https://www.thesweetcrunchblog.com/

The Sweet Crunch, Southlake, TX (2025)

05/07/2023

Packed with tasty flavor and yummy texture! 🫒🧀🍋🧄

Skinny Kale Basil Pesto

Ingredients
- 2 cups packed kale leaves
- 1.5 cups packed basil leaves
- 1/2 small lemon, juiced
- 3 garlic cloves
- 1 Tbs miso paste
- 2 Tbs freshly grated parmesan cheese
- 1/2 Tbs chopped walnuts
- 1 Tbs water
- 1/2 Tbs olive oil

Preparation

Remove the kale and basil leaves from the stem and rinse.

Roughly chop the kale leaves so that they fit inside a food processor.

Place the kale and basil leaves into a food processor and chop until the leaves turn into small pieces.

Add the rest of the ingredients into the food processor and mix until everything is well blended.

Pour out all the ingredients into a dish and enjoy with your favorite dishes.

Source: Foodista

05/02/2023

The rolls are lightly sweet, buttery, and vibrant yellow! 🍞🥚🥣

St. Lucia Saffron Buns

Ingredients
- 1½ tsp active dry yeast
- 1 tsp baking powder
- optional: 2 tbsp brandy, ½ tsp ground cardamom
- 500g 1lb/4 cups bread flour
- 1 egg, beaten
- 24 raisins or sultanas
- 1 tsp saffron threads
- salt
- 1 cup whole milk
- 50g 1,7 oz./¼ cup unsalted butter
- 100g 3,5 oz./½ cup sour cream (if you don't have sour cream, tablespoon 3 drop of lemon juice into your cream and let stand for 5-10 minutes, or use Greek yogurt)
- 50g 1,7 oz./¼ cup caster sugar

Preparation

Combine the milk and saffron threads, and heat in a pan or in the microwave until warm.

Let cool for 10 minutes.

Melt the butter in the microwave or in a separate pan, and allow to cool before stirring it into the milk.

Sift the flour into a bowl.

Add the sugar, baking powder and salt, and mix with a wooden spoon.

Add the yeast and mix.

Stir in the milk and sour cream.

Bring together to form a dough.

Lightly flour your working surface, tip the dough and knead until smooth and elastic, about 5 minutes.

Put the dough back in the bowl, cover with Clingfilm and leave to rise in a warm spot for 1 hours or until it has doubled in size.

Grease two baking trays, or line them with baking paper.

Tip the dough onto a lightly floured surface and knock it back in one or two punches.

Divide into 12 equal pieces (mine were about 80g/2,8 oz. each).

Roll out each piece into a 25 cm/10 in. cylinder and roll each end in so as to form and S shape.

Place on the baking sheets and add a raisin into the center of each of the two eyes of the rolls.

Cover with a towel and let rise for 45 minutes, or until the buns have doubled in size again.

Preheat the oven to 220C/425F.

Beat the egg and brush over the buns.

Bake for 8-10 minutes or until golden brown.

Cool on a wire rack before serving warm with cold milk, hot chocolate or a cup of glgg (mulled wine).

Source: Foodista

05/01/2023

A light and nourishing meal! 🍅🫒🧀

Roasted Tomato Crostini With Olive Tapenade

Ingredients
- 5 plum tomatoes, halved lengthwise
- olive oil
- sea salt
- coarse black pepper
- 2 garlic cloves, crushed
- 10-15 fresh basil leaves
- 2 cups pitted and drained Kalamata olives
- sprinkling of Parmigiano
- 1 thin baguette

Preparation

Heat the oven to 400F degrees.

In a large mixing bowl toss halved tomatoes with a healthy drizzle of olive oil, sprinkling of sea salt and coarse ground black pepper till all tomatoes are nice and slick.

Lay tomatoes skin side down on a flat baking sheet and set in the oven for about 30 minutes. Sometimes it may vary to cook a bit longer based on tomato thickness, oven brand.

At 30 minutes it will look at the beginning of a darker char on the tomatoes and a satiny caramelization.

