Blini Pancakes

As a kid, I would make pancakes all the time. I guess I still make pancakes often. I have made English pancakes and German pancakes so why not Russian pancakes. Russian pancakes uses yeast and buckwheat flour. This version had pepper added. My husband and son loved them. My daughter wanted her typical sweet pancakes so she wasn't happy. I liked them but I would pick a sweeter pancake for breakfast. However, I would make these again but at suppertime. 

Blini Russian pancakes
1/2 cup buckwheat flour
1/2 cup all purpose flour
1/4 tsp ground black pepper
1 tsp salt
1 (1/4 oz.) package of yeast
1 cup warm milk
1 egg yolk
1 egg white
oil for the pan

Directions:

1. In a large bowl, combine the buckwheat flour, all purpose flour, pepper, and salt.
2. In a small bowl, combine the warm milk with the yeast. Allow to rest for 5 minutes.
3. Add the egg yolk to the flour mixture and slowly whisk in the yeast mixture to form a smooth batter.
4. Cover the batter and allow to rest for one hour.
5. In a small bowl, whisk the egg white until soft peaks form.
6. Fold the egg white into the batter.
7. Heat a large skillet over medium heat.
8. Lightly grease the pan.
9. Add about 1/4 cup of batter to the skillet. 
10. Once small bubbles form on top then flip the blini over to allow the other side to cook.
11. Continuing cooking the remaining batter in 1/4 cup increments until all the batter has been cooked. Oil the skillet when needed.
12. Serve warm.

Recipe adapted from The Cook's Guide to Bread Cookbook.

One year ago...................................I made Pie Crust.
Two years ago.................................I made Ham, Cheese, and Egg Panini.

Did you already know.....................
-Some popular toppings are caviar, sour cream, chopped hard boiled eggs, or salmon.
-A single blini is called a blin.
-Blini are not the same as the unleavened blintz.

Spartak Cake

Do you have any plans for today? Do you go out or stay in? Do you ask anyone to be your Valentine whether it is your spouse, special someone, friend, niece, yourself? Can you tell I really like Valentine's Day? It is a nice way for me to express to the people you love. For me, it is my family. I don't just buy my husband a gift but also the kids too. I even make my family a nice dinner. It is always Chicken Parmesan with Fettuccine Alfredo. If I'm going to change anything, it will be the dessert. Maybe this dessert? To make this cake, I used two different sources since I wanted to make two different types of layers. It is a pretty cake. 

Spartak Cake
White layer:
1 egg
1 cup sugar
4 Tbsp butter, softened
1/3 cup milk
1 tsp baking soda
3 cups flour

Directions:

1. In a heatproof medium bowl, beat together the egg and sugar. 
2. Add the butter, milk, and baking soda. Mix until smooth.
3. Place the bowl on top of a pot with boiling water to make a double boiler.
4. Heat the mixture for 10 minutes. Stir continuously.
5. Remove the bowl from the heat and immediately add the flour. Mix well.
6. Set aside and allow to cool for 20 minutes.
7. Preheat the oven to 350 degrees F.
8. On a floured surface, roll out the dough to about a 1 inch thickness.
9. Line a base of a springform pan with parchment paper.
10. Place the dough over the base of a springform pan.  
11. Cut around the excess dough from around the springform base.
12. Bake the dough for about 5 minutes or until the dough is golden brown. 
13. Remove from the oven and allow to rest for several minutes before transferring to a wire cooling rack.  
    
14. Repeat rolling out the rest of the dough steps 8 through 12.
15. Any remaining scraps bake since it is needed for the sides of the cake.
16. Allow the cake rounds to cool completely.

Chocolate layer:
3/4 cups butter1/3 cup milk
1/4 cup cocoa powder
1 cup sugar
1 tsp baking soda
1 Tbsp vinegar
2 cups flour
1 egg

Directions:

1. In a sauce pan, melt the butter, milk, and cocoa powder over low heat while stirring.
2. Once the mixture is smooth, stir in the sugar and then remove from heat.
3. Allow to cool for about 5 minutes.
4. In a small bowl, combine the baking soda with the vinegar.
5. Stir the baking soda mixture into the cooled slightly butter mixture. 
6. Add one cup of flour to the butter mixture. Stir until incorporated.
7. Add one egg and stir. 
8. Stir in another cup of flour. Mix well. The batter should become a soft dough.
9. Form a ball with the dough and wrap with plastic wrap. Press down onto the dough to disk. Refrigerate for 20 minutes.
10. On a floured surface, roll out the dough to about a 1 inch thickness.
11. Line a base of a springform pan with parchment paper. 
12. Place the dough over the base of a springform pan.  
13. Cut around the excess dough from around the springform base.
14. Bake the dough for about 4 minutes or until the dough is baked through.
15. Remove from the oven and allow to rest for several minutes before transferring to a wire cooling rack. 
16. Repeat rolling out the rest of the dough steps 8 through 12.
17. Any remaining scraps bake since it is needed for the sides of the cake.
18. Allow the cake rounds to cool completely.

Frosting: 
12 oz. unsalted butter, softened
1 can sweetened condensed milk
8 oz. cream cheese, softened
pinch of salt 

2 cups whip cream

Directions:

1. In a large bowl, whisk the butter and condensed milk until incorporated.
2. Add the cream cheese and salt. Mix until incorporated.
3. Fold in the whip cream.

Cake Assembly:

1. Frost one completely cooled white cake layer with the frosting.
2. Place onto cake stand/plate.
3. Frost a chocolate cake layer with frosting and place on top of the white cake layer.
4. Repeat frosting a white cake layer and place on top of the chocolate layer.
5. Continue frosting the layers and alternating between the white layer and the chocolate layer until there is four layers left.
6. With the remaining frosting, completely cover the top and the sides with the frosting. 
7. With the remaining cake layers, crush into crumbs.
8. Cover the sides of the cake with the cake crumbs.
9. Refrigerate the cake for 10 hours before serving.

The white layer and frosting is adapted from Natasha's kitchen. The chocolate layer is adapted from Grab and Go Recipes.

One year ago...............................I made Vanilla Cupcakes.
Two years ago.............................I made Heart Pie Pops.

Did you already know...................
-Я люблю́ тебя́ means I love you in Russian.
-To say I love you in Russian is pronounced "lyoo-BEET".
-Check out USAToday for pickup lines said in Russian. 

Happy Valentine's Day!

Pirozhki Meat Pies

If you had told me that I would like a cabbage egg filled pastry, I would not have believed you. I would rather eat beets over cabbages and hard boiled eggs. Pirozhok (plural for Pirozhki) remind me of hot pockets. They take awhile to make but they make a lot. I'm going to freeze any leftovers so we can just reheat them for a quick supper one night. I also made a hamburger filling but the cabbage egg filling was more popular in my house. Sometimes I read a recipe and wonder how well my family will like me tonight if I make it. I'm glad I decided to do it. If you aren't brave enough to try the filling, the dough is delicious.

Pirozhki
2 cups milk, warm
1 Tbsp sugar
1 (1/4 oz) package of active yeast
2 Tbsp melted butter
1 egg
1 tsp salt
6 cups flour
1 Tbsp butter
1/2 medium onion, finely chopped
1/2 medium cabbage, finely chopped
6 hard boiled eggs
salt and pepper to taste
1 egg yolk, whisked

Directions:

1. Line a baking sheet with parchment paper. Set aside. 
2. In a small bowl, combine the warm milk, sugar, and yeast. Set aside for 10 minutes.
3. In a large bowl, combine the melted butter, egg, salt, and 1 cup flour.
4. Stir in the yeast mixture.
5. Add one cup of flour to the milk mixture until the ball of dough forms.
6. Cover and allow to rise for 1 hour.
7. In a large skillet, melt the butter.
8. Add the onion and saute for 5 minutes.
9. Add the cabbage and saute for 5 minutes.
10. Season with salt and pepper to taste.
11. Remove the skillet from heat.
12. Chop up the 6 hard boiled eggs.
13. Add the boiled eggs to the skillet and combine until incorporated. Set aside.
14. On a floured surface, roll out the dough about 5 inch diameter.
15. Add the filling in the middle and fold over. Pinch the edges to close.
16. Preheat the oven to 400 degrees F.
17. Place the filled dough onto the baking sheet about 3 inches apart.
18. Brush the top of the dough with the egg yolk.
19. Bake the Pirozhok for 20 minutes or until golden brown.

