HAYSTACKS RECIPE (EASY NO-BAKE COOKIES) | KITCHN
Steps:
- Line 2 rimmed baking sheets with wax or parchment paper. Coarsely chop 3/4 cup roasted salted peanuts.
- Place 1 (11-ounce) bag butterscotch chips, 1/2 cup creamy peanut butter, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave for 2 minutes, stirring vigorously with a rubber spatula halfway through. If not completely melted, microwave in 20-second intervals, vigorously mixing between each, until the mixture is mostly melted with some lumps, 1 to 2 minutes more. (Alternatively, melt the ingredients together in a double boiler over low heat, then transfer to a large bowl.)
- Add the peanuts and 12 ounces fried chow mein noodles. Stir until the mixture is well-combined.
- Scoop 2 heaping tablespoon portions of the haystack mixture onto the baking sheets, about 20 per sheet. Let sit until the haystacks harden and set, 40 minutes at room temperature or 20 minutes in the refrigerator.
Nutrition Facts : SaturatedFatContent 2.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 41.2 g, SugarContent 19.7 g, ServingSize Serves 14, ProteinContent 7.4 g, FatContent 10.4 g, Calories 281 cal, SodiumContent 147.9 mg, FiberContent 1.9 g, CholesterolContent 0 mg
HONG KONG-STYLE EGG WAFFLE RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, custard powder, tapioca starch, large eggs, sugar, water, evaporated milk, vanilla extract, vegetable oil, oil
Provided by Alvin Zhou
Total Time 1 hours 15 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 3 waffles
Number Of Ingredients 11
Steps:
- In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.
- Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.
- Add the water and evaporated milk to the egg mixture and stir to combine.
- Slowly add the dry ingredients to egg mixture and mix until well combined.
- Stir in the vanilla and vegetable oil.
- Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.
- Transfer the batter to a spouted liquid measuring cup for easy pouring.
- Set an egg waffle machine and set to 400°F (200°C). Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown. Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.
- Serve when the shell has cooled and become crisp, but is still slightly warm.
- Enjoy!
Nutrition Facts : Calories 546 calories, CarbohydrateContent 74 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 10 grams, SugarContent 24 grams
More about "pocky stick recipe recipes"
HAYSTACKS RECIPE (EASY NO-BAKE COOKIES) | KITCHN
In this easy no-bake treat, fried chow mein noodles and salty peanuts are enrobed in a delicious coating of melted butterscotch and peanut butter.
From thekitchn.com
Total Time 1680S
Category Dessert, Snack
Calories 281 cal per serving
From thekitchn.com
Total Time 1680S
Category Dessert, Snack
Calories 281 cal per serving
- Scoop 2 heaping tablespoon portions of the haystack mixture onto the baking sheets, about 20 per sheet. Let sit until the haystacks harden and set, 40 minutes at room temperature or 20 minutes in the refrigerator.
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