Category: SNACK

Basil Pesto and Cheese Rolls

Basil Pesto and Cheese Rolls

Just like any baked goods, these Basil Pesto and Cheese Rolls are pillowy and comforting at every bite. These are soft, tasty and super easy to make. I do not bake as often as before. Perhaps because I cannot stop eating. Well, to be honest, […]

Meat Lovers Egg Muffins

Meat Lovers Egg Muffins

Meat Lovers Egg Muffins are such an amazing at to feed a crowd. They are also great for meal prep. I am not big on meal prepping. Well, I do pre-pack meat into smaller containers or ziplock bags, sometimes chop vegetables and store my herbs. […]

Banana Nut Oat Muffins

Banana Nut Oat Muffins

Banana Nut Oat Muffins are such a great way not only to use up all those ripe bananas but makes such an amazing breakfast as well.

Banana Nut Oat Muffins

Often times when I cannot sleep I tend to bake. I am not a big baker as you all know if you are following me for a longer period of time, but I do like baking these simple baked goodies.

Bread, rolls and these types of goodies like these muffins are my specialties. Oh, I do enjoy the whole process of bread making.

Anyhow, these muffins are just fantastic on days when you just do not know what to serve your kids and no one is eating those bananas.

Banana Nut Oat Muffins

I had that exact problem, so this came really handy for two days. Having everyone home is not as easy as it seems even though I love having my kids all in one place.

That being said, this mama does need a break from time to time. So baking is definitely one great escape for me.

TAP HERE FOR MORE TASTY BREAKFAST OR BRUNCH IDEAS

It is just so relaxing and therapeutic. Just like listening to music, which I do when I bake, so it’s really amazing time for me. Don’t you agree?

Well, my kids really like having warm muffins for breakfast or brunch, and I have feeling your family would too.

Plus you can totally make these together especially if you have a younger crew around you.

Banana Nut Oat Muffins

I remember all the great memories that I created with my children when they were much younger.

To be honest I miss having those moments, even though I love spoiling them often.

Hey, thank you for stopping by my blog. I really hope you guys try these easy and tasty Banana Nut Oat Muffins.

If you do please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support.

YOU MIGHT LIKE THESE RECIPES:

GLUTEN-FREE BANANA COCOA MUFFINS

WAFFLE BREAKFAST BOARD

THE BEST CINNAMON ROLLS

OATMEAL BANANA NUT BREAD

APPLE AND PERSIMMON CINNAMON MUFFINS

Recipe
Banana Nut Oat Muffins
Yield: Makes 12

Banana Nut Oat Muffins

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Banana Nut Oat Muffins are easy and tasty breakfast or brunch idea.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4-5 ripe bananas, mashed
  • 1 cup brown sugar
  • 2 eggs, beaten
  • 1/2 cup unsalted butter, melted
  • 1/4 vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup rolled oats
  • 1/2 cup walnuts, chopped

Instructions

  1. Preheat oven to 375°F and lightly butter muffin tins. One large muffin tin or two smaller works just fine.
  2. In a large bowl, combine the flour, baking soda, and salt. Mix then add rolled oats and chopped or crushed walnuts.
  3. Mash bananas with a fork in a small bowl so they still have a bit of texture
  4. Add sugar, melted butter, oil, beaten eggs, and vanilla. Mix well scraping down the sides of the bowl once or twice. You can use an electric mixer but it is not neccecery.
  5. Mix in the dry ingredients just until incorporated, together with oats and nuts.
  6. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
  7. Bake, until a toothpick stuck in the center of muffins, comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
  8. You can keep them in the fridge after they are completely cooled down. Make sure muffins are in the ziplock bag or container with a lid. Wam them up before serving.

Notes

You can add dried fruit or chocolate chips which is amazing in these muffins.

If you do not have oats that ios completely fine. You do not have to panic because they are great without it as well.

If you do not have walnuts you can use any other nut, roasted and unsalted; pecans, almonds, peanuts, etc. It just a great to have extra crunch.

Nutella Rolls

Nutella Rolls

Nutella is an absolute favourite in my family, so I thought making Nutella Rolls would be appropriate as well as appreciated. I cannot say they are not. My family honestly licked two trays clean and asked for more. These rolls are soft, sweet, fluffy and […]

Stress-Free Breakfasts with Jimmy Dean

Stress-Free Breakfasts with Jimmy Dean

This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine. #GetMovingwithJimmyDean​ #CollectiveBias Stress-Free Breakfasts with Jimmy Dean®​ products are the best. It’s simple, flavorful, my family loves it and did I mention that it’s stress-free guaranteed? Oh, […]

Tangy Beet Salad

Tangy Beet Salad

Tangy Beet Salad

I don’t know if I should even call this tangy beet salad a recipe. It is so freakishly easy that I can’t even explain.

It is well known that I am a beetroot lover. I love beets in any form, texture, and taste.

