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Affichage des articles dont le libellé est Sweet. Afficher tous les articles
Affichage des articles dont le libellé est Sweet. Afficher tous les articles

Soft Lemon Biscuits Recipe

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Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 large egg
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) sour cream or Greek yogurt (for extra softness)

Optional Glaze:

  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. Mix dry ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt.

  3. Cream butter and sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy.

  4. Add wet ingredients: Mix in the egg, lemon juice, lemon zest, vanilla extract, and sour cream (or yogurt) until well combined.

  5. Combine everything: Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.

  6. Shape the biscuits: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

  7. Bake: Place in the oven and bake for 10-12 minutes, or until the edges are lightly golden and the tops are set.

  8. Cool: Allow the biscuits to cool on the baking sheet for a few minutes, then transfer to a wire rack.

  9. Prepare glaze (optional): Mix powdered sugar, lemon juice, and zest in a bowl until smooth. Drizzle over the cooled biscuits.

  10. Serve and enjoy!


Tips:

  • Store in an airtight container for up to 3 days.
  • For extra lemon flavor, add a few drops of lemon extract to the dough.
  • You can freeze the dough for later use; just thaw before baking.

Let me know if you'd like any variations!


Creamy Spinach & Mushroom Lasagna

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Creamy Spinach & Mushroom Lasagna 

Ingredients:

For the filling:

  • 2 tbsp olive oil or butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 oz (225g) mushrooms, sliced (button, cremini, or your choice)
  • 4 cups fresh spinach (or 10 oz frozen, thawed and drained)
  • 1 tsp dried thyme (or Italian seasoning)
  • Salt and black pepper to taste

For the creamy sauce:

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups milk (whole or 2%)
  • 1 cup heavy cream (optional, for extra richness)
  • 1 cup grated Parmesan cheese
  • 1/2 tsp nutmeg (optional)
  • Salt and pepper to taste

For assembling:

  • 9 lasagna sheets (no-boil or regular)
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese (for topping)
  • 1/2 tsp red pepper flakes (optional, for heat)

Instructions:

1. Prepare the filling:

  1. Heat olive oil or butter in a large skillet over medium heat.
  2. Add the diced onion and cook until soft (about 3-4 minutes).
  3. Stir in the garlic and cook for another minute.
  4. Add the mushrooms and cook until tender and their moisture has evaporated (about 6-8 minutes).
  5. Stir in the spinach, dried thyme, salt, and pepper. Cook until wilted (if using fresh) or heated through (if using frozen). Set aside.

2. Make the creamy sauce:

  1. In a saucepan, melt butter over medium heat.
  2. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.
  3. Slowly pour in the milk and cream, whisking continuously to prevent lumps.
  4. Bring to a gentle simmer and cook until the sauce thickens (about 5 minutes).
  5. Stir in the Parmesan cheese, nutmeg (if using), salt, and pepper. Remove from heat.

3. Assemble the lasagna:

  1. Preheat oven to 375°F (190°C).
  2. Spread a thin layer of the creamy sauce at the bottom of a greased baking dish.
  3. Add a layer of lasagna sheets, followed by the spinach-mushroom mixture, dollops of ricotta, and a sprinkle of mozzarella.
  4. Repeat the layers until all ingredients are used, finishing with lasagna sheets and the remaining sauce on top.
  5. Sprinkle the top with Parmesan cheese and red pepper flakes (if using).

4. Bake the lasagna:

  1. Cover with foil and bake for 25 minutes.
  2. Remove foil and bake uncovered for another 15-20 minutes until golden and bubbly.
  3. Let it rest for 10-15 minutes before slicing.

5. Serve and enjoy!
Serve warm with a side salad or garlic bread.

Tips:

  • You can add cooked chicken for a protein boost.
  • Substitute ricotta with cottage cheese for a lighter option.
  • Store leftovers in the fridge for up to 3 days or freeze for longer storage.

