SNACKS Archive - Kimberly Zett

Brownie Batter Chocolate Hummus

Kimberly — Tue, 18 Feb 2025 16:30:59 +0000

Brownie Batter Chocolate Hummus

February 18, 2024 by Kimberly

This ultra-creamy, rich chocolate dip tastes like straight-up brownie batter but is secretly packed with good-for-you ingredients. Perfect for spreading, dipping, or just eating by the spoonful…no judgment here!!

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TOTAL TIME

10 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If you’ve never tried sweet hummus before, this one’s about to change your life. Imagine the rich, fudgy taste of brownie batter but in a smooth, creamy dip that also happens to be good for you. No refined sugar, no weird additives, just simple ingredients blending into pure chocolatey magic. Whether you’re dipping fruit, spreading it on toast, or eating it straight from the jar (I see you), this is your new go-to for a guilt-free chocolate fix.

Swipe it onto warm toast, pair it with strawberries, banana slices, or apple wedges, or go all in and dunk some pretzels for that sweet-salty combo. Feeling extra? Stir it into oatmeal, drizzle it over pancakes, or layer it in a yogurt parfait for a next-level treat.

Store your chocolate hummus in an airtight container in the fridge for up to 4 days, but let’s be real, it won’t last that long. If it thickens up, just stir in a splash of plant milk to bring back that creamy goodness. Freezing? Not recommended, it’s best fresh!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Brownie Batter Chocolate Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kimberly
Total Time: 10 min
Yield: 4 1x

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Description

RECOMMENDED EQUIPMENT

food processor
sieve

Ingredients

Units

265 grams canned chickpeas, drained
2 tbsp tahini
60 grams unsweetened cocoa powder
4 tbsp date syrup
1 tsp vanilla extract
1/4 tsp salt
2 tbsp coconut oil
2 tbsp milk of choice
1/2 cup ice cubes
fruits of your choice for dipping - strawberries, bananas, apples...

Instructions

Drain the chickpeas and rinse them under cold water. Add them to a food processor.
Next, add tahini, vanilla, unsweetened cocoa powder, coconut oil, salt, date syrup, and milk. Blend on high speed until it forms a thick paste. Then, gradually add ice cubes. Just enough to make it super fluffy and creamy.
Transfer to a bowl and enjoy with your favorite fruits or cracker!!

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Baked Falafel

Kimberly — Fri, 07 Feb 2025 15:38:40 +0000

Baked Falafel

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February 2, 2024 by Kimberly

Crispy on the outside, soft and herby inside! These golden bites are the ultimate flavor bomb. Packed with chickpeas, garlic, and spices, they’re the kind of snack you’ll keep reaching for.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

24 balls

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Golden, crispy, and packed with bold flavors!! These herby chickpea bites are everything you want in a falafel, minus the frying. They’re light but satisfyingly crunchy, loaded with garlic, cumin, and fresh herbs for that perfect balance of flavor. Whether you stuff them in a warm pita, toss them over a fresh salad, or dip them in creamy tahini sauce, they’re the kind of meal that feels both nourishing and indulgent. And the best part? They’re baked, not fried, so you get all the crunch without the extra oil.

These little crispy gems are beyond versatile! Tuck them into warm pita with fresh veggies and a drizzle of tahini for a classic falafel wrap. Throw them over a big salad with cucumbers, tomatoes, and a lemony dressing for a light but filling meal. Or just dunk them straight into hummus (no judgment here). Want to level it up? Pair them with roasted veggies, herby yogurt sauce, or even a spicy harissa dip.

Got leftovers? Pop them in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer at 180°C (350°F) for about 5 minutes to keep that crispy magic alive. For long-term storage, freeze them on a baking sheet before transferring them to a bag – just bake straight from frozen when you’re ready!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Baked Falafel

Author: Kimberly
Total Time: 12-24 hrs + 40 min
Yield: 24 falafel balls 1x

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Description

Recommended Equipment

medium mixing bowl
food processor
small cookie scoop (or tablespoon)

Ingredients

Units

250 grams dry chickpeas
2 tbsp olive oil
2 tsp baking powder
5 grams fresh parsley
5 grams fresh cilantro
5 leaves fresh mint
1 yellow onion
4 garlic cloves
1 tsp salt
1 tsp paprika
1 tsp cumin
1 tsp za'atar
1/2 tsp white pepper

Instructions

Soak the dried chickpeas in 750ml (3 cups) of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C / 428°F (fan-assisted).
Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.

