Over the years I have learned a very useful life lesson: knowing the ins and outs of every appliance in your kitchen and when to use each of them can make or break the cooking experience. After trial and error, I realized which appliances best suited my favorite recipes, and it made the experience much more enjoyable and exciting (not to mention how delicious each of the recipes turned out)! A staple appliance in my kitchen is my convection oven. I learned which foods cook best using this appliance instead of a traditional oven.
Chocolate Crinkles Recipe
Dessert is my absolute favorite meal. I love anything sweet, but I especially love homemade cookies. My cookie preference is always changing, but my current favorite right now are the Chocolate Crinkles Cookies from Sunkissed Kitchen. This recipe is so simple to make using my convection oven, and always comes out tasting amazing. Keep reading to learn how to make this delicious batch of cookies in your own home!
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white sugar
- 1/2 cup cocoa powder
- 1/4 cup coconut oil melted
- 2 eggs large
- 1 teaspoon vanilla
- 1/2 teaspoon peppermint extract optional
- 1/4 cup powdered sugar
- 1/4 cup crushed candy canes optional
- Preheat the Sharp European Convection Oven to 350º F.
- In a medium mixing bowl, add the flour, baking powder, and salt, and mix to combine. Set aside.
- Add the melted coconut oil, and stir in. Next, add the eggs, vanilla, and peppermint extract. Continue stirring until the mixture is thick and sticky.
- Chill the dough for 1-2 hours. This step is important if you’d like your cookies to have a thick coating of powdered sugar. Coating the cookie dough balls in powdered sugar while the dough is still sticky will result in the powdered sugar mostly dissolving, and leaving only a thin layer of powdered sugar.
- Once the dough is chilled, scoop it out in 1 tablespoon scoops, and roll into balls. Roll each ball into the powdered sugar, and optionally, into the candy cane. Press the balls hard into the candy cane in order to get it to stick well.
- Place the coated cookie dough balls on a large baking sheet, with space between each ball for spreading.
- Bake cookies for 10 minutes.
Roasted Potatoes & Roasted Chicken Recipe
If I’m not using my convection oven to make dessert, I am usually using it to roast some of my favorite foods and get them to reach a perfect crisp level. Recently I have loved making chicken and potatoes, and they have been a hit in my household as well! Check out these two recipes below to see how to make this delicious meal.
- 2 pounds small potatoes, cut in halves or quarters
- Olive oil, salt, and pepper
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves minced garlic
- 1 tablespoon minced rosemary
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- Black pepper
- Preheat the convection oven to 425°F and line a large baking sheet with parchment paper.
- Cover the potatoes with olive oil, salt, and pepper, and spread evenly on the baking sheet. Roast 20 to 30 minutes.
- In a small bowl, combine olive oil, lemon zest, lemon juice, mustard, garlic, rosemary, red pepper flakes, salt, and pepper.
- Drizzle the dressing onto the cooked potatoes and mix. Season with salt and pepper. Add parsley to garnish.
Roasted Chicken Recipe
- 1 whole chicken
- 2 tbsp olive oil
- ½ teaspoon coarse black pepper
- ½ teaspoon sea salt
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- Preheat the convection oven to 350°F.
- Rinse and pat the chicken dry with a paper towel.
- Rub olive oil on the chicken.
- Combine the spices, then rub on the chicken.
- Place the chicken into a roasting pan or baking sheet, then place in the center of the convection oven.
- Bake for 1 hour.
- Cook until the chicken is fully cooked. It should take about 60-80 minutes. Remove from the oven and let rest for 5 minutes before serving.
Another one of my favorite recipes to make using the convection oven is stuffed artichokes from Sunkissed Kitchen. Sometimes I pair this recipe with roasted chicken, or just eat this recipe on its own. Using the convection oven makes this meal taste even better, and I would love for you to try it out!
- Olive Oil
- Parmesan Cheese
- Sea Salt & Pepper
- Trim the ends off the leaves of the artichoke.
- Cut about 1 – 1 1/2 inches off the top of each artichoke. Cut enough so you can see the purple leaves in the center.
- Remove the purple leaves from the center of the artichoke. If it’s difficult to reach them, just pull the leaves outwards and loosen up the center of the artichoke.
- Use a spoon to scrape out the choke from the center of the artichoke. This is the fuzzy part on top of the artichoke heart.
How to Make Italian Stuffed Artichokes:
- Into a skillet, add olive oil, onions, and garlic. Sauté the vegetables over medium heat for about 7-10 minutes until soft and translucent.
- Remove the skillet from heat, and stir in chopped pecans, parsley, parmesan cheese, salt, pepper, and lemon zest.
- Add the stuffing mixture to the centers of the artichoke and press a small amount of the stuffing mixture into each of the artichoke leaves.
- Into the convection oven, add 1/2 inch of water. Add the stuffed artichokes and place a lid on top. Bake the artichokes for 45 minutes until they have softened, and the leaves easily pull from the heart.
These four recipes are just some of the amazing things you can make with a convection oven! I love using mine and creating delicious recipes either by myself or with my friends and family. Let us know what you love to make and who you love to cook with!