CONFIDENT COOKERY

Want to make a fancy breakfast, bougie brunch, or just want an awesome fluffy meal? You came to the right place!  Ingredients 4 tablespoons softened butter 2 tablespoons finely grated Parmesan 3 tablespoons flour 1 cup hot milk 1/4 teaspoon paprika Pinch nutmeg 1/2 teaspoon salt 1/8 teaspoon white pepper 4 egg yolks 5 egg whites 1 cup coarsely grated Swiss cheese- I used Gruyère Directions Preheat the oven to 400 degrees F. Butter a 6-cup soufflé or straight-sided baking dish with 1 1/2 tablespoons butter. Dust the interior of the dish with the Parmesan and knock out the excess. In a large saucepan, melt the remaining butter over medium-high heat. Stir in the flour and cook for 2 minutes, stirring constantly, until the butter and flour foam and froth. Remove the pan from the heat and beat in the hot milk, then simmer over medium heat and stir slowly until thick, about 1 to 2 minutes. Remove the pan from the heat and whisk in the seasonings, then the egg yolks, 1 by 1. Whip the egg whit

If you read the title, what are you waiting for!? These are the best biscuits in the whole wide world!  Ingredients 3 cups all purpose flour- I used King Arthur 2 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons salt 2 sticks unsalted butter (frozen)- put them in the freezer for 30 minutes 1 1/4 cup buttermilk Directions   Mix together the all the flour, sugar, baking powder, baking soda and salt in a bowl.  Take your 2 sticks of frozen butter and lightly coat it in your flour mixture. Score 1 tablespoons worth on both sticks of butter and grate both of the on the largest setting on your grater until you reach the end of the stick where you marked the one tablespoon (don't go beyond that leave the 1 tablespoon).  Take all of your grated butter and add it to your flour mixture . Now coat the butter so that each pice gets coated. Don't mix it in just make sure all the butter has a nice flour coat! Now add 1 1/4 cup buttermilk into your bowl and

When you need the best white bread for anything this is the perfect neutral bread but it's amazing. It's fluffy, crunchy, and just beautiful in your mouth! This recipe is based on Joshua Weissman's Supermarket Bread! Ingredients 3/4 cup (174g) water 1/2 cup (125g) whole milk 1 packet (9g) active dry yeast  3 cups (440g) all purpose flour 1 1/2 tsp (8g)  salt 1 tablespoon (21g) granulated sugar 3 tablespoons (42g) unsalted butter, softened Directions Combine 3/4 cup (174g) water with 1/2 cup (125g) whole milk and heat to around 98ºF. Mix in 1 tablespoon (9g) of active dry yeast, cover and set aside for 10 mins. **If you're using instant yeast instead of active dry yeast, add the instant yeast directly to the flour (make sure you mix the instant yeast into the flour before adding the rest of the dry ingredients).** Combine 3 cups (440g) bread flour, 1 1/2 tsp (8g) sea salt, and 1 tablespoon (21g) granulated sugar. Whisk until thoroughly combined. Add flour mixture to bott

Back when we could travel... We were on a cruise and one night at the buffet they served dosa masala and it was amazing! But it has been more than two years and it was at the back of my mind. Then when I asked my Instagram followers what international food they would like me to make them one person suggested I make dosa masala and I was and I was so excited! So here it is, authentic, amazing, dosa masala! Ingredients Dosa Batter 2 cups short-grain rice 1/2 cup urad dal (split husked black lentils) 1 teaspoon fenugreek seeds 1/2 teaspoon salt  Vegetable oil, for frying Potato filling 3 tablespoons ghee or vegetable oil 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 2 small dried hot red peppers 1 medium onion, diced 1/2 teaspoon salt 1/2 teaspoon turmeric  Pinch of asafetida 1 tablespoon grated ginger 6 to 8 curry leaves 4 garlic cloves, minced 2 small green chiles, finely chopped 1 1/2 pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed\ cup roughly chopped

A Classic in the USA! I made these so I could give them to our local fire department to thank them for all they are doing! Who would you give these to?  Ingredients 1 cup unsalted butter softened 1 1/2 cups sugar 2 eggs 2 teaspoons vanilla 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoons baking soda 1/2 teaspoon salt Cinnamon-sugar mixture 4 tablespoons sugar sugar 2 tbsp cinnamon Directions Mix together 2 3/4 cups flour,  2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 a teaspoon salt together. Set aside. Cream together 1 1/2 cups sugar and 1 cup (2 sticks) butter. Add 2 eggs and 2 teaspoons of vanilla and blend well. Add dry ingredients to wet ingredients and mix mix! Put in the fridge for 15-20 minutes it doesn't need to be covered!  Pull out of the fridge and shape dough into 1 inch balls and roll in the cinnamon-sugar mixture. Place 2 inches apart on un-greased cookie sheet. Bake for 8-10 minutes at 350 degrees. (Makes about 3-4 dozen cookies)

If you don't have the luxury of flying to England and having the famous English Breakfast, why not make it at home, it's super easy!  Ingredients  (for 1 serving) 2 pork sausages 1 tomato 2 tablespoons butter 2 rashers bacon 110g mushrooms 1 (220g) tin baked beans 1 large egg 2 slices white or brown bread Salt and pepper, to taste 1 sprig parsley Directions Set the oven to preheat to 425 ° F Place a pan over medium heat and once it has warmed, brown the sausages on every side, then cook them for five minutes. Next, put them in a baking dish and bake for 10 minutes in the oven. With a knife make a cross on the bottom of the tomato, then place in the baking tray together with the sausages, cross side up. Bake the tomato and the sausages for 10 minutes, then turn the heat off and leave them inside the oven, so they remain warm. In the same frying pan in which you’ve fried the sausages, first melt a tablespoon of butter, then fry mushrooms and bacon over high heat for seven minutes

Vegetable Broth is super easy to make! Who knows? Maybe after you make this recipe you won't buy Vegetable Broth at the store again... This is an odd recipe because I can't tell you wait ingredients you should get or have to put in this recipe!  All you need is vegetable scraps! If you cut vegetables and have peels, bottoms, tops or anything, save it for your veggie broth! If you aren't going to have a bunch of scraps in one day than just put the ones that you do have in your freezer! When you're ready to make some broth all you need to do is grab them out of the freezer.  Once you have a good amount of scraps I would say about 2 cups should be a sufficient amount. But it all depends on how much water you put! If you put 2 cups of water in with the 2 cups of vegetable scraps then you will get 2 cups of very intense vegetable stock. I usually to 5-7 cups of water for 2 cups of vegetable scraps.  So so far we have take 2 cups of vegetable scraps, 5-7 cups of water but now

Crunch Wrap Supreme, but vegetarian! How cool! I will admit this recipe is hard to make but if you have all the ingredients and allow yourself a large chunk of time you will be able to make this and have a blast! We'll be making our own everything from warm flour tortillas to the crunch of the wrap tostadas! This recipe is based on Joshua Weissman's Crunch Wrap Supreme! Ingredients For black beans filling 1 tablespoon cooking oil 1 tablespoon garlic minced 1 15oz can black beans 1/2 cup salsa using store-bought. 1/2 teaspoon cumin seeds powder 1 teaspoon Red chili powder or paprika salt and black pepper to taste For Avocado Mash 2 ripe avocados 1/4 cup sour-cream or full fat plain yogurt 1/2 lemon juiced, adjust to taste 1/8 tsp pepper powder adjust to taste 1/2 tsp salt adjust to taste For Flour Tortillas 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/3 cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil 1 cup warm water For Corn

 A crunchy exterior and a creamy, sweet, rich exterior, yum! Fun Fact: You know how cactus when there are more than one you say cacti well for more than one cannoli you say cannolo! Pretty cool, huh? Ingredients Shells 4 cups sifted all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 3 tablespoons butter, softened 2 egg yolks 3⁄4 cup white wine vegetable oil, for frying Filling 4 cups whole milk ricotta cheese 1 1/2 cups powdered sugar 1 tablespoon vanilla extract 1/3 cup finely chopped maraschino cherry 1/4 cup semisweet mini chocolate chips-or any chocolate that you have, this is totally optional though 1 cup heavy whipping cream, optional If you don't have metal tubes for frying the cannolo you can take some aluminum foil and make it into a cylinder and it works great!  Directions To make shells, mix flour, sugar and salt in a bowl. Cut in butter. Add egg yolks; stir with a fork. Stir in wine, 1 tablespoon at a time, with a fork until dough clings together. Form a ball with

I have been wanting to make this recipe for so long and I''m extremely glad I did! I had to with drawl myself from this bread and put it in my freezer because I was so addicted to it. So beware... Ingredients 2 cups mashed bananas (about 5-6 bananas) 2/3 cups canola oil 4 eggs 2 cups all-purpose flour (and extra to dust pan with) 2 cups sugar 1 box vanilla instant-pudding mix- I only had banana pudding instant pudding mix and it worked amazing! (If you have to buy one I highly recommend getting a banana one) 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 1 cup unsweetened shredded coconut- if you have sweetened coconut put 1/2 cup less sugar from the 2 cups 1 (3.5 oz) bar dark chocolate (chopped into chunks)- Whatever chocolate you have is great! I used Hershey's dark, chocolate chips, dove chocolate and Moser Roth dark chocolate bars into chunks Salted butter optional for serving Directions Preheat the oven to 325°F. In a large bowl, mix the mashed bananas, eggs, and o

These eggs are amazing! They have a super meaty tomato flavor that is perfect for when you want to feel all warm and fuzzy inside! Ingredients 6 eggs kosher salt 1/2 teaspoon sesame oil 1 tablespoon Shaoxing rice wine or dry sherry 1 teaspoon cornstarch 1 teaspoon sugar 2 tablespoons water 2 tablespoons ketchup 1 14.5 ounce can of diced tomatoes in juice, or 1 pound beefsteak tomatoes in season 4 tablespoons vegetable oil 3 scallions, sliced 1 teaspoon minced ginger (from about 1/4-inch nub) Steamed rice for serving, totally optional Directions In a mixing bowl, beat the eggs well with 1 teaspoon salt, the 1/2 teaspoon sesame oil and tablespoon of Shaoxing rice wine or dry sherry.  In a (separate) small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the teaspoon of  sugar and the 2 tablespoons of ketchup. If using fresh tomatoes, core and cut them into 1/2-inch wide wedges. Heat a wide nonstick skillet (a wok would be awesome if you have it

 Baklava is amazing! It's crunchy, sweet, nutty and sticky! Whenever I eat it it makes me happy. That's how good this stuff is... Ingredients 1 (16 ounce) package phyllo dough 1 pound chopped nuts 1 cup butter   1 teaspoon ground cinnamon 1 cup water 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup honey Directions Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Tip: Make sure you work as fast as you can in the step above so the phyllo dough doesn't fry out and become a pain to work with! Using a sharp