Nik Snacks

Bite it and write it. That's what I do. Fueled by butterbeans & collard greens.

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On 8:00 AM by Nikki @ NikSnacks in , , , ,    1 comment



Easter Butter Mints
Yield 150 pieces

Ingredients

4 tablespoons (1/2 stick) unsalted butter, cold, cut into 1-inch chunks

2 cups Dixie Crystals powdered sugar, sifted, plus extra for rolling

1/8 teaspoon pure peppermint oil

1 tablespoon whole milk

Food coloring (optional)

Instructions

1. Combine the butter and the powdered sugar in the mixer bowl. Beat on medium-high speed until the mixture is smooth and creamy, 6 to 8 minutes.

2. Add the peppermint oil and milk, and beat on medium speed until combined.

3. Lightly dust some confectioners' sugar onto a cutting board, and turn the dough out onto the board. If you're using food coloring, add 1 to 2 drops (or more for deeper color) and knead it into the dough with your hands until incorporated.

If you're making multiple colors, divide the dough into several pieces first (one for each color) and add the food coloring to each piece, starting with 1 drop and kneading, adding 1 drop at a time, until the desired colors are reached. Gather each piece of dough into a ball. Cover so it does not dry out.

4. Sift more confectioners' sugar over the cutting board. Divide the dough into 4 pieces (if you haven't divided it already). Using your hands, and dusting them with confectioners' sugar as needed to reduce any stickiness, gently roll one piece of dough into a log about 1/2-inch in diameter.

5. Use a sharp chef's knife to cut the log into 1/2-inch pieces. Lay the pieces in a single layer on the prepared baking sheet to dry. Repeat with the remaining 3 pieces of dough, and allow the candies to dry at room temperature, uncovered, overnight.

Store the buttermints, layered between parchment or wax paper, in an airtight container at room temperature, away from light, for up to 2 weeks.

You can also substitute creme de menthe or peppermint schnapps for peppermint oil. Use 1 to 2 tablespoons in place of the oil.


Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

Cookies:
  Cake:
  Candy:
  Ice Cream:
  Baked/Cooked Desserts:
Welcome to this year's #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We're sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.
#EasterSweetsWeek Logo
This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!

PRIZE #1


Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!


PRIZE #2



Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.


PRIZE #3


Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table


PRIZE #4


Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue


PRIZE #5


Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater
Easter Butter Mints
Yield 150 pieces

Ingredients

4 tablespoons (1/2 stick) unsalted butter, cold, cut into 1-inch chunks

2 cups Dixie Crystals powdered sugar, sifted, plus extra for rolling

1/8 teaspoon pure peppermint oil

1 tablespoon whole milk

Food coloring (optional)

Instructions

1. Combine the butter and the powdered sugar in the mixer bowl. Beat on medium-high speed until the mixture is smooth and creamy, 6 to 8 minutes.

2. Add the peppermint oil and milk, and beat on medium speed until combined.

3. Lightly dust some confectioners' sugar onto a cutting board, and turn the dough out onto the board. If you're using food coloring, add 1 to 2 drops (or more for deeper color) and knead it into the dough with your hands until incorporated.

If you're making multiple colors, divide the dough into several pieces first (one for each color) and add the food coloring to each piece, starting with 1 drop and kneading, adding 1 drop at a time, until the desired colors are reached. Gather each piece of dough into a ball. Cover so it does not dry out.

4. Sift more confectioners' sugar over the cutting board. Divide the dough into 4 pieces (if you haven't divided it already). Using your hands, and dusting them with confectioners' sugar as needed to reduce any stickiness, gently roll one piece of dough into a log about 1/2-inch in diameter.

5. Use a sharp chef's knife to cut the log into 1/2-inch pieces. Lay the pieces in a single layer on the prepared baking sheet to dry. Repeat with the remaining 3 pieces of dough, and allow the candies to dry at room temperature, uncovered, overnight.

Store the buttermints, layered between parchment or wax paper, in an airtight container at room temperature, away from light, for up to 2 weeks.

You can also substitute creme de menthe or peppermint schnapps for peppermint oil. Use 1 to 2 tablespoons in place of the oil.

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th - April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

On 8:00 AM by Nikki @ NikSnacks in , , , , , , , ,    3 comments


This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always, the opinions and words I post here are mine.

I've always been intrigued by the zebra cake. The concentric designs of chocolate cake layered with vanilla cake has always mesmerized me. 

My mother's sister got married the summer I was between first and second grade. One of her wedding gifts was a checkerboard cake pan. If you followed the directions, your cake would look like a chess or checkerboard, with vanilla and chocolate cake squares baked right next to one another. The "enlarged to show detail" photos were amazing! 

I tried to read the directions order to use my mental spacial skills to figure out how it could be done. TRUE STORY: I  STILL don’t know how that cake pan worked, but I don't have to worry now, because I've got this sweet new square springform pan from Analon to help me out. Not only is it non-stick, I figured out that the base is perfect for taking the cake directly to the table without any flimsy pieces to get in the way of the cake eating.

I normally make my own cake from scratch (I really enjoy creaming butter, sugar and eggs) but because so much mixing is involved with adding the food coloring, box mix is a safe bet that the cake won't be too tough or rise too much.

This cake turned out more marble than zebra, partly because the chocolate cake batter was heavier than the vanilla cake batter, but I'm not complaining because it was still delicious and looked PRETTY.



I think this cake will go down in 2018 history and be added to the family dessert table for holidays to come.


Pastel Zebra Layer Cake

Serves 8-10

All measurements vary, according to the manufacturer's directions on each box of cake mix


1 vanilla or white box cake mix

1 chocolate or devil's food box cake mix
Eggs
Butter
Milk
flour, for dusting
4-6 colors of food coloring

Tricks to make your box cake taste homemade:

Use salted melted butter in the place of vegetable oil for richer taste
Use sour cream or whole milk instead of water
Use 3-4 eggs instead of 2 for a richer taste
For chocolate cake, add a few tablespoons of strong brewed coffee or espresso powder to deepen the flavor.
Use 1-2 teaspoons of vanilla to accentuate the flavor of the cake


DIRECTIONS


Cake: Preheat oven to 350 degrees. Brush 1 9-inch square cake pan with butter. Omit this step of using a non-stick pan.

Add your dry and wet ingredients into an electric mixer to make the vanilla box cake mix. Repeat for chocolate box cake mix.  Transfer batters to separate mixing bowls. Follow the instructions on the back of the box. Make both batches at the same time.

Place half of the vanilla batter into a large bowl. Distribute the rest of the batter into five small bowls. Put slightly more batter in 3 of the bowls, and slightly less in the remaining. For the 1 bowls with slightly more batter, leave it plain. Pick your choice of colors: red for pink, yellow and red for orange; green and blue for teal, and red and blue for purple.

Place black food coloring into the bowl with the chocolate cake batter to achieve an authentic zebra pattern, if desired, but it's not necessary.

Dollop a large spoonful of chocolate batter into the center of the springform pan. Keep the shape of the batter as circular as possible.Then, dollop half of the plain vanilla batter directly over the chocolate circle in the pan.

Occasionally tap pan firmly on your work surface to ensure even distribution, until all batter is used (batters should appear as concentric rings).

Dollop your choice of color directly over the vanilla batter circle in the pan. Add a dollop of an additional color. Repeat the previous two steps with yellow, green, blue and pink into the pan. Place one last chocolate dollop in the center of the batters.

Bake, rotating pan halfway through, until cake is puffed slightly and a tester inserted into centers comes out clean, 35 to 45 minutes. Let cool completely before opening the springform. Turn cake out or let sit on the cake pan base in order to decorate with flat icing.





Check out the amazing #EasterSweetsWeek recipes from our bloggers today!


Cakes & Cupcakes:

Cookies:
 Baked Desserts:
  No Baked Desserts:
Welcome to this year's #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We're sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.
#EasterSweetsWeek Logo
This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!


PRIZE #1



Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!



PRIZE #2




Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.




PRIZE #3



Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table



PRIZE #4



Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue




PRIZE #5



Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater


Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th - April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.


Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always, the opinions and words I post here are mine.




Remember when cronuts were the next big dessert thing? Now "cruffins" are the next big thing: croissant dough in the shape of muffins or cupcakes, filled with pastry creme and other flavors of fillings. I've never had a cronut and I've not yet had the opportunity to have a cruffin either, but I've definitely had my fair share of doughnuts.



Doughnuts were always a special treat when I was a kid. Every Sunday after church, my home parish would have hospitality in the church basement. Different groups belonging to the Church would be responsible for setting up and providing light fare in the form of sandwiches, salads, side dishes, sometimes cake and always non-alcoholic beverages. after Mass. No matter how abundant or paltry the hospitality set-up was, there was ALWAYS a table set up with dozens of boxes of Krispy Kreme doughnuts. Even if I didn't like what was being served or make it to the table to pick up a doughnut or two, I always knew that I could depend on the boxes to be there.

Now that I'm an adult, I can depend on myself to make doughnuts at home any time I want.
Following the tradition of fried dough becoming doughnuts, I simply use canned biscuits and either dip them in glaze or fill them with a bright, fresh jelly filling.

I use apple jelly as a base because it is neutral and I can add any extract or flavoring I want to achieve my goal. You know how lots of cereals have bits of dried fruit like peaches or berries in them? Usually it's bits of apple that have been soaked in tons of sugar, the juice of whatever fruit it is mimicking, dried and then added to the cereal. Surreal, isn't it? Well, I'm just using my food history knowledge to help make THIS recipe yours.

Sponsored items used in this recipe: Classic Microplane zester/grater, Adams Pure Lemon Extract and Dixie Crystals granulated sugar

Lemon Jelly Doughnuts
Serves 10

2 1/2 cups apple jelly
1 T lemon extract
Oil for frying
2 cans store-bought buttermilk biscuits (10 count, total)
2 teaspoons dried citrus peel
1/2 cup granulated sugar
Lemon zest for garnish

1. In a small saucepan, heat  apple jelly until melted and barely simmering.

2. Remove hot jelly from the heat and add lemon extract. Let cool. Jelly should be cool and back to jelled state before using. Set aside.

3. Heat 2 inches oil in a large pot or Dutch oven to 350°F.

4. Fry the biscuits, a few at a time so as to not overcrowd the pan, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on paper towels.

5. While doughnuts are still warm, place them in a paper bag with 1/2 cup sugar and dried citrus peel. Shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.

6. When cool, place the jelly in a plastic or pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jelly. Garnish with lemon zest, if desired. Serve.

  Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

  Brownies:
  Cakes:
  Candy:
  Cookies:
  Baked Desserts:
  No Bake Treats:
 Welcome to this year's #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We're sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.
#EasterSweetsWeek Logo
This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!


PRIZE #1



Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!



PRIZE #2




Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.




PRIZE #3



Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table



PRIZE #4



Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue




PRIZE #5



Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater
yeah, man


Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th - April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.


Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.