Tuesday, April 30, 2019

Unicorn Sushi, Poop and Other Tween News

Being the mother of tween girls is its own reward.  From a family with 8 girls, me being the 7th, I may know a thing or two about being a girl! Anywho, my girls have pretty firm likes and dislikes, from clothing to foods, colors to animals, dances to hobbies, which I try to appease, within reason of course.  My youngest told me at the beginning of the school year that her theme was "Unicorns and Doughnuts". I figured,Well heck, I like those things too, plus I had already purchased items for her and myself along those lines anyway; stickers, throw blankets and pillows (we all love them), notebooks, shirts, pajamas, you name it!
Being a fan of the whole Unicorn movement, I set out to create something with the same theme and quite by accident.
 I was showing a friend of the family how to make homemade ice cream, whipped cream and butter, some of the things you can create with a carton of heavy cream) partly to share what I know with another and partly because her young daughter was getting a bit restless.  I wanted to take her mind away from her malaise at hand and also give her something that she could physically do/enjoy then and there, but also later with her mom at their home.  They may in turn share it with others they know and so on... the circle of knowledge being completed.
I showed the pair how to make homemade vanilla ice-cream  using a zip type bag, the ingredients and some ice/ ice cream salt.  They were amazed and eager to engage.  Together they made enough for a hearty sample, and some remained in the bag, which I pushed to the bottom and across to make a sort of log.  I placed it in the freezer.  A couple days later, it hit me, when I was folding down a bag of Fruity Pebbles,  and just like that, the idea began to grow.
Recipe:
Vanilla Ice cream,
 Frozen into about 1 1/2 inch diameter logs, approx. the length of a qt. sized zip type bag
Fruity Pebbles
Frozen Mango,
cut into small cubes
Directions:
Lightly moisten rolls w/ a few drops of liquid, preferably milk.
Roll in Fruity Pebbles , pressing lightly, but firmly.
Wrap logs in plastic wrap and place back in freezer for at least 1 hour.
Slice Sushi roll into pieces with a moistened knife and press a piece of mango on each side or the sides facing up, it looks like Salmon!
Serve on chilled plates with chopsticks, if desired.
The dipping 'sauce' may be made with whipped cream, folded with softened cream cheese and confectionery sugar to taste. Add food coloring for more dramatic effect.
Garnish with colored sugars.
SERVE IMMEDIATELY or place on plastic wrap covered sheet pan and return to freezer immediately.

Friday, April 12, 2019

Hearts and Crafts: DIY Serving Boards

I recently purchased some bamboo cutting boards for the kitchen.  I wanted to 'trick it out' a bit to give it more personality and eye appeal.  I thought it would be cool to add some stencil work, but couldn't find anything suitable in the particular store I was in at the time.
When I arrived home, I decided to test out my idea by flipping the board over and practicing my design and testing the furniture markers I had purchased for the project.  I started with some freehand diamond shapes, because the tape I purchased to create the design, wasn't the proper tape and would not even remotely stay in place!  It was putting a damper on my creativity, but I kept on going.

My assistant, Aaron,  also aware of my current endeavor, came in with a brilliant idea, using a six pack ring as a stencil, with the positive and negative spaces seeming ideal for a contemporary and unique style. To my pleasant surprise, the design came out well.  I used coconut oil to finish the serving board after allowing it to sit. I have since set out on a search for even more "stencils" to adorn the flip sides of  my cutting boards.

I allowed the design to set for over 24 hours.  I also wiped the board with hot soapy water on a cloth and wiped dry.  I plan to do more serving and displays from this side more than anything.  I was concerned about possible transfer of substances, but after a bit of research, I decided it was safe enough considering the wood is actually stained and there was no further bleeding or wipe off.  Besides, I wouldn't want to damage the artwork.  I'm sure my next one will be even better. The imperfections of my first finished board add to its custom, hands-on flare.  These make wonderful personalized gifts too!

With Mother's Day coming up, this idea is a sure bet.  My sister Linda wants one and I can't wait to come up with her something that she will love.  I have 6 more sisters, so I may just opt for a series of smaller ones, that all fit the same motif, almost like a puzzle, with each one of them having a piece. Fitting, because all of my sisters and my two remaining brothers have a piece of my heart, and we are all a part of the big picture, created by 2 masterful artists; Mom and Dad, Douglas and Laura. My Dad is now my Guardian Angel and my Mom is my angel in this world, almost 80 years strong, my muse and my friend...an integral part of my heart and the reason it beats.


My personally customized boards shown with the Earlywood ™ Trifecta. I gifted these to myself for Xmas.

Wednesday, March 20, 2019

White Chocolate Carrot Cake Cupcakes


Spring has sprung and what better way to welcome its sunshine and blooms than with a delicious and Bettertarian version of this classic.  There are a few exchanges in this recipe that brighten and lighten without going skinny on taste.  The family received the recipe well and that makes it worthy to share with you.
 Organic coconut flour, flax meal and hulled hemp seeds really add depth, texture, flavor and wholesome goodness to a fantastically balanced treat. These cupcakes can be enjoyed with or without frosting, making it even more versatile and suitable for just about all dietary types.

