Slow Cooker Beef Ragu With Broad Pasta

Another way of simple cooking for the busy weeknight supper also great for Sunday supper. Instead of spending lots of time in the kitchen during the weekend, slow cooking will give you relaxing time to enjoy your weekend. It also great for meal prep by making a big batch on Sunday, then pack it for weekday lunch or supper.

Slow Cook Ragu With Broad Noodle
Slow cooking is not a new thing. But it helps me a lot to prepare a meal for my family on a busy weekday. So, it easily becomes one of my favorite way to cook.

Slow Cook Ragu With Broad Noodle

This time, I make Slow Cooker Beef Ragu With Broad Pasta, I also use homemade beef broth. I always make a big batch of beef bone broth in a day, then freeze it on a cup portion container. I only use broad noodle pasta, but I am sure it will taste good to use any kind of pasta to serve with the ragu sauce.

Slow Cooked Beef Ragu With Broad Pasta

Serve: 4

Ingredient

  • 1 kg beef brisket
  • 796 ml crushed tomato
  • 2 tbsp dried garlic
  • 1 medium-size onion, chopped
  • 1 tsp Himalayan salt
  • 1 tbsp fresh cracked black pepper
  • 3 bay leaves
  • 1 tbsp dried thyme
  • 1 tbsp paprika powder
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup beef broth
  • few twigs of fresh thyme
  • fresh parsley for garnish
  • 1 package broad noodle pasta, or pasta of your choice

Direction

  • Put all ingredients in the slow cooker, except parsley and pasta noodle, turn it on high for six hours, until the meat falls apart.
  • Take the meat out, put on the plate, use the fork, shred the meat then put the shredded meat back to the slow cooker.
  • Cook for another 30 minutes, then keep it warm.
  • Prepare the broad noodle or pasta of your choice as per package direction.
  • Serve the ragu over pasta, sprinkle some chopped parsley.

Slow Cook Ragu With Broad Pasta

If there is any left-over ragu sauce, it will be good to use it for wrap sandwich or grilled sandwich for tomorrow lunch, or maybe for pizza topping would be good too. You can use water if the beef broth is not available. And use crushed tomato with tomato paste for a thicker sauce. I only use crushed tomato here, but the sauce is perfectly thick.

Slow Cook Ragu With Broad Noodle

It might not the authentic ragu recipe, but it sure satisfied our taste bud, and it is very simple to make. I use beef brisket because it is an inexpensive meat cut and a perfect cut for the slow cooking method. I also used beef roast cut or beef cube for stew before, all came out perfect. That is what I like about slow cooker. Put everything on it, turn it on, forget about it for few hours, there you go, you have a meal without lots of work in the kitchen. The fall apart meat from slow cooking is the best part because I am personally like overcook meat with lots of sauce on it. Include a steak too, it has to be well done.

Slow Cooker Beef Ragu With Broad Pasta

If you have a chance to make this meat ragu, write a comment, take a picture, post it, and tag #craftyforhome on Instagram and don’t forget to pin it on Pinterest.

 

Papaya Mango Smoothie

In this cold middle of winter, I miss sunshine, warm summer air, and everything tropical related. Maybe that is too much to ask, but who doesn’t love summer. This thing leads me to make something tropical in the kitchen.
I got this lovely papaya from the local grocery store a few days ago. It is ripe now, great for snacking or smoothie.

Papaya Mango Smoothies
Back at my parent house, we always have at least one papaya tree in front of our house. Although only one tree, we actually got abundant of papaya fruit, seems like never-ending stock there. Not only the fruit, we eat the papaya leaves too, the young papaya leaves need to boil it first until it soft, then squeeze the water, and serve it with Spicy Chili Sambal for dipping. Papaya leaves also can be used to tenderize meat.

Papaya Mango Smoothies.
Just like any other tropical fruit, papaya has high in sugar, but it is very high in beta-carotene, vitamin A, vitamin C and some other vitamin and mineral that important for our body. It also contains enzyme papain that is important for our digestive system. So, papaya is great for morning smoothie routine, or for snacks at lunchtime. The unripe papaya is also great for salad. We usually have unripe papaya for spicy fruit salad.
This time I make Papaya smoothies by adding mango and use citrus to add the sour taste, so it won’t be very sweet from the natural sugar on papaya and mango.

Papaya Mango Smoothies

Serving: 1

Ingredient

  • 1 cup cubed papaya
  • 1 cup cubed Mango
  • 1 and 1/2 cup coconut water
  • 1 orange
  • 1 lime

Direction

  • Squeeze the orange and lime to get the juice out.
  • Put all ingredients in your favorite blender include the orange and lime pulp.
  • Process it until smooth.

If you don’t have fresh mango available, feel free to use the frozen one. Coconut water is great for adding the tropical taste. Feel free to use any liquid you like, water, milk, plant milk, or fruit juice. I use the coconut water from the package that without additional sugar on it. Coconut water from the original coconut would be great, but it is not always available here.

Papaya Mango Smoothie
This Papaya Mango Smoothie is not too sweet, there is tartness from the lime, refreshing, beautiful orange color. When I drink this smoothie, I feel like in the tropical place overlooking the blue ocean. Well, I am still thinking about warm summer air here definitely.

Papaya Mango Smoothie

If you like this Papaya Mango Smoothie, write a comment below. If you got the chance to make this smoothie, take a picture, post it and tag #craftyforhome on Instagram and don’t forget to pin it on Pinterest, I would like to know if you have the same thought about summer air, and the blue ocean view in the tropical breeze, right in the middle of this deep winter when everything else is white and grey, almost knee-high snow which is fun to play with by the way. Now excuse me I have to go with my kids for sledding and help them build the snowman. The joy of winter.

Eggless Fudgy Triple Chocolate Brownies

If you have dark chocolate bars, you can actually use it for baking the brownies. My kids kept asking for brownies, but it has to be fudgy. Come to the kitchen with my surprise that I run out the egg, and check in the pantry, I have ground flax seed. Well, flaxseed is the perfect ingredient to replace the egg in a recipe. I use ground flax to sprinkle with smoothies, oatmeal, salad, baked good.

Eggless Fudgy Triple Chocolate Brownies

I also have dairy-free 70% dark chocolate bar for snacking. It is bite-size on individual wrapping. So, instead of using semi-sweet chocolate for baking the brownies, I use this chocolate bar too for the fudgy brownies on this recipe. Measure it for 100 gram, melted, and it results in almost 1/2 cup melted chocolate.

Eggless Fudgy Triple Chocolate Brownies..
To make the flax egg, use one tbsp ground flax with 2 and 1/2 tbsp water. This is for replacing one egg. So, if you use two eggs then double the measurement for the flax egg. Feel free to use two eggs in this brownie recipe, if you would like to replace the flax egg.

Eggless Fudgy Triple Chocolate Brownies...
This brownie is so fudgy, dairy-free, nut-free, not too sweet, the texture is not dry, very chocolatey, well, because it is triple chocolate there from cocoa powder, dark chocolate bar, and chocolate chip. I feel like I am talking about chocolate everywhere here, but actually, it is on that brownie bar you going to take a bite or two.

Eggless Fudgy Triple Chocolate Brownies

Serving: 12 brownie bars

Ingredients

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup Butter
  • 2 tbsp ground flaxseed
  • 5 tbsp water
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 100 gram 72% dark chocolate bar
  • 1 cup unbleached all-purpose flour
  • 2 tbsp coconut oil or butter
  • 1/4 cup mini semi-sweet chocolate chip

Direction

  • Preheat oven to 350°F
  • In a glass or cup, put the ground flax seed with water, let it sit until it thickened. Omit and skip this step if you use two eggs.
  • In a microwave-safe bowl or double boiler, melt the chocolate bar with coconut oil, feel free to use butter or any other oil of your choice. Let it cool.
  • In a mixing bowl, use the electric mixer, mix sugar, brown sugar, and butter.
  • Add flax egg, salt, vanilla extract, baking powder, melted chocolate and cocoa powder. Mix it well.
  • Add flour and mix it until all well blended. The dough will be thick looks like a cookie dough.
  • Put the parchment paper on a baking sheet or 9 x 12-inch baking pan.
  • Put the brownies dough on the prepared baking pan, use the spatula or your finger to shape the dough. Sprinkle the mini chocolate chip on top.
  • Bake it for 22 – 25 minutes, do not overbake it.
  • Leave it cool in the pan. Then put it in the freezer for 10 to 15 minutes to make clean cut on the brownie bar.
  • Take out of the freezer, then cut the brownie in to bars.

Eggless Fudgy Triple Chocolate Brownies,

While taking the picture of this Eggless Fudgy Triple Chocolate Brownies, everyone in my house was lining up behind me, waiting for their fudgy brownie bar. Well, it did not take long for this brownies, there were only three bars left within an hour then it was gone in the next day.

Eggless Fudgy Triple Chocolate Brownies
If you like this recipe, write a comment below, if you bake this Eggless Fudgy Triple Chocolate Brownies, take a picture, post it and tag #craftyforhome on Instagram and don’t forget to pin it on Pinterest, I would like to know if you like this fudgy brownies as much as we do here.

Turkey Veggies Croquette

How was everyone’s holiday? I hope you all have an awesome holiday. With the new year we have now, I hope it is going to be the best year for all of us. Have you made a new year resolution yet? Do you always have the new year resolution? I do, and I always forgot about it or I just did not follow it with so many excused. But this time I hope I can do my new year resolutions. And I say the same thing too every year, it sounds silly, right? I know.

Turkey Veggie Croquette

Oh well, lets back to the kitchen, my daughter asked crepe. She actually likes this crepe with her chocolate spread for the filling. But because of so many possibilities to use up crepe for different type recipes, so I made the croquette that uses crepe for wrapping the filling and my daughter can have some of the crepes for her chocolate spread. This special order actually was last week when we have lots of leftover roasted turkey. There are so many croquette varieties, use meat or cheese for filling. I used to make it with only vegetables for filling or mix it with the shredded cooked chicken breast, and shredded roasted turkey work perfect for this croquette.

Making veggie turkey croquette

What I like about Turkey Veggies Croquettes is great for grab and go meal, potluck party, meal to bring it for a picnic, perfect for the non sandwich lunch box, and it freezes well.

Folding veggie turkey croquette

To make this croquette, it requires lots of time in the kitchen from preparing the crepes, chopping the vegetables, sauté the vegetables, roll the crepes then fry it. It took me almost three hours to do this. But if you have a good planning ahead, you can prepare the crepe the day before, keep it in the fridge. Or prepare the veggies first then do everything else in the next day.

Folding veggie turkey croquette.

From a recipe I share here, there will be 15 croquettes. It actually great, because I can freeze it if there is left over, then I just take it out anytime I need it, thaw it in the kitchen countertop, reheat it in the toaster oven in 400° F for 5 – 10 minutes. But mostly for the quick way, I just reheat it in the microwave.

Turkey Veggies Croquette.

Turkey Veggies Croquettes

Servings: 15

Ingredient

For the crepe

  • 1 can coconut milk
  • 2 cups water
  • 2 and 1/2 cup flour
  • 5 egg
  • 1 tsp sugar
  • 1 tsp salt

For the filling

  • 2 medium size carrot
  • 1/4 cut white cabbage
  • 3 stalk celery
  • 1 bunch of green onion, thin slices
  • 1 small size yellow onion, minced
  • 3 clove garlic, minced
  • 2 tsp salt
  • Fresh cracked black pepper
  • 2 tbsp cooking oil
  • 3 cups shredded roasted turkey breast

For wrapping

  • 3 eggs
  • 2 cups breadcrumb
  • enough oil for shallow frying

Direction

For the crepe

  • In a mixing bowl, use an electric mixer, whisk the egg until light in color, add coconut milk, water, salt, and sugar, mix well.
  • Add flour, mix it until well blended. If there is some clump, just strain it to the other bowl.
  • Heat the crepe pan, or nonstick frying pan with half tsp of oil, or use cooking spray, in a medium heat.
  • Pour one soup ladle at a time of the crepe ‘dough’  to the pan. Cook it for a minute then flip it, cook it for another minute. Use the spatula to transfer the crepe to a plate.
  • Repeat the cooking until all dough uses up.
  • It makes 15 crepes with about 12 inches diameters wide.

