Soft Snickerdoodles

This is a quick & easy recipe for the classic soft snickerdoodle cookie. Serve as dessert with ice cream, or devour it simply as a snack.

Delicious balls of nostalgia rolled in a coating of excellence; serve with a cup of cheer and enjoy.

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Soft Snickerdoodles recipe       – – – –      Print

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Almond & Fruit Cupcakes

These Almond & Fruit Cupcakes are simple and fast to make, happen to be gluten-free, and hold very little sugar. This makes them quite versatile, and can be served primarily at breakfast, lunch, eaten even as an after-dinner light dessert, or just snacked on whenever (in moderation).

Enjoy with a topping of your favorite fruit jam.

 

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I based this recipe off of the New York Times Food recipe for ‘Mini Almond Cakes’ which I really enjoyed but wanted to make my own recipe, and make it a little differently. I added egg yolks in addition to the usual fluffy egg white–but not before also fluffing the egg yolks with some confectioners sugar.

The cool thing about these Almond cupcakes is that they are automatically gluten-free, as they use almond meal instead of flour. They also do not use a ton of sugar and taste light, and go especially well with the sweeter fruit jam on the top. Enjoy!


 

Almond & Fruit Cupcakes Recipe   –   –   –   –   –   PRINT

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Olive Garden Copycat Breadsticks

These flavorful breadsticks were made to copy the ones made at Olive Garden, and can be made in just over 90 minutes.

Spread the hot breadsticks with melted butter, and season with a bit of garlic powder to finish it off.

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Ingredients:

1 ¼ cups warm water

2 ½ teaspoons active dry yeast

2 Tablespoons sugar

3 ¼ cups flour, divided

2 tablespoons olive oil

1 ½ teaspoons salt

 

2 tablespoons melted butter

Sprinkling of garlic powder

 

DIRECTIONS:

In a small bowl, put in the warm water, yeast, and sugar, to proof the yeast. Let sit for 5 minutes, or until foamy.

In the bowl of a stand mixer, mix 2 cups of the flour and salt briefly to combine. Add in the yeast mixture, and stir till all combined. Begin to gradually pour in the remaining 1 ¼ cups of flour until stretchy and smooth looking. Add in the 2 tablespoons of oil and continue to knead with the knead attachment in the bowl mixer. If the mixture is too wet and sticky, add in more flour.

Once dough is the right consistency, take dough out of bowl, spray bowl with nonstick spray, and put the dough back into the bowl. Cover the bowl and let the dough rise for an hour, until doubled in size.

When done rising, cut dough into 12 equal sized pieces, and roll each piece into long breadstick-shaped logs. Place on a greased baking sheet, and let rise for another 20 minutes in a warm place. While rising, preheat oven to 425.

When rise time is done, place the breadsticks in the oven, and bake for 10-12 minutes, or until golden brown.

Once out of the oven, brush the breadsticks with the melted butter, and lightly sprinkle with garlic powder.

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Chow Mein

Chow Mein is a great make-ahead-of-time lunch. This recipe uses normal spaghetti noodles, which are easy to find and cook.

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INGREDIENTS:

1/2 a head of cabbage, shredded

2/3 cup of soy sauce

1 (16 oz) pkg. of spaghetti noodles

1 Tbs. Brown Sugar

1 medium sweet onion

3 cloves of garlic

4 carrots, peeled and grate

2 tsp. chopped fresh ginger root

 

DIRECTIONS:

First, peel the ginger root to get skin off. Then chop into small chunks.

Then peel garlic cloves (in picture, note I used a silicone sleeve thingy to peel the garlic cloves, it works really well), and chop into medium chunks, too.

Place Ginger, Garlic, Soy Sauce, and brown sugar into wet-ingredient blender. (you can use a blender, or whatever else works, too.) Blend for 20 seconds, or until everything is finely chopped up.

NOTE: To make things much easier, you could possibly buy cabbage already shredded, and carrots, already shredded, but I just did it manually:

Peel all the carrots with a vegetable peeler, and cut the ends off. Shred with a food processor shredder attachment.

Next, peel outer leaves off cabbage for sanitary reasons, and cut half (the half you’ll be using) into small chunks, small enough to fit in the processor’s chute. If you prefer to chop the cabbage, then do it.

If not, use the easier way: the food processor. With the blade attachment, shred cabbage, and place into a bowl for keeps until you need it.

For onions: Cut onions into inch long thin segments.

Bring a large pot of water to a boil. Break your raw noodles in half before placing them in the boiling water. Cook for the time indicated on the back of your package. (9 min, average).

WHILE your noodles are boiling, pour two tablespoons of olive oil into a large skillet over medium heat.

When heated up, Put carrots and onions in, stirring, until cooked mostly, about 3 minutes. Then place cabbage in, and stir for one or so minutes. Remove from heat–but be sure it’s warm for when you want to use it.

