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Fluffy Cinnamon Rolls

2023-01-02T17:59:00.000-08:00

Fluffy Cinnamon Rolls

OMGeeeee! These are the closet thing I have found to Cinnabon Cinnamon Rolls. Do you remember walking through the mall, and getting a big whiff of butter and sugar baking in the mall. I do! It wafted up the stairs and all around, I had to have one. These cinnamon rolls were coming harder and harder to find as these small stalls started to close across the country. This recipe is pretty darn close! These are so fluffy, just perfectly sweet, and AMAZING to eat hot and just dip that sucker right into the frosting. :) These take about 3hrs start to finish, I highly suggest making these for dinner.

Dough

4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 tsp Rapid Rise Instant Yeast
1 teaspoon salt
1 1/2 cups milk
6 tablespoons butter
1 egg, room temperature

Sugar Filling

1/4 cup butter, room temperature
1 cup light brown sugar
1 1/2 Tablespoon ground cinnamon
Pinch of salt

Frosting

4 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3 cups powdered sugar
3 Tablespoons milk
2 teaspoon vanilla bean extract
Pinch of salt

INSTRUCTIONS

In a large bowl combine 2 cups of the flour, yeast, salt and sugar in a bowl. Mix to combine.
In a microwave safe bowl, microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture.
Add the egg.
Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.
Scrape down the bowl and add 1 more cup of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.
While the dough rises, make the filling. Combine the sugar, cinnamon, and salt together in a small bowl and mix well. Set aside.
Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface.
Spread the butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
Use floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 13 inch pan lined with parchment paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
Bake the cinnamon rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
While the rolls cool, make the cream cheese frosting. In a stand mixer fit with the whisk attachment combine the cream cheese, butter, powdered sugar, milk, salt, and vanilla extract.Beat on low speed, gradually increasing to high until light and fluffy. Spread the icing evenly over the 12 rolls.
Enjoy warm!

Quick and Easy Honey Cornbread

2021-12-12T16:18:00.002-08:00

This cornbread is fluffy yet sweet and serves a crowd. This is the prefect accompaniment with my chocolate chili.

Easy Cornbread

1c Krusteaz Pancake mix

1 egg

1 cup water

3 tbs Corn Meal

1/4c Sugar

1/2c Butter divided (melted)

1/4c Honey

Preheat oven @350 degrees. Mix all ingredients in a medium mixing bowl, until well combined. Pour batter into a 8x8 baking dish (double, use a 8X13). Bake @350 for 40 min or until golden brown. Once cooked, melt remaining 1/4c butter and 1/4c honey together. Pour over pre-sliced cornbread. Cool, or serve immediately with Chocolate Chili.

Peanut Butter Sheet Cake

2021-06-06T17:22:00.001-07:00

Peanut Butter Cake

1/2c peanut butter

1c water

1c butter

2c flour

2c white sugar

1tsp salt

1tsp baking soda

2 eggs

1/2c buttermilk

Peanut Butter Frosting

1/2c butter

1/2c peanut butter

6Tbs buttermilk

1tsp vanilla

3c powder sugar

Directions:

In a bowl, combine flour, sugar, salt, and baking soda. In a suacepan, bring peanut butter, water, and butter to a rapid boil.

Pour over flower mixture. Combine well and stir in eggs and buttermilk.

Pour batter int a greased jelly roll pan. 10X14 inches. and bake at 350 for 20-25 minutes.

In a saucepan, bring peanut butter, butter, and buttermilk to rapid boil. Remove from heat and stir in vanilla and powdered sugar. Frost cake while frosting is hot.

Chippies

2021-06-06T17:17:00.002-07:00

Australian Chips!

This is a family talent that this girl hasn't been able to quite master yet. But since my family hales from Australia, they call homemade french fries "Chippies". We invited my Auntie and Grandma over to learn how to master this family talent one weekend. Below you will find out how we created these delightful, crispy, fluffy, crunchy, and soft "Chippies".

Ingredients

1 1/2 Russet Potatoes per person slivered

440ml Vegetable Oil

Directions:

Heat the oil in a medium pot. To test temperature use a wooden spoon and push lightly on bottom of pot. You know your oil is hot enough when little bubbles form, when you put a wooden spoon or small piece of potato in the bath of oil.

Add potatoes, cover with lid and wait for oil to become a rolling boil. Stir intermittently to insure potatoes don't stick to bottom. This process is called "steaming" the potatoes. After 5-10 min fish out a chip, and check for readiness. Should be able to easily cut through with knife.

Remove lid, and keep stirring intermittently to prevent sticking until golden brown bits form.

Transfer "chippies" to paper towel lined sheet pan.

Enjoy with sour cream and sweet chili! Yummers!

Chocolate Chili (Vegetarian)

2021-04-25T17:39:00.001-07:00

Craving something hearty and full of flavor to ignite the senses? This is it! This is a regular on my weekly "quick and easy" meal prep. The chocolate gives this chili a depth of richness, while the mustard seeds and bell peppers add a unique twist.

1 Green Bell pepper (chopped)

1 Yellow Onion (chopped)

6oz can Tomato Paste

1-16oz can Diced Tomato

3- 16oz cans of Beans of your choice of (Red Kidney, Black, Pinto, Red Bean, Cannellini)

2tbs Cocoa Powder

1tbs Mustard Seeds

1/2tbs Cumin

1tbs Chili Powder

2tsp Garlic Powder

1tsp Salt

Sauté the onion and bell peppers until translucent. Add Coco Powder, Mustard Seeds, Cumin, Chili Powder, and Garlic powder. Cook for 1 minute until incorporated. Add Tomato paste mix in and cook 2 min. Add remaining cans of tomato's and beans. Let simmer for 10min bubbly. Add salt, and more seasoning to taste.

Favorite Toppings:

Easy Cornbread

1c Krusteaz Pancake mix

1 egg

1 cup water

3 tbs Corn Meal

1/4c Sugar

1/2c Butter divided (melted)

1/4c Honey

Zesty Sour Cream

1/4c Sour Cream

1/2 Lime (squeezed)

1tbs Cilantro (chopped)

*Additional Options:

Honey

Green Onion

Avocado

Cottage Cheese

Chocolate Cinnamon Twist

2020-12-04T22:09:00.005-08:00

Okay, this thing is amazing. If you ever had a Mexican mocha, this pastry has that same delicious flavor. This same sweet rich flavor wrapped in a pillowy twisted dough. My family made 4 of these loaves over the weekend. We devoured every piece.

FLUFFY DOUGH

4 cups flour

2 ¼ teaspoons yeast

1 cup whole warmed milk

1 teaspoon salt

1 ½ teaspoons vanilla

¼ cup sugar

¼ cup honey

1 egg

2 egg yolks

10 tablespoons butter, softened

CHOCOLATE SAUCE

12 oz bittersweet chocolate

¾ cup butter

½ cup sugar

¼ cup cocoa powder

1 tablespoon ground cinnamon

½ cup turbinado sugar

1 egg wash

Combine the yeast and warm milk and let sit until foamy, about 5 minutes.

In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.

Add in the milk and yeast mixture and mix until fully incorporated.

Gradually add in the flour and mix. Keep kneading (a stand mixer is nice here) until fully incorporated 5 minutes. Until dough is smooth.

Slowly add in the butter one tab at a time until fully incorporated.

Cover and let rest for 30 minutes.

Knead dough with a little bit of flour until smooth.

Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.

Preheat oven to 375˚F

Now to make the best filling EVER!

Combine chocolate, butter, sugar, cocoa powder, cinnamon, and turbinado sugar and microwave for 1 minute. Stir to combine and set aside.

Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.

Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.

Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.

Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.

Lay two of the strips side by side, and twist the two sides together. Repeat with second loaf

Tuck in the excess pieces of dough under the bread.

Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.

Bake for 35-45 minutes, until lightly browned and cooked through.

Enjoy!

Snickerdooooodle Cookies

2020-04-19T17:38:00.006-07:00

Welcome to heaven. I remember making these with my mom while sitting on the kitchen counter. I was learning to read and do math at the same time. She would have me read out the recipe and measure out the ingredients. I remember my mom making a gigantic version of these for my birthday cake! Or bags frozen for our family annual trip to Refugio State Beach. So you can see why these cookies remind me of heaven, and happy memories. I couldn't contain my excitement when the smell of warm cinnamon and butter wafted throughout the house. When these warm fluffy yet crispy edged pillows came out the oven I was always first in line. I hope my all time favorite cookie brings your heart joy as much as it has mine.

Cookies
1 c dark brown sugar (packed)
1/2 c white sugar
1 c salted butter, softened
2 eggs
2 tsp vanilla extract
2 1/2 c Flour
1/2 tsp baking Soda
1/4 tsp salt

Topping
3 tbs white sugar
1 tbs cinnamon

Preheat oven to 300F

In a large bowl mix sugar and butter until well combined. Add eggs, and vanilla mix until incorporated. Add remaining dry ingredients flour, baking soda, and salt.

Combine toppings sugar and cinnamon for in a small bowl. Set aside

Form dough into small balls, and roll in sugar topping. Place on cookie sheet. Bake for 17-18 minutes. Makes about 2 dozen

Arancine (Rice Croquettes)

2020-04-04T16:35:00.005-07:00

In Italy Christmas and New Years are celebrated with food. Every night is a feast that you share with family. Where the joy of coming together and working as a team is celebrated. This year was no different in our home, even if it was under construction.

Arancine

2 garlic cloves

1 onion

1 kg rice (2lb)

1.5 L hot water (8cup)

3 saffron bags

1 cup oil

3 tsp salt

1/2 lb butter

1) Sauté garlic, onion, and oil until translucent
2) Add rice, water, saffron and salt to taste.
3) Cook rice over medium heat for 16 minutes
3) Add butter
4) Spread rice on cookie sheet and let cool.

Pea Filling
2 cups Green peas

1/4 onion chopped

1 garlic clove ]

1tbs olive oil

1tbs butter

1) Saute the above ingredients. Makes about 2 cups of sautéed peas. This will be your veggie filling.

Cheese Filling
16 oz cubed mozzarella

1) Form arancini, by filling your palm with 1/4c of rice. Push down a dimple and add cubed mozzarella, and 2 tsp pea mixture. Add a pinch or tablespoon more of rice on top. Roll rice in hands to form cone or ball shape.

Now you are ready to roll and dunk! Then take these kids to a hot jacuzzi to get golden and delicious!

Breading
3 bags Panko or breadcrumbs
Flour
Eggs

2) Roll arancini in flour, eggs and Panko crumbs

3) Repeat in eggs an crumb

4) Fry in hot tub of olive oil “must swim” until golden

Makes 33

Video Demo

Pavlova

2020-04-04T15:47:00.001-07:00

There once was a ballerina named Pavlova who traveled to Australia. The locals thought she was sweet, delicate, and light as air. She deserved a dessert named after her with similar qualities. This is how the Pavlova became a country wide favorite. You can find this dessert as staple to any get together with my family or friends.

Ingredients:

4 egg whites
1/4 tsp. cream of tartar

1 1/3c white sugar
1 tsp. white vinegar
1 tsp. vanilla extract
2 tsp cornstarch

2 cups heavy cream

1 tsp vanilla extract

4c+ Fruit (Fresh/Frozen)

Tropical- Mango, kiwi, banana, lemon, passionfruit pulp
Berry - blackberries, blueberries, strawberries, raspberries

Line a large baking sheet with parchment paper. Beat the egg whites and cream of tartar together until stiff peaks, careful you do not want "dry" peaks. Once you have achieved a stiff peak, gradually beat in the sugar; then quickly beat in the vinegar, vanilla, and cornstarch.

Spoon the meringue on to the lined baking sheet. Using a spatula spread the meringue to form a large oval shape about 9" long and 2" deep. Bake @ 250F for 1 hour. Turn the heat off and leave the meringue in oven until cool. We usually let it hang out over night, but it can be eating right away :)

Whip the cream and vanilla until stiff. Spoon half of the cream into meringue, and spread it evenly around the oval. Use the cream as a barrier to prevent leakage. Add fruit on top of your cream layer, and pipe remaining cream on top.

Now prance it around the party for everyone to see before it is devoured.

Lemon Almond Tart

2020-04-04T15:34:00.002-07:00

Bechamel Lasagna

2020-04-04T15:23:00.004-07:00

A couple years ago I was into making homemade pasta (more recipes to come). I decided I wanted to make a lasagna. This lasagna wasn't going to be your typical American veggie lasagna loaded with carrots and zucchini (bleh!). This recipe was going to be an authentic Italian béchamel, instead of the American "ricotta". I also wanted it to have a rich homemade hearty tomato sauce. If you want something cozy and warm on a winter day (or on any day let’s be honest), this recipe is for you!