Let me know if you give it a try!


Potatoes and green beans with sausage

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Ingredients

  • 1 lb fresh green beans, trimmed
  • 4 medium Yukon gold potatoes, peeled and cut into cubes
  • 4 slices of bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons unsalted butter

Directions

  1. Prepare the Ingredients: Start by trimming the green beans and cutting the potatoes into cubes. Set them aside.
  2. Cook the Bacon: In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon grease in the pan.
  3. Sauté the Onion and Garlic: Add the diced onion to the pan with the bacon grease and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
  4. Add the Potatoes: Add the cubed potatoes to the pan and stir to coat them in the bacon grease and onion mixture. Cook for about 5 minutes, allowing the potatoes to begin softening.
  5. Add the Green Beans: Add the green beans to the pan, stirring to combine them with the potatoes and onions.
  6. Simmer the Vegetables: Pour in the chicken broth and season with salt, black pepper, smoked paprika, and red pepper flakes (if using). Stir to combine. Cover the pan and reduce the heat to low. Let the vegetables simmer for 20-25 minutes, or until the potatoes are tender and the green beans are cooked through but still slightly crisp.
  7. Finish the Dish: Once the vegetables are cooked, stir in the butter until melted and well incorporated. Return the crispy bacon to the pan and stir to combine.
  8. Serve: Serve the smothered green beans and potatoes hot, garnished with additional bacon or fresh herbs if desired.

How to Prepare

Smothered Green Beans with Potatoes is a simple yet flavorful dish that comes together with minimal effort. The key to achieving the best flavor is to cook the bacon first, using the rendered fat to sauté the onions and garlic, which infuses the dish with a deep, savory taste. The potatoes should be added before the green beans to give them a head start in cooking, ensuring they become tender without the green beans overcooking. The chicken broth not only adds moisture but also enhances the overall flavor, creating a rich, comforting dish. This recipe is easily adaptable, allowing you to adjust the seasoning to your preference, whether you prefer a hint of heat from the red pepper flakes or a smoky undertone from the paprika.

Preparation Time

  • Active Preparation Time: 15 minutes
  • Cooking Time: 30-35 minutes
  • Total Time: 45-50 minutes

Servings

This recipe serves 4-6 people as a side dish.

FAQs

Q1: Can I use canned green beans instead of fresh? Yes, you can use canned green beans, but the texture will be softer. Reduce the simmering time to avoid overcooking them.

Q2: Can I make this dish ahead of time? Yes, Smothered Green Beans with Potatoes can be made ahead of time and reheated. The flavors will deepen as it sits, making it even more delicious.

Q3: What other meats can I use instead of bacon? You can substitute the bacon with smoked sausage, ham, or even a smoked turkey leg for a different flavor profile.

Q4: Can I make this dish vegetarian? Yes, omit the bacon and use vegetable broth instead of chicken broth. You can add a splash of liquid smoke for a smoky flavor.

Q5: How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.

Cheesy Sausage Puff Pastry Rolls Recipe

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Cheesy Sausage Puff Pastry Rolls 

Ingredients:

  • 1 sheet of puff pastry (thawed if frozen)
  • 4-5 sausages (pork, chicken, or vegetarian)
  • 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
  • 1 egg (beaten, for egg wash)
  • 1 tbsp Dijon or yellow mustard (optional)
  • 1 tsp dried herbs (such as thyme, oregano, or parsley)
  • ½ tsp garlic powder (optional)
  • Salt and pepper to taste
  • Sesame seeds or poppy seeds for topping (optional)

Instructions:

  1. Preheat Oven:

    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the Pastry:

    • Roll out the puff pastry on a lightly floured surface. If using mustard, spread a thin layer over the pastry for added flavor.
  3. Assemble the Rolls:

    • Place sausages lengthwise along one edge of the pastry. Sprinkle shredded cheese over the sausages evenly. Add dried herbs, garlic powder, salt, and pepper.
  4. Roll and Seal:

    • Carefully roll the puff pastry over the sausages, sealing the edge with a little beaten egg. Press down gently to secure.
  5. Cut and Prepare:

    • Slice the roll into smaller portions (about 2 inches each) and place them seam-side down on the baking sheet.
  6. Egg Wash and Topping:

    • Brush the rolls with the beaten egg and sprinkle sesame or poppy seeds on top for extra crunch.
  7. Bake:

    • Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed.
  8. Serve:

    • Let the rolls cool slightly before serving. Enjoy with your favorite dipping sauce like ketchup, mustard, or a spicy aioli.

Tips:

  • For extra flavor, try adding caramelized onions or a sprinkle of chili flakes inside.
  • These rolls can be frozen before baking for a quick snack later—just bake from frozen, adding a few extra minutes to the cooking time.

Let me know if you try it!


Snickerdoodle Banana Bread: A Sweet and Spicy Twist

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Ingredients

For the Banana Bread:

  • 3 ripe bananas, mashed
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon

For the Cinnamon-Sugar Topping:

  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Directions

Step 1: Prepare the Batter

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, combine the mashed bananas, melted butter, and sugar until smooth.
  3. Beat in the eggs and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Step 2: Add the Topping

  1. Pour the batter into the prepared loaf pan, spreading it evenly.
  2. In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle it generously over the batter.

Step 3: Bake

  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Preparation Time

  • Prep Time: 15 minutes
  • Bake Time: 50-60 minutes
  • Total Time: 1 hour 15 minutes

Servings

Makes 1 loaf, serving 8-10 slices.

FAQs

1. Can I use frozen bananas?

Yes, thaw the bananas first and drain any excess liquid before mashing.

2. Can I make this recipe gluten-free?

Substitute all-purpose flour with a 1:1 gluten-free baking flour for similar results.

3. How do I store leftovers?

Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

4. Can I add nuts or chocolate chips?

Absolutely! Fold in ½ cup of chopped walnuts, pecans, or chocolate chips into the batter before baking.

5. Can I double the recipe?

Yes, simply double the ingredients and bake in two loaf pans. Adjust baking time as needed.

Conclusion

Snickerdoodle Banana Bread is a delicious mashup of two beloved treats. Its moist banana base and crunchy cinnamon-sugar topping create a dessert-like bread that’s perfect for any time of day. Easy to make and full of flavor, this recipe is ideal for using up ripe bananas or impressing guests at your next gathering. Whether you enjoy it fresh out of the oven or as a make-ahead snack, this bread is sure to satisfy your cravings. Bake a loaf today and savor the sweet, spiced goodness!

CHEESY CHICKEN FRITTERS

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Cheesy Chicken Fritters 

Ingredients:

  • 2 lbs (900g) chicken breast, finely chopped
  • 1 cup shredded mozzarella cheese (or cheddar)
  • 1/3 cup grated Parmesan cheese
  • 2 large eggs
  • 1/4 cup mayonnaise (or Greek yogurt for a healthier option)
  • 1/3 cup all-purpose flour (or almond flour for low-carb)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (optional, for extra flavor)
  • 2 tablespoons chopped fresh parsley (optional)
  • 2 tablespoons olive oil (for frying)

Instructions:

  1. Prepare the Chicken Mixture:

    • Finely chop the chicken breast into small pieces.
    • In a large bowl, combine the chicken, mozzarella, Parmesan, eggs, mayonnaise, flour, garlic, salt, pepper, paprika, and parsley.
    • Mix until well combined and let it rest for 10-15 minutes to enhance flavor.
  2. Shape the Fritters:

    • Heat olive oil in a large skillet over medium heat.
    • Scoop about 2 tablespoons of the mixture for each fritter and flatten slightly.
  3. Cook the Fritters:

    • Fry for 4-5 minutes per side, or until golden brown and fully cooked inside.
    • Place on a paper towel to drain excess oil.
  4. Serve:

    • Enjoy warm with your favorite dipping sauces like ranch, garlic aioli, or sour cream.
    • Garnish with extra parsley or grated cheese if desired.

