A Happy Recipe

June 21, 2015

Lemon Bars

Description

I like my lemon bars with a thicker cookie base. You’ll love these!

Ingredients

2 cups Flour
½ cups Sugar
¼ teaspoons Salt
2 sticks (1 Cup) Salted Butter, Cut Into Small Cubes
Filling
1-¾ cup Sugar
¼ cups Flour
2 Tablespoons (additional) Flour
4 whole Large Eggs
Zest And Juice Of 4 Medium-sized Lemons
Powdered Sugar, For Sifting

2 cups Flour
½ cups Sugar
¼ teaspoons Salt
2 sticks (1 Cup) Salted Butter, Cut Into Small Cubes
Filling
1-¾ cup Sugar
¼ cups Flour
2 Tablespoons (additional) Flour
4 whole Large Eggs
Zest And Juice Of 4 Medium-sized Lemons
Powdered Sugar, For Sifting

Preparation

For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.

Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.

For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.

Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

(Use an 8 x 10 pan if you’d like the layers to be a little thicker.)

Dad U Rock Cake

Description

A sponge cake with coconut buttercream decorated with a DIY cake topper.

Ingredients

FOR THE CAKE TOPPER:
1 cup Candy Melts Or Chocolate
1 Tablespoon Canola Oil (if Melted Candy Is Too Thick To Pipe)
FOR THE CAKE:
3 whole Large Eggs, Room Temp, Separated
½ cups Sugar
1 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
½ Tablespoons Lemon Zest
½ cups Cake Flour, Sifted
FOR THE COCONUT BUTTERCREAM:
1 stick Unsalted Butter, Room Temperature
⅔ cups Powdered Sugar
1 teaspoon Vanilla Extract
4 Tablespoons Coconut Milk

FOR THE CAKE TOPPER:
1 cup Candy Melts Or Chocolate
1 Tablespoon Canola Oil (if Melted Candy Is Too Thick To Pipe)
FOR THE CAKE:
3 whole Large Eggs, Room Temp, Separated
½ cups Sugar
1 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
½ Tablespoons Lemon Zest
½ cups Cake Flour, Sifted
FOR THE COCONUT BUTTERCREAM:
1 stick Unsalted Butter, Room Temperature
⅔ cups Powdered Sugar
1 teaspoon Vanilla Extract
4 Tablespoons Coconut Milk

Preparation

To make cake topper, outline a template of “Dad U Rock” in a relatively thick font on a paper. Place a piece of parchment paper over it.

Place candy melts in a microwaveable Ziploc bag. Microwave on high for 20 to 30 seconds to completely melt the candy melts. Add oil if it’s too thick to pipe. Push the melted candy toward one corner of the bag. With a pair of scissors, snip off a very small opening. Start piping the candy on the parchment over the template, starting with the outline. Then fill the inside. Let it dry completely before peeling the cake topper off the parchment paper. Flip the cake topper over, place a toothpick or two on the back of the cake topper, leaving half out to insert into the cake. Glue the toothpick to the topper with a bit of melted candy melts. Let it dry completely.

To prepare cake layers, preheat oven to 350 F. Grease and line the bottom of two 5-inch cake pans with parchment paper. Set aside.

In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add half of the sugar and continue beating until stiff peaks form. Scrape the meringue into another bowl. Set aside.

In the same mixing bowl, beat egg yolks and remaining half of the sugar on high speed until thick and light in color, about 5 minutes. Add vanilla, lemon juice and zest. Mix for another minute. Sift flour over the top of egg yolk mixture then gently fold in half of the meringue. Fold the rest of the meringue into the batter until just incorporated. Pour the batter evenly into the prepared pans and smooth the top.

Bake for 18 to 20 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool in pans for 5 minutes. Run a thin knife around the cake edge and place the cake on a wire rack to cool completely. Cut cakes horizontally to make four cake layers.

To prepare buttercream, beat butter for a few minutes with a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low. Beat until the sugar incorporates with the butter. Add vanilla and coconut milk and beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.

To assemble the cake, sandwich each cake layer with a thick layer of buttercream. Smear a thin layer of frosting on the top and sides of the cake to create the “naked”effect. Carefully place the cake topper on the cake. Cover and refrigerate the cake until serving. Then leave out at room temperature for at least an hour prior to serving.

June 20, 2015

Virgin Tropical Sangria

Description

This tropical thirst-quencher is bursting with pineapple and coconut flavor and loaded with fresh mango, kiwi and lime.

