Coconut Crack Balls
Shredded Coconut, Coconut Crack, Vanilla Extract, Crack Ball, Coconut Oil, Coconut Ball, No Baking Treats, Maple Syrup, Coconut Treats
Coconut Crack Balls: 1 cup shredded coconut (unsweetened) (80g) 1/4 cup agave or pure maple syrup (or 1/4 cup water and 2-3 nunaturals stevia packs) 2 tbsp virgin coconut oil (See nutrition info link below, for all substitution notes on this recipe.) 1/2 tsp pure vanilla extract 1/8 tsp salt Combine all ingredients in a food processor. Shape into balls and chill in refrigerator.
Coconut Balls: shredded coconut (unsweetened), pure maple syrup, virgin coconut oil, vanilla extract, salt. Chill and form into balls. Could also press into greased parchment paper bread pan and cut into bars, dip in chocolate and top with almond for almond joy
#glutenfree #Dairyfree Coconut no bake treats!= amazing!! Used honey instead of maple syrup mmmmmmm
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_
Crock Pots Breads, Summer Kitchens, Idea, Breads Recipes, Artisan Breads, Breads Baking, Slow Cooker, Homemade Breads, Crockpot Breads
Crockpot Bread Baking (Fast Bread in a Slow Cooker) from Artisan Bread in Five Minutes a Day..gonna try this
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Paradise Bakery Chocolate Chip Cookie Recipe: 1 cup butter, 1 cup sugar, 1/2 cup brown sugar, 2 eggs, 2 teaspoons vanilla, 2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 12 ounce bag semi-sweet chocolate chips. Preheat oven to 375, cream together butter and sugar, beat in eggs and vanilla. In a separate bowl, combine flour, salt, and baking soda. Gradually beat into butter/sugar mixture, add chocolate chips and stir in. Spoon onto ungreased cookie sheet. BEST COOKIES EVER!
Chocolate Chips, Brown Sugar, Chocolates Chips Cookies, Paradise Bakeries, Baking Sodas, Cookies Recipes, Chocolate Chip Cookie, Paradis Bakeries, Bakeries Chocolates
Paradis Bakery Chocolate Chip Cookie Recipe: 1 cup butter, 1 cup sugar, 1/2 cup brown sugar, 2 eggs, 2 teaspoons vanilla, 2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 12 ounce bag semi-sweet chocolate chips. Preheat oven to 375, cream together butter and sugar, beat in eggs and vanilla. In a separate bowl, combine flour, salt, and baking soda. Gradually beat into butter/sugar mixture, add chocolate chips and stir in. Spoon onto ungreased cookie sheet. BEST COOKIES EVER!
Paradise Bakery Chocolate Chip Cookie Recipe: 1 cup butter, 1 cup sugar, 1/2 cup brown sugar, 2 eggs, 2 teaspoons vanilla, 2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 12 ounce bag semi-sweet chocolate chips. Preheat oven to 375, cream together butter and sugar, beat in eggs and vanilla. In a separate bowl, combine flour, salt, and baking soda. Gradually beat into butter/sugar mixture, add chocolate chips and stir in. Spoon onto ungreased cookie sheet. Need to try
Idea, Holidays Treats, Hershey'S Kisses, Recipes, Christmas Treats, Hershey Kisses, Pretzels Treats, Pretzel Treats, Holidays Pretzels
Easy holiday treat :) hershey kisses and hugs plus square pretzels ... 5-6 minutes at 350... add M&M;'s
Holiday Pretzel Treats - Cute and easy Christmas treat! - [Uses Hershey's hugs and kisses.]
Holiday Pretzel Treats From FamilyFun Magazine Holiday Pretzel Treats See larger photo Print Share Save Recipe rated star 1 rated star 2 rated star 3 rated star 4 rated star 5 Rate this recipe Rated by 597 members Salty pretzels combine with sweet chocolate for these fun treats that make a yummy gift few can resist. (In fact, you may want to make some extras for yourself!) Ingredients Bite-size, waffle-shaped pretzels Hershey's Kiss or Hershey's Hug M&M's candy Instructions Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.
