A few months ago, I got this idea: boba in bubble tea are tapioca, why doesn't anyone make pudding with them?
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, August 30, 2013
Thursday, May 23, 2013
Banana Dogs
As cookout season approaches, people start to look for ways to use up uneven amounts of hotdogs and buns. Taking a note from Japadog, a Japanese style hotdog stand from the US and Canada (they serve ice cream on a bun instead of a cone), I've come up with this sweet treat in a bun that may help use up your extra bread products.
The banana-dog.
Did you ever notice that bananas fit perfectly on hotdog buns? Well, they do. It might seem like a strange combo, but its just another arrangement of the classic peanut butter and banana sandwich but open-faced and with a dash of humor.
Ingredients:
Bananas
1 bun for every banana ( I used Martin's Potato Rolls)
2 Tbs of peanut butter, Nutella, or even Marshmallow Fluff
chopped nuts or candy toppings of your choice (I used 2 mini Reese's peanut butter cups and 1/3 of a Heath Bar)
It could also be fun to add fresh sliced strawberries, whipped cream, chocolate sauce, sprinkles, or anything else you might find on an ice cream sundae.
Start by toasting your bun. When the bun is finished toasting, let it cool a bit, then peel the banana and place it in the bun as you would a hotdog. Gently spread the peanut butter or Nutella on top of the banana. Prepare your toppings so they can be sprinkled on top of the banana dog. I chopped my peanut butter cups into quarters and smacked the heath bar against the counter a few times to break it up. Sprinkle/drizzle the toppings on, they should stick to the peanut butter and stay put.
Now eat!
Have a good Memorial Day!
The banana-dog.
Did you ever notice that bananas fit perfectly on hotdog buns? Well, they do. It might seem like a strange combo, but its just another arrangement of the classic peanut butter and banana sandwich but open-faced and with a dash of humor.
Ingredients:
Bananas
1 bun for every banana ( I used Martin's Potato Rolls)
2 Tbs of peanut butter, Nutella, or even Marshmallow Fluff
chopped nuts or candy toppings of your choice (I used 2 mini Reese's peanut butter cups and 1/3 of a Heath Bar)
It could also be fun to add fresh sliced strawberries, whipped cream, chocolate sauce, sprinkles, or anything else you might find on an ice cream sundae.
Start by toasting your bun. When the bun is finished toasting, let it cool a bit, then peel the banana and place it in the bun as you would a hotdog. Gently spread the peanut butter or Nutella on top of the banana. Prepare your toppings so they can be sprinkled on top of the banana dog. I chopped my peanut butter cups into quarters and smacked the heath bar against the counter a few times to break it up. Sprinkle/drizzle the toppings on, they should stick to the peanut butter and stay put.
Now eat!
Have a good Memorial Day!
Thursday, April 25, 2013
Triple Hazelnut Pudding Cookies
Last week while browsing recipes on pinterest, I came across the pudding cookie, a supposedly foolproof way to make the perfect chewy cookie. Having totally missed the main part this recent internet craze, I just had to try it and see if one readymade ingredient really could make all the difference.
So I studied a few of the available formulas and modified my signature Nutella cookies to work with the instant pudding. The result is something even better: the perfect chewy cookie with 3 kinds of hazelnut goodness and 4 types of chocolate in the recipe.
I made a full recipe of these and it was gone in days. Try it for yourself and see if your family can keep their hands off.
Takes approx 45 min
Makes approx 40 cookies
Preheat oven to 350° F
Ingredients
2.25 cups all purpose flour
1 box Jello Instant Chocolate Pudding
3/4 cups thawed butter
1/2 cup Nutella
1/2 cup white sugar
1/2 cup brown sugar
2 alarge eggs
2 Tbs Dutch process cocoa
1 tsp baking powder
1 Tbs Fra Angelico (hazelnut) Liqueur (bottle looks like a monk brown robe and cotton belt), substitute with vanilla extract.
1 cup salted roasted hazelnuts, chopped
1 cup nestle semisweet chocolate chips
Start by preheating the oven to 350° F. Line 2 cookie sheets with parchment paper and set aside.
