treats

Candied Orange Peel are such a great way to reduce kitchen waste and make a delicious treat at the same time. While I don&#039;t always make candied orange peels with my leftover orange peels, I always enjoy it when I do. These are popular around the holidays, but can be made year round of course.

Candied Orange Peel

oranges (or whatever citrus you want to use)

sugar

water

Sugar

Wash and cut the peels

Wash the oranges really well with water. Then peel them. Cut the peels into long strips roughly 1/8th of an inch wide to 1/4th inch.

Boil and strain

Add the orange peels to a 3 quart or larger pot. Then add in 3 cups of water. Set the heat on the burner to high and bring the water to a boil. Boil the peels for about 8 to 10 minutes. Then pour them through a strainer and repeat the process a few more times, until they are no longer bitter tasting.You can even just let them boil a little longer, so you don&#039;t have to repeat it as many times. Make sure to blow on it to cool it before tasting it, it will be hot of course.

Candy the peels

Now after the peels are no longer bitter. Add the cup of sugar to the pot along with 1 cup of water as well as the peels. Turn the heat down to medium. Bring the water to a boil to dissolve the sugar. Allow it to boil for about a minute, then turn the heat down to low, and add in the orange peels to the simple syrup.

Simmer the orange peels

Bring it to a simmer and allow it to simmer for 45 minutes to 1 hour 15 minutes. What will happen is the syrup will turn the orange peel translucent, and that is how you know it will be done.Stir occasionally, but you don&#039;t have to babysit and constantly stir the whole time while it is simmering.

Dry the peels

Remove the candied peel from the pot with a slotted spoon or tongs and place them on a wire rack with parchment paper under it, to catch the drippings.Allow the candied orange peel to dry for about an hour on the rack. Then you can take them, with clean hands, and roll them in granulated sugar. They should be a bit tacky. Once rolled in sugar, place them back on the wire rack to dry for 4 to 6 hours. Then enjoy!

https://www.youtube.com/watch?v=Yp4EF9GCUO4&t=365s

Print the FULL recipe here on my website: https://inthekitchenwithmatt.com/candied-orange-peel

In this episode of In the Kitchen with Matt, I will show you how to make candied orange peel. This easy candied citrus peel recipe is awesome and it's a great way to use those leftover peels that you most likely just throw away. Don't throw away the citrus peels, make candy with them! If I can do it, you can do it. Let's get started!

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Ingredients:
3 medium oranges (or whatever citrus you want to use)
3 cups of water (for boiling) done 2 or 3 times until bitterness is gone.
1 cup white granulated sugar (may add up to 2 cups of sugar)
1 cup of water
Sugar for rolling the peels in

Tools:
Pot
Spoon
Collander
Knife or peeler
Wire rack
Parchment paper
Sheet pan

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How to Make Candied Orange Peel | Easy Candied Citrus Peel Recipe

No-bake Date Squares

dates

g butter

Ten packet Tennis biscuits (if you want

coconut

t vanilla essence

egg, lightly beaten

walnuts or pecan nuts

glacé cherries

Line a 20cm square tin or dish with baking paper.

Melt butter in a bowl or pan (at least 1 litre capacity).

Chop dates and add to melted butter. Heat mixture gently until soft and mushy.

Crunch and crumble the biscuits into approximately fingernail size pieces.

Add egg and vanilla to a warm date mixture, then mix with the crushed biscuits.

Line a 20cm square tin or dish with baking paper. Press date and biscuit mixture into the tin and refrigerate until firm (1-2 hours).

Remove from tin and slice into 25 squares. Roll in desiccated coconut and store in the fridge. You can also slice them into 36 smaller, bite-sized pieces.

Bake these 4-ingredient flapjacks – they're easy to make and ready in half an hour. Add chocolate drops, desiccated coconut or sultanas, if you like

Yummy golden syrup flapjacks

jumbo porridge oats

butter,plus extra

light brown sugar

golden syrup(depending on how gooey you want it)

Heat the oven to 200C/180C fan/gas 6. Put the oats, butter, sugar and golden syrup in a food processor and pulse until mixed – be careful not to overmix or the oats may lose their texture.

Lightly butter a 20 x 20cm baking tin and add the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares. Bake for around 15 mins until golden brown.

Sweet yet tangy pickled mango is a delicious treat that’ll be sure to make your mouth water and have you coming back for more.

Pickled Mango

rice vinegar

apple cider vinegar

salt

li hing mui seeds

Set a non-reactive pot over high heat and...

