce) can red enchilada sauce
1/2 cup diced yellow onion
1 cup cooked Mexican rice
1 cup shredded Colby-jack cheese, divided
salt and pepper, to taste
TOPPINGS
sour cream
salsa
guacamole

INSTRUCTIONS

Cut the tops off of each bell pepper. Remove any seeds and stems from the inside. Dice the tops of each bell pepper. Set aside.
In a large bowl, combine the raw ground beef, enchilada sauce, onion, rice, diced bell peppers and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.
Fill crock pot with one inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 4 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.
Serve warm with favorite toppings. Enjoy!

NOTES

Yields: 5 servings
Sumber https://recipes-sonata.blogspot.com/

Rich, soft and chewy, fudgy Triple Chocolate Mocha Peppermint Crunch Cookies for the Christmas Holidays!  These are so festive, and that peppermint crunch on top is like a Christmas dream come true!   And let’s not forget, there IS a hint of coffee to give it a delectable, rich chocolate mocha flavor!



If you use peppermint cookies or anything peppermint, in an assortment of goodies, remember these words of wisdom if you’re packing them up together or they are all sealed in one container.

Triple Chocolate Mocha Peppermint Crunch Cookies
Rich, soft and chewy, fudgy Triple Chocolate Mocha Peppermint Crunch Cookies for the Christmas Holidays!  These are so festive, and that peppermint crunch on top is like a Christmas dream come true!   And let's not forget, there IS a hint of coffee to give it a delectable, rich chocolate mocha flavor!

Ingredients

1 cup butter room temp
1 cup sugar
3/4 cup brown sugar tightly packed
2 eggs
2 tsp coffee extract I used Nielsen Massey Coffee Extract
1/4 teaspoon peppermint extract I used Nielsen-Massey Peppermint Extract
1 3/4 cups Bob's Red Mill all-purpose gluten-free flour or all purpose flour
1 and 1/4 cups cocoa powder I like using 1/2 regular, 1/2 dark or black cocoa powder
2 tsp baking soda
3/4 teaspoon salt
1 cup mini chocolate chips only if you want more chocolate! (I did not add them in)
Chocolate Drizzle and Sprinkles
1/2 cup chocolate chips for melting on top
1/2 teaspoon canola oil
Peppermint crunch sprinkles or Peppermint candy crushed

Instructions

Preheat panggangan to 350 degrees F.
Line a baking sheet or two with parchment paper.
Using a mixer, cream butter until light and creamy for 2 minutes.
Add in sugar and brown sugar and beat until well combined.
Add in eggs, one at a time, mixing until each is fully incorporated into batter.
Add in coffee extract and peppermint extract and mix.
In a separate bowl, combine flours, cocoa powder, baking soda and salt using whisk, no lumps.
Slowly add dry mixture to wet mixture, mixing until just combined.
Using a large cookie scoop, (1/4 cup), scoop cookie dough onto baking sheet.
Space dough at least 2" apart - 6 per cookie sheet
Bake for approximately 10-12 minutes.
Cookies should be starting to firm up but still soft in the middle.
Remove from panggangan and allow to cool on pan on a wire rack for at least five minutes.
Allow to cool completely prior to storing.
Melt chocolate chips with canola oil in microwavable bowl, for 20 seconds, and then another 15 seconds if needed, stirring well in between.
Put in ziplock bag, snip end and glaze chocolate drizzle back and forth across cookies.
Add sprinkles, let set until drizzle has set.
Makes approximately 24 cookies.
Sumber https://recipes-sonata.blogspot.com/

I never knew how hard it was to become a mother. I didn’t have the respect I should have gave to all the mom’s out there before. I may have shrugged off the “Oh I can’t find a babysitter” or “I would rather spend time with my kids” as an excuse before. Now I get it.



Do you ever go to bed and wonder how on earth you are going to climb out of bed and do it all over again? I do. On a regular basis. That’s right. You may think that I’m all “put together” and “got it going on”, but I’m not.

