Move Over, Slow Cooker: 75 Reasons We Are Obsessed With Instant Pot - Page 49
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Move Over, Slow Cooker: 75 Reasons We Are Obsessed With Instant Pot

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Gourmandize
Refried Beans With Onion, Garlic And Chilies 49/75

© Kalyn's Kitchen

Refried Beans With Onion, Garlic And Chilies

Your Taco Tuesdays are about to get so much better, thanks to this delicious recipe for Instant Pot refried beans with onion, garlic and chiles. They taste amazing, if not better than the kind you'll find at your local Mexican restaurant, and they're also vegetarian, gluten-free and low-glycemic! You can use dried pinto beans and don't need to soak them beforehand. Olé!


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You're watching: VIDEO: Salted Caramel Thumbprint Cookies
VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!

INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!