Cockatiel Seed "Tweets" Recipe

Cockatiel Seed Tweets Recipe - epicuricloud.com

We have a big, BIG day coming up at QVC on Sunday 1/22!!

Part of that day will be a great cooking show with host, Carolyn Gracie at 9AM ET!  If you don't know Carolyn, she's super sweet, down-to-Earth and a huge pet lover!!  I try to always come up with a pet treat recipe when we have a show together and this will be our 7th recipe (Links to others below) and the first for our feathered pet friends!  "Cockatiel Seed Tweets"  

I make them in a food processor...I just so happened to use my super-awesome KitchenAid 9-Cup Food Processor! ( :  The recipe calls for whole eggs, which I thought was interesting!  Carolyn tells me the shells provide calcium for the birdies.  The food processor "crunches" them up perfectly!  I hope your birdies enjoy the recipe!

Cockatiel Seed “Tweets” Recipe

Tina Verrelli – epicuricloud.com
Adapted from Coco’s Cookies @Cockatiel Cottage

1 cup whole wheat flour
¼ cup pine nuts
¼ cup sliced almonds
¼ cup millet
2 tablespoons sunflower kernels
2 tablespoons sesame seeds
2 whole eggs w/shells
1+ tablespoon olive oil

Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Add flour, nuts and seeds to food processor bowl fitted with multi-purpose blade.  Pulse to combine.  Add two eggs-whole, pulse to combine.  Run on low and drizzle in oil.  Add more oil if needed for dough to hold together.  Scoop 1 teaspoon (or larger) portions, roll in a ball, place on baking sheet, press slightly to flatten ball.  If desired use a drinking straw to poke a hole in the center of each tweet (to hang in cage.)  Bake for about 10-12 minutes or until golden browned on edges.  Cool and store in airtight container in refrigerator.

Printable Recipe: Cockatiel Seed Tweets

Beet, Oat & Chocolate Muffins Recipe

Beet, Oat & Chocolate Muffins Recipe - epicuricloud.com

Beet muffins?? What??  

Well, just like the zucchini in zucchini bread and the carrots in carrot cake....beets can be a delicious add-in to all kinds of baked goods!  They add moisture and all the good stuff that beets have to offer.  Don’t like beets?  I never did either until I started playing around with different ways to prepare them.  Now I love roasted beet strings, baked beet chips and these Beet, Oat & Chocolate Muffins!  

When these muffins come out of the oven, they smell chocolatey with a slight aroma of the earthy beets.  When you bite into them, they’re surprisingly light and moist with a rich chocolate and very mild beet flavor.

Beet, Oat & Chocolate Muffins Recipe:

Makes 12 Standard Muffins
Tina Verrelli - epicuricloud.com

Ingredients:

2 medium sized beets – shredded fine (2-cups)
2 cups old fashioned oats, divided
1 cup all-purpose flour
2 tablespoons cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup light brown sugar, packed
¼ cup sugar
¼ cup butter, softened
2 large eggs
¼ cup milk
1 teaspoon vanilla
¼ cup neutral oil (safflower or avocado)
1 cup mini semi-sweet chocolate chips

Directions:

Preheat oven to 375 degrees F.
Grease a 12-cup standard muffin pan.

Reserve ½ cup of the oats.  Process the remaining 1½ cups using food processor mini-bowl and mini-multipurpose blade.  Measure ½ cup of the oat flour and reserve the remaining for another use.

Stir the oat flour, reserved ½ cup whole oats, AP flour, cocoa, baking powder, baking soda and salt together in a large bowl.

Add the butter and sugars to the large bowl of the food processor fitted with the multi-purpose blade.  Pulse, then process on low.  Scrape down and process again if needed.  With the processor running, add the eggs, milk and vanilla through the medium feed tube.  Stop and scrape down if needed.  With the processor running, drizzle in the oil.

Stir the wet ingredients from the food processor into the dry ingredients, stir to mix partway.  Add the shredded beets, chocolate chips and stir just until combined.

Fill each muffin cup about ¾ full.
Bake for 20-25 minutes or until the top springs back when touched.
Allow to cool 10 minutes, then remove from pan to finish cooling on cooling rack.

Printable Recipe Link: Beet, Oat & Chocolate Muffins

Fluffy Overnight Cinnamon Rolls Recipe

Fluffy Overnight Cinnamon Rolls - epicuricloud.com

A quest for Cinnamon Roll perfection...

