Pistachio Cream Thumbprints
Ingredients:
1 cup unsalted butter, softened (226 g)
3/4 cup powdered sugar (90 g)
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
11/2 cups all-purpose flour (190 g)
3/4 cup finely ground pistachios (85 g)
1/4 teaspoon salt
1/2 teaspoon baking powder
1-2 tablespoons milk, if needed For the pistachio cream topping:
4 oz cream cheese, softened (115 g)
1/4 cup unsalted butter, softened (57 g)
1/2 cup powdered sugar (60 g)
2 tablespoons pistachio cream (30 g)
1/2 teaspoon vanilla extract
1-2 tablespoons heavy cream, as needed
For decorating:
1/3 cup finely chopped pistachios (40 g)
Whole pistachios, optional
Dried edible rosebuds or rose petals,optional
How to make them:
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Beat the softened butter and powdered sugar until light and creamy. Mix in the egg yolk, vanilla, and almond extract.
In a separate bowl, whisk together the flour, ground pistachios, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. If it feels too dry, add milk 1 teaspoon at a time.
Scoop the dough into 12 portions and roll each into a ball. Roll the sides gently in chopped pistachios, leaving the tops mostly uncovered.
Place the cookies on the prepared baking sheet and gently press down the centers with your thumb or the back of a small measuring spoon to create a shallow well.
Bake for 12-15 minutes, until the edges are lightly golden. Let them cool completely before decorating.
For the frosting, beat the cream cheese and butter until completely smooth. Add powdered sugar powdered sugar, pistachio cream, and vanilla. Beat until fluffy, adding a little heavy cream if needed for a smooth piping consistency.
Pipe a generous swirl of pistachio cream onto each cooled cookie
@FoodAndRecipesWithCherokee 🦉
Ingredients:
1 cup unsalted butter, softened (226 g)
3/4 cup powdered sugar (90 g)
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
11/2 cups all-purpose flour (190 g)
3/4 cup finely ground pistachios (85 g)
1/4 teaspoon salt
1/2 teaspoon baking powder
1-2 tablespoons milk, if needed For the pistachio cream topping:
4 oz cream cheese, softened (115 g)
1/4 cup unsalted butter, softened (57 g)
1/2 cup powdered sugar (60 g)
2 tablespoons pistachio cream (30 g)
1/2 teaspoon vanilla extract
1-2 tablespoons heavy cream, as needed
For decorating:
1/3 cup finely chopped pistachios (40 g)
Whole pistachios, optional
Dried edible rosebuds or rose petals,optional
How to make them:
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Beat the softened butter and powdered sugar until light and creamy. Mix in the egg yolk, vanilla, and almond extract.
In a separate bowl, whisk together the flour, ground pistachios, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. If it feels too dry, add milk 1 teaspoon at a time.
Scoop the dough into 12 portions and roll each into a ball. Roll the sides gently in chopped pistachios, leaving the tops mostly uncovered.
Place the cookies on the prepared baking sheet and gently press down the centers with your thumb or the back of a small measuring spoon to create a shallow well.
Bake for 12-15 minutes, until the edges are lightly golden. Let them cool completely before decorating.
For the frosting, beat the cream cheese and butter until completely smooth. Add powdered sugar powdered sugar, pistachio cream, and vanilla. Beat until fluffy, adding a little heavy cream if needed for a smooth piping consistency.
Pipe a generous swirl of pistachio cream onto each cooled cookie
@FoodAndRecipesWithCherokee 🦉
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Goodnight Foodies 🌟 ⭐️ 🌛 🌟
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Unfortunately the Thief who Owns @Yummmys is stealing our recipes ~ not one or two but every single one. Check my Food Channel & then check his - you will see he does this every single day.
This is not a person you want to be associated with.
Mandaar is the owner of @Yummys
I would suggest you report his channel to Telegram & Do NOT under any circumstances join the thief Mandaar’s Channel
What Kind of person does it take to let someone else do all the work while they steal your work?