Passive Time: 12-24 hrs
Cook Time: 40 min

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Cranberry Pistachio Biscotti

Kimberly — Mon, 09 Dec 2024 18:32:55 +0000

Cranberry Pistachio Biscotti

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December 9, 2024 by Kimberly

These crispy, nutty biscotti are bursting with tart cranberries and crunchy pistachios, dipped in a silky layer of white chocolate. They’re festive, cozy, and perfect for coffee-dunking or gifting.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

60 min

SERVES

18 biscotti

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

These biscotti are everything you want in a cozy snack. Crunchy, nutty, and perfectly sweet, they combine tart cranberries, rich pistachios, and a touch of indulgence with a white chocolate coating. They’re ideal for holiday gifting, pairing with your coffee, or treating yourself to something a little special. The mix of textures and flavors makes them irresistible, and they look as beautiful as they taste.

Serve these biscotti alongside a hot cup of coffee, tea, or even hot cocoa for the ultimate cozy vibe. They’re also fantastic as part of a dessert spread, paired with fresh fruit or a creamy mousse. And don’t forget – they make the perfect holiday gift, wrapped up in cute little bags or boxes.

Store the biscotti in an airtight container at room temperature for up to three weeks. If they’re coated in chocolate, keep them in a cool place to avoid melting. Perfect for make-ahead treats!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cranberry Pistachio Biscotti

Author: Kimberly
Total Time: 60 min
Yield: 14-18 pieces 1x

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Description

Recommended Equipment

2 bowls
electric mixer
whisk
baking tray
parchment paper
sharp knife
spoon or spatula
food processor (optional, for chopping cranberries)

Ingredients

Units

125 grams all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
30 grams butter, room-temperature
75 grams white sugar
1 egg
1 tsp vanilla extract
50 grams pistachios
50 grams fresh cranberries
100 grams white chocolate

Instructions

Roughly chop the cranberries and pistachios with a knife or a food processor, then set aside. Preheat the oven to 175°C/347°F.
In one bowl, thoroughly mix the flour, baking powder, and salt.
In another bowl, use an electric mixer to cream the soft butter and sugar until fluffy.
Add the egg and vanilla extract to the butter-sugar mixture and mix well.
Add the dry ingredients to the butter-egg mixture, along with the chopped pistachios and cranberries. Mix everything until you get a smooth dough. Only stir until no flour streaks remain.
Place the dough onto a baking tray lined with parchment paper. Lightly dust your hands with flour and shape the dough into a flat, long rectangle (about 20-25 cm long and 6 cm wide).
Bake the dough piece for about 30 minutes. Remove it from the oven and let it cool slightly.
Use a bread knife or sharp knife to slice the baked dough into pieces (about 1.5–2 cm thick).
Place the biscotti slices cut side down back onto the baking tray.
- For a softer version: Bake each side for 5 minutes.
- For a crunchier version: Bake each side for 10 minutes.
Dip half of the biscotti in melted white chocolate and sprinkle with chopped pistachios. Let them cool on a wire rack until the chocolate hardens.

Passive Time: 40 min
Cook Time: 20 min

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Baked Goat Cream Cheese & Hot Pepper Jelly

Kimberly — Sun, 20 Oct 2024 12:31:22 +0000

Baked Goat Cream Cheese & Hot Pepper Jelly

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October 20, 2024 by Kimberly

Imagine a warm, melty goat cream cheese, topped with a sweet-spicy hot pepper jelly as a dip for your favorite potato chips. It’s a burst of flavor that feels like a cozy, fiery hug.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

1 small baking dish

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This baked goat cream cheese dish is the perfect combo of creamy, tangy, and sweet with a little kick. The warm, melty center and the hot pepper jelly on top brings the perfect balance of sweet and spicy. It’s one of those appetizers that makes everyone go “wow” after the first bite, but it’s surprisingly easy to make. Whether you’re hosting friends or just treating yourself to something special, this warm, cozy snack is the ultimate crowd-pleaser.

Serve this baked goat cheese dish with crispy crackers, warm slices of baguette, or even fresh veggies like cucumber or carrots for a light crunch. The sweet-spicy jelly on top works perfectly with some fresh herbs like thyme or chives. It’s an easy, yet impressive appetizer for dinner parties, game nights, or even a cozy night in. Trust me, people will be coming back for seconds – so maybe make a double batch!

If you have leftovers (which, let’s be real, you probably won’t), just pop the baked goat cheese in an airtight container in the fridge. It keeps for about 2 days and can be easily reheated in the oven.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Baked Goat Cream Cheese & Hot Pepper Jelly

5 from 1 review

Author: Kimberly
Total Time: 20 min
Yield: 40 min 1x

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Description

Recommended Equipment

jar with a screw-on lid
sharp knife
cutting board
small pot
tongs
small plate
food processor

Ingredients

Units

HOT PEPPER JELLY

1/2 red bell pepper
1/4 green bell pepper
1/2 jalapeno
1/2 fresh chili pepper
75 grams preserving sugar
30 grams apple cider vinegar

CHEESE

150 grams cream cheese
100 grams goat cream cheese
1 garlic clove
1 tbsp fresh chives
salt to taste

OTHER INGREDIENTS

bread, cracker or veggie sticks for dipping

Instructions

For the hot pepper jelly, first pour boiling water over the jar and lid, and let them sit for about 10 minutes. Meanwhile, chop the red pepper, green pepper, jalapeno, and chili into small pieces. Put them in a small pot. Next, add the preserving sugar and apple cider vinegar, and stir well. Bring everything to a boil over medium-high heat and let it simmer for about 10 minutes. Use tongs to carefully remove the jar and lid from the hot water and let them drain. Set aside.
Now, test if the jelly is ready by placing half a teaspoon of the mixture on a plate and tilting it back and forth. If it thickens and doesn’t run like water, it’s done and can be carefully poured into the sterilized jar. Let it cool in the fridge until further use.
Preheat the oven to 200°C / 400°F. For the cheese cream, peel the garlic clove and finely chop the chives. Add both to a food processor along with the cream cheese, goat cheese, and a pinch of salt. Blend until smooth. Transfer the cream to a small ovenproof dish with a lid (or cover with foil) and bake for about 15 minutes. Then remove the lid and bake for another 5 minutes until the top is slightly browned. Take it out of the oven and let it cool briefly.
Finally, spread the hot pepper jelly over the cheese and serve with bread or chips.

Notes

If you don’t have preserving sugar on hand, use 60-65g of regular sugar with 1-1.5g of pectin and 5ml of lemon juice instead of 75g preserving sugar.

Cook Time: 20 min

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Crispy Rice Paper with Mango Avocado Cashew Salad

Kimberly — Mon, 08 Jul 2024 11:15:15 +0000

Crispy Rice Paper with Mango Avocado Cashew Salad

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July 4, 2024 by Kimberly

Crunch into crispy rice paper paired with a vibrant salad of mango, avocado, and cashews. A dish that’s as fun to eat as it is colorful!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

16 cups

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Experience a crunch like no other with this unique dish that combines crispy fried rice paper with a lush mango avocado cashew salad. It’s a textural delight that’s bursting with freshness and flavor.

Serve this crispy delight as a stunning appetizer or a light, refreshing meal. The crackle of the rice paper perfectly complements the soft, rich textures of avocado and mango, with cashews adding a satisfying crunch. It’s a dish best enjoyed immediately to secure the crispy rice paper and the cool, fresh salad. Alternatively for making it ahead, you can serve the salad and the deep-fried rice paper individually.

The crispy rice paper should be enjoyed right after frying to maintain its texture. However, the mango avocado cashew salad can be refrigerated in an airtight container and is best eaten within a day to keep the flavors vibrant and fresh.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Crispy Rice Paper with Mango Avocado Cashew Salad

Author: Kimberly
Total Time: 25 minutes
Yield: about 16 small cups 1x

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
small frying pan or pot
scissors
paper towels
salad bowl
small bowl

Ingredients

Units

CUPS

4 small rice paper
200 milliliters deep-frying fat

DRESSING

1 tbsp avocado oil
2 tbsp lime juice
1 garlic clove, grated
1/4 tsp ginger, grated
1/2 tsp sesame oil
1 tbsp soy sauce

SALAD

300 grams red cabbage
1 ripe mango
1 ripe avocado
40 grams cashew nuts

TOPPINGS

cress or sprouts
white sesame
spring onion

Instructions

Heat about 1 cm of frying oil to 180°C / 356°F in a small frying pan. Carefully cut the rice paper into quarters using scissors, and fry each quarter in the hot oil for 5 seconds until it puffs up and turns fluffy white. Remove from the pan and let it drain on paper towels. Note: The paper is only pliable for a short time after being removed from the oil.
For the salad, finely shred the red cabbage and place it in a salad bowl. Peel the mango and avocado and cut the flesh into bite-sized pieces, adding them to the salad bowl as well. Finally, add the cashews.
For the dressing, mix avocado oil, lime juice, grated garlic and ginger, sesame oil, and soy sauce in a small bowl and pour it over the salad. Mix everything well.
Slice the green part of the spring onion into fine strips and set aside.
If serving immediately, lay out the fried rice papers, fill each with 1-2 tablespoons of salad, and top each with white sesame seeds, cress, and the sliced spring onions. If not serving immediately, I recommend preparing both components separately.

Notes

The calorie information may vary depending on the product used, country and region.

Cook Time: 25 min

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Radish Cucumber Butter

Kimberly — Mon, 24 Jun 2024 11:24:47 +0000

Radish Cucumber Butter

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June 24, 2024 by Kimberly

Whip up magic in your kitchen with this fresh, zesty butter blend! Perfect for giving a crunchy, creamy twist to any snack or sandwich.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Radish cucumber butter combines the crisp freshness of radishes and cucumbers with creamy butter to create a spread that’s both light and invigorating. It’s a delightful way to add a burst of spring flavor to any dish.

This versatile butter is perfect slathered on warm bread, used as a savory topping for steamed vegetables, or as a refreshing twist in sandwiches. Its light, creamy texture and vibrant flavor profile make it an excellent complement to both casual and sophisticated culinary creations.

Keep the butter refrigerated in an airtight container. It maintains its best quality for up to 3 days, ensuring you can enjoy its fresh taste over several days.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Radish Cucumber Butter

Author: Kimberly
Total Time: 10 minutes
Yield: 4 1x

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
deep plate
paper towels
grater

Ingredients

Units

4 radishes
1/4 cucumber
125 grams butter
chives
salt to taste

Instructions

Thoroughly wash the radishes, cucumber, and chives. Set up a deep plate and finely grate the radishes into it. Squeeze out the excess moisture from the grated radishes using paper towels. Repeat the process with the cucumber.
Finely slice the chives and set them aside.
Dry the plate, then add the softened butter to it. Incorporate the grated radishes and cucumber, mixing well. Season with salt and sprinkle the sliced chives on top.

Notes

The calorie information may vary depending on the product used, country and region.

Cook Time: 10 min

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Ham & Cheese Croissant

Kimberly — Sat, 22 Jun 2024 14:07:41 +0000

Ham & Cheese Croissant

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December 6, 2023 by Kimberly

This Ham & Cheese Croissant brings together buttery crispness, melted cheese, and a flavorful cream that adds sweetness, savoriness, and depth. Perfect as a quick breakfast, a hearty snack, or warm finger food for guests. These croissants come together in minutes and taste irresistible straight from the oven. If you’re looking for an easy, impressive comfort recipe everyone will love, this ham and cheese croissant is about to become your new favorite.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

15 min

SERVES

4 croissants

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

There are recipes that stay with you for so long, they eventually feel like part of your own biography. My Ham & Cheese Croissant is one of those. Maybe because, at its core, it has always been there, long before I knew cooking even had rules.

As a kid, all I ever wanted was to invent something. And in my mind, I was absolutely convinced: I did. My “invention” was a slice of ham folded in half, a slice of cheese tucked inside, and the whole thing pan-fried on both sides. I swear, I felt like the greatest chef alive. Today, that childhood creation has gotten a little upgrade: a crisp, buttery croissant filled with good ham, melted cheese, and a creamy topping that ties everything together. Sweetness, savoriness, a little depth, that balance is what makes this so unbelievably good. It’s comfort food without feeling heavy. Quick to make, yet it still feels like a tiny moment of luxury.

