Author : Cosmo

Need a quick and easy snack for your air fryer? Try these delicious cheesy empanadas! Be sure to top them with Italian seasoning for the final touch. Ingredients: Goya empanada discs Mozzarella cheese Italian seasoning Egg wash or cooking oil Non-stick cooking spray Directions: Fill empanada disc with mozzarella cheese and fold over in half. Seal edges with a fork. Use egg wash or lather on some cooking oil to the empanada. Coat air fryer pan with non-stick cooking spray. Cook at 350 degrees F for 8 to 9 minutes.

If you’re searching for another dessert recipe, look no further than these delicious chocolate caramel brownies. They’re topped with a flaky sea salt and are perfect if you ever need a baked good for a holiday event. The brownies can be frozen for up to three months but will lose the creamy texture over time. Prep time: 20 minsCook time: 35 minsTotal time: 55 minsServings: 12 servingYield: 12 brownies Ingredients: 1/3 cup caramel sauce, plus more for drizzling 1 1/4 cup (168 g) all-purpose flour 1/4 cup (24 g) Dutch process cocoa powder 3/4 cup (168 g) unsalted butter 3 ounces unsweetened chocolate, chopped 1 1/4 cups (260 g) granulated sugar 1/4 cup (46 g) brown sugar 1 teaspoon kosher salt 2 teaspoons vanilla extract 3 large eggs 1/2 to 3/4 teaspoon flake salt, for topping (optional) Directions: Prepare the pan: Preheat the oven to 325°F degrees. Coat an 8 x 8 square metal baking pan with cooking spray.Make a parchment sling by lining the pan with parchment paper and leaving an inch overhang on either side. This will make it easier to remove the brownies from the pan. Spray parchment and set aside. Prep dry ingredients: In a small bowl whisk flour and cocoa to break up any cocoa clumps and set aside. Melt butter and chocolate: In a large pot (4 quart), set over medium low heat, add the butter and chocolate. Stir until both are melted and fully combined. Remove from heat. Add sugar, salt, and vanilla: To the pot with the chocolate and butter add the granulated sugar, brown sugar, salt, and vanilla. The batter will look grainy. Add eggs: Add eggs one at a time and stir vigorously after each addition until fully incorporated. The batter will become smooth and shiny. Finish batter: Add flour and cocoa mixture to the batter. Use a spatula to stir it all together. The batter will be thick, and shiny like frosting. Transfer the batter and add the caramel: Scrape batter into the prepared baking dish. Smooth the top with your spatula, if necessary. Measure out about 1/3 cup of caramel sauce into a dish. Your caramel should be able to drizzle off the end of your spoon in thick ribbons. If it’s too cool and thick to drizzle then zap it in the microwave for a few seconds until it is.Using a spoon create nine dollops of caramel evenly over the top of the brownie. Swirl in caramel: Use a knife to swirl the caramel into “S” shapes throughout the batter. The batter is thick, so you are just swirling the very top layer. Leave some pockets of caramel. Sprinkle with flake salt, if using. Bake: Bake for 35-40 minutes or until the brownies reach an internal temperature of 210°F. A toothpick won’t come out clean because of the caramel that melts into the batter and the fudgy nature of these brownies.When baked, the center stays very soft but shouldn’t be wet to the touch. The caramel will look melted and not very visible, but don’t worry, it will firm up as it cools.If you have a glass baking dish, you may need to add 10 to 15 minute to the cook time. Drizzle with more caramel and enjoy: Let brownies cool in the pan on a wire cooling rack until they reach room temperature. Drizzle with 3 to 4 tablespoons of additional caramel and another light sprinkle of sea salt. Serve and enjoy! Source: Simply Recipes

Pair English scones with a cup of tea for the perfect afternoon. They are light, flakey and mildly sweet. Serve these with clotted cream and strawberry or raspberry jam. Prep time: 10 minsCook time: 20 minsFreezing time: 15 minsTotal time: 45 minsServings: 8 to 10 scones Ingredients: 2 cups (257 grams), all-purpose flour, plus more for dusting surface3 tablespoons (39 grams) granulated sugar1 tablespoon (15 grams) baking powder1/2 teaspoon (2 grams) kosher salt4 tablespoons unsalted butter, frozen2/3 cup plus 1 tablespoon whole milk, dividedClotted cream and jam, for serving (optional) Directions Line a baking sheet: Line a rimmed baking sheet with parchment paper. Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Grate the butter: Place a box grater over the prepared baking sheet. Grate the butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into a few small pieces. Add the butter to the dry ingredients: Use the parchment paper as a sling to transfer the butter to the dry ingredients in the large bowl.Then, return the parchment paper to the baking sheet. Use your fingers to toss the butter in the flour, breaking up any clumps, until evenly coated. Add milk and form rough dough ball: Drizzle about half of the whole milk over the butter-flour mixture. Use a fork or your hands to combine and lightly mix. The mixture will start to look sandy.Add the remaining half of the reserved milk 1 tablespoon at a time, as needed, continuing to combine with a fork or your hands, until a rough and lumpy, but cohesive, dough ball forms. You may not use all the remaining milk. Shape the dough: Turn the dough out onto a floured work surface and pat it into a rough 1-inch-thick circle about eight inches in diameter. Cut dough into scone rounds: Use a 2-inch biscuit cutter to cut the dough into rounds. Cut them as close together as possible. You want to get as many rounds as possible on your first pass through the dough. Gently press the scraps back together and cut out additional rounds.You should have 8 to 10 rounds, depending on how diligent you are with pressing the scrapes together. Transfer scones to prepared baking sheet, refrigerate, and preheat the oven: Transfer the scone rounds to the prepared baking sheet, spacing them about 1 inch apart.Refrigerate the unbaked scones while you arrange a rack in the middle of the oven and preheat the oven to 400°F. Brush scones with milk and bake: Once the oven has preheated, using a pastry brush, brush the scones with the remaining 1 tablespoon of milk and bake until golden brown, 18 to 22 minutes. Cool and serve scones: Let the scones cool for 5 minutes on the baking sheet before enjoying warm or transferring to a cooling rack to cool completely. Serve with clotted cream and jam, if desired. Directions: Simply Recipes

