Tag: Snack

Oreo Truffles

No Bake Oreo truffle have a delicious chocolate shell that is full of creamy Oreo cookies that are so sweet you must have water or milk at the ready to wash these sinfully delicious treats down. They are so good the candy snatchers will be making them disappear faster than you can plate them up. These treats are fun to make as you get to play with all the good ingredients when prepping them.  Serve these up as a finger food snack or put them out as a kid of all ages friendly dessert. These delights are worth the time and will leave you satisfied you gave them a try.

Watch the video and follow the instructions below to have Oreo Truffles ready to serve in no time. Like and share this or any of my recipes you find interesting from the growing catalog of menu selections. Treat those you love with something homemade that is a true contender for complete sweet tooth satisfaction. Enjoy with coffee in the mornings if you want a fabulous jolt to start your day. Give as a gift to anyone that you would like to show some appreciation for, but be sure to save a few for the cook.

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Oreo Truffles

Rich tasting succulent bombs of Oreo delight.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24
Calories

Ingredients
  

  • 36 oreos
  • 8 oz cream cheese softened
  • 1 ½ cups milk chocolate melting wafers

Instructions
 

  • Place oreos in a food processor or blender (do not remove the filling). Pulse until fine crumbs. Add softened cream cheese and pulse until well combined or smooth.
  • Scoop about 1 tbsp of the filler mixture and form into a ball. Then place on a baking sheet with parchment paper. Continue with the rest until you get about 24-30 truffles. Refrigerate at least 30 minutes or until firm.
  • Meanwhile melt chocolate. Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop. Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl that fits inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth. 
  • Dip Oreo truffles into the chocolate. Swirl around until almost completely covered with a nice thick coat. Place the truffles on a parchment paper or baking sheet. Optional: sprinkle crushed Oreo on top before they dry.
  • Place truffles in the refrigerator for 15 minutes or let them sit at room temperature or until hardened. Optional: drizzle with additional white or dark chocolate.

Enjoy! Store using an air tight container in the refrigerator.

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    Keyword best oreo truffles recipe, easy oreo truffles recipe, no baked oreo truffles, oreo truffles
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    Pickled Eggs

    Old fashioned dill pickled eggs make for a delicious snack or interesting finger food. My husband loves to eat a couple of these with a cold beer but I enjoy them as a nice side with my salad. Fresh ingredients unlock the flavor of this recipe and will have you performing a long practiced tradition of pickling. Who knows, maybe we will try cucumbers or something like fresh peppers with pearl onions. Best part of this mix is, you can additional boiled eggs for a second batch of fresh made pickle delight. 

    Watch the video then follow the simple instructions below to have a good old classic culinary skill added to the repertoire of eatfoodlicious selections. Like and subscribe to this or any of my other channels have similar meal ideas with gorgeous presentation suggestions to help set the tone.

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    Pickled Eggs

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    Prep Time 10 minutes
    Total Time 10 minutes
    Course Appetizer, Snack
    Cuisine American
    Servings 12
    Calories

    Ingredients
      

    • 12 hard boiled eggs – large cooked & peeled
    • 1 ½ cup white vinegar
    • 1 cup filtered hot water
    • 2 tbsp granulated sugar
    • 2 tbsp salt
    • 1 tsp whole black peppercorn
    • 1 tsp coriander seeds
    • 1 tsp celery seeds
    • 1 tsp mustard seeds
    • 3 fresh dill sprigs
    • 3 garlic cloves sliced
    • ½ sweet onion sliced

    Instructions
     

    • In a small bowl: combine water, vinegar, sugar, salt and mix until dissolved. Set aside until cool.
    • Place the eggs in a jar/container. Add liquid mixture, black peppercorn, coriander seed, celery seed, dill sprigs, garlic & onion in the jar. Cover with a lid. Make sure to submerge the eggs in the liquid.
    • Refrigerate for at least 3 days but recommend for 5 days.

    Can keep up for weeks in the refrigerator. Enjoy!

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      Air Fryer Parmesan Asparagus

      Air Fried Parmesan Asparagus are slightly crunchy with hints of charred Parmesan cheese. Dip in a little ranch (or your favorite condiment) to create a rich buttery Asparagus green flavored snack that is both juicy and tender. Something a bit different and experimental, this appetizer is a conversation piece. The first question will be, does it taste good. Accept that challenge by placing these cute little sticks on a serving tray in front of your residential food critics. Place small individual serving cups of ranch next to everyones plate and say “try one.”  Fear not the attempt, even your picky eaters will be tearing through these like french fries.

