Yellow Door Art Market

Maureen's Mouthwatering Cranberry Cake

Try Maureen's tasty cranberry cake recipe. The tart fresh cranberries and sweet buttery cake are perfectly combined in this popular dessert! This recipe takes 1 hour and 5 minutes to cook and yields 16 servings at about 252 calories per piece. 

 

Ingredients

• 3 eggs
• 2 cups of sugar
• 3/4 cup butter softened
• 1 teaspoon vanilla
• 2 cups all-purpose flour (see note below for gluten-free alternative)
• 12 oz fresh cranberries

Instructions

1. Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
2. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
3. Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2" so that they could be easily eaten at a party. Enjoy!

Gluten Free Substitution

1 1/4 cup brown rice flour + 1/2 cup potato starch + 1/4 cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.

If you like Maureen's cranberry cake recipe, be sure to check out her one of a kind jewelry at Yellow Door and online.

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Katie's Yummy Apple Cake Recipe!

If you like Katie's delicious apple cake recipe, be sure to check out her whimsical wares at Yellow Door and online.

 

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Kelley's Curried Butternut Squash Soup

 CURRIED BUTTERNUT SQUASH SOUP

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months.

 

Ingredients

SOUP

• 1 Tbsp coconut or grapeseed oil
• 2 medium shallots (thinly diced)
• 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
• 6 cups chopped butternut squash (1 small butternut squash yields ~6 cups)
• 1 pinch each sea salt + black pepper (plus more to taste)
• 1 1/2 Tbsp curry powder
• 1/4 tsp ground cinnamon
• 1 14-ounce can light coconut milk
• 2 cups vegetable broth (DIY orstore-bought)
• 2-3 Tbsp maple syrup (or sub coconut sugar)
• 1-2 tsp chili garlic paste (optional)

FOR SERVING optional

• Toasted pumpkin seeds
• Chili garlic paste
• Full-fat coconut milk

Instructions

1. Heat a large pot over medium heat.
2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
3. Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
4. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
5. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
6. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to the pot.
7. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
8. Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

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Elana's Salted Bourbon Butterscotch Cupcakes

Coming up with a butterscotch cupcake that tasted butterscotchy enough proved to be a challenge, but I believe I’ve finally done it! These cupcakes are a butterscotch triple threat- a butterscotch cupcake filled with butterscotch sauce, topped with a brown sugar and butterscotch swiss meringue buttercream, and topped with more butterscotch sauce. I finished off both the butterscotch sauce and the frosting with fleur de sel because if you think salted caramel is good, salted butterscotch will rock your world.

 

SALTED BOURBON BUTTERSCOTCH CUPCAKES

Yield: 12 cupcakes

 

INGREDIENTS

 

FOR THE BROWN SUGAR BOURBON BUTTERSCOTCH CUPCAKES:

• 1/2 cup (120 ml) whole milk, at room temperature
• 1 large egg plus 1 large egg white, at room temperature
• 1 tsp. vanilla extract
• 2 tablespoons bourbon
• 1/4 teaspoon extra strong butterscotch flavoring, such as LorAnn butterscotch flavoring oil (optional)
• 1 1/4 (160 grams) cups all-purpose flour
• 2 tablespoons cornstarch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup (125 grams) dark brown sugar
• 6 tablespoons (3/4 stick, 85 grams) unsalted butter, at room temperature and cut into 6 pieces

FOR THE BUTTERSCOTCH SWISS MERINGUE BUTTERCREAM:

• 4 large egg whites (4 ounces or 113 grams)
• 1/2 cup (110 grams) dark brown sugar
• 1/2 teaspoon kosher salt or flaky sea salt
• 3 sticks (339 grams) unsalted butter, at room temperature and cut into chunks
• 1/2 cup (120 ml) Salted Bourbon Butterscotch Sauce
• Fleur de del for sprinkling

INSTRUCTIONS

FOR THE BROWN SUGAR BOURBON BUTTERSCOTCH CUPCAKES:

1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 12 paper liners.
2. In a measuring cup, whisk together the milk, egg, egg white, vanilla, bourbon, and butterscotch flavor.
3. In a large bowl or the bowl of a stand mixer, whisk together the flour, cornstarch, baking powder, salt, and dark brown sugar.
4. With the mixer on low, add the butter one piece at a time until the mixture looks like moist crumbs.
5. Add all but 1/3 of the milk mixture and beat on medium speed for about 60 seconds.
6. Add the remainder of the milk mixture and beat on medium for an additional 30 seconds.
7. Scrape down the sides of the bowl with a spatula and beat for 20 more seconds.
8. Divide the cupcakes between the 12 paper liners and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean.
9. Let cool completely on wire racks.

FOR THE BUTTERSCOTCH SWISS MERINGUE BUTTERCREAM:

1. Combine the egg whites, brown sugar, and salt in a bowl (I used the bowl of my stand mixer).
2. Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil. It's the steam that's going to heat the egg whites since we don't want scrambled eggs.
3. Heat the egg white mixture until it reaches 160 degrees Fahrenheit if using fresh eggs (use the finger method if using liquid egg whites), whisking frequently so as not to get scrambled eggs.
4. Remove the bowl from the heat, and whip the egg whites on medium-high using the whisk attachment of your stand mixer.
5. Whip the egg whites until they become fluffy and double in volume. The bowl should be neutral to the touch (this will usually take several minutes).
6. Turn the mixer down to medium-low, and add the butter in one chunk at a time, until it has all been incorporated.
7. If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.
8. Once the buttercream has become smooth, and the butterscotch sauce and beat until incorporated.

TO ASSEMBLE THE CUPCAKES:

1. Use an apple corer to make a hole in the center of the cupcakes and scoop out the middle (leave enough on the bottom so the sauce will not spill out).
2. Fill each hole with butterscotch sauce and place the scooped out portion back on top.
3. Using a piping tip, pipe the frosting on the cupcakes.
4. Drizzle with the remainder of the butterscotch sauce and top with a few flakes of fleur de sel.

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Cheryl Cooper's Carmel-Apple-Crisp

Ingredients

4 medium tart baking apples, peeled, sliced, (4 cups)

1/2 cup caramel-butterscotch topping

3/4 cup packed brown sugar

1/2 cup Progresso™ Plain Panko Bread Crumbs

1/2 cup quick-cooking or old-fashioned oats

1/3 cup butter or margarine, softened

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

 

Instructions

 

Heat oven to 375ºF. Spray bottom and sides of 8-inch square pan with cooking spray. In a large bowl, toss apples and caramel-butterscotch topping. Spread apples in pan. In a medium bowl, stir remaining ingredients until well mixed; sprinkle over apples. Bake about 35 to 45 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.

 

If you like Cheryl's delicious Carmel Apple Crisp recipe, be sure to check out her fantastic wares at Yellow Door and online.

 

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Lisa's Mouth-Watering Breakfast Burritos

INGREDIENTS

FOR THE AVOCADO-TOMATO SALSA
1 large avocado, peeled, pitted, and diced
1/2 cup diced seeded tomatoes, from 1 to 2 tomatoes
1 small shallot, minced (about 2 tablespoons)
1 clove garlic, minced
1 jalapeño pepper, seeded and minced
1 tablespoon fresh lime juice, from 1 lime
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup fresh chopped cilantro
FOR THE BURRITOS
4 large eggs
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/2 lb spicy sausage (such as chorizo, Italian, or anything you like), removed from casings
1-1/3 cups (6 oz) shredded Monterey Jack cheese
4 (10-in) burrito-size flour tortillas
Vegetable oil

INSTRUCTIONS

• Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.
• In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
• Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan and place back on the stove.
• Assemble the burritos: Spoon about 1/4 cup of the avocado-salsa on each tortilla, followed by a quarter of the sausage, a quarter of the eggs, and 1/3 cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. (You'll have a little salsa leftover; that's for the cook!)
• Lightly coat the pan with oil and set the heat to medium. When the pan is hot, add the burritos, seam side down. Cook, covered until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
• Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)

If you like Lisa's delicious burrito recipe, be sure to check out her fantastic wares at Yellow Door and online.

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Susan's Favorite Enchilada Recipe

I love food, so this question was really tough! These chicken enchiladas are a staple in our house, especially during the winter months. Our home life is pretty hectic, so I’ve adopted time-saving techniques with this recipe. (such as substituting canned green chili enchilada sauce instead of the sour cream sauce for days when I’m short on time) But, ultimately this is our favorite enchilada recipe. 

INGREDIENTS

• 8 soft taco size flour tortillas
• 2 cups shredded Monterrey jack cheese, divided
• 2 cups shredded cooked chicken
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• Salt and pepper, to taste
• Chopped, fresh scallions or cilantro for garnish

INSTRUCTIONS

1. Preheat oven to 425 degrees. Spray a 9×13 inch baking dish with cooking spray; set aside.
2. Mix the chicken together with 1 cup of the cheese.
3. Distribute the chicken and cheese mixture evenly among the tortillas. Rollup and place seam side down in the prepared pan.
4. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
5. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
6. Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
7. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
8. Bake for 20 to 25 minutes or until golden and bubbly.
9. Sprinkle with cilantro just before serving.

If you like Susan's yummy enchilada recipe, be sure to check out her gorgeous sterling jewelry at Yellow Door and online.

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Wendy's Delicious Chicken Enchilada's

  

Wendy's Easy Restaurant Chicken Enchiladas

Only 5 ingredients make these wonderful enchiladas!

In a large bowl mix:

4 cups rotisserie chicken chopped

2 cups shredded cheese

1 large jar of chunky salsa

3 cups heavy whipping cream

8 large tortillas

Spoon mixture into 8 large flour tortillas. Line up your filled shells in a 9x13 baking dish. Pour 3 cups of heavy whipping cream around the edges and in between shells (not over the top). Sprinkle the shredded cheese on top. Bake at 350 for 35 minutes or until cheese is melted and the dish is bubbly hot. Serve with your favorite toppings and enjoy!

If you like Wendy's mouth-watering enchilada recipe, be sure to check out her marvelous map wares at Yellow Door and online.

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Brandy's Bewitching Quinoa Bowls

I have become absolutely obsessed with making my own “quinoa bowls” since I tried making one at the beginning of 2018 on a whim. It’s so fast to make with so many things to add in yourself, that I (a vegetarian) and my husband (a normal human) can both enjoy in only 15ish minutes! Not to mention, it’s a nice and healthy dinner option - it’s roughly 500 calories. Take a look at the recipe:

Ingredients

-1 ½ Cups of Cubed Extra Firm Tofu -OR- 1 Cup of Cubed Chicken Breast  

-1 Cup of Quinoa (Boil-in-a-Bag by “Success” -OR- Fully Cooked, Microwavable by “Trader Joes” work nicely) 

-4 Cups of Raw Kale Leaves (shrinks down as it cooks) 

-10-15 Halved Grape Tomatoes 

-1 Minced Clove of Garlic 

-Olive Oil (to oil up your pan!) 

-Salt and Pepper (add Paprika for more smoky flavor) 

-A few dashes of whatever bottle of wine, if you’re feeling extra saucy! 

-1 Sliced Avocado (for garnish) 

-A Few Sprigs of Cilantro (for garnish)

Directions

1. Get that quinoa going first! If you are using boil-in-a-bag quinoa, pour roughly 2 cups of water into a microwaveable container, pop that bag of quinoa in there, and microwave it for about 10 minutes. If you are using already cooked, frozen quinoa, poke some holes in the microwaving bag, put it on a plate or in a bowl (some water from steaming may leak out of those holes), and microwave for about 4 minutes. If you don’t have a microwave, I am very sorry to hear that.

2. While your quinoa is cooking in the microwave, get out a large saute pan, pour your olive oil in there, and set the burner to medium heat. Once your oil in the pan is nice and hot, throw in your minced garlic and grape tomatoes. The garlic should get a little brown, and the tomato skins will start to shrivel - yum! In a separate, smaller pan at medium-high heat, fry up those little tofu cubes (you can use chicken, don’t worry!), with salt and pepper until the outside is brown and crispy.

3. Combine the tofu (or chicken) and cooked quinoa with the tomatoes and garlic in the large saute pan. Mix all these ingredients together, adding sprinkles of salt, pepper, and paprika (for that smoky taste!). This is where I totally add a dash (or two) of wine for an extra depth in flavor. A red wine will make your dish more earthy and bold, where a white will add a note of fruitiness while keeping the dish lighter. 

4. Next, get out that kale! Lower the temperature to a nice simmer (or low) and spread the leaves all over the top of everything in the pan. Cover the pan with a lid, as this will steam the kale and keep all the flavors locked in. 

5. Lastly, once your kale is cooked, stir everything together and serve into two bowls. Garnish each bowl with slices of avocado, for a nice creamy element, and a sprig or two of cilantro, for an herby/citrusy note. Enjoy! *Also, try this for breakfast with a fried egg instead of tofu/chicken!* 

If you like Brandy's tasty quinoa recipe, be sure to check out her wonderful woodburning wares at Yellow Door and online.

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Joy's Sugar Cookie Fruit Pizza Recipe

INGREDIENTS:
1 pkg (16.5 oz) refrigerated sugar cookie dough
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
4 cups assorted fresh fruit such as strawberries, kiwi, bananas or peaches; blueberries or raspberries

DIRECTIONS:
Preheat your oven to 350°F. For the crust, shape the cookie dough into a ball. Place the dough in the center a pizza stone and flatten slightly with the palm of your hand. Using a lightly floured rolling pin, roll out the dough to a 12" circle, about 1/4" thick.

Bake the sugar cookie dough for 18–20 minutes or until it is a light golden brown. Move the pan from the oven to a cooling rack and cool for 10 minutes. Carefully loosen the cookie from the baking stone using a bread knife. Cool completely.

For the topping, combine the cream cheese and sugar in a small bowl; mix well. Spread the mixture evenly over the top of the cookie. Arrange fruit over the cream cheese mixture. Refrigerate. Cut into 16 wedges with a pizza cutter. 

Yield:
16 servings
Nutrients per serving:
Calories 220, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 28 g, Fiber 1 g, Protein 3 g

If you like Joy's tasty fruit pizza recipe, be sure to check out her fashionable cork handbags at Yellow Door and online.

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