Holiday Pretzel Treats. Yummy good idea for the christmas party at school this year
Bugle Bites. Great sweet and salty combination!!
Buglebites, Elf Hats, White Chocolates, Idea, Holidays Treats, Almonds Bark, Christmas Treats, Bugle Bites, Christmas Parties Treats
No bake Christmas party treats - Bugle Bites - Bugles, M's and white almond bark or candy melts. Dip the open end of a Bugle into the melted almond bark. Insert a M into the end.
bugle bites - A cute idea for Christmans snacking. Think Valentine's - Chocolate and red M's. - Easter - Almond Bark with any color. :) I'm in my happy place.
Bugle bites as a holiday treat ideas!
Christmas Food Snacks - Elf Hats made with bugle bites, m & m's and white chocolate
Bugle Bites Christmas Treats: bugles dipped in white chocolate and topped with M's. Crunchy, salty and sweet!
ELF HAT Bugle Bites Ingredients: Bugles Christmas M White almond bark Dip open end of bugle into melted almond bark. Top with an M Put on wax paper to cool. So simple.
Jiggly Fruit Easter Egg Snacks
Easter Recipes, Create Eggs, Fruit Easter, Eggs Snacks, Easter Snacks, Fruit Snacks, Easter Eggs, Easter Jiggler, Eggs Kids
Possible Easter snack for Mommy & Me class :-)
Hop over those chocolate varieties, and create eggs kids will wiggle and jiggle over.
Mexican Chicken Casserole... zesty, creamy and loaded with Chicken! Oh, and did I mention that it's from Cooking LIGHT?
Casseroles Recipes, Ww Points, Chicken Cassarol, Lights Mexicans Recipes, Chicken Enchiladas, Cooking Lights, Noodles Casseroles, Enchiladas Casseroles, Mexicans Chicken Casseroles
Mexican Chicken Cassarole... zesty, creamy and loaded with Chicken! Oh, and did I mention that it's from Cooking LIGHT? 9 WW Points Plus
9 WW points Mexican Chicken Casserole Recipe
Mexican Chicken Casserole Recipe (Cooking Light)
Mexican chicken casserole from Cooking Light - messy pile of chicken enchiladas : )
Mexican Chicken & Noodles Casserole
Chicken Enchilada Casserole from Cooking Light - looks yummy!
Popcorn cake :). Made this for my four year old niece's bday party. Used half strawberry marshmallows to turn it pink. It was a success. Definitely spray your cake pan with pam because the mixture is just like rice crispy treats and super sticky. I used a plastic knife to loosen from the sides so I wouldn't scratch my pan!
Oh my, this looks amazing!
Popcorn Ball, Chocolates Pretzels, Krispie Treats, Movie Night, Pretzels Sticks, Popcorn Cakes, Rice Crispy Treats, Birthday Cakes, Kid
Popcorn cake, wonder if it is like popcorn balls we made as kids? without the candies
Popcorn Cake - Cookies and Cups My husband next birthday cake! Could also do this with Rice Crispie treats, No bake recipe?
Popcorn Cake- Like a giant rice krispie treat but with popcorn, m&m's, and pretzels, and instead of cutting it into bars, it's in a bundt pan. Easiest kids' birthday cake ever? I think so.
Popcorn Cake. 2 bags of microwave popcorn, popped with unpopped kernels removed, 2 cups M&M's, 1 1/2 cups broken pretzel sticks, 16 oz mini marshmallows (8 cups), 1/2 cup butter. Prepare like rice krispy treats.
Chocolate pretzel popcorn cake on http://www.chickabug.com/blog
Popcorn cake. Cute for movie night with the kids!
Homemade choc chip sour cream pound cake
Cakes Mixed, Bundt Cakes, Sour Cream, Chocolates Cakes, Williams Sonoma, Chocolates Bundt, Chocolates Sour, Pound Cakes Recipes, Cream Bundle
Homemade Chocolate Sour Cream Bundt Cake. Recipe from Williams-Sonoma. (No cake mix needed)
Chocolate chip sour cream pound cake recipe (Williams Sonoma). This cake is very fudgey and dense5 pounds! Its loaded with cocoa, semisweet chocolate, sour cream, eggs and butter--just like every chocolate cake should bethen its drizzled with a silky smooth ganache.