Crock Pot Swedish Meatballs
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins

Crock Pot Swedish Meatballs Quick and Easy Swedish Meatballs for a busy weeknight!
Course: Dinner
Cuisine: American
Keyword: Crock Pot, Meatballs
Servings: 6 Servings
Calories: 577 kcal

Ingredients

2 1/2 lbs frozen meatballs
10.75 oz can cream of mushroom soup
10.75 oz can golden mushroom soup
14 oz can beef broth
6.96 oz envelope brown gravy mix
1/2 c. water

Instructions

Whisk everything except meatballs together. Place Meatballs in Crock Pot. Pour mixture over meatballs.
Cook on low for 6 hours.
Sumber https://recipes-sonata.blogspot.com/

Cranberry Orange Custard Pie is a festive and unique dessert recipe to add to your holiday menu. A flaky pie crust is filled with silky sweet custard laced with orange zest and tart cranberries for a special treat you won’t forget!



Let’s talk about holiday desserts for a moment. Is your family all about the traditional pumpkin pie for Thanksgiving and assortment of cookies for Christmas? Our family sure is! While pumpkin pie isn’t at the top of my favorites list, cookies are my jam! My personal favorites have always been these Old Fashion Sour Cream Cutout Cookies with Walnut Thumbprints coming in a close second.

CRANBERRY ORANGE CUSTARD PIE

PREP TIME
5 mins
COOK TIME
55 mins
TOTAL TIME
1 hour

Cranberry Orange Custard Pie is a festive and unique pie to enjoy during the holiday season. A flaky pie crust is filled with silky sweet custard laced with orange zest and tart cranberries for a special dessert.
Recipe type: Dessert, Pie
Serves: 8

INGREDIENTS

10" unbaked pie shell
12 oz. bag fresh cranberries (if frozen, thaw and pat dry)
1½ c. sugar
3 eggs beaten
1 c. heavy whipping cream
¼ c. flour
½ tsp. salt
1 Tbsp. orange zest
1 tsp. vanilla extract

INSTRUCTIONS

Preheat panggangan to 400°,
Place cranberries in the unbaked pie shell.
In a separate bowl, whisk the remaining ingredients together and pour over the cranberries.
Bake for 10 minutes at 400° and then reduce the heat to 350° and bake for an additional 40-45 minutes until the custard is set.
Let cool completely before serving and store refrigerated.
Sumber https://recipes-sonata.blogspot.com/

The perfect fruit cake, but with added festive warmth from three types of ginger. Follow our tip to make it gluten free



Ingredients

300g sultanas
200g currants
150g raisins
zest and juice of 1 orange
zest and juice of 1 lemon
175ml whisky (or rum or brandy, if you prefer), plus extra to feed
100g crystallised ginger pieces, diced
100g stem ginger in syrup, diced, plus 4 tbsp syrup from the jar
1 x 200g tub glace cherries, chopped
100g blanched hazelnuts
250g very soft unsalted butter
250g plain flour
1 tbsp ground cinnamon
1 tbsp ground ginger
1 tsp ground nutmeg
½ tsp ground allspice
70g-100g light muscovado sugar (100g if you’re making it to mature and 70g if you’re eating it right away)
100g dark muscovado sugar
4 medium eggs
3 tbsp black treacle

Directions

Put the dried fruit, citrus zests and juice in a large bowl, stir, then cover and microwave on high for 2 minutes, stirring halfway through – this is to plump up the fruit. If you don’t have a microwave, put everything in a pan, stirring often over a medium heat for 2-3 minutes. Stir in the whisky, diced gingers, ginger syrup and cherries and mix together. Set aside to soak for a couple of hours, or overnight. Spread the hazelnuts on a baking tray and bake for 8-10 minutes until golden, then cool, chop roughly and set aside.
Preheat the panggangan to 140°C, fan 120°C, gas 1. Oil or grease a 20cm diameter, 7cm deep cake tin with a removable base, and line the base and sides with baking paper, making sure it comes at least 3cm above the top of the tin to hold all the cake mix. Cut an extra sheet to cover the top of the cake.
Put the butter, flour, spices, sugars, eggs and treacle in a large mixing bowl with a good pinch of salt and beat together with an electric beater for 2-3 minutes until combined. Add the soaked dried fruit and any remaining liquid, plus the hazelnuts, then mix everything together with a metal spoon. Transfer to the cake tin and level the top. Crumple up the sheet of baking paper, then smooth it out and place loosely over the top of the cake tin (crumpling the paper helps it to mould slightly over the tin and stay in place).
Bake in the middle of the panggangan for about 4 hours, until a skewer inserted into the middle comes out reasonably clean – it might have some fruit on it but shouldn’t have any uncooked mixture.
Leave the cooked cake in the tin for 20 minutes, then turn out upside-down onto a wire rack and remove the baking paper and base of the tin.
Leave to cool completely, then wrap the cake in 2 layers of baking paper, then foil, and keep somewhere cool, dark and dry. Every week or once a month, unwrap the cake and feed it with a few spoonfuls of whisky or rum, with the last feeding about a week before you ice it, so that it isn’t too wet. If you’re making it to serve straight away, it will need a night to firm up before it’s covered with marzipan, and then another night after that before being iced. The cake will also freeze for up to 3 months – wrap in the same way as above, adding a layer of clingfilm over the top. Defrost at room temperature.
Sumber https://recipes-sonata.blogspot.com/

I bet I can guess – an Instant Pot. They are all the rage right now and with good reason. I’m pretty obsessed with mine! I used it to whip up these pressure cooker carnitas in less than an hour. That’s some sort of miracle if you ask me!



Once the pin has dropped and the pressure has released, you’ll shred the meat and pop it onto a cookie sheet. These crisp up beautifully under the broiler in no time at all.

PRESSURE COOKER CARNITAS
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins

SERVINGS: 6
CALORIES: 1223 KCAL
Pressure cooker carnitas are ready in less than half the time it takes for the traditional stove top version!

INGREDIENTS

1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas about 2 1/2 pounds
1 1/2 cups orange juice
2 tablespoons brown sugar
1 lime
1/2 teaspoon salt
2 tablespoons chopped cilantro

INSTRUCTIONS

Cut the pork shoulder into 2 inch cubes and place in the pot of an electric pressure cooker.
Cover with the orange juice and brown sugar. Close lid and set vent to sealing.
Cook on high pressure for 27 minutes. Let pressure release naturally, about 15 minutes.
Remove the pork from the liquid and shred with two forks.
Place meat on a metal cookie sheet and squeeze lime juice over the top of the meat. Sprinkle with salt.
Place under the broiler until meat is crisp on the edges, about 5 minutes, stirring occasionally.
Sprinkle meat with cilantro and serve as a filling for tacos, in a burrito, or over rice.
Sumber https://recipes-sonata.blogspot.com/

I’m in the half that doesn’t, if it’s too peppermint-y and sugar-y, I’m out. I’m not into the hard candies, when it comes down to it.  My husband doesn’t like peppermint at all either. But, we both liked this.



It’s light and airy.  It’s not overwhelming with peppermint candy flavor.  It has small bits and pieces of peppermint and this dessert reminds me of those Hershey’s Candy Cane Kisses. Yum!


Holiday White Chocolate Peppermint Cheescake Mousse Pie

Ingredients

1 Graham Cracker Crust, bought or home-made
1 and 1/2 cups graham cracker crumbs 10 graham crackers, full sheet
6 Tablespoons unsalted butter melted
1/3 cup granulated sugar
White Chocolate Peppermint Mousse
1 1/2 cups heavy whipping cream
12 ounces white chocolate chopped
1 8 oz block cream cheese softened
1/4 teaspoon peppermint extract
Whipped Cream
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla
Topping
Crushed candy canes

