Month: March 2022

The Differences Between Key Lime and Limes

Limes are called for in many recipes including key lime pie, tacos, margaritas and much more. But you may have come across a recipe that calls for Key limes as opposed to limes and wondered what that means. There are two main types of limes you’ll come across in a grocery store, the Persian lime and the Key lime. A Persian lime is often labeled “limes” and has origins to present-day Iran. Key limes on the other hand are native to Southeast Asia. The most noticeable difference between these two limes is size. A Persian lime is a medium size, around 2 to 3 inches, and oblong. A Key lime, which is also known as a Mexican lime, is much smaller and rounder. Key limes also contain seeds while Persian limes do not. These two also differ when it comes to taste. Persian limes are more acidic than Key limes, giving them a more tart flavor. Key limes are known for being aromatic and typically sweeter in taste, making them perfect for a refreshing pie. Persian limes can still be used as a substitute for many lime dishes. If you find yourself out of Key limes but still want the aroma, try bottled Key lime juice. Source: the Kitchn

Ramen Crusted Garlic Mozzarella Sticks

It’s the best of both worlds! Combine an all-time classic appetizer with a delicious crunch for an easy snack. These are left gooey and packed with flavor thanks to the ramen. You can have these ready in an air fryer in just a few minutes. Serve these on their own or along a dipping sauce of your choice. Ingredients: Ramen Mozzarella Sticks Eggs Flour Garlic Salt Directions: Crush a bag of ramen into small pieces and mix with seasoning provided Dip the frozen mozzarella sticks into the egg wash, then flour, egg wash again and cover with ramen mix Spray pan and mozzarella sticks with non-stick cooking spray. Sprinkle with garlic salt Air fry at 400­°F for 4 minutes. Flip and air fry at 350­°F for 2 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Pumpkin Cookies Recipe

An easy and delicious cookie recipe. Pumpkin cookies take just a few minutes to prepare, perfect for any weekend treat. The combination of spices along with pumpkin puree leaves the cookies moist and with a nostalgic feeling. Load these in a small cooking pan that can fit in your air fryer. You’ll want to leave enough space in between for when they expand. Ingredients: 2 1/2 Cups Flour 1 Tsp. Baking Soda 1 Tsp. Baking Powder 2 Tsp. Cinnamon 1/2 Tsp. Ginger 1/2 Tsp. Salt 1/2 Cup Butter 1 Cup Brown Sugar 1 Egg 1 Cup Pumpkin Puree 1 Tsp. Vanilla Extract Directions: In a bowl mix the flour, baking soda, baking powder, cinnamon, ginger, salt, butter, brown sugar, egg, pumpkin puree and vanilla extract Coat baking pan with nonstick cooking oil. Scoop and load the cookie batter into small circles Air fry at 350­°F for 10 to 12 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Chocolate Cheesecake Recipe

A chocolate lover’s delight. This cheesecake recipe has a c chocolate cookie crust, creamy chocolate cheesecake filling with a layer of chocolate ganache on top. You’ll want to use Oreos for the crust or any other cream-filled chocolate sandwich cookies. Yield: Serves 12 to 15Prep time: 40 minutes to 45 minutesCook time: 1 hour 5 minutes to 1 hour 10 minutes Ingredients For the cheesecake: 1 1/2 pounds full-fat cream cheese 1/4 cup sour cream 5 tablespoons unsalted butter; plus more for coating the pan 30 Oreos or cream-filled chocolate sandwich cookies 2 cups semisweet or bittersweet chocolate chips (about 16 ounces) 1 cup granulated sugar 1/4 cup unsweetened cocoa powder 2 teaspoons vanilla extract 1/4 teaspoon kosher salt 4 large eggs For the ganache: 1/2 cup heavy cream 1 cup semisweet or bittersweet chocolate chips (about 8 ounces) 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Directions Make the cheesecake: Place 1 1/2 pounds full-fat cream cheese and 1/4 cup sour cream in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature to soften while you prepare the crust, at least 30 minutes. Arrange a rack in the middle of the oven and heat the oven to 325°F. Generously coat a 9-inch springform pan with unsalted butter. Melt 5 tablespoons unsalted butter in the microwave or on the stovetop. Place 30 Oreos in a food processor fitted with the blade attachment (or in a ziptop plastic bag using a rolling pin) and process into fine crumbs Add the butter and pulse until combined. (Alternatively, crush the cookies in a ziptop bag with a rolling pin, transfer to a medium bowl, and stir in the melted butter with a spatula.) Transfer the crumbs into the pan. Use the bottom of a measuring cup to press it evenly into the bottom and about halfway up the sides. Bake until the crust is fragrant and no longer wet to the touch, 8 to 10 minutes. Meanwhile, place 2 cups semisweet or bittersweet chocolate chips in a medium microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring between each, until melted, about 2 minutes total. Add 1 cup granulated sugar and 1/4 cup cocoa powder to the cream cheese and sour cream. Beat with the paddle attachment on medium speed until mostly smooth, 2 to 3 minutes. Stop the mixer and scrape down the sides and bottom of the bowl. With the mixer on medium-low speed, beat in 4 large eggs one at a time, waiting for each egg to be incorporated before adding the next. Add 2 teaspoons vanilla extract and 1/4 teaspoon kosher salt and beat until combined. Stop and scrape down the bowl again. With the mixer on low speed, add the melted chocolate and beat until combined. Pour the batter onto the crust and spread it into an even layer.Place the pan on a baking sheet. Bake until the cheesecake is fully set around the edges with just a slight jiggle in the center, 65 to 70 minutes. Remove the cheesecake from the oven and let cool at room temperature for 1 hour. Refrigerate the cheesecake for at least 4 hours but preferably overnight. Make the ganache: Place 1/2 cup heavy cream in a small microwave-safe bowl and microwave until it begins to bubble, 1 1/2 to 2 minutes. Add 1 cup semisweet or bittersweet chocolate chips and whisk until the chocolate is melted completely. Add 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt and whisk to combine. Pour the ganache over the chilled cheesecake and refrigerate until the ganache is set, about 15 minutes. Remove the sides of the springform pan. Serve right from the bottom of the pan, or slide a large off-set spatula under the crust and and transfer the cheesecake to a serving platter before slicing. Source: Simply Recipes