Funny Recipes

These two recipes are from the book that I received from Lindsey's kindergarten class (see previous post below). I thought they were pretty funny.

Favorite Cookbooks

This book I received on Mother's Day from Lindsey when she was in kindergarten (she is now in 2nd grade). I just love how the kids describe how the food is made. Very funny :)



This book has GREAT recipes. Everything I have made from this book has been delicious! You can't go wrong with this one :)



If you ever need a recipe for chicken, this one has 365 of them!



This book I just received from my in-laws (Ruth and Sid Sandler)...THANKS! This book is great because there are pictures to every recipe. You can see exactly how it "should" look. I also love that it is organized by texture of cookie (light & deliciate, soft & chewy, crumbly & sandy, chunky & nutty, cakey & tender, crisp & crunchy, rich & dense). For each section in the table of contents there is a picture for every cookie in that category. It is really a beautiful book. If you are a cookie lover like me, it is a must have for your recipe book collection!

Soft and Chewy Chocolate Chip Cookies

Recipe Courtesy "Martha Stewart's Cookies" cookbook.

A sugar-and butter-rich batter is the foundation for these cookie-jar classics. Just baked, they make a perfect snack on a chilly winter night - or any time.

2 & 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet or milk chocolate chips, or a combination (about 12 ounces)

1. Preheat oven to 350* F. Whisk together flour and baking soda in a bowl. Put batter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.

2. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges turn golden but centers are still soft, 10-12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies to wire racks; let cool completely. Makes 3 dozen.

Fridge

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Adobo Chicken and Seasoned Rice

Recipe and picture courtesy of Bobby Flay (Throwdown with Bobby Flay) Food Network.

This recipe may look difficult, but it is actually pretty easy to put together. There are just A LOT of ingredients. It is very delicious!

2 tablespoons kosher salt
2 teaspoons granulated garlic
1 teaspoon ground cumin
2 teaspoons granulated onion
1 teaspoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1 tablespoon finely chopped fresh oregano leaves
4 chicken thighs, with skin, cut in 1/2
4 chicken breasts, with skin, cut in 1/2 lengthwise
2 tablespoons olive oil
1 large Spanish onion, finely diced
1 medium green bell pepper, finely diced
1 medium red bell pepper, finely diced
About 1/3 cup tomato powder or 1 to 2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 cups long-grain rice
4 3/4 cups homemade chicken stock
1 bay leaf
Salt and freshly ground black pepper
1 cup frozen peas (not thawed)
3/4 cup pimento stuffed green olives
3/4 cup pitted picholine olives
Freshly chopped cilantro leaves
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Squeeze lime juice

Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
Heat a few tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Remove the chicken to into a separate pot, cover and allow to cook through and keep warm.

Remove all but 2 tablespoons of oil from the pan and place back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.

Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.

After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.

Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.

Jessica's Marshmallow Clouds

These are some of my favorite cookies! They are so fun to make and taste yummy!

Makes - 3 ½ dozen cookies

Ingredients
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 cup white sugar
1 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 (12 ounce) cups miniature semisweet chocolate chips
8 ounces miniature marshmallows, frozen

Directions
1 Preheat oven to 400 degrees.
2 Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
3 Place the marshmallows back into the freezer between each batch of cookies.
4 In a medium bowl combine flour, cocoa and baking soda.
5 Set aside.
6 Combine sugars in a large bowl.
7 Using an electric mixer, blend in butter, scraping down the sides of the bowl.
8 Add eggs and vanilla, and beat at medium speed until light and fluffy.
9 Add the flour mixture and chocolate chips, and blend at a low speed until combined.
10 Batter will be very stiff.
11 Gather 4-5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough.
12 Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
13 Place balls on ungreased baking sheets, 2 inches apart.
14 Bake 8 to 10 minutes.
15 Cool on pan 2 minutes, then transfer to a cool flat surface.

Chocolate Ganache Cupcakes

We were watching Barefoot Contessa on the food network and Ina Garten was making these cupcakes. They looked so yummy we decided to make them. The ingredients are simple and the cupcakes are so easy to make. Having the butter and eggs at room temperature is very important. Also do not overmix or overbake. These cupcakes are very moist and the ganache is delicious. Enjoy!

Chocolate Ganache Cupcakes

1/4 cup unsalted butter, at room temperature

1 cup sugar

1 (16-ounce) can chocolate syrup (recommended Hershey's)

1 tablespoon pure vanilla extract

1 cup all-purpose flour

For the ganache:

1/2 cup heavy cream

8 ounces good semisweet chocolate chips

candied violets, for decorations, optional

Line muffin pans with 12 paper liners (we didn't use liners, it's up to you). Preheat oven to 325 degrees F.

Cream the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.

For the ganache, cook the heavy cream and chocolate chips in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Dip the top of each cupcake in the ganache. Decorate with candies, if desired. Do not refrigerate.