Instructions

Graham Cracker Crust
Use a prepared graham cracker crust or mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.
Once combined press the mixture into the bottom of the dish or pan and up the sides as far as you want it to go up, it will be thick and fits into a 9 - 10 inch pan.
Make sure the crust is pressed together tight, you can use the bottom of a measuring cup to press it down firmer.
Bake this crust for 10 minutes for 7-8 minutes at 350°F. Let cool all the way before adding filling.
You can also use the option of chilling the crust for 2 hours before using in your recipe.
White Chocolate Peppermint Mousse Filling
Over medium heat, in a saucepan, heat 3/4 cup heavy cream in saucepan until hot, almost to boiling, but not boiling, then remove from heat.
Stir in chocolate until it's melted and then stir in peppermint extract and let cool completely.
In a bowl, using mixer, beat 3/4 cup heavy cream until firm peaks form. Set aside.
In a large bowl, using mixer, beat the cream cheese until whipped. Set aside.
Fold the cooled white chocolate mixture gently into whipped cream mixture until combined and then spoon into the cream cheese mixture and continue folding until mixed.
Pour into prepared graham cracker pie crust.
Whipped Cream & Toppings
Using an electric mixer, beat 1 1/2 cups heavy cream until stiff peaks form.
Add powdered sugar and vanilla extract.
Spread whipped cream over peppermint cheesecake mousse.
Set in fridge for a few hours to set up.
Garnish with candy cane crushed bits right before serving.
Sumber https://recipes-sonata.blogspot.com/

Easy Slow Cooker French Onion Soup Recipe, throw it all in your crock pot and forget about it! Not a lot of prep or ingredients but gourmet taste.



Easy Slow Cooker French Onion Soup recipe for you today! These chilly fall days are perfect for soup, don’t you think? And this French Onion Soup for the most part just involves throwing some ingredients into a slow cooker and it will be ready for dinner.

Easy Slow Cooker French Onion Soup
Easy Slow Cooker French Onion Soup perfect for chilly nights and full of flavor!
 Prep Time 10 minutes
 Cook Time 8 hours
 Total Time 8 hours 10 minutes
 Servings 16 cups

Ingredients

3 pounds yellow onions peeled & thinly sliced
12 cups beef broth
1 cup red wine (or your favorite beer)
2 teaspoons worcestershire sauce
3 tablespoons unsalted butter
1 teaspoon minced garlic
1/2 teaspoon dried ground rosemary
Toppings (optional):
crusty day old bread or croutons
Swiss cheese

Instructions

Place sliced onions into a large slow cooker. Top with beef broth, wine, worcestershire, butter, garlic, and rosemary.
Cook on low 6-8 hours or until onions or soft.
If desired, spoon into panggangan safe bowls and top with bread/croutons and Swiss cheese. Place in warm panggangan to melt cheese.

Notes

SNAPPY TIPS: Be sure you slice your onions thinly so that they cook evenly. The recipes makes a lot but you can easily cut the recipe in half or make a big batch and freeze in small containers.
SNAPPY SUBSTITUTIONS: Instead of wine, you can substitute your favorite beer or omit for an alcohol free version. For a healthier version use low fat cheese or omit the cheese and bread.
Sumber https://recipes-sonata.blogspot.com/

Christmas Crack Toffee Recipe… you are going to want to put this recipe on your MUST MAKE list this year because it is seriously amazing. It takes SWEET and SALTY to a whole new level and it only takes 15 minutes to make!



Happy Friday!! Who is excited for the weekend? Me, me me! My husband has Saturday AND Sunday off this week so I’m hoping to squeeze in a date night. ;) You know what else I’ll be doing… making more Christmas crack.

CHRISTMAS CRACK TOFFEE
Christmas Crack Toffee Recipe... you are going to want to put this recipe on your MUST MAKE list this year because it is seriously amazing. It takes SWEET and SALTY to a whole new level and it only takes 15 minutes to make!

COURSE DESSERT  CUISINE AMERICAN KEYWORD CHRISTMAS CRACK TOFFEE
PREP TIME 5 MINUTES  COOK TIME 8 MINUTES TOTAL TIME 13 MINUTES
SERVINGS 30  CALORIES 117 KCAL  AUTHOR JAMIELYN

INGREDIENTS

50 saltine crackers approx.
2 sticks 1 cup salted butter, cubed
1 cup soft light brown sugar packed
2 cups chocolate chips
1/2 to 1 cup M&M’s chopped nuts or sliced almonds

INSTRUCTIONS

Pre-heat panggangan to 325°F. Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.
Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly.
Once it’s nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife… however it doesn’t have to be perfect. Try to move fast during this part so the toffee doesn’t harden.
Place pan in the panggangan and bake for 7-9 minutes. The mixture will spread evenly over the crackers as it bakes.
Remove pan from and allow to cool slightly. Melt the chocolate and then pour over the top with a spatula. Sprinkle M&M’s (or nuts) on top and then place in the freezer for 15 minutes. Once chocolate has hardened break pieces off the foil and in an container. It will stay fresh for 1 – 2 weeks.
Sumber https://recipes-sonata.blogspot.com/

The best Instant Pot chicken noodle soup with chicken breasts recipe takes just 5 minutes to cook and it’s done! Super healthy pressure cooker soup that only needs a few fresh ingredients and great when it is cold outside or you’re not feeling well. Load it up with vegetables and enjoy this for dinner tonight.



We’ve made crockpot chicken soup many times but with the arrival of my new favorite appliance I knew I could make it much faster in my Instant Pot so I gave it a whirl and it worked perfectly the first time around (that doesn’t always happen when I’m experimenting, lol).

Instant Pot Chicken Noodle Soup
Instant Pot chicken noodle soup recipe that is quick to make, needs only a few ingredients and a healthy pressure cooker recipe that is perfect year round.
 Course Soup
 Cuisine American
 Keyword chicken noodle soup, easy, healthy, instant pot, pressure cooker, soup
 Prep Time 10 minutes
 Cook Time 5 minutes
 Total Time 15 minutes
 Servings 5
 Calories 239kcal

Ingredients

2 chicken breasts cubed,, bite size, boneless skinless
2 tbsp olive oil
1/4 tsp salt and pepper optional, more or less, to taste
2 carrots sliced thin
2 stalks celery sliced
1/4 onion diced
48 ounces chicken broth or half chicken and half vegetable broth
2 c egg noodles uncooked
1/4 tsp basil
1/4 tsp oregano

Instructions

Put Instant Pot on saute low and add olive oil, chicken cut into spoon sized chunks, celery, onions, and carrots.
Cook for a bit so chicken gets just a bit cooked on outside and veggies soften just slightly.
Turn IP off and add chicken broth, uncooked noodles, salt, pepper, and spices if desired.
Put lid on IP, close valve and set to manual, pressure, high for 3 minutes.
When it beeps move the pressure valve just slightly to release the pressure clowly. Once steam is released carefully lift lid and enjoy!
Sumber https://recipes-sonata.blogspot.com/

Banketstaaf is an amazingly simple Dutch pastry recipe that takes only 10 minutes to assemble. Oven will do the rest of the work.



Flaky puff pastry is stuffed with a mixture of sweet almond paste and orange zest, rolled into a log and baked until crispy perfection. Dutch Christmas Log is the easy and delicious holiday treat made in no time.

Banket (Dutch Christmas Log)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Recipe Video Above. Banket is an easy and delicious Christmas dessert idea! Flaky puff pastry is stuffed with a mixture of sweet almond paste and orange zest, rolled into a log and baked until crispy perfection. This simple Dutch pastry tastes AMAZING.

Course: Dessert
Cuisine: Dutch
Keyword: Christmas, dessert, Dutch recipes
Servings: 10
Calories: 317 kcal

Ingredients

14 oz sheet puff pastry defrosted
10 oz almond paste
1 orange zested
1 egg beaten
3 tbsp apricot jam
1 tbsp powdered sugar
2 tbsp sliced almonds
3 tbsp flour

Instructions

Preheat the panggangan 425 F and cover a rectangular baking sheet with a parchment paper.
On a lightly floured surface, roll out the puff pastry into a large rectangle, 2 inches shorter than the length of your baking sheet.

Cut the pastry in half lengthwise.
In a medium bowl, combine the almond paste with the 
orange zest and knead until blended*. (See the notes regarding the almond paste)
Divide almond paste into 2 even pieces and roll each peace into a log approximately 1 inch shorter than the length of puff pastry.
Place one almond log on one half of puff pastry. Brush the sides of the pastry with a beaten egg.
Fold 2 shorter ends of the pastry to cover the almond log. Fold 2 longer ends over the almond log and flip the log so that the seam was at the bottom.
Repeat with the 2 second sheet of puff pastry.
Transfer the logs onto a prepared baking sheet, brush with the beaten egg and bake for about 25 minutes until slightly brown on top.
Meanwhile put apricot jam in a microwave-safe dish and heat for about 20-30 seconds until jam is runny.
Brush baked logs with the apricot jam, sprinkle with sliced almonds and dust with confectioners sugar.
Serve with a cup of hot tea or coffee!
Don't forget to download my free European Comfort Food Ebook.
Sumber https://recipes-sonata.blogspot.com/

I’ve baked 3 of them within the past few weeks. Twice to test things out on a couple different pizza pans and one this weekend. We celebrated my niece’s birthday over the weekend–by camping in the backyard heck yeah– and I made a cookie pizza complete with rainbow sprinkles and candles for the birthday girl.



Served it all sliced up on paper plates with milk for dipping. The milk was all Kevin’s idea and while I wanted to serve the slices with vanilla ice cream (keep scrolling!), I’ve gotta hand it to him– they’re the perfect shape for dunking right into your cup of milk.

Chocolate Chip Cookie Pizza
Yield: serves 10-14 Prep Time: 10 minutes Total Time: 1 hour (includes cooling)

Ingredients:

2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cup (225g) semi-sweet chocolate chips
Special Equipment
12-inch pizza pan (one with a lip so there's no spill over the edges-- I like this one and this one)

Directions:

Preheat panggangan to 350°F (177°C). Lightly grease your pizza pan.
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract, then mix on high until combined.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
Transfer the cookie dough to the pizza pan and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides).
Bake for 22-25 minutes or until puffed and lightly browned on top. If you want the cookie pizza a little crispier on the edges, bake for a couple extra minutes. Allow the cookie pizza to cool on the pan set on a wire rack before slicing. Cover leftovers and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Make ahead tip: Prepare cookie dough through step 4. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing with the next step.
Sumber https://recipes-sonata.blogspot.com/

This sweet cinnamon treat is made in your slow cooker and will make your house smell amazing! Slow Cooker Fried Apples, simple to make and a recipe you are going to love.



These Slow Cooker Fried Apples are one of my all time favorite treats. They taste like the ones you get from Cracker Barrel and I absolutely love them! Eat them warm or top them on ice cream. Either way you are going to love this recipe.

Slow Cooker Fried Apples
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins

Course: Dessert, Side Dish
Cuisine: American
Keyword: apple, brown sugar, cinnamon
Servings: 5 servings

Ingredients

3 pounds Apples (peeled and diced)
2 tablespoon Cornstarch
1/4 cup Brown sugar
1/4 cup Sugar
1 teaspoon Ground cinnamon
1 teaspoon Vanilla extract
1/4 cup Butter (melted)
2 teaspoon Lemon juice

Instructions

Turn slow cooker on high heat set for 2 hours.
Add apples to the slow cooker and sprinkle on cornstarch. Mix well until all apples are coated. Next add in sugar, brown sugar, and ground cinnamon and mix again until evenly coated.

Add vanilla extract, melted butter, and lemon juice to the slow cooker and mix once more. Cook covered for 2 hours or until apples are tender.
Sumber https://recipes-sonata.blogspot.com/

These gorgeous pastel sugar cookie bars are about 5 years in the making. I’ve been dying to make sugar cookie bars with light ‘n sweet frosting for ages now. And I finally got around to it this past weekend. Let’s just call it my TV celebration treat. 🙂



In all their soft-baked, mile high frosting, sprinkles-to-the-max goodness… I can honestly say that these charming little treats were well worth the wait. I mean, just look at ’em.

Frosted Sugar Cookie Bars
Yield: 16 bars Prep Time: 25 minutes Total Time: 50 minutes, plus cooling

Ingredients:

1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg + 1 egg yolk1
2 teaspoons vanilla extract
1 and 1/2 cups (190g) spoon & leveled all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 cup (80g) rainbow sprinkles (not nonpareils)2
Vanilla Frosting
3/4 cup (170g) unsalted butter, softened to room temperature
2 and 1/4 cups (270g) confectioners' sugar
3 Tablespoons (45ml) heavy cream or half-and-half3
1 teaspoon vanilla extract
salt, to taste
Optional
food coloring for frosting (I used 1 drop red for this pink frosting)
extra sprinkles for decorating on top

Directions:

Make the bars: Preheat panggangan to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides. Set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).
Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink - that's normal.
Make the frosting: If you don't want a super thick layer of frosting as pictured, halve the frosting recipe. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually add anywhere between 1/8 - 1/4 teaspoon of salt. Beat in food coloring, if using.
Remove cooled bars from the baking pan using the aluminum foil overhang on the sides. Frost the bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts. Store bars in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
Make ahead tip: You can make these bars and the frosting 1 day in advance-- store the bars, covered, at room temperature overnight and store the frosting, covered, in the refrigerator. Frost before cutting and serving. You can also freeze the unfrosted bars for up to 3 months. Thaw overnight in the refrigerator, frost, cut, and serve.
Sumber https://recipes-sonata.blogspot.com/

I love the idea of Sunday Supper, don't you?  Beautiful spread on the table, family gather around. But the reality of the situation is, Sunday is one of the busiest days of the week for me.  I have to be at church early for worship practice.  I'm usually there till 12:30, 1:00.  By the time I get home I'm in no mood to spend hours in the kitchen cooking.  That's why usually we eat out on Sunday.  But yesterday I decided to try something new.  I decided to try cooking a whole chicken in my crock pot.

Sumber https://recipes-sonata.blogspot.com/

Today I’m partnering with King Arthur Flour. You know I am a total fangirl for KAF, so imagine my excitement when we began working together on their Holiday Table.



The other week, we discussed what we’re grateful for. Working with such a well respected company who consistently puts forth quality products is now added to my list. (All opinions are my own, I really am a crazy nut for KAF!)

Rugelach
Yield: 24 cookies Prep Time: 2 hours, 30 minutes Total Time: 3 hours

ingredients:

2 cups (241g) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 cup (16 tablespoons; 230g) unsalted butter, cold and cubed
3/4 cup (6 ounces; 170g) cream cheese, cold and cubed
1/3 cup (75g) sour cream, cold
Filling
1/2 cup (100g) packed light or dark brown sugar
1 cup (115g) chopped walnuts (chopped pecans work too)
1/2 cup (85g) raisins (or dried cranberries for some color!)
1 Tablespoon ground cinnamon
water for brushing dough
optional for topping: confectioners' sugar

Directions:

For the crust: Place the flour and salt in the bowl of a food processor. Pulse a couple times to blend.
Add the butter, cream cheese, and sour cream. Pulse until crumbly; this will take 30 seconds or so. Pulse until there are pea-sized crumbs throughout. See photo above for a visual.
Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day. Or freeze for up to 3 months and thaw overnight in the refrigerator before using.
For the filling: Pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until very finely chopped and well combined. The filling will feel a little moist. You'll have a little over 2 cups total.
Line 3 large rimmed baking sheets with parchment paper or silicone baking mats. Set aside.
Remove the dough from the refrigerator. Working with one disc of dough at a time and on a lightly floured work surface, roll into a 10-inch circle (roughly 1/4 inch thick, give or take) and brush it lightly with water. Spread about 1/3 of the filling on top. Gently press the filling down into the dough so it's compact.
Using a pizza cutter or sharp knife, cut the dough into 8 equal wedges. If you’re cutting on a silicone mat, be careful not to cut the mat. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the baking sheets, 8 on each. Repeat with the remaining two discs of dough.
Preheat the panggangan to 350°F (177°C).
Bake the rugelach for 25 - 30 minutes, or until golden brown. As the rugelach bake, the butter will lightly fry their bottoms, giving them a super crunchy crust.
Remove from the panggangan and allow to cool for 10 minutes. Dust with confectioners' sugar and serve warm or at room temperature. Cover leftovers and store tightly at room temperature for up to 5 days.
Make ahead tip: You can prepare the dough up to 1 day ahead of time as noted in step 3 or freeze for up to 3 months, also noted in step 3. You can prepare the filling 1 day in advance. Cover tightly and keep at room temperature until ready to use. Rugelach freezes well for up to 2 months; simply place in freezer bags. Thaw overnight in the refrigerator and bring to room temperature before serving.
Sumber https://recipes-sonata.blogspot.com/