breakfast muffin.

lucky for me, I have had the whole March Break off with the girls, which means lots of crafty goodness.  which includes cooking.  in between batches of chocolate chip cookies, I macgyver'ed the sausage pancake muffin recipe that S from work was tempting me with all week.  the recipe S used is here and is much more complicated that I have time for, but she did make it and she said they were wonderful.  I adjusted it for me and here it is for you to try.  it's probably the quickest and easiest recipe EVER. seriously.  breakfast bliss in a muffin cup.

you will need:

- pancake mix and whatever the box asks you to use - water, milk, eggs, etc.  the mix I used only asked for water.
- precooked and cooled breakfast sausages (I used breakfast leftovers)
- shredded cheddar cheese

mix up enough pancake batter for the amount of muffins you want to make.  cut up the breakfast sausage into bits and insert into the batter.  sprinkle the cheese on top.  bake at 350 degrees till the batter is set and the tops of the muffins are golden brown and the cheese melted.

S says to pour syrup on the tops before you eat them but I prefer mine without.  I am sure bacon or peameal or leftover ham or maybe even smoked turkey would work just as well.

you're welcome.  seriously. 

(I think I've gained 5 pounds.)

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really good easy fudge redux - and SALTED.

actual picture of the batch of salted fudge that is in my fridge right this second.

 

yes.  I have been experimenting with fudge again.  whether it's because of the fact that the weather has been less than favorable and we've been spending more time inside, or the realization that I ALWAYS seem to have the ingredients on hand, it feels like there is always a fresh batch of fudge cooling on my counter.  while I was pregnant with the mini-mini, I craved salted caramel like crazy and now its ingrained on my tastebuds, but I am not brave enough to attempt making homemade caramel yet.  but - I realize that I could achieve an equally decadent - and equally amazing - experience just by tweaking the fudge recipe.

 

the only variations I made on the original recipe is that I substituted a cup of milk chocolate chips in for one of the semi-sweet - it gives the fudge a certain creamy texture - and then a generous sprinkling of mediterranean sea salt on top.  you could also be a salt junkie like me and actually dip the fudge into the salt but that's crazy.

 

you can't get better than this salty, sweet, chocolately goodness.  don't blame me when you get addicted. i'm just the messenger.  anyhow, here is the new recipe.

 

all you need is:

2 cups semi-sweet chocolate chips
1 cup milk chocolate chips

1 300 ml can condensed milk

1/4 cup unsalted butter

generous sprinkling of mediterranean sea salt (you could also use any good quality, super awesome sea salt/fleur de sel but i'm poor and I used what I had on hand)

heat a burner on the stove on low. not the lowest temperature, but pretty low so that nothing will burn. put all the ingredients in a heavy pot. heat slowly, stir often so that everything is incorporated. it will be a little lumpy as the chocolate chips melt, but keep going. eventually everything will melt together and after about 15 minutes, the mixture will "ball" up and start to slightly pull away from the sides of the pot.  DO NOT overcook or your fudge will get grainy and while it's still good to eat, I don't like the texture.

lightly butter, or line a dish or pan large enough to hold the whole mixture with parchment or waxed paper.  spread out evenly and smooth the top.  sprinkle lightly with the sea salt.  cover with saran wrap and put in the fridge to set for at least two hours.

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have bagel. will eat.

as some of you know, the mini and i usually make a weekly trip to the local bagel store for fresh bakery goodness.  however, she is now spoiled like me and won't touch day-old bagels, which means either i have to make room in our jam packed freezer for the ones that are still fresh, or take the others to the office (where they get eaten but still, i am a little tired of feeding the co-workers.)  however, we now have turned the leftover bagels into something we both will eat - BAGEL CHIPS!  so simple yet so awesome, i am posting the recipe here so that i don't lose it.  because i will.

the mini's bagel chips - the image does not do them justice but before i could take any sort of artsy shot, we had eaten most of them

day old bagels, sliced as thin as you can into "bagel rounds" (see picture above) or any other thin pieces
olive oil or olive oil/butter flavored cooking spray
sea salt/flavored salt
pepper to taste (optional)
seasonings to taste (we have a slightly spicy dry rub mix that we love)

preheat your oven to 375 degrees
lightly oil a non-stick baking sheet or piece of foil if you don't have a non-stick baking sheet
spray/baste your bagel pieces with your oil or butter or spray
lay on baking sheet and sprinkle with seasonings
put in oven and bake till crispy - make sure you keep an eye on things so your chips won't burn (the mini hates them burned)

if you can resist, let cool.

perfect for dipping and putting cheese on.  (yum.  brie - L - pick some up)

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i heart sweet & sour chicken.

i usually don't post cooking related things here anymore because my usual repetoire is nothing to write home about.  but i do spend a good chunk of my life cooking, mostly because the husband prefers me slaving over a hot stove, doesn't like any other person's cooking except for my mother's, and the mini likes anything he likes.  saves us money on take out, i suppose.  today, out of the blue, he asks me, "hey babe, can you cook that kind of sweet orangey chicken that they make at chinese restaurants?  you know, the sauce is orange and there are peppers in it?"  yeah, dude, i know exactly what you're talking about.  i love how white people describe chinese food.  unfortunately, he knows that even though i LOOK the part, i cannot cook chinese food if my life depended on it - and he's also told me so several times.  but, because i'm always up for a challenge, i google for recipes and came up with this one. i was a little daunted because it is a two step recipe - where you batter the chicken and saute it, then combine it with the sauce - but once the mini was napping, i dove right in.  and seriously, i was THRILLED at the outcome.  i am sitting here, arms covered in tiny little red spots from the hot oil (yup, nothing i do is complete without a little self harm - aren't you glad i'm not YOUR wife), eating all of this chicken by myself.  i'm posting the recipe with my modifications so i don't lose it.  and so you can make it too.