Set a non-reactive pot over high heat and add water, rice vinegar, apple cider vinegar, sugar, and salt. Bring to a boil and stir until sugar and salt has dissolved.

Remove from heat and allow to cool.

While your pickling mixture is cooling begin prepping...

While your pickling mixture is cooling begin prepping the mangoes.

Peel mangoes and cut into slices. Place slices...

Peel mangoes and cut into slices. Place slices in a glass jar.

Add li hing mui seeds to each jar

Pour cooled pickling liquid to each jar to...

Pour cooled pickling liquid to each jar to fill it about 3/4s full. Place in the refrigerator to chill overnight. ENJOY!

https://www.youtube.com/watch?v=Ee81EPUp76o

Sweet yet tangy PICKLED MANGO is a delicious treat that’ll be sure to make your mouth water and have you coming back for more. Summer time in Hawai’i brings an abundance of delicious mango, perfect for pickled mango. The juicy, sweet, orange goodness is irresistible. Is your mouth watering yet? If it is then you should totally make this.



Hawaiian food playlist https://www.youtube.com/playlist?list=PL5itwHEPKAgmC8WfRVvMw9Qm0uHppFVzY
Mango bread muffins https://www.youtube.com/watch?v=WeDkNvnByms
Mango salsa https://www.youtube.com/watch?v=2lvgI__cS4g



Find recipe details at https://keepingitrelle.com/

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Jars for pickled mango https://amzn.to/2CoOb3g



Pickled Mango Recipe
Ingredients:
1 cup water
3/4 cup rice vinegar https://amzn.to/3iRx6Qh
1/4 cup apple cider vinegar https://amzn.to/2WcgqJz
1 cup granulated sugar https://amzn.to/3enp7ad
1/4 cup Hawaiian salt https://amzn.to/3fiCSbn
li hing mui seeds https://amzn.to/2WaF39y

Directions:
Set a non-reactive pot over high heat and add water, rice vinegar, apple cider vinegar, sugar, and salt. Bring to a boil and stir until sugar and salt has dissolved.
Remove from heat and allow to cool.
While your pickling mixture is cooling begin prepping the mangoes.
Peel mangoes and cut into slices. Place slices in a glass jar. 
Add li hing mui seeds to each jar
Pour cooled pickling liquid to each jar to fill it about 3/4s full. Place in the refrigerator to chill overnight. ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #pickledmango #easyrecipes

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Mouth Watering PICKLED MANGO Recipe | Keeping It Relle

These infused peanut butter cups are one of the easiest treats you can make. Almost nothing beats the taste of chocolate and peanut butter together!

Peanut Butter Cups

Melting Chocolate

Butter

Powdered Peanut Butter

Creamy Peanut Butter

Magical Coconut Oil

Vanilla Bean Paste

Pink Himalayan Salt

In a stand mixer blend the Magical Butter sugar peanut butter and salt until the mixture is firm (about 2 minutes) and set it aside.

 Slowly melt the chocolate with 2 tablespoons of Magical Coconut Oil in a double boiler. Then fill your molds halfway and use a spoon to pull chocolate up the sides of the molds to coat them.

 Refrigerate the chocolate cups for about 5-10 minutes or until firm.

 Add peanut butter to fill the cups almost to the top leaving room for the top chocolate layer.

 Chill them again for 5 minutes to firm the peanut butter.

 Melt more chocolate to pour atop each cup.

 Carefully cover the cups with parchment paper and refrigerate them for 15-20 minutes.

 Pop your Chocolate Peanut Butter Cups from their molds and enjoy!

You don&#039;t have to be camping to enjoy this delightful treat. I have many fond memories making S&#039;mores at home in the microwave. Plus it is always fun watching the marshmallows puff up! All you need are marshmallows, chocolate, and graham crackers.

Microwave S'mores

marshmallows

graham crackers

oz chocolate

Prep the S&#39;mores

Take the graham cracker halves and place them on a microwave-safe plate. Add some chocolate and marshmallows to each half. Or if you don&#039;t want the chocolate melted, leave the chocolate off for now.

Cook them in the microwave

Now microwave them on high for 20 to 30 seconds until the marshmallows puff up to about double in size.

Finish the S&#39;mores

Next, remove the plate and place the other graham cracker half on top, completely the S&#039;more. Or if you didn&#039;t want the chocolate melted, add the chocolate as well. Enjoy!

https://www.youtube.com/watch?v=9ZOFUa_lI3A&t=2s

Find and print the FULL recipe here: https://inthekitchenwithmatt.com/microwave-smores

In this episode of In The Kitchen With Matt, I am going to show you how to make S'mores in the microwave. Traditionally you would make smores outside over the open fire while camping, but you don't have to wait until you go camping to enjoy this delicious treat. You can easily make yummy smores at home. Homemade S'mores are a simple treat consisting of marshmallows, chocolate, and graham crackers. They are so easy to make, if I can do it, you can do it. Let's get started!

Buy my new mini-cookbook "All Things Chocolate" here on Etsy: https://etsy.me/30kADNb
Or buy the Kindle version here on Amazon: https://amzn.to/31U2DYB

Don't forget to subscribe to my channel, click that notification bell and check out my other videos! 

If you have any questions, comments, or requests leave them down below and I will get back to you as soon as I can.

Check out my dance video here: https://youtu.be/9bXM4FRd6y0

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Ingredients:
Marshmallows
Graham crackers
Chocolate

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How to Make S'mores in the Microwave | Yummy Smores at Home

We love these easy gluten free and vegan s&#x27;mores!

3 Ingredient Easy Vegan and Gluten Free S'mores

bar vegan, dairy free dark chocolate

Grab a stick and turn the burner on or find yourself a fire.

Roast your marshmallow- OR you can put the s’more together and pop it in the microwave for 15-20 seconds and then enjoy).

Put the s’more together with 1 graham cracker per s’more, and divide that chocolate bar into 4 (unless you like more chocolate in your s’more!).

Eat and enjoy!

Held together with gooey marshmallows, these caramel Cracker Jack and pretzel bites are the perfect light dessert (or mid-day pick-me-up!).

Cracker Jack and Pretzel Treats

c. (1 1/2 sticks) unsalted butter,

c. Cracker Jacks

c. coarsely chopped salted mini pretzels

peanuts

Kosher salt

Simple 3-ingredient frozen yogurt dog treats your pup will love.

Blueberry Frozen Dog Treats

blueberries

¾ cup greek yogurt (low fat preferably)

½ banana, ripe

Gather all ingredients and equipment.

Add all ingredients into a blender or food processor.  Blend until fully incorporated, about 90 seconds.

Pour into molds.  Freeze until solid, about 5 hours.

Remove from molds and give as treats. Happy dog!

https://embed.mediavine.com/videos/ywf7cp0ebqd4yo5evwwh

Easy three ingredient frozen blueberry dog treats recipe. Perfect for summer!

A crunchy, salty, savory, sweet, and spicy assorted snack mix that I genuinely can&#039;t stop eating! Perfect for a cozy movie night paired with chilled white wine, or as salty midday snack.

Crunchy Vegan Snack Mix

popcorn (lightly salted)

pretzels

plantain chips (salted)

wasabi peas (vegan*)

Combine in a very large mixing bowl and gently toss with tongs until evenly distributed. Serve as is or warm in a 350 degree oven for about 5 minutes then dig in! This snack pairs nicely with some cold sparkling water (mango or lime are my favorites!) or a crisp glass of chilled white wine. Enjoy!

A kids classic you can make at home - a much healthier recipe to the store-bought option.

Muesli bars

honey

brown sugar

butter

untoasted muesli or rolled oats

sultanas

sunflower seeds

pumpkin seeds

cinnamon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691356001&=domain=taste

5348771529001-5834691356001

Try this version of Bill Granger‘s self-saucing chocolate puddings if you dare! I’m not even going to pretend that they are in any way welcome on a healthy diet. When you want to treat yourself, this is how you do it. An easy-breezy dish to make that packs and absolutely sterling punch.

Bill Granger's self-saucing chocolate puddings

plain flour

caster sugar

baking powder

cocoa powder + 2 tablespoons extra

milk

unsalted butter, melted

eggs, lightly beaten

vanilla extract

A light and delicious lemon raspberry bundt cake topped with a creamy vanilla glaze drizzled on top. This simple bundt cake is soft, refreshing, sweet from raspberries and bursting with the scent of lemons!

Glazed Lemon Raspberry Bundt Cake

all-purpose flour

baking soda

coconut oil (canola or vegetable is fine too)

greek yogurt

eggs

lemon juice + 1 1/2 tablespoon lemon zest

raspberries

confectioners' (powdered) sugar, sifted

salted butter, melted

heavy cream

BUNDT CAKE: Position a rack in the center...

BUNDT CAKE: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a bundt pan with nonstick cooking spray and set aside.

In a large bowl, combine the flour, baking...

In a large bowl, combine the flour, baking soda, baking powder, and salt. Whisk and set aside. In a medium bowl, whisk together the sugar, coconut oil, greek yogurt, eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet ingredients into the dry ingredients and fold until *JUST* combined. Do not overmix. Fold in the raspberries. The batter will be super thick, you didn't do anything wrong!