For the filling

  • Cut the carrot and celery like matchstick size, or use the shredder.
  • Shred the cabbage.
  • In a medium heat, use the frying pan, heat the oil.
  • Cook onion until soft, add carrot, celery, cabbage, garlic, stir-fry it until all veggies soft.
  • Add shredded turkey meat, salt, and pepper.
  • Add the green onion.
  • Set aside

For Wrapping

  • Put a crepe on the plate, put 2 tbsp turkey veggies filling on the crepe.
  • Wrap the filling and roll the crepe like burrito, put the croquette on the baking tray or another plate.
  • Repeat it until all crepes and filling uses up, set aside.
  • In a bowl, whisk the eggs.
  • Prepare breadcrumb on another plate, you can add seasoning or herb on the breadcrumb.
  • Take one croquette, dip it on the whisked egg, then roll it on breadcrumb, set aside.
  • Repeat it for all croquettes.
  • From this point, you can just put it in the fridge to fry it later on for supper or in the next day. Or freeze it, when you ready to enjoy it, thaw it in the fridge then fry it.
  • On a medium heat, use the frying pan, heat oil enough for shallow frying. The croquette basically cooked, just need to cook the egg coating for a few minute.
  • Fry the croquette for a minute until the egg coat gets light brown and crispy, then flip it, cook it for another minute until both sides get light brown and crispy.
  • Transfer to a plate with paper towel on it to drain the excess oil.
  • Serve the croquette with ketchup or Thai chili sauce. I enjoy it with hot sauce and a bite or two of Thai chili. You can also serve it with a salad.

Frying veggie turkey croquette.

If you would like to freeze it before shallow frying, arrange the croquette on the baking sheet layered parchment paper. Put it in the freezer for an hour until the croquettes frozen. Then put them in the freezer safe ziplock bag. Make a portion by putting some croquettes per bag instead of all croquettes in one big bag. This will make easier for you to thaw the portion you need if you don’t need them all at one time.

Turkey Veggie Croquette.

If you would like to freeze it after frying, leave it until completely cool first, then just put the croquette in the freezer safe ziplock bag, then freeze it.

TURKEY VEGGIES CROQUETTE

If you like croquette and make this recipe, write a comment below, take a picture of your delicious croquettes, post it and tag #craftyforhome on Instagram and don’t forget to pin it on Pinterest, I would like to know if you like this croquette as much as I do.

The Holiday Cookie Tray

After spending a week of baking the cookies for the holiday, I finally take a break from playing around and make a delicious mess in the kitchen. Now it is time to divide all the cookies I made for give away to friends and family. There are lots of choice for store bought and readily available holiday cookies in the store, but baking them by your self is more satisfying and you have control over what you put on the ingredients.

Holidays cookie tray (1)

Especially if you have diet restriction like an allergic reaction to dairy, peanut, tree-nut or gluten intolerance, you have to be careful to choose the product you see in the store.
I mostly spent lots of time reading all the label when I purchase a ready-made cookie, breakfast cereal, granola or even ice cream. Whole food like fruit and vegetable, of course, an excellent choice, but once a while we want something quick for snacking, fixing the sweet tooth, or while we are on road trip that requires to stop by at the quick store to grab that snack your kid asking for.

With holidays season almost here, you must be always on the go, keep up to date for the plan. Maybe finishing up the holiday shopping, and hoping in a few day later you don’t forget if you need to get another thing that on the list, that’s what I did mostly, back and forth to get what on the list, before realizing that you pick the wrong size. Or maybe bake some cookies to enjoy with family and friends, it also great while you decorating the tree with the kids.

Holiday cookie tray

For some idea what cookie to include in the holiday cookie tray, here what I have been up to this whole week in the kitchen. All cookies are dairy-free and nut-free.

Matcha Mint Sugar Cookies

A delicious sugar cookie by adding matcha powder to get a green color naturally.

Matcha Mint Sugar Cookie

Chocolate Chip Oatmeal Cookies

The comfort food on cookie category, this cookie is always a big hit here, you got chocolate and oatmeal at the same time. Who doesn’t love that?

Chocolate chip oatmeal cookies

Double Mini Chocolate Chip Cookies

It is based on our favorite  Double Chocolate Chip Cookie that always disappeared fast. By adding the chopped regular chocolate chip and additional mini chocolate chip, you will get chocolate on every bite.

Double Mini Chocolate Chip Cookies

Sugar Cookies

Holiday is not complete without sugar cookies, right? With icing sugar or not this cookie always look beautiful because of the different cookie cutter we use to make the shape of the cookie. I made icing by adding matcha powder to get green color naturally and cherry juice to get pink color naturally.

