Snacks - TipBuzz

British Flapjack

Cindy — Fri, 01 Oct 2021 22:28:43 +0000

These flapjacks are oat bars just like the ones found in the UK! While flapjack typically means pancake in the U.S., this authentic British recipe uses oats, butter, golden syrup and sugar. They’re so tasty with just a slight crunch to them!

What’s not to like about a flapjack? This satisfying, uncomplicated treat is full of wholesome flavor. Plus, they are gluten-free and easy to make vegan as well.

You can enjoy one for breakfast or simply a snack on-the-go. You can also customize the texture to be more chewy or crunchy as you like!

There are only four ingredients: quick oats, butter, sugar and golden syrup. Let’s get started!

What is a Flapjack?

A flapjack is a baked oat bar that’s long been part of British culture. In fact, Shakespeare mentioned flapjacks in a play in the early 1600s! A mixture of oats, butter, sugar and golden syrup is baked in a large flat rectangle and cut into pieces for serving.

While this treat is widely available in UK bakeries and shops, it’s also easy to make at home. While flapjacks bears a faint resemblance to granola bars or dessert squares, this treat is truly unique.

What’s the Difference Between a Flapjack and Pancake?

In America, flapjacks are another name for pancakes especially in the South. These pancakes are the thin, flat cakes made by frying batter in a skillet. “Flap” is a play on words for the way you need to “flip” a pancake in the pan during cooking.

In contrast, the British flapjack is an oat bar baked in the oven. It actually has nothing in common with a pancake other than the confusing name!

Ingredients You’ll Need

Here’s what you’ll need to make them:

Quick Oats: You will need quick cooking rolled oats, meaning porridge oats that cook in a minute or two. Do not use old-fashioned or steel cut oats because they will be too hard. Similarly, avoid instant oats, which will fall apart.
Butter: You can use salted or unsalted butter depending on what you have on hand. For unsalted butter, you may wish to add a pinch of salt. To make it vegan, use a plant-based butter instead.
Demerara Sugar: This is a coarse-grained raw sugar available in specialty shops or online. It’s not as chunky as the raw sugar you might find at a coffee shop, but it’s not fine like granulated sugar either. Turbinado sugar is the closest substitute.
Golden Syrup: Also known as light treacle, this sugary syrup has a buttery caramel flavor. A common brand is Lyle’s in a green tin, available in specialty grocers or online.

How to Make Flapjacks

Preparation is quite straightforward. Start by putting the oats into a large mixing bowl. Then place a small saucepan over medium-low heat, adding the butter, sugar, golden syrup and salt, if using:

Let the butter melt and start mixing with a wooden spoon until incorporated, about 1-2 minutes. Note: it’s normal for the sugar to not be completely dissolved in order to produce a slight crunch in the flapjacks.

Now pour the butter mixture over the oats and stir until evenly coated. Turn the oat mixture onto a parchment-lined, rimmed baking sheet. Spread it out to the edges of the sheet and use an offset spatula or pie server to pack it down to roughly a 3/4-inch thickness (this step is important to prevent breakage later on).

Bake at 325°F until golden brown, about 25 to 35 minutes. For a chewier flapjack, bake for the shorter end of the range, whereas for a crispier flapjack, bake for the full 35 minutes.

Remove from the oven and cool in the pan for about 5 minutes. The trick here is not to wait too long or they’ll become brittle and break apart. However, if you cut while too hot they’ll be sticky and also fall apart (think Rice Krispie squares).

The ideal tool to cut them is a pastry scraper, which can apply even downward pressure. Failing that, you can use a sharp chef’s knife to similar effect. Cut the flapjack into rectangles or triangles and remove to a wire rack to cool completely.

Tips & Tricks

Use quick-cooking rolled oats for this recipe: You’ll want to use quick cooking rolled oats for best results.Old-fashioned or instant oats won’t work for this recipe. Instant oats cook too quickly and old-fashioned don’t have the best texture when baked.
Make your flapjacks thicker for a chewy texture: These oat bars can be crunchy or chewy depending on how you like them. For a chewy texture, make sure your flapjacks are 3/4 to 1-inch thick. Make them less than 3/4-inch thick to be crunchy.
Let your flapjacks cool slightly before cutting: It’s best to let flapjacks cool slightly in the pan so they can firm up before slicing into smaller squares.
Use golden syrup: It’s tempting to swap in corn syrup, maple syrup or another product. However, golden syrup produces the characteristic flavor for flapjacks while binding the oats together. If you really can’t find any, then simply make your own!

Frequently Asked Questions

Are Flapjacks Crunchy or Chewy?

Flapjacks can be chewy or crunchy depending on how you make them. Thicker flapjacks have a chewy, gooey texture while thinner flapjacks are on the crunchier side. Try making both kinds to see which one you like best.

Are They Healthy?

Flapjacks are mostly oats, which are considered healthy. However, their sugar and butter content makes them more of an indulgence. At the same time, they contain less than many cookies or dessert bars, so have a slight advantage in relative terms.

Why Are My Flapjacks Greasy?

If the flapjacks are greasy, then you added too much butter. There should be approximately one tablespoon of butter per cup of oats.

Why Do My Flapjacks Fall Apart?

There are three tips to prevent breakage: 1) pack the mixture down firmly in the baking sheet using an offset spatula; 2) cut them about 5 minutes out of the oven when they’re neither sticky nor hardened; and 3) try baking for 5 minutes less time so they’re less brittle.

Where to Buy Flapjacks?

Flapjacks are a traditional British snack available in bakeries and pastry shops all over the UK. Stateside, you’ll need to seek out a British bakery offering them or make your own at home, as they’re even difficult to find online!

You May Also Like

British Flapjack Recipe

These flapjacks are oat bars just like the ones found in the UK! While flapjack typically means pancake in the U.S., this authentic British recipe uses oats, butter, golden syrup and sugar. They're so tasty with just a slight crunch to them!

Course Dessert, Snack

Cuisine British

Keyword Flapjack

Prep Time 10

Cook Time 30

Total Time 40

Servings Bars

Calories 273kcal

Author Cindy

Equipment

Small Saucepan
Mixing Bowl
Baking Sheet
Pastry Scraper
Wire Rack
Offset Spatula

Ingredients

4 cups quick oats see note
4 tablespoons butter
3/4 cup demerara sugar or turbinado sugar or raw sugar
1/2 cup golden syrup see note
1/4 teaspoon salt optional, only if using unsalted butter

Instructions

Preheat the oven to 325°F, placing the oven rack in the middle position. Line a small rimmed baking sheet with parchment paper and set aside.
Place a small saucepan over medium heat. Add the butter, sugar, golden syrup and salt (if butter is unsalted). Once the butter is melted and sugar partially dissolved, pour over the oats. Stir with a wooden spoon until coated completely.
Place the oats in large mixing bowl and set aside. Turn the oat mixture onto the prepared baking sheet. Shape into a rectangle of about ¾-inch thickness. Pack down with a pie server or rigid spatula.
Bake until golden brown on top, about for 25 to 35 minutes. Bake for 25 to 30 minutes for softer flapjacks, and for 30 to 35 minutes for crisper flapjacks.
Remove from the oven and cool in the pan just long enough to firm up somewhat, about 5 minutes.
Using a pastry scraper or sharp chef's knife, cut the flapjack into 10 to 12 rectangles (or triangles if you prefer). Using a rigid spatula, carefully lift each one to a wire rack to cool completely.

