Pani Popo - Samoan Coconut Buns

For quite a few years, my mom has made the most incredible dinner rolls ever.  Honey rolls.  These rolls are frequently requested and loved by all who eat them.  These rolls are so good that I have incorporated them into my regular baking repertoire. However, pride goeth before the fall, as they say, and (sorry, Mom) but I think that the honey buns have fallen.  Not far, mind you, maybe to spot number two.  Right behind Pani Popo.  As soon as I saw the recipe, my first thought was that they are just like the honey rolls, except with coconut instead of honey, and since I am a lover of all things coconut, these shot right to the top of my "to bake" list (yes, I actually do have a list).


These rolls are light and tender, with a subtle hint of vanilla.  The coconut sauce is poured over the top of the rolls before baking, so when they come out of the oven there is a golden brown, thin skin of sticky glaze.  The first thing out of my mouth after I put these buns in my mouth?  "Can I be Samoan?"


Pani Popo - Samoan Coconut Buns
Recipe slightly adapted from KAF


Sweet Yeast Dough:
3/4 cup (6 ounces) lukewarm water
2 large eggs
4 Tablespoons (2 ounces) butter, softened
1 teaspoon vanilla extract
1 1/4 teaspoons salt
1/4 cup (1 1/4 ounces) dry milk powder
1/4 cup (1 13/4 ounces) granulated sugar
3 1/2 (14 3/4 ounces) all purpose flour
2 1/4 teaspoons active dry yeast


Coconut Sauce:
1 1/4 cups unsweetened coconut milk
1/2 cup (3 1/2 ounces) sugar
1 1/2 teaspoons cornstarch
pinch of salt


Mix together the dough ingredients and knead together, either by hand, mixer, or bread machine.  The dough should form a soft, smooth ball, and may stick a bit to the bottom of the bowl.  Place the dough in a lightly greased bowl and cover with plastic wrap.  Let the dough rise at room temperature until nearly doubled, about 1 hour.  While the dough rises, grease a 9 x 13 inch baking pan.


Gently deflate the dough and transfer it to a lightly greased work surface.  Divide the dough into 12 pieces, and form each piece into a ball.  Place the rolls in the pan, spacing them evenly so they are not touching.  Cover the pan with plastic wrap and let rise for 45 to 60 minutes.  Preheat the oven to 350F.


During the last 15 minutes of the rise time, make the coconut sauce.  Combine all of the sauce ingredients in a small saucepan over medium-high heat.  Cook the sauce, stirring constantly, until thickened and just beginning to bubble.  Pour the warm sauce evenly over the risen buns and bake for 20 to 25 minutes, until the buns are golden brown.  Serve the buns warm from the pan, spooning the sauce onto the rolls.  Makes 12 buns.


Enjoy!  -Cardamommy

Indian Rice Pudding

I have a tendency to force recipes to work for me, whether I have the proper ingredients or not. Some believe this is a form of culinary blasphemy and thus warrants confiscation of apron and knives, but it's worked out pretty well for me so far, as was the case with this recipe. I had extra coconut milk from the Mango Chicken Curry, extra evaporated milk from a previous project, and no idea what to do with either. This food network recipe seemed to be a promising starting point, so I ran with it. And ran. And continued running. Then cooked, tasted, and then ran some more until I came up with the following recipe. I made a double batch and took it to a work party, where it was a huge hit and several people asked for the recipe. A small word of caution: if you're not fond of cardamom, do not make this recipe. Or simply leave it out and increase the amount of cinnamon.

1 C Cooked Basmati Rice
1 C Milk
1/2 C Evaporated Milk
3/4 C Coconut Milk
1/4 C Splenda
1/4 tsp Cardamom
1/4 tsp Cinnamon
1/3 C Golden Raisins
1/4 C Coconut

In a large nonstick pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently (about 5 minutes).

Increase heat to medium, add evaporated milk, coconut milk, splenda, and cardamom. Continue cooking until mixture again begins to thicken (about 5-10 minutes). Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and coconut. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surpface of the pudding. Serve chilled or at room temperature.

