recipes

Layered goodness

I remember the time we went to my grandmother’s for dinner–not that it was something new, mind you. Cooking large dinners for family, friends, and strangers was what she did. Happily partaking was simply our part. What made that particular evening stand out, however, was the table littered with bowls of items that didn’t quite seem to meld.

I’m trying something new!

We looked at my grandmother, then down at the hodge-podge before us. Seemed a pity someone could lose her touch so quickly. Just the week before we had been over, with nary a suggestion to mix maraschino cherries with the main course. All the same, we sat down to give it a try. Most amazing of all? We loved it.

So I present to you, Chinese Sundaes. No, I highly doubt they originated in China. Yes, your friends and family may look at you funny when you serve the meal. But I’m telling you now, it’s a fabulous blend of sweet and savory. Also, it’s a meal you can literally throw together . . .

Ingredients

  • 4 cups cooked rice
  • 2 cups grated cheese
  • 2 cups cooked ham, cut into small pieces and browned
  • 2 cups brown gravy
  • 1 can Chow Mein noodles
  • 1 cup celery, thinly sliced
  • 1 cup green onions, chopped (optional)
  • 2 cups maraschino cherries, chopped
  • Almond slivers
  • Soy Sauce

Directions

Brace yourself; this is a hard one . . .

  1. Layer the first three ingredients (rice, cheese, ham);
  2. Add a bit of gravy;
  3. Layer the remaining ingredients (Chow Mein noodles, celery, green onions if you want them, cherries, and almonds);
  4. Add a bit more gravy.
  5. Finish it off with a few splashes of soy sauce.

Download the PDF: Chinese Sundaes recipe

One for Santa, two for me

It all started with the Christmas package set for Sweden. We’d made our list and checked it twice, then began stuffing everything in the box with the skill of an Origami Master.

Included in our pile was a bag of Pepperidge Farm dark chocolate peppermint cookies. Sadly, when all was said and done, in the pile they remained, so . . . I ate them.

If you’ve mailed overseas, you understand–if it doesn’t fit in the box, it simply doesn’t go. I had no recourse–after all, they couldn’t go to waste.

And they were so good!  I’ve been craving them ever since. So, I decided to make my own. 

Now, if you’ve been around here for any length of time, you know I bake nothing without a recipe {even then, it’s a bit iffy}. While I couldn’t find exactly what I was looking for, I did find these Chocolate Peppermint Cookies. Go ahead, try one . . . though you’ll have to bake them yourself. But they’re easy, and as tasty as can be. Surely just the energy boost you  need to wrap gifts, meander Christmas markets, finish holiday shopping, or attend to any number of festivities.

No need to thank me. Sure, I may eat your cookies; but I’ll never leave you completely bereft.

. . . a sweet weekend to you, my friends!

Warm from the inside, out

With the exception of today, this weekend is looking to be laid back and peaceful–the lull before the hectic going-ons of the holiday.

If I could I would invite you all  over for Christmas tea. We’d sit around a big wooden table, sip warm mugs of goodness, and nibble delectable delights. We’d chat, and laugh, and otherwise make the most of the hours. 

Alas, I must extend the next best thing: a recipe for Christmas tea punch. I’m thinking vanilla scones would pair to perfection. Surely, Christmas tea punch + Petite Vanilla Bean Scones = true love.

. . . a warm, happy weekend to you!

Mmm … Kahlúa and chocolate

When it comes to boozing, I’m woefully inept. The one time I attempted shots, my pinky shot up in the air, I sipped, and choked. Disgraceful, I know. Still, while I may not enjoy partaking in cough syrup, and tend to cut back on lighter fluid, I do enjoy the occasional libation. I’ll take wine, for instance, certain beers, and anything that pairs well with an umbrella–or chocolate.

With that in mind, I set out for the perfect Kahlúa cupcake.

After combining a myriad of recipes, I think I’m close. And while I was going to wait to write a post until I had attained perfection, several who tasted said cupcake, requested the recipe.

First, a few things: 1) I wanted a light Kahlúa taste–if you’re looking for more, add to your heart’s content … including brushing baked cupcakes with Kahlúa; 2) I was too lazy to go to the store, meaning my topping was whatever I had on hand–cocoa, coarsely ground coffee beans, and crushed Oreo cookie wafers. Not bad, but not the best. I would suggest a swirl of semi-sweet chocolate, chocolate covered coffee bean, and/or crushed, chocolate-covered toffee. The mere thought is making me tear up a bit.

So, without further ado …

The great Kahlúa cupcake

Makes 24 wee cakes

What it takes

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

3 tsp. baking powder

1/2 tsp. salt

12 Tbsp. (1 1/2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

1/2 cup Kahlúa

1 1/4 cups whole milk

How it’s done

  1. Preheat oven to 375°. Line cupcake pans with paper liners; set aside.
  2. In a medium bowl, sift together all dry ingredients (mainly, flour, cocoa, baking powder, and salt);
  3. In a large bowl, beat the butter and sugar until light and fluffy—approximately three minutes. Beat in the eggs, one at a time, and then add in the vanilla extract.
  4. Add one-third of the flour mixture and beat to combine. Add half of the milk; beat to combine. Repeat. End with remaining flour; mix well.  
  5. Fill each cupcake liner approximately 2/3 of the way full and bake for 18 to 20 minutes, or until the cupcakes spring back when lightly pressed. Transfer to a wire rack and cool completely. Frost with Kahlúa Buttercream Frosting.

 …and Kahlúa frosting

with which to frost The Great Kahlúa Cupcake

1 3/4 sticks unsalted butter, softened

3 to 5 cups confectioners’ sugar

1 tsp. vanilla extract

1/4 cup whole milk

1/4 cup Kahlúa

In a large bowl, beat the butter with an electric mixer until creamy. Add 3 cups of confectioners’ sugar, the vanilla, milk, and Kahlúa and beat on low speed until light and fluffy. Gradually add the remaining confectioners’ sugar, a little at a time, until frosting thickens and it reaches a desired sweetness (around 4 cups, total, should do it).

Download PDF: Kahlua Cupcakes.

The great ice cream potato caper

There’s tomfoolery afoot! Mainly, there are impostors, loitering about online, claiming to hold the secret to the great ice cream baked potato. But theirs are recipes filled with the likes of yellow frosting (butter), green sprinkles and pistachios (chives).

Don’t be fooled, my friends.

Ice cream potatoes are a simple lot. Coming from the land of potatoes as I do, I should know. After all, these puppies were invented by an Idahoan–no doubt in an effort to sweeten those annoying potato jokes. 

So as summer winds down, should you happen to be hosting a party for children, a western themed BBQ, or maybe a spud convention, consider the ice cream potato. Just remember: go light on clever, heavy on taste.

And here’s a fine way to start …

Ingredients

  • High quality vanilla bean ice cream
  • Cocoa
  • Chocolate sauce
  • Fresh whipped cream {1 cup heavy cream, 1 tsp. vanilla, 1 Tbsp. confectioners’ sugar–and a sprinkling of cinnamon, for good measure}
  • Chocolate wafers {Nabisco 100 cal. Oreo Thin Crisps, for example}, crushed

 

Directions

  1. Take ice cream and mold into potato shapes; place on cookie sheet and refreeze for approximately 1 hour;
  2. Take “potatoes” out of the freezer and cover them with cocoa; take a knife and make a slice down the middle; refreeze;
  3. To serve: drizzle chocolate sauce on the bottom of bowl. Add “potato” and top with a dollop of whipping cream and cookies.