Only a Worthless Lazy Thief Does This Type of Thing
@FoodAndRecipesWithCherokee 🦉
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Baklava Cinnamon Rolls
Ingredients
Dough
• 1 c warm milk
• 1 tbsp instant dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 3 tbsp salted butter softened
• 1 large egg
• 3 c all-purpose flour
Filling
• 1/2 c salted butter softened
• 1/2 pound pistachios almonds, walnuts or a combination
• 1/3 c sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
Glaze
• 1/4 c honey
• 1 to 1½ c powdered sugar
• 2 tbsp lemon juice
Instructions
• In the bowl of a mixer, combine warm milk, yeast, sugar, salt, butter, & eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
• Once the flour starts to incorporate into the dough, increase the speed to medium. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
• Lightly grease a baking sheet. Punch down the dough and roll into a 12 inch by 18 inch rectangle.
• Spread 1/2 cup of softened butter over the dough with a butter knife. In a food processor, combine nuts, sugar, cinnamon, & cloves. Process until the nuts are coarsely ground. Sprinkle on top of the butter in an even layer. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
• Place the slices onto a 9x13 pan. Cover & let rise 30 to 45 minutes.
• Preheat oven to 325 degrees. Bake the rolls for about 20 minutes, until just brown on top.
• While cinnamon rolls are baking, make the glaze by whisking together honey, powdered sugar, & lemon juice in a small mixing bowl.
• Drizzle glaze over rolls while still warm.
💎 If You see any recipe I post at @FoodAndRecipesWithCherokee
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
Ingredients
Dough
• 1 c warm milk
• 1 tbsp instant dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 3 tbsp salted butter softened
• 1 large egg
• 3 c all-purpose flour
Filling
• 1/2 c salted butter softened
• 1/2 pound pistachios almonds, walnuts or a combination
• 1/3 c sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
Glaze
• 1/4 c honey
• 1 to 1½ c powdered sugar
• 2 tbsp lemon juice
Instructions
• In the bowl of a mixer, combine warm milk, yeast, sugar, salt, butter, & eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
• Once the flour starts to incorporate into the dough, increase the speed to medium. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
• Lightly grease a baking sheet. Punch down the dough and roll into a 12 inch by 18 inch rectangle.
• Spread 1/2 cup of softened butter over the dough with a butter knife. In a food processor, combine nuts, sugar, cinnamon, & cloves. Process until the nuts are coarsely ground. Sprinkle on top of the butter in an even layer. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
• Place the slices onto a 9x13 pan. Cover & let rise 30 to 45 minutes.
• Preheat oven to 325 degrees. Bake the rolls for about 20 minutes, until just brown on top.
• While cinnamon rolls are baking, make the glaze by whisking together honey, powdered sugar, & lemon juice in a small mixing bowl.
• Drizzle glaze over rolls while still warm.
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
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Breakfast Muesli
with Yogurt
Ingredients
• 1 cup rolled oats
• ⅓ cup chopped pecans
• ⅓ cup dried cherries
• ⅓ cup unsweetened flaked coconut
• 3 tablespoons ground flaxseed
• ½ teaspoon cinnamon
• pinch of kosher salt
• 1 apple, grated
• ½ cup milk . (any variety works)
• ½ cup yogurt, I like plain greek yogurt
• 1 teaspoon lemon or orange juice
• 1 teaspoon vanilla extract
• toppings: fruit, nut butter, nuts, seeds, milk, cinnamon, anything crunchy
Instructions
• Stir together the oats, pecans, cherries, coconut, flax, cinnamon and a big pinch of salt. Stir in the grated apple. In a smaller bowl or measuring cup, whisk together the milk, yogurt, juice and vanilla. Stir the wet ingredients into the dry ingredients. Cover and place in the fridge overnight.
• In the morning, stir and top with your desired fruit, nuts, seeds, nut butter, jam, etc. Drizzle on a little extra milk if you wish. Enjoy!
💎 If You see any recipe I post at @FoodAndRecipesWithCherokee
on @yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
with Yogurt
Ingredients
• 1 cup rolled oats
• ⅓ cup chopped pecans
• ⅓ cup dried cherries
• ⅓ cup unsweetened flaked coconut
• 3 tablespoons ground flaxseed
• ½ teaspoon cinnamon
• pinch of kosher salt
• 1 apple, grated
• ½ cup milk . (any variety works)
• ½ cup yogurt, I like plain greek yogurt
• 1 teaspoon lemon or orange juice
• 1 teaspoon vanilla extract
• toppings: fruit, nut butter, nuts, seeds, milk, cinnamon, anything crunchy
Instructions
• Stir together the oats, pecans, cherries, coconut, flax, cinnamon and a big pinch of salt. Stir in the grated apple. In a smaller bowl or measuring cup, whisk together the milk, yogurt, juice and vanilla. Stir the wet ingredients into the dry ingredients. Cover and place in the fridge overnight.
• In the morning, stir and top with your desired fruit, nuts, seeds, nut butter, jam, etc. Drizzle on a little extra milk if you wish. Enjoy!
on @yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
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Crunchy French Onion Chicken
• 1 ⅓ cups French-fried onions, crushed
• 1 large egg, beaten
• 1 pound skinless, boneless chicken breast halves
Directions
1. Gather all ingredients.
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Spread crushed onions in a shallow bowl. Pour egg into a separate shallow bowl. Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Place breaded chicken on a baking sheet. Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 ⅓ cups French-fried onions, crushed
• 1 large egg, beaten
• 1 pound skinless, boneless chicken breast halves
Directions
1. Gather all ingredients.
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Spread crushed onions in a shallow bowl. Pour egg into a separate shallow bowl. Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Place breaded chicken on a baking sheet. Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Baked Salmon Fillets Dijon
• 4 (4 ounce) fillets salmon
• 3 tablespoons prepared Dijon-style mustard
• salt and ground black pepper to taste
• ¼ cup Italian-style dry bread crumbs
• ¼ cup butter, melted
Directions
1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil. Place salmon fillets skin-side down on the prepared baking pan. Spread a thin layer of mustard on top of each fillet; season with salt and pepper. Top with bread crumbs, then drizzle with melted butter. Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes. Serve and enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 4 (4 ounce) fillets salmon
• 3 tablespoons prepared Dijon-style mustard
• salt and ground black pepper to taste
• ¼ cup Italian-style dry bread crumbs
• ¼ cup butter, melted
Directions
1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil. Place salmon fillets skin-side down on the prepared baking pan. Spread a thin layer of mustard on top of each fillet; season with salt and pepper. Top with bread crumbs, then drizzle with melted butter. Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes. Serve and enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Cheese Cocktail Biscuits
• 1 1/2 cups all-purpose flour
• 8 oz. Cheddar cheese, grated
• 8 oz. pepper Jack cheese, grated
• 1/2 cup (4 oz.) cold salted butter, cubed
• 1 large egg
• 1 tsp. Worcestershire sauce
• 1/4 tsp. table salt
• 1/4 tsp. cayenne pepper
Directions
1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Place all ingredients in a food processor; process until mixture begins to form a cohesive mass, about 45 seconds. Roll dough out between 2 sheets of parchment paper to a 1/2-inch-thick rectangle. Cut into 1-inch squares, and place dough squares 1 inch apart onto prepared baking sheets. Reroll scraps as needed. Bake until lightly golden brown and set, 20 to 25 minutes, rotating baking sheets from top to bottom halfway through. Let cool on baking sheets 2 minutes. Transfer to wire racks. Serve warm or at room temperature.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 1/2 cups all-purpose flour
• 8 oz. Cheddar cheese, grated
• 8 oz. pepper Jack cheese, grated
• 1/2 cup (4 oz.) cold salted butter, cubed
• 1 large egg
• 1 tsp. Worcestershire sauce
• 1/4 tsp. table salt
• 1/4 tsp. cayenne pepper
Directions
1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Place all ingredients in a food processor; process until mixture begins to form a cohesive mass, about 45 seconds. Roll dough out between 2 sheets of parchment paper to a 1/2-inch-thick rectangle. Cut into 1-inch squares, and place dough squares 1 inch apart onto prepared baking sheets. Reroll scraps as needed. Bake until lightly golden brown and set, 20 to 25 minutes, rotating baking sheets from top to bottom halfway through. Let cool on baking sheets 2 minutes. Transfer to wire racks. Serve warm or at room temperature.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Margarita Salmon
• 6 (5 ounce) salmon fillets
• 3 tablespoons fresh lime juice
• 3 tablespoons orange blossom honey
• 1 pinch brown sugar
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste
• lime slices for garnish
Directions
1. Place salmon fillets in a 9x13 inch baking dish. In a small bowl, stir together the lime juice, honey, brown sugar, and olive oil. Pour over the salmon. Cover and refrigerate for 30 minutes to marinate.
2. Preheat the oven to 450 degrees F (220 degrees C). Season the salmon with salt and pepper.
3. Bake for 15 minutes in the center of the preheated oven, or until fish flakes easily with a fork. Garnish with lime slices, and serve immediately.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 6 (5 ounce) salmon fillets
• 3 tablespoons fresh lime juice
• 3 tablespoons orange blossom honey
• 1 pinch brown sugar
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste
• lime slices for garnish
Directions
1. Place salmon fillets in a 9x13 inch baking dish. In a small bowl, stir together the lime juice, honey, brown sugar, and olive oil. Pour over the salmon. Cover and refrigerate for 30 minutes to marinate.
2. Preheat the oven to 450 degrees F (220 degrees C). Season the salmon with salt and pepper.
3. Bake for 15 minutes in the center of the preheated oven, or until fish flakes easily with a fork. Garnish with lime slices, and serve immediately.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Mediterranean Flatbread Pizza
• 2 multigrain and flax flatbreads (such as Flatout®)
• ½ cup hummus
• 1 cup crumbled feta cheese
• ¼ cup slice red bell pepper
• ¼ cup sliced green bell pepper
• ¼ cup thinly sliced onion
• 1 cup shredded Colby-Monterey Jack cheese
• 1 pinch garlic salt, or to taste
• 1 pinch ground black pepper to taste
• 1 sprig fresh dill, chopped, or to taste
Directions
1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place flatbreads on a broiling pan.
2. Broil in the preheated oven for 3 to 5 minutes. Turn the oven to 425 degrees F
3. Top pre-baked flatbreads with a thin layer of hummus; make sure it's a thin layer or else pizzas will be soggy. Evenly sprinkle feta cheese on top. Place bell peppers and onion on the flatbreads, evenly spaced. Top with Colby-Jack cheese. Sprinkle with garlic salt, pepper, and dill.
4. Bake in the preheated oven until cheese is bubbly and the edges are nice and brown,
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 2 multigrain and flax flatbreads (such as Flatout®)
• ½ cup hummus
• 1 cup crumbled feta cheese
• ¼ cup slice red bell pepper
• ¼ cup sliced green bell pepper
• ¼ cup thinly sliced onion
• 1 cup shredded Colby-Monterey Jack cheese
• 1 pinch garlic salt, or to taste
• 1 pinch ground black pepper to taste
• 1 sprig fresh dill, chopped, or to taste
Directions
1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place flatbreads on a broiling pan.
