Strawberry Buttermilk Sherbet

Posted on August 12, 2015 by sparecake

I got an ice cream maker at a thrift shop recently, and this was the first thing I made with it. It’s kind of light and refreshing, from the fruit, and tangy from the buttermilk. It’s a nice combo.

Tiny Peter Cottontail spoon much better at launching sherbet out of the dish than separating off a chunk to eat.

Tiny Peter Cottontail spoon much better at launching sherbet out of the dish than separating off a chunk to eat.

Ingredients:

  • 4 cups strawberries, hulled and halved or quartered if large
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk
  • 1/3 cup sour cream
  • Pinch of kosher salt

I used thawed frozen strawberries (so much cheaper!) which look a bit squishy and lumpy at first, but as it all goes in a blender or food processor I don’t really think it matters in the end.

Preheat your oven to 425 degrees. Put the strawberries and sugar in a 9X13″ pan and stir together. Place in the oven and cook, stirring occasionally, until the mixture is juicy and bubbling, 15-20 minutes. Set aside to cool. If you’re in a hurry, you can slightly speed matters by transferring the strawberry mixture out of the hot glass dish and into a room temperature dish.

IMG_6182Combine the berries and remaining ingredients in a blender or food processor. Blend until smooth.

Leaked so very much of this all over multiple counters...

Leaked so very much of this all over multiple counters…

Refrigerate the mixture until chilled, then freeze according to your ice cream maker’s instructions.

IMG_6184Transfer to an airtight container and store in the freezer.

IMG_6191This sherbet gets firm enough that you’ll want to pull it out of the freezer during dinner to give it 15-20 minutes to soften slightly, but it’s very much worth the wait!

Strawberry Buttermilk Sherbet

Lightly adapted from Bon Appetit.

  • 4 cups strawberries, hulled and halved or quartered if large
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk
  • 1/3 cup sour cream
  • Pinch of kosher salt

Preheat your oven to 425 degrees. Put the strawberries and sugar in a 9X13″ pan and stir together. Place in the oven and cook, stirring occasionally, until the mixture is juicy and bubbling, 15-20 minutes. Set aside to cool.

Combine the berries and remaining ingredients in a blender or food processor. Blend until smooth. Refrigerate the mixture until chilled, then freeze according to your ice cream maker’s instructions. Transfer to an airtight container and store in the freezer.

Let rest at room temperature 15-20 minutes before serving.

 

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Refrigerator Pizza Dough

Posted on August 10, 2015 by sparecake

This dough chills in the fridge from 3 hours up to 2 weeks, making it great to throw together the night before or morning of a day you know you’ll be rushed for dinner, or as something to just keep ready in the fridge for whenever time is tight or a pizza craving hits. It doesn’t hurt that it’s also super easy!

Sturdy enough, and a bit chewy.

Sturdy enough, and a bit chewy.

Ingredients:

  • 1-3/4 cups hot water (about 100 degrees – enough that it’s very warm, but wouldn’t burn if you kept your finger in it for a few seconds – yeast can’t handle temperatures any hotter than you can!)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1-1/2 teaspoons dry yeast
  • 1-1/2 teaspoons granulated sugar
  • 4-1/4 cups unbleached all-purpose flour
  • sauce
  • cheese
  • toppings as desired

These pictures all show a half batch, but certainly feel free to make the whole amount and only cook half at a time!

In a large bowl, combine the water, oil, salt, yeast, and sugar. Stir together well.

IMG_6185Add the flour, and stir until evenly moistened and well combined.

IMG_6186You don’t need to knead, just get it all mixed in. Cover loosely with a lid or saran wrap, and let sit at room temperature for 2 hours. Refrigerate at least 3 hours, up to 2 weeks. If refrigerating 2 days or more, cover tightly to prevent the dough from drying out.

When ready to cook, preheat your oven to 400 degrees. Grease a baking sheet or pizza pan.

Remove the dough from the fridge and roll out to between 1/4″ and 1/2″ thick. I didn’t find it sticky enough to require any extra flouring at this step. Place it on the greased pan, and top as desired.

IMG_6192 IMG_6193Bake 20-25 minutes, until golden brown.

IMG_6194You shouldn’t have any trouble sliding it off the pan right onto a cutting board, and shortly after into your mouth. Nice!

IMG_6195 IMG_6197

Refrigerator Pizza Dough

Adapted from Fine Cooking.

  • 1-3/4 cups hot water (about 100 degrees – enough that it’s very warm, but wouldn’t burn if you kept your finger in it for a few seconds – yeast can’t handle temperatures any hotter than you can!)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1-1/2 teaspoons dry yeast
  • 1-1/2 teaspoons granulated sugar
  • 4-1/4 cups unbleached all-purpose flour
  • sauce
  • cheese
  • toppings as desired

In a large bowl, combine the water, oil, salt, yeast, and sugar. Stir together well. Add the flour, and stir until evenly moistened and well combined. You don’t need to knead, just get it all mixed in. Cover loosely with a lid or saran wrap, and let sit at room temperature for 2 hours. Refrigerate at least 3 hours, up to 2 weeks. If refrigerating 2 days or more, cover tightly to prevent the dough from drying out.

When ready to cook, preheat your oven to 400 degrees. Grease a baking sheet or pizza pan.

Remove the dough from the fridge and roll out to between 1/4″ and 1/2″ thick. Place it on the greased pan, and top as desired. Bake 20-25 minutes, until golden brown.

Posted in Dinner | Tagged , | 3 Comments

Turkey and Lentil Meatballs

Posted on August 5, 2015 by sparecake

Another attempt at doing something healthy, these meatballs actually come out tasty. (Shocking, I know!) I was expecting them to be a bit crumbly, with all the lentils, but they actually are just as sturdy as ‘normal’ meatballs!

IMG_6169

  • 1 cup dry green lentils, cooked according to package directions
  • 1 pound ground turkey
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 1/2 – 2 teaspoons crushed red pepper (one teaspoon was entirely unnoticeable, 2 was the max I’d want, so it’s sort of up to if you like a tiny bit of heat)
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 cup shredded Parmesan cheese

Lightly grease a baking sheet. Preheat oven to 375.

Mix all the ingredients together by hand, then shape into balls.

This picture's actually from my boring first batch, so yours should have more flecks of colors up in there.

This picture’s actually from my boring first batch, so yours should have more flecks of colors up in there.

Place on the prepared baking sheets, and bake 23-35 minutes, until browned.

IMG_6167Serve with your preferred pasta and sauce.

IMG_6168

Turkey and Lentil Meatballs

  • 1 cup dry green lentils, cooked according to package directions
  • 1 pound ground turkey
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 1/2 – 2 teaspoons crushed red pepper
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 cup shredded Parmesan cheese

Lightly grease a baking sheet. Preheat oven to 375.

Mix all the ingredients together by hand, then shape into balls. Place on the prepared baking sheets, and bake 23-35 minutes, until browned. Serve with your preferred pasta and sauce.

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Banana Bread Brownie Swirl

Posted on August 3, 2015 by sparecake

What better way to meet new people than to bring fairly absurd baked goods? It works for me!

IMG_6165Ingredients:

Banana Bread Batter:

  • 3 very ripe bananas, peeled
  • 1/3 cup butter, melted
  • pinch of salt
  • 1 teaspoon baking soda
  • 1 cup of sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda

Brownie Batter:

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, melted
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs

Plus:

  • 1/2 cup peanut butter chips (optional)

Grease a 9X13″ pan and set aside.

To make the banana bread batter, first mash the bananas in a large bowl until smooth.

IMG_6152Stir in the butter.

IMG_6153Add the salt and baking soda, then stir in the sugar, egg, and vanilla.

IMG_6154Add the flour, then set aside.

IMG_6155Preheat oven to 350 degrees.

To make the brownie mixture, stir together the flour, cocoa powder, baking powder, and salt in a small bowl and set aside.

Stir together the butter, sugar, and vanilla in a large bowl.

IMG_6156Beat in the eggs, adding one at a time.

IMG_6157Stir the flour mixture to the butter mixture in 2 additions.

IMG_6158Drop the brownie batter into the pan in large blobs.

IMG_6159Pour the banana bread batter on top.

IMG_6160Drag a knife through, if desired, to mix slightly.

IMG_6161Sprinkle the peanut butter chips over the top, if desired.

IMG_6162 Bake 50-60 minutes (mine was done at 55), until it passes the toothpick test.

IMG_6163Cool in the pan, then slice and serve.

IMG_6166 IMG_6164Each bite is a bit different, depending on how much banana bread or brownie you’re getting, but each is delicious!

Banana Bread Brownie Swirl

Adapted from Simply Recipes and AllRecipes.

Banana Bread Batter:

  • 3 very ripe bananas, peeled
  • 1/3 cup butter, melted
  • pinch of salt
  • 1 teaspoon baking soda
  • 1 cup of sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda

Brownie Batter:

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, melted
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs

Plus:

  • 1/2 cup peanut butter chips (optional)

Grease a 9X13″ pan and set aside.

To make the banana bread batter, first mash the bananas in a large bowl until smooth. Stir in the butter, then add the salt and baking soda. Stir in the sugar, egg, and vanilla, followed by the flour. Set aside.

Preheat oven to 350 degrees.

To make the brownie mixture, stir together the flour, cocoa powder, baking powder, and salt in a small bowl and set aside.

Stir together the butter, sugar, and vanilla in a large bowl. Beat in the eggs, adding one at a time. Stir the flour mixture to the butter mixture in 2 additions.

Drop the brownie batter into the pan in large blobs. Pour the banana bread batter on top. Drag a knife through, if desired, to mix slightly. Sprinkle the peanut butter chips over the top, if desired. Bake 50-60 minutes, until it passes the toothpick test. Cool in the pan, then slice and serve.

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Lemon Orzo Salad with Asparagus, Spinach, and Feta

Posted on July 29, 2015 by sparecake

Is this the first time I’ve bought feta in the year+ since I left Greece? Yes. Did I buy the smallest package the supermarket could provide? Yes.

IMG_6134For some reason orzo always seems a cheery pasta to me, and with the bright flavor of lemon and some veggies to make it feel healthy, this is a nice light summer dish. I actually thought about adding chicken, but I didn’t think about it enough and forgot to buy any chicken. Oh well!

Ingredients:

  • 4 cups water
  • 1/2 teaspoons salt
  • 1 cup uncooked orzo pasta
  • 2 cloves garlic, finely chopped
  • 1 teaspoon olive oil
  • 8 asparagus spears, cut into 1 inch pieces
  • 1 cup packed fresh spinach
  • juice of 1 large lemon
  • 1/3 cup feta cheese
  • salt and pepper, to taste

In a medium saucepan, bring the water and salt to a boil. Add the orzo, and cook until tender, about 10 minutes. Drain and set aside.

Heat the olive oil in a small saucepan over medium heat, then add the garlic and cook 3-4 minutes. Add the asparagus pieces and cook a further 3-4 minutes, then add the spinach. Cook until the asparagus is tender and the spinach has wilted.

IMG_6130Combine the orzo and cooked vegetables in a medium bowl, then drizzle the lemon juice on top.

IMG_6131Season with salt and pepper, stir to combine, then sprinkle the cheese on top. Serve still warm.

IMG_6133If you’re at all confident in the kitchen, you can get away with cutting the asparagus and pulling out all your other ingredients while the water comes to a boil, and then cooking the veggies while the pasta cooks, making it actually a very quick dish to throw together. I think you could do well adding some grilled chicken breast, or some chunks from a supermarket rotisserie chicken if you want to beef this up a bit, but as is it’s enough for dinner for 2, or as a side for more.

I got some ridiculous ‘healthy’ cookbook recently and was hoping to have a second asparagus recipe to share after this one, but it turns out that, nope, asparagus cake is every bit as gross as it sounds.

Lemon Orzo Salad with Asparagus, Spinach, and Feta

From Two Peas and Their Pod.

  • 4 cups water
  • 1/2 teaspoons salt
  • 1 cup uncooked orzo pasta
  • 2 cloves garlic, finely chopped
  • 1 teaspoon olive oil
  • 8 asparagus spears, cut into 1 inch pieces
  • 1 cup packed fresh spinach
  • juice of 1 large lemon
  • 1/3 cup feta cheese
  • salt and pepper, to taste

In a medium saucepan, bring the water and salt to a boil. Add the orzo, and cook until tender, about 10 minutes. Drain and set aside.

Heat the olive oil in a small saucepan over medium heat, then add the garlic and cook 3-4 minutes. Add the asparagus pieces and cook a further 3-4 minutes, then add the spinach. Cook until the asparagus is tender and the spinach has wilted.

Combine the orzo and cooked vegetables in a medium bowl, then drizzle the lemon juice on top. Season with salt and pepper, stir to combine, then sprinkle the cheese on top. Serve still warm.

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Maple Oatmeal Cookies

Posted on July 27, 2015 by sparecake

These are the cookies I made at the same time as last week’s brown sugar maple cookies. As I mentioned then, I liked the texture of last week’s cookies way more, but most of my coworkers loved the texture of these, so I guess it depends on what you’re into. These ones were definitely easier to snack on indefinitely.

IMG_6075Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 3/4 cup unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1/2 cup maple sugar (I got mine from the internet, your local store may have some)
  • 1 large egg
  • 1 teaspoon pure vanilla extract

IMG_6063First, adjust your oven racks to be in the top and lower thirds of the oven, rather than having one in the middle. Preheat the oven to 350 degrees. In a medium bowl, whisk together the oats, flour, salt, and baking soda, then set aside. Line baking sheets with parchment and set aside.

In a large bowl, beat the butter and sugars until light and fluffy.

IMG_6067Add the egg and vanilla and beat until combined.

IMG_6068Add half the flour mixture, beat until just combined, then repeat with the remaining flour mixture.

IMG_6069Drop rounded teaspoonfuls of dough, well spaced, onto your lined sheets. Bake until the edges are golden, about 11 minutes, rotating the top and bottom pans halfway through. Let cool 2 minutes on the pan, then transfer to a wire rack to cool completely.

These are too big!

These are too big!

The ones one the left are a good size. The thing on the right...I was curious?

The ones one the left are a good size. The thing on the right…I was curious?

This uneven cooking is what happens if you do big ones. The tray way back at the top of the post is the more even cooking of smaller ones!

This uneven cooking is what happens if you do big ones. The smaller ones cook more evenly, and stay a better texture!

IMG_6074

For once you (I) really should listen to the recipe when it says such small amounts per cookie – they cook fairly unevenly when you use a larger amount, although admittedly they still taste good anyway.

Maple Oatmeal Cookies

From Martha Stewart.

  • 3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 3/4 cup unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1/2 cup maple sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

First, adjust your oven racks to be in the top and lower thirds of the oven, rather than having one in the middle. Preheat the oven to 350 degrees. In a medium bowl, whisk together the oats, flour, salt, and baking soda, then set aside. Line baking sheets with parchment and set aside.

In a large bowl, beat the butter and sugars until light and fluffy. Add the egg and vanilla and beat until combined. Add half the flour mixture, beat until just combined, then repeat with the remaining flour mixture.

Drop rounded teaspoonfuls of dough, well spaced, onto your lined sheets. Bake until the edges are golden, about 11 minutes, rotating the top and bottom pans halfway through. Let cool 2 minutes on the pan, then transfer to a wire rack to cool completely.

 

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Brown Sugar Maple Cookies

Posted on July 22, 2015 by sparecake

I made two different maple cookie recipes the other day,  to have coworkers taste test them to find the best. I thought these were the CLEAR winner, in taste, texture, and appearance, but most of the other folk to try both have leaned the other way? It’s a mystery to me, but I’ll share these today and the other ones next week, and you can decide for yourself? These ones are thick, soft, maple-y, and stay a good texture for days.

IMG_6066Ingredients:

  • 3/4 cup unsalted butter, softened
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3/4 – 1 1/2 teaspoons maple extract, to taste
  • 1 cup bread flour (you can use all all-purpose, but will have flatter, less chewy cookies)
  • 1 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Using your mixer’s paddle attachment, beat the butter on low speed until smooth, 1-2 minutes.

IMG_6049Add the sugars and beat on medium high until well combined and the color has lightened, about 3 minutes.

IMG_6050

You’re beating additional air in, which is what makes the color change.

Add the egg, vanilla extract, and maple extract (starting with 3/4 teaspoon and adding more to taste – I used 1 1/4 teaspoons total) and beat until well combined.

IMG_6051Add the flours, corn starch, baking soda, and salt, and mix on low until just combined.

IMG_6052Scoop the dough using a 2 ounce cookie scoop or measuring a scant 1/4 cup, into 13 – 15 portions, rolling into balls. Place on a plate and cover with saran wrap. Refrigerate for at least 2 hours, up to 5 days.

IMG_6053Preheat oven to 350 and line or grease two baking sheets. Spread the dough balls widely, and bake 10-12 minutes, rotating at 5 minutes, until just starting to brown at the edges.

IMG_6062 IMG_6064If your cookies are still big domes when removed from the oven, tap them on the top with the back of a spoon to flatten. Cool on the pans for 10 minutes, then remove to a wire rack to cool completely.

IMG_6065How anything can top these, I just don’t know!

Brown Sugar Maple Cookies

From Averie Cooks.

  • 3/4 cup unsalted butter, softened
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3/4 – 1 1/2 teaspoons maple extract, to taste
  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Using your mixer’s paddle attachment, beat the butter on low speed until smooth, 1-2 minutes. Add the sugars and beat on medium high until well combined and the color has lightened, about 3 minutes. Add the egg, vanilla extract, and maple extract and beat until well combined. Add the flours, corn starch, baking soda, and salt, and mix on low until just combined.

Scoop the dough using a 2 ounce cookie scoop or measuring a scant 1/4 cup, into 13 – 15 portions, rolling into balls. Place on a plate and cover with saran wrap. Refrigerate for at least 2 hours, up to 5 days.

Preheat oven to 350 and line or grease two baking sheets. Spread the dough balls widely, and bake 10-12 minutes, rotating at 5 minutes, until just starting to brown at the edges. If your cookies are still big domes when removed from the oven, tap them on the top with the back of a spoon to flatten. Cool on the pans for 10 minutes, then remove to a wire rack to cool completely.

 

Posted in Dessert | Tagged , , | 3 Comments

Chocolate Pudding Pie

Posted on July 20, 2015 by sparecake

A rich no-bake dessert for your summer evenings!

IMG_6045Ingredients:

Crust:

  • 30 chocolate wafer cookies, such as Nabisco’s Famous Chocolate Wafers (I’d actually strongly remember using 15 Oreos instead, as the leftover Oreos are way way better than the leftover Nabisco cookies)
  • 3 ounces bittersweet chocolate, melted
  • 1 tablespoon canola oil

Filling:

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 3/4 cups 1% milk
  • 2 large egg yolks
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon white rum OR 1 teaspoon vanilla extract
  • fresh raspberries and whipped cream, for serving

IMG_6023To make the crust, process the wafers in a food processor until finely ground.

IMG_6021Add the melted chocolate and oil and continue to process until well blended. Press into the bottom and sides of a 9″ pie plate. Freeze 15 minutes, or until set.

IMG_6022In the meantime, make the filling. Combine the sugar, cornstarch, cocoa, and salt in a large saucepan and whisk well. Add 1 cup of the milk and the egg yolks and whisk until smooth, then whisk in the remaining milk. Cook over medium heat until thickened and bubbly, 5-10 minutes, stirring constantly.

IMG_6024 Remove from the heat and add the chocolate, stirring until the chocolate has melted and the mixture is smooth.

IMG_6026Stir in the rum or vanilla, then pour into the crust.

IMG_6027Cover with saran wrap and chill 4 hours, or until set.

IMG_6041Serve with the berries and whipped cream.

IMG_6043 IMG_6044

Chocolate Pudding Pie

From myrecipes.

Crust:

  • 30 chocolate wafer cookies, such as Nabisco’s Famous Chocolate Wafers (which I learned while making this are boring/bad alone, but taste like the cookie part of Oreos when used in a crust) or 15 Oreos
  • 3 ounces bittersweet chocolate, melted
  • 1 tablespoon canola oil

Filling:

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 3/4 cups 1% milk
  • 2 large egg yolks
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon white rum OR 1 teaspoon vanilla extract
  • fresh raspberries and whipped cream, for serving

To make the crust, process the wafers in a food processor until finely ground. Add the melted chocolate and oil and continue to process until well blended. Press into the bottom and sides of a 9″ pie plate. Freeze 15 minutes, or until set.

In the meantime, make the filling. Combine the sugar, cornstarch, cocoa, and salt in a large saucepan and whisk well. Add 1 cup of the milk and the egg yolks and whisk until smooth, then whisk in the remaining milk. Cook over medium heat until thickened and bubbly, 5-10 minutes, stirring constantly. Remove from the heat and add the chocolate, stirring until the chocolate has melted and the mixture is smooth. Stir in the rum or vanilla, then pour into the crust. Cover with saran wrap and chill 4 hours, or until set. Serve with the berries and whipped cream.

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Marshmallow Sandwich Cookies

Posted on July 15, 2015 by sparecake

One of my coworkers (Hi Carol!) has been bringing me recipes pages from a local paper, and this recipe comes from one of those. These sandwich cookies are thin and firm, but chewy. They’re a good balance of chocolate and marshmallow, too!

IMG_6017Ingredients:

  • 2/3 cup unsalted butter, room temperature
  • 1 1/4 cups sugar, plus additional for rolling
  • 1/4 cup light corn syrup
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/4 salt
  • 24 marshmallos

In a large bowl, beat together the butter and sugar until light and fluffy. My new roommate brought a Kitchenaid when she moved in, but it fell out of her car onto the street so now the power lever’s a bit messed up and you have to just unplug it to turn it off. Still, broken Kitchenaid > no Kitchenaid!

IMG_6006Beat in the corn syrup, egg, and vanilla.

IMG_6008Whisk together the flour, cocoa, baking soda, and salt in a medium bow, then add to the butter mixture, beating until evenly combined. Cover and refrigerate dough 15 minutes. During that time, preheat oven to 350 degrees.

IMG_6009Pour sugar into a plate or pie dish. Roll dough into 1″ balls, then roll the balls in the sugar to coat. Place balls 3″ apart on ungreased cookie sheets.

IMG_6010Bake 10-11 minutes, or until set.

They can be moved pretty quickly from the oven to a cooling rack, as long as you have a spatula.

They can be moved pretty quickly from the oven to a cooling rack, as long as you have a spatula.

Remove cookies to a wire rack and let cool completely. By the time you’ve got all your batches of cookies out of the oven, your first batches will be cooled and ready for the next step.

IMG_6012Place several cookies face down on a plate, and place a marshmallow on the center of each. Microwave 12 seconds, then immediately put another cookie on top of the marshmallow and press to create a sandwich.

IMG_6013 IMG_6014 IMG_6015Repeat with remaining cookies. I ended up 1 cookie short of 27 sandwiches, but eating that one loner wasn’t too much of a hardship!