I serve it in the morning when I want to treat myself. At lunch, when hunger suddenly hits harder than expected. And most of all when friends are coming over. Slice the croissants, add ham and cheese, sprinkle in some chives, close them, spread the cream on top, pop them in the oven and a few minutes later, the whole kitchen smells like warm, buttery happiness. It’s the perfect “I thought of you” kind of recipe. Maybe that’s the real magic of this recipe: That a childhood fantasy turned into a snack that makes people happy and just a little bit in love.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Ham & Cheese Croissant

5 from 1 review

Author: Kimberly
Total Time: 15 min
Yield: 4 1x

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Description

GOOD TO HAVE ON HAND

small bowl
bread knife
cheese grater
kitchen basting brush

Ingredients

Units

4 croissants
60 grams cheese of your choice (I used Gruyére)
100 grams deli ham
1 tsp chives

GLAZE

1 tbsp butter
1 tsp poppy seeds
1/2 tsp brown sugar
1/2 tsp dijon mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt

Instructions

PREPARATIONS

Grate Gruyère cheese.
Cut the chives into thin rolls.
Melt 1 tbsp butter in a small bowl in the microwave or in a saucepan.
Preheat the oven to 150°C / 302°F

INSTRUCTIONS

Add the following ingredients to the melted butter: onion powder, garlic powder, salt, brown sugar, poppy seeds and Dijon mustard. Mix well and set aside.
Slice the croissants lengthwise, but not all the way through. Now place the ham inside and top with the grated Gruyère. Sprinkle with chives. Fold the croissants closed and brush the tops with the glaze. Place them in a baking dish or directly on a baking tray.
Bake the croissants for 7 minutes until the cheese has melted then turn on the broiler for 2-3 minutes until golden brown and crispy.

@kimberlyzett
I'd do anything for a ham and cheese croissant 🥐 recipe is on my website thezett.com #croissant #hamcheesecroissant #breakfastgoals
♬ sonido original - Vibes by Ley

Passive Time: 5 min
Cook Time: 10 min

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Apricot Cashew Honey Bliss Balls

Kimberly — Sat, 13 Apr 2024 07:43:48 +0000

Apricot Cashew Honey Bliss Balls

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April 13, 2024 by Kimberly

Dive into the world of deliciousness with these Apricot Cashew Honey Bliss Balls! Perfectly sweet, nutty, and chewy, they’re the ultimate healthy snack for any time of day.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

12 balls

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Welcome to your new favorite snack: Apricot Cashew Honey Bliss Balls! These no-bake energy balls are a blissful blend of sweet apricots, creamy cashews, and natural honey. Perfect for those seeking a quick, healthy dessert idea or a nutritious energy boost, these bliss balls are sure to delight with their chewy texture and nutty flavor.

Serve these delightful Apricot Cashew Honey Bliss Balls as a mid-morning snack, a post-workout energy boost, or a sweet after-dinner treat. Pair them with a cup of your favorite tea or a cold glass of almond milk for a refreshing snack. These bliss balls are also perfect for sharing at gatherings or gifting to friends and family who appreciate healthy, homemade treats.

Store your Bliss Balls in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze them on a baking sheet before transferring to a freezer-safe bag, keeping them fresh and delicious for up to three months.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Apricot Cashew Honey Bliss Balls

Author: Kimberly
Total Time: 10 min
Yield: 12 1x

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Description

GOOD TO HAVE ON HAND

food processor
small bowl

Ingredients

Units

60 grams salted cashew nuts
40 grams hazelnuts
80 grams dried apricots
20 grams puffed quinoa
2 tbsp honey
20 grams coconut flakes
1/4 tsp turmeric

Instructions

Place the coconut flakes in a small bowl and set aside.
Put the following ingredients into the food processor and blend on high for 1 minute: 60g cashew nuts, 20g hazelnuts, 80g dried apricots, and 20g puffed quinoa.
Then add 1/4 tsp turmeric and 2 tbsp honey to the mixture in the food processor and blend again on high for another minute.
Divide the mixture into 12 equal portions and roll them into balls and then in the coconut flakes, press lightly, and enjoy 🙂

Cook Time: 10 min

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Honey Mustard Pretzel Bites

Kimberly — Fri, 05 Apr 2024 06:54:07 +0000

Honey Mustard Pretzel Bites

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April 5, 2024 by Kimberly

Indulge in Honey Mustard Pretzel Bites – a sweet, tangy, and utterly addictive snack! Perfect for parties or snacking.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Welcome to the irresistible world of Honey Mustard Pretzel Bites, your new favorite snack. These bite-sized delights are the perfect combination of crunchy pretzel goodness and the sweet tang of honey mustard. They’re so easy to make and even easier to devour!

Serve them in a big bowl for a casual gathering. They’re the perfect companion to your favorite craft beer or a crisp, refreshing soda. Whether it’s game day, movie night, or just a regular Tuesday, these pretzel bites will be the star of the show.

Keep any leftovers (if there are any!) in an airtight container at room temperature. They’ll stay fresh and crunchy for up to a week, ready to satisfy those snack cravings anytime.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Honey Mustard Pretzel Bites

Author: Kimberly
Total Time: 25 min
Yield: 4 1x

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
medium-sized pot

Ingredients

2 soft pretzels
1 tbsp butter
1 tbsp honey
1 onion
2 garlic cloves
1.5 tbsp dijon mustard
1 tbsp white wine vinegar
1/2 tsp turmeric
1 tsp salt

Instructions

Cut the pretzels into small pieces and set them aside.
Peel the garlic cloves.
Just cut off the „top“ of the onion and then peel it, so it stays whole.
Now grate the onion and garlic cloves directly into the pot using a grater.
Also add the following ingredients to the pot: 1 tablespoon of butter, 1 tablespoon of honey, 1 tablespoon of white wine vinegar, 1.5 tablespoons of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of turmeric.
Stir everything together and heat on medium until the butter has melted and a yellow mixture has formed. Then add the pretzel pieces to the pot and stir until all the pieces are coated with the sauce.
Place the pretzel pieces on a baking sheet lined with parchment paper and bake at 180°C (360°F) for about 15-18 minutes until crispy.
Remove the baking sheet from the oven, let the pretzel pieces cool down, and enjoy.

Passive Time: 15 min
Cook Time: 10 min

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Chocolate Chip Cookies

Kimberly — Wed, 13 Mar 2024 08:19:46 +0000

Chocolate Chip Cookies

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March 13, 2024 by Kimberly

Look no further for the ultimate chocolate chip cookies. Dive into this rich, double chocolate chip cookie recipe, featuring a generous amount of dough and massive chocolate chunks!

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TOTAL TIME

2 hrs + 50 min

SERVES

10 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Get ready to fill your kitchen with the mouthwatering aroma of freshly baked Chocolate Chip Cookies! This recipe combines the perfect blend of sweet, gooey, and chocolaty in every bite. Ideal for any occasion, from family gatherings to a personal treat, these homemade cookies promise to be your new favorite. Let’s dive into the simple steps to create these delightful treats that everyone loves!

Serve these delicious Chocolate Chip Cookies fresh out of the oven for the ultimate gooey experience, or let them cool to achieve a delightful crunch. Pair with a glass of cold milk or your favorite coffee for a classic combo. They’re perfect for parties, as a sweet snack, or as a thoughtful homemade gift. Remember, warm cookies and cold milk are a match made in heaven for any cookie lover!

Store your Chocolate Chip Cookies in an airtight container to keep them fresh and chewy. They’ll last for up to a week at room temperature or can be frozen for longer enjoyment. Perfect for having a sweet treat on hand anytime!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Chocolate Chip Cookies

Author: Kimberly
Total Time: 2 hrs + 20 min
Yield: 10 1x

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
small bowl
small pot (or microwave)
two medium-sized bowls
whisk
spatula

Ingredients

Units

200 grams all-purpose flour
35 grams cornstarch
140 grams butter
150 grams brown sugar
50 grams white sugar
100 grams semi-sweet chocolate
100 grams white chocolate
1 egg
1 egg yolk
1 tsp baking powder
3/4 tsp salt

Instructions

Chop the chocolate into big chunks.
Melt the butter in a pot or in the microwave.
In a medium-sized bowl, mix the flour, starch, and salt. Set aside.
In another medium-sized bowl, mix the brown and white sugar. Add the melted butter with a whisk and beat the mixture until it becomes kind of creamy.
Now add one whole egg and one egg yolk and beat until the mixture becomes thicker.
Next, add the dry ingredients from the other bowl and stir a little, then add the chocolate and mix everything until no more flour is visible and stop stirring to avoid overmixing the dough.
Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Place the cookie balls in the refrigerator for at least 2 hours – if you want to prepare the dough in advance, you can leave it in the fridge for up to 48 hours.
Preheat the oven to 220°C (425°F). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
Remove the tray with the cookies from the oven and let them cool for 15 minutes. I know it’s hard, but it’s worth the wait 😉

Passive Time: 2 hrs
Cook Time: 20 min

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Der Beitrag Chocolate Chip Cookies erschien zuerst auf Kimberly Zett.