Thursday Treats: Taste the Heat: Jalapeno Chinese Chicken {Pinterest Inspired}

I don't know what it is about packing, but I always wonder why I ever bought all the "stuff". I suppose at the time it seems like a good thing and perhaps even useful...but, when you're downsizing, the only thing you can think is, "Why?!?!". Ah...becoming a college student once more has its benefits and negatives :D

I'm going to have a roomate, and one of the deals was I had to get groceries/cook. I think this will force me to quit living like a bachelor[ette] all the time eating cereal and chocolate milk--to making nutritious, full meals {a lot more often than I did the last year :D}.

A dish that I recently tried, Jalapeno Chinese Chicken will definitely be on rotation.

Jalapeno Chinese Chicken

Pinterest Inspired

[Original Recipe]

1 lb. boneless, skinless chicken breast, cut into cubes

1/4 cup cornstarch

4 cups vegetable oil

2 tsp sesame oil

1/2 tsp chopped garlic or 1 tsp garlic powder

1 tsp rice wine {have also used regular vinegar}

2 tsp soy sauce

2 jalapeno peppers, sliced {I put in 4-6 depending on how much heat I want that day :D}

2 Tblsp sugar

1. In a seal-able plastic bag, combine the chicken pieces and cornstarch. Shake until the chicken is coated and then let rest for about 5 minutes.

2. Heat the 4 cups of oil in a deep fryer or deep pot until 375 degrees. Drop chicken in batches until all of it has been cooked. Drain on paper towel.

3. In a wok, or large skillet, heat the sesame oil and then add the garlic and jalapenos and fry for 1 minute. Add the rice wine/vinegar and soy sauce and let cook for another minute. Add sugar and cook till thickened.

4. Enjoy on a bed of rice, or just eat as is {I do!}.

Now, the first time I made this, I did not have very much liquid at all and saw no need to put the sugar in. However, the sugar helps to thicken as well as even out the heat from the jalapenos, so I added about 1/4--1/2 cup water/soy sauce mixture before adding the sugar. Worked for me :D As always when cooking, I say go by what you see, taste, and smell. A little bit of this, and a little bit of that. A recipe is just a base for you to jumpstart your creativity!

Thursday Treats: Dangerous Peanut Butter Chocolate Chip Cookies {Pinterest--Nikki}

Dangerous Peanut Butter Chocolate Chip Cookies

{Pinterest Find}

Nikki, www.seededatthetable.com

1/2 cup butter, unsalted

1/3 heaping cup smooth peanut butter

1 cup brown sugar

1/2 cup white sugar

1 egg, room temperature

1 egg yolk, room temperature

2 tsp vanilla

2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1+1/2 cup milk chocolate chips

--Oven Temp @ 325--

1. Melt the butter and peanut butter in a microwave safe bowl at 50% power until mostly melted. Remove from microwave and stir until the butter is completely melted and smooth, then set aside to let cool.

2. In a mixing bowl fitted with the paddle attachment (or using a wooden spoon), mix the cooled peanut butter and butter mixture with the sugars until fully incorporated. Beat in the egg, yolk and vanilla until combined.

3. In a separate bowl, whisk together the flour, baking soda and salt. Gradually add to the sugar/butter mix until a dough forms. Fold in the chocolate chips.

4. I used my cookie scoop to make evenly sized balls of dough and baked for 8-10 minutes. You don't want to over bake these.

These were so good, and got rave reviews by all who tried them. This is my favourite PB chocolate chip cookie and have made them at least 3 times now--with plans to make many more batches! :D

Visit Nikki at her blog, Seeded at the Table, for her post on these amazing cookies.

Enjoy!

Timeless Treasures: Peaceful

Jasper, Alberta, Canada

Thursday Treats: No-Cook Chocolate Fudge {Betty Crocker}

My friend Deb loves fudge more than any other dessert or sweet. She has a favourite recipe, but doesn't like baking very much--enter Elsa. This was the first time I made fudge, and wanted to test some recipes, so I began with this simple one from Betty Crocker's book. Her fiance really loved the book variation, but Deb swooned when she tried my second batch with my adjustments. Crocker's fudge is pretty good...but it lacked the richness and creamy smoothness of what you expect from fudge [my variations were an improvement, but I'm still on the search for great fudge!]. To me, it tasted like glorified semi-sweet chocolate chips. However, I did like her recipe in that you could eat more than just one tiny square and not get sick :D

I would say that this is a great first-timer's recipe to follow, but to me the taste didn't scream "FUDGE!". You decide!

No-Cook Chocolate Fudge

Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today

Betty Crocker

[Blue changes my modifications]

1 can [14 oz] sweetened condensed milk

1 bag [12 oz/2 cups] semisweet chocolate chips

[1+1/2 cups milk chocolate chips + 1/2 cup semisweet chocolate chips]

1 oz unsweetened baking chocolate, if desired

[Left out]

1 +1/2 cups chopped nuts, if desired

[Left out b/c Deb doesn't like nuts in her fudge, but would've used toasted pecan pieces.]

1 tsp vanilla

1. Grease bottom and sides of an 8-inch square pan with butter.

2. In a saucepan, heat the condensed milk, chocolate chips, and unsweetened chocolate over low heat, stirring constantly, until chocolate is melted and the mixture is smooth; remove from heat.

3. Quickly stir in the nuts and vanilla. Spread the fudge in the pan. Refrigerate about 1 hour and 30 minutes or until firm. Cut into 1-inch squares. Store in an airtight container.

Thursday Treats: French Lemon-Poppy Pound Cake {Flour}

This loaf was not for me. What I mean, is, I don't care for anything "poppy". And, as much as I love Joanne, this recipe didn't do much for me.

But that's ok.

I made this loaf for my friend, who adores lemon-poppy anything. She was having a bad day, and I wanted to show her some love. And, she loved it [as did her 3 year old!]. Joanne came through, yet again.

I also didn't mind making it because it is pretty. And, if a dish looks good, I almost always want to try it out!

French Lemon-Poppy Pound Cake

Flour

Joanne Chang

2 cups cake flour

3/4 tsp baking powder

1/2 tsp salt

1/2 cup + 3 Tblsp butter, melted and cooled to slightly warm

1/4 cup heavy cream, at room temperature

3 Tblsp grated lemon zest [about 2 lemons]

1 Tblsp fresh lemon juice [about 1/2 a lemon]

3 Tblsp poppy seeds

4 eggs

1+1/4 cups sugar

Lemon Glaze

1/2 cup icing sugar

1-2 Tblsps fresh lemon juice [1/2-1 lemon]

1. Heat the oven to 350 F. Butter and flour a 9x5in loaf pan.

2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

3. In a large bowl, whisk together the butter, cream, lemon zest, lemon juice, and poppy seeds. The mixture should have the consistency of a thick liquid. If the butter hardens into little lumps, heat the mixture gently until the butter melts again. Set aside.

4. Using a stand mixer fitted with the whip attachment, beat together the eggs and sugar on medium speed for 4-5 minutes, or until light and fluffy and lemon coloured.

5. Using a rubber spatula, gently fold the flour mixture into the egg mixture just until combined. Fold about one-fourth of the egg/flour mixture into the butter/cream mixture to lighten it. Then fold in the remaining egg/flour mixture just until thoroughly combined. Pour the batter into the prepared pan.

6. Bake for 1 hour to 1 hour and 10 minutes, or until the top of the cake is golden brown and toothpick inserted in the center comes clean. Let cool in the pan on a wire rack for at least 30 minutes.

7. To make the lemon glaze: While the cake is cooling, in a small bowl, whisk together the icing sugar and enough of the lemon juice to make an easily spreadable, smooth glaze.

8. When the cake has cooled for at least 30 minutes, pop it out of the pan and place on the rack. Spread or spoon the glaze over the top of the still warm cake, letting the glaze dribble down the sides.

9. Enjoy! Or, share with a friend :D



In other news, I made this Jalapeno Chinese Chicken, and it was fabulously delicious. My new, favourite supper--and way to eat chicken!!

Yum!!

Thursday Treats: Chocolate Chip Zucchini Muffins {Flour + Inspired}

Remember the post of the best banana bread recipe of all time? And, I seriously mean "all time" :D The secret, in my opinion, is the use of very, very, very ripe bananas as well as the mixing technique. Anyway, my friend had given me a zucchini, and the only way I'll eat that veggie is in [sweet] bread form, so I decided to substitute zucchini for bananas in my favourite banana bread recipe.

