Category: biscuits

Name: Biscotti Regina
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 2 teaspoons vanilla extract; 1/2 cup sesame seeds

Biscotti Regina

February 23rd, 2023
Biscotti Regina, also known as sesame seed cookies, are a popular Italian cookie that are perfect for snacking or dipping in coffee or tea. Here’s a recipe for Biscotti Regina.
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Biscotti Regina
Recipe by recipes21.comCuisine: ItalianDifficulty: Easy
Servings
4
servings
Prep time
20
minutes
Cooking time
20
minutes
Total time
40
minutes
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
1/2 cup sesame seeds
Directions
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a large bowl, cream the butter until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Shape the dough into small balls, about 1 inch in diameter. Roll the balls in the sesame seeds, making sure they are coated all over.
Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 18-20 minutes or until the cookies are golden brown.
Remove the cookies from the oven and transfer them to a wire rack to cool completely.
Serve and enjoy your delicious Biscotti Regina!
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Pumpkin magic cake

January 27th, 2023
TIPS

You need to let the cake cool completely before adding the frosting layer, otherwise it might melt. The baking time could vary greatly depending on your oven, but start taking a peak at around 50 minutes to see how it looks. If making your own whipped cream, do not overmix it as you’ll find you’ve accidentally taken it too far and created butter!

Storing Leftovers

In the fridge this pumpkin magic cake will last up to 5 days, just be sure it’s stored in an airtight container.

FREEZING

This cake can also be frozen! In the freezer it’ll keep for up to a month. When thawing you’ll want to remove it from the freezer and allow to come to temperature in the fridge for a few hours, then remove it and allow to come up to room temperature right on the counter.

Ingredients
- For the Cake
- 1 box yellow cake mix
- 3 eggs
- 1 cup milk
- ½ cup vegetable oil
For the Frosting
- 5.1 oz instant vanilla pudding
- 1 tsp pumpkin pie spice
- 1 cup milk cold
- 3 cups Cool Whip or whipping cream (8 oz)
For the Pumpkin Pie
- 15 oz pumpkin canned
- ½ cup evaporated milk
- ½ cup heavy cream
- 3 eggs
- 1 cup brown sugar
- 1 tsp pumpkin pie spice
Directions

40 minutes
- Preheat oven: Preheat Oven to 350°F.
- Prepare the Cake: Mix according to package instructions or using the ingredients in the cake layer, then pour into a lightly greased 9×13-inch cake pan. DO NOT BAKE. Set aside.
- Combine Wet Ingredients: In another bowl whisk together the ingredients for the pumpkin pie layer until smooth. Slowly pour the pumpkin pie mixture all over the cake mix. Do not mix.
- Bake: Carefully place the cake pan into the oven and bake for 50-60 minutes or until the center is no longer jiggly and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal so don’t worry, it’s not burnt. You’ll notice the cake layer is on top now. Let the cake cool to room temperature.
- Make the Frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starts to thicken. Gently fold in the Cool Whip until it’s completely combined. Spread on top of the cooled cake.
- Serve: Cut into slices and serve immediately or chill the cake for a couple hours.
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Sweet orange rolls

January 27th, 2023
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup orange marmalade
- 2 tablespoons orange juice
- 1/2 cup chopped pecans
- 3-1/2 cups biscuit/baking mix
- 2 tablespoons sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1 cup warm water
- 2 tablespoons butter, melted
Glaze
- 1/2 cup confectioners’ sugar
- 1/4 cup orange marmalade, warmed
Directions

40 minutes
- In a small bowl, beat cream cheese, orange marmalade and orange juice until blended; stir in pecans. Set aside.
- In a large bowl, combine baking mix, sugar and yeast.
- Stir in warm water to form a soft dough.
- Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes.
- Cover and let rest 10 minutes.
- Roll into an 11×8-in. rectangle.
- Spread cream cheese mixture to within 1/2 in. of edges.
- Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
- Place in a greased 13×9-in. baking dish, cut side down.
- Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350°.
- Brush tops with melted butter.
- Bake until golden brown, 35-40 minutes.
- Cool slightly in pan on a wire rack.
- For glaze, stir together confectioners’ sugar and marmalade; drizzle over warm rolls.
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Basic homemade biscuits

January 27th, 2023
This basic homemade biscuit recipe can be made in about 20 minutes. The biscuits are easy to make with a light, flaky, and tender texture!

Notes
Salted butter can be used in place of unsalted butter. Omit the salt from the recipe.
Buttermilk or cream can be substituted for whole milk. Use enough liquid to bring the dough together without having to work it too much.
Try freezing the shaped biscuits on the baking sheet for 20 minutes before baking. This will help them maintain their shape during baking.

Ingredients
- 3 cups (390 g) all-purpose flour
- 2 tablespoons baking powder
- 1 ½ tablespoons granulated sugar
- 1 teaspoon salt
- ⅔ cup (150 g) unsalted butter, cold and cut into pieces
- 1 cup (240 ml) whole milk, cold
Directions

40 minutes
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it with butter.
- Stir the flour, salt, sugar, and baking powder together with a whisk until very well combined.
- Use a pastry blender or fingertips to cut the butter into the flour mixture until looks like coarse crumbs.
- Add the milk and mix just until combined and the mixture holds together. Do not overmix as this will cause tough biscuits that do not rise.
- Turn the dough out onto a clean work surface and gently press it together 4-5 times. The dough shouldn’t be sticky but will be soft and elastic. Too much kneading will toughen the biscuits.
- Use a rolling pin to roll the dough into ½-¾-inch thickness. Dip a 2-inch round cutter in flour and cut biscuits by pressing straight down. Avoid twisting the cutter because this will inhibit the rise. Space the cuts as close together as possible so minimize scraps.
- Arrange the biscuits on the prepare baking sheet. Place them nearly touching for a higher rise with softer sides. Or space them farther apart for crusty sides.
- Bake for 10-12 minutes until the tops are golden brown and the sides are almost white. The interiors will still be moist but will continue to cook after they are removed from the oven.
- Brush the tops with melted butter if desired then transfer to a wire rack to cool slightly. Biscuits are best served warm.
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