      Watch the video and read the directions below to have these cheese coated asparagus churchly little devils of delight with your next entree. Serve as an appetizer with small glass of your favorite wine to set the tone for another unique EatFoodlicious adventure. I also highly recommend browsing through my growing catalog for equally interesting eatable suggestions. If you enjoy the video please like and let others know about this growing resource for quality and affordable meals.

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      Clean then cut off the bottom (2″-3″) of the asparagus.

      Place flour in a shallow dish/plate.

      In a separate shallow dish; add egg and whisk.

      In a separate shallow dish; combine grated parmesan cheese and Italian breadcrumbs together.

      Coat the asparagus by rolling in the egg and then cover all over with the Parmesan mixture. Transfer the air fryer. Depending on the size of your air fryer, you may need to do in batches. Continue with the rest of the asparagus.

      Preheat the air fryer to 400°F (204°C). Air fry for 8-10 minutes or until golden brown (make sure to flip half way).

      Serve with ranch or your favorite dip.

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      Air Fryer Parmesan Asparagus

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      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes
      Course Appetizer, Snack
      Cuisine American
      Servings 4
      Calories

      Equipment

      • Air Fryer

      Ingredients
        

      • 1 lb asparagus
      • ⅓ cup grated parmesan cheese
      • ⅓ cup Italian breadcrumbs
      • ¼ cup all-purpose flour
      • 1 egg

      Instructions
       

      • Preheat the air fryer to 400°F (204°C).
      • Clean then cut off the bottom (2"-3") of the asparagus.
      • Place flour in a shallow dish/plate.
      • In a separate shallow dish; combine grated parmesan cheese and Italian breadcrumbs together.
      • In a separate shallow dish; add egg and whisk.
      • In this order: Coat the asparagus by rolling in the flour, egg and then cover all over with the Parmesan mixture. Transfer the air fryer. Depending on the size of your air fryer, you may need to do in batches. Continue with the rest of the asparagus.
      • Air fry for 8-10 minutes or until golden brown (make sure to flip half way).

      Serve with ranch or your favorite dip.

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        Keyword air fryer Parmesan asparagus, appetizer, best sir fryer parmesan asparagus recipe, easy air fryer parmesan asparagus recipe, snack
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        Sizzling Vietnamese Mini Crepes, Banh Khot

        Sizzling Vietnamese Mini Crepes (Banh Khot) infused with coconut milk. These are very similar to the full-size Crepes (Banh Xeo) and are made from the same type of batter with a similar crunch (if done correctly that is). These bite sized delights may be enjoyed as an appetizer or finger food when entertaining guests. Add an extra dimension to the experience with the ever-present Vietnamese style sweet and sour fish sauce.

        Ingredients
        1-14 oz package of banh khot
        1 Tbsp ground turmeric
        2 cups of water
        1 can coconut milk
        1 lb large shrimps (peeled and deveined)
        One bunch green onion, chopped
        Optional sides:
        Green lettuce, chives, and various other types of herbs (additional wrapping options)

        Dipping Sauce:
        ¼ cup boiling water
        ¼ cup granulated sugar
        ¼ cup fish sauce (may add more if you prefer)
        1 cup coconut soda
        ¼ cup limes (2)
        1-3 cloves garlic, minced
        2-3 Thai peppers, minced (optional)

        Instructions
        1. In a large mixing bowl, add the bag of banh khot flour, turmeric, water and coconut milk. 2. Mix until smooth with no lumps.
        3. Add chopped green onions and stir. Set aside for 20 minutes.
        4. Wash and clean shrimp. Set aside until ready to cook.
        5. Using a banh khot pan (see picture), add oil (good amount) to the pan and heat the pan until medium high.
        6. Add batter to each mold, approximately up to 2/3 full.
        7. Pick up the pan and gently maneuver the batter in a swirling motion to create the cup-like shape. Cover with a lid and cook for 3-4 minutes.
        8. Add raw shrimp and cook for another 1-2 minutes.
        9. The mini-crepes will be done when the begin to look crispy (see picture for reference).
        10. Repeat these steps using the remaining batter and shrimp.

        Dipping Sauce
        1. In a small bowl mix the boiling water and sugar, until the sugar is completely dissolved.
        2. Then, add the fish sauce, coconut soda and lime. Set mixture aside until ready to use.
        3. Just prior to serving, add the garlic and optional hot peppers and enjoy.

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        Easy Vanilla Cupcakes

        For this weekend, I created from scratch these vanilla cupcakes with buttercream icing. You will enjoy the fluffy, moist and gently sweet cake as the sinfully delicious buttercream topping melts smoothly in your mouth.

        Ingredients
        1 2/3 cup all-purpose flour
        1      cup granulated sugar
        1 ¼  tsp baking soda
        1 ½  tsp baking powder
        ¼     tsp salt
        ¾     cup unsalted butter (melted)
        1      Tbsp vanilla extract
        3      egg whites (room temperature)
        ½    cup sour cream (room temperature) 
        ½    cup milk (room temperature)

        Buttercream Icing
        4    cups confectioners’ sugar
        2    sticks unsalted butter (room temperature)
        1    tsp vanilla extract
        ½   Tbsp heavy cream
        ½   Tbsp milk
        Pinch of salt

        Instructions
        Cupcakes:
        1. Preheat the oven at 350° degrees.
        2. Combine all dry ingredients together and sift. Set aside.
        3. Combine all wet ingredients together in a mixer and mix.
        4. Combine the dry and wet ingredients in the mixer. Mix until relatively smooth, a few small lumps are acceptable,
        5. Pour the batter into the cupcake papers, fill them up to 2/3 of the way.
        6. Bake for 16-18 minutes or until a toothpick placed in the center comes out clean. Remove from oven before the tops of the cupcakes start to get brown. 

        Buttercream icing:
        Mix all the ingredients together and whip in the mixer until it looks fluffy and smooth.

        Tip: follow directions and enjoy

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        Chinese Hot Dog Flower Buns

        Chinese Hot Dog Flower Buns. Very similar to American Pigs in a Blanket; except these are covered in fresh Chinese chives, sesame seeds and a simple syrup glaze. Baked to perfection the bread is sweet and pulls freely from the cluster to make this a kid favorite finger food.  We enjoy these fresh out of the oven before they have time to cool.

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        Chinese Hot Dog Flower Buns

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        Prep Time 25 minutes
        Cook Time 20 minutes
        Resting Time 2 hours
        Total Time 2 hours 45 minutes
        Course Baked Goods, Breakfast, Snack
        Cuisine Asian, Chinese
        Servings 8
        Calories

        Ingredients
          

        • 8 hot dogs
        • Chinese chives optional
        • sesame seeds

        Tangzhong

        • 3 tbsp water
        • 3 tbsp milk
        • 2 tbsp bread flour

        Dough

        • ½ cup milk
        • 3 tbsp granulated sugar
        • 1 tbsp active dry yeast
        • 2 ½ cups bread flour
        • ½ tsp salt
        • 1 egg
        • 4 tbsp butter melted

        Simple Syrup Glaze

        • ¼ cup granulated sugar
        • ¼ cup water

        Egg wash

        • 1 whole egg
        • 1 tbsp milk

        Instructions
         

        Make the Tangzhong

        • Cook on medium until it becomes thick. Then set it aside until ready for use.

        Making the Dough

        • Prepare the dough in a mixer: Mix yeast,lukewarm milk and sugar in a bowl; then let it sit for 5 minutes.
        • Add bread flour, salt, egg, and butter to the mixer. Mix and knead for about 1-2 minutes. Then add the tangzhong (from step 1) to the dough in the mixer. Knead for 5 minutes on low (speed 2).
        • Shape the flour into a ball and place it into a lightly greased bowl. Cover with a towel for 1 hour or until it doubles in size.*
        • Punch the dough and divide it into 8 equal parts. Shape each dough part into a rectangle shape 3”x 6”. Place 1 hot dog in the center of the dough. Fold the dough and closed the seam together. Roll it back and forth until the seam disappears.
        • Cut the hot dog dough into 6 equal pieces. Arrange the pieces into a flower. Place the flower on a parchment paper. Put 1 piece in the center and 5 pieces around the center as petals, space them out a little. Repeat with the other hot dogs. Cover the flower hot dogs with a kitchen towel.
        • Let them sit for another hour or until they double in size. *
        • Preheat the oven to 350° degrees.
        • Prepare the flower hot dogs for the oven:  Brush the egg wash over them. Then sprinklethe sesame seeds and chives on top.
        • Place flower hot dogs in the oven and cook for 20-25 minutes or until they are golden brown.
        • Pour the Simple Syrup Glaze over the fresh flower hot dogs when they are out of the oven.

        Making the Simple Syrup Glaze

        • Cook sugar and water on the cook top on medium until it thickens.

        Notes

        *Tip: I put the dough next to my window so the sunlight form outside can help it rise.
         
        Keyword chinese bakery, Chinese hot dog flower buns, hot dogs flower
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