Recipe:
2 1/3 c. AP flour
1/2 c. organic coconut flour
1/3 c. flax meal
2 tbsp. hulled hemp seeds
2 c. pure cane sugar
2 tsp.pumpkin pie spice
2 tsp. baking soda
1 tsp. salt or to taste
1 1/3 c. canola oil
2/3 c. buttermilk
2 large eggs
1 1/2 c. freshly grated carrot
20 oz. crushed pineapple, well drained
1 c. chopped white baking chocolate
1/4 c. chopped pecans
1 1/2 tsp. vanilla extract
1/2 tsp. cacao extract, optional

Directions:
Preheat oven to 350*F.
Combine dry ingredients, mixing well in a medium bowl.
In another large bowl, cream sugar, oil, buttermilk and eggs until evenly blended and smooth.
Slowly add dry ingredients to creamed mixture, careful not to over mix, but stirring to incorporate ingredients well.
Once all dry ingredients are incorporated, fold and stir in carrot, pineapple, white chocolate and pecans.
Line cupcake pans with cups and fill 2/3 full.
Bake for 20 minutes or until toothpick inserted comes out clean.
Cool for several minutes then transfer to cooling rack to cool completely and clear up space for baking remaining cupcakes if needed.
Makes 3 dozen.

Frosting:
1 lb. confectioner's sugar
4 oz. Neufchatel
2 tbsp. butter
pinch of salt
1 tsp. vanilla
1/2 tsp. cacao extract

Blend cream cheese and butter.
Add salt.
Gradually add sugar and beat until light and fluffy.
Add extracts and continue until cohesive.
If too thick, you may add a teaspoon or so of buttermilk to make desired spreading consistency.







Tuesday, March 12, 2019

No Bake, Walking Cheesecakes


Cheesecake is one of those desserts you just can't go wrong with when looking to satisfy your sweet tooth.
Sometimes, we shy away from treats like this, thwarting the urge to overindulge.  With this quick and easy recipe, portion control is literally in the palm of your hand.  There are a couple of ways I made this recipe, the one below is the quickest, but also very gratifying.
An added plus of this recipe is a dramatic cut of fat and calories, by using a cake cup, instead of a traditional graham cracker and butter crust and the amount of filling that goes into the cup.  This is a part of a movement I refer to as "Bettertarian Cuisine".  We'll go further into detail on what Bettertarian Cuisine is in future posts, so let's get back to this gem of a dessert.  This was quite popular with my tween age girls. Kids respond more positively to food that they've had a part in preparing!
You can have a Walking Cheesecake Bar by offering a variety of toppings like strawberry, blueberry, caramel, fresh berries , candied walnuts,etc... and let each person customize their cheesecake to fit their needs. More cherries? no problem, no cherries? piece of cake, the possibilities are many fold and guaranteed to be just right. Creamy, light, crunchy and satisfying all at once.  Easy, Elevated and Delish!

Instructions:
Boxed no bake cheesecake mix
Pie filling of choice, chilled
Cake cups
Pastry bag, or resealable bag with corner snipped

Prepare the cheesecake mix according to directions on box and place in piping vessel of choice.
Chill for 2 hours.
When ready, pour graham cracker crust crumbs into a small bowl.
Dip cone rim into a small bowl of milk, water or melted butter, then dip into graham cracker crumbs.
Pipe the filling into cone to desired height and garnish with topping of choice.
These treats are made to order, so there's no waste and less waist! ;)
Enjoy.


French Onion Bread Bowl w/ Fresh Dill and Cheddar

A fast and simple way I like to dress up the normal menu is by using a loaf of herbed bread as a bowl.  In just a few simple steps, your friends and family will be impressed and you can be the 'Belle' or 'Ben' of the ball(game that is!) or your next gathering.  This recipe shows a french onion dip, but you may fill it with whatever your heart desires. Add some fresh herbs and a sprinkle of cheese/cheeses or even toasted bread crumbs from the center of the loaf, for added flavor and texture. Cater the size bread needed, to the amount of filling you will have or use smaller bread vessels to spread around the table. Day old or more bread would be easier to cut and manipulate.  Easy, Elevated and Delish. 
Instructions:
A loaf of French Bread of choice
A small paring knife
Your favorite dip, store bought or homemade
Fresh Herbs
Cheese, optional

Using the paring knife, cut out center of bread to about 1 inch from the edge, lengthwise, about 1/2 inch the other way.
Hollow out bread roughly 1 inch to 1 1/2 inches into the loaf.
Fill with dip of choice.
Garnish as desired.
Serve with crudites, assorted chips,(bagel, pita) etc. 
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Smokinhotchef
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