Monday, October 31, 2011

Easy Strawberry Pot Pie

Easy Strawberry Pot Pie | #Strawberrypierecipeeasy #Butterscotchricekrispietreats #Blueberrypiewithcrumbtopping #Freshstrawberrypie #Specialkbarswithricekrispies #Strawberrydesserts #Lemoniceboxpie #Chocolatepieeasy #Jellocoolwhipdessert #Summerdesserts #Piesrecipeseasy #Strawberrypretzeldessert

Ingredients

  • 1 sheet puff pastry thawed
  • 1 cup white sugar increase to 1 1/4 cups for less sweet berries
  • 1/3 cup all purpose flour
  • 1 large egg mixed with 1 tsp water, for brushing pastry before baking
  • White, turbinado or coarse sugar, for topping before baking optional
  • 1 1/2 Tbsp butter
  • 4 cups strawberries halved or quartered, if large

Instructions

  1. Preheat oven to 425F. Line a baking sheet with aluminum foil (for easy clean-up!). Set aside.
  2. Place baking pan or pans on prepared baking sheet (8 or 9-inch baking pan, deep pie dish, one 8-inch cast iron skillet or three 5-inch mini skillets.)
  3. In a large bowl, stir together the strawberries, sugar and flour. Spoon the berry mixture into baking pan or divide among several smaller pans. Top with butter (dividing between multiple pans, if using).
  4. For one large pan, lay sheet of puff pastry over-top. Cut several slits in the middle. For several smaller pans, either cut circles to fit top, or cut pastry into random pieces and lay randomly over-top. Brush top of pastry with egg/water mixture. Sprinkle with sugar, if desired.
  5. Bake in preheated oven for 22-25 minutes, or until strawberry mixture is bubbly and puff pastry is puffed and golden. Allow to cool 5-10 minutes before eating (filling is hot right out of the oven!)

recipe adapted >>>>>  here

Cinnamon Maple Sugar Cookies

Cinnamon Maple Sugar Cookies | #Healthyfoodvideos #Dessertsushi #Breakfastcookieshealthy #Datecookiesrecipes #Recipeswithdates #Healthysnacks #Hotchocolatecookies #Cookiedesserts #Dessertrecipes #Holidaycookies #cookies

Ingredients

For the cookies:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3/4 tsp vanilla extract (see note)
  • 3/4 tsp maple extract (see note)
  • 2 eggs
  • 2 1/4 cup all-purpose flour, plus more for rolling
  • 1 tsp ground cinnamon
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
For the glaze:
  • 1 cup confectioners' sugar
  • 1 tbsp water (potentially more)
  • 1 tsp ground cinnamon
  • 1/4 tsp vanilla extract

Instructions

  1. For the cookies :
  2. Cream together butter and sugar in a mixing bowl. Add vanilla and maple extracts and mix until combined. Add eggs and mix until smooth.
  3. Whisk together flour, cinnamon, cream of tartar, baking soda, and salt in a separate bowl. Slowly add dry ingredients to the bowl with the butter mixture and mix until just combined. The dough should be in a ball shape and just a little bit sticky. If dough is too sticky, add additional flour 1 tbsp at a time until it reaches the right consistency.
  4. Wrap dough ball in plastic wrap and chill in the refrigerator for at least 2 hours.
  5. Once chilled, preheat oven to 375°F. Line a baking sheet or two with parchment paper and set aside.
  6. Roll dough out onto a floured work surface until it's about 1/8" thick. Cut cookies with cookie cutters and place about 1 - 1 1/2" apart from one another on the prepared baking sheets, rerolling any scraps and repeating until all of the dough is used.
  7. Bake for 8-10 minutes, or until cookies are lightly golden brown on the edges. Let cookies cool for a few minutes on the baking sheet, then transfer the cookies to a rack to cool completely.
  8. For the glaze :
  9. Whisk together all ingredients in a bowl and see how you like the consistency. If you'd like the glaze to be thinner, add additional water a very small amount (1 tsp) at a time and whisk. Spread glaze on cookies, and allow glaze to harden before stacking or storing.

recipe adapted  >>>>>  here

Wednesday, October 19, 2011

Instant Pot Mac and Cheese

Instant Pot Mac and Cheese | #Monkeybreadinstantpot #Macandcheeserecipeinstantpot #Instantpotpressurecooker #Electricpressurecookerrecipes #Crockpotrecipes #Instapotrecipes #Instantpotrecipeseasy #Instapotrecipes #Instantpotmacandcheesebest #Ipmacandcheese #Instantpotrecipesmacandcheese #Bestinstantpotrecipes


Ingredients

  • 16 Ounces Uncooked Elbow Macaroni
  • 4 Cups Chicken Broth
  • 2 Tablespoons Butter
  • 1 Teaspoon Hot Pepper Sauce
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Salt
  • 2 Cups Shredded Cheddar Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • 1/2 Cup Shredded Parmesan Cheese
  • 1/2 -1 Cup Milk

Instructions

  1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
  2. Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
  3. Stir in the cheeses and milk until smooth. Season as necessary to taste.

Recipe has been adapted from >>>>>  here

Monday, October 3, 2011

MUSHROOM LASAGNA (VEGAN + GF)

MUSHROOM LASAGNA (VEGAN + GF) | #Veganrecipeseasy #Plantbasedrecipes #Rawveganrecipes #Dairyfreeketomealplan #Nondairyketorecipes #Cleanketorecipesdairyfree #Vegandishes #Veganeating #Veganfoods #Veggierecipes #Vegetariandishes #Vegancooking

Ingredients

  • Mushroom bolognese
  • 1 tbsp olive oil
  • 1 white onion, diced
  • 4 garlic cloves, minced
  • 1 small carrot, grated
  • 400 g button mushrooms, thinly sliced
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 2 tbsp mixed Italian dried herbs, Basil, oregano, thyme
  • 400 g chopped tomatoes
  • 240 ml vegetable stock
  • 1 tbsp cornflour, mixed with 2 tbsp cold water
  • For the lasagna
  • 12 gluten-free lasagna sheets
  • 1 tin Sacla' free-from Besciamella white sauce
  • Optional vegan cheese, , grated

Instructions

  1. Make the bolognese sauce
  2. Heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and saute for a few minutes, until softened.
  3. Add the mushrooms and tomato puree. Mix to combine.
  4. Add the vinegar, herbs, chopped tomatoes and vegetable stock. Bring to a boil then reduce to a simmer.
  5. Add the cornflour mixture and simmer for approximately 10 minutes until reduced and thickened.
  6. Make the lasagna
  7. Preheat oven to 200C / 350f.
  8. Pre-cook lasagna sheets, according to packet's instructions.
  9. Add a small amount of sauce to the bottom of the pan, enough to coat the bottom.
  10. Add a layer of lasagna sheets.
  11. Smooth 2 tbsp white sauce on top.
  12. Then top with more bolognese. Repeat until the last layer of lasagna sheets.
  13. Top with the remainder of the bolognese sauce. Then smooth the rest of the white sauce on top. Add some grated vegan cheese, if desired.
  14. Bake 20 mins.

recipe adapted >>>>>  here