Mahlzeit!
-Coriaunty

A Cheesy Obsession

This is (one of) my guilty pleasures. Yep. Cheese. But not just any cheese, my friends. I do not like the cheap-o Smith's or Macy's cheese, which is the consistency of warm playdough and tastes about the same. Nor do I like the processed plastic we fondly refer to as American Cheese. What I do like is the real stuff that is carried to me, straight from Wisconsin, in a cute little purse by a cute little Chemist Cuisinier, PhD. Those are the cheeses that please my palate. Apple & Cinnamon Cheddar is by far my favorite and has, in fact, inspired a few recipes. There's just something about apple, cinnamon, and aged cheddar that makes a perfect, albeit very different cheese. Other Wisconsin cheeses I've sampled include aged cheddar, maple syrup cheddar, baked cheese, and chocolate cheese. Rich and creamy, the chocolate cheese is one of the most interesting and delicious of the cheeses. It just weirds you out a little because you must remember you're eating cheese, not fudge. Added today to the "tasted" list is Blueberry Cheddar. To die for. As mentioned, these come from Wisconsin and are made by Brennan's. I must say, they do cheese the right way. I highly recommend you broaden your horizons and begin exploring the world of cheese. You'll thank (and curse) me for it later.

Scrambled Pancakes

This is the second recipe that I have tried from the Homestyle in a Hurry cookbook, and it was once again fabulous.  The title of this recipe sounds incredibly odd, but is pretty self explanatory.   Think pancake batter cooked like you would scrambled eggs.  The result?  Pancake nuggets, as my husband called them.  Verdict?  Delicious, clever, and out of the ordinary.  What makes them even better?  They are a perfect delivery vehicle for the amazing Honey Butter that has taken up residence in my refrigerator.

Scrambled Pancakes

1 cup all purpose flour

1/4 cup sugar

1/2 teaspoon baking powder

1 cup milk

2 eggs, separated

2 Tablespoons butter

Maple Syrup (or honey butter for topping)

In a bowl, mix together flour, sugar, baking powder, milk, and egg yolks; set aside.  Ina separate bowl, with an electric mixer on high speed, beat egg whites until stiff.  Gently fold in the flour mixture.  melt butter in a 10 inch skillet and pour in all the batter.  Cook over medium-low heat while continuously folding over.  cook until golden.  Serve warm with syrup.  Serves 4.

Enjoy!  -Cardamommy

Honey Butter

I received a new cookbook, Homestyle In A Hurry, for Mother's Day, and so far it is smashing success.  It is a compilation of favorite recipes sent in by people from all over.  I read through the cookbook (something that I always made fun of my mom for and swore that I would never do), and the recipes are very simple, yet look so delicious.  The first recipe that jumped out at me was this one, for honey butter.  By now, you all know that I love honey, and I suppose that butter isn't too far down the list either, so honey butter is something that I have a bit of a weakness for.  This particular recipe intrigued me because it adds marshmallow cream.  Sure enough, this honey butter is amazing.  I might have to hide it from myself.


Honey Butter


1 cup butter, softened
1 cup honey
1 7ounce jar marshmallow cream
1/2 teaspoon vanilla extract


Combine all of the ingredients in a food processor and process until completely blended.  Store in a covered bowl (I store it in a sealed Tupperware container in the refrigerator).  Makes about 3 cups.


Enjoy!  -Cardamommy

Mango Chicken Curry

You know the part in Ratatouille when Remy is teaching Emile about food and when he takes bites and then combines flavors, bursts of color, lines, and music band together to make a wonderful creation? Yeah there was definitely a lot of that going on here. Swirly and curly sweetness combines with splatters of spicy curry to create a perfectly balanced and complimentary combination of flavors that make up this mango chicken curry. The prominent figures are chicken, curry, and raisins, but if you pay close attention you can also detect the subtle coconut, ginger, and cumin. The mango and chicken chunks sometimes look similar, so it can be a surprise to discover what each forkful holds. This has definitely become my new favorite dish to eat and to prepare. Not only was it fun, it was not terribly complicated, and it produced delicious results. Every step of this recipe was enjoyable, and I was absolutely delighted with every bite.
Original recipe found here.

