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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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Peanut Butter & Marshmallow Sandwich Cookies | Recipe Hub 97

Peanut Butter & Marshmallow 

Sandwich Cookies

Peanut Butter and Marshmallow Sandwich Cookies are a delightful treat that combines the creamy goodness of peanut butter with the sweetness of marshmallow. Here's a recipe for you:


Ingredients:

For the cookies:

  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the filling:

  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 cup marshmallow cream

Instructions:

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

  2. In a large mixing bowl, cream together the creamy peanut butter and granulated sugar until smooth.

  3. Add the egg and vanilla extract to the peanut butter mixture, and beat until well combined.

  4. Using a cookie scoop or spoon, scoop out about 1 tablespoon of dough and roll it into a ball. Place the dough ball onto the prepared baking sheet. Repeat this process with the remaining dough, spacing the dough balls about 2 inches apart.

  5. Use a fork to gently flatten each dough ball and create a crisscross pattern on top.

  6. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. The cookies will still be soft.

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

  8. While the cookies are cooling, prepare the filling. In a medium mixing bowl, beat together the softened butter and powdered sugar until creamy.

  9. Add the marshmallow cream to the butter mixture and beat until smooth and well combined.

  10. Once the cookies are completely cooled, spread a generous amount of the marshmallow filling onto the bottom side of one cookie. Then, sandwich another cookie on top, pressing down gently to spread the filling.

  11. Repeat this process with the remaining cookies and filling.

  12. Serve and enjoy your delicious Peanut Butter and Marshmallow Sandwich Cookies!

These cookies are perfect for satisfying your sweet tooth and are sure to be a hit with both kids and adults alike. Enjoy!

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Location: United States

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