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

PEANUT BUTTER STUFFED CHOCOLATE COOKIES

March 21, 2020
A rich and flavorful chocolate cookie full of a scrumptious smooth peanut butter middle. Those decadent peanut butter crammed cookies are an absolute dream!

I didn’t suppose cookies could get any better till I tried a stuffed cookie. Now I’m hooked! This recipe is a favourite, in addition to rolo cookies and oatmeal cream pies. So yummy!

PEANUT BUTTER STUFFED CHOCOLATE COOKIES

I have some other delicious and decadent deal with to proportion with you these days! At our house, we are quite crazy approximately all matters peanut butter and chocolate. The two flavors are seriously a healthy made in heaven. So I made these scrumptious chocolate peanut butter cookies and that they have been a total hit!

As cookies go, those are pretty plenty simply wonderful in every way a rich and flavorful chocolate cookie, packed with a delicious smooth peanut butter center. 

They’re honestly extra on the indulgent aspect, however are ideal for special activities! (And isn’t any time that you get to consume a cookie this awesome a unique event?) We constantly make certain to add them to our listing of Christmas cookies to bake each season.

PEANUT BUTTER STUFFED CHOCOLATE COOKIES

INGREDIENTS :
FOR THE COOKIES:

  • 1/2 cup sugar , plus a little extra for dipping
  • 1/2 cup brown sugar
  • 1 stick butter (8 Tablespoons) , softened
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1-2 teaspoons milk , as needed

FOR THE FILLING:

  • 3/4 cup powdered sugar
  • 3/4 cup peanut butter

INSTRUCTIONS :

  1. Preheat the oven to 375ºF. Line two baking sheets with parchment paper or silicone liners and set aside.
  2. To make the filling, cream together the peanut butter and powdered sugar until well blended. Refrigerate the mixture while you mix up the dough to make it easier to handle.
  3. To make the cookie dough, in a large bowl or the bowl of a stand mixer, beat together the sugar, brown sugar, butter and peanut butter until light and fluffy. Add the egg and vanilla and beat until smooth. Add the flour, cocoa powder and baking soda and mix until a thick dough forms. If the dough is crumbly, add 1-2 teaspoons milk.
  4. Divide the dough into twenty pieces that are roughly equal in size. I did this by dividing the dough into halves, then fourths, then dividing each fourth into five equal sized pieces (they don’t have to be exact, but try to make them as close as possible). Remove the chilled filling from the fridge and divide it into 20 equally sized pieces, then roll them into balls and set aside.
  5. Place a piece of dough in the palm of your hand and flatten it out. Place a filling ball in the middle of the dough and wrap the dough around it, rolling it into a ball to seal it. Dip the top of the ball into sugar, place it on the baking sheet, and flatten it lightly with your hand. Repeat with remaining dough, spacing it out on the cookie sheets.
  6. Bake for 8-10 minutes, or until the cookies are set and slightly cracked around the edges. Enjoy!

GLUTEN FREE VEGAN OATMEAL CHOCOLATE CHIP COOKIES

February 28, 2020
Gluten Free Vegan Oatmeal Chocolate Chip Cookies (GF): an easy vegan oatmeal chocolate chip cookies recipe that yields soft & buttery oatmeal cookies full of melted chocolate chips!

For years, they’ve been one among my hottest vegan gluten free oatmeal recipes—scratch that—one of my hottest vegan gluten free cookie recipes of all time. Today, we’re here to ascertain what all the fuss is about. You ready? Let’s do this!

GLUTEN FREE VEGAN OATMEAL CHOCOLATE CHIP COOKIES
GLUTEN FREE VEGAN OATMEAL CHOCOLATE CHIP COOKIES

This vegan gluten free oatmeal chocolate chip cookie recipe is more sort of a healthified version of your favorite oatmeal chocolate chip cookie. Yet, they need this rich, buttery flavor and are lightly soft. It’s slightly chewy, with a moist center and it’s bursting with chocolate chips.

These vegan oatmeal chocolate chip cookies are made with simple, whole ingredients like gluten free oat flour, quaint oats and flaxseed. These oatmeal chocolate chip cookies are lower in sugar and full of fiber and healthy fats. you'll eat quite few and feel totally guilt-free!

GLUTEN FREE VEGAN OATMEAL CHOCOLATE CHIP COOKIES

INGREDIENTS :
Dry Ingredients:
  • 1 cup gluten free rolled oats, more below
  • 1 cup gluten free oat flour – if using homemade: make sure it’s very finely ground, as coarse flour will result in crumbly cookies
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients:
  • ¼ cup + 2 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)
  • 1 teaspoon pure vanilla extract
Add-in Ingredients:
  • ¾ cup vegan chocolate chips
  • ½ cup gluten free rolled oats
  • Optional Topping
  • 2 tablespoons vegan chocolate chips
INSTRUCTIONS :
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
  2. In a medium bowl, whisk together all the dry ingredients: oats, oat flour, baking powder, baking soda and salt.
  3. In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel.
  4. Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in Add-In ingredients: chocolate chips and oats.
  5. Using a medium cookie scoop, scoop cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press chocolate chips into the tops of the cookies.
  6. Bake for 8-12 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.

CRAB RANGOON RECIPE

January 29, 2020
Crab Rangoon Are Crab And cheese Wontons Pinched Into Little Purses And Deep Fried, These Are the right Chinese Restaurant Copycat Recipe Served With Sweet And Sour Sauce Or Sweet condiment .

We love Chinese food recipes here and our absolute favorite Asian appetizer is these (slightly Americanized) Crab Rangoon bites dipped in Sweet and Sour Sauce.

CRAB RANGOON RECIPE
CRAB RANGOON RECIPE

Crab Rangoon is one among the foremost popular Chinese food appetizers on the menu in any of 1,000,000 local Chinese Food takeout spots, second perhaps to egg rolls. These wontons are a touch different than the Panda Express cheese Rangoon I made a year ago due to the addition of imitation crab meat.

The recipe is additionally incredibly easy to form and steel oneself against the longer term. Once the wontons are stuffed and closed you'll freeze them before frying. If you are doing freeze them before frying you’ll find they keep the right shape far more often as they fry and begin to crisp up before they need an opportunity to wilt into a deformed four corner star.

CRAB RANGOON RECIPE

INGREDIENTS :

  • 8 ounces cream cheese
  • 1 large clove garlic minced
  • 1/4 teaspoon Worcestershire sauce
  • 8 ounces crab meat Imitation crab meat
  • 12 wonton skins
  • 1 beaten egg
  • deep frying oil

INSTRUCTIONS :

  1. Chop up the crabmeat in small pieces.
  2. Mix well with the cream cheese, garlic and Worcestershire sauce.
  3. Add 1 teaspoon of filling to the center of the wonton.
  4. Brush the edges with the egg and pinch the corners together (make sure there is NO trapped air) to form a four cornered star like in this tutorial.
  5. Fry in 350 degree oil until browned and crispy, roughly 1-2 minutes.

BOSTON CREAM PIE COOKIES BITES

January 23, 2020
All of the awesome flavors you're keen on from the normal Boston Cream Pie are became a cookie cup. they're quick to form , starting with a ready-mix and taste delicious. Everyone will go crazy for these little cuties.

Traditionally it boasts a yellow or cake with custard filling and chocolate ganache {or icing} is poured over the highest. But it's often because the Boston Cream Pie wont to be baked in pie tins. within the youth of baking, that's all that they had to use.

BOSTON CREAM PIE COOKIES BITES
BOSTON CREAM PIE COOKIES BITES

The cookie base is ready-mix , a stick of softened butter and two eggs. employing a hand mixer to mix the ingredients makes it quick but you'll mix them together by hand.

The cookie bites will got to be refrigerated. Once crammed with the vanilla cream, it's necessary. If you're serving them at a celebration , they will sit out at temperature , just make certain to not leave them out for quite a few of hours.

BOSTON CREAM PIE COOKIES BITES

INGREDIENTS :
Cookie Cup:

  • 2 eggs
  • 1/3 cup butter {softened}
  • 1 box yellow cake mix

Homemade Whipped Cream:

  • 1 3.25 oz. pkg. instant vanilla pudding
  • 1 cup heavy whipping cream
  • 1/2 cup milk

Chocolate Ganache:

  • 2 tbsp semi-sweet baking chips
  • 2 tbsp heavy whipping cream

INSTRUCTIONS :
Cookie Cups:

  1. Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup with non-stick cooking spray.  Pour yellow cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add softened butter and eggs to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 9-11 minutes. Remove from oven and immediately take a off set spatula or knife and run it around the edge of each cookie to release it from the pan.  Once cooled, go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation.  Move cookies to cooling rack and let them cool completely.

Vanilla Cream:

  1. In a medium bowl combine instant vanilla pudding mix, heavy cream and milk. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks. Move vanilla cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention.

Chocolate Ganache:

  1. In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk. If you get silky and smooth consistency then you are finished. If not, you need to add 10 second increments until you do. Spoon a 1/4-1/2 teaspoon of ganache onto the top of each cookie cup. Refrigerate until the ganache is set and serve.

CINNAMON ROLL SUGAR COOKIES

January 21, 2020
This recipe for cinnamon bun sugar cookies is straightforward to form and can have you ever looking sort of a total baking rocker. You won’t believe how delicious these cookies are!

This dessert combines two of my favorite sweet treats — cinnamon rolls and sugar cookies. I mean, does it get any better than that? I feel not!

CINNAMON ROLL SUGAR COOKIES

Sometimes taking two goodies and mixing them into one doesn’t quite compute. during this case, I’m happy to report that combining the flavour of cinnamon rolls and cookies clothed better than expected! These cinnamon and sugar cookies are so good!

The texture is nearly cake-like and is super soft and delicious. Then it’s topped with a luscious cheese frosting and a touch sprinkle of cinnamon. Pure heaven!

CINNAMON ROLL SUGAR COOKIES

INGREDIENTS :
FOR THE COOKIES:
  • 1 cup butter , softened
  • 1 cup sugar
  • 2 eggs
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon vanilla
  • 3 cups flour
  • 1/2 teaspoon salt
FOR THE FROSTING:
  • 8 Tablespoons butter , softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 4 ounces cream cheese , softened
  • 1-2 teaspoons milk or cream , as needed
  • additional cinnamon , for sprinkling
INSTRUCTIONS  :
  1. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, and mix well. Add the flour, baking powder, cinnamon and salt and mix until a firm dough forms. Chill for 30 minutes.
  2. Preheat the oven to 375ºF. Roll the dough into one inch balls and place on baking sheets lined with parchment. Flatten each ball slightly with your hand or with a drinking glass to be about 1/3-1/2 inch thick. Bake 7-9 minutes or until the bottom edges are just slightly golden brown. Remove to a cooling rack and let cool before frosting.
  3. To make the frosting, beat together the cream cheese and butter until light and fluffy. Add the powdered sugar and beat until smooth. Add the vanilla and milk as needed to reach desired consistency. Beat until light and fluffy. Pipe onto cooled cookies in a spiral shape and sprinkle with cinnamon.

EASY PARMESAN CRISPS

January 20, 2020
I love making these Everything Parmesan Crisps as a low-carb snack, to feature to Caesar salad in situ of croutons, with soup, or an excellent addition to any charcuterie board as an appetizer.

They are very easy to form , the trick is using fresh grated parmesan cheese, pre-grated won’t always work. And since I’m hooked in to Everything Bagel Seasoning, like these Everything Flatbreads and these Air Fryer Eggs they're the right snack!

EASY PARMESAN CRISPS
EASY PARMESAN CRISPS

Since Parmesan cheese has enough sodium on it’s own, using pre-made Everything Seasoning would make them too salty, so I made my very own (it’s so easy!). i actually think you’ll love them the maximum amount as we do!

