Sunday, March 4, 2018

Pan de Muerto

2 1/4 tsp. dry yeast
1/4 c. warm water
1/4 c. sugar
1/4 c. warm milk
2 eggs
2 egg yolks
1/2 c. butter, melted
Orange zest of 1 orange
3 c. flour
1/4 tsp. salt
Olive oil
egg wash (egg and water)
3 Tbsp. butter, melted
1/4 c. sugar

In a large bowl, mix yeast, warm water, and sugar. Set aside to let the yeast mixture become frothy, about 5 minutes.

When the yeast is ready, stir in milk, eggs, yolks, butter, and zest.

Add in 1 c. flour and stir. Add in the salt. Add in 1 c. flour and stir. Add in the last cup of flour and stir.

Turn out dough on floured surface. Knead until smooth.

Add a teaspoon or two of olive oil to a large bowl, and spread around the bottom and sides with a paper towel.  Place the dough in the bowl. Cover and let rest 1 - 1 1/2 hours.

When the dough has rested and doubled in size, turn out onto floured surface. Cut into 10 portions, then cut the pointed tips of each portion off. About 1/2 an ounce in size.

Roll all 20 pieces into balls and place onto lined baking sheets. You'll need 2 baking sheets. Cover and let rest 30 minutes.

Preheat oven to 350 F.

Make 6 cuts on the small balls to make them look star-like. Leave the center attached.

Brush water on the top of each roll. Attach top ball that has been cut. Spread and shape the top ball into bones.

Brush with egg wash.

Bake 18 minutes or until golden. Brush with butter, then sprinkle with sugar.


Recipe courtesy of Rosanna Pansino.

Tuesday, February 6, 2018

Dragon Noodles

8 oz. lo-mein noodles
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1 Tbsp. sriracha
2 Tbsp. butter
1 egg, beaten
1 Tbsp. cilantro

Cook the noodles according to package directions. Drain.

In a small bowl, whisk together the soy sauce, brown sugar, and sriracha.

In a large skillet, melt the butter, and cook the egg. Add in the cilantro. Stir around to break up the egg.

Add the noodles to the skillet with the egg. Stir to combine. Then coat with the sauce. Again stir to combine. Serve hot.

Super easy. Super fast. Next time I may add chicken, but it was a great dinner and I will definitely be making it again!

Here's the website where I found the recipe:

Monday, December 11, 2017

Slow Cooker Butter Chicken

*Plan ahead... needs to marinate

1 c. plain yogurt
1 Tbsp. lemon juice
2 tsp. cumin
1 tsp. cinnamon
3/4 tsp. black pepper
1 tsp. ground ginger
1 tsp. salt

3 whole boneless skinless chicken breasts

2 Tbsp. butter, melted
2 cloves garlic, minced
1 jalapeño pepper, de-seeded and finely chopped
2 tsp. paprika
1 tsp. cumin
1 tsp. Garam Masala
1 tsp sugar
1/2 tsp. salt (or to taste)
1/4 tsp. chili powder
8 oz. can tomato sauce
1 c. heavy cream
2 Tbsp. cornstarch
1 Tbsp. water
2 drops red food coloring
2 drops yellow food coloring

Basmati rice, cooked

Combine marinade ingredients and chicken in a gallon Ziploc bag. Knead with hands until thoroughly mixed. Refrigerate to marinate overnight.

The next day, preheat the oven to 450° F.

Line a baking sheet (with raised edges) with parchment paper.

Remove chicken from marinade, shaking off and discarding the excess marinade.

Arrange chicken breasts on baking sheet, and bake at 450° for 10 minutes. (Chicken will be not fully cooked.)

Plug in crock pot, and set to low heat. Add melted butter, garlic, and jalapeño, covering the bottom of the pot.

Cut chicken into 1" cubes and add to crock pot. Do not stir.

In a small mixing bowl, combine paprika, cumin, garam masala, sugar, salt, chili powder, tomato sauce and heavy cream. Stir to combine, then pour mixture over the chicken.

Place lid on crock pot and leave at low for 3 hours.

After 3 hours are up, combine corn starch, water, and food coloring in a small bowl. Vigorously mix and add to crock pot, stirring everything together before the corn starch can settle out of the water.

Set crock pot to high, then re-cover and cook for 20 more minutes.

Serve hot over basmati rice.


Mini Sloppy Joes

1 lb. ground beef
half of a large onion, chopped
8 oz. tomato sauce
1/3 c. ketchup
1 Tbsp. brown sugar
1 tsp. dry mustard
salt and pepper
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1 baguette, cut into about 25 slices
Parmesan, shredded
Provolone, grated

Preheat oven to Broil.

In a large saucepan, over medium heat, combine the beef and onion. Cook until meat is mostly browned, then drain well.

In a small bowl, whisk together the tomato sauce, ketchup, brown sugar, dry mustard, salt and pepper, vinegar, and Worcestershire sauce.

Pour the sauce ingredients over the drained beef, then stir to coat evenly. Cover and simmer 20 minutes, stirring occasionally.

Line your baguette slices onto one or two baking sheets. Put about a Tbsp or two of the beef sauce onto the top of each bread slice. Sprinkle each slice with Parmesan, then cover the top in Provolone.

Broil for 2 minutes.

Let cool a minute or two before enjoying.

Saturday, October 28, 2017

Coconut Rice with Chicken and Zucchini

1 Tbsp. oil
3-4 chicken breasts, cut into large chunks
salt and pepper to taste
1 garlic clove, minced
onion powder
3/4 c. rice
8 oz. coconut milk
3/4 c. water
2 small zucchini, diced
1/2 Tbsp. lemon juice

In a deep frying pan over medium heat, add the oil and chicken. Sprinkle with salt and pepper. Brown on both sides, about 8 minutes. Remove the chicken from the pan. Keep about 1 Tbsp of fat in the pan.

Bring the heat down to low. Cook the garlic for 1 minute.

Add in the rice and seasonings, and more salt and pepper if you want.

Stir in the milk and water. Add in the chicken. Bring to a simmer. Cover and cook over medium low heat, stirring once or twice, for about 20 minutes.

When the rice is cooked, add in the zucchini. Cover and cook about 7-10 more minutes.

Stir in the lemon juice.

Serve hot.

Wednesday, July 26, 2017

Blueberry Oatmeal Cookies with Lemon Icing

1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. brown sugar
1 c. sugar
2 eggs
2 tsp. vanilla
3 c. old fashioned oats
1 c. blueberries
1 c. powdered sugar
juice of one lemon

Preheat oven to 350 F. Make sure your oven rack is set in the middle position.

Line a baking sheet with parchment paper.

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

Cream together the butter and both sugars on medium speed until light and fluffy.

Beat in the eggs, one at a time, and then mix in the vanilla.

Stir in the flour mixture, then stir in the oats. Next fold in the blueberries, making sure to be very gentle.

Using 2 heaping tablespoons per cookie, roll dough into balls and place them onto the prepared cookie sheet, spacing them at least 2 inches apart.

Bake 12-14 minutes, or until the edges are just turning golden brown but the middles are still quite pale.

Cool the cookies for several minutes on the baking sheet before transferring to a wire rack.

Once the cookies are cool, mix the powdered sugar and lemon juice together. Drizzle the glaze on top of the cookies and let sit until glaze has hardened.

Store in an airtight container.

These cookies were way better after they sat and cooled and set all night. Delicious. I'm already planning on making another batch.

Here's a link to the recipe I used:

Funfetti Cake

1 c. milk, room temperature
6 egg whites, room temperature
2 tsp. vanilla
2 1/4 c. cake flour
1 3/4 c. sugar
4 tsp. baking powder
3/4 c. butter, cool room temperature
1/2 c. confetti sprinkles

2 c. butter, room temperature
6 c. confectioners sugar
1 tsp. vanilla
3 tsp. whipping cream
pink food coloring (or whichever color you want)
1/4 - 1/2 c. sprinkles

To make the cake:Preheat the oven to 350 F.

Butter and flour 8 inch round cake pans (2). Then line with parchment.

In a medium bowl, mix together milk, whites, and vanilla. Set aside.
Sift the flour into a large bowl. Add sugar and powder, and mix on low speed. Add in the butter. Continue mixing on low until crumbly.

Pour in all but 1/2 cup of the milk mixture into the flour mixture. Beat on medium speed for 2 minutes. Add in the remaining milk. Beat for another minute.

Fold in the sprinkles.

Divide the batter evenly between the cake pans. Bake 27-35 minutes, or until a toothpick inserted in the middle comes out clean.

Allow to cool in pans for 10 minutes before removing to a wire rack.

To make the icing: In a large bowl, beat the butter on medium speed until creamy.

Add in the sugar, and beat on low speed. Mix until well blended. Change to medium speed, and beat for 2 minutes.

Add vanilla.

Add the cream in 1 tsp. at a time.

Add in the food coloring. Mix, then stir in the sprinkles.

To assemble to cake: When the cakes are completely cool, use a serrated knife, and slice the top of each cake layer off to make it even and flat.

Put cake number 1 on the plate you're going to serve it on. Add a level layer of icing to the top of the cake.

Place cake number 2 on top of the icing.

Add a very thin and even layer of icing all over the cake (this is called your crumb coat). Chill for 30 minutes.

