Cantaloupe Ice Pop

274.   This summer, take luscious, sweet fruits; cantaloupe, watermelon, peaches, strawberries, melons or berries, and make Ice Pops.  Rather than eating high fat, high sugary ice cream, make a healthy, fruity summer treat.  It is simple and easy to make. 

Cantaloupe Ice Pops

1/2 large cantaloupe, seeded and peeled, cut in cubes, about 2 cups

1 6oz size personal sugar free yogurt, pineapple, lemon, lime or your choice (optional)

juice from 1/2 a lime

1/4 cup sugar or sweetener if needed

1/4 cup low sugar fruit juice, orange, pineapple, white cranberry or your choice

Place all in a blender and mix till fully blended.  Taste for sweetness.  If the mixture is too dry, add more juice till smooth.  Pour into prepared ice pop forms.  Or small paper cups and use popsicle sticks or small plastic spoons.

Cover with plastic wrap and freeze for one hour. Once slightly hardened place mold covers in place.  If using small cups use popsicle sticks or small plastic spoons and place into center of each ice pop.

Freeze for up to 6 hours.  Then remove and run hot water on bottom of ice pops till they remove freely.

 They are beautiful and taste so good!!!

They are satisfying, taste fresh and fruity without all the extra additives that are in store-bought popsicles.

Use your imagination and choose any fruit.  Experiment and you will surprise yourself how delicious!

Happy Summer!!!

"One is wise to cultivate the tree that bears fruit in our soul."

~Henry David Thoreau

Texas Sheet Cake

273.  If you love chocolate and fudge...this is the dessert for you!  Rich, chocolaty and so satisfying.

Growing up, I remember this cake but hadn't tasted it in many, many years.  Till I saw a recipe for it the other day.  The steps are very different from most cakes but the end result is divine!

Texas Sheet Cake

2 cups flour

2 cups sugar

1 stick, 1/2 cup butter

1/2 cup shortening

1 cup strong brewed coffee or hot water

1/4 cup dark unsweetened cocoa

1/2 cup buttermilk

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

Frosting:

1/2 cup butter, 1 stick

2 Tablespoons dark cocoa

1/4 cup milk

3 1/2 cups powdered sugar

1 teaspoon vanilla

In a large mixing bowl, combine flour and sugar.  In a heavy saucepan, combine butter, shortening, coffee or water and cocoa.  Stir and heat to boiling.  Pour boiling mixture over the flour and sugar in the mixing bowl .  Add the buttermilk, eggs, baking soda and vanilla.

 Mix well and pour into a well buttered 171/2 by 11 inch jelly roll pan.  Bake 400 degrees for 20 minutes until cake tests done in the center.

 Prepare the frosting while the cake is baking.  In a saucepan combine the butter, cocoa and milk. Heat to boiling and stirring.  Mix in the powdered sugar and vanilla until the frosting is smooth.  Toast chopped almonds or walnuts if you so desire.

 Pour and spread warm frosting over cake as soon as you take it out of the oven.

 Cool or serve warm with a scoop of ice cream.  This cake is unlike any other cake and so tender.  The best part is the shallowness of the cake...just means you will have more frosting per inch!!!  Now that's a good thing.

 AHHHHHHH, heavenly!!!

"Chocolate is the answer.  Who cares what the question is."

  ~Author Unknown

Empanadas Galore!

272.  Empanadas!!!  The word evokes happy thoughts!!!

Recently, a group of my friends got together to make empanadas.  It was for a fund raiser.  Everyone took orders from friends and family and we set to work.  

We counted out all the orders and came to realize, we needed to make over 1000!!!  in one day!!!!

 We started at 9:00a.m. and had such a great time visiting, talking and yes...eating empanadas.

 We made three huge batches of beef filling with great spices.  It was easier for us to use pre-made empanada dough rounds.

 We also made two huge batches of chicken filling along with mixed cheese filling.

 Half way through the day, our hosts served us a beautiful meal of roast pork "Pernil" and fantastic rice and pigeon peas,  "Arroz Con Gandules" and a beautiful salad.

 Along with that...a steady flow of espresso (as you can see my little cup in this picture), to keep us going!

