You can call these what ever you want but these yummy treats remind me of a Mounds bar only with a citrus zing!I swapped out the honey/maple syrup for 4 Tbsp. of my tangerine marmalade to this recipe I found @pinchofyum 🍊🤗 thank you Lindsay for this delicious creation. Ingredients2 cups dried coconut (I only had the big flaked coconut on hand so pulsed in a food processor until coarse but not too fine) 4 Tbsp Marmalade 1 tsp vanilla extract 4 Tbsp. Coconut oil In a medium size bowl, mix the ingredients until thoroughly combined.Squeeze into small balls and place on a cookie sheet and put in the fridge for about 20-30 minutes. While the little treats are chilling, slowly melt...
4-5 cups vegetable oil ¾ cup all purpose flour 2 teaspoons baking powder ¼ teaspoon salt zest of one tangerine 2 ½ tablespoons Just Jan’s Tangerine Marmalade juice of ½ of tangerine 1 cup whole milk ricotta 2 eggs, lightly beaten 1 tablespoon granulated sugar 1 ½ teaspoons pure vanilla extract Confectioners sugar Heat 1- 2 inches of oil in a large wide heavy saucepan until it registers 370° F. In a small bowl, whisk the flour, baking powder, tangerine zest and salt. Set aside. In a larger bowl, whisk together the ricotta, eggs, granulated sugar, tangerine marmalade, tangerine juice and vanilla. Gradually mix the dry ingredients into the wet. Working in batches, drop in tablespoons of batter and fry,...
The leaves are starting to change! The season of fall has officially fallen on us, which guarantees one thing... pumpkin spice everything! Now I won't try to convince you that everything you eat in fall from your coffee to your cough drops requires that "basic" pumpkin spice makeover, but I can tell you about these cookies. In the words of Emeril Lagasse, we're kicking the classic snickerdoodles up a notch with a bit of Homestyle Pumpkin Butter magic. Is there a better way to warm up your homes with a hot oven and your hearts with warm cookies? Make these and dare to tell me I'm wrong. For the cookies: 1/4 tsp salt 1 tsp baking soda 2 tsp...
This recipe was inspired by my love of tea and my love of pound cake. I wanted to highlight the lemon curd and show it's versatility. Though it may be great classically spread on a fresh scone, it also has the power to enhance when baked into other goods as well. Whip this cake up on the weekend for an easy and sweet week of breakfasts (and desserts). For the cake: 3/4 cup milk 4 Earl Grey teabags 1/2 cup unsalted butter, melted and cooled to room temperature (if using salted butter, omit the salt later) 3/4 cup sugar 2 Tablespoons honey 2 eggs 1 3/4 cups all purpose flour 1/4 tsp salt 1 tsp baking powder zest of...
As important as a moist turkey is on Thanksgiving, a good dessert is just as important. Traditionally we associate Thanksgiving with some sort of pie, whether it's pumpkin or apple, or some other type of fruit. Initially we had the thought to do a Sweet Potato Pie with Tangerine, but then we thought lets do a Sweet Potato Cheesecake. This Sweet Potato Cheesecake is light and delicious, the tangerine is a perfect compliment to the Sweet Potato, and did I mention it has Grand Marnier too!! Sweet Potato Cheesecake with Tangerine Marmalade and Grand Marnier 2 large Sweet Potatoes 1/2 stick of unsalted butter 1 teaspoon vanilla extract 1/2 teaspoon nutmeg 3/4 teaspoon cinnamon 4 oz Grand Marnier 1/2...
