randi.kay: 2011

Friday, April 22, 2011

Rice Krispie Easter Eggs and Bunny Tails

http://www.thekitchn.com/thekitchn/holidays-easter/recipe-crispy-easter-eggs-from-bouchon-bakery-081331
We love their pretty Easter offerings this year; see that cute bunny above? If you live close to a Bouchon Bakery location you can pick these up there, but the rest of us need a recipe! They were kind of enough to lend us their recipe for these sweet, easy Rice Krispies eggs.
• Visit Bouchon Bakery: Bouchon Bakery website

Rice Krispies Easter Eggs

Peanut Butter Rice Krispies Easter Eggs

7oz Marshmallow

1.5oz Butter

3.5oz Rice Krispies

2.7oz Peanut Butter

2.7oz Spanish Peanuts, chopped

In a heavy bottomed saucepot whisk together the butter, marshmallow and peanut butter over medium heat until they have melted together completely. In a mixing bowl fold the Rice Krispies and chopped peanuts into the peanut butter mixture.When cool enough to handle, shape the Rice Krispies mixture into small egg shapes..
Chocolate Rice Krispies Easter Eggs

7oz Marshmallow

1.5oz Butter

3.5oz Rice Krispies

2.7oz Crunchy Pearls (these are dark, milk and white chocolate covered cereal from Valrhona)

2.1oz 64% Cocoa Chocolate

0.5oz 100% Cocoa Chocolate

0.35oz Cocoa Powder
Bring 2” of water to a boil in a saucepot and place a bowl on top to create a double boiler. In the bowl, melt the chocolates together and then stir in the butter, marshmallow and cocoa powder until the mixture has completely melted together. In a mixing bowl fold the Rice Krispies and crunchy pearls into the marshmallow mixture. When cool enough to handle, shape the Rice Krispies mixture into small egg shapes.
Note: The recipe doesn't explain what to roll these in, but we think black sesame seeds, powdered Oreos, crushed pistachios, toasted coconut, and colored sugars will give you the same effect as the pictured eggs. You may need brush the eggs with a little extra marshmallow to get coatings to stick effectively, too.

Super adorable and easy favor! Marshmallows become bunny tails!\

http://frostmeblog.blogspot.com/

Thursday, April 21, 2011

Muffin Pan...

http://www.stumbleupon.com/su/2dy66D/www.doyouknowthemuffinpan.com/2010/12/muffin-pan-tacos_03.html

Muffin Pan Tacos

From the Hispanic Kitchen

Ingredients:

1 pound ground hamburger

1/2 onion, diced

1 large jalapeno, diced

3/4 cup water

taco seasoning mix (see her site for a recipe!)

12 flour tortillas

2 cups shredded cheese

Shredded lettuce and diced tomatoes for topping.

Directions:

1. Preheat oven to 350f. Cook the ground hamburger thoroughly, drain and return to a clean skillet.

2. In a separate skillet, saute the diced onion and jalapeno and add it to the hamburger.

3. Blend in the seasoning and toss to coat.

4. Heat the mixture on high and add water; reduce and let simmer on med/low for about 10 minutes. Stir occasionally to prevent sticking.

5. Cut 4-inch diameter circles out of the flour tortillas. A standard margarita glass is about the right size for measuring and a pizza cutter gets the job done quickly. (Bake the leftovers for extra chips.)

6. Wrap tortilla circles - 3-4 at a time - in a wet paper towel and microwave for 30 seconds to soften.

7. Mold the circles into a lightly greased muffin tin.

8. Add a layer of shredded cheese in the bottom, add about 2 tablespoons of meat mixture, then top with cheese.

9. Bake for 20 minutes. When they're done, just pop them out and add your favorite toppings!

10. Eat 6 and give 6 to your boyfriend (or girlfriend or roommate)

Chipotle Turkey Cups

Adapted from Gimmie Some Oven

Ingredients:

24 wonton wrappers

1 cup shredded cheddar-Jack cheese (or other favorite cheese)

1 cup cooked turkey, shredded or small-diced

1/2 cup roasted red bell peppers, diced (from the jar works well!)