Baking Option:

  • Preheat the oven to 400°F (200°C).
  • Line a baking sheet with parchment paper and place spoonfuls of the mixture onto the sheet.
  • Bake for 20-25 minutes, flipping halfway, until golden and cooked through.

Tips:

  • Add diced bell peppers or shredded zucchini for extra veggies.
  • Swap chicken for turkey for a leaner version.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Enjoy your cheesy chicken fritters! Let me know if you'd like any variations.





Ribs with Honey Garlic Ingredients Four

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4-ingredient Honey Garlic Ribs 

Ingredients:

  1. 2 lbs (900g) pork ribs – baby back or spare ribs
  2. 1/2 cup honey – for sweetness and caramelization
  3. 1/4 cup soy sauce – for a savory, umami flavor
  4. 4 cloves garlic, minced – for a rich, garlicky taste

Instructions:

  1. Prepare the Ribs:

    • Preheat the oven to 300°F (150°C).
    • Remove the membrane from the back of the ribs and pat them dry with a paper towel.
  2. Make the Sauce:

    • In a small bowl, mix honey, soy sauce, and minced garlic.
  3. Coat the Ribs:

    • Place the ribs on a baking sheet lined with foil.
    • Brush the honey garlic mixture generously over both sides of the ribs.
    • Cover with foil and bake for 2.5 to 3 hours until tender.
  4. Finish and Serve:

    • Remove the foil and baste with more sauce.
    • Increase oven temperature to 400°F (200°C) and bake uncovered for another 10-15 minutes for a caramelized glaze.
    • Let rest for a few minutes, then slice and serve.

Serving Suggestions:

  • Pair with coleslaw, mashed potatoes, or grilled veggies.
  • Add a sprinkle of sesame seeds or green onions for garnish.

Let me know if you want a crockpot or air fryer version!


Crockpot Honey Garlic Chicken

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Crockpot Honey Garlic Chicken 

Ingredients:

  • 4 boneless, skinless chicken breasts (or thighs)
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 1/4 cup chicken broth (or water)
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar (or rice vinegar)
  • 1 teaspoon sesame oil (optional)
  • 1/2 teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons cornstarch (for thickening, optional)
  • 2 tablespoons water (to mix with cornstarch)
  • 2 tablespoons chopped green onions (for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

  1. Prepare the Sauce:

    • In a bowl, whisk together honey, soy sauce, ketchup, chicken broth, garlic, vinegar, sesame oil, black pepper, and red pepper flakes.
  2. Assemble in the Crockpot:

    • Place the chicken breasts or thighs in the crockpot.
    • Pour the honey garlic sauce over the chicken, ensuring it's well coated.
  3. Cook:

    • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and fully cooked.
    • Shred the chicken with two forks if desired, or leave it whole.
  4. Thicken the Sauce (Optional):

    • If you prefer a thicker sauce, mix cornstarch with water in a small bowl to create a slurry.
    • Stir it into the sauce and cook on HIGH for an additional 15-20 minutes until thickened.
  5. Serve:

    • Garnish with chopped green onions and sesame seeds.
    • Serve over steamed rice, quinoa, or stir-fried vegetables.

Tips:

  • For extra flavor, add a teaspoon of grated ginger to the sauce.
  • Swap honey with maple syrup for a different sweetness profile.
  • Use bone-in chicken thighs for a richer flavor.

Enjoy your crockpot honey garlic chicken! Let me know if you'd like more variations.


Creamy Baked Broccoli with Tomatoes and Kale

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Here's a simple and delicious recipe for Creamy Baked Broccoli with Tomatoes and Kale, packed with flavor and nutrients.

Ingredients:

  • 2 cups broccoli florets, chopped
  • 1 cup cherry tomatoes, halved
  • 2 cups kale, chopped (stems removed)
  • 1 cup shredded mozzarella cheese (or your favorite cheese)
  • 1/2 cup grated Parmesan cheese
  • 1 cup heavy cream (or milk for a lighter version)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1/2 cup breadcrumbs (optional, for a crispy topping)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C).
    • Grease a baking dish lightly with olive oil or butter.
  2. Prepare the Vegetables:

    • In a large skillet, heat olive oil over medium heat.
    • Sauté the minced garlic for about 1 minute until fragrant.
    • Add the broccoli and cook for 3-4 minutes until slightly tender.
    • Stir in the kale and cook until wilted.
    • Season with salt, pepper, oregano, and red pepper flakes.
  3. Combine with Tomatoes:

    • Remove the skillet from heat and toss in the cherry tomatoes.
    • Transfer the mixture to the prepared baking dish.
  4. Make it Creamy:

    • Pour the heavy cream evenly over the vegetables.
    • Sprinkle half of the shredded mozzarella and all of the Parmesan cheese over the top.
  5. Add Toppings:

    • If using, sprinkle breadcrumbs over the top for a crispy finish.
    • Add the remaining mozzarella cheese.
  6. Bake:

    • Place the dish in the preheated oven and bake for 20-25 minutes, or until bubbly and golden brown on top.
  7. Serve:

    • Let it cool for a few minutes before serving.
    • Enjoy as a side dish or a light main meal!

Tips:

  • Add cooked chicken or tofu for extra protein.
  • Substitute cream with Greek yogurt for a healthier option.
  • Try adding a sprinkle of chili flakes for extra heat.

Let me know if you'd like any variations!


Caramel Chocolate Crunch Bars

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Ingredients:

Base Layer:

  • 2 cups crushed graham crackers (or digestive biscuits)
  • 1/2 cup melted butter
  • 1/4 cup brown sugar

Caramel Layer:

  • 1 cup caramel candies (or homemade caramel)
  • 1/4 cup heavy cream

Chocolate Layer:

  • 2 cups semisweet or milk chocolate chips
  • 1/4 cup heavy cream

Crunch Topping:

  • 1 cup crispy rice cereal (e.g., Rice Krispies)
  • 1/2 cup chopped nuts (optional, like almonds or pecans)
  • A pinch of sea salt (optional)

Instructions:

  1. Prepare the Base:

    • Preheat oven to 350°F (175°C).
    • In a bowl, mix crushed graham crackers, melted butter, and brown sugar until well combined.
    • Press the mixture firmly into a greased 9x9-inch baking pan.
    • Bake for 10 minutes, then let it cool.
  2. Make the Caramel Layer:

    • Melt the caramel candies with heavy cream in a saucepan over low heat, stirring until smooth.
    • Pour the caramel over the cooled base and spread evenly.
    • Let it set in the fridge for about 30 minutes.
  3. Prepare the Chocolate Layer:

    • Melt the chocolate chips with heavy cream in a microwave or double boiler, stirring until smooth.
    • Pour over the caramel layer and spread evenly.
  4. Add the Crunch Topping:

    • Sprinkle crispy rice cereal and chopped nuts over the melted chocolate.
    • Lightly press down so they stick to the chocolate.
    • Sprinkle a pinch of sea salt if desired.
  5. Chill and Serve:

    • Refrigerate for at least 1 hour or until the bars are fully set.
    • Cut into squares and enjoy!

Storage:
Store in an airtight container in the fridge for up to a week or freeze for longer storage.

Let me know if you'd like variations or substitutions!