Parmesan Crisps are easy to form . Shred the cheese with a box grater. Place a silpat or piece of parchment paper on a baking sheet. Then, add heaping tablespoons of grated Parmesan cheese to the baking sheet, spreading them out slightly in order that they are a touch lacey. Confim there's enough space between all in order that they don’t melt together into one big clump. To season, partially bake, then add the seasoning in order that they stick the the cheese without burning, then put them back within the oven a couple of more minutes. This recipe makes 4 crisps, double or triple to form more for sharing.

EASY PARMESAN CRISPS

INGREDIENTS :

  • 3/4 teaspoon sesame seeds
  • 3/4 teaspoon  minced dried onion flakes
  • 3/4 teaspoon  minced dried garlic flakes
  • 3/4 teaspoon  poppy seeds
  • 1/2 cup freshly grated Parmesan, not pre-grated using the large holes of a box grater

INSTRUCTIONS :



  1. Preheat the oven to 400F.
  2. Pour 2 tablespoon of grated cheese onto a silicone lined baking sheet (highly recommended for this) and lightly pat down with your fingers to make about 4 inches round.
  3. Repeat 3 more times with remaining cheese, leaving 1/2-inch space in between each circle.
  4. Bake 3 minutes, until almost done.
  5. Combine the sesame seeds, onion, garlic and poppy seeds in a small bowl.
  6. Top each with 3/4 teaspoon.
  7. Bake for 5 minutes or until golden and crisp. Cool before eating.

FRIED WONTON STRIPS CRISPY

January 13, 2020
Fried Wonton Strips cook up deliciously crispy and that they are a cinch to form. Only 2 ingredients needed: wonton or eggroll wrappers and oil.

They taste a bit like the crunchy strips you're served at the most Asian restaurants. There's nothing just like the texture and crunch of wonton strips and that they are very easy to form reception . They create an excellent snack or serve them with soup or salad.

FRIED WONTON STRIPS CRISPY
FRIED WONTON STRIPS CRISPY

Really the sole difference (I think) between wonton wrappers and egg rolls wrappers is that the size, wonton wrappers being smaller. You ought to be ready to find them within the refrigerated section or your grocery , usually near the tofu.

The wrappers are easy to chop into strips with a knife or a Pizza Wheel. You'll cut them into any size strip you would like . I prefer to chop the spring roll wrappers in half, stack a bunch, and cut them into strips about 1/2 to 3/4-inch wide.

FRIED WONTON STRIPS CRISPY

INGREDIENTS :

  • 1 package egg roll or wonton wrappers you will probably only use half
  • vegetable canola, or peanut oil

INSTRUCTIONS :

  1. Cut wrappers into strips about 3/4-inch by 3 inches long. You can stack them to do this quickly. If using egg roll wrappers, you will want to cut them in half first and then into strips.
  2. Heat about 1 inch of oil in a large pan or Dutch oven. You want the oil to be around 360 degrees. Fry in batches, spreading them out so they don't stick. Remove with a slotted spoon when they turn golden brown.
  3. Drain on paper towel-lined plate.

SHRIMP WONTON CHIPS

January 12, 2020
Sweet and tender chunks of shrimp on a bed of crunchy fried wontons, these Shrimp Wonton Chips make the right appetizer or snack. 

If you're trying to find something easy to place together and a crowd pleaser, these Shrimp Wonton Chips are just the thing you have been trying to find . They're AMAZING and addictive! They're extra light and crunchy round the edges with mild and tender shrimp throughout. And therefore the scallion provides a pop of color also as a touch bite.

SHRIMP WONTON CHIPS

There are six simple ingredients within the shrimp filling: shrimp (duh), scallion, ground ginger, egg, salt and pepper. And what I LOOOVE about these shrimp chips there's no stuffing and no sealing of the wonton edges none of that mumbo jumbo. All you've to try to to is brush the wonton with the beaten egg and spread on the shrimp filling. 

The hardest and time-consuming part is that the frying and that is even a bit of cake since these babies take but 2 minutes to cook up. They're placed within the hot oil, shrimp side up and fried until rock bottom turns golden. Then they're flipped, shrimp side down, to end frying. This part literally takes 15 seconds!

