Rainbow Sprinkles

Rainbow Homemade Sprinkles

(Makes about 1/3 cup)

• 1/2 cup confectioner’s sugar
• 1 1/2 tsp cornstarch
• 1/2 tsp vanilla, lemon, or almond extract
• 2-3 tsp vodka (for alcohol-free options, see below the next photo in this post)

Sift the sugar and cornstarch together, being scrupulous about getting out any and all lumps. Add the extract of your choice, and slowly drizzle in the vodka, 1 teaspoon at a time, until the mixture becomes a smooth, very thick paste. Transfer the sprinkle paste into a piping bag fitted with a very small, round tip. Pipe out long lines across either a silpat or piece of parchment paper, spanning the whole length of the surface. Let dry undisturbed in a cool place, for a full 24 hours, until dry to the touch. Colored sprinkles made without the vodka may take longer, so be patient. Gently break the lines into short pieces, and store these vegan sprinkles in an airtight container for up to three months.

View Nutrition Information

Color Variations:

For each additional color, make a full batch of white sprinkles, and add the following:

• Yellow sprinkles: 1/8 tsp tumeric
• Green sprinkles: 1/4 tsp matcha or spirulina powder
• Red sprinkles: 2 tsp red beet juice in place of the vodka
• Blue sprinkles: 2 tsp red cabbage juice in place of the vodka (simmer 1/2 a red cabbage for an hour in a covered pot with a little water. Use the resulting liquid as the “cabbage juice.”) Add a tiny pinch of baking powder and stir well.
• CCK note: If you want a more vibrant result than is shown in the photos, you could also just use–in the original base– a few drops of food coloring, or natural food colorings for all-natural sprinkles.

from chocolatecoveredkatie.com

Baked Dorito copies

Ingredients

• 10 - 12 corn tortillas
• olive oil for brushing
• 2 tsp taco seasoning {we love Trader Joe's}
• 3 tsp cheese {from a package of mac and cheese - we use Annie's}

Instructions

• lightly brush both side of the tortillas with the oil
• stack and cut into 6 wedges
• bake @350 for 15 minutes {watch them closely so they don't burn}
• you want to remove them from the oven when they begin to brown
• while the chips are baking, combine the cheese and taco seasoning
• straight from the oven toss the chips and the spice blend in a bag
• shake to coat
• these are best eaten right away, but they will keep in an airtight bag or container for 5 days

Cauliflower Carrot Soup

Would add 2 c carrot instead next time. But yummy!

Cauliflower Carrot Soup (6 ingredients / GF / Vegan)

Ingredients

• 1 Tbsp. olive oil
• 1 onion, chopped
• 1 cup carrot, chopped
• 5 cups cauliflower, cut into bite-sized pieces
• 1 tsp. dried oregano
• 6 cups veggie broth
• Salt and pepper to taste

Directions

Heat the oil and saute onions for 3 minutes.

Add carrots and oregano, stir and saute for 4 minutes.

Add cauliflower and broth and bring to a boil.

Simmer for 15 minutes and then turn off heat.

Place 3 cups of soup in a blender and blend until creamy and smooth.

Pour back into the soup pot and stir to combine.

Add salt and pepper to taste.

My Mama's Strawberry pie

1 1/2 cups sugar
1 1/2 cups water
3 tablespoons cornstarch
1 small pkg. Wild Strawberry Jello
3 pints large fresh strawberries

Graham Cracker crust
Mix first three ingredients. Bring to boil. Add Jello - stir in. Cool slightly.
Pour mixture over berries arranged whole-or-sliced in the graham cracker
crust. Chill. Top with the whipped cream. Can garnish with additional berries.

Homemade cheez-its sorta

yields 3-4 cups depending on size

Author: MOMables

Cuisine: Snacks

Ingredients

• 2 cups grated extra-sharp Cheddar cheese
• ¼ cup butter, softened and cut into pieces
• 1 cup flour, plus more for dusting
• ½ teaspoon salt
• 2-3 tablespoons milk

Instructions

1. Preheat oven to 375˚.
2. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs.
3. Slowly add the milk and process until the dough gathers together in a ball.
4. Divide dough into two balls. Roll each dough ball out on a floured board with a rolling pin that has been floured until it is about ⅛ inch thick.
5. Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Use a toothpick or skewer to poke a hole in the center of each cracker.
6. Place the crackers at least ¼ inch apart on parchment paper on a baking sheet.
7. Bake for 12 – 15 minutes until the edges are just starting to brown. They might puff up too. If you are baking two pans at the same time, swap/rotate the pans halfway through.
8. Put the baking sheet on a rack and let the crackers cool completely.
9. Eat or store in a covered container or ziploc to eat within a few days.
10. Substitute other cheeses for the cheddar for a different snack every time! I’ve used swiss (Jarlsberg seems to work best) and colby jack, both with great results! I also love the extra sharp white cheddar cheese. wow!
11. I have a gas oven and it seems to take a little longer to get them nice and toasty around the edges. Mine usually take about 18 minutes. If you use it on convection seriously check around minute 14.

Wheat Thins

Wheat Thins

Crispy but chewy, wholesome, and the perfect vehicle for your favourite dip or spread. These homemade wheat thins exceeded . Original recipe from King Arthur’s Cookbook.

Yield: ~64 crackers

Ingredients:

• 1 1/4 cups (5 oz) 100% whole wheat flour
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt, plus extra for sprinkling on
• 1/4 teaspoon paprika
• 4 tablespoons Earth Balance (I used soy-free) or butter
• 1/4 cup + 2 tbsp water (or a tiny bit more if dough is too dry)
• 1/4 teaspoon vanilla

Directions:

1. Preheat oven to 400 F.  Line two baking sheets with parchment paper or a non-stick mat.

2. In a large bowl, whisk together the dry ingredients (flour, sugar, paprika, salt).

3. With a pastry blender (or two forks), cut in the Earth Balance or butter into the flour mixture until crumbly. See image below. Now mix together the water and vanilla and then pour into the flour and Earth balance mixture. Stir this mixture until it comes together. I got in there with my hands and really squeezed the dough to help it come together. If it appears dry add a touch of water, but you don’t want it sticky.

4. Split the dough in half. On a floured surface or on a non-stick mat, roll out one half of the dough very thin (1/16th inch). Using a pizza cutter, cut into whatever shape you desire. Using a splatula, place the crackers on the prepared baking sheet. Repeat as necessary. Sprinkle with more salt and sesame seeds if desired.

5. Bake for 8-10 minutes, watching closely. Half way through baking rotate the pan to ensure even baking. My crackers took 10 minutes, but if you do not use a baking mat it will likely take less time for you. Be careful because they burn quickly. Cool completely. Makes about 64 crackers for this full recipe. Store in an air-tight container.

Note: This recipe made enough crackers for two baking sheets. I baked them separately, but I am sure you could bake them at the same time as long as you rotate the pans half way through.

Oatmeal Cream Pie

Oatmeal Pies

Ingredients

1. Cookies:
2. 1/2 cup whole wheat flour plus 2 TBSP
3. 1 cup of AP flour plus 2 TBSP
4. 1/4 tsp cinnamon
5. 1 tsp baking soda
6. 1/2 tsp kosher salt
7. 3 cups old fashioned cooking oats
8. 1 1/2 sticks of butter, unsalted, room temp
9. 1 cup light brown sugar
10. 1/2 cup granulated sugar
11. 1 large egg
12. 2 tsp vanilla extract
14. Cream Filling:
15. 1/2 cup unsalted butter, softened
16. 2 cups confectioners sugar
17. 2 tablespoons heavy cream
18. 1 teaspoon vanilla extract

Instructions

Preheat oven to 375°. Line baking sheets with parchment paper or silicone liners.

Whisk together flours, baking soda, salt, and cinnamon. Stir in oats. Set aside.

Using an electric mixer, beat butter, brown sugar, and sugar until creamy. Add egg and vanilla, and mix well. Gradually add flour mixture, stirring until well blended.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared baking sheets. Bake 8-10 minutes. Cool on pan for 2-3 minutes, then remove to wire racks to cool completely.