Dessert made easy with the help of an air fryer. Try these delicious and sweet strawberry cream cheese empanadas with little to no mess. Substitute the strawberry with your favorite jam as desired. Ingredients: 1 pack of empanada discs 1 tbsp. strawberry jam (or any jam flavor) 1 tbsp. cream cheese Non-stick cooking spray Directions: Add the cream cheese and jam to half of the empanada disc. Spread evenly. Fold over and seal the edges with a fork. Egg wash the edges (optional). Coat air fryer pan with non-stick cooking spray. Cook at 325 degrees F for 8 minutes.

The refreshing Mint Julep cocktail is a pairing of sweet mint, simple syrup or sugar and bourbon. It’s perfect for the warmest summer nights thanks to the fresh ingredients. This recipe requires a traditional method to mint the julep, which combines 6 to 7 mint leaves with either sugar and a splash of water, or a tablespoon of simple syrup. Crushing the mint into the syrup will add to the spirit, resulting in a mint julep. Prep time: 5 minsServing: 1 cocktail Ingredients: 2 1/2 ounces Bourbon 1/2 ounce simple syrup or 1 to 2 sugar cubes 8 mint leaves (plus 2 sprigs for garnish) Crushed ice Directions: Combine the mint, simple syrup, and bourbon: Combine the mint, simple syrup or sugar cubes, and bourbon in your glass or cup. Using a spoon, macerate the mint by crushing it into the sugar and liquid, releasing its essence. Fill glass with crushed ice and pour cocktail: Fill your glass or cup with crushed ice, and gently press a spoon into the ice, moving it around a bit to incorporate the ingredients. Garnish and serve: Garnish with 1-2 mint sprigs, and very much enjoy. Source: Simply Recipes

Jackfruit is a great substitute for meat and an obvious choice for tacos, sandwiches, salads and wraps. Jackfruit is a large fruit that can be purchased in its young green, unripe form which has the texture of a stringy, pulled meat. Much like tofu, jackfruit takes on the flavor of whatever sauce, marinade or spaces you’re cooking it with. If you have any leftovers, it’s great in a breakfast burrito! Here’s how to prepare these delicious tacos. Prep time: 15 minsCook time: 10 minsTotal time: 25 minsServings: 4 to 6 servings Ingredients: 2 (14-ounce) cans jackfruit in brine, drained and rinsed 2 tablespoons extra virgin olive oil 1 small yellow onion, finely chopped (about 1 1/2 cups) 2 cloves minced garlic 1 jalapeño, seeded and finely chopped (optional) 3/4 cup barbecue sauce, store-bought or homemade 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/2 teaspoon kosher salt 1 teaspoon grated orange zest To serve: 10 to 12 (6-inch) corn tortillas 1 ripe avocado, thinly sliced 4 radishes, thinly sliced 1/3 cup cilantro leaves, roughly chopped 1/3 cup shredded red cabbage 1/3 cup corn kernels, canned or fresh from the cob 1/4 cup sour cream (optional) 1 lime, cut into wedges Directions: Shred the jackfruit: Using your fingers or forks, break apart the chunks of jackfruit into shredded pieces. Cook the onions: In a large saucepan over medium heat, warm the olive oil. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeño and cook for an additional 1 minute, until the garlic is fragrant. Cook the jackfruit: Add the shredded jackfruit to the pan with the onions and stir well. Add the barbecue sauce, cumin, oregano, coriander, smoked paprika and salt to the pan.Stir to evenly distribute the spices and cook for another 4 to 5 minutes, or until the jackfruit is browned and slightly crisped around the edges. Fold in the orange zest. Assemble the tacos: Warm the tortillas and add a large spoonful of cooked jackfruit to the center of each. Top with avocado, radishes, cilantro, cabbage, corn, sour cream and a squeeze of lime. Source: Simply Recipes