Easy No Bake Chocolate Rum Balls

                   

                                Easy No Bake Chocolate Rum Balls

Ingredients:

Easy no bake chocolate rum balls:

4 cups of chocolate wafer crumbs

2 cups of confectioners’ sugar

2 cups of finely chopped toasted almonds or hazelnuts, plus more for rolling

4 tablespoons cocoa powder

6 tablespoons maple syrup

2/3 cup rum (any kind)

Kid-friendly rum balls: 

- 500 g plain sweet biscuits

- 790 g sweetened condensed milk

- 170 g (2 cups) desiccated coconut

- 50 g (half of a cup) cocoa powder

-130 g (2 and a half cups) desiccated coconut for rolling, extra.

Preparation: 30 min

Cooking: 30 min

Servings: 10

Directions:

1. Easy no bake chocolate rum balls: In a huge dish, mix with each other the crumbs, sugar, nuts, chocolate, syrup, as well as rum.

2. Type right into 1-inch rounds; after that roll in the sliced nuts. Cool up until firm.

3. Offer cold or at space temperature level.

4. Kid-friendly rum balls (STANDARD TECHNIQUE): Squash the biscuits till they look like great crumbs utilizing either a food mill, mixer, Thermomix or rolling pin (see notes) and afterwards place into a huge dish.

5. Mix with the cacao powder, desiccated coconut and also sweetened compressed milk up until well layered.

6. Using your own hands, roll loaded tsps of the blend right into rounds and after that roll via the added coconut to layer.

7. Put in a closed container in the refrigerator for approximately 2 weeks or freeze for approximately 2 months.

8. Kid-friendly rum balls (THERMOMIX TECHNIQUE): Put the biscuits right into the Thermomix dish and also crush on Rate 8, 10 secs. Scratch down the sides of the dish. Include the chocolate powder, desiccated coconut and also sweetened compressed milk and also mix on Opposite, Rate 4, 10 secs. Scuff down the sides and also repeat for an additional 5-10 secs or up until integrated.

9. Using your own hands, roll loaded tsps of the combination right into rounds and after that roll with the additional coconut to layer.

10. Shop in a closed container in the refrigerator for approximately 2 weeks or freeze for as much as 2 months.

--------

Follow Us at:

https://instagram.com/asianspoongourmetrecipes?igshid=ZDdkNTZiNTM= https://www.facebook.com/theasianspoongourmetrecipes?mibextid=ZbWKwL

Cajun Shrimp and Rice Skillet

Cajun Shrimp and Rice Skillet

Ingredients:

1 ⅓ cups uncooked long grain white rice

2 ⅔ cup chicken broth

1 pound large or jumbo shrimp - peeled and de-veined

4 tablespoons butter - melted, divided.

1 teaspoon minced garlic

Cajun seasoning - see below.

Cajun Seasoning:

1 ½ teaspoons paprika

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon cracked black pepper

½ teaspoon onion powder

½ teaspoon dried oregano - may sub an Italian herb blend or herbs de Provence

½ teaspoon cayenne pepper

¼ teaspoon crushed red pepper flakes

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Servings: 4 

Instructions:

1. Whisk together all of the ingredients for the Cajun seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in garlic, half of the Cajun seasoning, and the rice. 

2. Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. 

3. While rice is cooking, prepare the shrimp by stirring together remaining 2 tablespoons melted butter and remaining Cajun seasoning. Pour over shrimp and toss to coat. 

4. Stir shrimp into the rice, cover and cook 3-5 minutes longer until shrimp is pink and opaque. Garnish with chopped parsley if desired and serve. 

Notes:

For browned shrimp, you can sauté the shrimp in the pan at the start of the recipe, transfer to a plate and cover to keep warm until the end, then stir into rice and serve. 

 

--------

Follow Us at:

https://instagram.com/asianspoongourmetrecipes?igshid=ZDdkNTZiNTM= https://www.facebook.com/theasianspoongourmetrecipes?mibextid=ZbWKwL

Buffalo Cauliflower Wings

 

Buffalo Cauliflower Wings

Ingredients:

1 head of cauliflower, cut into large florets.

1 c. all-purpose flour

1 c. milk

1/2 tsp. garlic powder

1/2 tsp. kosher salt

Freshly ground black pepper

1 c. hot sauce (such as Franks)

4 tbsp. melted butter.

Ranch dressing, for serving.

Celery sticks, for serving (optional)

Directions:

Step 1:

Preheat oven to 450° and line two large baking sheets with parchment paper. Make batter: In a medium bowl, whisk flour, milk, and garlic powder until combined. Season with salt and pepper and whisk until the batter is smooth.

Step 2:

Dredge cauliflower in batter until evenly coated. Shake off excess batter and transfer to prepared baking sheets. Bake until the cauliflower is crispy and golden around edges, about 20 to 25 minutes.

Step 3: 

Meanwhile make buffalo sauce. In a large bowl, whisk together hot sauce and melted butter. Toss baked cauliflower “wings” in sauce before serving. 

Step 4:

Serve with ranch dressing and celery sticks, if desired.

--------

Follow Us at:

https://instagram.com/asianspoongourmetrecipes?igshid=ZDdkNTZiNTM= https://www.facebook.com/theasianspoongourmetrecipes?mibextid=ZbWKwL

Crunchy Spanish Sweet Stick

 

CRUNCHY SPANISH SWEET STICKS

Ingredients:

Dough:

2 puff pastry packets of 500 grams (preferably a buttery puff pastry)

2 tbsp. honey

1 beaten egg.

Syrup:

200 ml water

130g granulated sugar.

1 cinnamon stick

2 tbsp. honey

For Decoration:

confectioner’s sugar

Preparation: 45 minutes

Servings: 4

Directions:

1. Preheat oven to 200 C.

2. If you bought a frozen puff pastry, then unfrozen it in the room temperature. Put the sheet of parchment paper on the table and put the puff pastry on it. Do the same with another puff pastry package. Nicely pour honey on the half of puff pastry, just on one side.

3. Put second piece of pastry on the one with honey. And then press them a bit, that they would stick together and softly roll it with a roller.

4. Put one sheet of parchment paper on a baking tray, grease the sheet with some butter.

5. Cut the pastry in about 3 cm wide, oblong strips. Twist strips once, place it on the baking tray, press the ends of strips to the baking tray and coat with the egg batter.

6. Bake in 180 C oven for ~ 15-20 minutes until golden brown stripes, let them cool.

7. Syrup: Pour all syrup products in a pot, where you will soak sticks. Heat the syrup until boiling, stir it continuously, and boil it ~ 7-10 minutes, then turn off the heat.

8. Put every strip into syrup for about 30 seconds on both sides, place it on the grill (or parchment paper) to cool them.

9. When all sticks are cooled – sprinkle generously with confectioner’s sugar in the middle or along all stick. Enjoy!

--------

Follow Us at:

https://instagram.com/asianspoongourmetrecipes?igshid=ZDdkNTZiNTM= https://www.facebook.com/theasianspoongourmetrecipes?mibextid=ZbWKwL