Chocolate Sour Cream Bundt Cake | Chocolate Cake | Chocolate Ganache | Chocolate Bundt | Made from Scratch | Decadent Chocolate | Williams Sonoma
OMG! The best! My only is suggestion would be to add jalapeños. Also, you can eat this as a soup or over rice.
Fun Recipes, Crock Pots Recipes, Crockpot, Weights Watchers, Pots Santa, Slow Cooker, Yummy, Lights Chee, Santa Fe Chicken
crock pot santa fe chicken-- looks yummy :D i can't wait to use my crockpot this winter!
Crock Pot Santa Fe Chicken | Skinnytaste - made this for last night. One of the easiest crock pot recipes ever and very yummy!
Crock Pot Santa Fe Chicken Pin It Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and low in points. Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar. Crock Pot Santa Fe Chicken Gina's Weight Watcher Recipes Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g 24 oz (1 1/2) lbs chicken breast 14.4 oz can diced tomatoes with mild green chilies 15 oz can black beans 8 oz frozen corn 1/4 cup chopped fresh cilantro 14.4 oz can fat free chicken broth 3 scallions, chopped 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin 1 tsp cayenne pepper (to taste) salt to taste Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).
Pin ItMy sister-in-law made the most delicious cookie dough dip a while back for a family birthday. One little bite of that stuff and I was gone - hook, line and sinker! This time of year I love to have delicious dip recipes for serving when we get together with family and friends, tailgating events, and the holidays. I knew I needed something in addition to my usual spiced caramel apple dip and immediately knew I'd make this dip, but with a little bit of a change.Oh my heavens!It
Cookies Dough Dips, Fun Recipes, Little Bites, Cookie Dough Dip, Delicious Dips, Cookiedoughdip, Dips Recipes, Caramel Apples, Dip Recipes
Cookie Dough Dip Recipe #recipe #cookiedoughdip #dip #sweet
Cookie Dough Dip & Other Fun Recipes
Apple Smiles #halloween
Halloween Parties, For Kids, Dental Health, Kids Snacks, Apples Slices, Halloween Snacks, Halloween Treats, Minis Marshmallows, Peanut Butter
How cute to serve a nice treat to the kids - mini marshmallows with a little peanut butter to make them stick and then a thin apple slice on the top and bottom. So fun! Perfect for vampire teeth at a Halloween party!
Apple slices, peanut butter, mini marshmallows. Fun idea for a kids' snack.
Halloween snack for kids - Apple slices, peanut butter & marshmallows
Apple slices, peanut butter and mini marshmallows. Cute dental health snack.
Great for kids! We used to make these all the time when I was little! Just use apple slices for the lips, peanut butter for the gums and mini marshmallows for the teeth!
apples. peanut butter. mini marshmallows. how cute is this for kids? 31 days of Halloween treats! lela.myitworks.com facebook.com/wraptolose
Classic Green/White Christmas Centerpiece.
Burlap Candle, Christmas Centerpieces, Candles Holders, Candles Centerpieces, Rustic Centerpieces, Winter Centerpieces, Christmas Candles, Christmas Decor, Center Pieces
rustic centerpieces @Emily Bowen cute center pieces for the wedding?!
rustic winter centerpiece love for our dining room perfect simple center piece
Christmas centerpiece I love Burlap CHRISTMAS decorations
As The Card Rack Turns: 12 Easy DIY Christmas Decorating Ideas - Burlap candle centerpiece for a Christmas table decoration (scheduled via http://www.tailwindapp.com?ref=scheduled_pin&post=205019)
Christmas candle holder
Christmas candle centerpiece
Chocolate Mug Cake that you can make in the microwave in 1 minute and 30 seconds (gluten-free, dairy-free, sugar-free). Moist and delicious!