On top of everything, it is such a healthy vegetable. I believe that I have always loved eating beets, especially picked version.

My kids are not big fans. However, they only are willing to eat my beet mixture or magical elixir, which I’m making before every season.

It boosts our immune systems so they do not complain. I mean it’s not like they have a choice. My magic elixir is a must in my house. Click on the link to read more, of course.

Tangy Beet Salad

Tap here for more of my tasty salad recipes.

Let me continue talking about this tasty and rather easy beet salad.

It really is as simple as it sounds. The flavor is obviously tangy, savory, and extremely delicious. of course, if you love beets.

Nonetheless, if you do not like them just give beets a chance. Most people hate the earthy flavor, but with adding a bit of citrus and salt the taste is rather incredible.

I have a feeling that you guys going to like it a lot. You could mix it with a peppery, bitter almost prudent taste of arugula.

Tangy Beet Salad

I have seen people adding fruit with the arugula – beet combination, such as mandarine, peaches or oranges.

Now that sounds like an amazing lunch with the addition of pine nuts or walnuts. Don’t you agree?

I can almost taste the sweet fruit, tangy beets, and peppery arugula.

Anyhow, if you get the change to make my Tangy Beet Salad, please tag me on Instagram. @sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me. I love seeing your creativity and hearing your thoughts.

Recipes you might like:

MIRACLE COMBO WITH BEETS, GREEN APPLES, CARROTS, GINGER AND LEMON

HUMMUS WITH BEETS

NATURAL HOMEMADE BEET JUICE

ROOT VEGETABLE SHEET PAN

Tangy Beet Salad
Yield: Serves 4

Tangy Beet Salad

Prep Time: 5 minutes
Cook Time: 35 minutes
Additional Time TO CHILL: 1 hour
Total Time: 1 hour 40 minutes

Recipe for easy and tasty Tangy Beet Salad

Ingredients

  • 2 pounds medium beets + 1 tbsp salt
  • 2 tablespoons vinegar, or to taste
  • 1 tablespoon freshly squeezed lemon juice *optional
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped parsley or 2 teaspoons dried
  • Salt to taste

Instructions

  1. Peel and roughly slice beets however you want. I quartered them into bite-size pieces.
  2. In a pot pour about 4 cups of water and add 1 tablespoon of salt, then add beets.
  3. Boil until they are tender between 35 to 45 minutes at medium-high temperature. Drain out once the beets are tender.
  4. Meanwhile, mix vinaigrette or dressing by combing vinegar, lemon juice, olive, parsley, and salt to taste. I always add a bit more salt later and a splash more vinegar because I like it sour.
  5. Toss warm and tender beet pieces with vinaigrette and let it cool down for about one hour at room temperature. You can serve them like that or slightly chilled from the fridge.
  6. Any leftover could be packed in an airtight container or a jar and kept in the fridge for up to 3 days. Allow it to be at the room temp for about 15 minutes before serving.

Notes

You can use any vinegar that you prefer. Some people do not like it with lemon so you can add more vinegar and omit the lemon juice.

Wear kitchen (surgical) gloves if you do not want pink hands and fingers. If you do not, you can rub lemon for a bit all over your hands and fingers to "slightly" remove stains.

Bacon Eggs and Cheese Croissant Sandwiches

Bacon Eggs and Cheese Croissant Sandwiches

I love a good sandwich, especially these amazingly delicious and super easy Bacon Eggs and Cheese Croissant Sandwiches. It is a comforting breakfast or you may eat it for brunch. Well, we prep it many times even for dinner. Wouldn’t you agree that sometimes breakfast […]

Gingerbread Cookies

Gingerbread Cookies

Gingerbread cookies are the most popular cookies during the holiday Xmas season at my house. It is a shame that I never posted on my blog. The thing is I always thought that there are so many recipes online why would you even make mine. […]

Homemade Classic Marshmallow

Homemade Classic Marshmallow

Homemade Classic Marshmallow

If you told me a couple of years ago that I will make Homemade Classic Marshmallow, I would not believe you.

I always thought I was not talented enough or patient enough to make my own. With that being said, I was not aware of how easy they are to make.

Well, I must admit that ever since my husband surprised me with KitchenAid I have been making all kinds of delicious recipes.

Homemade Classic Marshmallow

Much like an air fryer, I have no idea how did I ever live this long without these two kitchen gadgets. It is Life-changing!

Anyhow, my family was shocked to learn that I made these beauties. Yes… and I was really proud of myself.

To be honest, I gave myself the challenge to learn some to-go easy desserts this year as well as next. I mean, to have more patience and learn. That is my goal for next year.

Recipe

What did I learn making homemade Marshmallow?

