Cook and Bake With Amra

 Ingredients: 2 c. all-purpose flour  1 1/2  tsp. baking powder 1/2 tsp. salt 1 c (2 sticks) unsalted butter, softened and at room temp 1 c. granulated sugar 4 large eggs, at room temp 1 tsp. vanilla extract  1/2 c. Greek yogurt, at room temp 3 tsp. orange zest (from 3-4 oranges) 2 tblsp. freshly squeezed orange juice, at room temp 2 c. cranberries (frozen or fresh) Icing: 2 c. powdered sugar, sifted  1/2 tblsp orange zest 1/2 tblsp fresh orange juice  1 to 2 tblsp milk Directions: 1. Preheat oven to 350. Grease a 9X5 loaf pan with butter 2. Prepare the dry ingredients: In a large bowl, whisk the flour, baking powder, and salt until combined. Set aside. 3. Beat the softened butter on high speed until light and fluffy, 1-2 minutes. Add the sugar and mix on high speed until fluffy for 1-2 minutes, scraping the sides of the bowl as needed. 4. Lower the speed and add in eggs, one at a time, mix until combined between each one. Add in the Greek yogurt, vanilla, ...

 I did not get a picture of these once they were done but I will post a picture from the site I used the recipe and what they should end up looking like. Ingredients: 1 c. strawberry puree, strained 12. oz cream cheese 1 1/2 c. cool whip or real whipped cream 1/2 c. powdered sugar, sifted  1 c. crushed graham cracker crumbs 12 strawberries  whipped cream, optional as garnish Directions: 1. Puree strawberries and push through a fine mesh strainer to remove seeds 2. In a large bowl combine cream cheese and strawberry puree  3. Slowly add powdered sugar and mix it until light and fluffy 4. Fold cool whip into strawberry mixture until completely combined 5. Evenly distribute graham cracker crumbs in the bottom of small jars 6. Distribute the whipped topping evenly on top of graham cracker crumbs, cover and refrigerate 3 hours or overnight. I had a lot of mix so I did the graham cracker crumbs and whipped cream twice. 7. Top with whipped cream and slices of strawberrie...

 This was my first time making madeleines. They aren't too complicated to make but, you do have to be careful once you put the air into the eggs not to deflate them so that they are airy inside and bouncy. They're also really fun to decorate and you can dip them in as much or as little chocolate as you'd like. You can also do white chocolate or dark if you prefer.   Ingredients: 1 c. all purpose flour 2/3 c. granulated white sugar 3 large eggs at room temperature 1 tsp. vanilla extract 1/4 tsp salt 1 tblsp. instant coffee powder 1/2 c. unsalted butter, melted  Chocolate Ganache  2 oz semi sweet chocolate chips (or of your choice) 1/4 c heavy cream   Directions: 1. Preheat oven to 350 2. Spray madeleine pan generously with non stick spray. Set aside 3. Place eggs and sugar in a mixing bowl and on  your stand mixer, or hand, beat eggs with sugar for 6-7 minutes. Until it doubles in volume and looks pale in color. 4. Add instant coffee, vanilla, salt, and mix...

 This was the first time I made a dip purely from vegetables and everyone liked it with some chips or crackers. It would also be good with fresh veggies to dip. Ingredients:  2 large sweet red peppers 1 large zucchini 1 medium onion 1 tblsp. olive oil  1/2 tsp. salt 1/4 tsp. pepper 1 package (8oz) cream cheese Assorted crackers or veggies  Directions: 1. Preheat the oven to 425 degrees. Cut vegetables into 1 inch pieces. Place in baking pan coated with cooking spray, toss with oil, salt and pepper. Roast until tender stirring occasionally, 25-30 minutes. Cool completely before using. 2. Place vegetables and cream cheese in a food processor, process until blended. You can blend it to coarse or as fine as you'd like. Transfer it to a bowl and refrigerate covered until you need it. If you leave it without covering, the top will harden. 3. Enjoy with crackers or veggies of your choice