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Single-layer vanilla chiffon birthday cake 🎂

(For my beloved sister 🩷)

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Rice Krispie Valentine Hearts

Ingredients

3 tbsp butter

6 cups Kellogg's Rice Krispies cereal

4 cups mini marshmallows

1 cup pink candy melts

1/2 cup white candy melts

Making Rice Krispies heart treats

Make Rice Krispies according to the directions on the back of the cereal box.Take the Rice Krispies out of the pan and onto a tray.

Using a heart shaped cookie cutter, cut the Rice Krispies out.Melt the pink candy melts in a bowl and dip half of the heart into the bowl. Let it harden.

Melt the white candy melts in a bowl and add to a mini ziplock bag. Cut a tiny hole on one corner and use it to swizzle the white chocolate melt over the heart. Let it harden then enjoy!

Xo - Coquettefood

[daisys-little-cookbook]

Brownie cake

I made this little Leo cake as a late gift to my dad for his 38th birthday. Technically, it's two brownies cosplaying as cake but 🤫. A couple of mistakes were made on my end, but overall, the recipe is solid.

Ingredients

Brownies:

3 cups granulated sugar

1.5 cups all-purpose flour

1 1/3 cups sifted cocoa powder

1 cup sifted powdered sugar

2 11.5 oz bags of chocolate chips

1.5 teaspoons of sea salt

4 large eggs

1 cup of canola oil

4 tablespoons of water

7/8 teaspoons of vanilla extract

1/8 teaspoon of cheesecake flavoring

2 buttered 8x8 round baking pans lined with parchment paper

Chocolate filling:

1 cup of unsalted butter, room temperature

0.5 teaspoon of vanilla extract (optional)

0.5 teaspoon of cheesecake flavoring (optional)

0.25 teaspoon of fine sea salt

1 cup of sifted cocoa powder

1 14 oz can of cold sweetened condensed milk

Colored buttercream:

2 cups softened unsalted butter, separated

2 14 oz cans of cold sweetened condensed milk, separated

2 teaspoons of the flavoring of your choice (I used a 1:1 ratio of vanilla and cheesecake)

As much food coloring as you think you'll need for the colors you want (I just eyeballed it)

Piping bags and tips

Optional:

Sprinkles

Colored icing for writing (make sure to store it somewhere cool and dress to avoid melting)

Edible glitter

Instructions

Brownies:

Preheat the oven to 325°F.

In a medium bowl, mix together all dry ingredients

In a large bowl, whisk together the eggs, oil, water, and flavoring (you can use a hand mixer for this)

Sift the dry mix over the wet mix and stir until just combined. DO NOT USE YOUR HAND MIXER FOR THIS. THE BATTER WILL BE THICK. YOU WILL BREAK IT

Pour the batter into the prepared pans, making sure to pour an equal amount. Give the pans a jiggle and tap it against the counter to remove air bubbles, smooth the top with a spatula

Bake for 42 minutes, allow to cool completely

Chocolate filling:

With your mixer (or by hand if you're brave), whip the butter on medium high speed for 5-7 minutes

Add in the flavorings, salt, and sifted cocoa powder and mix on the lowest speed until fully incorporated

In 3-4 installments, mix in the sweetened condensed milk at a medium speed. Make sure to scrape down the sides of the bowl

Allow to firm up in the fridge for 30 minutes before using

Colored buttercream

Whip the butter on medium high speed for 5-7 minutes. It should be light and fluffy, like with chocolate filling. Again, scrape down the sides of the bowl

Add a couple of tablespoons of the cold sweetened condensed milk, flavorings, and food coloring. Beat until it is well incorporated

Add the remaining sweetened condensed milk, a small amount at a time mixing well after each addition

Beat on medium-high speed for at least two minutes or until the frosting is smooth and airy. Be careful not tover mix or else the frosting will get a weird texture

Allow to set for 30 minutes in the fridge before using

Assembly:

Pipe the chocolate filling onto one of the brownies. Make sure the filling is firm and the brownies are even, or else your cake will be lopsided. Gently layer the second brownie on top

Do a crumb coat with a thin layer of your primary color of frosting. Allow to set in the fridge for 30 minutes

Coat your cake in a second layer of your primary color. Make sure it is nice and even. My favorite way to smooth out the frosting is by putting a layer of parchment paper over it and running a cake scraper over it

Using your secondary colors, decorate your cake however you want.

Add sprinkles or any other decorations you want

Enjoy 🫶

[daisys-little-cookbook]

Easy Banana Milkshake

INGREDIENTS

1 ½ frozen bananas

½ cup vanilla ice cream

¾ cups milk of choice (or more as needed, use plant-based if desired)

½ tablespoon maple syrup (optional)

INSTRUCTIONS

Add all ingredients to a blender and blend until smooth.

NOTES

If you don’t have a high-powered blender, you may need to add some more milk to get things blended.

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Lemon Posset (Easy 3 Ingredient Lemon Dessert)

EQUIPMENT

Medium or Large Saucepan

Spatula or Whisk

Strainer (optional)

INGREDIENTS

2 cups Heavy Cream

2/3 cup Granulated Sugar

1 Lemon zested and juiced

Toppings (optional)

Fresh Berries

Raspberry Coulis

INSTRUCTIONS

Zest and juice lemon, set aside

In a large saucepan, heat the whipping cream and sugar over medium high until until it starts to boil. Once it’s boiling reduct the heat to medium/medium low and cook another 5-8 minutes making sure the cream doesn’t boil over.

Once the cream has cooked down a bit and started to turn slightly golden yellow, remove from heat.

Stir in the lemon juice and zest.

Let posset cool about 15 -20 minutes.

Optional - strain through a fine mesh strainer to remove zest.

Pour into serving containers or ramekins and let chill in the fridge for at least 4 hours or overnight.

Serve plain or with fresh berries or coulis.

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kill the shift manager in your brain

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GRILLED CHICKEN SUMMER RICE BOWLS

INGREDIENTS

1 pound boneless, skinless chicken breasts

3 tablespoons freshly squeezed lime juice

1 ½ tablespoons honey

¼ cup fresh cilantro

2 garlic cloves, minced or pressed

¼ teaspoon salt

¼ teaspoon pepper

pinch crushed red pepper flakes

⅓ cup extra virgin olive oil

2 cups cooked jasmine rice

1 cup chopped tomatoes

⅔ cup sweet corn, (off the cob, steamed, etc)

1 avocado, chopped

quick pickled onions, for topping

kosher salt and pepper

INSTRUCTIONS 

Place the chicken in a bowl, baking dish or resealable bag.

Combine the cilantro lime juice, honey, garlic, salt, pepper, pepper flakes and olive oil in a blender until combined. Pour half of the mixture over the chicken, making sure each piece is coated. Let it marinate in the fridge for at least 30 minutes or up to 2 hours. Place the extra dressing in the fridge. If I’m cooking the jasmine rice, this is where I prep it!

Preheat the grill to high for at least 10 minutes. I like mine around 500 or 550 degrees!

Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.

While the chicken grills, I also like to throw some corn on the cob directly on the grill. I grill it for about 10 minutes, turning occasionally. You can use corn straight from the cob, a steamed bag of frozen corn or canned - whatever you love!

Let the chicken rest for 5 to 10 minutes before slicing or chopping it.

To assemble the meal, place the rice in a bowl. Top with some of the grilled chicken, the corn, tomatoes, avocado and pickled onions. Drizzle with the extra dressing and sprinkle on salt and pepper (if needed) and serve. Enjoy!

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Cowboy Caviar

Ingredients

1½ cups cooked black beans, drained and rinsed

1½ cups cooked black-eyed peas, drained and rinsed

2 cups cherry tomatoes, halved

1 cup corn kernels

1 red bell pepper, stemmed, seeded, and diced

½ cup diced red onion

1 medium jalapeño pepper, finely chopped

Juice of 1 lime

2 large avocados, pitted and diced

¼ cup chopped fresh cilantro

Tortilla chips, for serving

Dressing:

2 tablespoons plus 1 teaspoon red wine vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

½ teaspoon cayenne pepper

½ teaspoon honey

1 garlic clove, minced

1½ teaspoons sea salt

½ teaspoon freshly ground black pepper

Instructions

In a large bowl, stir together the black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, jalapeño, and lime juice.

Make the dressing: In a small bowl, whisk together the the vinegar, oil, cumin, cayenne, honey, garlic, salt, and pepper. Pour the dressing over the bean mixture. Fold in the avocado and cilantro, and season to taste.

If time allows, refrigerate for 1 hour to allow the flavors to marry. Serve with tortilla chips.

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Brown Butter White Chocolate Matcha Cookies

Ingredients

2 cups + 2 tbsp all purpose flour

1 tsp baking soda

½ tsp salt

1 tbsp matcha powder

1 cup unsalted butter

½ cup granulated sugar

1 cup light brown sugar

1 tsp vanilla extract

2 eggs room temperature

1 cup white chocolate chips

Instructions

Brown your butter. Heat your butter over medium heat until it turns a golden yellow color. Pour butter in a heat proof bowl to cool. As the butter cools, it will get darker in color.

Combine flour, baking soda, salt, and matcha powder in a medium size mixing bowl. Mix well and set aside.

