Cook and Bake With Amra

Ingredients:  2 c. (260g) flour 2 c. (414g) sugar 3/4 c. (85g) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 c. (240ml) buttermilk 1 c. (240ml) vegetable oil 1 1/2 tsp vanilla 1 c. (240ml) boiling water Oreo Icing: 1 1/2 c. (336g) butter 1 1/2 c. (284g) shortening 8–9 c. (920g-1035g) powdered sugar 3 c. (414g) Oreo crumbs (about 33 Oreos) 1 tsp vanilla extract 6–7 tbsp (90ml-105ml) water  Chocolate Ganache: 6 oz (1 cup | 169g) semi sweet chocolate chips 1/2 c. heavy whipping cream Oreos, optional Directions: 1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. 4. Add vanilla to boiling water and add to mixture. Mix well. 5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minu...

Ingredients: 2 pounds (1kg) potatoes 1 tsp. salt 1/2 c. hot milk, or more 1/3 c. unsalted butter, softened 1/4 c. sour cream (reduced fat) 6-8 cloves fresh garlic finely chopped 1/4 c. fresh shredded Parmesan cheese, optional Salt and Pepper, to taste 1 tblsp. fresh chopped parsley to garnish, optional to garnish Directions: 1. Peel and cut potatoes into quarters lengthwise. 2. Place potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes). 3. Drain cooked potatoes, add in the hot milk, butter and sour cream. 4. Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (OPTIONAL: Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.) Add in the garlic and parmesan cheese (if using) and salt and pepper to taste.

Ingredients: 3/4 cup all-purpose flour 1 1/2 tsp. ground cinnamon 1 tsp. baking powder 1/2 tsp. ground ginger 1/2 tsp. salt 1/4 tsp. ground nutmeg 1/8 tsp. ground cloves 3 eggs 1/2 c. cane sugar or granulated white sugar 2 tbslp. vegetable oil 1 tsp. vanilla extract 2 c. shredded carrots (about 2-3 carrots) Cream cheese filling (recipe below) 1/4 c. powdered sugar for rolling Cream cheese filling: 1 c. powdered sugar, sifted 8 oz. cream cheese, room temp 6 tblsp. butter, softened 1 tsp. vanilla extract Directions:  `. Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. 2. Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined. 3. In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the o...

Ingredients: 1 onion, chopped 1 red bell pepper, chopped 1 jalapeno, chopped 1 c. taco sauce 20 taco-sized tortillas 3 c. shredded cheddar cheese 3 c. shredded monterey jack cheese Directions: 1. Preheat oven to 375 d. Line a baking sheet with parchment paper 2. In a large bowl, add onion, red bell pepper, jalapeno, and taco sauce. Mix to combine and set aside. 3. Cut each tortilla in half. Evenly add 2 tblsp. of each cheese and mixture to each tortilla half 4. Roll the tortillas into cones, starting from the cut edge and making sure to not push ingredients out of tortilla 5. Place a wide mouth jar in center of baking sheet 6. Create a ring around the jar with about 13 cones. The points of the cones should be in the center, touching jar. 7. Sprinkle with the cheeses over each layer. Repeat with all cones, finishing with cheese. 8. Remove the jar from the center of the ring. 9. Bake until the cheese is melted and the edges of tortillas are crispy, 15-20 mins 10. Car...

Ingredients: 20 oz bag mini twist pretzels 2- 1oz packages of Hidden valley ranch dressing mix 1 1/2 tbslp. garlic powder 1/2 c. butter melted (1 stick) Directions: 1. Heat oven to 350 2. In a small bowl, combine ranch mix and garlic powder 3. Sprinkle over preztels and gently mix to coat 4. Pour melted butter over pretzels 5. Pour out onto half sheet pan 6. Bake and watch while stirring for a few minutes 7. Spread pretzels out on paper towels to cool

Ingredients: 1 box Cheez Its, plain 1/8 cup Canola Oil 1/2 package Ranch Seasoning 1 tblsp. minced fresh dill Directions: 1. In a large bowl dump all the cheez its crackers 2. Pour oil on top, and gently stir until all crackers are coated 3. Sprinkle ranch seasoning and dill on top, and gently stir again 4. Pour onto a half sheet pan 5. Place in a cold oven 6. Turn oven to 225 7. Bake for 10 minutes- stirring at the 4 and 8 minute mark 8. Allow to cool before serving

Ingredients: 1/4 cup vegetable oil 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 1 medium red bell pepper, cut in thin strips 1 package (0.85 oz) Old El Paso chicken taco seasoning mix 1 package chicken breast Sliced green onions and chopped fresh cilantro leaves, if desired Directions:  Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add bell pepper and chick peas; toss to coat. Transfer to pan in single layer. Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through Top with green onions and cilantro