Buttermilk Fried Chicken

Buttermilk Fried Chicken

                Ingredients                                             Yield: 8-10 Pcs. of Chicken

• 8-10 Pieces                 Chicken
• 500ml (2 Cups)           Buttermilk
• 60ml (1/4 Cup)           Sriracha (Hot Sauce)
• 250g (2 Cups)             Flour
• Pinch                         Salt
• Pinch                         Pepper
• 4 g (1 Tsp)                 Garlic Powder
• 4g (1 Tsp)                  Onion Powder
• Pinch                         Dried Herbs
• 4g (1 Tsp)                  Paprika
• As Needed                 Canola Oil (For Frying)

               Instructions

1. Throw all of your cut chicken pieces into a vacuum seal bag or a Ziploc bag. 
2. Add the buttermilk, sriracha and a bit of salt.
3. Seal the bag, then shake it up to make sure all the chicken is coated.
4. Leave the bag in the fridge for a few hours, or overnight. 
5. When you are ready to fry, add the flour, spices, salt and pepper to a bowl. 
6. Empty the bag of chicken and buttermilk into a separate bowl.
7. Taking one piece of chicken at a time, making sure it is well coated in buttermilk, place it in the flour bowl and cover it completely. Lift out of the bowl and shake off the excess flour. 
8. Your oil should be heated to 350- 375F. Carefully place it in the pot.
9. Make sure you don't over-crowd the pot, or else the chicken won't brown and will take longer to cook. 
10. Let it cook for 10 minutes, or until golden brown and crispy.
11. Carefully take the chicken out and place it on a paper towel lined tray. 
12. Once all the excess oil has been soaked up by the paper towel serve up your very crispy, very juicy, very flavourful chicken.
13. Enjoy!

Check out the video!
https://youtu.be/ZKRbByYoyaU

Banoffee Bread

Banoffee Bread

             Ingredients                                                            Yield: 1 Loaf

• 300ml (1 Can)         Sweetened                                                Condensed Milk
• 2                             Overripe Bananas
• 2                             Whole Eggs
• 220g (1 3/4 Cups)   Flour
• 1g (1/4 Tsp)            Baking Soda
• 10g (2 Tsp)              Baking Powder
• 60g (1/3 Cups)        Sugar
• 75g (1/3c Cups)      Butter
• 175g (1 Cup)           Chocolate Chips

            Instructions

1. Place an unopened can of sweetened condensed milk in a pot of boiling water. Make sure the can is completely submerged at all times. Let it boil for 3 hours. Once it has finished becoming our toffee, let the can cool for 15-20 minutes. If you open it right away, the contents will explode and make a huge mess!
2. Mash up the 2 bananas and add the eggs to them. 
3. Continue whisking while you add in the melted butter. Set to the side.
4. In a separate bowl, add the flour, baking soda, baking powder, and sugar. Give it a quick mix. 
5. Pour the banana mixture into the middle of the flour in the bowl. Add the chocolate chips and mix just enough. Make sure you don't over mix the batter. 
6. Add in the toffee, and fold it in. You do not want the toffee to absorb into the batter. Leave it rather soupy looking.
7. Pour into a lined and greased loaf pan. 
8. Bake in a 350F oven for 40-50 minutes. Or until it is golden brown.
9. Let the loaf cool, then remove it from the pan. 
10. Once you slice into the loaf you should see ribbons of chocolate and toffee.
11. Enjoy, because this recipe is truly delicious!

Check out the video!https://youtu.be/W2_BpUBIbjU                 

Cookie Butter

Cookie Butter

               Ingredients                                                        Yield: 2 Cups

• 200g (2 Cups)        Chosen Cookies
• 60g (1/4 Cup)        Clarified Butter (or plain softened)
• 60ml(1/4 Cup)       Canola Oil
• As Needed             Icing Sugar

                  Ingredients

1. Add all ingredients to a food processor.
2. Blend it up until it becomes smooth and somewhat spreadable.
3. Add the icing sugar until you are happy with the consistency.
4. Place into a mason jar or an airtight container, and store in the fridge. 
5. Use whenever and on whatever you'd like! 

