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Live Cooking I will post the recipes in the comments. If you want the ingredients list ahead of the show to follow along, just let me know 😊

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smallfishcrafts Scones Ingredients 2 cups all-purpose flour (spooned & leveled), plus more for hands and work surface 5 Tbsp granulated sugar 1 Tbsp fresh lemon zest 2 and 1/2 tsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, FROZEN 1/2 cup heavy cream (plus 2 Tbsp for brushing) 1 large egg 1 and 1/2 tsp pure vanilla extract 1 heaping cup fresh or frozen blueberries (do not thaw) (or other fruit) for topping: coarse sugar Lemon Icing 1 cup confectioners’ sugar 3 Tbsp fresh lemon juice

Jan 07Reply

smallfishcrafts Scones Instructions 1 Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Jan 07Reply

smallfishcrafts Scones Instructions 2 Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, mix together until everything appears moistened. Pour onto the counter and, with floured hands, work dough into a ball. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tbsp heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Jan 07Reply

smallfishcrafts Scones instructions 3 Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. Refrigerate for at least 15 minutes. Meanwhile, preheat oven to 400°F. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s). Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top.

Jan 07Reply

smallfishcrafts Scones instructions 4 Make the icing: Whisk the icing ingredients together. Drizzle over warm scones. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Jan 07Reply

smallfishcrafts Green Mexican Spaghetti Ingredients Hatch Chilis Cilantro Raw Spinach Cotija Cheese Crema Salt Spaghetti Noodles Boil spaghetti noodles in salty like the sea water. Blend hatch chilies, cilantro, spinach, cream, cotija, a little water, and salt until creamy. Bring to a low boil. Combine. *before adding salt to green sauce, check how salty the cotija cheese is. Sometimes it is salty enough to not need added salt. *Can substitute feta cheese for cotija cheese.

Jan 08Reply

smallfishcrafts Broccoli Cheddar Soup Ingredients 1 tablespoon butter ½ onion, chopped ¼ cup melted butter ¼ cup all-purpose flour 2 cups milk 2 cups chicken stock 1 ½ cups coarsely chopped broccoli florets 1 cup matchstick-cut carrots 1 stalk celery, thinly sliced 2 ½ cups shredded sharp Cheddar cheese salt and ground black pepper to taste

Jan 11Reply

smallfishcrafts Broccoli cheddar soup Directions 1 Gather all ingredients. Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

Jan 11Reply

smallfishcrafts Broccoli Cheddar Soup directions 2 Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. Add in salt and pepper. Cook until mixture is thickened, about 15 to 20 minutes. Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 10 to 15 minutes. Stir in Cheddar cheese until melted

Jan 11Reply

robert99 @smallfishcrafts thank you

Jan 12Reply

smallfishcrafts Creamy italian sausage pasta Sautee spicy italian sausage until cooked though. Remove from the pan. In the same pan with sausage drippings, sautee 1/2 diced onion, 1/2 diced red bell pepper, diced zucchini, salt and pepper until tender. Add in a few handfuls of raw spinach until wilted. Mix in cream cheese. Add sliced sausage and cooked pasta (use your favorite), mix all together. Add in pasta water to achieve your desired creaminess.

Jan 15Reply

neenesboutique @smallfishcrafts hiii Jen! Happy new year! wow this just made me hungry!!! This all looks so delicious!! 😋

Jan 16Reply

smallfishcrafts @ravenjess

Jan 16Reply

smallfishcrafts @jennyneff

Jan 18Reply

seeqers_closet you DEFINITELY need ur own cooking show...for real for real 😃🙌🏽

Jan 19Reply

smallfishcrafts @seeqers_closet thank you!

Jan 20Reply

smallfishcrafts @neenesboutique thank you and happy new year friend!

Jan 20Reply

holidaygall Omg I'm hungry

Jan 20Reply

smallfishcrafts @holidaygall 🤣 you’re welcome

Jan 20Reply

smallfishcrafts Football Cheese Ball Mix 1 block of softened cream cheese, with your favorite ingredients and roll in more of your favorite ingredients! This recipe is so diverse. This one is cream cheese mixed with harissa, green onions, pecans, chopped spinach. Rolled in chopped pecans and bacon. Form into football, I used white cheddar to make laces. Put in fridge to firm up.

