#roasted peanut brittle

[parveens-kitchen]

Peanut Brittle

Peanut Brittle: A Classic Crunchy Treat for Every Season. Few snacks bring back memories of childhood and festive celebrations like peanut brittle. This simple yet irresistible treat combines the nutty richness of roasted peanuts with the caramelized sweetness of jaggery for a crunchy, flavorful delight. Whether enjoyed as a quick snack or shared during festive gatherings, this peanut brittle is…

[mariacallous]

Along with the cans of macaroons, jelly rings and coconut marshmallows, every Passover supermarket display includes bags of Joyva sesame candy. It’s not terrible, but nothing compares to the deliciousness of homemade sesame brittle. 

Our Moroccan and Iraqi mothers and grandmothers always made batches of their own sesame brittle for Jewish holidays, hennas (a traditional Sephardic pre-wedding celebration), bris ceremonies and mimouna (a traditional North African celebration to mark the end of Passover).

The combination of toasted sesame seeds and honey originated with the Ancient Greeks, then spread throughout the Middle East and Southern Europe. In Greece and Cyprus, it’s called “pasteli;” in Arabic “haloua de jijlan;” in Spanish “aljalwas de ajonjoli;” in Italian “giuggiulena;” and “croquent de sesames” in French.

Sesame brittle is still very popular throughout the Middle East, Italy and Spain. European bakers consider it chic to decorate wedding cakes and cream puff towers with thin strips of sesame toffee. And while peanut brittle reigns supreme in the U.S., sesame brittle is growing in popularity  — not that it ever went out of style in our homes.

Rachel’s Spanish Moroccan family calls sesame brittle “halwa.” As a little girl, she recalls her mother, Rica, making it for all their family celebrations, served with a glass of fresh mint (nana) tea. Nowadays, her husband and cousins are so excited when she makes it. Sharon’s grandmother called sesame brittle “sim`isiyi,” and always had a tin of it on hand. She would serve it to her guests on long Shabbat afternoons with fresh fruit and a small glass of cardamom tea.  

The texture of this joyous, nostalgic dessert can vary from chewy to extra crispy, and the recipe may include roasted almonds. Vegan and gluten-free, it’s the perfect quick treat to add to your repertoire, coming together in 30 minutes.

Notes: 

When making sesame brittle, make sure to lay out all the utensils and have the ingredients pre-measured. Working with hot sugar means having to work quickly, before it has a chance to harden. 

The tricky part is to roll the brittle thin. We recommend using a stone countertop or a Silpat non-stick mat on the bottom and another on top of the syrup. Place the rolling pin on top of the mat, to ensure that it doesn’t stick.

Store in a tin or glass container with a tight lid for 4-6 weeks. 

[moocha-muses]

For @dunne-ias! This is a poem about candy.

The other kids are jealous. They see my sister festooned with candy necklaces, a ring pop on each finger. They see my brother's lunchbox: he's got peach rings in there, and some kind of sandwich (fruit leather and Nutella) and a bag of Hershey's kisses with a note attached: "Sweets for a sweetie." I've got a purse full of candy bars instead of cash. I used to be able to sneak away at lunch, to the deli on the corner. Get a roast beef sandwich and a glass of milk. But now my parents check my breathe at the door. The other kids are jealous. They're so jealous that their teeth hurt. I know what that's like. They've never had a mother casually turn around to dump, at least, spoonful of sugar into every glass of water they drink, they've never seen their little sister crouched in a corner, cracking open strawberries candies and licking out the center. Like marrow from a bone. They've never felt like their bones were melting into slurry inside their skin, brittle as brittle, their teeth scoured by sweet acid, they've never cut themselves and smelled grenadine) They did see the time some luckless kid snatched a peanut butter cup from off my brother's desk, (which was the only protein he'd been allowed in six months) and they saw my brother bite so hard he came away with a mouthful of meat, but they just think he's weird. They think he's weird. They've never seen the oven in our backyard. And they've never seen my dad prepping a chicken, just for him and Mom, glazing it with honey. He's stuffs the cavity full of jellybeans, and whispers, "Not yet."

[pluage-docters-go-brrrrrr]

So I know I don't post a lot of personal stuff but my school is doing this fundraiser and for every 10 items I sell get one free item. I already have 27 items sold. (Every thing is $10 os I have raised $279) and I'm on my way to 30 and don't know what to get myself. So not only do yall get art - as show below- you get a poll

And a poll!

[stephanieratsep]

Best Toffee Pairings to Consider

Toffee, a chewy confection made from sugar and butter, is available in various regional forms, such as buttercrunch (or English toffee), Scottish tablet, Indian jaggery toffee, and American peanut brittle. Beyond its sweetness, toffee can elevate mood, offer comfort, and encourage social interaction. Whether enjoyed on its own or with other foods, various toffee pairings provide a range of flavors.

One popular pairing is with crisp apples. Incorporating chopped toffee into an apple pie filling adds a delightful crunch and tang, making it a perfect after-dinner dessert or afternoon treat. You can also consider toffee brownies. Mix chips/chopped toffee bits into a rich brownie batter for a treat that complements the chocolate's sweetness.

Toffee-chocolate pairings, including dark ones with salted almonds, classic milk chocolate, classic dark chocolate, and white chocolate, are also great. For example, crumbling white chocolate and macadamia toffee into scones or cookies enhances the flavor. Alternatively, you can sprinkle warm white chocolate, cranberry, and pistachio toffee on cheeses like goat or brie. Dark chocolate makes toffee even more delicious, especially when combined with crunchy nuts and a bit of salt.

An unusual but delicious toffee pairing is with sweet potatoes, especially in desserts and baked goods. Adding toffee to sweet potato pie filling, mixing it into mashed sweet potatoes for cookies, or sprinkling it on sweet potato cubes in a bread pudding recipe can enhance estate. Mango is another unexpected match for toffee, whether in a mango toffee tart, candy, or cheesecake pudding.

Toffee also complements various ice cream flavors—e.g., chocolate and vanilla—adding sweetness upon sprinkling on top or mixing it into the ice cream. Additionally, melting the toffee and pouring it over the ice cream creates а smooth, sweet topping.

