Showing posts with label Snack. Show all posts
Showing posts with label Snack. Show all posts

CHEWY CINNAMON CHIP PUMPKIN COOKIES

October 08, 2019
Try these Chewy Cinnamon Chip Pumpkin Cookies. Created with a 1/2 cup of real pumpkin puree and pumpkin spices, they’re soft and chewy and loaded with flavor!

One direction I used to be determined to nail this Fall? Pumpkin cookies. however not simply any pumpkin cookie! 

CHEWY CINNAMON CHIP PUMPKIN COOKIES

I created this direction for fellow pumpkin lovers United Nations agency crave a cookie packed with pumpkin flavor, however still have the feel of Associate in Nursing actual cookie.

Making these cookies is thus thus simple! All you would like to try to to is heat up your kitchen appliance to 375 degrees (I grasp tons of cookie recipes raise you to heat up kitchen appliance to 350 however this slightly higher temporary worker works best for these cookies), whisk up the dough in a very massive bowl, roll, and bake! No got to chill the dough!

CHEWY CINNAMON CHIP PUMPKIN COOKIES

INGREDIENTS :

  • 1/2 teaspoon salt
  • 15 tablespoons butter, at room temperature
  • 1 cup + 2 tablespoons dark brown sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin spice
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 1/2 cup pumpkin puree
  • 2 1/2 cups cinnamon chips

INSTRUCTIONS :

  1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
  2. In a medium-sized bowl whisk together the flour, baking soda, pumpkin spice, and salt; set aside.
  3. In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth - about 1 minute. Add in the sugars and vanilla and beat on medium-speed until light and fluffy; about 2 minutes. Add the pumpkin puree and beat until it's just combined, about 45 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in cinnamon chips.
  4. Roll 3 tablespoon-sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
  5. Place baking sheets in preheated oven and bake for 15-16 minutes, or until golden at the edges and set in the middle. Allow cookies to cool for 30 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

PEANUT BUTTER CHOCOLATE TRAIL MIX GRANOLA BAR RECIPE

October 04, 2019
This spread Chocolate path combine cookie direction is created with wholesome ingredients to form home-brewed cold cereal bars you're feeling sensible concerning ingestion. 

Today’s direction is therefore delicious that it’s nearly like ingestion afters, however it’s packed jam-packed with wholesome ingredients like round the bend, oats, flax, edible fruit, and even a bit little bit of dark chocolate.

PEANUT BUTTER CHOCOLATE TRAIL MIX GRANOLA BAR RECIPE

The ingredients in these cold cereal bars mirror many of the goodies you'd notice in an exceedingly path combine, however they’re packed into the convenience of a bar. excellent for those busy on-the-go days, when college snacks, or to pack on for hiking fuel. 

Kids and adults alike can love munching on these chewy spread cold cereal bars, with the salty-sweet dance band of crisp round the bend and tender dried cranberries and raisins. Salty-sweet particularly these cold cereal bars with the tiny specks of mini chocolate chips – perfection!

PEANUT BUTTER CHOCOLATE TRAIL MIX GRANOLA BAR RECIPE

INGREDIENTS :

  • 1 1/2 cup oats, dry
  • 1/3 cup flaxseed, ground
  • 1/2 cup mini chips chocolate chips, semisweet
  • 2/3 cup almonds, whole
  • 6 ounce cashews
  • 1/3 cup cranberries, dried
  • 1/3 cup raisins, seedless
  • 1 cup peanut butter, all-natural
  • 1/2 cup honey
  • 1/2 teaspoon sea salt

INSTRUCTIONS :

  1. Line an 8×8-inch baking pan with parchment paper, leaving extra on the sides to pull the bars out of the pan.  For thinner granola bars, use a 13×9-inch baking dish.
  2. Roughly chop the almonds and cashews, or pulse the nuts gently in a food processor or blender until medium-small pieces.  Place the chopped nuts in a large bowl with the old fashioned oats, ground flax, mini chocolate chips, dried cranberries, and raisins.  Mix together.
  3. In a separate microwave safe bowl, melt the peanut butter.  Stir in the honey and sea salt.  Allow the mixture to cool slightly (so the chocolate chips won’t melt).  Pour the peanut butter mixture in the bowl with the dry ingredients.  Fold ingredients together with a spatula until everything is coated.
  4. Press mixture into the parchment lined baking dish, packing it tightly.  Cover and refrigerate for at least 1 hour.  Pull the granola slab out of the pan with the edges of the parchment paper.  Cut into a minimum of 12 bars.  These granola bars are best stored in an airtight container in the refrigerator up to 2 weeks. Optionally store in an airtight container at room temperature up to 10 days.

LEMON MERINGUE COOKIES

September 29, 2019
These simple Lemon topping Cookies square measure made up of egg whites whisked into a stiff topping and baked till they're slightly fresh on the surface and soft within the middle.

LEMON MERINGUE COOKIES

Lemon topping cookies square measure pretty very little puffs of baked topping that have the recent, bright flavor of lemon. They much soften in your mouth! Lemon topping Cookies square measure an exquisite spring and summer formula whether or not you're creating them for your Easter sweet, Mother’s Day brunch, or simply as a light-weight sweet for summer parties. 

Meringue cookies, typically known as ovalbumin cookies, square measure a mix of whipped egg whites, sugar, cream of tartar (to facilitate stiffen them), and a few reasonably ingredient, whether or not it's vanilla, peppermint, or within the case of my Lemon topping Cookies, lemon. The mixture is whipped till it forms stiff peaks so piped on a baking sheet and baked till they're dry on the surface and soft and delicate on the within.

LEMON MERINGUE COOKIES

INGREDIENTS :

  • 1/4 teaspoon Salt
  • 4 Egg Whites, large, room temperature
  • 1/2 teaspoon Cream of tartar
  • 1 cup Fine Sugar, if you use granulated run it through the food processor for a minute to make it fine
  • 1/2 - 1 teaspoon Lemon extract

INSTRUCTIONS :

  1. Preheat oven to 225 degrees F. 
  2. Place room temperature egg whites in the bowl of your mixer and using the whisk attachment beat until frothy. 
  3. Add the cream of tartar and the salt and continue to whisk until the mixture forms soft peaks (when you pull the whisk out the mixture comes up into a peak that falls over and doesn't hold it's shape). 
  4. Continue to mix the egg whites slowly adding the sugar 1 tablespoon at a time letting it completely dissolve into the mixture each time. 
  5. The meringue will begin to turn shiny and stiffen. Watch the mixture closely and once the sugar has all been added and the meringue forms stiff peaks (when you lift your whisk the meringue forms a peak that stays up and holds it's shape). 
  6. Turn off the mixer and add your lemon extract. You can add more but start with a 1/2 teaspoon and work your way up. Gently fold the extract into the meringue.
  7. If you'd like to add color let a drop of food coloring run down the inside of your pastry bag in a few places. Then add your meringue to the pastry bag and pipe it on to a lined baking sheet. 
  8. Bake at 225 degrees F for 45 minutes. Then turn off the oven and let the meringues sit in there until it is completely cool 1-2 hours. DO NOT open the oven during baking or cooling!
  9. Serve immediately or store in an airtight container. 

SPANISH BREAD

September 24, 2019
Spanish Bread ar soft bread rolls that ar stuffed with a sweet, buttery pastry, dusted with breadcrumbs and baked to golden perfection.

Spanish Bread brings back recollections of hot afternoon snacks back home with these soft bread popping out of brown paper baggage, heat and contemporary from the bakeshop.

SPANISH BREAD

Once they're done, be patient. The filling is hot. I do know it smells nice and heavenly however that delicious filling desires longer before you're taking that bite.

Then grab what you would like. A cup of occasional or tea maybe? potable is super, too. Wind down and have a snack of heat bread, contemporary from the kitchen appliance. A number of the great things in life.

SPANISH BREAD

INGREDIENTS :
For the Bread Dough :

  • 2 and 1/4 tsp active dry yeast
  • 4 and 1/2 cup all-purpose flour, divided + up to 1/8 cup extra for kneading
  • 1 tsp salt
  • 3/4 cup bread crumbs for coating the bread
  • 1/2 cup sugar
  • 1/3 cup canola oil
  • 1 and 1/4 cups warm milk 105-115 F
  • 2 large eggs lightly beaten
  • 1/4 cup evaporated milk

For the Spanish Bread Filling :

  • 1/4 cup all-purpose flour
  • 1/3 cup evaporated milk
  • 1/2 cup` bread crumbs
  • 1/3 cup butter
  • 2/3 cup brown sugar

