Rice Krispie Treats

 

1/2 cup unsalted butter, plus extra for the pan
1 10-ounce bag mini marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups crispy rice cereal

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep an eye on it - burns fast.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. 

The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt and cereal together. 

Quickly spread into prepared pan using a silicon spatula.

smittenkitchen

Butterscotch Pudding

https://sallysbakingaddiction.com/butterscotch-pudding/

This butterscotch pudding comes together in about 10 minutes on the stove. In this recipe, you’re combining the outstanding flavors of caramelized brown sugar and butter with vanilla and, if desired, a splash of bourbon. This butterscotch pudding recipe is luxuriously creamy, velvet-rich, and totally unforgettable with salted caramel and fresh whipped cream on top.

________________________________

Ingredients

1 and 1/2 cups (360ml) whole milk
1 cup (240ml) heavy cream or heavy whipping cream
3 large egg yolks
2 Tablespoons cornstarch
3/4 cup (150g) packed dark brown sugar
3 Tablespoons water
1/2 teaspoon salt - maybe do a little less!
3 Tablespoons (45g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
optional but recommended: 1 Tablespoon scotch, rum, or bourbon
optional for topping: salted caramel, Heath Bar toffee bits, homemade whipped cream

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Instructions

Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.
Cool for 5 minutes, then pour into serving glasses or bowls. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for 4-6 hours or overnight until chilled and thickened.
Serve with optional toppings. Cover and store leftovers in the refrigerator for up to 4 days.

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Notes

Whole Milk + Heavy Cream: I strongly recommend these two. You can try subbing both for the same amount of half-and-half, but I recommend sticking to the recipe for best results. Lower fat alternatives will yield a thinner pudding. I haven’t tested dairy-free alternatives, but let me know if you do! Milk and cream can be cold or room temperature, but the colder they are, the more they will splatter when added in step 3. To avoid a mess, room temperature is the better choice.
Egg Yolks: Note that the photo above shows only 2 egg yolks, but additional recipe testing proved 3 egg yolks is the magic number. Here are recipes using egg whites.
Dark Brown Sugar: For stronger flavor and darker color, I strongly recommend dark brown sugar instead of light brown sugar.
Adapted from Mozza’s Butterscotch Budino

Antipasto Tree

 

Antipasto Tree

Supplies:

Foam cone

Toothpicks

Food:

Cheese blocks to cube: havarti, cheddar, monterey jack

Cherry tomatoes

Mozzarella

Basil

Prosciutto

Melon

Grapes

Smoked salmon

Cream cheese

Dill

Salami

One piece of cheddar cut into a star

Salted Caramel Chip Cookies

https://ourbestbites.com/brown-butter-salted-caramel-chip-cookies/?fbclid=IwAR0XDFyNacBgbDudCc7ZFF7z9-edcU18P1OPQWKQHvA9ccNSXD-w-oqQ9FI

Ingredients

• 2 cups plus 2 tablespoons flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons butter, browned and cooled to room temp or slightly warm
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 large egg plus 1 egg yolk
• 1 1/2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 1/2 cups caramel chips (SALTED CARAMEL CHIPS from Trader Joe's!)
• 1/2–3/4 cups chopped pecans, toasted (see note in recipe)
• sea salt

Directions

If you haven’t browned your butter yet, start with that and then set it aside to cool.

You will also need to toast your pecans. Simply place in a dry skillet on medium heat and stir often until toasted and browned.

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, milk and vanilla.

Add dry ingredients to dough. Stir in chips and nuts.

Scoop cookies onto baking sheet. Bake until cookies are set around outer edges start to firm up yet centers are still soft and puffy, 10-13 minutes (dependent on size). Sprinkle lightly with flaky sea salt right when they come out of the oven (so it sticks!)

Reese's Cookies

 

https://www.iheartnaptime.net/best-mm-cookies/

Ingredients 

• 1 cup unsalted butter
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chocolate chips
• 1 cup M&Ms or Reese's Pieces, plus more for tops if desired

Instructions

Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper. In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.

Add the flour, baking soda and salt and stir mix just until combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 15 to 60 minutes (up to 24 hours) if time allows.

Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies if desired.

Bake for 7-10 minutes, or until the edges are barely golden brown. Allow cookies to set on pan for 2 minutes, and then remove to a cooling rack. Store in an airtight container for up to 3 days.

Easy Quick Vegan Naan

Easy Vegan Naan

https://www.noracooks.com/vegan-naan/

Ingredients

1 tsp instant yeast

3/4 cup warm water

1 tsp sugar

2 c flour

1 tsp salt

3/4 tsp baking powder

3 tbsp coconut cream

2 tbsp olive oil

Minced garlic and cilantro for serving

Instructions

• Add the yeast and sugar to a large bowl and pour the warm water on top (think bath temperature, not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.
• Now add the flour, salt, baking powder, coconut cream and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (I just use my countertop). Knead the ball of dough for about 2-3 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.
• Place the dough in a large bowl, cover with a tea towel and let it rise for about 30 minutes. If you are in a hurry, you can skip the rising part. It will still come out quite good!
• After it rises, flatten the dough and divide into 8 pieces.
• Heat a large, heavy bottomed pan (cast iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about 1/4 inch thick). If using garlic, gently press a little minced garlic onto one side so it sticks at this point.
• Place the dough on the heated pan in olive oil and cook until large bubbles have formed and the bottom is golden brown. Flip and cook 1-2 minutes more until that side is golden brown as well.
• Repeat with the remaining pieces. Cover the naan with a towel or wrapped in foil to keep warm until ready to serve. Serve plain or brush with melted vegan butter and sprinkle with fresh herbs, such as cilantro or parsley.

Vegan Chocolate Chip Cookies

These turned out absolutely delicious.

https://dotsiebauschusa.com/vegan-chocolate-chip-cookies/

Special ingredients: use nutiva shortening (available at Good Life Grocery) and whole coconut milk

Ingredients
– 1/2 cup coconut oil, solid (be sure it is not melted at all)
– 1 and 1/4 cups light brown sugar, packed
– 2 teaspoons vanilla extract
– 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
– 1/4 cup unsweetened applesauce
– 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 cups chocolate chips (use vegan chocolate chips if vegan - Guittard), divided
– Flaky sea salt, optional

Instructions
1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.

2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.

3. Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.

4. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

Notes
If the dough appears too sticky, add a little more flour, one tablespoon at a time; if the dough appears too dry, add a tablespoon of coconut milk.

Indian Vegetable Curry

 https://www.layersofhappiness.com/the-best-vegetable-curry-ever/

Ingredients:

SHOPPING LIST:

- basmati rice

- yogurt

- cucumber

- tomato paste

- 1 yellow onion

- fresh garlic

- fresh ginger

- vegetable broth

- coconut milk

- spinach

- cauliflower

- sweet potatoes

- tomatoes

- 1 lime

- cilantro

• 
  
• 2 Tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 medium cloves garlic, minced
• 1 Tablespoon fresh ginger, finger grated
• 2 cups vegetable broth
• 1 cup light coconut milk
• 1 cauliflower or broccoli head, chopped into florets
• 3 medium sweet potatoes, peeled and diced or 6 red potatoes,diced
• 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
• 1 cup frozen peas (optional)
• 1 whole lime, juiced and zested
• 2 Tablespoons fresh cilantro, chopped
• Basmati rice for serving
• Spinach – 4 cups (handfuls), light packed

Spices:

• 1 Tablespoon. tomato paste
• 1 Tablespoon. ground coriander
• 1-1/2 teaspoon. ground cumin
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon. cayenne
• 1 teaspoon cinnamon
• Salt and Pepper

Directions:

1. In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute.
2. Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
3. Add the cauliflower, potatoes, tomatoes, and peas. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
4. Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt.
5. Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve over rice and garnish with cilantro.

Rice: https://pipingpotcurry.com/instant-pot-basmati-rice/

Indian Chicken Curry

So much more delicious than I expected!

To do it right it takes 2 HOURS of prep time, then an additional 1 hour of cooking time

https://smittenkitchen.com/2019/10/chicken-curry/

2 1/4 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 cup plain, full-fat yogurt
4 garlic cloves, minced or grated, divided
2-inch piece of ginger, minced or grated, divided
2 teaspoons kosher salt, divided, plus more to taste
2 to 3 tablespoons neutral oil or ghee
2 large yellow onions, minced
1 teaspoon cumin seeds
About 2 1/2 cups small diced fresh tomatoes, from 3 to 4 roma tomatoes, or 1 15-ounce can crushed tomatoes
2 tablespoons tomato paste
1 1/2 teaspoons ground turmeric
1 teaspoon garam masala
1 tablespoon ground coriander
1/2 to 1 teaspoon cayenne or a mild chile powder, such as kashmiri, or to taste
1/2 cup water
Cilantro for serving

Combine chicken thighs with yogurt, half of garlic, ginger, and salt in a bowl and set aside for whatever time you’ve got — you can use them right away, in an hour, or up to a day.

In a large (4 quarts), heavy pan with a lid, heat oil or ghee. Once hot add onions and cumin seeds, cook 5 minutes, until browned at edges. Add remaining ginger and garlic and cook one to two minutes more. Add remaining salt, turmeric, garam masala, coriander, and cayenne or another chile powder cook for two minutes. Add tomatoes and cook until they begin to break down, 4 minutes. Add tomato paste, cook for another 2 minutes. Add chicken and yogurt marinade from bowl, plus water, stir to combine, and bring to a simmer, stirring. Simmer 25 to 30 minutes over low heat, covered, stirring once or twice to ensure everything is cooking evenly.

Chicken is done when it is cooked through and very tender (you can cut a larger chunk in half to check for doneness). Adjust seasoning as needed and serve with rice.

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Raita
- full fat yogurt
- English cucumber
- cumin
- coriander


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Basmati Rice
https://pipingpotcurry.com/instant-pot-basmati-rice/

1 cup basmati rice
1.25 cup water
1 tsp ghee or oil (sunflower)
1/2 tsp salt
(for increasing amounts of rice it's 1 cup rice : 1.25 cup water


Wash rice until water runs clear
Soak rice in water for at least an hour
Put water and rice in instant pot, add oil and salt
Set instant pot on pressure cook to 4 minutes
When done, let sit for 5 minutes before venting


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https://www.thespruceeats.com/indian-spice-roasted-cauliflower-recipe-102146

Roasted Cauliflower

4 tablespoons butter (melted)
1 teaspoon cumin
1 tablespoon garam masala
Optional: 1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 head cauliflower (rinsed, cored, cut into 2-inch pieces)

Whisk spices and salt into melted butter
Toss cauliflower in bowl with butter mixture
Spread out on baking pan
Bake at 425 for about 40 minutes

Anthony's Cookies and Cream Cookies

 

Anthony's Cookies - Cookies n Cream

1 package oreo-style cookies
2 sticks butter
.75c granulated sugar
.75c brown sugar
1 tsp. vanilla
2 eggs
2c flour
1 tsp salt
1 tsp baking soda

1. Take about a third of oreo cookies from box, remove cream centers from them and smash in freezer bag to fine consistency. Mix with other dry ingredients (not butter and sugars)

2. Take remainder of oreos and crush into a rougher consistency

3. Lightly cream (do not overmix) butters, sugar, vanilla

4. Add eggs slowly

5. Slowly incorporate dry ingredients, including oreo crumbs

6. Bake at 375 for about 15 minutes on parchment paper

Deep Fried Mozzarella Sticks

• 16 oz block whole milk mozzarella cheese
• 2 large eggs
• 2/3 cup italian style breadcrumbs
• salt, pepper

1. Cut the block of cheese into 1/2 inch sticks.
2. Place the eggs in a bowl with a little salt and pepper, and whisk to combine. Then place the bread crumbs in a second bowl, and season with a little salt and pepper.
3. Take each cheese stick and dip it into the egg, letting the excess drip off.
4. Then coat in the breadcrumbs, shake off the excess, and place on a plate. Repeat with the remaining cheese sticks.
5. Once each cheese stick has been breaded, take each one through the egg and breadcrumbs again for a second coating. Place the mozzarella sticks in an airtight container and freeze for two hours.
6. Heat up a fryer to 365 degrees F, and fry for about 30-60 seconds until golden brown. Serve with marinara or your favorite dunking sauce. Enjoy!

https://www.fifteenspatulas.com/game-day-nibbles-homemade-mozzarella-sticks/