PEANUT BUTTER BLOSSOM COOKIES RECIPE: HOW TO MAKE IT
Here's proof that peanut butter and chocolate just belong together. These peanut butter blossoms are an easy family favorite and never fail to make my children smile. —Tammie Merrill, Wake Forest, North Carolina
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 106 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 92mg sodium, CarbohydrateContent 13g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
COPYCAT TEXAS ROADHOUSE ONION BLOSSOM RECIPE - RECIP…
This Texas Roadhouse Blooming Onion recipe gives you the secrets for the crispy batter and creamy chili sauce to dip the crispy onion into.
Provided by Rommel
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 12
Number Of Ingredients 20
Steps:
- Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.
- Divide sauce among small condiment cups.
- Refrigerate until ready to serve.
- Heat the oil in a deep fryer or large stock pot to 375 to 400 degrees F.
- Prepare the seasoned flour mix by combining flour with garlic powder, paprika, cayenne pepper and pepper in a large mixing bowl.
- Mix seasonings and flour to incorporate well.
- Slice ¾-inch off the root end of each onion.
- Make 8 to 12 slices into the trimmed end working in a clockwise manner.
- Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.
- Remove about 1 inch of the center petals from each onion.
- Toss the onions in the seasoned flour to coat well.
- Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.
- Combine remaining flour, paprika, pepper, cornstarch, salt, garlic salt and beer in a second large mixing bowl.
- Whisk well until smooth.
- Dip the floured onions in the batter.
- Allow excess batter to drip off each onion.
- Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.
- Transfer onions to a plate lined with a paper towel to drain.
- Place on a serving platter. You may insert the cup of dipping sauce in the center of each onion. Enjoy!
Nutrition Facts : Calories 338.00kcal, CarbohydrateContent 38.00g, CholesterolContent 18.00mg, FatContent 18.00g, FiberContent 2.00g, ProteinContent 4.00g, SaturatedFatContent 4.00g, ServingSize 12.00 , SodiumContent 517.00mg, SugarContent 4.00g, TransFatContent 1.00g, UnsaturatedFatContent 4.00g
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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 470 calories per serving
- Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
- Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
- In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
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- Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.
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- Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
- Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
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- Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
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- Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.
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