Crispy Chocolate Chip Cookies
Crispy Chocolate Chip Cookies
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Carrot Cake Bars with Cream Cheese Frosting
Are you a fan of Carrot Cake? I enjoy carrot cake, but I am not the biggest fan because most carrot cakes contain a thick layer of frosting, and I wouldn’t say I like frosting. Well, I started making my own because it is so read more
Boiled Potatoes with Butter and Parsley
What is your favorite way to eat potatoes? I feel like I don’t have a favorite way. I love potatoes. Just like pasta, potatoes are a staple of my household. Potatoes are important in my life and the lives of so many people…
If they were not important or so damn delicious, there certainly wouldn’t be over 50 different words describing potatoes in Irish.
Yes! I checked because I have nothing better to do than check how to say potatoes in every language… there is even an article saying describing potatoes in 90 different Irish words.
I don’t know if I ever told you, but many times when my husband and I go to the restaurant to eat, I order a bowl of mashed potatoes with gravy. I am not exaggerating. You can check my delicious recipe HERE.
Then there are French fries, baked potatoes, roasted whole potatoes, or steak wedges, and here I am sharing boiled. I mean so many different ways that we can prep our ‘tatoes.
So, I grew up with potato salads. Not like American Potato salads, NO MA’AM, it’s more like vinegar oil based with onion. That’s pretty much my favorite potato salad. I made a similar one here on my blog:
Easy Potato Salad
Like I said so many times before, many dishes give me those flashbacks to the years when I younger.
So, lately, I have been really enjoying sharing with all of you some of those dishes, as well as with my own family. I like introducing my kids to some of those recipes.
They are all amazingly easy yet delicious. What is my cuisine, you might ask? Well, it’s from all over Balkan, so I’d say it’s Balkan Cuisine, but that’s not completely correct.
You can find Southeastern Europe, and there lies Balkan Peninsula. Many countries got almost identical cuisine, and the languages are somewhat similar; the difference would be dialects and pronunciations.
They influence each other in so many ways. You have a little bit of comfort food, and delightful desserts, but a whole lot of Mediterranean and healthy recipes as well.
I would have to say that I grew with the best of both worlds, and in times when food was so much better or at least I had much fresher access, and kids played outside without the usage of electronics. Good times!
I hope you try my tasty Boiled Potatoes with Butter and Parsley because it is truly delicious. Hey, if you try this recipe or any other from my blog, please share it with me on Instagram.
Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking. I would love to see all your delicious creations and share them with my readers as well. Thanks!!! <3
Tap on the link for my Amazon Store and items that I am using for my BBQ Party!
NOTE:
SANDRA’S EASY COOKING is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.
In the other news, I am opening another blog, Lifestyle Blog!
I am working on a website, but you are welcome to follow my Instagram page for now called Semisweet Life. Thanks!
Yield: 4 servings
Boiled Potatoes with Butter and Parsley
Easy and tasty recipe for Boiled Potatoes with Butter and Parsley
Prep Time
10 minutes
Cook Time
40 minutes
Additional Chill Time
10 minutes
Total Time
1 hour
Ingredients
- 5-6 Potatoes medium size, not too small or too large
- 2 tbsp. Butter unsalted
- 2 teaspoons dried parsley,
- 2-3 tablespoons freshly chopped parsley
- 1/2 teaspoon sea salt
- 1 teaspoon round black pepper to taste
- 2 scallions, chopped
Instructions
- Wash the potatoes very well, then boil them in a large pot with enough water to cover over the potatoes. Cover and cook on medium-high heat for 30-40 minutes or until the potatoes are tender.
- When the knife goes through the potato easily, the potatoes are cook through. Take them off the heat, drain, and fill the pot with cold water. Allow the potatoes to cool down for at least 5 minutes, but do not leave them in the cold water for too long, just enough so you can handle them.
- While the potatoes are still warm, peel by using the back of the knife and pull the skin, I am using the back of the knife because I don’t want to lose too much flash, and most of the time, you would cut through the potato if you are using the regular side. Anyhow, peel the potatoes and cut them into equal as possible cubes, dice, or bite sizes.
- Season the potatoes with salt and pepper to taste. Start with a generous pinch of salt and taste. You can always add some more salt later.
- Meanwhile, melt the butter, then add parsley both dried and fresh; I find that adding both gives you so much flavor but if you don't have fresh that's fine just use dried.
- Pour over the potatoes and toss it well.
Serve it warm. If you place it in the fridge, you must warm it up for the butter to loosens up, but you will have to keep it in the fridge if you have any leftovers.
Notes
Tip If the butter is too light I add a dash of turmeric powder to make the butter more yellow and it looks prettier, plus it is healthier.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 298Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 295mgCarbohydrates: 56gFiber: 6gSugar: 3gProtein: 7g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Chocolate Chip Cookie Ice Cream & Ice-Cream Sandwiches
Homemade, easy, and delicious Chocolate Chip Cookie Ice-cream & Ice-Cream Sandwiches Who doesn’t like delicious ice cream in the middle of summer? Heck, we love ice cream even in the wintertime. There is something about crumbled cookies in the ice cream; it gives you read more
Easy Berry Medley and Cherry Ice Cream
I LOVE Easy Berry Medley and Cherry Ice Cream. Don’t you just love ice cream that looks pretty, but they taste even better? The flavor of ice cream is so good, creamy smooths, tasty and refreshing. We absolutely loved this one; the burst of read more
Cookies ‘n’ Cream Ice Cream
Cookies ‘n’ Cream Ice Cream is one of the most favorite ice creams by many and we wanted to make our own. It is an easy and very delicious recipe.
I have been on an ice-cream kick lately… to correct myself, on “homemade” ice-cream kick. It is just so easy to make your own, not cheap at all just to warn you guys, but you can definitely taste the difference between homemade and store-bought ice cream.
I don’t know how to explain, it tastes much richer and creamier, and I don’t even have to tell you that you know what you adding in your own ice cream so you can get whatever you would like in it.
We have made so many ice creams in the last few weeks, and we loved every one of the flavors, so I am sharing one by one.
Of course, you can make ice cream without an ice cream maker or machine but if you have a machine why would you make it without it.
Of course, you can make ice cream without an ice cream maker or machine but if you have a machine why would you make it without it.
I just don’t know why I waited so long to get one.
TAP HERE FOR MORE YUMMY ICE CREAM RECIPES
As I said, it’s not cheap but my family and I have been enjoying this homemade deliciousness very much.
I googled what is number one ice cream in the USA, and believe it or not, Cookies ‘n’ Cream popped as numero uno.
To tell you honestly, I was a bit shocked and totally expected something like the chocolate chip or even plain vanilla or chocolate, but nope, it is Cookies ‘n’ Cream.
I am planning to share many more homemade ice creams with you so stay tuned for berry ice cream, matcha, tropical ice cream, chocolate, and, of course, the chocolate chip that I just made last night and LOVEEEED it!!
I gotta tell ya, it was delightful. It is definitely creamy, but it got that bite from cookies although it is not overly sweet at all. I read recipes from instructions and so many calls for 2 cups of sugar.
YES!!! 2 cups! I find it a bit too sweet considering that we are adding cookies as well so I use only one cup of sugar for my base on this amount of liquid.
CHECK OUT THESE TASTY DESSERT RECIPES
Hey, if you try the Cookies ‘n’ Cream Ice Cream recipe or any other recipe from my blog please share it with me on Instagram.
Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks!!! <3
Yield: 14-16 SERVINGS
Cookies 'n' Cream Ice Cream
Easy and tasty Cookies 'n' Cream Ice Cream Recipe
Prep Time
10 minutes
ice cream churning time
25 minutes
Chill Time
5 hours
Total Time
5 hours 35 minutes
Ingredients
BASE
- 4 cups Heavy Whipped Cream
- 1 cup Half and Half
- 3/4 cup liquid French Vanilla Coffee Creamer sugar-free
- 1 tbsp. Vanilla Extract
- 1 cup Sugar
TOPPING
- 15 Oreo Cookies + 10 extra
Equipment
- Ice cream maker
- ice cubes
- Salt for Ice cream
Instructions
- Combine all the ingredients together for the base, then add 15 crushed cookies.
- Transfer the mixture to the Ice cream canister and follow instructions for your ice cream maker; add ice around the canister with ice cream salt in between ice cubes. Makes sure to freeze the canister as well before transferring the mixture into it.
- Allow it to churn for approximately 25 minutes.
- Meantime, freeze a canister or freezer-safe dish to transfer ice cream.
- Transfer ice cream into freezer-safe dish/container, crush remaining 10 cookies, and stir into half-frozen ice-cream mixture.
- Let it freeze for at least 5 hours before serving, preferably 12 hours or overnight.
Notes
1/2 cup is a standard serving size for Ice-Cream (1 large scoop)
There are 8 cups (4 pints or 16 scoops) in 2 quarts of ice cream.
