Heart Shaped Cabbage Slaw with Zucchini and Pinenuts

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

A simple homemade slaw salad of heart-shaped cabbage, onion, grapes and pine nuts with a white balsamic dressing. Light, and full of crispy texture and fresh flavours.

	White Balsamic Dressing
800 g Heartshaped cabbage, shredded 1 Red onion, thinly sliced A handful of grapes, halved A handful of grape tomatoes 1 Zucchini, cut into half moon slices 1-2 tbsp Pine nuts, toasted Fresh parsley leaves, chopped	180 ml Extra virgin olive oil 60 ml White balsamic vinegar 1 tbsp Lemon juice 2 tbsp Maple Syrup Salt and pepper to taste

1. Thinly slice the heart-shaped cabbage and red onion. Place in a large bowl with grapes. Cut zucchini lengthwise in half and slice into half moon slices. Arrange the slices in a heart shape on a serving platter. Set aside.
   
2. Meanwhile, for the dressing, combine all the ingredients in a screwtop jar. Season, then seal and shake to combine.
   
3. Drizzle half the dressing over the slaw and toss to combine. Place the slaw into the zucchini heart. Sprinkle with toasted pine nuts and chopped parsley. Garnish with grape tomatoes. Serve immediately with remaining dressing.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Tahini Puffed Quinoa Bars - Vegan, Gluten-Free

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

If you adore classic puffed rice bars, then these sweet, chewy, and seedy puffed quinoa bars are for you too. Not only are these bars great for kids, they are perfect in your lunch-box for an extra energy boost during the day. They are vegan, naturally gluten free, super tasty and contain no refined white sugar.

180 g Tahini 250 g Maple syrup 100 g Puffed quinoa 200 g Sunflower seeds 200 g Pepitas 30 g Black sesame seeds 30 g White sesame seeds

1. Grease a 20cm x 30cm baking pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
   
2. Place tahini and maple syrup in a small saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until syrup has melted and mixture is combined.
   
3. Combine puffed quinoa, sunflower seeds, pepitas and sesame seeds in a bowl. Add tahini-syrup mixture. Working quickly, stir until combined. Spoon mixture into the prepared pan, pressing with the back of a spoon to level and compact. Refrigerate overnight or until set.
   
4. Cut into 16 - 20 bars. Store the rest in an airtight container in the fridge.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Old-Fashioned Chocolate Loaf Cake

Old-Fashioned Chocolate Loaf Cake 

Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 94.

I spent part of this blustery, snow-showered Sunday baking this for my neighbor who has a birthday tomorrow. This is very similar to a pound cake and is very fine grained. Like most loaf cakes I have tried, it is easy to make and there is nothing unusual about it.

About the baking time - Maida says that it is very long - about 1 hour and 40 minutes. Knowing about her baking times in advance, I questioned this and started checking the cake after one hour. Sure enough, it was done in about 1 hour and 10 minutes. The cake will crack along the top (she says that is expected) so don't be alarmed by that. The cake slices beautifully (not crumbly at all) and tastes wonderful. It is great with milk, tea or coffee.

2 cups sifted all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 oz. unsweetened chocolate

4 oz. semi-sweet chocolate

8 oz. unsalted butter

2 tsp. vanilla extract

1 1/4 cup sugar

5 large eggs, separated

Preheat oven to 300 degrees. Butter an 8-cup capacity loaf pan and dust with fine bread crumbs.

Sift the flour, baking powder and salt together and set aside.

Melt both chocolates together in a double boiler over barely simmering water. Set aside to cool slightly.

Cream the butter. Add the vanilla extract and then 1 cup of the sugar (reserving 1/4 cup). Mix thoroughly. Add the egg yolks one at at a time, mixing well. Add the melted chocolate and blend well. On low speed, gradually add the flour mixture, beating until well mixed (scraping the sides of the bowl to make sure it is all incorporated).

In a separate mixer bowl, whip the egg whites until they hold a soft peak. Continue to mix, adding the 1/4 cup of sugar, until a firm peaks are achieved.

Now fold the egg whites into the batter. The batter is very thick so this is a bit awkward at first. Use a wooden spoon to begin and add about 1/3 of the egg whites. When this portion is folded in, add another third and continue. The batter will begin to get lighter. You can use a plastic spatula to add the last of the egg whites. Fold in until the egg whites disappear.

Place the batter into the pan and smooth the top.

Bake until a cake tester comes out dry. Baking times depend on the size of the pan you are using. (The cake baked in 1 hour and 12 minutes for me). Let the cake cool for 15 minutes before carefully removing it. Place it on a cooling rack to cool thoroughly.

After completely cooled, wrap in plastic wrap and let it sit overnight before serving.

Nutella No Bake Cookies

This recipe is back from 2012.  I decided it was overdue for some updated pics and since I make these all the time, I wanted to re-share them with all of you.

Here is my original post:
No Bake Cookies are one of those cookies that I could eat EVERY SINGLE DAY.  I have been eating them as long as I can remember and I still have never gotten sick of them.  The funny thing is, that I had been craving no-bakes for the past few weeks, but I never made them, because I thought - no one wants to see the same old no bake recipe.  Then, last night I found NUTELLA NO BAKE COOKIES.  For real!!!

What a fun twist on an old classic.  I crossed my fingers that I still had enough Nutella left in the jar - oh and I did, but only for a half a batch.  But hey, better than nothing.  They turned out delicious.  So creamy and chewy just how I like them.  We ate these things so fast and I only have one left.  These are super yummy.

Nutella No Bake Cookies

adapted from: Shugary Sweets

(Printable Recipe)

2 c. sugar

1/4 c. unsweetened cocoa powder

1/2 c. milk

1/2 c. butter

1 tsp. vanilla

pinch of salt

1/4 c. creamy peanut butter

1/4 c. Nutella

3 c. quick-cooking oats

In a medium saucepan, combine the sugar, cocoa powder, milk and butter.  Cook over medium heat, stirring until the butter is melted and sugar is dissolved.  Bring to a boil.  Remove from heat and stir in the vanilla, salt, peanut butter and Nutella.  Last, stir in the oats and quickly drop by spoonfuls onto wax paper.  Allow to harden and enjoy. 

Coconut Green Tea Tart - Dairy Free, Refined Sugar Free

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Similar to a bakewell tart but made with desiccated coconut flakes instead of almonds, this easy to make tart is delicious right out of the oven or cold. The wholegrain crust is made with a mix of whole spelt flour, green tea leaves and sesame seeds and has a mild sweet flavour and just the right consistency.

Coconut Oil Crust with Green Tea Leaves	Coconut Cherry Filling, adopted from here
240 g Spelt pastry flour 10 g Green tea leaves 30 g White sesame seeds 1/3 tsp Salt 2 tbsp Erythritol granules 100 g Coconut oil, lightly softened 4-6 tbsp Ice water	2 Eggs, large 100 g Erythritol granules 1 tsp Vanilla essence 50 g Spelt pastry flour Pinch of salt 65 g Desiccated coconut 50 g Dried cherries

1. Pre-heat the oven to 200C/400F. In a large mixing bowl, add in the spelt flour, green tea leaves, sesame seeds, salt, and erythritol granules. Whisk to combine.
   Add in the lightly softened coconut oil and rub the coconut oil into the flour-tea-mixture until the mixture resembles coarse meal. Add ice water a couple of tablespoons at a time, and mix just until dough begins to come together.
   
2. Turn dough out onto a work surface and divide into two portions. Wrap one portion in a plastic wrap and store in the freezer for later use. Form another portion of dough into a flattened disc. Wrap with plastic wrap and refrigerate at least an hour or until firm.
   
3. Roll the pastry dough between two sheets of baking paper until the dough is about 2mm thick and large enough to fit a 22cm tart pan. Remove the sheet of dough from the baking paper and gently lift and coax the dough into the pan. Lightly press the dough into the bottom and side of the pan. Chill for 30 minutes and line the crust with baking paper and fill with enough dried beans to cover the bottom and side of the crust.
   
