19 March 2015

Veggie Sushi Rolls

Sushi is not something we eat very often. But the hubby has been craving sushi lately. Since we don't have the opportunity to  leave all 3 kids home and go somewhere nice whenever we want, I decided search the internet for information on making easy sushi rolls. I discovered making sushi rolls is pretty easy. You just need some seeweed, fermented rice, and veggies.  The fermented  rice is pretty simple to make and just needs sugar and some rice wine vinegar.  I'll let you in on a secret. I forgot to buy the rice wine vinegar when I was at the store so I used apple cider vinegar instead. That's what I had in my cupboard and I think it worked just fine.  We've already made sushi rolls a couple of times and I forsee making them a lot over the summer. The first time I used cucumber, bell peper, and carrot for my veggies. I wanted to use avocado, but my avacado was rock hard and not edible. The second time around, I had a much riper avocado, so we did cucumber, bell pepper, and avocado.  Both combinations tasted great, but I liked the second combination better.

If you need help figuring out how to construct and roll the sushi I found this video on youtube and thought it was pretty helpful. https://www.youtube.com/watch?v=phBFVm0gNaI

Veggie Sushi Rolls

  • 2 cup cooked rice
  • 2 Tablespoons rice wine vinegar
  • 1 1/2 tablespoons of sugar
  • 1/2 tsp salt
  • Veggies cut into long strips: 
    • Cucumber, carrot, avacado, bell pepper, streamed asparagus, etc.
  • Seaweed
Mix vinegar, sugar, and salt in small saucepan. Cook over low heat until sugar is dissolved. Pour vinegar mixture over rice and a mix.  
Place one sheet of seawead on a towel. Spead a thin layer of rice over seaweed, leaving about one inch of top edge uncovered. Place veggie strips at bottom edge of seaweed. Tightly roll seaweed around veggies, using water to help seal edge of seaweed closed. If needed use the towel to help roll tightly and evenly. Cut itno 1" pieces. If desired serve with soy sauce and wasabi.




10 March 2015

Mini Cheesecakes for Two {Classic and Peanut Butter Chocolate Chip}


This post  is pinterest inspired.  I was browsing pinterest and saw this posts for a mini cheesecake for two. Then I saw that mini spring form pans were on sale on Amazon so I caved and a set of 3. Since I bought them I, of course, had to use them.

Something I discovered about this recipe, It deems on the original website she only made one 4" cheesecake. I'm not sure how she fit the whole recipe in one pan, though, because I got two 4" cheesecakes out of this recipe. I'm not complaining, that means huby and I each get our own cheesecakes, except we are nice and shared with the kids too.

Because there was enough filling to make 2 cheesecakes I got creative. I dumped half the batter in one pan and made a classic cheesecake. I topped it with cherry pie filling before serving. Then, for the second cheesecake, I mixed a scoop of peanut butter and some chocolate chips into the remaining batter and made a peanut butter chocolate chip cheesecake.  They both turned out rather yummy. I'm definitely hanging on to this recipe, because we love cheesecake in this house. We can never finish a whole cheesecake in this house by ourselves, but this recipe was just right.

Classic Mini Cheesecakes

  • 3/4 cup oreo cookie crumbs
  • 1 1/2 tablespoons butter, melted
  • 8 oz cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 2 tsp flour
  • 1 tsp vanilla
  • 1 egg, room temperature
Preheat the oven to 350 degrees.
Combine oreo crumbs and melted butter. Press crumb mixure in bottom and up sides of two 4" springform pans.
Beat the brick of cream cheese until it is smooth. Scrape down the sides, and beat for another 30 seconds. Beat in the sugar, flour and the vanilla. Add egg, mixing until just combined.
Pour filling into prepared springform pans. Bake for 22 minutes until the edges are lightly golden and the middle still has a wiggle to it. Turn the oven off and leave the cheesecake in with the door closed for a half hour. Take the cheesecake out and leave it on the counter 10 minutes.Cover and refrigerate for at least four hours before serving.
Top with cherry pie filling before serving, if desired.

Peanut Butter Chocolate Chip Mini Cheesecakes

  • 3/4 cup oreo cookie crumbs
  • 1 1/2 tablespoons butter, melted
  • 8 oz cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 2 tsp flour
  • 1 tsp vanilla
  • 1 egg, room temperature
  • 3 Tablepoons peanut butter
  • 2-3 Tablespoons mini chocolate chips
Preheat the oven to 350 degrees.
Combine oreo crumbs and melted butter. Press crumb mixure in bottom and up sides of two 4" springform pans.
Beat the brick of cream cheese until it is smooth. Scrape down the sides, and beat for another 30 seconds. Beat in the sugar, flour and the vanilla. Add egg, mixing until just combined. Stir in peanut butter and mini chocolate chips until just combined.
Pour filling into prepared springform pans. Bake for 22 minutes until the edges are lightly golden and the middle still has a wiggle to it. Turn the oven off and leave the cheesecake in with the door closed for a half hour. Take the cheesecake out and leave it on the counter 10 minutes.Cover and refrigerate for at least four hours before serving.
Top with cherry pie filling before serving, if desired.

Note: you want to make one of each type cheesecake fill one pan with about half of the classic filling and then mix in only 1 1/2 TBSP peanut butter  and 1-2 tbsp mini chocolate chip to remaining batter.

02 March 2015

Homemade Yeast Donuts

Well, it's been a few months since I've posted hasn't it? But, with the arrival of baby number 3 a couple of weeks ago I decided I need to start doing something I enjoy to help save my sanity, even if that something is still at home with 3 kids begging for my attention. So, hopefully I'll start cooking and baking and trying new recipes again. I hope that means I start posting more here too.

