appetizers andamp snacks

This Spinach and Feta Tarte Soleil Is an Easy and Impressive Appetizer That Can Be Whipped Up in Less Than One Hour, and No Fancy...

Spinach and Feta Tarte Soleil

Spinach 2 (10-oz) packages

Scallions 2

tbsp

Feta cheese 2½ oz

cloves

Lemon zest 1 tbsp

Kosher Salt

Black pepper ¼ tsp

Frozen puff pastry 1 (17.3-oz) package

All-purpose flour 1 tbsp

Eggs 1

Make filling

In a bowl, mix together chopped spinach, 2 finely chopped scallions, 2 tablespoons finely chopped dill, 2½ ounces crumbled Greek feta, 2 cloves minced garlic, 1 tablespoon lemon zest, kosher salt to taste, and ¼ tsp freshly ground black pepper.


Prepare pastry

Place one of the pastry sheets on a lightly floured piece of parchment paper. Roll out the pastry to form a 12-inch square. Use a pot lid or a plate to cut out a 10 or 11-inch circle in diameter. Transfer to a baking sheet and chill while you prepare the second sheet of pastry.


Preheat oven

Brush pastry with egg wash

Remove the chilled pastry sheet from the fridge and brush the egg wash all along the edges.


Assemble tarte

Spread the filling over, leaving a ½ -inch border. Top with the second circle and press gently to seal.


Slice rays 

Place a 2-inch bowl or glass in the center of the pastry. Transfer the tarte with parchment paper to a work surface. Using a sharp knife, cut away from the bowl 12 to 16 even rays, depending upon how big your puff pastry circle is.  


Twist rays

Gently transfer the tarte with parchment paper back to the baking sheet. Working with one ray at a time, carefully twist 3 or 4 times. Brush all over with egg wash. Season with more salt and pepper if you wish. 


Bake

Bake the tarte in the middle of the oven for 30-35 minutes or until well-browned.


Serve

Let the tarte slightly cool before transferring it to a serving platter. Serve with a dip of your choice and enjoy! 


<p>Amazing cocktail party appetizer! Thanks!</p>


https://www.youtube.com/embed/ZIF-6CFsYxk?feature=oembed

These Chinese Fried Chicken Wings Are All About the Seasoning! Soy Sauce, Oyster Sauce, Fresh Ginger, Garlic, Salt, and Pepper Combine to Deliver These ...

Chinese Fried Chicken Wings

Chicken wings 1 lb

ginger 1 tbsp

Oyster sauce 1 tbsp

Soy sauce 2 ½ tbsp

Salt ½ tsp

Black pepper ⅓ tsp

Canola oil

Cornstarch ¼ cup

All-purpose flour ¼ cup

Mix chicken with marinade

Mix chicken wings, ginger, garlic, soy sauce, oyster sauce, salt, and black pepper together in a large bowl. 


Marinate the chicken

Leave the chicken to marinate for 24 hours.


Dust the wings in flour

Mix all-purpose flour and cornstarch together in a separate bowl. Put the chicken wings in the bowl with the flour mixture. Dust the wings until they are evenly coated.


Fry the wings

Heat the canola oil to 350 °F. Drop the chicken wings into the hot oil and fry until golden brown and crispy.


Remove and drain

Remove the wings from the hot oil with a slotted spoon or strainer. Drain them on a wire rack over paper towels.


Pile the crispy chicken wings on a sharing plate and serve warm.


https://www.youtube.com/embed/_kdf5CoRpAo?feature=oembed

Fresh Fruit Cookie Pizza

unsalted butter, room temperature

Splenda® Stevia Sweetener Jar

vanilla extract

salt

baking powder

lemon zest

all-purpose flour

low fat milk (optional)

chocolate chips

strawberries

kiwi

mango

blueberries

coconut flakes, toasted

In a large bowl, with a stand or hand mixer, whip butter and Splenda Stevia Sweetener until light and fluffy. Add egg and vanilla and mix until smooth. Mix in salt, baking powder, lemon zest and flour until a dough forms. If dough is too dry, add milk gradually until dough comes together. Transfer dough to a piece of plastic wrap. Press the dough into a disc and wrap tightly. Chill for 30 minutes.

Preheat oven to 350°F and line baking sheet with parchment paper. Roll chilled dough out onto parchment creating a 12” circle. Bake for 12 to 14 minutes, or until cookie is a very light golden color and no longer looks shiny on top. Remove and let cool completely.

Place chocolate chips in a microwave safe bowl and cook in 30 second bursts, stirring after each interval, until melted.