Vanilla Cream Rolls Recipe

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                            Vanilla cream rolls


INGREDIENTS:


YIELD: 12 cannoncini


For the custard cream (crema pastiera):


3 egg yolks


3 tablespoons (30 gr) of all-purpose flour


1/2 cup (100 gr) of sugar


1 teaspoon of vanilla extract


8 oz (235 ml) of milk


For the cannoncini:


1 sheet of puff pastry, defrosted (about 8 oz, 225 gr) 


1/4 cup (50 gr) of sugar


1 egg (for egg wash)


powdered sugar to decorate


PREPARATION:


Start by preparing the custard cream (crema pastiera):

Warm up the milk until hot (not boiling).

In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy. 


Add the milk some at a time while whisking, making sure there are no lumps

Four Ingredient Nougat Bars

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Ingredients :

  • 300 grams of ground almonds.
  • 4 tablespoons (56 grams) of extra virgin coconut oil.
  • 2 tablespoons (30 ml) of refined liquid stevia.

Preparation

If coconut oil is at a temperature below 25 ° C it will be in a solid state, so we will have to heat it in a water bath or microwave to melt it. We will not let it boil so as not to lose its properties.
Once in a liquid oil, you will mix it well with liquid stevia.
Next we will add almonds ground. We can work with a spoon or directly with clean hands.
When our noodles are well integrated, we will deliver it in silicone mold or in a small carton.
Cover the container with kitchen plastic and put the nougat in the refrigerator. And coconut oil will allow us to stabilize and standardize the nougat well.
After one hour, the nougat will be ready for consumption

Buttery Pecan Snowball Cookies

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Ingredients:

1 cup butter softened
1/2 cup powdered sugar

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract
2 1/4 cups flour
1 cup finely chopped pecans
1 cup powdered sugar for dusting

PREPARATION:

Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Cream the butter and powdered sugar in a stand mixer. Adjust the mixer speed to low, then add in the salt, vanilla, flour, and pecans.
Step 3: Into an inch ball, roll the batter and place the balls a few inches apart from each other on parchment-covered baking sheets. Place in the preheated oven and bake for about 11 minutes, making sure to keep an eye on the cookies to not over bake them.
Step 4: Take the cookies out of the oven when done and let them cool a little. Meanwhile, place a cup of powdered sugar in a large Ziploc bag or a wide bowl. Gently coat about 3 to 4 cookies at a time. Scoop the cookies using a fork, shaking gently to remove any excess powdered sugar. On cooling racks, transfer the cookies and let them cool completely before rolling each again in the powdered sugar

No sugar! Only 3 ingredients! Delicious low-calorie dessert

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Ingredients:

2 ripe bananas (naturally sweet)

1 cup rolled oats

1/4 cup dark chocolate chips (or raisins for an even lower-calorie option)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mash the bananas in a bowl until smooth.

3. Stir in the oats and chocolate chips (or raisins).

4. Scoop small portions onto the baking sheet and flatten slightly.

5. Bake for 12-15 minutes or until golden brown.

6. Let cool and enjoy!

These cookies are naturally sweet, chewy, and packed with fiber, making them a healthy treat. Want more variations?


These Apple Dumplings Will Take Your Taste Buds To New Heights

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Ingredients

  • 1 recipe pastry for double-crust pie
  • 6 large Granny Smith apples, peeled and cored
  • 1/2 cup Kerrygold butter
  • 3/4 cup Domino brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 cups water
  • 2 cups white sugar

Instructions

Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13 inch pan.

On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.

With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.

In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.

Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

Sausage Balls

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Ingredients

  • 1 lb ground breakfast sausage, uncooked
  • 8 oz cream cheese, softened
  • 1 1/2 cups Biscuick
  • 1 1/2 cups cheddar cheese, shredded
  • 4 cups shredded, frozen hashbrowns

Preparation
Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine sausage, cream cheese, Bisquick, cheddar cheese, and hashbrowns, and mix until well combined. Divide into 1 1/2-inch balls and place on prepared baking sheet.
Bake until cooked through and browned, about 20-25 minutes. Serve, and enjoy

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