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Tedy Zookeeper, Miami Beach, FL 33139, Miami Beach, FL (2026)

11/27/2024

This Pumpkin Roll is a simple, delicious dessert with a soft spiced cake and creamy filling, perfect for fall gatherings. Easy to make and always a crowd-pleaser! 👇🫶👇

Ingredients:
• 2 packages (3 oz each) softened cream cheese
• 1/2 cup (1 stick) softened butter
• 1/2 teaspoon pure vanilla extract
• 3 eggs
• 1 cup white granulated sugar
• 2/3 cup canned pumpkin puree
• 1 teaspoon fresh lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon fine salt
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup pecans, chopped
• 1 cup powdered sugar, plus extra for dusting
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Instructions:
1• Preheat the oven to 350°F. Grease and flour a 17 1/2 x 12 1/2-inch jellyroll pan.
2• Using an electric mixer, beat the eggs, granulated sugar, pumpkin, and lemon juice until smooth.
3• Sift together the flour, ginger, salt, baking powder, and cinnamon. Add the sifted ingredients to the egg mixture and mix until fully combined.
4• Spread the batter evenly in the prepared pan. Sprinkle with chopped pecans. Bake for about 14 minutes, or until a cake tester comes out clean. Let the cake cool in the pan for 5 minutes.
5• Invert the cake onto a wire rack. Sprinkle a tea towel with confectioners’ sugar, then carefully transfer the warm cake to the towel. Roll it up gently in the towel and refrigerate for about 45 minutes to cool.
6• For the filling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar with an electric mixer until smooth.
7• Unroll the cooled cake, spread the filling over it, and gently re-roll the cake.
8• Refrigerate until ready to slice and serve. Dust with confectioners’ sugar just before serving.
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ToTal Time: 1H 25 Min | Prep Time: 15 Min | Cooking Time: 20 Min
Makes≈15 Serving
Calories≈250 Kcal

11/27/2024

This homemade mac and cheese is a simple, comforting dish with a creamy cheese sauce and a crunchy breadcrumb topping. Perfect for any meal! 👇🫶👇

Ingredients:
For the Macaroni and Cheese:
• 8 oz elbow pasta (uncooked)
• 1/4 cup unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk (adjust as needed)
• 2 cups shredded extra-sharp Cheddar cheese
• 1/2 cup finely grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
For the Crispy Bread Topping:
• 2 tablespoons unsalted butter
• 1/2 cup dry breadcrumbs
• A pinch of smoked paprika (or regular paprika)
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Instructions:
1• Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
2• Cook the macaroni in salted boiling water until just tender, about 8 minutes. Drain and place in the prepared baking dish.
3• For the sauce, melt 1/4 cup butter in a pan over low heat. Stir in flour and cook until it turns light golden, about 3-5 minutes.
4• Gradually whisk in the milk and bring to a simmer. Add Cheddar and Parmesan, then season with salt and pepper. Stir until cheese is melted and the sauce thickens, about 3-5 minutes.
5• Pour the cheese sauce over the macaroni, mixing until evenly coated.
6• For the topping, melt 2 tbsp butter in a skillet over medium heat. Add breadcrumbs and cook, stirring until golden brown.
7• Sprinkle breadcrumbs over the mac and cheese, followed by a pinch of paprika.
8• Bake for 30 minutes until golden and bubbly.
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ToTal Time: 1 H | Prep Time: 15 Min | Cooking Time: 45 Min
Makes≈5
Calories≈ 850 Kcal Per Serving

11/27/2024

This Mango Cheesecake offers a tropical spin on the traditional dessert, combining smooth, creamy layers with the fresh, zesty taste of mango.