To assemble, spread frozen whipped topping generously over cookie crust. Arrange fruit on top, drizzle with melted chocolate and sprinkle with toasted coconut flakes. Serve immediately.

Peach Cobbler Cinnamon Rolls

For filling:

¾ cup sugar-free peach preserves

cinnamon

For dough:

water (110°F

Splenda® Magic Baker™ Sweetener

yeast

unsalted butter, melted

For glaze:

(4 ounces) fat-free cream cheese, room temperature

vegetable oil spread

fat-free milk

In a small bowl, combine peach preserves and cinnamon for the filling. Set aside for filling rolls.

Preheat oven to 350°F and grease a 9&#215;13 baking dish with non-stick cooking spray.

In a large bowl, whisk water, Splenda Magic Baker Sweetener and yeast together until combined. Add flour, baking powder and butter. Mix together with wooden spoon until a shaggy dough forms.

Turn dough out on a lightly floured work surface. Knead dough until smooth and elastic, about 2 minutes.

Roll dough out into a 15&#215;9-inch rectangle, with the long side facing you.

Spread peach mixture evenly over dough. Roll dough into log, starting from one long edge.

Cut log, using a serrated knife, into 15 equal slices. Place slices cut-side-down in prepared baking dish.

Cover with plastic wrap and let rest until doubled in size, about 1 hour.

Bake until light golden-brown, about 25-30 minutes. Transfer to wire rack and let cool completely.

To make the glaze, in a large bowl, using a hand mixer, beat cream cheese, sweetener, vegetable oil spread and milk together until smooth. Spread glaze evenly over rolls. Serve and enjoy.

Air-Fryer Apple Fritters

For the fritters:

Splenda® Brown Sugar Blend

milk

eggs

½ lemon, juiced

Honeycrisp apple, peeled, seeded and chopped

For the glaze:

unsalted butter

For fritters: Preheat air fryer to 400°F. In a large bowl, whisk flour, sugar blend, baking powder, cinnamon and salt together until combined. Mix in milk, eggs and lemon juice until combined. Fold in apples until just combined.

Line air fryer basket with parchment paper. Working in batches, spoon scant ¼ cups of batter, 2-inches apart, into air fryer. Coat with olive oil cooking spray. Cook until light golden brown, about 3-4 minutes. Repeat with remaining batter.

For glaze: Meanwhile, combine sugar blend, milk, cinnamon and butter in small saucepan over medium heat. Simmer, stirring occasionally until sugar blend dissolves, about 3-5 minutes. Dip cooled fritters into glaze and serve warm.

Pumpkin Patch Spice Cakes

For the cakes:

pumpkin pie spice

baking soda

Splenda® Monk Fruit Granulated Sweetener

yogurt

cinnamon sticks, halved widthwise

½ cups Splenda® Monk Fruit Granulated Sweetener

cornstarch

water

orange gel food coloring

Preheat oven to 350°F and grease a 12-cup mini fluted cake pan with non-stick cooking spray.

In a medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt together until combined.

In a separated large bowl, using an electric hand mixer, beat butter and Splenda Monk Fruit Sweetener together until light and fluffy. Beat in egg and vanilla until combined.

Add flour mixture and yogurt to the butter mixture in two batches until just combined. Divide batter evenly in prepared mini fluted cake pan. Bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Transfer to wire rack and let cool for 30 minutes before glazing.

Meanwhile, add sweetener, cornstarch, and pumpkin pie spice to blender. Blend until the sweetener mixture is a very fine powder.

Add water and food coloring and blend until smooth.

Drizzle glaze over cooled cakes. Place cinnamon sticks in the center of each cake and serve.

Chewy Sugar Cookies

unsalted butter, softened

Splenda® Magic Baker™ Sweetener, plus extra

almond extract

In a bowl, whisk together flour, cornstarch, baking powder, and salt.

In another bowl, cream together butter and 3/4 cup Splenda Magic Baker Sweetener. Mixture will break apart into a course sand-like texture, and then as you keep beating, it will come together again. Add extracts and egg and continue to beat.

Add flour mixture to wet ingredients in two batches, mixing on low until combined.

Using a cookie scoop, place each cookie dough ball onto a baking sheet lined with parchment paper, and spacing the cookies two inches apart. Bake for 9-10 minutes. Cookies should still look just little doughy in the middle. Remove from oven. Sprinkle a little more sweetener onto each cookie. Let cool completely.

Oatmeal Cream Pies

For the oatmeal cookies:

unsalted butter,

Splenda® Magic Baker™ Brown Sweetener, packed

egg,

dark molasses

quick oats

For the buttercream filling:

heavy cream

kosher salt

Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone mat. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, clove, and oats.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Splenda Magic Baker Brown, and Splenda Magic Baker together on medium-high speed for 1 to 2 minutes, until the butter is light and creamy.