When noodles are done cooking (you’ll know if they are tender when bitten) then take them out, and pour into a colander in an empty sink to drain. Pour into large serving bowl.

Finally, pour soy sauce mixture into Vegetables, and stir until combined. Then pour the whole vegetable thing into the prepared noodles, mixing until combined. If you wish, you may pour more soy sauce in for more flavor.

See my original post of this recipe on instructables

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Sweet Teriyaki Sauce

This Sweet & Thick Teriyaki Sauce is a great Asian sauce that works with almost any Asian food.

It works well as a baste for grilling things, and even a marinade.

It also works good on fish, making a plain fish (like mahi-mahi or salmon) more flavorful.

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INGREDIENTS:

⅓ cup soy sauce

⅓ cup water

⅓ cup brown sugar

¼ cup avocado oil

1 tablespoon white wine vinegar

1 tablespoon cornstarch

 

DIRECTIONS:

In a small bowl, thoroughly mix all ingredients (except for cornstarch) together.

Pour mixture into a medium/small skillet over medium heat, and bring to a boil.

Put cornstarch into a small bowl. Pour a bit of the boiling mixture into the cornstarch bowl, and mix until homogeneous.

Pour the resulting substance back into the skillet, and stir until all combined. Boil a bit more, and then turn to low, and continue to cook, while stirring until the mixture becomes thick like syrup.

Remove from heat and use as a baste, and/or a sauce for your fish (salmon, mahi-mahi, etc.)

Store in the fridge, and heat before using.

See my original post of this recipe on instructables.

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Traditional Hot Salsa

Salsa makes a good snack served chips for any occasion with lots of people. This particular salsa instructable makes alot of salsa, so be sure that you plenty of people to eat it!

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While this salsa is rather hot and spicy, it is easy to change the ingredients to make it mild or medium.


 

Ingredients:

1 (14.5 oz) can of tomatoes, with juice

3 whole tomatoes

4 large clumps cilantro

4 large cloves garlic

2 jalapeno peppers (for milder salsa, use 1 jalapeno)

1 medium onion (use less for milder salsa)

½ teaspoon sugar

3/4 teaspoon salt

1 lime, juiced

 

DIRECTIONS:

Cut your fresh tomatoes into large chunks.

Pour HALF of the tomatoes from the can with their juice into the blender. Leave the OTHER HALF in the can.

Coarsely chop the garlic, as shown.

Remove the leaves of the cilantro from its stems, and throw the stems away. Its the leaves you want.

Cut open the pepper(s), and dump the seeds out. Then cut into smaller pieces.

Also prepare the onion, so that it looks like it does in the picture.

Throw all this prepared produce into the blender.

  • Lime juice into blender, and the sugar and salt.
  • Then Blend all the ingredients on medium speed until thoroughly combined.

Now that you’ve combined all the other ingredients, and pulsed them on medium speed:

Dump in all the fresh tomatoes and THE OTHER HALF of the canned tomatoes.

Pulse on LOW speed for a bit until the texture is coarse and chunky. I learned to do this the hard way, and pulverized most of the salsa….

You can store your salsa in the fridge in an airtight container.

Take out to serve at parties, lunches, dinners, breakfasts, and whatnot.

See step-by-step picture instructions on my original post of this recipe on instructables.

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Chocolate & Candy Cane Coated Marshmallows

These delicious and simple treats make perfect Christmas gifts for friends and family.

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Ingredients: (Serves 3)

3 medium marshmallows

1/4 cup chocolate chips

3-4 mini candycanes (= 1 medium candycane)

 

NOTE: Medium size of marshmallow is most preferable, and nothing smaller, but if you choose larger marshmallows, be sure to use more chocolate chips, and lengthen microwave time.

As shown, you can use mini candycanes or one medium candycane.

It is easier to keep them in their wrapper and crush them in there, and then you can pour it from the wrapper.

DIRECTIONS:

Place chocolate in small bowl and place in microwave for about 1 minute and 40 seconds, stirring in between. The time just depends on your microwave.

Leaving them in their wrappers, crush them with something like the handle of the knife coarsely. Size of normal chunks that candy-cane should be crushed into are shown above in bowl. Cut the wrappers, and pour all of it into a wide bowl that is good for rolling marshmallows in.

Place marshmallows on a paper towel or parchments paper (parchment paper works best). Using toothpicks to help holding the marshmallow without grabbing it with your hands, use a silicon scraper to spread the melted chocolate onto the marshmallows completely and evenly.

Roll chocolate covered marshmallows in candycane before chocolate hardens. Place on a platter and cool in fridge for ten minutes before serving or putting in gift bags.

To see more step-by-step  pictures, visit my original post of this recipe on instructables.

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