I actually made these donuts a long time ago, sort of. Back in November when little boy was celebrating his 4th birthday I was suffering from pregnancy insomnia. I was wide awake at 5 AM and decided I should do something to make little boy's birthday more special. I knew he liked donuts and I knew hubby had a donut recipe from his grandma. I had heard really good things about this recipe, so I decided to give it a  try. Now, I dont have a donut cutter so I just used a round cookie cutter to cut out myt donuts and a really small diamond shaped cookie cutter to make my donuts. My donuts ended up being smaller than donuts from a bakery. It turns out this recipe makes a lot of donuts, like twice as many as my family needs at once. So after I cut out all of my donuts I put half of the donuts on some parchment paperand decided to try and freeze them. I fried up the other half that day and they were yummy. Well fast forwad to this weekend, I finally took the remaining donuts out of the freezer and to my delight they freeze really well. I took them out of the freezer friday night and let them thaw in the fridge. I pulled them out Saturday morning, let them rise a bit, then fried them and they were fantastic. You just have to forgive me for using an instagram photo. It didn't occur to me to share this recipe on my blog until after I shared the instragram photo with my friends and a few people asked me for the recipe. At that point we had already eaten the donuts, so I couldn't get better pictures.

Oh, and as for the frosting, I just warmed up some canned frosting and dipped the donuts in it.

Doughnuts 

  • 2 C. warm water
  • 3 T. yeast
  • 1/2 C. sugar
  • 1/2 C. shortening
  • 1/2 C. dry instant potato flakes
  • 3 eggs
  • 1 1/2 t. salt
  • 1 t. nutmeg (optional)
  • 1 t. lemon extract (optional)
  • 5 1/2 - 6 C. flour

Mix and knead to make a soft dough.  Let rise once.  Roll out dough and cut out doughnuts. Let rise again. Fry in hot oil until golden brown, flipping over once. (375F)  Drain and glaze. 

Uncooked donuts freeze well. Let thaw in fridge over night and then let rise in warm place before frying.

Note: the temperature of the oil is important. If the oil isn't hot enough they will cook too slowly and soak up too much oil.

25 August 2014

Zucchini Pie {aka imposter apple pie}

First off, I really haven't forgotten about this blog, but life is busy! It also just doesn't help that with the big move last fall I sort of got out of the routine of posting. But seriously, life is busy. We're in the middle of finishing our basement and have been doing all sorts of home improvement stuff through out the house and fixing up our backyard. This means I haven't been doing a lot of cooking or crocheting and haven't had much to post on this blog.

With all this being busy I didn't have a chance to grown my own garden this year. However I have had a few people make me take zucchini from them since zucchini always grows more than any one person could ever use.  Saturday, we went did the Peach Festival 5K in Ft. Collins with some of hubby's family.  Afterwards his aunt was feeling inspired to make a peach pie. We didn't hang around for pie, but she did send us home with zucchini. Well, pie was sounding good when we got home so I decided to make a zucchini pie. Last year I made some delicious zucchini cobbler bars, which I just discovered I can't find on this blog anywhere, so I'm guessing I never posted them. I took them over to a friends house and her hubby started eating them. He had no idea what they were. Eventually we said something about how they were zucchini and he had to go back and eat more because he didn't believe they weren't apple. So, eating zucchini pie is pretty much like eating apple pie.

Zucchini Pie

  • 1 - 2 large zucchini peeled and sliced. (Large zucchinis work better as they are firmer than smaller)
  • 2 uncooked pie crusts
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 3 tablespoons cornstartch
  • 1 teaspoon almond extract

Place zucchini in a large bowl with some paper towel. Try and squeeze out a little liquid and let the zucchini sit in the bowl with the paper towel while you prepare your pie crust. Roll our one pie crust and press in pie plate.  In  small bowl mix together sugars, cinnamon and cornstarch. Remove paper towel from zucchini. Pour sugar mixture over zucchini and add almond extract. Toss until zucchini is evenly coated. Pour zucchini mixture into pie plate. Roll out second pie crust and place over top of zucchini. Seal edges of pie and cut slits in the top. Bake pie at 375F for 45-55 minutes, until mixture is bubbly.
Filling before baking

28 July 2014

Creamy Red Potatoes and Asparagus


I bought a ham to make for a nice Sunday dinner.  Usually we make cheesy potatoes, but that's not what I had in mind. Anybody who's served a mission for the Church of Jesus Christ of Latter-day Saints knows that the food at the MTC was pretty fantastic. I was there for 9 weeks before I left for the Czech Republic and I got to know the menu pretty well. One of my favorite days was when they had ham (they also had delicious raviolis that same day.) They served the ham with creamy red potatoes and peas.  That was my inspiration for these potatoes.


Creamy Red Potatoes and Asparagus

  • 4-5 red potatoes
  • 1/2 bunch of asparagus
  • 1-2 green onions 
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk'
  • 1/2 cup chicken broth
  • salt, pepper, garlic powder, dried thyme, to taste
Chop potatoes, asparagus, and green onions and place in a casserole dish.
Start by making a white sauce: Melt butter in a sauce pan over medium heat. Add flour to melted butter and mix until smooth. Add milk, chicken broth, and seasonings. Blend together with whisk so flour mixtures incorporates well. Bring mixture to a boil, stirring frequently. If mixture becomes to thick add extra milk. Remove from heat and poor white sauce over vegetables and toss vegetables until evenly coated. Bake vegetables at 375F for 30-40 minutes or until vegetables are cooked through.
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