Star Wars Pancakes

Williams-Sonoma knows how to do it.  This is a simple shout out to them for manufacturing this product and to my Hunter who makes the best flapjacks- Yoda style or otherwise.

Hope you all know you never have to grease a griddle.  Really, you don't .  But grease your pancake molds. 

Everyone looking their best.  

Thanks to this device also from Williams-Sonoma, you can draw and write with the batter.  It also helps tremendously with pancake molds.  

Here's the only pancake recipe you'll ever need:

1 3/4 cups flours

2 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoons salt

1 egg

1 1/2 cups milk

3 tablespoons canola oil

Mix dry ingredients, make a well.  Add wet ingredients.  Stir with a wooden spoon (or whatever is in your utensil drawer).  Do not over mix!!  Batter should be slightly lumpy.  Cook on a hot griddle for about 5 minutes on each side.  You know the underside is ready to flip when the top side that is all batter-ey still has bubbles popping on top.  

Raspberry Swirl Cheesecake

Here's the making of:  (the final product is being digested)

I had to make sure there was at least a double layer of foil around the springform pan for the water bath.  Bake the crust for just 8 minutes, not 10. 

Put the raspberries through the sieve.  It takes about 10-15 minutes to really get all the juice through while the seeds are in the way.  Totally worth it.  I haven't tried yet, but I want to try blueberries or even strawberries?  hmmm....

This is before the cake went in the oven.  When it came out (almost 2 hours later, not 65 minutes like Martha said....) it looked about the same.   

Yeah- this recipe is a steal from Martha Stewart, but as I mentioned above I already changed it a bit.  

Ingredients

• • 1 cup finely ground graham crackers
  • 2 tablespoons unsalted butter, melted
  • 1 3/4 cups sugar
  • 6 ounces raspberries
  • 32 ounces cream cheese (4-8 oz packages) room temperature
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • Boiling water, for roasting pan

Directions

1. Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
2. Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 8 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
3. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
4. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
5. Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
6. Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.** Like I said above.... it took way longer.  Almost 2 hours.

Fresh Basil/ Herb Garden

Gardening is not my forte.  I appreciate dirt for what it brings to the table, but I do not want it in my fingernails.    Besides all this grunting and whining from me, I will admit that I wish I knew more about gardening and had money and time to invest in this awesome hobby.  My awesome husband, though, comes from a great upbringing where they were taught to garden and his parents are amazing gardeners.  He has been digging a good sized plot in our backyard that is only a few more hours of work away from being ready for planting.  We'll plant this Fall.

Despite the lack of a garden that we presently have, I insist on having fresh herbs year round or as close to year round that I can.   Here is what sits on my back porch:

Clockwise from the far upper right: Thyme, basil with flowers, Rosemary, chives/ green onions, sweet basil, small white onions, and being cut off at the left is a cilantro plant. 

And if there was one herb I could salvage from the summer heat or the winter freezes would be fresh sweet basil.   It keeps really well in the shade.  If it has some morning sun it'll be okay, but definitely keep it in the shade during the summer months.  Also- in the Summer, keep it well watered- almost every day I bring a couple quarts of water out to it.  In the Winter, keep it close to the house on your porch (where it's warmer) and cover it every night of a freeze and even some other cold cold nights .  Water it every week about in the Winter.
When the plant starts to flower- small white flowers will appear on the top of a long stem.  This will prevent the basil from continuing to grow, so I just pull the flowers right off and throw them in the pot.  I'm letting the dying plant in the picture above grow flowers to get some seeds in hopes to start a new plant.

Here are some ways I use basil:
-basil pesto for pasta or pizza
-a whole leaf simmering in red tomato sauce
- chopped up in casseroles, pasta salads, stir frys etc.
- as a pizza topping

The list goes on.  It's just super super awesome to have fresh basil on hand all the time.  And when I cut all the leaves off to make a pesto within a few days I already have new leaves coming out.

Sweet Sticky Rice

Sorry kids, I don't have a photo of this fabulous sweet rice and that's only because it was devoured so fast.  Next time I make it I'll snap a shot before digging in.  I'm sure once you read the recipe, though you'll be able to imagine what it looks like.   This is a staple dessert for Thai food lovers.

1 cup calrose rice**
water
3/4 cup cream of coconut
1/2 cup sugar
pinch of salt

Fully cover the rice in water and soak for 1 hour.   Drain rice (I used a white flour sack dish towel so I wouldn't loose one grain of rice.)  Cook/ steam rice according to package directions.  It will cook a bit faster because it has already been soaked.  Immediately after rice is done cooking add the cream of coconut, sugar and salt.   Let sit uncovered for 30 minutes.  Serve room temperature (I like mine cold from the fridge too) with coconut ice cream or freshly sliced mango.

**Calrose rice is also known as sushi rice.   It must be used to get the very sticky texture for this recipe.

Coconut Macaroons

Coconut Macaroons

1 14 oz pkg shredded sweetened coconut

1/4 c. flour

1/4 c. sugar

1/4 c. Karo Syrup

1/4 c. Cream of Coconut**

3 egg whites

2 Tbs melted butter

1 tsp. butter

pinch of salt

Mince 1 1/2 c coconut in food processor.

Add the remaining ingredients and gently mix with spoon.

Chill at least 1 hour. up to 24 hours.

Bake 16-18 min @ 350*

Bake till brown on bottom.

Drizzle with chocolate!

I have to give rightful credit to the giver of this recipe.  My favorite cooking/catering friend Natalie Sorensen hooked me up with this-the best macaroon recipe ever.  I had them at a friend's wedding reception and was instantly interested.  Be prepared to be addicted.

**Coconut Cream or cream of coconut is similar to coconut milk, but is much richer.  You will find it in most supermarkets in the liquor aisle.  It is non-alcoholic, but is found with the margarita mixers.   It is also my new ingredient interest in cooking.   Check it out in the Thai dessert dish Sweet Sticky Rice.

Cucumber Sandwiches

These little babies have made me a popular gal in the Shower scene.  I even included them in a wedding I sort of catered this last weekend.  They're EASY and make a whole bunch in each recipe.  I'm never sad when I have left overs.  Some people question the idea... "cucumber sandwiches"...?  "what do you mean?"  100% of those doubters are presently converted.  I also think these would be a great after school snack if I had babies.

Cucumber Sandwiches


1 8 oz package cream cheese
1/2 cup mayo (not miracle whip)
1 package Good Seasons Italian Dressing Seasoning Packet (Dry packet)
1 large cucumber, thinly sliced 
1 small baguette, sliced to about 1/8 inch slices
Dry dill weed


With an electric mixer (or a strong arm and a whisk), whip the cream cheese, mayo and Seasoning Packet until combined.   Lay a solid amount of that goodness on a piece of sliced baguette.  Top with a cucumber and sprinkle with dill weed.  Hide a few for yourself before bringing them out at your party.  (If you eat the entire recipe yourself, it is okay.  What could be more wholesome and natural than a cucumber?)

Shrimp Scampi

Shrimp Scampi

1 ½ lbs uncooked fresh or frozen (thawed) medium shrimp, peeled

2 tablespoons olive oil 

2 tablespoons thinly sliced green onion

1 tablespoon chopped fresh OR 1 ½ teaspoon dried basil leaves

1 tablespoon chopped fresh parsley

2 tablespoons lemon juice

½ teaspoon salt

2 cloves garlic, finely chopped

grated parmesan cheese, if desired (you will desire it)

Heat oil in a large skillet over medium heat.  Add garlic and onions and cook for one minute.  Add shrimp, basil, parsley, lemon  and salt.  Cook until shrimp are pink and firm, about 4-5 minutes.    Sprinkle with cheese.  Serve with mashed potatoes or rice.

Shrimp Scampi with Fettuccine!

Cook 8 oz uncooked fettuccine as directed on package (my favorite is a flavored fettuccine).  Toss drained, cooked fettuccine with shrimp mixture in skillet.  Add extra olive oil and parmesan cheese if the mixture is too dry.