Cake Pop How To
AEM
Sunday, March 25, 2012
Charity Pops
My neighbor had a fundraiser for a friend in remission after having cancer and at the fundraiser she had a bake sale. She asked if I wanted to contribute to the bake sale and of course I can't pass up a chance to bake! I made cake pops (blue and white for colon cancer) and Mike said you can't have a bake sale without brownies (cookie on the bottom, brownie on top) so I made some of those too!
Cake Pop How To
AEM
Cake Pop How To
AEM
Tuesday, March 20, 2012
Orange Chicken
I love Chinese food but Mike doesn't like take-out so the only option is really P.F. Chang's and it's kind of out of the way so every now and then I decide to take on the task of creating my own. Today it was Orange Chicken. I didn't really measure as I was making so the measurements below are estimates. Basically, taste the sauce as you go and add dashes of this or that to make it taste the way you prefer.
Orange Chicken
1.5-2lbs of chicken
1/4 cup flour
6-9oz thawed orange juice concentrate
1 tablespoon balsamic vinegar
3 tablespoons ketchup
2 teaspoons garlic powder
2 teaspoons minced garlic
2 teaspoons ground ginger
3 teaspoons salt
4 tablespoons brown sugar
1 teaspoon red pepper flakes (more if you want a little more zing)
1. Clean chicken and cut into cubes. Coat each piece with flour. Over medium-heat, heat about 2 tablespoons of olive oil and lightly brown chicken pieces.
2. Mix orange juice, balsamic vinegar, ketchup, garlic powder, garlic, ginger, salt, brown sugar and red pepper flakes. Taste and adjust to your liking.
3. Place chicken in crock-pot and pour sauce over top. Cook on low for about 5-6 hours. The slow cook helps the sauce thicken. During the last hour of cooking I also added some sugar snap peas.
AEM
Orange Chicken
1.5-2lbs of chicken
1/4 cup flour
6-9oz thawed orange juice concentrate
1 tablespoon balsamic vinegar
3 tablespoons ketchup
2 teaspoons garlic powder
2 teaspoons minced garlic
2 teaspoons ground ginger
3 teaspoons salt
4 tablespoons brown sugar
1 teaspoon red pepper flakes (more if you want a little more zing)
1. Clean chicken and cut into cubes. Coat each piece with flour. Over medium-heat, heat about 2 tablespoons of olive oil and lightly brown chicken pieces.
2. Mix orange juice, balsamic vinegar, ketchup, garlic powder, garlic, ginger, salt, brown sugar and red pepper flakes. Taste and adjust to your liking.
3. Place chicken in crock-pot and pour sauce over top. Cook on low for about 5-6 hours. The slow cook helps the sauce thicken. During the last hour of cooking I also added some sugar snap peas.
AEM
Baked Onion Rings
We don't really do fried foods around here so I often try to find things I can bake and make just as good. So far it's worked pretty well for chicken strips/nuggets and french fries. The goal this time was onion rings. I'm actually surprised by how well they turned out and I'll definitely be making them again!
Baked Onion Rings
1 medium/large onion
1/3 cup flour
1 egg
2 tablespoons water
1/2 cup bread crumbs
1. Preheat oven to 450 degrees. Prepare tray by lining with foil to assist with clean up and place metal cooling rack on tray to elevate onion rings.
2. Remove onion skin and cut into about 1-inch thick slices (thinner if you prefer thin onion rings) and separate. Soak sliced onions in cold water for about 5 minutes, drain water and pat dry or let sit in bowl for a few minutes so they can air dry a little.
3. Put flour into large bowl or bag. Add onions and shake until onions are coated with flour.
4. Beat egg with water in small bowl and put bread crumbs in another bowl. Dip floured onions into egg and then bread crumbs one-by-one. Place on cooling rack/tray.
5. Spray tops of onion rings with cooking spray to help them crisp and back at 450 degrees for about 8 minutes. Remove from oven, flip onion rings, spray with cooking spray again and bake another 8 minutes or so.
AEM
Baked Onion Rings
1 medium/large onion
1/3 cup flour
1 egg
2 tablespoons water
1/2 cup bread crumbs
1. Preheat oven to 450 degrees. Prepare tray by lining with foil to assist with clean up and place metal cooling rack on tray to elevate onion rings.
2. Remove onion skin and cut into about 1-inch thick slices (thinner if you prefer thin onion rings) and separate. Soak sliced onions in cold water for about 5 minutes, drain water and pat dry or let sit in bowl for a few minutes so they can air dry a little.
3. Put flour into large bowl or bag. Add onions and shake until onions are coated with flour.
4. Beat egg with water in small bowl and put bread crumbs in another bowl. Dip floured onions into egg and then bread crumbs one-by-one. Place on cooling rack/tray.
5. Spray tops of onion rings with cooking spray to help them crisp and back at 450 degrees for about 8 minutes. Remove from oven, flip onion rings, spray with cooking spray again and bake another 8 minutes or so.
AEM
Thursday, March 15, 2012
St Patty's Cake Pops
I couldn't miss an opportunity to make more cake pops (ok actually I had some cake in the freezer from last time and wanted to make more). Mike is being nice enough to indulge me (and save me from eating all of them) and kindly agreed to take them to work to share with everyone in the office to start the weekend off on a positive and sweet note. Same recipe as before but different decorations!
Cake Pop Recipe
AEM
Cake Pop Recipe
AEM
Black and Tan Guinness Brownies
I spotted this recipe for Black and Tan Brownies on Cooking Light and couldn't pass it up, I had to make it immediately. I added a few chocolate chips to make it a smidge sweeter but overall, it was a pretty good recipe with an interesting look and a slight twist on a classic and delicious brownie. It does take a little bit of time though!
Black and Tan Brownies
Tan Brownies:
6 tablespoons butter, softened
1 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
cooking spray
Black Brownies:
3 ounces unsweetened chocolate, finely chopped
4 tablespoons butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup Guinness Stout
1 cup flour
1/4 teaspoon salt
1. Place oven rack in lower third of oven. Place another rack in center of oven. Preheat to 350 degree
2. To prepare Tan Brownies, place 6 tablespoons butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, baking powder, and 1/4 teaspoon salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350° in lower third of oven for 15 minutes or until firm.
Black and Tan Brownies
Tan Brownies:
6 tablespoons butter, softened
1 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
cooking spray
Black Brownies:
3 ounces unsweetened chocolate, finely chopped
4 tablespoons butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup Guinness Stout
1 cup flour
1/4 teaspoon salt
1. Place oven rack in lower third of oven. Place another rack in center of oven. Preheat to 350 degree
2. To prepare Tan Brownies, place 6 tablespoons butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, baking powder, and 1/4 teaspoon salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350° in lower third of oven for 15 minutes or until firm.
3. To prepare Black Brownies, melt chocolate and 4 tablespoons butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add 2 eggs, 1 teaspoon vanilla, and Guinness, stirring with a whisk until well combined. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 teaspoon salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.
4. Bake on the center rack at 350° for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.
Original Recipe: http://www.myrecipes.com/recipe/black-tan-brownies-10000001963990/
AEM
Original Recipe: http://www.myrecipes.com/recipe/black-tan-brownies-10000001963990/
AEM
Monday, March 12, 2012
Roasted Chickpeas
For this, we can thank Katie. She did it first so then I had to try it too. I love hummus and chickpeas so Roasted Chickpeas sounded like a brilliant idea. Plus they are super simple. Although I had a lovely experience where my peas started popping and flying off the tray and burning on the bottom of the oven. Lesson learned: don't use the little top oven (I have a double oven with a mini-oven on top) and keep a tray under your pea tray just in case!
Roasted Chickpeas
1 can (15-16oz) Chickpeas
2 tablespoons olive oil
2 tablespoons seasoning
1. Heat oven to 450 degrees. Rinse chickpeas, dry with paper towel. Put on cookie sheet, add olive oil, and shake to coat. Bake for about 30 minutes, shaking halfway through. Keep your eye on them so they don't burn!
2. Once they are done, toss in seasoning. I made a double batch. The first can got seasoning salt (delicious), the second batch got about 1 teaspoon cinnamon and 2 tablespoons brown sugar (also delicious).
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| Seasoning Salt |
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| Brown Sugar and Cinnamon |
AEM
French Onion Soup
We're not big soup fans over here but I had a hankering for French Onion Soup. It's healthy (sans the pile of cheese) and delicious. I realized I like soup but not if it has any substance to it. I don't like chicken noodle or chicken and stars or tomato and rice or minestrone or vegetable or really anything other than tomato or french onion on occasion. Anyway, I realized how easy it is to make french onion soup so that's what I did one night. It takes a while but is totally worth it. As usual, there was a lesson to be learned with this recipe. I got these little seasoned french bread toast things from the bakery at the grocery store. They were delicious until I put them in the soup, at which point the soup turned into salt water thanks to the salt content of the toasts. Be careful what bread/croutons/toasts you choose!
French Onion Soup
6 onions thinly sliced
3/4 cup sherry
8 cups chicken broth
olive oil
salt
1. Over medium heat, add about 2 tablespoons to a large pot, enough to cover the bottom. Add onions and about 2 teaspoons salt and stir. Cover the pot for about 20 minutes.
2. Remove lid, turn down heat to low and cook onions slowly, until they look caramelized.
3. Add sherry and cook on medium-high until reduced in half. Add chicken stock, bring to a boil, turn down heat and simmer for about an hour. Check for taste, it may need more salt.
4. Put soup into oven-safe bowls (I used my little pyrex storage bowls!). Add some toasted french bread, top with Gruyere cheese (I used a touch of mozzarella). Place under broiler to melt cheese.
French Onion Soup
6 onions thinly sliced
3/4 cup sherry
8 cups chicken broth
olive oil
salt
1. Over medium heat, add about 2 tablespoons to a large pot, enough to cover the bottom. Add onions and about 2 teaspoons salt and stir. Cover the pot for about 20 minutes.
2. Remove lid, turn down heat to low and cook onions slowly, until they look caramelized.
3. Add sherry and cook on medium-high until reduced in half. Add chicken stock, bring to a boil, turn down heat and simmer for about an hour. Check for taste, it may need more salt.
4. Put soup into oven-safe bowls (I used my little pyrex storage bowls!). Add some toasted french bread, top with Gruyere cheese (I used a touch of mozzarella). Place under broiler to melt cheese.
AEM
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