For beverages, coffee is an excellent match for toffee; the bitter, earthy coffee notes balance the sweet, caramel-like flavor of toffee. For a more blended taste experience, you can dip toffee into coffee. Other coffee-based products, such as coffee cakes, milkshakes, and desserts, also go well with toffee.

Certain beer styles also pair wonderfully with toffee, such as malty brews that offer a rounded, mellow flavor to complement toffee's caramel sweetness. Porters are another great match; their roasted cocoa and coffee notes enhance the chocolate and toffee in brownies. For a different mix, try British pale ales with chocolate-covered sea salt caramels for a nice balance of roasted and sweet flavors.

Even more popular are wine pairings with toffee. Port wine and dark chocolate toffee are a good pair. The port brings plum, spice, and cherry flavors, complementing the bitterness of the dark chocolate and toffee's creaminess. For a bolder option, California Cabernet Sauvignon's ripe berry flavors and tannins accentuate the toffee taste. If seeking something more complex, wines with high tannins can enhance the flavors of dark chocolate toffee. Pinot Noir and sherry are also excellent choices. Pinot noir's notes combine nicely with the sweetness of toffee, while sherry, available in dry and sweet varieties, allows for versatile pairings with either sweet or unsweetened toffee.

When crafting these pairings, consider the complex interactions between flavor compounds to create а harmonious blend. Contrasting flavors, such as salty and sweet, can offer a balanced taste, while others complementing each other can blend nicely. Ingredients that share similar aromas can also create good combinations. Other vital considerations include temperature, texture, and acidity, which can greatly influence the taste experience by altering flavor perception and contributing to the smoothness, crunchiness, and overall intensity.

[easyresellebooksonline]

The Nutty Candy Cookbook: A Treasure Trove for Nut Lovers

If you have a sweet tooth and a passion for nuts, "The Nutty Candy Cookbook" is the perfect culinary companion for you. This delightful e-book is packed with a diverse collection of nut-inspired candy recipes, offering something for everyone, whether you're a seasoned candy maker or a novice in the kitchen. It's one of the best recipes online collections, providing easy recipes ebook online to satisfy your cravings. Let's explore the highlights of this wonderful cookbook and delve into some of its mouth-watering recipes.

Why Nutty Candies?

Nut-based candies have a unique charm that sets them apart from other sweets. The rich, earthy flavors of nuts combined with the sweetness of candy create a taste experience that is both satisfying and addictive. Additionally, nuts are known for their numerous health benefits, including high levels of protein, fiber, and healthy fats. This makes nut-based candies a more nutritious alternative to traditional sweets, allowing you to indulge guilt-free.

Getting Started with Candy Making

Before you dive into making these delicious nutty treats, it's important to have the right tools and ingredients on hand. Essential kitchen tools for candy making include a candy thermometer, silicone spatulas, baking sheets, and parchment paper. Having these essentials ready will ensure your candy-making process goes smoothly and yields the best results.

Tips for Perfect Nut-Based Candies

Success in candy making often hinges on the quality of ingredients and proper techniques. Always opt for fresh, high-quality nuts, and follow recipes closely, especially when it comes to temperature and timing. Using a candy thermometer can help ensure your candies reach the right consistency and texture, resulting in perfect nutty treats every time.

Simple Nutty Delights

For beginners, "The Nutty Candy Cookbook" offers a range of simple yet delightful recipes. These recipes are easy to follow and provide a great introduction to the world of nut-based candies. One of the standout recipes in this category is the Cinnamon-Roasted Almonds. These almonds are roasted to perfection with a sweet cinnamon coating, making them a perfect snack or gift.

Another easy and delicious recipe is Honey Glazed Pecans. These pecans are coated in a luscious honey glaze and roasted until golden brown, resulting in a sweet and crunchy treat that's hard to resist.

Classic Nutty Treats

For those ready to take their candy-making skills to the next level, the cookbook includes classic nutty treats that are sure to impress. Swedish Nuts, for example, are a delightful mix of nuts coated in a sweet and spicy glaze, baked to a crispy perfection. This recipe is a favorite for holidays and special occasions.

Peanut Brittle is another classic that never goes out of style. This crunchy, sweet treat is made by combining peanuts with a hard caramelized sugar mixture. It's a timeless candy that brings back nostalgic memories and is always a hit at parties and gatherings.

Decadent Nutty Desserts

When you're in the mood for something truly special, the cookbook offers a selection of decadent nutty desserts. Marzipan Candy, for instance, is a luxurious treat made from almond paste, shaped into beautiful forms, and often decorated with colorful designs. It's a sophisticated candy that's perfect for gifting or enjoying on special occasions.

Almond Toffee is another indulgent dessert featured in the cookbook. This rich, buttery toffee is studded with sliced almonds and has a deep caramel flavor that's simply irresistible. It's a wonderful treat to share with friends and family or to enjoy as a special indulgence.

Conclusion

"The Nutty Candy Cookbook" is more than just a collection of recipes; it's an invitation to explore the delightful world of nut-based candies. With clear instructions and helpful tips, this e-book makes it easy for anyone to create delicious treats that will impress friends and family. Whether you're in the mood for a simple snack or a decadent dessert, there's a recipe in this cookbook to suit every craving. Among the best recipes online, you'll find these easy recipes online to be perfect for any occasion.

So, why wait? Grab your copy of "The Nutty Candy Cookbook" and start your journey into the sweet, nutty world of homemade candies today! It's packed with the best recipes online to ensure you have plenty of easy recipes online at your fingertips.

#online recipe book pdf

#best recipes online

#easy recipes online

#resell recipe books

#recipes ebooks download

[xasha777]

Peanut Chikki, also known as Peanut Brittle, is a traditional Indian sweet treat that has delighted taste buds for generations. This crunchy confection is a perfect blend of roasted peanuts and jaggery, creating a snack that is not only delicious but also packed with energy. Let's dive into the world of Peanut Chikki, exploring its history, ingredients, preparation, and cultural significance.

[sweetsgaliyara]

GAJAK SWEET

Gajak Sweet, also known as sesame seed brittle or chikki, is a traditional Indian sweet that is popular during the winter months. It is made from sesame seeds and jaggery (a concentrated product of date, cane juice, or palm sap), and sometimes includes additional ingredients like peanuts or dry fruits. Here's some information about gajak:

Ingredients:

Sesame Seeds: These are the primary ingredient, providing a nutty flavor and a crunchy texture to the gajak sweet.

Jaggery (Gur): It serves as the sweetening agent and gives gajak its distinctive rich and earthy sweetness.

Peanuts (optional): Some variations of gajak include roasted peanuts, adding an extra layer of crunch and flavor.

Cardamom Powder (optional): This spice is occasionally added for a hint of aromatic flavor.

Preparation Process:

Roasting Sesame Seeds:

Dry roast sesame seeds until they become golden brown. This enhances their flavor and gives a nice crunch to the gajak.

Preparing Jaggery Syrup:

Melt jaggery in a pan on low heat until it forms a thick, sticky syrup. This syrup is then mixed with the roasted sesame seeds.

Mixing Ingredients:

Combine the roasted sesame seeds with the jaggery syrup. If peanuts or other ingredients are included, add them at this stage.

Shaping and Cutting:

Spread the mixture on a greased surface or a parchment paper. Flatten it using a rolling pin, and cut it into desired shapes while it is still warm.

Cooling and Hardening:

Allow the gajak to cool and harden. Once it's completely set, break it into individual pieces along the cut lines.

Serving and Variations:

Storage: Gajak can be stored in an airtight container for several weeks, making it a convenient and long-lasting treat.

Variations: Some regions in India have their own variations of gajak. For example, in Punjab, there's a variation called "Peanut Gajak" which includes roasted peanuts in addition to sesame seeds and jaggery.

Festive Occasions: Gajak  Sweet is often associated with festivals like Makar Sankranti, Lohri, and other winter celebrations in India.

Nutritional Benefits of Gajak:

Rich in Nutrients:

Gajak is a nutritious sweet due to its primary ingredients—sesame seeds and jaggery. Sesame seeds are a good source of healthy fats, protein, and essential minerals like iron, zinc, and magnesium.

Energy Boost:

The combination of sesame seeds and jaggery provides a quick energy boost, making gajak an excellent snack for those needing a natural pick-me-up during busy days.

High in Antioxidants:

Sesame seeds contain antioxidants that help neutralize harmful free radicals in the body, contributing to overall health and well-being.

Mineral Content:

Jaggery is a rich source of iron, which is vital for maintaining healthy blood levels. Co

Gajak in Celebrations:

Symbol of Festivity:

Gajak Sweet  is often associated with joyous celebrations and festivals. Its presence on special occasions adds a festive touch to gatherings and traditional ceremonies.

Rituals and Traditions:

In some cultures, gajak plays a role in rituals and customs. It is shared during auspicious occasions and represents the sweetness of life and prosperity

BENEFITS OF GAJAK SWEET SHOP

Running a gajak sweet shop can offer various benefits, both from a business perspective and in contributing to the cultural and culinary landscape. Here are some potential advantages:

Cultural Connection:

Gajak is deeply rooted in Indian culture and tradition. Operating a gajak sweet shop allows you to contribute to the preservation and promotion of cultural culinary practices.

Seasonal Demand:

Gajak is particularly popular during winter festivals like Makar Sankranti and Lohri. This seasonality can create a surge in demand for your products during specific times of the year.

Diverse Customer Base:

Gajak appeals to a wide range of customers, providing you with a diverse customer base. It is enjoyed by people of all age groups.

Customization and Innovation:

As a gajak sweet shop owner, you have the opportunity to experiment with flavors and ingredients, creating unique variations of gajak. This can set your shop apart and attract more customers.

Gift and Celebration Option:

Gajak is often exchanged as a gift during festivals and celebrations. Positioning your shop as a go-to place for festive gifting can boost sales during special occasions.

Local and Traditional Ingredients:

Using local and traditional ingredients in your gajak recipes can enhance the authenticity of your products, attracting customers who appreciate traditional flavors.

Community Engagement:

A gajak sweet shop can become a focal point for community engagement. Hosting events, tastings, or collaborating with local festivals can help build a sense of community around your business.

Health Conscious Options:

With growing health consciousness, offering gajak with additional health-oriented ingredients like seeds, nuts, or organic sweeteners can cater to a niche market.

Online Presence:

Establishing an online presence allows you to reach a broader audience beyond your local community. You can take orders online, facilitating ease of access for customers.

Sustainability Practices:

Implementing sustainable practices, such as eco-friendly packaging, sourcing ingredients responsibly, and reducing food waste, can appeal to environmentally conscious consumers.

Tourism and Local Economy:

If located in a tourist area, a gajak sweet shop can become a unique attraction, contributing to the local economy and tourism.

Legacy and Tradition:

Operating a gajak sweet shop allows you to carry forward a culinary legacy, passing down traditional recipes and techniques to future generations.

Visit us for details:https://sweetsgaliyara.in/gajak/

[rockislandadultreads]

November 20th is... National Peanut Butter Fudge Day!

The Ultimate Peanut Butter Book by Bruce Weinstein & Mark Scarbrough

Peanut butter makes everything better. Think about Peanut Butter Chocolate Chip Cookies. Cold Peanut Noodles. Peanut Butter Fudge. Still not convinced? Try Peanut Butter Waffles, Pad Thai, or Chocolate Cupcakes with Peanut Butter Centers. In The Ultimate Peanut Butter Book, the tenth addition to their Ultimate series, Bruce Weinstein and Mark Scarbrough offer up hundreds of recipes and variations for America's favorite spread. From comforting Peanut Butter Sticky Buns to decadent Peanut Butter Cheesecake to outrageous Elvis Spread (peanut butter, bacon, and bananas), The Ultimate Peanut Butter Book takes Peanut butter way beyond the same old PB&J.

