HOMEMADE PEPPERMINT PATTIES

Cute, delicious, and perfect for the holidays, these homemade peppermint patties are so easy to make!

Homemade peppermint patties have been on my bucket list of things to make for years. They are my mom’s favorite treat (I’m pretty sure she keeps them in the freezer because apparently frozen peppermint patties are delightful and are harder to find for unsuspecting treat-seeking souls) but I’ve always thought they’d be a bit fussy to make (read: not worth it when the store bought variety will do just fine) so I put it off until just recently.

You’d think I’d learn my lesson by now: homemade is always better.

Actually scratch that.

Homemade is usually better.

I once tried to make yellow mustard. It was revolting. But these peppermint patties? Definitely not revolting.

The peppermint dough for the filling is wonderfully easy to work with and if you have a spare fork and butter knife handy, the dipping is a breeze, too.

I kept these refrigerated, as the recipe states, and even though it makes a bazillion, after gifting some to nether parts of our neighborhood, we had no trouble devouring the rest.

I was surprised, actually, that the boys loved them so much since I was a little heavy-handed with the peppermint.

Apparently spicy mint filling enrobed in dark chocolate is kid-approved in this house.

The white center is creamy and sweet and the rich dark chocolate cuts the minty mintness perfectly.

Personally, I preferred the ones not topped with crushed mint candies but I’ll leave that up to you (the sprinkle of candy definitely helps out the pretty factor).

HOMEMADE PEPPERMINT PATTIES

INGREDIENTS:

• 7 1/2 cups powdered sugar, sifted
• 1/3 cup evaporated milk
• 1/3 cup light corn syrup
• 3 tablespoons extra-virgin or refined coconut oil
• 1/4 teaspoon food-grade peppermint essential oil or 1 teaspoon peppermint extract (see note)
• 1 1/2 pounds bittersweet or semisweet baking chocolate, chopped
• Crushed peppermint candies for sprinkling, optional

DIRECTIONS:

1. In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil and peppermint on low speed until combined. Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes.
2. Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap one disk of dough and place it on the counter or parchment. Sprinkle the top with powdered sugar, too. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter.
3. Reroll the scraps until all of the dough is used. Repeat with second disk of dough. Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight.
4. Melt the chocolate (I use the microwave on 50% power and cook for 1-minute increments, stirring in between; I melt until it is mostly melted but there are still a few small lumps of chocolate – I stir these in until fully melted. This will help to avoid blooming on the set chocolate.)
5. Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork if needed.
6. Sprinkle the dipped patties with crushed mints, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.

NOTES:

The recipe calls for either food-grade peppermint essential oil or mint extract. In either case, you’ll want to add more of either if needed – so taste the filling before rolling, cutting and dipping. I used about 1/4 teaspoon peppermint oil initially but ended up adding a few more drops for a more potent peppermint taste. I haven’t tried this yet but I think it would be absolutely delightful to add a touch of peppermint to the chocolate, too.

Source

source http://dishes.dumay.club/homemade-peppermint-patties/

Baked Chicken Parmesan

I  cooked so much Italian food my first year of marriage that I’m surprised we didn’t end up speaking with Sicilian accents. Most often I turned to quick and easy pasta recipes, but when I was feeling extra fancy or it was a Friday night, I’d make Baked Chicken Parmesan.

Between you and me, the first time I made Baked Chicken Parmesan, I was ultra impressed with myself. Here was a recipe I’d seen in restaurants my whole life, right on our plates. The Parmesan chicken was perfectly crispy on the outside, lusciously juicy on the inside, and the cheese topping was hot, bubbly, and every bit as comforting as I’d hoped it would be.

No doubt we had wine, and I probably would have turned on the Pandora opera station to give the setting the ultimate Italian effect, if I weren’t already occupied shoveling Baked Chicken Parmesan into my mouth.

What a lucky man, this new husband of mine.

The funny thing about Baked Chicken Parmesan is that even though it seems fancy, it’s one of the easiest recipes to make. Although I most often associate chicken Parmesan with restaurants, I don’t actually like to order it out. For one, it’s so easy to prepare at home, I’d rather spend my restaurant dollars on a different dish. For two, most restaurant versions of chicken Parmesan are so over-the-top heavy that you lose the flavor of the chicken entirely under a pile of greasy breadcrumbs and slippery cheese.

Unlike those overdone restaurant recipes, today’s version is a healthy Baked Chicken Parmesan that fuses Italian comfort food with weeknight dinner sensibility. It’s baked, not fried, and the breadcrumb crust is satisfyingly crisp, without being so thick you feel as if you are eating at KFC.

To make the recipe especially weeknight friendly, I took a shortcut by using good-quality store-bought tomato sauce. You can make your own, but on most weeknights, which is when we usually eat Baked Chicken Parmesan these days, I am equally satisfied to open a jar.

My one non-negotiable: the bubbly, melty mozzarella cheese. I don’t think I needed to tell you that though, did I?

Baked Chicken Parmesan

Ingredients:

• 2 boneless, skinless chicken breasts, about 12 ounces each
• 1/2 cup Italian seasoned breadcrumbs
• 1/4 cup whole wheat Panko breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 large egg whites
• 4 ounces part-skim mozzarella
• 1/2 cup tomato sauce, plus extra for serving as desired
• Thinly sliced or chopped fresh basil
• Optional, for serving: prepared whole wheat pasta or zucchini noodles, or just enjoy on its own!

Directions:

1. Preheat your oven to 400 degrees F. Lightly coat a baking sheet with cooking spray. Cut each chicken breast in half lengthwise so that you have 4 pieces total. Pound each piece to an even 1/2-inch thickness. Set aside.
2. In a wide, shallow bowl (a pie dish works well), combine the Italian breadcrumbs, whole wheat Panko breadcrumbs, Parmesan, garlic powder, and pepper. In a separate bowl, whisk together the egg whites until lightly foamy. Cut the mozzarella into 4 slices, or grate and divide into four equal portions.
3. Arrange your work station in the following order: pounded chicken, egg whites, breadcrumb mixture, baking sheet. Working one at a time, dip each piece of chicken into the egg whites, shaking off any excess, then the breadcrumbs, gently patting the chicken as needed so that the crumbs stick to all sides. Place on the prepared baking sheet. Lightly coat the tops of the chicken with baking spray.
4. Bake until the chicken is cooked through (it should reach an internal temperature of 165 degrees F) and the crumbs are brown, about 15 minutes. Remove from the oven, spoon 2 tablespoons of sauce over each piece of chicken, and top with a slice of mozzarella. Return to the oven and bake until the cheese is melted, about 3-5 additional minutes. Sprinkle with basil and enjoy immediately, topped with extra sauce as desired.

Source

source http://dishes.dumay.club/baked-chicken-parmesan/

GRILLED BRUSCHETTA CHICKEN

Easy, healthy grilled bruschetta chicken with simple seasonings, melty mozzarella cheese, and a fresh tomato and basil topping is the perfect summer meal!

So many delicious things happening here, I can hardly contain my excitement about this super awesome grilled chicken dish. If we are talking juicy, savory grilled chicken under a layer of hot, melty mozzarella cheese, topping with fresh tomato and basil salsa….. I’m in heaven.

I could curl up with a good book and a plate of this chicken and be a happy gal for the rest of my days.

We moved into this home mid-Fall last year and I was over the moon to find that the previous owners had planted a small (and very manageable) garden on the far side of our yard. It’s the perfect size –  for someone like me who lacks both time and a green thumb – and is divided into three rectangular plantar boxes.

Before temperatures plummeted for the Winter, the tomato vines were still producing loads of tiny adorable red and golden tomatoes and I was popping them like candy. My husband would never eat a tomato alone, so I had the lot of them to myself and I was not one bit sad about that.

I really, really heart fresh tomatoes.

Tomatoes are the star of this grilled bruschetta chicken recipe. Paired with some fresh lemon juice, chopped basil, and salt and pepper, they turn a simple chicken dish into a whole other super tasty experience.

This recipe is incredibly simple – and sometimes less is more if you ask me! Just toss your chicken with a bit of olive oil, salt and pepper, some dried herbs, and a hearty dose of garlic powder, and grill for about 15 minutes. Top each chicken breast with a thick slice of mozzarella cheese and watch as it gets all sorts of ooey gooey melty delicious right there on the grill.

Once your chicken is done, top it off with your tomato and basil mixture, along with a bit of fresh cracked black pepper, and you’re done my friends. You and your family are going to love how delicious and easy this recipe is!

Grilled Bruschetta Chicken

Ingredients

• 4 boneless skinless chicken breasts, pounded to even thickness (1 inch or less)
• 2 tablespoons oil
• 1 teaspoon Italian seasoning (OR ¼ teaspoon each dried basil, dried oregano, and dried thyme)
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 4 slices mozzarella cheese

tomato basil topping

• 3 roma tomatoes, diced
• salt and pepper, to taste
• 2 teaspoons fresh lemon juice
• 2 tablespoons finely chopped fresh basil

Instructions

1. In a large bowl combine chicken, oil, Italian seasoning, garlic powder, and black pepper. Stir to combine and coat chicken evenly with the seasonings.
2. Grill chicken over medium-high heat 6-8 minutes on each side or until cooked through.
3. While chicken is cooking, prepare the topping. In a medium bowl combine tomatoes, salt and pepper, lemon juice, and basil and stir well.
4. Once chicken is cooked through, top each chicken breast with a slice of mozzarella cheese and cook for about 1 minute longer until cheese is melty.
5. Top chicken with tomato basil topping and serve immediately.

Source

source http://dishes.dumay.club/grilled-bruschetta-chicken/

QUICK 45 MINUTE CINNAMON ROLLS

Fluffy and soft cinnamon rolls taste even better than Cinnabon and are ready in just 45 minutes! 

Hey guys! It’s Layla here from GimmeDelicious.com and today I’m sharing the only cinnamon bun recipe you will ever need! These cinnamon rolls are Incredibly soft and fluffy and ready in just 45 minutes. And no, they are not made with pre-made or canned dough. The dough is made completely from scratch and rises super fast thanks to my oven proofing method.

You basically make the dough and let it rest for just 5 minutes then roll and cut the cinnamon rolls and let them rise in a warm pre-heated 200 fahrenheit degree oven. They will rise in just 20 minutes and are then ready for baking. You then turn on the oven to 375F and bake for 15 minutes and that’s pretty much it!

INGREDIENTS

• 2 and ¾ cups all-purpose flour
• 3 Tablespoons granulated sugar
• 1 teaspoon salt
• 1 package instant yeast (1 packet = 2 and ¼ teaspoons)
• ½ cup water
• ¼ cup milk
• 2 Tablespoons unsalted butter
• 1 large egg
• Filling:
• ¼ cup (1/2 stick) unsalted butter, softened to room temperature
• 2 Tablespoons ground cinnamon
• ¼ cup brown sugar
• Glaze:
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 Tablespoons milk or coffee

INSTRUCTIONS

1. To Make dough: In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
2. Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.
3. To Make Filling: After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
4. TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
5. To make glaze: Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Source

source http://dishes.dumay.club/quick-45-minute-cinnamon-rolls/

PUMPKIN PULL-APART LOAF

Pumpkin pull-apart loaf is a flaky breakfast danish that you bake up easily, using refrigerated biscuit dough and pumpkin puree. It’s an easy brunch recipe, but it also makes the perfect snack or easy pumpkin dessert recipe!

I know, can you believe it? I’m going there, and it’s only August. I’m sorry, but I couldn’t wait to share this Pumpkin Pull-Apart Loaf with you!

Every year this happens: August 1 hits and I start thinking about back-to-school which leads me to thinking about things happening in the fall…which leads me to thinking about pumpkin recipes. You see, pumpkin recipes for a food blogger are like the kids going back to school: the promise of something new and exciting. Pumpkin recipes are the beginning of something wonderful; the start of the fourth quarter, also known as the holiday season.

Since it’s 11 bajillionty degrees here and I’m tired of my kid being home and I’m tired of being hot and I’m tired of SUMMER, can you blame me that I want to bring on fall a little bit early? I want to not sweat when I get into my car, I want to open my windows instead of running the A/C, I want my kid to go back to school and I want to drink a Pumpkin Spice Latte!

So, in the hopes that if you build it, he will come I’m posting a pumpkin recipe in August to bring on fall. And because I made this weeks ago and I just want to share it NOW! If you revolt, well then, oh well. Pin it for later and come back when you’re wearing a scarf and boots.

If you’re still here, thank you. I’m glad. You won’t be sad, because this pull-apart loaf is to die for. It’s like eating pumpkin pie for breakfast, no joke.

A few years ago I made Pumpkin Danish (also posted in August, BTW) and everyone went nuts for it. I can see why, it’s a great recipe. When I was looking back at some old pumpkin posts, I remembered that one and decided to do another breakfast recipe using that pumpkin pie filling. Enter: Pumpkin Pull-Apart Loaf.

This is an easy recipe, great for breakfast or dessert (or snack or lunch or ….). You start with a can of biscuits (I used Grands). The “pull-apart” is created when you slice each biscuit in half and stack them (with filling in the middle), then bake them in a loaf pan. You can pull apart the layers, hence the name.

I’ve also made pull-apart loaves with bacon, with cinnamon rolls, and from scratch. I love them – they’re so much fun (and, in the case of this one, so easy!)

The pumpkin mixture is just some canned pumpkin puree mixed with an egg for binding, sugar for sweetness, and spices. I used pumpkin pie spice because it’s just easier than pulling out all the other spices (I’m so lazy).

I also dipped each slice of biscuit in cinnamon sugar before sandwiching them with the pumpkin mixture. It gives the layers a nice crunch, and then the entire thing is drenched with cinnamon glaze.

EASY PUMPKIN PULL-APART LOAF

INGREDIENTS:

• 3/4 cup pumpkin puree (not pumpkin pie mix)
• 1/2 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 large egg
• 1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
• 1 teaspoon cinnamon

GLAZE:

• 1/2 cup powdered sugar
• 1 teaspoon cinnamon
• 3 tablespoons heavy whipping cream or milk

DIRECTIONS:

1. Preheat oven to 350°F. Spray an 8×4 or 9×5 loaf pan with nonstick cooking spray (use the kind with flour for best results).
2. Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
3. Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
4. Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
5. Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Note: the center shouldn’t be raw, but will be moist and gooey. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.
6. To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.
7. Store loosely covered for up to 2 days.

Source

source http://dishes.dumay.club/pumpkin-pull-apart-loaf/

CHILI PINEAPPLE GRILLED CHICKEN

Sometimes potatoes get a bad rap in the health food industry. Actually, potatoes can be pretty darn nutritious when cooked the right way and enjoyed in moderation. They are packed with potassium and fiber and are naturally fat- and cholesterol-free. With that knowledge, you can enjoy our 5-Ingredient Healthy Stuffed Potato Skins sans guilt!

We have utilized chicken, turkey bacon, and low-fat cheese in this recipe and added broccoli to ensure that you’re getting the healthiest potato skins we could come up with!

5-Ingredient Healthy Stuffed Potato Skins

Ingredients

• 3 large potatoes
• 1 cup of chicken, pre-cooked and shredded
• 1/2 cup of broccoli, pre-cooked and chopped
• 6 slices of turkey bacon, nitrate-free (pre-cooked, chopped)
• 1 1/2 cups of shredded low fat sharp cheddar cheese
• Sea salt and freshly ground pepper, to taste

Directions

Preheat the oven to 400°F. Prick the potatoes a few times, put them on a baking sheet, and bake for about 60 minutes.

When the potatoes are done, take them out of the oven and cut in half lengthwise. Scoop half the potatoes out of their skins and into a mixing bowl. Scoop the rest of the potatoes out and into a container to set aside for later. Add cooked shredded chicken, cooked chopped broccoli, cooked and chopped turkey bacon, and 1 cup of cheddar cheese to the bowl and mix it together. Season with sea salt and pepper.

Divide the mixture between 6 halves of potato skins, top with ½ cup cheddar cheese, and bake for 5-7 more minutes until cheese is melted. Serve warm.

Source

source http://dishes.dumay.club/chili-pineapple-grilled-chicken-2/

3-INGREDIENT BUTTERY SHORTBREAD COOKIES

Really awesome shortbread is made with just 3 simple ingredients.  These buttery shortbread cookies are brimming with delicious melt-in-your-mouth flavors.  Dress them up with sprinkles, drizzles, or keep them pure and simple.  Absolutely addictive.

Ready or not, Christmas is a quick countdown away.  Just to make sure I don’t forget it, the kids are all home for two whole weeks.

We’re neck deep in cookies all over our kitchen and will hopefully continue the trend in the next couple of days.  When there are Littles at home and they have friends, sometimes they all come swarming…and cookies disappear in nanoseconds.

We had such fun over the weekend celebrating the holidays early with some family and friends.  I can’t count how many kiddos were there. At least fifteen of them, and half of them unapologetically hungry teens.

Translation: tables full of food and counters teeming with treats to satisfy those not-so-little-anymore Littles…

My awesome cousin is a fab hostess, and she set up colorful cookie building stations all over her kitchen. Yeah, kindergartners and teens alike still love doing that kind of stuff. (Um, me too.)

The kids gifted us grown-ups with elaborately and generously painted gingerbread men.

The festive colors, sights, sounds, and flavors that abound during the Christmas season have no parallel.

Which brings me to shortbread cookies.  These 3-ingredient buttery shortbread cookies, specifically.

My boys could pop these into their hungry mouths by the fistful if I let them.  Maybe they do when I’m not looking.

The hoarder in them seems to appear out of nowhere when they see these shortbread cookies.

But I get it, I really do.  Because these shortbread cookies are genuinely addictive.

These 3-ingredient buttery shortbread cookies make my top 3 favorite holiday cookies every single year.

They’re easy, no-frills, and 120% mouthwatering.

Bonus: they keep nicely for days, making them a tasty edible gift.

Or just hoard ’em for yourself.

3-INGREDIENT BUTTERY SHORTBREAD COOKIES

INGREDIENTS

• 2 cups salted butter, cold and cut into pieces
• 1 cup packed light brown sugar
• 4½ cups all purpose flour, divided
• Optional: Your favorite sprinkles

DIRECTIONS

1. Preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
2. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add 3½ cups of the flour and mix on medium-low speed until combined.
3. On a large board, sprinkle ½ cup flour. Knead dough by hand for 5 minutes, adding as much of the remaining ½ cup flour as needed to make a soft dough. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. (You may not end up using all the flour, depending on how your dough feels.)
4. Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about ½ inch thickness (lightly flour board if needed.) Either cut into 3×1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.
5. Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable.
6. Cool completely on wire rack before serving. Cookies keep very when sealed airtight, at room temp.

NOTES

Extra dough can be frozen for up to 2 months. Wrap completely airtight; defrost dough when ready to roll/cut.

Source

source http://dishes.dumay.club/3-ingredient-buttery-shortbread-cookies/

CHILI PINEAPPLE GRILLED CHICKEN

Grilling out during the summer is our favorite way to cook dinner. We probably grill out 3 to 4 nights a week. I am always needing to come up with new flavors and marinades. This Chili Pineapple Grilled Chicken is crazy good!

I have come to love sweet chili sauce, so I love to add it to marinades. It gives the meat some sweetness without being overly sweet. The pineapple juice made us feel like we were eating at the beach! LOVED the tropical flare to the chicken.

We grilled 2 pounds of chicken and ate the leftovers for lunch the next day. They are great on top of a salad or chopped up in a quesadilla. These are already on the menu again for this weekend.

Chili Pineapple Chicken Tenders

• 2 lb chicken tenders
• 1 cup sweet chili sauce
• 1/4 cup pineapple juice
• 1/4 cup honey

Whisk together sweet chili sauce, pineapple juice and honey. Reserve 1/4 cup of sauce and pour remaining sauce over chicken tenders. Marinate in the refrigerator 30 minutes to an hour.

Remove chicken from marinade. Grill until done, about 5 minutes per side. Brush chicken with reserved sauce on each side and cook for an additional minute on each side.

Source

source http://dishes.dumay.club/chili-pineapple-grilled-chicken/

Easy Macaroon Cookie Recipe

Recently at my daughters birthday, we made Macaroons! I couldn’t believe how delicious and easy these little cookies were to make. There are many different ways to tweak the recipe to your tasting! Growing up I use to call Meringue, “God’s Nature”! I thought it was magical how it went from the liquid state to that beautiful and delicious whipped fluff.  I think this is my new “God’s Nature!”

I’m going to share with you this Easy Macaroon Cookie Recipe! Enjoy! oh..and I’m not sure if it’s spelled Macaroon vs. Macaron? Anyone know??

Easy Macaroon Cookie Recipe

How to make Macaroons:

Shells:

• 3/4 cup almond flour {I used Bob’s Red Mill Almond Meal/Flour }
• 1 cup confectioners sugar
• 2 large egg whites, room temperature
• 1 pinch cream of tartar
• 1/2 cup extra fine sugar {I used regular sugar and sifted it}
  Optional: gel food coloring by Wilton {I used the “Gel Teal”}

1. Line two baking sheets with parchment paper.You can also use a silicone mat.
2. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
3. Sift almond flour and confectioners’ sugar together 2-3 times. Set aside.
4. Whisk egg whites with a hand mixer until foamy.  Add cream of tartar and beat until soft peaks form.  Reduce speed and gradually add extra fine sugar.  Increase speed and beat until stiff peaks form.
5. Sift flour mixture over whites with a fine sieve. Discard any lumps or coarse bits that remain.
6. Fold mixture together with a rubber spatula -using short strokes at first -until just combined .  The batter will be very stiff.
7. Here is where you will want to add the Gel Food Coloring if you would like to tint your Macaroons. You will place a small amount of the gel food coloring on the end of a rubber spatula.
8. Use bigger folds once batter loosens.  When batter is ready, it should fall from the spatula in a thick ribbon.
9. Transfer mixture to a piping bag. In a pinch, you can also use a gallon-size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow.
10. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew.
11.  Let piped macarons stand uncovered for 15 minutes to form a crust.
12. Preheat the oven to 300°F (150°C)
13. Bake the macarons one sheet at a time for about 18-20 minutes. It’ll take longer for larger macarons. The macarons are ready when they come off the sheet easily.

Now directions for the delicious Buttercream!

Buttercream Filling:
1 cup unsalted butter
3 1/2 cups confectioners’ sugar
Optional: different extracts for flavoring

1. Cream butter and confectioners sugar together in a large bowl using a hand mixer or stand mixer.  Beat on high speed until light and fluffy.  If mixture is stiff, use 1 or 2 tablespoons of milk or cream to loosen.
2. {optional} Add your extract in small drops. Beat until flavor is thoroughly incorporated.
3. Transfer icing to a piping bag and pipe on half the macaron shells. Sandwich with remaining shells.
4. You can eat these right away or put them in an airtight container in the refrigerator.

For my daughters birthday, I did an orange flavored buttercream filling and it was fabulous! Next, I’m going to make lemon macarons!!

Wouldn’t these Easy Macaroons be great as a gift? You could put them in a tin with a beautiful bow and voila!