Next add in white sugar and brown sugar to your butter. Mix to combine. Once well combined, add in your eggs and vanilla. Whisk together. Whisk until you get a light and creamy texture (~1 minute). This is the key to getting a crisp and chewy cookie.

Once the wet ingredients are well mixed, slowly add in the dry ingredients from step 3. Combine with a spatula until a green dough forms.

Add in the white chocolate chips and mix until they are well incorporated.

Let the dough rest in the fridge for 1 hour.

Preheat oven to 350 degrees F.

Cover 2 baking sheets with parchment paper. Use a 3 tablespoon (1.5 oz) ice cream scoop to scoop cookie dough onto baking sheets. Cookies should be 2-3 inches apart.

Bake for 10-12 minutes.

Let cookies cool for 10 minutes before putting them on a cooling rack.

Cool cookies for another 15 minutes before serving.

[daisys-little-cookbook]

Watermelon Popsicles

Equipment

Popsicle Mold

Ingredients

6 cups cubed watermelon

2 tablespoons fresh lime juice

Instructions

In a blender, place the watermelon and lime juice. Blend until completely smooth, then pour into popsicle molds, leaving ½ inch at the top for expansion.

Cover and add popsicle sticks if necessary. Freeze until set, 4 hours or overnight.

Notes

Makes about 8 popsicles, depending on the size of your molds

[daisys-little-cookbook]

Bunny Buns

Equipment

1 Kitchen Mixer optional

1 Dough hook optional

Ingredients

1 cup plain yoghurt 270g

1 cup Self raising flour 150g

¼ teaspoon salt

butter for greasing

Instructions

Preheat your oven to 180 degrees Celsius, 360 degrees Fahrenehit.

Place yoghurt, self-raising flour and salt in a bowl. Combine well until the dough comes together in a ball. I use a kitchen stand mixer with a dough hook for this step, but a wooden spoon and some elbow grease will work well too!If the dough is a little too wet to work with add an extra tablespoon of flour.

On a dry floured surface. Divide the dough into 6 even pieces. (approx 70g each) From each of these 6 pieces you will be making a larger ball (45g ish) and 2 smaller balls (12g ish each)

Grease a large oven proof dish with butter (be generous)

Place the 6 larger balls evenly around the oven dish. These will be the bunny bun faces.

Roll the smaller balls into short stubby sausages, place them in pairs so that they touch the larger balls (these are the bunny ears)

Optional: (brush the bunny buns with a little melted butter)

Bake the bunny buns for 20 minutes.

Enjoy your bunny buns warm!

Optional: Use an edible marker to add eyes and a mouth to your bunny buns!

[daisys-little-cookbook]

Strawberry-Chocolate Smoothie

Ingredients

1 ½ cups frozen strawberries 

1 cup chilled unsweetened chocolate almond milk, plus more if needed

1 tablespoon almond butter

1 tablespoon unsweetened cocoa powder

1 tablespoon honey

Directions

Combine strawberries, almond milk, almond butter, cocoa and honey in a blender. Process until smooth, adding more almond milk, if needed, for desired consistency. Serve immediately.

[daisys-little-cookbook]

Churros + Caramel Sauce

Ingredients

For the churros

1 cup of water

1 tsp. vanilla extract

⅛ tsp. salt

2 tbsp. Butter

1 cup of flour sifted at least 2 times. (140 grams)

1 large egg beaten

2½ cups vegetable oil for frying the churros

Sugar to dust

1 tsp. ground cinnamon Optional

Ingredients

For the caramel sauce: 

1 cup granulated sugar

2/3 cup heavy cream

7 tablespoons unsalted butter, room temperature and cut into cubes

1 teaspoon kosher salt

Instructions

Make the Churro Dough. Place the water, vanilla extract, salt, and butter in a saucepan at medium- high heat.

Once it comes to a rolling boil, stir in the flour all at once. It is very important that the water is boiling to ensure that the dough will render crispy churros.

Mix the dough vigorously using a wooden spoon or spatula. You have to do this step very quickly.

Remove the saucepan from the heat, wait about a minute, then add the egg. Keep mixing until the egg is completely integrated into the dough (you can use a mixer for this step). In the beginning, the dough will want to separate after adding the egg, but keep mixing until the ingredients are well combined and you have a smooth and soft dough that separates from the bottom of the pot. This step will take a few minutes.

Prep de Pastry Bag. Place the dough in the pastry bag fitted with a star-shaped tip. Make sure there aren’t any bubbles of air in the dough while you place it inside the bag.

Pipe 6-inch strips of dough on a prepared tray and then fry them (see notes).  You can also pipe the strips of dough directly into the hot oil, cutting them with your kitchen scissors. The oil will start bubbling when you add the raw churro, and at this point you must not touch the oil or the churro, to avoid having an explosion.

