HOMEMADE SAMOAS RECIPE BY TASTY
Here's what you need: butter, sugar, flour, baking powder, salt, milk, vanilla extract, soft caramel, salt, heavy cream, vanilla extract, toasted coconut, chocolate
Provided by Tasty
Categories Bakery Goods
Yield 48 cookies
Number Of Ingredients 13
Steps:
- Cream butter and sugar in a mixing bowl.
- In a separate bowl, sift together flour, baking powder and salt.
- Add the dry ingredients to the creamed butter and sugar. Make sure it's well incorporate, it will have a crumbly texture.
- Add the milk and vanilla. Bring together and refrigerate for 30 min.
- Melt the caramel with salt, heavy cream and vanilla in the microwave (2 min).
- Add the melted caramel to the the toasted coconut. Make sure to save about ¼ cup of the melted caramel. The reserved caramel will be used to 'glue' the caramel coconut mix to the cookie.
- Roll out cookie dough and cut out your cookies. Place on a parchment paper and bake for 10-13 minutes at 350°F (175°C). Set aside to cool down.
- Once the cookie is cool enough to touch, add some of the reserved caramel to the top, then add a layer of caramel coconut.
- Dip in melted chocolate and drizzle chocolate over the top. Let chocolate set.
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, Sugar 14 grams
SAMOSAS
This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas, then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.
Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.
HOMEMADE OREOS RECIPE BY TASTY
Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla
Provided by Scott Loitsch
Categories Bakery Goods
Yield 40 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
- Beat in eggs until fully incorporated.
- Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
- Add the dry ingredients to the wet ingredients, and mix together until combined.
- Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325˚F (160˚C).
- Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
- To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
- Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
- Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
- Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
- To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
- Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
- Serve with a glass of milk.
- Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams
HOMEMADE SAMOA COOKIES
Experimenting with shortbread cookie recipes, I found a way to create a cookie the not only gives you a melt-in-your-mouth texture, but also retains its shape and doesn't crumble when you pick it up. I ended up making these for Easter weekend to give out as gifts. So far the cookies haven't made it past the 2 hour mark after being opened and left up on a table for consumption. Hope you love these as much as my friends and family do! Enjoy!
Provided by Shyla Lane
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.
- Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.
- Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
- Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.
- Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.
- Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.
Nutrition Facts : Calories 593.7 calories, Carbohydrate 75 g, Cholesterol 60.3 mg, Fat 32.4 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 20.5 g, Sodium 371.3 mg, Sugar 48.2 g
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