Copycat Piranha Pool

We had this drink at Disneyland, and came home and tried to recreate it. I think I got pretty close! So, when you’re getting ingredients, don’t make the same mistakes I did. Cream of coconut is not to be confused with coconut cream. They are very different. Also strawberry puree is more than just pureed strawberries. There’s a component of added sugar and lemon juice, so it won’t be as sweet unless you’re using strawberry puree.

1 oz. blue curacao
1.5 oz. pineapple juice
2 oz. cream of coconut
1 oz. strawberry vodka 1.5 c. ice
1 Tbsp. strawberry puree
pineapple slice for garnish (optional)
maraschino cherry for garnish (optional)


Mix all the ingredients except the strawberry puree in a blender.

Taking a tall empty cup, tilt it to the side, and scoop in your strawberry puree so it covers the side.

Tilt the cup upright and quickly pour in the contents of the blender. Garnish with a cherry on top!

This is one of my favorite drinks! Enjoy!

Hot Cross Buns

*Plan ahead... needs to rise...

Buns

2 c. whole milk

1/2 c. canola oil 

3/4 c. granulated sugar, divided

2 1/4 tsp. active dry yeast 

4 1/2 c. all-purpose flour, plus more for flouring

1/2 tsp. baking powder 

1/2 tsp. baking soda 

2 tsp. salt 

1 tsp. cinnamon

Dash of ground nutmeg

Glaze

1 egg white

splash of milk 

Icing

1 egg white

confectioners' sugar, as needed

milk, as needed

 To make the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes.

Sprinkle the yeast over the mixture. Add 4 cups of the flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined.

Combine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and nutmeg or whatever other spices you want to use.

Lightly flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Then fold the dough over on itself and flatten again so the dough is "plain" again. Repeat the sugar process, then fold the dough again. Repeat a third time.

Line a baking sheet with parchment paper. Pinch off golf ball-size bunches of dough. With floured hands, quickly roll them into balls, then turn the edges under themselves slightly. Place on the prepared baking sheet. Cover and allow to rise in a warm place for at least 30 minutes....an hour plus is better. 

Preheat the oven to 400 degrees F. 

To make the glaze: Mix the egg white with a splash of milk. Brush onto the balls of dough.

Bake until the tops of the buns have turned nice and golden brown, 20 minutes give or take. Allow to cool on a cooling rack. 

  

To make the icing: Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in the milk as needed for consistency.

When the buns are completely cool, add the icing to a small ziptop bag and snip the corner. Make icing crosses on each bun. Enjoy!

Shamelessly borrowed from The Pioneer Woman

Asparagus Quiche

I made this quiche the other day, and there were no leftovers. So delicious. I got the crust recipe from Mary Berry. I make this crust all the time. It’s so simple and tasty. The quiche recipe comes from my new cookbook: Magnolia Table by Joanna Gaines.

Pie Crust
175g flour, plus more for dusting
87.5 cold butter
6-12 Tbsp. cold water

Quiche
1 lb. asparagus, ends trimmed
6 eggs
1 c. heavy cream
1 tsp. garlic powder
1 tsp. black pepper
8 oz. Fontina cheese, grated
2 oz. Gruyere cheese, grated

To make the crust: Place the flour in a large bowl.

Grate the butter into the flour, and cut with a pastry blender until mixed together.
Add in the cold water one tablespoon at a time. Between each addition of water, stir with a knife until it’s a doughy consistency.

Gather together in a ball. Wrap securely in plastic wrap. Chill in the fridge for 30 minutes (and up to 24 hours).

When your dough is ready, set it out for 10 minutes, still wrapped.

Preheat the oven to 350 F.

On a floured surface, roll out the dough into a circle about 14 inches across. Don’t stretch or turn it over.

Fold the pastry in half, then in half again, to resemble a fan shape. Place in the center of the 9 inch pie dish you’re using. Unfold and ease into the pan. Trim the edges and decorate the edge as you like.

To make the quiche: Cut the asparagus into 1 inch pieces.

Steam the asparagus for about 3 minutes. Then rinse under cold water to stop the cooking. Drain and set aside.

In a large bowl, whisk together the eggs, cream, garlic, and pepper. Stir in the cheeses and asparagus.
Pour mixture into unbaked pie crust.

Bake until lightly golden and set in the center. Jiggle the pan. It shouldn’t wiggle in the center. Bake 40-50 minutes.

Let stand 5-10 minutes before serving. Cut into 6-8 slices. Serve warm.

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
water
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.

Enjoy!!

Recipe courtesy of Rosanna Pansino. http://rosannapansino.com/blog/recipes/coco-day-dead-bread/

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: https://www.budgetbytes.com/2012/08/spicy-noodles/

Slow Cooker Butter Chicken

*Plan ahead... needs to marinate

Marinade:
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

Chicken:
3 whole boneless skinless chicken breasts

Sauce:
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.

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
coriander
cumin
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.

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: http://ahappyfooddance.com/blueberry-oatmeal-cookies/

Funfetti Cake

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

Icing: 
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: http://bestfriendsforfrosting.com/2013/11/double-layer-confetti-cake/