SCANDINAVIAN ALMOND BARS

There's something approximately that flavoring that is addictive. Carol must make anywhere between 4 and a dozen batches every Christmas. Some years lower back she shared the recipe with me and now i am going to share it with you!

SCANDINAVIAN ALMOND BARS

Scandinavian almond bars also are referred to as almond bark for their skinny consistency. They are also easy to make! The dough is similar to a sugar cookie dough which you roll out right into a 12-inch with the aid of three-inch log.

Before the almond bars move in the oven, they're topped with a mild brushing of milk and a sprinkling of slivered almonds. The almonds add a little crunch and size to the bars even as the milk adds a shiny coat to the pinnacle.


INGREDIENTS :
Almond Bars:
  • 1 egg
  • 1 3/4 cup (218 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113 g or 1 stick) unsalted butter, softened
  • 1 cup (200 g) sugar
  • 1/2 teaspoon almond extract
  • 2 tablespoons whole milk (or 2% milk)
  • 1/2 cup sliced almonds
Icing:
  • 1/4 teaspoon almond extract
  • 1 cup (120 g) powdered sugar siftedA
  • 1-2 tablespoons whole milk for drizzle consistency (or 2% milk)
INSTRUCTIONS :
  1. Preheat oven to 325° F. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together flour, baking powder, and salt in. Set aside.
  3. In the bowl of a stand mixer (or using a hand mixer), beat together butter and sugar until fluffy, about 90 seconds. Add egg and almond extract, and mix until incorporated, scraping down sides when necessary. Gradually add in the flour mixture and beat well.
  4. Divide dough into quarters and form each into a 12-inch log. Place two logs 4-5 inches apart on the prepared cookie sheet. Using a rolling pin, flatten log until 3 inches wide (making a 12-inch by 3-inch rectangle. It doesn't have to be perfect.) 
  5. Brush the two dough rectangles with milk. Sprinkle with almonds and bake 12-14 minutes or until edges are lightly browned. Repeat with remaining two logs.
  6. While the bars are baking, prepare the icing. Whisk together the powdered sugar, almond extract and 1 tablespoon of milk. Add more milk, 1 tablespoon at a time until you reach a drizzle consistency. While the bars are still warm, cut diagonally into one inch strips and drizzle with icing.

RAW VEGAN RASPBERRY CHEESECAKES

These raw vegan raspberry cheesecakes are made with healthful uncooked components and made into flawlessly sized individual quantities! store them for your freezer and enjoy one whenever you want!


One aspect I really like about these raw vegan raspberry cheesecakes is they can be made into person quantities, or you may make them as a whole cake. I for my part love them as person cupcakes due to the fact they’re perfectly portioned!

You don’t ought to be celebrating Valentine’s day to enjoy these raw vegan raspberry cheesecakes. You could experience them for your very own, or with friends and own family

RAW VEGAN RASPBERRY CHEESECAKES

INGREDIENTS :

  • Base
  • 1 cup almonds
  • 1 cup Medjool dates

Cheesecake

  • 2 cups raw cashews (soaked overnight, rinsed, and drained)
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup
  • 1/4 cup lemon juice
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup raspberries

Raw icing (optional) 

  • 1  1/2 cup cashews (soaked overnight)
  • 1/3 cup raspberries
  • 3 tbsp maple syrup
  • 1/4 cup coconut oil, melted
  • 1/3 cup almond milk
  • 1 tsp vanilla extract

INSTRUCTIONS :

  1. In a food processor blend the almonds and Medjool dates together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates.
  2. Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes
  3. Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake molds, leaving the rest to make the raspberry layer.
  4. Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.
  5. Let freeze for 4 hours then remove from freezer and serve
  6. To make the raw icing, blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up for 2 hours. Put in a piping bag if desired and pipe onto the cheesecakes

PERFECT CHOCOLATE CHIP COOKIES

Those sweet ‘ideal‘ chocolate chip cookies are completely buttery, chewy, thick and chocked complete of wealthy, semi-candy chocolate chips.

PERFECT CHOCOLATE CHIP COOKIES

The recipe is easy and it’s possibly my all-time favorite chocolate chip recipe of all time. In case you attempt them, you may determine that is your go-to chocolate chip cookie too! 

The recipe is easy and it’s in all likelihood my all-time favorite chocolate chip recipe of all time. In case you try them, you would possibly decide this is your pass-to chocolate chip cookie too! Permit me understand!


