The official start to fall is a few weeks away, yet we are seeing pumpkin everything all around. Since our relocation to Michigan, my blogging has slowed a bit as I continue my job search, unpack and organize and get settled.
I first created my Pumpkin Nutella bread over two years ago and wanted to remake and photograph it, in time for fall. The recipe was inspired by a pumpkin bread
School has just begun and with a new school year comes excitement, nerves and the common ‘what’s for breakfast?’ question. Because mornings are often the busiest part of the day, I love to create breakfasts that can be enjoyed on the go.
I’ve always preferred vanilla cupcakes over chocolate. To celebrate my two year blog anniversary, I made these cupcakes to celebrate! I shared them with my friends, who were super excited to try the edible pansies that adorned the cupcakes 😀
Growing up, we made cakes and cupcakes often. But they were not always from scratch. Yes, we used box mixes 😛 As I spent more time watching the food network, I realized just how easy it was to make a cake from scratch.
This recipe is very versatile and easy. You can add any extracts you like; think peppermint, coconut or lemon 🙂 I chose to top the cupcakes with a buttercream icing because it is also really easy and versatile!
Don’t forget to enter my giveaway for a chance to win MasterChef Season 6 Winner Claudia’s new cookbook!
Summer is the season to eat ice-cream on a daily basis and feel absolutely no guilt about it. I mean, we have to stay cool somehow 😛
In 4th grade, my class made ice-cream using salt and ice cubes to freeze the cream and sugar. It was delicious and so much fun. That was probably one of my favorite ‘lessons’ in that class 😀 After that, I did not make cream based ice-cream. My sisters and I made popsicles and slushy drinks but now…
I love my kitchen aid stand mixer and one of my favorite things about it is the versatility and add ones. I purchased the ice-cream maker bowl, when it was on sale. Combined with a coupon I got it at a great price! #Score
In 1984, President Ronald Reagan proclaimed July as National Ice Cream Month and National Ice Cream Day as the third Sunday in the month of July. So today, July 17th is #National Ice Cream Day! wohoo 😀
I love strawberries and had a ton on hand… which led to the creation of this recipe 😀
*Note you will need an ice-cream maker for this recipe.
Mash strawberries with sugar, lemon juice in a large bowl. Let stand, stirring and mashing occasionally, for 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth.
Return strawberry and cream mixture to the bowl with remaining strawberries and chill, until cold.
Freeze mixture in ice cream maker, according to machine instructions.
Transfer to an airtight container and place in freezer for a few hours to firm up.
This blog post was created in Partnership with Fred Meyer, all opinions and content are my own. Thank you for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂
Make this dish? I’d love to see! Tag me using #CreateAmandasPlate or @AmandasPlate <3
Nothing screams celebration like sprinkles! And like Julia Child says, a gathering without cake is just a meeting. So this Eid, I decided to make a childhood classic; funfetti. And while we did not have Funfetti often, it was certainly a favorite. I mean how can a kiddo not like cake with sprinkles speckled throughout? 😀
Eid Al-Fitr is the end of Ramadan celebration for Muslims around the world. It is a time of gathering, of gratitude, appreciation, celebration and joy! During the Eid, Muslims attend a special prayer service at the Mosque followed by gift giving, visiting family and friends and enjoying delicious treats! I wanted to make my funfetti cupcakes extra special so I purchased the awesome cupcake toppers from With A Spin
To achieve the ‘funfetti’ flavor, I used buttermilk and clear imitation vanilla extract. Normally, a baker would advise against anything but really good vanilla, but in this instance it is absolutely necessary! This is a tip I learned from Christina Tosi herself, during my time at masterchef!
If you’ve been following my blog for a while, you know that one of the very first recipes I have developed and written was for cheesecake! I perfected my cheesecake recipe shortly after receiving a KithenAid stand mixer from my parents, when I was 16 years old 😀
I remember one Thanksgiving, I made 4 cheesecakes for my family (as well as 6 pies and a birthday cake). I would like to think I got cheesecake making down! I’ve even make a raw vegan cheesecake
While at the Renton Farmers Market, I had intended on buying 2 pints of strawberries. I ended up leaving with an entire flat.
I often reminisce about the pastries from my childhood. I have fond memories of my mother and grandmother baking every weekend and sharing something sweet with the family.
This Ramadan I wanted to try and make maamoul. I set out to replicate the maamoul from my childhood and found that our family recipe was for a HUGE batch… like 8 dozen cookies! Cutting the recipe in half would still give me far more than I would need (especially for my first time!). I decided to test a few variations of the family recipes and come up with a batch that would make about two dozen cookies!
Ramadan is just around the corner. One of the most requested recipes I receive during Ramadan is “easy dessert ideas”. I came up with this Cherry and Chocolate Pastry because: 1. It’s easy to make 2. cherries and chocolate make the perfect summer pairing 3. It’s delicious!
For those who don’t know, Ramadan is the Holy Month for Muslims around the world, who fast (refrain from water and food) from sun up to sun down every day for 29-30 days. This is a month of reflection, growth and self discipline. It is also a time for family, community and giving.
Due to the long days this year, many find themselves looking for easy foods to make.