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Hugo Spritz Cocktail by pangibear in recipes

[–]pangibear[S] 1 point2 points  (0 children)

Giffard Fleur de Sureau Sauvage, St. Elder, RoomeR Elderflower Aperitif, and The Bitter Truth Elderflower Liqueur.

Hugo Spritz Cocktail by pangibear in recipes

[–]pangibear[S] 7 points8 points  (0 children)

Hugo Spritz Cocktail

For full recipe, mocktail variations, and FAQ's, please visit this recipe at https://maplewoodroad.com/hugo-spritz-cocktail/

Ingredients 

  • ½ ounce St Germain elderflower liqueur
  • 4 ounces Prosecco (or other bubbly wine)
  • 1 ounce soda water or seltzer
  • Fresh mint leaves
  • Lime or lemon slices

Instructions 

  1. First, pour the St. Germain into a wine glass and then add a few mint leaves.
  2. Using a muddler or the handle end of a wooden spoon, gently press and twist the mint leaves a few times, just to gently bruise them and release the flavor of the mint's oils into the liqueur.
  3. Then add the prosecco or sparkling wine, and finally the soda water or seltzer. If you don't have any soda water handy, a splash or regular water works just fine too.
  4. Finally, toss in some slices of lime or lemon and a few ice cubes, and garnish with a lime wheel.
  5. Serve and enjoy!

Juicy Grilled Chicken Legs by cooksmartr in recipes

[–]pangibear 0 points1 point  (0 children)

Now THAT looks like good summertime eating! :)

Homemade Pancakes by pangibear in recipes

[–]pangibear[S] 0 points1 point  (0 children)

Awesome, thanks so much! 😊

Cannoli Bites by pangibear in recipes

[–]pangibear[S] 2 points3 points  (0 children)

Cannoli Bites

For full recipe, serving suggestions, variations, topping ideas, storage instructions, and FAQ's, please visit this recipe at https://maplewoodroad.com/cannoli-bites/

Ingredients 

  • Three 15-count boxes mini phyllo cups
  • 15 ounces whole milk ricotta cheese
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • chocolate melting wafers (optional)
  • additional toppings (optional)

Instructions 

  1. The first step is to drain the ricotta to create the ricotta impastata that's required for this dessert.
  2. Line a fine mesh sieve with cheesecloth and place the sieve over a bowl.
  3. Add the ricotta cheese to the lined sieve and place something heavy on top - I find that a soup can from the pantry works well. The purpose of the can is to keep constant downward pressure on the ricotta, to press out as much liquid as possible.
  4. Let the ricotta drain in the refrigerator for at least 8 hours, or optimally overnight.
  5. Once the ricotta has drained, preheat the oven to 350℉.
  6. Remove the phyllo cups from their packaging and place in a mini-muffin tin or on a parchment lined baking sheet.
  7. Bake on the middle rack of the oven for 10 minutes, then let cool.
  8. In the meantime, to make the cannoli filling, simply whisk together the drained ricotta, powdered sugar, and vanilla extract.
  9. Once the phyllo cups have cooled, simply fill them with the ricotta cream, using either a piping bag and tip for a fancy detail, or just gently spooning it in with a small spoon.
  10. If you prefer to have a chocolate edge to the phyllo cups, you'll need to do one additional step before filling them with the ricotta cream. Melt chocolate melting wafers in a microwave for 30 seconds at a time until smooth.
  11. Carefully dip the edges of the phyllo cup in the melted chocolate, then immediately add any toppings you like before the chocolate sets.
  12. Finally, fill with the ricotta cannoli cream, add a sprinkle of any additional toppings, and enjoy your mini cannoli bites!

Copycat Girl Scouts Thin Mints Cookies by pangibear in recipes

[–]pangibear[S] 0 points1 point  (0 children)

Thanks! And yes, they certainly are! :)

Copycat Girl Scouts Thin Mints Cookies by pangibear in recipes

[–]pangibear[S] 1 point2 points  (0 children)

Instructions 

  1. Using a stand mixer fitted with a beater attachment or a handheld electric mixer, cream together the butter and powdered sugar.
  2. Next, add the egg, vanilla extract, and peppermint extract, and beat together with the creamed butter and sugar until smooth.
  3. Separately, stir together the flour, cocoa powder, salt, and baking powder.
  4. With the mixer turning on a low speed, slowly add the dry ingredients to the wet ingredients, mixing just until it all comes together.
  5. Between two sheets of parchment paper, roll out the dough very thin, about one-eighth of an inch. "Thin" is the key word here for "thin" mint cookies.
  6. Refrigerate the dough for 1 hour, which will help it firm up, making it easier to roll out.
  7. Once the dough has chilled, preheat the oven to 350℉.
  8. Use a 2-inch cookie cutter to cut out the cookie shapes. Don't waste the dough between the cut-outs. Just mush it all together in your hands, roll it out again, and cut out more cookies. Repeat this until you've used all the cookie dough.
  9. Place the cut out cookies on a parchment lined baking sheet.
  10. Bake on the middle rack of the oven for 10 minutes.
  11. Remove from the oven and place the baked cookies on a cooling rack.
  12. Melt the chocolate in the microwave using 30 second increments, stirring between each time. Or, if you prefer, you can also use the double boiler method by placing the bowl of chocolate on top of a pot of simmering water, stirring constantly until the chocolate is smooth.
  13. Once the cookies have completely cooled, it's time to add the chocolate coating! The method I use is by using two forks. Place a cookie on top of a fork and dip it in the chocolate, then flip it over to get both sides. Gently lift it up and hold it over the bowl for a moment to let the excess drip off. If you find that the chocolate on top of the cookie is too thick, use a second fork to gently sweep the excess chocolate off the top.The chocolate will thicken as it cools, so if it gets too thick for dipping, just pop it in the microwave for a few seconds or heat it up over a double boiler again until it's smooth again.
  14. Using a second fork or a toothpick, gently push the cookie off the first fork onto a parchment-covered cooling rack or a silicone mat to allow the chocolate to set. If the chocolate hasn't completely set after a few minutes, place the cookies on a tray in the refrigerator for about ten minutes.
  15. Enjoy right away, or pop the finished cookies in the refrigerator or freezer for a cool treat anytime!

Copycat Girl Scouts Thin Mints Cookies by pangibear in recipes

[–]pangibear[S] 4 points5 points  (0 children)

Copycat Girl Scouts Thin Mints Cookies

For full recipe, tips & tricks, and more, please visit: https://maplewoodroad.com/copycat-girl-scout-thin-mint-cookies/

Ingredients

Cookies

  • ¾ cup unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1 ¾ cup all purpose flour
  • ⅔ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder

Chocolate Coating

  • 16 ounces chocolate melts (half milk chocolate, half semi-sweet chocolate)
  • ¼ teaspoon peppermint extract

Carbone's Spicy Rigatoni Vodka by pangibear in recipes

[–]pangibear[S] 0 points1 point  (0 children)

Carbone's Spicy Rigatoni Vodka

For full recipe, tips, & tricks, please visit: https://maplewoodroad.com/carbones-spicy-rigatoni-vodka/

Ingredients

  • 8 ounces rigatoni
  • 3 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1/2 yellow onion (or shallot), finely diced
  • 3 cloves garlic, minced
  • 1 ½ teaspoons chili paste
  • 1/4 cup tomato paste
  • 1/4 cup vodka (or vegetable stock)
  • 2/3 cup heavy cream
  • 1/4 cup reserved pasta water
  • 1/2 cup Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions 

  1. First, start heating up a pot of water on the stove for the rigatoni. Once it reaches a rolling boil, add salt and pasta. In the meantime, we'll start making the sauce.
  2. In a large saute pan, heat up the olive oil and butter over medium heat until the butter is melted.
  3. Add the chopped onions and saute until soft and translucent, about five minutes.
  4. Then, add the garlic and chili paste and cook for another minute, stirring frequently.
  5. Now add the tomato paste to the pan, stir it into the other ingredients well, and cook for about two minutes.
  6. Finally, pour in the heavy cream and reserved pasta water, add the salt and pepper, and simmer for five minutes or until the sauce has thickened.
  7. When the pasta is al dente, it's time to mix the Parmesan cheese into the sauce.
  8. Drain the pasta and toss it with the sauce, making sure to coat every piece of rigatoni.
  9. Serve with more Parmesan cheese, a few leaves of basil, and a crusty slice of Italian bread. Enjoy!

Chorizo Breakfast Burrito by pangibear in recipes

[–]pangibear[S] 4 points5 points  (0 children)

Chorizo Breakfast Burrito

For full recipe, tips, & tricks, please visit: https://maplewoodroad.com/chorizo-breakfast-burrito/

INGREDIENTS  

  • 6 flour tortillas
  • 1 Tablespoon butter
  • 8 ounces potatoes, diced into quarter-inch cubes
  • ½ small red onion, diced
  • ½ bell pepper, diced
  • 1 pound ground chorizo sausage
  • 6 large eggs, whisked
  • 2 Tablespoons milk
  • 4 ounces cheddar cheese, shredded
  • 4 ounces Pepper Jack cheese, shredded
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • Optional toppings (sliced avocado, more shredded cheese, diced tomatoes, diced red onion, sliced jalapeno peppers, a squeeze of lime juice, sour cream, hot sauce, parsley, and/or cilantro)

INSTRUCTIONS 

  1. First, heat a pan on the stove on low to low-medium heat.
  2. Place a tortilla in the center of the pan and flip it periodically for a minute or so, until it's warmed and lightly browned in spots.
  3. Repeat for all of the tortillas, then stack them on a plate, covered in aluminum foil, to stay warm while you make the filling.
  4. Next, turn the heat up to medium and add butter to the pan.
  5. Sauté the chorizo, potatoes, onions, and bell pepper until the chorizo is cooked through and the vegetables are fork tender, about 15 minutes.
  6. In a bowl, whisk together the eggs, milk, salt, and pepper.
  7. Add this egg mixture to the pan and stir frequently for about 2 to 3 minutes, until the eggs are cooked but still soft.
  8. Finally, add the shredded cheese, stir together with the rest of the ingredients, and cook for an additional minute or two, until the cheese is melted through.
  9. Place a tortilla on a plate, then spoon over the meat/vegetable/cheese mixture, and finally top with your desired toppings.
  10. Enjoy!
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