Recipe adapted from Allrecipes.

One year ago.....................................I made Chicken and Sausage Gumbo.
Two years ago..................................I made Mushroom Soup.

Heart Shape for Valentine's Day!

Did you already know......................
-Pirozhki is a pastry filled like a pirogi, turnover, and dumpling.
-Pirozhki can have savory or sweet fillings.
-Historically, pirozhki were filled with duck, goose, and rabbit meat.

Borscht Soup

When I decided to try making some Russian cuisine, I really had only tried beef stroganoff. I asked several friends and family for different recipes I should try. Borscht was often mentioned. We like beets (besides the husband). We like carrots so I figured I would make it. It is a beautiful reddish purple color. There is plenty of vegetables in the dish which is always a plus. It was a mild carrot, cabbage, and beet taste. I shouldn't have been surprised but my children liked it. The husband bravely tried a spoonful then disappeared. It is a great dish to make on a cold, winter day.

Borscht Soup
32 oz. chicken broth
3 russet potatoes, small cubed
2 Tbsp vegetable oil
8 oz. carrots, julienne
2 beets, julienne
12 oz. cole slaw mix
1 medium yellow onion, finely chopped
1/2 cup tomato paste
salt and pepper to taste

Directions:

1. In a large pot, bring the chicken broth to a boil.
2. Add the potatoes and lower to medium heat.
3. In a large skillet, heat 1 Tbsp vegetable oil over medium heat.
4. Add the carrots and saute for 5 minutes.
5. Add the beets to the carrots and saute for 5 minutes.
6. Add the carrots and beets to the large pot with the potatoes.
7. Add the cole slaw mix to the potato pot.
8. In the skillet, heat the remaining 1 Tbsp vegetable oil over medium heat.
9. Add the onion to the skillet and saute for 10 minutes.
10. Add the tomato paste to the onion with 1/2 cup of the chicken broth from the potato pot. Stir until combined.
11. Add the onion mixture to the potato pot. 
12. Salt and pepper to taste.
13. Cook for 15 minutes.
14. Turn off the heat and cover the pot. 
15. Allow to rest for 15 minutes before serving. 

Recipe adapted from Mad Russian Cookbook.

One year ago.................................I made Chinese Chicken Noodle.
Two years ago...............................I made Nutella Molten Chocolate Cake.

Did you already know...............
-Borscht is served hot and cold.
-Borscht is usually garnished with sour cream. 
-Borscht is the national soup of Ukraine.

Beef Stroganoff

This is not my Momma's Stroganoff. My husband said this tasted nothing like his Momma's Stroganoff either. This sure doesn't taste like Hamburger Helper's Stroganoff. I will admit I have never made Stroganoff since I wasn't the biggest fan of it when I was a kid. My husband told me that he wasn't going to try it since he didn't like it. I said you have to at least try it. My husband ate a large bowl of it plus he said he would even make this dish next time. I think I converted him to Beef Stroganoff and he was so against me making Russian dishes. My children loved it. It is creamy and fulfilling. I used ground beef since my husband isn't a fan of steak but I'm willing to make these kind of changes for him. This is an easy quick meal which could easily be made on a weekday. My Mom always served Beef Stroganoff with egg noodles so I did the same but it could be served over rice.

Beef Stroganoff
1 Tbsp olive oil
1 1/2 lb. ground beef
1 small onion, chopped
1 Tbsp Worcestershire sauce
1 1/4 cup chicken stock
1 cup mushrooms, sliced
1/4 cup flour
1 cup sour cream
salt and pepper to taste
2 Tbsp minced parsley

Directions:

1. In a large skillet, heat the oil over medium heat.
2. Add the ground beef and onion. Cook until the meat is browned.
3. Add the Worcestershire sauce and stir.
4. Add 1 cup of chicken stock and allow to cook for 5 minutes.
5. Add the mushrooms and stir.
6. Sprinkle the flour over the meat and incorporate well.
7. Add the 1 cup of sour cream with the remaining 1/4 cup of chicken stock. Mix well. 
8. Cook for 5 minutes. Stir frequently.
9. Season to taste with salt and pepper.
10. Sprinkle with the parsley.
11. Serve over noodles or rice.

