snacks

Judge not by appearance, until you try these wonderfully crisp and chewy Italian biscuits.

'Brutti ma buoni' biscuits

hazelnuts

good-quality dark chocolate, chopped

eggwhites

(110 grams) caster sugar

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5348771529001-5977446559001

I’m not going to say these are the best cheese crackers...yes, I am. These are the best cheese crackers and it’s due to the complex chemistry of the sourdough starter, a culinary tool you should always have on hand. Why the 2 to 3 day wait for the starter? Even at refrigerator temperatures, the starter will continue to do its thing, consuming starches and creating complex (and tasty) chemical waste. Without this time, the crackers would lack in both flavor and flakey texture. So...your patience will be rewarded. This recipe first appeared in Season 1 of Good Eats: The Return.

Sourdough Cheese Crackers

all-purpose, unbleached flour

filtered water, room temperature

cheddar cheese powder

kosher salt,

unsalted butter,

discarded Sourdough Starter (unfed), from above

To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl.

For daily feeding: Peel back any crust that may have formed and transfer 20 percent of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.

Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The cheese crackers are to be made with the discarded percentage of starter.

For Daily Feeding

Whisk the flour, cheese powder, and salt together in a small bowl.

Place 3 tablespoons of the butter and the starter in the work bowl of a stand mixer fitted with the paddle attachment, and work on low speed until creamy and homogeneous, about 1 minute. Stop the mixer and sift the flour mixture over the creamed starter, return the mixer to low, and work until a soft dough forms, about 1 minute more.

Turn the dough out onto a lightly floured surface and divide into 4 equal pieces. Press each piece into a 1/4-inch-thick rectangle and wrap in individual pieces of plastic wrap. Refrigerate between 8 and 24 hours (see Cook's Note).

Place two racks nearest the center of the oven and heat to 350ºF. Line two half-sheet pans with parchment paper.

Retrieve one piece of dough from the refrigerator and dust both the dough and your pasta maker with flour. (Continue to dust the pasta roller and the dough as needed to prevent sticking.) Starting on the widest setting, typically labeled "1," feed the dough through the roller. Then fold the dough into thirds, as you would a letter, turn 90 degrees and run it through again. Fold the dough into thirds again, turn, and pass it through the roller.

Adjust your pasta maker to the next setting and roll the dough through 3 times without folding. Repeat this step 3 times more on both the 3rd and 4th settings. Transfer the dough to one of the prepared half-sheet pans and repeat the process with the remaining dough, arranging two sheets of dough per pan.

Melt the remaining 1 tablespoon of butter and brush onto the dough. Sprinkle with a generous pinch of kosher salt. Dock the dough thoroughly with a fork and cut into 1-inch squares with a pizza wheel.

Bake for 10 minutes, then turn the pans 180 degrees, and rotate from top to bottom. Continue baking until the crackers just begin to brown around the edges, 8 to 10 minutes more.

Remove from the oven and immediately transfer the crackers on the parchment to a wire rack to cool completely before serving, about 20 minutes.

Lid tightly and store at room temperature.

The sweet, rich, sprinkle-filled dough satisfies cookie dough cravings, and it’s safe to eat raw. No eggs. The cookie dough balls are fast and easy to make, and perfect for when you just need a quick treat. You can whip a batch up in less than 10 minutes and they keep for months. They taste like real Funfetti cookie dough and there’s plenty of sprinkles with just the right amount of white chocolate chips for flavor. I haven’t tried baking this dough and recommend trying my Softbatch Funfetti Sugar Cookies if you want baked cookies rather than dough.

FUNFETTI®-Inspired Cookie Dough Balls

unsalted butter, softened (1 stick)

sugar

light brown sugar, packed

vanilla extract (not teaspoon)

all-purpose flour

baking soda

salt,

milk

white chocolate chips

sprinkles

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl,...

Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the white chocolate chips, sprinkles, and beat on low speed until just combined, about 30 seconds. If your dough seems dry or crumbly, add milk or cream, 1 tablespoon at a time, until dough comes together. Conversely, if your dough seems too wet, add flour 1 tablespoon at a time until dough comes together.

Using a 2-inch cookie scoop or your hands, form...

Using a 2-inch cookie scoop or your hands, form approximately 13 equal-sized mounds of dough and roll into balls. Serve immediately. Cookie dough can be stored in an airtight container in the refrigerator for at least 1 month, or in the freezer for up to 6 months.

Ultra-crisp fried cauliflower Korean-style, served with a sweet and hot chili sauce or a sweet soy glaze.

