Sunflower Threes Recipes

HOMEMADE SUNFLOWER BUTTER CUPS

Homemade Sunflower Butter Cups image

I really love candy bars. I grew up eating them and especially enjoyed all the various sizes and types I'd get in my trick-or-treat bags. I am not suggesting that we do away with the classics, especially peanut butter cups, but I do want to share a fun homemade version that can be a nice complement to the ones that come in perfect shapes in colorful wrappers. These are tasty, and obviously healthier. It's nice for kids (and adults) to know that they can make things themselves, and Halloween candy is a really big part of childhood memories. This is also a good nut-free option so kids (and adults) with nut allergies don't feel left out of the festivities. Use sunflower butter or cinnamon cookie butter for this recipe, and feel free to substitute white or milk chocolate for the dark chocolate, if preferred.

Provided by Alex Guarnaschelli

Categories dessert

Time 3h

Yield 12 to 16 smaller cups or 6 to 8 larger ones

Number Of Ingredients 3

Ingredients

Two 7-ounce bars dark (72 percent) chocolate, coarsely chopped
1 cup sunflower or cinnamon cookie butter
1/4 to 1/2 cup confectioners' sugar

Steps:

Make the chocolate layer: Gently melt the chocolate in a double boiler (a fitted bowl over a pot of simmering water), stirring the sides with a spatula so the chocolate does not stick or scorch on the edges.
Spread 8 to 10 cupcake liners (or 12 to 16 small ones) on a baking sheet and spoon a thin layer of chocolate in the bottom of each, 1/4- to 1/2-inch thick. (This should use half of the melted chocolate. Keep the remaining chocolate warm over warm water.) Place the baking sheet in the freezer for at least 15 to 20 minutes and up to 4 hours to allow the chocolate to set up.
Make the "butter" layer: Drain the excess oil off the top of the sunflower butter. Add the sunflower butter (or cinnamon cookie butter) to a medium bowl. Sift the confectioners' sugar (use 1/4 cup confectioners' sugar if using cookie butter, or 1/2 cup if using sunflower butter) over the top of the butter and fully combine using a rubber spatula. Roll the butter into tablespoon-sized balls for the large cups, or teaspoon-sized balls for the small cups. Flatten gently between your palms. Remove the baking sheet from the freezer and place the flattened butter patties on top of the chocolate, pressing down lightly. Tap the tray on the counter a few times to help flatten the layers. Refrigerate for at least 1 hour and up to 12 hours.
Remove the baking sheet from the fridge, then gently press any uneven layers down and spoon the remaining melted chocolate over the butter layer on all of the candies. Refrigerate until it hardens, at least 1 hour and preferably up to 12 hours. Keep refrigerated and wrapped in plastic if serving the next day. (If using white chocolate, store finished treats in the freezer.)

SUNFLOWER THREES

Sunflower Threes image

Basically an oatmeal raisin cookie.

Provided by Gurtess Smyrnakins

Categories Oatmeal Raisin Cookies

Time 30m

Yield 24

Number Of Ingredients 15

Ingredients

¾ cup vegetable shortening
⅓ cup maple syrup
⅓ cup brown sugar
1 ½ teaspoons vanilla extract
¼ teaspoon ground cinnamon
2 cups rolled oats
1 cup whole wheat flour
⅓ cup all-purpose flour
¾ cup sunflower seeds
¾ cup golden raisins
⅓ cup finely diced dried pineapple
⅓ cup pineapple juice
¾ teaspoon baking soda
¼ teaspoon baking powder
1 pinch salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Beat shortening, maple syrup, brown sugar, vanilla extract, and cinnamon together with an electric mixer in a large bowl until combined. Stir oats, whole-wheat flour, all-purpose flour, sunflower seeds, golden raisins, dried pineapple, pineapple juice, baking soda, baking powder, and salt into the shortening mixture to make a sticky dough.
Pinch off about 1 1/2 tablespoon of dough per cookie and roll into balls about 1 1/4 inch across; arrange on the prepared baking sheet.
Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.

Nutrition Facts : Calories 157.2 calories, Carbohydrate 20.7 g, Fat 7.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 45.8 mg, Sugar 8.1 g

SUNFLOWER COCKTAIL

Sunflower Cocktail image

Easy... all equal parts.

Provided by yumster

Categories Drinks Recipes Cocktail Recipes Gin Drinks Recipes

Time 5m

Yield 2

Number Of Ingredients 5

Ingredients

2 (1.5 fluid ounce) jiggers gin (such as Aviation® or Hendrick's®)
2 (1.5 fluid ounce) jiggers orange-flavored liqueur (such as Cointreau®)
2 (1.5 fluid ounce) jiggers elderflower liqueur (such as St. Germain®)
2 (1.5 fluid ounce) jiggers lemon juice
crushed ice

Steps:

Combine gin, orange-flavored liqueur, elderflower liqueur, and lemon juice with some crushed ice in a cocktail shaker. Cover and shake until the outside of shaker has frosted. Strain into 2 glasses.

Nutrition Facts : Calories 428.6 calories, Carbohydrate 42.1 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.2 g, Sodium 6.9 mg, Sugar 36.1 g

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