Imagine a blend of Mexican flavors with roasted sweet potatoes, black beans, sweet corn, and gooey cheese, all harmonizing in a sensational roasted tomatillo salsa. This flavor fiesta gets the VIP treatment as it's generously ladled onto tender masa dough, then steamed to perfection inside a cozy corn husk.

But wait, there's more! These wholesome tamales ditch the lard for heart-healthy oil and can effortlessly moonlight as vegan delights by simply skipping the cheese. Whether you're savoring them for dinner, indulging in a snack, or starting your day with a tamale breakfast, we believe there's never a wrong time for a tamale!

And the excitement doesn't stop there - this traditional tamale recipe is your ticket to a Mexican culinary adventure. Make them ahead, freeze for future fiestas, and reheat like a pro. We've sprinkled in loads of recipe hacks to ensure each tamale is a masterpiece. While our crowd-pleasers like Carnitas burritos and chicken enchiladas have their charm, this tamale recipe steals the show, bringing loved ones together to cook and feast. So, let the tamale party begin!

Essential Masa Ingredients

Instant Masa (Instant masa harina flour): This is a special type of flour used to make tamale dough.We used Maseca Gluten Free Instant Corn Masa for this recipe. Instant harina flour is the best choice because using fresh masa, made from freshly ground corn, is a very labor-intensive process.

You can purchase instant white masa harina made from dried white corn at Walmart, Aldi, and many regular grocery stores or on Amazon. There is also a "blue corn" instant masa flour. (Just thinking out loud but how fun would it be to have a gender reveal tamale party. You could use blue corn instant masa for the boys and use a little pink beet root powder in the white corn masa for the girls)

Oil - Swap traditional lard for a softer, tender masa dough using light-flavored or neutral oils like canola, vegetable, corn, or avocado oil. Maintain the delicate corn flavor without any overpowering flavours.

Baking Powder - A gluten-free leavening agent that creates a light and fluffy masa dough for vegetarian tamales.

Vegetable Broth (gluten-free) - Adds flavor and moisture into the masa dough to achieve that perfect spreadable texture similar to hummus.

Spices -Season the masa dough with salt and cumin to enhance the corn flavor.

Dried Corn Husks - Functioning as both a practical and flavorful element, dried corn husks hold the masa dough and fillings in place during steaming. While you won't consume them these husks simplify the steaming process in an eco-friendly manner. Find them in Mexican grocery stores, specialty shops, or conveniently order on Amazon. As a substitute you can use fresh banana leaves like we used in our Banana Leaf Wrapped Coconut Fish for the dried corn husks.

Tomatillo Salsa Verde Ingredients (Green Sauce)

Tomatillos (Spanish for "little tomato"): Meet the star of our show - the humble tomatillo, a distant cousin of the tomato. While raw tomatillos are delightfully sour, some time in the oven transforms them into slightly sweet, tangy, and fruity. Peel away their little green tops, and you're left with bright green flesh. Look for tomatillos in the veggie aisle of your regular supermarket, and if needed, a green tomato can step in as a close substitute.

Jalapeños (or green chili peppers): Spice things up with roasted jalapeños! We toss in two roasted and one raw jalapeño to achieve that perfect balance of sweetness and heat. Adjust the quantity to dance to your preferred spice level.

Onions and Garlic: A classic combo, but our twist lies in roasting them to caramelized perfection. The sweet notes of roasted onions and garlic play a delightful counterpoint to the tomatillos and lime. Opt for a yellow onion to avoid an unintentional brown hue - because, mixing purple and green results in a cheeky shade of brown (wink).

Fresh Cilantro (Coriander): Infuse a burst of freshness into our roasted tomatillo salsa with vibrant cilantro. It's the finishing touch that elevates the flavor profile.

Spinach: Psst... our secret weapon for sneaking in extra veggies! Don't tell the family, but fresh spinach not only enhances the green hue of the salsa but also brings a boost of iron, vitamins, and minerals. Toss those spinach leaves right into the blender and watch the magic unfold.

Vegetarian Filling for Tamales

Get ready to wrap up a burst of flavor with this vibrant vegetarian tamale filling:

• Sweet Potatoes: Peel and dice a couple of large, sweet potatoes to bring a touch of natural sweetness to your tamale.
• Corn: Whether fresh, canned, or frozen, corn adds a delightful crunch and sweetness to the filling.
• Black Beans: Amp up the protein with black beans or switch it up with pinto beans for a wholesome twist.
• Cheese (optional): Choose from a variety like Colby jack, cotija, cheddar, or explore vegan cheese options for a dairy-free delight. Feel free to skip the cheese for a healthy vegan tamale.
• Roasted Garlic: Because, really, is it even a tamale without the aromatic goodness of roasted garlic?
• Tajin Seasoning (optional): Kick it up a notch with a sprinkle of Tajin seasoning for an extra burst of flavor.
• Fresh Lime Juice: Squeeze in lime juice to taste, adding a zesty kick that balances the sweetness of the filling.
• Other: For a delightful twist, toss in some Mexican rice to enhance the texture and flavor.

Pro Tip: Hosting a party with meat lovers? Elevate your tamale game by preparing a batch of stove-top pull-apart chicken and generously ladle the green tomatillo salsa over it for an optional "Tamales de Pollo con Salsa Verde" (Chicken Tamales with Verde Salsa). It's a carnivore-friendly alternative that keeps everyone smiling!

How to Make Vegetarian Tamales

Crafting the perfect Vegetarian Tamales Verde is a 5-step labor of love, akin to creating an Italian Timpano Pasta Dome. Follow these steps for a memorable meal meant to be shared:

Prep and Roast: Dice and roast sweet potatoes, garlic, corn, tomatillos, onions, and jalapeños to set the stage for flavor-packed fillings.

Verde Salsa Magic: Blend tomatillos, jalapeños, onions, roasted garlic, cilantro, and spinach for a vibrant green salsa explosion.

Soak & Toss: Soak the dried corn husks in hot water. In a separate bowl mix roasted sweet potatoes, corn, black beans, squeeze in ½ the roasted garlic bulb and pour in half of the salsa verde and toss. Save the remaining green salsa verde to serve with the steamed tamales.

Masa Mastery: Mix instant masa with oil, baking powder, vegetable broth, and spices for a perfect, fluffy foundation.

Folding Tamales: Spread masa on soaked corn husks, layer on flavorful fillings, wrap and tie them up .

Steamy Perfection: Let your tamales steam to perfection that is usually around 1.5 to 2 hours or until the corn husk easily peels away from the masa. No steamer? No problem! Check out our  favorite ways to steam fish without a steamer.

Pro Tip: Spread culinary tasks over days or host a tamale-making party. All the steps to make homemade tamales can be completed up to 3 days in advance, excluding the soaking of corn husks and stuffing the tamales.  Raw uncooked prepared tamales can be stored for up to 24 hours in the refrigerator. Whether solo or a group affair, making tamales is a culinary adventure worth savoring.

Tamale Troubleshooting 101: And Fixes

Troubleshooting made easy - ensures a flawless tamale experience!

Why Are My Tamales Sticking to the Husk?

Fear not, here's a quick guide to troubleshoot and how to fix and prevent your vegetarian tamales verde from sticking to the corn husk while steaming:

Undercooked Tamales:

• Make sure your pot used to steam the tamales has a tight-fitting lid.
• Check the doneness at the 60-minute mark and assess.
• Tamales are ready when the husk easily peels away from the masa. Adjust steam time in 15-30-minute increments. Many times, the tamales just need more time to steam.
• Larger batches take longer, wetter dough requires more time, and thicker masa layers extend steaming time.

Not Enough Fat:

• Confirm the correct amount of oil in your recipe for that perfect tamale texture.

Water Splashing Issues:

• Excessive boiling water can splash onto tamales, causing stickiness and a mushy texture.
• To avoid, cover tamales with hydrated corn husks and a tea towel before the lid.
• Start with a boil, then reduce heat to low or medium-low for steaming.

Secret Steaming Hack: Place a clean coin in the pot; it rattles when there's water and stops when it evaporates. Keep a peephole for water levels and replenish during stove-top steaming.

Why are my Tamales Mushy?

Discovering a mushy texture in your tamales? - Here are a couple of reasons and simple fixes:

Excessive Vegetarian Broth:

• Check if you added too much broth to the masa dough.
• Aim for a hummus-like consistency; too much liquid can lead to mushiness.

Post-Steaming Rest Period:

• After steaming, let tamales sit in the steamer basket with the lid on for 10 to 15 minutes.
• This resting period helps them firm up, ensuring a perfect texture.

How to Reheat Cooked Tamales?

Whether it's a tamal or a bunch of tamales, reheating them is a breeze. Here's how:

1. Microwave Magic (Quick Option):
2. Place individual or a couple of tamales on a plate.
3. Cover with a damp cloth.
4. Microwave on high for 30 seconds to 1 minute until soft and warm.
5. Note: Frozen tamales will take a bit longer. Beware, they may firm up and not stay warm after 10 minutes.

• Steaming Perfection (Preferred Method):
• For a few extra minutes, opt for re-steaming, especially for refrigerated or frozen tamales.
• Steam tamales for 15 to 20 minutes until thoroughly warm.
• Allow them to set for a few minutes.
• If reheating cooked frozen tamales, add an extra 10 minutes of steaming.

What to serve with Tamales?

Depending on how large your tamales verde are, you can plan on approximately 2 tamales per person. Maybe 1 or 2 more for the big eaters This recipe makes approximately 16 tamales.

• Extra tomatillo verde salsa, hot sauce or our easy mango salsa
• Make a plate with chopped jalapenos, tomatoes, tomatillos, onions, cilantro, fresh lime wedges, or even sour cream to allow your guests to put their own personal twist on the tamales.
• Tortilla chips and guacamole
• Cheesy roasted poblano peppers, tortilla soup or Chicken Fajitas Sliders
• Add some fun appetizers like taco lettuce wraps
• Mexican rice
• A light green salad or a layered taco salad.

Frequent Asked Questions (FAQ's)

Mexican Cuisine

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Vegetarian Tamales Verde (Gluten-Free)

Healthier Mexican Party Food: Try our gluten-free, vegetarian tamales verde with oil, not lard, and a zesty green roasted tomatillo salsa.

Course Appetizers/ Snacks, Breakfast and Brunch, Mains

Cuisine Tex Mex

Diet Gluten Free, Vegetarian

Prep Time 1 hour hour 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 16 tamales

Calories 236kcal

Author HWC Magazine

Equipment

• steamer pot with lid or deep pot with steamer basket or deep pot with aluminum foil and a plate with a lid
• mixer or can use hands

Ingredients

• 1 package corn husks dried - (you will need 16 corn husks for the tamales + extra to line and cover the steamer basket)

Vegetarian Filling

• 2 medium sweet potatoes peeled and diced
• ½ whole garlic cut in half
• 2 tablespoons oil neutral oil like canola, vegetable, avocado, etc.
• 1.5 cups corn either frozen, canned or removed from the cob
• 1 cup black beans canned rinsed and drained
• 1 teaspoon lime juice optional
• salt and pepper to taste or 1 teaspoon Tajin Seasoning
• cheese optional

Tomatillo Verde Salsa

• 6 medium tomatillos peeled and cut in half or in half moons
• ½ medium onion peeled and sliced into half moons
• 3 jalapenos or to your desired heat level. (We roasted 2 jalapenos and added one raw to the verde salsa)
• ½ whole garlic head
• 2 tablespoons lime juice or to taste
• salt to taste
• ½ cup cilantro (coriander) fresh or to taste
• 2 cups spinach fresh (optional) but so good and gives it a vibrant pop of green color.

Gluten Free Masa

• 2.5 cups instant masa harina flour gluten free
• ½ teaspoon baking powder gluten free
• 1 teaspoon salt or to taste
• 1 teaspoon ground cumin optional
• ¾ cup oil neutral tasting oil like canola, vegetable, corn, avocado, etc.
• 1 and ¾ to 2 cups vegetable broth gluten free (You may need more or less vegetable broth depending on the humidity so just add a little at a time) Goal is consistency of hummus.

US Customary - Metric

Instructions

Soak the Corn Husks

• Place the dried corn husks into a large bowl. Cover them completely with hot water for 30 minutes to 1 hour or until softened. Place another bowl or something heavy to keep them submerged. Rinse them and keep them submerged in water until you start filling the tamales.

Roast the Vegetables for filling and Salsa Verde

• Peel and dice sweet potato and cut whole garlic head in half. Season with oil, salt and pepper and bake at 400 degrees F (204degrees Celsius) for 20 minutes. Remove the garlic from the oven- set aside.
• Add sliced tomatillos, onions, jalapenos on the baking sheet with the sweet potatoes and continue baking for 20 minutes. Then broil x 5 minutes or until just lightly browned.
• In a large bowl, add the roasted sweet potato, ½ roasted garlic (squeezed from the bulb - reserve the other half for the salsa), roasted corn, black beans, lime juice, salt and pepper to taste. Stir and set aside. Later you will be adding ½ of the salsa verde to the vegetable mixture.

Blend the Tomatillo Verde Salsa

• Blend together the cooled roasted tomatillos, onion, ½ of the roasted garlic head, roasted jalapeños and/or fresh, lime juice, salt, and cilantro. If you want to add a pop of bright green color and extra vitamins, add in a couple handfuls of fresh spinach.
• Stir in ½ of the verde salsa into the roasted vegetable filling mixture from above and reserve ½ for garnish and serving.

Prepare the Masa

• Mix the dried Gluten Free Instant Corn Masa (Instant harina flour) with baking powder, salt, and cumin if desired. (Remember to gently spoon the instant harina flour into the measuring cup for accurate measurements.)
• Add the oil to the instant masa mixture and mix well. The result should feel and look like wet sand.
• Pour, a little at a time, the vegetable broth into the masa dough mixture. You can use your hands or a mixer to do this. The goal for texture of masa dough is to have a consistency like hummus. Mix around 8 minutes. The gluten free masa needs to be easy to spread but sticks to the softened cornhusk. Add more vegetable broth if it is too thick or add more instant masa flour to make the consistency thicker.

How to Fold Tamales

• Place a softened corn husk in either your hand or counter. Add about 2- 2.5 tablespoons of masa dough to the smooth side of the corn husk - depending on the size of the corn husk. Use a spoon or spatula to apply a thin masa dough layer to the bottom ⅔rds of the corn husk. The thickness is about a ¼ inch thick and spread it even so that the masa to filling ratio is perfect. It is best to leave a ½ inch space on the ends to make the folding process easier.
• Spoon approximately 1.5 to 2 tablespoons of roasted vegetable filling with the verde salsa on to the prepared cornhusk with masa dough. Add cheese, if desired. Do not overfill.
• Fold lengthwise one side of the prepared cornhusk with masa over the vegetarian filling. Next, fold the other side of the cornhusk over and seal well with your fingers.
• Bend horizontally the small end of the tamal upon one end leaving the other side open.
• Tear strips of softened corn husk lengthwise and tie the bent end of the tamale together with the body of the stuffed tamale verde. Repeat this process with the remaining ingredients.

Steaming

• Prepare a steamer basket. No steamer basket? No problem! Review our favorite ways to steam fish without a steamer.
• Line the steaming device with softened cornhusks, place the tamales upright in the steamer. Place more corn husks on top of the tamales and a tea towel over the top before putting on the lid.
• Steam tamales for 1.5 to 2 hours on stove top until they easily peel away from the corn husk.
• Please allow the freshly steamed tamales to sit for 10 - 15 minutes with the lid on before serving. Serve warm with reserved salsa verde and toppings of choice.

Video

Notes

How Long Are Tamales Good in the Fridge?

Tamales, snugly wrapped in plastic wrap, a baggie, or a storage container, can stay fresh in the refrigerator for up to 3 days. Ensure a tight seal to prevent exposure to air and maintain their delectable moisture.

Can You Freeze Tamales?

Indeed, you can freeze the tamale love! Whether raw or cooked, follow these steps:

• If cooked, let the tamales cool completely.
• Individually wrap each tamale with plastic wrap.
• Place wrapped tamales verde in a freezer-safe baggie or container.
• Frozen vegetarian tamales can be stored for up to 3 months.

How to Reheat Cooked Tamales?

Microwave (Quick Option):

• Place individual or a couple of tamales on a plate.
• Cover with a damp cloth.
• Microwave on high for 30 seconds to 1 minute until soft and warm.
• Note: Frozen tamales will take a bit longer. Beware, they may firm up and not stay warm after 10 minutes

Steaming (Preferred Method):

• For a few extra minutes, opt for re-steaming, especially for refrigerated or frozen tamales.
• Steam tamales for 15 to 20 minutes until thoroughly warm.
• Allow them to set for a few minutes.
• If reheating cooked frozen tamales, add an extra 10 minutes of steaming.

Can you Steam Uncooked Tamales in the Pressure Cooker (Instant Pot)?

Yes, you can! However, it is our least favorite way as you cannot check to see if your tamales are cooked until after the pressure is released. Here is how you do it...

