Concha (Pan dulce) Recipe

Quarantine has got me going un poco Loco!!!.. ok I had to LOL! Here is the most requested recipe!! Please read💖 also tag me if you try this!

I love conchas and was so excited to try to make these. It took a few tries to get the perfect airy, soft, bread. So let me tell you BREAD FlOUR is a must!!! With regular flour they are still delicious but more dense like. So depending on the texture of the bread you like but I highly recommend using bread flour for these!! ****See notes below how to turn your flour into bread flour

No long stories here we are jumping straight into the ingredients and directions on this one. With any bread or recipes with yeast don’t rush the rest time on your dough. Letting it rest for 1-2 hours is definitely with the wait!

Ingredients:

  • 2 ½ teaspoons yeast
  • ½ cup warm water
  • 1 tablespoon white sugar
  • ½ cup evaporated milk
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • ⅓ cup butter, melted
  • 1 xl large egg or 1 large egg plus one egg yolk
  • 4 cups bread flour
  • 2 teaspoon ground cinnamon
  • 1 tsp vanilla

TOPPING:

  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup white granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoons pure vanilla extract
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon evaporated milk if needed

Concha Dough Directions:

1. Add yeast and 1 tablespoon of sugar to a mixing bowl. Next add in warm water and gently stir. Let it sit for 7 mins. It should be foamy and bubbly after the 7 mins. If not this step needs to be redone.

2. Once your yeast mixture is ready add in 1/4 cup sugar, evaporated milk, vanilla, cinnamon, egg, melted butter. Stir with a spatula to break up the yolk. Next add in bread flour one cup at a time. If you are using a stand mixer add on dough hook and add remaining bread flour and salt.

3. With the stand mixer hook attachment on mix on medium for 5 mins. (If you are not using a stand mixer mix ingredients 5 mins and then knead the concha dough on a floured surface 5-10 mins.) Dough should be soft and elastic.

4. In a clean bowl spray with cooking oil, add in dough, and cover with a clean kitchen towel or plastic wrap for 1-2 hours. Dough will double in size.

Dough is ready to sleep! Cover and be patient!

5. While dough is rising make the topping! See instructions below!!

Topping recipe:

  • In the bowl of stand-up mixer with the paddle attachment or by hand if needed, add the butter, sugar, flour and vanilla extract. Mix until smooth, about 1-2 mins add 1/4 teaspoon of evaporated milk if needed.
  • Divide the topping in two. To one part of the topping, add a drop of food coloring gel like pink or any color you’d like. To the other topping, add the cocoa powder and mix until it’s like a dry paste.

6. Dough is now ready. Line cookie sheet with parchment paper or grease cookie sheet. Divide into 12 pieces for 12 large conchas or 24 mini ones. I love the mini size and of course making them Mickey shape by doing a large and two small for the ears.

7. Add conchas 1 1/2- 2 inches apart on a cookie sheet. Using a tablespoon of topping for each concha. Form a ball flatten thin in your hand by pressing down and then place on concha. Repeat till all are covered with the topping. Use a pearling knife to cut the shell lines through or design you’d like.

8. Cover and allow to rest an additional 30 mins.

9. Once they done resting uncover and place in over at 350 degrees for 15-20 mins till light golden brown. Allow to cool and place on a cake platter with cover once cooled or plastic container. These will stay good for 3 days up to a week.

Seriously deliciously amazing!!!! Topping on these is my favorite!!! Now if you use regular all purpose flour this will be dense but still none the less great flavor! Perfect with my coffee and a snack for the kids💖 Enjoy!!!

If you bake these please tag me on Instagram @spoonfulofsugarbaker

*****Notes: I didn’t try this but I looked up bread flour substitute and this is what I found. Since it may be hard to find right now here is an alternative.

I hope everyone is safe and healthy! And happy baking!!!!

3 Easy Smoothies that kids will love too! We got a code ’23-19′!!!

3 Easy Smoothies that kids will love too! We got a code ’23-19′!!!

We have a code 2319! We have a code 2319!

Monsters inc inspired smoothies!

We tested 3 smoothie recipes this week and they are kid approved! Cheers to this because there is hidden ingredients like spinach, spirulina, oats, chia seed, and kale!!!

If your having trouble getting your child to eat veggies or even fruits here’s my tricks to get them to try it out! :

1. Have them pick out veggies and fruit on your grocery trip.

2. They can be helpers to prepare the meal!

3. Make it cute! Food that looks like a animal! We really become master chefs!

4. Or hide them in the food so they don’t know!!!! LOL!!!

And what I did today! Kinda a mix of all 4 and they were loved by my 1 year old & 5 year old! Now I’m not a nutritionist or anything but we added a veggie, fruit, and protein for each of these smoothies!

3 kid approved smoothies and perfect for adults too!

Mike Wazowski green smoothie recipe:

  • 1 Banana
  • 2 spears Pineapple
  • 1/2 Mango
  • 1 tablespoon Sunflower butter or your favorite nut butter
  • 2 cups almond milk
  • 1 handful spinach
  • 2 tablespoons chia seeds

Cut all ingredients and add to a blender! That’s it and blend on high for 30 seconds mix and blend on high 45 more seconds!

Blend till smooth!
Affiliate link to Ninja blender: https://amzn.to/39tfJQF

Boo strawberry oat smoothie

  • 6 strawberries
  • Handful of raspberries
  • 1/4 cup oats
  • Banana
  • 1 tablespoon blue nectar agave
  • 1 table spoon chia seeds
Raspberries not pictured

Rinse berries and add to blender, add oats, banana, sweetener, chia seeds and 2 cups almond mild and blend high 45 seconds and again 45 seconds. Add liquid based how you prefer.

Sully’s Blue Smoothie

  • 2 Handful Blueberries
  • 4 Strawberries
  • 1/4 Oats
  • 1 tablespoon Agave nectar
  • 1 leaf of kale with stem cut
  • 1 tablespoon blue spirulina powder (link to spirulina: https://amzn.to/39rIqxv )

Wash berries and kale, add to blender. Add in oats, agave nectar, Greek yogurt and spirulina. Blend until smooth!

Now for the cups each I just added a little decorations with card stock hoping they would try it! London was a lil nervous to try the green smoothie but loved it! Her favorite was the blue Sully smoothie and Antonio‘s fave is the Boo strawberry smoothie. But fun cups also help or conceal what’s in the cup!

Now these are all perfect for breakfast or a snack! Preferred to be enjoy immediately after making them but the night before is ok too! Let me know if you try these recipes and tag me in your smoothies on Instagram @spoonfulofsugarbaker here ——-https://www.instagram.com/spoonfulofsugarbaker/

There is a few afflicted links that I literally earn penny’s but here are links if your looking for a high powered blender or blue spirulina!

Ninja blender on sale: https://amzn.to/2IorhJa

Blue spirulina:

https://amzn.to/39rNTV1

Thank you for reading and I hope you enjoy these as much as we did!!! Comment below your favorite!

Beignets- Disneyland copycat recipe (vegan/dairy free friendly)

Celebrating Madri Gras with the Famous Disney Beignets but with a dairy free/Vegan option! Yes, that’s right! I replaced all the dairy with vegan/dairy free and added a egg substitute if you need it! Tested and approved and if your like me beignets are one of my favorite snacks at Disneyland! This recipe makes a LOT! like 500 man-catching beignets!! So if you’d like 1/2 the recipe or have 3 dozen mickey sized beignets or several dozen mini squares its totally up to you! I included a affiliate links to the Mickey cookie cutter I used to make these beignets.

(If you are not vegan or dairy free you can use eggs and cows milk in replacement but I wanted to make a vegan recipe since I was visiting my vegan cousin when I made these and because I love using dairy free recipes lately! Vegetarian option too if you eat eggs!)

So here they are!! Vegan/Dairy free Beignets:

Ingredients-

  • 1 1/2 cups lukewarm water
  • 1/2 cup granulated sugar
  • 1 envelope active dry yeast
  • vegan egg replacement – 2 teaspoon baking, 2 tablespoons vinegar OR for vegetarian/non vegan- 2 eggs, slightly beaten
  • 1 teaspoon salt
  • 1 cup coconut milk (any non dairy should work. I used coconut which was on hand)
  • 7 cups flour
  • 1/4 cup vegtable shortening
  • crisco vegtable shortening for frying
  • 3 cups powdered sugar

 

Directions:

1. Mix lukewarm water, sugar, and yeast in a large plastic bowl and let sit for 10 minutes.

2. In another bowl, if you are doing vegan add your egg replacement OR eggs and beat, add salt and coconut milk (or dairy free milk) together. Add mixture to the yeast mixture. In a separate bowl, measure out the flour. Add 3 cups of the flour to the yeast mixture and stir. Add the shortening and continue to stir while adding the last of the flour. Remove dough from the bowl, place onto a lightly floured surface and knead about 20 times. Put dough into the bowl and cover with plastic. Let rise in a warm place for at least 2 hours.

3. Preheat oil in a deep-fryer to 350 degrees F. (Keep heat to medium to low medium heat. To allow Mickey shaped to cook through without burning.

4. Add the powdered sugar to gallon sized ziplock bag.

5. Roll the dough out to about 1/4 inch thick and cut into Mickey shaped with cookie cutter or 1 inch squares. Deep-fry, they should puff up within 10 seconds, flip continuously until they become a golden color on both sides. After beignets are fried, drain them for a few seconds on a few paper towels and then toss them into the ziplock of powdered sugar. Hold bag closed and shake to coat evenly.

 

Affiliate link:

Mickey cookie cutter-

https://www.amazon.com/shop/spoonfulofsugarbaker?ref=ac_inf_hm_vp

If you try this recipe please tag me @spoonfulofsugarbaker on Instagram!!

Thank you for following! Comment your favorite treat you’d love to see on the blog💞

Disney Inspired conversational Hearts DIY

Disney Inspired conversational Hearts DIY

Every year I do Valentine’s pre-orders…and every time I get asked if I ship my products. A conversational heart cookie made even better with a Disney twist. These are available to order or a great baking project at home!! This recipe is easy to follow and super cute!

Here is a list of supplies you’ll need:

  • Heart cookie cutter
  • Mickey cookie cutter (optional)
  • Parchment paper
  • Rolling pin
  • Cookie sheet
  • Piping bags
  • Cookie & royal icing ingredients

Ingredients:

Cookies

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 3 cups flour
  • 1 teaspoon salt

Directions:

Cream together butter and sugar. Scrape sides of bowl to be sure all butter and sugar is mixed well. Add egg and vanilla and mix. Add flour one cup at a time to butter mixture. Add salt & mix together. Cover and refrigerate 1 hour. Roll out dough and cut out cookie shapes. Cut parchment paper & add to cookie sheet. Place cut dough onto the cookie sheet. Bake for 8-12 minutes at 350 degrees.

Royal icing

  • 3 tablespoons meringue powder
  • 4 cups of sifted powdered sugar
  • 6 tablespoons warm water

Add meringue & powdered sugar (powdered sugar must be sifted) it will give you smooth royal icing. Add hot water one tablespoon at time. Mix on medium-high for 5 mins. Distribute equal amounts of royal icing to smaller bowls. Add in food coloring and mix well. If needed and extra water.

Add royal icing to pining bags and cut a small opening at the tip.

create a dam by outlining your cookie. Then fill with your royal icing after a few minutes. This helps royal icing from dripping from the edges.

Let the cookies set before adding words to it. Usually a 1-3 hours is best.

Use a #1 tip to your piping bag and write your messages on your cookies!

Here’s some fun disney sayings to use:

  • Best day ever
  • True loves kiss
  • Ur my greatest adventure
  • Kiss the girl
  • Yoda best
  • Yoda one for me
  • Single rider
  • Disney mama
  • Ur worth melting for
  • Xoxo
  • Oh boy
  • ChEARS
  • Luv & pixie dust
  • Luv u 2 infinity & beyond
  • Shine bright
  • Single rider
  • Meet me at the castle

Comment your favorite cookie phrase??

Make these? Tag me on Instagram @spoonfulofsugarbaker

Disney Copycat Gingerbread cookie recipe

It’s 17 days till Christmas! What??!! I love Christmas time! I’m here for the lights, shopping, parties, food, family time, and baking! Soaking in all the family memories. It go’s by in a flash!!!

This recipe is a copycat to Disneyland’s mickey gingerbread cookie! It’s soft and chewy. Perfect ginger and molasses flavor! And gives and the Christmas feels! My kitchen smells so good!

There’s a few important steps highlighted in the image below. This was through a lot of trial and error so follow instructions to get them not to spread or stick to your roller. Cookie cutters 5 inch cooked at 8-9 mins so smaller cutters will need less time.

Ingredients:

  • 3 cups flour
  • 3/4 cups packed brown sugar
  • 3/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 tablespoon ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 12 tablespoons butter, softened to room temperature (not melted)
  • 3/4 cup molasses
  • 2 tablespoon milk (almond milk or soy is fine too)

Have an egg allergy this is a great option since the recipe calls for no eggs.

Instructions:

  1. With mixer, stir together flour, brown sugar, baking soda, cinnamon, ginger, cloves, salt on low speed. Stop mixer and add butter. I cut into pieces instead throwing it all in. Mix at medium low for 1-2 minutes. Reduce speed to low and add molasses and milk; mix until dough is evenly moistened about 30 seconds. Increase speed for additional 10 seconds.
  2. Scrape dough from bowl onto parchment paper and wrap it with Saran Wrap. I also place this in a ziplock bag once it’s wrapped. Refrigerate at least 2 hours or up to over night. THIS IS AN IMPORTANT STEP! This dough is best is chilled. It will spread if they are not chilled. And much easier to work with too.
  3. Preheat over to 350 degrees. Line cookie sheet with parchment paper.
  4. Rough dough onto parchment. I do this in sections at a time. Cut dough with cookie cutters and add to sheet about a inch apart.
  5. Bake cookies 8-9 minutes. Important not to over bake these to get soft and chewy cookies. Cool cookies on lan for 2 mins.
  6. Store in a airtight container or ziplock and ENJOY!

Some tips: If your dough sticks it’s ok add a tiny bit of flour to your rolling pin. All you need is a little bit. Also keep working with it.

Here is photo of the recipe!! (Screenshot or print) Tag me in your cookie photos! I’d love to see your family cookie creations!! Tag at @spoonfulofsugarbaker on Instagram!

Christmas can become stressful! So enjoy the moment! It’s much more than gifts! Making memories, spreading love, and kindness is far more obtainable and appreciated! Thank you for following along! Be sure to enter in my Coolie kit giveaway!

Begins today December 8th thru December 12th best of luck to everyone who enters!

M&M Brownie Recipe

I’m a huge brownie and cookie fan! I’ll pass up a slice of cake any day for a fudge brownie!! Now these brownies are amazing with M&Ms but will work just fine without them too. Adding a touch of holiday colors with M&M’s limited edition are perfect for a potluck dessert! I cut my batch into stars and Mickey’s using my cookie cutters. A tip for cutting out brownies is to wrap in foil and put it in the freezer for about 30 mins. This makes an easy clean cut without breaking when using cookie cutters or even a knife.

Ingredients

  • 1 1/2  unsalted butter cut into Tbsp-sized pieces
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup natural cocoa powder 
  • 1/2 teaspoon instant coffee ground (optional)
  • 3/4 cup sugar 
  • 3/4 cup brown sugar packed
  • 2 large eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour 
  • 1/2 cup M&M’s

Instructions

  • Preheat oven to 350F and line a 9×9 (for fudgier brownies) or 13×9 baking pan with parchment paper
  • Combine butter and 1/2 cup semisweet chocolate chips in a large, microwave-safe bowl.
  • Microwave for 30 seconds.  Stir well, microwave for another 15 seconds and then stir well again.  Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
  • Add cocoa powder and instant coffee (if using), stir well.
  • Add sugars, stir until completely combined.
  • Add eggs, one at a time.  After each addition, stir well, and then stir another 30 seconds
  • Stir in vanilla extract
  • Add flour, stir until completely combined.  You cannot overmix this batter, make sure it is mixed very well.
  • Spread into prepared 9×9 or 13×9 pan.
  • Sprinkle M&M’s over pan
  • Bake at 350 degrees for 22-25 mins use toothpick in the center to check if it’s cooked through.
  • Allow to cool before cutting and serving.

What’s your favorite snack? What recipes would you like to see?

 

 

 

How to decorate a cupcake-Toy Story inspired Tutorial

Still thinking about Toy Story 4 over here! So I decided to make the ” How to decorate a cupcake” Toy Story inspired treat. If you have no future toy story party plans this tutorial will still take your cupcakes from..

With 2 easy cake decorating tools you can up your cupcake game! For under $5

Cupcake decorating supplies:

  • 2 piping bags (25 cents each)
  • Wilton tip #1M ($1.50)
  • Wilton tip #1D($1.50)

Toy Story cupcake extras:

  • Yellow, red, sky blue, pink food coloring -preferably Wilton gel colors
  • Small pack of fondant
  • Bow mold
  • Small Star cookie cookie cutter
  • Piping bag
  • Wilton tip #3
  • Rolling pin

Click the link to watch “How to decorate a cupcake: Toy Story inspired”: https://youtu.be/xDjr-7URB2s

Please like and Subscribe to see more tutorials!

Find Cupcake and Frosting Recipe Below

Here are a close up of the supplies used to create the Woody & Bo cupcakes!

Gold dust found at cakewalk cake supplies and online retailers

Puncher and mold found on Amazon or local cake supply : link in my YouTube video

Share your cupcake creations on Instagram @spoonfulofsugarbaker

 

INGREDIENTS

Vanilla cupcakes:

  • 1 and 1/3 cup all-purpose flour 
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup full fat sour cream

Vanilla Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups confectioner’s sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons (30ml) heavy cream

INSTRUCTIONS

To make the vanilla cupcakes:

  • Preheat oven to 350F. Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). Set aside.
  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in the sour cream and mix until fully combined.
  • Slowly add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
  • Scoop the batter into the cupcake liners, filling them a little over half way full. You should end up with exactly 14 cupcakes.
  • Bake in separate batches at 350F for 18-22 minutes or until a wooden toothpick inserted into the center of the cupcake comes out clean.
  • Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and transfer to a wire rack to cool completely.

To make the frosting

  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer) beat the butter on medium speed until smooth.
  • Add in the confectioner’s sugar and vanilla and mix on low until well combined. Slowly add in the heavy cream, increase the speed to medium-high, and mix for a few more minutes until the frosting is smooth and well combined.
  • Frost the cooled cupcakes.

NOTES

Store prepared cupcakes in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to five days.