Can anyone say superb? These were just as delicious and moist. Another keeper.

Flour's Famous Banana Zucchini Bread

Flour

Joanne & Elsa

1&1/2 c unbleached all-purpose flour

1 tsp. baking soda

1/4 tsp. ground cinnamon

1/2 tsp. kosher salt {I just used regular table salt}

1 c. plus 2 TBS sugar

1/2 c canola oil

1 large zucchini, finely grated [to peel or not to peel--that's up to you] and dried--you want very little liquid, if at all.

2 TBS creme fraiche or sour cream {I haven't made creme fraiche yet, so I just used sour cream}

1 tsp. vanilla extract
2 eggs

3/4 walnut halves, toasted and chopped {I left these out and added chocolate chips}

1. Position a rack in the center of the oven, and heat to 325 degrees F. Butter a 9x5in loaf pan. Or line standard muffin tins.

2. In a bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.

3. Using a stand mixer fitted with the whip attachment {or a handheld mixer}, beat together the sugar and eggs on medium speed for about 5 minutes or until light and fluffy. {If you are using a handheld mixer, this same step will take about 8 minutes}

4. On low speed, slowly drizzle in the oil. Don't pour the oil in all at once. Add it slowly so it has time to incorporate in the the eggs and doesn't deflate the air you have just beaten into the batter. Adding it should take about 1 minute. Add the zucchini, creme fraiche, and vanilla and continue to mix on low speed just until combined.

5. Using a rubber spatula, fold in the flour mixture and nuts{chocolate chips :D} just until thoroughly combined. No flour streaks should be visible and the nuts should be evenly distributed. Pour the batter into the prepared loaf pan and smooth the top.

6. Bake for 1 to 1&1/4 hours, or until golden brown on top and the center springs back when you press it. The muffins take 20-30 minutes depending on how much you fill the cups & the temperament of your oven :D If your finger sinks when you poke the bread, it needs to bake a little longer. Let cool in the pan on a wire rack for at least 30 minutes, and then pop it out of the pan to finish cooling.

7.The banana bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks; thaw overnight at room temperature for serving.

Enjoy!

Thursday Treats: Raspberry Muffins {Flour} + Homemade Butter!

Today, I have the perfect summer muffin for you. These raspberry muffins are just bursting with flavour and they are pretty quick to put together! I love raspberries, and when a friend of mine was lamenting her problem of lots of raspberries, but no recipe, I turned to one of my favourite cookbooks ever: Flour! I'm sure giving her a batch of these babies will earn me some raspberries from her bushes. Score. :D

Joanne always comes through for me with the most delicious recipes. I just love her stuff! {A friend of mine got me Flour, too for my birthday and I've been eyeing some yummy looking recipes in there for a while now--will have to throw a party :D}

Hope you enjoy this recipe...and the last of summer! The days are already getting shorter, and my walk to work in the morning a lot darker! Plus it's getting a lot cooler...global warming anyone?? I kid, I kid :D

Raspberry Muffins

Flour

Joanne Chang

3+1/4 cups flour

1/2 tsp baking soda

4 tsps baking powder

1/2 tsp salt

2 eggs

1 egg yolk

1+1/3 cups sugar

1/2 cup butter, melted

1 cup milk, at room temperature

1 cup creme fraiche {I just use sour cream}, at room temperature

2 tsps vanilla

2 cups fresh or frozen raspberries

1. Heat the oven to 350. Line a standard muffin tin with paper liners [I ended up making 21 muffins].

2. In a large bowl, sift together the flour, baking soda, baking powder, and salt.

3. In a medium bowl, whisk together the eggs and egg yolk until thoroughly mixed. Slowly whisk in the sugar, butter, milk, creme fraiche, and vanilla until well combined.

4. Pour the butter-sugar mixture into the flour mixture and, using a rubber spatula, fold gently just until the ingredients are combined.

5. Gently fold in the raspberries until evenly distributed. The batter may seem lumpy, but don't try to smooth it out.

6. Spoon the batter into the prepared cups, dividing it evenly and filling the cups to the rim [almost overflowing].

7. Bake for 30-40 minutes, or until the muffins are golden brown on top and spring back when pressed in the fiddle with a fingertip. Let cool on a wire rack for 10 minutes, and then remove the muffins from the pan.