Pour the cake batter into prepared bundt pan...

Pour the cake batter into prepared bundt pan and bake for 45-60 minutes or until a toothpick inserted into the cake comes out clean with just a few crumbs. Let the bundt cake cool in pan on a wire baking rack for 15 minutes before removing from bundt pan. Let cool completely before glazing.

GLAZE: When bundt cake has cooled completely. Combine...

GLAZE: When bundt cake has cooled completely. Combine the ingredients for the glaze in medium bowl. You may need additional heavy cream to thin it out if the glaze doesn't pour easily. Drizzle the glaze onto the cake and allow to set. To store, cover the cake tightly and refrigerate for up to 3 days.

These keto thumbprint cookies have all the flavor and texture of your favorite classic thumbprint cookies!  Low carb and gluten free.

Keto Thumbprint Cookies - Low Carb

egg,

salted butter, softened

almond flour

kosher salt

powdered erythritol sweetener

walnuts

sugar free strawberry preserves

Preheat the oven to 375 degrees Fahrenheit.

Combine the egg, butter, almond flour, salt, baking powder, erythritol and vanilla in a medium bowl.

Mix well with a fork until a dough is formed.

Form the dough into 1.5 inch balls and roll in the walnuts to coat.

Remove from oven and press a small dent into the center of each cookie.

Place approximately 1 teaspoon of jam in each cookie dent.

Return to the oven and bake an additional 10 minutes.

Remove and transfer to a rack or platter to cool for 30 minutes.

Cookies MUST be fully cool to stay together &#8211; until then they will be quite fragile, so handle gently when transferring.

They look amazing and I can't wait to cook them for a Christmas treat. Now to show for the best looking low carb jam I can find.

I just. Add them and they are delicious!   I think I will cut down the sweetener (I used Swerve confectioners) to 1/2 cup next time and maybe add some unsweetened coconut with the walnuts.   Delicious cookies!

These cookies have to be my all time favorite keto cookie. Everyone who has tried them remarks they don’t taste keto. They remind me of a cookie my mother made when we were kids. Thank you for such an amazing recipe!

I love this recipe.  I am trying Keto after many attempts to lose stubborn post menopausal pounds!  You're recipes are great, easy to follow and look delicious!

OH. MY. WORD!  THESE ARE THE BEST! These taste better than any decadent sugar filled cookie out there. ❤️

I LOVE these! I used homemade sugar free blueberry jam, SF apricot jam, and SF strawberry jam. A hit at afternoon tea!

Being diabetic, I love the sugar-free option, but I also need keto and gluten free. Will try it.

I am baking the recipe today. I cannot wait! I dearly live thumbprint cookies.

These are amazing.  I always make thumbprints at Christmas but wanted to make something keto friendly this year.  We have a lot of gluten restrictions in our family.  These did not disappoint.

This is probably my new favorite cookie recipe. It was so good, that my family I’m trying to convert to keto (but they’re being difficult) loved them! Thank you!

I made them like Debra and YUM! Finally, a delicious keto cookie. I might add a full tsp guar gum next time. Thank you!

These cookies were Ahmazing!! I didn’t have crushed nuts so did not roll them, my tops were browner, which is probably why. Like you, I used Smuckers SF strawberry jam, oh yum! I made 11 cookies and they were large and wonderfully soft. I put a small 92%cocoa  Lindt square on 4 of the cookies, midway along with the jam on 6. My husband and I enjoyed the chocolate last night after dinner and the strawberry cookie this morning with coffee.  I will make your recipe many more times, for sure. Next time I will soften my butter, not melt it (had to put it in fridge for a few minutes) ?

Thank you for this terrific cookie recipe!

Can you use Stevia? Would it effect the carbs?

I agree with another comment about the erythritol being too much. I think next time (and there will definitely be a next time) I will use allulose, which is a little less sweet and seems to dissolve a little easier. The other change I would make is to roll the raw balls in an egg wash before the walnuts. It helps them stick better. Also be sure to bake for the full 18 minutes. The recipe was a little confusing on this point.   I had snickers SF raspberry and it was yummy. Will try the strawberry next time.

I made these this past weekend and I followed the recipe to a T. Either the baking time stated is too long or the temperature is too high, because all my cookies burned on the bottom. They were also way darker on the top than I would have liked them to be. If I were to change anything, do you recommend that I lower the temperature or that I shorten the baking time?

Top 38 treats recipes from across the web

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