Chinese Chicken Salad

I don't want to brag or anything but it has been in the high 80s in Maine lately. I know the rest of the country have probably reached these temperatures months ago but it has been hot here. It has been too hot to cook. It has been so hot that some of us have even entered the ocean waters. Since it is hot in the house, I have not been cooking lately. Even the thought of standing in front of a stove makes me hot. However, the refrigerator is another story. The freezer and I are more than acquaintances. Salads are what we have been eating a lot of lately.

Chinese Chicken Salad
1 head of romaine lettuce, torn into bite size pieces
1 cup baby spinach leaves
1 cup cabbage, shredded
2 carrots, shredded
1 cup snow peas
1 cup chow mein noodles
1 cup cooked chicken
1/2 cup peanut dressing (following) 

Directions:

1. In a large bowl, toss the lettuce with the spinach, cabbage, carrots, and snow peas.
2. Top with the chow mein noodles and chicken.
3. Drizzle a little dressing on top and serve immediately.

Peanut Dressing:
1/3 cup vegetable oil
2 Tbsp lemon juice
1 Tbsp vinegar
1 Tbsp sugar
1/8 cup hoisin sauce
1/4 cup smooth peanut butter
1/8 cup water

Directions:

1. In a bowl, combine the oil, lemon juice, vinegar, sugar, hoisin sauce and peanut butter.
2. Add a little water until the desired consistency has been reached.

Recipe inspired by the package of China Boy Chow Mein Noodles.

One year ago...................I made Fresh Strawberry Jam.

Did you already know......
-Chinese Chicken Salads originated in America.
-Chinese Chicken Salads were popular as early as the 1930s.
-Early versions contained gelatine and whipping cream.

Monkey Tree Cake

My oldest daughter volunteered to make a cake for her friend which would have monkeys on it. My oldest daughter doesn't bake so this translated for me to help her. Now, I enjoy making cupcakes but I only make cakes for special occasions. I have never taken a cake decorating class. I really am not confident in making cakes. I agreed to help her but she had to bake the cakes. This was the first time I worked with fondant and it was fun. What do you think? Would you be happy to have a monkey tree cake?

Monkey Tree Cake
3 rectangle cakes
1 box of fondant
3 servings of this frosting

Assemble:

1. Take one rectangle cake and shape a slight curve in it. Round off the corners to make the trunk of the cake.
2. Take the two other rectangle cakes and shape into leaves. (I make a stencil out of paper so each leaf was similar in size.)
3. The remaining pieces of cake need to be placed at the top of the tree.
4. Place the leaf shape pieces shapes apart on top of the pieces of cake.
5. Take the frosting and half it.
6. Color half of the frosting green and the other half brown.
7. Take one cup of the brown frosting and add a little more brown with a drop of black to make a darker shade of brown. Set aside.
8. Frost the leaves and extra pieces of cake green for the foliage.
9. Frost the trunk of the cake brown.
10. Add a little of the darker brown in different areas of the trunk and frost only in up and down strokes. 
11. With the fondant, die pieces brown, yellow, green, and a small amount black.
12. Shape the monkeys with the brown fondant and add two pieces of the black fondant in the shape of balls for the eyes.
13. Shape the yellow pieces into bananas. Mix a tiny bit of yellow with brown fondant then add to the top of the bananas for the area the bananas are attached to each other.
14. Shape the green pieces into long strips and line the leaves for texture.
15. Any remaining green pieces shape into leaves.
16. Add the monkeys, leaves, and bananas throughout the tree.

Monkey Tree Cake created by Allie and Jen of Sweet Morris.

One year ago........................Tostadas with Chicken and Parsley.

Did you already know...........
-Monkeys are classified either by Old World (Africa and Asia) and New World (Americas).
-In 1949, Albert II became the first monkey to fly in space.
-Most monkeys do have a tail.

Nutella Rice Krispies Treats

I think Rice Krispies treats are one of the easiest treats to make for the kids. I probably make them a few times a year since they are a perfect dessert snack for the kids. My husband likes the peanut butter ones the best. So, I figured I would try adding Nutella but I didn't want Nutella all through it so I frosted the top of the treats with Nutella. Since I prefer my treats with a little more marshmallow, I decrease the cereal by a little. I wasn't sure how the kids would like this change but by the end of the day the majority of the treats were gone. I think that is always the best sign.

Nutella Rice Krispies Treats

3 Tbsp unsalted butter

4 cups mini marshmallows

5 1/2 cups Rice Krispies cereal

1 cup Nutella spread

Directions:

1. Spray a 13x9 pan with nonstick cooking spray. Set aside.
2. In a large pan, melt the butter over low heat.
3. Add the marshmallows and stir until melted. Remove from heat.
4. Fold in the cereal until well coated.
5. Spread the cereal mixture into the prepared pan and press lightly.
6. On top, evenly spread the Nutella over the cereal mixture.
7. Allow to cool before serving.

Recipe adapted from Kellogg's. 

One year ago.................................I made Chocolate Cookie Cutouts.

Did you already know...................

-In 1939, Troop leader Mildred Day came up with the idea of Rice Krispies Treats while discussing a funraiser with Malitta Jensen for their Campfire Girls.

-Mildred Day was an employee of Kellogg's.

-Also, Mildred Day  used Campfire marshmallows in the recipe.

Strawberry Shortcake Whoppie Pies

It is strawberry season in Maine so we take the kids with us to the strawberry fields. My husband seems like it takes him no time to fill our containers full of strawberries. I did notice my son may have contributed three to our container. He did tell us afterwards that he just ate his lunch. I'm sure he did. I did ask the ladies to weigh him before we began but they told me it is expected some of the strawberries would be eaten. With all these strawberries, I decided to do a twist on the traditional strawberry shortcake. These are really good. 

Strawberry Shortcake Whoppie Pies (makes about 18 whoopie pies)
4 cups flour
1 tsp salt
3/4 tsp baking soda
1 tsp baking powder
1 stick (8 oz.) unsalted butter, softened
1 1/2 cup granulated sugar
2 large eggs
1 Tbsp vanilla
1/2 cup milk
1 cup strawberries, chopped

Filling:
1 cup heavy cream
1 cup powdered sugar
1 tsp vanilla
1/2 cup strawberries, chopped

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a cookie sheet with parchment paper and set aside.
3. In a medium bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
4. In a large bowl, cream the butter and granulated sugar until fluffy.
5. Add one egg at a time. Mix well after each egg.
6. Add the vanilla and mix.
7. Slowly, add 1/2 of the flour mixture to the butter mixture. Mix until just combined.
8. Add 1/4 cup of milk to the butter mixture and combine.
9. Add the remaining flour mixture to the butter mixture. Mix before adding the remaining milk to the butter mixture.
10. Gently, fold in 1 cup of chopped strawberries to the batter.
11. Scope about 1/4 cup of batter onto the cookie sheet. (I used a large ice cream scoop.) Space the batter about 4 inches apart.
12. Bake for 6  minutes and rotate the cookie sheet.
13. Bake for another 6 minutes or until the whoopie tops are golden brown and a toothpick inserted in the middle comes out clean.
14. Remove from the oven and allow the whoopie tops to cool for a couple of minutes before transferring to a wire rack to cool.

Filling:

1. In a mixer, mix the heavy cream until soft peaks begin to form.
2. Carefully add the cup of powdered sugar and vanilla. Mix until incorporated for another minute.

Assemble:

1. Take one of the cooled whoopie pie tops and flip it over so the flat side is facing up.
2. Add the whipped filling and top with a few strawberries.
3. Place another whoopie pie top with the flat side facing down on top of the filling. Gently press down.
4. Eat immediately or refrigerate. (I individually wrap each one if I refrigerate.) 

Recipe by Jen of Sweet Morris.

One year ago...............................I made Chocolate Cookie Cutouts.

Did you already know.................
-Once picked, a strawberry will not ripen anymore.
-Size doesn't determine flavor but the growing conditions and when harvested.
-If the strawberry is red, then it is ripe and should be picked even if the berry is small. 

Have a Safe and Happy 4th of July!

Oreo Cupcakes

Did you know there are rules about making cupcakes? The first rule is you should share cupcakes if you make them. If you don't want to share, then you should make a cake and tell everyone that you licked the top. It usually will deter some from eating your cake. The second rule is if you decide to make extra sweet frosting then the cupcake shouldn't be to sweet. The third rule is do not over bake the cupcakes as my oldest daughter learned. I guess most people do not like crispy or dry cupcakes. If your cupcakes are too crispy or dry cupcakes, then do not follow the first rule.

Oreo Cupcakes 1 cup salted butter, softened
1 1/2 cups sugar
4 egg whites 
1 Tbsp vanilla extract 
3 cup all purpose flour
1 Tbsp baking powder
1/4 tsp salt
1 cup milk 3/4 cup crushed Oreo

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners.
3. In a large bowl, cream the butter and sugar until fluffy.
4. Add the egg whites and vanilla. Combine until just incorporated. 
5. In a separate bowl, combine the flour, baking powder, and salt.
6. Slowly, add half of the flour mixture to the butter mixture. 
7. Add 1/2 cup milk to the butter mixture.
8. Add the remaining flour mixture to the bowl.
9. Add the remaining milk to the butter mixture. Mix until combined.
10. Fold in the crushed Oreo cookies.
11. Fill the cupcake liners 2/3 full with the batter.
12. Cook the cupcakes for about 20 minutes or until a toothpick inserted in the middle comes out clean. 

Recipe adapted from here. Frosting recipe posted here.

One year ago........................Muffin Tops with berries and cream.

Did you already know...........
-When baking, the ingredients need to be measured properly.
-When measuring flour, spoon it into the measuring cup and level off. Do not pack down.
-When cooking with powdered sugar, always sift if not there will be lumps in your frosting.