Crab rangoons are my weakness…. There is nothing better than cheesy, ooey goodness inside a crispy fried dough. It is certainly a cheat food because all that saturated fat should only be consumed once in a while. I don’t typically make them at home because I don’t like to fry at home, so I decided to make a baked version of crab rangoons in not wonton wrappers, but in a flaky crescent dough. I experimented with biscuit dough, but preferred the texture of crescent dough.
BEWARE. These are extremely addicting and I could not stop eating these after I made them. Please have friends around so they can eat some before you eat them all!!
Crab Rangoon Bombs
yield: 10 bombs
- 1 can crescent dough
- 6 oz. chopped imitations crab meat
- 6 oz. softened full-fat cream cheese or neufchatel
- 1/4 c. shredded mozzarella cheese
- 4 tbsp. chopped green onions
- 1 tbsp + 1 tsp Furikake or Japanese rice seasoning for garnishing (optional, but highly recommend)
- 1 beaten egg or 1 tsp. melted butter for egg/butter wash (optional)
- In a bowl, combine the cream cheese, crab meat, mozzarella, green onions, 1 tbsp Furikake, and chopped green onions. Set the bowl aside.
- Roll out the crescent dough and press on the perforated lines so that the dough is one entire piece of dough. Cut the dough into 10 equal squares and set aside.
- Spoon 1 1/2-2 tbsp. of filling into the crescent dough and seal edges in the center so that you have a ball in your hand. Continue until all 10 are completely stuffed.
- Preheat the oven to 350 F. and spray a baking pan with non-stick spray.
- Optional: Use a pastry brush and brush the egg wash or melted butter on the balls and sprinkle with the remaining 1 tsp. of Furikake seasoning.
- Place bombs onto the baking sheet, about 1 1/2 in. apart since they will expand. Bake for approximately 15 minutes or until golden brown.
- Remove from the oven and cool on a cooling rack for 5 minutes before eating.
The bombs taste best when fresh out of the oven; when the cheese is gooey and the crust is flaky and warm. Beware of burning your tongue though! I may or may not have waited long enough for them to slightly cool and may have regretted my decision….
One of my favorite things to make for parties or hang-outs are pinwheels, made from canned biscuit or croissant dough. I prefer croissant dough because it is more flaky, but both are great options. You can put anything into your pinwheels, from cheese, meats, to nutella and nut spreads… it’s one of those recipes where you can’t go wrong. For a movie night with my friends, I decided to make a cream and onion filling since I really need to grocery shop and some of my friends are vegetarian. As always, the recipe was divine and I am excited to share it with you all!
Cheesy Cream & Onion Pinwheels
yield: 10-12 pinwheels
- 1 can croissant dough
- 4 oz. softened cream cheese (1/2 of a whole bar)
- 1/3 c. shredded cheese of choice (I used mozzarella)
- 1/8 tsp. garlic powder
- 1/8 tsp. salt
- pinch of black pepper
- 3 slices turkey/ham
- 1/4 c. chopped caramelized or browned onions
- chopped green onions for garnish
- Preheat the oven to 350 F. Grease a cookie sheet and set aside.
- Open the can or croissant dough and unroll the entire dough without breaking off at any of the perforated points. Seal the perforated lines together so that the dough is one complete sheet.
- In a medium bowl, combine all ingredients except turkey/ham and use a spoon to spread onto the entire dough.
- Lay the deli meat on top of the spread.
- Roll up the dough tightly and slice into 1 cm. thick pieces.
- Place onto the cookie sheet and bake for 12-15 minutes. Once done baking, let it cool for 5 minutes and serve immediately. I served them with a side of honey dijon mustard but the pinwheel have tons of flavor on its own.
These are beyond delicious and so simple to make. I can honestly eat them all in one sitting as I watch Netflix, but this is a very decadent treat that should be eaten on special occasions only! Feel free to double or triple the recipe for mass production.
I am constant on the run, and I typically snack on banana chips, dark chocolate covered nuts, granola, or pretzel chips. I chose these snacks because they’re “healthier” than potato chips, crackers, or other processed bars, but I realized I was actually gaining weight and not feeling satiety at all. When looking at the nutrition labels, I realized I was duped by words like “banana” and “dark chocolate”, because banana chips are seriously no better than potato chips, and that dark chocolate used on nuts includes a lot of oil and sugar. I should have known better, which teaches the important lesson that when you make your own food, you know what ingredients go into it, which is why I made my own on-the-go snacks which allowed me to customize the recipe to my liking. The protein bites were somewhat inspired by aussie bites, commercial protein bites most commonly sold in Costco. They’re very tasty but include some unfavorable ingredients like canola oil, butter, and refined sugar, and is low in all vitamins.
There isn’t too much to these protein bites except getting the proper consistency, reaching your desired sweetness, and adding your own desired ingredients. Personally, I like it to be less sweet and on the harder side, though some people enjoy a softer consistency. For recipe adjustments, I have included some suggestions:
||Add 2-4 more dates OR add 1-2 tsp. more water OR add 3-4 tbsp. more date water
||Add 2-4 more dates OR Add ¼ c. chocolate chips OR Add vegan sweetener
No Bake Protein Bites
yield: approx 16 squares (1.5″ x 1.5″ x 0.5″) OR 35 balls
- 12 pitted dates soaked in hot water (any kind works; I used Deglet Noor Dates because they’re cheaper)
- 2 tbsp. hot date water
- 1 1/4 c. uncooked old fashioned oatmeal
- 1/4 c. chia seeds
- 1/4 c. flax seeds
- 1 1/2 tsp. vanilla extract
- 1/2 c. nut butter or nut-free butter (I used a combination of almond and peanut butter)
- Microwave 1 c. of water until boiling in a bowl and soak all the dates in for 5 min.
- In a food processor, put in all the ingredients except the hot date water and pulse for about 15 seconds. The mixture should come together and resemble very fine cookie crumbs. Add in the date water slowly, as needed, and pulse about 5 times until the mixture comes together.
- Form the mixture into bars or balls, and refrigerate. Refrigerating will help the bars/balls become more compact.
- Customize with dried fruits, chocolate chips, or nuts if desired.
Bars last in the fridge for up to 2-3 weeks. I have included the nutrition facts below. I recommend eating bars as a snack or as a part of breakfast, but never as a whole meal. Bars are high in fiber, protein, and omega-3s.