*Mix It Up In The New Year!* Giveaway - details/entries at bottom of page ( :

You know how some people can't rest unless their home is in perfect order, or their outfit is exactly what they'd envisioned or they've accomplished some amazing physical challenge....well for me....I can't rest until I figure out the perfect recipe for something.  Yes, my counter may not be perfectly cleared off, and my girls may scoff my "mom" outfit - but I have finally figured out the recipe for my perfect cinnamon rolls and that makes me feel very satisfied!  ...until the next idea pops into my head. ( :

We love cinnamon rolls when it's holiday time and can enjoy a nice relaxing morning to dawdle around the house sipping our coffee.  Waking up crazy-early to start making cinnamon rolls from the beginning would defeat the relaxing morning plan, so I make the cinnamon rolls most of the way the night before and let them proof/rise in the refrigerator overnight - which allows you to sleep in, but also it seems to improve the texture and flavor of the dough.  

This dough is rich with butter, milk, an egg and egg yolks - reminds me of tender and rich brioche dough.  I like my cinnamon rolls with just enough buttery cinnamon filling to smell and taste amazing, but not overpower the flavor of the beautiful tender dough - feel free to adjust the filling amount to your liking.  I always spread the warm rolls with a simple icing the melts, coats the rolls and slips into all the cinnamon swirls.  Sometimes I make a simple butter, powdered sugar and milk icing, sometimes I make one with cream cheese - either way, they're delicious!

Recipe Step-By-Step Photo Tutorial:

Recipe: Fluffy Overnight Cinnamon Rolls:
Christina Verrelli – epicuricloud
Makes 12 Cinnamon Rolls

Ingredients:

Dough:
½ cup whole milk
8 tablespoons unsalted butter
½ cup very warm water (about 105 degrees)
1 envelope instant yeast
1/3 cup sugar
1 large egg
3 large egg yolks
1¼ teaspoons kosher salt
5 cups all-purpose flour, divided (4 cups, 1 cup)
1 teaspoon vanilla
Oil for greasing bowl
Extra butter for greasing pan

Filling:
6 tablespoons unsalted butter, softened
1/3 cup brown sugar
1/3 cup granulated sugar
1 tablespoon cinnamon
½ teaspoon kosher salt

Cream Cheese Icing:
4-ounces cream cheese, softened
2 tablespoons butter, softened
1½ cups powdered sugar
½ teaspoon vanilla
2-3 tablespoons milk
        
Directions:

Melt butter and warm milk in small pan over low heat and allow to cool slightly.

In stand mixer bowl with flat beater attached, add warm water, yeast, sugar, egg, yolks and vanilla and mix on low until combined.  Add 4 cups flour and salt - mix on low until flour is mostly combined, then shift to speed 3 and drizzle in milk mixture.  Mix until dough starts to pull together – will still be quite wet.  Switch from flat beater to dough hook.  

Begin to knead on speed 2 and add ¼ cup more of the remaining flour.  After that add 1-tablespoon at a time until dough is smooth and pulls away from bowl (I used ¾ cup of remaining cup of flour for my last batch) Knead about 5 minutes.  Note: This dough is softer and will cling to/ride up the dough hook more than some other doughs.  I stopped and scraped the dough off the dough hook a few times during the kneading process.

Lightly oil the inside of a large bowl.  Place dough in bowl, turning dough over so oiled side of dough is facing up.  Cover bowl with plastic wrap and place in a warm place* until dough has doubled in size, about 2 hours.  

While dough is rising: Mix together filling ingredients until soft and spreadable.  Grease a 9 x 13 x 2 baking dish. 

Sprinkle a little flour on a flat surface for rolling.  Roll the dough into a 12 x 18-inch rectangle.  (This dough is very soft, you can actually pat it out with your hands rather than rolling if you like.) With the long-side facing you, spread the filling mixture evenly over the surface leaving a 1-inch border around the edge.  Starting with the long side facing you, roll with both hands.  Roll so the seam-side is facing down and use your hands to even out the roll.  Then, cut with a very sharp knife, serrated knife or unflavored dental floss into 12 equal pieces.  Place the rolls, evenly-spaced, in the prepared baking dish and cover with greased plastic wrap. (Greased side down, so dough doesn’t rise and stick to plastic wrap.)  Refrigerate overnight.

In the morning, place in a warm place* or leave out on counter covered until they come to room temperature and start getting puffy.   

Preheat oven to 350 degrees F.

Bake for 25-30 minutes or until golden brown.  

While the rolls are baking, make the icing: beat together cream cheese and butter until smooth. Slowly add vanilla and mix in the powdered sugar.  Add the milk, 1 tablespoon at a time until you reach a texture you like.

Spread icing over warm rolls.

Note* - If you don’t have a great warm place for your dough to rise, create one by heating some water, then place the dough in oven (not turned on) on an upper oven rack.  Place an empty heat-safe dish on a lower oven rack.  Pour a few cups of hot water into the empty dish and close oven door.  Creates a warm steamy dough-rising environment. (Don’t turn on oven while rising dough.)

Printable Recipe: Fluffy Overnight Cinnamon Rolls

Fluffy Overnight Cinnamon Rolls Close-up - epicuricloud

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Thanks for spending some time in the cloud with me!  

I hope you enjoy the recipe!  Tina ( :