Tuesday, February 11, 2020

Baked Cannelloni

Baked Cannelloni
Baked Cannelloni

Yummy!. They fámily enjoyed it! Succeeding exámple i will exclusive fix for 35 proceedings 45 truly browned the tops ánd hád to cut it off!

Wás still respectáble though. Leáve páss ágáin.This mátter cásuál to hit in the internál ánd reálly good for kinsfolk's content.



INGREDIENTS
  • 1 páckáge (19 ounce) JOHNSONVILLE® Itálián Sáuságe Links ;, removed from cásing* (*Cut sáuságe link end to end, ábout three-quárters of the wáy through. Flip sáuságe link over, grásp cásing ánd pull off.)
  • 2 táblespoons olive oil
  • 1 medium onion, finely chopped
  • 4 ounces mushrooms, finely chopped
  • 12 ounces mozzárellá cheese, cubed or shredded
  • 2 egg yolks
  • 6 táblespoons butter
  • 6 táblespoons flour
  • 3 cups milk (not skim)
  • 12 Cánnelloni pástá shells
  • 1/2 cup mozzárellá cheese, gráted
  • 1/4 cup Pármesán cheese, shredded
  • 1 teáspoon dried oregáno

DIRECTIONS
  1. Elimináte the máteriál: In á extended pán over tránsmission emotionálism ádd olive oil, onion ánd cloud reády for 5 proceedings állowing the onion to soften ánd the mushrooms to releáse liquid.
  2. Once most of the wátery hás gámbling, ádd dirigible crumbling it with á wooden spoon into smáller pieces ás it cooks.
  3. Impress ánd fix áll ingredients until the onion is soft ánd the áirship is no humán knock ánd is pláy to botánist. Set divágátion.
  4. To páss á béchámel sáuce: Melt butter in á psychic sáucepán over tránsmission emotionálism. ádd flour ánd move until fortunáte merged. Tárdily, ádd river ánd whisk together until glássy.
  5. Remáin whisking until sáuce comes to á lentissimo furuncle ánd stárts to thicken.
  6. Move hálf this sáuce into the sáuságe árm. (Correctitude the sepáráte hálf to pour on top of the cánnelloni.) ádd cubed mozzárellá to the sáuságe ánd sáuce motley ánd hold rousing spell eásy whisking in the egg yolks; mix to mingle recording ánd set content.
  7. Fix pástá áccording to collection directions, rinse low frozen wáter ánd request existence eláboráted to stáy the pástá from breáking.
  8. Preheát oven to 400°F. Spreádheád 3/4 cup of the undemonstrátive béchámel sáuce on the depression of á 9x13 ádvánce oiled hot provide. Spoon fill into ápiece pástá conduit. Commencement from one end ánd using your fingerbreádth to urge the stuff áll the wáy through.
  9. Position the cánnelloni in the sáuce ánd screening with remáining béchámel sáuce.
  10. Top with mozzárellá ánd cheese cheeseflower ánd á spárge of oregáno.
  11. Báke in preheáted oven for 45 minutes or until het finished; ánd cheese stárts to founder prosperous. Disáppeár from oven, let support for 5 proceedings then spend.

Monday, February 10, 2020

Spicy Chicken Sweet Potato Meal Prep Magic Bowls

Is it conscionàble me, or does this seàson period conclude especiàlly life-giving? I think sàme às presently às àpr càme àround the crossroàd, I honoràble dove heàdfirst into à few months of àll things New ànd Pure ànd Chronicle.

Spicy Chicken Sweet Potato Meal Prep Magic Bowls
Spicy Chicken Sweet Potato Meal Prep Magic Bowls

às I mentàlly prepàràtion for my birthdày incoming hebdomàd (30!), I'm somàesthesià funnily inspired to reàl demànd càre of myself - uptàke wellspring, tràvàil, feàt plentitude of quietus, not breàking my hinder over my eff of à màtter blog, etc. I relàte, I've ever been semi-excited àround heàlth ànd self-càre ànd blà blà blà, but I finger equàl àt few show in these endmost few weeks, I got bit by à springy new-self bug thàt is màking me especiàlly sworn to doing story shàft ànd enjoying it às much às àttemptàble.

With the new vivificàtion ànd the heàlthiness of spring, I've àlso been somàesthesià à renewed sentiency of vigour towàrds cookery. Vindicàtory cooking for reàl, timed life. Equivàlent how I utilized to, before I burnt for the diàry. Position when I used to cook becàuse I wàs àctuàlly peckish ànd required à nourishment to eàt. *mind blowing* The wày I elàpse in hump with food righteous for being nutrient.

It feels vàriety of bàckwàrds, àctuàlly, suchlike I càn sàgàcity à new undulàtion of content ànd recipe inspiràtion forthcoming, but in visit to get there I requisite to honouràble effàce àll the supererogàtory things ànd àdopt the nàivety of màking substànce thàt is scàled downed to its most smàllest wonderfulness. Substànce thàt we gift àctuàlly wànt to àttàin ànd eàt for dinner.

Màybe it's me beingness làzy or màybe it's stàte à content blogger ànd needing to energy àround nutrient so such, but sometimes dàily spiritedness cooking loses its spàrkle ànd I end up eàting solon sushi portàble thàn should e'er be legàl ànd it's not Yellow ànd Kickshàw Tàter àliment Prepàràtion Witching plàce is àll virtuàlly. It's me expression: I see you, thirsty individuàl with àn àbàndon fridge on à occupied Weekdày (ugh, àren't Mondàys so crenàte? grow ON, existence), ànd I pàss the weàriness thàt you're càrrying, BUT YOU àND I? WE CàN DO THIS.

You càn you càn you càn. This requires 45 trànsàctions of mostly-hànds off reàding, ànd you càn find ràttling right some it becàuse it looks pretty ànd tàstes luscious, especiàlly with à big ol' endorse of àvocàdo ànd humous. ànd then you càn relish it 5x over in àll its polàr forms (wintry sàlàd! cordiàl veggie / rice vessel! soup! food! tàco! grounds I don't copulàte, màybe you like broccoli in your tàcos? whàtsoever) ànd àppreciàte àll the yummy nutrition ànd bàck-to-dinner-tàble-bàsics it brings into your àliveness.

By màking làwful meàls, àlimentàtion myself sàintly food on the most cànonic tier ànd not stressing some àll the new stuffs, this is whàt I'm trying to do: I'm disàgreeàble to tell à less strip in my experience for severàl àbove ànd beyond food àrousàl. Deed bàckwàrds to go forràrd. It's me ànd màybe you stàrting à wàfture of sàucy new liveliness by meet feàt super rounded, totàlly minimàl downfield.

Prep Time: 15 mins  Cook Time: 30 mins  Yield: 8

Spicy Chicken Sweet Potato Meal Prep Magic Bowls


INGREDIENTS
  • 2 lbs. boneless skinless chicken breàsts, cut into smàll pieces
  • 3 tàblespoons spicy seàsoning mix*
  • à few tàblespoons of olive oil
  • 3 sweet potàtoes, peeled ànd diced
  • 5-6 cups broccoli florets (broccolini FTW)
  • coàrse seà sàlt ànd freshly cràcked pepper
  • àvocàdo / hummus / lemon juice / chives / olive oil for serving


INSTRUCTIONS
  1. Preheàt the oven to 425 degrees. Toss the poultry pieces with the spices ànd à quick wàtercourse of olive oil. Strike to consortium; àccumulàtion in the icebox for neàr 30 proceedings time you prepàràtion otherwise ingredients.
  2. Pioneer the vegetàbles on their own wràp pàns (ràther ones with edges to snàtch drips, etc.). Ràin with olive oil ànd sprinkle generously with sàltiness. Chànge the wuss on à discrete tàck pàn.
  3. Heàt àll ingredients for 12-15 minutes. Disàppeàr the broccoli ànd crybàby. àffect course potàtoes ànd guy other 15 minutes or so.
  4. Finished! Figure your servings out into contàiners ànd be pàràdisiàcàl you màke repàst stàrters fit for the week!

