Cinnamon Cloud Donuts

Cinnamon Cloud Donuts

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Makes: 8 donuts

Ingredients:

  • 1 box of 8 Original Cloudies, thawed
  • Canola, vegetable or coconut oil
  • Cinnamon sugar

Directions:

  1. Poke a small hole through each Cloudie using a cookie cutter
  2. Heat oil in a skillet
  3. Fry Cloudies on each side for appx. 1 minute until golden crispy
  4. Remove from pan and immediately sprinkle with cinnamon sugar

Photo credit: Kate Robertson, Kate English Photography

 

 

 

Cloudies Smashburger Foldies

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Makes: 8 Foldies

Prep Time: 30 minutes

Ingredients:

  • 1 box of 8 Cloudies (any flavor works!)
  • 1 pound ground beef
  • Salt & pepper
  • 4 slices of cheese, cut in half
  • Classic burger topping: lettuce, tomato, pickles, ketchup, mustard

Directions:

  1. Divide and roll ground beef into 8 balls (about 2 oz each).
  2. Crack pepper and sprinkle salt on a plate, roll each ball to coat.
  3. Preheat a cast iron pan or griddle until smoking hot.
  4. Lay 2 balls on the pan, place a Cloudie on top, press down with a burger press or spatula to smash thin.
  5. Sear for 2 minutes, press down again, then continue cooking for another minute.
  6. Flip over, immediately lay cheese on top. Cook for 1 minute and remove to a tray.
  7. Continue with all the burgers in this manner. Serve with burger toppings so everyone can make their own Foldie!

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Cloudies Fruit Pizza

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Makes: 4

Prep Time: 15 minutes

Ingredients:

  • 4 Original Cloudies
  • 1 c. plain Greek-style yogurt
  • 2 Tbsp. honey
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 2 c. assorted berries
  • Powdered sugar for topping (if desired)

Directions:

  1. In a small bowl, whisk together yogurt, honey, cinnamon and vanilla extract.
  2. Evenly divide the yogurt over the Cloudies then top with fruit.
  3. Sprinkle powdered sugar to garnish right before serving and enjoy!

 

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Baked French Toast

Baked French Toast

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Serves: 4-5
Prep Time: 20 minutes + overnight soaking

Ingredients:

  • 1 box Original Cloudies
  • 3 Tbsp. butter
  • 1/3 c. coconut sugar
  • 2 eggs
  • 1/2 c. milk
  • 1 tsp. vanilla extract
  • Sprinkle of cinnamon

Directions:

  1. Preheat oven to 350° and melt 3 Tbsp. butter in an 8×8 glass baking dish (about 6-7 minutes).
  2. Once butter is melted, remove dish from oven. Sprinkle coconut sugar evenly over the butter and place back in the oven for another 5-6 minutes until bubbling.
  3. While the pan is in the oven, whisk together the eggs, milk and vanilla. Set aside.
  4. Remove pan from the oven with the butter-coconut sugar mixture. Layer Cloudies over the mixture like a shingle roof.
  5. Evenly pour over the milk mixture and finish with a sprinkle of cinnamon.
  6. Cover tightly with foil and refrigerate overnight.
  7. Bake at 350° for 30-35 minutes. Let sit 5 minutes before cutting.

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Pancetta and Sage Stuffing

Pancetta and Sage Stuffing

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Serves: 6-8
Prep Time: 50 minutes + drying overnight

Ingredients:

  • 2 boxes of Original Cloudies
  • 4 oz. diced pancetta (or thick cut bacon, diced)
  • ½ large onion, finely diced
  • 2 stalks celery, finely diced
  • 2 carrots, finely diced
  • 2 eggs
  • 3 c. chicken broth
  • 2 Tbsp. minced fresh sage
  • 2 Tbsp. minced fresh thyme
  • 2 Tbsp. minced fresh rosemary
  • Olive oil
  • 2 Tbsp. butter cut into 8 pieces, for dotting on top
  • Optional: herbs for sprinkling over the top at the end