This was quite the experience and so enjoyable.  By 11:00p.m. we finally finished and were all throughly exhausted, but so happy to work together.  Our hosts were amazing!!!!

These empanadas we fried in hot oil.  What tasty little things they are.  I officially know all about empanadas now...but realized that day...I do not want to work in an empanada factory, I'll stick with my day job!!!

"Have a Great Empanada Day!"
~The Empanada Chef

Hot Cross Buns

 271.  Warm, soft, sweet, freshly made rolls just bring a smile to my face.  Each year for Easter, I like to bake fresh bread in some shape or form.  This year, it was Hot Cross Buns.  I am amazed, when you begin to search, how many recipes there are available for bread.  But, how do you know if the recipe you select is the one that will taste the best.  What I usually look for first is the ingredients.  If they are fresh and not prepackaged ingredients, you can be sure the recipe will have great flavor.

Hot Cross Buns

Bread Machine Method
In a glass measuring cup place:
1/2 cup milk
3 Tablespoons butter
Microwave on high or heat in a small saucepan till butter has melted.

Pour into bread machine bowl/basket.  Add in the following order:
1/2 cup cold water
1 egg
1 teaspoon salt
3 cups flour
1/2 cup sugar
1 teaspoon cinnamon
1 1/2 Tablespoons yeast

Set the bread machine to the "dough" setting and "start".

After an hour, add to the dough:
1/2 cup dried currants or raisins

When dough is finished, remove from machine and place on lightly floured surface.
Cut dough in half and cut each half into 6 pieces yielding 12 rolls.  Shape into round rolls and
place on parchment paper lined baking sheet.  Cover with plastic wrap and let them rise at room temperature until they have doubled 45 minutes to an hour. Brush before baking with an egg wash:
1 egg
1 teaspoon warm water
 Bake at 350 degrees for 20 minutes.  Transfer to a wire rack.

Prepare icing in a small bowl:
1/2 cup confectioner sugar
1/4 teaspoon vanilla extract
1 1/2 teaspoons milk

Mix and place in a small piping bag or zip lock bag with edge trimmed.  Pipe a cross symbol across the top of each roll.

.

"Hot cross buns! 
Hot cross buns! 
One a penny, two a penny, 
Hot cross buns!

Hot cross buns! 
Hot cross buns!
 If you haven’t any daughters, 
Give them to your sons!
 One a penny, two a penny, 
Hot cross buns!

Hot cross buns!
 Hot cross buns!
 If you haven’t got a penny
 A ha’penny will do.
 If you haven’t got a ha’penny,
 Well God bless you"

~Nursery Rhyme 

Lamb Chops

270. Easter Dinner this year was inspired by Rachael Ray. On her 30 Minute Meals show she made Lamb Chops with Greens and Crispy Orecchiette Pasta with Walnut Rosemary Pesto. It looked so delicious and easy to prepare.

The most difficult part was locating lamb chops. You will like this recipe if you enjoy bold flavors. Lamb has a unique flavor along with the rosemary pesto.

LAMB CHOPS WITH GREENS AND CRISPY ORECCHIETTE PASTA WITH WALNUT-ROSEMARY PESTO

by Rachael Ray | on 05/26/08

INGREDIENTS

• Salt
• 1 pound orecchiette pasta
• 1 1/2 cups walnuts
• 7-8 stems rosemary, 1/4-1/3 cup leaves, loosely packed
• 2 cloves garlic, cracked from skin
• Black pepper
• 3 tablespoons plus 1/3 cup extra virgin olive oil (EVOO), divided
• 1/2-3/4 cup grated Parmigiano Reggiano
• 4 shoulder lamb chops, bone-in, 8-10 ounces each
• 2 tablespoons butter
• Grated nutmeg, to taste
• 1 red onion, thinly sliced
• 2 large heads kale, dinosaur kale or chard, chopped
• 1/2 cup chicken stock
• 2-3 tablespoons aged balsamic vinegar

Serves 4

PREPARATION

Bring water to a boil for pasta, salt water and cook to al dente.

