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

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

November 26, 2019
Thick & chewy maraschino cherry chocolate chip cookie instruction! Candied cherry cookie recipe.

I need to work and created 5 check batches! A number of the batches were pretty funny wanting – operating with an add in like maraschino cherries are often exhausting as a result of they need most wetness. However I finally got the instruction simply right!

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES
MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

The ones I armored  her didn’t have chocolate chips therefore you'll undoubtedly build these cherry cookies while not the chips, except for United States of America chocolate lovers, additional chocolate the better!

I’d bet these maraschino cookies would even be specific with chocolate chips!

The combination of maraschino cherries and chocolate chips strikes a chord in my memory of this delicious cherry cordial frozen dessert that the frozen dessert look close to our house has. I like the style of cherry frozen dessert, particularly if there’s chocolate .

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

INGREDIENTS :

  • 1 egg
  • 1 tsp vanilla
  • 1/8 tsp almond extract
  • 1/2 stick unsalted butter, softened
  • 3/4 cup brown sugar
  • Small amount of pink gel food coloring
  • 1 & 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup drained & finely chopped maraschino cherries (plus extra for garnish)
  • 3/4 cup semi-sweet chocolate chips (plus extra for garnish)

INSTRUCTIONS :

  1. Preheat the oven to 350º F.
  2. In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.
  3. Add in a small amount of pink gel food coloring and mix. In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.
  4. Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick.
  5. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.
  6. Bake for 14-16 minutes - be sure not to over bake or the cookies will loose their pink color and turn brown.
  7. Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.

SPICED GINGER COOKIES

November 22, 2019
Spiced Ginger Cookies created with syrup and a beautiful mix of vacation spices. excellent soft Ginger syrup Cookies for Christmas!

Use a one TBSP cookie scoop to live out &  gently roll a ball of cookie dough in your hands. I used my medium one TBSP cookie scoop for these and that they clad excellent. As a result of it absolutely was a lot of of a rounded scoop, as critical level scoop!} If you prefer smaller cookies, aim to use the tiny cookie scoop.

SPICED GINGER COOKIES
SPICED GINGER COOKIES

The dough is soft however manageable, thus scoop it out, then gently roll it into a ball in your hands and dunk it within the raw sugar to coat.  Place on cooking utensil, going regarding 2-3″ area between every ball.

Bake for 10-12 minutes at 350 degrees. Let sit for an extra 2-3 minutes on the cooking utensil before transferring cookies to a cooling rack. Store in AN airtight instrumentation.

SPICED GINGER COOKIES

INGREDIENTS :

  • ¾ cup brown sugar
  • 1 large egg
  • 1/3 cup molasses
  • 2 ¾ cups flour
  • 1 cup butter softened
  • 1 ¾ cups sugar
  • 1 ¼ teaspoons soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons nutmeg
  • 2 tsp minced ginger or 1 tsp ground ginger
  • ½ teaspoon salt
  • raw sugar- for coating outside of cookies

INSTRUCTIONS :

  1. Preheat oven to 350 degrees Line a cookie sheet with parchment paper.
  2. Cream the butter and sugars using an electric mixer. Add in the egg and molasses.
  3. Whisk together the dry ingredients in a bowl. Pour into wet ingredients and mix well.
  4. Use a 1 TBSP cookie scoop to measure out &  gently roll a ball of cookie dough in your hands. Roll each in raw sugar to coat. Place on cookie sheet, leaving about 2-3" space between each ball.
  5. Bake for 10-12 minutes at 350 degrees. Let sit for an additional 2-3 minutes on the cookie sheet before transferring cookies to a cooling rack. Store in an airtight container.

VIENNESE WHIRLS RECIPES

November 15, 2019
Mary Berry’s national capital Whirls – get pleasure from these delicious, tender melt-in-your-mouth butter cookies slathered with raspberry jam and a light-weight vanilla buttercream filling.

These tender very little cookies (a/k/a biscuits) area unit very easy to form, if you follow the directions – haha – continually a caveat!

VIENNESE WHIRLS RECIPES
VIENNESE WHIRLS RECIPES

All measurements area unit noted in grams rather than the everyday cups we have a tendency to use within the us. I’ve created these cookies many times and through the primary 2 makes an attempt I attempted changing the measurements to cups rather than grams. 

In addition to a digital scale, you’ll want 2 piping luggage and 2 decorator tips.

I used a Wilton 1M for the cookies and therefore the Wilton 4B for the buttercream. You'll use an equivalent tip (1M) for each if you would like, or simply unfold the buttercream on with a knife. The swirl on the cookies is far additional vital than the buttercream filling.

VIENNESE WHIRLS RECIPES

INGREDIENTS :
For the cookies:

  • 50 grams powdered sugar
  • 225 grams all-purpose flour
  • 250 grams very soft, unsalted butter
  • 25 grams cornstarch

For the fillings:

  • 200 grams powdered sugar, plus extra for dusting on top
  • 1/2 teaspoon vanilla extract
  • 100 grams unsalted butter, room temperature
  • 1/2 cup seedless raspberry jam

INSTRUCTIONS :
To prepare the cookies:

  1. Preheat oven to 375F. Line 2 large baking sheets with parchment. Using a 2-inch round cookie cutter as a guide, trace 15-16 circles on each piece of parchment, spaced at least 1-inch apart. Turn the parchment over so the pencil marks are on the bottom. Set aside.
  2. Prepare a piping bag fitted with a medium star tip. Set aside.
  3. Combine the butter and powdered sugar in a medium mixing bowl. Using an electric mixer, beat until pale and fluffy. Sift the flour and cornstarch together over the butter mixture. Beat on low until just combined, then beat on medium until well blended. Scoop the mixture into the prepared piping bag.
  4. Pipe the cookie dough into swirled rounds (not rosettes) ending in the center with a little peak. Pipe each round a little smaller than the circle. The cookies will spread a little when baking and are best when not too big. Go slow and pipe a thick stream of dough for best results.
  5. Refrigerate the unbaked cookies for 30 minutes before baking. This will help the cookies keep their pretty shape. Repeat with remaining dough.
  6. After 30 minutes in the refrigerator, bake the sheets, one at a time, at 375F for 10-15 minutes. The cookies should be light golden brown around the edges. If too pale, the cookies will not hold together well when eaten. They are best when just slightly brown on the bottom. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

To prepare the filling:

  1. Prepare a piping bag fitted with a large star tip. Combine the softened butter, powdered sugar and vanilla extract in a medium mixing bowl. Beat with an electric mixer until smooth and light. Spoon the buttercream into the prepared piping bag.
  2. Spoon about 1 to 1 1/2 teaspoons jam onto the flat side of half the cookies. Pipe buttercream onto the flat side of the remaining cookies. Gently sandwich the two sides together using one with buttercream and one with jam. Repeat until all cookies are filled. Dust with powdered sugar just before serving.

DELICIOUS POPCORN RECIPES

November 13, 2019
The Popcorn Secret That No One Is Telling. Make your homemade popcorn perfect. It’s inexpensive, easy to make, and tastes so much better.

Stock up and be prepared, because once you use this to make popcorn for your family, you will be making it all the time. My family likes this way better than movie popcorn.

DELICIOUS POPCORN RECIPES
DELICIOUS POPCORN RECIPES

This salt is super fine. It sticks to the popcorn so instead of all the big granules of salt sinking to the bottom of the bowl, this salt sticks like more of a powder to the popcorn.

So instead of going out, rent a flick, stay home and enjoy. Not only will you save money skipping the theater, but the popcorn is way less expensive too. And you can see way more movies in one day at home. Go ahead and beat our record. I dare you. Just make sure you have enough popcorn on hand, or it won’t be an authentic movie experience!

DELICIOUS POPCORN RECIPES

INGREDIENTS :

  • 2 Tablespoons oil - peanut, vegetable, coconut, canola - whatever your preference
  • 2 Tablespoons butter - the real stuff
  • ½ cup popcorn - Orville Redenbacher Original is our favorite
  • Morton's Popcorn Salt

INSTRUCTIONS :

  1. Put oil and butter in a large heavy bottom pot over medium heat until oil is heated and butter is melted.
  2. Add popcorn and cover with a lid, leaving an opening for steam. I use an oversized lid so the steam can escape, but the pot is covered.
  3. As the kernels begin to pop shake the pan slightly. When the popping slows down, remove from heat. I let mine sit for a bit in case there are any kernels that are still popping.
  4. I pour a third of the popcorn into the bowl, salt to taste, and then repeat with the remaining popcorn.

EASY REESE'S SNACK MIX

November 10, 2019
We’ve loaded our five Minute Reese’s Snack combine with pretzels, peanuts, chocolate and paste chips, mini Reese’s paste Cups  and Reese’s Pieces!

Sure, it’s not as healthy as first cousin Sherri’s hoummos, however most are excited and you get your own very little bits of paste and salty goodness throughout the day.

EASY REESE'S SNACK MIX
EASY REESE'S SNACK MIX

You can be in and out of the shop in two minutes flat, I mean, if you run,  and you'll be able to have a delectable snack sitting out on the counter to stay hungry guests out of the most meal.

Just take five minutes to dump everything in a very bowl, combine to mix and set it out! Store any leftovers, if you’re not grossed out by all the hands that are within the bowl (yeah, I see you together with your hand sanitizer) in a very massive ziploc bag to stay the pretzels from going stale.

EASY REESE'S SNACK MIX

INGREDIENTS :

  • 1 Large Can Salted Peanuts
  • 1 Large Bag Reese's Pieces
  • 1 Bag Mini Peanut Butter Filled Pretzels or Mini Pretzels
  • 2 Bags Mini Reese's Peanut Butter Cups
  • 1/2 Bag Chocolate Chips
  • 1/2 Bag Peanut Butter Chips

INSTRUCTIONS :

  1. Mix everything in a bowl and serve.


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.

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