Ingredients:
• 1/2 cup cold water
• 14 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 1/2 teaspoons fresh lemon juice
• 1/4 cup water
• 1 1/4 cups graham crackers (crushed)
• 5 teaspoons unflavored gelatin
• 1/2 cup mango puree
• 1 teaspoon vanilla extract
• 3/4 cup mango puree (for topping)
• 1 tablespoon sugar
• 1 1/2 cups heavy cream
• 1/2 cup unsalted butter, melted and cooled
• 1/3 cup sour cream
• 2 1/2 teaspoons gelatin
• 1/2 teaspoon ground cinnamon
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Instructions:
Make the crust:
1• Line a 9-inch springform pan with parchment paper.
2• Combine crushed graham crackers, melted butter, sugar, and cinnamon in a bowl until it resembles wet sand. Press this mixture into the bottom of the pan and set aside.
Prepare the filling:
3• In a small bowl, combine 1/4 cup water and gelatin. Let sit for 5 minutes.
4• Beat cream cheese, sugar, sour cream, and vanilla until smooth.
5• Melt the gelatin in the microwave and whisk into the cream cheese mixture along with mango puree.
6• Whip heavy cream to stiff peaks, then fold it into the cream cheese mixture. Pour over the crust and smooth the top. Refrigerate for 1 hour.
Make the topping:
7• Combine 1/4 cup water and gelatin in a bowl and let sit for 5 minutes. Microwave until melted and allow to cool slightly.
8• Stir the gelatin into mango puree, sugar, and lemon juice. Pour over the cheesecake and spread evenly.
9• Chill for 2 hours or until fully set.
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ToTal Time: 2 H 35 Min | Prep Time: 15 Min | Cooking Time: 20 Min | Chilling Time: 2H
Makes≈12 Slices
Calories≈ 320 Kcal

11/27/2024

Cranberry Turkey Sliders are the perfect way to repurpose your Thanksgiving leftovers into a delicious next-day meal, and they also make ideal party food for the holiday season! 👇👇

Ingredients:
• 1 pack Hawaiian slider rolls (12 rolls)
• 2-3 cups leftover turkey (8-10 slices)
• 2 cups cranberry sauce
• 6-8 slices provolone cheese
• ¼ cup melted butter
• 2 tbsp Dijon mustard
• 2 tsp brown sugar
• 1 tsp poppy seeds
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Instructions:
1• Preheat oven to 350°F. Slice the rolls in half horizontally and place the bottom half in a greased 9x13-inch baking dish. Layer turkey slices evenly over the bottom buns.
2• Add provolone cheese on top of the turkey, followed by a generous spread of cranberry sauce.
3• Place the top half of the rolls over the cranberry sauce. In a small bowl, mix melted butter, Dijon mustard, brown sugar, and poppy seeds. Brush the mixture over the top of the rolls.
4• Cover with foil and bake for 10 minutes. Remove the foil and bake for an additional 10 minutes, until the tops are golden and the cheese is melted.
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ToTal Time: 35 Min | Prep Time: 10 Min | Cooking Time: 25 Min
Makes≈ 10 Sandwiches
Calories≈200 Kcal

11/27/2024

This green bean casserole is a true classic. With only four simple, budget-friendly ingredients, it’s a dish you'll find yourself making again and again for years to come.

Ingredients:
2 cans (14.5 oz each) of green beans, drained
1 can (10.5 oz) of cream of mushroom soup
1 cup shredded sharp Cheddar cheese, divided
1 can (6 oz) of crispy fried onion rings
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Instructions:
1• Preheat the oven to 350°F (175°C).
2• Combine the green beans and cream of mushroom soup in a large microwave-safe bowl. Stir until fully mixed. Microwave on high for 3 to 5 minutes, or until warmed through.
3• Add cheese: Stir in ½ cup of shredded Cheddar cheese into the warm green bean mixture. Microwave for an additional 2 to 3 minutes.
4• Assemble the casserole: Transfer the green bean mixture to a casserole dish and spread it evenly. Top with the remaining Cheddar cheese, then sprinkle French-fried onions over the top.
5• Bake in the preheated oven for 10 minutes, or until the cheese has melted and the onions are golden brown.
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ToTal Time: 30 Min | Prep Time: 15 Min | Cooking Time: 15 Min
Makes≈6
Calories≈330 Kcal

11/27/2024

Peanut Butter Pie – easy and quick, with a texture that melts in your mouth.
Don't LOSE This Recipe
Ingredients:
• 6 tablespoons of unsalted butter
• One 8.8-ounce pack of Biscoff cookies (alternatively, use 16 graham cracker sheets)
• 1 cup of honey-roasted peanuts, separated into two portions
• ½ teaspoon of kosher salt, divided
• 1 2/3 cups (about 15 ounces) of chunky peanut butter, ideally Skippy Super Chunk
• 8 ounces of full-fat cream cheese, softened to room temperature
• ¾ cup of powdered sugar
• 1 ½ cups of cold heavy cream
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Instructions:
1• Melt the butter: Place 6 tablespoons of unsalted butter in a microwave-safe bowl. Microwave in 15-second bursts until melted, about 45 seconds. (Alternatively, melt it on the stovetop.)
2• Prepare the crust: Break 1 (8.8-ounce) package of Biscoff cookies or 16 graham cracker sheets into pieces and place in a food processor. Pulse until finely ground.
3• Add ½ cup honey-roasted peanuts and pulse 4 times for about 2 seconds each, to coarsely chop the peanuts. Add the melted butter and ¼ teaspoon kosher salt, then pulse until everything is combined and the peanuts are in smaller pieces.
4• Form the crust: Transfer the mixture to a 9 ½-inch deep-dish pie plate. Press the crumbs evenly into the bottom and up the sides. Refrigerate or freeze for at least 30 minutes to firm up. While it chills, clean the food processor bowl.
5• Prepare the filling: Coarsely chop the remaining ½ cup honey-roasted peanuts for garnish. In the clean food processor, combine 1 2/3 cups chunky peanut butter, 8 ounces cream cheese, ¾ cup powdered sugar, and ½ teaspoon kosher salt. Process until smooth, about 1 minute. Add 1 ½ cups cold heavy cream and process until thick and smooth, 30 seconds to 1 minute. Be careful not to overprocess.
6• Assemble the pie: Spoon the filling into the chilled crust and spread evenly. Sprinkle the chopped peanuts over the top.
7• Chill: Cover with plastic wrap and refrigerate for at least 5 hours or overnight until firm.
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ToTal Time: 5 H 35 Min| Prep Time: 35 Min | Chilling Time: 5 H
Makes≈ 12 Slices
Calories≈700 Kcal

Enjoy!

11/27/2024

Crispy Oven Roasted Potatoes Recipe Easy and Quick! 👇👇

Ingredients:
• 2 pounds of small yellow or red potatoes, halved or cut into quarters
• 2 tablespoons of olive oil, preferably extra virgin
• 2 garlic cloves, minced (or 1 teaspoon of garlic powder as a substitute)
• 3 tablespoons of freshly chopped herbs, such as rosemary, thyme, parsley, basil,
• oregano, or marjoram, based on what you have available
• Coarse sea salt and freshly cracked black pepper, to taste
• Optional: A pinch of smoked paprika or a dash of red chili flakes for a bit of spice
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Instructions:
1• Preheat the oven to 425°F (220°C).
2 •In a large bowl (or directly on the baking sheet*), coat the halved or quartered potatoes with olive oil, making sure they are evenly covered.
3• Add the minced garlic and your choice of fresh, chopped herbs, tossing everything together to mix the flavors well.
4• Season with coarse salt and pepper, adjusting to taste, and stir to combine.
5• Spread the potatoes in a single layer on a baking sheet or in a large dish to ensure even roasting.
6• Roast for 20-30 minutes, stirring halfway through, until the potatoes are golden and crispy.
7• Once done, take them out of the oven.
8• Serve immediately as a tasty side dish.
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ToTal Time: 40 Min | Prep Time: 10 Min | Cooking Time: 30 Min
Makes: 4 Serving
Enjoy your crispy roasted potatoes!