Pipe and Cook. Fry the churros for about 2 to 2.5 minutes in hot oil ( 320degrees F) until golden brown (in total it should take 4-5 minutes to cook each churro), and then turn the churros to have an even crispiness and golden color.

Once they are golden, remove from the heat, place on the paper towel to drain for a few seconds, and then roll in the sugar.

To prepare the caramel sauce:

Add the sugar to a heavy-bottomed saucepan and heat on medium high until the it begins to melt around the edges. Carefully swirl the sugar with a heatproof spatula until all the sugar has melted and has reached about 338F on a candy thermometer. The color should be a deep amber and it should smoke slightly, but be careful not to let it burn.

Add the butter in pieces, and stir until melted. Stir in the vanilla.

Remove from heat and very carefully add the cream (it may bubble up) and stir until smooth. Stir in the salt.

Pour caramel into a jar and let cool to room temperature while you make the churros.

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Lemon Meringue Pie Bars

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Berry Breadcrumb Cake

This is a slight modification of this recipe that I found written by Colleen Sowa. It has such a lovely texture to it 💕

Ingredients:

4 lg eggs/approximately 1 cup of egg substitute (I'm not entirely sure because I used eggs for this)

1/2 tsp LorAnn cheesecake flavor

1 tsp vanilla extract

1/3 tsp ground cinnamon

1/3 tsp salt

1/4 cup unflavored oat milk

1 1/4 cup sugar

2 1/4 cup plain bread crumbs

1 1/2 cup of your berries of choice (I used blackberries and blueberries)

Instructions:

Pre-heat your oven to 350° F and grease your baking dish with some butter.

Beat the eggs, extracts, milk, spices, and sugar until fully incorporated. Stir in the bread crumbs and berries until just combined.

Cover the bowl with a lid or some cling film and sit in the fridge for about 20 minutes.

Pour the chilled batter into your baking dish and bake for about 40 minutes (I went an extra 15 due to the size of my dish, but preferably stick to 40 minutes).

Remove from the oven and let rest for about 20 minutes or until warm but not hot.

Enjoy 🫶

I had some for breakfast with a couple scoops of vanilla ice cream. You could also enjoy as is or with your favorite sweet glaze. Some fun variations you could do are adding white chocolate chips or chunks, dried lavender or rosemary, mixing in some tea to the batter (earl grey would be good for this), or using different fruit.

[daisys-little-cookbook]

Brown Butter Toffee Chocolate Chip Cookies

Ingredients

3/4 cup unsalted butter, lightly browned and cooled

1 cup brown sugar, packed

1/3 cup granulated sugar

1 egg and 1 egg yolk, room temperature

1 tablespoon vanilla extract

1 teaspoon sea salt

1 3/4 cup flour

1/2 teaspoon baking soda

8 ounce dark chocolate, chopped

1/2 cup toffee, roughly chopped

Instructions

In a heavy bottomed saucepan heat butter over medium heat to brown it, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool completely before using

In a large mixing bowl, combine the cooled brown butter, brown sugar and white sugar, whisking until combined. Add the egg, egg yolk and vanilla. Mix well. Add the flour, baking soda and salt, folding until just combined . Carefully fold in the chocolate and toffee pieces.

Allow the dough to chill for at least an hour or overnight.

When you are ready to bake the cookies, preheat the oven to 350°F  and line 2 cookie sheets with parchment paper. Scoop out the cookies and place the balls 2 inches apart on prepared cookie sheets. Bake for 12 to 14 minutes or until the edges are golden brown, but the center is still gooey. Allow to cool before devouring!

[daisys-little-cookbook]

Vegan Matcha Sugar Cookies

Ingredients

1/2 cup coconut butter

1/2 cup honey

1 tsp vanilla extract

1 1/2 cups oat flour

2 tsps baking powder

1 tbsp Encha Culinary Grade Matcha Powder

Pinch of salt

Matcha Yogurt Frosting

1/2 cup full fat vanilla coconut yogurt

1 tsp Encha Culinary Grade Matcha Powder

Making matcha sugar cookies

Melt together the coconut butter and agave/honey. Stir in the vanilla extract. In a mixing bowl, whisk together the oat flour, baking powder, matcha, and salt.

Add the coconut butter mixture, and mix to form a dough. Roll out to 1/4 inch thickness, between two pieces of wax paper is easiest so it doesn’t stick. Cut into hearts using a cookie cutter (or whatever shape you want!) Transfer to a baking sheet lined with parchment paper. Bake for 10-12 minutes at 350ºF.

Cool completely before frosting.For the frosting, simply mix together the yogurt and matcha until thick and lump-free.Frost the cooled cookies.

Xo - Coquettefood