Dessert Apple Rings With Cinnamon Cream Syrup

Dessert Apple Rings With Cinnamon Cream Syrup

Ingredients

  • 1 large egg white
  • 1 cup water
  • 1 tablespoon vanilla
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 6 large Granny Smith apples, peeled
  • Canola oil for frying
  • Cinnamon sugar for garnishing
  • Cinnamon Cream sauce, recipe follows

Directions:

  • Whisk egg until frothy and the whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples.
  • Slice peeled apples into 1/2 inch thick slices (you will get about 4 slices per apple).
  • Using varying sized biscuit cutters, cut “rings” out of apple slices, discarding smallest circle containing core.
  • Heat oil to 375 degrees.
  • Dip apple rings into batter, letting excess drip off.
  • Cook in oil in small batches, turning frequently to monitor browning.
  • When the rings turn golden brown, remove to a plate and while still hot sprinkle generously with cinnamon sugar.
  • Serve immediately with warm drizzled sauce.
  • Makes 16 apple rings – serves 4 to 6.

CINNAMON CREAM SYRUP

  • In a small saucepan, combine 1 cup sugar, 1/2 cup corn syrup and 1/2 teaspoon cinnamon. Bring to a boil, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in 1/2 cup evaporated milk. Serve warm.

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California Caprese Salad

California Caprese Salad

Ingredients

  • 7 ounces Smoked Mozzarella (double that if you are using 1 lb of tomatoes)
  • 1 pound .5 pound to 1 pound Roma tomatoes (depending on how much salad you want to make)
  • 10 eachs Basil leaves (you need one per salad you make so if you have 10 slices of
  • 6 tablespoons Balsamic vinegar (this is an estimate as you are just going to drizzle it over the top of the 2 wholes Avocados
  • Salt and Pepper to taste (about one tablespoon of each) I used ground

Directions:

  • First make sure your basil is washed and trimmed so you only have the leaf. Pat dry with a paper towel and set to the side. I like to try and practice mise en place which is French for “everything in place” It might make a little more work or an extra dirty dish or two but when everything is measured out, sliced up and ready to go then you just get to have fun and create! It keeps everything organized and will make it so that your cooking experience has a nice flow to it because everything is in place! Mise en Place!!
  • Next thing you need to do is slice up your cheese. You want it about .5″ thick. You want something sturdy enough to hold the tomato and avocado and thick enough to taste all the wonderful smokey flavor. But this is personal preference so if you find you like it thinner then by all means slice it that way!
  • Now slice up your Roma tomatoes the same thickness as your cheese, about 5″ to 1″ thick. Do the same thing with your avocados.
  • Place the cheese on a serving platter or plate. Place a tomato slice on top of each slice of cheese. Then top each tomato slice with a slice or chunk of avocado. Once this is done you want to do a sprinkle of salt and pepper over the top of your salads!
  • Once you have salt and peppered the salads it is time to top with a basil leaf. For the finale you are going to drizzle on some balsamic vinegar! My bottle did not do the drizzle I had hoped for so it was more of a dumping of vinegar! But that is ok I just tipped the plate into the sink to drain out an excess vinegar so if your drizzle experience does not go as planned c’est la vie!
  • To serve I toasted up a couple of pieces of French bread and cut them into bite size pieces and drizzled on a little Olive Oil and put those on a plate next to the California Caprese Salads. It was lovely having that toasted crusty bread to soak up the balsamic and complimented the Caprese very well! I hope you try my version on this classic salad and let me know what you think! I promise you are going to love it! To see step by step photos go to http://www.sweetsins2share.com/?p=1072

 

Recipe Source

Mini Nutella Cookie Cups

Mini Nutella Cookie Cups

Ingredients

  • Jar of Nutella(12 tablespoons per batch)
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 cup packed brown sugar
  • 1 cup butter (softened)
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 2 eggs
  • 1 cup white sugar

Directions:

  • Preheat oven to 350 degrees F.
  • Spray with nonstick cooking spray your muffin pan.
  • Whip butter, 1 cup packed brown sugar and 1 cup white sugar. Combine with vanilla and eggs and beat. Mix in flour, baking soda and salt to make the flour.
  • Make 1.5 ” thick dough rounds.
  • Put in muffin pan and bake about 12 minutes.
  • Displace from oven and let stay for 2 min. Form free space to fill in 1 tablespoon of Nutella with spoon to each cup.
  • Let cool in the muffin pan for 20 min.
  • Enjoy!

