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South African Vegetable Biryani

 South African Vegetable Biryani Here's a delightful South African Vegetable Biryani recipe that incorporates aromatic spices and a variety of vegetables: Ingredients: For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained 4 cups water 1 bay leaf 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For the Biryani: 3 tablespoons vegetable oil or ghee 1 large onion, thinly sliced 2 tomatoes, chopped 1 teaspoon cumin seeds 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick 1 bay leaf 1 teaspoon ginger-garlic paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice Salt to taste 2 cups mixed vegetables (carrots, peas, green beans, bell peppers), chopped into bite-sized pieces 1/2 cup plain yogurt 1/4 cup raisins 1/4 cup cashew nuts, toasted Fresh cilantro (coriander) leaves, chopped for garnish Instructions: Preparing the Rice: Cook the Ric
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Butterfinger Peanut Butter Blossoms | Recipe Hub 97

 Butterfinger Peanut Butter Blossoms


Butterfinger Peanut Butter Blossoms are a delicious twist on the classic peanut butter blossoms, incorporating the crunchy and flavorful Butterfinger candy bars. Here's a recipe to make them:


Ingredients:

  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 24 miniature Butterfinger candy bars, unwrapped
  • Additional granulated sugar, for rolling

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.

  2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

  3. In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and packed light brown sugar until light and fluffy using a hand mixer or stand mixer.

  4. Add the egg and vanilla extract to the creamed mixture and beat until well combined.

  5. Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until a smooth dough forms.

  6. Shape the dough into 24 equal-sized balls, about 1 tablespoon each.

  7. Roll each dough ball in granulated sugar to coat completely.

  8. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

  9. Bake the cookies in the preheated oven for 8-10 minutes, or until they are lightly golden brown around the edges.

  10. While the cookies are baking, unwrap the miniature Butterfinger candy bars.

  11. Remove the baking sheet from the oven and immediately press a miniature Butterfinger candy bar into the center of each cookie, pressing down gently.

  12. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

  13. Once cooled, enjoy your delicious Butterfinger Peanut Butter Blossoms!

These cookies are a delightful combination of chewy peanut butter cookies and crunchy Butterfinger candy bars. They're perfect for satisfying your sweet tooth and are sure to be a hit with family and friends!

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Location: United States

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