Source

source http://dishes.dumay.club/easy-macaroon-cookie-recipe/

Peanut Butter Banana + Honey Roll Ups

Here is my latest delish and super easy recipe that is the perfect snack for your kiddos when they get home from school. I used the new Flatout ProteinUP CarbDown flatbread for added protein and fiber! They will also enjoy making these with you in the kitchen. FYI…adults love these, too! Me included!

Peanut Butter Banana + Honey Roll Ups

Ingredients

• 1 Flatout® Flatbread
• 1 tablespoons peanut butter
• 1/2 banana
• 1/2 Tablespoon honey

Spread peanut butter on flatbread. Slice one banana and spread evenly over the flatbread. Then, drizzle the honey on top. Roll up. Cut in half. ENJOY!

Disclosure: I work with the folks at Flatout. Opinions are my own.

Source

source http://dishes.dumay.club/peanut-butter-banana-honey-roll-ups/

CHERRY TOMATO BASIL SPINACH AND PARMESAN PASTA

Cherry Tomato Basil Spinach and Parmesan Pasta – an easy and delicious meatless meal that’s perfect for busy weeknights. Best of all, comes together in just 20 minutes with fresh basil, cherry tomatoes, baby spinach, parmesan and pasta.  

Whenever I’m pressed for time or haven’t had a chance to prep anything in advance, I know that I can always rely on noodles or pasta for our meal.

It’s a sure way to get my family excited about dinner and is such a great way to sneak in a few extra veggies while I’m at it. I love that I can have dinner on the table in a short time and it’s so easy to toss in whatever I have on hand.

This quick pasta dish is as simple as it is delicious – with cherry tomatoes, fresh basil, baby spinach and some grated Parmesan cheese.  It can be ready from start to finish in only 20 minutes so it’s perfect for weeknights when you don’t want to spend hours in the kitchen.

Since I am a spice lover, I also added some red chili flakes as well as a finely chopped chili pepper but feel free to leave those out if you don’t want the extra heat.  I also used gluten free pasta here but you can really use any pasta of your choice.

Serve this alongside your favorite protein or salad and be sure to add the extra heaping of Parmesan Cheese for the topping 

This easy and light tasting pasta makes a delicious meal all year round but is especially perfect during the summer when your garden is bursting with juicy tomatoes and fresh basil.

CHERRY TOMATO, BASIL, SPINACH AND PARMESAN PASTA

Ingredients

• 4 ounces of dried spaghetti or pasta noodles of your choice (I used gluten free pasta)
• 3 cups of cherry tomatoes
• 2 flowing cups of baby spinach,roughly chopped
• 1 bunch (about 10 to 12 leaves) basil, roughly chopped
• 4 garlic cloves, very thinly sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon of sea salt or to taste
• 1/2 teaspoon of black pepper or to taste
• 1/4 cup of grated Parmesan cheese plus more for garnish
• 1/4 teaspoon red pepper flakes optional
• 1 red chili pepper of your choice, deseeded and finely chopped (optional)
• extra virgin olive oil for frying

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 3/4 cups of pasta water.
2. While the pasta is cooking, heat the olive oil in a large frying pan over medium heat.
3. Add the garlic, and gently saute for about a minute or two, until the garlic is just beginning to color (being careful to not let burn). Add the tomatoes, oregano, salt and black pepper. Cook tomatoes for about 3-4 minutes until juices start to burst. Add the chopped chili pepper and cook for another minute or two until slightly softened.
4. Add the cooked pasta and reserved pasta water little by little until pasta is well coated. and consistency is reached (I used a little more than 1/2 a cup). Allow to simmer for about a minute then add the red chili pepper flakes, chopped spinach, basil and Parmesan cheese. Turn heat to low and gently toss to coat evenly. Add more pasta water if needed. Remove from heat.
5. Season more to taste if desired and serve with extra grated Parmesan cheese.

Source

source http://dishes.dumay.club/cherry-tomato-basil-spinach-and-parmesan-pasta/

EASY STRAWBERRY CHEESECAKE

This Strawberry Cheesecake is super easy to make and even easier to share with your family friends! It’s smooth and creamy, and topped with delicious strawberries and sauce – a perfect summer treat!

So I chatted a bit about our IVF transfer yesterday over on the Lifestyle section. It was officially a week ago today and we have until Monday before we know if it was successful or not. Ahh! Thank goodness it’s Friday and we have plans every day this weekend. 

We are getting together with our church group tonight, pedicures with friends tomorrow and hanging out with some other friends on Sunday. Busy! Distracted! That’s how I like it. 

The only thing that could make a weekend better is sitting down with a pan full of this Easy Strawberry Cheesecake! It’s got all the things I love – a good thick crust, super creamy vanilla cheesecake and it’s covered in strawberry sauce and strawberries. No joke, I could demolish this thing. Just pass me the pan and a fork!

If you think you’ll feel the same way, you should totally whip it up. It’s such an easy cheesecake to make. I love making my beautiful round 9 inch-ers that are nice and fancy, but sometimes fancy is unnecessary and more than you want to deal with. Plus, baking in this 9×13 pan makes it especially easy to transport for sharing. And isn’t summer all about getting together with friends and sharing? I think so.

So to put the cheesecake together, we start with the graham cracker crust. A total classic! I like to add a touch of sugar to sweeten things up because I’m me and I like things sweet. No surprise there.  Plus, it really does make the crust just that much better.

Next you’ve got the cheesecake filling. Pretty straight forward, just try not to over mix things too much. You’re more likely to add air bubbles to your batter and get cracks, although this cheesecake should do a good job of not cracking.

Then the best part – it’s baked without a water bath. Yay! No extra step of wrapping a pan and putting it in another pan – just bake! I do still utilize the slower cooling process to help make sure you don’t get cracks. It’s just good practice. 

The topping is the most delicious homemade strawberry sauce with fresh chopped strawberries! It’s not super thick like Jello, it’s more like a sauce. It’s baked right on the stove and the longer it cools after cooking, the more it thickens up. If you prefer an even thicker sauce, feel free to add another tablespoon of cornstarch and cook it a bit longer. Either way the flavor is amazing and SO good with the tasty crust and creamy cheesecake.

This Easy Strawberry Cheesecake is a delight to eat! So summery, light and fresh. Grab a fork and dig in!

EASY STRAWBERRY CHEESECAKE

INGREDIENTS:

CRUST

2 1/4 cups (302g) graham cracker crumbs
3 tbsp (39g) sugar
1/2 cup (112g) salted butter, melted

FILLING

24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
3/4 cup (173g) sour cream, room temperature
1 1/2 tbsp vanilla extract
3 large eggs, room temperature

STRAWBERRY TOPPING

1 1/2 cups (310g) sugar
2 tbsp cornstarch
1 1/2 cups pureed strawberries (from about 1 lb strawberries)
1/2 tsp vanilla
2 cups chopped strawberries

WHIPPED CREAM

1/2 cup heavy whipping cream, cold
1/4 cup powdered sugar
1/2 tsp vanilla extract

DIRECTIONS:

1. Preheat oven to 325°F (163°C). Grease a 9×13 pan.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
   Bake the crust for 10 minutes, then set aside to cool.
   Reduce the oven temperature to 300°F (148°C).
   In a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract mix on low speed until well combined.
4. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour the batter into the pan with the crust and spread evenly.
6. Bake the cheesecake for 30 minutes.
7. Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes.
8. Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.
9. Put the cheesecake in the fridge to cool completely, 3-4 hours.
10. To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree.
11. Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes.
12. Allow to boil for 1 1/2 minutes, then remove from heat.
13. Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes.
14. Pour the topping over the cheesecake and allow to cool completely, 3-4 hours or overnight. You could serve the sauce immediately, but it will thicken as it cools.
15. To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.

Source

source http://dishes.dumay.club/easy-strawberry-cheesecake/