sweet snack

Traditional Polish paczki - yeasted doughnuts filled with fruit preserves and rolled in sugar, popular on Fat Thursday and Fat Tuesday.

Paczki (Polish Doughnuts)

whole milk, warmed to 110 degrees F

active dry yeast (2 packages)

vanilla extract

salt

unsalted butter

Peanut oil (canola oil

Fruit preserves (for filling)

Powdered and granulated sugars (for coating)

Pour warm milk into bowl of a stand mixer. Stir in the yeast and a pinch of granulated sugar. Let stand for 5 to 10 minutes, or until it has become bubbly.

Add 2 cups of flour to the mixture and stir with a wooden spoon until a smooth batter forms. Cover with plastic wrap and set in a warm spot for 30 minutes. The mixture should have risen and be very bubbly.

In a medium bowl, whisk the egg and egg yolks until pale yellow and frothy, about 3 minutes. Add the sugar, vanilla extract and salt, and whisk until combined and smooth.

Attach the dough hook to the mixer, add the egg mixture to the dough and mix on medium-low speed until mostly combined. Add the melted butter and mix to combine. Gradually add 3 more cups of flour to the mixture and continue to knead until a very soft dough comes together. (It will not clean the sides of the bowl or form a ball; it will be rather slack and a bit sticky.) If necessary, add up to another 1 cup of flour, a spoonful at a time, until the dough forms.

Transfer the dough to a lightly greased bowl, cover with plastic wrap, and set in a warm spot until it has doubled in size.

Remove the dough from the bowl and turn out onto a floured work surface. With your fingers, push down the dough into an even layer. Sprinkle flour on the dough and roll it out to ½-inch thickness. If the dough doesn't hold its shape and springs back, cover with a damp towel and let rest for a few minutes and try again.

Use a 3-inch biscuit cutter to cut out rounds of dough. Transfer the dough rounds to parchment-lined baking sheets. Gather scraps of dough and again roll out and cut until you have used up all of the dough. Cover the baking sheets loosely with plastic wrap and place in a warm, draft-free spot until almost doubled in size, about 30 minutes.

Meanwhile, heat at least 1½ inches of oil in a heavy-bottomed pot or deep skillet (I used a 12-inch cast iron skillet) over medium heat to 350 degrees F. Carefully lower about six paczki into the oil at a time (be sure not to over-crowd the pan) and fry until the bottom is golden brown. Carefully turn them over and continue to fry until the other side is golden brown. Use a spider strainer or slotted spoon to remove them to a paper towel-lined baking sheet to drain. Allow the oil to come back to temperature, then repeat until all of the paczki have been fried.

Allow the paczki to cool until you are able to handle them easily. Using a filling tip, pipe fruit preserves into the sides of the paczki, then roll in sugar. The paczki are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days.

https://content.jwplatform.com/videos/qnJWAyfZ.mp4

Traditional Polish paczki – yeasted doughnuts filled with fruit preserves and rolled in sugar, popular on Fat Thursday and Fat Tuesday.

This simple cinnamon-spiced muffin recipe contains fibre-packed prunes and oats – perfect for breakfast on-the-go or as an afternoon pick-me-up

Feel-good muffins

self-raising flour

porridge oats

light muscovado sugar

cinnamon

½ tsp bicarbonate of soda

buttermilk

tsp vanilla extract

sunflower oil

stoned prune

pecans

Heat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.

Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.

Fold the prunes and nuts into the mixture.

Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

Crunch into these egg-free white chocolate and macadamia cookies.

White chocolate and macadamia caramel cookies

butter, softened

(100 grams) brown sugar

tbsp treacle or golden syrup

tbsp milk

(300 grams) self-raising flour

tsp bicarbonate of soda

pkt white chocolate bits

(80 grams) macadamias, coarsely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5640008117001&=domain=taste

5348771529001-5640008117001

"I've never been able to refuse these bars - that caramel filling floors me every time," says Natalie Paull. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).

