Chinese Five Spice Cookies - Recipe Using a Cake mix #54
Turn a cake mix into some great cookies that would be amazing with a nice cup of tea.
One box white cake mix
1/2 cup butter softened
2 eggs
2 tsp five spice powder
2 tbsp brown sugar
1/2 tsp vanilla (I show this in the video but don't mention it)
1/2 cup sliced almonds
1/4 cup or so of turbinado sugar (coarse brown sugar) for sprinkling on unbaked cookies.
Stir the first six ingredients together and then stir in the almonds.
Scoop onto a greased cookie sheet or one lined with a silicone mat or baking paper. Leave at least 1.5 to 2 inches in between the dough balls. Sprinkle with turbinado sugar. Bake at 350 F for 10-12 minutes until light brown edges. Cool on cookie sheet 5 minutes and transfer to rack to cool completely.
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one son.
Contact me here:
Facebook
Pinterest
Twitter:
Instagram:
Russian King's Cake (Kоролевский Tорт)
Three yummy and moist cake layers filled with an amazing dulce de leche frosting! This cake is a must try for your next party! Written Recipe:
Song: Song: AERØHEAD - Fragments
Music provided by Vlog No Copyright Music.
Creative Commons - Attribution-ShareAlike 3.0 Unported
Video Link:
Like and subscribe to my YouTube Channel:
Follow Us On:
Instagram:
Facebook:
Pinterest:
New Recipe Every Monday:
Shop:
For business inquiries, please email me at: AMintyMonday@gmail.com
King Cake: an Easier Version of the Mardi Gras Classic
Learn how to make a classic King Cake! This king cake recipe makes a beautiful, soft bread that is decorated with a simple glaze and colorful festive sprinkles.
Recipe:
Ingredients
1 cup milk (236ml) (I prefer to use whole milk)
⅓ cup water
2 ¼ teaspoons active dry yeast
⅓ cup granulated sugar (70g)
5 Tablespoons unsalted butter, melted (70g)
1 large egg
2 large egg yolks
2 teaspoons table salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg, optional
5 cups bread flour, plus additional as needed (625g) (may substitute all-purpose flour, see note)
Filling
½ cup light or dark brown sugar, firmly packed (100g)
1 Tablespoon ground cinnamon
⅛ teaspoon table salt
4 Tablespoons unsalted butter, softened (57g)
Egg wash
1 large egg
1 teaspoon water
Glaze & Topping
1 cup powdered sugar (125g)
1-2 Tablespoons milk
¼ teaspoon vanilla extract
Green, purple, and yellow or gold sanding sugar or sprinkles
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Instant read thermometer (Affiliate Link):
Baking sheet (Affiliate Link):
Plastic baby (optional, see note) (Affiliate Link):
Instructions
See recipe link for full instructions.
Facebook:
Instagram:
Pinterest:
Email List:
LOUISIANA KING JESUS CAKE
LOUISIANA KING CAKE
1/4 CUP - 4 TBSP - 56.7 grams Butter, Unsalted
16 ounces - 2 cups - 490 grams Sour Cream
1/3 cup - 67 grams white Sugar
1 teaspoon - 6 grams Salt
In a sauce pan melt butter and add sour cream, sugar and salt. Stir together and take off heat to cool to below 110 degrees F / 43 degrees C.
In a bowl stir together the following ingredients and let sit for 5 minutes to allow yeast to bloom and bubble:
1/2 cup - 4 ounces - 100 ml Very Warm Water
4-1/2 tsp - 9 grams - 2 single packets - Active Dry Yeast
1 TBSP - 21.25 grams White Sugar
Sift 6-1/2 cups - 938 grams ALL PURPOSE FLOUR with
1/4 tsp - .59 grams NUTMEG (optional)
In a stand mixer using a dough hook mix the sour cream mixture & yeast mixture together for a minute. Add 2 EGGS one at a time while continuing to mix.
While on medium low speed begin to add flour a large spoonful at a time leaving 1/2 cup flour. Turn of mixer and check to see if the dough sticks to your fingers. I only used 6 cups flour. If it does not then leave out the rest of the flour and use it to dust your surface for rolling. Allow the mixer to knead the dough for 2 minutes. Turn out your dough onto a floured surface and knead it by hand for 1 minute or until it forms a soft smooth ball. Place it into an oiled bowl and cover to rise for 45 to 60 minutes in a warm place with no drafts.
Meanwhile Mix Filling in a bowl and sit aside:
1/2 Cup - 100 grams WHITE SUGAR
1/4 Cup - 50 grams
2 teaspoons - 6 grams CINNAMON
Melt in a separate bowl : 1/3 cup - 76 grams BUTTER
PREHEAT OVEN TO 350 DEGREES F / 176 DEGREES C
After the dough has been rising and doubled in size, turn out onto a floured surface and cut it in half to make 2 cakes. Roll out one ball of dough to 27 (68 cm) long X 12 ( 30 cm) wide. Cut in half length wise using a pizza cutter. Paint butter onto each half leaving a 1 inch (2.5 cm) border around the edges. Sprinkle the cinnamon and sugar mixture onto the butter leaving the same 1 inch border. Roll up length wise & pinch edges together to hold the roll together. Take the 2 ropes of dough and twist them together to form a braided rope and then twist again to make a circle. Pinch the ends together to make a ring. Place on a cookie sheet lined with parchment paper. Cover and let rise 30 minutes. Roll out 2nd ball of dough and follow the same steps to make 2 cakes all together.
After the cake rises for 30 minutes bake in the oven for 20 to 30 minutes until golden brown. Makes 2 medium sized cakes - feeds 8 to 10 people. Or make one large cake to feed 16 to 20 people.
While cakes cool mix the following ingredients together to make the ICING:
2 ounces - 56.2 grams CREAM CHEESE, SOFTENED (optional)
3 cups - 345 grams POWDERED SUGAR
1/2 tsp - 2 grams VANILLA EXTRACT
2 TBSP - 28.7 grams FRESH LEMON JUICE
3 TBSP - 42.52 grams UNSALTED BUTTER, MELTED
2 to 4 TBSP - 30 to 60 grams MILK
Push the plastic baby into the bottom of the cake to hide it and not to make a hole in the top. Spoon Icing onto the cooled cakes. Sprinkle with PURPLE, GOLD AND GREEN Sanding Sugar or Sugar Crystals in 2 to 3 inch sections alternating the colors onto the icing before it dries so the sugar will stick. Let the icing set for at least 20 minutes to harden a bit. Slice and enjoy! Store in an airtight container for up to a week.
CREAM CHEESE FILLING OPTION:
Mix together 8 ounce block cream cheese with 1 egg, 1/2 tsp vanilla extract, 1/2 cup sugar. Do not overmix or the cream cheese will become runny. Put into a piping bag or a ziplock bag and snip the corner tip. Squeeze a 1 inch round line onto the cinnamon and sugar mixture before rolling your dough into the ropes and pinching the edges together.
The BEST Homemade Mardi Gras KING CAKE Recipe | The Frugal Kitchen
This recipe came from a Louisiana elementary school's cookbook from the '80s or '90s. I don't follow the directions exactly, and you'll see in the on-screen text where I differ.
Ingredients:
1 cup butter, divided (2 sticks) (I use 1 stick and 2 tbsp)2/3 cup evaporated milk2 packages of dry active yeast4 eggs2 1/4 cup white sugar, divided2 tsp salt1/3 cup water6 cups flour, divided1/2 cup brown sugar1 tbsp cinnamon
topping: food coloring and 1 cup sugar to make purple, gold, and green sugar sprinkles, or packaged colored sprinkles3-6 tbsp water1/4 cup lemon juice3 cups powdered sugar
Directions:
In a skillet, melt 1/2 cup butter, evaporated milk, 1/3 cup white sugar, and salt on low heat. Stir until sugar melts and cool to lukewarm. In a large bowl add 2 tbsp sugar, 1/3 cup warm water, and yeast. Let stand until it foams, about 5-10 minutes. Beat in eggs, then stir in the melted ingredients from the skillet. Stir in 5 cups of flour in half cup increments. Reserve 1 cup of flour for a kneading surface. Knead dough until smooth, about 8-10 minutes. Grease a large bowl with butter, turn dough once to grease the top. Cover with a wet towel and let rise in a warm place until it doubles in size, about 1 1/2 to 2 hours.When dough has doubled, divide in half.
On a floured surface, roll each half of dough into a long rectangle. Divide in thirds for braids. Melt 1/2 cup butter (I only use 2 tbsp). Brush each rectangle with the melted butter. Mix brown sugar, 3/4 cup white sugar, and cinnamon in a small bowl and sprinkle in the middle of each rectangle of dough. Leave 1 inch on the edges unsprinkled for sealing. Fold the strips lengthwise down the center, sealing seams. Braid the strips on cookie sheets, forming into the shape of an oval or circle and join the ends.
Cover with a damp cloth and let rise until doubled, about 1 hour. After dough has risen, bake at 350 for 20 minutes.When cakes are cooled, mix purple, gold, and green food coloring in three containers filled with 1 cup of white sugar, divided. If you are using prepared sprinkles, skip this step. Whisk lemon juice, powdered sugar, and 3-6 tbsp of water in a small bowl and brush or drizzle onto the cakes. After the icing is poured, sprinkle the colored sugar onto the cakes, alternating colors.