Recipe adapted from Light 'n Fluffy.

Two years ago.........................I made Cream Cheese Lemon Cookies.

Did you already know..............
-Beef Stroganoff emerged in Russia in the 19th century.
-The origins of Beef Stroganoff has different versions but some believe it was named after Count Stroganoff.
-Many Russian dishes tend to be named after famous households instead of the chefs who create the dish.

Russian Meatballs

One day I hope to watch the Olympics live. Since I have to wait, I will blog about some foods I could encounter in Russia. Now, I will admit these may not be authentic recipes since I had to adapt them to something my family would eat. My husband loved this recipe which really did surprised me. He was the least excited about trying some Russian foods. I left out the tomatoes since I wasn't sure how it would taste with a sour cream sauce.

Russian Meatballs aka Tefteli
1 cup cooked white rice
1 lb. ground chicken
2 tsp salt
1 tsp pepper
1/2 tsp Paprika 
1/4 cup parsley
1 small onion grated
2 carrots grated
1 Tbsp olive oil
1 Tbsp butter

Directions:

1. Preheat oven to 350 degrees. 
2. In a large bowl, combine the rice, chicken, salt, pepper, paprika, parsley, grated onion, and carrot.
3. Form the meat mixture into 2 inch balls.
4. In a large skillet, melt the olive oil and butter.
5. Brown the meatballs. Remove the meatballs and place into a greased baking dish.
6. Cover the meatballs with tinfoil and bake for 30 minutes.
7. Uncover the meatballs and bake for 15 minutes or until cooked through.

Recipe adapted from Let's Make Some Russian Food.

Sour Cream Sauce
1 Tbsp olive oil
1 Tbsp butter
1/4 cup finely chopped onion
1/2 cup grated carrot
1 tsp paprika
2 Tbsp flour
1 cup chicken broth 

1/2 cup sour cream
3/4 cup milk
salt and pepper, to taste

Directions:

1. In a medium saucepan, melt the butter in the olive oil over medium heat.
2. Add the onion and carrot. Saute for 1 minute. 
3. Sprinkle the flour and paprika on top. Stir for 1 minute.  
4. Whisk in the chicken broth and allow to cook for 5 minutes.
5. Stir in the sour cream and milk. Lower the temperature to simmer. Cook the sauce until it reduces to a thicker sauce.
6. Add salt and pepper to taste.
7. Serve the sauce over the meatballs and rice.

Recipe by Jen of Sweet Morris.

One year ago........................I made Heath Bits PB Cookies.
Two years ago......................I made Chocolate Walnut Tart.

Did you already know...........
-Sochi is located on the coast of the Black Sea.
-Sochi has subtropical weather so warm summers with mild winters.
-In Sochi, the Olympic village will host about 6,000 athletes.

Oatmeal Batter Bread

Yesterday, the ground hog saw his shadow. When I told my husband how we are going to have 6 more weeks of winter, he said we always do. We do live in Maine after all. Now, my children love winter. They put on all their winter gear and head outside to play. I actually think they play outside more in the winter than the summer. When their cousins visit, all four kids head outside. They make a snowman one week then the next week they destroy him. Today, I have scattered piles of snowman all over the yard. I would rather stay inside during this time of year. One of the best ways to warm the house is to bake some bread.

Oatmeal Batter Bread
5 cups all purpose flour
1 cup ground oats flour
2 (1/4 oz.) envelopes of quick rising yeast
1/3 cup sugar
1 1/2 cups water
1/2 cup butter
2 cups quick cooking oats
2 tsp salt
2 large eggs

Directions:

1. In a large bowl, combine 2 cup all purpose flour, oat flour, yeast, and sugar. Set aside.
2. In a small saucepan, heat the water and butter to 100 degrees F. 
3. Add the butter mixture to the flour and mix until incorporated.
4. Add 2 cups of all purpose flour, quick cooking oats, salt, and the eggs. Mix until incorporated.
5. Add the remaining flour and mix until a soft dough forms. (More flour may be needed if the dough is too sticky.)
6. Place the dough into a greased bowl and cover with plastic wrap. 
7. Allow the dough to rise for 40 minutes or until double in size.
8. Divide the dough into 2 greased 1 1/2 quart souffle dishes.
9. Allow the dough to rise for another 30 minutes uncovered.
10. Preheat the oven to 375 degrees F.
11. Bake the bread for 30 minutes or until golden brown and cooked through.
12. Remove the bread from the oven and pan. Allow to cool on a wire rack.

McCall cooking school cookbook

One year ago.................................I made Cookie Dough Cupcakes.
Two years ago...............................I made Buttermilk Corn Bread.

Did you already know....................
-In 1891, Quaker Oats became the first company to feature recipes on its products.
-The first flavored instant oatmeal was Maple and Brown Sugar.
-The trademark man on the Quaker Oats box is known as Larry.

Pepperoni Cheese Bread

The Superbowl is this weekend. Will you be watching? Or will you be watching the commercials? I suggested we should have a Superbowl party and my husband said not this year. I think if it was his team then it would be sure but it is only my favorite team playing. Either way, we always watch it. I was thinking about some typical football foods like wings, nachos, pizza, etc and decided to make this bread. My oldest daughter taught me how to make this delicious bread. It is like pizza in a bread with no sauce. If you miss the sauce so much, you can always use it as a dipping sauce. I think this is the type of food to share in a group to make sure I'm not the only one eating it all.

Pepperoni Cheese Bread
1 pizza dough
6  Tbsp softened unsalted butter
1 Tbsp oregano
1 tsp garlic powder
1/2 tsp salt
6 oz. Mozzarella cheese
30 pepperoni slices

Directions:

1. Line a baking sheet with parchment paper. Set aside. 
   
2. Roll out the pizza dough into a long rectangle on a lightly floured surface.
3. In a small bowl, mix the butter, oregano, garlic powder, and salt.
4. Spread the butter mixture over the dough.
5. Cover the butter mixture with the cheese.
6. On top of the cheese, place the pepperoni. The pepperoni should be slightly overlapping.
7. Roll each side of the dough into the center of the dough to form a long strip. Place the seam underneath the dough.
8. Take one end of the dough and roll the dough into the side of the dough towards the other end to form a large circle. The dough should not be lifted off the counter. 
9. Carefully, transport the circle to the parchment paper. 
10. Allow the dough to rise for 30 minutes.
11. Preheat oven to 350 degrees. 
12. Bake the bread for 20 minutes or until cooked through.
13. Allow to rest for a few minutes before serving.

Recipe provided by Allie of Sweet Morris.

One year ago....................................I made Homemade White Loaf.
Two years ago..................................I made Baby Back Ribs.

Did you already know.......................
-The Superbowl was watched by more than 164 million people last year.
-The winner of the Superbowl receives the Vince Lombardi Trophy.
-The sterling silver Vince Lombardi Trophy is made by Tiffany & Co.

Go Broncos!

Baked Sweet and Sour Chicken

I love Sweet and Sour Chicken from our local Chinese restaurant. Now, I know it isn't authentic Chinese cuisine but it still is one of my favorite dishes. The kids love it. I love it and most importantly my husband loves it. When we order Sweet and Sour Chicken, it comes with this crazy looking bright pink sauce. There are pineapple chunks with cherries and lots of fried won tons. No wonder we like it so much. So, I decided to try this dish on the family. I wasn't sure how my family would react but they loved it. It is pretty easy to make and cooks for an hour so I can get other things completed before dinner. My husband told me when we have this dish again we should double the sauce. The photos reminded me of a Chinese menu.

Baked Sweet and Sour Chicken
3/4 cup sugar
4 Tbsp ketchup
1/8 cup white vinegar
1/4 cup rice vinegar
1 Tbsp Timari soy sauce
1 tsp garlic powder
1 1/2 cup cornstarch
3 eggs
1/4 cup vegetable oil
1 1/2 lbs. chicken breast, chopped into bite sizes
1 cup pineapple chunks
1 bunch green onions

Directions:

1. Preheat oven to 325 degrees F.
2. In a large bowl, combine the sugar, ketchup, white vinegar, rice vinegar, soy sauce, and garlic powder. Set aside. 
3. On one plate, spread out the cornstarch. Set aside.
4. In a small bowl, lightly beat the eggs. Set aside.
5. In a large skillet, heat the oil over medium heat. 
6. Coat the chicken in the cornstarch then in the egg.
7. Brown the chicken in the skillet on all sides.
8. Remove the chicken and coat the chicken into the vinegar sauce.
9. Add the chicken and vinegar sauce into a 9 x 13 baking dish.
10. Bake the chicken for 1 hour. Stir the chicken mixture every 15 minutes while it is cooking. 
11. Remove from the oven and allow to rest for 5 minutes before serving.
12. Top the chicken with pineapple chunks and green onions. 

Recipe adapted from Six Sisters' Stuff.

Two years ago.........................................I made American Beauty Cake.

Did you already know.............................
-Sweet and sour sauce does originate from China.
-In China, sweet and sour sauce is used for dipping seasfood.
-Since tomatoes are not native to China, the sweet and sour dipping sauces found in China are different from the ones found at the local Chinese restaurants. 

I hope you have a wonderful Chinese New Year on Friday!

Fried Rice

Of all the recipes I have made over the years, there are some recipes I just tend to mess up. It's always the quick dishes I'm trying to make in a hurry like bacon. I don't know how many times I have burnt bacon. I think it's the standing there and being focused on one thing when I have children running around, phones ringing, and other distractions. Well, my husband always request his bacon crispy just not that crispy. I have also attempted to make fried rice several times but I was doing something wrong. So, we tend to go to a local Hibachi table where they prepare the food in front of you. I figured if I went enough times then I would learn the technique. Do you like my reasoning? When I made this recipe, the kids said it tasted just like when we go out to eat. My daughter asked me to make it again tomorrow. I finally made edible fried rice so next will be bacon. 

Fried Rice
3 Tbsp vegetable oil
1/3 cup finely chopped onion
1/2 cup finely chopped carrot
3 cups cooked, room temperature Jasmine rice
3 Tbsp Tamari soy sauce
2 eggs, beaten lightly
3 green onions, chopped

Directions:

1. In a large skillet, heat the 3 Tbsp vegetable oil over medium high heat.
2. Add the 1/3 cup onion and saute for two minutes.
3. Add the 1/2 cup carrot and saute for three minutes.
4. Add the 3 cups rice and continue to stir. Cook the rice for about three minutes. 
5. Add the 3 Tbsp soy sauce over the rice and stir. Cook for 1 minute while stirring.
6. Move the rice and vegetables over to the side. 
7. Add the 2 eggs and stir constantly until lightly scrambled.
8. Stir the rice into the egg to distribute the egg throughout the rice.
9. Add the 3 green onions and cook for 1 minute before serving.

Recipe by Jen of Sweet Morris.

One year ago.................................I made Hash Brown Potatoes.
Two years ago...............................I made a Mushroom Burger.

Did you already know....................
-Besides making fried rice on a Japanese Hibachi table, fried rice traditionally is cooked in a wok.
-Chinese fried rice has a thick sauce poured on top.
-Fujian and Hokkien fried rice are two types of Chinese fried rice.

Steamed Buns

Sometimes I crave steamed buns. I think it is the weirdest thing from my childhood that I crave. I haven't had steamed buns for years so when I was looking up recipes for the upcoming Chinese New Year I knew I would make some. The day I made the steamed buns I had two sisters stop by. My youngest sister didn't want any and she didn't remember having them as a kid. She is younger than me by seven years so it is forgivable plus she didn't live in Hawaii and Guam. The other sister is only sixteen months younger than me (yes, it is important to note that I will not allow her to say she is 2 years younger than me) well she remembered having steamed buns. She took a few home with her to give to my Mom since she had just been telling Mom about missing having steamed buns. My sister also told me the buns had the right taste and consistency but the meat was a little different. My kids and husband loved them. If you have never tried them, steamed buns are like a very soft roll with a barbeque pork filling.