Note: I have provided 2 versions for the tomato sauce. One is more traditional, while the other is the quick and dirty.

Hearty Pomodoro Sauce

3 tbs olive oil

1 onion chopped

2 cloves garlic minced

1 red pepper diced

1 can of veggie burger/ meatless ground beef

1 tsp dried parsley

1/2 tsp dried thyme

1 tsp dried oregano

1 tsp dried basil

1 tsp pepper

1/2 tsp salt

1 (28 oz) can crushed tomatoes

4 tbs tomato paste

2 c water

1 c milk

Quick & Easy Pomodoro Sauce

3 tbs olive oil

1 onion chopped

2 cloves garlic minced

1 red pepper diced

1 can of veggie burger/ meatless ground beef

1 (24oz) jar of your favorite spaghetti sauce

2 c water

Bechamel Sauce

4 tbs butter

1/4 c flour

2 1/2 c milk

1/4 tsp nutmeg

2 c provolone cheese (divided)

1/2 c parmesan cheese

1 c mozzarella cheese

Noodles (options)

2 pkg lasagna noodles (no boil)

2 pkg lasagna noodles (dry)

2 lbs. of lasagna noodles (fresh)

To make this dish you will need to make the tomato sauce first. I usually make it the day before, so I am not spending hours in the kitchen. The recipe is as follows:

Over medium heat add oil and onions, sauté until translucent. Add garlic, peppers and sauté for 2-3 minutes. Add your meat alternative and remaining seasonings. Once all ingredients are well incorporated add both the crushed and tomato paste. Mix in water (use only 1 cup if using dry noodles) and milk and let simmer on medium until boiling. Turn on low for about 30 min, stir periodically to prevent burning. Turn off heat use right away or store in fridge until ready to assemble (lasts about 4-5 days in fridge)

Over medium heat add oil and onions, sauté until translucent. Add garlic, peppers and sauté for 2-3 minutes. Add your meat alternative, and favorite jar of tomato sauce. Mix in water (use only 1 cup if using dry noodles) and milk and let simmer on medium until boiling. Turn off heat use right away or store in fridge until ready to assemble (lasts about 4-5 days in fridge)

Now for the béchamel! Woo!

Melt the butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the milk in a steady stream. Add the nutmeg and simmer for 3-5 minutes, whisking until thickened. Remove from the heat, stir in provolone and parmesan and season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.

While béchamel is cooling, bring a large pot of water to a boil. For dry noodles follow directions on packaging.

If using no boil or fresh you are ready to go!

Okay, let’s get ready to assemble. using a large casserole or a 9X13 pan. Ladle 1/2 cup of your Pomodoro sauce to the bottom of your dish, this prevents sticking. Now layer your noodles in a single layer. Ladle 1/3rd of béchamel over your noodle layer, and spread evenly, Ladle 1/2 of Pomodoro sauce and spread evenly as well. Now add another single layer of noodles and repeat. On the last layer of noodles, only top with Béchamel and remaining provolone cheese.

Spray aluminum with cooking spray to prevent sticking and cover your dish. Bake for 1 hour @ 400F, and uncovered for 15 additional minutes until golden on top.

Lemon Crinkle Cookies

2020-03-28T18:23:00.002-07:00

Lemon Crinkle Cookies

When I was living with a family friend, I was asked to make something out of lemons. I decided to make them a sweet treat. These cookies have just enough lemon with out over powering, as well as a nice chewy inside. They will not disappoint!

Dough:
1/2 cup butter (softened)
1 cup white sugar
1 lemon zested
1 tsp fresh lemon juiced
1/2 tsp vanilla extract
1 egg
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 1/2 cup all-purpose flour

Crinkle:
1/2 cup powder suger

Preheat oven to 350 degrees.

Cream butter and sugar together until fluffy. Mix in vanilla, egg, lemon zest, and juice. Stir in all dry ingredients, excluding the powdered sugar. Roll cookie dough into balls, and roll in powdered sugar. Place on cookie sheet, repeat with remaining dough.

Bake 9-11 minutes until golden on edges. Let cookies cool on baking sheet prior to transferring onto cooling rack.