• Put 1 cup of water into the instant pot and place in the trivet rack. Place a few softened corn husks on top of the trivet.
• Place your prepared tamales upright and lean them up against the side of the instant pot. Place a few of the softened corn husks on top.
• Seal the pressure cooker and set it on high heat and press the steam function and steam for 25 minutes and then let naturally release for at least 10 minutes. 

Nutrition

Serving: 1tamal | Calories: 236kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 269mg | Potassium: 301mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4567IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg

The post Vegetarian Tamales Verde appeared first on Healthy World Cuisine

What makes them even more special? A secret ingredient that imparts a delightful chewiness, making these cookies utterly addictive. Share them during the holidays, teatime, or adapt for a delightful vegan twist.

Tis the season for baking delights and vitamin C-packed oranges! Whether enhancing healthy dishes like hot and spicy mandarin orange chicken or sweetening the deal with orange-glazed air fryer salmon bites, the versatility of fresh oranges shines. The sweet and tangy flavor gives a refreshing upgrade to sweets like our gluten free orange cookies not to mention, our almond flourless cake.

Ever heard of "anginetti" or lemon-flavored Italian cookies, also known as lemon drops? Our Italian orange cookie recipe, distant cousins to anginetti, features mandarin oranges. After baking and cooling, drizzle on a little orange cookie glaze for seriously delicious results. Fair warning: it's tough to stop at just one!

Ingredients and Substitutions

Butter: Unsalted and at room temperature for optimal results. To make these orange cookies vegan and dairy-free, swap it with plant-based butter.

Granulated Sugar: Use ½ cup; note that we haven't tested sugar alternatives. Changing sugar types can affect the cookie's texture.

Orange Zest: We used mandarin oranges; alternatively, regular naval orange zest works too.

Orange Juice (OJ): Fresh juice from sweet mandarin oranges is ideal, but fresh orange juice or pantry OJ can also be used.

Egg: If you are not vegan, use a large egg at room temperature. For a vegan version, try ¼ cup applesauce and add ½ teaspoon extra baking powder to maintain texture.

Vanilla Extract: Add 1 teaspoon for extra flavor, or experiment with almond extract or anise in small amounts (¼ teaspoon) to complement the orange flavor.

Gluten-Free Flour Blend (with xanthan gum): We recommend King Arthur Gluten-Free Measure for Measure Flour for its excellent texture in Italian orange cookies and chocolate macadamia nut cookies. If not gluten-sensitive, regular all-purpose flour is an option.

Baking Powder: Ensure it's not expired; for a gluten-free version, use gluten-free baking powder.

Cornstarch: The secret ingredient! It binds liquids without drying, creating an addictive chewy texture. Please make sure your brand is gluten free, if you are celiac or have gluten intolerances.

Powdered Sugar (Confectioners' Sugar): For the sweet orange icing!

Mandarin Orange vs Naval Orange

Feel free to choose between mandarin oranges and regular navel oranges for these drop cookies based on what's available. We prefer seedless mandarin oranges for their sweeter, less acidic flavor and they are easier to peel. They're ideal for lunchboxes and create a tasty citrus maple dipping sauce for breakfast panettone French toast.

Depending on the size and type of oranges, you'll need approximately 2 medium navel oranges or 3 to 5 mandarin oranges for this cookie recipe. Use whichever citrus variety you have on hand.

How to Make Orange Cookies

• Cream butter (or plant-based butter) and sugar together until light and fluffy. Add the egg (or egg substitute) and blend.
• Incorporate mandarin orange juice, orange zest, and vanilla into the butter-sugar mixture. Don't worry if it starts to separate; it's normal.

• Sift in the gluten-free flour blend, baking powder, and cornstarch into the wet ingredients, mixing until blended.
• Chill the dough for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (176°C).

• Drop cookie dough onto a lined tray, spacing them 2 to 3 inches apart. We used a heaped tablespoon. Properly chilled dough prevents excessive spreading.

• Bake for 10 to 12 minutes until the edges feel slightly firm. The tops won't brown much, but the bottoms will have a slight bronze when properly baked.

• Rest cookies on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

How to Make Orange Icing

• In a small bowl, combine powdered sugar, mandarin orange juice, and zest, stirring until well blended. The consistency should be thick yet drippy, creating icicle-like drips down the cookie when glazed correctly.

• If the icing is too thick, add a ¼ teaspoon of orange juice at a time until it reaches a drizzle-friendly thickness.
• Conversely, if the sweet orange glaze is too thin, add a teaspoon of powdered sugar at a time until it achieves a thickness suitable for a light glaze on the cookie.

Storing

Once the Italian orange drop cookies are cooled and adorned with sweet orange icing, allow them to dry. Seal the cookies in a container, keeping them away from direct sunlight. They can stay fresh at room temperature for up to 3 days.

For longer storage, freezing is an option. Arrange the glazed orange cookies in a single layer on a baking sheet and freeze until solid, similar to our approach with decorated gingerbread cookies. Transfer the frozen cookies to a freezer-safe container or bag, using parchment paper to separate layers.

Cookies with icing are typically good for 2 months in the freezer. Unglazed cookies, on the other hand, can be stored for up to 6 months, allowing you the flexibility to glaze them later.

Recipe Tips

Measure Accurately: Baking is a science, and accurate measurements ensure consistent results. Do not scoop the cup directly into the gluten-free flour. Instead use a smaller spoon and scoop the flour lightly from the bag into the cup and then level it out with a knife or weigh your ingredients.

Bring Ingredients to Room Temperature: Allow ingredients like eggs and butter to come to room temperature before using in this recipe for orange cookies. This helps create a smoother batter and promotes even mixing.

Cream Butter and Sugar until Light and Fluffy: This process incorporates air into the mixture, resulting in a lighter melt in your mouth texture.

Don't Overmix the Dough: Overmixing can lead to tough cookies because of the xanthan gum in gluten free flour mixes. Mix just until combined.

Chill the Dough: For drop cookies, chilling the dough can prevent cookies from spreading too much in the oven. This recipe tip is one that is suggest for many of the 60 cookies from around the world.

Line your baking sheets:  With parchment paper or baking sheet liners to prevent the orange drop cookies from sticking and for easier cleanup.

Check for Doneness: Cookies continue to bake on the hot baking sheet even after being removed from the oven. Remove them from the oven when the edges firm up and the centers still look slightly underdone. While these cookies won't turn golden brown on top, the bottoms will bronze.

Cool on a Rack: Transfer the Italian cookies to a wire rack to cool completely. This prevents them from becoming soggy as they cool.

Decorate after Cooled: Allow the orange cookies to cool completely before adding icing. This prevents the icing from melting. If you would like to garnish the Italian drop cookie with extra orange zest, do this before the icing has a chance to dry and set. Top of Form

What to serve with?

Our gluten free Italian orange drop cookies with icing have a delightful citrus flavor that pairs well with many delicious treats. Here are some of our favorites:

• Coffee: Pair your orange cookies with a cup of coffee or even an iced bumblebee espresso.
• Tea: Elevate your teatime experience with Earl Grey Tea. Its citrusy bergamot complements the cookies' flavor and aroma perfectly.
• Hot Cocoa: Don't forget the mini marshmallows! The combination of chocolate and orange is sublime.
• Ice Cream: Whether plain vanilla ice cream or our dairy free mocha banana ice cream, enjoy it homemade cookies. Top it off with a honey candied lemon slice for a beautiful presentation.
• Chocolate: The delicate sweetness of the orange drop cookie provides a delicious contrast to dark chocolate pudding. 
• Fruit: Fresh sliced berries, cherries, persimmons, oranges, or pineapples make a lovely accompaniment. Consider adding dried figs, cranberries, chocolate espresso fig balls or quinoa fruit salad to your dessert table.

Pairing with Alcohol

Pairing wine or alcohol with Italian orange drop cookies can be a fun and creative way to enhance your taste experience. Here are some creative suggestions:

1. Sweet White Wine: Explore pairing orange cookies with a sweet white wine like Moscato, late harvest Riesling or a sweet dessert wine.
2. Sparkling Wine, Champagne, or Prosecco: Infuse a festive touch with a little bubbly. It's a pleasant contrast to the sweet and tangy orange drop cookies.
3. Cocktails: For the adventurous, try our Blue Elephant Chili Cocktail or  our Blood Orange Ginger Spritz, both made with fresh oranges.
4. Spirits: Enhance the citrus notes by sipping orange liqueur like Grand Marnier, or consider pairing with spiced rum, Irish cream, or a smooth whiskey on the rocks.

Holiday Baking Shenanigans: The Mystery of the Disappearing Cookies!

During our baking extravaganza-featuring Fudgy Chocolate Macadamia Nut Cookies, Apple Pie Cookies, and black sesame cookies -we've encountered a peculiar dilemma. Our cookies are seemingly vanishing into thin air! The curious part? It doesn't occur when we're actively in the room; it's as if they're spirited away in our absence.

Now, we've interrogated the family, and they vehemently deny any involvement in the cookie disappearance. So, we're left with only one logical explanation: gremlins! If you've faced a similar conundrum or have any clever solutions to this mysteriously sweet problem, please share your insights in the comments below. Together, let's solve the case of the elusive cookies!

Frequent Asked Questions (FAQ's)

More Cookie Recipes

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Italian Orange Drop Cookies with Icing (Gluten-Free)

Enjoy our easy gluten-free Italian Orange Drop Cookies recipe. These melt-in-your-mouth treats are made with mandarin orange juice, zest, sweet icing, and easy preparation.

Course Desserts

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 16 cookies

Calories 154kcal

Author HWC Magazine

Ingredients

Wet Ingredients

• ½ cup butter unsalted or plant based butter to keep dairy free
• ½ cup granulated sugar
• 1 whole egg large (see notes below for vegan options)
• 1 teaspoon vanilla extract (or ¼ teaspoon almond or anise extract)
• 1 tablespoon orange zest fresh (We used mandarin orange zest but you can also use a naval orange zest)
• ⅓ cup orange juice fresh (We used mandarin orange juice but you can use naval orange juice but you can also use canned juice in a pinch)

Dry Ingredients

• 1 and ¾ cups gluten free flour blend with xanthan gum (We used King Arthur Gluten - Free Measure for Measure flour)
• 1 tablespoon cornstarch
• ¼ teaspoon salt
  
• 1 teaspoon baking powder (gluten free)

Mandarin Orange Icing

• 1 cup powdered (icing) sugar
  
• ⅛ cup mandarin orange juice
  fresh or naval orange juice (2 tablespoons)
• 1 teaspoon mandarin orange zest plus extra for garnish - optional

US Customary - Metric

Instructions

• In a large mixing bowl, add your room temperature butter (or plant based butter) and sugar. Mix until light and fluffy.
• Add egg, vanilla extract, mandarin orange juice and zest and mix well. Don't worry if your mixture starts to separate; it's normal.
• In a separate large bowl mix together your dry ingredients; gluten-free flour blend with xanthan gum, corn starch, salt and baking powder and mix well.
• Slowly with the mixer on low add the dry ingredients into the wet ingredients and mix well. Your cookie dough mixture will be thick and sticky.
• Cover the orange cookie dough with plastic wrap and refrigerate for at least 2 hours or up to 3 days, if you are busy. Refrigeration prevents your cookies from spreading while baking.
• Preheat oven to 350 degree F or 176 degree C.
• Line your baking trays with parchment paper or baking mats to prevent sticking. Use a tablespoon to scoop a heaping tablespoon of orange cookie dough and drop it on the lined baking trays 2 to 3 inches apart. The cookies do not spread very much if you do not use real butter and refrigerate your dough.
• Bake cookies for about 9 -12 minutes or until the edge of the cookies feel slightly firm but the middle of the cookie will still be slightly soft. These cookies do not turn golden brown on the top but the bottom of the cookie will be golden brown when cooked perfectly. 10 minutes was the perfect time for our oven but each oven varies a little. Do not wait until the tops of the cookie turn golden brown or they will be dry and not chewy.
• Allow the orange drop cookies to cool for about 5 minutes on the baking sheet. Then, carefully use a spatula and move them to a wire rack to cool.
• In a medium bowl add powdered sugar, mandarin orange juice and zest. Mix well. Drizzle the mandarin orange icing glaze over the cookies.
• Allow the cookies to dry and enjoy. You can freeze these cookies so you can enjoy them through the holidays.

Video

Notes

What can I substitute for the egg to make the cookies vegan?

For a vegan option, replace the egg with ¼ cup of applesauce and add an extra ½ teaspoon of baking powder to the dry ingredients. In addition, you will need to replace the unsalted butter with a plant based butter. 

Storing

Once the Italian orange drop cookies are cooled and adorned with sweet orange icing, allow them to dry. Seal the cookies in a container, keeping them away from direct sunlight. They can stay fresh at room temperature for up to 3 days.

For longer storage, freezing is an option. Arrange the glazed orange cookies in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer-safe container or bag, using parchment paper to separate layers. Cookies with icing are typically good for 2 months in the freezer. Unglazed cookies, on the other hand, can be stored for up to 6 months, allowing you the flexibility to glaze them later.

Nutrition

Serving: 1cookie | Calories: 154kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 43mg | Fiber: 1g | Sugar: 15g | Vitamin A: 194IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

The post Italian Orange Drop Cookies with Icing appeared first on Healthy World Cuisine

Oh, and did we mention they're completely gluten-free with vegan options? If you are ready to satisfy your sweet tooth in one delightful bite, let's get baking.

Let the holiday baking commence! These rich chocolate cookies with macadamia nuts and rocky road bars are a must try for any chocolate lover. You might even need a personal moment with a few - yep they are that good.

Wet Ingredients and Substitutions

Butter or Vegan Butter Substitute

For optimal results, ensure your butter or vegan butter substitute is at room temperature and unsalted. If you're seeking a dairy-free, lactose-free, or vegan option, our top choice for baking is Earth Balance. This alternative mimics regular butter, imparting a soft-baked and chewy texture to the chocolate cookies and our Italian orange cookies.

Brown Sugar

In our homemade cookie recipe, we utilized "light" brown sugar. Feel free to substitute with "dark" brown sugar for a deeper flavor profile. Please note that we haven't experimented with sugar alternatives in this macadamia nut cookie recipe. It's crucial to recognize that the type and quantity of sugar incorporated into the cookie dough plays a pivotal role in determining the final texture of the cookie.

Eggs

For the perfect texture, use large eggs at room temperature. To transform these fudgy chocolate cookies into a vegan delight, replace each egg with a mixture of 1 tablespoon of ground flaxseed and 3 tablespoons of water. Keep in mind that opting for flaxseed and water as an egg replacement may result in slightly denser-textured cookies.

Vanilla

It provides a delightful extra flavor boost and balances the flavors. This addition elevates the overall taste profile of our Fudgy Chocolate Macadamia Nut Cookies.

Dry Ingredients and Substitutions

Gluten-Free Flour Blend (that includes xanthan gum)

Our go-to choose for creating a gluten-free cookie recipe is the King Arthur Gluten-Free Measure for Measure Flour. Essentially, you can exchange this blend, containing xanthan gum, in a ratio of 1:1 instead of regular flour, rendering the switch virtually undetectable.

Keep in mind, though, that various gluten-free flour blends may have different starch content. This may potentially necessitate adjustments to the wet-to-dry ratio. If you don't have Celiac disease or gluten/wheat sensitivities, feel free to opt for regular all-purpose flour for a straightforward and delicious alternative.

Baking Soda

Also known as bicarb soda or bicarbonate soda, baking soda is a key player in our cookie-making process. Just make sure it's not expired. Now, let's delve into a bit of scientific nerdiness. Baking soda, with its high pH (alkaline - Base), reacts when mixed with the acidic (low pH - Acid) unsweetened cocoa powder.

This chemical interaction is the secret behind the rise in your dark chocolate cookies. It's worth noting that baking soda, when used on its own, requires an acidic element to unleash its leavening magic.

Unsweetened Cocoa Powder

Our brand of choice is gluten-free unsweetened Hershey's cocoa powder. It adds a rich chocolatey flavor to the macadamia nut cookies and chocolate pudding. Here's a tip: avoid using Dutch-processed cocoa powder. Why? Well, unsweetened cocoa powder is naturally acidic, and it's this acidity that works the magic with baking soda to make our cookies rise.

Dutch-processed cocoa, however, goes through a process that removes this acidity, making it neutral. Unfortunately, this means it won't react with the baking soda needed for our delightful cookies to reach their full potential. Stick with the naturally unsweetened version for the perfect result.

Cornstarch

The secret weapon for achieving that perfect chewiness in our cookies is cornstarch! Like its role in our black sesame cookies, cornstarch works wonders by binding the liquids in the cookie dough without making it too stiff. This results in cookies that spread just right.

We recommend the gluten-free Clabber Girl brand. In case you find yourself without cornstarch, fear not - simply add an extra tablespoon of flour for an equally delightful outcome.

Salt

This unsung hero plays a vital role in balancing out the flavors. For an extra pop of flavor, consider sprinkling sea salt flakes on the freshly baked cookies as they emerge from the oven. These flakes add an addictive sweet and salty combination that elevates our gluten-free chocolate macadamia nut cookies from decadent to over the top. It's a game-changer.

