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Cooking with Alyn, Berks Street, Philadelphia, PA (2025)

11/25/2024

Peanut Butter-Stuffed Mini Cookies with Reese’s Pieces

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup creamy peanut butter (plus extra for stuffing)
1 cup Reese’s Pieces candy
Directions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg, vanilla extract, and 1/2 cup of peanut butter until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the Reese’s Pieces.
Scoop 1 tablespoon of dough, flatten it slightly in your hand, and place a small dollop of peanut butter (about 1/2 teaspoon) in the center. Roll the dough around the peanut butter, sealing it completely, and form into a small ball.
Place the stuffed dough balls onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 8-10 minutes, or until the edges are slightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Kcal: 140 kcal | Servings: 24 mini cookies

11/25/2024

Elegant Raspberry White Chocolate Cake Roll

Ingredients:

4 large eggs, separated
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup fresh raspberries
1 cup white chocolate chips
1/2 cup heavy cream
1 cup whipped cream (for filling)
Powdered sugar (for dusting)
Fresh raspberries and white chocolate curls (for garnish)
Directions:

Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
In a bowl, beat egg yolks with 1/2 cup of the sugar until thick and pale. Mix in the vanilla extract.
In a separate bowl, whip egg whites until soft peaks form, then gradually add the remaining 1/4 cup sugar and whip until stiff peaks form.
Gently fold the egg whites into the yolk mixture. Sift the flour, cornstarch, and salt over the mixture, and fold until just combined.
Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake bakes, sprinkle a clean kitchen towel with powdered sugar. Turn the hot cake onto the towel and peel off the parchment paper. Gently roll the cake with the towel and let it cool completely.
For the filling, melt white chocolate chips with heavy cream in a double boiler until smooth. Let cool slightly before folding in whipped cream.
Unroll the cooled cake and spread the white chocolate cream evenly. Scatter raspberries over the cream, then re-roll the cake.
Dust the rolled cake with powdered sugar, decorate with fresh raspberries and white chocolate curls, and serve chilled.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

Kcal: 310 kcal | Servings: 8 servings

11/25/2024

Homemade Summer Sausage

Ingredients:

2 pounds ground beef (80/20)
1 pound ground pork
1/4 cup curing salt
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/4 cup water
Directions:

In a large mixing bowl, combine the ground beef, ground pork, curing salt, sugar, and all seasonings. Add the liquid smoke and water. Mix thoroughly with your hands or a stand mixer until the mixture is sticky and well combined.
Divide the mixture into two equal portions and shape each into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap, twisting the ends to seal. Refrigerate overnight (at least 12 hours) to allow the flavors to meld.
Preheat the oven to 200°F (95°C). Remove the plastic wrap and place the sausage logs on a wire rack set on a baking sheet to catch any drippings.
Bake for 6 hours, turning the logs halfway through, until the internal temperature reaches 160°F (71°C).
Allow the sausages to cool completely before slicing. Wrap tightly in foil or plastic wrap for storage in the refrigerator or freezer.
Prep Time: 15 minutes | Cooking Time: 6 hours | Total Time: 6 hours 15 minutes

Kcal: 230 kcal per serving | Servings: 16 slices

11/25/2024

Butter Pecan Fudge

Ingredients:

1/2 cup unsalted butter
1/2 cup heavy cream
2 cups light brown sugar, packed
1/4 teaspoon salt
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 cup pecans, toasted and chopped
Directions:

Line an 8x8-inch pan with parchment paper and set aside.
In a medium saucepan, melt the butter over medium heat. Add the heavy cream, brown sugar, and salt, stirring until the sugar dissolves.
Bring the mixture to a gentle boil and let it cook for 5 minutes, stirring occasionally.
Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool slightly, about 5 minutes.
Using a hand mixer or whisk, gradually beat in the powdered sugar until smooth and creamy.
Fold in the toasted pecans, ensuring even distribution.
Pour the fudge mixture into the prepared pan, smoothing the top with a spatula.
Chill in the refrigerator for at least 2 hours or until firm.
Once set, cut into squares and serve.
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Kcal: 220 kcal per serving
Servings: 16

11/25/2024

Marshmallow Popcorn Bark

Ingredients:

8 cups popped popcorn (plain or lightly salted)
2 cups mini marshmallows
1 cup white chocolate chips
1/2 cup colorful sprinkles (optional)
1/4 teaspoon salt
Directions:

Line a large baking sheet with parchment paper and spread the popcorn evenly across it.
In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring in between, until smooth.
Drizzle the melted white chocolate over the popcorn, ensuring an even coating.
Sprinkle the mini marshmallows and a pinch of salt over the chocolate-coated popcorn.
If desired, add colorful sprinkles for a festive touch.
Allow the bark to set at room temperature for 30 minutes or refrigerate for 15 minutes until the chocolate hardens.
Once firm, break the popcorn bark into pieces and serve. Store leftovers in an airtight container for up to one week.
Prep Time: 10 minutes
Set Time: 30 minutes
Total Time: 40 minutes
Kcal: 180 kcal per serving
Servings: 8

11/25/2024

Frosty Peppermint Avalanche

Ingredients:

2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/2 cup crushed peppermint candies
1/4 cup mini chocolate chips
A few drops of red food coloring (optional)
Directions:

In a large mixing bowl, whip the heavy cream until stiff peaks form.
Gently fold in the sweetened condensed milk, peppermint extract, and vanilla extract until combined.
If desired, add a few drops of red food coloring to create a swirl effect, folding gently to avoid over-mixing.
Stir in the crushed peppermint candies and mini chocolate chips.
Pour the mixture into a loaf pan or freezer-safe container, smoothing the top with a spatula.
Freeze for at least 6 hours or overnight until firm.
Scoop and serve in bowls or cones, garnished with extra peppermint candy if desired.
Prep Time: 15 minutes
Chill Time: 6 hours
Total Time: 6 hours 15 minutes
Kcal: 310 kcal per serving
Servings: 8

11/25/2024

Dill Pickle Cheese Ball

Ingredients:

16 oz cream cheese, softened
2 cups shredded cheddar cheese
1/2 cup dill pickles, finely chopped
1/4 cup pickle juice
2 tablespoons fresh dill, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup crushed pretzels or crackers (for coating)
Directions:

In a large mixing bowl, combine cream cheese and shredded cheddar cheese until smooth.
Mix in chopped dill pickles, pickle juice, fresh dill, garlic powder, onion powder, salt, and black pepper until well incorporated.
Place the mixture onto a sheet of plastic wrap and form it into a ball shape. Wrap tightly and refrigerate for at least 2 hours to firm up.
Before serving, roll the cheese ball in the crushed pretzels or crackers until evenly coated.
Serve with your favorite crackers, vegetable sticks, or bread slices.
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Kcal: 220 kcal per serving
Servings: 12

11/25/2024

Cabbage Casserole

Ingredients:

1 medium head of cabbage, chopped
1 lb ground beef or ground turkey
1 medium onion, chopped
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup cooked rice (optional)
1/4 cup breadcrumbs (optional, for topping)
2 tablespoons butter (for greasing the baking dish)
Directions:

Prepare the Cabbage:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
Bring a large pot of salted water to a boil. Add the chopped cabbage and cook for 5-7 minutes, until it begins to soften. Drain well and set aside.
Cook the Meat:

In a large skillet, brown the ground beef or turkey over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Drain any excess fat if necessary.
Stir in the tomato sauce, diced tomatoes, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Let the mixture simmer for 5-10 minutes, allowing the flavors to blend together.
Assemble the Casserole:

In the greased baking dish, layer the cooked cabbage, followed by the meat mixture. If using rice, add a layer of cooked rice on top of the cabbage before adding the meat.
Top the casserole with shredded cheddar cheese and breadcrumbs (if using).
Bake the Casserole:

Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
Serve:

Let the casserole cool for a few minutes before serving. Enjoy with a side of bread or salad!
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Kcal: 310 kcal (per serving) | Servings: 6 servings

11/25/2024

Southern Salmon Patties

Ingredients:

2 (6 oz) cans of pink or red salmon, drained and flaked
1/2 cup breadcrumbs (preferably seasoned)
1/4 cup finely chopped onion
1/4 cup bell pepper, diced
2 large eggs, beaten
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons vegetable oil (for frying)
Directions:

Prepare the Salmon Mixture:

In a large bowl, combine the flaked salmon, breadcrumbs, onion, bell pepper, eggs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, black pepper, and salt. Mix until well combined.
If the mixture is too wet, add a bit more breadcrumbs until it holds together.
Form the Patties:

Use your hands to form the salmon mixture into 8 small patties (about 2-3 inches wide).
Cook the Patties:

Heat the vegetable oil in a large skillet over medium heat.
Once the oil is hot, carefully add the patties to the skillet. Cook for 3-4 minutes per side, or until golden brown and crispy.
Remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve:

Serve the Southern salmon patties hot with your favorite sides, such as coleslaw, mashed potatoes, or a simple salad.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Kcal: 220 kcal (per serving) | Servings: 4 servings

11/25/2024

Coconut Cream Dream Cake

Ingredients:

For the Cake:

1 box (15.25 oz) white cake mix
1 cup shredded sweetened coconut
1/2 cup milk
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
For the Coconut Cream Filling:

1 (5.1 oz) box instant vanilla pudding mix
2 cups cold milk
1 cup shredded sweetened coconut
1/2 teaspoon vanilla extract
For the Whipped Topping:

1 (8 oz) container whipped topping (Cool Whip)
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:

Make the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the cake mix, shredded coconut, milk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Coconut Cream Filling:

In a medium bowl, whisk together the instant vanilla pudding mix and cold milk.
Add the shredded coconut and vanilla extract, stirring until smooth. Let the pudding mixture set for about 5 minutes.
Assemble the Cake:

Once the cakes have cooled, carefully slice each cake in half horizontally to create four layers.
Place one layer of cake on a serving plate, and spread a generous amount of the coconut cream filling over it.
Repeat with the remaining layers, finishing with a layer of cake on top.
Make the Whipped Topping:

In a mixing bowl, beat the whipped topping with powdered sugar and vanilla extract until smooth and fluffy.
Spread the whipped topping evenly over the top and sides of the assembled cake.
Garnish with additional shredded coconut on top if desired.
Chill and Serve:

Refrigerate the cake for at least 2 hours to allow the layers to set. Serve chilled and enjoy the creamy, coconut-filled goodness!
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 3 hours 50 minutes

Kcal: 330 kcal (per slice) | Servings: 12 servings

11/25/2024

Strawberry Pretzel Salad

Ingredients:

For the Crust:

2 cups pretzels, crushed
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cream Cheese Layer:

8 oz cream cheese, softened
1 cup powdered sugar
1 (8 oz) container whipped topping (Cool Whip)
For the Strawberry Layer:

1 (6 oz) box strawberry Jell-O
2 cups boiling water
2 cups fresh strawberries, sliced
Directions:

Prepare the Pretzel Crust:

Preheat your oven to 350°F (175°C).
In a bowl, combine the crushed pretzels, sugar, and melted butter. Stir until the pretzels are evenly coated.
Press the pretzel mixture into the bottom of a 9x13-inch baking dish to form an even crust.
Bake for 10 minutes, then remove from the oven and let it cool completely.
Make the Cream Cheese Layer:

In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Gently fold in the whipped topping until fully combined.
Spread the cream cheese mixture evenly over the cooled pretzel crust.
Prepare the Strawberry Layer:

In a separate bowl, dissolve the strawberry Jell-O in boiling water, stirring until fully dissolved.
Let the Jell-O cool to room temperature, then add the sliced strawberries.
Pour the strawberry mixture over the cream cheese layer, spreading it evenly.
Chill and Serve:

Refrigerate the salad for at least 4 hours, or until the layers have set.
Slice and serve chilled for a sweet, tangy dessert with a perfect crunchy crust!
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 4 hours 25 minutes

Kcal: 250 kcal (per serving) | Servings: 12 servings

11/25/2024

Apple Pecan Cake With Caramel Glaze

Ingredients:

For the Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups apples, peeled, cored, and diced (about 2 medium apples)
1 cup chopped pecans
For the Caramel Glaze:

1/2 cup unsalted butter
1/2 cup brown sugar, packed
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
Directions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the diced apples and chopped pecans.
Bake the Cake:

Pour the batter into the prepared baking pan and spread it out evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Caramel Glaze:

In a saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, and a pinch of salt.
Bring the mixture to a simmer, whisking constantly. Let it simmer for 3-5 minutes, until the glaze thickens slightly.
Remove from heat and stir in the vanilla extract.
Glaze the Cake:

Once the cake has cooled, drizzle the warm caramel glaze over the top.
Let the glaze set for a few minutes before slicing and serving.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Kcal: 350 kcal (per slice) | Servings: 12 servings

Cooking with Alyn

11/25/2024

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