Beas Jalapeno Cheese Muffins Recipes

DUTCH-OVEN JALAPEñO CHEDDAR BREAD RECIPE BY TASTY

Steps:

• In a large bowl, combine the bread flour, 2 cups (200 g) of cheddar cheese, the chopped jalapeños, and salt. Stir well.
• In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
• With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
• Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.
• Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes.
• Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
• Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an "X", which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.
• Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
• Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
• Slice the bread and serve as desired.
• Enjoy!

BEST EVER JALAPENO POPPERS

Steps:

• In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
• Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
• Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
• In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

BEA'S JALAPENO CHEESE MUFFINS

Steps:

• In a large bowl, mix flour, baking powder, baking soda, sugar and salt. Add cheese and onion and mix with a fork.
• Whisk yoghurt, melted butter, eggs and jalapeno together. Add to dry ingredients. Stir until evenly moistened.
• Bake in lined muffin cups at 400 F for 15 minute.
• Delicious on it's own or with cream cheese.

BEA'S CARROT COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk white sugar, vegetable oil, eggs, and 2 teaspoons vanilla extract together in a bowl; stir in flour, baking soda, and salt until batter is well mixed. Fold coconut, carrots, fruit cocktail, and 1 cup walnuts into batter; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cake cool to room temperature, about 1 hour.
• Beat cream cheese, margarine, and 2 teaspoons vanilla extract together until smooth and creamy; add confectioners' sugar and beat until frosting is smooth. Fold 1 cup walnuts into frosting; spread over cooled cake.