Alex Bala | Recipe Creator

Glazed Twist Donuts 🍩 Soft, fluffy, golden-fried twists dipped in a classic! Xoxo...Alex 😘 Good-good baby Ingredients Dough 2½ cups bread flour or all-purpose flour ¾ cup whole milk, warmed to 115°F 2 tbsp granulated sugar 1 packet instant dry yeast 1 large egg 3 tbsp butter, very soft 1 tsp vanilla extract 1 tsp salt 1 liter frying oil (neutral oil like canola or vegetable) Vanilla Glaze 1 cup powdered sugar 2 tbsp milk 1 tsp vanilla extract Pinch of salt Whisk all glaze ingredients together until smooth and pourable. Adjust consistency with more powdered sugar or milk as needed. Instructions Activate the yeas In a mixing bowl, whisk together the warm milk, yeast, and half of the sugar. Cover and let sit in a warm place for about 15 minutes, until foamy. Build the dough Once frothy, whisk in the egg, vanilla extract, and remaining sugar. In a separate bowl, mix together the flour and salt. Add half of the flour to the wet ingredients and mix until combined. Knead Transfer the dough to a stand mixer fitted with a dough hook. Add the butter and mix, then gradually add the remaining flour. Knead until the dough is soft and slightly sticky but doesn’t fully stick to your fingers. Add flour as needed. First rise Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size. Shape the twists Turn the dough out onto a floured surface. Divide into 8 equal pieces. Roll each piece into a 6-inch rectangle, roll tightly into a log, pinch the seam, then roll out to about 12 inches long. Shape into a “U,” cross one end over the other to form a twist, gently pressing the seams as you go. Pinch the ends to seal. Fry Heat oil to 325°F. Carefully fry 2 twists at a time. After about 1 minute, flip with a slotted spoon. Fry until golden brown on both sides. Transfer to a wire rack to drain. Glaze & enjoy Dip warm twists into the glaze, letting the excess drip off. Best eaten hot and fresh—enjoy every glossy, fluffy bite! #recipe #donut #howto

BUTTER ROLLS (The Softest, Dreamiest Rolls Ever) 🧈✨ Xoxo..Alex Good-Good Baby If there’s one thing that makes a kitchen feel like home, it’s a tray of warm, buttery rolls straight from the oven. Inspo @foodzizzles Ingredients For the Dough • 1 cup warm milk (110–115°F) • ¼ cup melted unsalted butter • 1 egg room temperature is best • 1 packet instant yeast • ½ tsp kosher salt • 3 ¼ cups all-purpose flour (plus more if needed) • 2 tbsp sugar • ½ cup butter, cubed (for the inside) Egg Wash • 1 egg • 2 tbsp milk Garnish • Melted butter • Flaky salt Instructions 1. In a medium bowl, whisk together the warm milk, melted butter, egg, yeast, and sugar until combined. 2. Add the flour and salt. Mix with a wooden spoon or dough hook until a dough ball forms, then knead for about 5 minutes. Add flour as needed until the dough is soft but not sticky. 3. Place the dough into a greased bowl, cover with plastic wrap, and let rise for 30 minutes or until doubled in size. 4. Punch down the dough, then turn it out onto a floured surface. Roll it into a circle. 5. Using a pizza cutter or knife, slice the dough into triangles (just like cutting a pizza). 6. Place a cube or two of butter near the wide end of each triangle, leaving about ½ inch of space at the edge. 7. Roll each triangle up into a crescent shape and transfer to a buttered or parchment-lined dish. 8. Cover lightly with a towel and let rise again for 20 minutes, or until puffy and doubled. 9. Whisk together the egg and milk, then brush the tops of the rolls. 10. Bake at 325°F for 24–27 minutes, until golden on top. 11. Brush with more melted butter and finish with flaky salt. Enjoy immediately—and if you have leftovers, the air fryer reheats them like magic. 🤤✨ #rolls #bread #baking #dinnerrolls