3 T (or more) Vegetable Oil
1 Large Onion
1/2 Red Bell Pepper, chopped
2 T Yellow Curry Powder
1/2 tsp Ground Cumin
2 Garlic Cloves, minced
2 T Minced Ginger
2 Mangos, peeled and diced
2 T White Vinegar
1 1/4 C Water
1 1/4 lbs Skinless Boneless Chicken Thighs, cut into 1-inch pieces
1/2 C Golden Raisins
1/2 C Coconut Milk
Salt and pepper
Fresh Cilantro for Garnish

1. Heat oil in a large saute pan over medium heat. Add onions and cook, stirring occasionally until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil. cook for a couple more minutes. Add curry powder and cumin and continue to cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil. Add ginger and garlic. Cook for one minute more.

2. Add the vinegar, water, and 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Puree the sauce, pulsing until smooth. return the sauce to the pan.

3. Add chicken pieces and raisins to the pan. Return to a low simmer. Cook for 8-10 minutes, stirring occasionally. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4. Add remaining mango pieces to the pan. Stir in the coconut milk. Let cook at a very low temperature for another minute or two. Adjust seasonings. If it's a little too sweet, add a little more vinegar. If it's not sweet enough, add a dash of sugar. Add salt and pepper to taste.

Serve over rice and garnish with cilantro. Serves 4.

Mahlzeit!
-Coriaunty

Ladybug Cupcakes

Deja Vu?  Didn't we just celebrate a birthday?  Don't worry, you aren't losing your mind.  This is "Me's Birsday" part 2.  This week my mom and sister are in town, so we are re-celebrating my hungry puppy's birthday.  Todays fabulousness?  Ladybugs!  There is a trend here, as my mom made a Ladybug quilt for my little hungry puppy.  I feel relatively safe telling you this, because although this blog is required reading for my hungry puppies, the birthday girl can't read yet.  Which means, if she finds out about the ladybug quilt, I will know that you told her!


Pressing on.  These cupcakes are so incredibly adorable that it should be a sin.  Maybe it would be if I told you how many of the decorations I sampled.  The green cupcake liners are a little bit hard to find in stores.  You can probably find them online, but I was lucky enough (actually my husband was) to find these in a little specialty cake decorating shop here in Fargo.  The actual ladybugs posed another slight problem.  I could not find a suitable "ladybug" that wouldn't outsize the actual cupcake.  After buying three different "ladybug" candidates, I decided to use doughnut holes cut in half.  Am I brilliant?  I like to think so.  Recipe adapted from here.


Ladybug Cupcakes


12 cupcakes baked in green cupcake liners


Frosting:
1/2 cup (1 stick) butter
1/4 cup (48 grams) shortening
3 cups powdered sugar
1 teaspoon French vanilla extract
2 to 3 Tablespoons buttermilk
Red food coloring
Green food coloring
2 to 4 Tablespoons cocoa powder or black cocoa powder 
(Or you can use 1 can vanilla frosting and 1/2 can of chocolate frosting, and color the vanilla red and green)


Decorations:
Green decorating sugar
Red decorating sugar
12 green gumdrops
White granulated sugar
 6 glazed doughnut holes, cut in half
24 brown mini M&Ms
1 Tablespoon chocolate sprinkles


First, prepare the frosting.  In a medium bowl, combine the butter and shortening, and beat with an electric mixer until thoroughly combined.  Add the powdered sugar, a little at a time, beating after each addition until all is incorporated.  Beat in the French vanilla extract and the buttermilk (starting with 2 Tablespoons, then adding more as needed for consistency).  Measure 1 cup (8 ounces) of frosting and place in a small bowl.  Repeat with another 1 cup of frosting in another small bowl.  You will have a bit of frosting left in the original bowl.  In the first small bowl, add the green food coloring and stir well. In the second small bowl, add the red food coloring and stir well.  In the original bowl, add the cocoa powder and stir well (you may need to add a touch more buttermilk if the frosting is too thick).  You should have one bowl of red frosting, one bowl of green frosting, and one bowl of chocolate frosting.


Spread the green frosting evenly on top of the cupcakes.  Pour the green decorating sugar into a small bowl, and roll the edges of each cupcake in the green sugar to coat.  On a piece of wax paper dusted with white granulated sugar, use a rolling pin to flatten the green gumdrops.  Use kitchen shears or a sharp knife to cut two leaf shapes out of each flattened gumdrop.  Place the leaves on one edge of a cupcake.  Repeat with remaining cupcakes.