Korean Fried Cauliflower (Vegan) Recipe

cornstarch

baking powder

sesame seeds,

unsweetened coconut flakes

Kosher salt

water

vodka

cauliflower,

recipe Sweet Soy Sauce or Sweet and Spicy Chili Sauce

scallions

Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer.

Combine cornstarch, flour, baking powder, 2 teaspoons kosher salt, sesame seeds, and coconut in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

Add cauliflower to batter. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or fryer is full. Do not crowd pan. (You'll be able to fit about half of the cauliflower in each batch). Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly golden brown and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining cauliflower.

Toss fried cauliflower with sauce and serve immediately, sprinkled with extra sesame seeds and scallions.

Learn how to make crunchy baked vegetable chips at home in about 30 minutes! They are so easy to make plus flavor packed, healthy, AND oil-free.

Baked Vegetable Chips (Oil-Free)

Potatoes

Beets

Zucchini

Celery Root* (see notes)

Parsnips*

Yellow Squash*

Rutabaga*

Turnips*

Preheat the oven to 300°F, and line 1-2 large baking sheet with parchment paper or a silicone mat.

Slice the vegetables that you are using as thin as possible. We used beets, carrots, sweet and white potatoes and zucchini and sliced them 1/6&#8243; thick. Using a mandoline slicer is very helpful for this! Keep in mind that since we are slicing these so thin, these make A LOT of chips. If you don&#8217;t have time to make multiple batches, we suggest that you make chips with just 1/2 of the vegetables.

At this point, it is time to soak some of the vegetables in water. You do not need to soak the carrots, zucchini, celery root, parsnips, yellow squash and rutabaga. The potatoes need to be soaked for at least 30 minutes, whereas the beets and turnips only need to be soaked for 10 minutes. You can totally put them all in the same bowl for 30 minutes but know that if you are making chips with just beets or turnips, 10 minutes will do the trick. We do want to suggest soaking the beets in their own bowl as they may discolor the other vegetables. We soaked our potatoes in one bowl and our beets in another to prevent this. Once they have finished soaking, drain the vegetables and pat them dry with a clean towel.

Lay the vegetables out on the lined baking sheets in a single layer. Pop them into the oven to bake for 15 minutes. Remove the tray from the oven and carefully flip the chips. Place them back into the oven and back for another 15 minutes, or until the vegetables have crisped up. If you are using different vegetables, keep in mind that they may bake differently. If some have not crisped up yet, pop them back into the oven and bake them until crisp, about 5-10 minutes more.

Do you lay the zucchini out to dry or just pat it dry after slicing?

I have read many articles about beer chips and yours is the best explanation of directions.  Thank you

This Sweet and Spicy Tuna Salad is bold and flavorful, and has no mayonnaise! It&#x27;s the perfect quick fix for summer months or your weekly meal prep.

Sweet and Spicy Tuna Salad

tuna* (1.36)

carrot (0.11)

green onions (0.23)

tsp brown sugar (0.03)

olive oil (0.08)

apple cider vinegar (0.03)

cayenne pepper (0.02)

garlic powder (0.05)

tsp smoked paprika (0.05)

salt (0.02)

pepper

Drain the tuna well, then place it in a bowl.

Shred the carrot using a cheese grater. Slice the green onion.

Add the carrot, green onion, brown sugar, olive oil, apple cider vinegar, cayenne, garlic powder, smoked paprika, salt, and some freshly cracked pepper to the bowl with the drained tuna.

Stir everything to combine, then let the mixture sit for about five minutes to allow the flavors to blend. Serve immediately, or refrigerate until ready to eat.

Cute and tasty appetizers that come together quickly and are perfect for Halloween and Kids!

Peanut Butter Apple-Lanterns

apples

(35 g) raisins

(64 g) melted smooth peanut butter*

maple syrup

cinnamon

Cut the top 1/4 off of each apple...

Cut the top 1/4 off of each apple in a zig-zag line (like you would a pumpkin). Take a melon baller and scoop out the inside, leaving 1/4″ inch-thick wall in the apple; make sure there are no holes in the bottom.

Preheat the oven to 350F. Use a knife...

Preheat the oven to 350F. Use a knife to cut very shallow lines into the skin of the apple for eyes and a smile. Only cut out the skin, not all of the way through.

Place each apple on a baking sheet. Stir...

Place each apple on a baking sheet. Stir the raisins, melted peanut butter, maple syrup, and ground cinnamon together, then divide the mixture between all of the apples.

Place the apple tops back on the apple-lanterns...

Place the apple tops back on the apple-lanterns then bake them for 13-15 minutes or until they have shrunken slightly and are fork tender. Or bake 4 regular-sized apples for 20 minutes. Wait 10 minutes before serving, and serve warm.

Kneading the dough to make this flatbread recipe is a fun and much-loved task for little ones. Super-tasty, super-fun!

Easy flatbreads

flour

350 g natural yoghurt

garlic

fresh soft herbs,

g unsalted butter

This banana bread has the perfect combination of fluffy, moist, melt-in-your-mouth goodness, naturally flavoured with a generous helping of ripe bananas and their reminiscent notes of vanilla and honey.

The Most Perfect Banana Bread

All-purpose/Plain flour

salt

g butter (room temperature)

g brown sugar

eggs

vanilla essence

500 g (about 2 cups) mashed banana (~4-5 medium sized bananas)

yogurt

Preheat oven to 180C (160C Fan forced)

Sieve together dry ingredients in a bowl: flour, baking soda, salt and cinnamon.

In a separate bowl, cream together butter and sugar on medium-high speed till light and creamy. This should take around 3 minutes. Make sure to scrape down the sides of the bowl to ensure all the butter and sugar is being incorporated.

Add eggs, one at a time, beating well after each addition.

Beat in the vanilla essence, mashed banana and Greek yogurt - beat on low-medium speed till well incorporated.

Add the dry ingredients to the batter. Beat on low speed until the dry ingredients have just combined (do not over mix, this will incorporate too much air into the batter and affect the way your loaf rises).

Spray a loaf pan with spray cooking oil or grease with butter (I prefer to line the bottom of my loaf pan with baking paper). Add batter into loaf pan and bake in oven for 40-50 minutes (baking times will vary depending on your oven. To check for doneness, a toothpick/skewer inserted in the loaf will come out clean).

A vegan game-day snack made with ultra-crisp battered cauliflower tossed in garlicky buffalo sauce.

Crispy Buffalo Fried Cauliflower (Vegan) Recipe

sauce,

garlic, minced

celery leaves (optional)

Combine cornstarch, flour, baking powder, and 2 teaspoons kosher salt in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

Combine hot sauce, garlic, and 1 tablespoon oil from fryer in a large bowl and whisk to combine. Toss fried cauliflower with sauce and serve immediately, sprinkled with celery leaves (if using).

You could have microwave popcorn at the press of a button, but stovetop popcorn is a lot more fun to make—and endlessly customizable.

Buttery Stovetop Popcorn

vegetable oil

popcorn kernels

butter

Salt

This casual meat-free main is a cheap and cheerful way to fill up your friends

Refried bean quesadillas

sunflower oil

onion,finely chopped

garlic cloves,finely chopped

cumin seeds

can pinto

tsp smoked paprika

flour tortillas

cheddar or gruyère,coarsely grated

coriander leaves

tub fresh tomato salsa,plus extra to serve

soured cream,to serve

Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.

Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

Need a new sensation for that nightly binge-watch sesh? Chickpeas roasted with maple syrup, cinnamon and sugar to the rescue.

Crunchy Maple Cinnamon Chickpeas

1 (19 oz/540 ml) chickpeas, rinsed,

tbsp ml) vegetable oil

tbsp ml) maple syrup

tbsp sugar sugar

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 

On the baking sheet, toss the chickpeas with the oil. Lightly season with salt.  

Bake for 40 minutes, stirring every 15 minutes, or until the chickpeas are golden brown and split open. 

Remove from the oven and add the maple syrup, maple sugar and cinnamon. Stir well. Turn off the oven. Return the chickpeas to the oven and let dry for 5 minutes. Let cool completely at room temperature. The chickpeas will keep for 2 weeks in an airtight container at room temperature. 

https://cdn.jwplayer.com/v2/media/dRnT45cz

Maple Syrup from Saint-Robert-Bellarmin

Soft and chewy oatmeal cookies are sandwiched together with delicious vanilla buttercream to create the perfect dessert. Forget Little Debbie, fresh, homemade Oatmeal Cream Pies are where it’s at.

Homemade Oatmeal Cream Pies

unsalted butter, softened

brown sugar

vanilla extract

oatmeal

(1 1/2 sticks) cup unsalted butter, softened

confectioners' sugar, sifted

Preheat oven to 350°F. Line cookie sheets with...

Preheat oven to 350°F. Line cookie sheets with parchment paper.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.

To make large cookies, use a large cookie...

To make large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 13-15 minutes or until golden brown. Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely. To makes small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes. Once cookies have cooled completely, prepare the cream filling.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 5 minutes. This process will lighten the color of the butter and ensure you buttercream in extra fluffy.

Turn the speed down to low and gradually...

Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk and mix until combined.

Turn mixer back up to medium-high speed and...

Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire.

To assemble the cookies, pipe or spread the...

To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.

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Tuna & caper butter