Peanut Butter Crunch Cookies - up the ante on traditional peanut butter cookies with the addition of roasted peanuts and crispy rice cereal. The perfect after school cookie with a tall glass of ice cold milk.
I had several mangoes and after a bit of experimenting these were delightful. Very moist and you can use the whole mango.
These are the best lemon rolls! They're soft and fluffy lemon rolls, with a gooey lemon sugar filling and lemon cream cheese frosting.
My hotteok recipe is finally here! Hotteok is a VERY popular Korean street food. It’s a golden fried “pancake” filled with a gooey brown sugar syrup and sometimes nuts or seeds. My mom made hotteok at home quite often when I was a kid. I’m pretty sure it is her favorite sweet snack, because she […]
These cinnamon muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender muffins that his mother made on special weekend mornings.—Katherine McVey, Raleigh, North Carolina
This salted caramel apple pudding cake is the decadent, delicious dessert of your dreams. Warm, rich and soaked in caramel, what more could you want?
Quick and easy sticky buns made with puff pastry!
French macarons are delightful and elegant treats that are perfect for any occasion. These light and airy cookies, with their crisp exterior and soft, chewy interior, are sure to impress your friends and family. Making French macarons can be a fun and rewarding experience, and with the right recipe and techniques, you can create perfect macarons every time.
This creamy Vegan Stew with Dumplings is tasty, satisfying and easy to make. Ready in 30 mins, this cozy stew features fluffy dumplings.
How to make spam musubi! This is the best grab-and-go snack that's sweet, savory, and super easy to make at home using this spam can hack!
Curry Tteokbokki
These are some of the cutest and easiest goodies to make for Christmas. We simply dip pretzels into some almond bark and the childre...
This classic Monkey Bread recipe starts with a homemade dough that is rolled into bite-sized balls and coated in butter and a cinnamon sugar mixture.
Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made it one Friday, I expected my children, resident food critics much in the mould of the Grim eater, to find it too dark, too rich, not sweet enough: you get the gist. Instead, I came down on Saturday morning to find nothing but an empty, chocolate-smeared cake stand and a trail of crumbs. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
This no-bake Snickers pie tastes just like the Snickers bar you know and love—caramel, peanuts, and chocolate, but in a fluffy, creamy pie. Roasted, salted peanuts in the graham cracker crust add delightful crunch and salt. Any Snickers lover will easily fall in love with this decadent pie.
Light and fluffy with a creamy center, that can be made in advance. The perfect entertaining dessert!
Vegan Jjamppong Recipe! 7 cups veggie broth, 1 oz dasima, dried kelp, 5 tbsp cooking oil, 5 to 7 cloves garlic, chopped, 2 tsp chopped ginger
4 days until Mid-Autumn Festival, which coincidentally is also my manuscript due date! That sounds pretty auspicious, right? I was hoping to share these mooncakes a little sooner, but life just got a little crazy. I’ve been locking myself away in the bedroom (the only place I can REALLY focus) to wo
Leftover croissant filled with peanut butter and jam, then baked in an egg custard. This Peanut Butter and Jelly Croissant French Toast is the ultimate breakfast.