8 chicken breasts, diced into 1" or so pieces

sauce:

1 8oz can pineapple - whatever shape you like - drained and juice reserved

1/4 cup cornstarch

1 1/2 cups water

3/4 cups sugar

1/2 cup white vinegar

chicken batter:

2 cups self-rising flour (i used regular flour with a little baking powder instead)

1 tbsp salt

1 tbsp ground black pepper (white pepper probably would have been better but oh well)

2 tbsp vegetable oil

2 tbsp cornstarch

1 tbsp garlic powder

oil for sauteing - the original recipe i found asked for a quart but there is no way i'm using that amount of oil.  i used a heavy bottomed frying pan and just used enough oil to coat the surface.

mix all the batter ingredients together until batter is like pancake batter.  add water to get the right consistency.  then add chicken pieces and stir well to coat.  feel free to let marinate in the batter for 30 mins or so.  heat up the oil until a drop of water explodes when you put it on and saute the chicken in a single layer.  you might have to do it in batches - i did.  try to refrain from eating all the cooked chicken at this point - seriously, it is that good.

then start your sauce.  put the reserved pineapple juice, water, sugar and vinegar in a small pot and heat till boiling, stirring frequently.  then dissolve the cornstarch in a small dish of water and add to the sauce once it is boiling.  stir till thickened and lower the heat.

chop up some celery, peppers and onions.  or whatever vegetables you like in your chinese food.  mix with the pineapple.  pour the vegetables into the hot sauce then when you're ready to serve, pour it all over the chicken.

serve with noodles or rice. 

now i'm forcing myself to go sit outside so i won't eat it all.

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Wild Plum Chutney Recipe

my parents have a beautiful plum tree in their backyard. the tree is very tall but a little lopsided - it actually was "sick" when it was younger and we were convinced it was going to die. but it didn't, and now, every two years or so, it makes a bumper crop of wild plums! these plums have a tart skin, but a sweet, yellow inside that is amazing! my mom and i cooked up some chutney and i just had to post the recipe because it was sooo good! if you like sweet and sour, this one's for you!

bunch of plums - i probably used about 2 pounds - seeded and cut in half
2 cups sugar, maybe more, depending on how tart your plums are
3 cloves garlic, sliced thinly
1 onion, sliced thinly
1/2 cup lemon juice
4 - 6 allspice berries, soaked in water
teaspoon of red chili flakes - more if you like a little kick in your chutney!

put all the ingredients into a non-reactive saucepan and bring to a boil. keep stirring to prevent burning. once it has boiled for 1 - 2 minutes, lower the heat and simmer, stirring occasionally. keep at a low simmer until thickened and reduced. pour into clean jars, put the lids on and let cool. (if you are an expert canner/preserve maker, please feel free to use proper canning technique!) it should keep in the fridge for a week or so - or longer in the freezer. we've eaten it with pork chops, roasted chicken and on toast. it's really awesome!
salt to taste

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Really Good Easy Fudge!

ever had one of those weeks that felt like it was neverending? and that it was filled with things that you dreaded doing? and that those things all went terribly, horribly wrong?

i did. but this easy fudge that i made this morning ALMOST made up for it! it is so good - and simple to make - that i had to post about it... mostly so that i wouldn't lose the recipe!

all you need is:

3 cups semi-sweet chocolate chips

1 300 ml can condensed milk

1/4 cup unsalted butter

heat a burner on the stove on low. not the lowest temperature, but pretty low so that nothing will burn. put all the ingredients in a heavy pot. heat slowly, stir often so that everything is incorporated. it will be a little lumpy as the chocolate chips melt, but keep going. eventually everything will melt together and after about 15 minutes, the mixture will "ball" up and start to pull away from the sides of the pot. (i know that there is a term for that, but seeing as i have no candy thermometer and most of my cooking is done renegade-style, i'm not using the lingo, LOL)

lightly butter, or line a dish or pan large enough to hold the whole mixture with parchment or waxed paper. if you're adding nuts or marshmallows or candied fruit, sprinkle on the bottom of the pan, then spoon the chocolate mixture on top. spread out evenly and smooth the top. cover with saran wrap and put in the fridge for at least two hours.

this fudge had the most AMAZING texture and is rich and creamy. totally comforting and a sweet ending to a horrible week!

maybe it will motivate me to start getting organized today... MAYBE... :)

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