1 cup favorite salsa

1/2 tsp. chipotle powder

1/2 cup chopped green onions

Directions:

1. Preheat oven to 350F degrees.

2. Fit 1 wonton wrapper into each of 24 mini muffin cups coated with cooking spray, pressing the wrappers carefully but firmly into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups.

3. Combine remaining ingredients in a medium-sized bowl. If it’s fairly juicy (depending on your salsa), it’s helpful to drain out some of the liquid before moving on.

4. Then add a pinch (about 1/2 Tbsp.) of cheese into each wonton cup, followed by about 1 Tbsp. of the turkey mixture. Then top each wonton with another pinch of cheese. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.

Wednesday, April 20, 2011

100 Calorie Snacks...

http://www.kitchendaily.com/2011/01/21/100-calorie-snacks-recipes-healthy/?ncid=dynaldusfood00000002

Chocolate-Banana Grahams

Break 1 graham cracker square into 2 rectangles. Top each piece with 1/4 teaspoon Nutella (or other chocolate-hazelnut spread), a slice of banana and a sprinkling of toasted shredded coconut. Makes: 1 serving. Per serving: 71 calories. What you get: Potassium.

Frogs on a Log

Spread 1 stalk celery with 1 tablespoon reduced-fat cream cheese (Neufchâtel). Top with 5 sliced pimiento-stuffed green olives. Makes: 1 serving. Per serving: 62 calories. What you get: Potassium.

Devilish Egg

Cut a hard-boiled egg (see Tip, below) in half. Combine 1 teaspoon low-fat mayonnaise, 1/4 teaspoon whole-grain mustard and a pinch each of salt and pepper and dollop it on the egg. Makes: 1 serving. Per serving: 91 calories. What you get: Protein.

Kitchen tip: To hard-boil eggs, place in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling

Tuesday, April 19, 2011

Sweet Potato Fries Recipe

http://withstyle.me/2011/01/30/tomato-basil-soup-grilled-cheese-bites/

Ingredients

2 medium sweet potatoes, peeled

1 Tbsp of brown sugar {optional}

2 Tbsp olive oil

salt + pepper

Directions

Preheat oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar {optional}, salt, and pepper and sprinkle on the potatoes.

Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Monday, April 18, 2011

Roasted Cauliflower Recipe

Roasted Cauliflower Recipe

{adapted by Joy the Baker}

1 1/2 pound cauliflower florets
2 tablespoons capers, coarsely chopped – I used whole
3 large garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 teaspoons fresh lemon juice

Preheat oven to 400 degrees F. In a roasting dish or baking sheet, toss together cauliflower with capers, garlic, oil and about 1/8 teaspoon salt. Sprinkle red pepper flakes. Roast until nicely browned, approx 15-20 minutes. Remove from oven and toss the cauliflower with lemon. Enjoy!

http://www.stumbleupon.com/su/A9ELs6/withstyle.me/2011/01/30/tomato-basil-soup-grilled-cheese-bites/

Sunday, April 17, 2011

Crispy Potato Roast

http://fishfoodblog.com/2010/04/crispy-potato-roast/

Crispy Potato Roast

Serves 8

Ingredients:

3 tablespoons unsalted butter, melted

3 tablespoons extra-virgin olive oil

4 pounds russet potatoes, peeled

4 shallots, thickly sliced lengthwise

Coarse salt

1/2 to 1 teaspoon red-pepper flakes (optional)

8 sprigs thyme

Directions:

1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

*Please note that the recipe is the photo is doubled.

Saturday, April 16, 2011

Stuffed Zucchini

http://www.kayotic.nl/blog/stuffed-zucchini
Stuffed Zucchini

Ingredients:

1 tbsp sour cream

1/4 to 1/2 tsp salt

1/4 tsp curry powder

1/2 tomato

1 tsp thyme

2 zucchinis

1 onion

cheese

pepper
Optional: bacon

Directions:
Preheat your oven to 400 (200C).
Give the zucchini a good scrub.
Slice them in half length-ways. You can trim the ends if you like. I never do, I kinda like how rustic it makes them look.

Spoon out the guts. I love how that sounds, has to be the Halloween thing. Oh wait, we don’t celebrate Halloween here! Never mind. Just take it out (leave about 1/2 an inch in) until you end up with boat like shells.

Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. I’m only using half a tomato (more for color than flavor, really) otherwise things will become a teeny bit too fluid. Having everything gush out of your zucchini is not a pretty sight, trust me!

Notice how I didn’t use garlic for a change? It’s the rebel in me. What can I say? I just don’t want to be predictable after all. Sautee the onions in one tbsp oil or butter. It’s ok for them to brown a little this time ’round.
When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.
When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.

Now this is completely optional. If you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel.
Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well.
Lightly butter a baking dish and put the zucchini boats in. You only see two of them in my photos because I’ll finish the rest tonight. They’re best served straight out of the oven. Afraid I’ll just have to sacrifice myself and eat both of them pretty soon, all for the sake of blogging, of course. It would be a shame if they’d go to waste, wouldn’t it?
Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.
Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.

Friday, April 15, 2011

Funfetti Cheesecake Pops

Funfetti Cheesecake Pops ~ That’s funfetti inside and out! It’s fun, it’s colorful, it’s funfetti cheesecake pops dipped in white chocolate with a chocolate pour and finished with nonpareils and jimmies, topping all that goodness off is a red M&M for good cheer.
http://www.bakersroyale.com/cheesecake/funfetti-cheesecake-pops/

(from: bakersroyale.com)
Funfetti Cheesecake Pops
I am a sucker for food on a stick. Food plus stick usually equals tasty bites. Aside from that, you know me and my love for cute food–and food on a stick is always cute! Make it a cheesecake pop and I’m all over it.

These Funfetti Cheesecake pops are incredibly easy to make and everyone always loves them. I usually make the inside cheesecake portion plain. But this time around I thought I would throw in some added happiness by making it a funfetti version with some nonpareils.

I don’t know what it is about sprinkles, maraschino cherries and toppers of any sort, but they just make me smile. I hope you enjoy these Funfetti Cheesecake pops as much I do.
A few notes:

You can use any size nonpareils. I used the smallest size because that’s what I had.

DO NOT stir the batter once the nonpareils are sprinkled. Nonpareils are simply colored sugar in the shape of a ball so they quickly melt when agitated. They will melt into the batter as dots once baked.

I placed a small marshmallow at the bottom of the cheesecake to keep it from moving down on the Popsicle stick.

For easy dipping make sure to place the white chocolate in a deep enough bowl or glass for a one dip sweep.

Funfetti Cheesecake Pops

Makes an 8×8 pan

Preparation: Heat oven to 350 degrees F.
20 oz cream cheese, softened

1 cup sugar

1 tablespoon vanilla extract

1/3 cup heavy whipping cream

2 eggs

3 tablespoons of nonpareils

Instructions:
Beat cream cheese and sugar until smooth. Turn mixer speed to low and add heavy whipping cream and vanilla extract and mix to combine. Add one egg at time and mix to combine.

Divide batter into three even portions. Pour first portion into pan and sprinkle 1 tablespoon of nonpareil on top. Pour the second portion of the cheescake batter directly on top and then sprinkle the second tablespoon of nonpareils. Repeat this again for the last layer. *Do not stir. The nonpareils will streak if mixed.

Create a shallow water bath by placing the cheesecake batter filled pan in a large roasting pan or casserole pan and filling it with water a 1/3 of the way up.

Bake at 350 degrees for 30 minutes. Cool finished cheesecake on a cooling rack.

White Chocolate Dipping Sauce
• 2/3 cups white chocolate

• 1 tablespoons heavy cream

• 4 tablespoons powdered sugar, sifted

• 4-5 tablespoons water, warm

Instructions:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. (Mixture will look seized but the water will smooth it out). Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Chocolate Pouring Suace
• 2/3 cups dark chocolate

• 2 tablespoons heavy cream

• 4 tablespoons powdered sugar, sifted

• 4-5 tablespoons water, warm

Instructions:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. (Mixture will look seized but the water will smooth it out).Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly

1. Cut cheesecake into ½ inch squares. Place squares on parchment paper. Cover with plastic wrap and freeze.
2. Remove from freezer and let cheesecake rest at room temperature for about 10 minutes. Insert Popsicle sticks and push a small marshmallow on top. Dip cheesecake pop in white chocolate and place on a clean sheet of parchment to dry. Once dried, pour milk chocolate on top and sprinkle with nonpareils and jimmies.