INSTRUCTIONS :
Make the Bread Dough :

  1. In a mixing bowl, combine milk and yeast. Let stand for 5 minutes or until foamy. Add the eggs, sugar, oil and salt. Stir everything with a wooden spoon. Add 4 cups of flour, one cup at a time while stirring. The mixture will turn into a shaggy dough. 
  2. Sprinkle just enough of the remaining 1/2 cup of flour and keep stirring until the dough gathers in the center. Turn the dough over on a floured board and knead it until it is smooth and elastic, about 6-10 minutes. As you knead, dust your hands and your board as needed to help with the stickiness. You may need to use up to 1/8 cup of additional flour.
  3. Shape the dough into a ball and place it a bowl. Cover and let rise for 1 and 1/2 hours, or until the size is doubled. You can make the filling at this point.
  4. Gently punch the dough down and divide it into 18-20 portions. Using a small rolling pin or your hands, flatten each portion into an oval that is about the size of your hands. Spread about a tablespoon of the filling across the surface of the dough and roll it into a log. Repeat with all the other portions. Arrange the rolls in a large baking tray that is greased or lined with parchment paper. Brush evaporated milk on each of the rolls and dip them in breadcrumbs. Cover them loosely with plastic wrap and let them rise for an hour.
  5. Preheat the oven to 350 F. Bake the Spanish bread for 15-20 minutes, or until the rolls are lightly golden.

Spanish Bread Filling :

  1. Heat the butter in a small saucepan until it is bubbly. Add the flour and the breadcrumbs and stir the mixture vigorously with a wire whisk for a few seconds. This is a grainy mixture at this point. Immediately add the milk and keep stirring until the mixture loosens up a bit. Stir for 30 seconds more and turn off heat. Stir in the sugar well until it is incorporated. Set aside to cool. This mixture is a chunky paste.

BAKED SWEET POTATO PARMESAN TATER TOTS

September 20, 2019
The most good Baked (extra crispy) Sweet Potato cheese potato Tots. Created merely with sweet potatoes, cheese cheese, butter, contemporary herbs, lots of flaky ocean salt and black pepper.

Every home-cured, oven-baked potato tot is delicious and pretty healthy too. The secret? Rolling the mashed sweet potatoes in Panko bread crumbs for a tender on the surface, infatuated the within potato tot. Once the tots square measure out of the kitchen appliance, drizzle with herb butter.

BAKED SWEET POTATO PARMESAN TATER TOTS

But then, what’s to not love? Oven-baked sweet potato potato tots with herbs, garlic, and butter. And tender Panko bread crumbs, and American state my gosh cheese too! the simplest ingredients all at once in a very cute very little potato tot. 

To quickly cook the sweet potatoes I completely LOVE exploitation my instant pot. Rather than preparation the potatoes within the kitchen appliance for associate hour and, I merely throw them into the moment pot for ten minutes. They are available out utterly tender each single time. Exploitation the moment pot to cook vegetables like this can be one amongst my best time-saving tricks.

BAKED SWEET POTATO PARMESAN TATER TOTS

INGREDIENTS :

  • 2 cups Panko bread crumbs
  • 2 teaspoons chipotle or regular chili powder
  • extra virgin olive oil, for brushing
  • 4 tablespoons salted butter
  • 4 medium sweet potatoes
  • 1 cup grated parmesan cheese
  • kosher salt and black pepper
  • 1 clove garlic, grated
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh sage

INSTRUCTIONS :

  1.  Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.
  2. Once cool use your hands to peel away the sweet potatoes skin. It should just easily slip off. Place the potatoes in a medium-size bowl and mash well. Stir in the parmesan cheese, garlic, and a pinch each of salt and pepper.
  3. Combine the Panko and chili powder in a shallow bowl. Line a baking sheet with parchment paper.
  4. Scoop about 1 tablespoon of the sweet potato out of the bowl, roll into a cylinder and place on the prepared baking sheet. Repeat with the remaining sweet potato mix. The sweet potato mixture will be wet, don't stress, the shape does not need to be perfect. Roll the sweet potato cylinders in the crumbs to coat and place back on to the baking sheet. Lightly brush/mist each tot with olive oil. Transfer to the oven and bake for 15 minutes, flip and bake another 10-15 minutes or until golden and crisp.
  5. 5. Meanwhile, melt the butter in a small skillet over medium heat. Add the herbs and cook 30 seconds, until fragrant. Drizzle the butter over the tots. Serve the tots warm, with ketchup and additional herbs, if desired.

INSTANT POT

  1. 1. Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. In the bowl of your instant pot, combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 10 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes.
  2. 2. Finish as directed above from step 1 on.

POTATO CHIP TOFFEE COOKIES

September 16, 2019
Irresistible chip toffy Cookies! A buttery, soft and chewy cookie full of salty, fresh potato chips and sweet toffy bits.

POTATO CHIP TOFFEE COOKIES

Not solely do these cookies possess that impossible to resist sweet and salty bomb flavor combination, they even have a range of textures that create these cookies exceptional and appealing. 

Potato chips add simply the right, light-weight and crisp crunch to a cookie and they’re one in every of my favorite straightforward mix-ins!

POTATO CHIP TOFFEE COOKIES

INGREDIENTS :

  • 1 Tablespoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup granulated white sugar
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 2 cups all-purpose flour
  • 1 cup Heath toffee bits
  • 1 cup potato chips (I used Ruffles but Lay's will work!)

INSTRUCTIONS :

  1. In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until creamy and smooth, about 30 seconds. Add in the egg, followed by the egg yolk, and the vanilla, beating well after each addition. Lastly, add in the baking soda, cornstarch, salt, and flour and mix lightly until a cookie dough comes together. Stir in the toffee bits and potato chips, gently breaking the potato chips apart with the paddle attachment.
  2. Cover and chill the dough for at LEAST 2 hours, up to overnight.
  3. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners. Drop rounded Tablespoonfuls of cookie dough 2" apart on the baking sheets.
  4. Bake for 9-11 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the baking sheets before serving.

ALMOND JOY LARA BARS

September 10, 2019
These paleo Almond Joy Lara bars ar the right combination of coconut and chocolate and ar super healthy. A filling and fast paleo snack, they are terribly kind of like chocolate coconut chew Larabar.

ALMOND JOY LARA BARS

There’s lots of coconut and much of cocoa, with sticky, sweet dates and fresh almonds as your base. They’re a healthy version of Almond Joy and a less expensive version of Lara bars. 

If you like a drum sander texture, instead of one with lots of almond chunks, method your almonds before adding the remaining ingredients. Doing this can facilitate extremely cut up the almonds, particularly if you’re mistreatment whole almonds. If you’re mistreatment slivered or sliced, it’s not as massive of a deal.

ALMOND JOY LARA BARS

INGREDIENTS :

  • 1 1/2 cup coconut flakes
  • 1/3 cup cocoa powder
  • 1 cup almonds
  • 2 cups dates
  • 1/4 teaspoon almond extract , optional
  • 1/4 teaspoon vanilla extract , optional
  • water , as needed (I use about 4-6 tablespoon but my standard dates are not too moist)

INSTRUCTIONS :

  1. If using whole almonds, process them first. Put them in the bowl of your food processor and blitz until crumbled and pretty uniform in texture. If using slivered or sliced almonds, skip this step, and simply add the almonds with the rest of the ingredients in the next step.
  2. Add remaining ingredients, except for water, and process until smooth and well combined. Add water as necessary to create a texture that clumps together but isn't too moist.
  3. Line an 8x8" baking pan with parchment paper, leaving extra on two sides to act as handles. Press mixture into baking pan and use your fingertips or a mini roller to flatten and smooth. Refrigerate at least 15 minutes to firm up.
  4. Use your parchment paper "handles" to lift chilled mixture out of baking pan. Slice into bars and keep in an airtight container in the fridge for 1 week.

CRISPY SPINACH CHIPS

September 05, 2019
Crispy spinach chips area unit straightforward and straightforward snacks. Youngsters can completely like this crisp spinach chips. Savory, crunchy, and fewer guilty once we Ate it.

There is not a lot of effort and time to require for creating this instruction. My father love this spinach chips, even I and my sisters like this, too.

CRISPY SPINACH CHIPS

Before you deep deep-fried the spinach, you want to commixture flour and different ingredient till totally mixed. Then you'll be able to dip the spinach into the mixture by holding the stem. Tips and tricks for change of state this instruction is that the oil should be hot and cook in deep deep-fried.

If you wish this snack to be a vegetarian food, you'll be able to substitute stock powder with mushroom stock powder. Or if you don’t have any, you'll be able to omit this ingredient. It'll be less umami, though. Thus it’s your selection.

CRISPY SPINACH CHIPS

INGREDIENTS :

  • 1/2 tsp Chicken or mushroom stock powder
  • 50 leaves Spinach
  • 1 cup Flour
  • 2 tbsp Cornstarch
  • 1 tsp Garlic powder
  • 200 ml Water
  • Salt to your taste
  • 1 tsp Pepper

INSTRUCTIONS :

  1. In a medium bowl, mix all the dry seasoning and water until evenly distributed.
  2. In a pan fry, heat the cooking oil over medium heat.
  3. Dip the spinach into the mixture.
  4. Fry for about 1-2 minutes until the bottom is golden brown. The flip and continue frying for 1-2 minutes until all the sides is golden brown and crispy.
  5. After frying remove spinach chips from pan and drain on paper towels. Continue frying a new batch of crispy spinach chips.
  6. Enjoy the crispy spinach chips!

WHOLE WHEAT MASALA CRACKERS RECIPE

September 02, 2019
The masala nutty could be a hit reception and that I was certain that the entire wheat version would even be smart.

WHOLE WHEAT MASALA CRACKERS RECIPE

When you wish to substitute flour for maida in any bake, it's necessary to extend the liquid used or decrease the flour used. I sometimes used 2-3 tbs of additional liquid in any direction. For this direction, the coriander paste can watch out of 0.5 the liquid content required to create the dough.

So watch out whereas adding water. Add tbs of water and produce the dough along. When proving the dough for one – one 1/2 hours, it's necessary to refrigerate the dough. This helps in obtaining the right form of nutty. Whereas composition them for baking, you'll place them while not departure area, because the nutty tend to shrink AN doesn’t unfold. For the given amount of dough, you get 4-5 dozens of nutty relying upon the dimensions and thickness of the nutty.

WHOLE WHEAT MASALA CRACKERS RECIPE

INGREDIENTS :

  • Instant Yeast - 2tsp
  • Salt - 1/2tsp
  • Baking Powder - 3/4tsp
  • Sugar-1tbs
  • Whole Wheat Flour / Maida -1 1/2cups
  • Vegetable Oil - 4 tbs
  • Green Chilly-4
  • Coriander-1/2cup
  • Garlic - 2 cloves
  • Water - 2-3 tbs

INSTRUCTIONS :

  1. Chop coriander, garlic and green chillies finely using a hand blender or a mixer grinder with out adding water.
  2. Mix wheat flour, salt, oil, yeast, sugar, baking powder and chopped coriander in a bowl.
  3. Add the water to the flour mixture and mix until you get a soft dough. You don’t have to add any more water.
  4. Knead it for 2 minutes, cover with a cling film and keep it aside for 2hours. The dough would have doubled by now. Place the dough in the refrigerator for an hour.
  5. Remove dough from fridge and let it rest for 15 minutes.
  6. Preheat oven to 220C.
  7. Punch down dough and knead it to make it smooth.
  8. Roll it into a large thin rectangle.
  9. Line and grease a baking tray. Cut the rectangle into 1 1/2" squares. Place them on the tray with out leaving space.
  10. Prick the crackers with a fork.
  11. Bake for 10-15 minutes.
  12. Ensure that all the crackers are crispy by the time. Transfer the crispy crackers to a wire rack to cool. If you have any soft cracker left, then bake it further until they get crispy.
  13. When cool store in airtight jar. Serve along with coffee.


MAPEL CARAMEL BACON CRACK BITES

August 29, 2019
Just like the first, however in Bite Sized parts, these Maple Caramel Bacon Crack Bites are going to be the primary to travel anyplace you are taking them! Sweet, salty, smoky and sticky two-bite morsels of heaven!

Now that the vacations ar here , I bet you all ar super standard and have ample parties to attend.

MAPEL CARAMEL BACON CRACK BITES

I stirred 5 years past and forgot to impart the postman once, therefore I’m simply thinking my invites got lost within the mail somewhere.

But, since traditional individuals have friends (right?), I’m assumptive you all have ample commitments today. And most of these need you bring some quite course or course to share, as a result of that’s what traditional individuals do, yeah? Chips & salsa’s previous news, and typically you only don’t have time to cook one thing super fancy, sort of a quiche or tarte tatin or no matter fancy folks that browse Cooks Illustrated eat.

MAPEL CARAMEL BACON CRACK BITES

INGREDIENTS :

  • 1 lb regular-cut bacon (any flavor/smoke preference, such as peppered, hickory-smoked, maple flavored, etc, but I would recommend not using thick-cut as it will be too heavy and big for the delicate phyllo cups), cut in half cross-wise
  • ¾ cup brown sugar
  • 2 (15 count) pkgs frozen phyllo cups (30 total)
  • ½ cup maple syrup (I used pancake maple syrup, but real deal syrup will work)

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment and lightly grease it with cooking spray. Place the phyllo cups onto the baking sheet and set aside briefly.
  2. Fry the bacon in batches in a large skillet, cooking until the bacon is just about done but not crispy. The bacon should be on the chewier side, as it will continue to cook more as you bake it. Drain the bacon onto a paper towel-lined plate and let cool briefly before chopping into tiny bits.
  3. Scoop a ½ tsp of brown sugar into each phyllo cup and add a small squirt of maple syrup on top. Fill past the brim of the phyllo cup with bacon, mounding it into the cup. Sprinkle with the remaining brown sugar.
  4. Bake for approx. 12-15 minutes or until the phyllo cups and bacon are crisp and the maple caramel is bubbly and caramelized. Cool for about 5 minutes before serving.

PEANUT BUTTER CEREAL BITE

August 26, 2019
I’ve been reading a great deal of recipes for these paste cereal bites on-line, and a great deal of individuals appear to own problems with obtaining them to line and be firm. I tested totally different strategies for creating them and that I finally got mine to figure out perfectly! Thus I will currently say that (at least for me), the direction at the top of this post works, and that they set absolutely well on behalf of me.

PEANUT BUTTER CEREAL BITE

This is one among those recipes that you simply will very change for your own tastes. If you wish a bit further sweetness, you'll be able to create them with honey nut Cheerios.

Or if you like less sweetness, you'll be able to scale back the number of honey slightly (increase the paste slightly to create up for it). As long as you have got enough paste and honey mixture to hide the Cheerios it'll compute simply fine!

PEANUT BUTTER CEREAL BITE

INGREDIENTS :

  • ½ cup peanut butter
  • ½ cup honey
  • 4 cups plain Cheerios
  • ½ teaspoon vanilla extract

INSTRUCTIONS :

  1. Add the honey and peanut butter to a large, microwave safe bowl.
  2. Microwave on high for 1 minute. Remove and stir until well combined.
  3. Return the bowl to the microwave for another 30 to 45 seconds.
  4. Add the vanilla extract and stir well.
  5. Add the Cheerios and stir until the cereal is well coated.
  6. Drop portions onto a parchment lined baking sheet (or into cupcake liners). Allow them to set. They should harden up enough to pick them up within half an hour, but it takes a few hours for them to be more firm.
  7. Enjoy!

PIE CRUST CHIPS WITH FRUIT SALSA

August 20, 2019
Sugar and cinnamon coated pastry chips, served with a bright and contemporary fruit condiment is that the best summer snack ever!

The pastry chips square measure light-weight and flaky as pastry ought to be, brushed with butter and wet with sugar and cinnamon before they bake. A containerful of the fruit condiment on high seals the deal.

PIE CRUST CHIPS WITH FRUIT SALSA

I used my home-baked pastry formula for the chips, however you'll be able to wholly obtain pre-made crusts if you’re in an exceedingly pinch or lack motivation. I hear ya!

I used strawberries, pineapple, kiwi, and peaches as a result of I like the flavour combination and also the colors! And, they’re “sturdy” and won’t break down simply like raspberries or blackberries. However watermelon, mango, and nectarines would even be howling summer fruits.

PIE CRUST CHIPS WITH FRUIT SALSA

INGREDIENTS :

  • 3 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons unsalted butter ,melted
  • 15 ounce refrigerated pie crusts (or 2 homemade pie crusts)
  • 1 cup diced peaches (1 large peach, peeled or not)
  • 1 cup diced strawberries
  • 1 cup diced pineapple
  • 1 cup diced kiwi (about 3 kiwi, peeled)
  • 3 tablespoons honey
  • 1 tablespoon lime juice

INSTRUCTIONS :

  1. Preheat oven according to pie crust package directions; line two baking sheets with parchment paper.
  2. Whisk together sugar and cinnamon in a small bowl; set aside.
  3. Unroll pie dough and brush with the melted butter. Sprinkle with the cinnamon-sugar mixture. Repeat with the second crust.
  4. Cut into small triangle wedges. Transfer wedges to prepared baking sheets.
  5. Bake until golden, about 8 minutes. Set aside to cool.
  6. While chips are cooking, prepare your salsa. Dice all fruit and place in a medium serving bowl. Combine honey and lime juice in a small bowl and then pour over the fruit.
  7. Serve the fruit salsa with the pie chips and enjoy!

FRIED MOZZARELLA CHEESE STICK BITES

August 15, 2019
Today I want to share with you guys this freakin awesome and crazy easy recipe for fried mozzarella stick bites! The boys had these at a restaurant once and have been begging me to make them at home.

Gosh, these little guys are so delicious yall!! The outside is so golden, crisp and well-seasoned and that gooey, luscious, hot cheese! Mercy! I think I prefer my mozzarella cheese sticks in bite sizes now.

FRIED MOZZARELLA CHEESE STICK BITES

Anytime a recipe calls for plain breadcrumbs I always mix in some crushed croutons! They are already so highly-seasoned and produces the best texture ever when mixed with panko! No need to add any additional seasonings. Awesome right!?

All you need to make these tasty mozzarella cheese sticks all you’ll need is a block of mozzarella cheese, egg, milk, flour, panko and croutons! Oh yeah and some really awesome marinara sauce! I used this super easy homemade marinara sauce recipe. We love it!

FRIED MOZZARELLA CHEESE STICK BITES

INGREDIENTS :

  • 1 cup all-purpose
  • 2 eggs
  • 1/4 cup milk
  • 1 5 oz bag seasoned-croutons, finely crushed
  • 1 lb block mozzarella cheese cut into 1-2 inch cubes
  • 1/2 cup Italian seasoned panko
  • vegetable oil for frying
  • marinara sauce for dipping (optional)
  • parsley garnish

INSTRUCTIONS :

  1. In a bowl add flour. Set aside.
  2. In another bowl mix together eggs and water until uniform in color. Set aside.
  3. In the final bowl mix together crushed croutons and panko. Set aside.
  4. Coat the cheese cubes with flour, shaking off excess.
  5. Next place the cheese into the egg mixture, allowing the egg mixture to soak into the flour.
  6. Remove the cheese from the egg mixture and let excess drip off.
  7. Last, place the cheese into the crouton mixture, pressing the mixture into the cheese so every side is completely covered.
  8. Once all cheese has been prepped, heat oil in a deep fryer.
  9. Fry until golden, about 20 -30 seconds (I always do a test round with 1 or 2 pieces)
  10. Let drain on paper towels on a cool rack.
  11. Garnish with parsely and serve hot with marinara sauce.

BEST SNICKERDOODLES RECIPE

July 09, 2019
This clearly is the exceptional Snickerdoodles recipe I have ever attempted. They always turn out thick, chewy, and tender. No different recipe compares!

I've continually been a big fan of Snickerdoodles. A number of my favourite recollections are of me, sitting at the kitchen counter with my mom, supporting her roll Snickerdoodle dough balls in cinnamon sugar. Those types of reminiscences are the first-class – those in which you don’t bear in mind much greater than little snippets and pieces, but  things have been desirable and also you felt satisfied. 

BEST SNICKERDOODLES RECIPE

Those feelings come lower back each time I make Snickerdoodles. I wager you may say they're truly of a comfort meals for me. That explains why i will eat five of them in a row with out wondering two times about it.

I don’t just love snickerdoodles even though. I like those snickerdoodles. I have tried pretty a few of these ever-cherished cookies in my day, whether or not they are selfmade, store bought, from a eating place, or of some different range and nothing beats these as the satisfactory Snickerdoodles recipe on the planet. They’re reliable, usually transforming into tender, buttery, chewy, and perfectly paired with a tall glass of milk. They are continually a fave in cookie exchanges and dessert bars.

BEST SNICKERDOODLES RECIPE

Ingredients

  • 2 & 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup butter, softened I use salted
  • 2 cups white sugar, divided
  • 2 large eggs
  • 2 tsp. cinnamon

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Sift together flour, baking powder, and salt; set aside.
  3. Cream together the butter and 1 & 1/2 cups sugar until pale yellow, about 2-3 minutes.
  4. Mix in eggs until well combined.
  5. Add the flour mixture, 1/2 cup at a time, until the dough comes together.
  6. In a separate, small bowl, combine 1/2 cup sugar and cinnamon together.
  7. Shape dough into about 1-3/4 inch balls and roll the balls in the cinnamon sugar.
  8. Space the balls about 3 inches apart on an ungreased baking sheet.
  9. Bake for 9-10 minutes. (Oven temperatures may vary. Cooking time may be more or less.)

GARLIC PARMESAN BAKED STEAK FRIES

May 08, 2019
Garlic Parmesan Baked Steak Fries – so clean, geared up in about half-hour. an appropriate facet dish to all your burgers, warm puppies & outdoor BBQ amusing. delicious!

GARLIC PARMESAN BAKED STEAK FRIES

A conventional french fry is thinner & generally doesn’t have the skins left on. Steak fries, however, are a thicker reduce & have that scrumptious pores and skin left on there no longer only for introduced nutrients however it provides a depth & crispness that you may’t locate with different fries. 

In case you are a potato lover of any kind, i would care to project that steak fries are extra your pace than a traditional fry. You get a lot more of that amazing potato taste, all salty & seasoned to perfection. With those, we brought granulated garlic & parmesan cheese, which turned into absolutely delectable.

GARLIC PARMESAN BAKED STEAK FRIES

Ingredients

  • 6-7 medium russet potatoes - cleaned & cut into fry size pieces
  • 2 tbsp olive oil
  • 1/2 cup shredded parmesan cheese
  • 1-2 tbsp granulated garlic
  • 1-2 tsp table salt or fine Kosher salt
  • 1 tbsp parsley

Instructions

  1. Preheat oven to 450 levels
  2. Line large baking sheet with foil & spray lightly with cooking spray
  3. Toss all ingredients together in a massive bowl
  4. unfold out coated potatoes on prepated baking sheet
  5. Bake 15 minutes
  6. Do away with from oven & flip fries over & return to oven for an additional 25-30 minutes, or till brown & crispy on the out of doors
  7. Dispose of & sprinkle with extra salt if favored - serve without delay

CHERRY PIE COOKIE CUPS

April 09, 2019
Purple Pie Cookie Cups are the right end result to a red pie yearning! these pain ninepenny desserts are preconditioned in five complaints and are certain to end swiftly!

On a author thoughtful examine, I discovered that my children do advanced with one on one behave dates and they pauperism measure with their friends unconnected from their sisters! sufficient to puddle them these toothsome Redness Pie Cake Cups, which they straightaway indraw.

CHERRY PIE COOKIE CUPS

In preference to swear off parties and play dates and social engagements of any type I’ve determined to study from this one. things like don’t allow each youngster invite 2 pals (anyone is aware of that three’s a crowd!) and don’t serve carrots at a celebration (I absolutely heard, “CARROTS? At a party??” from one in every of their friends)! additionally, if you don’t need every kid to consume 4 cookies, don’t have them each beautify four cookies and, in case you don’t need to spend your afternoon watching performs and dance performances, don’t have a stage in your basement!!

Sufficient to make them these delicious Cherry Pie Cookie Cups, which they instantly inhaled. I don’t blame them….they’re cherry pie meets sugar cookie with a delicious drizzle on pinnacle. How should they resist??

CHERRY PIE COOKIE CUPS

Ingredients

  • 1 16.5 oz. roll refrigerated sugar cookie dough
  • 1 c. granulated sugar
  • 1 21 oz. can cherry pie filling
  • 1 c. powdered sugar
  • 1 Tbsp. melted butter
  • 1-2 Tbsp. milk


Instructions

  1. Divide cookie dough in 1/2; cut every half of into 12 slices.
  2. Generously spray 1 mini muffin tin (24 cups) with cooking spray.
  3. Roll each slice into a ball, then roll in sugar and region every ball into a muffin cup.
  4. Bake at 350 tiers for 15 minutes.
  5. Take away from oven; press down the middle of each cookie cup gently to make a small indentation.
  6. Fill each with 1 Tbsp. cherry pie filling.
  7. Go back to oven and bake a further three-five minutes.
  8. Cool slightly; dispose of from pans.
  9. Drizzle with a mixture of powdered sugar, melted butter and milk.
  10. Store in fridge.

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