Chocolate Covered Raspberries

   

 Ingredients

12 ounces raspberries

6 ounces dark chocolate

Instructions

Wash raspberries and pat dry thoroughly with paper towels.

In a microwave safe bowl, heat chocolate at 50% power for 1 minute. Stir. Repeat at 30 seconds intervals until chocolate is completely melted.

Carefully dip the bottom 2/3 of each raspberry into the chocolate, leaving the top of the raspberry exposed. Or cover the entire berry, if you prefer.

Set dipped raspberries on a parchment or wax paper lined baking sheet. Refrigerate until serving.

 

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Double Chocolate Muffins With Raspberries

  

 Ingredients:

2 cups (260 g) all-purpose flour

1 cup (200 g) granulated sugar

½ cup (42 g) Dutch-processed cocoa powder

1 tsp baking soda

½ tsp salt

1 cup (227 g) sour cream, or plain yogurt

½ cup (120 ml) whole milk

½ cup (120 ml) vegetable oil, or canola oil

1 large egg

1 tsp vanilla extract

4 ounces (112 g) coarsely chopped semisweet chocolate, or dark chocolate

1 cup (250 g) frozen raspberries

 

Instructions

Preheat the oven to 400ºF. Spray a 12-cup muffin pan with non-stick spray or line with paper liners. Set aside.

In a separate bowl combine the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk. Make a well in the center of the flour mixture. 

In a separate bowl, combine the sour cream, milk, oil, egg, and vanilla. Stir with a whisk to combine.

Pour the sour cream mixture into the flour mixture. Stir with a silicone spatula just until the dry ingredients are just barely incorporated.

Add in the chopped chocolate and raspberries. Continue to stir until just a few streaks of dry flour remain visible.

Divide the batter evenly between the prepared muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool the muffins in the pan for 5 minutes then transfer them to a wire rack to cool completely. They can also be enjoyed warm!

 

 

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Pecan and Blue Cheese Cookies

  Ingredients

 Blue cheese - 3.5 oz. (Roquefort or Danish blue - crumbles)

 Butter - 1 stick 

Olive oil - 2 tbsp. 

Powdered sugar - 1 tsp. 

Salt - 1 tsp. 

Ground black pepper - 1 tsp. (or 1/2 tsp chili powder) 

Flour - 1 and 1/4 cup 

Pecans - 1 and 1/2 cup (toasted and chopped -1 cup for the dough and 1/2 cup for the topping))

Preparations

 Place the butter, cheese, olive oil, salt, powdered sugar and black pepper (or chili) into a food processor. 

Blend until ingredients are well mixed. Add one cup of chopped pecans and flour, and work until a crumbly texture is formed. 

Remove the dough from the food processor and knead with your hands. 

Divide the dough into 2, mold each part into a log or long rectangle (for circles or squares). 

Sprinkle the 1/2 cup of pecans you have left on a baking pan and place the logs or rectangles on top of them. roll them over the pecans so that they stick. 

Wrap the dough in plastic wrap and cool in the refrigerator for about an hour or more before slicing the cookies. They can be stored in the freezer for 4 weeks. 

Heat your oven to 350°F (180°C). 

Remove the plastic wrap and slice into cookies. Place the slices on the baking sheet-lined pan. 

Bake them for about 13-14 minutes until they turn golden at the bottom around the edges and then transfer to a cooling rack.

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Salty-Sweet Pretzel Cookies

  

If you're looking for a combination of sweet and salty, this is the recipe for you! After making them for the first time, the person who created the recipe discovered the explosion of flavors in her mouth and decided that even the word delicious wasn’t worthy of describing them.

Ingredients for dough

Flour - 1/2 cup 

Brown sugar - 2/3 cup 

Egg yolk - 2 

Vanilla Extract - 1 tsp. 

Baking soda - 2 tsp. 

Salty pretzel - 2/3 cup (finely chopped)

Ingredients for nougat: 

Marshmallow cream - 1 cup 

Peanut Butter - 1/2 cup 

Powdered sugar - 1/4 cup 

Peanuts - 1 1/2 cups (salted)

Ingredients for caramel layer: 

Chewy caramel - 14 oz (soft) 

Milk - 1/3 cup 

Sea salt - a pinch (flakes)

Method of preparing the dough:  

Heat your oven to 350°F (180°C). line a 10x12 inch with baking paper and grease it well. 

