Eid is just around the corner and I love sharing treats as a gift! My friend Summar at the The Cozy Home Chronicles had the idea to create a unicorn marshmallow recipe and a Eid gift tag. Head over to her site for a free download!
I love making homemade marshmallows. It is so simple and gratifying to make a novelty item. With the Unicorn craze, these pink, blue and purple swirled treats are the perfect party or celebration food. While my marshmallows are vanilla flavored, you may want to purchase a cotton candy oil to really achieve the unicorn yumminess. 😀
My Okra Tomato Stew Recipe is a very simple Lebanese recipe, adapted from the traditional green bean stew. It is served over a bed of rice, is packed with summer flavors and is done in just over thirty minutes. This dish is the perfect vegetarian dinner during Ramadan and beyond!
There are several different names for this decedent dessert and just as many, if not more, preparations. Some referred to it as knafeh, but our family calls this Marshooshi or Ossmalleya. So today, I will be sharing my Ossamlleya with Ashta Recipe.
When most people think of Lebanese food or food from the Levant region, they often think of Hummus, Falafel and Fattoush. I’ve shared several hummus recipes before, but I have not shared my Fattoush Salad Recipe. After asking all of you on Facebook, which recipes you’d like for Ramadan, Fattoush was at the top of the list!
Mother’s Day is around the corner, and many are planning special ways to treat their mothers. I wanted to share a special cake recipe to mark this very special day honoring mothers. This hibiscus glazed bundt cake is easy to make and is super delicious!
Chocolate chip cookies are a classic treat, that everyone I know loves and enjoys. They were invented in 1938, by Ruth Graves Wakefield, who owned the Toll House Inn at the time. There are so many ways to put your own spin on them! My salted brown butter chocolate chip cookies , pumpkin spice chocolate chip cookies and chocolate chip cookies (that have the addition of milk powder I learned this from Chef Christina Tosi) are a few of my favorites!
I absolutely love pecan pie. However, it is not a pie I grew up eating. Our family enjoyed pumpkin, sweet potato and apple pie during our Thanksgiving gatherings. It was not until I saw an episode of the Pioneer Woman where we baked a pecan pie, that I decided to try it and immediately loved it.
I created my mini pecan tarts as a spin off of the classic pecan pie. I really love individual desserts, as they make serving so easy!
For the crust, I used a short pastry that I have been using in my lemon bars for years. I love this crust because it is a few simple ingredients, is fool-proof and it is absolutely delicious.
I will be making these for my family this Thanksgiving. I love that they can be made ahead and will keep for two days at room temperature stored in an air tight container 😀
Combine butter, 2 cups AP flour, brown sugar and pinch of salt in a food processor. Pulse until mixture begins to come together. Add in the ice water and pulse a few more time, until the dough comes together.
Divide the dough evenly into each tartlet pan. Press the dough up the sides. Prick the dough with a fork.
Place the tartlet pans on a baking sheet and bake for 10 minutes.
While the dough is blind baking, make the filling.
Whisk egg, corn syrup, sugar, butter and vanilla in a bowl until smooth.
Remove the crusts from the oven. Place1 tablespoon pecans in each tartlet.
Pour the filling over the pecans. Return tartlets back to the oven for 12-15 minutes, until they are just set.
Remove from oven and enjoy!
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Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate
During the weekends, I am often looking for a quick and easy appetizer to go with dinner. One of our family favorites are crostini! One really can’t go wrong with toasted bread and some kind of cheese.
Pumpkin Goat Cheese Crostini are the perfect fall crostini as they capture all of the delicious flavors of fall. The crostinis are topped with sage leaves that are perfectly crisp from brown butter-YUM!
I know I am not alone when I say I can not keep up with all the national food days. It seems that every day of the week is a special celebration of America’s Favorite Foods! This is a great thing, and today is National Pumpkin Spice Day 😀
For this special holiday, I am sharing my pumpkin spice cupcakes!
