Homemade Tortillas

Hello Everyone!  How are you all enjoying the blog?  I hope it has proved helpful!  Today, I made a recipe posted by another blogger.  It did not turn out like their picture led me to believe.  Here is the link to the recipe: Tortillas Recipe. When I first mixed it, the dough was EXTREMELY flaky and dry.  The picture below shows how mine turned out.

I hope you all have better luck than I did!  Comment and tell my partner and I how yours worked out!

Cinnamon Roll Bites

Hello everyone! It has been slightly warmer around here, and we even got a thunderstorm! When I saw this recipe on High Heels and Grills I made these cinnamon roll bites for my dad for Valentine's Day and they tasted surprisingly like cinnamon rolls, without all the complicated process! They are best when they are warm, but you could eat them cold if you want. The ones in the picture don't have glaze on them, but they were good anyways. The glaze just makes it even better! Enjoy!! :) 

                                                       

                            Cinnamon Roll Bites

               Dough:

                              

                         1 1/2 cups water (about 110*)

                         1 Tablespoon active, dry yeast

                         2 Tablespoons sugar

                         1 tsp. salt

                         2 Tablespoons oil

                         3 1/2-4 cups all-purpose flour

      

                         3/4 cup sugar

                         1/4 cup brown sugar

                         1 Tablespoon cinnamon

                         1/2 cup butter, melted (1 stick) 

             Glaze:

       

                        1 cup powdered sugar

                        2-3 Tablespoons milk

                        2 Tablespoons butter, melted

                        1/2 tsp. vanilla

In a medium bowl, combine the water, yeast, and sugar and let it sit for five minutes. 

Add the salt and oil and mix until well combined. Gradually add in the flour until the dough is well mixed and no longer sticky. Turn onto a floured surface and knead gently until smooth and elastic, then place in a greased bowl and let it sit until doubled in size. (About an hour) 

Preheat the oven to 375*. 

In a small bowl, melt the butter. In a separate bowl, combine the sugars and cinnamon. Break off small pieces of dough and roll them into a ball. Dip each one into the butter, then the cinnamon sugar. Place on an ungreased cookie sheet. Bake for about 8 minutes. 

Place the balls on a cooling rack and prepare the glaze. 

To make the glaze, simply combine all of the ingredients together until smooth. 

Drizzle the glaze over each of the balls and enjoy! 

I liked mine warm best, because they are softer that way. :) 

Dark Cherry French Toast

Hello Everyone!  How was your Valentine's Day?  My mom made up this french toast.  It was amazing!  I think this is the best french toast on the face of the planet.  I hope you like it as well!

Dark Cherry French Toast

2 cups almond milk

6 extra large eggs

1/4 teaspoon almond extract

1 teaspoon vanilla extract

2 T. sugar

1 loaf day-old french bread, cut into 3/4" slices

butter for the pan

Cherry Sauce

one 12 oz. package unsweetened, pitted dark sweet cherries, thawed

2 T. sugar

a couple drops vanilla

Garnish

whip cream

chocolate syrup

Directions

In a medium sized bowl, thoroughly combine milk, eggs, extracts, and sugar with an electric mixer.  Pour mixture into a large, shallow dish (we used a 4.5 liter corningware dish so that we could soak lots of slices at once).  Lay bread slices in the liquid to soak as needed, turning once.  They should be soaked and a little spongy to the touch, but you don't want them sopping! 

Melt some butter in a large skillet over medium low heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until golden on both sides, flipping the bread when necessary.

For the cherry sauce, lightly process the cherries, extract, and sugar in a food processor or blender.  It shouldn't take long.  There should still be cherry shreds when you are finished.  Alternatively, you could puree the mixture, but we wanted more body in the sauce.

To serve, give each plate a light chocolate drizzle.  Place a few french toast rounds on the plate and top with cherry sauce and a dollop of whipped cream.  You could also add a few mini chocolate chips to make it extra special!  Enjoy!

As I said before, this is positively delicious!  I am sure it will be a hit with your family!

Valentine's Day Heart Truffles

Happy Valentine's Day! This recipe is a twist on the Oreo Truffles that I did a while ago. They are a great treat to give to someone on Valentine's Day, or just a snack to bring to a party! Everyone enjoyed them, and I hope you make them and enjoy them as well! <3 

Valentine's Day Heart Truffles

                                             

                              1 package oreos

                              1 package (8 oz.) cream cheese

                              2 bags milk chocolate chips

                              1 bag white chocolate chips

Set aside nine of the oreos from the package. You will not need them later, so you can just go ahead and eat them. :) 

Place the rest of the oreos in a plastic bag and crush them until they are fine crumbs. Mix in the cream cheese until thoroughly combined and smooth. 

Roll pieces of dough into balls, then press them gently and shape into a heart. Don't worry if they don't look right at first; it doesn't take long to get the hang of it! Place them on a cookie sheet and put them in the freezer.

Meanwhile, melt the milk chocolate chips in a double broiler. Dip the truffles into the chocolate, coating it completely. Allow the chocolate to harden. 

Melt the white chocolate in a double broiler. Be very careful! White chocolate burns easily. 

Carefully drizzle the melted chocolate over the truffles, and allow it to harden. Enjoy! :) <3 

Changes!

Hello everyone! It's Nutmeg here! I just wanted to let you know that Koko and I have decided to only post twice a week, as it was putting a lot of pressure on one of us to have to figure out two recipes for a week. Koko will now be posting on Mondays, and I will be posting on Fridays. Just thought I'd let you all know so you don't think we abandoned our blog! :) Happy Valentine's Day! <3 

Gluten Free Fudge Cookies

Hello Everyone!  Today's recipe is wonderfully simple, and delicious.  I really enjoyed it.  The cookies are a little temperamental though.  You CAN NOT under-cook them.  I accidentally did with my first batch, and they fell apart.  The cookie dough will be more loose than usual, but don't worry.  They will turn out fine.

 

Gluten Free Fudge Cookies

3 cup powdered sugar

3/4 cup unsweetened cocoa powder

1/4 teaspoon salt

4 large egg whites

1 T. pure vanilla extract

1/2 cup semisweet mini chocolate chips

Directions

Preheat the oven to 350°F.

Line two baking sheets with silicone baking mats. Spray mats with nonstick cooking spray. You can also line with parchment paper.

In a large bowl, whisk together the powdered sugar with cocoa powder and salt.  Stir in the vanilla and egg whites.  Whisk just until the batter is moistened.  Stir in the chocolate chips.

Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (about 2 ½ ” of space between each cookie).

Bake for 8-10 minutes.

Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.  Enjoy!

I hope those of you who can't have gluten enjoy these cookies!  They truly are delicious!

Baked Chicken Fingers

Hello Everyone!  This recipe is amazing.  The ground pecans might have thrown you off for a moment, but don't let them deceive you.  These are delicious.  This has got to be my favorite chicken fingers recipe ever.  My little brother is singing their praises!

Baked Chicken Fingers

16 saltine crackers, finely crushed

1/4 cup pecans, finely ground

1/4 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon pepper

2 large egg whites

1/4 cup all-purpose flour

1 1/2 large chicken breasts, sliced

Directions

 Preheat oven to 425°.

Combine first five ingredients in a shallow bowl.

 Whisk egg white just until foamy.

Line a large baking with parchment paper.

Dredge chicken tenders in flour; dip in egg white, and dredge in saltine mixture.

 Bake at 425° for 18 to 20 minutes or until golden brown, turning once after 12 minutes.  Enjoy!

My family and I greatly enjoyed these chicken tenders!  I hope yours does too!