To make the ladybugs, stick a fork into the flat half of a doughnut hole.  This will allow you to frost the doughnut completely without sticking your fingers in the frosting (trial and error, people).  With the red frosting, cover the rounded side of each doughnut hole.  Pour the red decorating sugar in a small bowl, then (with doughnut hole still on the fork), roll each frosted doughnut half in the red sugar to coat it completely.  Carefully place each sugar coated doughnut hole on each leaf cupcake.


Spoon the chocolate frosting into a small zip-lock bag, and cut a small corner off of the bag.  Pipe a line of chocolate frosting down the center of each red doughnut hole.  Pipe an oval  at the front of each red doughnut hole to make the ladybug's head.  Place two brown mini M&Ms on either side of the chocolate line, then place two chocolate sprinkles upright in the ladybug's head to make antennae.  Repeat with remaining cupcakes.  Have fun, be creative, and...


Enjoy!  -Cardamommy

(The Best Ever!) Pumpkin Chocolate Chip Cookies

I landed my dream job this summer working at Great Harvest Bread Co. It's so much fun and we make THE most delicious breads, cookies, rolls, muffins, cinnamon rolls, etc. Pretty much we bake the best everything. One of these everythings includes pumpkin chocolate chip bread and cookies. For some reason that bread was the only think I wanted to eat today, so I (gave in to my weakness and...) had a few slices at work and then came home and whipped up a batch of my favorite pumpkin chocolate chip cookie recipe (recipe: courtesy of my best friend and slightly modified by me). Bad and good idea. I can't decide which it is. Bad for my waistline, good for my stomach. Good thing I gave them all away. One of my favorite things about these cookies is that they're cookies rather than cake. So many times pumpkin cookies end up being little lumps of cake, but not these. Now add the perfect amount of cinnamon and chocolate chips and you really do get the best ever pumpkin chocolate chip cookies. Enjoy!

2 1/2- 3 C Flour
1 C Oats
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
3/4 C Butter
1 C Brown Sugar
1 C White Sugar
1 Egg
1 tsp Vanilla
2 C Pumpkin
1 Bag Semi-Sweet Chocolate Chips

1. Mix flour, oats, soda, cinnamon, and salt together.

2. In a separate bowl cream together the butter and sugars. Then add egg, vanilla, and pumpkin.

3. Combine dry with wet ingredients. Mix until just combined. Add chocolate chips and mix.

4. Place cookies by heaping spoonfuls two inches apart on a greased cookie sheet. Bake at 350 for 9-10 minutes (small cookies) or 11-13 minutes (large cookies). Let cooked cookies rest one minute before removing to a cooling rack.

Mahlzeit!
-Coriaunty

Apple Cinnamon Cheddar Grilled Cheese

I absolutely love cheese, but I had no clue just how much I loved it until Chemist Cuisinier PhD brought a variety of cheeses home from Wisconsin and I tried a slice of Apple Cinnamon Cheddar. Head over heels in love. That's all that really needs to be said. Inspired, I decided to make a sandwich of a similar flavor: Apple Cinnamon Cheddar Grilled Cheese. It definitely hit the spot. Although it is by no means a substitute, or even comparable to the original cheese, it's pretty darn good. So good I have already made it again.

2 Slices Bread
1/2 Gala Apple, peeled and sliced
2 Slices Sharp Cheddar Cheese
Cinnamon

Place apple slices on bread and sprinkle (relatively generously) with cinnamon.  Cover slices with cheddar cheese. Sprinkle with more cinnamon. Top with bread. Cook on stove over medium heat until cheese is melted and bread is golden brown.

Mahlzeit!
-Coriaunty

Pink Purses and Me's Birsday!

Today is my youngest hungry puppy's birthday!  She is two years old, and the time just flies.  Last week, when I asked her what kind of cake she wanted for her birthday, I was expecting a response along the lines of chocolate, vanilla, etc. What did I get?  PINK!  Definitely should not have been surprised.   There are certain cake ideas, however, that were not even allowed to present themselves.  There will be no princess castles or fairy wings.  Not in my house.  My girls are lucky I let a shred of pink in the house.  At all. Okay, not to that extreme, but I believe in more practical pink.  Like purses covered in white flowers.  I did a little research online to get some ideas of what kind of fun cake I could make that is pink, which was pretty difficult given the above exclusions.  When this baby popped up on my screen, the Birthday Girl saw it and yelled, "Me's Birsday Cake!!!".  And the rest, as they say is history.  


You can find the original instructions here.  You can use whatever cake and frosting flavor you want, just keep in mind that vanilla frosting is much easier to tint, unless you want a brown purse, then no tinting will be necessary.  I have never in my life heard of a Tootsie Roll Giant, and was unable to track one down easily, so I used chocolate Twizzlers instead.


Pink Purse Birthday Cake


Strawberry Lime Cake:
1 box (2 layer size) Strawberry cake mix plus ingredients to prepare the mix
1 packet (makes 2 quarts size) lime margarita Crystal Light drink mix, divided


Lime Frosting:
1/4 cup (1/2 stick) butter, softened
1/4 cup (48 grams) shortening
3 cups powdered sugar
1 teaspoon vanilla
2 to 3 Tablespoons milk (as needed to reach desired consistency)
Remainder of drink mix (used for the cake)
Several drops of red food coloring


Decorations:
3 Chocolate Twizzlers
10 brown M&Ms
8 to 9 Marshmallows
6 Whoppers
1 sheet green fruit leather or Fruit Roll Ups
2 Tootsie Rolls


Prepare the cake according to package directions, mixing in 2/3 of the powdered drink mix.  Bake in 2 8 inch or 9 inch cake pans.  9 inch pans work just fine, but 8 inch will give your cake more stability as you frost and decorate.  After the cakes bake, remove them from the pans and place on cooling racks until they have cooled completely.


For the frosting, while the cake layers are cooling, combine the butter and shortening in a medium bowl and beat with an electric mixer until well blended.  Add the powdered sugar, a little at a time, until fully incorporated (mixture may be dry and slightly crumbly).   Beat in the remaining 1/3 of the packet of drink mix, vanilla then the milk, a little at a time until the frosting is a spreadable consistency.  Place about 1/4 cup of frosting in a small ziplock bag, and set aside.  Beat several drops of red food coloring into the remaining frosting, until you reach the desired shade of pink.


To shape and frost the cake:  Trim the tops of the cooled cakes to make them level.  Spread a small amount of frosting on one cut surface, then place the other cake layer on top, cut side down.  Cut a strip 1 inch from the edge of one side of the layer cake, then from the exact opposite side, cut a strip 2 inches in from the edge.  Place the cake on a serving platter, deeper cut side down.  Spread the pink frosting all over the cake and smooth it out.


To decorate the cake:  Cut a small corner from the bag of white frosting, and pipe small dots up each thin edge of the cake.  Attach a brown M&M to each piped dot.  Twist together the 3 chocolate Twizzlers and insert into the top of the cake in an upside-down U-shape, for the handle.  With a clean pair of kitchen shears, cut the marshmallows crosswise into 4 slices.  Arrange the marshmallow slices as flower petals along the top of the cake, using some of the white frosting to secure them to the cake.  Using the white frosting, attach a Whipper to the center of each flower.  With your kitchen shears, cut small leaf shapes from the green fruit leather, and tuck them underneath the marshmallow petals to make leaves.  Press the 2 Tootsie Rolls together and place on a small piece of wax paper.  heat in the microwave for 5 seconds to soften, then roll out on the wax paper.  Cut out a design or letter using scissors or a small cookie cutter.  Press the design or letter onto the front of the cake.  Be Creative!  Serves 12 to 14.


Enjoy!  -Cardamommy

Peanut Butter Chocolate Oatmeal Bars

I ran across this recipe the other day, and was immediately sucked in.  By the peanut butter? The chocolate?  No.  The oatmeal.  I love uncooked oatmeal.  I like to mix it with yogurt and let it sit for a couple minutes to get that raw chewiness.  I have been known to sneak a pinch right out of the container.  So, when I saw this essentially uncooked oatmeal crust, I pretty much glossed over the rest.  If you ask me, the peanut butter and chocolate are simply there so you aren't eating plain oatmeal mixed with butter and sugar.  Although after trying one of these, one might make a case for it.

Peanut Butter Chocolate Oatmeal Bars

3/4 cup butter

1/2 cup packed brown sugar

1 teaspoon vanilla extract

3 cups quick cooking oats

1 cup semi-sweet chocolate chips

1/2 cup peanut butter

Lightly grease an 8x8 inch square pan.  Melt butter in a saucepan over medium heat.  Add the brown sugar and vanilla, then stir in the oats.  Cook and stir for three or four minutes.  Press half of the oatmeal mixture in the bottom of the prepared pan.

In a medium sized microwave safe bowl, combine the chocolate chips and peanut butter.  Heat the mixture in the microwave, stirring every 30 seconds, until the chocolate and peanut butter are melted and well blended.  Pour the chocolate mixture over the prepared oatmeal crust, reserving  a small amount to drizzle over the top.  Carefully (it may still be hot) sprinkle the remaining oatmeal mixture over the chocolate layer, then press gently to form a top crust.  Drizzle the remaining chocolate mixture over the top.  Refrigerate the bars for 2 to 3 hours until thoroughly chilled, then cut into squares and serve.  Makes 12 to 16 bars.

Enjoy!  -Cardamommy

Chocolate Flan Cake

Things have been busy here at my house this week with unpacking and organizing everything, so I pretty much missed Cinco de Mayo.  However, I thought that I might make up for it by making a Cinco de Mayo themed dessert (kraftrecipes.com) for Mother's Day, thus killing two birds with one stone.  On Mother's Day at my house, I am expected to do as little work and as much relaxing as possible, so to avoid any disapproval from my "watchers" (husband and hungry puppies), I made this dessert on Saturday.  

This dessert consists of a chocolate cake base, with a flan top.  The whole thing bakes together and is constructed similar to a pudding cake.  The cake batter goes in the pan first, followed by the flan poured on top.  During the baking process, the cake rises to the top and the flan bakes on the bottom. 

I wish that I could share this fabulous dessert with  my mother, but am unable to do so as we are newly separated by four hours.  My mother is the most wonderful mother that exists.  Why?  How do I know this?  Because she is mine, and I love her.  She instilled in me a love of cooking and baking (although it took me quite a few years to realize it), and an appreciation for food (I think this is a double edged sword).  She is always there for me and my hungry puppies, and will do anything for us.  She even recently offered to drive the four hours to my house if I ever needed a babysitter.  She is there to console me when I call her at 1:00 a.m. because only my mom can tell me it will be okay.  I tell my hungry puppies, that even mommies need a mommy sometimes.  I love you Mom!

Chocolate Flan Cake

1/2 cup Mexican caramel sauce (Cajeta)

1 can (12 ounces) evaporated milk

1 pkg. (8 ounces) cream cheese, softened

7 large eggs, divided

1 teaspoon vanilla

1 cup sugar

1 pkg (2 layer size) chocolate cake mix

1 cup water

1/3 cup oil

1/2 cup sour cream

Preheat the oven to 375F.  Grease a 12-cup fluted bundt pan.  Pour the caramel sauce into the prepared pan.

Beat the cake mix, water, oil, and 3 eggs with an electric mixer until blended.  Add sour cream and mix well.  Set aside.  In a blender, combine the evaporated milk, cream cheese, remaining 4 eggs, vanilla, and sugar, and blend until smooth.  

Pour the cake batter over the caramel sauce in the bundt pan.  Gently pour the flan mixture over the cake batter.  Cover the pan with a piece of tin foil sprayed with cooking spray.  Place the bundt pan inside a larger pan (a roasting pan works well).  Pour enough water into the larger pan to come halfway up the side of the bundt pan.

Bake for 1 1/2 hours or until a toothpick inserted near the center comes out clean.  Cool completely in the pan on a wire rack, the refrigerate for 2 hours.  Remove from refrigerator and loosen the dessert from the sides of the pan.  Invert onto a serving plate and remove the pan.  Makes 24 servings.

Enjoy!  -Cardamommy

Gnocchi with Cheese Sauce

I have made gnocchi exactly two times in my entire life, and both were absolute successes.  The first time I made this, I used pesto to sauce it.  This time, I used my cheater mac and cheese sauce.  I wanted to do a cheese sauce, but I didn't want to overpower the flavor of the gnocchi, so the mild cheesy flavor was just the thing.  Don't be intimidated by the thought of making your own gnocchi.  It is not hard!  It doesn't take a ton of time either.  You may stress a little bit the first time you make these, but they are so delicious and simple that you will make them again and again without a second thought.  Gnocchi are definitely a hit at my house.  I think that my two year old hungry puppy ate more than I did.  I am lucky that she even ate anything else.  The original gnocchi recipe (with pesto) comes from King Arthur Flour (where else?).


Gnocchi with Cheese Sauce


Gnocchi:
1 1/3 cups (3 ounces) instant potato flakes
1 1/3 cups boiling water
2 large eggs
1 teaspoon salt
2 cups (8 1/2 ounces) all purpose flour


Cheese Sauce:
1 Tablespoon butter
2 Tablespoons sour cream
1 cup (4 ounces) shredded Italian blend cheese
Fresh ground pepper


In a large bowl, combine the instant potato flakes and boiling water, and stir until flakes are thoroughly moistened.  Stir in the eggs and salt, then add the flour to make a soft dough.  Lightly sprinkle your work surface with flour, then turn out the dough and knead it a few times until it is smooth.  Divide the dough into eight pieces.


Working with one piece at a time, roll the dough into a rope about 20 to 24 inches long.  The rope will be about the width of your thumb.  Using a bench knife, kitchen shears, or a knife, cut the rope into 1/2 to 3/4 inch pieces.  Using a fork, press down lightly on the gnocchi and roll towards you. This will produce the telltale grooves that are found in gnocchi.  Place the gnocchi on a piece of parchment or wax paper dusted with flour. Repeat with remaining gnocchi.  


To cook the gnocchi, bring a large, wide pot of water to a boil.  Add 1/2 teaspoon of salt to the water.  Carefully drop about half of the gnocchi into the boiling water.  Cook the gnocchi for about 4 minutes.  They will float to the surface after about 2 minutes, and should cook for 2 minutes longer once they have surfaced.  With a slotted spoon, remove the gnocchi from the water and place in a colander while you cook the second half of the gnocchi.  When the remaining gnocchi are finished cooking, pour them into the same colander to drain, discarding the water this time.  


In the same pan that you used to boil the gnocchi, melt the butter, then return the gnocchi to the pan and toss to coat with the butter.  Add the sour cream and stir until evenly distributed, then add the shredded cheese and toss lightly to coat.  Sprinkle with fresh ground pepper before serving.  Makes about 5 cups cooked gnocchi, 4 to 6 main dish servings.


Enjoy!  -Cardamommy

Chocolate Chip Cookie Dough Rice Krispies Treats

I came across this recipe last Thursday during a therapeutic baking blog browsing session. Why did I need baking therapy? Because I had received word that the seller for our new house had decided that they weren't going to sign the closing papers...the next day!  So what do I do?  Find a new recipe and call my lawyer.  In the end, I found this gem, and we closed on schedule (amazing how the threat of a lawsuit can motivate people).  We are successfully in our new house (I love my new kitchen!), and I am back!


These rice krispies treats might actually be the best I've had.  I think that the malted milk powder gives it quite a nice flavor.  And those cookie dough truffles are not bad either.  You can find the original recipe here.  


Chocolate Chip Cookie Dough Rice Krispies Treats


6 Tablespoons butter or margarine
16 ounces marshmallows (I used mini and regular)
1/4 cup malted milk powder
12 ounces Rice Krispies
32 cookie dough truffles (recipe to follow)


Melt the butter in a very large microwave safe bowl.  Add the marshmallows and toss with the butter.  Return to the microwave for 1 minute, then stir.  Add the the malted milk powder and stir well.  Return to the microwave for 1 to 2 minutes more, or until the marshmallows are completely melted.  Stir the marshmallow mixture until smooth.  Stir in the cereal until it is completely coated with the marshmallow mixture.  Fold in the cookie dough truffles, then press the mixture into a greased 13 x 9 baking dish.  Let the treats set up for about 30 minutes before cutting.  Makes 18 to 24 treats.


Cookie Dough Truffles


1/2 cup unsalted butter, room temperature
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon 
2 cups all purpose flour
14 ounces (1 can) sweetened condensed milk
1/2 cup mini chocolate chips


In the bowl of a stand mixer, or using an electric mixer, cream together the butter and sugar until light and fluffy.  Beat in the vanilla, then slowly add the flour alternating with the condensed milk, beating well after each addition.  Fold in the chocolate chips  Shape the dough into 1-inch balls and place in an airtight container.  Freeze for at least 3 hours before using.  You will not use all of the truffles in the rice krispies treats.