Mardi Gras King Cake Festive New Orleans-Style King Cake with Cinnamon Swirl and Colorful Icing Ingredients: For the Dough: 1/2 cup warm water (110°F) 2 teaspoons active dry yeast 1/2 cup granulated sugar 4–5 cups all-purpose flour 1/2 cup warm milk 1/2 cup unsalted butter, melted 5 egg yolks 1 teaspoon vanilla extract 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon For the Filling: 1/2 cup brown sugar 1 tablespoon cinnamon 1/2 cup chopped pecans (optional) 1/4 cup melted butter For the Icing & Decoration: 1 cup powdered sugar 2–3 tablespoons milk 1/2 teaspoon vanilla extract Purple, green, and gold sanding sugar Directions: In a small bowl, dissolve yeast in warm water with a teaspoon of sugar. Let sit for 10 minutes until frothy. In a large mixing bowl, combine the yeast mixture, milk, melted butter, remaining sugar, egg yolks, vanilla, salt, nutmeg, and cinnamon. Gradually mix in flour until a soft dough forms. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1–2 hours or until doubled. Roll out the dough into a large rectangle (about 10x16 inches). Mix the filling ingredients, then spread evenly over the dough. Roll the dough up jelly-roll style and form it into a ring on a parchment-lined baking sheet. Pinch the ends together to seal. Cover the ring loosely with plastic wrap and let rise again for 45 minutes. Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown. Let cool completely. Whisk together powdered sugar, milk, and vanilla to form a glaze. Drizzle over cooled cake, then sprinkle immediately with colored sugars in alternating bands of purple, green, and gold. Optional: Hide a plastic baby or dried bean inside after baking for tradition! Prep Time: 2 hours | Cooking Time: 30 minutes | Total Time: 2 hours 30 minutes Kcal: 325 kcal | Servings: 12 servings #kingcake #mardigrasdessert #neworleansrecipes #bakingtraditions #holidaybaking #southernbakes #cinnamoncake #mardigrascelebration #kingcakerecipe #homebakedgoodness #colorfuldesserts #neworleansfood #bakingjoy #cakewithmeaning #mardigrasfood #festivecake #holidaytradition #yeastcake #southernsweets #celebrationdesserts Let the good times roll! Nothing says Mardi Gras like a homemade King Cake with bright icing and a sweet cinnamon swirl inside.

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Purple Yam Jam Creamy Homemade Ube Halaya (Purple Yam Jam) Ingredients: 2 lbs purple yam (ube), peeled, boiled, and mashed 1 can (14 oz) condensed milk 1 can (12 oz) evaporated milk 1 cup coconut milk 1/2 cup butter or margarine 1/2 cup sugar (adjust to taste) 1/2 teaspoon vanilla extract Directions: In a large nonstick pan over medium heat, melt the butter. Add mashed ube and stir until well incorporated. Gradually add the condensed milk, evaporated milk, coconut milk, and sugar. Stir continuously to prevent lumps or sticking. Cook the mixture, stirring constantly, for 30-40 minutes or until it becomes thick and pulls away from the sides of the pan. Add vanilla extract and continue stirring for another 2 minutes. Remove from heat and allow to cool slightly before transferring to sterilized jars or containers. Store in the refrigerator. Serve chilled or at room temperature. Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour Kcal: 290 kcal per serving | Servings: 8 servings #ubehalaya #purpleyamjam #filipinodessert #uberecipes #halaya #pinoyrecipes #dessertideas #ube #homemadejam #sweetspread #filipinofood #asianrecipes #tropicalflavors #ubejam #easyfilipinodessert #coconutmilkrecipes #halayarecipe #ubeobsession #comfortdessert #sweettooth Craving something sweet and unique? This creamy homemade Purple Yam Jam (Ube Halaya) is the Filipino dessert you didn’t know you needed!

Thai Peanut Chicken Salad Vibrant Thai Peanut Chicken Salad with Crisp Veggies and Creamy Dressing Ingredients: 2 cups cooked chicken breast, shredded 3 cups shredded cabbage (green or purple) 1 cup shredded carrots 1 red bell pepper, thinly sliced 1/2 cup chopped fresh cilantro 1/4 cup chopped green onions 1/4 cup roasted peanuts, chopped For the Peanut Dressing: 1/4 cup creamy peanut butter 2 tablespoons soy sauce 1 tablespoon lime juice 1 tablespoon honey or maple syrup 1 teaspoon sesame oil 1 garlic clove, minced 2-3 tablespoons warm water (to thin dressing as needed) Directions: In a large bowl, combine shredded chicken, cabbage, carrots, bell pepper, cilantro, and green onions. In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and minced garlic. Gradually add warm water to reach a smooth, pourable consistency. Pour the dressing over the salad and toss until everything is evenly coated. Sprinkle chopped roasted peanuts on top before serving. Serve immediately or chill for 15 minutes for flavors to meld. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 380 kcal per serving | Servings: 4 servings #thaichickensalad #peanutchickensalad #asianinspired #healthyrecipes #quickmeals #chickensalad #peanutfriends #freshsalads #lightlunch #easyrecipes #healthyeating #saladlover #glutenfree #cleaneating #lunchideas #foodie #summerrecipes #colorfulsalads #crunchy #flavorful Dive into this vibrant Thai Peanut Chicken Salad — creamy peanut dressing, fresh veggies, and tender chicken all in one bowl!