Sesame Chicken at home! This one is easier than you think, and the whole family loves it!  xoxo…Alex 😘 . . . Good-Good Baby!  Ingredients  For the Chicken 3-4 Chicken Breast Cubed 1 tbsp. Baking Soda  Salt  Pepper Garlic Powder  Onion Powder  2 eggs whisked 1 c. Cornstarch ½ c. Flour  4-5 c. Vegetable Oil for frying  For Sauce 5 cloves garlic crushed  1 tbsp. Sesame oil  1 tbsp. Rice vinegar  2 tbsp. Honey  2 tbsp. Sweet chili sauce  3 tbsp. Gochujang paste 2 tbsp. Brown sugar  4 tbsp. Soy sauce  1 tbsp. Toasted Sesame seeds  For garnish  Green onions  Add your cubed chicken to a bowl and sprinkle with baking soda. Mix until it coats each piece. Let this sit for only 15 minutes and then rinse completely.  Season your chicken with salt, pepper, garlic powder and onion powder.  Add eggs to a bowl and cornstarch and flour mix in a separate bowl. Work in batches dipping the chicken in eggs and then the flour mixture. Dust off any excess and let the chicken rest for 10 minutes before frying.  Fry (375F) the chicken in batches until golden brown and then let them drain on a wire wrack. Whisk together all the ingredients listed for the sauce and add it to the wok or a clean skillet set to medium heat. Once the sauce starts to form tiny bubbles add your chicken into the sauce. Toss until everything is coated.  Serve with rice and your favorite vegetable.  #recipe #chicken #howto

These Peach Cobbler Sticky Buns are a mix of my three favorite things: Peach cobbler, cinnamon rolls, and sticky buns 😙🤌 Welcome to episode 3 of my new series: The Sweet Remix. Recipe from @thebuttababe below: Dough: 1 cup warm milk (110°F) 1 packet (2¼ tsp) instant dry yeast ¼ cup sugar 1 large egg 3 cups all-purpose flour ½ tsp salt 3 Tbsp unsalted butter, softened Peach Filling: 1½ cups frozen peaches, chopped 6 Tbsp unsalted butter, cubed ¼ cup sugar ¼ cup brown sugar 2 tsp vanilla bean paste or extract 1 tsp cinnamon ¼ tsp nutmeg ½ tsp fine salt 1 Tbsp all-purpose flour or cornstarch Caramel Topping: 1½ cups brown sugar, packed ¾ cup light corn syrup 1 stick unsalted butter, soft 1 cup chopped pecans (plus more if needed) Roll Filling: 2 tsp cinnamon ½ tsp nutmeg ½ cup brown sugar, packed 4 Tbsp unsalted butter, very soft Instructions 1. Preheat oven to 375°F. 2. In a stand mixer with dough hook, add milk, yeast, sugar, egg, flour, and salt. Mix on low, knead on medium, add butter gradually. Dough should be smooth. 3. Transfer dough to a greased bowl, spray oil on top of the dough, cover, and let rise 1 hour or until doubled. 4. Make filling: Melt butter in a saucepan over medium heat. Add peaches, sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Cook ~8 minutes, stirring, until juicy and fragrant. 5. Whisk flour or cornstarch with 4 Tbsp hot peach liquid. Stir back into pan and cook 2–3 minutes until thickened. Remove from heat and cool 10–15 minutes. 6. Mix caramel topping: Beat brown sugar, butter, and corn syrup until smooth. 7. Mix roll filling: Combine brown sugar, cinnamon, and nutmeg. Roll dough into a rectangle. Spread butter, then sugar-spice mixture evenly. Add peaches. 8. Roll into a log and slice into rolls. 9. Butter a 13×9-inch dish, spread caramel mixture on bottom, add pecans, then rolls. 10. Cover with a damp towel and rise 30 minutes. 11. Bake 35–40 minutes until deep golden; tent with foil if browning too fast. Let bake until done, then invert onto parchment or a baking sheet. 12. Drizzle with remaining peach sauce #stickybuns #peachcobbler #cinnamonr

Proof the best Rice-A-Roni flavor hits harder homemade 🔥 everybody loves this. I hope you make it! Xoxo…Alex 😘 Good-good baby Ingredients ¼ c. Orzo Pasta 1 c. Long grain rice rinsed 2 ¾ c. Chicken broth ⅓ c. Butter unsalted 2 tbsp. Olive oil ½ tsp. Kosher salt 1 tsp. Paprika 1 tsp. Onion powder 1 tsp. Garlic powder ½ tsp. Black Pepper Parsley garnish To a saucepan add chicken broth, butter, kosher salt, paprika, onion powder, garlic powder, and black pepper. Heat to a low simmer and remove from the heat once the butter has melted. To a skillet set to medium heat, add in your olive oil. Once it is heated up, add it in your orzo pasta. Continually stir your pasta until it is brown. Next, add in your rinsed long grain rice and stir until most of the rice is bright white. Carefully add in your warm chicken broth mixture to the skillet. It will bubble vigorously. Just pour it slowly. Mix your rice and broth together and let it come down to a low simmer. Turn your heat too low. Cover and let your rice simmer for about 15 minutes or until the water is absorbed, if you feel like the rice still needs a little more time to cook (still hard), you can add 1/4 a cup more of broth at the end and let that simmer. Finish garnishing with parsley. Enjoy! #recipe #rice #howto