When the cake is done chilling, finish frosting the cake how you want it to look. Pipe a border around the base if you like, just make sure you use a large enough tip otherwise the sprinkles can get stuck.

I served this cake the day I made it, and it was good. I had some the following day, and it was even better. So if you can plan ahead, this cake is best the second day. Just make sure to cover it so it doesn't dry out. I put a few toothpicks in the top of the cake to keep plastic wrap from touching the icing.

Making this cake is definitely a time consuming process, but it's a great cake. Fun for a party!

Here's a link to the recipe I used:

Tuesday, May 16, 2017

Sweet Potato Curry

1 Tbsp. coconut oil
1/2 an onion, chopped
1 small sweet potato, peeled and diced
2-3 cloves garlic, minced
1 tsp. ginger, peeled and minced
1 can coconut milk
1 c. chicken stock
curry powder
white pepper
dash of garam masala
dash of red pepper flakes
4-5 drops lime juice
1 tsp. brown sugar
1/2 c. red bell pepper, deveined and chopped
1/2 c. frozen peas
1 c. fresh spinach leaves
hot cooked rice

In a large pot, add the coconut oil and onion. Cook over medium heat for about 4 minutes.

Add the sweet potato to the onion. Cook for another 4 minutes.

Add the garlic, ginger to the pot. Cook for one minute.

Add in the coconut milk, chicken stock, seasonings (to taste), lime juice, and brown sugar. Mix. I added a lot of curry powder, turmeric, and coriander. I added a little less white pepper and salt. But adjust to what tastes good to you.

Add in the bell peppers and peas. Bring to a boil. Turn down the heat and let simmer for 10 minutes. Make sure you taste test as it simmers to see if you need to add more seasonings.

Remove from heat. Add in the spinach and stir.

Serve over hot cooked rice.

Here's a link to the recipe I adapted:

Honey Sweetened Raisin Rolls

Plan ahead... needs to chill...

7 oz. wheat flour
4.5 oz. flour, plus more for kneading
1/2 Tbsp. yeast
4 oz. raisins
1/2 tsp. salt
1/4 c. honey, warmed
1 oz. butter, melted
7.4 oz. milk, room temperature
half an egg
oil for greasing
cooking spray

2 Tbsp. butter, melted
2 Tbsp. honey

Line a baking sheet with parchment paper. Set aside.

In a large bowl, add flours, yeast, raisins, and salt. Mix with a spoon.

In a separate bowl, add the 1/4 cup honey and 1 ounce butter, and milk. Whisk.

Add in the half egg. Whisk again.

Pour wet ingredients into dry. Mix.

Knead on a lightly floured surface about 2-3 minutes. This dough is sticky. Do not add more flour. Make sure you have floured hands while kneading. It gets a little frustrating, but just keep dusting your hands with flour and knead as best you can. You want the dough sticky.

Coat the inside of a bowl with oil. Add the dough. Sprinkle with a bit of flour. Cover and let rise in a warm place for 1 hour.

After an hour, turn dough out onto floured surface. Split into 8 pieces. Form into rounds.

Place the rounds on the prepared baking sheet.

Spray the baking sheet and dough rounds lightly with cooking spray.  Drape plastic wrap over the dough. Lightly tuck the wrap under the baking sheet. Chill overnight in the fridge.

The next day, remove the baking sheet from the fridge and set on the counter for about 30 minutes.

Preheat the oven to 350 F.

Combine the 2 Tbsp. melted butter and honey together.

Bake the raisin rounds for 10-15 minutes until lightly golden.

When they are done baking, remove from oven and brush with the honey butter mixture. Allow to cool on the pan for 5 minutes before removing to a cooling rack.

So delicious. 

Here is a link to the recipe I adapted:


1 c. sesame seeds
1/3 c. pistachios, chopped
1/2 c. honey
1 inch lemon peel slice
1 tsp. lemon juice
dash or two of sugar

Line a baking pan with parchment paper. Set aside.

Brush olive oil onto a spatula. Set aside.

Add the sesame seeds to a small pan, and cook over low heat until lightly golden. Takes about 10-15 minutes. Stir occasionally. Remove from heat. Set aside.

Add honey, lemon peel, juice, and sugar to a pot. Heat over medium heat until simmering. Then stir continuously for 5 minutes. Turn off the heat and carefully remove the lemon peel. Discard the peel.

Immediately add sesames and pistachios to the honey mixture. Mix well. Empty onto prepared baking pan.

Flatten the mixture with the prepared spatula.

Cool at room temperature about 20 minutes until semi hard. Cut into bars. Wrap each bar in wax paper. Store in an airtight container.

Makes about 10-12 bars

The recipe I adapted is from