30-Minute Chicken and Dumplings

From Rose Victoria's Kitchen
30-Minute Chicken and Dumplings

4 cups chicken broth
1 cup water
2 tablespoons unsalted butter
2 teaspoons poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breast
1 cup all-purpose flour
3 cups milk
2 cups frozen peas and carrots

Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon butter (softened)
1 cup milk

In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.

Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.

In a seal-able container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.

Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well. Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.

Yummy Cowboy Cookies

Ingredients and Directions:
1 Cup butter
1 Cup sugar
1 Cup packed brown sugar
Cream together and add 2 eggs.
Add: 1 tsp vanilla, 1 tsp soda, 1/2 tsp salt, 1/2 tsp baking powder, 2 cups flour and 2 Cups oatmeal.
After all is blended add 2 Cups of chocolate chips & walnuts to taste.
Drop by large spoon on cookie sheet.
Bake at 350* 12-15 minutes.

Chocolate Dipped Italian Butter Cookies

Chocolate Dipped Italian Butter Cookies
*If the dough seems to stiff to pipe out, add a few tablespoons of milk to the dough.
Serves: Makes 2-3 dozen cookies, depending on how large the cookies are made to be.
INGREDIENTS
1 C. Salted Butter, softened
½ C. Sugar
⅓ C. Powdered Sugar
2 Eggs + 1 Egg Yolk
1½ t. Vanilla
2½ C. Flour
¼ t. Salt
½ t. Baking Powder
1½-2 C. Dark Chocolate, melted
Chocolate Curls
INSTRUCTIONS
Preheat oven to 350 degrees. Line two baking sheets with parchment or non-stick mats.
Add butter and sugars to the bowl of a stand mixer fitted with a paddle attachment and beat until smooth, creamy and fluffy, about 3 minutes.
Add the egg and vanilla and beat until combined.
In a mixing bowl, whisk the flour, salt, and baking powder together and add to the butter mixture. Mix together until just combined.
Scoop dough into a large piping bag fitted with a large star tip.
Pipe strips of dough out onto prepared sheets. To make them as pictured, tilt the tip down while piping it out and slowly bring it to a 45 degree angle as you pipe,so that the tip of the cookie is slightly curled under.
Bake cookies for 10-12 minutes or until the edges just look golden.
Cool on a wire rack.
When the cookies are cool, dip the tips in melted chocolate, and place on parchment paper to set. Sprinkle chocolate curls over the chocolate dipped cookies, if desired, but make sure to wait until the chocolate is no longer warm, but has not hardened.

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Rose Victoria's Heaven Crunch Cake

Note... I completely doubled the following recipe for the pictures posted. I made a double batch to make TWO half sheet pan sizes. I worked it in two separate bowls that's why you see the crumb mixture in two bowls. 

Makes 1 half sheet pan sized Crumbcake.
Preheat oven to 350 degrees. Butter and flour lightly one half sheet pan. Put aside.

Cake Ingredients
1 Box Dunkin Hines Butter Recipe Cake Mix.
4 Large Eggs
1 cup Vegetable Oil
2/3rd Cup Whole Milk
1 ½ Tablespoons Buttery Sweet Dough King Arthur Bakery Emulsion
(if don’t have you can add a Tablespoon of good Vanilla extract)

Mix all above ingredients well 3 to 4 mins with electric mixer. I use my hand mixer.
Pour into buttered and floured pan. Let sit on counter few minutes to get air bubbles out.
I bang the pan a few times before putting in 350 oven to get air bubbles out.
Cook in oven center rack for 20 minutes only.
Remove cake from oven – It will be partially cooked. That’s how you need it.

While cake it cooking mix following Crumb Topping Ingredients

Crumb Topping Ingredients (can cut in half for less crumbs BUT Don’t LOL)
8 Cups of sifted All Purpose Flour – I use King Arthur red bag.
1 1/3rds Cups tight packed Dark Brown Sugar
1 1/3rds Cups Regular Sugar
4 Sticks Sweet Butter – UNSALTED BUTTER – Softened to just about melted
4 Sticks Margarine – Softened to just about melted
3 Teaspoons Good Cinnamon
2 Teaspoons of Good Vanilla (I use Madagascar Bourbon)

In Large bowl or pot mix all ingredients above by clean hands.
(I usually mix all the flour, sugars and cinnamon well with whisk 1st good before adding the rest)
Add the Vanilla to the butter mixture and pour onto dry ingredients and mix with clean hands until you have good mix with not too much dry fours left in mix. Try not to over mix too much.
To add to Cake Topping
Make size crumbs you like. I usually start with BIG CRUMBS 1st as that is what I loved from my days loving my friends crunch cakes  in NY/NJ. You grab the crumb topping and squeeze in your hands until you get as tight as can then add to partially cooked cake. Keep doing that until you have cake just about covered with large crumbs if you wish (the large really make it fantastic). Then fill rest of spaces to cover all of the cake with crumbs. Press lightly all crumbs into partially cooked cake – not too hard but firm enough.
NOTE (If you halve the crumb topping mix because you don’t like lots of crumbs make size you like or crumble over entire cake but try to cover all of showing cake in pan)
Put cake back in 350 degree oven and cook for additional 20 to 30 minutes or until tops of crumbs are just starting to lightly brown (you will see the crumb topping get shiny first as its cooking then towards end of the 20 to 30 minutes or until browned start to get dull looking and dry out – that is what you want it to do)
WARNING – The smell as this is cooking will drive you CRAZY. Your neighbors will come and stand at your door for the smell. If you’re expecting packages the UPS man will never leave. The dogs will be circling and guarding the oven… ha ha. It’s HEAVEN.
Take out of oven when tops are just starting to brown enough, lightly to med brown and crumb topping looks dried out from when you 1st put in oven. Put to wire rack in pan to cool for at least a hour… Resist the urge to grab the hot crumbs off to eat.. IT’S HARD BUT you want this to cool good.. Oh, GO AHEAD.. Grab a few crumbs in the corners. Ha!
As it cools the crumbs become harder on the outside but inside nice, soft and crumbly. When still hot you will think, how are these going to hold together. But wait and see.!!
After about a hour or more that the cake is cool give good heavy dusting on confections XXX Sugar. (If you put on warm cake it will melt in and disappear.) Dust again with Confections XXX sugar when COMPLETELY COOL.
Get the coffee on. Cut to size pieces you like and ENJOY!!! 

I can’t wait to see the Crumbcake movement on Facebook.
It took me two years of trial and error to come up with this. Next is going to be working on a cake part without using the boxed mix – but it is very good and cuts a lot out. I used that way because I use that on another dessert and it works well. The most time was working on the crumb secrets. Once I hit the Sweet butter and Margarine mixture I knew I was onto something!!!

NOTE It freezes very well. I usually cut into about 10x5” slabs, put in Ziploc bags and put in freezer to freeze. After completely frozen then I vacuum seal. It will last forever with no loss in taste. You can take out of freezer, out of vacuum bag and put in fridge overnight to defrost but in bag because fridge alone without bag will dry it out.

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Buttery Crunchy Heath Bars

Buttery Crnchy Heath Bars

1 cup butter
1 cup light brown sugar
1 teaspoon vanilla 
2 cups flour
1 yolk
1 cup Heath Bar Chips
12 oz. Semi- sweet chocolate chips

Cream butter and sugar, add flour, egg and vanilla. Spread 1/4 in. thick on a ungreased cookie sheet. Bake 15 minutes- 350 degrees. . Melt 12 oz. semi- sweet chocolate & and  spread while hot on baked cookie dough... Add chopped Heath Bar chips while still  hot. Let cool cut into squares.

Christmas Cherry Shortbread Cookies...Love, Love, Love them!!!

Christmas Cherry Shortbread Cookies...Love, Love, Love them!!!

Ingredients:
1 cup unsalted butter (room temperature)
1/2 cups powdered sugar
1/2 tablespoons vanilla extract
2 cups all-purpose flour
1/2 teaspoons salt
3/4 cups Dried Michigan Cherries
2/3 cups chocolate chips

Instructions:
Mix flour and salt, set aside. Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla. Add flour and salt mixture and mix until it starts forming larger clumps. Mix in chocolate chips and Dried Michigan Cherries.

Form the dough into a log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour.

Preheat the oven to 325 F and line baking sheet with parchment paper.

Cut the log into 1/3 inch thick slices and place them onto baking sheet with one inch of space between. Bake the cookies 10– 15 minutes (until they just start to turn lightly golden brown on top)
Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.

Enjoy!!!

Candy Cane Marshmallow Pops

1 child to crush candy canes (optional, but fun)
large marshmallows
mini candy canes
melted chocolate (we use Trader Joe's Dark Chocolate block)
crushed candy canes

Stick a mini candy cane into the large marshmallow. Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane. Place on a waxed paper lined baking sheet and allow to set.