Chocolate caramel bars with a salty sprinkle recipe

plain flour

pure icing sugar, sifted

unsalted butter, melted, cooled slightly

sweetened condensed milk

dark muscovado or dark brown sugar

dark corn syrup

tsp fine sea salt

vanilla bean, split, seeds scraped

dark (60–70%) chocolate

roasted walnuts

tsp sea salt flakes

Make these easy and delicious chocolate covered pecans for any special occasion or get-together with friends.

How to Make Chocolate Covered Pecans

pecan halves

chocolate

coconut oil

sea salt (optional)

Preheat your oven to 325˚ F. Place the...

Preheat your oven to 325˚ F. Place the pecans on a baking sheet in a single layer. Roast them for 8 minutes. Remove from the oven, pour them into a bowl, and allow them to cool.

Place a sheet of wax paper over a...

Place a sheet of wax paper over a baking sheet. You can use the same baking sheet as the one you roasted the pecans in as long as it has cooled to room temperature.

Combine the chocolate chips and coconut oil in...

Combine the chocolate chips and coconut oil in a microwave safe bowl. Microwave on high for 30 seconds. Stir.

Repeat until all of the chocolate chips have...

Repeat until all of the chocolate chips have melted.

Using tongs, pick up each pecan and dip...

Using tongs, pick up each pecan and dip it into the melted chocolate. 

Place the dipped pecans on the wax paper....

Place the dipped pecans on the wax paper. Continue to do this until all of the nuts are coated and placed on the baking sheet.

Set the baking sheet in the coolest part...

Set the baking sheet in the coolest part of your kitchen and allow the chocolate to set for about an hour. Or you may place it in the refrigerator for 15 minutes.

This spooky Halloween Charcuterie Board is perfect for your fall party needs! This board is totally customizable, so add any combination of sweet and savory snacking items, and make it as adult or kid-friendly as you like. Lots of ideas for the best cheeses, meats, nuts, crackers, treats, and more for your cheese board are listed below.

Halloween Charcuterie Board

round Brie, (cold)

cheddar, (sliced)

Gouda, (cubed)

genoa salami (packaged round slices), (folded in quarters)

dry Italian salami, (sliced)

prosciutto, (rolled)

honey crisp apple, (thinly sliced)

green pear, (thinly sliced)

blackberries,

plums

cherries, (washed and dried)

orange marmalade

Cornichon,

mustard

crackers

pistachios

Caramel Apples,

Chewy Brownies,

Homemade Oreo Cookies,

Bakery Style Chocolate Chip Cookies,

caramel corn

corn

Googly eye chocolate balls

Ghost-shaped Peeps

Fresh rosemary or thyme sprigs, (washed and dried)

Fake plastic spiders, (washed and dried)

Skeleton hand, (washed and dried)

Paper bats

While still cold, unwrap the Brie and, using a pumpkin-shaped cookie cutter, cut out a pumpkin shape from the center of the Brie wheel. Place both pieces of Brie on the board, and fill the empty pumpkin-shaped space with orange marmalade.

Place each of the baked sweets on the board. Overlap any stackable cookies or brownies, developing a slight circular or zigzag shape as you place them.

Set two small ramekins on the board. Fill one with cornichons and the other with mustard.

Arrange the sliced cheeses around the board, with the slices overlapping, in a semi-circle or slightly rounded pattern, working your way around the larger items already on the board. Next, place any diced cheeses in small mounds.

Place the meats on the board (preferably avoiding touching the sweet items). Overlap any folded or sliced meats, and stack the rolled meat into a small pyramid.

Arrange the crackers on the board, overlapping, around the other larger items.

Arrange the sliced fruit and any whole fruits, stacking or overlapping where necessary.

Fill any remaining space with pistachios, popcorn, candy corn or other candies, so that the entirety of the board is covered, and the colors and textures are all balanced evenly across the board.

Lastly, if using, place sprigs of rosemary in a few places on the board, and add any Halloween decor you like. These decorations can sit on top of any items already on the board.

Serve immediately, or cover and place in the fridge for no more than a few hours before serving.

This is such a fun recipe to make! You can follow it to the letter or you can change it around to suit your tastes and/or your dietary needs. It can also be adapted for any budget. The possibilities are endless!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750002/iq7JgOruk.mp4

This Homemade Bread Bowls recipe is so easy to make! Slightly crusty and chewy on the outside, super soft on the inside, and perfect for filling with your favorite soup or chili to create the ultimate comfort meal! Made from simple ingredients you may already have in your pantry.

Homemade Bread Bowls

Crispity crunchety peanut butter flakes of Butterfinger mixed into my homemade puppy chow will have you begging for more.

Butterfinger Puppy Chow

rice Chex cereal

milk chocolate, chopped

peanut butter

Butterfingers, crushed

sugar

Setup a double boiler and add milk chocolate, butter and peanut butter to the mixture. Use a spatula to mix until it's smooth.

In a large mixing bowl, add Chex cereal and broken Butterfingers.

Pour the chocolate peanut butter mixture in chex bowl and gently combine with a wooden spoon.

Add powdered sugar to the Chex and gently toss again until all Chex are coated in sugar.

Seal in an air-tight container or store in a Ziploc bag and enjoy!

Unlike traditional donuts, malasadas are hole-less, slightly sweet, and full of heart. Enjoy them plain, filled, or lightly dusted with cinnamon sugar—paired perfectly with a cup of Kona coffee, a scoop of tropical ice cream, or just on their own while still warm.

Hawaiian-Style Malasadas

water

active dry yeast

granulated sugar ((for activating yeast))

milk,

unsalted butter, melted

all-purpose flour

eggs

tsp ground cinnamon ((optional))

Neutral oil

Activate the YeastIn a small bowl, combine warm water, yeast, and 1 teaspoon of sugar. Stir gently and let sit for 5–10 minutes until foamy. If it doesn’t bubble, your yeast might be expired—start fresh.

Prepare the DoughIn a large bowl, whisk together the warm milk, melted butter, remaining sugar, and salt until the sugar dissolves. Add eggs one at a time, whisking well after each. Stir in the foamy yeast mixture.Gradually add flour, one cup at a time, mixing until you have a sticky, cohesive dough. Cover the bowl with a clean towel and let it rise in a warm place for 1–2 hours, or until doubled in size.

Knead It OutTurn the dough onto a lightly floured surface. Knead gently for 5 minutes until smooth and elastic. The dough should feel slightly sticky but workable.

Shape and CutRoll the dough out to about ½ inch thick. Use a biscuit cutter, knife, or even a glass to cut into your desired shape—squares, rounds, or hearts. Rustic is beautiful here.

Fry Like a ProHeat 2 inches of oil in a pot to 350°F (175°C). Gently add 3–4 pieces at a time, frying 1–2 minutes per side until puffed and golden. Use a slotted spoon to remove and place on a wire rack to drain.

Sugar CoatWhile still warm, toss malasadas in granulated sugar (and cinnamon if using) until fully coated. The warmth helps the sugar cling just right—don’t wait too long!

https://www.youtube.com/watch?v=w3aHBaHuz4I

Malasadas, oh Malasadas! These fluffy, golden, and irresistibly delicious fried doughnuts are a true delight for your taste buds. Straight from the heart of Hawaii, this iconic sweet treat has been satisfying cravings for generations. Whether you're a fan of the classic plain version or love to experiment with different fillings, there's a Malasada out there for everyone. Join us on this mouthwatering adventure as we show you how to make the perfect Malasadas that will have you coming back for more. #MalasadaMania #FriedDoughnutFrenzy #HawaiiSweetTreats

Full recipe here 👇
https://onohawaiianrecipes.com/recipes/malasadas/

Ingredients:
½ cup warm evaporated Milk
¾ cup warm milk
2 tsp yeast
⅓ cup and 1 tbsp sugar and more for rolling
½ tsp salt
5 eggs
½ cup softened unsalted butter
5 ½ cup bread flour

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Portable Gas Grill: Iwatani Cassette Grill
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Lens : Olympus 35mm F1.4
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Mic：Rode Videomic, Rode VideoMicro, Yeti Pro
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Malasadas Mania: How to Make the Most Irresistible Fried Doughnuts from Hawaii!

Chocolate Coffee Toffee Crunch Muffins feature a mocha muffin that&#39;s studded with chocolate chips and topped with a crunchy toffee streusel, for the best combination of flavor and texture! Ready in just 35 minutes, no mixer required!

Chocolate Coffee Toffee Crunch Muffins

(254 grams) all-purpose flour

(133 grams) packed brown sugar

(43 grams) unsweetened cocoa powder, (sifted)

instant espresso powder*

baking powder

baking soda

fine sea salt

(85 grams) unsalted butter, (melted)

buttermilk**

(170 grams) semisweet chocolate chips

(32 grams) all-purpose flour

brown sugar

toffee bits (such as Heath brand

butter, (at room temperature)

Preheat the oven to 375°F. Line a standard muffin tin with paper muffin cups.

In a large bowl combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking powder, baking soda, and salt.

In a small bowl combine the melted butter, buttermilk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until combined. Stir in the chocolate chips. Do not overmix.

Divide the batter evenly among the muffin cups.

For the muffins:

In a small bowl combine the flour, sugar, and toffee bits. Cut the butter into the mixture using the back of a fork until it is coarse and crumbly. Sprinkle about a tablespoon of the mixture over each unbaked muffin.

Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.

For the toffee crunch topping:

These were a big hit. I made them for my husband’s Saturday men’s group. On Sunday I had five guys come up to me and tell me they were their favorite so far I make muffins every week for my husband‘s Bible study.

I love these muffins, however the topping melting all over the tins!!! Please advise !!!

These are a really, really delicious muffin. I whipped up a batch of homemade toffee just for them, as I'm a big fan of Tessa's recipe, but I must not have broken it into small enough pieces for this, as the muffins did sink a bit in the middle. Also, I divided the muffin batter evenly into 12 muffin tins, and it overflowed and went everywhere- I'll go with 15 or so next time. I'm accustomed to filling liners that full, as I make big muffins all the time, so I'm not sure why these spread out instead of doming- guessing it had something to do with the too big pieces of toffee pressing the tops down. Either way, with a few adjustments, I'm seeing these muffins again in my near future. :)

I absolutely love these muffins.  I can’t say enough good things about them.  The only bad thing is I can’t stop eating them. I’ve made them 3 times in a row and going for a fourth time. Thanks so much for this wonderful recipe.

My whole family loved them and that’s a lot of people. They were gone the same day. Very moist, flavourful, and nice to look at lol. Will make again soon

Very delicious, soft and moist muffins !!  My parents love the texture very much. This recipe is very good. 
I'm too lazy to make the toffee bits so I replaced then by my leftover DIY butterscotch sauce from other cake recipe put it on top of the streusel. It turns out good (but will add more next time for more flavour) ;)

This is a great muffin. It easy to make always turns out great. These are the most requested muffin out of everything I make.

Whether you have leftover pie, or just want to turn your Thanksgiving dessert spread WAY up, this deep fried pecan pie is the stuff sweet dreams are made of. Our Basic Pecan Pie is sliced and frozen, then dipped in pancake batter and fried to golden brown perfection.

Top 10 sweet snack recipes from across the web

The most viewed sweet snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Paczki (Polish Doughnuts)

Feel-good muffins

White chocolate and macadamia caram...

Chocolate caramel bars with a salty...

How to Make Chocolate Covered Pecan...

Halloween Charcuterie Board

Butterfinger Puppy Chow

Hawaiian-Style Malasadas

Chocolate Coffee Toffee Crunch Muff...

Deep Fried Pecan Pie Recipe by Tast...

Top 10 sweet snack recipes from across the web

The most viewed sweet snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paczki (Polish Doughnuts)

Feel-good muffins

White chocolate and macadamia caram...

Chocolate caramel bars with a salty...

How to Make Chocolate Covered Pecan...

Halloween Charcuterie Board

Butterfinger Puppy Chow

Hawaiian-Style Malasadas

Chocolate Coffee Toffee Crunch Muff...

Deep Fried Pecan Pie Recipe by Tast...

The most viewed sweet snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine