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mercredi 31 décembre 2025
Instructions:
Directions
Directions:
mardi 30 décembre 2025
Mini Sweet Potato Pies: Perfectly Sized for a Sweet Treat
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/2 cup unsalted butter, melted
For the Filling:
2 cups cooked sweet potato, mashed (about 2 medium sweet potatoes)
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1/2 cup heavy cream
1/4 cup whole milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Pinch of salt
For the Topping (Optional):
Whipped cream or marshmallows (for serving)
Preparation:
Prepare the Crust:
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon.
Stir in the melted butter until the mixture resembles wet sand.
Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup, pressing down firmly.
Bake the crusts for 8-10 minutes, or until slightly golden. Remove from the oven and let cool.
Make the Filling:
In a large bowl, combine the mashed sweet potato, brown sugar, granulated sugar, eggs, heavy cream, whole milk, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt.
Whisk until smooth and well combined.
Assemble the Mini Pies:
Spoon the sweet potato filling into the cooled graham cracker crusts, filling each cup nearly to the top. Use the back of a spoon to smooth the tops if necessary.
Bake for 20-25 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Allow the pies to cool completely before removing them from the muffin tin.
Serve and Enjoy:
Once the pies are fully cooled, remove them from the muffin tin.
Top with a dollop of whipped cream or mini marshmallows if desired for a festive touch.
These Mini Sweet Potato Pies are the perfect portion-sized treat with a flavorful, creamy filling and a delicious graham cracker crust. Perfect for holiday gatherings, potlucks, or a
Ingredients
1 Cup crunchy peanut butter
¾ cup sugar
1 medium banana, ripe
1 Tsp baking powder
Instructions
Preheat the oven to 350 degrees. Line a baking pan with parchment paper and set aside.
In a bowl combine the peanut butter with the sugar and baking powder. Mix in the mashed banana, beating until everything is well incorporated. Drop tablespoons of dough into the baking pan and take it to the oven. Bake for 10 minutes or until golden brown.
Remove from oven and let them cool down completely.
INGREDIENTS:
For One Standard Loaf:
- 3 1/2 cups all-purpose flour (plus extra for kneading)
- 1 cup warm water (about 110°F or 43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 2 tablespoons vegetable oil or melted butter
Optional Enhancements:
- 1/4 cup milk (to replace part of the water for a softer crumb)
- 1 egg (for a richer dough, optional)
- 1 tablespoon honey (for added sweetness)
- Butter for brushing the top after baking
INSTRUCTION:
Step 1: Activate the Yeast
In a small bowl or measuring cup, combine warm water and sugar. Stir until dissolved. Sprinkle the yeast over the surface and let it sit for 5–10 minutes until foamy. This indicates the yeast is active and ready to ferment the dough.
If the mixture doesn’t foam, the yeast may be expired or the water too hot or cold. Start over with fresh yeast and properly warmed water.
Step 2: Mix the Dough
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the activated yeast mixture and oil. If using milk or egg, add them now. Stir with a wooden spoon or spatula until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Begin kneading by folding the dough over itself and pressing down with the heel of your hand. Rotate and repeat. Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
If the dough is too dry, add a teaspoon of water at a time. If too wet, sprinkle with flour gradually.
Step 3: First Rise (Proofing)
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
To test readiness, gently press a finger into the dough. If the indentation remains, the dough is proofed.
Step 4: Shape the Loaf
Punch down the dough to release excess gas. Turn it out onto a floured surface and knead briefly. Shape into a loaf by flattening into a rectangle, folding the sides inward, and rolling tightly from one end.
Place the shaped dough into a greased loaf pan, seam side down. Cover loosely and let it rise again for 30–45 minutes until it reaches just above the rim of the pan.
For free-form loaves, shape into a round or oval and place on a parchment-lined baking sheet.
Step 5: Bake
Preheat the oven to 375°F (190°C). Once the dough has risen, place it in the oven and bake for 30–35 minutes. The top should be golden brown, and the loaf should sound hollow when tapped on the bottom.
If using a thermometer, the internal temperature should reach 190°F (88°C).
Remove from the oven and brush the top with butter for a soft, glossy finish. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Avoid slicing while hot, as this can compress the crumb and release steam prematurely.
Step 6: Serve
Once cooled, slice with a serrated knife. Serve plain, toasted, or with spreads like butter, jam, or cheese. The bread can be used for sandwiches, French toast, croutons, or breadcrumbs.
Store in a bread box or airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months.






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