Check out the video!

https://youtu.be/H5huACfxcOg

Maple Pecan Pie

Maple Pecan Pie

                    Ingredients:                                                 Yield: One 9-inch pie

• 60g (3Tbsp)              Butter (Softened)
• 200g (1 Cup)             Brown Sugar
• 200g (Around 4)        Eggs
• 350g (1 Cup)             Maple Syrup
• 8g (2 Tsp)                 Vanilla Extract
• 140g (1 Cup)             Pecans
• 1                              Uncooked Pie Shell (9inch)

                     Instructions

1. Using an electric mixer, cream together the butter and brown sugar until smooth. 
2. Begin adding one egg at a time while continuously mixing.
3. Add vanilla extract, then the maple syrup.
4. Poke holes in the bottom of the pie shell. 
5. Add the pecans to the shell and smooth out evenly. 
6. Add the maple batter to the pie shell, filling it just below the rim. 
7. Bake in a 425F oven for 10 minutes. Then lower the temperature to 350F and bake for an additional 30-40 minutes.
8. Remove from the oven and let the pie cool briefly. 
9. Slice it up and dish it out! 
10. Enjoy!

Check out the video!

https://youtu.be/c1kopVmS5Qs

Buttermilk Pancakes

Buttermilk Pancakes

            Ingredients                                                                Yield:8, 5-inch Pancakes

• 150g (1 Cup)              Flour
• 20g (2 Tbsp)              Sugar
• 4g (1Tsp)                  Baking Powder
• 2g (1/4 Tsp)              Baking Soda
• 1                               Egg
• 1                               Egg Yolk
• 280ml (1 1/4 Cup)     Buttermilk
• 35g (1/4 Cup)            Melted Butter

           Instructions

1. In a bowl mix dry ingredients. Set to the side.
2. In a jar add the wet ingredients, cover with the lid and shake until combined. 
3. Add the wet ingredients to the dry and mix. You will want the batter to be somewhat lumpy.
4. Heat a skillet on medium high heat. Spray with non stick cooking spray. 
5. Scoop your desired amount of batter onto the skillet.
6. Let it cook until air pockets start poking through the pancakes. Then flip. They should be light to golden brown.
7. Place onto a plate, cover with maple syrup and enjoy!

Check out the video!
https://youtu.be/b2yVyzWLbis

Buttermilk Blueberry Coffee Cake

Buttermilk Blueberry Coffee Cake

          

          Ingredients                                                                      Yield: One 9X9 Pan

• 340g (2 3/4 Cups)       Flour
• 170g (3/4 +2 Tbsps)    Sugar
• 13g (1 Tbsp)               Baking Powder
• 4g (1 Tsp)                   Baking Soda
• 2                                Eggs
• 240ml (1 Cup)             Buttermilk
• 10ml (2 Tsp)               Vanilla Extract
• 170g (3/4 Cups)          Melted Butter
• 150g (1 Cup)               Blueberries

        Streusel

• 75g (1/3 Cup)             Melted Butter
• 45g (1/4 Cup)             Granulated Sugar
• 45g (1/4 Cup)             Brown Sugar
• 1g (1 Tsp)                   Cinnamon
• 130g (1 Cup)               Flour

          Instructions

1. In a bowl mix streusel ingredients until well combined and mealy looking. Set aside.
2. In another bowl, whisk together dry ingreients. (Flour, sugar, baking powder, baking soda).
3. Sprinkle about 15g (1 Tbsp) of the dry mixture onto the blueberries to dust them. Set aside.
4. Whisk wet ingredients (Eggs, buttermilk, vanilla, butter) in another bowl until combined.
5. Using a wooden spoon or spatula, stir in the wet ingredients into the dry ingredients until just combined. Do not overmix.
6. Fold the blueberries into the mix gently, breaking as few of the berries as possible.
7. Spread into a greased 9x9 pan, top with streusel mixture and bake in a preheated 350 degree Fahrenheit oven for 40-50 minutes.

Check out the video here!

https://youtu.be/Gq6Mp2vB0eA