Currywurst fans, listen up! I've spent much time perfecting my currywurst recipe because I'm a skilled cook who loves spicy and flavorful foods. I've made so many delicious sausage dishes, like beer bratwurst, air-fryer brats, and Polish kielbasa, that I'm almost like a sausage sommelier. Or, at the very least, a self-proclaimed sausage fanatic. In any case, I'm confident in my ability to turn usual meats into delectable sausages worthy of a foodie's standing ovation. :) What is Currywurst? Currywurst is a German fast food dish made of steamed, fried sausage slices smothered in a curry-flavored ketchup sauce. It is a popular street food in Germany and is usually served with fries. But, let's be honest, currywurst is so much more than a fast food product. It is a cultural icon and a source of culinary pride for Germans. In fact, there was even a currywurst museum in Berlin (yes, you read that correctly). However, it was closed in 2018. Currywurst history The story goes that Herta Heuwer, a smart housewife from Berlin's Charlottenburg district, was the one who came up with currywurst. She reportedly made a deal with British soldiers stationed in the area in 1949. She gave them alcohol in exchange for a mixture of ketchup (or plausibly Worcestershire sauce) and curry powder. People say that Herta played around with these ingredients and other spices until she found the right mix, which she then put on pork sausages that she grilled. And that's how currywurst came to be. Herta started selling this tasty and cheap snack on the street, and it didn't take long for it to become popular. People went crazy for the strange taste, especially since spices like that were hard to come by at the time. Currywurst was very popular with the construction workers who were rebuilding the city because it was cheap and full of protein. Some people say that Lena Brücker invented currywurst in Hamburg in 1947. No matter who had the idea first, it's clear that Herta Heuwer was a big part of what made currywurst the popular dish it is today. You can see this 2008 German movie titled "Die Entdeckung der Currywurst" which translates to The Invention of the Curried Sausage, which follows the post-war life of Lena Brücker. Herta passed away at the ripe old age of 86 in 1999. To memorialize her memory, a plaque was put in 2003 at the intersection of Kant and Kaiser Friedrich Streets, where her original kiosk once stood. Ingredients you'll need German bratwurst sausages: bockwurst, rotwurst or weisswurst Curry powder: mild with acceptable undertones of heat. Ketchup: the type of your ketchup is crucial. I advise you to go for organic ketchup to get the most flavors. If not, use the one you have at hand. Onions: diced yellow onion Garlic: minced Tomato paste Chicken broth: you can also use vegetable broth Honey Vegetable oil: for softening the onion Worcestershire sauce Paprika: Good quality sweet paprika Salt: use coarse salt for optimum results Black pepper Cayenne pepper: cayenne pepper is optional for extra heat Sugar: We suggest dark brown sugar because it imparts a flavor similar to caramel. Mustard: Use either ground mustard seed or prepared yellow mustard Apple cider vinegar: you can also use white wine vinegar Cinnamon How to make Currywurst Make the curry ketchup Step 1: Start by heating up some oil in a small saucepan. This is the first step in making tasty Curry Ketchup. Once the oil is heated, add some onions and cook them until they are soft and clear, being careful not to let them brown. Step 2: Next, add some garlic and stir it in. Cook for another minute. Then, add some curry powder, paprika, and cinnamon and cook for another 30 seconds. Step 3: Lastly, stir in the rest of the ingredients and bring the whole thing to a simmer. Turn the heat down to medium, cover the pan, and let the ketchup simmer for 15 minutes while you stir it every now and then. When the time is up, use a blender or a stick blender to puree the mixture until it is smooth. Let the ketchup cool all the way down before putting it in the fridge for at least a day to let the flavors develop. After that, you can store the Curry Ketchup in the refrigerator for up to a month. Make the sausages Step 1: Start by simmering the sausages in lightly salted water until they are cooked all the way through. Step 2: Grill or pan-fry the sausages until their outsides are brown and crispy. (Some people like to cut small holes in the sausage, so it doesn't burst while it's cooking. The sausage is then cut into bite-sized pieces before being served.) Step 3: To serve, pour curry ketchup on top of the sausage and garnish curry powder on top. Eat with currywurst toothpicks and French fries or a crispy bread roll. Air-Fryer Currywurst Step 1: Heat your air fryer for 5 minutes at 360°F to prepare it. Put your sausages in a single layer and leave some space between them, so they cook evenly