Ingredients

4 cups Pineapple Juice
2 cups Coconut Water
2 bottles (12 Oz. Size) Coconut Soda
¼ cups Sugar Or Sugar Substitute To Suit Your Taste
2 cups To 3 Cups Sliced Tropical Fruits Of Your Choosing (mango, Kiwi, Lime, Pineapple)

4 cups Pineapple Juice
2 cups Coconut Water
2 bottles (12 Oz. Size) Coconut Soda
¼ cups Sugar Or Sugar Substitute To Suit Your Taste
2 cups To 3 Cups Sliced Tropical Fruits Of Your Choosing (mango, Kiwi, Lime, Pineapple)

Preparation

Combine pineapple juice, coconut water, soda and sugar in a pitcher. Stir to dissolve sugar. Add fruit. Refrigerate for 3 hours or more. Serve and enjoy! Makes 6 to 8 servings.

June 19, 2015

Grilled Vegetable and Goat Cheese Sandwiches

Description

These Grilled Vegetable and Goat Cheese Sandwiches are packed full of awesome summer flavors!

Ingredients

1 cup Sun-dried Tomatoes In Olive Oil, Drained And Chopped
½ cups Extra-virgin Olive Oil, Plus More For Drizzling
2 cloves Garlic, Minced
½ cups Chopped Fresh Basil Leaves
1 Tablespoon Chopped Fresh Tarragon Leaves
1 Tablespoon Chopped Fresh Thyme Leaves
½ teaspoons Kosher Salt
½ teaspoons Freshly Ground Black Pepper
1 whole Eggplant, Sliced Into ¼" Pieces
2 whole Zucchini, Sliced On The Bias Into ¼" Thick Pieces
2 whole 12" Baguettes, Sliced In ½ Lengthwise
1 cup Goat Cheese, Softened At Room Temperature

1 cup Sun-dried Tomatoes In Olive Oil, Drained And Chopped
½ cups Extra-virgin Olive Oil, Plus More For Drizzling
2 cloves Garlic, Minced
½ cups Chopped Fresh Basil Leaves
1 Tablespoon Chopped Fresh Tarragon Leaves
1 Tablespoon Chopped Fresh Thyme Leaves
½ teaspoons Kosher Salt
½ teaspoons Freshly Ground Black Pepper
1 whole Eggplant, Sliced Into ¼" Pieces
2 whole Zucchini, Sliced On The Bias Into ¼" Thick Pieces
2 whole 12" Baguettes, Sliced In ½ Lengthwise
1 cup Goat Cheese, Softened At Room Temperature

Preparation

Heat up a grill pan over medium-high heat.

In a medium-sized bowl, add sun-dried tomatoes, olive oil, garlic, basil, tarragon, thyme, salt and pepper. Mix it all together. Add the eggplant and zucchini and give a quick toss.

Remove vegetables from the garlic mixture and set the mixture aside. Place the vegetables on the grill pan and cook for 3-4 minutes on each side, until you get nice grill marks.

Now, take your baguettes and drizzle with a little oil. Place them cut side down on the grill for a few minutes to let them crisp up a bit. Place the bread on a plate face up.

Spread the sun-dried tomato mixture on the cut side of each piece of bread. Take the softened goat cheese and spread that right on top of the sun-dried tomato mixture. Layer eggplant and zucchini on one side of each baguette. Place the other half of the bread right on top of each baguette and give it a good press down. Slice each sandwich in half and devour!

Recipe slightly adapted from Giada at Home Cookbook.

June 18, 2015

Berry Spinach Salad with Berry Balsamic Vinaigrette

Description

Super colorful and light Berry Spinach Salad drizzled with a Berry Balsamic Vinaigrette. Loaded with berries, pecans and goat cheese. Takes less than 15 minutes to throw together!

Ingredients

FOR THE BERRY SPINACH SALAD:
2 cups Spinach
2 whole Strawberries, Sliced
1 Tablespoon Blueberries
1 Tablespoon Blackberries
2 Tablespoons Pecans, Chopped
2 Tablespoons Goat Cheese Crumbled
FOR THE BERRY BALSAMIC VINAIGRETTE:
½ cups Fresh Berries (I Used Strawberries, Blackberries And Blueberries)
1 Tablespoon Cherry Juice
2 Tablespoons Canola Oil
1 Tablespoon Balsamic Vinegar

FOR THE BERRY SPINACH SALAD:
2 cups Spinach
2 whole Strawberries, Sliced
1 Tablespoon Blueberries
1 Tablespoon Blackberries
2 Tablespoons Pecans, Chopped
2 Tablespoons Goat Cheese Crumbled
FOR THE BERRY BALSAMIC VINAIGRETTE:
½ cups Fresh Berries (I Used Strawberries, Blackberries And Blueberries)
1 Tablespoon Cherry Juice
2 Tablespoons Canola Oil
1 Tablespoon Balsamic Vinegar

Preparation

For the salad:
Fill a large bowl with spinach. Top with berries, pecans and goat cheese. Drizzle with prepared vinaigrette and serve immediately.

For the vinaigrette:
Add dressing ingredients to a blender. Pulse until combined and the dressing is thick and smooth. If the seeds bother you strain through a sieve before serving. Store leftover dressing in the refrigerator.

Seattle Hot Dog

Description

Seattle Hot Dog: bacon cream cheese plus caramelized onions plus all-beef hot dogs!

Ingredients

1 Tablespoon Unsalted Butter
1 whole (small) Yellow Onion, Halved And Sliced
2 dashes Dry White Wine
6 whole All Beef Hot Dogs
6 whole Hot Dog Buns
4 whole Jalapeno Peppers
1 tub (8 Oz. Size) Philadelphia Bacon Cream Cheese
1 pinch Jalapeno Kettle Chips, Optional
1 dash Yellow Mustard (optional)
1 dash Sriracha (optional)

1 Tablespoon Unsalted Butter
1 whole (small) Yellow Onion, Halved And Sliced
2 dashes Dry White Wine
6 whole All Beef Hot Dogs
6 whole Hot Dog Buns
4 whole Jalapeno Peppers
1 tub (8 Oz. Size) Philadelphia Bacon Cream Cheese
1 pinch Jalapeno Kettle Chips, Optional
1 dash Yellow Mustard (optional)
1 dash Sriracha (optional)

Preparation

Heat a large skillet over medium/medium low heat. Once hot, add butter. Once the butter has melted, add sliced onion and cook for about 15-20 minutes, or until golden brown and caramelized. In the last minute or two, deglaze the pan with a couple splashes of dry white wine. Cook until the wine has absorbed. Set aside.

Preheat your grill to high heat. Once hot add the hot dogs. Cook hot dogs until warmed through and seared to your liking. Toast buns until golden brown, this won’t take long.

Place jalapeños on the grill and cook for about 8 minutes. Cook times will vary so make sure to turn them every few minutes until the jalapeño has blackened/charred on all sides.

Take one toasted bun and smear on some bacon cream cheese. Place a hot dog in the bun and top with caramelized onions, jalapeños, a dash of crumbled Kettle Chips, and other additional toppings, as desired!

June 17, 2015

Rainier Cherry and Orange Campari Cocktails

Description

A bright and refreshing way to cool down this summer!

Ingredients

FOR THE PINK LAYER:
1-½ cup Rainier Cherries, Pitted
½ cups Tart Cherry Juice
½ cups Campari Liquor
2 Tablespoons Honey
4 cups Ice
FOR THE ORANGE LAYER:
1-½ cup Orange Juice
¼ cups Vodka
4 cups Ice
Garnish: Rainier Cherries

FOR THE PINK LAYER:
1-½ cup Rainier Cherries, Pitted
½ cups Tart Cherry Juice
½ cups Campari Liquor
2 Tablespoons Honey
4 cups Ice
FOR THE ORANGE LAYER:
1-½ cup Orange Juice
¼ cups Vodka
4 cups Ice
Garnish: Rainier Cherries

Preparation

For the pink layer:
To the pitcher of a high-powered blender, add Rainier cherries, cherry juice, Campari, honey and ice. Blend until fully combined. Pour equally into glasses and place in freezer.

For the orange layer:
Wipe pitcher clean. To the pitcher, add orange juice, vodka and ice. Blend until fully combined.

Pour orange layer on top of the pink layer. Serve immediately with Rainier cherries for garnish. Enjoy!

June 16, 2015

Healthy Double Chocolate Cherry Muffins

Description

These healthy double chocolate cherry muffins are fast and easy to make. They taste great and are healthy enough for breakfast! Muffin anyone?

