cauliflower shawarma wraps with green tahini and feta

cauliflower shawarma wraps with green tahini and feta , By www.uniquegiftstips.com .

Cauliflower Shawarma Wraps with Green Tahini and Feta | halfbakedharvest.com #easy #recipes #healthy

Total Time: 35 Minutes,Servings: 4 Servings

Ingredients :

• 1 large head of cauliflower, cut into florets
• 1/4 cup extra virgin olive oil
• 1 tablespoon honey
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 2 cloves garlic, minced or grated
• juice of 1 lemon
• 1 pinch crushed red pepper flakes
• kosher salt and pepper
• 4 warmed naan or pitas
• 2 Persian cucumbers, sliced
• shredded lettuce, cilantro, crumbled feta, and avocado for serving
• plain greek yogurt or tzatziki, for serving
GREEN TAHINI
• 1/2 cup tahini
• 1/3 cup fresh cilantro
• 1/3 cup fresh parsley
• 1 teaspoon cumin
• juice of 1 lemon
• kosher salt

Instructions :

• 1. Preheat oven to 425 degrees F.
• 2. On a large rimmed baking sheet, combine the cauliflower, olive oil, honey, paprika, cumin, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes or until tender and lightly charred.
• 3. Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.
• 4. To assemble, spread each piece of naan with yogurt, top with lettuce, cauliflower, avocado, and cucumber. Drizzle the green tahini and sprinkle with feta. Enjoy!

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SALTED CARAMEL FUDGE TRUFFLES

SALTED CARAMEL FUDGE TRUFFLES , By www.uniquegiftstips.com .

The BEST Caramel Truffles made in the microwave! #dessert #caramel #fudge #truffles

Total Time: 250 Minutes,Servings: 18 Servings

Ingredients :

• 60 grams (1/4 cup) unsalted butter
• 240 ml (1 cup) sweetened condensed milk
• 90 grams (1/2 cup) brown sugar
• 150 grams (1 cup) white chocolate, broken into pieces
• 1/2 teaspoon sea salt
• 300 grams (2 cups) good quality dark or milk chocolate
• Crushed peanut or hazelnuts, optional

Instructions :

• In a medium microwave-safe bowl (with high sides for splatter), add butter, sweetened condensed milk and brown sugar.
• Heat in the microwave for approximately 3 minutes, stopping to stir every minute. By the end of the 3 minutes, the butter should be completely melted and the sugar dissolved.
• Give the caramel a good stir, then heat for another 3 minutes, making sure you stir every 30 seconds. If you don’t the caramel will get too hot and bubble over – making a mess in your microwave. Keep in mind the caramel is getting very hot, so use an oven mitten to safely get the bowl in and out of the microwave.
• By now, your caramel should be very thick and golden in colour*. Add white chocolate. Give it a good stir to make sure the chocolate is melted and mixture is smooth. Lastly, stir in sea salt.
• Place caramel fudge in the fridge to firm up for at least 3-4 hours.
• Leave the caramel fudge at room temperature for 5 minutes or so. Meanwhile, melt the chocolate in the microwave, stirring every 30 seconds, until melted and smooth.
• Scoop out tablespoons of the caramel fudge and roll into a ball using your hands. Dip each ball into the melted dark chocolate. Use a fork to scoop out the ball and place on an oven tray lined with baking paper.
• Repeat with remaining caramel fudge truffles. Top each truffle with crushed nuts (if using). Store truffles in the fridge.

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Homemade Gumdrops

Homemade Gumdrops , By www.uniquegiftstips.com .

These Homemade Gumdrops are the perfect treat to make for friends and family during the holidays! Made with just a handful of ingredients - including applesauce - these gumdrops are sure to become a holiday tradition! A Christmas favorite with our family! // Mom On Timeout #Christmas #candy #recipe #gumdrop #gumdrops #desserts #dessert #candymaking #holidays #treats #treat #merry

Total Time: 10 Minutes,Servings: 60 Servings

Ingredients :

• 2½ cups granulated sugar divided
• 1½ cups applesauce - no sugar added
• 6 oz Jello {i.e. cherry, lime, etc.}
• ½ oz unflavored gelatin 2 envelopes
• 1 tsp lemon juice

Instructions :

• Coat a 9x13 baking dish with cooking spray. Set aside.
• Combine 2 cups sugar, applesauce, Jell-O, unflavored gelatin and lemon juice in a large saucepan. Stir to combine. Let stand for 1 minute.
• Bring to a boil over medium heat stirring constantly.
• Boil for 1 minute and then immediately pour into prepared baking dish.
• Refrigerate until firm - about three hours should do it. I left mine in overnight.
• Cover a large cutting board with parchment paper and sprinkle with sugar.
• Loosen the sides of the gelatin with a spatula and invert onto parchment paper.
• Use small, sharp cookie cutters to cut out gumdrops. If needed, you can dip the cutters into hot water first. You may need to periodically rinse off the cutters as well to keep them clean.
• Leave the cutout gumdrops on top of the sugar-coated parchment paper for about 8 hours or until just slightly sticky.
• Roll the gumdrops in the remaining sugar and store in an airtight container.