Honey Sandwich Bread 🍞 7 ingredients, fresh and hot! Enjoy! Xoxo...Alex 😘 Good-good baby Makes 1 loaf! Ingredients 1 ½ cup warm whole milk (115°F) 1 tbsp Brown sugar 1( 2 ¼ tsp) packet instant yeast 1 ½ tsp. kosher salt 1 ½ tbsp. Honey 3 ½ cups All Purpose 2 tbsp. very soft butter Instructions Preheat your oven to 375°F at least 1 hour before baking. Add the flour, sugar, yeast and salt to a bowl then add in warm milk and honey. Mix until combined. Once a dough ball is formed, use your stand mixer or your hands to start kneading. Slowly add in the soft butter 1 tablespoon at a time. Continue to knead in the mixer or on the counter. (If you are kneading by hand, do 2 minutes on and 2 minutes off, to allow the gluten to form. Perform kneading this way, 3-4 times.) Add 1 to 2 tablespoons of flour if you need to reduce the stickiness. Your dough should be smooth and elastic before you lightly oil and cover with plastic wrap or lid to rest in a warm place for 1 hour. Your dough will double in size. Punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle about 9 inches long and 4 inches wide. Starting from the 4-inch side, tightly roll the dough into a log. Grease a loaf pan with softened butter and place the dough inside. Cover with a damp clean cotton towel and let rise for 20-30 minutes, until doubled again. Bake uncovered for 35 minutes, or until the loaf is golden brown. Let the bread cool for 5 minutes before turning it out onto a wire rack to cool completely. Add butter! Slice, store, and enjoy! #recipe #bread #howto

Keeping cast iron clean does not have to be complicated. This simple method by @thebuttababe uses just kosher salt and a lemon to lift stuck on residue. Then a quick rinse and dry to finish the job and protect the seasoning. Items needed: 1/4 cup kosher salt 1/2 lemon Scrub with the lemon and salt, rinse well, then dry completely. #diy #familyhandyman #castiron #kitchentips #cleaningtips

Tips💡 how to ensure your dough rises! 💡 Instant or active dry yeast? 💡Check liquid temperature 110-115F 💡 Plastic wrap for the first rise 💡 Make sure your dough is smooth and elastic 💡 Create a warming box Xoxo...Alex 😘 Good-Good Baby If you have any more tips to add drop them below!!! #tips #howto #bread

All the bright, tangy magic of lemon meringue pie but remixed into a soft, buttery sugar cookie! 🍋 Welcome to episode 2 of my new series: The Sweet Remix. These cookies are tart, sweet, cloud‑soft, and completely irresistible. One bite and you’ll understand why they will never last long. Recipe by @thebuttababe below: Ingredients:   Lemon Curd • 2 whole eggs • 1 cup fresh lemon juice (about 6 lemons) • 1 cup granulated sugar • 8 Tbsp unsalted butter, melted   Sugar Cookies • 2½ cups all‑purpose flour • 1¼ cups granulated sugar • 2 tsp baking powder • ¾ tsp salt • 2 sticks salted butter, fully softened • 1 whole egg • 1 egg yolk • 1 Tbsp vanilla extract or paste • 2 tsp almond extract   Meringue Buttercream • 3 cups powdered sugar • 3 oz liquid egg whites  • ¼ tsp salt • 1½ cups butter, softened • 1 tsp vanilla extract • 1 tsp lemon extract • 1 tsp lemon zest   Instructions:   Make the Lemon Curd: Whisk eggs, sugar, and lemon juice until the sugar is fully dissolved. Slowly stream in melted butter while whisking (butter should be warm, not hot). Microwave for 1 minute, whisk 30 seconds, and repeat 3–4 times until thick and glossy. Chill with plastic wrap pressed directly on the surface for at least 1 hour to fully set.   Make the Buttercream: Beat egg whites and powdered sugar on medium for 5 minutes until smooth (no lumps). Slowly add butter, then whip on medium‑high for 8–10 minutes until light and silky. Add zest and extracts last. Transfer to piping bag.   Make the Cookies: Heat oven to 350°F. Cream butter and sugar for a full 5 minutes until pale and fluffy. Add egg, yolk, and extracts; mix 3 more minutes. Whisk flour, baking powder, and salt, then mix in just until combined (do not overmix). Roll dough into balls, space 1 inch apart, and gently press with a glass—do not flatten completely. Bake 10–11 minutes until edges are barely golden. Immediately press centers to form wells. Cool completely. Fill with lemon curd, pipe buttercream on top, garnish, and enjoy! #lemoncurd #lemonmeringue #lemondessert #lemoncookies #lemonrecipes