Remove the tray from the oven upon witnessing the change. Let this sit for at least 2-3 hours until room temperature.

In a food processor, toss in olives, crushed garlic, another drizzling of olive oil if the processor needs help chopping up the olives and garlic.

Make the texture to be a slightly chunky but spreadable blend, not a thin paste, some texture is good.

Remove to a bowl and mix in a sprinkle of Parmigiano, tear in 5 basil leaves.

Slice up baguette in thin cuts on a bias so you have at least 10 slices.

Brush both sides lightly with olive oil and toast them gently under the broiler.

Watch for the color as soon as it becomes a light golden brown; this happens quickly under a broiler.

Flip the baguette slices and return to the oven to crisp up the other side.

As slices are removed from the oven and cooled, spread the tapenade on each slice and top with a tomato half, skin side up.

Chiffonade the remaining 5 basil leaves and sprinkle on top.

Source: Foodista

04/29/2023

A great and amazing dish! 🎃🧀🥛🫒

Coriander Ravioli With Pumpkin & Cottage Cheese Filling

Ingredients
- 1 cup AP flour
- freshly ground black pepper
- 1 egg
- 4 tablespoons fresh coriander, finely chopped
- 4 cloves garlic on its skin
- 1/2 cup milk
- 1/2 cup cottage cheese/paneer
- 2 cups pumpkin cubes, cooked
- 1 teaspoon salt
- 4 pieces sundried tomatoes, chopped

Preparation

Place the flour, salt, egg, milk and finely chopped coriander on a lightly floured board and knead into a smooth dough. Cover and refrigerate for 20 to 30 minutes.

Preheat the oven to 200 C.

Place the garlic on the baking sheet and bake for 10 minutes until soft.

Separately mash the pumpkin, and cottage cheese.

In a large bowl place the mashed pumpkin, cottage cheese, drained and chopped sundried tomatoes, mashed garlic, and mix well. Season with some salt and lots of freshly ground pepper.

Divide the dough into 4 portions and roll out as thinly as humanly possible (if you have a pasta machine you need to roll out to 3mm thickness), and leave the pasta on a dish towel until it dries out a bit.

Using a 3 inch crinkle edged round cutter stamp out 30 rounds of pasta, use all the bits and bobs and rolled out again and cut up almost the entire dough.

Top 15 rounds with spoonfuls of the filling and brush the edges with water and place another round of pasta on top.

Press firmly around the edges to seal.

Bring a large pan of water to boil, add salt, add the ravioli and cook for 3 to 4 minutes, the pasta when cooked will rise up to the surface of the water.

Drain well and toss with the drained oil from the sundried tomatoes.

Sprinkle with pepper and a few sprigs of fresh coriander.

Source: Foodista

04/27/2023

Creamy, cheesy and tastes so real! 🧀🥓🧈🧄

Gluten And Dairy Free Alfredo Lasagna

Ingredients
- 1 package Tinkyada Lasagna Noodles
- 1 jar Casein Free Spaghetti Sauce
- 1/2 cup Earth Balance Butter (vegan)
- 8 ounces weight Tofutti cream cheese
- 1 cup so delicious coconut creamer
- 2 wholes squares Tofutti Mozzarella cheese
- 1 tablespoon garlic powder, or to taste
- 1/4 teaspoon black pepper
- 20 ounces weight canned chicken
- 2 teaspoons chives chopped
- 1/4 teaspoon basil

Preparation

Preheat the oven to 375F degrees.

Cook the lasagna according to package directions. Don't forget to reduce the cooking time by 2 minutes since we're going to bake the noodles.

Let's make the chicken alfredo sauce: Over medium-high heat, melt the butter.

When the butter is almost melted, add the cream cheese.

Once the butter and cream cheese are well combined and almost melted, add the coconut creamer, mozzarella cheese, garlic powder, pepper, chives, and chicken.

Stir until everything is melted and well combined.

Set aside and let thicken, stirring occasionally.

Let layer: In a large casserole dish, spread out 1 C of spaghetti sauce.

Then 3 lasagna noodles. I had trouble with my noodles breaking apart.

After I rinsed mine in cold water I left them in the colander and pulled them out with tongs.

I would recommend laying them on a piece of foil right away so they don't stick together like mine did.

Then layer 1/3 of the alfredo sauce,1 C spaghetti sauce, lasagna noodles,1/3 alfredo sauce, remaining spaghetti sauce, remaining noodles and finally the remaining alfredo sauce.

Sprinkle the top with basil.

Bake for 20-25 minutes, or until lasagna is bubbly and browned.

Source: Foodista

04/26/2023

Light, nicely seasoned and so scrumptious! 🍺🍤🍋🥜

Beer - Batter Fried Shrimp

Ingredients
- 2 1/4 cups beer batter
- oil for deep frying
- 1 1/2 pounds shrimp
- Tartar sauce

Preparation

Prepare the beer-batter base at least 2 hours in advance. Before using, fold in the egg white.

Heat the oil in a deep fat fryer, wok or skillet to a temperature of about 350-360F degrees.

Add shrimp to the batter. Lift one shrimp at a time from the batter using the tines of a two pronged fork, and quickly add each shrimp to the oil. The shrimp will rise to the surface. Do not over crowd. When frying, take care to remove and discard browned bits and pieces of batter that may accumulate from the drippings.

Let one batch cook, stirring for 2 or 3 minutes or until golden brown and crisp all over.

Drain on paper towels.

Serve hot with tartar sauce for dripping.

Yields 52-56 fried shrimp.

Source: Foodista

04/21/2023

Comforting and satisfying dish! 🍆🍛🥥🥛

Easy Eggplant Curry

Ingredients
- 2 medium (800 g 1lb 12 oz) eggplants (Aubergine)
- 3 tablespoons ghee/vegetable oil
- 1 medium onion, finely diced
- 2 1/2 centimeters (1 inch) piece of fresh ginger, grated
- 6 cloves garlic, crushed
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds/ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne or a small pinch of chili powder
- 1 teaspoon sea salt
- 400 grams tin (14 oz) chopped tomatoes

Preparation

Wash eggplants and dice into 2 cm cubes.

Heat ghee/oil in a large frying pan over medium heat.

Add the onion and cook, stirring occasionally for about 10 minutes until a deep golden brown color. (Be patient and don't be tempted to rush this stage).

Add the grated ginger, crushed garlic, fennel and cumin seeds (if using, if you are using cumin powder however, add in the next stage with the other ground spices).

Cook for about 2 minutes until garlic and ginger are fragrant.

Add ground coriander, turmeric, cayenne/chili powder and salt. Cook for 30 seconds.

Add the diced eggplant and stir well to coat evenly with spices.

Pour in the tin of chopped tomatoes, give it a big stir, then place the lid on and continue to cook over low-medium heat for about 10-15 minutes.

Check and stir a few times to ensure it's not catching on the bottom.

Turn temperature down a little if need be.

When the sauce has thickened and the eggplant is meltingly soft, check the seasoning once more.

Serve sprinkled with coriander/cilantro leaves and steamed rice.

Source: Foodista

04/18/2023

Loaded with nutritious and delicious ingredients! 🧀🍅🫒

Caprese Sticks

Ingredients
- 12 cocktail picks
- 1/2 cup cherry tomatoes
- 1 cup small mozzarella balls (ciliegine)
- 1/2 cup basil leaves
- salt
- olive oil

Preparation

Arrange mozzarella balls, basil, and tomatoes on cocktails picks, alternating the three ingredients.

Before serving, sprinkle with salt and drizzle with olive oil.

Source: Foodista

04/12/2023

Mouthwateringly delicious! 🍓🧀🍰🍫

Strawberry Cheesecake Chocolate Crepes

Ingredients
- 8 oz cream cheese
- 1 1/4 cup diced strawberries
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 tbsp granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder unsweetened
- 1/8 tsp kosher salt
- 3 eggs
- 1 1/4 cups milk
- 1/4 cup water
- 4 tbsp unsalted butter melted
- 1/2 tsp vanilla extract

Preparation

For the Strawberry Crème Cheese Filling:

Add cream cheese, strawberries, vanilla extract, lemon juice, and granulated sugar into a medium-sized mixing bowl.