Ingredients

¾ cups All-purpose Flour
½ cups Whole Wheat Flour
¼ cups Brown Sugar (lightly Packed)
6 Tablespoons Unsweetened Cocoa Powder
¾ teaspoons Baking Soda
¼ teaspoons Salt
¼ cups Mini Semi-sweet Chocolate Chips
¼ cups Dried Cherries
1 cup Buttermilk
1 whole Large Egg
1 whole Large Egg Yolk
¼ cups Canola Oil
½ teaspoons Vanilla

¾ cups All-purpose Flour
½ cups Whole Wheat Flour
¼ cups Brown Sugar (lightly Packed)
6 Tablespoons Unsweetened Cocoa Powder
¾ teaspoons Baking Soda
¼ teaspoons Salt
¼ cups Mini Semi-sweet Chocolate Chips
¼ cups Dried Cherries
1 cup Buttermilk
1 whole Large Egg
1 whole Large Egg Yolk
¼ cups Canola Oil
½ teaspoons Vanilla

Preparation

Preheat the oven to 350 F. Lightly spray a 12 cup standard size muffin tin (or a 24 cup mini muffin tin) with cooking spray, or line with paper liners.

In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, cocoa powder, baking soda and salt until well combined. Add the chocolate chips and dried cherries and toss to combine.

In a medium bowl, whisk together the buttermilk, egg, egg yolk, oil and vanilla until well combined. Pour this mixture into the dry ingredients and stir until just mixed. Do not over-mix.

Fill the prepared muffin tin with the batter, dividing it equally between the muffin cups. They will be almost full. Bake for 23-25 minutes for full size muffins, and 16-18 minutes for mini muffins, or until a toothpick inserted in the center of a muffin comes out clean.

Muffins are best the first couple of days after baking them, but store well in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.

June 15, 2015

Freddy’s Burgers

Description

My family’s favorite fast food burger! There’s nothing like Freddy’s. Serve ‘em with thin fries and fry sauce!

Ingredients

4 ounces, weight Ground Beef (roughly)
Salt To Taste
1 slice American Cheese
1 whole Hamburger Bun (small, Standard Size)

4 ounces, weight Ground Beef (roughly)
Salt To Taste
1 slice American Cheese
1 whole Hamburger Bun (small, Standard Size)

Preparation

Heat a griddle over medium-high to high heat. Divide beef in half and roll into rough balls. One at a time, place the beef on the griddle. Place a large (non-slotted) spatula on top and use a coffee mug or large measuring cup to push the spatula and smash the patty very flat. Repeat with the other patty. Sprinkle them both with salt.

Cook them for 1 to 2 minutes, or until they’re nice and brown on the first side. Flip them over, wait 45 seconds, the place the slice of cheese on one of the patties. Place the other patty on top of the cheese, give it 15 to 20 seconds to melt, then place directly on the bun.

Serve with ketchup, pickles, mustard, mayo, jalapeno slices, etc.

June 14, 2015

Bacon Strawberry Farro Salad

Description

A great summer salad with salty bacon, sweet strawberry and chewy nutty farro.

Ingredients

1 cup Uncooked Farro
1 cup Sliced Strawberries
¾ cups Baby Arugula
3 slices Thick Cut Bacon, Cooked Until Crisp, Grease Reserved
1 Tablespoon Dijon Mustard
1 Lemon, Juiced
2 Tablespoons Good Quality Red Wine Vinegar
2 Tablespoons Extra Virgin Olive Oil
Salt And Pepper, to taste
¼ cups Almond Slices

1 cup Uncooked Farro
1 cup Sliced Strawberries
¾ cups Baby Arugula
3 slices Thick Cut Bacon, Cooked Until Crisp, Grease Reserved
1 Tablespoon Dijon Mustard
1 Lemon, Juiced
2 Tablespoons Good Quality Red Wine Vinegar
2 Tablespoons Extra Virgin Olive Oil
Salt And Pepper, to taste
¼ cups Almond Slices

Preparation

Cook the farro according to your packages directions. If you purchased semi-pearled farro, it will cook faster than other varieties. If there is any liquid left in the pot after cooking, drain.

Let the farro cool to room temperature and place in a large salad bowl. Add the sliced strawberries and arugula. Crumble the cooked bacon into the bowl with the farro. Toss to the combine.

In a small bowl, whisk together the mustard, lemon juice and vinegar. While whisking pour in the warm reserved bacon grease and olive oil. Season with salt and pepper. If the vinaigrette starts to seize up just pop it into the microwave for about 5-10 seconds to warm the bacon grease again. Taste and adjust seasoning. If you feel like the vinaigrette tastes too vinegary or too oily adjust proportions as necessary.

Pour about half the vinaigrette over the salad, reserving the remainder for another use or to serve alongside if guests would like to add more. Toss the salad and top with the sliced almonds. Serve salad at room temperature.

June 13, 2015

Mexican Pasta Salad

Description

I love that this Mexican Pasta Salad still has familiar flavors of traditional pasta salad, like the mayo and bell peppers. I love even more that it isn’t overwhelmed by the mayo and is complemented by sour cream, fresh lime juice, cumin, chili powder and more!

Ingredients

FOR THE SAUCE:
1 jar (16 Oz. Size) Picante Sauce (we Used Medium)
½ cups Mayonnaise
1 cup Sour Cream
1-¼ teaspoon Garlic Powder
1-½ teaspoon Ground Cumin
¾ teaspoons Chili Powder
1-¼ teaspoon Salt
1 teaspoon Lime Juice
FOR THE SALAD:
16 ounces, weight Rotini Pasta, Cooked Al Dente According To Package Directions
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
1 can (15 Oz. Size) Sweet Corn, Drained
¼ cups Red Bell Pepper, Diced
¼ cups Green Bell Pepper, Diced
1 pinch Minced Cilantro, Optional As A Garnish

FOR THE SAUCE:
1 jar (16 Oz. Size) Picante Sauce (we Used Medium)
½ cups Mayonnaise
1 cup Sour Cream
1-¼ teaspoon Garlic Powder
1-½ teaspoon Ground Cumin
¾ teaspoons Chili Powder
1-¼ teaspoon Salt
1 teaspoon Lime Juice
FOR THE SALAD:
16 ounces, weight Rotini Pasta, Cooked Al Dente According To Package Directions
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
1 can (15 Oz. Size) Sweet Corn, Drained
¼ cups Red Bell Pepper, Diced
¼ cups Green Bell Pepper, Diced
1 pinch Minced Cilantro, Optional As A Garnish

Preparation

Note the prepared salad should be refrigerated for at least one hour, up to overnight.

For the sauce:
Combine sauce ingredients in a food processor and blend until smooth. Taste and re-season as necessary.

For the pasta salad:
Combine cooked (and drained) pasta, black beans, corn, and bell peppers in a large bowl. Toss with sauce, cover (or place in a large sealed Tupperware container), and chill in the fridge for at least two hours, or overnight. Serve cold!

Notes:
1. The sauce will be extremely runny right after you make it, but will thicken and adhere to the pasta as it chills in the fridge!
2. Want to make this gluten-free? Be sure to use a gluten-free pasta!

June 12, 2015

Tart Cherry and Dark Chocolate Chewy Oatmeal Cookies

Description

Oats and tart cherries combined with dark chocolate in a chewy oatmeal cookie. What more could you want for an afternoon treat?

Ingredients

⅓ cups All-purpose Flour
⅓ cups White Whole Wheat Flour
1-½ cup Old Fashioned Oats
1 teaspoon Baking Soda
¼ teaspoons Salt
6 Tablespoons Unsalted Butter
¾ cups Light Brown Sugar, Packed
1 cup Dried Tart Cherries, Coarsely Chopped
1 teaspoon Vanilla Extract
1 whole Egg (large)
½ cups Dark Chocolate Chips

⅓ cups All-purpose Flour
⅓ cups White Whole Wheat Flour
1-½ cup Old Fashioned Oats
1 teaspoon Baking Soda
¼ teaspoons Salt
6 Tablespoons Unsalted Butter
¾ cups Light Brown Sugar, Packed
1 cup Dried Tart Cherries, Coarsely Chopped
1 teaspoon Vanilla Extract
1 whole Egg (large)
½ cups Dark Chocolate Chips

Preparation

1. Preheat oven to 325 F. Carefully measure flours into a large mixing bowl. Add oats, baking soda and salt; whisk to combine.
2. Melt butter in a microwave or in a small saucepan over low heat. Remove from heat, add brown sugar and stir until smooth. Add butter mixture to flour mixture. Beat with an electric mixer until well combined.
3. Add cherries, vanilla and egg. Mix until incorporated and a dough forms. Stir in chocolate chips.
4. Drop by tablespoons 2 inches apart onto a baking sheet coated with cooking spray. Bake at 325 F for 10-12 minutes or until lightly brown.