and get a nice brown color. Step 2: Cook them for 12 to 15 minutes or until the temperature inside is at least 160°F. Due to the higher fat content of bratwurst, you can cook them to 190°F. Currywurst Tips There is a wurst for every palate, from the traditional bratwurst to the lesser-known bockwurst, weisswurst, and rotwurst. Try to locate a German deli or neighborhood butcher specializing in these delicious meats for the most authentic experience possible. Ask your trusted local butcher for their recommendation for the finest sausage if that isn't a possibility. You can either grill or pan-fry your wursts to perfection. Just make sure to give them a head start by poaching them in water that is just simmering. Then, grill or fry them until their exteriors have a delectable, crispy coating. Some currywurst devotees even go the extra mile by slicing their sausages into bite-sized pieces after cutting vertical slits in them to prevent them from bursting open during cooking. Slice your well-cooked wursts into bite-sized pieces, top with a healthy portion of curry ketchup, and finish with some flavorful curry powder. For the complete German sausage feast, serve right away with a side of crunchy French fries or a warm, crusty bread roll. Currywurst Recipe Our recipe for currywurst is sure to satisfy your taste buds. Picture a perfectly cooked sausage that has been grilled or fried and is covered in a spicy ketchup that tastes like curry. It's the best way to combine sweet and spicy flavors, and it's easy to make at home. So, let's start cooking! Ingredients 1 Tbsp of olive oil 1/2 cup of yellow onion, chopped 1 garlic clove 2 Tbsp of quality curry powder 1 Tbsp of sweet paprika 1/4 tsp of ground cinnamon 1 cup of organic ketchup 1 Tbsp of tomato paste ¼ Cup of chicken broth (you can also use vegetable broth) 1 Tbsp of apple cider vinegar 1 Tbsp of honey 1 ½ tsp of Worcestershire sauce 1 tsp of brown sugar 1/4 tsp of yellow mustard 1/2 tsp of salt 1/4 tsp of ground black pepper Cayenne pepper to your liking (optional, if you want additional heat) 4 authentic German bratwursts sausages (bockwurst, weisswurst or rotwurst) 1 tsp of curry powder for sprinkling Instructions To make curry ketchup: Start by adding oil to a saucepan and heating it up. When the oil is hot, add chopped onions and cook until they are soft and clear (but not browned). Then, add minced garlic and continue cooking for another minute. Next, add the curry powder, paprika, and cinnamon. Stir everything together well and let it cook for 30 seconds. Then, add the remaining ingredients to the saucepan and bring the mixture to a simmer. Once it is simmering, reduce the heat to medium, cover the pan, and allow it to simmer for 15 minutes, occasionally stirring it. After the time has passed, either transfer the mixture to a blender and process it until smooth or use an immersion blender to puree it. When everything has been blended, allow the mixture to cool completely before putting it in the refrigerator for a day to let the flavors meld. The curry ketchup can be stored in the refrigerator for up to one month. This curry ketchup recipe yields 1 1/2 cups. To make currywurst: Start by poaching your sausages in barely simmering water if they haven't already been cooked. To obtain a thick, crispy exterior coating once they are fully cooked, you can grill, pan-fry them or even cook them in an air-fryer. Top the sausage with curry ketchup and sprinkle with curry powder to make it extra tasty. Serve with toothpicks of currywurst and a side of French fries or a crispy bread roll. If you're a currywurst fan, you should save the image below to your Pinterest board! However, don't simply take our word for it; try it for yourself and see how yummy it is. Just don't criticize us if your coworkers come asking you to bring it in every day for lunch. :)
Addictive Marinated Eggs are so irresistible!! Jammy eggs bursting with deep savory flavors, popping colors and texture! Every bite of this will get you hooked and craving for more!
Here’s an easy-to-follow recipe for Sticky Rice Dumplings (Banh It Tran), a popular Vietnamese savory dumpling often enjoyed as a snack or small bite. Vietnamese cuisine is replete with snack foods, small bites and casual eats and these savory dumplings are some of the heartiest and most addicting treats. The glutinous dumplings are filled with seasoned ground pork and mashed mung bean. Topped with scallion oil, fried onions, toasted shrimp flakes and served with tart pickles and zesty fish sauce dipping sauce, these scrumptious morsels are bursting with tantalizing flavors and textures!
Une recette proposée par la marque de produits suzi wan. Cette sauce résulte du savoureux mariage du lait de coco et du curry jaune préparé à base de coriandre et de gingembre. Le lait de coco crée un lien harmonieux entre les saveurs riches des aromates et des épices.