Combine all ingredients in a medium bowl. Using an electric mixer on low speed, beat until combined. Then, increase mixer speed to high, and beat until light and fluffy.

Spread about 1 tablespoon of filling over the bottom side of half of the cookies. Top with remaining cookies so that the bottoms of the cookies are facing the filling.

Nutter butters

Homemade Nutter-Butters

Ingredients

1. Cookies:
2. 1 cup butter, room temperature
3. 1 cup creamy peanut butter
4. 1 cup granulated sugar
5. 1 cup light brown sugar, packed
6. 2 eggs
7. 2 tsp vanilla
8. 2 1/2 cups flour
9. 1 tsp baking soda
10. 1 tsp baking powder
11. approx 1/3 cup extra sugar for rolling
13. Filling:
14. 1 cup butter, room temperature
15. 1 cup crunchy peanut butter, room temperature
16. 4 cups powdered sugar
17. 2-3 tablespoons milk

Instructions

1.In a large bowl with mixer beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on medium-high speed. Lower mixer to medium and add eggs and vanilla continuing to mix until combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until combined. Refrigerate dough for 1 hour. Preheat oven to 375°

2.Form chilled dough first into 1 inch balls and then form into a log shape. Roll the log-shaped dough in extra granulated sugar and place on baking sheet about 2 inches apart. Using a fork press down on cookie creating a criss-cross pattern. Pinch the center to create the peanut shape.

3.Bake for 6-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.

4.For the Filling:In a large bowl beat butter and peanut butter together until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth. Add your milk, one tablespoon at a time until desired consistency is reached.Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich.

Notes: store in an airtight container for up to 5 days.

Notes

recipe from CookiesandCups

English Muffins

ENGLISH MUFFINS

yield: 6 English muffins

 

prep time: 30 minutes (active) 3 hours (inactive)

 

cook time: 10 to 16 minutes

 

total time: 4 hours

INGREDIENTS:

2¼ cups (10 ounces) unbleached bread flour
½ tablespoon (.25 ounce) granulated sugar
¾ teaspoon (.19 ounce) salt
1¼ teaspoons (.14 ounce) instant yeast
1 tablespoon (.5 ounce) shortening or unsalted butter, at room temperature
¾ to 1 cup (6 to 8 ounces) milk or buttermilk, at room temperature
Cornmeal for dusting

DIRECTIONS:

1. Stir together the flour, sugar, salt, and yeast in a mixing bowl (or in the bowl of an electric mixer). Stir in (or mix in on low speed with the paddle attachment) the shortening and ¾ cup milk until the ingredients form a ball. If there is still loose flour in the bowl, dribble in some of the remaining ¼ cup milk. The dough should be soft and pliable, not stiff.

2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed with the dough hook). Knead the dough for about 10 minutes (or mix for about 8 minutes), sprinkling in more flour if needed to make a tacky, but not sticky, dough. It should pass the windowpane test and register 77° to 81° degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 60 to 90 minutes, or until the dough doubles in size.

4. Wipe the counter with a damp cloth and transfer the dough to the counter. Divide the dough into 6 equal pieces of 3 ounces each. Shape the pieces into boules (or round rolls). Line a sheet pan with baking parchment, mist the parchment lightly with spray oil, and dust with cornmeal. Transfer the balls of dough to the sheet pan, spacing them about 3 inches apart. Mist them lightly with spray oil, sprinkle them loosely with cornmeal, and cover the pan loosely with plastic wrap or a towel.

5. Proof at room temperature for 60 to 90 minutes, or until the pieces nearly double in size and swell both up and out.

6. Heat a skillet or flat griddle to medium (350°F if you have a thermometer setting). Also, preheat the oven to 350°F with the oven rack on the middle shelf.

7. Brush the pan or griddle with vegetable oil or mist with spray oil. Uncover the muffin rounds and gently transfer them to the pan, sliding a metal spatula under them and lifting them to the pan. Fill the pan so that the pieces are at least 1 inch apart, not touching. Cover the pieces still on the sheet pan with the plastic wrap or a towel to prevent them from developing a skin. The dough that is being cooked will flatten in the pan and spread slightly, then the pieces will puff somewhat. Cook them for 5 to 8 minutes, or until the bottom of the dough cannot cook any longer without burning. The bottoms should be a rich golden brown; they will brown quickly but will not burn for awhile, so resist the temptation to turn them prematurely or they will fall when you flip them over. Carefully flip the pieces over with the metal spatula and cook on the other side for 5 to 8 minutes in the same manner. Both sides will now be flat. When the dough seems as if it cannot endure any further cooking without burning, transfer the pieces to a sheet pan and place the pan in the oven (don't wait for the still uncooked pieces, or the ones just out of the pan will cool down and will not respond to the oven stage). Bake for 5 to 8 minutes on the middle shelf in the oven to ensure that the center is baked. Meanwhile, return to the uncooked pieces and cook them, then bake them, as you did the first round.

8. Transfer the baked muffins to a cooling rack and cool for at least 30 minutes before slicing or serving.

(From The Bread Baker's Apprentice by Peter Reinhart)

Homemade Graham Crackers

HOMEMADE GRAHAM CRACKERS

yield: About 20 (3-inch) crackers

 

prep time: 3 hours

 

cook time: 15 minutes

 

total time: 3 hours 15 minutes

INGREDIENTS:

1½ cups all-purpose flour
1⅓ cups graham flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
2/3 cup dark brown sugar
3 tablespoons honey

DIRECTIONS:

1. In a medium bowl, whisk together both flours, the baking soda and salt; set aside.

2. In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.

3. Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.

4. When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

5. On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least ¾-inch apart, gather any scraps, re-roll, and cut out more cookies.

6. Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.

Note: You could also combine 3 tablespoons granulated sugar + 1 tablespoon ground cinnamon and sprinkle over the cookies before they go into the oven for a cinnamon-sugar graham cracker.

(Recipe adapted from Sweet Cream and Sugar Cones)

posted in Crackers, Summer

 106 comments »

chili cheese cornchips

Author: Minimalist Baker

Recipe type: Chips

Cuisine: Vegan, Gluten Free

Serves: 6

INGREDIENTS

• 6 yellow corn tortillas
• 2-3 Tbsp olive or canola oil
• 1.5 tsp sea salt
• 1.5 tsp chili powder
• 1 tsp each cumin, onion powder, garlic powder
• 1/2 tsp nutritional yeast (optional)

 

Add Fresh Creamy Flavor w/ Mexico Avocados

 

INSTRUCTIONS

1. Preheat oven to 380 degrees F.
2. Add all spices and seasonings to a large bowl and whisk until well combined. Set aside.
3. Using a knife or pizza cutter, cut your tortillas into equal strips (see photo).
4. Transfer to baking sheet and toss in 2-3 Tbsp olive or canola oil until well coated.
5. Bake for 12-15 minutes, or until golden brown and crispy. Watch out, they’ll burn quickly past the 14-15 minute mark.
6. Once removed from the oven, immediately add tortilla strips to the seasoning mix and toss to coat. If they appear to have dried in the oven while baking, you can spritz them with a little oil so the seasonings stick better.
7. Transfer to a serving bowl or plate with a slotted spatula to shake off excess seasoning. You’ll likely have extra seasoning, which you can store for later use if desired.
8. Serve immediately with chili, soup or dips. Store leftovers in a storage bag or tupperware at room temp for up to a couple days, though best when fresh.

NOTES

*1 tsp tomato powder is an optional and great addition, and will add a bit more chili-tomato flavor. However, it is a difficult ingredient to find in my experience and isn’t really necessary. If you have it on hand, though, add it in!

NUTRITION INFORMATION

Serving size: 1/4 cup Calories: 104 Fat: 6.5 g Saturated fat: 0.5 g Carbohydrates: 10 g Sugar: 0 g Sodium: 320 mg Fiber: 1.5 g Protein: 1.4 g

Homemade Goldfish Crackers

Description

Your favorite fish cracker made at home – and it is SUPER easy.

Ingredients

• 8 ounces, weight Sharp Cheddar Cheese, Shredded
• 4 Tablespoons Butter, Cut Into Cubes
• 1 cup Flour
• ¾ teaspoons Salt
• 2 Tablespoons Cold Water

Preparation Instructions

Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
Pulse in water, 1 tablespoon at a time.
Remove dough from the processor, wrap in plastic, and chill for 20 minutes.
Roll out the dough and cut into desired shapes. You can use a toothpick to make the eyes and smile if desired. Place on a parchment paper lined cookie sheet.
Bake at 350 degrees F for about 15 minutes, or until crispy.
Makes approximately 7 dozen crackers.

Irish Soda Bread

This was very yummy!

This recipe, adjusted for modern demographic trends, will give you two loaves, a little less than 8” in circumference, so you’ll need to grease up two pans with butter in preparation. Leave the butter out for 10-15 minutes so that it softens. You don’t want it too soft, however, but you won’t be able to work it into the dough if it’s too cold.

You’ll need four cups of white flour. Sift two cupsinto a large mixing bowl. Then sift in one teaspoon of salt, one tablespoon of baking powder, one teaspoon of baking soda, one-half cup of sugar, and then the rest of the flour. Cut a quarter cup of butter into pieces, and, one by one, mash them into the mixture with a fork until there are no more buttery clumps.

Add two cups of raisins (or currants, if you want to keep it real) and mix well. Some purists swear that traditional soda bread doesn’t need raisins or sugar. Don’t listen to these people unless they helped pay for Irish independence with familial exile.

Whisk one egg in a bowl with 1 ¾ cup of buttermilk, add one teaspoon vanilla extract, because the Potato Famine is over and we can afford nice things now, make a crater in the center of the powdery mixture, and pour the buttermilk mixture into the center. Fold the dry ingredients over with a fork and slowly mix by hand until the batter is evenly-blended. It should be heavy, thick, and slightly sticky.

Sprinkle flour on the counter – don’t be shy, and make sure to powder your hands, as the batter will be stick otherwise, and knead the dough very lightly – two minutes, max. The goal is to knead it as little as possible, because you don’t want it thick. Keep a small mound of flour nearby and keep your hands dry. The dough will be mixed when none of it sticks to your hands.

Separate and mold into two loaves, slightly larger than softball-size, and powder the outside with the remaining flour. Run a knife about an inch-deep into the center of the loaves vertically, about four inches long, then do the same horizontally (you’ll have a cross that not only touches on the role the church played in Irish history, but that also helps the heat reach the thickest parts of the bread). Place them into the greased pans, and put into a pre-heated 350-degree oven for 40 minutes, or until a toothpick pushed into the center comes out clean.

Fresh ricotta

From Martha Stewart

ingredients

U.S.

Metric

conversion chart

• 1 cup(s) long-grain white rice
• 1 large egg
• 1 tablespoon(s) paprika
• 1 1/2 teaspoon(s) ground cumin
• 1 teaspoon(s) dry oregano
• Kosher salt
• Pepper
• 1 clove(s) garlic, finely chopped
• 1/2 cup(s) chopped fresh cilantro, plus more for serving
• 1/4 cup(s) (about 3/4 ounce) crushed tortilla chips
• 1 pound(s) ground pork
• 2 cup(s) marinara sauce
• 1 tablespoon(s) chopped chipotle in adobo
• 2 teaspoon(s) adobo sauce
• 1/4 teaspoon(s) ground cinnamon

directions

1. Heat broiler. Line a rimmed baking sheet with nonstick foil. Cook the rice according to package directions.
2. Meanwhile, in a large bowl, whisk together the egg, paprika, oregano, cumin, 2 tablespoons water, and 1/2 teaspoon each salt and pepper. Stir in the garlic, cilantro, and then the crushed tortilla chips. Add the pork and mix to combine.
3. Form the meat mixture into 1 1/2-inch balls (about 20 total) and place on the prepared baking sheet. Broil until cooked through, 6 to 8 minutes.
4. Place the marinara sauce in a large skillet. Stir in the chipotles and adobo and cinnamon and bring to a simmer. Add the meatballs and toss to coat. Serve over the rice and top with cilantro and sour cream, if desired.