Marshmallow Sandwich Cookies

From the Casper Star Tribune.

  • 2/3 cup unsalted butter, room temperature
  • 1 1/4 cups sugar, plus additional for rolling
  • 1/4 cup light corn syrup
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/4 salt
  • 24 marshmallos

In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the corn syrup, egg, and vanilla.

Whisk together the flour, cocoa, baking soda, and salt in a medium bow, then add to the butter mixture, beating until evenly combined. Cover and refrigerate dough 15 minutes. During that time, preheat oven to 350 degrees.

Pour sugar into a plate or pie dish. Roll dough into 1″ balls, then roll the balls in the sugar to coat. Place balls 3″ apart on ungreased cookie sheets. Bake 10-11 minutes, or until set. Remove cookies to a wire rack and let cool completely.

Place several cookies face down on a plate, and place a marshmallow on the center of each. Microwave 12 seconds, then immediately put another cookie on top of the marshmallow and press to create a sandwich. Repeat with remaining cookies.

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San Francisco Pork Chops

Posted on July 13, 2015 by sparecake

Now, before you ask, I have no idea what makes these SF-y. I do know, however, that I liked them, which will have to do for today.

IMG_6004Ingredients:

  • 1/4 cup beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon red pepper flakes (I thought I had bought these, but couldn’t find them and ended up using a dash of cayenne instead)
  • 1 tablespoon + 2 teaspoons vegetable oil, divided
  • 3 inch-thick boneless pork chops (or 4 3/4″ thick boneless chops), with excess fat trimmed
  • 1 clove garlic, minced
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • noodles, for serving

Whisk together the broth, soy sauce, brown sugar, remaining 2 teaspoons of oil, and the red pepper flakes in a small bowl until the sugar dissolves, then set aside.

Heat one tablespoon of the oil in a large skillet over medium heat. Cook the chops until browned, about five minutes per side, then remove to a plate and set aside.

IMG_5999Add the garlic to the oil left in the pan and cook, stirring, for 1 minute, then add the pork chops back. Pour the broth mixture over the chops and raise the heat until the liquid comes to a boil, then cover the skillet and reduce heat to low.

IMG_6000Simmer until the meat is tender, 30-35 minutes, flipping the chops once around the 15 minute mark.

You can see the biggest one has been cut, to check that it was cooked all the way through.

You can see the biggest one has been cut, to check that it was cooked all the way through.

Remove the cooked pork to a platter. Whisk together the cornstarch and water, then pour into the liquid left in the pan and simmer until thickened, about five minutes.

IMG_6002Serve the pork over the noodles, and drizzle the thickened sauce on top.

IMG_6003 IMG_6005Yum! I have somehow gone through an alarming amount of soy sauce since I moved to WY, but I didn’t find this especially salty in the finished dish. Just…tasty.

San Francisco Pork Chops

From AllRecipes.

  • 1/4 cup beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon + 2 teaspoons vegetable oil, divided
  • 3 inch-thick boneless pork chops (or 4 3/4″ thick boneless chops), with excess fat trimmed
  • 1 clove garlic, minced
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • noodles, for serving

Whisk together the broth, soy sauce, brown sugar, remaining 2 teaspoons of oil, and the red pepper flakes in a small bowl until the sugar dissolves, then set aside.

Heat one tablespoon of the oil in a large skillet over medium heat. Cook the chops until browned, about five minutes per side, then remove to a plate and set aside.

Add the garlic to the oil left in the pan and cook, stirring, for 1 minute, then add the pork chops back. Pour the broth mixture over the chops and raise the heat until the liquid comes to a boil, then cover the skillet and reduce heat to low. Simmer until the meat is tender, 30-35 minutes, flipping the chops once around the 15 minute mark.

Remove the cooked pork to a platter. Whisk together the cornstarch and water, then pour into the liquid left in the pan and simmer until thickened, about five minutes. Serve the pork over the noodles, and drizzle the thickened sauce on top.

 

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