SHRIMP WONTON CHIPS

INGREDIENTS :
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. ginger powder
  • 2 eggs
  • 1 lb. shelled raw shrimp, finely chopped and dried
  • 1/4 cup chopped scallion, greens only
  • 36 wonton wraps
  • Vegetable or corn oil for frying
INSTRUCTIONS :
  1. Preheat a large skillet with 1-inch deep oil on medium heat.
  2. In a medium bowl, combine shrimp, scallion, salt, pepper, ginger, and one egg. 
  3. Beat the second egg in a small bowl. Brush and even layer of the beaten egg over the surface of 12 wontons. Spread about 1 teaspoon of the shrimp filling on each wonton. 
  4. Carefully place a few wontons, shrimp side up, into the hot oil (3 or 4 wontons. Do not crowd). Cook until the bottom is golden, about 1 to 1 1/2 minutes. If your wontons cook too fast or take to long to fry up, adjust heat accordingly. Flip wontons over and fry for about 15 seconds to finish cooking the shrimp. Remove wonton chips to a drying rack or paper towel lined sheet pan. Repeat frying the remaining wontons.
  5. Continue assembling and frying wontons in batches of 12. Serve.
  6. Makes 36 wonton chips.

CHOCOLATE COVERED BACON

January 06, 2020
Chocolate Covered Bacon is an irresistible carnival inspired snack with sweet and salty flavors! All you would like is bacon and chocolate plus some toppings. Make this chocolate bacon for a celebration or provides it away as a gift!

CHOCOLATE COVERED BACON
CHOCOLATE COVERED BACON

While it's going to sound strange, chocolate covered bacon-on-a-stick has made the rounds at State Fairs in Wisconsin and Minnesota again and again. Once you can’t await the State Fair, you’ve need to make your own!

There aren’t many rules for this chocolate covered bacon recipe. As long because the bacon is crispy and therefore the chocolate is melted, you’re good to travel. Needless to mention , it’s fabulous for parties and to offer as gifts to the bacon lovers in your life.

CHOCOLATE COVERED BACON

INGREDIENTS :

  • 8 oz semisweet chocolate, or milk chocolate
  • 2 tbsp coconut oil, optional
  • Optional Toppings
  • shredded coconut
  • 1 lb bacon, 12-16 slices
  • 8 oz white chocolate, see note
  • chopped almonds
  • pistachios
  • Oreo cookies, crumbled
  • sprinkles, rainbow, nonpareils etc.

INSTRUCTIONS :

  1. Cook bacon until crispy following package directions, i.e. using a skillet or in the oven or microwave.
  2. Use paper towels to dab away excess fat from the bacon after cooking. Then set aside.
  3. Place white chocolate and 1 tbsp coconut oil into a microwaveable bowl. Microwave at 50% power in 30-second intervals until melted, stirring each time.
  4. Place semisweet or milk chocolate into a separate bowl and melt the same way.
  5. Line a baking sheet with parchment or wax paper and place the bacon strips on top.
  6. Brush or spoon one type of melted chocolate onto the bacon to cover. Then decorate with optional toppings and/or drizzle some of the other chocolate on top.
  7. Place baking sheet in the fridge for 15 minutes to set and then serve.

GLUTEN-FREE MOZZARELLA BITES

December 29, 2019
Gluten-Free Mozzarella Bites are easy to whomp up reception. These crispy, ooey-gooey bites are great for game day, kids’ sleepovers, or anytime you’re craving a cheesy treat!

Mozzarella Bites you'll make reception with just 10 minutes of active cooking time. Crispy on the surface, ooey-gooey on the within. 

GLUTEN-FREE MOZZARELLA BITES
GLUTEN-FREE MOZZARELLA BITES

Anyway, we’re going deeply savory today and you simply need a few inches of oil heated during a pot to form these hot and crispy, stretchy Mozzarella Bites.

Start by cutting 6 mozzarella cheese sticks into 6 equal pieces each. I cut all in half, then cut each half into thirds. By the way, I even have to inform you, Ben worked at Pizza Hut during college (true story) and said stuffed crust pizza is simply a daily ball of dough stretched super thin then the surface is rolled around cheese sticks. I feel cheated somehow right?

GLUTEN-FREE MOZZARELLA BITES

INGREDIENTS :

  • 2 cups gluten-free bread crumbs
  • gluten freevegetarian
  • salt
  • 6 mozzarella string cheese sticks, each cut into 6 bites
  • 1/4 cup gluten-free flour
  • 2 eggs
  • 2 Tablespoons water
  • marinara sauce

INSTRUCTIONS :

  1. Add flour to one bowl, whisk together eggs and water in another bowl, then add bread crumbs to another bowl. Season bread crumbs with salt then stir to combine.
  2. Working with 4 bites at a time, roll in the flour, tapping any excess off, then add to the egg mixture and use a fork to coat. Transfer bites to bread crumbs then use your fingers to coat each bite. Add bites back into the egg mixture then use a fork to coat, and then transfer back to the bread crumbs to create a double coating. Place bites onto a large plate then repeat with remaining cheese and refrigerate for 20 minutes or until breading is set.
  3. Add enough oil to a small, heavy-bottomed pan to come 2” up the sides. Turn the heat to slightly above medium then heat until oil reaches 365 - 370 degrees. Fry bites in batches, being careful not to overcrowd the pan, until golden brown, 30 seconds or so. Scoop bites onto a paper towel lined plate then sprinkle with salt and serve immediately with warmed marinara sauce.

LEMON SLICE AND BAKE COOKIES

December 22, 2019
If you wish lemon, you ought to try these yummy lemon slice-and-bake cookies which are light and filled with lemon flavor!  

Today I share my delicate lemon cookie recipe. These cookies are so light that you simply eat them like snacks. You ought to take care though as you don’t realize what percentage cookies you eat.

LEMON SLICE AND BAKE COOKIES
LEMON SLICE AND BAKE COOKIES

These cookies are crisp at the sides but not as crispy as my 4-Ingredient Easy Cinnamon Cookies.  The egg in these cookies makes them delicate.

It is a simple recipe but there are some details that you simply should take care with.  These cookies are slice and bake. You already know this from the title! I slice the cookies  1/5 inches (5 millimeters) thick.

LEMON SLICE AND BAKE COOKIES

INGREDIENTS :
  • 130 g (1/2 cup and 1 tablespoon) unsalted butter, at room temperature, cut into cubes
  • 105 g (1/2 cup) granulated sugar
  • 30 g (2 tablespoons) lemon juice
  • 280 g (2 cups) all-purpose flour (dip and sweep)
  • 2 tablespoons (packed) lemon zest
  • 1 large egg
INSTRUCTIONS :
  1. Put the lemon zest and sugar in your mixing bowl and mix them with a fork or rub them with your fingertips.
  2. Add butter and cream the mixture until it is light and fluffy with a hand-held mixer or with paddle attachment if using a stand-mixer.
  3. Mix in the egg.
  4. Add lemon juice and mix until combined.
  5. Finally, on the low speed, add in flour gradually and mix until incorporated.
  6. Divide the dough in half and put each on the plastic film. Make approximately 6 inches (15 cm) long, 2 inches (5cm) thick logs out of each dough and keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.
  7. Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  8. Remove the doughs from the freezer and cut them into 1/5 inch(5mm) thick slices and bake for 6-7 minutes until they slightly change color. Turn off the oven and keep them for an extra 5-6 minutes until the edges are lightly golden brown. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.

HEALTHY CARROT CAKE BITES

December 19, 2019
These amazing Healthy Carrot Cake Bites are only 27 calories each! Low-carb, vegan, paleo, keto, gluten-free, sugar-free, and oil-free! The right guilt-free treat!

These cute little bite-sized pieces of carrot-cakey heaven are the right healthy dessert for Easter or Passover!

HEALTHY CARROT CAKE BITES

You will love this 7-DAY VEGAN DETOX hotel plan that’s complete with 21 simple & delicious recipes, grocery list, and meal prep schedule! All recipes are gluten-free and contain no added sugar!

These Healthy Carrot Cake Bites also are beyond easy to make! All you've got to try to to is combine all of the ingredients during a bowl.

