Sunday, April 19, 2015

Coconut Scones with Choc Chips

3/4 c. coconut milk
1 egg
2 tsp. vanilla
1/4 c. sugar
2 - 2 1/2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
3 Tbsp. butter, very cold, and cut into small cubes
3/4 c. mini choc chips
1/2 c. sweetened flake coconut
2 Tbsp. coconut milk (for brushing)

1 c. confectioners' sugar
2 Tbsp. coconut milk
1/4 c. sweetened flake coconut

To make the scones: Preheat oven to 375 F. Line a baking sheet with parchment paper. Set aside.

In a medium sized bowl, combine the coconut milk, egg, vanilla, and sugar. Set aside.

In a large bowl, whisk the 2 cups flour, baking powder, and salt together. Cut in the cold butter with a pastry cutter (or two knives if you don't have a pastry cutter).

Mix the wet ingredients into the dry. Fold in the coconut flakes and choc chips.

Knead on a floured surface 4-5 times. Here is where you may need the extra 1/2 cup flour. Add gradually.

Move to the lined baking sheet and cut with a knife or pizza cutter. I recommend flouring whatever you are going to cut with. Probably multiple times. The dough can be sticky. Cut into slices like you would a pizza.

Brush slices with the coconut milk.

Bake 18-22 minutes. Let cool.

To make the frosting: Mix the sugar and milk together. It is a thicker frosting, so then using a knife just spread the frosting over the scones gently (after they have cooled). Sprinkle with the flakes.

Eat them warm or cold. With jam or plain. Enjoy!

Here's a link to the recipe I used:

Havarti Bread

Before baking
*Plan ahead... needs to rise twice...

400 g. flour, divided
1/2 tsp. salt
2 tsp. dry yeast
200 g. Havarti, grated
200 g. plain yogurt
1/2 c. hot water
3 Tbsp. olive oil
1 egg yolk

Sift flour. Reserve 100 grams of flour, set it aside. In a large bowl, combine the remaining flour, salt, and yeast. Whisk well. Add cheese to the flour, and mix with hands.

In a separate bowl, whisk yogurt, hot water, and olive oil together. Make a well in the flour mixture bowl. Then pour in the wet ingredients. Start mixing with a spoon, then transfer to a floured surface.

Knead the dough about 5 minutes, adding in the reserved flour as you knead.

Oil a bowl, put the kneaded dough in, cover with a tea towel, and let rise about an hour.

After an hour, flour the counter, turn out the dough, gently knead, then divide into thirds. Roll each piece into a long rope shape (that fits on your baking sheet). Braid. Secure the ends by tucking them under. Transfer braided dough to a lined baking sheet (or you could braid the dough on the sheet instead of having to move it afterward if that would be helpful). Cover and let rise 30 minutes.

After baking
Preheat oven to 400 F.

Whisk egg yolk and brush over braid after it has risen a second time.

Bake for 15-20 minutes or until it starts to turn golden.

Here's a link to the recipe I used. It is a European website, which is why the measurements are in grams instead of cups:

Tuesday, April 14, 2015

Peanut Butter Energy Bites

1/2 c. creamy peanut butter
1/3 c. honey
1 tsp. vanilla
1 c. old fashioned oats
2/3 c. sweetened coconut, shredded
1/2 c. flaxseed meal
6 Tbsp. mini chocolate chips

In a medium sized bowl, stir together the peanut butter, honey, and vanilla. Add the rest of the ingredients. Shape into small balls. I used a mini ice cream scoop. Store in the fridge.

When I rolled the bites into balls I immediately put them in a tupperware. I used a piece of parchment paper between rows.

Makes 20-24 bites.

Super easy to make.

Here's a link to the recipe I used:

Saturday, April 4, 2015

Gummy Candy

10 Tbsp. cold water, divided
20 grams unflavored gelatin (3 small packets)
Darth Vader
200 grams sugar (a little more than 3/4 c.)
1 tsp. flavoring
1/2 tsp. food coloring (optional)
50 grams sugar (for coating)

Sprinkle the powdered gelatine over 4 tablespoons (¼ cup) of cold water. Mix it well and leave it to bloom, about 15 minutes.

