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

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.

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. 

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