Homemade Baked Mozzarella Sticks Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks! Here is a recipe I love, and your family will too. Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like:
Cookies&Cream Peanut Butter Need a midnight snack? Or anytime snack for that matter, my cookies and cream peanut butter might just knock your socks off I was so lucky to have my sister and her family visit earlier this week and I got to have some kitchen time with her beautiful girls. They are just the sweetest things ever. Hope you’ll enjoy this naughty snack that’s good enough to eat by the spoonful! Here’s your 3 ingredient line up. Break out the Oreos. My sweet little helper, I miss her already! Here’s the second stinker that kept passing through the kitchen. Pour those Oreos in a large bowl. …as well as peanut butter Time to melt the chocolate chips Use either a double boiler or melt in the microwave. Add 2 tablespoons of peanut butter to the double boiler, helps melt the chocolate nicely. Add the chocolate to the bowl! Mmmm Give a gentle stir and place into a mason jar. Yes please. Double yes please. Cookies and Cream Peanut Butter 10 whole Oreo Cookies 2 Cups creamy peanut butter 1 cup white chocolate chips 1. 2.
Homemade Cinnamon Sugar Pretzels Remember those big soft cinnamon pretzels you’d buy at the mall after spending your babysitting money at Contempo Casual? These are like waaaay better. I think they might be my new guilty pleasure. Right out of the oven hot, sugary, and buttery-they’re amazing! Keep reading for the recipe and more photos of the process… Check out the recipe I followed here at Our Best Bites , and below are some photos of the process as well: The boiling with baking soda water (similar to making homemade bagels which I did here) is such a great trick to make the outside crusty and the insides soft!
Chocolatey Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Milk is, in fact, an essential component to enjoying these amazing cookies. The Infamous Jacques Torres Chocolate Chip Cookies
Mema’s Whole Wheat Bread This post is sponsored by {*style:<a href=' Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats! One of the favorite memories of my grandmother (who we called Mema) was the homemade whole wheat bread she would make at least once a week for as long as I can remember. Sometimes we’d help her, sometimes we’d just watch her quick hands work, but it was always a highlight of our visits. She used the same recipe for decades. Broccoli Parmesan Fritters Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead. Broccoli Parmesan Fritters There’s a lot of broccoli and very little pancake in this fritter.
Buffalo Wild Wings Recipes I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients. Enjoy. updated: November 21st, 2009 Parmesan Garlic 1/2 cup butter, melted1 teaspoon garlic powder1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground1/2 cup parmesan cheese, grated Spicy Garlic 1 Cup Frank’s cayenne pepper sauce1/3 Cup vegetable oil1 Teaspoon granulated sugar1 Teaspoon garlic powder½ teaspoon course ground black pepper½ teaspoon cayenne pepper½ teaspoon Worcestershire sauce Medium Wing Sauce 1 cup Frank’s cayenne pepper sauce1/3 cup vegetable oil1 teaspoon granulated sugar1/2 teaspoon cayenne pepper1/2 teaspoon garlic powder1/2 teaspoon Worcestershire sauce1/8 teaspoon coarse ground black pepper Hot Wing Sauce Blazin’ Mango Habanero Asian Zing Carribean Jerk Cooking Instructions:
Brownie Rollout Cookies Two weeks ago, Alex and I took advantage of the then-awesome weather and went out for dinner at a place with outdoor seating. One cocktail led to another and then Alex put his hand on my knee! No, just kidding. The two tiniest, most precious ice cream sandwiches arrived a few minutes later and, you know, the ice cream, it was pretty good. You see, we made chocolate cookies exactly like that for Hanukah each year growing up. I know what you’re thinking: chocolate roll-out cookies? They will not disappoint. I should also tell you that because of their shatter-free bite, they also make excellent lids and bases for ice cream sandwiches. One year ago: Chicken Empanadas with Chorizo and Olives Brownie Roll-Out Cookies* Recipe from Deb’s mom Preheat oven at 350 degrees. Roll out cookie dough on floured counter. Transfer to a wire rack to cool. * According to my mother’s recipe, they’re called chocolate sugar cookies but I do not feel that it does them justice.
How to Make Bagels: A User's Manual at Epicurious Making bagels at home isn't difficult or labor-intensive, but the process does take two days. Here's an overview of the basics, plus a recipe with more specific instructions. Weighing/Measuring the Ingredients Professional bakers prefer the accuracy of weighing ingredients, but if you don't have a kitchen scale, stick to volume measurements. For flour, use the scoop-and-swipe method: Fill the measuring cup above the desired amount and swipe off the excess with a flat tool, such as a pastry blade or an icing spatula. As with all bread recipes, you may need to slightly adjust the flour or water during the mixing and kneading process. For ingredients used in small amounts, such as yeast and salt, measure with teaspoons and tablespoons instead of a scale—unless you're making an extra-large batch. Mixing & Kneading This part of bagel making involves turning a relatively low-yeast, low-hydration recipe into a stiff dough that can stand up to the rigors of boiling later. Shaping Fermentation Boiling
Blueberry Crumb Bars I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing. Three hours later, I received this comment: “Omg, post the recipe already!” Hmmph! I thought. But who could blame them? It could get ugly. But if there ever were a dessert worth getting ugly for, it would have to be this. “Omg, post the recipe already!” As you wish. Blueberry Crumb Bars Adapted from AllRecipes.com Recipes like this make me wonder why I don’t use AllRecipes.com more. I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! Yield: I cut these into 36 smallish rectangles 1. 2. 3. 4.
Real, Juicy, Bacon Cheeseburgers Nothing says “summer” quite like thick, juicy, hamburgers — even better when they’re topped with bacon, melty cheese, and prepared just the way you like ‘em. Wanna try my recipe? It’s sure-fire, can’t-miss, and tummy-pleasin’. Come on, I’ll show you. Here’s what you’ll need. First things first. Now. I’m using the thinly sliced, “center cut” bacon. Okay. For hamburgers you’ll need ground beef with at least 15 to 20% fat. Now! Over the meat, pour 2 tbsp Dale’s… Sprinkle 1/2 package of dry Ranch Dressing… then flip it over and do the other side with the other 1/2 package… Now crack an egg in a coffee mug or bowl Scramble it with a fork And pour it over the meat With clean hands, gently break apart the meat and gently work everything into the meat. It should look about like this when you’re done. Form it into kind of a log and with a knife, divide the meat into 6 even sections Grab one of those sections and gently form a ball. Press it down it down with the, uh, press. And repeat! Just kidding.
Grasshopper Brownies My grandmother was a pretty fly lady, though I am not sure anyone called her “fly” in her lifetime. She loved anything glamorous and I’m pretty sure she saw the point of doing a whole lot in moderation. She’d send my sister and I (beware, frightening New Jersey-in-the-80s references ahead) glittery and puff-painted jaw clips and manes from the flea markets in Florida, she never discouraged the splattered and acid-washed jeans and neon slouch socks I wish someone would have formed an intervention over (shudder) and I specifically remember her finding me a pair of silver moccasins that in my mind couldn’t have been any cooler. So, it should come as no surprise that when she made brownies, she didn’t just make any old brownies. Instead, they were three layer affairs; one chocolate, one mint and then a chocolate topping and she didn’t just stop there. I unearthed the recipe a few years ago — a thin brownie not heavy on the chocolate (which came from a can of Hersheys syrup!)
Cheeseburger Slider Steamed Buns Did you know that true sliders are steamed and not grilled? That's what makes them so juicy and delicious. They are placed on a bed of sauteing onions, and the steam from the onions cooks the burgers. This made me think - why not steam the burger right inside the bun? The first rise is a batter of a packet of yeast mixed with equal parts water and flour. The next step involves adding more water, oil, sugar, and flour. While the dough rose, I caramelized the onions. This was the moment I realized that I might be on to something good with this recipe. Tuck in the goodness. Ready to steam. While the first batch steamed, we made the rest. Rich tried to get artsy with the ketchup. Yum. Just before this picture, Rich told me I don't have enough face-stuffing shots on my website anymore. I love how you can see the cheese trying to sneak out in this picture. More ketchup art. These things were amazing!!!