Category: SNACK

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 read more

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 read more

Gingerbread Cookies

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.

However, I decided to post all the holiday recipes because why not.

I really love making them with my kids. Well, I feel terribly sadden that they are growing so fast.

I just want to turn back the time and relive those days when they were little all over again.

Tap here for more tasty sweet recipes

Although, I am happy to see them grow into these amazing individuals. I am like every mother or a parent out there.

Anyhow, I really enjoyed making these this year and doing it with my youngest one.

He will turn 13 soon, so I am treasuring this time before he finds his mom boring. hahaha (sobbing).

Gingerbread Cookies

So, one fact about me that might not know before. I have never eaten these cookies before I came to the United States.

We have so many cookies that are served over the holiday season, but gingerbread cookies were just not traditional at all.

Get more cookie recipes by clicking here

That being said, I love them. I like the taste, soft texture on the inside and crunchy on the outside.

You can use any cookie cutter to make different shapes and sizes. Of course, the most popular gingerbread cookie is Gingerbread Man.

Gingerbread Cookies

In my opinion, I love to make them in all shapes and sizes so I go crazy… maybe a bit too crazy.

I don’t have many cookies on my blog. However, I set my mind to start making different ones now that I am more comfortable around making baked goodies other than bread.

Jokes on the side, I am really getting better at making sweets and I am so very proud of that.

cookies

Hey, if you get inspired by me and make these yummy Gingerbread Cookies, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations. Thank you!!!

Gingerbread Cookies
Yield: Makes about 3 dozen cookies, depending on the size

Gingerbread Cookies

Prep Time: 10 minutes
Chill Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes

Gingerbread cookies are the most popular cookies during the holiday Xmas season.

Ingredients

  • 6 oz, 170g unsalted butter (one and a half stick)
  • 3⁄4 cup dark brown sugar
  • 1 large egg, slightly mixed
  • 1⁄2 cup original molasses
  • 3 cups, 360g all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 tablespoon, 5.2g ground ginger
  • 2 teaspoons ground cinnamon
  • 1⁄4 teaspoon allspice

Instructions

  1. In a large bowl or a stand-up mixer bowl, beat softened butter, brown sugar, and egg on medium speed until well blended
  2. Whisk the baking powder, baking soda, salt and spices into measured all-purpose flour.
  3. Gradually stir in dry ingredients until blended and smooth, but do not add more flour because the dough will firm up once it's chilled.
  4. Divide the dough in half, this way it will be easier to roll out, and then pat each half into a thick rectangle. Wrap well, and refrigerate for at least 1 hour.
  5. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
  6. Preheat oven to 375F (190C)
  7. Prepare baking sheets by lining with parchment paper.
  8. Place one wrapped dough portion on a lightly floured surface or use two plastic wraps, on the bottom and top, large enough to roll out dough. Roll dough to a scant 1/4-inch thick.
  9. Cut out cookies with a desired cutter; gingerbread man, flour, snowflakes, etc. Space cookies 2-inches apart because they will spread a bit due to the addition of baking soda.
  10. Bake 1 sheet at a time for 10 minutes
  11. Remove the cookies from the oven and allow the cookies to cool for a bit until they are firm enough to move to a cookie rack. After cookies are cool you may decorate them with traditional royal icing any way you desire.

Notes

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 read more

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 read more

Baked Sweet Potatoes

Baked Sweet Potatoes

Baked Sweet Potatoes

Baked Sweet Potatoes are one of my favorite Autumn treats. It warms your heart and soul, and the pleasant aroma is just enchanting.

I did not grow up with sweet potatoes. The first time I tried sweet potatoes I was 18 or 19 years old.

That being mentioned, when I tried them I instantly fell in love with the taste, texture, and aroma.

It reminded me of these delightful winter squash that we had every fall season. It was not a pumpkin, but not a butternut squash either, somewhere in between.

Tap here for a tasty side dish recipes

Baked Sweet Potatoes

I dearly savored it when I was a little girl. I could not wait until squash slices come out of the wood-burning oven. Mmhmm! It was all I wanted and more. The 80s were special in every possible way.

Nevertheless, my kids are not enormous fans of the sweet potatoes, but they would eat a spoon or two. Well, I heartily enjoyed them mostly by myself through the season and I am entirely fine with it.

Typically, I carefully wrap them with alum foil and roast a couple of them to last me a few days. However, since many do not like to use aluminum making them just like this is just fine as well.

Baked Sweet Potatoes

I would recommend making them both ways; sweet and savory. As I said before, I make many of them for later.

I love adding a pat of butter in the hot sweet potato and drizzle with delicious maple syrup. I would rather have that over any dessert, plus it is quite healthy.

Sweet Potato Casserole is coming soon. I cannot wait to share my tasty recipes in two ways, and just before Thanksgiving!

Recipes you might like:

Baked Potatoes

Twice Baked Potatoes with Chicken

Oven Roasted Chestnuts

Beef Chili Baked Potatoes

If you get inspired and make these delightful Baked Sweet Potatoes, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Baked Sweet Potatoes
Yield: Serves 4

Baked Sweet Potatoes

Prep Time: 5 minutes
Bake Time: 1 hour
Total Time: 1 hour 5 minutes

An easy and tasty recipe for delicious Baked Sweet Potatoes

Ingredients

  • 3-4 pounds organic sweet potatoes

Savory Topping

  • sea salt butter, a tablespoon of each potato
  • dash of salt
  • dash of ground black pepper
  • a sprinkle of dried parsley
  • A drizzle of olive oil

Sweet Toppings:

  • sea salt butter
  • Maple syrup or honey
  • chopped nuts

Instructions

1. Wash them.

The worst way to ruin a sweet potato casserole or stuffed sweet potatoes is with a gritty texture. Scrub the skins lightly before preparing. Pat dry after with kitchen paper towel or just regular kitchen towel.

2. Line your baking sheet with parchment paper or silicone mats.

Sweet potatoes tend to get a little juicy while baking, so lining the baking sheet first ensures easy cleanup. From time to time I forgot to do it or don't have any parchment paper on hand, but it is so much easier to clean up when you do have it.

3. Poke holes!

The pricking technique is always used when baking regular or sweet potatoes—it reduces the baking time and ensures the potatoes won't burst while baking. Poke the potato skin with a fork or knife in a few places before you bake it. We can't predict which potato might burst so this is always a wise idea.

4. Bake until tender.

How can you tell when they’re done? Stick a fork into the thickest part of the potato, if there’s no resistance it’s good to go.

  1. Preheat oven to 425º. On a baking sheet, prick sweet potatoes all over with a fork.
  2. Bake until tender, 50 to 60 minutes, depending on the size of the potatoes.
  3. Let cool, then split the top open with a knife and top with a pat of butter.
  4. Season with salt and pepper dried parsley and serve. You may drizzle with olive oil just before serving.
  5. For the sweet option, add a pat of butter in each potato, then drizzle with maple syrup or honey, perhaps some chopped nuts or even chocolate and marshmallows.

Notes

Baked Sweet Potatoes

Chaffles – Low Carb Keto Waffles

Chaffles – Low Carb Keto Waffles

If you are following a low carb lifestyle, then you probably heard of or made these yummy keto-approved waffles. What are Chaffles-Low Carb Keto Waffles? I know, by the name you would never tell what it is. I have no idea who gave the name. read more

No-Bake Chocolate Almond Butter Ritz Bars

No-Bake Chocolate Almond Butter Ritz Bars

This post is sponsored by RITZ Crackers. All opinions are entirely my own. No-Bake Chocolate Almond Butter RITZ Bars are easy, tasty and fantastic to serve over the holiday season. I have made this type of no-bake bar many times. What I love about this read more

Oven Roasted Pumpkin Seeds

Oven Roasted Pumpkin Seeds

Oven Roasted Pumpkin Seeds

In my opinion, Oven Roasted Pumpkin Seeds are one of the most addictive, but tasty snacks that we could ever munch on.

They are a labor of love, truly. We do need several steps to prep them, a drop of patience and love but they are totally worth it.

I still vividly remember autumn and wintertime in Belgrade. Well, I could not wait until school is finished so I could walk by my favorite street vendor and buy a newspaper cone of pumpkin seeds as well as chestnuts.

It keeps you warm as much as satisfied while you wait until a trolley or a bus gets you. Fun memories!

Oven Roasted Pumpkin Seeds

To move to the present time, pumpkin carving and taking the seeds out has been a family affair. An amazing activity for the kids.

We got these two huge pumpings. I was so happy to see that we had so many seeds. I really love this addictive snack.

What are some of the Fall or Winter activities that you do with your family or just with your kids?

Oven Roasted Pumpkin Seeds

Anyhow, what I wanted to point out that this was the first year that I was soaking seeds. To be frank, they came out much better, so I encourage you to follow the steps that I wrote in my recipe.

I would love to hear how you make pumpkin seeds?

My husband and I can’t stop eating. In the last few days, more than half has been gone. We pulled out 6 cups of seeds. Unbelievable! I am telling you, these pumpkins were amazing.

Fall recipes

If you use my recipe to make Oven Roasted Pumpkin Seeds, please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance for all your support.

Snack you might like:

Oven Roasted Pumpkin Seeds
Yield: Makes 2 cups

Oven Roasted Pumpkin Seeds

Prep Time: 30 minutes
Cook Time: 21 minutes
Soaking Time: 8 hours
Total Time: 8 hours 51 minutes

Easy, tasty and healthy snack idea.

Ingredients

  • 2 cups raw pumpkin seeds
  • 1-2 teaspoon salt
  • 1 teaspoon dried rosemary
  • A drizzle of oil for each batch

Instructions

Clean the seeds

  1. Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water.
  2. After cleaning, which is the hardest part, soak in 2 cups of cold water. Soak for at least 6 hours. Drain.

Boil the seeds

  1. Boil the seeds for 10 minutes in salted water.
  2. All you need is 2 cups of water and 2 teaspoon salt.
  3. Boiling before roasting is very important because you will cook the seeds so when you roast them they will be cooked through.
  4. Drain and leave them in the colander to cool and air dry.

Dry the seeds

  1. Do not use paper towels because the seeds will stick. I would recommend a clean cotton towel.
  2. Dry well, and then preheat oven to 350F.

Season the seeds

I used a drizzle of oil, then a sprinkle of sea salt and rosemary. You may use any other herb.

Roast the seeds

  1. Keep seeds in the single layer. I made 3 batches just to keep them in a single layer.
  2. Depending on your oven, but do check them at 18 minutes. I take them out at 21 minutes.
  3. Set a timer at 10 minutes, and shake your baking sheet. This will prevent seeds from sticking and they will roast beautifully.

Store

Allow the seeds to cool down completely, then store in the ziplock bag.

Notes

  • Taking the seeds out of the pumpkin is not included in the prep time.
  • Nuts and seeds have enzymes to help prevent them from sprouting prematurely. However, those enzymes can make pumpkin seeds difficult to digest which is why soaking comes in handy. By soaking them in salted water, you are stripping away the enzymes and making the seeds much easier to digest. source: Wellness Mama

Fluffy Cream Cheese Blueberry Pancakes

Fluffy Cream Cheese Blueberry Pancakes

School is in a full session for over two months now, so these delicious and Fluffy Cream Cheese Blueberry Pancakes make an appearance on our table quite often. We are almost at the Fall break, but temperatures are not getting any better. We are still read more