2. Broil in the preheated oven for 3 to 5 minutes. Turn the oven to 425 degrees F
3. Top pre-baked flatbreads with a thin layer of hummus; make sure it's a thin layer or else pizzas will be soggy. Evenly sprinkle feta cheese on top. Place bell peppers and onion on the flatbreads, evenly spaced. Top with Colby-Jack cheese. Sprinkle with garlic salt, pepper, and dill.
4. Bake in the preheated oven until cheese is bubbly and the edges are nice and brown,
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Nantucket Corn Pudding
6 ears corn kernels removed about 5
cups
2 eggs
1c half and half
1/2 teaspoon salt
1/8 teaspoon white pepper
4 tablespoons butter melted divided
1 cup crushed oyster crackers
1 c cheddar grated
Paprika
In a large bowl whisk the eggs, half and half, salt and white pepper. Stir in the corn, half of the crackers and 2 tablespoons of melted butter. Pour into a prepared 9x9 bakina dish. Mix the remaining crackers with the remaining butter and sprinkle over top. Sprinkle the cheese over the crackers and dust with paprika. Bake at 375 for 35-45 minutes. The edges should be firm and middle a bit loose.
@FoodAndRecipesWithCherokee 🦉
6 ears corn kernels removed about 5
cups
2 eggs
1c half and half
1/2 teaspoon salt
1/8 teaspoon white pepper
4 tablespoons butter melted divided
1 cup crushed oyster crackers
1 c cheddar grated
Paprika
In a large bowl whisk the eggs, half and half, salt and white pepper. Stir in the corn, half of the crackers and 2 tablespoons of melted butter. Pour into a prepared 9x9 bakina dish. Mix the remaining crackers with the remaining butter and sprinkle over top. Sprinkle the cheese over the crackers and dust with paprika. Bake at 375 for 35-45 minutes. The edges should be firm and middle a bit loose.
@FoodAndRecipesWithCherokee 🦉
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Chicken Wild Rice Stew
Ingredients
1½ Ibs boneless, skinless chicken thighs
1 cup wild rice blend, rinsed
3 carrots, sliced
3 celery stalks, chopped
1 small yellow onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
½ tsp black pepper
1 bay leaf
2 tbsp butter
¾ cup heavy cream or half-and-half
2 tbsp cornstarch
2 tbsp cold water
Chopped parsley, optional
Directions
Add the chicken, wild rice, carrots, celery, onion, garlic, broth, thyme, rosemary, salt, pepper, and bay leaf to the crockpot.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and the rice is cooked.
Remove the chicken, shred it with two forks, and return it to the crockpot.
Discard the bay leaf.
Stir in the butter and cream.
Mix the cornstarch with the cold water until smooth, then stir it into the stew. Cook on high for another 15-20 minutes until slightly thickened.
Taste and adjust the salt and pepper.
Sprinkle with parsley and serve with warm bread.
Extra cozy addition: Stir in a handful of baby spinach at the end, or add sliced mushrooms at the beginning.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1½ Ibs boneless, skinless chicken thighs
1 cup wild rice blend, rinsed
3 carrots, sliced
3 celery stalks, chopped
1 small yellow onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
½ tsp black pepper
1 bay leaf
2 tbsp butter
¾ cup heavy cream or half-and-half
2 tbsp cornstarch
2 tbsp cold water
Chopped parsley, optional
Directions
Add the chicken, wild rice, carrots, celery, onion, garlic, broth, thyme, rosemary, salt, pepper, and bay leaf to the crockpot.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and the rice is cooked.
Remove the chicken, shred it with two forks, and return it to the crockpot.
Discard the bay leaf.
Stir in the butter and cream.
Mix the cornstarch with the cold water until smooth, then stir it into the stew. Cook on high for another 15-20 minutes until slightly thickened.
Taste and adjust the salt and pepper.
Sprinkle with parsley and serve with warm bread.
Extra cozy addition: Stir in a handful of baby spinach at the end, or add sliced mushrooms at the beginning.
@FoodAndRecipesWithCherokee 🦉
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