15 July, 2011

I love Harry Potter... and Cake Pops, but not humidity.

So, Harry Potter's last movie came out today. Fortunately, I already got the emotions out of the way when I finished the last book. Unfortunately, I haven't seen the movie yet- 7pm Saturday! So, to commemorate the occasion (and to fill in some free time), I decided to try my hand at making some Harry Potter cake pops.

I've been toying with the idea for awhile since Bakerella (the awesome chick who wrote the book/blog that got lots of people OBSESSED with Cake Pops) posted some fan-made pops. I hadn't thought to make people until after seeing these awesome South Park pops that another obsessed fan made.

HOW CUTE ARE THOSE!? And, when I saw this amazing Harry Potter birthday cake that was girlified on Bakingdom, I almost died.

Anyway, I knew that things would not work out perfectly, especially since our AC was not blowing cold air. But I've been getting better at accepting imperfections (is it because I taught all boys high school science?) So, when Snape slid off his stick and onto the styrofoam board, I had to laugh:
He truly looks mad :)
So, I used the recipe for Basic Cake Pops, a box of Funfetti cake and some Pillsbury low sugar vanilla icing. (Let me tell you, they are still a Diabetic's worst nightmare!)
To make the skin color, it turns out all you need is a few Peanut Butter melting chips tossed into the regular white vanilla. So, at 9am this morning, that's what I did first.

Then, I ran as fast as I could to JoAnn Fabrics because I realized I did not have oil-based coloring for the melting chips (regular food coloring is a no-no! It's water based and will ruin everything!) Luckily, I had just received a 20% off coupon via email, and whammo-bammo, I was back home making a mess.
For Ron, Hermione, Harry, Snape and Dumbledore, I just made balls. Oldie moldy Voldie, the dragons, and the "owl" were made using rounded triangular shapes.
By the way, for the black hair, I had to dump an entire pot of black coloring into about a cup of milk chocolate melting chips. Felt like a waste, but it worked.
My husband (who is not a TRUE fan) insisted that Ron's hair was "not red enough"- and implied something close to the color of blood, which I kinda shrugged off. And poor Hermione had an air bubble. I also had a lot of trouble figuring out how to make her have long hair.
My first attempt at Dumbledore was... hilarious. If you can't laugh at your mistakes, you're not having fun, and you shouldn't be doing it. I swear at the grocery store coconut sounded like a GREAT idea... now, not so much. So we'll call this guy Dumbledore-Homeless-Einstein.
The one on the left... is a little better, but now I think I've channeled Willy Nelson. Maybe Santa Claus. Who knows? He'll taste pretty darn good anyway.
Voldemort? I didn't think he deserved to look like everyone else, but again, the non-Potter fan at our house had questions "Why is there an alien in HP? Did I miss that movie!?" All in good fun though!
A Chinese Fireball dragon.
An attempt at the Sorting Hat.
Some Firebolts/Nimbuses.

Okay, this is the part where you have to REALLY be able to laugh at yourself:
No, I don't recall there being penguins in any of the books or movies. Yes, this was an attempt at making the owl, Hedwig :(
But at least the worst of them weren't as bad as the Harry Potter Cake Wrecks from Sunday!

I mean, how out of the loop do you have to be!?

13 July, 2011

Chinese steamed "pork" buns

For things not starting off well, they came out pretty close to how my MIL makes them!
First, it's okay to use chicken or beef, but I really wanted to do pork. So I was a little disappointed to get home from the FM and find that I had been given ground beef instead. Also, the dough was extremely sticky, not to mention much less white than my MIL's comes out. I swear I wasn't trying to "healthify" it, I didn't use my usual whole wheat flour, I used all purpose. It also didn't help that my wok was a little too dinky for the awesome bamboo steamer I had. But, I remedied that pretty skillfully, I think.
Before I share the recipe, I want you to see what I was working with... crazy metric system.

Steamed Pork (or Chicken, or Beef) Buns
First, knead these ingredients together and let rise 2-3 hrs (2 works just fine)

  • 1 cup All-purpose flour
  • 1/2 cup water
  • 1 tsp active dry yeast (I added about 1 Tbsp of sugar to help the little guys out, no idea if that hurt/helped)
While it's rising, prepare your filling. I used 1 lb. grass fed ground beef, but you can also used ground pork, or chicken breast. If you choose to use chicken, MIL recommends added vegetable oil, as it can get very dry. Combine your meat with salt, pepper, green onions and cabbage. (I put mine in my Magic Bullet to get a good combo)
Roll them into balls and refrigerate while dough rises. Believe me, when you're ready to form the buns, this really helps to have the meat pre-formed.
Once the dough has risen, knead the following ingredients into the mixture:

  • 1 to 1-1/4 cup all purpose flour (I give a range because my dough was super sticky, so I added a little more as I rolled them into balls)
  • 1/2 cup sugar (minus the Tbsp added earlier)
  • 1 egg
  • 1 Tbsp vegetable oil
  • 1 Tbsp "rice vinegar" (I used white wine vinegar and it seemed to work fine)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
Divide into balls (depending on how many meatballs you made, you may want large ones or small ones, you have to kind of work with it a few times to figure it out).