Add the egg, vanilla extract, and molasses and continue beating, scraping the sides of the bowl occasionally, as needed. Add the dry ingredients slowly until the dough is thick and well incorporated on low speed. Set aside.

Using a 1-ounce/2-tablespoon ice cream scoop or simply a tablespoon, portion the dough into balls, then flatten the cookies out to about ½-inch in thickness by hand.

Place on the prepared baking sheet, leaving about an inch of space between each cookie. Put the baking sheet in the oven and cook for 10-12 minutes, until the cookies are just lightly golden around the edges. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.

To make the buttercream filling, place Splenda Magic Baker Sweetener and cornstarch in a food processor and blend on high speed for about 1 minute, until the texture is similar to powdered sugar. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature butter on high speed until creamy and fluffy, about 1 minute. Add the sweetener mixture, then beat on low speed to incorporate it into the butter, gradually increasing the speed to medium as it is incorporated.

Add the heavy cream, vanilla extract, and a pinch of salt, continuing to beat the mixture on medium speed until it’s very fluffy, 1 to 2 minutes.

Scoop 1-½ to 2 tablespoons of buttercream filling on the bottom side of half of the cookies, then top with the remaining cookies.

Chocolate Chia Seed Pudding

chia seeds

cocoa powder

raspberries

coconut flakes

cocoa/cacao nibs

In a large bowl, whisk chia seeds, cocoa powder and Splenda Monk Fruit Sweetener together until no lumps remain. Whisk in milk slowly until combined.

Cover milk mixture with plastic wrap and refrigerate for 4 hours or overnight, until mixture is thick and resembles pudding.

Spoon pudding into glass jars and top with raspberries, coconut and cocoa nibs and serve.

A double layer of streusel makes this one-bowl coffee cake recipe swirl with delight. 

Recipe: Marbled Coffee Cake with Nutty Crumb Streusel

Cooking spray

walnuts (3 ounces), coarsely chopped

brown sugar

(1 stick) cold unsalted butter, cubed

sugar

canola oil, or melted and cooled unsalted butter

Storage: Leftovers of this cake can be tightly wrapped and stored at room temperature for up to 1 week. Toasting under a low broiler or in a toaster oven and smearing with butter is highly suggested.

The Kitchn

Meghan Splawn

Step 1

Arrange a rack in the middle of the oven and heat to 350°F. Line a 9x13-inch baking pan with a parchment paper sling that hangs over the 2 long sides. Coat with cooking spray; set aside.

Step 1: Make the streusel:

Stir the flour, walnuts, brown sugar, cinnamon, and salt together in a medium bowl. Incorporate the chilled, cubed butter with your fingertips until you have small- to medium-sized lumps and none of the flour-sugar mixture remains dry; set aside.

Step 1: Make the cake:

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes.

Step 2: Make the cake:

Pour half of the batter into the pan and spread into an even layer. Sprinkle half of the streusel over the batter. Pour in the rest of the batter evenly over top, then distribute the remaining streusel over the top.

Step 3: Make the cake:

Bake until the cake is lightly browned and springs bake when gingerly pressed with a finger, 30 to 40 minutes.

Step 4: Make the cake:

Cool on a wire rack for 15 minutes. Grasping the parchment paper sling, remove the cake from the pan and cool completely before glazing.

Step 5: Make the cake:

Stir the powdered sugar and milk together in a small bowl until smooth. Drizzle the glaze over the cooled cake. Wait 10 minutes for the glaze to harden before cutting and serving.

A recipe for dulse seaweed compound butter from Drifters Wife in Portland, Maine.

Recipe: Seaweed Butter

dulse seaweed (about

sourdough bread,

Storage: Store leftover butter in the refrigerator in a covered dish or ramekin, or spooned onto plastic wrap or parchment paper and rolled into a log. When kept in the fridge, the butter is best when eaten within 1 week; it can also be stored in the freezer for up to 3 months.Where to find dulse: Dulse is a seaweed that looks a bit like red lettuce and grows in the wild, on the Pacific and Atlantic coastlines. It is available at health food stores and Whole Foods, as well as online.

Sheela Prakash

Arrange a rack in the middle of the oven and heat to 225°F.

Step 2

Spread the dulse out in a single layer on a baking sheet. Roast until dry and crisp, about 30 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a food processor fitted with the blade attachment and process into fine, crumb-sized pieces, but not total dust.

Step 3

Add the butter and process until completely mixed in with the dulse, about 30 seconds, scraping down the sides of the bowl as needed.

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