Add butter, sugar, and Nutella to mixer, can't bake without the kitchenaid,and cream on medium speed until the mixture lightens and has some air beaten into it.
Add eggs, remember to scrape the sides of the bowl with a spatula to make sure you are getting a uniform mixture.
Add flour, Baking soda, and cocoa to mixer in increments on slow speed continuing to scrape sides periodically.
Add Fra Angelico, roasted nuts, and chocolate chips.
Using a cookie scoop or spoon, portion out 1Tbs balls of dough. Flatten and place on cookie sheet with space to expand (at least 2").
Bake in oven for 10 min per sheet.
Cool cookies on racks and eat,and eat, and eat.
Notes: Any alcohol in these cookies is cooked off by the time they leave the oven, using Liqueur as a flavor is comparable to using extracts. THESE ARE KID SAFE.
If you cannot find roasted Hazelnuts at the store, you can roast raw or blanched hazelnuts for 10 min at Preheat oven to 350° F to develop flavor before adding a bit of salt and chopping. I did this and the cookies came out very well.
Overall evaluation, though I'm not sure exactly sure anymore how chewy these are without the puds you can really tell that these are not just another Nutella cookie.
So I studied a few of the available formulas and modified my signature Nutella cookies to work with the instant pudding. The result is something even better: the perfect chewy cookie with 3 kinds of hazelnut goodness and 4 types of chocolate in the recipe.
I made a full recipe of these and it was gone in days. Try it for yourself and see if your family can keep their hands off.
Xandy's Signature Chewy Chocolate Hazelnut (PUDDING) Cookies
Takes approx 45 min
Makes approx 40 cookies
Preheat oven to 350° F
Ingredients
2.25 cups all purpose flour
1 box Jello Instant Chocolate Pudding
3/4 cups thawed butter
1/2 cup Nutella
1/2 cup white sugar
1/2 cup brown sugar
2 alarge eggs
2 Tbs Dutch process cocoa
1 tsp baking powder
1 Tbs Fra Angelico (hazelnut) Liqueur (bottle looks like a monk brown robe and cotton belt), substitute with vanilla extract.
1 cup salted roasted hazelnuts, chopped
1 cup nestle semisweet chocolate chips
Start by preheating the oven to 350° F. Line 2 cookie sheets with parchment paper and set aside.
Add butter, sugar, and Nutella to mixer, can't bake without the kitchenaid,and cream on medium speed until the mixture lightens and has some air beaten into it.
Add eggs, remember to scrape the sides of the bowl with a spatula to make sure you are getting a uniform mixture.
Add flour, Baking soda, and cocoa to mixer in increments on slow speed continuing to scrape sides periodically.
Add Fra Angelico, roasted nuts, and chocolate chips.
Using a cookie scoop or spoon, portion out 1Tbs balls of dough. Flatten and place on cookie sheet with space to expand (at least 2").
Bake in oven for 10 min per sheet.
Cool cookies on racks and eat,and eat, and eat.
Notes: Any alcohol in these cookies is cooked off by the time they leave the oven, using Liqueur as a flavor is comparable to using extracts. THESE ARE KID SAFE.
If you cannot find roasted Hazelnuts at the store, you can roast raw or blanched hazelnuts for 10 min at Preheat oven to 350° F to develop flavor before adding a bit of salt and chopping. I did this and the cookies came out very well.
Overall evaluation, though I'm not sure exactly sure anymore how chewy these are without the puds you can really tell that these are not just another Nutella cookie.
Sunday, June 3, 2012
Midnight Curry
I am not a big fan of daylight, you may notice that usually my posts go up around 3-4 AM. It can make eating kind of tricky because I'm not usually awake during grocery store hours. Left in the middle of the night with limited ingredients, an excess of frozen IKEA meatballs, and a coconut craving, some strange things happen.
To make IKEA Coconut Curry you will need:
2 cubes or packets of Japanese style curry
300ml water OR the amount of water in the box's instructions
1/3 cup of Baker's sweetened Angel Flake coconut
12 frozen IKEA meatballs
Rice
Start by heating the meatballs according to the instructions on the package (4 min in the microwave).
Combine the water, coconut, and curry cubes in a pot over high-medium heat.
While the curry mix is coming to a boil, quarter the meatballs. For maximum fun, use scissors.
When the sauce starts to thicken, add the meatballs.
Serve over rice garnished with some shredded coconut, flavor improves with some fridge time. This will make about 4 servings.
There are no pictures of the cooking process because it was dark when I made it, but this is my leftovers lunch. I'm not a huge fan of the well-done, ground beef flavor of the meatballs unseasoned and so letting the flavors blend overnight and mellow a bit made this recipe a lot better. Adding coconut to basic curry makes it sweeter and less like the usual cheap boxed curry.
If you are daring, bored, or ever wondered what the food tastes like on the show CHOPPED, you might want to try this out.
To make IKEA Coconut Curry you will need:
2 cubes or packets of Japanese style curry
300ml water OR the amount of water in the box's instructions
1/3 cup of Baker's sweetened Angel Flake coconut
12 frozen IKEA meatballs
Rice
Start by heating the meatballs according to the instructions on the package (4 min in the microwave).
Combine the water, coconut, and curry cubes in a pot over high-medium heat.
While the curry mix is coming to a boil, quarter the meatballs. For maximum fun, use scissors.
When the sauce starts to thicken, add the meatballs.
Serve over rice garnished with some shredded coconut, flavor improves with some fridge time. This will make about 4 servings.
There are no pictures of the cooking process because it was dark when I made it, but this is my leftovers lunch. I'm not a huge fan of the well-done, ground beef flavor of the meatballs unseasoned and so letting the flavors blend overnight and mellow a bit made this recipe a lot better. Adding coconut to basic curry makes it sweeter and less like the usual cheap boxed curry.
If you are daring, bored, or ever wondered what the food tastes like on the show CHOPPED, you might want to try this out.
Monday, April 9, 2012
How to make old fashioned matzo balls
I am the family matzo baller. For the last 15 years it seems I've been at least helping out with this part of the meal. Every year we have been working from the same recipe passed down from my great grandmother. Unfortunately, we make a lot of changes to the matzoh-to-egg ratio and never write them down. Sometimes the changes work, but there have been some years where things have been a bit heavy. This year, I have decided to record the recipe so there will no longer be any issues.
Ingredients for 12 large balls:
4 matzos
3 large eggs
2 tbs matzo meal to make a loose dough + extra for rolling
1 cup of seltzer water
1/2 cup of melted butter, marrow if you're kosher
2 Tbs of chopped parsley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ginger
(1 tsp baking powder) not during passover though
1 quart of chicken broth for cooking
1 quart of water
chicken soup for serving
This will take 2.5 hours including resting time.
Put the matzos in a bag and crush them with a rolling pin. My recipe was tripled, so you may notice my pictures show more of all the ingredients.
When you're finished, you should have pieces about this big, none larger than a penny.
Pour the matzo into a mixing bowl with plenty of extra room. Pour the seltzer over the matzo and let it soak in. Stir if it is not evenly distributed. Chop your parsley and melt your butter as the moistened matzo begins to soften.
Add the matzo meal, salt, pepper, ginger, and parsley to the matzos. pour on the butter and mix everything well.
Separate the eggs, whites in one bowl, and yolks in another. Add the yolks into the matzo mixture and mix them in.
Beat the whites until they make stiff peaks.
They should look like this.
Add the fluffy whites to the matzo mixture and fold them in. Do not stir them.
Put the bowl in the fridge covered with saran wrap. It needs to sit for an hour or more.
After an hour, everything will be more like a dough. If it is more like an oozing goo, fold in some more matzo meal to make a shapeable yet still wet batter.
Pour out some matzo meal on a clean surface, and take a scoop of batter from the mixing bowl. Put it on the matzo meal and cover it to keep it from sticking to your hands and falling apart. Roll the scoop into a ball without smushing it. I made this video of how I do mine because it is an important step. If it isn't passover and you added the baking powder, you can worry less about smushing the air out, but your balls will still be more tender if you treat them gently.
It might take some practice, and don't worry if it isn't exactly like I showed.
When all your balls are rolled, let them sit as you bring your chicken broth and water to a rolling boil in a large pot. this is not the soup that you will serve the balls in. After cooking it is very starchy with a lot of bits in it.
When the balls are done resting and your broth/water mix is very hot you can add the balls. If the liquid is not boiling vigorously, the balls will fall apart, so don't rush things.
The balls will need ten minutes to cook, but cannot really be overcooked. You can leave them on the stove until ten minutes from the time the last ball went in.
I had to remove my balls and pack them for transportation. They're a bit fragile.
We served them in hot chicken soup right after the gefilte fish. They will last about 4 days in the fridge.
Have a happy passover and try making your own balls from scratch, no mixes and less matzo meal tastes a lot better.
Ingredients for 12 large balls:
4 matzos
3 large eggs
2 tbs matzo meal to make a loose dough + extra for rolling
1 cup of seltzer water
1/2 cup of melted butter, marrow if you're kosher
2 Tbs of chopped parsley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ginger
(1 tsp baking powder) not during passover though
1 quart of chicken broth for cooking
1 quart of water
chicken soup for serving
This will take 2.5 hours including resting time.
Pour the matzo into a mixing bowl with plenty of extra room. Pour the seltzer over the matzo and let it soak in. Stir if it is not evenly distributed. Chop your parsley and melt your butter as the moistened matzo begins to soften.
Separate the eggs, whites in one bowl, and yolks in another. Add the yolks into the matzo mixture and mix them in.
Beat the whites until they make stiff peaks.
Put the bowl in the fridge covered with saran wrap. It needs to sit for an hour or more.
After an hour, everything will be more like a dough. If it is more like an oozing goo, fold in some more matzo meal to make a shapeable yet still wet batter.
Pour out some matzo meal on a clean surface, and take a scoop of batter from the mixing bowl. Put it on the matzo meal and cover it to keep it from sticking to your hands and falling apart. Roll the scoop into a ball without smushing it. I made this video of how I do mine because it is an important step. If it isn't passover and you added the baking powder, you can worry less about smushing the air out, but your balls will still be more tender if you treat them gently.
It might take some practice, and don't worry if it isn't exactly like I showed.
When all your balls are rolled, let them sit as you bring your chicken broth and water to a rolling boil in a large pot. this is not the soup that you will serve the balls in. After cooking it is very starchy with a lot of bits in it.
When the balls are done resting and your broth/water mix is very hot you can add the balls. If the liquid is not boiling vigorously, the balls will fall apart, so don't rush things.
The balls will need ten minutes to cook, but cannot really be overcooked. You can leave them on the stove until ten minutes from the time the last ball went in.
I had to remove my balls and pack them for transportation. They're a bit fragile.
Have a happy passover and try making your own balls from scratch, no mixes and less matzo meal tastes a lot better.
Monday, February 13, 2012
Instant valentine
How many times have the baking challenged tried to make something special for someone special on valentines day? Often it ends up being a cute, but not delicious, gesture.
I'm proposing that somewhat challenged cooks turn, this year, to the microwave oven and treat your date to a mug brownie. Some of them are very tasty.
They're all over the internet with a wide variation in flavor and texture. In order to get something with the right texture and a rich flavor, I've been working on my own version. You will find that it is less like cake, and more like a true brownie. It has more cocoa than most other recipes, nutella for added flavor complexity, and a bittersweet characteristic.
The recipe for two cakes (cakes for lovers?) follows
1/2 cup flour
3 tbs of sugar
1/4 cup and 2 tbs of unsweetened cocoa
1/4 cup of nutella or peanut butter
1 tsp baking powder
2 tbs of milk 2 tbs oil
1 tsp of salt
optional coconut or chocolate chips
Mix all of these ingredients together in a bowl.
Divide between 2 glass pudding cups and microwave separately, Each for 75 seconds.
I finished mine off with some caramel sauce and powdered sugar. I may not take the best food pictures, but seriously this is worth trying.
I'm proposing that somewhat challenged cooks turn, this year, to the microwave oven and treat your date to a mug brownie. Some of them are very tasty.
They're all over the internet with a wide variation in flavor and texture. In order to get something with the right texture and a rich flavor, I've been working on my own version. You will find that it is less like cake, and more like a true brownie. It has more cocoa than most other recipes, nutella for added flavor complexity, and a bittersweet characteristic.
The recipe for two cakes (cakes for lovers?) follows
1/2 cup flour
3 tbs of sugar
1/4 cup and 2 tbs of unsweetened cocoa
1/4 cup of nutella or peanut butter
1 tsp baking powder
2 tbs of milk 2 tbs oil
1 tsp of salt
optional coconut or chocolate chips
Mix all of these ingredients together in a bowl.
Divide between 2 glass pudding cups and microwave separately, Each for 75 seconds.
I finished mine off with some caramel sauce and powdered sugar. I may not take the best food pictures, but seriously this is worth trying.
Sunday, October 9, 2011
Break Fast Brisket
This is not a breakfast recipe, this is a recipe to break your fast. I made this two days ago for Yom Kippur dinner. It is a modification of a friend's family recipe, adding the one ingredient that tenderizes and seasons a brisket like nothing else: Coca Cola.
Ingredients:
5 pound brisket
8 stalks of celery
5 carrots
1 large onion
10 little potatoes
1/2 cup of Heinz katsup
1 can of Coke
salt
black pepper
garlic powder
thyme
2 bay leaves
cooking oil
Preheat the oven to 325° F. Preparation and cooking will take 5 hours and will feed a bunch of people.
Chop the celery and carrots into half inch pieces. Slice the onion into quarter inch cubes. Set the vegetables aside for later. Rub the brisket on both sides with salt, pepper, and garlic powder. I don't measure my spices, but I know that I can always add more later, but I can't remove excess seasoning. Put your roasting pan on the stove, and add some cooking oil, just enough to keep the meat from sticking to the pan. Braise the brisket on high heat until the meat is slightly browned on both sides.
Pour the can of soda over the meat.
Add the vegetables, thyme (preferably fresh), bay leaves, and the katsup. Make sure the brisket is laying fat side up, usually there will be one side with a thick layer of fat. Put the pan into the oven for 3 hours with a lid.
Chop your potatoes into pieces, no larger than one inch, and add them at the 3 hour point. After a half an hour, turn off the heat, but leave the pot roast to cook for another half hour.
Remove the pot roast from the oven and let it rest for 15 minutes in the gravy. The meat will still be warm when you slice and serve it with a side of rice, noodles, or mashed potatoes.
Om nom, leftovers will make delicious sandwiches.
Ingredients:
5 pound brisket
8 stalks of celery
5 carrots
1 large onion
10 little potatoes
1/2 cup of Heinz katsup
1 can of Coke
salt
black pepper
garlic powder
thyme
2 bay leaves
cooking oil
Preheat the oven to 325° F. Preparation and cooking will take 5 hours and will feed a bunch of people.
Chop the celery and carrots into half inch pieces. Slice the onion into quarter inch cubes. Set the vegetables aside for later. Rub the brisket on both sides with salt, pepper, and garlic powder. I don't measure my spices, but I know that I can always add more later, but I can't remove excess seasoning. Put your roasting pan on the stove, and add some cooking oil, just enough to keep the meat from sticking to the pan. Braise the brisket on high heat until the meat is slightly browned on both sides.
Pour the can of soda over the meat.
Chop your potatoes into pieces, no larger than one inch, and add them at the 3 hour point. After a half an hour, turn off the heat, but leave the pot roast to cook for another half hour.
Remove the pot roast from the oven and let it rest for 15 minutes in the gravy. The meat will still be warm when you slice and serve it with a side of rice, noodles, or mashed potatoes.
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