Bourbon Pecan Blondies

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Approved by the husband …

Bourbon Pecan Blondies
★★★★
16 WW Points (Green), 2020, Bake From Scratch, brownies, Desserts, Velik Favorites
Difficulty: Easy Servings: 16 Source: bakefromscratch.com

INGREDIENTS
2 cups (440 grams) firmly packed light brown sugar
1 teaspoon (5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
1 cup (227 grams) unsalted butter*, melted and cooled slightly
¼ cup (60 grams) bourbon
1 teaspoon (4 grams) vanilla extract
2 large eggs (100 grams), room temperature
2 cups (250 grams) all-purpose flour
1½ cups (170 grams) chopped pecans, divided

DESCRIPTION
The classic Southern pairing of bourbon and pecans stars in this blondie batch. The batter is as versatile as they come, so you can sub out the bourbon and pecan for any other type of liquor or nuts. Président® butter, the official butter of Bake from Scratch, is behind these blondies’s extra fudge texture, as well as their sweet butterscotch notes.

DIRECTIONS
Preheat oven to 350°F (180°C). Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan.

In a large bowl, whisk together brown sugar, baking powder, and salt. Gradually add melted butter, stirring just until combined. Stir in bourbon and vanilla. Add eggs, one at a time, whisking well after each addition. Stir in flour and 1 cup (113 grams) pecans just until combined. Spread batter into prepared pan. Sprinkle with remaining ½ cup (57 grams) pecans.

Bake until a wooden pick inserted in center comes out with just a few moist crumbs, 25 to 30 minutes. Let cool completely in pan on wire rack. Using excess parchment as handles, remove from pan, and cut into 12 blondies. Store in an airtight container for up to 3 days.

NOTES
Melissa’s notes – Original recipe says 12 servings, but I cut them at 16 – still large!

Categories: At Home, Bake From Scratch, baking, brownies, desserts, recipes | Leave a comment

Air Fryer Zucchini Fries (Low Carb – Keto)

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Air Fryer Zucchini Fries (Low Carb – Keto)

2 WW Points (Green), 2020, Air Fryer, Appetizer, Velik Favorites
Prep Time: 5 minutes Cook Time: 10 minutes Servings: Servings: 4 people Source: gimmedelicious.com

INGREDIENTS
2 medium zucchini
1 large egg beaten
½ cup almond flour or panko/Italian breadcrumbs
½ cup parmesan cheese grated
1 teaspoon Italian seasoning or seasoning of choice
½ teaspoon garlic powder optional
Pinch of salt and pepper
Oil for spraying olive or oil of choice

DESCRIPTION
Crispy parmesan zucchini fries baked in the air fryer. These low carb and keto diet friendly zucchini fries (aka chips) are light, crispy, and packed full of flavor at only 3 net carbs per serving in under 15 minutes!

DIRECTIONS
Cut the zucchini in half and into sticks (aka fries) about 1/2 inch thick and 3-4 inches long.

In a shallow bowl, combine the almond flour (or bread crumbs), grated parmesan, spices and a pinch of salt and pepper. Mix to combine.

Dredge zucchini in egg and then in the almond flour mixture and place on a plate or baking sheet. Generously spray zucchini with cooking spray.

Working in batches, place the zucchini fries in a single layer in the air fryer. and Cook for 10 minutes at 400F, or until crispy.

NOTES
Seasoning options: Make these zucchini fries your own by spicing them up with your favorite seasoning mix. You can’t go wrong with Italian seasoning but cajun seasoning, taco seasoning, ranch seasoning or your favorite seasoning blend will take these zucchini fries to the next level!

Breading options: To keep these zucchini fries low carb and keto, opt-in for almond flour and avoid breadcrumbs. If you are not doing keto, go ahead and replace the almond flour with panko bread crumbs. They are light and airy and will make the zucchini fries super crispy.

To make in oven: Follow the recipe as instructed and bake for 30 minutes in a 425F preheated oven or until golden and crispy. Check out the oven baked version here.

Melissa’s note – Use 1/2 the amounts listed for breading/coating using panko breadcrumbs – I threw away half of the mixture since it was not used the first time I made these.

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Otter madness ….

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Air-Fried French Toast Sticks

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Air-Fried French Toast Sticks

2020, Air Fryer, Breakfast Foods, french toast, Velik Favorites
Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4-6 Source: ninjakitchen.com

INGREDIENTS
4 eggs
1/2 cup milk
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/3 cup granulated sugar
6 slices white bread, cut in thirds
Cooking spray
Maple syrup, for serving

DIRECTIONS
In a small bowl, whisk together eggs, milk, vanilla extract, cinnamon, and sugar.

Coat air fry basket liberally with cooking spray. Working one at a time, dip each piece of bread in the egg mixture, then transfer to the basket.

Select AIR FRY, set temperature to 400°F, and set time to 10 minutes. Press START/PAUSE to begin preheating.

When unit has preheated, slide basket into the upper rails of the oven.

After 5 minutes, press START/PAUSE to pause the unit. Remove basket from oven. Using tongs, flip each piece of bread. Then rotate basket 180 degrees. Return basket to oven, and press START/PAUSE to resume cooking for 5 more minutes.

When cooking is complete, remove basket from oven. Drizzle maple syrup over French toast sticks and serve.

NOTES
Made in my ninja air fryer oven. Other air fryers may differ in time and temperature.

Categories: Air Fryer, breakfast, french toast, recipes | Leave a comment

Air Fryer Turkey Schnitzel

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Air Fryer Turkey Schnitzel

2020, Turkey, turkey, cutlets, Velik Favorites
Difficulty: Easy Servings: 4 Source: westoftheloop.com

INGREDIENTS
1 package Jennie-O Extra Lean Turkey Breast Cutlets (approx 1.1 lb.)
1/2 cup flour
1 tsp garlic powder
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp paprika
2 eggs beaten with 2 TB water
2 cups panko bread crumbs
Oil for spraying
Lemon for serving

DIRECTIONS
Whisk together the flour, garlic powder, salt, pepper and paprika on a large plate. Place the panko bread crumbs in a separate shallow bowl or pie plate.

Dredge one of the turkey cutlets in the seasoned flour, shaking off any excess, then dip it in the beaten egg.

Dredge the turkey cutlet in the bread crumbs, making sure to coat it completely. Shake off any excess crumbs. Place battered cutlet on a plate. Repeat with remaining cutlets.

Spray the basket of the air fryer with oil. Place as many of the battered cutlets as will fit comfortably in the basket without overcrowding and spray cutlets with oil.

Cook at 375 until top is browned, about five minutes. Flip and spray second side with oil. Cook until second side is browned and crispy and the internal temperature reaches 165. Repeat with any remaining cutlets.

Serve hot with plenty of lemons for squeezing.

NOTES
Melissa’s notes – mine came out good, but I did have to cook in longer than stated in my air fryer.

Categories: Air Fryer, recipes, turkey, turkey (cutlets) | Leave a comment

Sewing with the gals

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My pals and I did some more machine embroidery today!

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Trying out the air fryer

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Made some schnitzel!

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Japanese Pancake with Pork (Okonomiyaki)

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Japanese Pancake with Pork (Okonomiyaki)

2020, Eating Well, Pork, pork, ground, Recipes I want to try, Velik Favorites
Prep Time: 40 mins Cook Time: 40 mins Servings: Servings: 4 Source: eatingwell.com

INGREDIENTS
3 tablespoons canola oil, divided
1 pound ground pork
3 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce, divided
1 teaspoon oyster sauce
2 tablespoons mayonnaise
1 teaspoon water
4 large eggs, lightly beaten
4 cups shredded green cabbage
1 ¼ cups thinly sliced scallions, divided
¾ teaspoon ground pepper
⅓ cup all-purpose flour
Sriracha for serving

DIRECTIONS
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork and cook, breaking up with a wooden spoon, until browned and cooked through, 6 to 8 minutes.

Meanwhile, whisk ketchup, 1 tablespoon soy sauce and oyster sauce in a small bowl. Stir together mayonnaise and water in another small bowl. Set the sauces aside.

Transfer the pork to a large bowl. Let cool for 5 minutes. Add eggs, cabbage, 1 cup scallions, pepper and the remaining 1 tablespoon soy sauce; stir until well combined. Add flour and stir until combined.

Heat the remaining 2 tablespoons oil in the pan over medium heat. Add the cabbage mixture and press evenly in the pan. Cook, undisturbed, until well browned on one side, about 5 minutes. Remove from heat. Place the bottom of a baking sheet on top of the pan. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert the pancake onto the baking sheet. Slide the pancake back into the pan. Cook until browned on the bottom, about 5 minutes more.

Drizzle the pancake with the sauces and Sriracha, if desired, and sprinkle with the remaining 1/4 cup scallions.

NOTES
Melissa’s notes – interesting dinner. I might spice the pork mixture a bit more next time – it was a bit bland with just the pepper and soy.

NUTRITION
539 calories; 37.4 g total fat; 10.1 g saturated fat; 265 mg cholesterol; 638 mg sodium. 530 mg potassium; 18.9 g carbohydrates; 3.3 g fiber; 6 g sugar; 30.6 g protein; 662 IU vitamin a iu; 31 mg vitamin c; 84 mcg folate; 97 mg calcium; 3 mg iron; 42 mg magnesium; 2 g added sugar

Categories: Eating Well, Japanese, pork, pork ground, recipes | Leave a comment

Yuck!

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Busy day!

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Did some embroidery work with my PA friend remotely!


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