Poison Toffee Apples for Halloween

Ingredients
2 cups granulated sugar
¾ cups water
½ cup liquid glucose/light corn syrup
few drops black gel food colouring
6 Granny Smith apples (or 12 small apples)

Instructions

Grease a piece of baking paper and place on a tray/baking sheet.
Insert bamboo skewers in all the apples and set aside.
In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.



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The Perfect Fall Potpourri

Speaking of naturally cozy autumn, here is the latest simmer pot mix that I've been thoroughly enjoying for the past few days. It’s very autumn-y and totally fitting for this week since the calendar autumn is just 3 days away! Crazy right? Anyway, when my friend Sofia came over yesterday she said it smelled like the perfect fall potpourri. The mix of orange peel, cinnamon, apple, almond, cloves and vanilla reminds me of all things special about this cozy little season.

Here is what you will need:
- the peel of one orange
- one cut up apple
- 2 large cinnamon sticks
- 1 tablespoon of cloves
- 1 tablespoon of vanilla extract
- 1 tablespoon of almond extract
- 1.5 cups of water plus plenty more for refill


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cupcakes

These tasty muffins look good and delicious too , try to bake yhen in your oven and make a simple tea party with many beautiful moments just for you 

enjoy ;)

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cheesecake

This photo shows you how to do this awsome cheesecake in an easy  way in your kitchen , try it you will not regret it later ,
enjoy 

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Moroccan Yam Veggie Burgers with Cilantro Lime Tahini Sauce

Ingredients:

FOR THE BURGERS:

• 1.5 cups grated yam (I used a sweet potato in a pinch)
• 2 large garlic cloves, peeled
• 3/4 cup fresh cilantro leaves
• 1 small piece of fresh ginger (1 cm cube), peeled
• 1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
• 2 tablespoons ground flax mixed with 3 tablespoons water
• 3/4 cup rolled oats, ground into a flour (use gluten-free if necessary)
• 1/2 tablespoon sesame oil
• 1 tablespoon coconut aminos or low-sodium tamari
• 1/2-3/4 teaspoon fine grain sea salt or pink Himalayan salt, to taste
• Freshly ground black pepper, to taste
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric

FOR THE CILANTRO-LIME TAHINI SAUCE (MAKES 1/2 CUP):

• 1 small garlic clove, peeled
• 2/3 cup fresh cilantro leaves
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lime juice, or to taste
• 2 tablespoons tahini
• 2 tablespoons water
• 1/2 teaspoon cumin
• salt and pepper, to taste

Directions:

1. FOR THE BURGERS: Preheat the oven to 350F. Line a large baking sheet with a piece of parchment paper.
2. Peel the yam. Using the regular-sized grate hole, grate the yam until you have 1 1/2 lightly packed cups. I used the grater attachment disc in my food processor to save time (it takes less than 20 seconds). Place into large bowl.
3. Remove grater attachment from food processor, and add the regular "s" blade. Mince the garlic, cilantro, and ginger until finely chopped.
4. Add drained chickpeas and process again until finely chopped, but leave some texture. Scoop this mixture into a large bowl.
5. In a small bowl, stir together the flax and water mixture.
6. Grind the oats into a flour using a blender or a food processor. Or you can use 3/4 cup + 1 tablespoon pre-ground oat flour. Stir this into the mixture along with the flax mixture.
7. Now stir in the oil, aminos/tamari, salt/pepper, and spices until thoroughly combined. Adjust to taste if desired.
8. Shape 6-8 patties, packing the mixture firmly together. Place on baking sheet. Bake for 15 minutes, then carefully flip, and bake for another 18-23 minutes until golden and firm. Cool on pan.
9. FOR THE CILANTRO SAUCE: Mince garlic in a food processor, followed by the cilantro. Add the rest of the sauce ingredients and process until smooth and creamy.
10. Serve the patties with a generous dollop of sauce and optional homemade salsa (from OSG cookbook, p.95) with a bun or lettuce wrap.

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Roasted Cheesy Potato and Ham Soup

Ingredients:

2 Tablespoons butter
1 large shallot or 1 small onion, chopped
3 cloves garlic
salt and pepper
48oz chicken broth*
24oz good-quality marinara sauce
3/4 cup fresh basil, chopped (3/4oz package basil)
16oz fresh or frozen cheese tortellini (could also use mini ravioli)

Directions:

Melt butter in a large soup pot over medium heat. Add shallots (or onions) then season with salt and pepper and saute until tender, 3-4 minutes. Add garlic then saute for 30 more seconds. Add chicken broth, marinara sauce, and fresh basil then turn heat to high and bring to a boil.
Carefully add tortellini to boiling soup then place a lid on top, turn heat down to medium, and then cook until tender. Serve with crostini.
May need more chicken broth if re-heating as tortellini will absorb some of the broth as the soup cools.



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BUFFALO POPCORN CHICKEN

INGREDIENTS

• 3-4 boneless skinless chicken breasts
• ½ cup flour
• salt and pepper to taste
• 3 eggs + 1 tablespoon water
• ⅓ cup plain bread crumbs
• 1 cup panko bread crumbs
• 2 cups Frank's buffalo wing sauce

how to do it : 

1. Preheat oven to 425. Spray a large baking sheet with cooking spray.
2. Pound the chicken breasts to ½ inch thickness. Chop into small ½-inch pieces.
3. Add flour and salt and pepper to taste to a small bowl and stir to combine. Whisk together the eggs and water in a second small bowl.
4. Combine bread crumbs and panko bread crumbs in a third small bowl and stir to combine. Place buffalo sauce in a fourth small bowl.
5. Toss the chicken pieces in the flour mixture. Next dip them in the egg wash bowl. Third, toss them in the bread crumbs. Lastly, dip the breaded chicken pieces in the buffalo sauce and place them 1-2 inches apart on prepared baking sheet. Once all of the chicken is on the baking sheet, spray with cooking spray.
6. Bake chicken bites for about 15-20 minutes until the chicken is cooked through and the outside is crispy.
7. Serve with blue cheese dressing (or ranch) and sprinkle with blue cheese crumbles if desired.

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Fried Pickles

Ingredients :

Dill Pickle Chips

3/4 to 1 cup of beer

2 eggs

1 -2 cups of flour

Cholesterol free oil

Instructions :

Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees.

Strain pickles in a small colander.

In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dip pickles one at a time using tongs into the batter and then place in the heated oil.

Fry pickles for about 2 minutes flipping the pickle after about 1 minute.

Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.

Enjoy!!!

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VEGAN CHOCOLATE COFFEE ICE CREAM SANDWICHES

INGREDIENTS

1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water)
1/2 cup unsweetened almond milk
1 tsp white vinegar
1/3 cup raw sugar (I used turbinado)
1 tsp vanilla extract
3 Tbsp melted coconut oil
1/2 cup oat flour (finely ground rolled oats)
scant 1/2 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
pinch sea salt
1/4 cup dark/semisweet chocolate chips or chopped bar (non-dairy for vegan)

INSTRUCTIONS
Preheat oven to 350 degrees F and lightly coat a baking sheet with non-stick spray.
Prepare flax egg by mixing flax and water in a large bowl. Set aside.
Measure out almond milk in a liquid measuring cup and add vinegar. Let set for a few minutes.
Add the sugar, melted coconut oil and vanilla to the flax egg and beat.
Add almond milk and beat again.
Add remaining dry ingredients to a sifter and sift over wet ingredients. Beat until well combined.
Add chocolate chips and fold in until just combined.
Spoon 1 Tbsp measurements of batter onto the greased baking sheet (leaving a small space in between cakies) and spread around and flatten a bit - you don't want mounds, but rather discs.
Bake for 10 minutes. Remove from oven, let set on tray for 5 minutes, then carefully transfer to a cooling rack to cool. Once cooled, pop cookies in the freezer to harden so they're easier to work with.
In the meantime, set your ice cream out so it begins to soften - about 15 minutes.
Once soft, use an ice cream scoop to scoop out 8 large balls of ice cream onto squares of plastic wrap. Fold the plastic wrap around the balls and squash them into thick discs. Twist off tops to cover and place back in the freezer to harden - about 30 minutes.
Once frozen, remove chocolate cakies and the ice cream discs from the freezer and carefully plop the ice cream on the top of one cakey (face down) and then top it with another cakey (face up). (SAVE the plastic wrap).
Use both hands to carefully press the cakies together around the ice cream, then place in a baking dish, re-wrap with squares of plastic wrap, cover with a lid and pop back in freezer.
Will stay fresh for up to a week.

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Dark Chocolate Popcorn

all you need is:

1/4 cup firmly-packed brown sugar

2 Tbsp. unsweetened cocoa powder

1/4 tsp. baking soda

1. 75g popcorn kernels

kosher salt to taste

3 ounces dark chocolate

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Crab Grilled Cheese

Ingredients

4 slices sourdough bread

2 slices Havarti cheese

½ avocado, pitted and sliced

8 ounces fresh snow crab meat

2 tablespoons butter, room temperature

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Yammy Caramel Apple

Ingredients

3 large green apples

1 large lemon

2 cups brown sugar

1/2 cup heavy cream

2 tablespoons butter

2 tablespoons light corn syrup

1 teaspoon vanilla extract

some Dry fruits 




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kebabs with a creamy yogurt and fennel tzatziki sauce

Ingredients

• 1 cup Greek-style yogurt
• ½ cup finely grated fennel
• 2 tbsp chopped fennel fronds
• ½ tsp salt
• ½ tsp grated lemon zest
• 1 tbsp freshly squeezed lemon juice
• ½ tsp minced garlic

Directions
1 Spoon the yogurt into a fine mesh strainer lined with several layers of heavy-duty paper towels or cheesecloth and drain over a bowl for 15 to 20 minutes. 

2 Discard liquid and scrape the yogurt into the bowl using a rubber spatula. Using your hands, squeeze fennel to extract as much liquid as possible. Add fennel and remaining ingredients to yogurt and stir well. Serve with grilled lamb kebabs.

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Shirley Temple Cake

1 Pillsbury Moist Supreme Classic White Cake Mix 

1 1/4 cup Cherry 7-up (diet should be fine)

1/3 cup vegetable oil

4 egg whites

Preheat oven to 350ºF. Grease a 9x13 inch cake pan. Blend all the ingredients for two minutes on medium speed. Pour the batter into prepared pan. Bake about 32 minutes or until a toothpick comes out clean. Cool completely before frosting.

Whipped Cherry Buttercream

4 cups powdered sugar
1/3 cup maraschino cherry juice

1 teaspoon vanilla
1 1/2 sticks cold butter (3/4 cup)
 

Combine the sugar, juice, and vanilla. Beat until combined. Cut the cold butter into chunks and add a little at a time, beating well after each addition. Continue to beat for 3 minutes on high speed until all the butter is incorporated and frosting is fluffy.

Frost cake and garnish with whipped cream and maraschino cherries.

                                                                                      

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BACON CHEESEBURGER BOMBS

 ingredients

1 

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits

1 

 

lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs

1 

 

block (8 oz) Cheddar cheese, cut into 16 cubes

16 

 

slices bacon

Long toothpicks or skewers

Canola oil for frying

DIRECTIONS

• Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
• In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
• For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.
• For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

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The Best Oven Fried Chicken Ever

For the Chicken:

8 chicken tenders

1/2 cup mayonnaise

1/2 teaspoon paprika

1/2 teaspoon seasoned salt 

1/2 teaspoon Italian seasoning

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon pepper

Cayenne pepper (to taste)

2 cups cornflakes 

1/4 cup parmesan cheese

2 tablespoons melted butter (plus more for greasing the pan)

Preheat oven to 375ºF. Liberally grease a baking sheet (butter is best).

Combine the mayonnaise and spices.

Crush the cornflakes and combine them with the parmesan in a shallow dish. You can also add more of the spices to this mixture too. 

Coat each tender in the mayo mixture (I use my hands). Then coat them in the cornflake mixture. 

Place on the greased pan and drizzle with the butter. Bake for about 20 minutes or until the center reaches 165ºF. Serve with honey mustard sauce (recipe below).

For the Creamy Honey Mustard Sauce:

3 tablespoons mayonnaise 

2 tablespoons mustard

2 tablespoons honey 

cayenne pepper to taste

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Coconut Peach Lemonade Slushies

Ingredients

• 1 C. Fresh Lemon Juice
• 1 C. Water
• 1 1/3 C. Sugar
• 2 ripe peaches, pits removed
• 40 Ice Cubes
• 1 1/4 C. Coconut Milk
• 2/3 C. Cream of Coconut
• 1/4 C. Water(if needed)

Instructions

1. Place the lemon juice, sugar, and 1 C. water in a small sauce pan. Bring to a boil and stir until sugar is dissolved. Remove from heat.
2. Place the peaches in a blender. Pour the lemon syrup over them and puree until very smooth. Run the mixture through a fine mesh sieve to remove skins and pulp. Refrigerate until cold.
3. Place ice cubes in a high speed blender. Add the coconut milk and cream of coconut and blend until smooth and slushy. You may have to stop the blender several times and push the ice down with a spoon. If you need more liquid, add water to the mixture.
4. When coconut mixture is smooth, spoon it into 4-6 glasses.
5. Pour the cold peach lemon syrup over the top, using a wooden skewer to help push a few lines of syrup down the inside sides of the glass.

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tasty Carrot Cake

2 eggs

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup all-purpose flour (or rice flour for gluten free)

1/2 teaspoon cinnamon*

a pinch of ground cloves

1/8 teaspoon ginger

1/8 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 cup finely grated carrot, pretty firmly packed 

1 batch of Fluffy Cream Cheese Frosting (recipe below)

Marshmallow Bunnies (see instructions below)

 

Preheat oven to 375ºF if making cupcakes or 350ºF if making cake. Grease and flour cake pans or line cupcake tins with paper.

