Hocus Pocus 2013!

Well, we’re done with 2012 and on to 2013.  Looking back I think I’m overall pretty happy with the way the year went.  We learned a lot, laughed a lot, and made some big decisions that turned out to be the best.  I hope everyone had a year worth reflecting on and I wish you the best for 2013.

 

To start the year off right I’ve decided to share with you my recipe for hocus pocus rolls.  Why hocus pocus?  Because they’re MAGIC!  They taste like a cinnamon roll with none of the effort, there’s a disappearing act that is pretty cool, and they are magically DELICIOUS!  Did I have you at cinnamon roll?  I thought so.

Here’s what you need:

roll of crecent rolls

marshmallows – 1 for each roll

melted butter or ghee

cinnamon sugar mix

 

First POP that can of crecent rolls open and lay them out.  Then take a marshmallow coat it in ghee or melted butter and cover with cinnamon sugar.

Hocus Pocus Rolls

 

 

Next you want to place the marshmallow in the center of the roll and roll it up so that the marshmallow is completely sealed in there.  I only made four rolls because we don’t give much sugar to my son so I left the other four plain for him.  Anyway, I left a couple unsealed to show you what happens.  Nice of me, huh? 🙂

Hocus Pocus Rolls

 

Next I brushed some ghee over the top and dusted a little bit of cinnamon sugar on top.  Pop them in the oven for 10-12 minutes or until they’re golden brown.

Hocus Pocus Rolls

 

When they come out, they’ll look totally normal, but the magic is waiting on the inside!

 

Hocus Pocus Rolls

 

As you can see, if you leave them unsealed, they poop all over the place and it’s sticky and hard to unstick.  SO, make sure you seal them up.

 

Here’s what happens when you do it right:

Hocus Pocus RollsAs you can see, there’s no marshmallow in sight.  It’s just cinnamon sugary goodness with “icing”.  SO good.  SO easy.  Try it out!!

 

Advertisements

Sunday Short Stack

I love Sunday breakfast with my hunny!!  We kept it classic and just did pancakes and bacon.  I’m pretty picky about pancakes-they have to be fluffy and light.  I’ve got the perfect recipe for the fluffiest pancakes ever!  I’ve been making them this way for years and have never had a bad batch.

What you need:

3/4 cup milk

2 tablespoons white vinegar

1 cup all purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons butter, melted

I don’t know many people who just have buttermilk on hand.  So here’s how you make it = mix the milk and white vinegar together and let sit for 5 minutes, voila!  You have buttermilk!

During that 5 minutes, mix your dry ingredients together.

Once the milk is done transforming, mix in the egg and butter.  Then mix together the wet and the dry ingredients.  It should be a thick consistency.

Heat the stove to somewhere between medium and low heat.  Nice and slow is the trick with pancakes.  I see some people crank the heat up and the outside of the pancake cooks too fast so it doesn’t have a chance to get fluffy.

Once you pour your batter on the skillet, just wait for the bubbles to appear.  Once you see those flip the pancake over and leave it alone.  Don’t move it around, don’t lift it up, and for Pete’s sake don’t tap the top of it with your spatula!

(FYI – my batter is thicker so you won’t see as many bubbles as you would with a thinner batter, but this picture below shows the bubbles as they start to appear.)

 

Just watch the sides of the pancake, the whole thing will lift and when you see the sides looking done, place it in a dish.  Look at mine…see how thick and fluffy!!

Patience is key here.  When the pancake cooks slow it allows all the gas to release and fluff up the pancake.  What you end up with is light airy goodness!

Sometimes I add a little vanilla and cinnamon, or white chocolate and strawberries.  This is the standard pancake and you can add anything you like to it.  Blueberries, chocolate chips, nuts, anything!

Don’t forget your bacon!  We just seasoned ours with black pepper and red pepper flakes.  We makes ours in the oven to cut down on the mess.  We set the oven to 350 degrees and make a little foil basket in a cookie sheet to catch the grease.  If you like your bacon crispy but soft too, this is a great way to make it.  We just stick them in before we make pancakes and they’re done by the time we’re done.  Once you pull the bacon off just let the foil basket sit there and cool off.  Once the grease hardens crumple up the foil and toss it!  Easy peasy!

Not Egg-zactly Your Average Scramble…

This morning my husband and I made our version of scrambled eggs.  I’m going to share this top secret recipe with you in hopes that you’ll love this flavor explosion just as much as we do.  I apologize in advance for the lack of measurement information.  You see we pretty much eyeball everything and don’t measure anything.  A general rule with the indian spices is to keep them even.  We call them the trifecta – cumin-coriander powder, red chilli powder, and turmeric.  So anyway here we go!

You will need (in no apparent order):

Eggs – As many as you would like

Salt – For taste

Cumin-Coriander powder

Red Chilli Powder

Turmeric

Chillies (green or red)

Onion

Tomato

Cilantro

Garlic

Milk

Cumin Seeds

Olive Oil

Chop up the fresh ingredients (onion, tomato, garlic, chilies, cilantro) and have them ready.  You will keep the tomato and cilantro till the end.

Crack the eggs and add a little milk for fluffiness.  Whisk away!

Heat up a little olive oil and add the cumin seeds.  Once they start crackling they’re ready.
Add in the garlic and onion and saute until the onion is translucent and starting to brown a bit.
 
Now the fun part!!  Add in the powdered seasoning to the eggs.  If you’re making 6 eggs like we did, add about a teaspoon of chili powder and turmeric and a bit more of the cumin-coriander powder.  Add in a bit of salt and whisk.  Once the spices are incorporated add  the eggs to the skillet.
Slowly rake the spatula through it every so often so that it will move away the cooked part and let more liquid on the skillet.  So basically-scramble it.
Remember that tomato and cilantro?
Throw it on top!  We also like to add cheese.  I add salsa and my husband likes to add Chipotle Tabasco.  Dress it whatever way you like!  We had some mashed potatoes from the night before so we just had that….
If you don’t eat a lot of Indian food, this will blow your mind.  It’s just a matter of balancing spices.  That trifecta I was talking about is what makes curry.  There’s no “curry” seasoning.  It’s a mixture of things, mainly the trifecta.  Here’s a breakdown of the spices:
Center: Cumin seeds
Top left: salt
top right: mustard seeds
right: pepper
bottom right: red chili powder
bottom left: turmeric
left: cumin-coriander powder
I also use cinnamon sticks, cloves, and curry leaves, but they’re in bigger jars and the leaves are in the fridge.  You’ll find that most dishes from Western India start in pretty much the same way, but somehow in the end…it’s always different!
You can find these types of containers at Indian stores.   Fill it with what you use the most of.  It’s very handy to keep out, the container isn’t ugly and you don’t have to dig for your key ingredients.  I love mine!
I plan on posting an Indian recipe- curry of some kind, daal, etc.  What would you like to see?  I’m open to suggestions.  Enjoy!