Thursday, September 22, 2022

Fluffy Hamburger Buns


Imagine if you will, a light and fluffy hamburger roll that reminds you of store bought buns, but were made right in your home.  That is what I am bringing you today.  I am sharing these amazing, fluffy, delicious hamburger buns, from Alyona Demyanchuk.   I have made many a hamburger buns over the years, but none have ever been so light and fluffy, and so close to store bought, as these are.  They are going to be my go to burger bun.
At first, I thought about cutting the recipe in half, since this recipe makes 32 buns, but I decided to go ahead and make the full recipe and just freeze half of them for a later day.  Although, I did have them this morning with some ham and cheese, for breakfast, and they are so yummy.  So, so good.

I hope you enjoy them as much as we did.

Fluffy Hamburger Buns
Yield: 32 rolls 


2 cups warm water 
4 Tbsp dry yeast 
1/2 cup sugar 
1 Tbsp salt 
2 eggs 
1/2 cup shortening 
6 1/4 cup flour 
How to Make Hamburger Buns: 
In a large mixing bowl, dissolve the yeast in warm water. Whisk in the sugar, salt, eggs, and shortening. Stir in the flour and knead 7 minutes. Let rise 30 minutes or until doubled. 
Cut dough in half and then cut each half into 16 equal pieces. Roll all 32 pieces into balls and place onto a cookie sheet about 2-inches apart (9 rolls fit into a large 18x13 cookie sheet.) 
Let buns rise in the cookie sheet until tripled in size or the size of a hamburger bun. 
Bake at 350° for 10-12 minutes on the lower rack of the oven.



Thursday, September 15, 2022

Slow Cooker Pecan Pie

Today I am bringing you a recipe that I just recently tried myself, and it was a huge hit.  As with all new recipes, there are things I often have to change for the next time I make it.  


With regards to this slow cooker pie, I need to keep an eye on it, and probably cut down the cooking time slightly, because some of the edges of the pie were a bit dark and hard from the filling.

Aside from that, this was so good, sooooo good, and I think it will be going on my Thanksgiving menu.  I have a pumpkin pie one to try as well, in the slow cooker, and if that one turns out good as well, then it will go on the menu right alongside the pecan pie.

If anything, the fact that it is cooked in the crockpot, and I don't need to faff over it, is a huge plus.


Slow Cooker Pecan Pie 
 Source:  The Country Cook
1 refrigerated pie crust 
4 large eggs, lightly beaten 
1 ⅓ cups light corn syrup 
 1 cup sugar 
⅓ cup salted butter melted
 ⅛ teaspoon cinnamon (optional) 
2 teaspoons vanilla extract 
2 cups pecan halves, divided use 
Line a 6-quart oval slow cooker with parchment paper (12.5 inch x 16 inch). Press the paper down into the slow cooker to create an outline of the bottom of the slow cooker. Remove parchment paper and place unrolled pie crust onto the parchment paper (lining it up with the creases from the outline in the parchment paper). 
Gently roll up the edges of the pie crust and make small indentations to help the crust stick to the parchment paper and to keep in the filling better. Place parchment paper/pie crust into slow cooker (pastry should extend 2 to 3 inches up the sides). Bend and fold the pastry as needed to get it to fit properly. In a bowl combine the eggs, corn syrup, sugar, melted butter, cinnamon and vanilla. Whisk until smooth. Stir in 1 cup of the pecans. 
Gently pour batter into crust in the slow cooker. Then top with remaining cup of pecans. Placing them evenly in a pattern to make a nice presentation. Place a layer of paper towels on top of the slow cooker then cover with the lid. Cook on high for 3 to 3 ½ hours or until filling is puffed and set. Turn off slow cooker. Let stand, uncovered, 1 hour. 
Cut and serve straight from the slow cooker. Or gently lift the parchment paper out of the slow cooker, then slice and serve. 


Thursday, September 08, 2022

{ Toucinho do Ceu }

Today I am bringing you a Portuguese recipe, well, Brazilian, so from my paternal grandfather's side.  This is one of the easiest desserts you will put together, but it is so good, like so so soooooo good.  It tastes phenomenal.
So what about that name?  What does it mean?  Well if we are to directly translate from Portuguese, it means Bacon from Heaven!  
I don't know why that name came about, or who decided that was the perfect name for this cake, but I'm good with it, since I love bacon, and this dessert is Heavenly.  Kinda makes sense then doesn't it?

However you may feel about the name, this is the perfect dessert when you have company come over and need something to serve.  Just a few ingredients, a quick blend together and that's it.
I hadn't made it in a really, really long time, and when I saw one of my favorite Youtubers making it, the craving kicked in.  So thank you to Greice Brigido for the recipe, and a trip down memory lane.


It is a cake/pudding/tart kind of dessert, all thrown together in the blender and then baked to create this creamy interior and a little coconut crunch crust.  Just trust me, make it, you will love it.


Toucinho do Ceu

600 ml milk
4 eggs
2 cups of sugar
1 cup of flour
3 tablespoons of butter
100 gr coconut

Put all the ingredients in a blender, and mix until well combined.  Pour into a 13x9 greased baking dish, and bake at 375 for 30 minutes or until golden brown, and the center is set.

Remove, let cool and serve immediately.

You can place it in the refrigerator and it will keep for a few days, although it never EVER lasts that long in my house.