And, totally unrelated to raspberry muffins, I made some butter today! It was so, so neat :D

*Sorry for the long absence. I lost my internet connection {sharing with the neighbour upstairs} and was too spoiled to go to the library after having the world at my fingertips from the comforts of my own home :P Things should be back to normal now!*

Thursday Treats: Soft Brown Sugar Cookies {SusieQTpiescafe}

These are another Pinterest treasure. While I wouldn't quite say they melt in your mouth, they are really good. The original recipe says to frost with browned butter frosting, but these cookies are perfect as is. You can follow the link to the blogger's website and grab the recipe from there.

Soft Brown Sugar Cookies

SusieQTpiescafe, Susie

2/3 c. butter, softened
1-1/2 c. brown sugar, packed
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. sour cream

1. Pre-heat oven to 350.

2. Blend together butter and brown sugar.

3. Add the eggs, one at a time; mix well.  Add vanilla; beat until light.

4. In a separate bowl, stir together flour, baking powder, baking soda and salt.

5. Add flour mixture to butter mixture alternately with sour cream; mix well.

6. Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets.

7. Bake for 8-10 minutes.  Remove to a wire rack; cool.

Enjoy!

Bonus Treats: Classic Carrot Cake with Cream Cheese Frosting {Flour}

My friend Deb, from work, was lamenting the fact that she couldn't get a birthday carrot cake anywhere in town. Her son is turning 18 this weekend, and that was his choice of cake. Anyway, I offered to make her one and gave cupcake samples this evening.

For this recipe, I turned to my trusted--and treasured!--Flour cookbook by Joanne Chang. Absolutely everything I've made from her book is outstandingly good.

And, this recipe didn't disappoint. I'm not a fan of cooked carrots. And, I cannot stand cooked fruits etc. in my baked goods. BUT, no matter how much you dislike something, if you make it to serve others, you need and must try the dish before allowing others to eat your cooking/baking.

And, they are delicious. Seriously. If there's ever going to be a recipe to win me over to eating carrots in my cake...this one is it. I'll post a picture of the cake on Friday!

Classic Carrot Cake with Cream Cheese Frosting

Flour, Joanne Chang

[I made the frosting first, as it has to be refrigerated for at least 2 hours.]

2 eggs

1 cup light brown sugar, packed

3/4 cup oil

3 tblsps buttermilk

1/2 tsp vanilla extract

1 cup + 2 tblsps flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/2 tsp cinnamon

1/4 tsp ground ginger

2 cups tightly packed shredded carrots

1/2 cup raisins

1/2 cup walnuts, toasted and chopped

Cream Cheese Frosting

12 oz cream cheese, room temperature {leave out for 4 hours prior to using}

1/2 cup unsalted butter, at room temperature

1 + 2/3 cup icing sugar

1. Pre-heat oven to 350. Butter and flour an 8-in cake pan or line a standard 12-cup muffin tin with paper liners.

2. Using a stand mixer fitted with the whip attachment [or a handheld mixer], beat together the eggs adn brown sugar on medium-high speed for 3-4 minutes, or until the mixture is light and thick. [This step will take 8-10 minutes if using a handheld mixer.] In a small bowl or pitcher, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture. This should take about 30 seconds.

3. In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Using a rubber spatula, fold the flour mixture into the egg-sugar mixture. When most of the flour has been incorporated, add the carrots, raisins, and walnuts and continue to fold until the batter is homogeneous. Pour the batter into the prepared cake pan, or divide evenly among the prepared muffin cups.

4. Bake the cake for about 1 hour, or the cupcakes for 20 minutes. As always, keep an eye on your baking and when the tops are golden brown and a toothpick inserted comes out clean, remove from the oven. Let cool completely on a wire rack.

5. To make the frosting: Put the cream cheese in the stand mixer fitted with the paddle attachment, and bet on medium speed for about 1 minute, or until smooth. Add the butter and continue to beat for another 1 minute. Scrape the sides and bottom of the bowl and add the icing sugar. Beat for 1 more minute, or until well mixed. You should have about 3+1/2 cups. Cover and refrigerate for 2-3 hours before using to allow it to firm up enough to pipe and spread.

6. Frost your cake/cupcakes and decorate as you wish.

Enjoy!

Here's the cake. Gotta say, I need more cakes to practice on!

Bonus Treats: Pumpkin Cookies with Caramel Frosting {Let's Dish}

I love pumpkin bread--here's my favourite recipe--and decided to try out these cookies I had pinned on my "cookies" board. The link is from Danelle who blogs at Let's Dish.

I really enjoyed the cookies, and not being a huge fan of frosting/icing--I actually liked the caramel frosting too!

My favourite way to eat them, though, is sans frosting...tastes like a cross between pumpkin pie, cake and bread :D

Delicious.

Pumpkin Cookies with Caramel Frosting

Let's Dish, Danelle

1 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 egg

1 tsp vanilla

1 tsp baking soda

1 tblsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp salt

2 cups flour

Frosting
3 tblsp butter
1/4 cup heavy cream
1/2 cup packed brown sugar
Pinch of salt

1 tsp vanilla

1 cup icing sugar

1. Pre-heat oven to 350.

2. In a large bowl, cream together the butter and sugars.

3. Add the eggs and vanilla--mix well. Stir in pumpkin.

4. In a medium bowl, whisk [or sift] together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour.

5. Add to pumpkin mixture and mix well.

6. Drop by heaping tablespoons onto a lightly greased cookie sheet and press down to flatten them a little bit. Bake for 10-12 minutes.

Frosting

1. In a medium saucepan, combine the butter, cream, and brown sugar over medium heat.

2. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla.

3. Cool then stir in confectioner's sugar. Spread frosting over cooled cookies.

4. Enjoy!

Bonus Treats: Wilton's Sugar Cookies {Wilton}

So this week being the last of May and home stretch of my "no chocolate" campaign, I want to share some recipes that so good--you won't miss the chocolate.

To kick the week off, I have Wilton's Sugar Cookies. This is a recipe I got off the back of a Wilton cookie cutter package. I first made them for Russell's baby shower using the train cookie cutter to go with this "Train" theme.

I loved the texture and flavour of these cookies. Best of all--no chilling required!

And then, a couple weeks ago, my friend Sarah and I made a couple batches for the Ladies Tea our church hosted. We frosted some that night, and then Sarah and another friend, Sara, finished up the next day.

I think they are quite pretty! And, they taste very good.

Wilton Sugar Cookies

Wilton

1 cup butter, softened

1 cup sugar

1 large egg

1 tsp vanilla

2 tsps baking powder

3 cups flour

1. Pre-heat oven to 350. In a mixing bowl, cream butter and sugar.

2. Beat in egg and vanilla.

3. In a separate, small bowl, mix the baking powder and flour. Combine this, one cup at a time, with your butter mixture.

4. Divide dough into 2 discs. On a floured surface, roll each disc in a circle approximately 12" in diameter and 1/8" thick. [I make mine a little thicker--1/4 in thick.]

5. Cut into shapes of choice and place on cookie sheet. Bake for 8-12 minutes or until lightly browned around the edges.

5. Remove from sheet and place on cooling rack. Once cookies have cooled--decorate how you want to!

6. Enjoy and have fun!

Celebrating Canada: Visiting Banff & Lake Louise

Today we spent most of the day at Lake Louise and in Banff National Park. The Rockies were nice to see in all their majesty, and it made me feel quite small and in awe of our Creator. 

I loved the winding roads up and down the mountain side--even though I had to keep popping my jaw to get my hearing back :D

Only spot that wasn't comletely frozen over. I was pretty disappointed not to see the emerald green waters of Lake Louise. I suppose May is still too early for spring/summer temps up in the North!

Chateau we ate lunch in.

Lake Louise is a little ways past Banff, so we headed there first and then backtracked to the mountains.

It was overcast pretty much all day, but didn't rain until we headed towards Banff. Most of the rain came while we were traveling, and we were able to stop and get pictures in Banff.

The "Castle". That's what someone referred it as when describing the Banff Springs Hotel. I can see the resemblance!

Bow Falls

The Gondala. You can either walk up the mountain and get a free ride back down or take both ways in the Gondala. Personally, I liked having my feet on solid ground, so I didn't go up. However, my parents did, back when they visited Calgary several summers ago, and really enjoyed it.

So, now I have been to Banff National Park, and Lake Louise!