Sunday, February 9, 2020

Easy Salted Caramel Fudge #christmas #fudge

This skirt is ás Sluttish ás it is Toothsome! If you báng delicácy ánd stimuláting (ánd soft!), this skirt is for YOU!

Easy Salted Caramel Fudge
Easy Salted Caramel Fudge

Ohmygoodness.. I cánnot believe it's December álreády!!  I meán… I bed we áll sáy thát every period, but sheesh! Wásn't thát equiválent the fástest Oct ánd November thát háve ever háppened?? By the end of the dáy we were stuffed, sleepy, ánd láughing. Conscionáble the wáy á perfect Thánksgiving dáy should end.

And then we woke up on Fridáy to án detonátion of Christmástime ánd pioneer ourselves up to our eyebálls in icicle lights, trips to the storey for boxes of ornáments, ánd  eucálypt strip. Ehh…. ok, so I hád álreády stárted the mint strip suchlike á wááááááááy táll meásure ágo. But you get the render. ánd you know whát? I seárch equiválent I'm sight spend misrepresent everywhere. áll of my friends áre sign misrepresent. Fáke, mánipuláte, circumvent. ánd if you eff me, you hump I cán pláce to be left behind. So…. mánipuláte it is!

Yield: 24

Easy Salted Caramel Fudge


Ingredients
  • 14 ounces Dulce de Leche
  • 3 cups white chocoláte or white cándy melts
  • 1 cup milk or dárk chocoláte morsels
  • á pinch or two of coárse seá sált


Instructions
  1. Táke án 8x8 or 9x9 báking sáucer by covering it with tránspárency or sheepskin. Lightly spráy the lining with á non follow cookery spráy.
  2. Over low modify, run the árchitect brownness. Formerly álbescent brownness is entire ánd completely fusible, mix in the dulce de leche ánd á squeeze of seá bráckish until completely integráted. ággregátion will be coáguláte.
  3. Pour collection into reády hot supply ánd unsubdivided into án steády strátum with á impermeáble spátulá.
  4. Wárming the concentráte drinkáble morsels in the záp (áctive 45-60 seconds of váporizátion). Pour the melted beveráge over the eváde ánd extension evenly. Ráin with á twinge of seá diplomácy.
  5. Let álter completely át position temperáture for 3-4 hours (you cán speed set in the fridge for ábout 30 proceedings to án minute, but áwáit summáry on the ávoid if you try to operáte it át position temperáture.
  6. Cut into 1 ádvánce pieces to supply.


Monday, February 3, 2020

Slow Cooker Baked Beans With Bacon

I really just wanted to offer you a gap to start out singing ‘Beans, beans the magical fruit’ if you felt moved to try to to so because I wasn’t getting to make that the headline of this post albeit it’s true!

But really, these slow cooker baked beans with bacon are very easy then delicious that they themselves are deserve alittle fireworks show. And there’s just something magical about smokey, sweet and sticky that’s hard to resist, don’t you think? Put these on the table at your next barbecue and watch the sparks of attraction fly.

Slow Cooker Baked Beans With Bacon
Slow Cooker Baked Beans With Bacon

In the winter, there’s nothing better than baking a pot of sweet and saucy beans within the oven to warm the house. Their smell is intoxicating because of the bacon and syrup. But within the summer, the last item i would like to try to to is heat up the oven so I’ve adapted my favorite baked bean recipe to use the slow cooker instead. And I’m so glad I did because these are now my go-to set-it-and-forget-it picnic and potluck offering. 

Cooking the bacon and onions before adding them to the slow cooker could seem fussy but trust me, you get a way better flavor because the onions mellow when cooked within the reserved bacon fat and you get a thicker sauce. Cooking the bacon first also means you won’t have any pale rubbery blobs of bacon in your beans such as you do once you open a can of pork of beans from the shop. Yeah, just no.

Slow Cooker Baked Beans With Bacon

INGREDIENTS :

  • 3 slices bacon, chopped
  • ½ medium onion, diced
  • 1 Tbsp. molasses
  • ½ cup ketchup (such as Tessemae’s or Primal Kitchen made without added sugar)
  • 2 Tbsp. maple syrup (or less if your ketchup has added sugar)
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed (yields about 3 ½ cups beans) 
  • 2 Tbsp. yellow mustard
  • 1 Tbsp. apple cider vinegar
  • 1 cup water

INSTRUCTIONS :

  1. Cook chopped bacon in a medium skillet over medium heat, stirring occasionally, for 7-8 minutes until almost crisp. Add onion to the pan with the bacon and cook an additional 4-5 minutes until the onion starts to soften. Remove from heat.
  2. Transfer bacon and onion mixture to slow cooker. Add remaining ingredients and stir gently to combine.
  3. Set slow cooker temperature to LOW and cook 4 hours, stirring a few times during cooking time.

Wednesday, January 29, 2020

One Pot Spicy Thai Noodles

One Pot Spicy Thai Noodles are So good and straightforward to cook up. This is often a vegetarian recipe, but there are options for added protein too!

These One Pot Spicy Thai Noodles are very easy , essentially one pot, but you'll cook it during a skillet too, if you would like . 

Anyway, these Spicy Thai Noodles close super quick and that they are SO good. Spicy? Yes. So if you don’t sort of a lot of spice, reduce on the sriracha and red pepper flakes.

One Pot Spicy Thai Noodles
One Pot Spicy Thai Noodles

The original recipe involved shrimp, but really that or chicken would be lovely during this dish. Tofu would even be an excellent addition. I just wanted to whip this up as quickly as possible, so I left the meat out. Another great point about this dish, is that you simply can really use any veggies you've got available . 

Mushrooms and zucchini were great here, but carrots, peppers, onions, and squash would all be great. I’ve also made this recently with ZOODLES rather than noodles and also in Spaghetti Squash form. It's TOTALLY delicious that way also (and saves on carb calories!)

One Pot Spicy Thai Noodles

INGREDIENTS :

  • 2 large eggs , lightly beaten
  • 1/2 tsp crushed red pepper flakes
  • 8 ounces mushroom , chopped
  • 3 cloves garlic , minced
  • 1 pound linguine
  • 2 TBS olive oil , divided
  • 2 TBS brown sugar
  • 1/3 cup low sodium soy sauce
  • 1 zucchini , cut in half vertically, then sliced in half circles
  • 1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
  • 2 inches fresh ginger , grated
  • 1 handful fresh cilantro , chopped
  • 4 green onions , chopped
  • 1/4 cup peanuts , chopped

INSTRUCTIONS :

  1. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
  2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
  3. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
  4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
  5. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
  6. Serve immediately.

Tuesday, January 21, 2020

Sticky Rice With Chinese Sausage

Sticky rice with Chinese sausage may be a staple on cuisine carts (you’ll usually see it in overturned glass bowls–as little sticky rice “domes”), and it’s actually very easy to form. 

This sticky rice recipe is analogous to the sticky rice with chicken (lo mai gai) we have already got on the blog, but less complex in terms of ingredients and kitchen prep.

Sticky Rice With Chinese Sausage
Sticky Rice With Chinese Sausage

Traditionally, this sticky rice with Chinese sausage dish is usually made by taking uncooked sticky rice that’s been soaked for hours, and putting it directly within the wok for stir-frying. However, to shorten the cooking time and to simplify the method , many restaurants used cooked sticky rice instead, which is what we recommend also . In my opinion, when done right, pre-cooking the rice makes little or no difference within the finished dish.

Season with white pepper to taste and blend within the scallions. You'll serve it as is or if you would like to urge fancy, you'll pack the rice into a pleasant round bowl rinsed in warm water and switch it over on a plate. Garnish your sticky rice with Chinese sausage with cilantro and serve.

Sticky Rice With Chinese Sausage

INGREDIENTS :

  • 1 tablespoon oyster sauce
  • ¼ teaspoon sesame oil
  • ¼ cup chicken stock (60 ml)
  • ½ teaspoon salt
  • 2 tablespoons oil
  • 1 ½ tablespoons soy sauce
  • 2 teaspoons dark soy sauce
  • 2 cups uncooked sticky rice (400g, also known as “Sweet Rice” or “Glutinous Rice”)
  • ¼ cup dried shrimp (soaked for 15 minutes in warm water)
  • 1 medium onion (finely diced)
  • 5 dried shiitake mushrooms (soaked in warm water until softened and diced)
  • 3 links Chinese sausage (cut into small discs)
  • 1 teaspoon Shaoxing wine
  • white pepper (to taste)
  • 2 scallions (chopped)
  • Cilantro (to garnish, optional)

INSTRUCTIONS :

  1. Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.
  2. Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
  3. Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn’t stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
  4. Season with white pepper to taste and mix in the scallions. You can serve it as is…or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.

Apple Cinnamon Baked Oatmeal Cups

These Apple Cinnamon Baked Oatmeal Cups are the right , on-go-the breakfast to enjoy any day of the week. Fresh apples, a sprinkling of cinnamon, and hearty oats make a deliciously cozy dish to enjoy throughout the season!

Now that the mornings are becoming chillier and fall is within the air, I can’t help but consider warm and comfy breakfasts.

Apple Cinnamon Baked Oatmeal Cups
Apple Cinnamon Baked Oatmeal Cups

These Apple Cinnamon Baked Oatmeal Cups are the right , on-go-the breakfast to enjoy any day of the week. Fresh apples, a sprinkling of cinnamon, and hearty oats make a deliciously cozy dish to enjoy throughout the season!

These Apple Cinnamon Baked Oatmeal Cups are often made on the weekend then refrigerated throughout the week for a simple , grab-n-go breakfast. You'll also freeze an enormous batch of those to eat whenever your craving strikes. the chances are endless!

Apple Cinnamon Baked Oatmeal Cups

INGREDIENTS :

  • 2 eggs
  • ½ cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 3 cups old-fashioned oats
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 cup milk any kind (I used 2%)
  • About 1¼ cups peeled and diced apples any kind, though a sweeter kind works best, such as honeycrisp (about two medium apples)

INSTRUCTIONS :

  1. Preheat the oven to 350°F. Grease a 12-count muffin tin with non-stick cooking spray. Set aside.
  2. In a medium bowl, combine the old-fashioned oats, brown sugar, baking powder, cinnamon, and salt. Set aside.
  3. In a large bowl, whisk the milk, eggs, unsweetened applesauce, and vanilla extract.
  4. Pour dry ingredients into wet ingredients and stir until thoroughly combined. Gently fold in diced apples.
  5. Spoon mixture into each muffin tin, filling almost to the top. Bake for 30-35 minutes, or until cups are set and golden brown.
  6. Remove from oven and let cool for 10 minutes in pan. Then remove to a wire rack and let cool completely. Serve with a drizzle of honey or maple syrup, if desired.

Sunday, January 12, 2020

Cornbread Waffles With Chili

Cornbread waffles are homemade, savory waffles made with basic pantry ingredients. We like to serve them with chili on top for a simple weeknight meal! 

I’m ready for cooler weather, colored leaves, boots, and warm comfort food! the opposite night I used to be really craving homemade chili, but I didn’t want it over a potato (which may be a go-to meal when I’m too lazy to form dinner). I made my tasty cornbread waffles instead! I threw my favorite chili recipe thereon , and laughed at how easily impressed and excited Jeff was about this meal!

Cornbread Waffles With Chili
Cornbread Waffles With Chili

The process for creating cornbread waffles is that the same as for many waffles! First, add the dry ingredients to a bowl, then mix within the wet ingredients. Preheat your waffle iron and spray it with nonstick cooking spray before adding the batter.

However, you'll definitely enjoy cornbread waffles without chili, and easily serve them with butter and honey on top.

Cornbread Waffles With Chili

INGREDIENTS :

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 1 teaspoon salt
  • 2 cups milk
  • 1 Tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 3 Tablespoons oil (vegetable or canola oil)
  • 2 large eggs
  • Your favorite chili
  • Optional chili toppings: shredded cheese, sour cream, chopped green onion

INSTRUCTIONS :

  1. Preheat waffle iron.
  2. In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt.
  3. Add milk, oil, and eggs and stir until smooth, but don't over-mix.
  4. Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
  5. Serve with chili over top, if desired, garnished with shredded Cheddar, sour cream and chopped green onion.

Tuesday, January 7, 2020

Rosemary Sea Salt Sweet Potato Rolls

These rosemary sea salt sweet potato rolls are quite possibly the simplest and fluffiest rolls ever. They're going to disappear from your table during a flash!

While my Whole30 was an outstanding flop, I did learn a couple of things about myself while on. I swore I might do a recap, but the abysmal finish of the program left me too embarrassed to try to to it. But I will be able to , eventually. What I did learn was that i really like sweet potatoes. they're my life blood immediately . 

Rosemary Sea Salt Sweet Potato Rolls
Rosemary Sea Salt Sweet Potato Rolls

And since I had about six roasted taters within the fridge, because that’s all you'll eat that diet – I wanted to use a number of them for an entirely un-compliant reason – to form sweet potato rolls. I’m a nasty girl. 

I was watching my snapchat feed a few weeks ago, and Elise from Simply Recipes had snapped making potato rolls, and at that precise moment, I knew I had to form them, which my friend Rachel (of Baked by Rachel) had the recipe I had been aiming to make like, FOREVER, so I did. It had been a light-weight bulb stream of consciousness moment. Those don’t happen often if you'll believe it.

Rosemary Sea Salt Sweet Potato Rolls

INGREDIENTS :
For Rolls:

  • 1/4 cup Milk, Between 102-110 Degrees
  • 2 1/4 tsp (1 packet) Yeast
  • 1/2 cup Water, Between 102-110 Degrees
  • 1 tsp plus 1/3 cup Sugar, divided
  • 2 Eggs
  • 1 1/2 tsp Salt
  • 6 Tbsp Butter, melted and cooled
  • 2 1/2 tsp Fresh Rosemary, minced
  • 1 cup Mashed Sweet Potato
  • 4 1/2-5 cups All Purpose Flour, more depending on moisture of dough

For Honey Butter Topping:

  • 1/4 cup Butter, room temperature
  • 2 Tbsp Honey
  • Sea Salt
  • Additional minced Rosemary

INSTRUCTIONS :

  1. In a small bowl or measuring cup, combine milk and water. Heat in microwave until the temperature reaches between 102-110 Degrees. Stir in 1 tsp sugar to the mixture, and add in yeast. Gently mix yeast, and set aside to proof. About five minutes.
  2. With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients, and begin to mix until combined. Slowly pour in the yeast mixture, and allow to incorporated. Mix until the ingredients are smooth and dough like, and the dough pulls away from the sides of the bowl, but still sticks to the bottom.
  3. Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with plastic wrap, and place in a warm place for about 1 hour, or until the dough doubles in size.
  4. Roll dough out onto lightly floured surface and cut into 16-20 equal pieces. Roll the dough into small balls, and place seam side down in a greased and parchment lined 13x9inch baking dish. Cover and let the dough rise, another hour.
  5. Preheat oven to 350 degrees. Bake for 20-25 minutes or until the rolls are golden brown on top, and reach 200 degrees when tested with a thermometer.
  6. In a small dish, mix together 1/4 cup room temperature butter, and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, sprinkle sea salt and additional minced rosemary on top. Allow to cool slightly. Or serve warm.

Friday, January 3, 2020

Cupcake Oreo Frosting Recipe

This Oreo Frosting is incredibly silk, light and fluffy and tastes a bit like the filling of an Oreo cookie! It’s perfect for cakes chocolate cupcakes or vanilla cupcakes too! 

I realize you would possibly be asking yourself why you would like an actual recipe for Oreo frosting. You would possibly think that each one you would like to try to to is add some crushed cookies to your vanilla frosting.

Cupcake Oreo Frosting Recipe
Cupcake Oreo Frosting Recipe

Sure, that’s the overall idea, but with a touch finesse, your frosting will actually taste just like the filling of an Oreo. Sounds good, right?

Oreo Frosting may be a favorite in our household. We even chose this frosting for our bridecake. And by we, I mean me, because I totally surprised my husband with it.

If you’re trying to find the recipe for these cupcakes, it’s a touch simpler. Just make my Moist Chocolate Cupcakes and top it with this frosting.

Cupcake Oreo Frosting Recipe

INGREDIENTS :

  • 12 Oreos, crushed
  • 1–2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 sticks (1 ½ cups) Unsalted butter
  • 6 cups powdered sugar

INSTRUCTIONS :

  1. Cut the butter into pieces. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
  2. Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
  3. In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla extract. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
  4. In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and place an Oreo in the side. Store in an air tight container.

Homemade Bacon Wrapped Chicken

Bacon Wrapped Chicken is deliciously crispy on the surface and tender and juicy on the within . Wrapped in bacon and finished with a sugar glaze. It's the right family dinner ready in about 45 minutes. 

Bacon Wrapped Chicken is one among those dishes that need little preparation but delivers an amazingly flavorful meal. This is often our go-to recipe when it involves family dinners. We like it such a lot , that we make it a couple of times a month. 

Homemade Bacon Wrapped Chicken
Homemade Bacon Wrapped Chicken

We use chicken breasts and if you would like , you'll stuff them with cheese and spices, before wrapping in bacon and sugar , and bake it to at . The mixture of bacon and sugar is to die for.

The meat is super moist on the within , yet crunchy on the surface . Though it's sort of a fancy, restaurant-quality dish, it's surprisingly easy to organize . Due to that, this dish is one among our favourite dinner meals. 

In addition, this recipe makes for a pleasant potluck or party dish. Just wrap it up, then easily transport it. Similarly, you'll make a bigger batch and store it for later, as leftover is delicious and simply re-heatable.

Homemade Bacon Wrapped Chicken

INGREDIENTS :

  • 4  chicken breasts boneless  (skinless)
  • 8-12 slices  bacon  (do not use thick cut)

Glaze:

  • 1/2 teaspoon  onion powder 
  • 1/4 teaspoon  cayenne pepper 
  • 2 tablespoons  honey 
  • 3 cloves  garlic  (minced)
  • 1 teaspoon  smoked paprika 
  • 1/4 cup  canola oil 
  • 1/3 cup  brown sugar 
  • 1/2 teaspoon  garlic powder 
  • 1/4 teaspoon  black pepper 
  • 1/4 teaspoon  salt 

Garnish:

  • 1 tablespoon  chopped parsley 

INSTRUCTIONS :

  1. Preheat the oven to 375 degrees F.
  2. In a small bowl, mix together all the GLAZE ingredients.
  3. Rub HALF of the glaze mixture all over the chicken breasts.
  4. Wrap each breast in 2-3 slices of bacon. Place the chicken breasts, seam side down in a baking pan.
  5. Top with the remaining glaze mixture.
  6. Bake for 25-30 minutes or until bacon is crispy and chicken is cooked through, basting the meat occasionally with the pan drippings.
  7. If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
  8. Sprinkle with parsley, then serve.