Directions:

  1. Remove Cloudies from plastic and thaw on countertop overnight to begin drying.
  2. Preheat oven to 300°. Lay cookie cooling racks inside rimmed baking sheets. Tear each Cloudie into 6-8 pieces, place on racks. Bake for 40-50 minutes until crispy. Remove from oven and turn the temperature to 375°.
  3. Meanwhile, cook diced pancetta on stovetop for 8-9 minutes. Once golden brown, remove and place on paper towel.
  4. Add 1-2 Tbsp. of olive oil to the pan drippings. Add diced onion, celery, carrots, and a pinch of salt to the pan, sauté until soft.
  5. Remove from heat and add the minced sage, thyme and rosemary. Stir to mix.
  6. Add chicken broth to a small saucepan, warm until simmering.
  7. When ready to assemble: add the 2 eggs to a large mixing bowl and whisk. Add the sauteed veggies and slowly pour the warm broth into the eggs, stirring the entire time.
  8. Add the dried Cloudies pieces, gently stir to combine with the egg/vegetable mixture.
  9. Pour into a greased 3 qt. baking dish and top with the 8 pieces of butter. Cover with foil and bake at 375° for 45 minutes.
  10. Remove foil and bake another 10-15 minutes until top is crispy.

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Lightened Up Chicken & Waffles

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Serves 4

Ingredients:

  • 16 Original or Cheddar Cloudies
  • 2 Tbsp. coconut sugar
  • 1 pound chicken thighs
  • 1 egg
  • ½ c. buttermilk (or ½ c. milk + 1 tsp. fresh lemon juice)
  • ½ c. coconut flour
  • 1 tsp. salt
  • 1 tsp. paprika
  • 2 tsp. garlic powder, divided
  • Olive oil, for drizzling
  • Optional: maple syrup to finish

Directions: Preheat oven to 300°.

For breadcrumbs:

  • Place a metal cooling rack on top of a baking sheet. Tear 8 Cloudies in half, place on a baking sheet. Bake for about 40 minutes until the Cloudies are crunchy.
  • Cool 10-20 minutes.
  • Add the dried Cloudies to a small food processor or high-speed blender, pulse until crumbled and set aside.

For chicken:

  • Turn up the oven to 400° and line a baking sheet with parchment paper.
  • Prepare 3 shallow bowls for dipping.
    • Bowl #1: whisk together egg, buttermilk, 1 tsp. garlic powder
    • Bowl #2: combine coconut flour, salt, paprika, 1 tsp. garlic powder
    • Bowl #3: add breadcrumbs
  • Dip each chicken thigh in each bowl, starting with #1.
  • Place chicken on the prepared baking sheet.
  • Drizzle olive oil and sea salt over chicken
  • Bake at 400° for 22-24 minutes until golden brown.

For waffles:

  • Any waffle iron works but if you have the tiny, individual ones those are the perfect size!
  • Spray the waffle iron lightly with olive oil, place the Cloudie inside, and sprinkle with coconut sugar.
  • Press the top down to “cook” each waffle for about 45-60 seconds.
  • Place 2 waffles on each plate and top with a chicken thigh.
  • Add optional drizzle of maple syrup and enjoy!

 

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Cloudies Mexican Egg Cups

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Ingredients:

  • 8 Cheddar Cloudies, thawed
  • 8 eggs
  • 1 red bell pepper, finely diced
  • 1 c. shredded cheddar cheese
  • Cilantro
  • Optional: spicy peppers and avocado

Directions:

  1. Preheat oven to 375 degrees.
  2. Lightly grease standard size ramekins with spray or butter.
  3. Press the Cloudies into the ramekins off center, so one side is higher and sticking above the edge slightly.
  4. Crack 1 egg into each ramekin, careful to not break the yolk.
  5. Divide chopped red bell pepper evenly between the ramekins.
  6. Place on a rimmed baking sheet, bake at 375 degrees for 20-24 minutes until the yolk is set.
  7. Remove and immediately sprinkle with the cheese. Sprinkle with salt and pepper and enjoy!

 

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

cloudies-wrapped-jalapeno-poppers

Cloudies Wrapped Jalapeño Poppers

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Ingredients:

  • 5 jalapeños
  • ½ c. cream cheese, softened
  • ½ c. greek yogurt
  • 2 green onions, finely minced
  • ⅛ tsp. salt
  • 10 Cheddar Cloudies, fully thawed
  • 10 thin sliced bacon strips

Directions:

  • Preheat oven to 400 degrees. Place a piece of parchment paper or foil on a rimmed baking sheet and place a wire rack on top.
  • Slice the jalapeños in half, trying to keep a bit of the stem on both halves.
  • Use a small spoon to scoop out the seeds and all the white pith. Discard.
  • In a small bowl, whisk together cream cheese, yogurt, green onions and salt. Scoop into a small baggie.
  • Snip the end of the baggie and fill each of the 10 halves of jalapeños with the mixture. (or use a spoon!)
  • Use a rolling pin to gently flatten the Cloudies and then wrap them around the filled jalapeños.
  • Wrap the bacon around the Cloudies, making sure to have the end wrapped on the bottom to keep it from curling up.
  • Bake on the rack at 400 degrees for 20-22 minutes, cool 5-7 minutes and serve!

 

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

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Cloudbread Shrimp Chalupas

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Ingredients:

  • 1 box of Garlic-Herb Cloudies
  • 1/4 lb shrimp
  • 1 small onion, chopped
  • 1 tomato, chopped
  • 1 avocado, mashed
  • 1 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1/2 tbsp hot sauce
  • 1/2 cup picked onions
  • Juice of 1 lime, divided equally
  • Salt to taste
  • Garnish with cilantro, jalapeño and lime wedges

Directions:

  • Flip a muffin pan upside down and arrange the Cloudies in the space between the muffin cups to form shell shapes. Bake until crisp for 3-4 minutes at 350F.
  • Thaw shrimp and mix with sour cream, mayo and hot sauce, set aside.
  • Make pico de gallo by mixing chopped onion, tomato, cilantro, juice of 1/2 lime and salt.
  • In a separate bowl, add salt and juice of 1/2 lime to mashed avocado.
  • To make the chalupas, add shrimp to the Cloudie shells, then top with pico, guacamole and pickled onions.
  • Add garnish and enjoy!

Recipe and photo credit: Anju Kapoor (@lifestylebyanju)

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Cranberry Topped Brie en Croute

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Ingredients:

  • 8 Original Cloudies
  • 1 egg
  • 1-pound round of brie
  • ½ c. fresh cranberry relish*
  • Serve with assorted cut fruit, vegetables and/or crackers

Directions:

  • Preheat oven to 350.
  • Cover baking sheet with foil and lay a smaller piece of parchment on top. Set aside.
  • Using a rolling pin, gently roll individual Cloudies until they are slightly flat.
  • Place brie in the center of the parchment-foil lined tray.
  • Whisk the egg until light and fluffy.
  • Lightly brush brie top with egg wash and then press one of the flattened Cloudies rounds in the center. Flip it over so that side is now on the bottom.
  • Brush the remaining top and sides of the brie with egg wash.
  • Spoon the cranberry relish onto the center of the round.
  • One by one lay the flattened Cloudies on the brie, tucking a bit underneath to make sure you cover the entire round. Once all covered, gently press together to keep it compact.
  • Tightly wrap the brie with the foil/parchment to keep it all compact while baking.
  • Bake in 350 degree oven for 20 minutes.
  • Carefullyremove the parchment and foil. Brush with remaining egg wash and place back in the oven for an additional 12 minutes. Cool for 15 minutes before serving.

 

*Cranberry relish: In food processor, combine 1 bag fresh cranberries, ¾ c. sugar or appropriate amount of your favorite sweetener, zest and juice from 1 orange and pinch of cinnamon. Pulse until blended.

 

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen