Cake Pops

For my son's upcoming birthday, I thought I would make some cake pops to go along with his cake.  I love eating cake pops--but making them?  Not so much.  Since I have done it a couple of times now, it was easier this time (still not "easy", though--please be warned).  I looked through recipes from a few sites and most of them are quite similar to the one I had used in the past.  I also took some hints from this site:
http://www.instructables.com/id/How-To-Make-Cake-Pops-Step-By-Step/

Whereas I'm sure there are people that really care if the cake pops look like perfect round balls on the end of a stick, having attempted such before, I decided I would just go for dipping them and leaving them with flat bottoms, stick up.  Not one person seemed displeased about this, especially my son lol.

Ingredients:

1 box of cake mix with the ingredients to prepare it (usually eggs, oil, water)
1/2 can of frosting
2 bags (12 oz. each) of candy melts
50 lollipop sticks

Instructions:

1. Prepare the cake as instructed on the box, but use only 3/4 of the amount of oil indicated.  Since the cake is going to get crumbled, it does not matter what size pan you use (I used 13"x9").

2. After the cake has cooled completely, cut into pieces and place pieces in food processor (unless you have a massive one, you'll need to do this in batches).  Process until only crumbs are visible.  **you can also crumble by hand, but it is quite messy and time consuming--I don't recommend it**

3. Add the 1/2 can frosting to the crumbled cake and mix together.  This is best done with your hands (yes, literally).  Mix until the texture is clay-like.

4. Line a baking sheet (or tray, or platter) with parchment paper.  Form balls by hand that are around 1 inch diameter and place on parchment.

5. Chill balls in fridge for a few hours or freeze for 20 minutes (I chose the latter).  If you are freezing them, do NOT go past 20 minutes or they will be too cold to coat correctly.

6. Pour the candy melts into a microwave-safe bowl.  Microwave for 30 seconds, stir, and then repeat until the melts have just about melted and can be stirred to completely melt.  I only went for 1 minute and 20 seconds total and it worked perfectly.  The problem is, if you get them too hot, they will turn into a nasty globby texture and start to separate.  Also, reheating after this will result in the same thing, so basically, you get one shot at it.  I microwaved only 1 bag of melts, then dipped, then repeated, as this is a temperature sensitive process.

7. Once your melts are ready, dip one end of the lollipop stick in the melts, then insert in the center of a cake ball.

8. Plunge the ball into the melts and if it is not deep enough to coat entirely, use a spoon to help coat.  Don't roll the ball in the melts--it will most likely fall off the stick and it doesn't work very well even if it does stay on the stick.  Just use the spoon, trust me.

9. Return coated ball to parchment and if desired, sprinkle with sanding sugar or other decoration (I used mini m&m's this time).

10. The candy shell will harden fairly quickly, so no need for any extra cooling.  Enjoy with a glass of milk and celebrate!

Thai-Inspired Stir-Fried Chicken

I can't believe I haven't done this one for the blog yet--it's one of my favorites!  I get cravings for it, so tangy and spicy mmmmm.  I modify this one considerably--however, everyone that I have ever served it to has loved it :)  It has yet another ingredient that I love to smell: red curry paste.  As soon as I open the can, my mouth begins to water.  It's not something to smell too up-close, though--the spice will get your nose.  I indulge from a safe smelling distance lol.
I also adore the mushrooms in this recipe.  If I were out of chicken and wanted to make this, I think it would be a great vegetarian dish if you double or even triple the mushrooms.  You could also sub tofu if you like that.

Link to original recipe:
http://www.myrecipes.com/recipe/thai-style-stir-fried-chicken

Ingredients:

6 T. rice vinegar
3 T. brown sugar
3 T. fresh lime juice
1 heaping T. red curry paste
1/8 tsp. crushed red pepper (more if you really like spicy)
1 lb. boneless skinless chicken breast or thighs (I've used both, went with thighs this time), cut into bite-size pieces
1 T. canola oil
1 can (15 oz,) straw mushrooms, drained (*peeled are best, unpeeled work, too **if you love mushrooms, use 2 cans)
3/4 c. coconut milk
1 1/2 T. fish sauce
3/4 tsp. salt

Directions:

1. Combine first 5 ingredients in a large ziploc bag or non-metallic mixing bowl.

2. Add chicken to mixture and let marinate in the fridge for 15 minutes.

3. Heat oil in wok (or large skillet) over medium-high heat.  Use slotted spoon to remove chicken from marinade and place in wok to cook.  Stir-fry for 4 minutes.

4. Remove chicken from pan and set aside.  Add mushrooms to pan and stir-fry for 3 minutes.

5. Add reserved marinade to pan.

6. Add coconut milk and fish sauce.  Bring to boil, then reduce heat to medium and simmer for 1 minute.

7. Return chicken to pan and add salt.  Cook for 1 minute.

8. Serve with desired side (I prefer boiled basmati rice) and enjoy!

Quick Crêpes

I love crêpes and wanted to make some the other day for breakfast.  However, I was being lazy and didn't prepare for it the night before, as is usual for most recipes I have tried.  I used to make crêpes that did not need refrigeration when I was teaching French at high schools, but have since lost that recipe (well, it's somewhere in all my old stuff...let's just say that's a task for six rainy days in a row lol).  This recipe looked similar to mine so I decided to give it a whirl.  Eventually I added enough milk to make the batter thinner and they turned out good enough; I plan to try other ones to find a better version :)

Here is a link to the original recipe:
http://allrecipes.com/recipe/16383/basic-crepes

Ingredients:

1 c. all-purpose flour
2 eggs
1 c. milk (possibly more--add until batter is very thin)
1/2 c. water
1/4 tsp. salt
2 T. melted butter

Instructions:

1. In a large mixing bowl, whisk together the flour and eggs.  (Actually, DON'T do this--I'm only including it because I followed the recipe's directions, despite thinking it would become lumpy (which it did).  BETTER PLAN: Whisk together milk, eggs, and water, then the flour.)

2. Gradually add in the milk and water (again, see note on #1).

3. Add salt and butter; beat until smooth.

4. Heat a griddle or non-stick 10 inch skillet over medium-high heat.  Pour approximately 1/4 c. of batter into center, then immediately tilt pan to swirl and coat.  (You want a nearly paper-thin layer.)

5. Cook until edges are lightly browned (usually 1-2 minutes).  Flip and cook for 1 minute on other side.

6. Serve immediately with topping of choice.  I chose Nutella, which I spread over it and then folded in half twice (if you are serving with fruit, I suggest rolling up instead).

Monkey Bread

The first time I had this was at my mother-in-law's and I fell in love with it.  It's such a great thing to have to start the day (and not eat for hours afterward lol).  Very easy, maybe even too easy for everyone's good...you've been warned, addiction potential is very high here!!
Link to original recipe:
http://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19

Ingredients:

1/2 c. sugar
1 tsp. cinnamon
2 cans (16.3 oz. each) Pillsbury Grands Flaky Layers refrigerated biscuits
1 c. firmly packed brown sugar
3/4 c. butter (or margarine), melted

Instructions:

1. Preheat oven to 350°F. Lightly grease a Bundt pan.

2. In a large plastic food storage bag, mix sugar and cinnamon.

3. Separate dough into individual biscuits.  Cut each biscuit into fourths and place in cinnamon-sugar mix bag.

4. Shake bag to coat biscuit pieces.

5. Pour biscuit pieces into prepared Bundt pan.

6. In small bowl, mix brown sugar and butter.  Pour mixture over top of biscuits in pan.

7. Bake for 30-35 minutes (I went 35).

8. Cool in pan 10 minutes, then invert onto plate.

9. Pull apart and enjoy!

"Big" dinner #2, part 4: Vanilla Bean Bundt Cake with Vanilla Glaze and Strawberries

The scent of actual vanilla beans (not candles or whatever else can be 'scented' as such) is nearly intoxicating to me.  Every time I have a recipe where I am using one, I confess: I spend at least 10 minutes just picking up the pod and smelling it.  So, enough about my strange habits lol...this cake is a great one to make when you are in the mood for a dessert that is just sweet enough to satisfy, and doesn't make you feel like you need to go spend 6 hours at the gym making up for 2 bites.

Link to original recipe:
http://www.bonappetit.com/recipe/vanilla-bean-bundt-cake-with-vanilla-glaze-and-strawberries

Ingredients:

--cake--
butter and flour to prepare pan
1 tsp. bourbon
1 vanilla bean, split lengthwise, beans scraped out
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. plus 6 T. (1 3/4 sticks) unsalted butter, room temperature
3/4 c. sugar
1/4 c. (packed) golden brown sugar
2 large eggs
1 large egg yolk
1/2 c. buttermilk

--glaze--
2/3 c. powdered sugar
4 tsp. (or more) whole milk
1 tsp. vanilla extract

strawberries and sugar

Instructions:

1. Preheat oven to 325°F.  Butter and flour standard Bundt pan (recipe says to use non-stick spray on top of this, but I forgot and it was just fine).

2. Pour bourbon in to small bowl.  Add scraped vanilla bean seeds and stir to combine.

3. Whisk flour, baking powder, and salt in a small bowl and set aside.

4. Cream butter and both sugars with electric mixer until light and fluffy.

5. Add eggs and yolk, blend well.

6. Beat in bourbon-vanilla mixture.

7. Add flour mixture in 2 additions, alternating with buttermilk in 2 additions.  Beat until just blended.

8. Transfer batter to prepared pan and spread evenly.

9. Bake for 55 minutes.  Cool in pan for 15 minutes on rack, then invert and let cool completely.

10. To make glaze, whisk powdered sugar, milk, and vanilla in a small bowl.  Add more milk one teaspoon at a time if needed (I did not need to do so).

11. Drizzle over cake, pouring in a zigzag pattern.

12. Toss desired amount of strawberries with a little sugar in a bowl and let stand for a few minutes to form glaze.

13. Serve a slice with some strawberries and enjoy!

"Big" dinner #2, part 3: Pan-Roasted Carrots with Leeks, Pancetta, and Thyme

When I announced what I would be making for this "big" dinner, the reaction for this part was met with skepticism by all.  Despite everyone's lack of confidence about it, I went ahead as planned--it sounded delicious to me, dang it!  And everyone (except me) was surprised at how yummy it turned out to be :)  I only used half the suggested amount of carrots and leeks and barely had enough room for them in the pan--would need a bigger skillet in order to accommodate the full amount.

Link to original recipe:
http://www.finecooking.com/recipes/pan-roasted-carrots-leeks-pancetta-thyme.aspx

Ingredients:

5 very thin slices of mild pancetta
2 1/2 T. unsalted butter
1 1/2 tsp. olive oil
1/2 lb. leeks (light green and white parts only), cut in quarters
1/2 lb. carrots, cut in similar length to leeks and quartered
kosher salt
1/3 c. plus 2 T. Sauvignon Blanc (I used Barefoot brand)
1 1/4 c. chicken broth
1 tsp. chopped fresh thyme
1/2 tsp. ground coriander

Instructions:

1. Preheat oven to 425°F.

2. In a large ovenproof skillet, cook the pancetta for 5 minutes over medium-low heat (turn once) and then transfer to a paper towel lined plate.

3. Increase heat to medium and add 1 1/2 T. of the butter plus the olive oil.  When the butter has melted, arrange the carrots and leeks in a single layer in the pan.  Season with 1/2 tsp. salt and cook undisturbed for 5 minutes.

4. Turn vegetables and add 1/3 c. of wine.  Cook for 3 minutes.

5. Add the chicken broth, 1/2 tsp. thyme, and coriander.  Remove from heat and place in oven.

6. Bake for 30 minutes.

7. Transfer vegetables to a platter or serving dish.  Put skillet over medium-high heat and add the remaining 2 T. wine.  Cook for 1 minute, stirring to scrape any browned bits from bottom of pan.

8. Remove skillet from heat and add the remaining 1 T. of butter and 1/2 tsp. thyme.  Stir to melt the butter.

9. Pour the sauce over the vegetables, crumble the pancetta over top, and serve.  Enjoy!

"Big" dinner #2, part 2: Potato Gratin with Gruyère

I was wrong in my last post when I said this big dinner was comprised of all 'new-to-me' recipes--just remembered that I have made this one before, but it's been quite a long time since I did.  Not sure why, either, as it's so tasty!  It's really easy, too :)

Link to original recipe:
http://www.bonappetit.com/recipe/potato-gratin-with-gruy-re

Ingredients:

small amount of butter to coat baking dish
3/4 c. heavy cream
3/4 tsp. bottled minced garlic
1 1/4 lb. russet potatoes, peeled, sliced thin (I used food processor)
1 1/2 tsp. chopped fresh thyme
salt and coarse ground black pepper
1/4 c. whole milk
1/2 c. coarsely grated Gruyère

Instructions:

1. Preheat oven to 350°F.

2. Butter a 9" pie dish (recipe said glass dish, but I used ceramic and it worked fine.  It also indicated to place it on a rimmed baking sheet, which I completely forgot to do and was also not a problem.)

3. Combine garlic and cream in small saucepan and bring to simmer over low heat.  Remove from heat.

4. Arrange 1/3 of the potato slices, slightly overlapping, in circles in bottom of dish.  Sprinkle with salt and pepper and 1/2 tsp. of thyme.

5. Pour 1/4 c. of garlic cream over top of potatoes.

6. Repeat layering two more times.

7. Pour milk over top, then cover with cheese.

8. Bake for 1 hour to 1 hour 10 minutes, until top is golden and potatoes are very tender.  Let gratin rest 10 minutes before serving.  Enjoy!