joanna gaines

When it comes to desserts, whipped cream is like that one friend who everybody loves. It pairs perfectly with so many things, from ice cream sundaes to pies to

It Only Took Me 3 Minutes to Make Joanna Gaines's Homemade Whipped Cream Recipe — and It's Heaven

heavy cream

sugar

vanilla extract

salt

Joanna Gaines&#039;s Homemade Whipped Cream Recipe and Photos | POPSUGAR Food

Add heavy cream, sugar, vanilla extract, and sea salt into a large bowl.

Mix with a hand mixer or a KitchenAid mixer on high speed until the cream is fluffy and forms soft peaks when you pull the mixer out of the bowl (it took me about three minutes).

Can serve immediately or let cool in the fridge for about 30 minutes.

I've collected a small repertoire of recipes under my apron over the years, but the other day I felt like trying something a little out of my comfort zone, so

Joanna Gaines's Biscuits Are So Flaky and Buttery, It's Like Biting Into a Little Slice of Heaven

self-rising flour (plus more for working space)

baking powder

baking soda

unsalted butter

eggs

buttermilk

Joanna Gaines&#039;s Biscuit Recipe Is So Flaky and Buttery | POPSUGAR Food

In a large bowl, whisk together dry ingredients including the flour, baking powder, and baking soda. Add butter and use a pastry cutter to cut the butter into the dry mix. Pieces should be mixed in well and small, the size of a pea.

Stir in beaten eggs with a wooden spoon. Then, stir in buttermilk until dough becomes a sticky mass. If dough is too dry, continue to add an extra tablespoon of buttermilk until it reaches a sticky consistency. Cover bowl and refrigerate for at least 30 minutes or up to overnight.

Preheat oven to 400°F and position rack to center of oven. Line a baking sheet with parchment paper.

Sprinkle flour on a working space and your hands. Scrape and press dough onto surface and stretch it to roughly 14 inches across and about 1/2 inch thick. Make sure it's not too thin or else dough will break.

Use a 2 3/4 inch round cutter to cut out about 20 biscuits. Between each cut, dip cutter in flour. If necessary, collect and repeat step four with scraps to cut more biscuits.

Gently place biscuits on baking sheet; arrange them so they all touch.

In a small bowl, beat together an egg and tablespoon of buttermilk. Brush mixture on the top of each biscuit.

Bake for 15-20 minutes or until tops are golden brown. Let them cool for a minute or two in the pan on a rack.

Serve with fresh jam, gravy, butter, or honey! Store biscuits in a tightly covered container at room temperature for up to two days.

Joanna Gaines's Fatayer recipe couldn't be simpler to make, and these photos prove it. This recipe yields about eight to 10 fatayer.

Impress Your Entire Household With Joanna Gaines's Deceptively Simple Fatayer Recipe

extra virgin olive oil

onion

beef (80% lean)

thawed frozen shredded hash browns

Cheddar cheese (about 8 ounces)

Kosher salt

garlic salt

black pepper, plus more as needed

refrigerated Pillsbury Grands! Southern Homestyle Original Biscuits

All-purpose flour,

(1/2 stick) salted butter, melted

Joanna Gaines Fatayer Recipe and Photos | POPSUGAR Food

Position racks in the top third and middle of the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a large sauté pan, heat the oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the beef and cook, stirring often to break up the meat, until no longer pink, about 6 minutes. Pour out any standing liquid. Stir in the hash browns, cheddar cheese, 2 teaspoons salt, and the pepper. Stir until well combined. Taste and adjust the seasoning. Set aside.

Open the cans of biscuits and separate the dough into individual biscuits (24 total). Dust a work surface with some flour. Roll out each biscuit to a roughly 5 1/2-inch round.

Working with one round at a time, place about 1/4 cup meat filling in the middle, leaving a roughly 1/2-inch border all around. Bring the sides of the dough up in three parts and pinch together the three seams from the base up to the top center so that the package forms a triangle. It's fine if the meat peeks through at the top.

Continue to fill and pinch all the biscuit rounds, arranging the pies on the prepared baking sheets as you form them and placing them close together so that they all fit.

Brush the tops with the melted butter and sprinkle a little kosher salt on the top.

Bake 40 minutes, remove from the oven, and enjoy!

From Volume 2 of Joanna Gaines&#x27; cookbook, these Magnolia Table Silo Cookies are not only outrageously good, they are full of memories for our family!

Silo Cookies

(2 sticks) unsalted butter, room temperature

brown sugar

eggs, room temperature

all-purpose flour

oats

chocolate chips

peanut butter chips

walnut

In a stand mixer fitted with the paddle...

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed to medium-low and add eggs one at a time, beating until blended after each addition. Add the vanilla and beat until well incorporated.

In a medium bowl (I prefer one with...

In a medium bowl (I prefer one with a spout - makes pouring easier), whisk together together the flour, salt, and baking soda. Slowly add the flour mixture to the mixer with the creamed butter and beat until incorporated. Reduce the speed to low, add the oats, chocolate chips, peanut butter chips, and walnuts, if using. Beat until evenly combined, about 15-20 seconds.

Line two baking sheets with parchment paper. Using...

Line two baking sheets with parchment paper. Using a 2-ounce cookie scoop or ice cream scoop, scoop the dough onto one of the prepared pans, placing the scoops side by side. Refrigerate for at least 30 minutes.

Preheat oven to 350 degrees F. Baking in...

Preheat oven to 350 degrees F. Baking in batches, and leaving the dough balls in the refrigerator until needed, set the dough balls 3 inches apart on the second prepared baking sheet and bake until browned, 13-15 minutes. (I found the sweet spot to be 14 minutes in my oven.) Let cool on the baking sheet for about 10 minutes, until set and cooled. Repeat with the remaining cookies.

The cookies will keep at room temperature for...

The cookies will keep at room temperature for 5 days in an airtight container.

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