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1. Classic French Croissant

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1

Classic French Croissant

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

Check out this recipe

2. Almond Pastry Cookies

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2

Almond Pastry Cookies

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

Check out this recipe

3. Make Coffee at Home

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3

Cold Brew Coffee at Home

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

Check out this recipe

4. Easy recipe of potatoes

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4

Herb-Roasted Potatoes

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

Check out this recipe

5. Roasted Cauliflower Salad

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5

Roasted Cauliflower Salad

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

Check out this recipe

Conclusion

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The post 8 Easy Instant Pot Recipes appeared first on Twigg and Olive.

Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.

Gordon Ramsay

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Flat Irons Skillet Potatoes

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

Course Main Course

Cuisine Italian

Keyword Quick & Easy, Vegetable

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 2 people

Calories 180kcal

Cost $12

Equipment

• KitchenAid® K400 Blender
• Two 12-cup nonstick muffin pans
• Citrus zester
• Rubber spatula
• Sharp knife
• Pastry brush

Ingredients

• 1 cup whole raw almonds
• 1½ tbsp fresh rosemary  (stems removed)
• 1 cup all purpose flour
• 1½ cups whole milk ricotta cheese   (room temperature)
• ⅔ cup extra virgin olive oil
• 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

• Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  
• Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  
• Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  
• Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  
• Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
• Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
• Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
  

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post Flat Irons Skillet Potatoes appeared first on Twigg and Olive.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

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Lentil salad with fried cheese

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

Course Side Dish

Cuisine French

Keyword Quick & Easy, Vegetable

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2 people

Calories 180kcal

Cost $15

Equipment

• KitchenAid® K400 Blender
• Two 12-cup nonstick muffin pans
• Citrus zester
• Rubber spatula
• Sharp knife
• Pastry brush

Ingredients

• 1 cup whole raw almonds
• 1½ tbsp fresh rosemary  (stems removed)
• 1 cup all purpose flour
• 1½ cups whole milk ricotta cheese   (room temperature)
• ⅔ cup extra virgin olive oil
• 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

• Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  
• Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  
• Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  
• Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  
• Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
• Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
• Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
  

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post Lentil salad with fried cheese appeared first on Twigg and Olive.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Cooking is an expression that crosses boundaries.

Morbi quis mauris quis enim finibus luctus in vel mauris. Aliquam nec eros augue. In quis pellentesque orci. Suspendisse vitae elit ut ligula efficitur sollicitudin ut sit amet risus.

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10 Minutes Magic Orange Sauce

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

Course Appetizer

Cuisine Italian

Keyword Sauce, Spaghetti

Prep Time 40 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 4 people

Calories 180kcal

Cost $10

Equipment

• KitchenAid® K400 Blender
• Two 12-cup nonstick muffin pans
• Citrus zester
• Rubber spatula
• Sharp knife
• Pastry brush

Ingredients

• 1 cup whole raw almonds
• 1½ tbsp fresh rosemary  (stems removed)
• 1 cup all purpose flour
• 1½ cups whole milk ricotta cheese   (room temperature)
• ⅔ cup extra virgin olive oil
• 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

• Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  
• Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  
• Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  
• Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  
• Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
• Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
• Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
  

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post 10 Minutes Magic Orange Sauce appeared first on Twigg and Olive.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Cooking is an expression that crosses boundaries.

Morbi quis mauris quis enim finibus luctus in vel mauris. Aliquam nec eros augue. In quis pellentesque orci. Suspendisse vitae elit ut ligula efficitur sollicitudin ut sit amet risus.

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Classic French Croissant

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

Course Snack

Cuisine French

Keyword Bakery, Cookie, Syrup

Prep Time 4 hours hours 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Resting Time 4 hours hours

Total Time 11 hours hours

Servings 4 people

Calories 580kcal

Cost $30

Equipment

• KitchenAid® K400 Blender
• Two 12-cup nonstick muffin pans
• Citrus zester
• Rubber spatula
• Sharp knife
• Pastry brush

Ingredients

• 1 cup whole raw almonds
• 1½ tbsp fresh rosemary  (stems removed)
• 1 cup all purpose flour
• 1½ cups whole milk ricotta cheese   (room temperature)
• ⅔ cup extra virgin olive oil
• 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

• Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  
• Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  
• Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  
• Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  
• Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
• Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
• Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
  

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post Classic French Croissant appeared first on Twigg and Olive.

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Herb-Roasted Potatoes

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

Course Main Course

Cuisine Italian

Keyword Bakery, Quick & Easy, Vegetable

Prep Time 30 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 2 people

Calories 180kcal

Cost $12

Equipment

• KitchenAid® K400 Blender
• Two 12-cup nonstick muffin pans
• Citrus zester
• Rubber spatula
• Sharp knife
• Pastry brush

Ingredients

• 1 cup whole raw almonds
• 1½ tbsp fresh rosemary  (stems removed)
• 1 cup all purpose flour
• 1½ cups whole milk ricotta cheese   (room temperature)
• ⅔ cup extra virgin olive oil
• 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

• Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  
• Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  
• Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  
• Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  
• Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
• Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
• Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
  

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post Herb-Roasted Potatoes appeared first on Twigg and Olive.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

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Bagels from scratch

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

Course Breakfast

Cuisine French

Keyword Bakery, Syrup

Prep Time 3 hours hours 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 4 people

Calories 180kcal

Cost $25

Equipment

• KitchenAid® K400 Blender
• Two 12-cup nonstick muffin pans
• Citrus zester
• Rubber spatula
• Sharp knife
• Pastry brush

Ingredients

• 1 cup whole raw almonds
• 1½ tbsp fresh rosemary  (stems removed)
• 1 cup all purpose flour
• 1½ cups whole milk ricotta cheese   (room temperature)
• ⅔ cup extra virgin olive oil
• 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

• Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  
• Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  
• Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  
• Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  
• Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
• Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
• Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
  

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post Bagels from scratch appeared first on Twigg and Olive.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

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Homemade Coconut Cream Pie

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

Course Dessert, Snack

Cuisine French

Keyword Bakery, Cookie

Prep Time 2 hours hours 30 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 3 hours hours 50 minutes minutes

Servings 4 people

Calories 380kcal

Cost $25

Equipment

• KitchenAid® K400 Blender
• Two 12-cup nonstick muffin pans
• Citrus zester
• Rubber spatula
• Sharp knife
• Pastry brush

Ingredients

• 1 cup whole raw almonds
• 1½ tbsp fresh rosemary  (stems removed)
• 1 cup all purpose flour
• 1½ cups whole milk ricotta cheese   (room temperature)
• ⅔ cup extra virgin olive oil
• 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

• Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  
• Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  
• Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  
• Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  
• Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
• Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
• Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
  

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post Homemade Coconut Cream Pie appeared first on Twigg and Olive.