Note: If you are using a dark pan be sure to reduce cooking temperature by 25 F.

Adapted from Cooking Light.

June 11, 2015

Tart Cherry and Hibiscus Beer Margaritas

Description

Your summer needs some Tart Cherry and Hibiscus Beer Margaritas in it!

Ingredients

¾ cups Granulated Sugar
1 cup Water
½ cups Dried Hibiscus Flowers
1 cup Tequila Of Choice
½ cups Triple Sec
1 cup IPA Beer With Fruity Notes (I Used A Grapefruit IPA)
½ cups Lime Juice
½ cups Tart Cherries, Pitted
6 cups Ice

¾ cups Granulated Sugar
1 cup Water
½ cups Dried Hibiscus Flowers
1 cup Tequila Of Choice
½ cups Triple Sec
1 cup IPA Beer With Fruity Notes (I Used A Grapefruit IPA)
½ cups Lime Juice
½ cups Tart Cherries, Pitted
6 cups Ice

Preparation

Inactive chilling time: about 2-3 hours.

In a medium saucepan, combine the sugar, water and hibiscus flowers. Bring to a boil, stirring frequently until the sugar has dissolved. Remove from heat and let it cool completely before transferring it to the fridge to chill for 2-3 hours minimum.

Once the hibiscus simple syrup has chilled, strain it into a pitcher through a fine mesh strainer and then return to the fridge until you are ready to use.

To a high-powered blender, add the hibiscus simple syrup, tequila, triple sec, IPA, lime juice, tart cherries and ice. Blend until slushy.

Serve immediately in sugar- or salt-rimmed glasses with lime wedges. Enjoy!

June 10, 2015

Sunday Morning Apple Fritters

Description

No-fuss apple fritters are the best treat for a lazy Sunday morning. The batter can be made the night before, ready for frying in the morning.

Ingredients

FOR THE BATTER:
3 Tablespoons Butter
1 whole Free Range Egg
2 cups Organic Milk
2 teaspoons Vanilla Extract
1 whole Lemon, Zested
2 cups Flour
2 Tablespoons Baking Powder
2 teaspoons Cinnamon
2 Tablespoons Sugar
1 pinch Salt
1 whole Granny Smith Apple
1-½ cup Peanut Oil For Frying
FOR THE CINNAMON SUGAR COATING:
½ cups Sugar
2 teaspoons Cinnamon

FOR THE BATTER:
3 Tablespoons Butter
1 whole Free Range Egg
2 cups Organic Milk
2 teaspoons Vanilla Extract
1 whole Lemon, Zested
2 cups Flour
2 Tablespoons Baking Powder
2 teaspoons Cinnamon
2 Tablespoons Sugar
1 pinch Salt
1 whole Granny Smith Apple
1-½ cup Peanut Oil For Frying
FOR THE CINNAMON SUGAR COATING:
½ cups Sugar
2 teaspoons Cinnamon

Preparation

Heat the butter in the microwave or in a small saucepan, just until melted. Remove from heat and set aside.

Beat egg and milk together in a medium sized bowl. Add vanilla, lemon zest and melted butter.

Sift flour, baking powder, cinnamon, sugar and salt into a big bowl. Gently stir egg mixture into dry ingredients. Wash and peel apple. Cut into small, 1/2-inch cubes. Add the apple to the batter and stir until just combined. Let the batter rest for a few minutes.

In the meantime, pour peanut oil into a deep, heavy-bottomed pot and set it on low heat.

Line a dish with a couple sheets of paper towels and set it next to the stove. Mix the cinnamon-sugar coating ingredients in a small, shallow dish and set aside near the stove.

Test oil with a drop of batter. It should float to the top and bubble when the oil is ready. Drop heaping tablespoons of batter carefully into the hot oil, maybe 3 or 4 at a time. Do not crowd the pot as it will bring the temperature of the oil down too much. Once the first side turns a nice golden brown, use a kitchen spider to flip dumplings gently so they cook on the other side. When they are done, remove them from the oil using the kitchen spider and set onto paper towels to drain.

Toss them into the cinnamon-sugar and coat well. Enjoy with your morning coffee or a tall glass of ice-cold milk.

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June 21, 2015

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June 20, 2015

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June 19, 2015

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June 18, 2015

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June 15, 2015

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June 14, 2015

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June 13, 2015

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June 12, 2015

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June 11, 2015

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June 10, 2015

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