Use a hand mixer, wooden spoon, or spatula to mix ingredients.

Mix until smooth.

Set aside.

In blending the Chocolate Crepes Ingredients:

Combine flour, sugar, cocoa powder, salt, and eggs to a food processor or blender.

If using a food processor, keep it running as you add milk and water.

Continue to pulse until blended well.

Pour in melted butter and vanilla extract.

Set the bowl aside.

For the Chocolate Crepes:

Heat crepe pan or 8"-10" omelet pan over medium heat.

Pour 1/4 cup of batter directly into the middle of the pan and swirl to cover the bottom.

Cook the crepe for 2-3 minutes or until the bottom is light brown and the edges are completely set.

Flip the crepe over and cook for an additional minute.

Transfer to a serving platter and repeat for the rest of the batter.

Source: Pink When

04/08/2023

Wonderfully fluffy and yummy! 🧇🥚🧀

Pomegranate-nutella Waffles

Ingredients
- 1 teaspoon baking powder
- 200 grams quark or cottage cheese
- 2 eggs
- 4 tablespoons Nutella
- 2 teaspoon olive oil
- 1/2 cup (87 grams) pomegranate seeds
- 100 grams raspberries
- 120 grams rolled oats
- Stevia

Preparation

Blend the rolled oats and baking powder in a blender or food processor until you have a fine powder.

You can add a little Stevia if you prefer a sweet batter.

Transfer to a medium sized bowl.

Blend the quark (or cottage cheese) with the water, eggs, and olive oil.

Add the wet ingredients to the dry and mix thoroughly.

The batter should be thick, but mostly smooth.

Pour a ladleful of batter into the hot, oiled waffle iron.

Repeat until you've made all the waffles, keeping them warm in the oven.

Serve with raspberries, pomegranate, and Nutella.

Source: spoonacular

04/05/2023

Luxuriously delicious! 🎂🍫🧀

Easter Cake Pops

Ingredients
- 1 box vanilla cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 8 oz cream cheese icing
- 1 bag of white melting chocolates
- candy sprinkles

Preparation

Bake the cake per package instructions.

Mine called for vegetable oil and eggs and baked for 28-33 minutes at 350 F.

Remove from the oven and cool completely.

When cool, crumble well and mix in the cake icing.

Roll into golf ball sized balls and place on your sticks.

Best to refrigerate the mixture for 24 hours first - that makes it much easier to form the balls.

You can shorten this time if you are in a hurry.

Once the balls are formed and on the sick, set them aside.

Melt the white melting chocolates in a microwave safe bowl on the high temp setting, stirring every 30 secs until completely melted.

Dip the cake pops into the white chocolate and cover well.

Sprinkle with sprinkles of your choice and allow to cool.

Note: I recommend a cake pop holder to make this process easier.

Source: Foodista

04/01/2023

Super easy and yummy, wow! 🎂🥛🍫☕

Caramel Almond Mug Cake

Ingredients
- 1/4 c raw almonds, sliced
- 1/2 tsp baking powder
- 4 Tbsp. caramel sauce
- 1 tsp cinnamon, ground
- 2 Tbsp. coconut flour
- 1 egg
- pinch of salt (approx. 1/8 tsp)

Preparation

In 6-8 oz. mug, combine coconut flour, cinnamon and salt, mix with a fork.

Add the 2 tablespoons caramel and egg, stir until blended and lump free.

Add and stir in the baking powder and 1/8 c almonds.

Place in the microwave and cook on medium-high heat for two minutes.

Top with remaining 2 tablespoons caramel and 1/8 c. sliced almonds.

Source: Foodista

The Sweet Crunch

05/07/2023

05/02/2023

05/01/2023

04/29/2023

04/27/2023

04/26/2023

04/21/2023

04/18/2023

04/12/2023

04/08/2023

04/05/2023

04/01/2023

Address

Website

Alerts

Contact The Practice

Shortcuts

Featured

Share

Category