However, if you're watching your sodium intake or simply prefer to skip the sweet and salty combo, feel free to omit it - it's completely optional.

Macadamia Nuts

Straight from Hawaii, these macadamia nuts are naturally sweet, buttery and have an irresistible crunch. When working with these gems, you have a choice - toast them in a dry pan for an extra layer of flavor or use them straight from the bag.

Whichever route you take, make sure to give the nuts a rough chop before folding them into the cookie dough. And if, by some miracle, you have leftovers, consider giving our popular Hawaiian Luau Rice a try.

Chocolate Chips

Our chocolate chips of choice are the vegan rice milk chocolate baking morsels from Enjoy Life. Not only are they dairy-free, catering to those with lactose intolerance or following a vegan diet, but they're also gluten-free.

If dairy is not a concern for you, feel free to opt for regular chocolate chips or semi-sweet chocolate chips. The sweet chocolate morsels create a delightful contrast to the rich dark chocolate of the cookies.

How to Make Macadamia Nut Cookies?

• Combine Wet Ingredients: Cream together unsalted butter (or vegan butter) and brown sugar until light and creamy with a mixer. Add in eggs (or ground flax seeds and water) and vanilla until well combined.
• Sift Dry ingredients into Wet Ingredients: Add gluten-free flour blend or all-purpose flour, cornstarch, unsweetened cocoa powder, baking soda and salt. Mix just until combined.

• Stir In Add Ins: Using a spatula, fold in chopped macadamia nuts and chocolate chips into the cookie dough.

• Refrigerate: Cover the cookie dough and refrigerate for 2 hours or overnight. In a time pinch refrigerate for at least 30 minutes.
• Form into Balls: Shape cookie dough into approximately 1.5 tablespoon balls. Place them on a lined baking tray about 3 inches apart. 

• Bake: Preheat oven to 350°F (176°C) and bake in the middle rack for 8 to 10 minutes.
• Cool: Allow the cookies to sit on the hot cookie tray for 5 minutes. If desired, sprinkle sea salt flakes while they are still warm. Transfer the chocolate cookies with macadamia nuts to a cooling rack to cool completely before indulging in a taste test.

Recipe Tips and Cookie Baking Hacks:

1. Proper Flour Measurement: Scoop flour into measuring cups one spoonful at a time, then level it off with a knife for accurate measurement.
2. Room Temperature Ingredients: Use room temperature eggs and butter to ensure smooth mixing of ingredients.
3. Chill the Cookie Dough: Refrigerate the cookie dough for at least 30 minutes, preferably overnight, to prevent excessive spreading during baking.
4. Line the Trays: To prevent sticking, line cookie trays with parchment paper or use a silicone baking liner (mat).
5. Decorative Touch: Reserve a few macadamia nuts and chocolate chips to press into the tops of the cookies for added style.
6. Controlled Spreading: If you have refrigerated the cookie dough overnight, they will not spread as much when baking. Take cookies out of the oven around the 7-minute mark, give the tray a quick bang on the counter. This keeps the cookies chunky but not overly fat, promoting even baking.
7. Avoid Over-Baking: Cookies may appear dark brown due to cocoa powder, so rely on the edges feeling firm to the touch without leaving an indentation. The center may still be slightly sticky. They'll continue to cook on the hot tray for 5 minutes after coming out of the oven. Don't over-bake!
8. Sweet and Salty Combo: If you love the sweet and salty combo, add a sprinkle of flaky sea salt right after taking the cookies out of the oven.

Recipe Variations:

1. Sugar Substitutions: We don't recommend substituting brown sugar with granulated sugar or other alternatives. It hasn't been tested and could alter the fudgy texture and consistency of the chocolate macadamia nut cookies.
2. Customize Add-Ins: Get creative with your add-ins! Consider mixing two kinds of chocolate chips, such as white chocolate and dark chocolate. Alternatively, skip the chocolate chips altogether and amp up the macadamia nuts. You can also experiment with dried fruits like cranberries or chopped apricots. Aim for a total of 1.5 cups of add-ins.
3. Nuts Galore: No macadamia nuts? No problem. Try other nuts like walnuts, pistachios, pecans, pine nuts, cashews, almonds, or even peanuts if there are no allergies in play.

What to Drink with Cookies?

The classic pairing for fudgy chocolate cookies is a good ol' dunk into milk or a non-dairy alternative. For those seeking a caffeinated companion, we highly recommend a cup of coffee, espresso, or even a bumblebee coffee. Tea enthusiasts can elevate the experience with bold choices like matcha, Earl Grey, chai, or Pu-erh tea-each robust enough to complement the deep, dark chocolate.

Want something a little stronger? Consider sipping on a sherry, masala, or dessert wine for a delightful grown-up twist.

What to serve with Cookies?

Double the delight by serving cookies with MORE cookies! Stack up that cookie tray with apple oatmeal date cookies, rocky road bars or some mint Oreo balls. Pair dark fudgy chocolate cookies with fresh fruit like tart raspberries, sweet strawberries, cherries, bananas, or pears. Want to take it over the top? Try serving cookies along with a small bowl of ice cream or matcha nice cream.

Storage

These chocolate macadamia nut cookies store well and are perfect for gift giving during the holidays.

Refrigerator: First, allow the cookies to come to room temperature after baking. Then, place in a sealed airtight container or baggie and place in the refrigerator for up to 2 weeks. Throw in a slice of bread in the sealed cookie container and they will stay fresh and chewy longer.

Freezer: Alternatively, they can be frozen for up to 2 months in a freezer safe container or baggie. If freezing, we like to first place the cookies in a single layer on a baking sheet in the freezer. Then, we place the cookies in a sealed container or baggie. This prevents them from sticking together.

If you do not have the time or space, make sure you place parchment or waxed paper between the layers of cookies before storing them in the refrigerator or freezer.

Frequent Asked Questions (FAQ's)

Let the Holiday Baking Commence!

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Fudgy Chocolate Macadamia Nut Cookies

Bake the perfect fudgy chocolate macadamia nut cookies with our easy gluten-free and vegan options recipe. Learn baking tips and how to freeze cookie dough.

Course Desserts

Cuisine American, Italian

Diet Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Chill Time 2 hours hours

Total Time 3 hours hours 24 minutes minutes

Servings 22 cookies

Calories 169kcal

Author HWC Magazine

Equipment

• mixer or strong muscles and a whisk/ spatula
• cookie trays
• parchment paper baking paper or silicon baking mat

Ingredients

Wet Ingedients

• ½ cup butter
  unsalted at room temperature or vegan dairy free plant-based butter
• ¾ cup brown sugar packed (we used light brown sugar but you can also use dark brown sugar)
• 2 large eggs (to keep vegan add 2 tablespoons ground flax seeds in 6 tablespoons of water and let stand 5 mins)
• 1 teaspoon vanilla
  pure extract

Dry Ingredients

• 1.5 cups gluten free flour blend with xanthan gum - spooned and leveled. (We used King Arthur Gluten-Free Measure for Measure Flour) or use regular all purpose flour if no gluten sensitivities.
• 1 tablespoon cornstarch gluten-free
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cups chocolate chips We used vegan and gluten free rice milk chocolate chips. (reserve ¼ for top of cookie before baking)
• ¾ cups macadamia nuts roughly chopped (reserve ¼ for top of cookie before baking)

Garnish (Optional)

• Flaky Sea Salt Add a little sprinkle of flaky sea salt on cookies just as they come out of the oven. If you enjoy the sweet and salty combo, its a delicious addition.

US Customary - Metric

Instructions

• Combine Wet Ingredients: Cream together unsalted butter (or vegan plant based butter) and brown sugar until light and creamy with a mixer or with whisk and strong muscles. Add in eggs (or ground flax seeds and water to keep vegan) and vanilla until well combined. (If using the vegan ground flax seed and water combination, allow the flax seed mixture to sit for 5 minutes. It should thicken up to the consistency of applesauce.)
• Mix the Dry ingredients: In a separate bowl mix gluten-free flour blend WITH xanthan gum (or all-purpose flour if no gluten sensitivities) cornstarch, unsweetened cocoa powder, baking soda and salt.
• Slowly add the dry ingredients into the wet ingredients with the mixer on low speed just until combined.
• Stir In Add Ins: Using a spatula, fold in chopped macadamia nuts and chocolate chips into the cookie dough. Reserve ¼ cup of chopped macadamia nuts and chocolate chips to decorate each cookie balls before it bakes. (This is not required - but you get extra style points for pretty cookies.
• Refrigerate: Cover the cookie dough and refrigerate for at least 2 hours or overnight. Refrigeration prevents the cookies from spreading!
• Preheat oven to 350°F (176°C)
• Form into Balls: Shape cookie dough into approximately 1.5 tablespoon balls. Place them on a lined baking tray about 3 inches apart.  Stud the cookies with the remaining chocolate chips and macadamia nuts before baking. (Refrigerated dough will be quite firm - but is softens in just a few minutes once you start to working with the cookie dough.)
• Bake cookies in the middle rack for 8 to10 minutes. At the 7 minute mark, pull the cookie tray out of the oven and give it one good whack on the countertop. This will confirm that the cookies are perfect thickness so they cook more evenly. Immediately, return the cookies back into the oven to finish baking.
• Cookies are perfectly baked when the edges are firm and do not leave dents when you touch them with your finger. The middle and top will still be soft. Do not overbake! 9 minutes was the perfect time for our oven but each oven varies a little.
• Allow the cookies to cool for about 5 minutes on the baking sheet and then carefully use a spatula and move them to a wire rack to cool. While the cookies are still hot, sprinkle on a little flaky sea salt if you like the sweet and salty combo.
• Enjoy! You can freeze these cookies so you can enjoy them through the holidays, if they last that long!

Video

Notes

Macadamia nuts - You can use raw unsalted or toasted and salted macadamia nuts for this chocolate macadamia nut recipe. 

Chocolate Chips - We used vegan rice milk chocolate morsels form Enjoy Life to keep the recipe dairy free and gluten-free. 

Storing Baked Chocolate Macadamia Nut Cookies

Refrigerator:  First, allow the cookies to come to room temperature after baking. Then, place in a sealed airtight container or baggie and place in the refrigerator for up to 2 weeks. 

Freezer: Alternatively, they can be frozen for up to 2 months in a freezer safe container or baggie. If freezing, we like to first place the cookies in a single layer on a baking sheet in the freezer. Then, we place the cookies in a sealed container or baggie. This prevents them from sticking together. If you do not have the time or space, make sure you place parchment or waxed paper between the layers of cookies before storing them in the freezer.

Nutrition

Serving: 1cookie | Calories: 169kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 149mg | Potassium: 64mg | Fiber: 2g | Sugar: 12g | Vitamin A: 167IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

The post Fudgy Chocolate Macadamia Nut Cookies appeared first on Healthy World Cuisine

Gluten-free, dairy-free, and vegan, each bite is a decadent delight without added sweeteners. Finish the rice cake dessert with festive sprinkles for the ultimate holiday treat and Christmas gift idea.

What is a Rice Cake Cracker?

The American puffed rice cake is created by applying heat and pressure to brown rice grains, causing them to expand and burst. Light, airy, and shaped into 4-inch (10cm) round disks, they serve as a fantastic alternative to bread, especially for those with gluten intolerances. While you may recall them from fad diets in the mid 1980's to 1990s, today they offer a versatile solution.

What do Rice Cakes Taste Like?

Puffed rice cakes boast a toasty and nutty flavor profile but tend to be quite dry. To elevate their taste, we've discovered the perfect solution!

Puffed Rice Cake Crackers in Vegan Rocky Road Bars

Ever wondered what to do with those extra puffed rice cake crackers? Here's a delicious answer. While we adore topping rice cakes with hummus or using crushed crackers in unexpected recipes like salmon patties, their real magic unfolds in our Vegan Rocky Road Bars. Providing a gluten-free, sugar-free, and zero-fat alternative to traditional digestive biscuits or cookies, these rice cake snacks elevate the crunch factor.

Forget the viral giant peanut butter cups-our rocky road candy stays crispy, thanks to a genius layering technique. The chocolate fully envelops the rice cake clusters, ensuring a lasting, delightful crispiness, unlike peanut butter-soaked alternatives. This is one of our many rice cake ideas you need to try today.

Ingredients & Creative Variations

To craft these delectable vegan rocky road bars, gather the essentials:

1. Plain Rice Cake Crackers:

• American puffed rice disks, each around 9 grams and 4 inches in diameter.
• Important: Not to be confused with sticky rice cakes made from glutinous rice flour.
• Choose lightly salted or no-added salt versions; off-brand options often deliver quality at half the price.

2. Dark Chocolate Chips (Vegan):

• Choose vegan dark chocolate chips for a rich, dairy-free experience.
• We recommend Enjoy Life Baking Dark Chocolate Morsels for their nut-free, soy-free, gluten-free and dairy-free composition.
• Feel free to experiment with regular dark or semi-sweet chocolate chips or a mix of milk and dark for non-vegan options.

3. Coconut Oil or Light Oil:

• Enhance chocolate melting with silky smoothness by adding coconut oil or a light oil. The coconut oil works it magic allowing you to bypass the tempering process but it makes it glossy for chocolate covered frozen fruit and gluten free rocky road.

4. Marshmallows:

• Choose mini marshmallows for optimal chewiness or slice full size marshmallows into small pieces.
• Our pick: Dandies all-natural mini vanilla marshmallows-certified gluten-free and vegan.
• Get creative with colored fruit marshmallows for a playful twist.

5. Crunchy Seeds, Nuts, and Dried Fruits:

• We used a trail mix blend featuring dried cranberries, roasted pepitas, sunflower seeds, and walnuts.
• Explore alternatives like chewy goji berries, dried mango, coconut, or even freeze-dried fruits.
• If making for a school party, we avoid adding peanuts or any tree nuts due to allergies.

6. Sprinkles:

• Embrace the festive spirit with seasonal sprinkles; think red, green, and gold for the holidays.
• Customize this rice cake snack for various occasions-pastels for spring, red, and pink for Valentine's Day, or any fun combination that suits your mood.
• Let the joy of creativity shine in every sprinkle!

How to Make: A Quick Guide

• Add coconut oil or light flavored oil to the dark chocolate chips and stir.

• Microwave the chocolate chips in 20 to 30 second burst and stir in between until almost all the way melted. Stir until smooth and creamy.

• Mix broken rice cake crackers, mini marshmallows, dried fruits, nuts, and seeds or a combination of add ins as desired. Drizzle over the melted chocolate.

• Stir well and then add to a parchment lined baking dish.
• Top chocolate rice cake rocky road bars with sprinkles.
• Refrigerate until set. Exercise patience or give in to temptation for an early taste test-your call!

Recipe Tips and Hacks

Try these tips to ensure your gluten-free chocolate rice cake rocky road bars reach the pinnacle of flavor and texture.

1. Mind the Chocolate Ratio: Achieving the right balance of chocolate is key. Ensure you have enough to generously coat all the delectable mix-ins and provide that perfect crunch.
2. Marshmallow Measurement Hack: When measuring marshmallows, pack them into the cup to ensure you get the right amount of chewy goodness in every bite.
3. Crunchy Rice Cracker Technique: Break rice crackers into small, bite-sized pieces for an optimal texture. The goal is a harmonious blend of crispy, chewy, and crunchy in every mouthful.

Mastering the Art of Chocolate Melting

Unlock the secrets to perfectly melted chocolate, whether for this recipe for rocky road candy or elegant treats like chocolate matcha truffles and French Eclairs. Follow these essential tips:

1. Microwave Safe Essentials: Choose a microwave-safe bowl, keeping in mind that glass retains heat, continuing to affect the chocolate even after microwaving.
2. Uniform Chocolate Pieces: Use chocolate chips, melting wafers, or finely chopped chocolate of the same size for even melting.
3. Clean & Dry Tools: Ensure both the bowl and spoon used for stirring are clean and dry. Any water meeting the melting chocolate can cause it to seize into a gritty paste.
4. Mind the Power: Microwave on half power rather than full power to prevent burning. Stir the chocolate after each short burst of heating to distribute the heat evenly.
5. Timing Matters: Stop microwaving just before vegan dark chocolate chips are completely melted; the residual heat from the bowl will finish the job.
6. Alternative Method - Double Boiler: If no microwave is available, use a double boiler on the stovetop. Be cautious not to introduce any water into the chocolate, as it can cause seizing.

Perfect Companions: What to Serve

Savor the chocolate rice cake bars by pairing them with a steaming cup of tea or robust coffee for a delightful temperature contrast. Deck out your cookie tray with the spiciness of gingerbread or explore an international cookie assortment for a diverse flavor experience. Elevate your dessert spread by serving the rice cake rocky road with a scoop of matcha nice cream or add a touch of freshness with berries or sliced seasonal fruit.

If you are anything like us, we love something a little salty with sweet. Try our low carb rosemary party nuts - always a hit around the holidays. The possibilities are endless, making Rocky Road Bars a versatile treat for any occasion.

How to store?

Rocky road candy bars are not only a delight for your taste buds but also a breeze to store. Without any perishable ingredients, they make a perfect make-ahead treat for sharing or gifting. Once crafted and set, simply keep them in a sealed container in a cool place for up to 7 days. In warmer climates, it is best to refrigerate to maintain freshness for an additional 7 days.

Extend the joy by freezing these gluten-free bars. Wrap them in plastic, followed by foil, and store them in a freezer-safe bag or container. They stay freezer-fresh for up to 3 months, though truth be told, they rarely last that long.

To thaw, place them in the refrigerator, let them sit in a cool spot overnight, or at room temperature for about 15 minutes. Your Rocky Road Bars are then ready to be savored whenever you crave a delicious indulgence.

Perfect Gift Idea

Spread joy with these decadent Chocolate Rice Cake Rocky Road Bars-an ideal gift to brighten someone's day. Elevate your presentation with these charming options:

1. Parchment-Wrapped Slices: Wrap individual slices in parchment paper before placing them in a decorative box for an elegant and tidy presentation. Add in a few Chocolate brownie Christmas trees for the perfect gift idea.
2. Plastic Wrap and Ribbon: Take a slice of Rocky Road, wrap it in a small piece of plastic, roll it up, twist the sides, and tie it with a festive ribbon or string for a personal touch.
3. Tin Delight: Create a festive display by setting little candy or cupcake liners in a holiday tin, placing a Rocky Road Bar into each liner, and covering the tin for a delightful arrangement.
4. Gift Bags with a Ribbon Seal: Choose little food-safe gift bags. Place the chocolate rice cake treats inside, seal them with a ribbon, and present a tasty package.

Whichever option you choose, the recipient is sure to appreciate the thoughtful and delicious gesture. These rocky road candy bars make for a perfect edible gift for any occasion.

Frequent Asked Questions (FAQ's)

More Sweet Treats

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Chocolate Rice Cake Rocky Road Bars

Savor the delight of vegan, gluten-free Chocolate Rice Cake Rocky Road Bars - an easy, no-bake dessert for every sweet craving!

Course Desserts

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Chilling 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12 slices

Calories 276kcal

Author HWC Magazine

Equipment

• baking pan 8 inch x 8 inch (20cm x 20cm)
• parchment paper (baking paper)

Ingredients

• 16 ounces dark chocolate chips vegan and gluten free (2 and ¾ cups)
• 2 tablespoons coconut oil or light oil
• 1 and ¾ cups mini marshmallows vegan and gluten free (if all you have is large marshmallows cut them into small pieces
• 3 whole puffed rice cake crackers approximately 2 and ¼ heaping cups lightly salted or plain broken into little bite sized pieces. Each puffed rice cake cracker is 9 grams and 4 inches in diameter.
• ½ cup trail mix (dried fruits, seeds and/ or nuts) - ours had dried cranberries, dried pepitas, sunflower seeds and walnuts.
• sprinkles optional

US Customary - Metric

Instructions

• Line a 8 x 8 inch (20cm x 20cm) baking dish with parchment paper (baking paper) with the edges a little taller than the sides of the dish.
• Pour the vegan dark chocolate chips into a clean and dry microwave safe bowl. Stir in the coconut oil or light oil and stir to coat.
• Microwave the chocolate chips on "half power" uncovered in 20 to 30 second bursts and stir in between. Remove the chocolate chips from the microwave BEFORE they are almost all the way melted. The remaining heat in the bowl will usually melt it the rest of the way. Stir until smooth and creamy.
• Stir in the puffed rice cake pieces, marshmallows and ½ cup trail mix (or your favorite add ins like dried fruits, seeds, nuts, freeze dried fruit, etc.) into the melted dark chocolate.
• Pour the rocky road mixture into the prepared baking sheet. Spread it out evenly with a spatula.
• Top with sprinkles, if desired, while the chocolate is still soft.
• Refrigerate for 3 hours or until set.
• Remove the chilled rocky road pan from the refrigerator. Use the parchment paper to left the rocky road out of the pan. Allow this chocolate dessert to set at room temperature for 30 minutes before slicing. Use a sharp knife to score 4 even lines and then cut into 12 slices.
• Enjoy or share as gifts!

Video

Notes

*If you do not have a microwave, you can use a double boiler on the stovetop to melt chocolate. Please note: do not boil the water and be careful to not get water in the chocolate as it can cause it to seize up. We prefer the microwave method to melt chocolate. 

How to store?

Once the rocky road bars have set, simply keep them in a sealed container in a cool place for up to 7 days. In warmer climates, it is best to refrigerate to maintain freshness for an additional 7 days.

To Freeze: Wrap them in plastic, followed by foil, and store them in a freezer-safe bag or container. They stay freezer-fresh for up to 3 months.

To Thaw: Place them in the refrigerator, let them sit in a cool spot overnight, or at room temperature for about 15 minutes. Your Rocky Road Bars are then ready to be savored whenever you craving something sweet.

Nutrition

Serving: 1slice | Calories: 276kcal | Carbohydrates: 28g | Protein: 5g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 0.4mg | Sodium: 47mg | Potassium: 279mg | Fiber: 2g | Sugar: 17g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 117mg | Iron: 1mg

The post Chocolate Rice Cake Rocky Road Bars appeared first on Healthy World Cuisine

How to Pit Dates

• Soften the Dates: If you're using Chinese red dates (jujubes) or other dark dates like Medjool or Deglet Noor, soak them in boiling hot water for 10 minutes to soften, making it easier to remove the pit. After soaking, drain and lightly dry them with a towel.

• Remove the Pit: To remove the pit, the simplest method is to use a paring knife. Cut around the date from both ends, then pull the date apart into two halves. The pit will be in one of the halves. Carefully use your paring knife to lift it out, then proceed to chop the dates. You can learn more about how to pit jujubes in our article on how to make date paste.

• Alternative Methods: Some people have success using a chopstick or straw to push through the pit, although this technique may not be as effective. To save time and effort, consider using pre-pitted dates or substituting them with raisins, dried cranberries, or your choice of dried fruit.

How to make Steamed Bread?

The process of making steamed gingerbread date bread remains the same whether you're using the traditional stovetop steaming method or the easy microwave steaming method. Here's a simplified overview of how to prepare gingerbread batter:

• Whip Eggs and Brown Sugar: Beat the eggs and brown sugar until the mixture transforms from a light brown color to a creamy, light, and fluffy yellow texture. Using a mixer, this step takes about 3 to 5 minutes and is crucial for achieving a light and fluffy bread.
• Incorporate Wet Ingredients: Add the remaining wet ingredients - molasses, soy sauce (or aminos for a gluten-free version), oil, and your choice of milk or non-dairy alternative. Blend the mixture well.

• Set Aside: Reserve 2 teaspoons of flour to coat the jujubes, dates, or other dried fruit. This coating prevents the fruit from sinking to the bottom of the bread during the steaming process.
• Combine Dry Ingredients: In a separate bowl, mix the dry ingredients - flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves.
• Mix Dry and Wet Ingredients: Gradually put small portions of the dry ingredients into the wet mixture, mixing them thoroughly.
• Coat the Fruit: Combine the 2 teaspoons of flour with the jujubes, dates, or dried fruit.
• Mix the Fruit in the Batter: Then, set aside and prepare your steaming set up.

Option 1: Traditional Stove Top Steaming Method

• Prepare Your Steaming Setup: Use a wok or deep pan that's larger and deeper than your steaming basket. Add about 1 to 2 inches of hot water to the pan or wok.
• Prepare the Steamer Basket: If you're using a traditional bamboo steamer basket, line the inside with parchment paper, trimming off any excess from the edges. This makes it easy to pick up and remove from the basket. Lightly spray the parchment paper with oil. You'll steam the bread directly in the steaming basket without a baking pan.
• Fill the Steamer Basket: Pour the gingerbread batter directly into the lined steamer basket. Add extra dried dates or dried fruits on top as desired.

• Start Steaming: Place the bamboo steamer basket with its lid over the wok or deep pan. Set the heat to medium-high and steam the gingerbread for approximately 20 minutes or until a toothpick comes out clean. You may need to add more hot water to the pan during the steaming process. You can preheat extra water in a tea kettle for this purpose.

• Alternative Steaming Methods: If you don't have a bamboo steamer, there are alternative methods demonstrated in our steamed Asian fish recipe. These include using a metal steamer plate, crossed chopsticks, aluminum foil balls, or an upside-down ramekin. For these techniques, use a cake or baking pan (8 or 9 inches) that fits inside with a lid.
• Wrap a tea towel around the lid to prevent water condensation from dripping onto the bread like we did for our Chinese New Year Cakes.  Note that a bamboo steamer can help absorb some of the moisture that forms on the lid.

Option 2: Easy Microwave Steaming Method

• Gather Microwave-Safe Dishes: You'll need two microwave-safe dishes. First, select an 8- or 9-inch microwave-safe baking dish for the gingerbread. Second, choose a larger microwave-safe dish that can comfortably accommodate the smaller one. We used an 8 x 8 glass baking dish placed inside a 9 x 13 glass baking dish.
• Prepare the Gingerbread Dish: Line the baking dish that will hold the gingerbread with parchment paper and lightly grease it with oil. Pour the gingerbread batter into the lined dish and add extra dates or dried fruits on top if desired.
• Create a Water Bath: Boil some water and add approximately 1 inch of hot water to the larger 9 x 13 microwave-safe dish. Carefully place the dish with the gingerbread into the larger container with the water bath, ensuring the batter doesn't get wet.

• Microwave Steaming: Place the gingerbread dish inside the water bath and microwave on high. Steam bread uncovered for 5 to 7 minutes or until a toothpick comes out clean. If your microwave lacks a turntable, remember to turn the dish halfway through the cooking process.

A special thank you to our dear friend Akiko-san for sharing this recipe inspiration with us.

More Holiday Treats

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Steamed Gingerbread Date Bread

Savor the warmth of Steamed Gingerbread Date Bread with nourishing red dates - a no-yeast, holiday quick bread with both 5 minute microwave and traditional steaming methods.

Course Breakfast and Brunch, Dessert

Cuisine American, Chinese, Japanese

Diet Gluten Free, Low Lactose

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 194kcal

Author HWC Magazine

Equipment

• 1 bamboo steamer or alternative steaming equipment for Traditional Stove Top Steaming Method . OR...
• 1 Microwave plus microwave safe 8 x 8 glass baking dish placed inside a 9 x 13 glass baking dish for Microwave Steaming Method.

Ingredients

• 1 cup Chinese red dates
  (also known as jujubes, hong zao) soaked in hot water, pits removed (can exchange with regular dark dates, raisins or even dried cranberries) ½ cup chopped plus ½ cup sliced in half for garnish on top of gingerbread.
• hot water to soak the red dates to soften

Wet Ingredients

• 3 whole eggs room temperature
• ½ cup brown sugar dark - packed
• 3 tablespoons molasses unsulfured light flavored (We used Grandma's Original Unsulfured Molasses)
• 1 tablespoon soy sauce (gluten-free option tamari or liquid aminos)
• 4 tablespoons almond milk or non-dairy or dairy of choice
• 4.5 tablespoons oil light flavored

Dry Ingredients

• 1 cup flour either regular all purpose flour or gluten free 1:1 baking flour blend like Bob's Red Mill or King Arthur gluten free all purpose flour
• 1.5 teaspoon baking powder (check to make sure the brand is gluten free)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon dried ground
• 1 teaspoon ginger dried ground
• ½ teaspoon allspice dried ground
• ½ teaspoon cloves dried ground

US Customary - Metric

Instructions

Prepare Red Dates (Jujubes)

• If you're using Chinese red dates (jujubes) soak them in boiling hot water for 10 minutes to soften, making it easier to remove the pit. After soaking, drain and lightly dry them with a towel.

  If using tender moist dates like Medjool, you can skip this step because they are easier to pit and chop. Raisin or dried cranberries do not need to be soaked or chopped.

Wet Ingredients for Gingerbread Batter

• Beat the eggs and brown sugar in a large bowl until the mixture transforms from a light brown color to a creamy, light, and fluffy yellow texture. Using a mixer, this step takes about 3 to 5 minutes and is crucial for achieving a light and fluffy bread.
• Add the remaining wet ingredients to the whipped egg and brown sugar mixture - molasses, soy sauce (or aminos for a gluten-free version), oil, and your choice of milk or non-dairy alternative. Blend the mixture well. Set aside.

Dry Ingredients for Gingerbread batter

• Reserve 2 teaspoons of flour from the measured 1 cup of flour to coat the jujubes, dates, or other dried fruit. Stir to coat the dried fruit. This coating prevents the fruit from sinking to the bottom of the bread during the steaming process.
• In a separate bowl, mix the dry ingredients - the rest of the flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves.

Combine Dry Ingredients into the Wet Ingredients

• Gradually put small portions of the dry ingredients into the wet mixture, mixing them thoroughly. Then pour in the prepared dates or dried fruit and stir until well combined. Set aside. Next, choose either the traditional stovetop steaming method OR the microwave steaming method.

Traditional Stovetop Steaming Method (20 minutes)

• Prepare your steamer device using either option A, option B or maybe your lucky and have an integrated steamer oven. Add about 1 to 2 inches of boiling hot water to the pan or wok.

  Option A) Use a wok or deep pan that's larger and deeper than your steaming basket. Add about 1 to 2 inches of hot water to the pan or wok.

  Option B) If you don't have a bamboo steamer, there are alternative methods including using a metal steamer plate, crossed chopsticks, aluminum foil balls, or an upside-down ramekin. For these techniques, use a cake or baking pan (8 or 9 inches) that fits inside a larger pot with a tight fitting lid. Wrap a tea towel around the lid to prevent water condensation from dripping onto the bread.
• If you're using a traditional bamboo steamer basket, line the inside with parchment paper, trimming off any excess from the edges. This makes it easy to pick up and remove from the basket. Lightly spray the parchment paper with oil. You'll steam the bread directly in the steaming basket without a baking pan. If you are using a cake pan to steam, please line pan with parchment paper and spray with oil.
• Pour the prepared gingerbread batter directly into the lined steamer basket or prepared cake pan and place into steamer device. Garnish with sliced red dates or dried fruits as desired.
• Put the lid on. Set the heat to medium-high and steam the gingerbread for approximately 20 minutes or until a toothpick comes out clean. You may need to add more hot water to the pan during the steaming process. You can preheat extra water in a tea kettle for this purpose. Allow the gingerbread to rest 5 minutes before serving with the lid on.

Microwave Steaming Method (5 to 7 minutes)

• You'll need two microwave-safe dishes. First, select an 8 or 9-inch microwave-safe baking dish for the gingerbread. Second, choose a larger microwave-safe dish that can comfortably accommodate the smaller one. We used an 8 x 8 glass baking dish placed inside a 9 x 13 glass baking dish.
• Line the baking dish that will hold the gingerbread with parchment paper and lightly grease it with oil. Pour the gingerbread batter into the lined dish and add extra dates or dried fruits on top if desired.
• Add 1 inch of boiling hot water to the larger microwave safe dish that can hold the 8 or 9 inch dish. We used a glass 9 x 13 microwave-safe dish. Carefully place the dish with the gingerbread dish into the larger container with the water bath, ensuring the batter does not get wet.
• Place the gingerbread dish inside the water bath into the microwave. Steam bread in the microwave on high and uncovered for 5 to 7 minutes or until a toothpick comes out clean. If your microwave lacks a turntable, remember to turn the dish halfway through the cooking process. Allow the gingerbread to rest 5 minutes before serving.
• Remove the steamed gingerbread date bread from the steaming device, slice and serve warm with delightful cup of your favorite tea/coffee.

Video

Notes

How to Serve?

Serving Temperature: This sweet treat is delightful when served warm (our favorite way), at room temperature, or chilled, depending on your preference.

Enjoy Plain: Enjoy the gingerbread plain, right from the steamer basket. 

Toppings: Elevate your steamed bread by topping it with options like coconut whipped cream, regular whipped topping, ice cream, yogurt, or a dusting of confectioner sugar (powdered sugar).

Serve Gingerbread for breakfast, teatime, or any time you want a lightly sweet treat.

Recipe Tips for Perfect Gingerbread

1. Use Room Temperature Eggs: Using room temperature eggs ensures even mixing with other ingredients.
2. Choose the Right Molasses: Choose an unsulfured light-flavored molasses. Avoid "blackstrap" molasses, which is too strong and bitter for this steamed bread recipe.
3. Whip Eggs and Brown Sugar: Mix eggs and brown sugar until the mixture turns light yellow and creamy. This step is essential for achieving a soft and spongy texture and may take 3 to 5 minutes at high speed.
4. Accurate Measurements: Spoon flour into a cup and level it off with a knife for precise measurements. Pack brown sugar in the measuring cup for accurate amounts.
5. Avoid Over-Mixing: Don't overmix the dry ingredients into the wet ones, as it can make the bread tough. Mix only until they are incorporated.
6. Steaming Time Variations: Steaming time can vary based on factors such as the type of steaming device, pan or basket size, and lid fit. Smaller pans or baskets require longer steaming, while larger ones may take less time.
7. Resting Period: Allow the bread to rest in the steamer for 5 minutes before removing and serving.
8. Microwave Steaming: If using the microwave method, set a timer for 5 minutes and check for doneness with a toothpick. If batter sticks to the toothpick, steam for additional minutes, adding 30 seconds to a minute at a time. Microwave steaming can overcook and dry out the bread more easily.
9. Stovetop Steaming: When steaming on the stovetop, it's challenging to overcook unless you run out of water in the pot. Keep an eye on the water level while the bread cooks and add boiled water carefully to the side if it gets low.

How to store steamed gingerbread?
Once the gingerbread has cooled to room temperature, store it in a sealed container in the refrigerator for up to 3 days. Alternatively, you can freeze it for several months. However, serving the date bread hot out of the steamer is so delightful that there might not be any leftovers

Nutrition

Serving: 1slice | Calories: 194kcal | Carbohydrates: 36g | Protein: 2g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 293mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg

The post Steamed Gingerbread Date Bread appeared first on Healthy World Cuisine

Make our easy Panettone Air Fryer French Toast Sticks with a buttery maple triple sec syrup for the ultimate Christmas breakfast or brunch. These quick and easy French toast sticks are crispy on the outside and tender on the inside. Fun to eat - just pick up a slice with your fingers and dip. Serve along with Italian Scrambled Eggs or a Stove Top Parmesan Leek Frittata for an unforgettable vegetarian breakfast.

What's to Love

After all, what are you going to do with that leftover panettone bread loaf from the holidays? This fun recipe will have your guests swooning for seconds and your house is going to smell just like Christmas.  As a matter of fact, the aroma from the air fried French toast sticks is so deliciously festive it can wake up blurred eyed teenagers EARLY on a weekend morning. They are that good!

If you do not have an air fryer, we have included the stove top directions in the recipe card below too. Make extra French toast sticks. They freeze well and are easy to reheat.

Air Fryer Breakfast

Eating Italian Christmas cake for breakfast might seem a little extravagant but hey - it's the holiday, right? We do not often splurge on sweets but when we do - we go BIG!

Making the perfect French toast sticks in the air fryer is not that different than a classic French toast but it is so much better.

• The air fryer (or convection oven) makes an extra crispy French toast.
• No forks needed just dip and bite.
• Delicious addition to a breakfast board or DIY Ultimate Bagel Bar Brunch.
• No monitoring needed. Enjoy a quick Iced Bumblebee Coffee with your guests while it cooks.
• Use non-dairy to make almond milk French toast
• You can also make a homemade dairy free and gluten free panettone bread.
• Adding Cointreau (orange flavored triple sec or bourbon) and orange zest to the buttery maple syrup complements the fruits in the panettone bread.

What is Panettone Bread?

Panettone (pronounced as "pa-net-taw-nee) is a sweet Italian Christmas bread sometimes also referred to as an Italian fruit cake made with candied orange, citron, and raisins. If you're not fond of candied fruits, you must try a chocolate panettone bread. Decadent chocolate deliciousness! It's customary to gift either the traditional or chocolate version during the Christmas holidays.

How is the Italian Christmas Bread Made?

This Italian sweet bread is special because it uses a starter culture along with the usual eggs, flour, and butter. The starter dough goes through this intensive process of getting worked on for at least 3 days before adding the candied fruits and raisins. After it is baked, its hung upside down for 10 hours to retain its domed shape. Now, you know why this beloved bread is so special.

Panettone bread it light and chewy. It is delicious served with a slather of apricot freezer jam, mascarpone spread (similar to a cream cheese) and also makes the best darn French toast.

French Toast Ingredients

• Panettone Bread, especially a loaf that is starting to go a little stale, is perfect to make a batch of French toast. As a substitute, feel free to exchange with pandoro (8-pointed Italian sweet bread), brioche bread, Texas toast or even gluten-free bread.
• Eggs - this helps the ingredients bind together and firm up when heated. If you are out of eggs, you can try adding just a little bit of cornstarch to the milk mixture.
• Almond Milk - or any non-dairy or dairy of choice gives French toast that rich custard flavor.
• Cinnamon - gives it that holiday essence. If you want, you can add a little all spice, nutmeg, or ginger to the mix too.
• Vanilla - enhances the flavor.
• Salt - just a pinch to balance the flavors.

Maple Bourbon or Triple Sec Syrup Ingredients

Do you like to go BIG when you splurge on a special treat? Then, you are not going to want to skip this rich and decadent Maple Cointreau syrup. All we can say is "Oh my". Of course, you can serve with plain maple syrup or Better Than Mrs. Butterworth Pancake Syrup for the kids.

• Maple Syrup - is perfect but can also use regular pancake syrup.
• Triple Sec or Bourbon - the orange flavor liquor complements the dried fruits in the panettone bread. We used Cointreau but you could also use Grand Marnier or other triple sec of choice. Your favorite bourbon is also a delicious pairing with the maple flavor.
• Orange zest - we used the zest from a mandarin orange but use what you have on hand.
• Butter - but of course, right? It make this delicious alcohol infused maple syrup rich and delicious.

Step by Step Instructions

For the full and complete recipe and video, please scroll down to the recipe card below.

• Remove the baking paper from the panettone bread.
• Slice the Italian Christmas Bread into thick slices.

• Make the French toast custard. Add beaten eggs, milk or non-dairy of choice, vanilla, cinnamon, and a little dash of salt.
• Spray the air fryer basket or tray with oil or line with parchment paper. This is very important! Preheat the air fryer to 385 degrees F or 196 degrees C. If you have an oven toaster style air fryer, be sure to line the baking tray underneath as it will drip.
• Dip the panettone bread slices into the custard mixture and lay on the prepared air fryer basket or tray. Do not soak in the batter! Spray both sides of battered panettone with a little spray oil.

• Place the French toast sticks in the air fryer. Air fry for 5 minutes. Then, turn over and air fry for another 4 minutes or until crispy. Every air fryer is a little different so you may need less or more time to achieve a crispy exterior to the French toast sticks.

• In the meantime, make the buttery maple triple sec syrup. In a small pot or pan, add the butter to melt and add the maple syrup and bourbon or Cointreau (triple sec) alcohol and cook over medium heat until bubbly for about 2 minutes. Remove from the heat and stir in the orange zest.
• Enjoy!

French Toast Toppings

• Dust homemade panettone air fryer French toast sticks with powdered sugar and serve with little bowls of maple bourbon syrup on the side to dip.
• Mascarpone cheese and berries.
• Maple Coffee Syrup
• Chocolate hazelnut spread
• Date paste spread or your favorite nut butter.
• Butter and orange marmalade or kumquat jam. The citrus flavor really brings out the dried citrus flavor in the panettone Christmas bread.
• Dollop of Homemade Coconut Whipped Cream or Asian Spiced Pears.

Recipe Tips for Success

• Spray your air fryer tray or basket well with oil or line with parchment paper, if your brand of air fryer allows this.
• Lightly spray both sides of custard dipped panettone bread sticks with a light flavored oil before baking. It prevents sticking and makes your French sticks golden.
• Preheat the air fryer. This is important as it helps French toast get a good crispy crust.

How to Reheat?

1. Preheat the air fryer to 385 degrees F (196 degrees C) and heat for 1 to 2 minutes on each side.
2. Stove top heat a little butter over medium heat and pan fry panettone French toast for 1 to 2 minutes on each side.
3. Microwave is our least favorite way to heat up French toast as it makes it soggy.  However, if that is your only option reheat in microwave for about 45 seconds to 1 minute and you are done.

How to Store Leftovers?

Air fried French toast can be stored in a covered container for up to 3 days in the refrigerator or up to 2 months in the freezer.  When storing in the freezer, it is best to store in a single layer with waxed paper, parchment paper or aluminum foil in between.  Then, you can just heat up a couple of sticks at a time for an air fryer breakfast any day of the week.

What to serve with French toast?

If you are serving Panettone for breakfast, you may like to try these sides and mains.

• Breakfast meats like bacon, sausage, country ham or Canadian ham.
• Italian scrambled eggs and Sauteed Asparagus and Mushrooms with a poached eggs are great for any low carb lovers in the crowd.
• Fresh fruit, stewed fruit or quinoa fruit salad.
• Espresso, coffee, and juice.
• Granola, yogurt or a spicy chocolate chai chia seed pudding.
• Serve air fried French toast sticks as part of a breakfast board. Arrange the maple bourbon or triple sec syrup, bacon, hard boiled eggs, fresh fruit, jams, mascarpone cream and all your favorite items on a serving platter and enjoy.

Serving as a dessert?

• Of course, a little espresso or coffee is always welcome.
• If you want to try something a little stronger, pour glasses of prosecco, Moscato or limoncello.
• Dessert boards are the new trend. Just add French toast sticks, syrup of choice, whipped topping, fresh berries, candied pecans, Nutella, jam and a few chewy mandarin orange cookies for a festive treat.

Difference Between Pandoro vs Panettone

Are you team Panettone or team pandoro? Both cakes are delicious in this air fryer breakfast but there are many differences.

Both are Italian Christmas breads, but panettone originated in Milan and pandoro originated in Verona. Pandoro is an 8-point star shaped golden bread and has the texture like a French Brioche that we use to make savory breakfast bread pudding. Unlike the panettone, it does not contain any dried fruits, but we think it is sweeter in taste. Usually, pandoro is dusted in powdered sugar and it looks like snow on a Christmas tree.

Frequent Asked Questions (FAQ's)

More Breakfast and Brunch Ideas

Healthy Tex Mex Breakfast Bowls

Gluten and Dairy Free Breakfast for Every Occasion

Strawberry Banana Pancakes

DIY Ultimate Bagel Bar Brunch

Cranberry Oatmeal Breakfast Cookies

Wishing everyone a safe and happy holiday!

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Panettone Air Fryer French Toast Sticks

Try our easy Panettone Air Fryer French Toast Sticks with a buttery maple triple sec or bourbon syrup for the ultimate Christmas breakfast or brunch.

Course Breakfast and Brunch

Cuisine Italian

Diet Vegetarian

Prep Time 8 minutes minutes

Cook Time 9 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories 160kcal

Author HWC Magazine

Equipment

• air fryer or convection oven

Ingredients

• 8 sticks panettone bread
  thick sliced sticks with the baking paper removed. Slices should be shaped into a long thick stick easy for picking up and dunking into syrup.
• 2 whole eggs beaten or egg beaters
• ⅓ cup almond milk
  (or dairy or non-dairy of choice)
• 1 teaspoon cinnamon dried ground
• 1 teaspoon vanilla
  
• ¼ teaspoon salt
• Spray oil light flavored

Maple Triple Sec or Bourbon Syrup (optional)

• 2 tablespoon butter
  
• 3 tablespoons triple sec or bourbon We used Cointreau
• 1 cup maple syrup
• 1 teaspoon orange zest We used a mandarin orange

Garnishes

• powdered sugar, whipped topping, fruit or whatever your little heart desires

US Customary - Metric

Instructions

Air Fryer Method

• Preheat the air fryer (or convection oven) to 385 degrees F or 196 degrees C. Spray the air fryer basket with a light flavored oil or line with parchment paper.
• Remove the paper from the panettone bread and cut into 8 thick sliced sticks.
• In a flat bowl mix eggs, almond milk, cinnamon, vanilla, butter and salt. Dip each of the panettone bread slices into the egg mixture on both sides. Do not soak but just a quick dunk and shake off the excess egg and milk mixture.
• Spray the panettone sticks with a light flavored oil on both sides and place on greased or parchment lined air fryer tray. (To make cleanup easy, if you have a toaster oven style air fryer, place the lined baking sheet under the air fryer tray as the French toast will drip.)

  Place the air fryer tray with the French toasts in the air fryer and cook for 5 minutes. Turn the French toast sticks over and cook for another 4 minutes or until toasty and crispy on all sides.

  If more convenient for you, spray one side of the French toast before setting in the air fryer tray. Then, when you turn them half way in the cooking process, you can spray the other side.
• In the meantime, add a knob of butter to a small pot to melt over medium heat. Take the pot off the heat and carefully add the triple sec or bourbon alcohol. Then place back on the medium heat. Allow the alcohol to burn off for about 2 minutes. Add the maple syrup to the butter and alcohol mixture and heat until warm- about 1 minute. Turn off the heat, add the orange zest and stir. The maple triple sec or bourbon syrup is ready for serving.
• Serve your delicious panettone air fryer French toast sticks with a side of buttery Maple Cointreau Syrup and a dusting of powdered sugar if desired. Enjoy!

Stove Top Method

• Add 1 tablespoon of butter into a large frying pan and melt over medium low heat. Add your prepared panettone sticks to the pan that have been lightly dipped into the egg and milk mixture. Pan fry on each side for 5 to 8 minutes or until golden brown. If you need to cook in batches, clean your pan and add a new tablespoon of butter each and every time.

Video

Notes

• Nutrition calculation is based on 2 panettone French toast sticks without syrup. If you add the maple triple sec or bourbon syrup the calories per serving are 308 and Net carbs are 53 - but hey- it's the holiday! 
• The maple triple sec syrup will thicken upon cooling. It can be reheated in the microwave or on the stove top, if you have any leftovers.

Storage

Air fried French toast can be stored in a covered container for up to 3 days in the refrigerator or up to 2 months in the freezer.  When storing in the freezer, it is best to store in a single layer with waxed paper, parchment paper or aluminum foil in between.  Then, you can just heat up a couple of sticks at a time for an air fryer breakfast any day of the week.

Frozen French Toast Sticks in Air Fryer

Preheat air fryer to 385 degrees F. Spray air fryer basket and the individual French toast sticks with a little light flavored oil. Air fry French toast sticks for 2 to 3 minutes on each side or until hot and crispy.

 

Nutrition

Serving: 2French toast sticks | Calories: 160kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 375mg | Potassium: 65mg | Fiber: 2g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 0.02mg | Calcium: 80mg | Iron: 2mg

The post Panettone Air Fryer French Toast Sticks appeared first on Healthy World Cuisine

If you can open a jar, you literally have all the skills needed to assemble this Italian platter together. Last minute guests are no problem because this starter uses pantry jarred ingredients, Italian cold cuts, and cheeses to spread a little holiday cheer. No cooking or baking required!

Pour yourself and glass of wine or a Blood Orange Ginger Spritz and let's get this party started.

Ingredients

If you have ever made a cheese board, you know that the only limitation of what you can add is your imagination. These are just some things we had in the pantry or sounded good to us. Explore your pantry and/ or the pickle or deli section of your grocery store and pick your favorites. Here are some starter ideas…

Short skewers or long toothpicks to make Charcuterie sticks like we did with our Caprese Salad on a stick. Our bamboo skewers were 4.7 inches in length or up to 6 inches would work fine.

Olives - pitted Castelvetrano are buttery and kalamata olives are briny but pick ones you enjoy or an olive medley. If you have any olives left over, your can try our Vegan Olive Tapenade recipe.

Artichoke Hearts - marinated or you can marinate your own with the quick and easy dressing we are gong to share with you today.

Pepperoncini - if you like something slightly spicy.

Sweet Cherry Peppers - if you like something a little sweet.

Fresh Baby Mozzarella Balls (also called bocconcini or Ciliegine) or Cheese Cubes of Choice. We marinated the fresh mozzarella with an easy balsamic and EVOO dressing.

Fresh Mini Sweet Bell peppers and cherry Tomatoes or any fresh vegetables you desire like cucumbers, radish, etc. It adds that nice crunch.

Soppressata and Prosciutto or any Italian cold cuts you desire like salami, Pepperoni, Coppa and the list goes on.

Fresh Rosemary sprigs or fresh green herbs that make the antipasto wreath look just like a Christmas wreath.

Other Ideas - Marinate mushrooms, roasted peppers, pickled onions and more.

How to Assemble

• If you decide to use fresh baby mozzarella balls, also called bocconcini, marinate with a little balsamic vinegar, extra virgin olive oil, Italian seasoning and salt and pepper to taste.
• Open jars of pickles, cold cuts and chop up any fresh vegetable you plan to put on the antipasto skewers and place them easily within reach. Thread all the special ingredients on the wooden skewers.

• Choose a round platter to display your antipasto wreath. Place your assembled Charcuterie Skewers around the exterior edge of your round platter and leave space in the middle to make a wreath shape pattern.
• Add the rosemary sprigs in between the sticks of antipasto. Artfully stack the rest of the skewers on the plate. It is like you are doing a craft. We are not very crafty so you will probably do better than us. (smiling)
• Cover and place the holiday appetizer in the refrigerator until your guests arrive.

How to Display

The Christmas antipasto wreath is beautiful on a large white flat platter or plate so you can see clearly all the delicious meat, cheese, bright pickled vegetables on the skewered appetizers. However, you can also display this rosemary wreath on a large cutting board or wooden chopping board too. Use what you have on hand. Alternatively, an elevated cake tray, or disposable oversized aluminum round tray also work fine.

If you are feeling a bit tired this holiday, you can forgo the skewers and just creatively lay the ingredients in a round circle to shape a wreath. There are not hard rules and rules are meant to be broken. Have fun with this Christmas antipasto platter.

Recipe Tips and Variations

• Pick and choose the ingredients that you like the most. Maybe you use some of the ingredients we described and maybe some of your own ideas as well.
• Try adding a little cooked and marinated cheese tortellini pasta and fresh basil on your appetizer skewers. If you don't use up all the tortellini, add the leftovers to an Instant Pot Italian Sausage Tortellini Soup.
• If you want to make this recipe vegetarian, skip the Italian cured meats, and add more cheese, pickles, and vegetables instead.
• On the other hand, if you want to make this Antipasto Wreath vegan, hold all the cold cuts, and use vegan cheese. Try stuffing vegan cream cheese in mini peppers and marinate canned mushrooms.
• Serve your Antipasto Wreath Charcuterie Skewers as part of a "Bloody Mary Bar". How fun would that be!
• Drizzle on a little of the Italian marinade or extra virgin olive oil on the skewers right before serving.

What to Serve on the side?

Serve the antipasto wreath appetizer with toasted rustic Italian bread, crackers, Healthy Ricotta Crostini or breadsticks on the side. Also, a drizzle of extra virgin olive oil and fresh cracked pepper is nice upon serving.

Stove Top Rosemary Party Nuts is a delicious low carb and gluten free option to go with the charcuterie sticks and can be made in advance.

Can Antipasti be a Main Course?

Yes, absolutely! Antipasti is the plural of antipasto - more than one appetizer. Serve several different Italian Christmas Appetizer recipes with your holiday antipasto wreath. Appetizers for dinner is a very fun hosting idea.

Dazzle your guests with  Mom's Best Italian Stuffed Artichokes or hot out of the oven Savory Baked Brie in Puff Pastry.  You might even want to try our gluten free and Dairy-Free Bolognese Polenta Bites.

Italian Meal Plan

Have you ever eaten a Sunday dinner with Italian friends or dined at an Italian restaurant? If so, you may be familiar with the different parts of an Italian meal. If you want to host a dinner party that no one will ever forget, try this menu.

Aperitivo is a pre-meal drink. Try a Campari or Aperol Spritz.

Antipasto (singular form) is the delicious Antipasto Wreath Charcuterie Skewers appetizer.

Primi (first course) -  Timpano Italian Pasta Dome

Secondi - (second Course) - Mediterranean Red Snapper Packets

Dolci  (dessert) - Rich and Creamy Tiramisu, gelato or a healthy sorbet.

Digestivi & Caffè - (drink to settle the stomach after a big meal and helps with digesting) After dinner drinks like amari, grappa, limoncello, Sambuca and more are served after dessert. Espresso coffee is often served after a large meal.

Storage

• Please do not leave your antipasto platter wreath out of the refrigerator for over 4 hours.
• Marinated fresh mozzarella balls that have not been submerged in olive oil do not last more than 24 hours.
• However, the pickles and deli meats can be taken off the stick and consumed within 4 days if covered and in the refrigerator.

Frequently Asked Questions (FAQ's)

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Antipasto Wreath Charcuterie Skewers

Kickoff the holidays with a festive Italian Antipasto Wreath Charcuterie Skewers appetizer! It's an easy, make-ahead low carb grazing platter that doubles as a Christmas holiday table decoration. 

Course Appetizers/ Snacks

Cuisine Italian

Diet Diabetic

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 32 skewers

Calories 119kcal

Author HWC Magazine

Equipment

• 30 wooden skewers 6 inch or long toothpicks

Ingredients

Marinated Mozzarella Balls

• 8 ounces fresh mozzarella ciliegine baby mozzarella balls (bocconcini)
• ¼ cup olive oil extra virgin + extra to garnish before serving
• 1.5 tablespoon balsamic vinegar
• 1 teaspoon Italian seasoning dried ground
• ½ teaspoon garlic powder dried ground
• salt and pepper to taste

Antipasto Wreath

• 8 ounces marinated fresh Mozzarella Ciliegine balls recipe above
• 10 ounces olives pitted (Italian Castelvetrano Whole Green )
• 10 ounces tomatoes small grape or cherry tomatoes
• 16 ounces pepperoncini whole
• 13 ounces marinated artichoke hearts
• 16 ounces sweet cherry peppers
• 8 ounces mini sweet bell peppers Seeds removed and but in half
• 14 ounces Sopressata thin sliced
• 4 ounces prosciutto
• 10 ounces fresh rosemary sprigs 2 packages

US Customary - Metric

Instructions

Marinate Fresh Mozzarella Ciliegine (Balls)

• Place fresh mozzarella ciliegine balls in a bowl, Add olive oil, balsamic vinegar, Italian seasoning, garlic, salt and pepper to taste. Set aside.
• Open jars of olives, pepperoncini, marinated artichoke hearts, sweet cherry peppers or any pickles that you enjoy. Set out slices of Sopressata and prosciutto or any Italian cold cuts you enjoy. Wash tomatoes and chop up any fresh vegetables like mini sweet bell peppers. Place all ingredients near your reach.
• Thread all the special antipasto ingredients on the wooden skewers with alternating colors and textures as desired.
• Choose a platter. plate or wooden chopping board to display your antipasto wreath. Place your assembled Charcuterie Skewers around the exterior edge of your round platter and leave space in the middle to make a wreath shape pattern.
• Add the rosemary sprigs in between the sticks of antipasto. Artfully stack the rest of the skewers on the plate.
• Cover and place the holiday appetizer in the refrigerator until your guests arrive - up to 24 hours.
• Drizzle charcuterie skewers with a little extra virgin olive oil before serving. Enjoy!

Video

Notes

Storage

• Please do not leave your antipasto platter wreath out of the refrigerator for over 4 hours.
• Marinated fresh mozzarella balls that have not been submerged in olive oil do not last more than 24 hours. 
• However, the pickles and deli meats can be consumed within 4 days if covered and stored in the refrigerator.

Nutrition

Serving: 1skewer | Calories: 119kcal | Carbohydrates: 4g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.005g | Cholesterol: 12mg | Sodium: 663mg | Potassium: 132mg | Fiber: 2g | Sugar: 1g | Vitamin A: 496IU | Vitamin C: 24mg | Calcium: 13mg | Iron: 0.5mg

The post Antipasto Wreath Charcuterie Skewers appeared first on Healthy World Cuisine

Have you ever tried black sesame seeds in a dessert before? If you haven't tried it, you have no idea what you have been missing out on. Our Baked Black Sesame Mochi Donuts, Hot Black Sesame Cereal and Black Sesame Nice Cream are deeply nutty sweet treats and ready in under 30 minutes.  

Something magical happens when black sesame seeds are toasted and ground. First, they are marvelously nutty and fragrant. Secondly, when ground they act much like a flour and bind ingredients together. Lastly, the black color is stunning.

We have been performing lots of testing and "quality assurance" (eating cookies - smiling) to perfect this black sesame recipe just for you.  We can't wait to share with you all the baking hacks we learned along the way. So, let's get started!

Ingredients

Black Sesame Seeds - Makes these baked cookies nutty and addictive. You have 3 options.

1. To save time, you can purchase toasted ground black sesame powder from the Asian market or purchase this on Amazon.
2. Purchase whole "toasted" black sesame seeds and grind them using a food processor like we did with our black sesame bliss balls or get those muscles going and use a spice grinder or mortar and pestle.
3. You can also buy "raw" whole black sesame seeds. However, you will first need to toast them in a pan. Allow them to cool and then grind them into a powder.
4. Extra whole toasted black sesame seeds to top the cookie as a garnish. We would not skip it as it gives extra texture and nuttiness to the cookie. Have left over black sesame seeds? Try them in one of our other healthy black sesame dessert recipes.

Butter - unsalted and room temperature. Not melted - but soft. It should leave a dent in the butter when you gently press on it.  

Brown Sugar - light and packed. The molasses in the sugar makes the cookies chewy.

Granulated sugar - this gives the cookie that little crisp exterior and sometimes a crackle on the top of the cookie.

Egg - acts as a binder.

Gluten - Free 1:1 flour - (measure to measure flour) We used the King Arthur flour blend for this black sesame dessert cookie. If you do not need to worry about gluten, you can exchange with regular all-purpose flour.

Vanilla, Ginger, and Cinnamon - a pop of extra flavor. You don't taste these spices right away. However, you feel the warmth from the warming spices at the end. These, of course, are optional but make it extra delicious.

Cornstarch - the secret ingredient that makes the baked cookies have crispy edges but extra chewy interior.

Salt - helps round out the flavors.

Baking Soda - helps the cookies rise when baked.

How to Make: Step by Step

• Grind toasted black sesame seeds but not too long or you will end up with black sesame paste.
• Add room temperature butter, packed brown sugar and granulated sugar to a bowl and mix until creamy.

• Nest, add room temperature egg and vanilla to the butter sugar mixture just until mixed.
• In a clean bowl add gluten free 1:1 flour, ground black sesame seeds, salt, baking powder, ginger, cinnamon, and corn starch and mix well.
• Add the dry ingredients (flour mixture) slowly into the wet ingredients (butter mixture) and mix just until incorporated.
• Refrigerate the dough at least 2 hours. If you do not have the time, scoop cookies on to lined baking sheet and cover and refrigerate for at least 30 minutes. This step is important so the butter does not melt before the cookies have time to bake in the oven - or you will have flat cookies.

• Line baking sheet and place ½ rounded tablespoon of cookie dough at least 2 inches apart.

• Dip each cookie ball into toasted black sesame seeds and place the seed side up.
• Bake at 350 degrees for 7 to 10 minutes. Our cookies were done in 8 minutes. The edges may ever so slightly start to brown on the edges. Resist the urge to over bake as they will not be chewy.

• Allow the cookies to cool for 5 minutes on the baking tray then move to a wire rack to finish cooling.
• Enjoy!

How to Toast Sesame Seeds?

First things first! If you have purchased "toasted black sesame seeds" you can proceed immediately to the next step. However, if you have purchased "raw sesame seeds" you will need to toast them in a dry pan on the lowest heat level until you smell the nuttiness - around 3 to 5 minutes. Allow the seeds to cool completely before grinding.

How to Grind?

Food processor or Spice Grinder - Place your sesame seeds in the food processor and pulse it. Push down the sides frequently. If you grind your seeds too long, the oil from the seeds will create a paste. Although a black sesame paste is delicious for our Black Sesame Pie Cookies, it is not the effect we are going for in this recipe.

Mortar and Pestle - Use some muscle power and grind the seeds a little bit at time.

Bag method - Add the sesame seeds to a large gallon size sealable bag. Then using a rolling pin bash and roll until the seeds into a fine powder.

5 Tips for Baking Perfect Cookies

Making cookies seems like a simple enough taste, right? Well, yes - but no. Many seasoned bakers don't even need to think about it as they do these things naturally.  For others, a reminder is needed.

While testing the recipe for our black sesame cookies, we explored different ingredients, methods and had some epic fails while trying to make this recipe healthier. Things you are going to want to avoid!

We had all kinds of opportunities to take photos of what you should or should not do while prepping cookie dough. Today, we are going to share with you each type of failure and how to avoid it so that you can make the perfect cookie each time.

1) Soften the Butter

Sit the butter out at room temperature to soften, preferably overnight. It's perfectly softened when you lightly press your finger into the butter, and it leaves a dent. Alternatively, you can microwave butter at low power at 5 second intervals just until you reach the soft stage. DO NOT melt or warm the butter. The butter should still slightly cool to the touch.

If you decide to soften the butter in the microwave, you need to do this on low power. Butter goes from brick hard to a puddle in a nano second. Can you guess which photo above used melted butter? Our cookies were flatter than a pancake. In addition, the flour mixture did not combine well with the flour mixture.

The purpose of softening the butter is so that you can easily cream the butter and sugar together. Doing so, creates air and this helps the cookies rise, puff up and bake up lighter. Cream the softened butter and sugar together for about 3 to 5 minutes until light and fluffy , just like what we did for our Chewy Mandarin Orange Cookies.  However, do not over beat the mixture or you will beat all the air out - resulting in dense cookies.

We tried substituting a portion of the butter with apple sauce. The black sesame cookies were still tasty but more cake like than cookie in texture.

2) Measure Properly

We usually weigh ingredients as this is the most accurate method. However, we know that many of you do not have a scale, so we used cups as our measurement tool. Measure your flour by spooning it into the measuring cup.

Do not scoop the flour into the measuring cup from the bag of flour.  This will pack the flour and your cookies will be denser. Finally, level it off with a butter knife. Too much flour will make tough and dry cookies.

Brown sugar has molasses in it. It needs to be packed into the cup for a proper measurement just like we did with our Homemade Gingerbread Cookies . First, we tested a recipe using only light brown sugar. Although the cookie was chewy and moist, it lacked that bit of crisp on the ends and the cookies spread more.

Adding a mix of granulated sugar along with the brown sugar gives more rise to your cookies while still making them chewy. The reason is the granulated sugar absorbs some of the liquid in the cookie. This makes those addictive crispy edges and sometimes a crackle top to your cookie. 

3) Chill your Cookie Dough

We cannot reinforce this enough! Refrigerate your cookie dough for at least 2 hours or even overnight. If you don't have time for that, then scoop the cookie dough onto the lined baking tray, cover and place the cookies on the tray in the refrigerator for at least 30 minutes. This hack gets the butter chilled so that the cookies are less likely to spread in the oven before the cookies have time to cook.

4) Prepping the Cookie Dough

• Line your baking trays to prevent sticking.

• Use a cookie scooper or measuring spoon to make uniformed shaped balls for uniformed sized cookies. This step promotes even baking so all the cookies get done at the same time. Do not press the dough down.

• Don't be handling the dough too much. The warmth from your hands will melt the butter.

• Make sure your cookies are at least 2 inches apart on the baking sheet. The cookies will spread a little bit, so you need to allow for that space.

• Place the cookies on a room temperature or cool lined baking sheet. If your baking sheet is warm, the remaining heat from the pan will melt the butter in the cookies causing them to spread.

5) Baking Hacks

• Don't over bake! As a matter of fact, it is better to underbake so that your cookies stay chewy and soft.
• Bake one batch at a time and bake on the center rack.
• If you have an oven that is warmer on one side, you may need to turn your cookies halfway through the baking process.
• Use a timer and set it for less time. You can always cook it longer. Every oven is a little different.  Some ovens are hotter or cooler and elevation differences can play a role on how long your cookies need to bake. Do NOT overbake cookies! Cookies like our Cranberry Oatmeal Breakfast Cookies will continue to firm up after you remove them from the oven.
• Let your baked black sesame cookies rest on the baking sheet for 2 to 3 minutes before moving them to a wire rack to cool. Less risk for breaking them.
• Don't let your cookies rest on the baking sheet too long as they will continue cooking resulting in over baked cookies.

Variations

• Add ins like dark chocolate, goji berries, pitted Chinese red dates can be stirred in before chilling the cookie dough.
• If you do not need to keep the recipe gluten-free you can use regular all-purpose flour instead of gluten free baking 1:1 flour.
• Top with flaky sea salt.
• Dunk in a delicious frothy black sesame latte with strawberry foam.

Frequently Asked Questions (FAQ's)

Chewy Black Sesame Cookies are the ultimate gluten-free chewy cookie and goes perfectly with a steaming hot-pot of Goji Berry and Red Dates Herbal Tea. We can't wait for you to make a batch today.

More Cookie Recipes

60 Cookie Recipes from Around the World

Chocolate Espresso Fig Balls

No Bake Cranberry Bliss Balls

Homemade Gingerbread Cookies

Chewy Mandarin Orange Cookies (Gluten-Free & Vegan)

Fudgy Chocolate Macadamia Nut Cookies (Gluten-Free & Vegan)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Black Sesame Cookies

Gluten-free Black Sesame Cookies are nutty lightly spiced Asian cookies with crisp edges and an addictive chewy center.

Course Desserts

Cuisine Chinese

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Chill Time in Refrigerator 2 hours hours

Total Time 2 hours hours 23 minutes minutes

Servings 32 cookies

Calories 87kcal

Author HWC Magazine

Equipment

• food processor, spice grinder or mortar and pestle to grind black sesame seeds

Ingredients

Grind Black Sesame Seeds (skip this step if you are using pre-ground sesame seeds)

• ¾ cup black sesame seeds
  toasted ground (and extra ¼ cup whole for garnish)

Wet Ingredients

• ½ cup butter softened but NOT melted
• ½ cup brown sugar light - packed
• ⅓ cup granulated sugar
• 1 large egg whole
• 1 teaspoon vanilla extract or paste

Dry Ingredients

• 1 and ¼ cup gluten free 1:1 baking flour measure to measure flour (or regular all purpose flour if you do not need it to be gluten-free)
• ¾ cups ground black sesame seeds ingredient from above
• 1 teaspoon baking soda
• 1 /4 teaspoon salt
• 1 teaspoon ginger dried ground (optional)
• 1 teaspoon cinnamon dried ground (optional)
• 2 teaspoons cornstarch

US Customary - Metric

Instructions

Toast and Grind Black Sesame Seeds (if you purchased pre-ground toasted sesame seeds, you can skip this step)

• If you purchased whole "raw" black sesame seeds, you will first need to toast them in a pan in a dry pan for 3 to 5 minutes over very low heat just until they smell toasty. Stir and keep your eye on them so they do not burn. Allow them to cool.
• Whole "toasted" black sesame seeds can be ground into a powder using a food processor, spice grinder, mortar and pestle or even the bag method and rolling pin. You will need to scape down the sides of the food processor or spice grinder and shake periodically. Do not over mix or it will turn into black sesame paste. Set aside

Wet Ingredients

• Add room temperature softened butter, packed brown sugar, and granulated sugar to a bowl and mix until creamy.
• Nest, add room temperature egg and vanilla to the butter sugar mixture just until mixed.

Dry Ingredients

•  In a clean bowl add gluten free 1:1 flour, toasted ground black sesame seeds, salt, baking powder, ginger, cinnamon, and cornstarch and mix well.

Putting it all Together

• Add the dry ingredients (flour mixture) slowly into the wet ingredients (butter mixture) and mix just until incorporated.
• Cover and refrigerate the cookie dough at least 2 hours. If you do not have the time, scoop cookies on to lined baking sheet and cover and refrigerate for at least 30 minutes.
• Preheat oven to 350 degrees F (176 degrees C).
• Line baking sheet and place ½ rounded tablespoon of cookie dough at least 2 inches apart.
• Bake for 7 to 10 minutes. Our cookies were done in 8 minutes. The edges may ever so slightly start to brown on the edges. Resist the urge to over bake as they will not be chewy.
• Allow the cookies to cool for 3 to 5 minutes on the baking tray then move to a wire rack to finish cooling.
• Makes about 30 to 32 small chewy sesame seed cookies. Store in a sealed container. Enjoy!

Video

Notes

These cookies can be kept in a sealed container for up to 3 days at room temperature, 7 days in the refrigerator or up to 3 months in the freezer.

The cookies will firm up when refrigerated or frozen. Leave them sit out at room temperature for 15 minutes to soften. If you are impatient like us, just pop a couple in the microwave for 5 to 10 seconds to get them soft and chewy again.

Nutrition

Serving: 1cookie | Calories: 87kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 132mg | Potassium: 20mg | Fiber: 1g | Sugar: 5g | Vitamin A: 98IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 1mg

The post Black Sesame Cookies appeared first on Healthy World Cuisine

The extra bonus of using an air fryer to heat up a cranberry glazed ham is that it frees up the oven. Then, you can make our favorite side dishes in the oven like our French Canadian Meat Dressing Recipe and Balsamic Roasted Fennel and Carrots - together rounding out the perfect family feast. 

Pre-cooked spiral hams are super delicious but top it with a golden spiced orange cranberry glaze and you have a slice of "HAM HEAVEN". Don't you just love something a little sweet with the salty ham? It's the perfect pairing. In this article, we are going to cover how to choose a ham for your size and type of air fryer, keep it juicy and moist, how long to reheat and helpful hints to make the best darn cranberry glaze.

We have also included oven baking directions if you do not have an air fryer or if you are planning on feeding a huge crew of family and friends.

Types of Ham

Before we get started on the recipe, let's review the different kinds of ham to choose from.  In addition, the type and size to purchase will be determined by the size and type of your air fryer brand.

1. Spiral Cut are also sometimes called City Hams. (BEST Choice, especially for Toaster Oven Style Air Fryers)
2. Boneless has had the bone removed and is pressed into a roll. This type is also available as a spiral cut ham without the bone. (BEST Choice for cylindrical basket air fryers (around 5 quarts).
3. Fresh is not cured or smoked or cooked. These are raw uncured leg of pork.  This type of ham is best cooked in the oven not in the air fryer.
4. Country hams are NOT suggested for this recipe as they are VERY SALTY. First, you need to boil to remove some of that sodium before they can even be prepared.

Bone in vs Boneless

Did you know there are pros and cons to both options?

• Bone-in hams are often tastier and moister than boneless ones.
• Semi-boneless or partially boned only the leg bone remaining. The hip or shank bone has been removed. This makes it easier to cut and serve.
• Boneless are more convenient and easier to slice.

If you have a large toaster oven style air fryer, you can used either bone in, semi-boneless or boneless holiday ham. If you have a cylindrical basket style (5-quart size) air fryer, you will most likely need to choose a boneless option. A bone-in type will be too large and be touching the heating elements and the sides. You don't want that.

However, you may be able to fit in a half of semi-boneless ham in a 9 to 12-quart cylindrical air fryer but we have not tested it. Every air fryer is different.

Cooked vs Uncooked

Did you know that hams can be ready-to-eat or need to be cooked before serving? The best option is to choose a fully cooked ham that just needs to be reheated.

In addition, they can also be separated into several different categories.

• Fresh - uncured raw leg of pork (Do not use for this Air Fryer Ham with Cranberry Glaze recipe as it does not have that flavor profile you are looking for.)
• Cured - with either a wet brine or dry salt brine. This type can be cooked or uncooked.
• Smoked - sometimes they will be smoked after cured. Don't you just love the essence of hickory or maple is infused into the pork.

Check the package! One of these labels should be prominently displayed...

1. Fully cooked - is the option needed for our air fryer ham with cranberry glaze recipe. (BEST Option)

• Partially cooked - this means the ham has been cooked up to the temperature of 137 degrees F (58 degrees C) but less than 148 degrees F (64 degrees C). This type will still require additional cooking before it can be served. Can be used but may take longer to cook . Need to be heated to 145 degrees F (62 degrees C)  and then allowed to rest and the temperature should continue to rise to 160 degrees F (71 degrees C) according to U.S. Department of Agriculture (USDA).

• Ready to cook - are uncooked hams that will need to be cooked up 145 degrees F then left to rest as the temperature increases to 160 degrees F (71 degrees C) Do not use this type.

How Much Per Person?

Boneless - ¼ to ⅓ pound per adult serving.

Bone - in - ⅓ to ½ pound per adult serving.

Are you ready for some easy math? For example, if you want to serve 4 people, you will need approximately 1.5 pound of boneless or 2 pounds of a bone-in ham. Of course, it depends on how many sides you are serving and if you want leftovers to make our Red Lentil and Ham Soup or our Instant Pot Lentil Ham Stew.

Ingredients and Substitutions

Ham -  

• Air fryers come in different types, models, and max capacities. Please consult your owner manual for the capacity and dimensions to determine the weight and type of ham to purchase.  

• Choose a fully cooked ham. A fully cooked spiral ham (sliced) is super convenient and delicious.

• Boneless are best for cylindrical basket types of air fryers.

• Bone-in, semi boneless or boneless can be used in a LARGE toaster oven style air fryer.

• If you have a medium sized cylindrical basket air fryer (around 5 quarts), then most likely you will only be able to fit a 2 to 3-pound boneless ham in the basket drawer.

• We have a Cosori Toaster oven style air fryer (capacity 32 quarts) and could easily fit in a 7 to 8-pound bone in ham without it touching any of the sides or the heating elements. Due to the size of our air fryer, about 8 pounds is probably the max you can fit in safely for this model.

• Hosting the whole crew? If you want to cook a whole ham or larger one, we have included oven baking instructions in the recipe card below.

Cranberries - Fresh is best but can also use frozen. We used a full 12 ounces, so we had enough for the glaze but also extra cranberry sauce to dollop on top for serving. If you double the cranberry glaze recipe, you can make our Cranberry Sauce Muffins for breakfast in the morning.

Oranges - Use both the zest and the juice from a fresh orange.

Honey or sweetener of choice - We like honey as it is a natural sweetener. However, you can also use maple syrup, brown sugar, or a sugar alternative of choice.

Allspice - Makes this cranberry glaze smell and taste like the holidays. We used dried and ground allspice to keep this cranberry glazed ham recipe super easy. Believe it or not, allspice is NOT a mixture of spices but instead a dried berry from the Pimenta dioca tree. Allspice is also a prominent flavor in our Homemade Gingerbread Cookies and steamed gingerbread.

Looking for an allspice alternative? Mix the following spices together for the best substitution.

• ½ teaspoon dried ground cinnamon
• ¼ teaspoon dried ground cloves
• ¼ teaspoon dried ground nutmeg.

How to Prepare the BEST Cranberry Glaze

• Place fresh cranberries into a medium skillet and place heat on medium high.
• Add in honey or sweetener of choice.

• Zest in one orange and the juice of 2 oranges.

• Add in allspice and stir until well incorporated.
• The cranberry glaze will thicken as it sits. That is important as the glaze sticks to the sides of the ham instead of dripping to the bottom of the pan.

How to Prepare the Ham

• First things first! Line your basket or oven toaster tray with aluminum foil. You can thank us later but makes it for easy clean up. (Double check with your air fryer manufacturer instructions but most types can use aluminum foil.) Preheat air fryer to 350 degrees F (176 degrees C)
• We used a fully cooked spiral ham. If your ham is NOT spiral cut, take a moment to hand score the skin of the ham both vertically and horizontally to make a diamond shape. This helps crisp up the skin later in the cooking process.
• Spray a little oil on the bottom of the aluminum foil to prevent sticking. Wrap ham with heavy duty aluminum foil. Make sure the open end up at the top so you can add the cranberry glaze later in the cooking process. Place in air fryer.
• Air fry the ham for 20-25 minutes for 2- 3-pound smaller hams and 30 - 40 minutes for larger 8-pound ones. We use this time to make our spiced orange cranberry glaze.
• Take out of the air fryer and carefully open the aluminum foil wrap and brush ⅓ of the cranberry glaze all over the top of the ham and sides.
• Wrap back up in aluminum foil to seal and place back in the oven for another 20 minutes.

• Carefully unwrap the aluminum foil back and check the temperature of the ham in the thickest part of the ham away from bone. If the temperature is below 135 degrees F (57 degrees C) seal the aluminum foil wrap back around the ham and continue cooking.
• Once the internal temperature has reached 135 degrees F, pull back the aluminum foil back down off the ham so the top and sides are exposed.
• Brush another ⅓ of the cranberry glaze all over. (Save the remaining ⅓ of orange cranberry glaze for serving) Place back into the air fryer to cook for another 10 -15 minutes or until golden ruby red and the internal temperature reaches 145 degrees F (62 degrees C).
• FYI: If you are using a ham from Non-USDA certified plant, the USDA recommends heating to an internal temperature to 165 °F.
• Remove the beautiful glazed beauty from the air fryer and leave rest for 3 minutes. DO NOT THROW AWAY THE PAN DRIPPINGS! That is LIQUID GOLD! Strain juice and drizzle on the ham while serving along with a dollop of remaining Cranberry Glaze Sauce.

Tips for Success!

• Purchase a fully cooked ham.
• Use boneless for cylindrical basket air fryers models.
• Can use boneless, semi-boneless or bone-in for large toaster oven style air fryers
• Purchase a ham that fits inside the air fryer without touching the sides or the heating elements. Every air fryer has a different capacity.
• Cook time in air fryer is 10 to 15 minutes per pound.
• No Air fryer? No Problem! Oven Baking directions in the recipe notes.
• Before putting in the air fryer, allow the ham to come to room temperature.  We usually let it sit on the counter for 30-60 minutes at room temperature.  This ensures more even cooking.
• Choose boneless small hams around 2 to 3 pounds for 5 to 6-quart basket style air fryers. Can choose larger bone-in spiral hams for oven style air fryers up to about 8 pounds.
• Use aluminum foil for easy cleanup and it also keeps your ham moist while heating up.
• Spiral boneless pre-cooked hams take about 10 minutes per pound to reach 145 degrees F. Bone in or semi boneless can take 10 to 15 minutes per pound.
• Use a meat thermometer to confirm internal temperature. Put in the largest meatiest portion of the ham away from the bone.
• Reserve a little of the cranberry glaze to serve and the strained pan drippings.
• Allow ham to rest 3 minutes before serving.

Side Dishes

Looking for a dish to pass or something you can make in advance? Try these salads, vegetables and potato and rice dish ideas to complete your holiday feast.

Salads:  Quinoa Harvest Salad, Autumn Kale Salad and Dried Cranberry Sugar Glazed Pecan Holiday Salad can all be made in advance.

Vegetables: Balsamic Roasted Fennel and Carrots or Garlicky Sesame Stir Fried Green Beans are delicious with ham and are easy throw together. Our Moroccan spiced baby carrots can be cooked in advance and reheated just before serving.

Potatoes or Rice: Our creamy Instant Pot Pumpkin Risotto or Crispy Roasted Red Potatoes and Cabbage make a complete holiday menu.

Frequent Asked Questions (FAQ's)

Holiday Dessert Ideas

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Air Fryer Ham with Cranberry Glaze

Just 5 simple ingredients, tender with an irresistible golden sweet cranberry crust.

For this recipe we used a TOASTER OVEN style 32-quart air fryer. We used a 7.5-pound bone in fully cooked spiral ham. Please see our recipe notes for adjusting the sizes and types of ham for all different types and smaller air fryers.

FYI: For small cylindrical basket air fryers (around 5 quarts) use a 2 to 3 pound BONELESS fully cooked ham. Check to make sure that your ham is not touching any of the sides or top of air fryer as this can cause burning of the ham. Trim down ham to fit in air fryer or cook in the oven instead.

TOP TIPS:

Purchase a fully cooked ham.

Use boneless hams for cylindrical basket air fryers models.

Can use boneless, semi-boneless or bone-in hams for large toaster oven style air fryers

Purchase a ham that fits inside the air fryer without touching the sides or the heating elements. Every air fryer has a different capacity.

Cook time in air fryer is 10 to 15 minutes per pound.

No Air fryer? No Problem! Oven Baking directions in the recipe notes.

Course Mains

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Rest Time 3 minutes minutes

Total Time 2 hours hours 8 minutes minutes

Servings 16 servings

Calories 342kcal

Author HWC Magazine

Equipment

• Air fryer (Ours is a toaster oven style model (32-quart capacity) Please read full recipe for accommodating smaller air fryer units, cooking times and other specifics for choosing ingredients.
• aluminum foil

Ingredients

• 7 to 8 pounds Cooked ham
  (3.1to 3.6 kg) fully cooked bone-in spiral ham for extra-large toaster oven style air fryer models (For example a smaller 5-to-6-quart cylindrical basket air fryers models, use a BONELESS fully cooked 2-to-3-pound.) Every air fryer capacity is different. The goal is to choose a ham that fits easily into your air fryer without touching the sides or the heating elements. 
• spray oil to prevent sticking

Cranberry Glaze

• 12 oz Cranberries
  fresh or frozen
• ½ cup honey (or maple syrup, brown sugar, or sugar alternative of choice)
• 2 tablespoons Orange zest
  
• ½ cup orange juice or juice from 2 oranges
• 1 teaspoon allspice dried ground (see recipe notes for substitution options)

Garnishes

• reserved ham juices strained
• cranberry glaze ⅓ of the remaining
• fresh oranges, cranberries and greens to decorate optional

US Customary - Metric

Instructions

Prepare the Ham

• Allow the ham to come to room temperature.  We usually let it sit on the counter for 30-60minutes at room temperature.  This ensures more even cooking.
• First things first! Line your basket or oven toaster tray with aluminum foil. You can thank us later but makes it for easy clean up. (Double check with your air fryer manufacturer instructions but most types can use aluminum foil.) Preheat air fryer to 350 degrees F (176 degrees C)
• We used a fully COOKED spiral ham. If it is NOT spiral cut, take a moment to hand score the skin of the ham both vertically and horizontally to make a diamond shape. This helps crisp up the skin later in the cooking process.
• Spray a little oil on the bottom of the aluminum foil to prevent sticking. Place the ham flat side down on the aluminum foil. (If your ham has a little plastic device over the bone, this can be removed and thrown away.) Wrap your ham with heavy duty aluminum foil with the open end up at the top so you can add the cranberry glaze later in the cooking process. Place wrapped ham in air fryer.
• Air Fry for 20-25 minutes for 2- 3-pound smaller hams and 30 - 40 minutes for larger 7 to 8-pound ones. (Use this time to make your cranberry glaze.)

Make Spiced Orange Cranberry Glaze

• Place fresh cranberries into a medium skillet and place heat on medium high.
• Add in honey or sweetener of choice.
• Zest in one orange and the juice of 2 oranges.
• Add in allspice and stir until well incorporated.
• The cranberry glaze will thicken as it sits. That is important as the glaze sticks to the sides of the ham instead of dripping to the bottom of the pan.

Glazing the Ham

• Take the ham out of the air fryer and carefully open the aluminum foil wrap and brush ⅓ of the cranberry glaze all over the top of the ham and sides.
• Wrap the ham back up in aluminum foil to seal and place back in the oven for another 20 minutes
• Carefully unwrap the aluminum foil back and check the temperature in the thickest part of the ham away from bone. If the temperature is below 135degrees F (57 degrees C) seal the aluminum foil wrap back around and continue cooking until the temperature reaches 135 degrees F. (Boneless hams take about 10 minutes per pound. Bone-in ones take about 15 minutes per pound to fully reheat)
• Once the internal temperature has reached 135 degrees F, pull back the aluminum foil back down off the ham so the top and sides of ham are exposed.
• Brush another ⅓ of the cranberry glaze all over the ham well. (Save the remaining⅓ of orange cranberry glaze for serving) Place back into the air fryer to cook for another 10 - 15 minutes or is golden ruby red and the internal temperature reaches 145 degrees F (62 degrees C).
• FYI: If you are using a ham from a Non-USDA certified plant, the USDA recommends heating to an internal temperature to 165 °F.
• Remove the ham from the air fryer and leave rest for 3 minutes. DO NOT THROW AWAY THE PAN DRIPPINGS! That is LIQUID GOLD! Strain ham juice and set aside.
• Move ham to a serving platter. Tent lightly with foil and let rest 3 minutes.
• Optional: Garnish your platter with fresh oranges, cranberries, and greens, if desired.
• Slice and serve with a drizzle of the ham juice and a dollop of remaining Cranberry Glaze. Enjoy!

Video

Notes

Tips for Success!

• Purchase a fully cooked ham.
• Use boneless hams for cylindrical basket air fryers models.
• Can use boneless, semi-boneless or bone-in hams for large toaster oven style air fryers
• Purchase a ham that fits inside the air fryer without touching the sides or the heating elements. Every air fryer has a different capacity.
• Cook time in air fryer is 10 to 15 minutes per pound.
• No Air fryer? No Problem! Oven Baking directions in the recipe notes.
• Before putting in the air fryer, allow the ham to come to room temperature. We usually let it sit on the counter for 30-60 minutes at room temperature.  This ensures more even cooking.
• Choose boneless small hams around 2 to 3 pounds for 5 to 6-quart basket style air fryers. Can choose larger bone-in spiral hams for toaster oven style air fryers up to about 8 pounds.
• Use aluminum foil for easy cleanup .
• Spiral boneless pre-cooked hams take about 10 minutes per pound to reach at least 140 to 145 degrees F. Bone in or semi boneless ones can take 10 to 15 minutes per pound.
• Use a meat thermometer to confirm internal temperature. Put in the largest meatiest portion of the ham away from the bone.
• Reserve a little of the cranberry glaze to serve and the strained ham "liquid gold" juice.
• Allow to rest 3 minutes before serving.
• Leftovers can be stored in a covered container for 3 to 5 days or up to 2 months in the freezer.

Substitution for Allspice 

If you do not have allspice, mix the following spices together for the best substitution.

• ½ teaspoon dried ground cinnamon
• ¼ teaspoon dried ground cloves
• ¼ teaspoon dried ground nutmeg.

Alternative Oven Baking Directions

• As you are baking in a large standard oven, you can choose any sized fully cooked bone-in or boneless ham. 
• Preheat standard oven to 325 degrees F (162 degrees C)
• We like to line a roasting pan with foil for easy cleanup.
• Spray oil on foiled line pan to prevent sticking.
• Place ham flat side down in the roasting pan. Cover with aluminum foil and place in the oven to roast.
• Make the cranberry glaze as directed above in the recipe card and set aside.
• Roast ham for approximately 12 to 15 minutes per pound. At the halfway point, check carefully pull off the aluminum foil, check the internal temperature and glaze ham with ⅓ of the glaze. Place the aluminum foil back on and put back in the oven continue roasting.
• With approximately 15 to 20 minutes left in the cooking process, carefully remove the ham from the oven. Turn the oven temperature up to 425 degrees F (218 degrees C). Brush with another ⅓ of the orange cranberry glaze (reserving the last ⅓ for serving)
• Place the ham UNCOVERED in the oven and bake until the glaze is ruby red and golden, and temperature has reached 145 degrees F (62 degrees C).
• Remove from the air fryer and leave rest for 3 minutes. DO NOT THROW AWAY THE PAN DRIPPINGS! That is LIQUID GOLD! Strain juice and set aside.
• Move to a serving platter. Tent lightly with foil and let rest 3 minutes.
• Optional: Garnish your platter with fresh oranges, cranberries, and greens, if desired.
• Slice and serve with a drizzle of the pan drippings and a dollop of remaining Cranberry Glaze.

Nutrition

Serving: 1g | Calories: 342kcal | Carbohydrates: 12g | Protein: 38g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 2293mg | Potassium: 600mg | Fiber: 1g | Sugar: 10g | Vitamin A: 32IU | Vitamin C: 54mg | Calcium: 17mg | Iron: 2mg

The post Air Fryer Ham with Cranberry Glaze appeared first on Healthy World Cuisine

These EASY to PEEL Air Fryer Roasted Chestnuts are sweet, nutty, creamy, and simply delicious. We bet our fast and easy Chestnut roasting recipe will be your new favorite winter toasty warm snack.

In this article, you will learn easy hacks on how to choose, prepare, roast and peel chestnuts.  Whether you enjoy peeling and eating this festive treat right out of a paper sack for the holidays, tossed in butter and salt or in our Roasted Chestnut Pumpkin Risotto, you are going to be hooked.

Unlike baking or boiling, air frying them gives them an extra toasty sweet flavor. Enjoy them now as the chestnut season is short!

Don't have an air fryer? No Worries! We have also included directions for boiled chestnuts and oven method for your convenience.

Eat them While They are Hot!

Have you ever eaten charcoal roasted warm chestnuts in the streets of Hong Kong? You can smell the sweet aroma in the air long before you see the street vendor. This seasonal favorite is cooked in these huge drums and tossed right in with the charcoal to give it a sweet and smoky flavor. Street hawkers sell bags of toasty hot sweet, yellow-centered chestnuts for a quick pedestrian snack.

The best news is you do not need to travel to Asia enjoy this delicious treat. You can roast them right from the comfort of your own kitchen in a snap!

Ingredients

Are you ready for it? …. Chestnuts. Yep, just one ingredient. However, there are a couple of very important things to note about choosing the BEST chestnuts.

• They have a very short season and are best enjoyed Mid-September through December.
• Believe it or not, just because a chestnut is big, does not mean that they are the sweetest.  Some of the sweetest ones are the small local ones.
• Try to buy them from a local source. That is best option as chestnuts tend to get moldy the longer, they are stored. If they are imported from another country, they need to be used quickly as they perish fast.
• Choose nuts that feel heavy for size and firm. Ripe chestnuts are dark brown with light tan edges. You may notice that they have a light sheen to them when you hold them to the light. They should not have any holes, blemishes, or rattle inside their shell. In addition, they should be firm or slight give when you squeeze them. If you feel a large movement between the skin and the flesh, this is an indication of a problem. They may be rotten.
• Buy more than you need. You are always going to find some in the batch that don't make the cut.
• Always wash and soak before you air fry them. If they float during the short soaking time, then you know these are rotten and they should be discarded.

How to Store?

Raw chestnuts do not last very long. It is best to use them 2 to 3 weeks of purchase for optimal results. Store them in a covered container in the refrigerator until ready to roast. Do not wash them until you are ready to cook or roast them.

If you harvest your own, fallen from the tree, the outer spiky shell needs to be removed. In addition, fresh chestnuts need to be cured at room temperature for a couple of days before using or placing in the refrigerator to store. This changes the taste from bland to sweet.

How to Prepare and Roast?

• Preheat Air fryer to 400 degrees F (204 degrees C)
• Wash raw nuts well and soak in warm water for about 15 minutes. (If any of them float, assess them as they may be probably rotten) Soaking helps them peel easier. Pat dry.

• Using a serrated knife make an "X" score on the rounded side of the chestnut. Be careful! Put the flat side down on the cutting board. This allows steam to release during the cooking process and makes them easier to peel.

• Place chestnuts in the air fryer basket with the "X" upright. Air fry for about 10 minutes or until the skin starts to peel back showing the yellow chestnut. Toss midway in air fryer so they cook evenly.
• The time in the air fryer depends on how large your nuts are. Smaller ones may only need  4 or 5 minutes and large ones may need up to 15 minutes or more. Keep a close eye on them. Do not let them burn or burst.

How to Peel?

• After the nuts are roasted and still piping hot, place in a kitchen towel or paper bag. (see the #6 photo above) Tie tight for a couple of minutes and give them a good shake. You might even hear them crackle.

• While still hot, they are easy to peel. Use your fingers to peel off the shell and skin. If the nuts are really hot, we use kitchen gloves or a tea towel to assist in the procedure. The kitchen towel or paper bag method along with the pre-soaking is key for success.
• Don't let them cool down as they are harder to peel. Peel while they are warm!

What Do Chestnuts Taste Like?

We must warn you. They are completely addictive, and you won't be able to stop at just one. Roasted air fried chestnuts taste sweet and buttery. The texture is like a firm potato and the taste is like a sweet potato.  The inner flesh is a golden yellow color.

How to Eat?

There are so many ways to enjoy our air fryer roasted chestnut recipe. What are your favorite ways?

• Peel and eat while hot!
• Toss in a little brown butter and salt lightly.
• Delicious in our Chicken Breast with Chestnuts and Mushrooms recipe
• Try our Roasted Chestnut Pumpkin Risotto drizzled with chestnut brown butter.
• Add chopped roasted chestnuts to French Canadian Meat Dressing or Curried Harvest Black Forbidden Rice
• Don't forget the desserts! A delicious topping to our Coconut Rice Pudding with Cardamom Spiced Honey Pears.
• Heat the peeled air fryer roasted chestnuts on the stove top with a little sugar, vanilla, and orange peel for a quick and delicious treat.
• Try them in a lentil soup, bake them in a cake, in a pasta or even soak them in brandy.
• And so many more ways

Healthy Snack

Unlike the almond or pecan, the chestnut is very low in fat and is about 37 calories each. They are also vegan and gluten-free. In a study by Zhang et al, there were promising results showing flavonoids and polyphenolic acids in the humble chestnut possess anti-diabetes and anti-cancer properties.

Equipment and Utensils

Knife - Do you have a serrated knife or a bread knife? This type of knife works best to easily slice into chestnut to make a scored "x".

Air Fryer - We used a Cosori brand toaster oven style air fryer. Every air fryer is a little different regarding how many nuts you can fit inside the basket, how fast and even it cooks. Therefore, if your chestnuts are small start looking at them at the 4-to-5-minute mark. Keep a close eye on them. However, large ones could take much longer. Once your chestnuts skin starts to pull back to reveal that bright yellow nut, it is cooked.

The purchase of an air fryer has been life changing. It makes mealtime less stressful and healthier. Be sure to check out our Air Fryer Jalapeno Poppers, Banana Spring Rolls and Chinese-Style Garlic Ribs for more delicious air fryer recipes.

Boiled vs Roasted

A very common question that many people ask, "Are boiled chestnuts better than roasted?" Well, that depends. Are you plan on eating them plain, using them in a baked good or another recipe?

Roasted

Personally, from a taste perspective, roasted chestnuts are far better than boiled chestnuts as they have an intense toasty nutty flavor, are firmer and easier to peel. However, it is difficult to flavor the entire nut when it is covered in the shell.  It is much easier to infuse flavors into a roasted chestnut after they are peeled.

Baked or air fried chestnuts are fun snack served hot. In addition, if you want a recipe to have a little texture, roasted is the preferred method. Using the air fryer, instead of baking saves on time and also gives them a extra delicious nutty flavor.

Boiled

Whereas boiled chestnuts are still delicious but have a much more mellow flavor. If you boil them, they pick up the aroma and flavors of whatever you may add to the liquid. Try adding orange peel like you see in the photo below for sweet recipes or bay leaves for savory recipes.

The boiled cooking method leaves a creamier texture but can be more difficult to peel. Just gently squeeze the chestnut to remove the filling and it comes right out. We like to use the boiled version in sweet dessert recipes and savory recipes that require a smoother texture.

Frequent Asked Questions (FAQ's)

More NUTS and SEEDS Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Air Fryer Roasted Chestnuts

Try these EASY to PEEL air fryer roasted chestnuts for a toasty warm snack. They are festive, sweet, nutty, creamy, and simply delicious.  

Course Appetizers/ Snacks

Cuisine American, Italian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Soak Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 82kcal

Author HWC Magazine

Equipment

• air fryer
• serrated knife

Ingredients

• 20 chestnuts
• water (warm just enough to cover chestnuts)

US Customary - Metric

Instructions

• Wash and soak raw chestnuts for 10 to 15 minutes in warm water - this makes the chestnuts easier to peel. Drain water and pat dry. (Pitch any nuts with blemishes, holes, or rattle inside their shell. Chestnuts should be firm or give only slightly when you squeeze them. If you feel a large movement between the skin and the flesh, this is an indication that chestnut may be rotten. Assess any that float as they may be rotten.)
• Preheat Air fryer to 400 degrees F (204 degrees C)
• Lay chestnut on cutting board with the flat side down and rounded side up. Score an "X" on the rounded side of the chestnut with a serrated knife. Be careful! Using a serrated knife makes this process easier. (Some like to just make one large slash across the chestnut but we find the "X" scoring makes it easier to peel.) The purpose behind creating a score on the chestnut is to allow steam to escape during the cooking process. If you do not do this, they might explode in the air fryer- and who wants to clean up that mess?
• Place chestnuts "X" scored side up in the air fryer basket and place in the air fryer. Toss or shake air fryer basket halfway during the cooking process. Chestnuts are perfectly roasted when the shell and skin of the chestnut pulls back and curls up to show the bright yellow flesh of the chestnut. Keep a close eye on them as they can go from raw to fully cooked in just minutes.

  Small chestnuts can as little as 4 minutes in the air fryer.

  Medium ones take round 10 minutes.

  Large ones up to 15 minutes or as needed for the skin to pull back and show the yellow flesh of the chestnut.

  Many factors determine how long to cook chestnuts such as brand of air fryer, age and size of chestnuts and length of soak time. Don't leave your cooking nuts unattended.
• Immediately, place air fried roasted chestnuts in either a dry tea towel or paper bag and tie tightly. You may even hear them crackle. Allow to rest in the tea towel or paper sack for 1 to 2 minutes. The internal hot steam that builds up in the bag or tea towel helps the peeling process. (We like to serve plain roasted chestnut in a paper lunch sack as this way your guests can close up the bag in between peeling and eating and keep the chestnuts warm.)
• Peel chestnuts straight away. We know they are still warm so use a tea towel or kitchen gloves as needed. The sooner you peel them, the easier it is. Do not allow them to get cold before attempting to peel.

  Use your fingers to peel the hard outer shell and the skin of the chestnut. Warm roasted chestnuts are easy to peel and the outer shell and skin come out together. Once they are cold, the skin has a tendency to stick and it is more difficult to remove.
• We love to eat chestnuts warm right after peeling, one right after the other. You can try tossing them in brown butter and adding a little salt or use in your favorite recipe. Enjoy!
• Oven and boiled chestnut directions in the recipe notes below.

Notes

How to choose the best chestnuts?

Choose chestnuts that feel heavy for size and firm. They should be dark brown with light tan edges. You may notice that they have a light sheen to them when you hold them to the light. They should not have any holes, blemishes, or rattle inside their shell. In addition, they should be firm or slight give when you squeeze them. If you feel a large movement between the skin and the flesh, this is an indication of a problem. They may be rotten.

How to store raw chestnuts?

It is best to use them 2 to 3 weeks of purchase for optimal results. Store them in a covered container in the refrigerator until ready to roast. Do not wash the raw chestnuts until you are ready to cook or roast them.

How to store roasted peeled chestnuts?

Roasted and peeled, they can be kept for 3 to 4 days in a sealed container in the refrigerator or up to 2 months frozen. Thawed, previously frozen chestnuts, need to be consumed right after thawing due to the high sugar content

How to make boiled chestnuts?

Wash chestnuts and dry with towel. Score an “x” on the rounded side of the chestnut using a serrated knife. Place them in a medium pot and enough water to cover plus 2 inches. Add orange zest or bay leaves if desired. Bring to a boil. Cover and simmer for up to 45 minutes or until the shells of the chestnuts start to curl up and show the yellow flesh underneath. Remove chestnuts from the water and wrap up in a tea towel for 2 minutes. Peel and enjoy. Many times, they are so soft that you can just press out the flesh of the chestnut out of the shell. 

How to roast chestnuts in the oven?

Preheat oven to 425 degrees F (218 degrees C). Wash nuts and dry with towel. We like to soak chestnuts for 10 to 15 minutes in warm water first.  Score an “x” on the rounded side of the chestnut using a serrated knife. Place on a baking rack on a baking sheet with the “x “side facing up. Roast chestnuts in the oven from 20 to 25 minutes or until the skins start to peel back and the yellow skin of the chestnut is showing. Remove from the oven and wrap up in a tea towel for 2 minutes. Peel and enjoy. 

Nutrition

Serving: 5chestnuts | Calories: 82kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 203mg | Vitamin A: 11IU | Vitamin C: 17mg | Calcium: 8mg | Iron: 1mg

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