Sugar cookie (3)

Sunflower Seed Butter Cookies

A great alternative to peanut butter cookies for somebody who has a peanut allergy. One of my daughters has a severe peanut allergy, so she can try this cookie without worrying about allergen.

Sunflower Seed Butter Cookies (1)

Tapioca Spritz Cookies

Melt in the mouth spritz cookies as soon as you take the first bite. This gluten-free cookie only uses five ingredients. You can make any shape you like flower, spiral, mini wreath or heart shape.

Tapioca Spritz Cookies

Rolled Cinnamon Sugar Cookies

It will make your house smell wonderful during baking until a few hour after baking. It also great to enjoy this cookie with hot chocolate while you finished up decorating the tree with the kids.

Rolled Cinnamon Sugar Cookies (1)There you go, with the holiday coming, the most important thing is we can get together with all family that sometimes we only see them during family dinner, visit family and friends, have fun watching those holiday movie, take a break from the everyday busy schedule, if possible to visit kids who is sick in hospital, cheer them up during holiday, make donation for the poor who can not afford food for them self or their family, call a family member and have long chat over the phone or video call that it always limited time if we call them on another days because of the busy schedule or different time zone.

There actually lots of things to do during the holiday. Going on holiday trip is an awesome idea, as we will experience new thing than the same routine on holiday season we used to do at home. Just have to make sure consider the cost and time if we want to go on a trip during the holiday, it might be very busy out there and of course will be more expensive.

The safety is the most important of all, because if you take the trip by the road then the traffic might be very busy, and if you live in the four season place like I do here, sometimes right on holiday season, we have a heavy snowfall, blizzard, slippery road. This road and weather condition always make me want to just snuggle with my family, grab a warm and toasty blanket, enjoy the hot chocolate with cookies, have an interesting chat with family, telling funny joke, listen to the kids story, watching a holiday movie, or catch up that new family movie that we always missed it because there is not enough time to sit still in front of tv. Or how about grab that chocolate you see in the corner of the pantry, it is waiting for you the whole time.

Another thing about the holiday is about food. What you plan to cook for the holiday’s breakfast, lunch, and supper, always make sure to have self-control for what you are going to eat. To be honest, I always want to try everything served on the table. Because it is not every day I see that kind of special meal that only serves during the holiday, especially if it related to the tradition.

This is what we did when I was still live with my family before I moved out to a different country, during celebration my mom always makes the special soup with some condiments that everybody will rave about it, then ask for more in the next day. Good thing this was just a bowl of soup so it is comforting. So the last time I got the chance to visit my parent during the celebration, sure enough, my mom made a big batch of this special soup. That kind of thing that we always missed and look forward the holiday season. The special thing that only serves on the table during the holiday and the warm feeling with the whole family to get together share all the story we did throughout the years.

Holidays Cookie Tray

I hope you have a safe, warm and fun holiday. Enjoy your quality time with family and friends. Happy Holidays and Happy New Year 2018 for everyone. And don’t forget to grab that cookie.

Rolled Cinnamon Sugar Cookies

The seventh day of the holiday cookie baking week. I bake Rolled Cinnamon Sugar Cookies. The recipe adapted from Genius Kitchen. We often find cinnamon throughout the holiday season, from gift wrap decor, centerpiece, holiday drink like eggnog, candle scent and of course on holiday cooking. So, because of this reason, Rolled Cinnamon Sugar Cookies would be perfect to include on the holiday cookie tray.

What I like about this Rolled Cinnamon Sugar Cookies:

  • The house smells wonderful during and after baking.
  • Very easy to make without special tool needed.
  • Only use the basic ingredient that always available in the pantry.

Rolled Cinnamon Sugar Cookies (1)

The dough requires the chilling period for two hours, so that allows you to do something else around the house, maybe finishing up the gift wrapping, or start to decorate the tree if you did not start it yet. There is always lots of things to do around the house especially when the holiday season is coming.

Rolled Cinnamon Sugar Cookies

Adapted from Genius Kitchen

Serving: 30 cookies
Ingredient

  • 1/2 cup dairy-free butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 and 1/2 tsp cinnamon powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 and 1/2 cup unbleached all-purpose flour

For rolling :

  • 1/2 cup sugar
  • 1 tbsp cinnamon powder

Direction

  • In a mixing bowl, with the electric mixer, beat sugar and butter until light and fluffy.
  • Add egg, mix it.
  • Add baking powder, cinnamon powder, salt, vanilla extract, mix it well.
  • Add flour, mix it until all well blended.
  • Cover the bowl with plastic wrap, refrigerate the dough for two hours.
  • Preheat the oven to 350°F.
  • Prepare the baking sheet, layer it with parchment paper.
  • Prepare the sugar and cinnamon powder in the bowl.
  • Take the dough out of the fridge, roll the dough into a 1-inch ball, then roll it on the cinnamon sugar mixture.
  • Bake it for 10-12 minutes, until the bottom of the cookies gets slightly brown color.
  • Leave it cool for five minutes on the baking sheet, then move the cookies on the wire rack to cool.

Rolled Cinnamon Sugar Cookies

I use dairy-free butter with soft consistency, feel free to use any butter you like, but make sure to soften the butter first not melted by leaving it on the kitchen countertop until it soft.

Rolled Cinnamon Sugar Cookies (4)

I can smell cinnamon throughout the house during baking up to a few hours after. I guess I don’t need scent candle in the house if I bake this Rolled Cinnamon Sugar Cookies. It would be perfect to enjoy the cookie with hot chocolate.

Recipe adapted from Genius Kitchen

Tapioca Spritz Cookies

Tapioca Spritz CookiesThe sixth day of the holiday cookie baking week. I bake Tapioca Spritz Cookies because it is a pretty shape cookie. I grew up with Spritz Cookies when we have a big celebration. We will make lots and lots of cookie jars full of spritz cookies to give it away or to put it on the serving table for family and friends that always come visit us during the celebration.

Tapioca Spritz Cookies doughThe cookie we made was from wheat flour, it tastes good, but what I remembered the way we made it was using lots of butter and lots of work. Because we only use manual type oven than we put on top of the portable gas stove, we did not have the conventional or the toaster oven like today. But it was fun, and I was so excited to eat that freshly baked spritz cookie we made.

Tapioca Spritz Cookies (4)Then we tried to bake tapioca spritz cookie once. This one has easily become my favorite cookies, the texture was soft and melt in the mouth.

Tapioca Spritz Cookies (5)After I tried a few times with different portion and measurement of the ingredients, here I share the recipe for melt in the mouth Tapioca Spritz Cookies. It is only five ingredients and easy to make. If you have a cookie presser that would be great. But I only use an icing bag with the star piping tip, and it still works just fine.

Tapioca Spritz Cookies (2)

Tapioca Spritz Cookies

Serving: 70 cookies

Ingredient

  • 1/2 cup dairy-free butter, softened
  • 3/4 cup icing sugar /powder sugar
  • 2 egg yolks
  • 3/4 cup coconut cream
  • 3 cup tapioca flour

For decoration (optional):
Mini chocolate chip, candied cherry, sugar sprinkle.

Direction

  • In a mixing bowl, use the electric mixer, beat the sugar, butter and egg yolk until light color.
  • Add coconut cream, mix it well.
  • Add tapioca flour, mix it until all well blended.
  • Preheat oven to 350° F.
  • Prepare the baking sheet layer it with parchment paper.
  • Put some portion of the dough in the icing bag with the star piping tip.
  • Squish the dough, pipe it out on to the baking sheet, pipe it to make a flower shape.
  • Put the mini chocolate chip or candied cherry (any decoration ingredient you use) on the cookie tip.
  • Bake it in the oven for 8-10 minutes.
  • Leave the cookie cool on the baking sheet for 5 minutes before moving them to the wire rack, leave the cookie until it completely cool before putting them in the jar.

Tapioca Spritz Cookies (3)Because of this spritz cookies made of tapioca, so it is gluten-free for sure. What I like about this Tapioca Spritz Cookies:

  • It is melt in the mouth as soon as you get the first bite.
  • It is a great cookie for gluten-free option.
  • You can make lots of different shape from a flower, spiral, heart shape, swirl, or mini wreath if using the icing bag with piping tip or cookie presser, or roll it into a rectangle and use a cookie cutter.
  • It is a pretty shape cookie, so it will be a wonderful addition to holiday cookie tray.

Tapioca Spritz Cookies (8)

If you like this melt in the mouth Tapioca Spritz Cookies, write a comment, take a picture, post it and tag #craftyforhome on Instagram and don’t forget to pin it on Pinterest.