S'sK 2 layer Strawberry Blueberry Whipped Cream Cake

2 layer Strawberry Blueberry Whipped Cream Cake

Ingredients:

1. Funfetti Cake

Funfetti Cake Mix

1 cup water

1/2 cup canola oil

3 whole eggs

2. Fresh Fruit

Strawberries

Blueberries

3. Whipped Cream Frosting

1 Quart Heavy Whipping Cream

2 cups powdered sugar

2 teaspoons vanilla extract

Step 1: Cake, washing fruit, and making whipped cream

1. Make Funfetti whole egg recipe cake following the instructions on the box. I bake 2, 8-inch round cakes with one package of Funfetti. My bake time is about 30 minutes. After baking, set aside to cool.

2. Wash fresh fruit.

3. Cut strawberries into little pieces. Set aside.

4. Make whipped cream.

a. Add heavy whipping cream to large bowl.

b. Add powdered sugar and vanilla extract to the whipping cream.

c. Beat whipping cream until it firms up and becomes a thick whipped cream. It usually takes me about 5-10 minutes of beating the cream on medium with a whisk attachment.

Step 2: Cake Assembly

1. Use a sharp cake knife to flatten the top of each of the 2 cakes.

2. Put first cake on a cake plate.

3. Add a layer of whipped cream frosting to the top of the first cake.

4. Add strawberries and blueberries on top of the whipped cream frosting.

5. Add second cake on top of strawberries and blueberries layer. Make sure to add the flat side down.

6. Add frosting to the top and sides of the cake. I use a squeegee.

7. Decorate top of cake with strawberries and blueberries.

8. Refrigerate cake immediately.

9. Store cake in an air-tight cake container in the refrigerator. Cake will last about 3 days (no preservatives).

S'sK Vegetarian "Beef" Stroganoff with WestSoy Seitan Wheat Protein

This is my original recipe for Vegetarian "Beef" Stroganoff. :) My Stroganoff sauce is super rich, creamy, and tastey.

Stroganoff usually comes with noodles as the base layer, but I like to spice things up and use a parsley mashed potato as my base.

Mashed Potatoes

Potatoes

Salt

Milk

Parsley

Stroganoff Sauce

2 tablespoons canola oil

1 large onion

5 carrots

2 teaspoons garlic

1 1/2 cups veggie broth

2 teaspoons black pepper

1 cup sour cream

1/2 package (4 oz.) Philly Cream Cheese

Meat substitute

2 packages WestSoy Seitan Wheat Protein

Step 1: Veggie Prep

1. Wash, peel, cube potatoes. Set aside.

2. Wash, remove first layer of skin of onion, and chop onion. Set aside.

3. Wash, peel, and chop carrots. Set aside.

Step 2: Boil potatoes

1. Boil potatoes until soft when pierced with a fork. Drain water and mash potatoes with a fork.

2. Add salt, a little milk, and parsley to taste. Set aside.

Step 3: Making the Stroganoff

1. Add canola oil to stir fry pan.

2. Add onions and start frying on medium low. We want our onions to cook all the way through without burning them. Make sure to stir often.

3. Once onions look about 3/4 of the way done, add carrots and garlic. Continue to stir often.

4. When onions and carrots look done, (carrots soft, onions not burned!) add veggie broth to pan and raise stove top heat to medium high. Add black pepper and allow contents to boil for about 2 minutes.

5. ***in a different pan start pan frying the Seitan.

6. Add sour cream and Philly cream cheese. Turn heat off. Continue stirring and let it sit for about 5 minutes. Sauce is done!

Step 4: Pan frying the Seitan

1. Add canola oil to stir fry pan. Turn stove top to medium heat.

2. Add 2 packages of Seitan to pan (make sure to add the juice that is soaking the Seitan to the pan too!) and stir and flip Seitan occasionally.

3. In about 8 minutes, your Seitan will be golden brown and crispy and done.

Step 5: Putting it together

1. Grab a plate.

2. Add mashed potatoes to bottom of the plate.

3. Add sauce to the mashed potatoes.

4. Add Seitan to plate.

 

S'sK Egg Bread Rolls

 

S'sK Egg Bread Rolls

*An original recipe by Sebastian's Kitchen 

Ingredients:
2 cups warm water
3 1/2 teaspoons active dry yeast
1 tablespoon white sugar
2 teaspoons salt
2 large eggs
5 1/2 cups bread flour

3 tablespoons butter, melted

Bonus items:
Parchment paper

1.    Add cold water into microwave safe bowl. (I use a glass microwave safe Pyrex measuring cup). Microwave water for about 1 minute until warm. Add water to a large bowl. Water should be warmer than lukewarm, but not hot enough to burn you.

2.    Add yeast, sugar, salt, and 2 eggs to water and stir with a fork to dissolve.

3.    Cover yeast bowl with plastic wrap and let yeast bowl sit in a nested bowl or Tupperware container with hot water.
    a.    To make a nested bowl with hot water:
          i.      I use a large Tupperware container and fill it about half way up with hot water.
          ii.      Nest the yeast bowl in the Tupperware container.
          iii.      Water should be hot, but not hot enough to burn you.
          iv.      Remove yeast bowl from nested bath when kneading.

  b.    Let yeast sit in nested bath for 10 minutes. You will notice that your yeast water has become very thick, bubbly, and frothy. This is perfect. Remove bowl from nested bath and remove plastic wrap top.

  c.    If your bowl is not frothy, try again. There are many factors that could affect this. Most likely your yeast died or was not fresh to begin with.