The Sweet Book of Candy Making by Elizabeth LaBau

Create your own delicious, gorgeous, and professional-quality candies with The Sweet Book of Candy Making. Whether you're a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you—and satisfy your sweet tooth. Inside, you'll find:

—Candy-making essentials: all you need to know about equipment, ingredients, and techniques, including step-by-step lessons on pulling taffy, rolling truffles, filling peanut butter cups, and more

—More than 50 recipes for sugar candies, fondant, caramels, toffee, fudge, truffles, chocolates, marshmallows, and fruit and nut candie

—Troubleshooting tips for each type of candy

—How to perfect the classics you love, from English Toffee to Chocolate Fudge to Peanut Brittle

—Try your hand at something new: Pistachio Marzipan Squares, Passion Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more

—Decorating techniques to show off your tasty results

Candy is Magic by Jami Curl

This game-changing candy cookbook from the owner of Quin, a popular Portland-based candy company, offers more than 200 achievable recipes using real, natural ingredients for everything from flavor-packed fruit lollipops to light-as-air marshmallows. Jami Curl, candy-maker extraordinaire and owner of the candy company Quin has been called the "new Willy Wonka" by Bon Appetit. Her debut book, Candy is Magic, includes the recipes that have made Quin a favorite with local and national media, foodies, chefs, and bloggers.

But Candy is Magic is not just a candy book.

Instead, Jami's approach to candy forms the foundation for a world of other confections - from bacon glazed with maple and black pepper caramel to a clever Chocolate Magic Dust that can be turned into chocolate pudding, chocolate sauce, and even a chocolate lollipop. This volume is packed with more than 200 recipes for totally original confections like Whole Roasted Strawberry Lollipops, Bergamot Caramels, Fig & Coffee Gumdrops, and Pinot Noir cotton candy, as well as serious tips and advice for making amazing candy at home.

Peanut Butter Comfort by Averie Sunshine

Chock-full of decadent cakes, cookies, and candies, Peanut Butter Comfort is a delicious departure from your mother’s PB&J. Here are recipes that showcase the rich, unmistakable flavor of peanut butter that we all love, as well as treats that highlight its subtlety and undeniable baking value. Averie Sunshine is a peanut butter aficionado; her easy-to-make recipes are imbued with her passion and creativity. Her vibrant, mouth-watering photographs bring each dish to life and will entice the casual snack-seeker and professional foodie alike. Recipes include:

• Peanut Butter-Filled Chocolate Brownie Cookies • Coconut Carrot Cake and Cream Cheese Cookies • Vegan Peanut Butter Chocolate Mousse • Chocolate Peanut Butter and Jelly Milkshakes • Savory Peanut Butter Hummus • Peanut Butter and Chocolate Snack Mix • Spicy Peanut Butter and Jelly Sweet Potato Fries • And More!

[miiagurin-art]

Recipe for Hot Cinnamon Peanut Brittle A fun twist on the original, this brittle tastes like a cross between hot cinnamon candies and traditional peanut brittle. 1 cup sugar, 1 teaspoon baking soda, 1/2 cup light corn syrup, 1/2 teaspoon ground cinnamon, 1 teaspoon butter or margarine, 1/4 teaspoon cayenne pepper, 1 cup dry-roasted peanuts

[myrocca2]

What Snacks Do You Prefer When You Are Craving For Sweets?

The prime objective of food is basically to beat your hunger. But every individual has its own taste buds and choice of food they wish to explore. Below are some of the options which are usually explored by various people as per their taste buds which are as follows :

●       Fresh Fruit: Opting for natural sweetness, such as a piece of ripe fruit like strawberries, grapes, or watermelon, can provide a refreshing and naturally sweet snack.

●       Dark Chocolate: Choosing dark chocolate with a high cocoa content (70% or more) can satisfy sweet cravings with its rich flavor. It also contains antioxidants and is generally lower in sugar compared to milk chocolate.

●       Yogurt with Berries: Greek yogurt topped with fresh berries like blueberries or raspberries can provide a balance of sweetness, creaminess, and a dose of nutrients.

●       Nut Butter with Banana: Spreading a natural nut butter (such as almond or peanut butter) on banana slices offers a combination of sweetness, healthy fats, and protein.

●       Trail Mix: A mix of nuts, dried fruits, and a touch of dark chocolate can provide a satisfying blend of sweet and savory flavors.

●       Smoothies: Blending together frozen fruits, a liquid base (such as milk or yogurt), and a touch of honey or a natural sweetener can create a sweet and refreshing snack.

But when it comes to healthy snacks you need the right options available in market which would help you fight your hunger. Below are some of the options you can explore from Rocca to make your snacking experience better. Wide Range Of Rocca Chocolates You Can Explore

Below are some of the offering you can see which Rocca offers which you can explore : 

Assorted Combo Pack

A luxurious blend of Gourmet caramel covered in Velvety Dark Chocolate and Sprinkled with California roasted almonds, Pistachio, Berries and Coffee. As perfect combo pack with a variation of flavor’s makes it a perfect offering of sweet for your taste buds. But when it comes to healthy yet tasty chocolates no other brand can be as good as Rocca Chocolates as they provide the healthy and tasty food products including chocolate healthy snack online.

Gourmet Coffee Brittle Chocolates

A luxurious blend of Gourmet caramel covered in Velvety Dark Chocolate and Sprinkled with California roasted almonds and infused with coffee. Which is made up of Almond, Butter, Cocoa Solids, Vegetable Fats, Sugar, Added Vanilla Flavor, Stabilizer and coffee. When it comes to healthy yet tasty chocolates no other brand can be as good as Rocca Chocolates as they provide the healthy and tasty food products including gourmet coffee brittle chocolate.

Gourmet Almond Brittle Chocolates

A luxurious blend of Gourmet caramel covered in Velvety Dark Chocolate and Sprinkled with California roasted almonds. Which is made up of Almond, Sucrose, Butter, Cocoa Solids, Vegetable Fats, Added Vanilla Flavor. When it comes to healthy yet tasty chocolates no other brand can be as good as Rocca Chocolates as they provide the healthy and tasty food products including gourmet almond brittle chocolate.

Apart from the above gourmet pistachio brittle chocolate and gourmet berry brittle chocolate, there are many other options you can explore in chocolate healthy snack online. Then there is no other brand as compared to Rocca Chocolates. As they have a wide range of healthy yet tasty range of chocolate pistachio brittles to assorted chocolate combo packs as well.

 To know more: https://myrocca.in/products/best-brittle-assorted-chocolate-combo-box-pack

[swadisht]

Peanut Chikki Recipe A Classic Indian Sweet Made With Dry Fruits And Jaggery

Peanut Chikki Recipe When it comes to satisfying our sweet tooth, few dishes are as simple and delightful as Peanut Chikki. This traditional Indian delicacy is a delicious combination of roasted peanuts and caramelized jaggery, which makes it not only delicious but also a healthy snack option. Whether you are looking for a quick energy boost or looking to impress your guests, Peanut Chikki is the perfect recipe.

Hello friends, welcome to the blog of Swadhist, Swadhist is known for its collection of recipes, and our team put in a lot of research and hard work to provide you with the best and easy recipes, so enjoy reading.

Peanut chikki, also known as peanut chikki or peanut brittle, is a delicious and nutritious traditional candy made from peanuts and jaggery. It can be enjoyed alone or mixed with snacks, making it an excellent alternative to chocolate. In this particular recipe, jaggery is used to get delicious crunchiness in a simple way.

To read the full article click on the following link: https://swadisht.life/en/peanut-chikki-recipe/

[allwaysfull]

AThe Best of Gourmet 2006: The World At Your Table

Sketches of Spain: A Tapas Dinner Party

Salt Cod in Tomato Garlic Confit

Roasted Peppers w Boquerones

Chicken Empanada w Chorizo, Raisins and Olives

Rich Beef Broth w Carrot

Short Rib Terrine

Hot Pepper and Garlic Shrimp

Minted Eggplant

Cauliflower w Serrano Ham and Tomato

Potatoes w Peppers and Chorizo

Assorted Spanish Olives and Cheeses

Dried Figs /Red Wine w Mahón Cheese Ice Cream/Sherry Vinegar Syrup

Pumpkin Seed Brittle

Super Samba: The Flavors of Brazil

Caipirinhas

Shrimp and Black-Eyed Pea “Croquettes”

Calabaza, Corn, and Coconut Soup

Roasted Racks of Lamb w Maagueta Pepper and Farofa Crust

Brazilian-Style Collard Greens

Yuca Gratin

Caramel Coffee Meringues

Chez Nous: A Bistro Dinner in Paris

Salmon and Scallop Terrine w Friséé Salad

Braised Rabbit w Grainy Mustard Sauce

French Lentils w Carrots and Pearl Onions

Prune Armagnac Sorbet

Orange Corkscrew Tuiles

Rewriting the Classics: Easter Dinner in London

Asparagus Custard Tart

Bibb and Tarragon Salad

Mustard Fennel Pork Loin w Cumberland Pan Sauce

Pork Cracklings

Roasted Potatoes w Lemon Salt

Smashed Peas w Mint Butter

Pistachio Rhubarb Trifle

Dinner at Moro: A Spanish-Moroccan Feast | Samuel and Samantha Clark

Grilled Endive w Sherry Vinegar and Ham

Roasted Whole Sea Bass w Pistachio Sauce

Winter Tabbouleh

Dates w Coffee and Cardamom

La Dolce Via: Al Fresco Dining Sicilian-Style

Sweet and Sour Eggplant

Chickpea Fritters

Roasted Red Bell Peppers

Baby Octopus Salad

Fresh Mozzarella

Provolone

Pecorino Romano

Fresh Ricotta

Soppressata

Capocollo

Prosciutto

Sicilian Cured Olives

Rustic Italian Bread

Macaroni and Eggplant

Veal Involtini

Sicilian Salad

Sautéd Escarole

Grilled Oyster Mushrooms

Strawberries w Marsala

Sicilian Cannoli

Passion Pink: A Modern Mexican Dinner

Chile-Dusted Oranges, Jicama, and Cucumber

Black-Bean-Stuffed Plantain Croquettes w Tomato Sauce

Veracruz-Style Shrimp over Tortillas in Pumpkin Seed Sauce

Guanabana Sorbet w Mango Lime Coulis

Masala Magic: A Casual Dinner in Southern India

Chicken and Green Bean Coconut Curry

Basmati Rice

Carrot Pachadi

Watermelon w Fennel Salt

Street Food: Favorite Snacks from our Travels

Jamaican Hot Pepper Shrimp

Beef Pot Stickers

Yakitori

Grilled White Cheese w Oregano Oil

Warm Peanut Salad

Passion-Fruit Nieve

Belgian Fries w Sauce Andalouse

Turkish Lamb Kebabs

Butter Mochi

Orange Crush: A Wintry Dinner Featuring Clementines

Clementine, Olive, and Endive Salad

Glazed Duck w Clementine Sauce

Wild Rice and Bulgar w Braised Vegetables

Chocolate Tart w Candied Clementine Peel

Fresh: An Early Spring Dinner

Artichokes Braised w Garlic and Thyme

Anchovy and rosemary Roasted Lamb w Salsa Verde

Roasted Fennel and Baby Carrots

Souffléed Gnocchi

Chiffonade of Romaine and Bibb Lettuces

Apricot Almond Layer Cake

In Bloom: Lunch Among The Lilacs

Dandelion Salad w Lardons and Goat Cheese Phyllo Blossoms

Wild Salmon/Pearl Couscous/Slow-Roasted Tomatoes/Lem Oregano Oil

Blackberry Buttermilk Panna Cottas w Compote

Cool and Bright: Dinner In a Tranquil Garden

Chive and Pine Nut Dip w Sourdough Toasts

Horseradish-Crusted Beef Tenderloin

Bloody Mary Aspic

Potatoes and Haricots Verts w Vinaigrette

Passion-Fruit Meringue Tart

Easy Living: A Lakeside Grilled Supper

Crab Salad w Wonton Crisps and Lime

Grilled Cornish Hens w Coconut Curry Sauce

Pickled Napa Cabbage, Carrots, and Snow Peas

Jasmine Rice w Peanuts and Scallions

Grilled Coconut Pound-Cake Sundaes w Tropical Fruit

Beginning to See The Light: Brunch Alfresco

Mango Mint Sparklers

Smoked-Salmon Quesadillas w Warm Tomatoes and Arugula

Cherry-Apricot Yogurt Sundaes

Maple Granola Brittle

Plateful of Summer: Dining Waterside

Chilled Zucchini Soup

London Broil w Soy Citrus Mayonaise

Summer Tomatoes

Lemon Sun Cakes w Berries and Cream

Dinner Gets Crackin’: Feasting on Crab

Radishes w Triple-Créme Cheese

Steamed Blue Crabs w Black Ginger Dipping Sauce

Herb-Pressed Corn

Farmer Market Greens

Warm Skillet Sour Cherries w Vanilla Ice Cream

Twilight Zone: A Cocktail Party on the Beach

Jealous Marys

Grilled Beef, Chicken, Shrimp, and Mushroom Skewers

Assorted Vegetables

Anchovy Mayonnaise, Cilantro Chutney, and Romesco Sauce

Strawberries w Port 

License To Chill: Cool Food For a Hot Night

Arctic Char Grarvlaks w Cucumber Jelly

Lobster Salad w Glass Noodles and Jicama

Ice-Wine Sorbet w White Peaches

In The Mood: An Intimate Dinner For Two

Fever Cocktails

Smoky Peanuts

Oysters w Champagne-Vinegar Mignonnette

Skate w Wild Mushrooms in Pearl Sauce

Chocolate Mink

A Little Bit Country: Barn Dinner

Deviled Eggs

Cucumber and Tomato Salad w Buttermilk Dressing

Garlicky Fried Chicken

Yellow Squash Casserole

Slow-Cooked Collard Greens

Skillet Corn w Bacon and Onion

Blackberry Peach Cobbler

Chocolate Whiskey Bundt Cake

A New Tradition: A Rustic Thanksgiving With Vegetarian Choices

Edamame Dip w Crudités

Chestnut Soup w Sourdough Sage Croutons

Miso-Rubbed Turkey w Turkey Gravy

Persimmon Cranberry Sauce

Chickpea, Eggplant, and Tomato Tarts

Rustic Porcini Onion Stuffing

Celery and Jicama Sauté

Sweet-Potato Brûlée

Brown Butter and Scallion Mashed Potatoes

Apple Tarts w Vanilla Ice Cream

Honey Pecan Tart w Chocolate Glaze

A Midday Feast: An Easygoing Thanksgiving Brunch

Corn Custard w Chorizo and Mushrooms

Green Leaf Lettuce, Pomegranate, and Almond Salad

Orange Cinnamon Sweet Rolls w Orange Butter

Pineapple Tangerine Batido

Cafe De Olla

Christmas Present: A Very Special Yuletide Dinner

Mussels w Tarragon Celery Vinaigrette

Crown Roast of Pork with Onion and Bread-Crumb Stuffing

Cranberry Horseradish Sauce

Potato and Lardon Casserole 

Frenched Green Beans

Hazelnut Paris-Brest

Poached Oranges w Candied Zest and Ginger

All Aglow:  Relaxed Holiday Buffet

Crisp Pickled Vegetables

Smoked-Trout Spread

Pasta and Chicken Gratin

Bitter Green Salad w Roasted Pears

Broccolini with Lemon Oil

Chock-Full Blondie Squares

Eggnog Ice Cream

The Recipe Compendium: Appetizers/Dips and Spreads

Asparagus Cigars

Chicken and Cilantro Bits

Orange Soy Baby Back Ribs

Tuna and Caper Brandade Crostini

Crostini

Stuffed Eggs w Goat Cheese and Dill

Cheddar Red Pepper, and Horseradish Spread

Ham and Cheese Spread

Lebneh w Sesame and Herbs

The Recipe Compendium: First Courses

Grilled Zucchini and Tomatoes w Feta Sauce

Beer-Battered Asparagus

Avocado Mousse w Papaya Tomato Relish

White Fish Terrine w Salmon Roe and Dill

Steamed Clams w Bacon, Tomato, and Spinach

Grilled Eggplant Sticks w Tomato and Feta

The Recipe Compendium: Breads

Oatmeal Wheat Bread

Oatmeal Scones

Cheddar Dill Biscuits

Cinnamon Sugar Biscuits

Linzer Muffins

Bacon Corn Muffins

The Recipe Compendium: Soups

Chilled Carrot Honey Soup

Peach and Tomato Gazpacho

Barley Soup w Duck Confit and Root Vegetables

Cream of Barley Soup w Dill

Cauliflower Soup w Almonds

Tawianese Beef Noodle Soup

Asian Dumpling Soup

Herbed Bean and Pasta Soup

Lemony Lentil Soup w Cilantro

Cheddar Beer Soup

Curried Pumpkin Soup

The Recipe Compendium: Fish and Shellfish

Flounder w Champagne Grapes

Flounder in Jalapeño Cream

Fish w Curried Cucumber Tomato Water and Tomato Herb Salad

Catfish Spicy Tomato Sauce

Peanut-Crusted Trout w Pineapple Cilantro Relish

Fish Tacos

Broiled Salmon w Citrus Yogurt Sauce

Salmon w Endive, Dill, and Cream

Broiled Mackerel w Ginger and Garlic

Mahimahi w Brown Sugar Soy Glaze

Mussels Lager

Mussels w Tomato Broth

Tomato Sauce

Sea Scallops w Mushrooms and Sherry

Green Curry Shrimp w Noodles

Shrimp and Tasso Gumbo

Shrimp Curry

Shrimp and Avocado in Tamarind Sauce

The Recipe Compendium: Meats

Broiled Steak w Horseradish Cream

Filets Mignons w Orange Fennel Crust

Sunday Rib Roast

Boeuf À La Mode

Rib-Eye Steak w Warm Tomato Corn Salad

Beef Pinwheels w Arugula Salad

Skirt Steak w Red-Wine Sauce

Stout-Braised Short Ribs

Meatloaf

Chipotle Burgers

Grilled Jerk Pork w Curried Peach Relish

BBQ Pork Tenderloin

Orange-Soy Braised Pork Ribs

Pork Chops w Mustard Sauce

Vietnamese Caramelized Grilled Pork

Stir-Fried Pork and Napa Cabbage

Italian Sausage w Red Grapes

Grilled Italian Sausage w Warm Pepper and Onion Salad

Potato-and-Chorizo-Stuffed Ancho Chiles

Rosemary Lamb Chops w Swiss Chard and Balsamic Syrup

Turkish-Style Lamb Burgers w Walnut Sauce

Lamb and Polenta “Lasagne”

The Recipe Compendium: Poultry

Pan-Seared Chicken w Tarragon Butter Sauce

Roast Chicken Dinner

Roast Chicken and Asparagus

Grilled Lemon Chicken

Apricot Chicken w Almonds

Sweet-and-Sour Chicken Thighs w Carrots

Chili and Honey Chicken Legs

Braised Chicken w Apples and Sage

Chicken w Chilaquiles and Salsa Verde

Duck Breasts w Sweet Cherry Sauce

The Simplest Roast Turkey

Turkey Giblet Stock

Turkey Giblet Gravy

Turkey Jambalaya

The Recipe Compendium: Breakfast, Brunch, and Sandwiches

Multigrain Toasts w Scrambled Eggs and Canadian Bacon

Zucchini, Bacon, and Gruyere Quiche

Arugula and Fontina Frittata

Poached Eggs w Tomato Cilantro Sauce

Tomato and Cheddar Soufflés

Belgian Buttermilk Waffles w Glazed Bananas

Griddle Cakes w Marmalade and Clotted Cream

Browned Onion Kugels

Spiced Beef and Onion Pitas w Parsley Sauce

Grilled Cheddar and Bacon Sandwiches w Mango Chutney

Roast Beef and Watercress Wraps w Anchovy Rosemary Mayonnaise

Grilled Monterey Jack and Corn Quesadillas

Pasta and Grains

Pasta Shells w Summer Vegetable Sauce

Linguine w White Clam Sauce

Cavatappi w Butternut Squash

Red Wine Spaghetti w Broccoli

Whole Wheat Spaghetti w Broccoli, Chickpeas, and Garlic

Couscous w Spiced Zucchini

Penne Rigate w Mixed Greens and Pine Nuts

Macarornes Con Crema Y Queso

Acini Di Pepe w Spinach and Feta

Tagliatelle w Chestnuts, Pancetta, and Sage

Savory Farro Tart

Butternut Squash Polenta

Cumin Herb Rice Pilaf

Cinnamon-Spiced Rice

Bulgar, Apricot, and Pine Nut Dressing

Polenta and Sausage Stuffing

Louisiana Shrimp Rice Dressing

Vegetables

Asparagus w Olive and Orange Butter

Kale w Garlic and Bacon

Green Beans w Lemon and Pine Nuts

Brussels Sprouts w Chestnuts

Southwestern Succotash

Roasted Corn w Chipotle Mayonnaise

Scallion Cornmeal Fritters

Wilted Cabbage w Mustard and Horseradish

Peas w Bacon and Dill

Curried Okra w Chickpeas and Tomatoes

Roasted Potato Wedges w Rosemary Butter

Bubble and Squeak

Fried Potatoes w Oregano and Parmesan

Balsamic Roasted Potato Wedges

Potato and Blue Cheese Gratin

Swiss Chard w Raisins and Pine Nuts

Roasted Sweet Potatoes w Lime Syrup and Chives

Sweet-Potato Purée w Smoked Paprika

Tomato Bread Pudding

Butternut Squash w Shallots and Sage

Salads

Melon, Zucchini, and Chicken Salad

Salmon Platter w Caper Dressing

Curried Egg Salad

Spinach Salad

Fennel and Endive Salad w Orange Vinaigrette

Casear Salad

Escarole and Edamame Salad

Parsley and Cabbage Salad

Roasted Potato and Okra Salad

Cherry Tomato and Lemon Salad

Lentil Salad w Tomato and Dill

Vietnamese Rice Noodle Salad

Barley and Corn Salad w Basil, Chive Dressing

Quinoa and Bulgar Salad w Feta

Sauces and Condiments

Asian Dipping Sauce

Spicy Hazelnut Sauce

Cranberry Quince Sauce

Onion Gravy

Beurre Blanc

Thyme Garlic Butter

Green Olive and Pimiento Relish

Concord Grape Jam

Pickled Onions

Pickled Peaches

Desserts

Chocolate Yogurt Cake

Blueberry Pudding Cake

Cardamom Apple Almond Cake

Cranberry Walnut Upside-Down Cake

Chocolate Espresso Spelt Cake

Pumpkin Spice Bundt Cake w Buttermilk Icing

Mini Black and White Cookies

Fig Swirls

Coconut Macaroons

Granola Chocolate Chip Cookies

Peanut Tuiles

Crunchy Pecan Cookies

Cranberry Oat Bars

Sweet-Potato Pie w Gingersnap Pecan Crust

Kiwi Tart

Banofeee Pie

Brandied Peach Parfaits

Banana Ice Cream Sandwiches

Cantaloupe Granita

Avocado Gelato

Rhubarb Sorbet w Vanilla Rhubarb Compote

Amaretti-Stuffed Peaches

Berry Toast Cups

Broiled Plums w Mango Sorbet

Apricot Pandowdy

Lemon Gelatin w Raspberries

Sticky Toffee Pudding

Black Rice Pudding

Orange Coeurs À La Creme w Strawberry Raspberry Sauce

[daretosnoop]

What you should eat based on game vibes

Don’t know if someone has already done this but here we go:

SCK/SCK Remastered: PBJ sandwich, grilled cheeses sandwich, deli sandwich, soda in a can by day and glass bottle at night, chips, pigs in a blanket, cheeseits, an apple, milk in those paper cartons, crinkle fries with ketchup mustard mixed

STFD: fruit platters, coffee in a white mug ndwith a 90s logo, sautéed asparagus, stuffed mushrooms, NY pizza ordered late, gyro, sparkling water, strawberry shortcake, NY cheesecake

MHM: meat with a sweet glaze with mashed potato and boiled veggies, Chinese takeout ordered late, apple cider, pecan pie, pumpkin pie, ginger beer, stewed tomatoes

TRT: fondue stand, smoked ham, cebu lechon, pumpernickel bread with brier cheese , jam, jam cookies,hot cocoa, apple cinnamon tea, apple pie, toasted nuts, glazed carrots

FIN: popcorn, taffy, chalk candy, boiled peanuts, roasted corn, red liquorice, unbranded soda, peanut brittle