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To-Die-For Carrot Cake

To-Die-For Carrot Cake , By www.uniquegiftstips.com .

The BEST Carrot Cake you'll ever try! So easy to make and as an added bonus, there's no oil or butter! This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! I know this cake will quickly become a family favorite! // Mom On Timeout #carrot #cake #recipe #best #carrotcake #pineapple #applesauce #dessert #cakes #Easter #cake #recipe #baking #sweets #carrots #pecans #creamcheese #frosting #nooil #nobutter

Total Time: 35 Minutes,Servings: 16 Servings

Ingredients :

Cake: One
• 1 1/4 cups unsweetened applesauce or oil, this is what my Nana used
• 2 cups granulated sugar
• 3 eggs room temperature
Two
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
Three
• 2 cups grated carrots
• 1 cup shredded sweetened coconut
• 1 cup chopped nuts optional
• 1 tsp vanilla
• 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
• 1/2 cup butter softened
• 8 oz cream cheese softened
• 1 tsp vanilla
• 1 lb powdered sugar
• top with toasted pecans or coconut if desired

Instructions :

• Preheat oven to 350 degrees.
• Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
• Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
• Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
• Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
For the frosting:
• Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
• Invert the cake onto a cake plate or stand.
• Apply a generous dollop of frosting and spread...
• Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
• Refrigerate for an hour before serving for best results.

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Kolache

Kolache , By www.uniquegiftstips.com .

American Cakes: Kolache - Learn the history of Czech kolaches, then try a traditional recipe with fillings and posipka from food historian Gil Marks | ToriAvey.com #dessert #breakfast #cake #kolache #TorisKitchen

Total Time: 380 Minutes,Servings: 24 Servings

Ingredients :

Dough
• 1 package active dry yeast (¼-ounce/7 grams/2¼ teaspoons), 1¾ teaspoons instant yeast, or 1 cake fresh yeast (0.6-ounce/18 grams)
• 1 cup warm milk (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast)
• 1/2 cup unsalted butter, softened, or ¼ cup butter and ¼ cup shortening (1 stick/4 ounces/120 grams)
• 2 large eggs (6 tablespoons/3.5 ounces/100 grams)
• 6 tbsp granulated sugar (3 ounces/80 grams)
• 1 tsp table salt
• 1 tsp grated lemon zest and/or ½ teaspoon ground mace or nutmeg (optional)
• 4 cups unbleached all-purpose or bread flour (17 ounces/500 grams)
Egg Wash
• 1 large egg (beaten)
• 1 tsp cream, milk, or water
Cheese Topping
• 16 oz farmer cheese or cream cheese, softened (455 grams OR 10 ounces (285 grams) farmer cheese and 6 ounces (170 grams) softened cream cheese)
• 1/2 cup granulated sugar or more to taste (3.5 ounces/100 grams)
• 2 large egg yolks
• 2 tbsp all-purpose flour (optional)
• 1 tsp vanilla extract (OR 1 teaspoon grated lemon zest, ½ teaspoon ground cinnamon, or ½ teaspoon grated nutmeg)
Poppy Seed Topping
• 2 cups poppy seeds
• 1 cup milk or water (8.5 ounces/240 grams)
• 1 1/2 cups granulated sugar (10.5 ounces/300 grams)
• 1 tbsp fresh lemon juice or 3 tablespoons unsalted butter
• Pinch salt
• 1 tsp grated lemon zest (optional)
Prune Topping
• 1 lb pitted prunes, or 8 ounces pitted prunes and 8 dried pitted cherries (455 grams/about 36 medium/3 cups)
• 2 cups water (17 ounces/485 grams)
• 1/2 cup granulated sugar (3.5 ounces/100 grams)
• 1 tbsp lemon juice or prune juice
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves (optional)
Apricot Topping
• 2 cups dried apricots (12 ounces/340 grams)
• 1 cup orange juice (or 1 cup water and 1 tablespoon lemon juice) (8.5 ounces/240 grams)
• 1/2 cup granulated sugar, light brown sugar, or honey (3.5 ounces/100 grams)
• 1-2 tbsp lemon juice or dark rum
Blueberry Topping
• 1/3 cup granulated sugar (80 mL)
• 3 tbsp cornstarch (45 mL)
• Pinch salt
• Pinch ground cinnamon (optional)
• 2 cups blueberries (about 10 ounces/285 grams)
• 2 tbsp lemon juice (30 mL)
Cherry Filling
• 1/2 cup granulated sugar (3.5 ounces/100 grams/120 ml)
• 1/4 cup cornstarch (1.25 ounces/35 grams)
• 1 1/4 cups reserved cherry juice (300 mL)
• 28 oz pitted sour cherries (800 grams/4 cups)
Posipka (optional)
• 1 cup granulated sugar (7 ounces/200 grams)
• 1/2 cup all-purpose flour (2.125 ounces/60 grams)
• 1-1 1/2 tsp ground cinnamon (optional)
• 1/4 cup butter, melted (½ stick/2 ounces/60 grams)