Vanilla Rocky Road Ice Cream
Easy, tasty, and super addictive Vanilla Rocky Road Ice Cream Recipe. With Summer knocking on our doors, I thought to start testing ice cream recipes. I got to tell you that it has been a dream to make ice cream, and every year I just go the easy way outdrive of the store and buy a couple of different ice read more
Homemade Dinner Rolls
These are probably the best homemade dinner rolls ever. Also, I will take bread over dessert anytime. That might sound crazy to some people, but that’s me. You can either love as I am or hate me. Well, you have no reason to hate me, but you know what I read more
Crepes with Sweet Cocoa Coconut Sauce
My family’s favorite treat is Crepes; Sweet or savory, these hit the spot every single time. We love them!
This time I changed things up a bit and added crepes in the delicious sauce. It was satisfying and perfectly coated with sweet cocoa coconut flavors.
Sometimes a picture could tell a thousand words instead of me pouring my heart and soul. This recipe is a reminder for me personally. A reminder of how I reached the top of my game, working on something amazing, then drop to the bottom of the sea to save my sanity.
CLICK HERE FOR MORE BRUNCH RECIPES
About a year ago, somebody hired me to develop and photograph recipes for a cookbook. I was over the moon!
After I completed 30 recipes with two pictures and step-by-step instructions for each recipe, that client said that he did not like it.
Let me tell you, that crushed me inside and out. So, pull my big girl’s pants up, and I did everything all over again with new recipes and pictures as well.
I am a hard worker, and as much as I hated the idea of redoing everything, there was no way out.
One of the pictures that the client didn’t like was this one, including the recipe. I waited to gain self-confidence again, so I am posting on my blog now, without being upset.
I loved this recipe, and crepes are amazing, of course. I could eat them on their own, to be honest, but this recipe I just wanted to share something personal.
Sometimes we feel vulnerable, and that’s okay. We are humans!
I never spoke of that situation before because I felt afraid to open my heart and talk about it. However, I am in such a good place that I feel it is finally okay to share and talk about my heartbreaking experience with everyone.
The client ended up burring me even more with hating the second round of recipes and photos and disappeared. He was gone! I couldn’t reach him anywhere!
I was paid a small portion of our agreement, but it was hardly enough to cover my expenses for testing recipes twice. It still hurts!
If you try Crepes with Sweet Cocoa, Coconut Sauce please tag me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!
Yield: 4
Crepes with Sweet Cocoa Coconut Sauce
Crepes with Sweet Cocoa, Coconut Sauce… It was really satisfying and perfectly coated with sweet cocoa coconut flavors
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 cup all-purpose flour
- 1 3/4 cups Milk
- 2 Eggs
- 1/4 tsp. Salt
- 1/2 tbsp Sugar
- 1 teaspoon Coconut Butter
- Oil for coating the pan
Sauce per 3-4 crepes:
- 1 tbsp Coconut Butter
- 1/2 tbsp. unsweetened Cocoa
- 1 Tbsp Brown Sugar light
Instructions
Make the batter:
- Place the flour, milk, eggs, salt, sugar, and slightly melted coconut butter in a blender and blend for about 30 seconds or until the batter is smooth. Alternatively, whisk everything together in a bowl until thoroughly combined.
- Before cooking the crepes, assemble everything you will need on your stovetop: the batter, the pan, the oil, the spatula. Ladle or 1/4-cup measuring cup handy.
- Place the pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit on the flame for a minute to get hot. Pour in about 1/4 cup of batter. Immediately, lift the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
- Flip the crepe: When the crepe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
Cool the crepe: Tilt the pan and loosen the crepe, then slide it onto the cooling rack.
Continue making crepes: Continue making crepes with the rest of the batter, adding more oil as needed to keep the crepes from sticking.
Make Sauce:
- In a separate pan such as saute pan, add Coconut butter, Cocoa, and Brown Sugar. Let it melt and incorporate at a lower temperature, then fold crepes into triangles and put a few at the time in the bubbly sugar, Cocoa, and coconut butter sauce.
- Allow crepes to get infused and glazed with the sauce. Take out and place on the plate, continue with the rest of the crepes.
- Add more sugar, Coconut Butter, and Cocoa if needed until all the crepes are done.
How to melt coconut oil or butter:
- Place a Jar in warmer water and wait for about 7-10 minutes until it is melted.
For this recipe, you may use coconut oil as well. - I just had coconut butter and used it for this recipe.
- Using coconut butter gave me more of a coconut caramel flavor.
Peach Tart with Lemon Thyme
Peach Tart with Lemon Thyme is such an amazingly delicious and at the same time beautiful tart. Baking and Cooking, the hands-down are the most relaxing things to do on my list. Both being extremely therapeutic, of course, just like reading a good book or read more