HEALTHY CARROT CAKE BITES

INGREDIENTS :

  • 1/2 cup  coconut flour
  • 1/2 tsp  vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup + 1 Tbsp water
  • 2 Tbsp unsweetened applesauce
  • 4 Tbsp granulated Lakanto Monk Fruit Sweetener  (use discount code ANNIE for 20% off!)
  • 1 medium carrot (60-70g), finely chopped or shredded
  • 4 Tbsp reduced fat shredded coconut

INSTRUCTIONS :

  1. Combine coconut flour, water, applesauce, and vanilla extract in large mixing bowl, and stir.
  2. Add in cinnamon, Lakanto, and shredded carrots to bowl, and stir to combine.
  3. Refrigerate dough for 15 minutes.
  4. Place shredded coconut in small bowl.
  5. After 15 minutes, remove dough from fridge and roll into 15 equal-sized cake balls. Roll each ball in shredded coconut until evenly coated.
  6. Store in refrigerator for up to a week.

CARAMEL APPLE COOKIES

December 17, 2019
A tart apple can work well during this sweet cookies instruction. I used a eating apple apple, however Honeycrisp would even be nice in these cookies.

The cookie itself is soft and a touch cake-like. It pairs absolutely with the icing and fresh cooked pecans.

CARAMEL APPLE COOKIES
CARAMEL APPLE COOKIES

Don’t let pumpkin steal the spotlight this fall. Instead, strive these delicious sweet cookies for a novel treat that’s explosive with seasonal flavors.

I love apples, and that I particularly love mistreatment them in fall baking recipes like these sweet cookies!

CARAMEL APPLE COOKIES

INGREDIENTS :
COOKIES:

  • 1 egg
  • ½ cup apple juice
  • 2 ½ cups all purpose-flour
  • ½ cup butter, softened
  • 1 ¼ cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon apple pie spice
  • ¼ teaspoon salt
  • 1 large tart apple, peeled and coarsely shredded

FROSTING:

  • 3 tablespoons apple juice
  • ½ cup packed brown sugar
  • 3 tablespoons butter
  • 2 ⅔ cups powdered sugar
  • ½ cup finely chopped pecans, toasted

INSTRUCTIONS :
COOKIES:

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl beat the butter until smooth, about 45 seconds. Add the brown sugar, baking soda, apple pie spice and the salt. Beat on medium speed until well blended. Add the egg and beat just until combined. On low speed beat in the ½ cup apple juice. Beat in the flour until well blended. Stir in the apple.
  3. Drop by rounded tablespoons 3 inches apart onto the cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. The tops will look under baked. Allow to cool on the cookie sheet for 3 to 4 minutes before transferring to a wire rack to cool.
FROSTING:
  1. Over medium heat, cook and stir the ½ cup brown sugar, butter, and the apple juice until the sugar is dissolved and the butter is completely melted, remove from the heat. Whisk in the powdered sugar gradually, working quickly. Use the frosting immediately, if it begins to harden stir in hot water a teaspoon at a time until the desired consistency is reached.
  2. Frost cooled cookies, sprinkle with pecans.

RASPBERRY ALMOND SHORTBREAD COOKIES

December 13, 2019
The texture of those lovely very little fingerprint cookies is ideal. They're a touch crisp round the edges and super soft and chewy within. The almond flavor is nice and also the cookies area unit delicious and buttery.

It’s thus terribly easy, however thus surprisingly smart. These area unit simply my quite cookies, and that they hold the spot as my favorite cookies to form throughout the vacations.

RASPBERRY ALMOND SHORTBREAD COOKIES
RASPBERRY ALMOND SHORTBREAD COOKIES

The sweet raspberry jam within the cookies extremely sends them over prime|the highest} and also the sugary-glaze on top is divine. The maximum amount as I like chocolate, this explicit cookie can win my vote each single time. 

These raspberry almond butter cookie fingerprint cookies are with great care pretty, delicate and merry. They appear attractive organized on a plate and extremely build the proper vacation cookies.

RASPBERRY ALMOND SHORTBREAD COOKIES

INGREDIENTS :

  • 1 cup butter, softened
  • 2 cups all-purpose flour
  • 3 to 4 teaspoons water
  • 1/2 cup seedless red raspberry jam
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • sugar for sprinkling
  • 1 cup powdered sugar
  • 1 1/2 teaspoons almond extract

INSTRUCTIONS :

  1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
  2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
  3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

CRISPY PARMESAN BACON BITES

December 11, 2019
Crispy cheese Bacon Bites square measure a straightforward snack or course to prepare!  The punk cheese mixture includes garlic, onions, seasoning and the maximum amount or as very little bacon as you desire!  

Never any leftovers!  Cheese and bacon. Would like I say more?  These bites square measure good for any audience. Youngsters and adults alike can eat all of those up!

CRISPY PARMESAN BACON BITES
CRISPY PARMESAN BACON BITES

These tender cheese Bacon Bites take {little|very very little} time to arrange and disappear therefore quick and square measure continuously a crowd pleaser! You'll be able to embody the maximum amount or as little bacon as your heart desires!

I sometimes add the maximum amount bacon as can well match on high of every slice and my husband Ken solely puts a couple of items on top!  It all comes right down to personal preference and the way several of the bacon items you eat whereas creating these fantastic very little bites!

CRISPY PARMESAN BACON BITES

INGREDIENTS :

  • 2/3 cup mayonaise
  • 2/3 cup parmesan cheese, grated or shredded
  • 1 long baguette, cut into 1/2-3/4 inch slices
  • 1 tablespoon garlic, minced
  • 3 tablespoons onions, minced
  • 8 slices bacon, chopped

INSTRUCTIONS :

  1. Cook chopped bacon until crisp.  Set aside on a paper towel lined plate. 
  2. In a small bowl combine mayonaise, parmesan cheese, onions and garlic. 
  3. Slice baguette into 1/2-3/4 inch slices. 
  4. Arrange on an ungreased rimmed baking sheet. 
  5. Cover each slice with a heaping tablespoon of the mixture. 
  6. Sprinkle tops with cooked bacon.  
  7. Bake at 350 degrees for 10 minutes. 
  8. Broil for a moment or two if necessary. 
  9. Serve immediately.  Enjoy!

PIZZA PINWHEEL RECIPE

December 10, 2019
Easy dish Pinwheels – created With flossy Crescent Rolls, spaghetti sauce and every one Your Favorite dish Toppings. The right Snack Or appetiser That’s prepared in barely twenty Minutes!

They’re a fun appetiser or snack that’s delicious and each adult and kid-friendly. a number of our alternative favorite go-to’s area unit pigs in an exceedingly blanket, ham and cheese rolls, BBQ meatballs, do-it-yourself cracker bites and taco pop tarts.

PIZZA PINWHEEL RECIPE

These very little roll ups area unit created with Pillsbury Crescent Dough (or dish dough) and might be created with jarred dish sauce or if you have got a bit longer, do-it-yourself spaghetti sauce sauce. They take simply a couple of minutes to arrange and that they bake in barely concerning ten minutes.

I love that these dish pinwheels area unit super straightforward to create, will be tailored to be children or adult friendly and create a good when faculty snack, or maybe a lightweight meal. Thus easy and delicious!

PIZZA PINWHEEL RECIPE

INGREDIENTS :

  • 1/2 cup pizza sauce or marinara , more as needed
  • 1 cup shredded mozzarella cheese
  • 1 can refrigerated crescents , or pizza dough

INSTRUCTIONS :

  1. Preheat oven to 350°F. Line a large baking sheet with foil and spray lightly with cooking spray.
  2. Lightly flour a large wooden cutting board. Roll out dough onto the floured surface, pressing seems together as you go.
  3. Spread pizza sauce evenly over the dough, to the edges. Top with shredded mozzarella and your choice of pizza toppings.
  4. Roll pizza width-wise (the longest side) and seal the edges. Slice into 1-inch pieces. Place pinwheels on the prepared cookie sheet, about 2 inches apart.
  5. Bake for about 9-11 minutes, or until the tops are golden brown.
  6. Allow to cool for a couple of minutes, then serve with marinara or ranch for dipping.

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.

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