Tag Archives: snack

Cinnamon Fritters


Serves 4-6

Ingredients

1 3/4 cups all-purpose flour
1/2 cup milk
1/3 cup sugar
1 large egg
2 tablespoons unsalted butter, melted
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
powdered sugar, garnish
vegetable oil, for frying

Directions

Heat 2-3 inches of oil in a large skillet or Dutch oven until it reaches 365 F.

Note: make sure there’s at least 3 inches of space between the top of the oil and the top of the pot.

Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together.

In a small bowl, whisk together the milk, egg and melted butter until incorporated, then pour it into the flour mixture.

Stir everything until just combined.

Use a spoon to drop heaping amounts of batter into the hot oil and fry (4-6 at a time), flipping occasionally, until golden brown on all sides. Around 3 minutes.

Remove fritters with a slotted spoon and transfer to a paper towel-lined plate to drain, then dust liberally with powdered sugar.
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Cherry White-Chocolate Drop Cookies

Ingredients

2 sticks (1 cup) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp. almond extract
1/2 cup milk
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup dried cherries
1/2 cup dried cranberries
1 cup white chocolate chips.

Preparation

Heat the oven to 375 degrees F. Line 2 baking sheets with kitchen parchment.

In a large bowl, use an electric mixer to beat the butter and both sugars until fluffy, 2 to 3 minutes. Add the egg, almond extract and milk; then mix well.

Add the flour and baking soda; then mix just until the dry ingredients are well mixed in. Mix in the cherries, cranberries and white chocolate chips.

Drop the dough in 2-tablespoon mounds on the prepared baking sheets, leaving 2 inches between them. Bake, in batches if necessary, for 12 to 14 minutes, or until just lightly browned at the edges and still slightly soft at the center. Leave on the baking sheet for 2 minutes, then use a spatula to transfer to a wire rack to cool completely.

If you don’t like dried cherries, substitute another dried fruit; raisins, cranberries, apricots, dates, whatever. If you prefer semisweet chocolate or not chocolate or nuts, have at it. However you make these cookies, they will come together fast and easy.
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Baked Pumpkin Doughnuts

Ingredients

Doughnuts:

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon kosher salt
One 15-ounce can pumpkin puree
1 1/2 cups sugar
1/3 cup vegetable oil
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs

Topping:

3/4 cup sugar
2 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted

Directions

Special equipment: three 6-cup nonstick doughnut pans

For the doughnuts: Preheat the oven to 350 degrees F.

Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.

Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.

Add the flour mixture to the pumpkin mixture and beat until just combined.

Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.

Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.

For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

Tip: Make it easy! Transfer filling mixture to resealable food-storage plastic bag, and snip 1/2-inch corner from one end of bag. Squeeze filling into egg halves.
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Cinnamon Baked Doughnuts

Ingredients

Baking spray with flour, such as Baker’s Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
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Avocado Deviled Eggs


Makes 24

Ingredients

12 hard-boiled eggs, peeled and halved lengthwise
1 avocado, diced
2 tablespoons freshly squeezed lemon juice
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon cayenne
Paprika, for garnish
1 tablespoon chopped chives, for garnish

Directions

In a medium mixing bowl, mash the avocado with a fork. Scoop the yolks out of the halved eggs and add them to the bowl with the avocado, mashing them in with the fork. Mix in the lemon juice, mayonnaise, salt, and cayenne.

Spoon a generous spoonful of the yolk-avocado mixture into the well of each of the egg whites. Cover and refrigerate until ready to serve. Just before serving, garnish with paprika and chopped chives.

Tip: Make it easy! Transfer filling mixture to resealable food-storage plastic bag, and snip 1/2-inch corner from one end of bag. Squeeze filling into egg halves.
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Spicy Lentil Samosa


Makes 24

Ingredients

2 tablespoons olive oil
1 onion, chopped in a small dice
2 medium potatoes, peeled and chopped in a small dice
1 carrot, peeled and chopped in a small dice
1 green pepper, chopped in a small dice
3 tablespoons pickled jalapeno peppers, roughly chopped
2 teaspoons curry powder
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon red chili flakes
1 teaspoon salt
1 18-ounce can lentils, rinsed and drained
3 tablespoons ginger, minced
4 cloves garlic, minced
24 wonton wrappers
1 egg, lightly beaten
1 tablespoon water
1/4 cup olive oil

Directions

Preheat oven to 375 degrees F and line two baking sheets with foil. Spray these generously with non-stick cooking spray.

Heat olive oil in a large frying pan set over medium heat. When hot, add onion and sauté for 3 minutes until soft.

To the onion in the pan add the potatoes and carrots. Cook for about 10 minutes, until the vegetables start to soften.

Add the green pepper, jalapeno pepper, curry powder, paprika, chili powder, cumin, red chili flakes and salt. Stir and cook for another 10 minutes.

Add lentils and cook for 5 more minutes.

Add garlic and ginger and cook for another 1 to 2 minutes. Remove pan and allow to cool slightly.

In a small bowl combine the eggs with the water and beat together.

Place wonton wrappers on counter or other work surface. Place a small amount of the lentil filling into the center of each. Brush some of the egg wash along two adjoining sides of the wrapper.

Fold the wrapper over the filling, creating a triangle. Make sure each side with egg wash is touching a side that does not have egg wash.

Press the sides together so the filling is sealed inside. Move the samosa to the prepared baking sheet and continue with the remaining wrappers and filling.

When all samosas have been placed on the baking sheet, brush the remaining olive oil over them.

Place the baking sheet into the oven and bake for 10 minutes. Flip over, and if dry, brush more oil over the other side. Bake for another 10 minutes.
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Cinnamon Fritters


Serves 4-6

Ingredients

1 3/4 cups all-purpose flour
1/2 cup milk
1/3 cup sugar
1 large egg
2 tablespoons unsalted butter, melted
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
powdered sugar, garnish
vegetable oil, for frying

Directions

Heat 2-3 inches of oil in a large skillet or Dutch oven until it reaches 365 F.

Note: make sure there’s at least 3 inches of space between the top of the oil and the top of the pot.

Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together.

In a small bowl, whisk together the milk, egg and melted butter until incorporated, then pour it into the flour mixture.

Stir everything until just combined.

Use a spoon to drop heaping amounts of batter into the hot oil and fry (4-6 at a time), flipping occasionally, until golden brown on all sides. Around 3 minutes.

Remove fritters with a slotted spoon and transfer to a paper towel-lined plate to drain, then dust liberally with powdered sugar.
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