#BestFoodsPartner If your lunch routine needs a switch up, this is it. A Creamy Dijo-Mayo @bestfoodsmayonnais @hellmannsmayonnaise dressing, juicy chicken, crunchy lettuce and spinach wrap that holds it all together. Best Foods really carried this one! #hellmannsmayonnaise #bestfoodsmayonnaise Ingredients 4 spinach tortilla wraps 1 cup Dijo‑mayo (@bestfoodsmayonnaise ) 2 tbsp champagne vinegar 1 tbsp Italian seasoning ½ cup shaved Parmesan ½ cup chopped tomatoes 3 cups chopped romaine lettuce ½ cup croutons For the Chicken 2 tbsp Dijo‑mayo 4 chicken breasts, chopped Italian seasoning to taste Instructions 1. Season the chicken Add the chopped chicken to a bowl with Dijo‑mayo and Italian seasoning. Mix well and let it marinate for 10 minutes. 2. Cook the chicken Heat 2 tbsp oil and 2 tbsp butter in a skillet. Sauté the chicken until golden and cooked through. 3. Build the salad In a large bowl, combine the romaine, tomatoes, Parmesan, and croutons. 4. Make the dressing In a small bowl, whisk together Dijo‑mayo, champagne vinegar, and Italian seasoning until smooth and creamy. 5. Toss everything together Add the cooked chicken and dressing to the salad and toss until evenly coated. 6. Wrap it up Spoon the salad mixture into the spinach tortillas and roll them tightly like burritos. 7. Lightly pan‑sear Add a splash of oil to a skillet and sear each wrap until the outside is warm and lightly crisp. 8. Slice and enjoy Cut in half and serve immediately — crunchy, creamy perfection.

No-Knead Bakery-Style Baguettes (Made at Home!) Amazing 🤩 🤩 🤩! I can't wait for you to try! Xoxo...Alex 😘 Good-good baby Prep: 10 minutes Rest: 1 hour + 40 minutes Bake: 28 minutes Yields: 3 baguettes Ingredients 3 cups all-purpose flour 1 packet instant yeast 1½ teaspoons kosher salt 1½ cups warm water (about 110°F) 1 tsp. Sugar 3 cups hot water (for oven steam bath) Instructions 1. Mix the Dough In a large bowl, combine the flour, instant yeast, sugar and kosher salt. Stir to evenly distribute. Pour in the warm water and mix with a wooden spoon until a shaggy dough forms. It will be sticky — that’s exactly what you want. 2. First Rise Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 hour, or until doubled in size and bubbly. 3. Preheat & Create Steam Preheat your oven to 475°F. Place a pan on the bottom rack and carefully pour in 3 cups of hot water to create steam (this gives you that crispy bakery crust). 4. Shape the Baguettes Lightly flour your work surface and gently turn the dough out. Avoid pressing it down too much — you want to keep those air bubbles. Divide the dough into three equal pieces. Gently press each piece into a rectangle, then roll tightly into a log, sealing the seam. Let the logs rest for 20 minutes. Roll each log again to the length of your baking pan or baguette tray, sealing the seam once more. Place on parchment paper (you can create folds between each loaf to help them hold shape) or use a baguette pan. Cover and let rest for another 20 minutes. 5. Bake Place the baguettes in the oven and bake for 21 minutes covered. Remove the cover and bake for an additional 7 minutes, or until deeply golden and crisp. Cool slightly… then tear into one immediately because resisting is unrealistic. Crispy outside. Soft, airy inside. True bakery vibes at home. 🥖✨ #recipe #bread #howto

TIPS 💡Homemade Pancakes 🥞 💡 Don't over mix your batter 💡 Butter and oil = crispy edges 💡 Turn your Pam for a perfect flip! Xoxo...Alex 😘 Good-good baby Ingredients 2 cups self-rising flour 1–2 tablespoons granulated sugar (to taste) 1 egg 3 tablespoons butter, melted 1 tablespoon vanilla extract 1 3/4 c Milk (enough to create a pourable batter) Vegetable or canola oil, for cooking Butter, for cooking and serving Instructions In a large bowl, whisk together the self-rising flour and sugar. In a separate bowl, mix the milk, egg, melted butter, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix—some lumps are perfect. Let the batter rest for 5–10 minutes, until it looks slightly puffy and bubbles begin to form. Heat a skillet over medium heat. Add a small capful of oil and a bit of butter, swirling to coat the pan evenly. Once the pan is hot, pour the batter into the skillet to form pancakes. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown and cooked through. Serve hot with butter (and syrup if you love it) and enjoy! #recipe #pancakes #howto