recipes @foggydayze - Tumblr Blog

morethansalad

Vegan Vanillekipferl (Vanilla Crescent Cookies)

foodffs

Apple and Cardamom Pie with Cardamom and Vanilla Bean Crust

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delta-breezes

Peach Plum Galette | Teak & Thyme

fullcravings

How to Make Date Paste - Date Caramel

foodffs

Easy Monkey Bread

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foodffs

Easy Vegan Sausage Links

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royal-food

Lemon Pudding Cookies

foodffs

Sheet Pan Asian Salmon and Broccoli

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foodffs

No-Bake Coffee Cheesecake

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foodffs

No Bake Butterscotch Pudding Pie

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autumncozy

By catnat_nn

disneylicious

everybody-loves-to-eat

Lemon Pepper Cauliflower Bites with Sweet Tahini Ranch

📷 by @saratane

Recipe:

¾ cup almond milk 2 lemons, zested and juiced ¾ cups all-purpose flour ½ teaspoon Simply Organic Cayenne Pepper ½ cup Panko breadcrumbs ½ cup plain breadcrumbs 2 teaspoons freshly ground black pepper 1 teaspoon kosher salt, plus more to taste 1 head cauliflower, cut into 1-inch florets Vegetable oil, for frying FOR THE SWEET TAHINI RANCH INGREDIENTS ¼ cup tahini ¼ cup extra-virgin olive oil 1 lemon, juiced 1 tablespoon maple syrup 1 tablespoon Garlic Powder 2 teaspoons Onion Powder 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill Kosher salt, to taste MAKE THE CAULIFLOWER BITES METHOD STEP 1 In a small bowl, whisk almond milk and juice of 2 lemons. Let sit for at least 10 minutes. In a separate small bowl, combine flour and cayenne. Set aside. STEP 2 In a third small bowl, combine panko, breadcrumbs, zest of 2 lemons, black pepper and 1 teaspoon salt. STEP 3 Dredge each cauliflower floret in the almond milk mixture, then flour mixture (tapping off any excess flour), then return to almond milk mixture again and finish in breadcrumb mixture. Transfer to a baking sheet and let florets chill uncovered in the refrigerator for at least 10 minutes. STEP 4 Meanwhile, make the sweet tahini ranch: In a medium bowl, whisk all ingredients and 2 tablespoons cold water (or more, depending on desired consistency). Keep in refrigerator until ready to serve. STEP 5 Heat 2-inches oil in a large Dutch oven until a thermometer submerged in oil registers 350°F. Working in batches to avoid overcrowding the pot, add breaded florets to oil. Cook until florets are browned and crisp, about 6 minutes. The temperature of the oil should not fall below 325°F. Remove florets from oil with a fine wire mesh ladle; drain in a single layer on paper towels. Season with salt and serve with sweet tahini ranch immediately.

foodffs

Rosemary Focaccia

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drferox

Alright folks we are cooking with whatever stuff I did up out of the cupboard.

Think you can’t bake? Wrong. It’s not hard. I’ll show you.

Today I have a bunch of margarine I need to use up, leftover from New Years, so going to make

Thumbprint Cookies

And you can tweak this recipe fairly easily to make it allergy friendly. This version happens to be dairy and egg free, but if you’ve got plain gluten free flour you could make it gluten free too. Whatever you’ve got in your cupboard in these trying times.

First assemble the Avengers:

We will need:

1/2 cup of icing sugar (aliases include: powdered sugar, confectioners sugar)

225g of margarine (or a little more is ok. Or use butter at room temperature if that’s what you’ve got)

2 & 1/4 teaspoons of vanilla essence or extract.

2 cups of plain flour. You could use white, wholemeal or gluten free if that’s what you’ve got

1/4 teaspoon of salt

Jam of choice. Or chocolate chips if you don’t like jam

Got everything? Pop the margarine and icing sugar into a bowl.

Beat it with an electric mixer for a minute or two until it’s all combined and fluffy. You can also do it by hand if you’re some sort of master chef.

Add your vanilla and mix in. I know it says 2 & 1/4 teaspoons but I never measure it and just follow my heart.

Mix in the flour and salt, any old spoon is fine, doesn’t have to be electric, until you have a soft dough. Should stick to itself fairly well.

If too sticky, add a little more flour. If not sticky enough, add a little milk-of-choice or a touch of water.

You need to be able to roll the dough into little balls. Should feel a lot like playdough, but taste a lot better.

(And yes, you can eat these raw. No eggs, see?)

Then press your thumb into the middle of each ball, to make the notorious ‘thumb print’. That’s the bit you fill up with your favourite jam, or chocolate, or lemon curd, or I guess you could even try caramel or m&m’s.