This is the easiest, quickest and tastiest recipe EVER for Biscoff rocky road! Perfect for Birthday parties, homemade gifts or just to share with your loved ones.
Chinese hot and sour soup is packed with flavor and easy to make. I for one, drink the hot and sour over chicken noodle soup even when I am having a cold.
You'd think that with the moniker "Miss Mochi" I'd feature a lot more mochi recipes than I currently have. Well, I start craving mochi around the holidays, so watch out for a lot more mochi recipes! This recipe uses a microwave tube pan specially designed for mochi with a removable bottom. You don't need one, you can just use a square pyrex with an overturned coffee cup in the middle. I do love the microwave tube pan, because the removable bottom makes it easy to remove the mochi. Plus it's less than $6 online! I was kind of apprehensive to use jello in mochi. As I've made it clear on this blog, I'm not too fond of jello. My mother is the ravenous jello freak that keeps requesting jello for holidays, whereas I find it kind of weird. However, jello does not impart any sort of texture change to the mochi, just the color and flavor. Microwave Tube Pan Unlike traditional mochi, which must be steamed for a good 30 minutes, this is a very quick recipe because it uses the microwave. While the microwave is not the ideal appliance for a lot of foods, it steams the mochiko quite effectively. Use any jello flavor that strikes your fancy, I think a lime mochi or fruit punch mochi would be fun and exciting! I used mango and strawberry flavors for these ones. For extra flavor combos, replace the water with fruit juice, like orange jello + mango juice! This is even at Ralph's Microwave Jello Mochi 1 cup of Mochiko (glutinous rice flour*) 1 cup of granulated sugar 1 3 ounce package of jello 1 cup of hot water katakuriko for dusting (potato starch) *A gluten free flour, it is named glutinous rice flour because of its stickiness Mix the jello powder and the sugar together in a large bowl, then add the hot water. Whisk until dissolved, then slowly whisk the mochiko into the mixture until it has been completely incorporated and there are no dry clumps. It looks lighter before steaming The batter will be quite thin and pourable. Pour the mixture into a microwave tube pan that has been sprayed with non-stick cooking spray (PAM works great), and wrap tightly in plastic wrap to keep the steam in. Microwave on high for 5 minutes. Uncover and let cool for about 15 minutes. Now you have two choices: Round hand-formed mochi, or cut mochi. For hand-formed mochi, wait for the mochi to cool enough that it's hot and malleable but cool enough to handle. Dust katakuriko on your palms, and grab some mochi. Roll it into a ball with your hands, and dip it in more katakuriko and keep rolling until it is not sticky anymore but ball shaped. Repeat with the rest of the mochi, working fast so that it doesn't cool and become hard to roll. The cooled mochi is darker Don't want blistered hands or want a cool shape? Wait until the mochi is completely cooled and invert onto a pan covered in katakuriko. Cut with a plastic knife or a knife wiped with cooking spray into bite sized pieces and then roll the pieces in katakuriko and brush off excess. You can even take a cookie cutter wiped with cooking spray and cut out simple designs like diamonds or flowers before rolling in katakuriko. Make sure to wait for the mochi to completely cool before cutting it, or else the edges will be raggedy as the mochi will stretch more (Hence why my cut examples are not very aesthetically pleasing). I don't have any cookie cutters, but I think small flowers would be a beautiful touch. See Also: Ichigo Daifuku Mochi Beni Imo Daifuku Mochi
Feast on this – layers of choc cake, fluffy cream filling and rich ganache. That's what we call a Tim Tam slam dunk!
To streamline this recipe, the filling and frosting can be made several days in advanced. The recipe makes a decent amount of frosting (which is never a bad thing). It makes great filling for cookies sandwiches and on top of cupcakes
Pączki lepsze niż od Bliklego? Niemożliwe? A jednak! Z 'Moimi Wypiekami' nie ma rzeczy niemożliwych! ;-)
This is one of the best Khmer dishes. The braised flavors are very tasty and rich in flavor. The pork becomes sweet, sticky, and delicious.
Make it a breakfast to remember with one of these fragrant and soft brioche roll filled with custard cream