Notes

Quick Oats: These are plain, unflavored oats that cook in about one minute. Old fashioned or steel-cut oats will be too tough, while instant oats won’t hold together properly.
Demerara Sugar: This is a coarse-grained raw sugar available at specialty grocers or online, and it gives a slight crunch to the flapjack. The closest substitute is turbinado sugar.
Golden Syrup: You can find this in specialty grocers or online with Lyle’s being a common brand. Make your own by bringing 1 1/3 cups cold water and 4 cups granulated sugar to a boil in a saucepan over medium heat. Add a tablespoon of lemon juice and reduce heat to low. Simmer uncovered without stirring until it starts turning a golden color, about 45 to 60 minutes. Cool for 5 minutes before slowly pouring into a glass jar. Never touch the syrup while hot as it can cause burns.
Storage: A flapjack will last up to 3 days at room temperature or up to 3 months in the freezer when stored in an airtight container or resealable plastic bag.

Nutrition

The post British Flapjack appeared first on TipBuzz.

Hawaiian Hurricane Popcorn

Cindy — Sat, 26 Dec 2020 18:52:52 +0000

Are you looking for the perfect homemade movie snack? Look no further than Hawaiian Hurricane Popcorn. This easy treat is crunchy and buttery, with just a bit of sweetness. Made with popcorn kernels, Japanese rice crackers, and furikake seasoning, this stove-top recipe is so much better than microwave popcorn and it takes less than 10 minutes to make!

If you want to upgrade your popcorn game, you will love Hurricane Popcorn. Just a few extra ingredients create a completely elevated snack. It’s the perfect blend of flavors that’ll satisfy everyone who sneaks their hand into the bowl.

All you really need are some Japanese rice crackers (arare) and furikake (Japanese seaweed seasoning) to transform regular popcorn into a crispy blend packed with flavor. I’ll also show you how to make a perfect batch of popcorn with no burnt kernels!

What is Hurricane Popcorn?

Hurricane Popcorn originally comes from Kaneohe, Hawaii, where a small popcorn pushcart started experimenting with mixing ingredients from different cultures into their blend.

Today, it is one of the most popular snacks in Hawaii. It blends classic Japanese flavours – like sesame and seaweed (nori) – with traditional popcorn, making an extra irresistible snack.

Ingredients and Substitutes

Popcorn Kernels: I recommend using high-quality kernels, ideally organic ones. As popcorn is a whole grain, it offers some redeeming fiber.
Oil: It’s best to use high smoke point oil such as vegetable, canola and sunflower. Regular olive oil also works if you can cook it over medium heat. Movie theaters usually cook popcorn in coconut oil for a delicious flavor.
Butter: Adds a rustic nuttiness to the popcorn. Use unsalted butter to control the salt intake. You can also skip this ingredient to have a healthier version.
Japanese Rice Crackers: Also called arare, or mochi crunch, they’re a traditional snack of Japan. There are many types of Japanese rice crackers, and you can find them at most Asian grocery stores. Alternatively, it’s available online from Amazon.
Furikake: It’s a Japanese seasoning that’s often used to be sprinkled on top of cooked rice. Made with nori seaweed, toasted sesame seeds, salt, and sugar, it adds so much flavor to the popcorn.

You’ll also need a good sauté pan or pot with a lid.

How to Make Hawaiian Hurricane Popcorn

1. Add oil in a pot on medium-high heat. Place a few popcorn kernels into the oil, and cover the pan. Wait for the popcorn kernels to pop.

2. Once the kernels pop, add the remaining kernels to the pot. Distribute the kernels into an even layer.

3. Cover the pot again, and remove it from heat and let it rest for 30 seconds to let the oil cool down slightly. Return the pan to the heat and continue cooking the popcorn.

4. Once the kernels start popping, keep the lid slightly ajar to allow steam to escape. Continue cooking until the popping sound slows to about several seconds between pops. Remove the lid, and dump the popcorn to a large serving bowl.

5. Melt butter in an empty hot pan. Drizzle the melted butter over the popcorn.

6. Add Japanese rice crackers, and sprinkle furikake. Toss to distribute. Serve and enjoy!

Tips for the Perfect Hurricane Popcorn

I recommend using a high-quality, heavy-bottomed pot so that the heat can distribute evenly.
Start with a few popcorn kernels (2-3) to gauge the temperature before adding the remaining kernels.
To make your popcorn extra crispy, it’s best to keep the lid slightly ajar to let the steam escape from the pot. This will also prevent your popcorn from burning.
It’s tempting to want to eat your popcorn right away, but let the butter melt completely and turn golden to get the best movie theatre taste.
Add more or less of the toppings to suit your own taste.

Toppings

All you need for your Hurricane Popcorn is furikake and some Japanese rice crackers, also called arare, mochi crunch or kakimochi.

If you’re unable to find furikake at your grocery store, you can make it by mixing some toasted sesame seeds, crushed seaweed sheets, salt and sugar.

Flavor Variations

For an added burst of flavor, try adding a splash of soy sauce to your melted butter.

If you’re making your own furikake, you can toss in some bonito fish flakes too.

You can also mix things up by using different types of mochi crunch.

What Does Hurricane Popcorn Taste Like?

Hawaiian Hurricane Popcorn truly is a blend of so many great flavors. It’s savory, buttery, with a touch of sweetness. It has all the crunch you need from a snack that’ll keep you coming back for more.

Where Can I Buy Hurricane Popcorn?

If you want to try the Hawaiian Hurricane Popcorn that started this trend, you can buy kits on their website. You can also always buy your favorite microwavable brand at grocery stores like Costco and add the toppings to it yourself.

If You Love This Recipe Try These Out

Hurricane Popcorn Recipe

This Hawaiian Hurricane Popcorn is crunchy and buttery, with a bit of sweetness. Made with popcorn kernels, Japanese rice crackers, and furikake, this easy stove-top recipe is so much better than microwave popcorn and it takes less than 10 minutes to make!

Course Snack

Cuisine American

Keyword Hawaiian Hurricane Popcorn, Hurricane Popcorn

Prep Time 2

Cook Time 8

Total Time 10

Servings Servings

Calories 291kcal

Author Cindy

Equipment

Ingredients

For the Popcorn

3 tablespoons olive oil or coconut oil
1/2 cup popcorn kernels

For the Toppings

2 tablespoons unsalted butter
1/4 cup furikake or to taste
1 ½ cups Japanese rice crackers also called arare, or mochi crunch

Instructions

Make the Popcorn

Heat the oil in a sauté pan or saucepan on medium-high heat.
Place 2 or 3 popcorn kernels into the oil, and cover the pan. Wait for the popcorn kernels to pop. (It may take a few minutes)
Once the kernels pop, add the rest of popcorn kernels and distribute into an even layer.
Cover the pan again and remove from heat. Let it rest for 30 seconds. (This prevents the oil from getting too hot before the kernels are ready to pop)
Return the pan to the heat and continue cooking the popcorn.
Once the kernels start popping, keep the lid slightly ajar to allow steam to escape.
Continue cooking until the popping sound slows to about several seconds between pops. Remove the lid, and dump the popcorn into a large serving bowl.

Make Hurricane Popcorn

Melt the butter in an empty hot pan (or microwave it if you prefer).
Drizzle the melted butter over the popcorn.
Add Japanese rice crackers, and sprinkle furikake.
Toss to distribute and serve.

Notes

It’s best to use a high-quality, heavy-bottomed pot for even heat distribution.
Make sure to keep the lid slightly ajar to let the steam escape from the pot. This will make the popcorn extra crispy, as well as prevent your popcorn from burning.
You can add more Japanese rice crackers and furikake if you want more flavorful popcorn.

Nutrition

The post Hawaiian Hurricane Popcorn appeared first on TipBuzz.

Healthy Banana Oatmeal Cookies

Cindy — Wed, 06 Nov 2019 19:00:17 +0000

These Banana Oatmeal Cookies are healthy and delicious with a moist and chewy texture! This easy cookie recipe uses just 3 ingredients: ripe bananas, oats and chocolate chips. Perfect for snacking or even breakfast!

Video: Watch how to make banana oatmeal cookies

Banana oatmeal cookies are one of my all-time favorite treats. They’re a guilt-free snack or breakfast idea that’s vegan and gluten-free with no dairy or refined sugar! These 3 ingredient cookies are amazingly simple while steering clear of the butter, sugar, flour and eggs found in most cookie recipes.

The best part? They’re incredibly easy to make in just 20 minutes and are so soft coming out of the oven. Plus, you get amazing aromas wafting out of your oven while they bake!

What makes these banana oatmeal cookies healthy?

These healthy 3-ingredient cookies have no flour, no butter, no eggs and no sugar! Here’s what you’ll need for this recipe:

Bananas: we used large, overripe bananas (the common yellow variety)
Oatmeal: you can use large old-fashioned oats or quick oats. Avoid instant oats, which are too powdery. For gluten-free cookies, be sure to use gluten free oats.
Chocolate chips: semisweet chips work well; use dark chocolate chips to make it vegan and sugar-free chocolate chips for sugar free cookies.

Note that these cookies are flourless! The mashed bananas work instead to bind together the other ingredients.

The banana oat combo is considered to have a range of health benefits. Oats and bananas both contain soluble and insoluble fiber for digestive health, while bananas provide potassium, magnesium, folate and other vitamins and minerals.

Tips for making banana oat cookies

This is a great way to use up ripe bananas. Look for bananas with brown spots that haven’t turned completely brown. The riper the banana, the sweeter the cookie!
The batter should have the same consistency as regular cookie batter. If it seems wet, simply add a few more tablespoons of oats to absorb the excess moisture.
Always flatten the cookies to about a ½ inch thick on the baking sheet before baking, as they don’t spread out like other cookies.

Are cookies good for breakfast?

Breakfast cookies are a convenient and energy-boosting start to the day, as long as they’re healthy cookies like these ones. . Serve them with some fruit and yogurt for a healthy breakfast, or simply grab and go!

Can you freeze banana cookies?

Yes, banana cookies freeze well. Just let them cool completely and place in an airtight container with parchment or wax paper in between the layers to prevent sticking. To thaw, remove the cookies from the container to prevent them from becoming soggy.

More easy cookie recipes:

Healthy Banana Oatmeal Chocolate Chip Cookies

These Banana Oatmeal Cookies are healthy and delicious! You only need 3 ingredients for this super easy cookie recipe: ripe bananas, oats and chocolate chips.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword 3 ingredient cookies, banana oatmeal cookies, healthy oatmeal cookies

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 116kcal

Author Cindy

Ingredients

2 large bananas ripe*
1 1/2 cup old-fashioned oats large oats
2/3 cup semisweet chocolate chips see note

Instructions

Set the oven rack to the upper-middle position. Then preheat the oven to 350°F (177°C).
Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
Peel the bananas and place on a large plate. Using a fork, mash them until smooth with no more lumps.
Add the oats and mashed bananas to a medium-size bowl and mix well. If the mixture seems too wet, mix in a few more tablespoons of oats.
Add the chocolate chips and stir to combine.
Scoop one tablespoon of batter onto the baking sheet and flatten it to about ½-inch (12 mm) thick with your fingertips. Repeat for the rest of the batter, spacing the cookies an inch apart.
Bake for 15 – 20 minutes until puffy.
Remove from oven. Let the cookies cool for 5-10 minutes and then use a rigid spatula to remove to a wire rack to cool completely.

Video

Notes

* Look for ripe bananas with brown spots. If they’ve turned completely brown on the inside, they’re too ripe.
Make it gluten-free: simply use gluten-free oats to avoid any risk of contamination from wheat.
Make it sugar-free: simply use sugar-free chocolate chips instead of regular semisweet chocolate chips.
Storage: Let the cookies cool completely and store in an airtight container at room temperature for up to 2 days. You can also freeze for up to 3 months in an airtight container with layers of parchment or wax paper in between to prevent sticking.

Nutrition

More healthy recipes

Recipe tools:

Editor note: Originally published May 17, 2017 and updated Nov 6, 2019

The post Healthy Banana Oatmeal Cookies appeared first on TipBuzz.

Roasted Chestnuts

Cindy — Fri, 25 Oct 2019 17:34:53 +0000

Roasted chestnuts are a healthy and hearty snack with a sweet, nutty flavor. Learn how to roast chestnuts in an oven, pan or on an open fire this holiday season. Scoring and soaking before roasting is the key to making this tree nut easier to eat. I’ll also show you how to peel skins easily so you can enjoy delicious chestnuts!

If you’re familiar with the Christmas song “Chestnuts roasting on an open fire”, then try making this special treat at home this year! You can find fresh chestnuts from late fall through winter at local grocery stores. The aroma of chestnuts roasting signals a delicious beginning to the cold-weather months.

Chestnuts are one of the lowest fat nuts (less than 2% fat, compared with 73% fat for macadamia nuts) according to USDA, but are high in protein, vitamins, and fiber. They’re also gluten-free.

Roasted chestnuts have a starchy texture kind of like a baked potato and taste sweet and earthy with a rich flavor. The flesh is covered by a bitter-tasting inner skin and a hard outer shell. This easy step-by-step guide provides everything you need to know and will be your go-to resource!

How to roast chestnuts

Roasting chestnuts is my favorite way to cook chestnuts. The first step is to make sure you get fresh chestnuts, otherwise, they can turn out hard and dry. You can roast them in your oven without any special equipment, or you can use a chestnut roasting pan or a regular skillet to easily cook them on the stovetop or even an open fire (see recipe notes).

Preheat oven to 425°F (218°C). Set aside a rimmed baking sheet.
Rinse off the dirt from raw chestnuts and cut through the shell on the rounded side to score an “X”.

Then soak them in hot water for 1 minute, and then pat dry.

Add scored chestnuts to the baking sheet flat side down in a single layer.

Cover the chestnuts with aluminum foil.
Roast for about 20 minutes until the peel is curled up and chestnuts are cooked through.
Then remove them from the oven and keep warm in a tea towel for 5-10 minutes before peeling.

Buying fresh chestnuts

Look for the fresh chestnuts that are plump and firm with shiny shells, and a weighty feel in your hand. Never eat fresh chestnuts raw, as they are tannic and tart. (Note that the chestnuts from your backyard are usually horse chestnuts which are inedible and dangerous to eat.)

Scoring chestnuts

It’s important to score chestnuts (slit the shells) before cooking or they can explode. Cut through the shell on the rounded side to score an “X” with a serrated knife. This will prevent them from exploding as the internal pressure builds during baking. It’ll also help you with peeling after roasting.

Soaking chestnuts quickly before roasting

After you’ve scored chestnuts, soak them in a bowl of hot water for 1 minute. This step will help them to steam in the oven. Drain and pat dry with kitchen towels before roasting.

Watch Video: How to roast chestnuts in the oven

Peeling roasted chestnuts

Once the chestnuts are roasted, it’s time to peel them! It’s important to use a clean tea towel to keep them WARM so that the skins don’t shrink onto the nuts again. Start peeling as soon as they’re cool enough to handle. If some chestnuts cool off and become tricky to peel, you can pop them back in the oven for a few minutes more to warm up.

You need to peel both the shell and the brown papery skin underneath. Peel the shell at the “X” mark. If it’s too hard to handle with hands, use a paring knife. The inner skin and the shell should come off easily. (If your roasted chestnuts are really difficult to peel, it’s usually a sign of old chestnuts.)

How to serve roasted chestnuts?

Chestnuts are delicious on their own as a healthy and festive winter snack. They can also be used in both sweet and savory dishes. If you have leftover chestnuts, you can chop them and add to cookies, cakes, puddings, Thanksgiving stuffing, soups and salads, etc.

How long do chestnuts last?

Fresh chestnuts should be stored in fridge for a few days before cooking. Roasted chestnuts taste best when freshly cooked. Leftovers can be stored in the fridge for up to 3 days.

More Easy Snack Recipes:

Roasted Chestnuts (How to Roast and Peel + Video)

Step-by-step guide on how to roast chestnuts in an oven, pan or on fire. Mastering the preparation technique is the key to making this tree nut easier to eat. I’ll also show you how to peel skins easily to enjoy the delicious chestnuts!

Course Snack

Cuisine American, French

Keyword How to Roast Chestnuts, Roasted Chestnuts

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 222.26kcal

Author Cindy

Ingredients

1 pound chestnuts raw in the shell (edible variety), 454g
hot water enough to submerge chestnuts

Instructions

Prepare Chestnuts

Rinse off any dirt from the fresh chestnuts.
Place them on a cutting board flat side down. Use one hand to hold down the chestnut firmly, and use another hand to cut through the shell on the rounded side to score an “X” with a serrated knife. Be careful with the knife as the outer shell can be very slippery. (Make sure to cut through the skin, otherwise, the skin won’t curl up during baking. It’s ok to cut right into the chestnuts.)
Repeat for remaining chestnuts. Place the cut chestnuts in a medium bowl.
Bring a pot of water to boil and remove from heat.
Pour the hot water over the scored chestnuts and soak for 1 minute.
Using a slotted spoon, remove soaked chestnuts to a cutting board or plate and then pat dry with paper towels.

Roasting in the Oven

Place the oven rack in the middle position and then preheat the oven to 425°F (218°C). Set aside a rimmed baking sheet.
Add scored chestnuts to the baking sheet in a single layer flat side down.
Cover with aluminum foil.
Roast for about 20 minutes until the peel is curled up and chestnuts are cooked through.
Remove from oven and wrap them in a tea towel (leave them in the tea towel for 5 to 10 minutes).

Peeling roasted chestnuts

Start peeling as soon as they’re cool enough to handle. Peel the shell at the “X” mark. If it’s too hard to handle with your fingers, use a paring knife. The inner skin should come out easily with the shell if you use fresh chestnuts. (It’s important to use a clean tea towel to keep them warm so the skins don’t shrink back onto the nuts. If some chestnuts cool off and become tricky to peel, you can pop them back in the oven for a few minutes to warm up.)
Serve and enjoy!

Video

Notes

Use this recipe as a basic guide and keep a close watch on how long it takes to cook chestnuts. Adjust the roasting time slightly depending on the temperature and the size of your chestnuts.
If you want to add flavorings, add them during the last 5 minutes of cooking, and toss well with the seasonings and spices of your choice, such as melted butter, honey, rosemary, salt, etc.
Roasting on the Stovetop
- Heat a chestnut roasting pan or cast-iron skillet over medium heat.
- Add scored chestnuts in a single layer.
- Cook chestnuts for 15-20 minutes or until opened.
Roasting on an Open Fire
- Start a fireplace or campfire. Move things around so that there’s a bed of coals that the pan can rest on.
- Add scored chestnuts to the pan in a single layer.
- Place the pan on the coal for about 20 minutes or until opened.

Nutrition

More Vegan Recipes

The post Roasted Chestnuts appeared first on TipBuzz.

Easy Pizza Rolls

Cindy — Mon, 19 Aug 2019 19:33:15 +0000

These Pizza Rolls are a favorite Italian appetizer loaded with pepperoni and cheese rolled in pizza dough. Bake these mini rolls in the oven and serve with pizza sauce for an easy last-minute snack!

Pizza as an appetizer or snack is NOT too good to be true! Inspired by cinnamon rolls, these gourmet pepperoni pizza rolls are a crowd-pleaser you can make with just 6 ingredients.

They are soft and fluffy on the inside and crispy on the outside. Instead of having to share a pizza with someone else, you can have your own whenever you like! They can be rolled up quickly and freeze very well.

Italian Appetizer Pizza Rolls Recipe

Homemade mini pizza rolls are pizza dough rolled up into a giant log and sliced into individual pieces. These bite-sized mini pizzas are related somewhat to Totino’s® Pizza Rolls sold in stores.

These pizza roll-ups are great as a game day appetizer or party snack. You can also serve them as a main course, especially when you crave pizza flavors but don’t feel like making an entire pizza!

What’s in A Pizza Roll?

Pizza rolls are essentially pizza in rolled-up form like pinwheels. So everything that goes into a pizza can be included: pizza dough and pizza toppings such as tomato sauce, pepperoni and cheese. Choose your favorite flavors and seasonings!

How Do You Make Pizza Rolls

Preheat oven to 400°F (204°C).
Roll out the pizza dough into a large rectangle.
Brush with olive oil.
Spread marinara sauce evenly on the crust.
Sprinkle cheese and pepperoni on top.
Roll the dough up tightly to form a log.
Slice into 1-inch (2.5 cm) pieces, and place on a baking sheet.
Brush with egg wash.
Bake for 10-15 minutes or until golden brown.

What Kind of Dough is the Best for Making this Recipe?

I usually make my own dough when I’m making a pizza, but the store-bought dough also works well for this recipe, especially when you are in a rush. My personal favorite is Pillsbury pizza dough, which is typically found in the refrigerated section at your local grocery store. Crescent roll dough also works in a pinch.

To make homemade pizza dough from scratch, you’ll need 6 ingredients and it takes about 10 minutes to prepare (plus 30 minutes to rise). Follow this Homemade Pizza Dough Recipe for a complete guide on how to make the perfect dough at home!

Other Topping Ideas

This recipe is very versatile and you can add your favorite toppings. Some great options are:

Chopped ham
Shredded chicken
Sausage
Cooked bacon
Bell peppers
Onions
Mushrooms
Italian seasoning
Garlic butter

Best Dipping Sauce:

Besides Marinara sauce, some of my favorite dipping sauce include ranch sauce, hummus dip, BBQ dip, and Mayonnaise dip.

Cooking Temperature and Time

Heat the oven to 400ºF (204ºC). Arrange the rolls 1 inch (2.5cm) apart in a single layer on a baking sheet.

These rolls cook faster than the entire pizza and need about 10-15 minutes, depending on the size of your rolls.

How Do You Know They’re Done?

Your mini pizza rolls are done when the bottom is well-browned and crispy, and the cheese is fully melted on the top.

How to Prevent Soggy Rolls?

Watery pizza sauce can sometimes make roll-ups soggy. Adding a layer of olive oil creates a barrier between the dough and sauce to ensure you get nice, crispy rolls.

Top Tips for Making the Best Pizza Rolls

When you add the sauce on top of your dough, don’t spread it all the way to the edge. Leave a gap of about 1 inch (2.5cm) around the edges.
It’s important to use parchment paper to create a non-stick surface, and place rolls 1 inch apart from each other in a single layer, as they will expand during baking.
Make sure to roll your dough tightly into a log, otherwise, it will fall apart after you cut it into small pieces.
Brush with egg wash and it will give a golden brown sheen to your rolls during the baking process.

Other Pizza Recipes You’ll Love

View All Pizza Recipes

Watch the video below where we will show you every step of how to make this recipe.

Easy Pizza Rolls

Pizza Rolls are loaded with pepperoni and cheese rolled in pizza dough. They are soft on the inside and crispy on the bottom.

Course Appetizer, brunch, dinner, Main Course, Snack

Cuisine Italian

Keyword Pizza Rolls

Prep Time 10

Cook Time 15

Total Time 25

Servings pizza rolls

Calories 145kcal

Author Cindy

Ingredients

1 pound pizza dough homemade or 1 package store-bought dough
3 teaspoons olive oil (15ml)
2/3 cup marinara sauce (150g)
2 cups shredded mozzarella cheese (200g)
50 pepperoni slices
egg wash mixture of 1 beaten egg and 1 tablespoon of water
chopped parsley optional for serving
grated parmesan cheese optional for serving

Instructions

Preheat oven to 400ºF (204ºC). Set aside a baking sheet lined with parchment paper.
On a lightly floured surface, roll the dough out into a 10x14 inch (25x35 cm) rectangle. You can use store-bought dough or make your own pizza dough. See recipe notes below for homemade pizza dough recipe.
Brush the surface with olive oil. (This will prevent your rolls from getting soggy.)
Spread marinara sauce on top of the dough. Leave a gap of about 1 inch (2.5cm) around the edges, you don’t want to spread your sauce all the way to the edge.
Sprinkle with mozzarella and then top with pepperoni.
Starting with the long end, carefully roll the dough into a tight log. Make sure you roll your dough very tightly so that they won’t fall apart when you slice them into smaller pieces.
Place the log seam side down and slice it into 1-inch (2.5 cm) pieces.
Place rolls on baking sheets lined with parchment paper. (It is important to use parchment paper so that the rolls won’t stick to the baking sheet)
Arrange them 1 inch (2.5 cm) apart in a single layer.
Brush the rolls with egg wash. This will make rolls golden brown when they are baked.
Bake for about 10-15 minutes or until browned on top.
Let cool for 5 minutes. Sprinkle with chopped parsley and grated parmesan cheese if desired.
Serve warm with marinara or ranch sauce for dipping.

Video

Notes

These rolls taste best when served immediately. Store leftovers in a sealed container in the refrigerator for up to 3 days.
Homemade Pizza Dough Ingredients:
- 1packet active dry yeast, (2-1/4 teaspoons, or 8g)
- 1cup warm water, 105-110°F (40-43°C, 250ml)
- 1teaspoon sugar, (8g)
- 2 ½cups all-purpose flour, (312g)
- ½teaspoon salt, (3g)
- 1tablespoon olive oil, (14ml)
How to Make Pizza Dough at Home:
- Combine dry yeast, sugar and warm water. Let it sit for 10 minutes.
- Mix together flour, salt and yeast mixture. Mix for a few minutes and add oil.
- Beat and knead until the dough is soft and elastic.
- Place the dough in a greased mixing bowl.

Nutrition

Other Rolled Food You’ll Love

The post Easy Pizza Rolls appeared first on TipBuzz.

Homemade Jammie Dodgers

Cindy — Mon, 29 Jul 2019 17:19:01 +0000

Jammie Dodgers are soft and buttery biscuits popular in the UK. Two shortbread cookies are sandwiched together with a raspberry or strawberry jam filling. I’ve packed all my tips in this post so that you can make them easily at home!

These jammie dodgers smell so incredible that I couldn’t wait till they came out of the oven! Fruity jam fillings are stuffed between two layers of delicious shortbread, and they make a special treat as these cookies look amazing on a plate for guests to indulge in.

It’s perfect for High Tea as well as holidays such as Christmas. Kids can help to make the dough and cut it into shapes!

What is a Jammie Dodger?

Whenever you go to Britain, you’ll find Jammie Dodgers! “Jammie” means lucky in British slang and “Dodger” refers to the comic book character Roger the Dodger from the Beano.

These shortbread biscuits are manufactured by Burton’s Biscuit Company and are especially popular with children and for High Tea. As they’re harder to find in America, we created this homemade jammie dodger recipe.

What Kind of Jam is Best for Filling?

Jammy dodgers are usually made by adding jam fillings between the two layers of shortbread. Dark jams such as strawberry, raspberry or blackberry are the traditional look.

What are Popular Jammie Dodger Flavors?

Popular Jammie Dodger popular flavors include raspberry, lemon, toffee, orange, chocolate, Vimto and “berry blast”.

Can You Make Jammie Dodgers with Cream?

Yes, these jammie dodgers taste great with custard cream! Although this all-time classic treat traditionally has gooey jam filling, you can sub for a custard cream using the buttercream filling.

What are the Steps to Make Jammy Dodgers?

How to Make Jammy Dodger Recipe

Mix flour, icing sugar and salt.
Add in the cubed butter and rub between your fingers until crumbly.
Stir in egg yolks and vanilla extract, mixing until a very soft dough forms.
Place the dough between two pieces of plastic wrap and roll out. Then chill for 30 minutes.
Cut the dough into small rounds and then cut another smaller circle out of the middle on half the rounds.
Bake at 350°F for 12 minutes or until the edges start to turn golden brown.
Dust powdered sugar over the cookies with holes.
Assemble the cookies with your favorite jam!

Pro Tips for Making the Best Jammie Dodgers

Use high-quality unsalted butter to get that sweet, buttery flavor! Look for packages labeled “AA” on U.S. butter to indicate the highest grade, or a 93 score. You can also use European-style butter with a higher butterfat content.
Roll out your dough BEFORE chilling it. Not only will this will shorten your chilling time, but it also keeps the cookies cool during cutting so they hold their shape in the oven.
Place the dough between parchment paper or plastic wrap for easy rolling. The dough is very sticky, and this step prevents sticking to the roller to get PERFECTLY SMOOTH surface!
If you roll the dough thin, the baked cookies will be crisper.
Dust the top layers of the cookies with powdered sugar BEFORE assembly. This way you don’t get sugar on the jam.

Jammie Dodgers

Jammie Dodgers are super easy to make and perfect for holidays such as Christmas. They're filled with jam and dusted with powdered sugar for a beautiful look.

Course Dessert, Snack

Cuisine British

Keyword Jammie Dodgers

Prep Time 15

Cook Time 15

Chill Time 30

Total Time 1

Servings cookies

Calories 267kcal

Author Cindy

Ingredients

Cookie Dough

2 cups all-purpose flour
1 cup powdered sugar
pinch salt
1 cup unsalted butter cold, cubed
2 egg yolks
1 tsp vanilla extract optional

Filling

1/2 cup powdered sugar
½ cup strawberry jam or raspberry jam

Instructions

In a medium bowl, combine flour, icing sugar and salt. Mix well.
Add the butter cubes to the flour mixture and rub with your fingers until crumbly.
Stir in the egg yolks and vanilla extract. Mix with a wooden spoon until a very soft dough forms. You can use a hand mixer for this step.
Place the dough between two pieces of plastic wrap or parchment paper. Roll out to about 1/8-inch thick.
Chill the dough in the refrigerator for about 30 minutes.
Peel the top layer of plastic wrap or parchment.
Cut out the chilled dough into rounds using a 2-inch round cookie cutter.
Cut another smaller 3/4-inch circle out of the middle of half the rounds. (For the leftover dough, you can combine it together and repeat the process).
Line a baking sheet with parchment paper. Place all the rounds on top.
Bake at 350°F for 12 minutes or until the edges start to turn golden brown. (The surface should still be very pale.)
Remove from the oven and allow to cool for about 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely.
Dust powdered sugar over half of the cookies that have holes in the middle.
Add your favorite jam onto the flat side of half the cookies. Spread it out evenly to about ¼ inch from the edges.
Lay the top halves onto the jam and press gently to form a sandwich!

Notes

Use high-quality unsalted butter to get that sweet, buttery flavor! Look for packages labeled "AA" on U.S. butter to indicate the highest grade, or a 93 score. You can also use European-style butter with a higher butterfat content.
Roll out your dough BEFORE chilling it. Not only will this will shorten your chilling time, but it also keeps the cookies cool during cutting so they hold their shape in the oven.
Place the dough between parchment paper or plastic wrap for easy rolling. The dough is very sticky, and this step prevents sticking to the roller to get PERFECTLY SMOOTH surface!
If you roll the dough thin, the baked cookies will be crisper.
Dust the top layers of the cookies with powdered sugar BEFORE assembly. This way you don’t get sugar on the jam.

Nutrition

More Cookie Recipes:

View All Cookie Recipes

The post Homemade Jammie Dodgers appeared first on TipBuzz.

Peanut Butter Cup Cookies

Cindy — Tue, 09 Jul 2019 15:00:26 +0000

Peanut Butter Cup Cookies are soft and chewy with a mini Reese’s peanut butter cup in the middle. They’re easy to make and melt in your mouth! Perfect as an everyday treat and for Christmas and holidays!

This is the best peanut butter cookie recipe ever: soft and chewy with chocolatey peanut butter flavors! I’ve been making them for years and they’re always a hit whether it’s for afternoon tea, a potluck or holiday parties.

There’s no chilling time required and they turn out perfectly every time. Plus, they freeze well just like Chocolate Chip Cookies in case you want to make them in advance.

How to Make Reese’s Peanut Butter Cup Cookies

These Reese’s cookies are foolproof if you follow these steps:

Mix together the flour, baking soda, and salt.
Cream together butter and sugar until light and fluffy.
Mix in eggs and vanilla until smooth.
Add peanut butter and the flour mixture. Mix well into a cookie dough.
Take 1 tablespoon of the dough and shape into a ball.
Place the ball into each mini muffin cup.
Bake 8-10 minutes until lightly golden and puffed around the edges.
Remove from oven and immediately press one mini peanut butter cup into the middle of each cookie until level.
Cool for 10-15 minutes in the pan, and the cup will be partially melted and shiny.
Remove from pan and serve.

Use Regular Creamy Peanut Butter

I recommend using the regular creamy peanut butter for easier mixing. Natural peanut butter doesn’t work well for this recipe. I also recommend making the cookie dough from scratch using this recipe instead of buying premade dough. The store-bought dough doesn’t hold the shape well.

Soften the Butter Ahead of Time

Remember to take the butter out of the fridge ahead of time. If you forget, you can place the butter in a microwave-safe dish and microwave on 30% power for 15 seconds.

Don’t Over-bake the Cookies

Bake the cookies for only 8-10 minutes. The secret to soft cookies is to slightly under-bake them. This will yield puffy and soft cookies that melt in your mouth.

Gooey Peanut Butter Cup

After you remove your cookies from the oven, immediately press mini Reese peanut butter cups into the center of each cookie. The cookies are still in the muffin tin and are quite hot. You will notice that the chocolate surface of the peanut butter cups becomes shiny as it’s melting with the warmth from the cookies. It’s like magic!

If you like the ooey gooey texture, you can eat these peanut butter cup cookies while it’s slightly warm. See the picture above when I had a bite of the cookie.

If you prefer a more traditional texture, you can place the pan in the refrigerator to chill for about 20 minutes. This will stop peanut butter cups from melting and keep its original texture.

How Long Do They Last

Store these peanut butter cup cookies in an airtight container. They can last for up to 1 week at room temperature and up to 3 months in the freezer.

This recipe makes 24 cups in a mini muffin pan like this one. You can get Reese’s mini peanut butter cups at most supermarkets or online too. An 8-ounce package is plenty for this recipe.

Watch How to Make Peanut Butter Cup Cookies:

More peanut butter cup recipes:

View all cookie recipes

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies are chewy and melt-in-your-mouth peanut butter cookies stuffed with a mini Reese’s peanut butter cup.

Course Dessert

Cuisine American

Keyword Peanut Butter Cup Cookies,, Reese's Peanut Butter Cup Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 148kcal

Author Cindy

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg room temperature
1/2 teaspoon vanilla extract
1/2 cup smooth peanut butter
24 mini peanut butter cups

Instructions

Preheat the oven to 350°F. Spray a 24-cup miniature muffin tin with nonstick cooking spray and set aside.
In a small bowl, mix together the flour, baking soda, and salt.
In a medium bowl, mix butter and both sugars until light and fluffy. Mix in egg and vanilla until smooth. Finally mix in peanut butter and flour mixture.
Fill each miniature muffin cup with about one tablespoon of batter. Bake 8-10 minutes until lightly golden and puffed around the edges. Meanwhile, unwrap the peanut butter cups.
Remove from oven and immediately press one peanut butter cup into the middle of each cookie until level.
Cool 10-15 minutes in the pan, and the cup will be partially melted and shiny. Remove from pan and let cool on a rack.

Video

Notes

For the best results, use a creamy peanut butter where the oil doesn't separate out.
When you remove the cookies from the oven, it's OK if the they could collapse a little bit.

Nutrition

Recipe tools:

The post Peanut Butter Cup Cookies appeared first on TipBuzz.

Deep Fried Cookie Dough

Cindy — Sat, 15 Jun 2019 02:00:49 +0000

Deep Fried Cookie Dough is crispy on the outside and soft on the inside! These battered cookie dough bites melt in your mouth with intense fried cookie flavors. Perfect for a party or late-night snack!

These homemade treats consist of chocolate chip cookie dough that’s dipped in batter and fried to crispy, golden perfection. No need to wait for the carnival or state fair to get your fix of deep fried cookies!

The melty, chocolatey goodness of these fried chocolate chip cookies is totally irresistible! Plus, they’re manageable indulgence at about 160 calories apiece.

Can you fry cookie dough?

Yes, it’s easy to fry cookie dough. First, form bite size pieces and freeze for 15-30 minutes to firm up and won’t melt. Second, coat the balls in batter before frying to get a nice puffy, golden crust.

This same technique in this deep fried cookie dough recipe is also used for deep fried cheesecake and deep fried s’mores!

HOW TO DEEP FRY COOKIE DOUGH

This deep fried cookie dough recipe is easy to make. There are three main steps for deep frying cookie dough:

Cookie dough: Make chocolate chip cookie dough or use storebought. Use a cookie dough scoop to form 1 1/2 inch (4 cm) balls.
Batter: The batter is similar to pancake batter and used to coat the cookie dough balls.
Deep Frying: Deep fry battered cookie dough balls in small batches for 1-2 min at 375°F (191°C) until golden, using a mesh strainer to easily lift them out.

The eggs will cook completely as long as the balls aren’t too big and the oil stays hot. If you’re concerned, simply substitute pasteurized eggs.

There are endless possibilities when it comes to serving. You can drizzle them with chocolate sauce, caramel sauce or even strawberry sauce. A dusting with powdered sugar is also optional but makes for a beautiful serving presentation.

Can I make them in advance?

You can make the cookie dough and batter up to a day ahead of time and chilled. However, serve cookie dough bites right away when they’re still puffy and golden.

In a pinch, you can store at room temperature for several hours before serving. Drizzle with sauce and dust with powdered sugar when serving.

WATCH HOW TO MAKE FRIED COOKIE DOUGH

Fried Cookie Dough Bites

Deep Fried Cookie Dough is a mouthwatering dessert that's crispy on the outside, but soft and melty on the inside, with intense cookie dough flavors.

Course Dessert, Snack

Cuisine American

Keyword cookie dough bites, deep fried cookie dough, fried cookie dough

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 159kcal

Author Cindy

Ingredients

Cookie Dough

1/2 stick unsalted butter softened (1/4 cup)
1/2 cup brown sugar packed
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
1 cup chocolate chips

Batter

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
2 teaspoons vegetable oil
1 cup milk

Deep Frying

3 cups vegetable oil

Serving (optional)

chocolate sauce or caramel sauce
powdered sugar

Instructions

Cookie Dough

Line a medium baking sheet with parchment or wax paper, and a plate with paper towels.
In a medium bowl, cream butter with sugar, egg and vanilla. Mix in flour and chocolate chips until blended.
Scoop into 1 ½ inch (4 cm) balls and place onto prepared baking sheet.
Freeze the balls for 15-30 minutes while you make the batter.

Batter

In a medium bowl, mix together flour, baking powder, salt and sugar.
Add milk and oil and whisk until smooth.

Deep Frying

Add 2 inches of oil to a medium saucepan or deep fryer and heat to 375°F (191°C).
Dip four cookie balls into batter and gently drop into hot oil. Fry 1-2 minutes per side until golden and remove to prepared plate. Repeat for remaining balls in batches of 2-3.
Drizzle with optional topping and dust with powdered sugar before serving.

Video

Notes

You can substitute storebought cookie dough for this recipe, but still freeze for 15-30 minutes before coating.
You can make the batter from pancake mix instead of homemade if you wish. Follow the instructions on the package.

Nutrition

More cookie dough recipes:

The post Deep Fried Cookie Dough appeared first on TipBuzz.

Muddy Buddies

TipBuzz — Sat, 11 May 2019 08:12:04 +0000

Muddy buddies are full of chocolate and peanut butter flavors with an irresistible crunch. This muddy buddy recipe only requires 4 ingredients and is ready in minutes. It’s the perfect homemade snack or gift idea!

Muddy buddies are an irresistible treat that’s perfect for everyday snacking, holiday parties or just a homemade gift. You might also know it as puppy chow or monkey munch, which are all the same thing!

The recipe is also easy and fun to make with kids.

HOW TO MAKE MUDDY BUDDIES

There are 4 ingredients to make Chex muddy buddies:

Chex cereal: Rice Chex works best with a nice crunch and neutral flavor. Other options include Corn Chex or Quaker Life cereal. Crispix will also work, although the shape is slightly different.
Chocolate: Semisweet baking chocolate coats the cereal the best, although premium chocolate chips (dark chocolate or milk chocolate) will also work.
Creamy Peanut Butter
Powdered Sugar – for the frosted look

This recipe is gluten-free when you use Rice Chex. To make it dairy-free as well, simply use dairy-free chocolate.

Sometimes butter/margerine, vanilla and salt are added, although I’ve found simpler is better!

PREPARATION TIPS

You may find it easier to combine in two batches: mix half the cereal with half the chocolate mixture until coated. Remove and then repeat with the remaining cereal and chocolate.
Stir in the chocolate mixture using a soft spatula, as the cereal pieces crush easily with a rigid spoon.
Chill the coated cereal for 5-10 minutes before adding the powdered sugar. This step allows the melted chocolate to thicken slightly so the sugar coats instead of soaking in.

MUDDY BUDDIES FLAVORS

Once you’ve mastered peanut butter muddy buddies, try some of these other combinations:

Muddy Buddies Cookies and Cream flavored: Use white chocolate chips mixed with crushed cookie sandwiches instead of peanut butter.
Lemon Muddy Buddies: Use white chocolate and butter instead of semisweet chocolate and peanut butter. Add in a teaspoon each of lemon zest and lemon juice.
Muddy Buddies Without Peanut Butter: Simply substitute sunflower seed butter 1:1 for peanut butter.

For a holiday or seasonal twist, here are a few easy muddy buddy variations:

Christmas Muddy Buddies (AKA Reindeer Chow): Follow the original recipe and add in 1 cup of red & green M&Ms or similar candy at the end
Halloween Muddy Buddies: Follow the original recipe and add orange and black candy such as Halloween M&Ms, candy corn and chocolate etc.

Muddy Buddies

Muddy buddies are an addictive treat full of chocolatey, peanut butter flavors! This muddy buddy recipe only requires 4 ingredients and a few minutes to make, plus it’s gluten-free!

Course Snack

Cuisine American

Keyword monkey munch, muddy buddies, puppy chow

Prep Time 5

Cook Time 5

Chilling Time 5

Total Time 10

Servings servings

Calories 272kcal

Author TipBuzz

Ingredients

6 cups Rice Chex cereal or similar cereal (12 oz)
6 oz semisweet chocolate chopped, or 1 cup chocolate chips (see note)
1/2 cup creamy peanut butter
1-2 cups powdered sugar sifted

Instructions

Add the chocolate to a medium bowl.
Place bowl over simmering water to melt. Alternatively, microwave on low power in 30-second intervals until smooth, stirring regularly.
Stir in the peanut butter until incorporated.
In a medium to large bowl, add the Chex cereal.
Pour the chocolate mixture on top.
Using a soft spatula, gently mix to coat the cereal evenly. Try not to crush the cereal pieces.
Chill for 5-10 minutes to let the chocolate firm up slightly.
Add the coated Chex and powdered sugar to a large ziplock bag.
Gently shake and invert the bag until the sugar coats the chocolate evenly. It takes about one minute.

Notes

Baking chocolate such as Baker’s or Ghirardelli is recommended for easy mixing.
If microwaving, use low power to avoid scorching.
Store muddy buddies in a mason jar with a tight-fitting lid for up to one week. You can also freeze it for up to 3 months.

Nutrition

More snack recipes:

The post Muddy Buddies appeared first on TipBuzz.

5 Minute Kettle Corn

TipBuzz — Sat, 22 Dec 2018 13:01:55 +0000

Kettle corn is an irresistible sweet-and-salty snack that’s light and airy! It’s the perfect finger food for snacking as well as movie night, game day and any other party. This homemade kettle corn recipe is so easy that you’ll want to make it again and again!

Kettle corn is simply sweet-and-salty popcorn. While today it’s a mainstay of State Fairs and carnivals, kettle corn is actually an old-fashioned recipe brought over by Dutch settlers, who made it in a cast iron kettle although we use pots today.

Homemade kettle corn is a whole grain, making a nutritious snack that’s vegan, paleo and gluten-free. Plus, it’s super-budget friendly at only pennies per serving. When you crave popcorn and want something more indulgent, be sure to try our popcorn cake too!

What’s the difference between kettle corn and caramel corn?

Kettle corn is popcorn mixed with oil, sugar and salt, whereas caramel corn is made with butter and brown sugar and/or molasses to make a caramel coating. Kettle corn is the lighter of the two with fewer calories and a more subtle flavor.

HOW TO MAKE KETTLE CORN

To make kettle corn, you only need a few simple ingredients:

Unpopped corn kernels
Vegetable oil (or olive oil)
Sugar
Salt

All the ingredients go into the pot, which is placed on medium-high heat. Shaking the pot constantly will help to coat the kernels and break up any clumps that may form as the mixture heats up.

Within a minute or two the kernels will start popping. And once they start, they’ll be finished within another 2-3 minutes. Remove from heat and empty the pot into a large bowl to cool. Voilà – that’s kettle corn!

How to make kettle corn without burning it?

There’s always some risk of the sugar burning in the bottom of the pot while making kettle corn, so here’s how to avoid it:

Use a heavy-bottomed pot with even heat distribution, or a pot with a nonstick coating if you have one.
Start with medium-high heat until the first few kernels pop, and then reduce the heat to medium.
Shake the pot in the early stages to coat the kernels evenly with the oil and sugar, which will minimize clumping and burning.

Which sweeteners can I use for kettle corn?

Traditionally white granulated sugar is used for kettle corn for a light and airy sweetness. However, there are a few other good options as well:

Honey: Honey works well for kettle corn, giving it a slightly darker color and more intense flavor. Use it as a direct 1:1 substitute for the sugar (1/4 cup).
Maple syrup: Maple syrup works the same as honey and produces the darkest color kettle corn. Use it as a direct 1:1 substitute for the sugar (1/4 cup).
Stevia: If you want sugar-free kettle corn that’s diabetic-friendly, use stevia powder as a 1:2 substitute for sugar (2 tbsp).

If you want to use brown sugar or molasses, I recommend making caramel corn instead by combining with butter instead of oil to make a caramel coating.

TIPS AND SECRETS FOR MAKING THE BEST KETTLE CORN

Use fresh, high-quality kernels for the best taste — brands like Orville Redenbacher are decent. Avoid stale kernels that have been on the shelf for too long!
You can make kettle corn ahead of time and store in a ziptop bag (best choice) or airtight container for up to 3 days, and it won’t go stale. I don’t recommend freezing, as there’s some loss of flavor and texture.
For easy cleanup, fill your pot with hot water after popping and wait several minutes to allow any caramelized sugar to dissolve.

The Best Kettle Corn

Kettle corn is a delicious sweet-and-salty snack that's light and airy. So easy to make with just 3 ingredients on your stovetop in 5 minutes! It’s the perfect finger food for snacking as well as movie night and parties, and makes a great DIY gift idea for teachers, neighbors and friends!

Course Snack

Cuisine American

Keyword corn, kettle, popcorn

Prep Time 1

Cook Time 4

Total Time 5

Servings servings

Calories 161kcal

Author TipBuzz

Ingredients

1/2 cup popcorn kernels unpopped
1/4 cup vegetable oil
1/4 cup white sugar 4 tbsp
1/2 tsp salt optional

Instructions

Prepare your ingredients and set aside a medium-large size pot with a tight-fitting lid.
Place the pot over medium-high heat and add the oil along with 2-3 popcorn kernels.
As soon as the kernels pop, add the rest of the kernels, the sugar and optional salt.
Cover the pot and shake continuously until the kernels start popping again. Reduce heat to medium.
Let the popping continue over 2-3 minutes with a shake every 20-30 seconds. Remove from heat once there's only a pop every few seconds.
Empty the popcorn into the bowl to cool for a minute stirring occasionally. Serve and enjoy!

Notes

You can use less sugar if desired with 1/4 cup working fine in this recipe.

Nutrition

The post 5 Minute Kettle Corn appeared first on TipBuzz.