SSH: fruit platters, fruit drinks in watermelon and papaya, salsa, green salsa, avocados, grilled fish, lemon chicken, rotisserie, tortillas, lemonade, bean soup, barley and chicken in bell peppers, green tomatoes (in any form)

DOG: whiskey, stacked sandwiches (scooby doo style), pickles, banana peppers, fried fish, hot dogs, peach cobbler, blueberry juice, unidentifiable meat in a can stewed slowly over a fire, bread and butter with coffee in the morning

CAR: roasted corn, grilled seafood on a stick, boiled peanuts, cotton candy, ice cream, seafood medley, butter lobster, peach cobbler, aspirin, poutine, fish and chips, vinegar onions, korean corn dogs

DDI: clam chowder, seafood pasta, lemon butter pasta with lobster, steamed clams, rice porridge, blueberry muffins, sherbet, mint tea, coffee in a thermos

SHA: kidney beans stew, steak and potatoes, those tarts your get at bakeries, eggs and bacon with bread to sop up the yolk, hamburger steak with egg, hash browns, diner coffee, pancakes, grits with cheese

CUR: English breakfast, tea, vegetables with no seasoning, stewed chicken,mushy peas, cold cheese deli meats on bread, lamb chops, a ceramic jar of cookies kept just out of reach, hot milk before bed with a chocolate, ale

TRN: ratatouille, glazed veggies, pasta with a rue sauce, béchamel, fruit cocktail, gin and tonic, roasted potatoes, garlic bread, cherries, peach cobbler, smoked meats, fried chicken

CLK: peaches and cream, coffee with biscotti, illegal champagne, ribs, fried eggplant with marinara sauce, biscuits in gravy, rye bread, cherry tomatoes, crisp lettuce, grilled zucchini, stewed tomatoes, soft pretzels, apple pie with vanilla ice cream, iced tea

CRE: fish baked over a fire wrapped in banana leaves, pineapple salsa, grilled veggies on sticks, shrimp, any type of rice dish (jallop, pulao, spanish rice, fried rice etc.), citrus soda/lemonade, upside down pineapple cake, poke bowls

DAN: hot croissant with jam on one side and butter on the other, crème brûlée, mint tea, lavender cake, champagne, onion soup, charcuterie board, coq au vin, spinach soufflé, lobster bisque

ICE: honey cake, pancakes with maple syrup, grilled salmon with a maple syrup glaze served with wild rice and green beans, dijon mustard on bread, cranberry sauce, roast turkey, sweet potatoes

CRY: grilled seafood with cajun seasoning, beignets, doberge cake, couche couche with hotsauce, oysters, gin fizz, cognac, sherry, cafe au lait, dulce de leche, trout, seafood pie, crawfish, jambalaya, gumbo, red velvet cake

VEN: cappuccino, pasta with garlic and parmigiana, Neapolitan pizza, olives and capers, anchovies over bread, fried eggplants (no batter) in olive oil, rosemary and thyme infused oil with bread,

HAU: potatoes in every which way but especially roasted and mashed with butter, shepherds pie, mint tea, boiled peas, lamb chops, bread dipped in fresh buttermilk, Irish stew, sweet bread, Irish breakfast tea

RAN: cut fruit and grilled fish in a hallow pineapple, wild rice, ham or poultry with pineapple glaze, crackers, flatbread with grilled shrimp curry, coconut based curries, rotisserie style poultry, chutneys, apricot jam, jelly

WAV: croissants with orange marmalade and butter, mutton curry with jasmine rice, saffron rice with creamy chicken stew, sushi, seafood pasta, fruit bowls, overnight oatmeals, loaded potatoes, late night peanut butter snacking

TOT: Wisconsin cheese, vinegar pie, pecan pie, pumpkin pie, (all the pies from the Waitress), scrambled eggs with coffee, buttermilk soaked fried chicken, steak and potatoes, cornbread, chocolate chip cookies, chocolate dipped orange flavoured ice cream, steak and kidney pie

SAW: green tea, soba noodles, clear soups, pickled veggies, salmon on wheat crackers, roasted chestnuts, coffee spiced with oranges and cinnamon, sesame crackers (sweet and salty both), and yes, ramen

CAP: deli meats, assorted bread, honey mustard, butter, romadeur, dumplings, hollandaise sauce, fried potatoes (different styles), sausages, drumstick, cheese sticks, blanched vegetables, green apple sauce, custard, black forest cake

ASH: confetti cake, angel cake, BLT sandwiches, Caesar salad, lemon pasta, dill pickles, potato salad, quesadillas, steak, BBQ, deep dish pizza, carrots in ranch, chips, banana split

TMB: shawarma, falafel, cucumber salad, tahini, humus, garlic pita, grilled veggies, rice and spices baked in an earthen pot, kabob, grilled seafood, saffron rice, baklava, pistachio ice cream, date milkshake, beer

DED: vinegar chips, ice cold water, coffee from a dispenser in a styrofoam cup, stale snacks from a vending machine, peanut butter crackers, cheese crackers, baked goods in the morning, pad thai, fast food pizza, salad bar, trail mix

GTH: pecan pie, peach cobler, ground nuts, fried chicken, cheesy garlic bread, pimento cheese, chewy meat, BBQ, lemonade, sherry, gin, crawfish, pulled pork, rolls, soul food

SPY: haggis, mutton chops, Danish pastries, salmon with dill, pheasant, dundee cake, clam chowder, shortbread, coffee, Lincoln logs, smoked meats, clotted cheese, crackers, oatmeal with raisins, ale, whisky

MED: sushi, lemon grass tea, wheat grass shots, roasted sweet potato and yams with spices, pumpkin and squash stews, broiled veggies, rutabaga mash, rhubarb pie, steamed clams and mussels, truffle pasta

LIE: feta on bread with honey drizzle, greek yogurts with fresh cut fruit, fresh mozzarella over chicken salad, gyro, lamb rotisserie, shawarma, collared greens, pan fried seafood, steamed fish with lemon, carrot salad, pickled veggies, kefir, rice pudding

SEA: seafood buffet cooked every which way, skyr, salmon and haddock boiled with potatoes, dried seafood on bread, mutton soup, rice pudding, clear broth, veggie stew, mashed potatoes