Instructions :

• In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet-- reserve.
• Yeast proofing in a measuring cup.
• In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now.
• Mixing kolache dough.
• Gradually add enough of the remaining flour to make a workable dough.
• Kneading kolache dough in a mixing bowl.
• On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes.
• Kneading kolache dough in a mixing bowl.
• Place in an oiled bowl and turn to coat.
• Kolache dough in an oiled mixing bowl.
• Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight.
• Risen kolache dough in a mixing bowl.
• Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours.
• Punching down kolache dough.
• Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into balls, and let stand for 10 minutes.
• Ball of dough divided in half on a cutting board.
• On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds. Reroll and cut out the scraps.
• Kolache dough rolled out into a rectangle.
• Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour.
• Kolaches on a lined baking sheet.
• Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash.
• Brushing kolache with melted butter.
• Spoon about 1 tablespoon topping into the indentation and, if using, sprinkle lightly with the posipka.
• American aFilled kolache on a lined baking sheet.Cakes: Kolache - Learn the history of Czech kolaches, then try a traditional recipe with fillings and posipka from food historian Gil Marks
• Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, about 12 minutes. Transfer to a wire rack and let cool.
• American Cakes: Kolache - Learn the history of Czech kolaches, then try a traditional recipe with fillings and posipka from food historian Gil Marks
• Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months.
VARIATIONS:
• For 12-inch round cakes: On a lightly floured surface, roll each half into a 12-inch round. Place on the prepared sheet, leaving several inches between each round. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly tripled, about 1½ hours.
• Kolache dough rolled into a circle.
• Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven).
• With a large spoon or your thumb, press 6 evenly spaced deep large triangular indentations into the dough, leaving a ½-inch-wide outer rim and between the indentations. Brush the edges with the egg wash.
• Round kolache divided into six sections.
• Fill each section with about 1/3 cup of 3 or 6 different toppings. If using, sprinkle lightly with the posipka.
• Round kolache sections filled with fruit.
• Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, 15 to 25 minutes. Transfer to a wire rack and let cool.
• To Make Cheese Topping
• In a medium bowl, beat the cheese and sugar until smooth. Blend in the yolks, optional flour, and vanilla.
• American Cakes: Kolache - Learn the history of Czech kolaches, then try a traditional recipe with fillings and posipka from food historian Gil Marks
• To Make Poppy Seed Topping
• In a nut grinder, coffee grinder, food processor, or blender, grind the poppy seeds. Grinding produces a finer texture and better flavor. In a medium saucepan, combine the poppy seeds, milk, sugar, lemon juice, salt, and optional zest. Simmer over a medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Let cool. The topping can be covered and stored in the refrigerator for up to 1 week. It tastes much better than the canned stuff.
• To Make Prune Topping
• In a bowl or large bottle, pour the water over the prunes and let stand at room temperature for several hours or overnight. In a large saucepan, simmer the prunes and water until very tender, about 30 minutes. Drain, reserving ¼ cup of the cooking liquid. To the hot prunes, add the sugar, lemon juice, cinnamon, and optional cloves and mash until smooth. Stir in the reserved cooking liquid. Let cool. The topping can be covered and stored in the refrigerator for up to 5 days.
• To Make Apricot Topping
• In a medium saucepan, simmer the apricots and orange juice over medium heat until tender, about 30 minutes. Drain. In a food processor, puree the apricots with the sugar and lemon juice until smooth. The topping can be covered and stored in the refrigerator for up to 3 days.
• To Make Blueberry Topping
• In a medium saucepan, combine the sugar, cornstarch, salt, and, if using, cinnamon. Add the blueberries and lemon juice. Cook over medium heat, stirring, until the sugar dissolves. Reduce the heat to low and simmer until thickened (about 10 minutes). Let cool. (Filling can be stored in the refrigerator for up to 3 days.)
• To Make Cherry Topping
• In a medium saucepan, combine the sugar and cornstarch. Stir in the juice. Cook, stirring, over medium heat, until the mixture boils and thickens. Remove from the heat and stir in the cherries. Let cool. (Filling can be stored in the refrigerator for up to 3 days.)
• To Make Posipka (optional)
• In a medium bowl, combine the sugar, flour, and optional cinnamon. Using a fork or your fingers, stir in the butter to make fine crumbs.

