Cook and Bake With Amra

I'VE BEEN SO BUSY THAT I JUST GOT AROUND TO POSTING MY THANKSGIVING RECIPES AND PICTURES. THIS YEARS THANKSGIVING WAS SUCH A SUCCESS! THE TURKEY CAME OUT GREAT AND ALL THE FOOD WAS DELICIOUS. NEXT YEAR I DO PLAN TO MINIMIZE THE MENU A BIT BECAUSE ALL THE ITEMS NEEDED TO BE BAKED AND IN 1 OVEN. THE BEST PART OF EVERY THANKSGIVING IS ALWAYS THE COMPANY AND SEEING EVERYONE ENJOY THE FOOD REGARDLESS OF HOW MUCH WORK IT TOOK. ALL THE ITEMS THAT I MADE: TURKEY STUFFING (WHICH I MAKE SEPARATE WITH GROUND BEEF NOT BREAD) CORN DINNER ROLLS SALAD BRUSCHETTA WITH HOMEMADE FRENCH BAGUETTE MASHED POTATOES BAKED POTATOES GREEK STYLE MEATBALL BITES W/ HOME MADE TZAZIKI SAUCE RED VELVET CAKE BALLS COVERED WITH CHOCOLATE & WHITE CHOCOLATE RASPBERRY CREAM CHEESE COFFEE CAKE IT TOOK 2 DAYS BUT I WANT EVERYTHING TO BE HOME MADE AND PERFECT SO IT'S ALWAYS WORTH IT!  YOU WILL FIND MOST OF THE RECIPES TO THE ITEMS ABOVE IN THE BLOG HERE

Ingredients: 1box (9 oz) Green Giant Steamers frozen chopped spinach 3/4lb ground lamb 2teaspoons Italian Seasoning 1teaspoon Onion Powder 1/2cup crumbled feta cheese (2 oz) 1 can Pillsbury refrigerated classic pizza crust Tzatziki sauce Tzatziki sauce: 1 medium cucumber (about 8 oz), peeled, seeded and chopped into chunks* 1 tsp salt, plus more to taste 2 (5.3 oz) containers plain Greek yogurt (1 heaping cup) 1 clove garlic, finely minced 1 Tbsp fresh lemon juice 1 Tbsp extra virgin olive oil 1 Tbsp chopped fresh parsley, plus more for garnishing kebabs 1 Tbsp chopped fresh dill (or 1 tsp dried) Freshly ground black pepper To make sauce: 1. Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature. 2. Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers...

THESE ARE PURE HEAVEN! CAUTION! YOU WILL BE ADDICTED TO THEM IF YOU WANT TO CUT DOWN HALF THE WORK THEN YOU CAN BUY THE PRE MADE MIX AND ADD FOOD COLORING TO IT YOU CAN BUT MAKING IT FRESH IS THE BEST. YOU CAN ALSO PURCHASE THE FROSTING ALREADY BUT WE DON'T CHEAT HERE Red Velvet Cake: 2 1/2 cups flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 2 cups granulated sugar 4 eggs 1 cup sour cream 1/2 cup milk 1 bottle (1 ounce) red food color 2 teaspoons pure vanilla extract  Cream Cheese Frosting: 1 box (16 oz) confectioners sugar 1 package (8oz) cream cheese, softened 2 tsp pure vanilla extract To make just combine sugar and cream cheese and mix together. Add in vanilla extract and combine and you're all done. Directions: 1. Preheat oven to 350°F. For the Cake, grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside. 2. Beat butter and granulated sug...

Ingredients: 2 envelopes dry active yeast (1 1/2 tablespoons) 2 tablespoons honey 3 1/2 to 4 cups all-purpose flour, plus more for dusting 2 teaspoons salt Canola oil, for greasing bowl Cornmeal, for dusting pan 3 to 4 ice cubes Directions: Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes. Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready. Form the dough into a ball, place it in a lightly-oiled bowl and cover wi...

Ingredients:  1/3 cup warm water, 110 - 115 degrees 2 1/4 tsp active dry yeast 1/3 cup + 1/4 tsp granulated sugar 1 1/3 cups whole milk, warmed to 110 - 115 degrees 3/4 cup salted butter, at room temperature, divided 1 large egg, at room temperature 1 1/2 tsp salt 4 1/2 cups all-purpose flour Directions: 1. Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy. 2. Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt.  3. Blend mixture until combine. Add in 2 cups flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes (dough should be slightly sticky when touched).  4. Transfer dou...

This cake is so easy to make. Be sure to read the directions before baking to avoid mistakes, making sure every step is right is crucial in baking.  Note:  In the ingredients for the filling you use 1 egg white but DO NOT DISCARD the egg yolk from it. It will be used in the cake if you look in the other ingredients. I made that mistake once and wasted an egg.  For the filling: 8 oz. cream cheese-softened ¼ cup sugar 1 egg white 1 cup raspberries-washed and well drained For the cake: 1 ½ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 5.5 Tablespoons unsalted butter- softened ½ cup sugar 1 egg 1 egg yolk 1 teaspoon vanilla extract ¾ cup sour cream For the streusel topping: ⅓ cup sugar ½ cup flour 3 tablespoons butter-chilled and cubed Directions: 1. Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside. 2. To make the filling: Mix togethe...