Strawberry Cookies With White Chocolate Chunks

20 minPrep Time

15 minCook Time

35 minTotal Time

Ingredients

1 1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1/4 cup unsalted butter-softened

4 oz cream cheese-softened

3/4 cup sugar

1 egg

1 teaspoons vanilla extract

3/4 cup chopped fresh strawberries

2 tablespoon lemon juice

1-2 tablespoon flour

5 oz white chocolate-chopped

sanding sugar

Instructions

1. Preheat the oven to 350 F and line pans with parchment paper.
2. Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
3. Whisk together 1 1/4 cup all-purpose flour, salt and baking powder and set aside.
4. Beat butter with sugar and cream cheese until it’s light and fluffy.
5. Add egg and vanilla and mix well.
6. Gradually add flour mixture and mix until it’s well combined.
7. Stir in chopped white chocolate.
8. Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
9. Drop heaping tablespoon of batter onto pan leaving an inch space between.
10. Set the cookies in the refrigerator for 5-10 minutes before baking.
11. Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
12. Bake for 13-15 minutes( until the edges become golden brown).
13. Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.

Sweet and Sour Thai Carrot and Cucumber Noodle Salad 15 mins to make, serves 2

Ingredients

• 3 TBSP fresh lemon juice
• 3 TBSP extra virgin olive oil
• 2 TBSP white vinegar
• 1/4 tsp salt [plus extra, to taste]
• 1/8 tsp dill [fresh or dried]
• 1/8 tsp garlic powder
• 1/2 tsp fresh minced garlic
• 2 cups chickpeas [canned or cooked from dry]
• 1/4-1/2 cup fresh chopped cilantro, plus extra to garnish
• 1.5 large english cucumbers
• 1 cup chopped green bell pepper
• 1/4 cup finely minced onion
• 2-3 extra large carrots
• 2 TBSP honey
• 2 TBSP rice vinegar
• 1/2-1 TBSP sesame seeds
• 1/2-1 TBSP chia seeds

Instructions

1. Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.
2. In a medium bowl add chickpeas, minced onion, chopped bell pepper, 1/2 an English cucumber [chopped] and cilantro.
3. Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!
4. Next, using a spiralizer or tool of choice [see above for options] curl one english cucumber and 2-3 large carrots [the biggest, thickest carrots you can find] into raw spiral noodles.
5. Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad.
6. Top with extra chopped cilantro and a hearty sprinkle of sesame and chia seeds. If you're adding chopped nuts, toss those babies on top too and have at it!

New Best BBQ Chicken Kebabs Serves 8

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 2 teaspoons kosher salt
• 1 1/2 tablespoons sweet paprika
• 2 teaspoons smoked paprika
• 4 teaspoons sugar
• 2-3 slices raw bacon, cut into 1/2-inch pieces
• 1 cup of your favorite BBQ sauce

Instructions

1. Trim chicken of excess fat, then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Then cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
2. Turn all grill burners to high, close lid, and heat for about 15 minutes. Leave primary burner on, but turn off other burners.
3. Meanwhile, pat the chicken dry with paper towels. In a small bowl, combine the paprikas and sugar. Place the raw bacon in a food processor and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. Thread the chicken onto the skewers, rolling or folding as needed to maintain 1-inch cubes.
4. Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about 1 minute. Brush second side with sauce; flip and cook for another minute or so, until cooked through.
5. Remove kebabs from grill and let rest for 5 minutes. Serve, passing remaining BBQ sauce separately, if desired.

New Mason Jar Recipes: A Month Worth of “Salad in a Jar”

• Start with a clean mason jar. I ordered a $10 12-pack of Ball Pint Jars on Amazon Prime this week to get started.
• You want to layer your ingredients. Start with the dressing and other wet items, such as tomatoes and cucumbers, on the bottom.
• Next, add moisture-resistant veggies, like carrots for example, on top of that.
• Last of all, top with the protein of your choice and any “dry ingredients” such as greens, pasta and any crunchies.
• Store in the fridge until you’re ready to eat. Then, shake, shake, shake and ENJOY.

Cranberry 2017 Christmas Cake

Yield: 16 servings
(printable recipe)

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour *
12 oz fresh cranberries

* Gluten Free Substitution:
1 1/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 teaspoon xanthan gum

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

FRENCH BRIOCHE - NEW RECIPE 2016

Recipe type: bread

Prep time:  8 hours

Cook time:  35 mins

Total time:  8 hours 35 mins

Serves: 1 loaf

 

recipe slightly adapted from French Brioche by Delicious Happens

INGREDIENTS

• 2 Tbs milk, warm
• 2 tsp dry active yeast
• ½ tsp sugar
• 4 eggs, extra large
• 2 c unbleached all-purpose flour
• 1 tsp sea salt
• ¾ c unsalted butter, softened
• 1 egg, beaten for egg wash

INSTRUCTIONS

1. In the bowl of your stand mixer fitted with the dough hook combine the warm milk, yeast and sugar; let bloom for about 5 minutes, until frothy.
2. Add the eggs, sea salt, flour and butter, mixing on low speed for about 2 minutes, until the mixture begins to come together.
3. Scrape down the sides of the bowl and mix on medium speed for 10 minutes, the dough will become smooth and sticky.
4. Place the dough into a large floured bowl and cover tightly with plastic wrap, let rise at room temperature for 2 hours; until doubled in size.
5. Punch down the dough and recover with plastic wrap, refrigerate for 4 hours or overnight.
6. Prepare a 9"x5" loaf pan with butter.
7. Remove the dough from the refrigerator and roll it out on a lightly floured surface into an 8"x4" rectangle.
8. Starting with the long side roll it into a log and place the dough seam side down in the pan and cover tightly with plastic wrap, let rise 1½ - 2 hours until doubled in size.
9. Preheat your oven to 375º F, brush the egg wash over the top of the dough and bake for 30-35 minutes, until golden brown.
10. Remove from the oven and let cool in the pan for 35-40 minutes, transfer to a wire rack and cool completely,
11. Slice and serve, store left over bread in an air tight container for up to 4 days, refrigerate to store for up to 1 week.