 

Submitted by: Amy Roberts

Rice Krispie Treat Cupcakes

Rice Krispie Treat Cupcakes

Ingredients

  • Honey Nutella Rice Krispies Nest:
    1/2 cup Nutella and 1/2 cup honey;
    4 cup Rice Krispies
  • Mini Vanilla Cupcake:
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 stick unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Topping:
    1 cup Nutella and 2 tablespoons color sprinkle

Directions:

Honey Nutella Rice Krispies Nest:

  • Put Nutella and honey in microwave for half a minute in a medium bowl.
  • Stir and microwave more if needed until well combined.
  • Combine with Rice Krispies.
  • Place in a greased muffin pan and press to the sides to form a nest.
  • Put in refrigerator for 3 – 4 hours.

Mini Vanilla Cupcake:

  • Line mini muffin pan with muffin liners or grease it.
  • Preheat oven to 375 degrees F.
  • Sift flour, baking soda, baking powder and salt in a large bowl. Mix well.
  • Cream butter with an electric mixer with the paddle attachment on medium-high speed.
  • Add sugar from time to time and beat until well combined.
  • Lower the speed to medium and the egg. Then add half of the flour mixture and beat on low speed.
  • Add vanilla extract and milk and mix until well combined.
  • Add the remaining flour mixture.
  • Spread batter over muffin cups. Bake for about 10 minutes. Cool on a wire rack.
  • Remove muffin liners and put 1 mini cupcake in each rice nest.
  • If the cupcake is taller than the rice krispies nest press gently to flatten.
  • Displace the whole nest from the pan.

Topping:

  • Melt Nutella in microwave for about 10 seconds and spread a tablespoon of Nutella over the cupcakes.
  • Garnish with color sprinkle.
  • Enjoy!

Yield: 12 cupcakes

Submitted by: Thelma Hudson

Giraffe Patterned Swiss Roll

Giraffe Patterned Swiss Roll

Photo courtesy of http://renryl.blogspot.com/

Ingredients

  • For the egg yolk batter :
  • 4 egg yolks
  • 15g castor sugar
  • 40g vegetable oil
  • 60g milk
  • 1 tsp vanilla essence
  • 70g top flour, sifted
  • 10g cocoa powder (add later after you have scooped 2 tbsp out for the pattern’s batter)
  • Batter for the patterns :
  • 2 Tbsp egg yolk batter
  • 1 tsp top flour
  • 2 tsp sugar
  • 20g egg white
  • Meringue :
  • 4 egg whites
  • 50g castor sugar

Directions:

  1. Trace out giraffe patttern on a greaseproof paper. Prepare a swiss roll pan and place the paper with the pattern on the pan before lining it with another piece of greaseproof paper. Preheat oven to 180 degrees celcius.
  2. Mix the egg yolks,sugar,oil, milk and vanilla essence till combined.
  3. Stir in flour. Mix till smooth and well combined.
  4. Remove 2 Tbsp of the batter and mix in 1 tsp top flour for the pattern batter. Set aside.
  5. Add in cocoa powder to the remaining main batter. Set aside.
  6. In another bowl, beat the 20g egg white with 2 tsp sugar till stiff peak. Add into the pattern batter and mix till combined.
  7. Pipe the plain batter and trace the pattern on the pan. Bake for 1 min and remove from the oven.
  8. Meanwhile, prepare the meringue. Beat till stiff peak. Fold into the egg yolk batter in a few batches gently.
  9. Pour the prepared cocoa batter into the pan. Smooth the surface and make sure it is level.
  10. Drop the pan onto the table top a few times to release air bubbles.
  11. Bake for about 14-15 mins. To test doneness, press finger gently on the top of the cake, if it springs back , it’s done. An inserted toothpick should comes out clean.
  12. Remove the the cake immediately from the pan to cool on a wire rack.
  13. When cooled slightly, remove the paper gently and let it cool completely on the wire rack.
  14. Spread with your choice of filling and roll up the cake. Use the same greaseproof paper to wrap the roll and place in the fridge to set for at least 30 mins. Cut into smaller sizes and serve.

Pancakes without Baking Powder

Pancakes without Baking Powder

Ingredients

  • 2 eggs, at room temperature
  • 2 tbsp sugar
  • ¼ tsp salt
  • 120ml (½ cup) milk
  • ¼ tsp vanilla extract
  • 120g cake flour
  • 2 tbsp vegetable oil/ melted butter

Directions:

  • Beat egg, sugar and salt till ribbon stage (triple in volume). You can also place the mixing bowl on top of a bowl of warm water while beating.
  • Fold in sifted flour alternate with milk/vanilla extract. Lastly, add oil and mix well.
  • Preheat non-stick pan Grease pan with vegetable oil. Scoop one small ladle of batter on pan, let batter spread by itself. Cook till brown on one side, flip and continue to cook, about 2-3 minutes on each side.

Recipe Source

Potato on Egg

Potato on Egg

Ingredients

  • 1-2 Potato
  • 3 eggs
  • Mayonnaise
  • Bacon Bits (optional)
Directions:

  • Peel the potato skin.
  • Boil a pot of water put the potato and egg in.
  • Cook the potato till a fork can poke through it easily.
  • For the eggs you got to cook them to hard-boiled eggs.
  • When both are done, take them out, put the eggs under cold water so the shell would be easily peeled off.
  • Mash the potatoes in a bowl adding mayonnaise and bacon (optional), mix them up.
  • For the eggs, peel the shell and cut them into half,and then take out all yolk!
  • The egg yolk taken out is then mixed with the potato.
  • The potato is then stuffed on the egg where the yolk should be.
  • Sprinkle some pepper on top and its done
Recipe Source

Lemon Raspberry Bars

Lemon Raspberry Bars

Ingredients

  • CRUST:
  • 5 ounces Earth Balance Soy Free Spread, room temperature
  • 1/4 cup plus 1 tablespoon caster sugar (very fine sugar)
  • 1/2 teaspoon vanilla paste
  • 1 cup millet flour
  • 1/2 cup sweet rice flour
  • 1/4 cup arrowroot starch plus 1 tablespoon
  • LEMON FILLING:
  • 1 cup fresh lemon juice, about 12 lemons
  • 6 large eggs
  • 6 large egg yolks
  • 1 1/4 cups caster sugar
  • 4 ounces Earth Balance Soy Free Spread, in chunks, room temperature
  • RASPBERRY FILLING:
  • 3 pints fresh raspberries
  • 4 tablespoons simple syrup (see recipe in my Blueberry Mojito 8/11/12)
  • 1 1/2 tablespoons caster sugar
  • 1 teaspoon arrowroot
  • 1/4 cup water plus 1 1/2 teaspoon water
  • 1/2 teaspoon unflavored gelatin

Directions:

*Crust and Fillings can be made up to 2 days in advance

  • Put the soy free spread and sugar in a bowl of a stand mixer fitted with a paddle attachment or a handheld mixer, mix on low speed just to combine.
  • Increase the speed to medium high and beat for 3 minutes, until the mixture is light, and creamy, scraping down the sides with a rubber spatula as necessary. Add the vanilla. Add the flour, a 1/4 cup at a time, just until fully incorporated. Do not over mix.
  • The dough should not form into a ball, but it should hold together if you squeeze it in your hands.
  • Preheat the oven to 350 degrees F
  • Transfer the dough to a half sheet pan (about 12×16 inches) lined with parchment paper.
  • Pat it down into the sheet pan just enough so that it is somewhat leveled.
  • Wrap the baking sheet in plastic wrap and refrigerate for 30 minutes, or up to 2 days if making ahead.
  • Once chilled, take out and gently pat down while spreading the dough evenly until it is fully spread out. Dough should be about 1/4 inch thick.
  • Refrigerate for 5 minutes.
  • Bake the crust until golden brown, 15-20 minutes, rotating the pan halfway for even browning.
  • Let it cool (in the baking sheet) to room temperature.
  • Meanwhile, for the lemon filling. Combine the lemon juice, eggs, yolks, soy free spread, and sugar in a glass bowl over a saucepan with simmering (low boil) water.
  • The bowl should not touch the simmering water, otherwise it will curdle, and whisk for 5 minutes using one whisk of an electric mixer. It will appear very foamy and slightly thick.Take off the heat.
  • Remove water from the saucepan, dry out the saucepan and transfer the egg mixture into the sauce pan with a rubber spatula.
  • Continue to whisk with the electric mixer for a few more minutes, or until thick and has reached 170 degrees F on a candy thermometer.
  • Pour into a bowl, cool slightly then chill for 2 hours, or overnight.
  • For the raspberry filling; in a small saucepan on medium high heat, combine simple syrup, raspberries, 1/4 cup water (remaining water is for arrowroot), and caster sugar.
  • Whisk until it comes to a boil. About 5 minutes.
  • Meanwhile combine arrowroot and 1 1/2 teaspoon water in a small bowl.
  • When the raspberries come to a full boil, whisk in the arrowroot mixture.
  • Add gelatin, continue to whisk for another minute, then reduce to medium until reduced about an inch. Approximately, 10-15 minutes.
  • Transfer to a bowl, let it cool to room temperature, then chill in refrigerator for 2 hours. The chilling will thicken the fruit mixture.
  • When fillings have been completely chilled, they are ready to assemble.
  • With a large thin frosting spatula spread out the lemon curd evenly across the crust.
  • Then spread raspberry mixture evenly over lemon curd.
  • Chill in the freezer for 2 hours before serving. If making this recipe a couple of days ahead, thaw from the freezer 1 hour before serving. Serve cold.

Yield:
Serves 12 medium bars or 9 large bars
Recipe Source

Fried Nutella Banana Hand Pies

Fried Nutella Banana Hand Pies

Ingredients

  • 1 recipe chilled perfect pie crust (or purchased pie crust)
  • 8 tablespoons Nutella
  • 2 Sliced Banana’s
  • 1 egg, beaten
  • 1 quart vegetable oil
  • powdered sugar

Directions:

  • Flatten out the pie crust to 1/8th inch thickness.
  • Shape circles of pie dough using 4 inch cookie cutter.
  • Put a tablespoon of Nutella and 2-3 slices of banana on top.
  • Spread the beaten egg around the edge of the pie crust , bend it, tight the edges together softly with a fork.
  • Cool in the refrigerator before frying.
  • When the oil heats to 375 degrees add the pies, a few at once, fry until golden ( 2 or 3 minutes on each side )
  • Take them out of the pot with slotted spoon. Let them dry on a paper towel.
  • Powder with powdered sugar and consume while hot.

Chipotle Bacon Bombs on a Stick

Chipotle Bacon Bombs on a Stick

Ingredients

  • 24 frozen pre-cooked beef (or turkey) meatballs, thawed (you can do more or less)
  • 1 lb. bacon, sliced in half (for a little added spice use peppered bacon)
  • Bamboo skewers, soaked in water for 30 minutes
  • Smokin’ Dust Chipotle Seasoning by Jac’s Tailgaters
  • Grandville’s Cajun BBQ Jam

Directions:

  • Cut bacon in half, I find that kitchen shears are the easiest for cutting bacon. Then, take a piece of bacon and wrap it around the meatball and slide it on to a bamboo skewer to hold it in place.
  • Then, season to taste. You can use whatever you like and as much. We like Jac’s Tailgaters Smokin’ Dust Chipotle Seasoning. Put them on a platter and head for the grill. I let them “Smoke” for 30 minutes before turning the heat up to 350 for about 15 minutes or so. This is when you crisp them up and add the Grandville’s Cajun BBQ Jam.Open the lid and set the dial to “180”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your meatball skewers directly onto the grill and just let them hang out in the smoke and get happy for 30 minutes or so.
  • After 30 minutes, turn the digital control up to 350 degrees for 15 minutes. Then brush them with your BBQ sauce, roll them and brush them again. Leave them on at 350 until the bacon is crispabout 10 minutes or so. This is when the bacon gets crisp and the sauce does its magic. For gas grill conversions go to our website: http://datenightdoins.com We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

Recipe Source

Dessert Apple Rings With Cinnamon Cream Syrup

Ingredients 1 large egg white1 cup water1 tablespoon vanilla1 cup all purpose flour1/4 teaspoon salt6 large Granny Smith apples, peeledCanola oil for … [Read more]

California Caprese Salad

Ingredients 7 ounces Smoked Mozzarella (double that if you are using 1 lb of tomatoes)1 pound .5 pound to 1 pound Roma tomatoes (depending on how much salad … [Read more]

Mini Nutella Cookie Cups

Ingredients Jar of Nutella(12 tablespoons per batch)1 teaspoon baking soda2 teaspoons vanilla extract1 cup packed brown sugar1 cup butter (softened)1/2 … [Read more]

Rice Krispie Treat Cupcakes

Ingredients Honey Nutella Rice Krispies Nest: 1/2 cup Nutella and 1/2 cup honey; 4 cup Rice Krispies Mini Vanilla Cupcake:1/2 teaspoon baking powder1/4 … [Read more]

Giraffe Patterned Swiss Roll

Photo courtesy of http://renryl.blogspot.com/ Ingredients For the egg yolk batter :4 egg yolks15g castor sugar40g vegetable oil60g milk1 tsp vanilla … [Read more]

Pancakes without Baking Powder

Ingredients 2 eggs, at room temperature2 tbsp sugar¼ tsp salt120ml (½ cup) milk¼ tsp vanilla extract120g cake flour2 tbsp vegetable oil/ melted butter … [Read more]

Potato on Egg

Ingredients 1-2 Potato3 eggsMayonnaiseBacon Bits (optional) Directions: Peel the potato skin. Boil a pot … [Read more]

Lemon Raspberry Bars

Ingredients CRUST:5 ounces Earth Balance Soy Free Spread, room temperature1/4 cup plus 1 tablespoon caster sugar (very fine sugar)1/2 teaspoon vanilla paste1 … [Read more]

Fried Nutella Banana Hand Pies

Ingredients 1 recipe chilled perfect pie crust (or purchased pie crust)8 tablespoons Nutella2 Sliced Banana’s1 egg, beaten1 quart vegetable oilpowdered sugar … [Read more]

Chipotle Bacon Bombs on a Stick

Ingredients 24 frozen pre-cooked beef (or turkey) meatballs, thawed (you can do more or less)1 lb. bacon, sliced in half (for a little added spice use peppered … [Read more]