11/27/2024

This beloved Texas cake boasts a deep chocolate taste, complemented by a luscious, gooey texture as the warm frosting melts into the soft cake.

Ingredients:
Cake Ingredients:
• 2 sticks (8 oz) plus 1 tablespoon unsalted butter, separated
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ⅓ cup unsweetened cocoa powder (Dutch-process)
• 1 cup freshly boiled water
• ½ cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole or toasted pecan halves
Frosting Ingredients:
• 1 ½ sticks (12 tablespoons) unsalted butter
• ¼ cup unsweetened cocoa powder (Dutch-process)
• 6 tablespoons whole milk or 2% milk
• 1 teaspoon vanilla extract
• 2 ½ cups powdered sugar
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Instructions:
1• Preheat oven to 350°F and grease an 18x13-inch baking sheet with 1 tablespoon butter.
2• In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, and salt.
3• Melt 2 sticks butter in a saucepan over medium heat, then stir in cocoa powder and boiling water. Combine with dry ingredients until smooth.
4• In a separate bowl, whisk together buttermilk, eggs, and vanilla, then mix into the batter until combined. Pour into the baking sheet and spread evenly.
5• Bake for 17-20 minutes, until a toothpick comes out clean. Chop pecans while the cake bakes.
6• Make frosting: Melt 1 ½ sticks butter in a saucepan, then whisk in cocoa powder, milk, and vanilla. Sift in powdered sugar and mix until smooth.
7• After 10 minutes, pour frosting over cake and spread evenly. Top with chopped pecans. Let cool for 30 minutes before serving. Cut into 12 pieces.
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ToTal Time: 50 Min | Prep Time: 30 Min | Cooking Time: 20 Min
Makes: 15 Slices
Calories: 600 Kcal Per Slice

11/27/2024

Parker House Rolls

Ingredients:
• 1 ½ cups whole milk
• 1 stick unsalted butter (plus extra for brushing)
• ½ cup granulated sugar
• 1 packet active dry yeast (2 ¼ teaspoons)
• ½ cup warm water
• 3 large eggs
• 1 ½ teaspoons kosher salt
• 6 cups all-purpose flour (plus extra for dusting)
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Instructions:
1• Heat Milk and Butter: Warm the milk in a small saucepan over medium heat. Once simmering, remove from heat and stir in butter and sugar. Let cool to room temperature.
2• Activate Yeast: Dissolve yeast in warm water and set aside for 5-10 minutes until foamy.
3• Mix Ingredients: In a stand mixer, combine the milk mixture, eggs, activated yeast, and salt. Add half the flour and mix until smooth.
4• Form Dough: Gradually add the rest of the flour, ½ cup at a time, mixing until a smooth dough forms.
5• Knead Dough: Transfer dough to a floured surface and knead for 5 minutes until soft and elastic.
6• First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 60-70 minutes, until doubled.
7• Shape Dough: Punch down dough, then shape into rolls or desired shapes. Place on a parchment-lined baking sheet.
8• Second Rise: Cover and let rise again for 30-40 minutes, or until dough doubles in size.
9• Preheat Oven: Preheat oven to 350°F (175°C).
10• Bake: Bake dough for 20 minutes or until golden brown.
11 • Brush with Butter: Remove from oven and brush with melted butter before serving.
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ToTal Time: 2 H 45 Min | Prep Time: 20 Min | Cooking Time: 2 H 25 Min
Makes: 24 Rolls
Calories: 190Kcal Per Roll

11/27/2024

This casserole keeps it simple—sweet potatoes with a hint of maple syrup and a crunchy pistachio topping. Just the right balance of flavor and texture!

Ingrédients:
Sweet Potatoes:
• 2 ½ pounds of sweet potatoes, peeled and cut into cubes
• A pinch of salt (for boiling)
• 2 tablespoons of unsalted butter
• 2 large eggs
• ¼ cup pure maple syrup
• ¼ cup buttermilk
• ⅓ cup whole milk
• ½ teaspoon pure vanilla extract
• ½ teaspoon salt
• A dash of ground allspice
• A dash of cayenne pepper
Pistachio Topping:
• ½ cup roasted, salted pistachios, finely chopped
• ½ cup light brown sugar
• ⅓ cup plain flour
• ¼ cup unsalted butter, melted
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Instructions:
1• Prepare the oven: Preheat it to 350°F (175°C) and grease a 2 ½-quart casserole dish with butter to prevent sticking.
2• Cook the sweet potatoes: Add the cubed sweet potatoes to a large pot and cover with water. Season the water with a pinch of salt. Bring to a boil and cook until the sweet potatoes are soft and easy to pierce with a knife, about 10 minutes. Drain the water and return the sweet potatoes to the pot. Mash them together with 2 tablespoons of butter until smooth.
3• Combine the filling: In a mixing bowl, whisk together the eggs, maple syrup, buttermilk, milk, vanilla extract, salt, allspice, and cayenne pepper until smooth. Slowly fold in the mashed sweet potatoes, starting with a small amount to temper the eggs, until fully incorporated. Pour the mixture evenly into the greased casserole dish.
4• Make the topping: In a medium bowl, combine the chopped pistachios, brown sugar, flour, and melted butter. Mix until it forms a crumbly texture. Sprinkle the topping evenly over the sweet potato mixture, pressing it gently with the back of a fork to help it stick.
5• Bake the casserole: Place the dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is set. If you want a darker crust, place it under the broiler for 3-5 minutes, watching carefully to avoid burning.
6• Cool and serve: Let the casserole rest for about 10 minutes to cool slightly before serving.
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ToTal Time: 50 Min | Prep Time: 15 Min | Cooking Time: 35 Min
Makes: 10 Serving
Calories: 370 Kcal Per Serving

11/27/2024

My old mother used to make this pumpkin pie every Holiday. It's creamy and melts smoothly in your mouth. 👇👇 it's so easy to make!

Ingredients:
• 1 (9-inch) unbaked pie crust, deep-dish
• ¾ cup of granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 (15-ounce) can of pumpkin puree (Libby’s 100% Pure Pumpkin)
• 1 (12-ounce) can of evaporated milk (Nestlé Carnation)
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Instructions:
1• Preheat Oven and Prepare Crust: Set your oven to 425°F (220°C). Lightly grease or prepare your 9-inch deep-dish pie crust and place it on a baking sheet.
2• Blend Dry Ingredients: In a small bowl, mix together the sugar, cinnamon, salt, ginger, and cloves until well combined.
3• Whisk the Eggs: In a large bowl, beat the eggs lightly until they’re well mixed.
4• Add Pumpkin and Spice Mix: Stir in the canned pumpkin puree along with the spice mixture, blending everything together until smooth.
5• Incorporate Evaporated Milk: Slowly add in the evaporated milk, stirring until the pumpkin filling is smooth and creamy.
6• Fill the Pie Crust: Pour the pumpkin mixture into your prepared pie crust, spreading it out evenly.
7• Bake: Place the pie in the oven and bake for 15 minutes at 425°F (220°C). Afterward, reduce the oven temperature to 350°F (175°C) and continue baking for another 40 to 50 minutes. The pie is done when a knife or toothpick inserted near the center comes out clean.
8• Cool the Pie: Once baked, remove the pie from the oven and let it cool on a wire rack at room temperature for at least 2 hours.
9• Serve: Serve immediately once cooled, or refrigerate until you’re ready to enjoy. For best results, do not freeze the pie, as freezing will cause the crust to separate from the filling.
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ToTal Time: 1 H 05 Min | Prep Time: 10 Min | Cooking Time: 55 Min
Makes: 8 Slices
Calories: 285 Kcal Per Slice

Tedy Zookeeper

11/27/2024

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