Mix together the eggs, sugar, oil, and vanilla. Mix together the dry ingredients and add to the wet, mixing just until combined. Add the carrots and stir until combined. 

Bake in prepared pans. 20-25 minutes for cupcakes or 30-35 minutes for cake or until a toothpick inserted comes out clean.

 

*Feel free to modify any of the spices. You can leave them out all together or double them all based on how "spicy" you like your cake. This is very mild, but flavorful.

 

Fluffy Cream Cheese Frosting:

8 oz. cream cheese, slightly softened

1 cup (two sticks) butter, slightly softened

2 teaspoons vanilla

4-6 cups powdered sugar (Depending on desired thickness. For the frosting pictured I used 4 cups)

Beat together the cream cheese and butter. Add the vanilla. Add the powdered sugar 1/2 cup at a time until desired thickness is reached. Beat on high speed for five minutes, until fluffy. 

 

Marshmallow Bunnies:

Big marshmallows

Little marshmallows

About 1/4 cup of melted chocolate

Slivered almonds

 

Stick two almonds into a big marshmallow for ears. Use a toothpick to draw a face on with melted chocolate. Glue a mini marshmallow on for the tail with more melted chocolate.

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Healthy 100 Calorie Double Fudge Banana Muffins

Double Fudge Banana Muffins 

1 egg

1/4 cup brown sugar

1/3 cup applesauce (I used unsweetened)

1 teaspoon vanilla

1 cup mashed bananas (about 3 bananas)

1 cup oat flour (or substitute all-purpose flour)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup cocoa powder (I used Hershey's Special Dark, but regular cocoa powder would also work)

Chocolate chips (optional)

Preheat oven to 350ºF. Grease muffin tin (the recipe makes 10 regular sized muffins or 5 in a big muffin tin). Whisk together the egg, sugar, applesauce, vanilla, and bananas. Mix the dry ingredients and add to the wet. Mix just until combined. Add some chocolate chips if you want. Bake for about 20-25 minutes for regular muffins or 25-30 minutes for big muffins (I just cooked them until a toothpick came out just a little sticky because I wanted them to be "brownie-ish"). I also drizzled them with melted chocolate. 100 calories just wasn't enough for me.

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Stovetop Mac and Cheese

Stovetop Mac and Cheese

3 cups noodles (uncooked)
3 tablespoons butter 
2 1/2 cups cheddar cheese (weight 10 oz.)*
1 12-oz. can evaporated milk
1 tablespoon corn starch
paprika, garlic powder, salt, and pepper to season

Cook your noodles according to package directions, drain, return to pot and toss with the butter.
Grate the cheese and toss with the corn starch. Add this and the evaporated milk to the cooked noodles and return to heat stirring constantly until boiling and thickened.
Season with paprika, garlic powder, salt, and pepper to taste.
If you need to reheat leftovers, add a little milk if it's dry and it should revive. 

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BROWN SUGAR VANILLA CHEESECAKE

For the crust

1. 100 grams chocolate digestive cookies
2. 1 tablespoon Earth Balance

For the filling

1. 8 oz. (225 grams) light cream cheese
2. 750 grams fat-free cottage cheese
3. 30 grams all purpose flour
4. 30 grams cornstarch
5. 1 tablespoon vanilla custard powder
6. 4 eggs
7. 1 cup brown sugar
8. 1 tablespoon vanilla extract
9. juice from half a lemon

Instructions

1. Crush the digestive cookies in a food processor (if you don't have one, use a rolling pin!) and add melted butter and pulse again.
2. Press cookie crumbs into a baking pan (a 20-22cm one) and set aside.
3. Beat cheeses with sugar, custard powder and flour. You can use the food processor too. Beat in the eggs, vanilla extract and lemon juice and process until creamy.
4. Pour into pan.
5. Bake at 150ºC for 20 minutes. Turn the heat to 180ºC and bake for 50-60 minutes more or until set. This depends on your oven. When you turn off the oven, let the cheesecake there for 10 minutes more or so.
6. Let it refrigerate overnight.

Notes

1. -If the cheesecake browns too quickly, you can over it with tinfoil.
2. - This is the sauce I used. Add 2tbsp more of cream than stated in the recipe and a pinch of instant coffee granules for a latte caramel flavor.
3. -Low sodium cottage cheese is best for this.
4. -A 200kcal slice is a bit smaller than the one in my pictures, but that one is HUGE in real life, and could totally feed two hungry people.

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