Jan 20Reply

neenesboutique @holidaygall 🥰🥰🥰

Jan 20Reply

smallfishcrafts @redemptionposh

Jan 20Reply

smallfishcrafts @chicnycdeals

Jan 22Reply

smallfishcrafts Papas Rellenas 1 INGREDIENTS Vegetable oil for frying 5 medium potatoes Filling: ¼ teaspoon salt 1 tablespoon olive oil 1 cup chopped tomato ⅓ cup chopped onion ⅓ cup chopped scallions 1 garlic clove minced ½ teaspoon ground cumin ½ teaspoon sazon Goya with azafran or Triguisar ¼ teaspoon salt ¼ teaspoon ground pepper ½ pound ground beef Batter: 1 egg ¼ cup all-purpose flour Pinch salt ½ tablespoon sazon Goya with azafran or Triguisar ¼ cup milk

Jan 23Reply

smallfishcrafts Papas Rellenas 2 INSTRUCTIONS Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt. Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes. Drain the potatoes and mash with a fork or masher and set aside.

Jan 23Reply

smallfishcrafts Papas Rellenas 3 Filling: In a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 – 15 minutes. Set aside to cool. To make the batter: In a medium bowl place all the batter ingredients and whisk until smooth and set aside.

Jan 23Reply

smallfishcrafts Papas Rellenas 4 Using about 1/3 cup of potato , flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely. heat pot of oil, medium high. Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden. Remove from the oil using a slotted spoon and drain in a plate with paper towels.

Jan 23Reply

smallfishcrafts Tiramisu 1 Ingredients 1 1/2 cups heavy whipping cream 8 ounce container mascarpone cheese ,room temperature 1/3 cup granulated sugar 1 teaspoon vanilla extract 1 1/2 cups cold espresso , prepared 3 Tablespoons coffee flavored liqueur ,optional (Kahlua) 1 package Lady Fingers Cocoa powder for dusting the top

Jan 25Reply

smallfishcrafts Tiramisu 2 Instructions Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside. Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.

Jan 25Reply

smallfishcrafts Tiramisu 3 Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving. Tiramisu is even better when made in advance, allowing the flavors to blend! It will keep in the refrigerator for 2 to 3 days.

Jan 25Reply

audrinafla OMG!!!!!!!!!😀😀😀🥰🥰🥰

Jan 27Reply

audrinafla Now that’s what I call a SPREAD!!

Jan 27Reply

smallfishcrafts @audrinafla thank you, I cook live on the weekends while @mrshark413 is out in the wild live shopping for the show at estate sales and other cool spots! Hope you can join us

Jan 27Reply

smallfishcrafts Sobre Barriga (Braised Skirt Steak) 1 1 skirt steak 2 cups diced tomatoes 1 cup diced carrot 1/2 cup diced celery 1 cup diced zucchini 1/2 cup diced red bell pepper 1 garlic clove diced Salt, Pepper

Jan 27Reply

smallfishcrafts Sobre Barriga (Braised Skirt Steak) 2 Season skirt steak on both sides with salt and pepper, using olive oil sear both sides, place in baking dish. In same pan, cook diced tomatoes until tender. Add in spices, bay leaf, triguisar or azafran. Add in other vegetables and cook until tender. Spread over skirt steak, add some wine and/or water, stock to the shoulders of the meat. Cover with foil and bake at 350 degrees for 3 hours. You can change out spices to the flavor profile you prefer.

Jan 27Reply

audrinafla @smallfishcrafts thank you I hope so too. I used to love too shop and source as they call it now lol I actually had a small brick brick and mortar store but anyway for the past few years I’ve had back issues that have gotten worse not better so I really don’t even wanna do a live show because it’s probably won’t work out but anyway I still really enjoy Poshmark and selling the bit that I do and buying and doing

Jan 27Reply

audrinafla Some fun stuff like checking out people’s shows parties and your cooking show. My one daughter is definitely a foodie so she will totally be tuning in with me.!!! we enjoy good and delicious food and I’m not even just saying that your recipe seriously look delicious

Jan 27Reply

smallfishcrafts @audrinafla thank you so much. I do rotate out the pics as we make different dishes and I have been trying to put the recipes in the comments. Enjoy and let me know if you have any questions!

Jan 27Reply

smallfishcrafts @afleming076

Feb 01Reply

smallfishcrafts @bakerscloset

Feb 01Reply

smallfishcrafts @madisonleigh_2

Feb 02Reply

irishbird131 Thank you so much for typing these recipes for us!

Feb 08Reply

smallfishcrafts @irishbird131 happy to! Hope you get the opportunity to try one

Feb 08Reply

smallfishcrafts @sand_sun

Feb 09Reply

smallfishcrafts @sassykw

Feb 12Reply

smallfishcrafts @loveisthenewblk

Feb 19Reply

shop1_aholic @smallfishcrafts Good morning. I know you have a lot on your plate (heehee), I would be forever grateful for your granola recipe. I’m buying groceries in the am and want to make sure I have everything. Have a fabulous day my friend!🥰🥰

Feb 23Reply

smallfishcrafts Granola Recipe 1 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola) 1 teaspoon fine-grain sea salt ½ cup melted coconut oil or olive oil ½ cup maple syrup or honey 1 teaspoon vanilla extract Optional addins: coconut flakes, cinnamon, nuts, dried fruit

Feb 23Reply

smallfishcrafts Granola Recipe 2 Instructions * Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. * In a large mixing bowl, combine the oats, salt and your favorite addins (nuts, seeds, dried fruit, cinnamon) Stir to blend. * Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Feb 23Reply

smallfishcrafts Granola Recipe 3 * Bake until lightly golden, about 21 to 24 minutes, stirring halfway. * Let the granola cool completely, undisturbed. Will continue to crisp as it cools. (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.  * Store the granola in an airtight container at room temperature for 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

Feb 23Reply

smallfishcrafts @shop1_aholic good morning friend, recipe added 😊

Feb 23Reply

smallfishcrafts @saxthriftavenue

Feb 23Reply

shop1_aholic @smallfishcrafts Thank you so much!

Feb 24Reply

smallfishcrafts @shop1_aholic you’re welcome, would love to hear how your granola turns out! 😊

Feb 24Reply

slay4paws Yes did I miss the empanadas recipe in comments all look so good or is on I space Gram

Feb 24Reply

smallfishcrafts @tdtgarnett

Feb 25Reply

smallfishcrafts @aprilshu

Feb 28Reply

smallfishcrafts @bascalcat

Feb 28Reply

smallfishcrafts @k_b_boutique

Feb 28Reply

smallfishcrafts Cheese - Its 1 Ingredients 2⅔ cups (8 oz/225 g) extra-sharp yellow cheddar cheese, shredded 1 cup (5 oz/142 g) all-purpose flour ¼ teaspoon salt ¼ cup (2 oz/57 g) butter, cold and diced 2 tablespoons ice water

Mar 01Reply

smallfishcrafts Cheese - Its 2 Instructions In the bowl of a food processor, combine the cheese, flour, and salt and process for 10 to 15 seconds, until the mixture is finely ground. Pulse in the butter until crumbly, then pulse in the water until the mixture just starts to come together. Transfer to a bowl, then knead briefly, just until a dough is formed. Divide the dough in half, then cover with plastic wrap and refrigerate until chilled, about 1 hour.

Mar 01Reply

smallfishcrafts Cheese - Its 3 When ready to bake, preheat the oven to 375°F (190°C) and have 2 baking sheets set aside. On a piece of floured parchment paper big enough to fit into the baking sheet, roll out one half of the dough into roughly a 9x11-inch (23x28-cm) rectangle. Cut the dough into 1-inch (2½-cm) squares. Trim any jagged edges if you wish to have perfect squares.

Mar 01Reply

smallfishcrafts Cheese - Its 4 Transfer the paper with the dough to a baking sheet and spread the squares of dough evenly apart. Using the flat end of a wooden skewer, poke a hole in the center of each square. Bake for 12 - 15 minutes, until the crackers are puffed and golden brown. Let cool while you repeat with the remaining dough. Store in an airtight container at room temperature for up to 1 week.

Mar 01Reply

sassykw @katherinesmacon here is the cooking flyer

Mar 03Reply

lisalisa1202 Hi Jennifer... can I get that choc chip cookie recipe,,,the one with vanilla pudding? Thanks so much

Mar 09Reply

smallfishcrafts Not Yo Mama Chocolate Chip Cookies 1 Ingredients 1 cup unsalted butter, at room temperature 3/4 cup brown sugar 1/4 cup granulated sugar 1 (3.4 oz) package vanilla instant pudding mix 2 large eggs 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups semi-sweet chocolate chips add nuts and other things you like

Mar 10Reply

smallfishcrafts Not Yo Mama Chocolate Chip Cookies 2 Instructions Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.

Mar 10Reply

smallfishcrafts Not Yo Mama Chocolate Chip Cookies 3 Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slight golden and set around the edges. The centers should still be soft. Remove cookies from oven. You can sprinkle the cookies with flaky sea salt, if desired. Let the cookies cool on baking sheet for a few minutes. Transfer to a cooling rack and cool completely.

Mar 10Reply

smallfishcrafts @lisalisa1202 here you go friend!