Beat the sugar and butter in a mixer for about 3 minutes. Add the yolks and the vanilla extract and mix well. 

Lower the mixer to low speed and add the flour, baking soda, and pretzels, and stir for about a minute until you get a uniform mass. 

Transfer the dough to the pan, press it down and bake for about 10 minutes, until it's slightly browned. then let cool.

Method of preparing the nougat: 

Mix the marshmallow cream and peanut butter in a microwave-safe dish and heat for about 50 seconds on the highest heat. The mixture should be smooth. If the mixture comes out lumpy, heat for about 10 seconds more. Add the powdered sugar and mix again. 

 Apply the peanut butter mixture over the chilled dough, sprinkle the salted peanuts evenly over top.

Method of preparing the caramel layer: 

Melt the caramel candies and milk together over a low heat, stirring constantly, until they blend smoothly. 

Pour the mixture over the salted peanuts and let it cool completely for about an hour. Sprinkle the sea salt flakes over top. cut the cookies into squares and serve.

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Savory parmesan and sun-dried tomato cookies

 No one can resist the smell of these cookies, and you yourself will be tempted to steal one from the oven. The creator of the recipe suggests switching out the dried tomatoes for paprika if you don’t like tomatoes. The added Parmesan gives this delightful dessert a savory taste that makes this a unique cookie.

Ingredients

Butter - 1.5 sticks (softened and cubed) 

Parmesan cheese - 2 cups 

Sun-dried tomatoes - 2 tbsp. (finely diced) 

Flour - 1 2/3 cup 

Salt - 1 tsp. 

Black pepper - 1 tsp. 

Baking powder - 1 tsp. 

Egg - 1 (beaten) 

Sesame seeds - 3/4 cup 

Nigella seeds - 1/4 cup  OR black jeera/  black sesame seeds

Preparations

Place the Parmesan and butter in a mixer with a guitar hook and mix until they are combined. 

Add the sun-dried tomatoes and mix again. 

Mix together the flour, salt, black pepper, and baking powder, add them to the cheese mixture and mix again until all the ingredients are combined. 

Remove the dough and knead it with your hands so that it becomes uniform. 

Divide the dough into 3 pieces and make a log from each part.

Now, preheat your oven to 375°F (170°C). 

Wrap the logs in plastic wrap and place in the freezer to cool for 15-20 minutes.

Remove the logs brush them in the egg, and roll them in sesame and nigella 

Then cut the logs into 1/2 inch slices. Place the cookies on a tray with baking paper and bake for about 30 minutes, until the cookies turn golden. 

Cool well and store outside of the refrigerator in a sealed box for up to two to three days.

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Savory Sesame Cookies

  

 These salty biscuits are a great way to start the day or end a meal. Anyone who knows the taste already knows that once you take a bite, you won't be able to stop. So, preheat your oven and treat yourself and your family to a few of these delicious savory cookies, but watch out - they're addictive!

Ingredients

Flour - 7 cups 

Yeast - 2 tbsp. 

Salt - 1 tbsp. 

Butter - 2 sticks 

Oil - 3/4 cup 

Water - 2 tbsp. (warm) 

Sesame seeds - 1 cup 

Egg - 1 ( use substitute)

Preparations

Preheat your oven to 400°F (200°C). 

Place the flour and yeast in a bowl and mix. 

Add all the other ingredients in order: salt, butter, oil and water, and work them lightly until you get a uniform dough. 

Take small pieces of dough and roll them into snakes, then use the snake to form a circle. 

Whisk the egg and water, pour the sesame seeds on to a flat plate, and dip each circle in the egg mixture and then in the sesame. 

Place the cookies in a baking pan and bake for about half an hour, until golden brown.

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Watermelon Sorbet

  

To make your one-ingredient watermelon sorbet, you should first peel a ripe watermelon, and cut out as many medium-sized cubes as you can.

Then, arrange the cubes on a 9″x13″ baking sheet and place it in the freezer for around 2 hours, or until it has frozen entirely.

Once all of the fruit has frozen, remove the tray from the freezer. Then, in separate batches, add all of the pieces to a blender, and puree until perfectly smooth. 

Once each batch has been pureed, empty it into a loaf pan, firmly packing it and evening it out with a spatula.

Then, simply place the loaf pan into the freezer again for at least 1-2 hours. Always remember to let it sit for around 5 minutes on the counter before serving, otherwise, it will be way too hard to eat!

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs