Pancake Balls filled with a piece of bacon, topped off with syrup
350 gr flour
300 ml milk
1 tbsp sugar
1 tbsp melted butter or olive oil (plus extra for the pan)
You will need a takoyaki pan to make these balls. Mix all the ingredients till smooth, heat the pan and brush it with some melted butter.
Add the batter in the pan and add a piece of bacon in the ball. Wait till it’s dried up and use 2 tooth picks to flip the balls. Wait for another few minutes till the ball is dried up and serve.
Homemade Mac and Cheese
This was delicious! We had this for dinner last night with a big salad. (I didn’t get a picture of the salad.) Homemeade mac and cheese is a real treat, and it’s simple to make. Sorry this picture is a bit blurry, it’s hard to hold a camera and a fork at the same time. Here’s how:
Boil salted water for macaroni. Heat oven to 350. Cook macaroni a little firmer than al dente. Drain and set aside.
In a saucepan, melt 2 tblsp butter, whisk in 2 tblsp flour and salt and pepper. Whisk as the combination bubbles, reduce heat, then add 2 cups milk. I used 2%.
Grate 1 c Cheddar cheese, we used New York white cheddar. Once the milk mixture thickens a little, slowly add the cheese, a little bit at a time, and whisk it in. Take the cheese sauce off the heat. Add a little fresh grated nutmeg.
Butter a casserole dish. Mix the cheese sauce with the drained noodles. Top with a little extra cheddar. Bake for 20 minutes until golden and bubbly. Delicious!!
orange creamsicle truffles
8 cloves garlic, peeled
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/4 teaspoon kosher salt
1/2 cup red wine vinegar
1/4 cup sugar
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15-oz) can diced tomatoes
16 (1-inch diameter) balls bocconcini mozzarella cheese
2 cups all-purpose flour
3 large eggs
3 cups seasoned Italian-style bread crumbs
4 cups vegetable or peanut oil, for frying
To make the chutney: Combine the garlic, ginger, salt, red wine vinegar, sugar, olive oil, cumin and cayenne pepper in your blender. Blend until smooth and well combined. Transfer the mixture to a medium saucepan along with the tomatoes (and their juices). Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45-55 minutes. Gently break up the tomatoes with the back of a wooden spoon as the chutney cooks. Season the mixture to taste with salt. Allow the chutney to cool to room temperature before serving.
To make the fried bocconcini: Drain the bocconcini well and place on a paper towel-lined plate. Pat the tops dry. Refrigerate (uncovered) for 2 hours to allow the bocconcini to dry completely.
Preheat oven to 200 F. Place a wire rack inside of a rimmed baking sheet and set aside.
Gather three wide, shallow bowls. Add the flour to the first, and season with salt and pepper. Beat the eggs together in the second bowl. Place the bread crumbs in the third bowl. Coat each ball of cheese with the flour, then dip in the eggs and roll in the bread crumbs until evenly coated. Dip the coated balls in the eggs and bread crumbs a second time. Repeat with all of the bocconcini. Freeze the breaded bocconcini for 10 minutes (don’t be tempted to leave them in there longer, or the mozzarella will still be cold after frying).
Meanwhile, pour the oil to a depth of about 3 inches into a large saucepan. Set the pan over medium-high heat and heat the oil to 375 F on a deep-frying thermometer. Working with just a few bocconcini at a time, fry the balls until they are golden brown, about 20-30 seconds each. If the temperature of the oil drops, allow it to rise back to 375 F before frying additional balls. Transfer the balls to a paper towel-lined plate briefly then place them on the wire rack and keep warm in the oven while you fry the remaining cheese.
Serve with the chutney.
Peanut Butter Brownie Bites
Cook time: 18-22 minutes
Total time: 30 minutes
1 box Devil’s Food cake mix
1 can La Croix (sparkling water or diet coke)
1 1/2 cup peanut butter melting candy
1 tspn canola oil
- Combine cake mix and can of La Croix/Sparkling Water/Diet Coke in a large bowl and mix well.
**Do not add butter, oil, or eggs if using this method. The carbonation in the water/soda will substitute for those ingredients and cause the batter to rise. If you would prefer the traditional route, feel free to bake as directed on the back of the box, and ignore the carbonated beverage addition**
- Use an ice cream scooper (great size!) to spoon into a mini-muffin tin and bake as directed.
- Once done baking, melt peanut butter candy coating in the microwave for 90 seconds and stir. The coating should be easily stirred, and most if the chunks will dissolve upon a minute or two of stirring.
- Add Canola Oil and continue stirring. If numerous hard chunks remain, microwave it for another 15 seconds and stir again.
- Place mini muffins on a sheet of parchment paper and spoon peanut butter coating on top of each muffin, using the back end of the spoon to move the coating around so that it just begins to drip down the sides.
- Refrigerate for 30 minutes and serve (with ice cream? OMG).
Calories per serving: ~60