Coffee Chocolate Chip Cookies

2020-03-28T18:01:00.001-07:00

1 cup Unsalted Butter (room temp)
1 cup Dark Brown Sugar
1/2 cup White Sugar
1 Egg Yolk
1 Egg
2-3tsp Coffee Grounds or Instant Coffee
1 tsp Vanilla Extract
2 tsp Coffe Brewed (or use +2tsp of Vanilla Extract)
1/2 tsp Baking Soda
1 tsp Baking Powder
2 1/2 All Purpose Flour
1/4 tsp Salt
3/4-1 cup Chocolate Chunks/Chips

Cream butter and sugar together. Add egg, coffee grounds, vanilla, and brewed coffee until well incorporated. Add baking soda, baking powder, flour, and salt. Mix until flour is just incorporated. Finally add chocolate mix for 5 seconds. Using a large spoon, scoop evenly sized balls and place on cookie sheet. Put in refrigerator to chill for 30-60min. Preheat oven to 350 Degrees and bake for 15-18 min until golden around edges. (Makes 2 dozen)

Mexican Hot Chocolate Snickerdoodles (Vegan)

2016-04-21T20:55:00.002-07:00

These yummy chocolate cookies are a little different in that they are spiced up with a little cayenne pepper and cinnamon. Quite a nice match actually. :)

Cookie Dough:

1⁄2 cup Canola oil

1 cup Sugar

1⁄4 cup Honey or Maple Syrup

3 tbs Almond Milk

2 tsp Vanilla Extract or Paste

1 2⁄3 cups fFour

1⁄2 cup Unsweetend Cocoa Powder

1⁄2 tsp Baking Soda

1⁄4 tsp Salt

1⁄2 tsp Ground Cinnamon

1/2 tsp Cayenne Pepper (or chili powder)

Topping:

1⁄3  cup Sugar

1 tsp ground Cinnamon

Mix all cookie dough ingredients together, until evenly incorporated. Roll dough into walnut size

balls. Roll each ball into a mixture of the cinnamon and sugar. Place on cookie sheet 2" apart.

Bake @ 350F for 10-12min.

Chocolate Macaroons with Dark Chocolate Ganach

2013-11-14T20:33:00.000-08:00

This week I attempted to make these french macaroons everybody has been raving about. It actually was not very hard. I downloaded a template to place underneath my parchment paper to make even meringue halves Here.

For the macarons:

2 cups powdered sugar1 cup almond flour or almond meal
3 tablespoons natural unsweetened cocoa powder
1/4 teaspoon fine salt
3 large egg whites, at room temperature
Pinch cream of tartar
3 tablespoons granulated sugar

For the ganache filling4 ounces bittersweet chocolate, finely chopped

1/2 cup heavy cream

2 tablespoons unsalted butter (1/4 stick), room temperature, cubes

INSTRUCTIONS

For the macarons:

Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a 1/2-inch plain tip; set aside.
Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times to aerate. Process until fine and combined, about 30 seconds. Sift through a flour sifter into a large bowl; set aside.
Make a meringue by placing the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white in color and hold the line of the whisk, about 1 minute. Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. (Do not overwhip.) Transfer the meringue to a large bowl.
Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry ingredients are just combined. (The meringue will deflate.)With the final addition, stop folding when there are no traces of egg whites, the mixture runs like slow-moving lava, and it looks like cake batter. (Do not overmix.)
Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 25 per sheet. Pick up the baking sheets and bang them against the work surface to help create the macaron base, or foot. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.

Heat the oven to 350°F and arrange a rack in the middle. Bake the macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completely.

For the ganache filling:

Place the chopped chocolate in a large bowl.
Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.

To assemble:

Pair macarons of similar size. Remove the ganache from the refrigerator. If you choose to pipe the ganache, transfer it to a resealable plastic bag and snip about a 1/2 inch off a bottom corner. Squeeze or scoop the ganache to about the size of a cherry (about 1 teaspoon) onto the center of a macaron half.Top with another half and press gently so that it looks like a mini hamburger. The filling should not ooze out the edges. Refrigerate, covered, at least 24 hours before serving.

Pearl Wedding Cupcakes

2013-11-14T20:19:00.001-08:00

This week we made 250 pearlescent cupcakes for a wedding reception. We made four different flavors, with the same cake base; coconut fudge, lemon curd, vanilla latte, and white chocolate raspberry.

Recipe to come...

Recipes To Come!!