Toast walnuts in a dry skillet over medium heat until golden and fragrant, a few minutes then cool. Add the nuts to a food processor with rosemary, 1 clove garlic, salt and pepper and turn processor on. Stream 1/3 cup EVOO into food processor to form pesto then scrape into a bowl and stir in about 3/4 cup grated cheese.

Rub chops with cut clove of garlic then season with salt and pepper. Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Add chops and cook 4 minutes each side for medium rare doneness.

While lamb cooks, drain pasta and return pot to heat. Add 1 tablespoon oil and butter in pasta pot and melt over medium heat. Place the pasta back in the pot and crisp 4-5 minutes, toasting the pasta. Season the pasta with salt and pepper and a little nutmeg.

Remove lamb from skillet and cover with foil to let meat settle. Heat remaining 1 tablespoon EVOO over medium-high to high heat. Add onions and greens and sear them. Season the greens with salt and pepper and wilt down, 3-4 minutes. Add chicken stock and vinegar and turn greens to coat in vinegar.

Serve a chop alongside greens. Top greens with toasted pasta and drizzle some pesto over everything.

I did not want to cover the chops with the greens and pasta, so we plated them side by side.

I also made buttered carrots for color on the plate.

We also enjoyed a coconut cream pie for dessert.

Happy Easter!

Our table was decorated with Polish sugar animals.

"The story of Easter is the story of God's wonderful window of divine surprise."

~Carl Knudsen

Chocolates: Coconut and Peanut Butter Filled

269. When I lived in Ohio, every holiday, I would stop by the Amish farm that would sell chocolate by the slab and candy making supplies. They always had the freshest ingredients to choose from and I always came away with tempting goodies to make chocolate delights for my family.

It has been a couple years since I have had that privilege. Recently, we were traveling home from a conference and decided to take the rural route. As we drove, we realized we were driving through Pennsylvania Amish farms. And then we spotted an Amish store. There was chocolate by the slab and wonderful bulk supplies and foods to stock up on.

My tradition was reinstated this year. Homemade chocolates are on our menu for Easter dinner. Coconut and peanut butter filled bonbons and filled eggs. My filling recipes are my own recipe and are delicious.

Coconut Almond Cream Filling

(small batch)

1 cup shredded sweetened coconut

3 Tablespoons almond paste

2 Tablespoons softened butter

1 teaspoon coconut extract

pinch kosher salt

1 1/2 cup powdered sugar

heavy cream

Mix all together in a processor till smooth, and cookie dough consistency. Cover and set aside.

Peanut Butter Cream Filling

(small batch)

1/2 cup peanut butter

2 Tablespoons butter

1 teaspoon vanilla

pinch kosher salt

1 1/2 cups powdered sugar

heavy cream

Mix all together in a processor till smooth, and cookie dough consistency. Cover and set aside.

Melt your chocolate in a double boiler.

In an egg mold place a small amount of chocolate in each section and move your mold around, tilting and tapping to cover the bottom of each section. Place in the freezer for about 10 or so minutes till the chocolate has set.

With a small teaspoon, scoop coconut or peanut butter filling and press into an oblong shape.

Place on the set chocolate. Then cover completely with more chocolate to hide the filling inside. Place back in the refrigerator till chocolate is set, about 15 to 20 minutes.

Be careful not to leave the chocolate in the freezer too long because it will crack. Turn over and unmold the chocolates.

The filling is evenly distributed in the center and taste so good!

Repeat the same process with the peanut butter filling.

You can also make bonbon truffles. Just roll a tablespoon of filling into balls and dip in chocolate.

I drizzled milk chocolate on the dark chocolate bonbons and topped them with toasted coconut. Then, I drizzled dark and white chocolate on the milk chocolate bonbons.

I made these on a cold marble slab so the chocolates begin to set as soon as you place them down.

Once the chocolates were set I cut a few open to taste the finished product.

The coconut bonbons were perfect! The peanut butter bonbons are my favorite!

I think my family will be excited on Easter...now to hide the chocolates...that is always difficult.

"I have this theory that chocolate slows down the aging process. It may not be true, but do I dare take the chance?"

~Author Unknown