PEPPERMINT MELTAWAYS!

 

PEPPERMINT MELTAWAYS!

Ingredients:

- 1 cup unsalted butter, softened

- 1/2 cup powdered sugar, sifted

- 1 teaspoon peppermint extract

- 2 cups all-purpose flour

- 1/4 teaspoon salt

- 1/2 cup crushed peppermint candies or candy canes

- Additional powdered sugar for dusting

Directions:

1. Preheat oven to 350°F (175°C).

2. In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.

3. Add the peppermint extract and mix well.

4. Gradually add the flour and salt, mixing until the dough just comes together.

5. Fold in the crushed peppermint candies evenly throughout the dough.

6. Roll the dough into 1-inch balls and place them on an ungreased baking sheet, spacing them about 2 inches apart.

7. Bake for 12-15 minutes or until the edges are lightly golden but the centers remain soft.

8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

9. While still warm, gently roll the cookies in powdered sugar to coat them completely. Let cool and dust with more powdered sugar if desired.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 180 kcal | Servings: 24 servings

Tips:

Make sure the butter is at room temperature to achieve a smooth dough for better cookie texture.

Store cookies in an airtight container to keep them soft and fresh longer.

Church Lady Butter Toffee Pretzels

 

Church Lady Butter Toffee Pretzels 

Ingredients: 

- 16 ounces mini pretzel twists 

- 1 cup light brown sugar, packed 

- 1/2 cup salted butter, sliced into pats 

- 5 tablespoons light corn syrup 

Directions: 

1. Preheat your oven to 350°F (175°C). 

2. Place the mini pretzels on a baking sheet in a single layer. 

3. In a saucepan over medium heat, combine the brown sugar, butter, and corn syrup. Stir until the mixture comes to a boil and is bubbly. 

4. Pour the toffee mixture over the pretzels, ensuring they are evenly coated. 

5. Bake in the preheated oven for about 10-15 minutes, stirring occasionally to keep the coating even. 

6. Remove from the oven and let cool completely before breaking into pieces. Enjoy your Butter Toffee Pretzels! 

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes 

Kcal: Approximate calories per serving: 200 | Servings: 8 servings 

Tips: 

1. For an added touch, sprinkle a pinch of sea salt on top before baking to enhance the sweetness. 

2. If you want a little crunch, try adding crushed nuts to the pretzels before pouring the toffee mixture over them. 

3. Store any leftover pretzels in an airtight container to keep them fresh and crunchy.

Making lemon powder is very easy

 

Making lemon powder is very easy: just a pinch is enough to enhance your desserts and dishes.

Ingredients:

6-8 lemons (organic, if possible, as you will be using the peel)

Instructions:

Wash the lemons: Thoroughly scrub the lemons under warm water to remove any wax, dirt, or pesticides. You can use a vegetable brush for this. Pat them dry completely.

Zest the lemons: Using a microplane or a fine grater, carefully remove the yellow part of the lemon peel (the zest). Avoid the white pith underneath, as it can be bitter.

Dry the zest:

Oven method: Spread the lemon zest in a thin, even layer on a parchment-lined baking sheet. Bake at the lowest temperature your oven can go (around 170-200°F or 75-95°C) for 1-2 hours. Check it every 20-30 minutes and stir to ensure even drying. The zest is ready when it's completely dry and crispy.

Dehydrator method: If you have a food dehydrator, spread the zest on the trays and follow the manufacturer's instructions for drying citrus zest. This typically takes 4-6 hours.

Cool and blend: Let the dried zest cool completely. Once cool, transfer it to a spice grinder, a coffee grinder dedicated for spices, or a powerful blender.

Grind into powder: Grind the zest in short pulses until it becomes a fine powder. Be careful not to over-blend, as the oils can be released and make it clumpy.

Store the powder: Store the lemon powder in a small, airtight jar in a cool, dark place. It will retain its flavor for several months.

Orange Raisin Scones Recipe With Amasi And Orange Juice

 

Here's the scone recipe I promised you last week, Orange Raisin Scones. I'm yet to post the oil scones recipe. 

Scones recipe  

Ingredients

2 cups all-purpose flour

1/3 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup cold unsalted butter, cubed

1/2 cup raisins

1 tbsp orange zest

1/2 cup Amasi (or buttermilk)

1/4 cup orange juice

1 large egg

Instructions:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture looks like coarse crumbs.

Gently fold in the raisins and orange zest.

In a separate bowl, whisk together the Amasi, orange juice, and egg. Pour into the dry ingredients and mix until just combined—don't overmix!

Transfer the dough to a floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges.

Place on your baking sheet and bake for 15-20 minutes, or until golden brown.

Enjoy them warm with a dollop of clotted cream or honey! 

Sausage, Egg, and Cheese Breakfast Roll-Ups

 Sausage, Egg, and Cheese Breakfast Roll-Ups 

Ingredients:

8 large flour tortillas

1 lb breakfast sausage (crumbled and cooked)

6 large eggs

1/4 cup milk

Salt and pepper to taste

1 cup shredded cheddar cheese

2 tbsp butter (for cooking)

Directions:

Cook the Sausage: In a large skillet over medium heat, cook the crumbled sausage until browned and fully cooked. Remove from the skillet and set aside.

Scramble the Eggs: In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in the same skillet and pour in the egg mixture. Cook, stirring gently, until scrambled and set. Remove from heat.

Assemble the Roll-Ups: Lay a tortilla flat and sprinkle a little shredded cheese down the center. Add a scoop of scrambled eggs and sausage on top of the cheese. Sprinkle with more cheese if desired. Roll up the tortilla, tucking in the ends to secure the filling.

Heat the Roll-Ups: Heat a clean skillet over medium heat. Place the roll-ups seam side down in the skillet and cook for 1-2 minutes per side until golden and crispy.

Serve: Serve warm with your favorite dipping sauce or enjoy them on their own for a hearty breakfast!

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Servings: 8 | Kcal: 300

Oatmeal Apple and Carrot Cake

 Oatmeal, apple and carrots! I don't eat any sugar at all! No flour

Ingredients:

2 cups (200 g) rolled oats, chopped in a blender

1 teaspoon baking powder

1 cup (240 ml) milk of your choice

1 carrot, grated

9 dried apricots, rinsed with hot water and chopped

4 tablespoons raisins, rinsed with hot water

1 apple, grated

1 teaspoon cinnamon

3 eggs

Must express something to keep getting my recipes... Thank you.

Recipe in the top R.E.P.L.Y.

Hearty Oatmeal Cake

Ingredients:

2 cups (200 g) rolled oats, chopped in a blender

1 teaspoon baking powder

1 cup (240 ml) milk of your choice

1 carrot, grated

9 dried apple, rinsed with hot water and chopped

4 tablespoons raisins, rinsed with hot water

1 apple, grated

1 teaspoon cinnamon

3 eggs

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Prepare Dry Ingredients: In a large bowl, combine the chopped oats and baking powder.

Combine Wet Ingredients: In a separate bowl, whisk together the milk, grated carrot, chopped apple, raisins, grated apple, cinnamon, and eggs.

Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean

Cool: Let the cake cool completely in the pan before serving.

Tips:

For a sweeter cake, you can add a natural sweetener like honey or maple syrup.

You can also add other fruits, such as blueberries or cranberries.

To make the cake more moist, you can add a bit of oil or melted butter to the batter.

Enjoy your healthy and delicious oatmeal cake!

Cream Cheese Sausage Balls

 

Rotel Cream Cheese Sausage Balls 

Ingredients:

1 pound ground sausage (hot or mild, depending on preference)

8 ounces cream cheese, softened

1 can (10 ounces) Rotel diced tomatoes and green chilies, drained well

2 cups shredded cheddar cheese

1 ½ cups Bisquick or another baking mix

Directions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Sausage Mixture:

In a large mixing bowl, combine the raw sausage, softened cream cheese, drained Rotel, shredded cheddar cheese, and Bisquick.

Mix thoroughly with a spoon or your hands until well combined.

Shape the Balls:

Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through.

Serve:

Serve warm as a snack or appetizer. Pair with dipping sauces like ranch dressing or spicy mustard if desired.

Store Leftovers:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutritional Information:

 Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 120 kcal per ball (approx. 24 balls) | 🍽️ Servings: 24 sausage balls