  • You could replace the vanilla extract with a different flavor extract, such as peppermint, almond, lime or lemon, maple, etc.
  • After cutting marshmallows into the shape you want, you may dip them in melted chocolate, or drizzle on top.
  • You may use cookie cutters or just a sharp knife to cup them. Make sure to coat a knife into the sugar-corn starch mixture to prevent marshmallows from sticking.
  • Be patinate! It is a key to successfully make these, on the other hand, you really cannot possibly fail.
  • If you wish to add anything in the marshmallows after flavoring with the vanilla extract, fold in mini chocolate chips, cocoa nibs, cinnamon, or your desired mix-in.
Homemade Classic Marshmallow

What equipment to use:

  • Candy Thermometer is a must. This classic thermometer you may use when you make jelly as well as for deep frying.
  • Nonstick Bakeware Nonstick Baking Pan With Lid, Rectangle – 9 Inch x 13 Inch. It is fantastic when you pour in your sicky marshmallow mixture to have strength corners and higher sides. Also, the fitted pan lid is always great to have.
  • A stand mixer with a whisk attachment is one gadget that makes processes of making marshmallows easier. You turn it on, set an alarm to 13 minutes and wait until the magic happens.
how to make Marshmallow

If you get inspired and make Homemade Classic Marshmallow using this recipe, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Try making these with my homemade hot cocoa. It is the best mix ever.

Homemade Classic Marshmallow
Yield: 1 batch, approximately 48

Homemade Classic Marshmallow

Prep Time: 30 minutes
Cook Time: 10 minutes
Rest Time: 4 hours
Total Time: 4 hours 40 minutes

Simple and easy homemade classic marshmallow recipe.

Ingredients

Blooming Gelatin

  • 3 packages unflavored gelatin (one envelope of powdered gelatin (about 1/4 ounce/7g)
  • 1/2 cup (4oz/118ml) iced cold water

Sugar Syrup

  • 1/2 cup (4oz/118ml) iced cold water
  • 10 ounces (1.4 cup/283g) granulated sugar
  • 1 cup (12oz/340g) light corn syrup
  • Pinch of salt

Coating

  • 3/4 cup (85g) powdered sugar, more if needed
  • 3/4 cup (85g) cornstarch, more if needed

Additional

  • 2 teaspoons vanilla extract
  • Oil for greasing a pan

Equipment

  • Heavy-duty saucepan
  • Heavy-duty flat rubber-silicone spatula
  • Mini sieve or similar
  • Stand Mixer with the whisk attachment or
  • one large bowl with an electric mixer
  • Rectangular pan, preferably 13 by a 9-inch metal baking pan
  • Candy Thermometer

Instructions

Blooming Gelatin

  1. Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer with a whisk attachment.

Sugar Syrup

  1. Combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt in a heavy-duty saucepan. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes.
  2. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240F (115 degrees C), approximately 8 minutes.
  3. So, when the sugar mixture reaches 240F, remove from the heat right away.

Marshmallow Process

  1. Turn the mixer fitted with the whisk attachment to low speed then while running, slowly pour the hot sugar syrup down the side of the bowl into the gelatin.
  2. Once you have added all of the syrup, increase the mixer the highest speed. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 13 to 15 minutes.
  3. Add the vanilla at the last minute of whipping. 
  4. Combine the powdered sugar and cornstarch in a small bowl. Lightly apply vegetable oil and brush on or use a kitchen paper towel to add the oil a 13 by a 9-inch metal baking pan with vegetable oil. Add the sugar and cornstarch mixture in an empty sugar shaker, sifter, mini sieve or fine strainer and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. Shake a pan to coat with sugar and cornstarch mixture everywhere even on the side pf the baking pan.
  5. When it is ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly when you transfer it into the pan. Generously dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later.
  6. Allow the marshmallows to sit uncovered for at least 4 hrs to set or overnight. If you could wait, they are the best if you leave them overnight.
  7. Turn the marshmallows out onto a cutting board and cut into about 1-inch squares (they could be bigger or smaller) using a knife dusted with the powdered sugar mixture.
  8. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary, of course. Store in an airtight container for up to 3 weeks.
  9. Eat responsibly!

Notes

  • You may add other flavors and colors to the classic marshmallow.
  • Each pouch of unflavored gelatin will gel 2 cups (500mL) of liquid and up to 1 1/2 (375mL) cups of solids.
  • You could make this using one large bowl with an electric mixer with appropriate attachment but it will take some time so be prepared to mix for at least 13 minutes.
  • Blooming Gelatin: It involves sprinkling the powdered gelatin into a liquid and letting it sit for about 5 minutes.


Smoked Salmon Goat Cheese Appetizers

Smoked Salmon Goat Cheese Appetizers

Smoked Salmon Goat Cheese Appetizers are perfect bites to serve over joyous holidays. However, in my humble opinion, these are divine perfection all year round. Sometimes, instead of these rather gourmet crackers, I would serve it with toasted bruschetta. It is just so fancy, yet […]