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Mami Baker, New York, NY (2026)

10/25/2024

"Yum yum in my tum tum! I really didn’t know what to expect with this dish, but it surpassed any expectation. It was delicious with no changes beyond using regular spaghetti sauce instead of arrabbiata because I couldn’t find any at the store. Will definitely make again!!"

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Instant Pot Chicken Paprikash 🍗🍜

Ingredients:

1 (12 oz) package egg noodles

2 tablespoons butter

1 tablespoon minced parsley

1 ½ teaspoons salt, divided

1 teaspoon ground black pepper, divided

1 tablespoon olive oil

3 shallots, thinly sliced

6 cloves garlic, coarsely chopped

2 cups arrabbiata pasta sauce

¼ cup chicken broth (omit for stovetop method)

3 tablespoons red wine vinegar

2 lbs boneless, skinless chicken thighs

1 cup plain yogurt, divided

3 tablespoons paprika

Directions:

1. Cook the Noodles: Fill a large pot with lightly salted water and bring to a boil. Add egg noodles and cook until tender, 7–9 minutes. Drain and toss with butter, parsley, ½ teaspoon salt, and ½ teaspoon pepper. Keep warm.

2. Prepare the Sauce: Turn on a multi-functional pressure cooker (like an Instant Pot) and select the Sauté function. Add olive oil, shallots, and garlic, sautéing for 2–3 minutes until fragrant. Stir in the arrabbiata pasta sauce, chicken broth, and red wine vinegar.

3. Season the Chicken: Season chicken thighs with the remaining 1 teaspoon salt and ½ teaspoon pepper. Place the chicken into the pressure cooker. Close and lock the lid, select high pressure, and set the timer for 12 minutes. Allow 10–15 minutes for pressure to build.

4. Release the Pressure: After cooking, use the natural-release method for 10 minutes, then carefully quick-release any remaining pressure.

5. Temper the Yogurt: Place ½ cup yogurt in a small bowl. Add in ½ cup of sauce from the pot, 1 tablespoon at a time, to temper the yogurt. Mix in the paprika until well blended. Pour the yogurt mixture back into the pot.

6. Shred and Serve: Lightly shred the chicken thighs in the pot. Serve over the warm noodles, garnishing each serving with a dollop of the remaining yogurt.

Stovetop Method:

1. Season chicken with 1 teaspoon salt and ½ teaspoon pepper. Heat olive oil in a large sauté pan over medium-high heat. Brown the chicken for 3–4 minutes on each side.

2. Add shallots, garlic, and paprika, sautéing until fragrant, about 2–3 minutes. Add the pasta sauce and red wine vinegar. Cover, reduce heat to low, and simmer for 15–18 minutes, until chicken reaches an internal temperature of 185°F (85°C).

3. Prepare noodles as above, and toss with butter, parsley, and remaining salt and pepper. Shred the chicken, stir in ½ cup yogurt, and serve over noodles.

Enjoy your delicious, hearty meal!

09/11/2024

Cheesy Scalloped Potatoes 🧀🥔

Ingredients:
- 6 medium potatoes, peeled and thinly sliced
- 2 teaspoons salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ¾ cup (6 oz) shredded Swiss cheese

Directions:
1. Preheat the oven to 375°F (190°C). Grease a casserole dish.
2. Arrange the sliced potatoes in the casserole dish and season with salt.
3. In a saucepan over medium heat, melt the butter. Stir in flour to form a paste.
4. Gradually pour in the milk, stirring constantly until a thick white sauce forms, about 5 minutes.
5. Stir in the shredded Swiss cheese and remove from heat.
6. Pour the cheese sauce over the potatoes in the casserole dish.
7. Bake in the preheated oven for about 1 hour, or until the potatoes are tender and the top is lightly browned.
8. Serve hot and enjoy!

07/05/2024

Honey Garlic Glazed Salmon Bites 🍯🧄

Ingredients: ♥ 😋

1 lb salmon fillet, cut into bite-sized pieces
2 tablespoons honey
2 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon soy sauce
Salt and pepper to taste
1 tablespoon chopped parsley for garnish
Instructions: ♥ 😋

Season the salmon pieces with salt and pepper.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the honey and soy sauce, mixing well.
Add the salmon pieces to the skillet and cook for 2-3 minutes on each side until they are cooked through and glazed with the sauce.
Garnish with chopped parsley and serve warm.

07/05/2024

Crab-Stuffed Cheddar Bay Biscuits with Tangy Lemon Butter 🦀🧈

Ingredients: ♥ 😋

1 package Cheddar Bay Biscuit Mix
1 tsp garlic
1 tsp Italian seasoning
Crab:

1 pound lump crab meat, fully cooked
1/4 tsp paprika
1/2 tsp onion powder
1/2 cup mayonnaise (add more if needed)
1 tbsp mustard
1/2 sleeve Ritz crackers, crushed
1 cup grated parmesan
How To Make Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter:

Prepare the Biscuit Mix:

Make the biscuit mix according to package directions and set aside.
Preheat Oven:

Preheat the oven to 375°F (190°C) and spray two muffin tins with nonstick spray.
Prepare the Crab Filling:

In a bowl, combine the crab meat, paprika, onion powder, mustard, mayonnaise, and crushed crackers. Stir to combine well, adding a touch more mayonnaise if needed.
Form the Biscuits:

Using a scoop, place some biscuit mix on your hand that has been dusted with flour. Form a cup shape with the dough.
Take a scoop of the crab mix and place it in the bowl part of the biscuit.
Cover the biscuit with a little more biscuit dough. Continue until you have used all the dough.
Bake:

Place each biscuit into a muffin tray.
Bake for 12 to 15 minutes.
Brush with Lemon Butter:

Brush the biscuits with a mixture of melted butter and 1 tsp of lemon juice.
Enjoy your delicious Crab-Stuffed Cheddar Bay Biscuits with Tangy Lemon Butter!

07/05/2024

Banana Split Fluff 🍌🍓

Ingredients: ♥ 😋

1 (3.4 oz) package instant vanilla pudding mix
1 (20 oz) can crushed pineapple, with juice
1 cup miniature marshmallows
1/2 cup finely chopped nuts (walnuts or pecans)
1/2 cup mini chocolate chips
3 medium bananas, sliced
1 (8 oz) container Cool Whip, thawed
1 cup strawberries, sliced
Additional toppings: maraschino cherries, additional nuts, chocolate syrup (optional)
Instructions: ♥ 😋

In a large bowl, whisk together the instant vanilla pudding mix and the entire can of crushed pineapple, juice included, until well combined.
Stir in miniature marshmallows, chopped nuts, and mini chocolate chips.
Gently fold in the Cool Whip until everything is well mixed.
Add the sliced bananas and strawberries, folding gently to distribute evenly without breaking the fruit.
Refrigerate for at least 1 hour to let the flavors meld and the salad to chill thoroughly.
Before serving, give the fluff a gentle stir and garnish with maraschino cherries, additional nuts, and a drizzle of chocolate syrup, if desired.

07/04/2024

Red Velvet Cheesecake Bundt Cake 🍰♥😋

Ingredients:

Cheesecake Filling:

1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 tsp vanilla extract
Red Velvet Cake:

3 cups flour
1 1/4 cups sugar
1 tbsp + 1 tsp cocoa
1 tsp baking soda
1 cup oil
3/4 cup buttermilk
1 tsp vanilla extract
2 eggs
1 oz red food coloring
2 tsp vinegar
Glaze:

1 1/2 cups powdered sugar
3 tbsp milk
1/2 tsp vanilla extract
Optional: sprinkles for decoration
Directions:

Prepare the Cheesecake Filling:

Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
Mix the Dry Ingredients:
2. Sift together flour, sugar, cocoa, and baking soda in a large bowl.

Combine the Wet Ingredients:
3. In another bowl, whisk oil, buttermilk, vanilla, eggs, red food coloring, and vinegar.

Make the Cake Batter:
4. Gradually add wet ingredients to dry ingredients, mixing until just combined.

Assemble the Cake:
5. Preheat oven to 350°F (176°C) and grease a 10-inch bundt pan.
6. Pour one-third of the cake batter into the pan.
7. Spoon half of the cheesecake filling over the batter.
8. Layer another third of the batter over the filling, then add the remaining cheesecake filling.
9. Finish with the final third of the batter.

Bake:
10. Bake for 38-43 minutes or until a toothpick comes out clean.
11. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Glaze and Decorate:
12. Whisk powdered sugar, milk, and vanilla to create a smooth glaze.
13. Drizzle over the cooled cake and decorate with sprinkles if desired.

07/04/2024

Chocolate Chip Cheesecake Cookies 🍪🍰

Ingredients:

For the Cookie Dough:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
For the Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
Directions:

Prepare the Cheesecake Filling:

In a medium bowl, beat cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Set aside.
Make the Cookie Dough:
2. In a large bowl, cream together softened butter, 1 cup granulated sugar, and 1 cup brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in chocolate chips.

Assemble the Cookies:
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop a tablespoon of cookie dough and flatten it slightly. Add a teaspoon of cheesecake filling to the center.
8. Take another tablespoon of cookie dough, flatten it, and place it on top of the filling, sealing the edges.
9. Place the filled cookies on the prepared baking sheets, leaving about 2 inches of space between each.

Bake the Cookies:
10. Bake for 12-15 minutes or until the edges are golden brown and the centers are set.
11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy:
12. Best enjoyed fresh but can be stored in an airtight container for up to 5 days.

Tips:

Warm Serving: Warm cookies in the microwave for 10-15 seconds for gooey goodness.
Storage: Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 7 days.
Freezing: Freeze cookies for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Prevent Spreading: Chill dough for 30 minutes before baking to prevent excessive spreading.
Key Takeaway:
Chocolate Chip Cheesecake Cookies offer a delightful combination of creamy cheesecake and classic chocolate chip cookies, perfect for any dessert lover!

07/04/2024

Maraschino Cherry Chocolate Chip Cookies 🍪🍒

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup maraschino cherries, chopped
1 1/2 cups chocolate chips
Directions:

Preheat the Oven:
Set your oven to 350°F (175°C).

Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is well incorporated. Stir in the vanilla extract.

Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Combine Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.

Add Cherries and Chocolate Chips:
Fold in the chopped maraschino cherries and chocolate chips until evenly distributed.

Prepare to Bake:
Drop spoonfuls of the cookie dough onto lined baking sheets, spacing them about 2 inches apart.

Bake:
Place in the oven and bake for 10-12 minutes, or until the edges are just turning golden brown.

Cooling:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: Approximately 150 Kcal per cookie

Tips:

Drain and pat dry maraschino cherries to avoid excess moisture.
Substitute maraschino cherries with dried cherries or cranberries for a different twist.
Store cookies in an airtight container at room temperature for up to a week, or freeze the dough for up to 3 months.

07/04/2024

Strawberry Cheesecake Chimichangas 🍓🧀

Ingredients:

8-inch soft flour tortillas
Cream Cheese Filling:

8 oz cream cheese, room temperature
1/4 cup sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
1 cup strawberries, diced
1/2 cup strawberry jam
For Frying and Coating:

2 tablespoons unsalted butter, melted
1/4 cup sugar (for coating)
1 teaspoon cinnamon (for coating)
Vegetable oil (for frying)
Directions:
Filling Preparation:

In a bowl, mix together cream cheese, sour cream, sugar, and vanilla extract until smooth.
Gently fold in the diced strawberries and strawberry jam.
Assemble Chimichangas:
3. Lay a tortilla flat and place about 1/4 cup of the cream cheese mixture in the center.
4. Fold in the sides and roll up the tortilla like a burrito, securing with a toothpick if necessary.

Fry the Chimichangas:
5. Heat a sufficient amount of vegetable oil in a large pan over medium-high heat.
6. Fry the chimichangas until golden brown on all sides, then drain on paper towels.

Coating:
7. Mix sugar and cinnamon in a shallow dish.
8. Roll the hot chimichangas in the cinnamon-sugar mixture until coated.

Serving:
9. Serve the chimichangas warm, garnished with additional strawberry jam or fresh strawberries.

07/04/2024

Banana Pudding Cheesecake Delight 🍌🍰

Ingredients:
For the crust:

2 cups vanilla wafer crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup mashed bananas (about 2 large bananas)
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 cup sour cream
For the banana pudding layer:

1 (3.4-ounce) package instant banana pudding mix
1 3/4 cups cold milk
For the whipped cream topping:

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Directions:

Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
To make the crust, combine vanilla wafer crumbs, granulated sugar, and melted butter in a medium bowl. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Reduce the oven temperature to 325°F (163°C).
For the cheesecake filling, beat cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in mashed bananas and vanilla extract. Add flour and sour cream, mixing until just combined.
Pour the cheesecake batter over the cooled crust. Bake for 60-70 minutes, or until the center is set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
For the banana pudding layer, whisk together instant banana pudding mix and cold milk until thickened, about 2 minutes. Spread the pudding over the chilled cheesecake.
To make the whipped cream topping, beat heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream over the banana pudding layer.
Refrigerate the cheesecake for an additional hour before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 7 hours 50 minutes (including chilling time)

Nutrition per serving:
Calories: 500 kcal
Servings: 12 servings

07/04/2024

Raspberry, Apple, Gruyere Pizza with a Balsamic Glaze 🍕🧀

Ingredients:

1 pound of your favorite pizza dough
1 tablespoon butter
3 tablespoons olive oil, divided
1 Vidalia onion, sliced
2 garlic cloves, minced
2 1/2 cups freshly grated Gruyere cheese
1/2 an apple, sliced
1/2 cup fresh raspberries
1 cup freshly grated Parmesan cheese
Balsamic glaze for drizzling
Directions:

Caramelize Onions:

Add the butter and 2 tablespoons of the olive oil to a large sauté pan over medium heat.
Add the sliced onion and toss to coat. Sauté for 15-20 minutes to start to caramelize.
Preheat Oven:

Preheat oven and pizza stone to 425°F (220°C).
Pre-cook Dough:

Roll out your pizza dough into a 12-inch round, and pre-cook it for 3-4 minutes.
Prepare Pizza:

Remove the crust from the oven and spread the remaining olive oil and sprinkle on the minced garlic.
Layer on the Gruyere cheese, followed by the apple slices and the raspberries.
Sprinkle the Parmesan across the top and pop it in the oven for 8-10 minutes.
Finish and Serve:

When it comes out, drizzle on the balsamic glaze, serve and enjoy!
Prep Time: 25 minutes | Cooking Time: 18-24 minutes | Total Time: 43-49 minutes | Kcal: 720 kcal | Servings: 4

07/04/2024

Blueberry Ricotta Cake 🫐🍰
Ingredients:
For the Blueberry Ricotta Cake:
- 4 large eggs, room temperature
- 2/3 cup granulated sugar (5.3 oz)
- 8 tablespoons unsalted butter, melted (not hot) (4 oz)
- 15 oz ricotta cheese (about 2 cups)
- 1/4 cup sour cream (2 oz)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (4.5 oz)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon lemon zest (from 1 large lemon)
- 8 oz blueberries (1 1/2 cups), rinsed and dried

For the Glaze:
- 1 cup powdered sugar (4 oz)
- 2 tablespoons lemon juice, freshly squeezed

Instructions:
1. **Preheat Oven:** Preheat oven to 350˚F (175˚C). Grease a 9” springform pan and line the bottom with a ring of parchment.
2. **Prepare Dry Ingredients:** Whisk together flour, salt, and baking powder and set aside.
3. **Beat Eggs and Sugar:** In a large mixing bowl, beat together eggs and sugar on high speed for 2 minutes until frothy.
4. **Blend in Butter and Dairy:** Blend in melted butter until smooth. Add ricotta, sour cream, vanilla extract, and lemon zest and beat on medium speed for 1 minute or just until blended.
5. **Combine with Dry Ingredients:** Add the flour mixture and beat on low speed just until incorporated.
6. **Add Blueberries:** Pour batter into the prepared pan and sprinkle blueberries evenly over the top.
7. **Bake:** Bake in the center of the oven at 350˚F (175˚C) for 60-65 minutes or until edges are lightly browned and the cake appears set. It will still have a slight jiggle in the center.
8. **Cool:** Remove from the oven and cool for 20 minutes in the pan, then transfer to a cake platter. Once on the cake platter, slide out the parchment from under the cake.
9. **Make Lemon Glaze:** In a small bowl or measuring cup, stir together powdered sugar and lemon juice, adjusting the consistency by adding more juice or powdered sugar as needed.
10. **Glaze and Serve:** Drizzle the lemon glaze over the warm cake and serve.

Enjoy your Blueberry Ricotta Cake!

Mami Baker

10/25/2024

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