In a saucepan, tip in the sugar and shake it to create an even layer. Pour another 6 tablespoons (⅜ cup) of cold water over the sugar and place it on high heat. Stir a little. When it comes to a boil, cook it for exactly 1 minute, then turn the heat down to medium low and cook for another 5 minutes.
Han Solo in Carbonite
When the sugar is cooked, pour it over the gelatine and mix well, until the gelatine is completely melted. At this point you can add the extract of your choice and food coloring, if you wish. Once the mixture is well blended, pour it into candy molds (I used silicone; if you have plastic or some other material for molds, I'd recommend greasing them before you pour in the sugar mix). You can also pour it in a baking dish (lightly greased or sprayed, for easier release) and later cut it into cubes. Leave the molds (or baking dish) in a cool place (but not in the fridge) for at least 4 hours, or until the candies are firm to the touch. Remove from the molds and roll them in sugar.
Star Wars gummy candy

I chose to use root beer flavor, but you can use whatever you want. Next time I might try coconut.

Here's a link to the recipe I used:

Pea Salad

*Plan ahead... needs to chill...
3 Tbsp. sour cream
1/2 Tbsp. mayonnaise
salt and pepper, to taste
1/2 Tbsp. white vinegar
2 c. frozen green peas, almost thawed
1/4 of a small red onion, sliced very thinly
4 slices of bacon, chopped and cooked
3 oz. cheddar cheese, cut into small cubes

Mix the sour cream, mayonnaise, salt, pepper, and vinegar together in a small bowl to make the dressing.

Place the peas in a large bowl. Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, and cheese until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. Also remember to refrigerate the remaining dressing.

When you're ready to serve, add the remaining dressing.

I adapted this recipe from The Pioneer Woman, who is amazing:


*Plan ahead... needs to chill...
Rolling out the dough
6 c. potatoes, riced
1/4 c. shortening
1/4 c. butter
1/4 c. milk
2 c. flour
1 tsp. sugar
pinch of salt
1/2 c. pancake mix (like Snoqualmie Falls)

In a large bowl, combine the rices potatoes, shortening, and butter. Cover the bowl and chill overnight. Do not skip this step.

Almost ready
Preheat lefse grill to 500 F.

Add the remaining ingredients to the cold potato mixture.

Flour a pastry cloth or counter top, and roll out 1/3 cup of dough. Use a stocking on the rolling pin or make sure to flour it completely. Make sure to roll the dough very thin. Thinner than a tortilla.

Lay out on the hot lefse grill using a lefse stick. If you don't have a lefse stick, use an icing knife or even a chopstick. Allow to cook until brown spots start to appear on the side facing down (so you just have to peek under every so often). Turn it over to allow the uncooked side to brown. Cool on tea towels.

While you're rolling out the dough and rolling it out on the grill, store the unused dough in the fridge to keep it chilled until you're ready for it.

When the lefse has cooled either serve it or fold it into fourths and place in a ziplock bag until you're ready to eat it.

Growing up, we would always serve lefse with butter, sugar, and cinnamon. My traditional Norwegian husband only uses butter and sugar. Feel free to use what you want! After buttering it and sprinkling it with whatever ingredients you find tasty, roll it up and eat it! We make lefse several times a year at my house.

Recipe by Mildred Risvold via Trudy Lund

Tuesday, March 31, 2015

Vodka Amaretto Cupcakes

1 1/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
6 Tbsp. butter, softened
1 egg
1 egg white
1 tsp. vanilla
2 Tbsp. vodka
2 Tbsp. amaretto
1/2 c. milk

1 stick of butter, softened
3 c. powdered sugar
3-4 Tbsp. amaretto

Preheat oven to 350 F.

Line a cupcake pan with paper liners. Set aside.

To make the cupcakes: In a bowl, mix the flour, baking powder, and salt together. Set aside.

In a large bowl, cream the sugar and butter.

Add in the egg and egg white, one at a time. Mix between additions.

Add in the vanilla, vodka, and amaretto. Mix.

Add the flour mixture to the wet mixture in 3 additions, alternating with the milk in 2 additions, and ending with the flour mixture.

Scoop the mixture into the cupcake pan until about 3/4 of the way full.

Bake 17-19 minutes. Check with a toothpick to make sure the insides are baked through.

Remove from pan and cool on a wire rack. Make sure the cupcakes are cooled completely before frosting.

To make the frosting: Beat the butter until creamy.

Add the powdered sugar 1 cup at a time, beating until combined.

Add amaretto 1 tablespoon at a time until the desired consistency.

These cupcakes are amazing, and I will be making them again. Definite crowd pleaser.

Here's a link to the recipe I adapted:

Friday, March 27, 2015

M&M Cookies

3/4 c. butter, room temperature
1 c. brown sugar
1 egg
1 tsp. vanilla
3.4 oz. vanilla pudding mix
3/4 tsp. baking soda
1 tsp. kosher salt
2 c. flour
1 1/2 c. mini M&Ms

Preheat oven to 350 F.

Line 2 baking sheets with parchment paper. Set aside.

In a large bowl, cream together the butter and sugar.

Add in the egg and vanilla. Mix.

Add in the pudding mix, soda, and salt. Mix.

Add in the flour, and beat until just combined.

Stir in the M&Ms.

Scoop dough onto prepared sheets using a cookie scoop or tablespoon. Line them about 2 inches apart.

Bake 9-11 minutes. They should just start to be turning golden around the edges, but still soft in the middle.

Cool 3-4 minutes on the baking sheets before removing to a cooling rack.

These cookies are fantastic.

Here's a link to the recipe I used:

Thursday, March 26, 2015

Asparagus & Spinach Quiche

Pie Crust (9 inch):
1 c. flour
1/2 tsp. salt
Pie Crust
1/3 + 1 Tbsp. shortening
3-4 Tbsp. cold water

Quiche Filling:
1/2 Tbsp. olive oil
15 spears of asparagus, cut into 1 inch pieces
5-8 oz. fresh baby spinach
salt and pepper
5 eggs
1 c. milk
1 c. feta, crumbled
1/4 c. mozzarella, shredded
1 tsp. chives

To make the pie crust: Mix the flour and salt in a medium bowl. Cut in the shortening with a pastry blender until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and can stick together.

Gather the pastry into a ball. Shape into flattened round. Wrap in plastic wrap and refrigerate for 30 minutes.

When the dough is ready, roll pastry on lightly floured surface into a circle larger than the pie plate. The crust needs to slightly fold over the sides when placed in the pie plate. Press the dough firmly against the bottom and side of pie plate. Just don't stretch it too much. Stick the pie plate with dough into the freezer while you make the filling.

Preheat oven to 375 F.

To make the quiche filling: Heat the oil in a skillet over medium heat. Add in the asparagus and spinach. Cook until the asparagus gets tender, but don't over-cook it. Season with salt and pepper as it is cooking. The spinach will wilt.

Transfer the spinach to a colander, and press with a spoon or paper towel to get any liquids out. Set aside.

In a large bowl, whisk the eggs and milk together. Stir in the cheeses. Season with salt and pepper.

Remove the pie crust from the freezer. Place asparagus and spinach on the bottom of the crust. Sprinkle with the chives. Pour the egg mixture over the top of the greens.

Dinner is ready
Bake for 45 minutes or until the quiche is set and golden.

Let stand 10-15 minutes before serving.

I could not stop eating this quiche.

Here's a link to the recipe I adapted:

I used good ol' Betty Crocker to make the pie crust.


Wednesday, March 25, 2015

Bean and Bacon Soup

Vegetables cooking
8 oz. bacon, diced
1 small onion, diced
1 c. carrots, diced
2-3 garlic cloves, minced
4 1/2 c. chicken broth
45 oz. Great Northern beans
salt and pepper, to taste
8 oz. tomato sauce

Cook the bacon in a soup pot. When cooked and crispy, remove to a paper towel lined plate. Add the onion and carrots to the bacon grease. Cook over medium heat until tender, about 5 minutes.
Vegetables, broth, and beans

Add the minced garlic and cook for 1 more minute.

Add in the broth and beans. Season with salt and pepper. Bring to a boil.

Reduce heat and simmer for 1 hour.

Bean and Bacon Soup
Remove half the soup to a food processor (or blender, or use an immersion blender). Process until smooth. Return to the soup pot. Stir together. Add in the tomato sauce and cooked bacon. Add salt and pepper as needed. Stir and heat for about 5 minutes more or until heated through.

The canned version of this was my favorite growing up. This homemade version is pretty spot on. I'll be making it again.

Here's a link to the recipe I adapted: