Homemade Twix Cookie Pops

Print Save Homemade Twix Cookie Pops Recipe Embed Ingredients 1 cup Butter, softened 1 cup Confectioners Sugar 1 teaspoon Pure Vanilla Extract 1 Egg 2 1/2 cups All-Purpose Flour 1 teaspoon Salt 1 11-ounce package Caramel Squares 1 tablespoon Half & Half 12 ounces Semisweet Chocolate Chips, or milk chocolate chips Directions Preheat oven to 375°F. In a standing mixer fitted with the flat beater, or in a large bowl with a hand mixer, blend together the butter and confectioner's sugar. Mix in the vanilla extract and egg until well blended. In a separate bowl, briefly whisk together the flour and salt, and gradually add to the butter and sugar mixture. When a dough forms, cover the bowl and refrigerate for two hours. When the dough is chilled, roll out on a floured surface to 3/8-inch thickness. Cut out your circles and place on parchment paper-lined baking trays. Insert sticks, making sure none of the sticks touch the other cookies. Bake until the edges are golden, about 15 minutes. Let cool completely. Unwrap and place the caramels in a microwave-safe bowl. Add the half and half. Microwave caramels for 90 seconds. Stir well to completely melt the caramels with the residual heat. If needed, heat in the microwave for additional 15-second intervals. Spread the melted caramel on each cookie and let set 10 to 15 minutes. In a microwave-safe bowl, place the chocolate chips. Melt the chocolate at 70 percent power for 90 seconds. Stir well to completely melt the chocolate with the residual heat. If needed, heat for additional 15-second intervals. When cool enough to handle, transfer the chocolate to a decorating bag (if using). Snip the tip and pipe circles of chocolate on each cookie. You may also spread the chocolate with a knife. Refrigerate until the chocolate is fully set, about half an hour.   Notes You'll also need the following supplies: 1 ½-inch circle cookie cutter, 6-inch lollipop sticks, and an optional decorating bag. Recommended Cuisinart Stand Mixer Cuisinart Stainless Steel Mixing Bowls Le Creuset Jelly Roll Pan via Food Fanatic https://ift.tt/2IY8Ehd Food Fanatic

Strawberry Balsamic Paleo Cauliflower Rice Ground Turkey Skillet

Print Save Strawberry Balsamic Paleo Cauliflower Rice Ground Turkey Skillet Recipe Embed Ingredients For the Balsamic Reduction: 1/3 cup Balsamic Vinegar 1 1/2 tablespoons Honey For the Skillet: 1 1/2 tablespoons Olive Oil, divided 1 pound Lean Ground Turkey 4 cups Cauliflower, cut into bite-size florets 1 bunch Asparagus, roughly chopped, about 1 1/2 cups 1 cup Strawberries, thinly sliced, 160 grams 6 cups Spinach and Arugula Mix, packed 1/2 cup Fresh Basil, thinly sliced Salt, to taste Directions To make the balsamic reduction: In a small pot, combine the balsamic vinegar and honey on medium heat and bring to a boil. Boil, stirring frequently, until it reduces by about half and coats the back of a spoon, about 6 minutes**. Pour into a bowl and let stand on the counter to thicken, stirring occasionally (or place in the refrigerator to thicken if you're making the rest of the dish right away.) To make the skillet: Place the cauliflower into a food processor and process until broken down and "rice-like." Set aside. Heat 1 tablespoon of the oil in a large skillet on medium/high heat. Add in the turkey and cook until golden brown, draining off the excess fat. Once cooked, add in the remaining oil, along with the rice cauliflower and asparagus. Cook until the cauliflower rice begins to turn golden and the asparagus is tender, about 5-6 minutes, stirring frequently. Stir in the strawberries and spinach and arugula mix, stirring until the mix begins to wilt. Stir in the fresh basil and season to taste with salt. Divide between 4 plates, and drizzle with the balsamic reduction. DEVOUR.   Notes If you're using pre-riced cauliflower, you need about 3 cups. This thickens a lot once cooled, so make sure to not cook it too long! Recommended Lodge Cast Iron Skillet Wusthof Santoku Knife - 5 inch via Food Fanatic https://ift.tt/2IEzHi4 Food Fanatic