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jenny | sunny with shadows


🌶️Bold Flavor | Dynamic Videos🎥 📧Jenny@sunnywithshadows

(Recipe👆) Fettuccine with Burst Cherry Tomato Sauce and Melty Buratta 😍 #pastatiktok #recipesforyou #pastarecipe #MickeyFriendsStayTrue created by jenny | sunny with shadows with East Valley Music’s Famous Mozart's Turkish March(872150)

•1 stick unsalted butter
•2/3 cup brown sugar
•1/4 cup granulated sugar
•1 large egg
•1 tsp vanilla extract
•1 cup AP flour
•1/2 tsp salt
•1/2 tsp instant espresso powder
•1/4 tsp baking powder
•1/4 tsp baking soda
•1-2 tbsp beet powder (optional for color)
•1 cup chocolate chips
•different size candy eyes

Preheat oven to 350F. Prepare 2 baking sheets with parchment paper. Brown the butter by melting in a small saucepan over low heat until browned. While butter is browning, mix flour, salt, espresso powder, baking powder, baking soda and beet powder (if using) together in a medium bowl and set aside. In a large mixing bowl, mix brown sugar, granulated sugar and brown butter. Add egg and vanilla extract then beat with hand mixer for 2 minutes until it turns light gold and fluffy. Add in your dry ingredients and mix until fully incorporated. Mix in chocolate chips then let chill in the fridge for 30 minutes. Once the dough has chilled, scoop out around 2 tbsp of dough and roll into a ball. Space out 3 inches in between each dough ball. This makes about 10 large cookies 55 per sheet), but if you want more smaller ones just adjust the size of the dough balls and cooking time. Bake for 11-12 minutes or until they start to brown. If you want them to be spread out thin like mine, take them out after 7 minutes and bang the pan on the counter, allowing them to spread. Repeat every 2 minutes until baked. When done place eyeballs all around! Enjoy!
#fallrecipe #misorecipe #chocolatechipcookies #halloweenfoodideas
(recipe👇) FRUIT PIZZA 🍊🥝🫐🍓

Ingredients for the crust//
• ½ cup butter, softened
• ¼ cup sugar
• 1 egg
• 1 ½ tsp vanilla extract
• 1 ½ cups flour
• ¼ tsp baking powder

Ingredients for Cream Cheese Whipped Frosting//
• 4 oz cream cheese, softened
• 1 cup heavy whipping cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

For the topping//
• fruit of your choosing
• ½ cup water
• ½ cup sugar
• peel of 1 orange

Preheat the oven to 350°F. First make your cookie by beating the butter and sugar for 3 minutes in a stand mixer using your paddle attachment. Add the egg and vanilla and beat for another minute, scraping down the sides as necessary. In a separate bowl mix your flour and baking powder, and then stir it into the wet ingredients until you have a soft dough. On a 12”-14” pizza pan, roll your dough out to make one large cookie about ¼” thick. Bake for 15 minutes or until edges brown slightly. While this cools, make your orange simple syrup by combining the ½ cup water, ½ cup sugar and your orange peel in a small saucepan over medium heat. Stir until sugar dissolves completely and then remove from heat and set aside to cool. Next up the whipped frosting- Using a stand mixer with the whisk attachment, whip your cream cheese until it’s smooth. Add your vanilla extract and powdered sugar and whip some more until there are no lumps. Turn mixer to low and slowly add the cold heavy whipping cream in a stream to the mix. Turn the speed to medium high and allow to whip until semi stiff peaks form. Spread this over the completely cooled cookie, top with your fruit and then brush your orange simple syrup all over the top. Enjoy cold!
(recipe👇) 🍊 Mini Orange Trifles! 🍊

Ingredients for custard//
• ½ cup fresh sorange juice 
• 2 tsp orange zest
•  ⅔ cup sugar
• 1 ½ cup heavy cream
• 6 egg yolks

Ingredients for orange simple syrup//
• peel of 1 orange
• ½ cup sugar
• ½ cup water

Ingredients for whipped cream//
• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

Custard-Combine the heavy cream, orange zest and half of your sugar in a small saucepan and bring to a boil. In a medium glass bowl place your egg yolks, orange juice and the rest of your sugar. Whisk for about a minute until well blended. Once the cream is boiling, remove from heat and whisk a small amount at a time into your egg mixture until all is in. Place this mix back into the saucepan over medium/low heat and cook, stirring constantly, until it thickens (about 6 minutes). Strain through a fine mesh strainer, then cover with plastic wrap touching the top of the custard and set in the refrigerator for at least 2 hours. 
Orange Simple syrup- in a small saucepan, heat water, sugar and orange peels until sugar dissolves. Remove from heat and let steep for 5 minutes before straining out orange peels. This is when you would make your cake also. 
 Whipped cream- whip heavy cream and vanilla extract on high in a stand mixer or using a hand mixer for a couple minutes. Add in the powdered sugar and continue whipping until stiff peaks form. Once everything is ready, assemble the trifle. Using a 4 inch cookie cutter, cut circles out of the cake and slice them in half. Layer one slice at the bottom of the trifle container. Drizzle that with some simple syrup, then pour a good amount of custard on top of that. Next layer another round of cake and drizzle with syrup. Finish with a nice layer of whipped cream and orange slice garnish and enjoy!
#orangecustard #triflerecipe #citrusseason #minitrifle #desserttiktok
(Recipe👇) Mini Upside Down Rhubard Spiced Cakes!

Ingredients for rhubarb topping:
•½ lbs rhubarb, diced small
•1 tsp cornstarch
•¼ cup granulated sugar
•¼ cup light brown sugar
•4 tbsp butter
•1 tsp vanilla

Ingredients for cake:
•1 cup AP flour 
•½ tsp baking powder
•¼ tsp baking soda
•½ tsp salt
•½ tsp cinnamon
•4 tbsp butter, softened
•⅓ cup granulated sugar
•¼ cup light brown sugar 
•1 large egg
•1 tsp vanilla 
•⅔ cup buttermilk

Preheat the oven to 375°F and lightly grease the insides of your jumbo silicone muffin mold. This can be done with a regular metal jumbo muffin mold, but I would grease a little heavier. 
For the rhubarb topping- In a medium sized bowl, mix your rhubarb, cornstarch and granulated sugar. Set aside. In a small pan over medium heat, melt the 4 tbsp of butter and then add your brown sugar. Mix until well incorporated and the brown sugar is mostly melted. Remove from heat and stir in your vanilla extract. This will be your “caramel” topping. 
For the cake- In a medium bowl mix the AP flour, baking soda, baking powder, salt and cinnamon until well incorporated. Using a stand mixer, or a handheld mixer, beat the  softened butter for about a minute on medium, then add in both granulated and light brown sugar and continue beating on medium until everything is light and fluffy. Scrape down sides as needed, then add in your egg and vanilla extract. Beat for another minute on medium and then add ⅓ of your dry ingredient mixture. After that is incorporated, add ½ of your buttermilk, then another ⅓ of your flour mixture, followed by the last half of your buttermilk. Finish with the last ⅓ of the flour mixture and mix until there is no visible dry flour left. 
Now to assemble, first you will want to put about 1 tbsp of your caramel into the bottom of each muffin mold. Next will be ¼ cup of the rhubarb with its juices. Then, I used an ice cream scoop, scoop about ½ cup of batter onto the top of the rhubarb in each muffin hole. You may add more but start with a ½ cup in each and then distribute the rest evenly among all 6 muffins. You don’t want it to be up to the top, but more around ¾ filled because the cake will rise and if it’s too full they won’t sit flat. 
Bake for about 30 minutes in the oven, or until they start to brown around the edges and a toothpick inserted comes out clean. Remove from the oven and allow to cool for 10 minutes before you flip them over. You don’t want to wait too much longer than that or they won’t come out as easily. When the 10 minutes is up, run a knife around the edge of each muffin, then place a cooling rack on top and quickly flip it upside down. Carefully remove the muffin pan and they are ready! Serve warm with ice cream or whipped cream, and a sprig of fresh mint!
#rhubarbdesserts #minicake #fallbaking #foodtoker #recipevideos
✨NEW✨recipe👇Matcha Italian cream soda 💚 This was a dream I had to make reality. One of my favorite drinks as a kid was Italian cream soda and I still love them just as much to this day, but now I also love matcha.

•1/2 tsp matcha powder
•1 tbsp hot/boiling water
•2 tbsp vanilla simple syrup (recipe below)
•1 cup ice
•1/2 Topo Chico mineral water or seltzer water
•1/4 cup plant based creamer (this is what I used) or heavy cream

First make your vanilla simple syrup by mixing 1/2 cup sugar and 1/2 cup water in a pot over medium heat. Let the sugar melt all the way, then remove from heat and add 1 tsp vanilla extract. Store in a glass jar on the counter to use for about 5 of these.
Next, in the bottom of a 16oz glass mix your matcha powder and hot water and whisk together until the matcha is no longer clumpy. Now add the ice to your cup and pour over the mineral or seltzer water. Top this off with your plant based creamer or heavy cream and mix with a straw. Enjoy!💚

✨Indulge in the delightful flavors of a matcha Italian cream soda, a refreshing beverage that combines the vibrant essence of matcha powder with the smoothness of vanilla syrup. Made by blending matcha powder with water, this enchanting drink is further elevated with the addition of mineral or seltzer water, creating a sparkling sensation on your palate. Whether you prefer a dairy-free option with a creamy plant-based creamer or the richness of heavy cream, this matcha-infused creation offers a harmonious balance of flavors that will captivate your taste buds. Discover the perfect fusion of Japanese tradition and Italian flair in every sip, and let this matcha Italian cream soda transport you to a realm of exquisite refreshment.✨

#matcha #matchalatte #italiancreamsoda #drinkrecipe
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