Thursday, April 18, 2019

The Best Buttercream Frosting


https://www.twosisterscrafting.com/buttercream-frosting/print/

THE BEST BUTTERCREAM FROSTING

yield: 2 1/2 CUPS
This is THE Best Buttercream Frosting recipe and the only one we use. It is easy to make and anything you put it on will taste better. We promise!!

INGREDIENTS:

DIRECTIONS:

  1. Add softened butter and vanilla to the mixing bowl and mix until completely combined.
  2. Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
  3. Add milk a little bit at a time until frosting is the proper consistency.
The Best Cream Cheese Frosting
The Best Chocolate Buttercream Frosting
The Best Whipped Cream Frosting
This delicious recipe brought to you by TWO SISTERS
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How to Cook Chickpeas in an Instant Pot

https://passtheplants.com/cook-chickpeas-in-instant-pot-save-money/

How to Cook Chickpeas in an Instant Pot

★★★★★4.5 from 15 reviews
  • Author: Beth Hornback | Pass the Plants
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 2 .5 pounds 1x
  • Category: Chickpeas

Description

Is it really cheaper to cook dried chickpeas than to buy them canned? Yes! Cook them in the Instant Pot in under an hour, with just a few minutes of hands-on time!
SCALE 

Ingredients

  • 1 pound of dried chickpeas

Instructions

  1. Pick over the chickpeas to remove any that are discolored or shriveled. Rinse and drain in a colander.
  2. Optional: Soak the chickpeas in filtered water overnight and maybe add a strip of kombu seaweed too (helps with gas, supposedly). Drain and rinse before proceeding to the next step.
  3. Add the chickpeas to the insert of an Instant Pot and cover with water by 3-4 inches.
  4. Set the Instant Pot to High Pressure, and adjust the timer to 35 minutes (12 minutes if using soaked chickpeas)
  5. When the cooking time is up, turn off the Instant Pot and wait 15-20 minutes, then release any remaining pressure before unlocking the lid.
  6. Strain off the liquid (keep it for aquafaba!), and refrigerate or freeze the chickpeas in whatever portions you like (I prefer 3 cups, as that is the equivalent to two cans of chickpeas).

Notes

This method works with any pressure cooker, not just an Instant Pot. The difference is that with a stovetop pressure cooker, you’ll need to let the pot come to pressure before starting the timer. Otherwise the cooking times remain the same.
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How to Cook Quinoa

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Instant Pot Barbeque Chicken

https://www.itisakeeper.com/24888/instant-pot-barbecue-chicken/

Instant Pot Barbecue Chicken

Prep Time5 mins
Cook Time16 mins
Total Time21 mins
Course: Main Dish
Cuisine: American
Keyword: bbq, chicken, instant pot
Servings: 4 servings
Calories: 272kcal

Author: Christina Hitchcock

Ingredients

  • 1 pound boneless - skinless chicken thighs
  • 2 teaspoons House Seasoning Blend
  • 1 cup barbecue sauce - divided

Instructions

  • Season both sides of the chicken with House Seasoning Blend.
  • Place chicken in Instant Pot.
  • Pour 1/2 cup of barbecue sauce into the Instant Pot.
  • Cook on manual setting/high pressure for 13 minutes.
  • Allow to naturally release for 5 minutes then quick release the remaining pressure.
  • Remove chicken from Instant Pot and drain any liquid.
  • Set Instant Pot to saute setting.
  • Add cooked chicken and remaining 1/2 cup of barbecue sauce.
  • Saute for 2-3 minutes until sauce is sticky.
Copyright 2019 It Is a Keeper (www.itisakeeper.com). All rights reserved.

Notes

  • You can use chicken breasts or thighs, whichever you prefer.
  • You can use bottled barbeque sauce or homemade sauce, sweet or spicy.
  • Double the batch for a quick dinner fix on a busy night.
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes

  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
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House Seasoning Blend

https://www.itisakeeper.com/10427/house-seasoning-blend/

House Seasoning Blend

Prep Time5 mins
Total Time5 mins
Course: Sauces, Seasonings, Dressings
Cuisine: American
Keyword: seasoning, spice

Calories: 65kcal

Author: Christina Hitchcock

Ingredients

  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Instructions

  • Combine all ingredients in a bowl and mix until combined.
  • Store in an air tight container.
  • This recipe is easily doubled.

Copyright 2019 It Is a Keeper (www.itisakeeper.com). All rights reserved.
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True Belgian Waffles

https://www.tasteofhome.com/recipes/true-belgian-waffles/

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3-1/2 teaspoons baking powder
  • 2 large eggs, separated
  • 1-1/2 cups whole milk
  • 1 cup butter, melted
  • 1 teaspoon vanilla extract
  • Sliced fresh strawberries or syrup

Directions

  • 1. In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
  • 2. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.
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