Chili Pot Pies with Cornbread Crust - New Recipe

 

PREP TIME

 

10 mins

COOK TIME

 

25 mins

TOTAL TIME

 

35 mins

 

Chili is baked up in individual portions with a delicious cornbread crust!

SERVES: 4

Ingredients

For Chili Pot Pies:

• 4 cups Slow Cooker Roasted Red Pepper Chili

Cornbread Crust

• ½ cup all purpose flour
• 2 tablespoons sugar
• ½ cup cornmeal (fine ground)
• ¼ cup wheat germ
• ½ teaspoon salt
• ½ teaspoon baking soda
• ⅔ cup buttermilk
• ¼ cup vegetable oil
• 1 large egg

Toppings

• shredded cheese
• yogurt/sour cream

Instructions

1. Pre-heat oven to 375°F.
2. Spoon about 1 cup of chili into each of four 9 ounce ramekins (fill to around 1 inch from the top of the ramekin) and set aside.
3. In a medium bowl, mix together all of the dry cornbread crust ingredients.
4. In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.
5. Spread about a ½ cup of the cornbread mixture over the chili in each ramekin.
6. Place the ramekins on a baking sheet and bake for 20-25 minutes, until cornbread is cooked all the way through.
7. Serve immediately

Popular Recipes

Homemade Bread Bowls

These bread bowls are best served with a creamy soup. Anything too watery will just soak right through.

Ingredients

4 1/2 teaspoons (2 packets) instant yeast

2 1/2 cups warm water (110°F)
2 tablespoons olive oil
1 tablespoon granulated sugar
4 cups (18 ounces or 510 grams) bread flour
3 cups (13.5 ounces or 383 grams) all-purpose flour
2 teaspoons fine salt
1 egg white

Directions

In the bowl of an electric stand mixer stir together the yeast, water, olive oil, and sugar. Add the bread flour and stir until combined. Fit the mixer with the dough hook and on low speed, gradually add in the all-purpose flour and then the salt. Turn speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. You can also knead by hand for 5 to 7 minutes. Transfer the dough to a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.

Gently deflate the dough and divide into 6 equal portions. Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape. If the ball is too loose it may deflate while baking, so be sure to make a nice tight shape. Place the balls on a greased baking sheet. Slash the top with a sharp knife to score in an X shape. Cover and let rise again until doubled in size, about 30 minutes.

Meanwhile, preheat the oven to 400°F. Place an empty broiler tray on the top shelf.

In a small bowl, beat the egg white with 1 tablespoon of water. Brush over the dough. Place the baking sheet in the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake for 25 to 30 minutes, or until golden. Cool completely.

Cut a large round from the top of each loaf and scoop out the center. Fill with hot creamy soup and serve immediately.

Red Velvet Cake Balls

Prep time: 20 mins

 

Cook time: 30 mins

 

Total time: 50 mins

Author: Layla

 

Serves: 40-45 cake balls

This recipe is very versatile. You can use any kind of cake mix and or chocolate you have on hand and will always end up with a different flavor of cake balls.

Ingredients

• 1 box red velvet cake mix (or any other flavor will do just fine but it wont be red velvet)
• 1 cup chocolate chips or chocolate chunks
• 1 8 oz cream cheese room temperature
• 1 cup heavy cream
• 1 cup powdered sugar
• 1 tsp vanilla

Instructions

1. Remove cream cheese from fridge.Set aside.
2. Preheat oven to 350 degrees. In a large bowl mix cake mix and ingredients as directed on back. Pour cake batter onto a greased 9x13 cake pan. Bake as directed. Remove cake from oven and allow to cool for at least 15 minutes. please do not skip this step because the cake needs to be cool.
   
3. In a medium bowl pour the heavy cream, cream cheese, sugar, vanilla. Mix with whisk or mixer for 2-3 minutes until the mixture begins to solidify and does not have any more lumps. Set aside.
   
4. Crumb the cooled cake into tiny pieces either with a fork or by hand. Pour the frosting mixture on the crumb cake and mix together with a spoon or spatula until everything is well combined and begins to have a pasty texture.
   
5. Line a cake pan with wax paper, parchment paper, or foil. With a scoop scoop the mixture into 1 inch balls. If you do not have a scoop you can form the balls by hand. After all the balls are formed place in the freezer for 10 minutes. 
6. 
   
7. While the balls are in the freezer melt the chocolate in the microwave in 25 second increments until the chocolate is fully melted. Remove the balls from the freezer and dip each ball into the chocolate mixture and place on pan. After you have dipped all the balls be sure they have dried first ( if the chocolate has not dried place in freezer for 2 minutes) than drizzle the left over chocolate in on the balls with a spoon or pipping bag.
   
8. Store in fridge for up to 2 weeks.