Sweet Archives - Twigg and Olive https://twiggandolive.com/category/sweet/ | tried and true recipes Sun, 22 Mar 2020 03:13:53 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.4 230910809 Brain Power Blueberry Smoothie https://twiggandolive.com/2020/03/22/brain-power-blueberry-smoothie-2/ https://twiggandolive.com/2020/03/22/brain-power-blueberry-smoothie-2/#comments Sun, 22 Mar 2020 03:13:53 +0000 https://tinysalt.loftocean.com/?p=232 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

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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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Brain Power Blueberry Smoothie

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 Drinks
Cuisine Italian
Keyword Berry, Quick & Easy, Smoothie
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 people
Calories 180kcal
Cost $5

Equipment

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

Ingredients

  • 1 cup whole raw almonds
  • tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • cups whole milk ricotta cheese   (room temperature)
  • 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.

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Rustic Crusty Bread https://twiggandolive.com/2020/03/19/rustic-crusty-bread/ https://twiggandolive.com/2020/03/19/rustic-crusty-bread/#respond Thu, 19 Mar 2020 04:28:29 +0000 https://tinysalt.loftocean.com/?p=86 Aenean quam nunc, condimentum quis orci quis. Quisque faucibus est purus, et gravida urna molestie eget. Suspendisse vel leo est. Duis blandit rhoncus nisi, eget tristique ex. Pellentesque habitant morbi tristique senectus. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna ...

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Aenean quam nunc, condimentum quis orci quis. Quisque faucibus est purus, et gravida urna molestie eget. Suspendisse vel leo est. Duis blandit rhoncus nisi, eget tristique ex. Pellentesque habitant morbi tristique senectus.

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

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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Rustic Crusty Bread

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
Prep Time 5 hours
Cook Time 2 hours 30 minutes
Resting Time 4 hours
Total Time 11 hours 30 minutes
Servings 4 people
Calories 200kcal
Cost $35

Equipment

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

Ingredients

  • 1 cup whole raw almonds
  • tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • cups whole milk ricotta cheese   (room temperature)
  • 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.

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Almond Pastry Cookies https://twiggandolive.com/2020/03/19/almond-pastry-cookies/ https://twiggandolive.com/2020/03/19/almond-pastry-cookies/#comments Thu, 19 Mar 2020 03:54:10 +0000 https://tinysalt.loftocean.com/?p=84 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

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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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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.
Course Snack
Cuisine French
Keyword Bakery, Cookie, Quick & Easy
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 4 people
Calories 380kcal
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
  • tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • cups whole milk ricotta cheese   (room temperature)
  • 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 Almond Pastry Cookies appeared first on Twigg and Olive.

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Kouign-Amann French Pastries https://twiggandolive.com/2020/03/19/kouign-amann-french-pastries/ https://twiggandolive.com/2020/03/19/kouign-amann-french-pastries/#respond Thu, 19 Mar 2020 03:24:44 +0000 https://tinysalt.loftocean.com/?p=73 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

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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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Kouign-Amann French Pastries

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
Cuisine French
Keyword Bakery, Cookie
Prep Time 3 hours 30 minutes
Cook Time 1 hour 20 minutes
Resting Time 3 hours
Total Time 7 hours 50 minutes
Servings 6 people
Calories 480kcal
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
  • tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • cups whole milk ricotta cheese   (room temperature)
  • 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 Kouign-Amann French Pastries appeared first on Twigg and Olive.

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Classic French Croissant https://twiggandolive.com/2020/03/19/classic-french-croissant/ https://twiggandolive.com/2020/03/19/classic-french-croissant/#respond Thu, 19 Mar 2020 03:02:54 +0000 https://tinysalt.loftocean.com/?p=67 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

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Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

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 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 4 hours
Total Time 11 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
  • tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • cups whole milk ricotta cheese   (room temperature)
  • 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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Mini Yogurt Pancakes https://twiggandolive.com/2020/03/19/mini-yogurt-pancakes/ https://twiggandolive.com/2020/03/19/mini-yogurt-pancakes/#respond Thu, 19 Mar 2020 02:54:26 +0000 https://tinysalt.loftocean.com/?p=63 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

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Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

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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Mini Yogurt Pancakes

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, Syrup
Prep Time 2 hours 30 minutes
Cook Time 1 hour 30 minutes
Total Time 4 hours
Servings 4 people
Calories 180kcal
Cost $35

Equipment

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

Ingredients

  • 1 cup whole raw almonds
  • tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • cups whole milk ricotta cheese   (room temperature)
  • 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 Mini Yogurt Pancakes appeared first on Twigg and Olive.

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Bagels from scratch https://twiggandolive.com/2020/03/18/bagels-from-scratch/ https://twiggandolive.com/2020/03/18/bagels-from-scratch/#respond Wed, 18 Mar 2020 16:11:03 +0000 https://tinysalt.loftocean.com/?p=59 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

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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 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 40 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
  • tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • cups whole milk ricotta cheese   (room temperature)
  • 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.

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Enjoy My Favourite Molten Chocolate Cake https://twiggandolive.com/2020/03/18/favourite-molten-chocolate-cake/ https://twiggandolive.com/2020/03/18/favourite-molten-chocolate-cake/#respond Wed, 18 Mar 2020 10:56:42 +0000 https://tinysalt.loftocean.com/?p=51 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

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Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

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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Favourite Molten Chocolate Cake

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, Syrup
Prep Time 2 hours 30 minutes
Cook Time 1 hour 20 minutes
Total Time 3 hours 50 minutes
Servings 4 people
Calories 480kcal
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
  • tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • cups whole milk ricotta cheese   (room temperature)
  • 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 Enjoy My Favourite Molten Chocolate Cake appeared first on Twigg and Olive.

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Double Banana Cake https://twiggandolive.com/2020/03/18/double-banana-cake/ https://twiggandolive.com/2020/03/18/double-banana-cake/#respond Wed, 18 Mar 2020 10:41:36 +0000 https://tinysalt.loftocean.com/?p=43 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

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Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

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.

Print

Double Banana Cake

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, Syrup
Prep Time 4 hours 30 minutes
Cook Time 2 hours 10 minutes
Total Time 6 hours 40 minutes
Servings 4 people
Calories 480kcal
Cost $35

Equipment

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

Ingredients

  • 1 cup whole raw almonds
  • tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • cups whole milk ricotta cheese   (room temperature)
  • 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 Double Banana Cake appeared first on Twigg and Olive.

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