Butter Pecan Cupcake with Caramel Filling

Delicious Recipes:

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup chopped pecans
1/2 cup caramel sauce
1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Extra pecans for topping
Extra caramel sauce for drizzling

Directions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Fold in the chopped pecans.

6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

8. Once the cupcakes are cool, use a small knife or cupcake corer to remove the centers of each cupcake. Fill the centers with caramel sauce.

9. In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.

10. Frost the cupcakes with the cream cheese frosting, then sprinkle with extra chopped pecans. Drizzle with additional caramel sauce just before serving.

Enjoy these delicious Butter Pecan Cheesecake Cupcakes with Caramel Filling, a perfect blend of creamy, crunchy, and gooey textures that will delight your taste buds!

Traditional Bahamian Thanksgiving Recipe

BAHAMIAN TURKEY AND STUFFING 

Even a turkey knows it’s better in the Bahamas, because of our close proximity to the United States and their influence through television. Of course we put our Bahamian Flavor to Thanksgiving and Christmas. 

Ingredients: 

1 Turkey 

2 cloves garlic 

1 Box Salt 

1 tablespoon Thyme 

Cooking oil 

½ lemon juice 

1 tablespoon Black pepper 

Preparation: In order to have a succulent turkey that is season all the way to the bone preparation must begin at least a day in advance. Once thawed place turkey in a sink or container big enough to allow it to be covered completely with water Remember to remove entrails and neck from the inside. Add 1/4 cup of salt and ½ cup lemon juice to water don’t be alarmed it takes a lot to season a turkey. Cover the container and allow to sit for 4-6 hours. Dice and crush garlic add salt, Italian seasoning, thyme and black pepper into a small bowl and mix. Remove turkey from water drain and place in baking/roasting pan. Rub seasoning over turkey and inside allow to sit for 15 minutes. 

Pre-heat oven at 425 degrees, bake turkey for 2 hours covered with foil wrap. Remove foil, baste with the juice from the pan and continue to bake another 30 - 45 minutes uncovered at 325 degrees. Auntie Rie would tell me to take foil and wrap the tips of the wing and the bottom of the drumstick. I pondered this for a while, and then I asked her why. She said, “Child you don’t want to eat charcoal tips do you?” At this point she would add the stuffing if she decide to bake it in the turkey. Turkey is done when the thigh joint easily slips out of socket. 

Serving Suggestions: There are so many items you can add to your table to compliment this succulent bird, here are just a few: Peas ‘n Rice, macaroni & cheese, coleslaw, Crawfish (Lobster) stuffing, Avocado garden salad take your pick.

BAHAMIAN PEAS ‘N RICE 

Peas ‘n rice is a staple and main stay in every Bahamian home. A delectable, mouthwatering part of almost every meal. To prepare a meal especially on Sunday or Christmas without a pot of Peas ‘n Rice is like breaking one of the commandments. So please whatever you do, don’t forget the peas ‘n rice. Auntie Rie and mama used to take turns each Sunday making the pot of rice and I seldom could tell who had made it from one Sunday to the next. A word of warning, over indulgence in this delicacy will result in what we call here in the islands a peas ‘n rice shape (protruding buttocks). To many other cultures this figure is not very appealing but to our Bahamian men it as delightful as the dish that caused it.

Ingredients:
3 cups Long grain Mahatma Rice
2 oz Cooking oil
1 small onion, chopped
½ teaspoon thyme leaves or two twig of fresh thyme
½ teaspoon black pepper & Salt to taste
1 - 1 ½ cup Pigeon Peas
3 cups water
1 ½ cup ripe tomatoes, canned tomatoes or 2 tablespoons tomato paste
¼ pound of salt pork (chopped small cubes), bacon dripping or ham skin/scraps and fat chunks

Preparation: This recipe will require a large pot (6-8 qt) with stove at medium, heat oil add ham skin/scraps or salt pork and allow to cook until ham fat or salt pork is almost crispy. Add onion, thyme leaves and black pepper cook stirring occasionally until onion are cooked. Add tomatoes (ripe, canned or paste) cook stirring for about two (2) minutes. Add peas and 3 cups of water. Bring to a boil then add rice, stir to distribute rice evenly. Add additional water until it is one inch above the rice. Add salt to taste. Allow to boil vigorously with lid off until water has disappeared from the top of rice. Stir rice rotating rice from the bottom of the pot to the top (about two (2) turns) then cover pot and reduce heat to low. Cook for 30- 45 minutes or until rice is fluffy. If rice is still grainy and hard add ½ cup of seasoned water and cover pot, ensure that heat is low.

Delicious Recipes: ✨🍍 Aloha Carrot Pineapple Cake ✨🍍

Ingredients:

For the Cake:

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
4 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts (optional)

For the Frosting:

1 cup unsalted butter, softened
16 ounces cream cheese, softened
1 teaspoon vanilla extract
4 cups powdered sugar
Zest of 1 orange (for garnish)
Fresh pineapple slices (for garnish)

Method:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a large bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.

Combine Wet Ingredients: In another large bowl, whisk together both sugars, oil, eggs, and vanilla until smooth.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until mixed well.

Add Extras: Fold in grated carrots, drained pineapple, and walnuts.
Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost: Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Once cool, frost with cream cheese frosting.
Decorate: Apply a layer of frosting between each layer, on the sides, and on top of the cake. Garnish with orange zest and fresh pineapple slices before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 servings

This Carrot and Pineapple Cake is a moist, flavorful delight, with the tangy sweetness of pineapple complementing the earthy taste of carrots, all enveloped in rich, creamy frosting.

Delicious Recipes: "Cream Cheese Chicken with Bacon Stuffed Doritos"

Cream Cheese Chicken with Bacon-Stuffed Doritos

Ingredients:

4 boneless, skinless chicken breasts

1 cup cream cheese, softened

1/2 cup cooked bacon, crumbled

1 cup shredded mozzarella cheese

2 cups nacho cheese-flavored Doritos, crushed into fine crumbs

1 cup all-purpose flour

2 large eggs, beaten

1 tablespoon milk

Salt and pepper to taste

2 tablespoons olive oil

Directions:

Prepare the Chicken: Preheat your oven to 375°F (190°C). Using a sharp knife, cut a pocket into the side of each chicken breast, be careful not to cut all the way through.

Prepare the Filling: 

Mix the softened cream cheese, crumbled bacon, and shredded mozzarella cheese in a medium bowl. Season with salt and pepper to taste.

Stuff the Chicken: 

Spoon the cream cheese mixture into each chicken breast pocket, stuffing it evenly. Use toothpicks to secure the edges of the chicken breasts if needed.

Prepare the Breading Station: 

Place the crushed Doritos in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, whisk together the beaten eggs and milk.

Bread the Chicken: 

Roll each stuffed chicken breast in the flour, shaking off any excess. Dip it into the egg mixture, then roll it in the crushed Doritos, pressing the crumbs onto the chicken to coat it well.

Cook the Chicken: 

Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the breaded chicken breasts and sear for 2-3 minutes per side until golden brown.

Bake the Chicken: 

Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked and the filling is hot and bubbly.

Serving: 

Remove the toothpicks and let the chicken rest for 5 minutes before serving. Serve hot and enjoy!

With its cheesy, bacon-filled excellence, this dish will definitely be a success!

Delicious Recipe Challenge: "Creamy Strawberry Cheesecake Cake"

Creamy Strawberry Cheesecake Cake

Ingredients:

For the Cake Layers:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

For the Cheesecake Layer:

16 oz (2 packages) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

For the Strawberry Filling:

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 tbsp cornstarch

1 tbsp water

For the Whipped Cream Frosting:

2 cups heavy cream, chilled

1/2 cup powdered sugar

1 tsp vanilla extract

Additional: Fresh strawberries for garnish

Instructions:

Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

In a large bowl, cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

Prepare the Cheesecake Layer:

Lower the oven temperature to 325°F (163°C).

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pour the cheesecake batter into a greased and floured 9-inch round cake pan.

Bake for 30-35 minutes, or until the center is set. Remove from the oven and let it cool completely. Once cooled, refrigerate until ready to assemble.

Prepare the Strawberry Filling:

In a saucepan, combine the sliced strawberries and granulated sugar over medium heat.

In a small bowl, mix the cornstarch and water until smooth. Add the cornstarch mixture to the strawberries.

Cook, stirring constantly, until the mixture thickens and the strawberries release their juices, about 5-7 minutes.

Remove from heat and let it cool completely.

Prepare the Whipped Cream Frosting:

In a large mixing bowl, whip the chilled heavy cream until it thickens.

Add the powdered sugar and vanilla extract. Continue to whip until stiff peaks form.

Assemble the Cake:

Place one cooled cake layer on a serving plate or cake stand.

Spread a layer of whipped cream frosting over the top of the cake layer.

Carefully place the chilled cheesecake layer on top of the frosting.

Spread the strawberry filling evenly over the cheesecake layer.

Place the second cake layer on top of the strawberry filling.

Frost the entire cake with the remaining whipped cream frosting, smoothing it with an offset spatula.

Garnish with fresh strawberries as desired.

Chill and Serve:

Refrigerate the Strawberries and Cream Cheesecake Cake for at least 2 hours before serving to allow the flavors to meld. Slice and serve chilled. Enjoy the creamy cheesecake, fresh strawberries, and fluffy cake layers!

Yield:

This recipe makes one 9-inch Strawberries and Cream Cheesecake Cake, serving about 10-12 people.

Notes:

Store any leftovers covered in the refrigerator. The cake will keep well for up to 3 days.

Feel free to add more fresh strawberries between the layers for extra fruitiness.

Indulge in this delightful Strawberries and Cream Cheesecake Cake, a perfect blend of flavors and textures!

🍫😋 Mary Jane Edibles "Space Cakes"

"Space Cakes"

(Recipe) 

Servings: 10 slices

Cannabis edibles — often nicknamed “w##d brownies,” “space cakes,” or “Mary Jane treats” — have been a part of pop culture conversations for decades.

Recipe: "Amaretto Rice Cheesecake"

  Ingredients:

CRUST:
1 cup graham cracker crumbs
2 Tbsps sugar

1 tsp ground cinnamon
1 cup almonds, finely chopped
1/4 cup unsalted butter, melted

FILLING: 
1/4 cup sugar
1 tsp ground cinnamon

1 cup Mahatma® White Rice 
2 pkgs (8 oz. each) cream cheese
1 cup sugar
2 large eggs
1/3 cup almond-flavored liquor

TOPPING: 
1 cup sour cream
1 Tbsp almond flavored liquor
1 Tbsp sugar
1/3 cup sliced almonds, toasted


Directions: 

Preheat oven to 350ºF.
To prepare crust: In a medium bowl, combine all dry ingredients. Pour in butter and mix until crumbs are moist. Press into a buttered 9-inch cheesecake pan. Refrigerate.

To prepare filling: Bring 2 cups water to a boil. Stir in sugar, cinnamon and rice. Reduce heat, cover and cook 20 minutes. Cool. Combine ½ of the cooked rice, cream cheese and sugar in a large mixing bowl. Beat until light and fluffy. Add eggs, one at a time, beating well after each. Blend in liquor and remaining cooked rice. Pour mixture into prepared crust. Place pan in a water bath and bake 1 hour, or until center is just set.

To prepare topping: Blend sour cream, liquor and sugar. Spread over cake and bake 10 more minutes. Cool. Refrigerate 8 hours or overnight. Garnish with almonds. Serves 10 to 12

For best results and a more creamy texture and flavor, try preparing with Carolina®, Water Maid®, or River® Medium Grain Rice.

"Apple Rice Pilaf with Chicken Breasts"

Serves 4

1 pkg Mahatma® Pilaf Rice Mix
4 boneless skinless chicken breast
2 cloves
garlic, chopped
1 Tbsp olive oil
1/2 cup Marsala wine or chicken broth
1/4 cup honey
2 Tbsp white wine Worcestershire sauce
1 apple, chopped
1 tsp fresh thyme, chopped


BONUS

Classic Pilaf Rice

Save time and energy at the end of a long day. Mahatma Rice Mixes offer zesty, home-cooked taste. We take the time so you can enjoy the flavor!


Directions
Prepare rice mix according to package directions.
While rice is cooking, in a large skillet, sauté chicken breasts and garlic in olive oil until chicken is cooked (about 10-12 minutes). Remove chicken breasts from the skillet. Add wine, honey and white wine Worcestershire sauce to the skillet with the remaining juices. Add chopped apples. Simmer until the sauce thickens. Add thyme to rice mixture and mix. Place chicken breasts over rice and cover with sauce.