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.

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