At this point you should get your steamer ready. You have a few choices: you can boil water in a covered wok to later put your bamboo steamer in, you can buy a stove-top stainless steel steamer, or next time I'm going to see if my Food Network electric multilevel food steamer will work.

One at a time, flatten a ball of dough (I covered my hands with flour to prevent sticking). Place prepared meat in middle and pull edges of dough up like a purse to the top. Pinch the pucker so that it is sealed. BE CAREFUL NOT TO MAKE DOUGH TOO THIN! Unfortunately, quite a few of my meat centers fell out the bottom of the dough when I took them out of the steamer.

Place each bun on square of wax paper (Again, I was missing this, so I liberally sprayed the steamer with Pam and plopped each bun in some flour before placing it in the steamer... it didn't stop all leakage, but it wasn't so bad.)

Place in steamer basket with at least 1 inch between them. Cover and cook 12-20 minutes (I had to check the meat at 15min and it was still pretty red).

Innovative way to keep steam in when you have a dinky wok and huge steamer:
20 minutes later.... yum yum!
EDIT: USE THE WAX PAPER!!! I just spent 15 minutes trying to get sticky dough from between the wooden planks... not worth it! Would have rather made a 10 minute run to the store for it... You've Been Warned!!

Leftover ingredients make for good lunches

So, I'm currently waiting on the dough for the Chinese pork buns to rise, and I had some leftover cabbage for the filling.
Stir-fried it with some olive oil, garlic, crushed red pepper, mushrooms, leftover baby spinach and salt and pepper. Cooked up some Jasmine rice (the smell of that makes my stomach growl!) And scrambled 3 eggs, since I had no protein that isn't already set aside for another recipe.
Hubby and I split it- yum, yum!

12 July, 2011

Spaghetti and meatballs

In my family, spaghetti and meatballs is an easy, pretty regular meal. Despite having eaten it twice in the last month, Hubby requested it after watching Handcock on TV last night (the little kid brings Will Smith some HUGE meatballs while he's in jail).
A few weeks ago, I threw about 8 tomatoes into a crockpot with garlic, olive oil, honey and salt. It was sitting in the freezer, so last night I took it out to thaw.
For the meatballs, I found to my dismay that I had no breadcrumbs. However, after Googling substitutes, I think from now on I'll be making them with rolled oats. I used about a pound of grass fed ground beef from Edelen Farms, an egg (also from Edelen Farms), 1/2 cup of oats, some salt, pepper, crushed red peppers, and some Mrs. Dash's garlic and herb seasoning. After rolling them up into bite-sized pieces, I baked them at 350 until they were cooked through.
I really thought this sauce was better than when I used to make it with canned tomatoes. I think the fresh basil helped! My mom in law sent me home with one... it's not fairing well in this heat. And something is eating it. Ah, well.

Tomorrow I'm making Chinese pork buns, but my steamer is too big for my wok, so I'll be experimenting a little. Toodles!

06 July, 2011

Fourth of July

Do you have a favorite recipe that you only use for family get-togethers or BBQs? How about only for the Fourth?
My absolute favorite summertime dessert is Mom's Fresh Strawberry Pie:

2    tablespoons cornstarch   
1    cup sugar
1    cup water
8    tablespoons strawberry-flavored gelatin (about one large box of gelatin)
1    quart fresh strawberries (approx. 2 pounds) 
1    9-inch baked pie shell, cooled
1    8 oz. container of whip topping

1.    Mix cornstarch and sugar in a saucepan; slowly stir in water until blended.  Cook over medium heat until thickened and bubbly, stirring constantly.  Add gelatin and stir until it dissolves.  Remove from heat.  Let cool at room temperature, but do not allow it to get cold, or it will be too firm to add berries.
2.    While mixture cools, wash and hull berries.  Dry well on paper towels. (I place paper towels on top of berries, too.)  Cut the berries in half or quarters.  Add 2/3's of the berries to the cooled gelatin mixture.  Stir gently, to cover all berries.  Add more berries if needed.  Pour mixture into a baked pie shell.  Chill pie 2 to 3 hours. 
3.    Just before serving, add whip topping.

You've got mail!

Is there anything better than receiving a package in the mail? I completely forgot that my aunt was sending me cooking supplies!

These are special pans to make Filipino Torta Cake. It is the best! It's like the best Angel Food Cake on earth. I cannot wait to make them! They are nearly impossible to find, even at Asian specialty markets, so I got lucky when our aunt went to visit family in the Philippines.

More Asian cooking:
My MIL is Chinese, and makes amazing dim sum. The favorite in the family are steamed pork buns. It's essentially a hot pocket, but the bread is not baked, it is steamed, so it's white and fluffy and delicious when you bite it. Same drawback as the torta cake: special equipment needed. Lucky me that I had a student who enjoys cooking as well who gifted me a bamboo steamer ;)

I am going to attempt to make these on my own for the first time. Luckily, not more than 2 days ago, MIL made them for me to observe!

My MIL is a huge gardener as well, so she sent me home with a basil plant- i don't keep plants alive for very long, so I will be using Basil in 2 recipes this week: a basic Thai noodle dish, and spaghetti (ugh, again!) But this time it will be from home-stewed tomatoes, nothing canned.