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KETO CHOCOLATE DIPPED PEANUT BUTTER COOKIE SANDWICHES

KETO CHOCOLATE DIPPED PEANUT BUTTER COOKIE SANDWICHES , By www.uniquegiftstips.com .

Low Carb Chocolate Peanut Butter Cookie Sandwiches #lowcarb #keto #dessert #chocolate #peanutbutter #cookies #peaceloveandlowcarb

Total Time: 30 Minutes,Servings: 6 Servings

Ingredients :

FOR THE COOKIES:
• 1 large egg
• 1 cup creamy peanut butter
• 1/3 cup granular erythritol (get it here)
• 2 teaspoons pure vanilla extract (I use this brand)
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
FOR THE FROSTING:
• 4 ounces mascarpone cheese, softened
• 2 ounces cream cheese, softened
• 3 tablespoons powdered erythritol, more to taste (I use this brand)
• 1 teaspoon pure vanilla extract
FOR THE CHOCOLATE COATING:
• ½ cup sugar-free dark chocolate chips (I use this brand)
• 2 tablespoons coconut oil or butter
• 1 teaspoon Maldon sea salt flakes (get it here)

Instructions :

FOR THE COOKIES:
• Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
• In a large mixing bowl, combine the egg, peanut butter, erythritol, vanilla extract, baking powder and salt. Using a hand mixer, mix until all of the ingredients are well incorporated.
• Form the mixture into 1 – 1 1/2 inch balls (12 total). Place the dough balls on the baking sheet, flatten and use a fork to make criss cross marks on each one.
• Bake for 10 minutes. Remove cookies from the oven and cool on a cooling rack before serving.
FOR THE FROSTING:
• Combine the mascarpone, cream cheese, erythritol and vanilla extract in a mixing bowl. Using an electric hand mixer, beat the ingredients until they are well combined. Transfer the mixture to a piping bag or a Ziploc bag. If using a Ziploc bag, snip off the corner of the bag so you will be able to pipe the mixture out.
FOR THE CHOCOLATE COATING:
• Combine the chocolate chips and coconut oil in a small bowl and microwave until they are melted. Still to combine. Alternately, this can be done in a double-boiler.
PUTTING IT ALL TOGETHER:
• Line a plate with parchment paper or wax paper.
• Once the cookies have cooled, pipe some of the frosting onto 6 of the cookies. Use the other 6 cookies to top off your cookie sandwiches.
• Dip one half of the cookie in the melted chocolate and swirl to coat. Place the cookie on the prepared plate and sprinkle with a little Maldon sea salt. Repeat this process with each cookie sandwich. Place the plate of cookies in the refrigerator until the chocolate has returned to a solid state.

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Butterscotch Shortbread Cookies

Butterscotch Shortbread Cookies , By www.uniquegiftstips.com .

These melt in your mouth Butterscotch Shortbread Cookies are everything shortbread should be: buttery, crumbly lightly sweetened, and totally delicious. This batch makes a bunch so be prepared to share with friends and family! // Mom On Timeout #butterscotch #toffee #shortbread #cookies #baking #dessert #desserts #Christmas #holidays #sweets #cookie #recipe #recipes

Total Time: 20 Minutes,Servings: 48 Servings

Ingredients :

• 1 3/4 cups all purpose flour
• 1/2 cup cornstarch
• 1/4 tsp salt
• 1 cup butter softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2/3 cup butterscotch chips finely chopped
• 1/2 cup toffee bits

Instructions :

• In a medium bowl, whisk together flour, cornstarch and salt. Set aside.
• In a large bowl, cream together butter and powdered sugar.
• Mix in vanilla extract.
• Gradually add flour mixture to creamed mixture, stirring to combine.
• Stir in butterscotch chips and toffee bits.
• Place dough on top of a sheet of plastic wrap. Form the dough into a log about 2.5 - 3 inches in diameter. Wrap the log with the plastic wrap and refrigerate dough roll for 1 to 2 hours or until nice and firm.
• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• Remove plastic wrap from rolls and cut into ¼ inch slices. Place slices about 2 inches apart on cookie sheet.
• Bake for 10 to 12 minutes or until lightly browned on the edges. Let cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

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