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Pumpkin Spice Snickerdoodles

September 8, 2020 by hungrygirlinqueens Leave a Comment

Pumpkin Spice Snickerdoodles are a fall favorite cookie. Soft and chewy on the inside and coated in a mixture of sugar and pumpkin spice.

This twist on a classic snickerdoodle cookie, adds pumpkin spice pudding to the cookie dough. Additionally, to ensure all the pumpkin spice flavor possible, the cookie dough is rolled in a mixture of sugar and pumpkin spice instead of just cinnamon.

These cookies are super simple to make and delicious to eat. Packed with fall spices, this is the go to cookie for those obsessed with pumpkin spice.

How to Make Pumpkin Spice Snickerdoodles:

Cream together butter and sugars. Add eggs continue to combine with an electric hand mixer. Then add the pumpkin pudding, vanilla, baking soda, and cream of tartar. Finally, add the flour and combine.

The cream of tartar helps the cookies rise and gives it a delicious soft texture.

Scoop the dough into inch size balls, I like to use an ice cream scoop to help ensure consistency. Store the dough balls in the fridge for about 30 minutes. Roll the dough balls in a mixture of sugar and pumpkin spice.

Can you make Pumpkin Spice Snickerdoodles in advance:

Yes! these cookies are great to make ahead of time. Roll the dough into balls and place in an airtight container in the freezer until ready to use. Can be stored in the freezer for up to 3 months.

Take them out about an hour to an hour and a half prior to baking. Roll them twice in the sugar mixture and bake for the same amount of time.

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How to store Pumpkin Spice Snickerdoodles:

Store snickerdoodles at room temperature in an airtight container for 7 days.

Other Fall Recipes:

  • Spicy Ginger Molasses Cookies
  • Rosemary, Orange and Olive Oil Shortbread Biscuits
  • Brown Butter Chocolate Chip Cookies
  • Chai Creme Brûlée
  • Pumpkin Spice Bread with Crumble Topping

Other Cookie Recipes:

Perfect Holiday Chocolate Shortbread Cookies
Rich and delicious Chocolate Shortbread Cookies are a must for this Holiday …
Chewy Holiday Meringue Cookies
These perfect Holiday Meringue Cookies are crispy on the outside with a nougat-like chewy interior. …

DID YOU LIKE THIS RECIPE FOR PUMPKIN SPICE SNICKERDOODLES? LEAVE US A RATING! DID YOU LOVE IT? SHARE IT OR LEAVE US A COMMENT ON  INSTAGRAM! WANNA SEE MORE? SUBSCRIBE TO OUR NEWSLETTER AND REMEMBER TO FOLLOW US ON PINTEREST!

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four cookies stacked on wooden plate

Pumpkin Spice Snickerdoodles

  • Author: hungrygirlinqueens
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 24 cookies 1x
  • Category: Baking
  • Method: Oven
  • Cuisine: Cookies
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Description

Soft and chewy pumpkin spice snickerdoodles are made with pumpkin spice pudding and rolled in a pumpkin spice sugar.


Ingredients

Scale

DOUGH:

  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 box pumpkin spice instant pudding mix
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • ½ tsp cream of tartar
  • 2 and 1/4 cups flour

PUMPKIN SPICE SUGAR COATING

  • ½ cup sugar
  • 1 tablsepoon pumpkin spice 

Instructions

  1. Preheat the oven to 350 degrees.
  2. Sift together flour, cream of tartar and baking soda and set aside.

  3. In a large bowl, cream together butter and sugars with an electric hand mixer. 

  4. Add eggs and combine.
  5. Add pudding mix and combine. 

  6. Add dry ingredients and combine.
  7. Portion out the dough into even sized balls and place in the fridge for 30 minutes. (If dough is too soft place in the fridge and then roll out into balls).
  8. Roll the dough balls in the Pumpkin Spice Sugar mixture.
  9. Place evenly on a baking tray, leave room for cookies to expand when they are baked.
  10. Bake for 10-12 minutes.
  11. Allow to cook on the baking tray for 5 minutes before removing from baking tray and placing on a rooling rack.
  12. Enjoy!

Keywords: Pumpkin spice, snickerdoodles

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Filed Under: Baking, Cookies, Fall, Recipes Tagged With: baking, cookies, fall baking, holiday, holiday cookies, pumpkin, pumpkin spice, snickerdoodles

Spicy Ginger Molasses Cookies

September 6, 2020 by hungrygirlinqueens Leave a Comment

stacked ginger cookies with text overlay

Chewy and soft spicy ginger molasses cookies are made with warm and bold spices. Baked to perfection with a crispy exterior, these cookies are the perfect holiday treat.

Ground ginger, cinnamon, and clove pack a punch of spicy and fun flavors. The assertive spices help balance the sweet and smoky flavor from the molasses in these cookies.

Roll the dough in granulated sugar before baking. This provides a crisp exterior to an otherwise soft and chewy cookie. The juxtaposition of texture in these cookies creates complexity and has you reaching for more.

These are one of my favorite holiday cookie recipes. Enjoyed by friends and family due to the great flavor and texture.

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Other Holiday Cookies:

  • Brown Butter Chocolate Chip Cookies
  • Chocolate Olive Oil Cookies
  • Rosemary, Orange, and Olive Oil Cookies
  • Thumb Print Jam Cookies
  • Chewy Almond Spritz Cookies
ginger cookie on a cooling rack

How to make Spicy Ginger Molasses Cookies:

Cream together butter and sugars. Then add eggs and molasses and combine. Add spices and dry ingredients and combine until dough is formed. Form even sized dough balls and roll in granulated sugar and bake.

Make Spicy Ginger Molasses Cookies in advance:

This is a great dough to make in advance. Roll the dough balls and place in the freezer for up to 3 months.

When taking the cookies out of the freezer, place in the fridge for two hours. Then roll in granulate sugar before placing on a baking tray and into the oven. Bake for 12- 15 minutes.

Other Cookie Recipes:

Perfect Holiday Chocolate Shortbread Cookies
Rich and delicious Chocolate Shortbread Cookies are a must for this Holiday …
Chewy Holiday Meringue Cookies
These perfect Holiday Meringue Cookies are crispy on the outside with a nougat-like chewy interior. …

DID YOU LIKE THIS RECIPE FOR SPICY GINGER MOLASSES COOKIES? LEAVE US A RATING! DID YOU LOVE IT? SHARE IT OR LEAVE US A COMMENT ON  INSTAGRAM! WANNA SEE MORE? SUBSCRIBE TO OUR NEWSLETTER AND REMEMBER TO FOLLOW US ON PINTEREST!

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chewy cookie on a cooling rack

Spicy Ginger Molasses Cookies

  • Author: hungrygirlinqueens
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 42 cookies
  • Category: Baking
  • Method: Oven
  • Cuisine: Cookies
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Description

Made with warm and bold spices, these chewy and soft spicy ginger molases cookies  with a crispy exterior are a great holiday addition.


Ingredients

  • 1 1/2 cups unsalted butter, room temperature 
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1/2 cup molasses
  • 2 eggs
  • 4 1/2 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/2 cup white sugar, for rolling

Instructions

  1. In a large mixing bowl, cream together butter and sugars with the electric beater.
  2. Add molasses and eggs and combine.
  3. Add sifted flour, baking soda, ground ginger, cinnamon, ground cloves and salt and combine.
  4. Preheat the oven to 350 degrees.
  5. Scoop the dough into even one inch balls and roll in granulated white sugar.
  6. Place evenly on a baking tray to allow for spread.
  7. Bake for 10-12 minutes.

Keywords: ginger molasses cookies, chewy, spicy

Did you make this recipe?

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Filed Under: Baking, Cookies, Holiday, Recipes Tagged With: baking, Christmas, Christmas cookies, cookies, fall baking, ginger, ginger cookies, ginger molasses cookies, holiday, holiday cookies, molasses, spicy

Pumpkin Spice Bread with Pecan Crumble

September 6, 2020 by hungrygirlinqueens Leave a Comment

Beautiful and moist pumpkin spice bread topped with a pecan crumble. This delicious treat can be enjoyed for breakfast, dessert or anytime snack. Simple and easy to make this bread is ready for the oven in 30 minutes. It is packed with flavor and the soft bread with crumble topping provides great texture. It’s a stunning looking dessert which will impress your family and friends.

There are few things in this world that make me as happy as pumpkin spice. Yes, I am aware that I am basic and I have made my peace with it. Hate all you want but the blend of cinnamon, clove, and nutmeg create a delicious aroma and bring warmth to any baked good. These flavors remind me of holidays and family and make me happy.

How to make Pumpkin Spice Bread:

Take a large mixing bowl and whisk together oil and eggs. This helps create a moist base for the eggs. Add pumpkin puree and sugars and beat. Add dry ingredients and mix until combined. Pour into a 9×5 loaf pan.

How to make Pecan Crumble:

In a separate small bowl add cubed cold butter, flour, sugar, and cinnamon and use a pastry cutter, large fork, or knife to cut butter into the dry ingredients and create a crumble. Top the pumpkin spice bread batter with the pecan crumble and place it in the oven at 375 degrees for 50-70 minutes. 

Other Fall Foods:

  • Pumpkin Risotto with Goat Cheese 
  • Pumpkin Snickerdoodles
  • Rosemary, Orange, and Olive Oil Shortbread Cookies
  • Brown Butter Chocolate Chip Cookies 
  • Delicious Apple Cake

How to store Pumpkin Spice Bread with Pecan Topping:

Store at room temperature for up to 5 days or for up to 3 weeks in the fridge.

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Other Bread Recipes:

Blueberry Lemon Bread Pudding
Delicious and flavorful blueberry and lemon bread pudding. A delicious custard created …
Soft Honey Whole Wheat Bread
I am very blessed to be able to work from home right …

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pumpkin loaf on a cooling rack

Pumpkin Spice Bread with Pecan Crumble

  • Author: hungrygirlinqueens
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 90 minutes
  • Yield: 1 loaf 1x
  • Category: Baking
  • Method: Oven
  • Cuisine: Bread
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Description

Moist and delicious pumpkin spice bread topped with a crunchy pecan crumble. The perfect fall treat to be enjoyed for dessert, breakfast or anytime.


Ingredients

Scale

For the Pumpkin Bread

  • 2 1/4 cup all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cups white sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 15 oz. can pumpkin
  • 1/2 cup canola oil

For the Pecan Crumble

  • 2/3 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup chopped pecans
  • 1/4 cup cold butter, cubed

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large bowl whisk together oil and eggs until they emulsify together.
  3. Add brown and white sugar and continue to whisk.
  4. Add canned pumpkin, vanilla extract, pumpkin spice and salt and whiskk.
  5. Add sifted flour and baking powder and combine with a spatula.
  6. Pour batter into a lined 9×5 loaf pan.
  7. In a sperate  medium sized bowl, add flour, borwn sugar, cinnamon, chopped pecans and cold cubed butter.
  8. Use thier a fork, knife or pastry cutter and cut the cold cubed butter into the rest of the dry ingredients to create the crumbel topping.
  9. Sprinkle the crumble topping evenly on top of the pumpkin batter.
  10. Place the loaf in the oven for 50-70 degrees until it cooked thorugh the center.

Notes

Place a baking tray under the loaf pan as it gets filled to a high level with batter.

Keywords: pumpkin spice, pumpkin bread, pecan crumble

Did you make this recipe?

Tag @hungrygirlinqueens on Instagram

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Filed Under: Baking, Bread, Breakfast, Cake, Fall, Recipes Tagged With: bread, breakfast, crumble, dessert, fall baking, pumpkin

Air Fryer Spicy Chicken Parmesan

August 26, 2020 by hungrygirlinqueens Leave a Comment

Air Fryer Spicy Chicken Parmesan with text overlay

Tender and crispy spicy chicken parmesan cooked to perfection in the air fryer. A twist on the classic chicken parmesan which requires minimal work but all the juicy and crunchy flavor.

This simple recipe requires marinating the chicken breast in seasoned buttermilk overnight. Guaranteed moist chicken with a crispy brown crust. Adapted from Skinnytaste’s Air Fried Chicken Sandwich recipe which taught me the wonders of a buttermilk marinade. A great chicken dish to make along with some hearty pasta, toasted bread, or a beautiful salad. 

I love chicken parmesan as much as the next person but am often am not in the mood to get my fingers and kitchen into a mess (with the dredging and dipping that is required).

This baked spicy chicken parmesan recipe removes all of that fuss of frying (not to mention hand washing from touching raw chicken) while still providing all the fun texture and flavor you crave in a good chicken parm.

Air Fryer Spicy Chicken Parmesan on bowl with pasta and peppers

How to make Air Fryer Spicy Chicken Parmesan:

Start by salting the chicken. It is important to salt the chicken and let it rest for a bit. This allows the salt to absorb into the meat and ensures the dish is not bland. Add buttermilk and spices and let the chicken marinade overnight. Overnight margination allows the chicken to get tender without having to beat the meat. (Less work- yes please!)

Remove the excess marinade from the chicken and dredge in panko bread crumbs. Place in the air fryer and cook. Top with mozzarella at the end so it melts.  Serve with pasta, toasted bread, or a leafy green salad. 

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Air Fryer Spicy Chicken Parmesan on an angle topped on a bowl of pasta

Tips to make the Baked Spicy Chicken Parm

Chicken: 

Use chicken breast or thighs depending on the type of chicken you prefer or have in your fridge. Chicken thighs are not traditionally used in a chicken parmesan, however they have more flavor and provide the same structure. You can butterfly your chicken breast or buy thin cutlets. However, the purpose of this recipe is to be as easy as possible so therefore you can even use whole chicken breasts and it will be juicy and moist (thanks to the buttermilk marinade).

Buttermilk marinade:

If you do not have buttermilk you can use regular milk and a little lemon juice to make your own. Using buttermilk is key as it helps tenderize the chicken as it has the optimal acidity to make the meat tender without getting mushy or tough. Season the buttermilk with the following pantry staples: cayenne pepper, paprika, mustard powder, garlic powder, dried parsley and pepper.

Bread crumbs:

While regular Italian bread crumbs work fine if you are shallow frying your cutlets, when air frying, it is better to use panko bread crumbs as they are coarser and create a crispier crust in the oven.  Add a little parmesan to the bread crumbs to provide some salt and since the dish is called Air Fryer Spicy Chicken Parmesan!

Mozzarella: 

Full disclosure- I used burrata in the pictures since it was what I had in the fridge. You can use buffalo mozzarella, fresh mozzarella, or shredded mozzarella depending on what you have in the fridge or prefer. Keep in mind a fresher mozzarella will have greater water content and creamier taste, therefore, I recommend a fresh mozzarella sliced. (You will not regret it).

Because I used buratta, which has a higher water content, I did not put any sauce on top of the chicken Parmesan when I melted the cheese. Topping the chicken cutlet with sauce is a personal choice.

Air Fryer Spicy Chicken Parmesan on a bowl of pasta

Other Air Fryer Recipes: 

Easy Tandoori Chicken Tikka Bites
Tandoori Chicken Tikka Bites are easy to make by marinating chunks of chicken …
Lemon-Garlic Mustard Chicken
Delicious and succulent chicken thighs marinaded in mustard, garlic and lemon. Bright …
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Air Fryer Spicy Chicken Parmesan close up

Air Fryer Spicy Chicken Parmesan

  • Author: hungrygirlinqueens
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Chicken
  • Method: Air Fryer
  • Cuisine: Italian
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Description

A twist on the classic chicken parmesan made in the air fryer and requires minimal work but all the juicy and crunchy flavor.


Ingredients

Scale
  • 4 thinly cut chicken breast (about 2 –2.5 pounds)
  • 2 cups of buttermilk
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne
  • 1 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika 
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup parmesan cheese grated 
  • Oil spray 
  • 1 cup mozerella cheese (see above)

Instructions

  1. Pat dry chicken cutlets and salt.
  2. Place chicken in a bowl or tray which can easily be placed the fridge.
  3. Pour buttermilk and spices into the bowl and mix.
  4. Cover and place chicken to marinade in the fridge overnight.
  5. When you are ready to cook, place panko and parmesean onto a large plate and lightly mix with a fork.
  6. Spray the bottom of the air fryer basket with oil spray.
  7. Remove the excess buttermilk from the chicken and dredge in panko mixture. 
  8. Place chicken breast in airfryer basket and cook for 10-12 minutes at 375 degrees. 
  9. Top with cheese and cook for another 3-5 minues. 
  10. Repeat with the reast of the chicken breasts. 

Notes

  • I find cooking each breast indivudally in the air fryer creates the crispiest and most even crust on the chicken. 
  • To Make in Advance: Air Fry all the cutlets in the airfryer and place them on a cooling rack over a baking tray. Pop the baking tray with cheese into the oven for 5 minutes at 350 degrees to melt the cheese together prior to serving.

Keywords: air fryer, spicy, chick parmesan

Did you make this recipe?

Tag @hungrygirlinqueens on Instagram

DID YOU LIKE THIS RECIPE FOR AIR FRYER SPICY CHICKEN PARMESAN? LEAVE US A RATING! DID YOU LOVE IT? SHARE IT OR LEAVE US A COMMENT ON  INSTAGRAM! WANNA SEE MORE? SUBSCRIBE TO OUR NEWSLETTER AND REMEMBER TO FOLLOW US ON PINTEREST!

The concept of this recipe was inspired by David Chan’s Recipe Club: Chicken Parm Episode.

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Filed Under: Air Fryer, Fall, Italian, Meat, Recipes Tagged With: airfryer, baking, chicken, healthy, italian, meat, panko, recipe

Achari Aloo (Spiced Baby Potatoes)

August 20, 2020 by hungrygirlinqueens 2 Comments

Achari Aloo is a great vegetarian dish. Made with baby potatoes tossed in pickling spices and vinegar for a spicy and tangy flavor. It requires some prep work but the dish itself comes together in minutes. Check out the video below to see how simple this dish is to make.

Packed with immunity-boosting nutrients and minerals. This healthy dish is also vegan and gluten-free. Serve with rice or Rotis. A great way to elevate a simple home meal to something special.

bowl of potatoes in Indian spices with text overlay

How to make Achari Aloo:

Boil the baby potatoes in salted water. Once cooked through, drain and set aside to cool. Once they have cooled peel them with your fingers.

If you are using fennel, fenugreek and mustard seeds, grind them until they are a fine powder. Otherwise, you can use fennel, fenugreek, and mustard powders to make this dish and your life simpler.

Heat up oil in a large frying pan at medium heat. Add onion seeds and cumin seeds until they start to sputter. Next, add ginger and garlic and allow to caramelize. Then add paprika (or Kashmiri red chili powder), and turmeric. Gently add potatoes and allow aromatics to coat the potatoes. Add ground spices along with salt, sugar, and mix. Finally, add the vinegar and allow the flavors to coat and absorb into the potatoes. Finish with white pepper and fresh mint, serve.

Can I use regular potatoes:

You do not need to used baby potatoes and can cut up a larger potato into one-inch pieces, however, I would add a little more oil to the dish as baby potatoes rotate around the frying pan more easily.

side view of bowl with potatoes and napkin on the side and onions in the back

Goes well with:

Serve with Tadka Daal, Bhindi Masala with Basmati rice or Roti. End the meal with some Cardamom and Saffron Kheer. Quick and easy recipes to make a simple meal special is what Hungry Girl in Queens is all about.

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copper bowl of potatoes with onions to the side

Health Benefits of Achari Aloo:

Benefits of Onion Seeds:

Onion seeds, also known as nigella or kalonji, are packed with antioxidants, helps lower cholesterol, lowers inflammation, and clean the liver.

Benefits of Cumin Seeds:

Cumin seeds help digestion, are a good source of iron, and help lower blood sugar and cholesterol.

Benefits of Turmeric:

Curcumin, the active ingredient in turmeric, is proven to prevent heart disease, Alzheimer’s and cancer. Additionally, turmeric is an anti-inflammatory and antioxidant and also helps improve symptoms of depression and arthritis.

Benefits of Fennel:

It is common to eat fennel seeds after a meal in South East Asia. They help with bloating, constipation, gas, and indigestion.

Benefits of Fenugreek:

Known for its fertility benefits, fenugreek seeds boost testosterone and increase milk production in breastfeeding mothers.

Benefits of Mustard:

Mustard seeds contain calcium, dietary fiber, iron, manganese, magnesium, niacin, phosphorus, protein, zinc, and selenium. May offer protection against asthma, heart attacks, and some cancers.

baby potatoes on a small plate with copper bowl in the back with onions

Other Indian Recipes:

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Easy Tandoori Chicken Tikka Bites
Tandoori Chicken Tikka Bites are easy to make by marinating chunks of chicken …
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Achari Aloo (Spiced Baby Potatoes)

★★★★★ 5 from 1 reviews
  • Author: hungrygirlinqueens
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Vegetarian
  • Method: Stove Top
  • Cuisine: Indian
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Description

Achari Aloo is a great vegetarian dish made with baby potatoes tossed in pickling spices and vinegar for a spicy and tangy flavor.


Ingredients

Scale
  • 1 pound (450 grams) baby or fingerling potatoes, boiled and skinned
  • 2 tablespoons oil or ghee
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tsp Fenugreek seeds*
  • 1 tsp Mustard seeds*
  • 1 tsp Fennel seeds*
  • 1 tsp Onion seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cayenne or red chili powder, adjust to taste
  • 1 tablespoon Paprika or Kashmiri chili powder
  • 1/4 cup White Vinegar
  • 1 tablespoon Sugar
  • 1 teaspoon Salt, adjust accordingly
  • 1/2 tsp Kala namak (white pepper), optional and sprinkled at the end
  • Fresh mint or cilantro to garnish (optional)

 


Instructions

  1. Boil potatoes in salted water until cooked.
  2. Drain the water and let the potatoes cool.
  3. Peel potatoes and set aside.
  4. Grind fennel, fenugreek and mustard seeds in a spice grinder or mortar and pestle. (You can also use store bought ground fennel, fenugreek and mustard instead).
  5. Heat oil in a large pan (all the potatoes should fit evenly in the pan)
  6. Add onion and cumin seeds until begin to sputter.
  7. Add ginger and garlic and allow to caramelize.
  8. Add paprika, turmeric and cayenne (optional) and mix
  9. Add boiled potatoes and coat in aromatics.
  10. Add ground spices, salt and sugar and mix.
  11. Add vinegar and allow the flavors to absorb into the potatoes.
  12. Finish with kala namak and garnish with mint or cilantro and serve.

Notes

  • You can use store bought ground fennel, fenugreek and mustard seeds if you do not have the means to grind the spices.
  • You can also you a small food processor and it will provide a corser ground spice but an equally delicious dish.

Keywords: achari aloo, vegetarian, vegan, gluten free, Indian

Did you make this recipe?

Tag @hungrygirlinqueens on Instagram

DID YOU LIKE THIS RECIPE FOR ACHARI ALOO? LEAVE US A RATING AND A COMMENT BELOW! DID YOU LOVE IT? SHARE IT OR LEAVE US A COMMENT ON  INSTAGRAM! WANNA SEE MORE? SUBSCRIBE TO OUR NEWSLETTER AND REMEMBER TO FOLLOW US ON PINTEREST!

Magical Cranberry and Orange Pound Cake
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Instant Pot Spicy Tomato and Basil Soup
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Filed Under: Gluten Free, Indian, Potatoes, Recipes, Vegan, Vegetarian Tagged With: gluten free, indian, potato, spices, spicy, vegan, vegetarian

Spicy Summer Arugula Pesto

August 8, 2020 by hungrygirlinqueens Leave a Comment

spicy summer arugula pesto in a pot with text overlay

Spicy summer arugula pesto is a simple and easy sauce to make. It is versatile, adaptable, and delicious. Great for the summer when you do not want to stand in a hot kitchen for hours. 

Traditionally pesto alla genovese is with crushed garlic, pine nuts, coarse salt, basil leaves, and hard cheese blended with olive oil.

This twist uses arugula and almonds instead of basil and pine nuts which is cheaper and often easier to find. This recipe also includes lemon rind, lemon juice, and dried chili flakes to add acid, spice, brightness, and balance.

Arugula has a peppery taste that pairs well with lemon and parmesan. The almonds grind together to create a wonderful creamy taste and texture. This spicy summer arugula pesto will become a go-to recipe for the hot months.

pest ingredients in a food processor

How to make pesto:

Add arugula, garlic, lemon zest, almonds and parmesan, lemon juice, chili flakes, and olive oil to a food processor and blend until smooth.

Importance of good quality olive oil:

It is important to use a good quality extra virgin olive oil. Not only does the olive oil prevent oxidization and allow provide the pesto a longer shelf life, but it also provides the bulk of the flavor. Use olive oil that has a flavor you enjoy on its own. I prefer an earthy and mild-flavored olive oil to make this spicy summer arugula pesto.

pest in a bowl with spaghetti

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Goes well with:

Pesto is a super versatile sauce made with fresh herbs and ingredients.

  • Top pesto on some homemade pizza dough with goat cheese and cherry tomatoes.
  • Add to toast with some fresh burrata for a great appetizer.
  • Better yet, toss with some spaghetti and serve with mozzarella and tomatoes.
  • Use as a marinade on chicken or vegetables.
  • Add some additional olive oil and lemon juice and turn it into a salad dressing.
  • Serve as part of a cheese board with some great fresh bread.
pesto pasta with tomatoes

How to store spicy summer arugula pesto:

  • Store in the fridge for up to one week. Pour a little extra olive oil on top to prevent it from browning.
  • Store in the freezer for 3-4 months.

Reasons to make arugula pesto:

Simple to Make– Add the ingredients to a food processor and blend.

Versatile– Can be used with pasta, sandwiches, to flavor bread, cheeseboards, poultry, and in salad dressings.

Seasonal– Perfect sauce for a hot summer day when you do not want to stand in front of the stove.

Reduce Waste– Great way to use up the leftover arugula in your fridge before it goes bad.

Other Pasta Recipes:

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pesto in a bowl with cherry tomatoes

Spicy Summer Arugula Pesto

  • Author: hungrygirlinqueens
  • Prep Time: 4 minutes
  • Cook Time: 1 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups 1x
  • Category: Sauce
  • Method: Food Processor
  • Cuisine: Italian
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Description

Spicy summer arugula pesto is a perfect no-cook recipe that can be used to make a wide range of quick and easy weekday meal.


Ingredients

Scale
  • 3 ounces fresh arugula
  • 1/4 cup toasted almonds
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/2 lemon, zest and juice
  • 1/4 teaspoon kosher salt
  • 1/4 dried chilli flakes (more if desired)
  • 1/4 cup extra-virgin olive oil

Instructions

  1. Add all the ingredients to a food processor and blend until the desired texture and smoothness.

Keywords: pesto, spicy, arugula

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Filed Under: Appetizers, Gluten Free, Italian, Low Carb, Recipes, Summer, Vegetarian Tagged With: arugula, pesto, sauce, sides, spicy, summer, vegetarian

avocado aji sauce

August 5, 2020 by hungrygirlinqueens Leave a Comment

avocado jai sauce in a bowl with jalapeños

Avocado aji sauce is my twist on the standard aji verde sauce that is often served in Peruvian restaurants. Packed with the same vibrant spicy and tangy flavors from jalapenos, cilantro, and lime. However, instead of mayonnaise, I use avocado. 

This is one of those recipes that came about out of accident and necessity. I had a bunch of avocados, which were all ripening at the exact same time. So in my desire to not see them go to waste I decided to try a sauce. I find the avocado provides a thicker texture, it is also a great alternative for someone who does not eat eggs.

The recipe does use parmesan cheese so unfortunately, it is not vegan. However, if could try it with some Nutritional Yeast. If you do, leave me a comment on how it turned out!

aji in bowl cut off

Goes well with:

Avocado Aji sauce is the perfect accompaniment with my Peruvian Chicken recipe. It can also help elevate a simple salad, roasted vegetables, seafood, or even eggs.

How to make Avocado Aji:

Place cilantro (with the stems), avocado, lime juice, jalapeno (deseeded), parmesan cheese, and garlic cloves in a blender and blend. Taste and add seeds for more spice. That is it!

Cilantro stems are packed with flavor and are edible. This recipe is a great way to ensure the use of the full cilantro. You could even save up the stems from other recipes and use only the stems.

Add the jalapeno seeds after you have blended the sauce. This will give you greater control over the level of spice. Remember the spice is in the seeds and not the out skin of a chili.

How to store:

Stored in the fridge in an airtight container for up to two weeks. The acid from the lime helps prevent oxidization of the avocado which prevents it from browning.

avocado jai sauce in a bowl in hand

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Reasons to make Avocado Aji Sauce:

Simple to Make– just add all the ingredients to a blender and press start. YUP it is that easy!

Versatile– Made with fresh and whole ingredients, this non-processed sauce can be served along with chicken, vegetables, fish or eggs.

Dietary Restrictions– As it is not made with mayonnaise like regular Aji Verde, it is a great alternative for someone who does not eat eggs.

Reduce Waste– Great use of a ripe avocado that you may not get to eat before it browns or goes bad. Also, a great way to use up those leftover cilantro stems.

Other Vegetarian Recipes:

Magical Cranberry and Orange Pound Cake
Delicious, moist, and soft pound cake flavored with orange zest and fresh …
Instant Pot Spicy Tomato and Basil Soup
Spicy and creamy tomato and basil soup is a delicious and comforting …
Print
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aji in a bowl with jalapeno and parsley

avocado aji sauce

  • Author: hungrygirlinqueens
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 servings 1x
  • Category: Vegetarian
  • Method: Blender
  • Cuisine: Sauce
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Description

Avocado aji sauce is packed with vibrant spicy and tangy flavors from jalapenos, cilantro, and lime. An eggless alternative to a Peruvian aji verde sauce.


Ingredients

Scale
  • 1 small avocado (about 1/2 a cup)
  • 2 cups lightly packed fresh cilantro,
  • 2 medium jalapeños, deseeded (set seeds aside to add at the end)
  • 2 cloves garlic, roughly chopped
  • ⅓ cup (1 ounce) grated Cotija or Parmesan cheese
  • 1 tablespoon lime juice
  • ¼ teaspoon fine sea salt

Instructions

  1. Add all the ingredients to a blender and mix until smooth.
  2. Add the jalapeno seeds at the end to control the spice level

Notes

  • You may need to add a little more lime jucie if the avocado is a little hard and the ingredients do not blend well together

Keywords: avocado aji sauce, aji verde sauce, Peruvian

Did you make this recipe?

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DID YOU LIKE THIS RECIPE FOR AVOCADO AJI SAUCE? LEAVE US A RATING! DID YOU LOVE IT? SHARE IT OR LEAVE US A COMMENT ON  INSTAGRAM! WANNA SEE MORE? SUBSCRIBE TO OUR NEWSLETTER AND REMEMBER TO FOLLOW US ON PINTEREST!

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Filed Under: Gluten Free, Low Carb, Recipes, Summer, Vegetarian Tagged With: aji, avocado, cilantro, eggless, jalapeno, sauce

Cold Cucumber and Yogurt Soup

August 3, 2020 by hungrygirlinqueens 2 Comments

Cold Cucumber Yogurt Soup bowl with text overlay

Bulgarian cucumber and yogurt soup (Tarator Soup) is a refreshing and cooling dish. It is simple to make and does not require turning on the oven or stove.

Picture this, it is a sweltering hot day and the last thing you want to do is turn on the stove or oven in order to cook something. Forget that, the last thing you want to eat is something hot. Ding Ding Ding- Ice cream for dinner! While I am not above ice cream for dinner, if you are looking for something a little more nutritious try out my cold cucumber and yogurt soup. 

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For those who don’t know, I actually lived in Bulgaria as a child. The cuisine was focused on fresh and simple ingredients and creamy textures. This soup reminded me of an Indian Raita and became one of my favorite Bulgarian dishes to eat. It is a nostalgic dish that reminds me of the wonderful time I had living in Sofia and the wonderful friends I made.

I love the balance of the creamy yogurt against the refreshing cucumber which plays well against the sharpness from the garlic and brightness from the dill. It really is a delicious, well-balanced, filling, and low-calorie meal.

close up Cold Cucumber Yogurt Soup in a bowl with chili drizzle

How to make Bulgarian cucumber and yogurt soup:

This cold cucumber soup is made with yogurt, dill, and garlic. It requires no stove or oven. Simply grate the cucumber, chop the dill and mince the garlic mix in a large bowl with Greek yogurt and water.  To elevate, drizzle a little chili oil at the end for a little heat, however, you can use a good quality olive oil as well. Serve chilled. Perfect for a hot summer day. 

Health Benefits:

Greek yogurt is a strained yogurt that is thicker and has lower calories, lower sodium, and higher protein. Known to aid in weight loss, promoting feminine health, keeping the intestinal system healthy, regulating blood pressure, increasing bone density, boosting immunity, aiding the digestive system, and promoting thyroid function. 

Cucumber has high water content and low calories. It is high in nutrients and known to contain anti-oxidants, promote hydration, and aide in weight loss.

Dill aids in digestion, calm an upset stomach, reduce acid reflux, prevent diarrhea, and even promote milk production for nursing mothers.

Garlic assists in strengthening your immune system by providing antioxidants and maintaining healthy blood circulation. It helps fight colds, coughs, and even lowers blood pressure.

Olive Oil with its low smoke point is the ideal fat for cold dishes. This allows your body to absorb all the health benefits associated with olive oil.

Cold Cucumber Yogurt Soup in a bowl with the bowl cut in half

Other Dill Recipes:

I love dill but hate when it goes bad in the fridge. For more delicious recipes which use dill, check out my: Salmon with Dill and Jalapeno; Dill Daal with Garlic Tadka; and, Creamy Dill Potato Salad.

Reasons to make Bulgarian Cucumber and Yogurt Soup:

Simple to Make– the soup is made in less than 10 minutes. Simply grate the cucumber, chop the dill and mince garlic. Mix together with yogurt and water and finish with a little oil.

Healthy– This cold and refreshing meal is made with simple and healthy Mediterranean ingredients for a great delicious and low-calorie meal.

Perfect for Summer– this dish does not require an oven or a stove making it the perfect refreshing dish for a hot summer day. It is low in calories but packed with flavor and a great way to stay hydrated.

Reduce Waste– this is a simple and easy way to use up some of the leftover dill you have in your fridge.

Other Summer Recipes:

Magical Cranberry and Orange Pound Cake
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Instant Pot Spicy Tomato and Basil Soup
Spicy and creamy tomato and basil soup is a delicious and comforting …
Print
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bowl of yogurt soup with dill and cucumbers on the sides

Cold Cucumber and Yogurt Soup

  • Author: hungrygirlinqueens
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Soup
  • Method: Mixing
  • Cuisine: Bulgarian
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Description

Bulgarian cucumber and yogurt soup (Tarator Soup) is a refreshing and cooling dish. It is simple to make and does not require turning on the oven or stove.


Ingredients

Scale
  1.  1/2 large English cucumber, peeled and grated
  2. 3 garlic clove, minced
  3. 1 tsp salt
  4. 1 Tbsp olive oil or chili oil
  5. 2 Tbsp chopped fresh dill
  6.  2 cups plain Greek yogurt
  7. 1 cup cold water


Instructions

  1. Peel and grate half a cucumber
  2. Chop the dill and mince the garlic
  3. Add to a bowl with Greek yogurt and water and mix
  4. Pour soup into a serving bowl and finish with a drizzle of olive oil

Keywords: summer, soup, yogurt, dill

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DID YOU LIKE THIS RECIPE FOR  COLD CUCUMBER AND YOGURT SOUP? LEAVE US A RATING! DID YOU LOVE IT? SHARE IT OR LEAVE US A COMMENT ON  INSTAGRAM! WANNA SEE MORE? SUBSCRIBE TO OUR NEWSLETTER AND REMEMBER TO FOLLOW US ON PINTEREST!

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Filed Under: Appetizers, Gluten Free, Low Carb, Recipes, Soup, Summer, Vegetarian Tagged With: cold, cucumber, dill, gluten free, lowcarb, soup, summer, vegetarian

chocolate olive oil cookies

July 29, 2020 by hungrygirlinqueens 3 Comments

chocolate olive oil cookies with text overlay

Delicious and fudgy chocolate olive oil cookies are the perfect sized treat to satisfy your chocolate cravings. Made with 70% cocoa chocolate and cocoa powder, these cookies provide a rich chocolate taste. They have the perfect texture and bite, you know when you sink your teeth into gooey chocolate goodness and it slowly melts in your mouth.

Just like when you cook with olive oil when you bake with olive oil you want to use a good quality extra virgin olive oil. When baking I prefer a fruity and mild-flavored olive oil which enhances the chocolate without making olive oil the predominant flavor. Along with flavor, using olive oil in baking is great for the texture of baked goods. Olive oil helps baked goods remain moist and does not result in baked goods becoming hard when stored in the fridge.

chocolate olive oil cookie on a plate

How to make chocolate olive oil cookies:

Melt the chocolate and olive oil together in the microwave. Whisk together eggs and sugar until it forms a thick pale yellow ribbon. Add vanilla and melted chocolate and fold until combined. Add sifted dry ingredients and combine. Let the dough sit for 30 minutes at room temperature. Use an ice cream scoop or large spoon divide up the dough and roll into balls. Place in the fridge for 30 minutes before baking in the oven.  Super simple and easy to make flawless cookies!

How to store Chocolate and Olive Oil Cookies:

You can store the cookies for up to a week in an air tight container in the fridge. I highly recommend storing these in the fridge because they taste really good slightly cold.

Can the dough be made in advance?

Yes! Make the dough in advance. After you scoop and portion your dough balls, place them on a baking tray and into the fridge for 30 minutes. Then place them in an airtight container or Ziploc bag for up 6 weeks. This can also be useful if you only want to make a few cookies at a time.

Does the dough need to be chilled?

Yes, the dough must be chilled. Placing the dough in the fridge solidifies the fat in the olive oil, which means the dough takes longer to melt, and there is less spread. Helps create the perfect balance of crispy and chewy for these chocolate olive oil cookies!

cookie on a plate with other cookies stacked behind

Can melted butter be used instead of olive oil?

Melted butter may be used in the recipe however it will not provide the fruity aroma which is developed from olive oil. If you would like to substitute, butter for olive oil, use ½ cup melted butter. 

Equipment Used:

  • Bowls
  • Spatula
  • Sifter
  • Ice Cream Scoop
  • Baking Pan
Instagram Reasons to make list chocolate olive oil cookies

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chocolate olive oil cookies stacked onto of each other in a pile

chocolate olive oil cookies

★★★★★ 5 from 2 reviews
  • Author: hungrygirlinqueens
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 90 minutes
  • Yield: 12 cookies 1x
  • Category: Baking
  • Method: Oven
  • Cuisine: Cookies
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Description

Delicious and fudgy chocolate olive oil cookies are the perfect sized treat to satisfy your chocolate cravings. Can be made ahead and stored in the freezer.


Ingredients

Scale
  • 1 cup 70% dark chocolate
  • 1/3 cup olive oil
  • 1 tsp instant coffee granules
  • 2 large eggs, room temp
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup cocoa powder
  • 3/4 cup all-purpose flour
  • 2 tablespoons cornflour
  • 1 tsp baking soda
  • 1/2 tsp flaky sea salt

 


Instructions

  1. In a small bowl, melt the chocolate chips along with the oil in the mircowave. (Heat for 30 second intervals and mix until combined).
  2. In a medium bowl with a hand mixer, whisk the eggs and sugar. Whisk on medium-high until thick pale yellow ribbon texture is formed.
  3. In another medium bowl, sift the cocoa powder, flour, baking powder, and coffee.
  4. Add chocolate mixture and vanilla to eggs mixture and combine.
  5. Add the dry ingredients and mix until just combined.
  6. Let the batter sit at room temperature, uncovered, for 30 minutes.
  7. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  8. Scoop cookies, about 1 tablespoon in size, onto one baking sheet.
  9. Place in the fridge for 30 minutes.
  10. Bake the cookies at 350°F for 5-7 minutes or until the centers no longer look wet.
  11. Let cool on the baking sheet before serving.

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DID YOU LIKE THIS RECIPE FOR  CHOCOLATE OLIVE OIL COOKIES? LEAVE US A RATING! DID YOU LOVE IT? SHARE IT OR LEAVE US A COMMENT ON  INSTAGRAM! WANNA SEE MORE? SUBSCRIBE TO OUR NEWSLETTER AND REMEMBER TO FOLLOW US ON PINTEREST!

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Filed Under: Baking, Brownies, Cookies, Dessert, Recipes Tagged With: baking, brownies, chocolate, cookies, olive oil, sea salt

Cheddar and Jalapeño Buttermilk Drop Biscuits

July 27, 2020 by hungrygirlinqueens Leave a Comment

Cheddar and Jalapeno Buttermilk Biscuits

These cheddar and jalapeño buttermilk drop are biscuits are big, beautiful and buttery. The perfect accompaniment for brunch or a weekend BBQ.

The salty flavor from the sharp cheddar is well balanced with the spiciness of the jalapeños and the tanginess of the buttermilk. This is the type of dish where your guests will ask you for you the recipe.

There is something very comforting about a biscuit. It is the addition to a meal which will take it from ordinary to special. The buttermilk adds fat, flavor and helps the biscuit rise so the inside is moist and soft without being hard or dense.

As you all know, I love spice and will always add a little extra punch to my food. If however, you do not like spice, be sure to deseed the jalapeño and do not top the biscuits with the sliced jalapeño as it will be hard to deseed.

How to make Cheddar and Jalapeño Buttermilk Drop Biscuits:

Mix cold butter and mix with the dry ingredients. Add chopped parsley, grated cheddar and minced jalapeños and combine along with fresh buttermilk.

Divide the dough into eight equal portions and place on a baking tray for 10-12 minutes. Take out of the oven and brush melted butter on the biscuits and bake for another 2-4 minutes until golden.

cheddar and jalapeno buttermilk biscuits
These cheddar and jalapeño buttermilk drop are biscuits are big, beautiful and buttery. The perfect accompaniment for brunch or a weekend BBQ.

How to mix the cold butter with the dry ingredients:

This is the key to creating flaky biscuits. There are many ways in which you can do this but it is important that the butter does melt therefore try to touch it as little as possible with your hands.

Pastry cutter: Take the stick of butter and cut it into at least 8 pieces and add it to the bowl with the dry ingredients. Use the pastry cutter and cut into the cold butter over and over again until the butter/flour mixture is crumbly.

Grater: Take the stick of butter and place it in the freezer for 15-20 minutes. Then grate the butter into a bowl with the dry ingredients. Use a spoon carefully mix the flour with the grated butter until the butter/flour mixture is crumbly.

Sharp Knife: Take the stick of butter and cut it into at least 8 pieces and add it to the bowl with the dry ingredients. Use the knife and tilt the bowl downwards and cut into the cold butter over and over again until the butter/flour mixture is crumbly.

Food Processor: Take the stick of butter and cut it into at least 8 pieces and add it to the food processor with the dry ingredients and mix together in short bursts until the butter/flour mixture is crumbly.

cheddar and jalapeno buttermilk biscuits broken in half

How to serve Cheddar and Jalapeño Buttermilk Drop Biscuits:

You can serve them warm or at room temperature.

How to store Cheddar and Jalapeño Buttermilk Drop Biscuits:

Wrap in foil or plastic wrap and store at room temperature for 1-2 days. Alternatively, store in the fridge in an airtight container for 1 week.

cheddar and jalapeno buttermilk biscuits dough portioned for baking

Goes well with:

These biscuits are packed with so much flavor that they can be eaten on their own. However, they can also be served with honey butter, clotted cream or sausage gravy.

Other Bread Recipes:

Magical Cranberry and Orange Pound Cake
Delicious, moist, and soft pound cake flavored with orange zest and fresh …
Instant Pot Spicy Tomato and Basil Soup
Spicy and creamy tomato and basil soup is a delicious and comforting …
Print
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cheddar and jalapeno buttermilk biscuits

Cheddar and Jalapeño Buttermilk Drop Biscuits

  • Author: hungrygirlinqueens
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 8 biscuits 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Bread
Print Recipe
Pin Recipe

Description

These cheddar and jalapeño buttermilk drop are biscuits are big, beautiful and buttery. The perfect accompaniment for brunch or a weekend BBQ.


Ingredients

Scale

1 cup unsalted butter, cold + 2 tablespoons unsalted butter, melted (separate)

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

1 teaspoon garlic powder

1 cup grated cheddar cheese

2 tablespoons fresh or dry Italian parsley, minced if fresh

1 jalapeño, deseeded and minced + 1 jalapeño, sliced in rounds (optional, separate for garnish)

1 cup buttermilk


Instructions

  1. Preheat oven to 400 degrees and line two baking pans with parchment paper. 
  2. Cut 1 cup of cold butter into pieces and set aside until ready to use.
  3. In a large mixing bowl, add flour, baking powder, baking soda, salt, and garlic powder. 
  4. Using a pastry cutter*, cut the cubed butter into the dry ingredients until the mixture is crumbly and coarse.
  5. Stir in the cheddar, jalapeno and parsley. 
  6. Stir in the buttermilk just until dough just comes together. 
  7. Divide the dough into eight potions and drop onto parchment and top with a slice of jalapeno.
  8. Bake for 12-14 minutes. 
  9. Once the biscuits have finished baking, brush them with the melted butter, return to the oven and bake 2-3 minutes more, until cooked through and golden brown. 

Notes

  • Check poast body for how to mix butter with dry ingredients when using sharp knife, grater or food processor.
  • Only garnish with a sliced round jalapeno if you like spicy food.

Keywords: baking, biscuits, jalapeño, cheddar, buttermilk, parsley, breakfast, brunch, bbq, cook out,

Did you make this recipe?

Tag @hungrygirlinqueens on Instagram

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Filed Under: Baking, Bread, Breakfast, Eggless Baking, Recipes, Summer Tagged With: baking, biscuits, bread, breakfast, brunch, buttermilk, cheddar, cheese, jalapeno, parsely

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