4. Bake the crust for about 10 minutes or until any visible dough is slightly cooked. Remove the beans and baking paper. Bake for an additional 10 minutes or until the crust is golden brown. Reduce oven temperature to 180C/350F.
   
5. To make filling, whisk eggs, erythritol granules, and vanilla essence until combined. Fold in spelt flour, pinch of salt and coconut flakes.
   
6. Sprinkle the dried cherries into the tart shell and cover with the coconut filling. Smooth the surface and bake for 30 minutes, or until set and golden brown. Cool to room temperature.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

February 16. is the first day of the New Year in Chinese calendar, which differs from the Gregorian calendar. It is also known as the Spring Festival or the Lunar New Year. This year falls on Friday, February 16th 2018, beginning a year of the Dog. Those born in the Year of the Dog (1934, 1946, 1958, 1970, 1982, 1994, 2006) are said to be very kind and loyal to friends. I would like to take this opportunity to wish you good health, good luck and much happiness throughout the year. - 狗年大吉, 恭祝健康、幸运，新年快乐!

Onion Jam Spelt Bread Rolls

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

These chewy yet soft golden dinner rolls are filled with a homemade onion walnut jam. They smell incredibly delicious and make the perfect accompaniment to a bowl of steaming hot soup or a hearty stew on a cold winter day.

7 g Dried yeast 2 tsp Coconut sugar 160 ml Buttermilk (or water), lukewarm 200 g Spelt bread flour 100 g Whole spelt flour 1/3 tsp Sea salt 2 tbsp Olive oil 180 g Onion jam, homemade or storebought 1 Egg, lightly beaten

1. Place yeast, sugar and warm buttermilk or water in a jug. Set aside in a warm place for 10 minutes or until frothy.
   
2. Add bread and whole spelt flour into a large mixing bowl. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic.
   
3. Place in a large, lightly greased bowl. Cover with a damp kitchen towel and set aside in a warm place for 1 hour or until doubled in size.
   
4. Using your fist, punch dough down. Turn onto a lightly floured surface and knead for 2 minutes or until smooth. Divide dough into 6 even portions. Roll each portion into a ball. Place on lightly floured oven tray. Set aside for 10 minutes to rise.
   
5. Meanwhile preheat the oven to 200C/400F. Grease one maxi muffin tray well with olive oil.
   Roll each portion of dough into an oval. Slice the dough 6 times all the way to the center of the dough. So you have 6 strips at the bottom. Place 30 grams of onion jam on upper side of the dough, then roll up to seal the filling. Coil the length of dough roll into a snail shape and place in the prepared muffin tray. Repeat with the remaining dough portions.
   
6. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Brush the top with egg. Bake for about 20 minutes. Turn rolls onto a wire rack to cool. Serve at room temperature.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Peanut Butter Cup S'mores Bars

These are one of my current favorite cereal treats.   I have made them several times in the last few months.  They have the perfect texture and flavor. 

Most people have probably had regular s'mores bars with Golden Grahams, marshmallows and chocolate chips, but they will be so surprised when they bite into these and taste peanut butter.  The peanut butter cups are the perfect touch to take these cereal treats to another level.  You won't be able to resist them.  

Your might also like:

Peanut Butter Cocoa Krispie Treats

Salted Peanut Chews

Fluffernutter Cereal Treats

Oh Henry Bars

Banana Cereal Treats

Peanut Butter Cup S'mores Bars
From: Jenn@eatcakefordinner
(Printable Recipe)

22 Reese's Peanut Butter Cups (miniatures) 
4 Tbl. unsalted butter
7 c. mini marshmallows
1 tsp. vanilla
8 cups Golden Grahams cereal

Spray a 9x13-inch pan with cooking spray and set aside.  Chop the peanut butter cups into 6th's and place in the freezer until ready to use.  In a large saucepan over medium heat, melt the butter.  Add the marshmallows and vanilla and stir to coat in butter.  Heat until marshmallows are melted, stirring occasionally.   

Remove from heat and stir in the cereal.  Then, stir in the chopped peanut butter cups until everything is evenly distributed and coated in marshmallows.  Pour into prepared pan and press out evenly.  Allow to set, cut into squares and serve.