4.    Add bread flour slowly. Mix with fork until difficult to mix. Knead dough with hands for a couple minutes until dough has absorbed all flour.
   a.    The dough should be slightly sticky to the touch, not dried out, or too wet.

5.    Cover bowl with plastic wrap.
6.    Let sit on counter in a nested bowl with hot water (just like before) for 1 hour.

7.    Remove dough bowl from nested bowl.
8.    Empty water bowl.
9.    Remove plastic wrap from bowl.
10.    Start separating dough into 8-10 medium sized balls.
11.    Line 2 baking sheets with parchment paper.
12.    Start preheating oven to 350 degrees F.
13.    Place dough on parchment paper.
14.    Once oven is preheated, set baking sheets in the oven.
15.    Round 1 of baking - bake rolls for 10 minutes.
16.    At the 8 minute mark, add butter to microwave.
    a.    In a microwave safe bowl, melt butter until just barely melted, (do not let it bubble/boil in the microwave).

17.    Once the first round of baking the rolls are up, remove the bread from the oven and brush top and sides of bread with butter.  

    a.    I use a silicon cooking brush to spread the melted butter on. It works really well.

18.    Continue baking for 20 – 30 minutes or until done baking. (Oven times will vary depending on your oven and on how thick you made your rolls).
    a.    Bread will be done when it is firm and slightly golden.
19.    Remove bread from oven and turn off oven when bread is done baking.
20.    Store leftover bread in an air-tight container in the refrigerator.

Buttery Apple Cinnamon Bread adapted from Rae Gun Ramblings

This recipe is adapted from: Rae Gun Ramblings Cinnaburst Bread, click on the link and check her website out!

I originally found this recipe on Eat Cake For Dinner's website: click on the link and check her website out! She adapted her version from Rae's original recipe. Just giving credit where it's due. :)

What I changed: changed 1 cup milk to 1 cup water, added a specific amount of flour. See the note below about bread flour or all purpose flour, added my recipe for cinnamon butter flavoring, and added 2 Granny Smith apples.

Special Flour Note*
You can use all purpose flour instead of bread flour - if you do, make it 6 cups of all purpose flour instead of 5. I've made this recipe both ways and they are both fantastic.
When mixing the ingredients, you'll notice that the dough is still wet, don't add too much flour or the bread will be very dense, we want a light airy fluffy consistency, so don't worry about the batter being wet!

I use 2 bread loaf pans and 1 square 8x8 glass pyrex bakeware to bake this recipe in. If you just use 2 bread loaf pans, you may find that the amount of dough is so plentiful that it overflows out of the pan when you bake it and you'll get butter cinnamon and apples all over the bottom of your oven burning. 

**************************************************************************

Apple Cinnamon Bread

Ingredients:
2 cups warm water
2 1/4 teaspoons bread machine yeast
1/3 cup white granulated sugar
1/3 cup canola oil
1 large egg
1 1/2 teaspoons salt
5 cups bread flour


2 Granny Smith apples, peeled and cubed
 
Cinnamon Butter Mixture:
8 tablespoons butter
1 tablespoon cinnamon
1/2 cup white sugar

Step 1: Bread dough

A. Measure water. Pour into microwave safe container. Microwave water for 40 seconds until warm. Water should be warm, not hot. Add water to large bowl.
B. Add yeast and sugar into large bowl and stir until dissolved, let sit 10 minutes. Yeast should look frothy and bubbly. It should smell like bread.
C. Add canola oil, 1 egg, and salt to bowl. Stir well.
D. Add flour 2 cups at a time stirring with a fork until batter becomes a wet, sticky dough.

E. Cover with plastic wrap and let sit in a warm place for 1 hour.

F. I use a bird bath to keep the dough warm.
           i.      Add hot water to a large tupperware container or bowl.
           ii.      Nest the mixing bowl into the tupperware bowl and let the heat of the water warm the bottom of the mixing bowl from the outside.

G. Let sit for 1 hour. Dough will rise.

Step 2: Cinnamon butter spread and apples Prep

A. Peel and cube apples. Set aside.
B. Melt butter in microwave for 10 to 15 seconds until liquid.    
C. Add cinnamon and sugar to butter and stir.
 

Step 3: Putting it together:

A. Preheat oven to 350 degrees F.
B. Butter inside of bread loaf pans and glass pyrex bakeware.
C. Divide batter into three equal parts and put them in your bread loaf pans/pyrex bakeware.
D. Add cinnamon butter mixture to bread dough.
E. Add cubed apples to dough.
F. Knead and fold dough inside pan to distribute apples and cinnamon butter mixture evenly.
   a. Dough will be very wet now.

G. Bake for 40 minutes to 1 hour. Bread should be slightly golden brown.
H.  Store in an air-tight container in the refrigerator.
I. When eating after bread has cooled and was refrigerated. Slice bread, then microwave it for 10-20 seconds to soften and warm bread. It will taste 100 times better!