2013-08-16T20:19:00.000-07:00

Angel Food Sheet Cake
Strawberry, Blueberry, and Peach

Champagne Grape & Current Muffin's

Authentic Taqueria Salsa

2013-08-16T20:08:00.001-07:00

I learned this recipe from my Latina friends. It super fast and easy to make. This recipe can be adapted in anyway that you want. I even did this with can tomatoes!

1 Onion, yellow

2 Tomatoes

1-2 Jalepeno's or Serrano's

1 Garlic, clove (Peeled)

3 Baby Bell Peppers (Yellow or Red) (For Color and Sweetness)

3 Cilantro, good handful

Salt to taste

1. Stick the first five ingredients in whole (I.E with stems) into a pot of boiling water, enough to cover. Let cook for 15 min or until tomatoes blister.

2. Now with a slotted spoon or tongs retrieve ingredients from the pot and put into a blender ( You don't need any of the cooking liquid, the tomatoes provide the water you need). Remove tops of peppers with knife to remove the stems, place in blender as well. Blend until smooth.

3. Add handful of fresh Cilantro, and about a tablespoon of salt to taste. Blend until smooth.

Enjoy warm with chips, tacos, or burritos. Or let the flavors become delicious in the fridge to chill. Lasts about 1 week in a air tight container.

Makes 2 Cups

Crimini Barley Risotto

2013-08-08T22:24:00.003-07:00

This recipe is often served in my household with the stuffed artichoke in previous posts. It is becuase I use the broth that is leftover from boiling the artichokes that makes it SO GOOD!

2 cups barley
1 Onion
1 clove Garlic
8 oz Mushrooms (sliced)
1 Tbs Butter
1 Tbs Olive oil
6-8 cups of Artichoke Broth (Hot)
Fresh Ground Pepper
Parmesan Cheese

Saute Onions, garlic, mushrooms, butter, oil, in deep saucepan till translucent.
Add Barley and toast in the remaining oils
Now add at a cup at a time broth to the barley mixture until thoroughly absorbed. Repeat
Continue till plump, about 10 min
Add a generous amount of Pepper to taste, and top with parmesan. Serve immediately

Serves 4 as side dish, 2 as main meal.

Mega-Ginger Cookies

2013-08-08T21:44:00.000-07:00

Since I love to bake and cook, I am often handed a task to complete using some sort of ingredient that we have copious amounts of in our cupboards. This morning my mother laid out all the Ginger that we have in our possession and I went to task.

Ever want a soft & chewy delicious gingersnap? Well you found it standing and its shortest of 1" tall I give you the Mega-Ginger!!!!

Ginger too Old?
We had about 3 cups of Crystalized Ginger in our possession, that were beyond rock hard, it even burnt out our food processor. To solve this problem I soaked the Ginger in about 1 cup of water for 20 minutes, then microwaved it in this wet solution for a 1 minute and 30 seconds, this did the trick. Then I placed it in our food processor with about 2/3 cup of sugar like the recipe calls for since I was doubling it. You can do what ever Ginger you would like this is my solution for stale old hard rock like ginger.

1/2 cup chopped crystallized ginger
2/3+ cup sugar
6 Tbs. Butter or Margarine, room temperature
1/4 cup molasses
1 large egg
2 cups flour
2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp nutmeg

In a mixer mix butter and sugar until fluffy (2 min). Then add ginger mixture, molasses, and egg. Beat to mix about 2 min. Now slowly add flour, soda, cinnamon and nutmeg to your butter mixture. Once thoroughly combined cover and put in fridge for at least 1 hour or more until firm.

Shape dough balls into generous 1 inch balls and coat in sugar by rolling them in white sugar. Place balls 2 to 3 inches apart on a greased baking sheet or nonstick. Bake at 350 for 15 min or until cookies are slightly browner.

Makes 1 1/2 dozen

Traditional White Soda Bread

2013-07-18T16:08:00.001-07:00

1/2 tsp Butter and 1-2 tbs flour for preparing pan
4 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
1 3/4 c buttermilk

1. Preheat oven to 425 degrees.
2. Lightly butter and flour a round cake pan
3. Using a large bowl, combine flour, soda, slat and buttermilk, Turn out onto
a floured surface and lightly knead just for a minute or two. (or use kitchen-aid dough hook)
4. Shape the dough into a round, flat shape, place in prepared pan and cut a cross into the top of the dough.
5. Cover the pan of dough with another round cake pan.
6. Bake for 30 minutes covered, then remove top pan and bake for additional 15 minutes.
7. Enjoy warm, toasted or at room temperature with some good irish butter.

Fruit Cobbler

2013-07-18T15:43:00.002-07:00

1/4 lb Margarine/ Butter
11/2 c. Flour
11/2 c Sugar
3 t. Baking powder
3/4 c Milk
1 qt of fresh fruit/canned/frozen doesn't matter
1 c Water
1/2 c Sugar

Melt butter and pour into a 9X13" pan. Now mix Flour, Sugar, Baking Powder, and Milk, keep stirring until consistency of cake batter. Now, pour batter in pan on top of the melted butter. Now take the fruit, water, and sugar in a bowl and stir gently till well coated. Now pour your fruit of choice into the pan on top of all other ingredients. Now bake at 375 F for 45 min or until golden brown.

Ready for the oven!

See GOLDEN Brown!

Seitan Peanut Satay

2013-07-18T15:27:00.002-07:00

This is one of many things you can do with my Thai Peanut Sauce in a previous post.

I sautéed Seitan ( Purchased at local whole-foods, or health-store found in a can or frozen section) till crispy then added the peanut sauce to the mix, and garnished it with a pinch of green onions over brown rice. this same recipe could be made with tofu or even tempeh.

Stuffed Artichokes

2013-07-18T15:24:00.000-07:00

So over the years I have gotten many requests to make artichokes for my family. The told me a story about how they loved to get these world famous artichokes in Maui, and they no longer can get them there. So I took it on as my responsibility to recreate my version, of what was described to me. These artichokes alone be for stuffing and baking taste so much better than a regular steamed artichoke. Here is my trick.

1 Onion (Chopped)
1 Garlic (Chopped
1/2 tsp salt & Pepper
1/4 c of Chicken Seasoning (I use McKays)
4 Artichokes Medium

First, start by washing and trimming your artichoke of its thorns, and stem and cut at least 1 inch off the top. Now slice artichokes in half, take a spoon and carve out the purple choke (very thistle, not pleasant to eat.

Second, Saute onions, garlic, and pepper & salt with some olive oil, till translucent about 5 minutes on medium. Now add artichokes cut side down to brown and absorb the beautiful aroma about 3 minutes.

Third, Add water till artichokes are covered about 1/2 inch from the top of them. Now add the chicken seasoning. (if you don't have the seasoning, substitute the water and seasoning for chicken broth). Cover, and let boil until tender about 30+min.

10 Crackers
1tbs Butter
1 garlic (minced or chopped)
1/2 c Mayonnaise
1 tsp Garlic powder/ onion
1/4c Parmesan Cheese

While artichokes are boiling, crush any leftover crackers (whole-wheat, Ritz, Gorgonzola) anything you have on hand, set aside. Now take butter and garlic and place in microwave for 30 seconds, or until bubbly and aromatic. Now add rest of the remaining ingredients, and mix.

Once the artichokes are tender (leaves release easily from heart), Drain and place in a 9X13" pan cut face up. now spoon about a 1/2 tbs of the mayonnaise sauce into each hole (where the choke use to be) and brush the cut side lightly with the mixture as well. Then pat on 1tbs of cracker crumbs on each artichoke.

Bake at 350 for 10 min or until brown, or low broil. TaDA!

Thai Peanut Sauce (Like your favorite Thai restaurant)

2012-08-27T16:05:00.009-07:00

I have been searching for the perfect recipe for years! This authentic Thai Peanut Sauce is da best. I grew up going to Thai food with my family after church each weekend. We have searched high and low for a good recipe and I have found it! This is as close as I can get to the real thing. Whenever I go home my mom always asks if I can make a big batch of this sauce, before leaving.

Ingredients

1 13.5 oz can of full-fat Coconut milk

2 oz. of Thai Red Curry Paste or about 1/2 a jar (see above)

3/4 cup of Peanut Butter (the kind with the oil on top)

1/2 Tbs Salt

3/4 cup Sugar

2 Tbs Apple Cider or White Vinegar (NO SUBSTITUTES)

1/2 cup Water

Instructions

Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.

Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.

Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.

Sauce will thicken when cooled, add water to desired consistency...