INGREDIENTS :

  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter see notes below, room temperature
  • 1/2 cup firmly packed light brown sugar
  • 6 tablespoons granulated sugar
  • 1 1/2 cups all-purpose flour see notes below
  • 1 teaspoon vanilla extract
  • 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet

INSTRUCTIONS :

  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray  (To get best results, use parchment paper)
  2. In a medium bowl, sift the flour, baking soda and salt together.
  3. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
  4. Add the egg and vanilla and mix on low speed until mixed in.
  5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
  6. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
  7. Chill dough if dough is warm.
  8. Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
  9. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
  10. Small cookies bake 8-10 minutes
  11. Large cookies bake 10-13 minutes.
  12. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
  13. Makes  18 -30 cookies depending on size.

CHICKEN PANANG CURRY NOODLE BOWLS

Easy 20 – minute chook panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for cold, weeknight dinners!

Due to the fact that’s precisely what this is. I imply, heat bird panang curry changed into healthyish curry noodle bowls that take around 20 minutes to prepare and come whole along with your preferred sautéed greens, sparkling herbs, and noodles all dressed with a creamy panang curry and a huge squeeze of lime juice. 

CHICKEN PANANG CURRY NOODLE BOWLS

We’re talking save offered crimson curry paste changed into a quick panang curry with a lick of peanut butter and a sprint of spices due to the fact who may even get their fingers on a jar of panang curry paste from the grocery shop on a weeknight? now not I!

To turn it into panang curry paste. Grab a bowl and three tablespoons of purple curry listen. Upload in 1 tablespoon of creamy peanut butter, half teaspoon coriander electricity, and 1/four teaspoon cumin powder. Stir it all collectively and BAM! Cheaters panang curry paste.

CHICKEN PANANG CURRY NOODLE BOWLS

INGREDIENTS:

PANANG CURRY PASTE:
  • 1/4 teaspoon cumin powder
  • 3 tablespoons red curry paste
  • 1 tablespoon creamy peanut butter
  • 1/2 teaspoon coriander powder

CURRY NOODLE BOWLS:
  • 1 shallot, minced
  • 1 tablespoon sugar
  • 1 tablespoon grated ginger
  • 1 tablespoon coconut oil
  • 1 can (15 ounces) full fat coconut milk
  • 10 – 12 ounces boneless skinless chicken, thinly sliced
  • 3/4 cup chicken broth
  • 2 teaspoon fish sauce
  • 4 cups mixed veggies (I used broccoli, carrots, shiitake mushrooms, peppers)
  • 6 ounces flat rice noodles (prepared to package directions)
  • chopped cilantro and lime wedges, for serving

INSTRUCTIONS :
  1. PANANG CURRY PASTE: In a small bowl, integrate the ingredients for the paste and mix the usage of a spoon or a small spatula. Set apart.
  2. CURRY: warmness the oil in a sauce pan, add the shallots and sauté for 3-four mins or till the shallot turn out to be tender and translucent. add the ginger and cook dinner for 30 seconds earlier than including in 1/four of the coconut milk along with the prepared curry paste. cook dinner the paste aggregate for 1 minute. upload the bird and stir to coat, cooking for 2-three mins. If at any factor the sauce starts offevolved to paste to the pan, use a couple tablespoons of the broth to deglaze the pan. The coconut milk/hen broth combination will start to evaporate leaving a thick paste. upload inside the relaxation of the coconut milk, chook broth, fish sauce, and sugar and allow the sauce to simmer on low for 5-10 minutes even as you put together the greens.
  3. greens: warmness a massive skillet over medium high heat. Drizzle in a bit olive oil and add the vegetables. Sauteé for just three-5 mins or till the veggies brighten in coloration.
  4. ring together: region the prepared noodles in a bowl, pinnacle with the sauteed greens and the organized curry. Serve with cilantro and lime wedges!

KEY LIME COCONUT DONUTS

Fluffy and flavorful Key Lime Coconut Donuts are baked, now not fried, and ready in much less than 30 minutes!

KEY LIME COCONUT DONUTS

Made these donuts 3 times remaining week for numerous celebrations (it’s wedding ceremony/infant bathe/graduation/everything season right now!) and 6 unique human beings requested me what bakery they have been from. Ha! That’s when I knew I had to hustle home and bake some for you.

KEY LIME COCONUT DONUTS

INGREDIENTS :
For the Key Lime Coconut Donuts:

  • 1/2 teaspo
  • on salt
  • 1/2 cup granulated sugar
  • 1 and 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons fresh lime zest
  • 2 1/2 tablespoons coconut oil, melted
  • 1 large egg, at room temperature
  • 1/2 cup coconut mil

For the Key Lime Glaze:

  • 1 cup confectioners' sugar
  • 1 and 1/2 tablespoons key lime juice
  • 1 teaspoon lime zest
  • 1/8 teaspoon salt

(Optional) Decoration:

  • 1/2 cup shredded coconut, toasted
  • 2 teaspoons lime zest


INSTRUCTIONS :
For the Key Lime Coconut Donuts:
  1. Preheat oven to 350 degrees (F). Generously grease a doughnut pan; set aside.
  2. In a small bowl whisk together flour, baking powder and salt; set aside.
  3. In a large bowl combine the granulated sugar and lime zest; mix together with your fingers until zest is evenly distributed in the sugar. Add in the melted coconut oil and, using a whisk, mix until combined. Beat in the egg, then stir in coconut milk.
  4. Add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until mixture is evenly combined.
  5. Divide the thick batter evenly among the molds of your prepared pan, filling each mold up 2/3 of the way. Bake for 10-11 minutes, or until firm and lightly golden on the tops.
  6. Remove pan from oven and allow doughnuts to cool for at least 10 minutes in the tray before transferring to a cooling wrack to cool completely.
  7. Once cool, dip each doughnut in glaze and serve! The glaze does take a few minutes to set, so you may want to wait about 5 minutes after glazing to dig in but it's hard!

For the Key Lime Glaze:

  1. In a wide, shallow dish combine juice and sugar, and whisk to combine. If the glaze appears too thick, add a little more lime juice until desired consistency is achieved; if glaze appears too thin, add a little more confectioners' sugar until desired consistency is achieved. Carefully dip cooled doughnuts in the glaze, and let rest for 5 minutes - if you can wait - before serving. If you'd like your donuts to look exactly like mine do in the photos, top each glazed donut toasted coconut and extra lime zest.

GREEN CURRY RECIPE

Inexperienced Curry - scrumptious and easy thai green curry with hen in wealthy coconut curry sauce. Homemade and real, this recipes takes 20 minutes and lots better than restaurants.

Inexperienced Curry (Gang Kiew Wan) is considered one of my favourite thai recipes. It’s spicy, aromatic, sweet and savory at the equal time. Thai inexperienced curry is so delicious, specially when it’s served with steaming white rice.

GREEN CURRY RECIPE

In case you love thai food, i'm certain you realize thai curries, named after the coloration of the curry paste used to make the curry: red curry, yellow curry and inexperienced curry.

Candy, sour, salty and spicy are the four pillars of thai delicacies; when you master an appropriate stability, you can make pretty much any thai meals at domestic!

GREEN CURRY RECIPE

INGREDIENTS :

  • 1 1/2 tablespoons oil
  • 2 tbsp green curry paste Maesri brand preferred
  • 8 oz chicken breast cut into bite-sized pieces
  • 1/2 cup coconut milk
  • 1/2 cup water
  • 4 oz bamboo shoot
  • 5 kaffir lime leaves lightly bruised
  • 2 red chilies cut into thick strips
  • 1 tbsp fish sauce
  • 1 tbsp sugar or palm sugar (preferred)
  • 1/4 cup Thai basil leaves

INSTRUCTIONS :

  1. Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
  2. Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
  3. Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.
Based on the recipe from https://rasamalaysia.com/green-curry/

CHEESE TORTELLIN WITH BUTTER, MUSHROOM AND CRISPY SAGE

This easy sage butter pasta recipe transforms grocery store tortellini! Butter, mushrooms, crispy sage, and fresh parmesan take cheese tortellini from boring to gourmet.

CHEESE TORTELLIN WITH BUTTER, MUSHROOM AND CRISPY SAGE

The butter sage sauce is absolutely scrumptious, and it’s geared up in approximately 10 mins. Crispy sage is quite trendy, however it’s latest as it tastes excellent. It most effective takes about a minute to make the sage crispy, and it in reality makes all the difference within the tortellini butter sauce.

CHEESE TORTELLIN WITH BUTTER, MUSHROOM AND CRISPY SAGE

INGREDIENTS :

  • 1 (25 ounce) package cheese tortellini
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 tablespoon fresh sage chopped
  • 7 ounces cremini mushrooms sliced
  • 3 tablespoons butter divided
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste


INSTRUCTIONS :
  1. Boil water for the tortellini and cook it according to package instructions.
  2. Meanwhile, prep the mushrooms and the sage.
  3. When the pasta is about 6-7 minutes from being ready, add 1 tbsp of the butter and the olive oil to a skillet over medium-high heat. When the pan is hot, add the sage. Cook it for about a minute until it crisps up. Take it out of the pan and set aside.
  4. Add the mushrooms, garlic, and another tablespoon of the butter to the pan. Sauté for about 5 minutes, stirring occasionally, or until the mushrooms are nicely browned. 
  5. Add the drained tortellini, remaining butter, parmesan cheese, and sage to the pan. Toss until everything's nicely coated. Season with salt & pepper as needed. Serve immediately.