Mar 10Reply

holidaygall 😲

Mar 11Reply

smallfishcrafts @hollyhenders988

Mar 11Reply

celestegeorge Yum! Please come to my house to cook & bake. 🤩😉 Celeste

Mar 11Reply

smallfishcrafts @hollyhenders988

Mar 11Reply

lisalisa1202 @smallfishcrafts Thanks so much..can't wait to try!!

Mar 12Reply

smallfishcrafts @jennyneff

Mar 16Reply

mlejea wow @smallfishcrafts so each one of those was a show? this is so great

Mar 16Reply

smallfishcrafts @mlejea yes and I rotate them out 😊

Mar 16Reply

smallfishcrafts @marylujan82

Apr 16Reply

slay4paws @smallfishcrafts hey Smalls do you recall the measurements for the Mexican spaghetti. I just got all the stuff but didn’t notice the posting didn’t have the measurements 😁😁🤣🤣thanks💖 cool if not just thought I’d ask💖

Apr 18Reply

smallfishcrafts @sassykw

May 14Reply

smallfishcrafts @sushisthrifting

May 15Reply

smallfishcrafts Brazilian Cheesy Bread (Pan de queso) Ingredients 2 Eggs 1 1/2 cups of Cheese (cotija, feta, or mozzarella) 2 cups Tapioca/Yucca/Casava Flour (all the same) 1 cup Milk 1 1/4 tsp Salt 1/2 cup Vegetable Oil

May 17Reply

smallfishcrafts Brazilian cheesy bread part 2 Blend all ingredients together for about 5 minutes. Spoon about 2 tablespoons of the batter into muffin tins. Bake in a preheated oven on 350° for for 20-25 minutes. They will be golden brown and pulled away from edges of tins.

May 18Reply

gingrcloset Good morning, I was wondering if you sent out orders like scones? Everything looks so good. If so, I would love one!

Jun 03Reply

smallfishcrafts @gingrcloset hello, thank you so much! Please find me on instagram, same name 😊

Jun 03Reply

smallfishcrafts @bascalcat

Jun 26Reply

smallfishcrafts @jennyneff

Jul 05Reply

smallfishcrafts Ice Cream Base 1 Ingredients 2 cups heavy cream 1 cup whole milk ⅔ cup sugar ⅛ teaspoon fine sea salt 6 large egg yolks Your choice of flavoring/fruits

Jul 07Reply

smallfishcrafts Ice Cream Base 2 Instructions In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

Jul 07Reply

smallfishcrafts Ice Cream Base 3 Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Jul 07Reply

smallfishcrafts @bascalcat

Jul 07Reply

smallfishcrafts Zucchini Bread Recipe 1 Ingredients • 3 cups all-purpose flour • 1 teaspoon salt • 1 teaspoon baking powder • 1 teaspoon baking soda • 1 tablespoon ground cinnamon or to taste (I added more) • 3 large eggs  1 cup vegetable oil (or coconut oil, or olive oil) • 2 cups white sugar (I used 1/2 brown, 1/2 white) • 3 teaspoons vanilla extract • 2 cups shredded zucchini • optional 1 cup chopped nuts or raisins, or diced figs/dates/prunes

Jul 14Reply

smallfishcrafts Zucchini Bread Recipe 2 Directions 1. Gather all ingredients. Preheat the oven to 350 degrees. Grease and flour two 8x4-inch loaf pans.  2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.  3. Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.  4. Stir in shredded zucchini and chopped walnuts until well combined.

Jul 14Reply

smallfishcrafts Zucchini Bread Recipe 3  5. Pour batter into the prepared pans.  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.  7. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

Jul 14Reply

smallfishcrafts Charro Beans Ingredients • Dry Pinto Beans (can soak overnight) • 1 Diced Onion • 1 Diced Tomato • 2 Diced Carrots • 1 Saranno or Jalapeno Pepper • 1 Diced Zucchini • Optional meat (I added a cooked leftover rib) • Salt and Pepper to taste  Directions: Saute vegetables with a dash salt and pepper. Add in dried beans, water, meat bones. Bring to a boil, taste for salt and add as needed.

Jul 14Reply

smallfishcrafts Waffles 1 2 cups all-purpose flour 1 teaspoon salt or to taste 4 teaspoons baking powder 2 tablespoons white sugar 2 large eggs 1 ½ cups warm milk ⅓ cup butter, melted 1 teaspoon vanilla extract

Aug 03Reply

smallfishcrafts Waffles 2 Gather all ingredients.Mix flour, salt, baking powder, and sugar together in a large bowl; set aside. Preheat waffle iron to desired temperature. Beat eggs in a separate bowl; stir in milk, butter, and vanilla. Pour milk mixture into flour mixture; beat until blended. Ladle batter into a preheated waffle iron. Cook waffles until golden and crisp. Make extra to freeze and pop in toaster on busy mornings!

Aug 03Reply

smallfishcrafts @trolleywood

Aug 07Reply

smallfishcrafts Cinnamon Rolls 1 For the Dough: * 1 cup warm milk (115 degrees F) * 2 1/2 teaspoons instant dry yeast* (I like Red Star Platinum Baking Yeast) * 2 large eggs at room temperature * 1/3 cup salted butter** (Melted or very softened, but make sure it isn't over 110º Fahrenheit.) * 1/2 cup granulated sugar * 1 teaspoon salt * 4 1/2 cups bread flour (divided)

Aug 16Reply

smallfishcrafts Cinnamon Rolls 2 For the Filling: * 1/2 cup salted butter (almost melted) * 1 cup packed brown sugar * 2 tablespoons cinnamon * 1/2 cup heavy cream*** (for pouring over the risen rolls)

Aug 16Reply

smallfishcrafts Cinnamon Rolls 3 For the Frosting: * 6 ounces cream cheese (softened) * 1/3 cup salted butter (softened) * 2 cups powdered sugar * 1/2 tablespoon maple extract (or vanilla)

Aug 16Reply

smallfishcrafts Cinnamon Rolls 4 Instructions * Pour the warm milk (115ºF) in the bowl of a stand mixer and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes. The yeast will get a little frothy to show it is activated. 1 cup warm milk, 2 1/2 teaspoons instant dry yeast*-   * Add the room temperature eggs, butter and sugar. Mix until combined. 2 large eggs, 1/3 cup salted butter**, 1/2 cup granulated sugar   * Add in salt and 4 cups (other 1/4 only if needed)

Aug 16Reply

smallfishcrafts Cinnamon Rolls 5 * Mix using the beater blade just until the * ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 1 teaspoon salt, 4 1/2 cups bread flour * Scrape the dough off the beater blade and remove it. Attach the dough hook.

Aug 16Reply

smallfishcrafts Cinnamon Rolls 6  * To knead, beat the dough on medium speed for 5-7 minutes, adding in up to 1/2 cup more flour only if needed to form a dough. The dough should be elastic and smooth.   * Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.

Aug 16Reply

smallfishcrafts Cinnamon Rolls 7  * Set the bowl in a warm place and allow the dough to rise until double, about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.  * While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside. 1/2 cup salted butter, 1 cup packed brown sugar, 2 tablespoons cinnamon

Aug 16Reply

smallfishcrafts Cinnamon Rolls 8  * Sprinkle a pastry mat or work surface generously with flour. Turn out the dough onto the surface and sprinkle the top of the dough with additional flour. * Flour a rolling pin and roll the dough to about a 24x15" rectangle. (the size of the rectangle can vary...it does not have to be exact!) * Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. * Starting on the long side, roll the dough up tightly jelly roll style.

Aug 16Reply

smallfishcrafts Cinnamon Rolls 9  * Cut into 12 slices and place in a greased 9x13 baking pan.**** Cover the pan and allow the rolls to rise for 20 minutes while the oven is preheating. Preheat the oven to 375ºF. Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. 1/2 cup heavy cream***

Aug 16Reply

smallfishcrafts Cinnamon Rolls 10  * Bake in a preheated oven for 25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. * While the rolls are cooling, prepare the cream cheese frosting. * In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well. 6 ounces cream cheese, 1/3 cup salted butter

Aug 16Reply

jennyneff You are amazing for taking the time to share these recipes but it’s always better when someone else makes, lol!!! I personally purchased scones from @smallfishcrafts and OMG, they were a huge hit in my office! Make sure to check her out!💕

Oct 09Reply

smallfishcrafts @jennyneff thank you so much for the feedback and for always being a good human!

Oct 09Reply

smallfishcrafts Hummus 1 (15-ounce) can chickpeas, drained or 1 ½ cups cooked chickpeas ¼ cup well-stirred tahini, try our tahini recipe 2 tablespoons extra-virgin olive oil, plus more for serving Salt to taste Blend until smooth, top with your favorites such as: feta, roasted red bell peppers, garlic, Mediterranean salad, chili flakes, Calabrian chilis, grilled lemon pepper chicken, jalapenos, etc. Serve with veggies, pita or use in a wrap.

Oct 15Reply

holidaygall @smallfishcrafts yum

Oct 16Reply