Steamed Buns
1 (1/4 oz.) package of active dry yeast 
7 tsp sugar
2 1/2 cup all purpose flour
3/4 cup warm water
1/4 tsp salt 
1 Tbsp vegetable oil
1/2 tsp baking powder
1 cup shredded cooked barbeque pork

Directions:

1. In a small bowl, combine the yeast, 1 tsp sugar, 1/4 cup flour, and 1/4 cup warm water. Set aside for 30 minutes.
2. In a large bowl, combine the yeast mixture with 2 1/4 cup flour, 1/2 cup water, salt, 2 Tbsp sugar (6 tsp), and the vegetable bowl. 
3. Mix until smooth and elastic.  Place the dough into a greased bowl and cover with plastic wrap. Allow to rise for 3 hours.
4. Punch down the dough and sprinkle the baking powder on top of the dough.
5. Knead the dough for about 10 times before transferring onto a lightly floured surface. 
6. Roll out the dough and divide the dough into 24 pieces.
7. Flatten out the dough slightly and place 1 tsp of the barbeque pork in the center of the dough.
8. Wrap the dough around the pork to seal the dough in the center forming a ball.
9. Allow the dough with the pork to rest for 30 minutes. 
10. Place the dough onto a greased steamer plate with holes. (I used a nonstick cooking spray.)
11. Add about 1 cup of water into a steamer and place the steamer plate at 2 inches above the water.
12. Steam the buns for 15 minutes.
13. Remove from steamer and serve.

Recipe adapted from Carol chi-wa Chung at Allrecipes. 

One year ago...................................I made Baking Powder Biscuits.
Two years ago.................................I made Pavlovas.

Assembling the buns before steaming

Did you already know......................
-Another name for steamed buns are called cha siu bao.
-In Hawaii, the steamed bun is called manapua.
-Manapua tend to be larger in size than the Chineses cha siu bao.

Breakfast Cookies

I figured I would try to make something a little different for breakfast. Something we could eat in a hurry before school. I was hesitant to tell the children these are called cookies since they would use this logical against me later. Mom, you've let us have cookies before so why not now? How could I win against that logic, right? So, I just told them to try them. My daughter first wanted to know why there are carrots in it. After some persuading, the kids tried them and liked them. Normally, I have to persuade my husband to try new recipes but he loves carrots so gladly took one. He really liked them. They are soft like a muffin. They are a nice change for breakfast. I used a food processor to grind the oats into a flour consistency.

Breakfast Cookies
1 cup all purpose flour
1/4 cup ground oats
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 Tbsp unsalted butter
1/4 cup vegetable oil
1/4 cup brown sugar
3 Tbsp sugar
1 egg
1/4 cup pureed carrots
1 tsp vanilla extract
1 cup rolled oats

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a medium bowl, whisk the flour, ground oats, baking soda, cinnamon, nutmeg, and salt. Set aside.
4. In a large bowl, combine the butter, oil, brown sugar, and sugar for about 1 minute. 
5. Add the egg, carrot puree, and vanilla. Mix for another 30 seconds.
6. Add the flour mixture and the oats. Mix until incorporated.
7. Scoop about 1/4 cup of the batter onto the cookie sheet. Space about 3 inches apart.
8. Bake the cookies for 12 minutes and cooked through.
9. Allow to cool slightly before transferring to a wire rack to cool completely.

Recipe adapted from Ellie Krieger.

One year ago.................................I made a Bagel Sandwich.
Two years ago...............................I made Orange Chicken.

Did you already know....................
-The largest carrot recorded weighed about 19 lbs.
-Carrots come in a range of color from white to purple.
-Carrots are healthier cooked than raw.

Baked Oatmeal

I received a bag of oats in my farm share. It wasn't a small bag. It was a bag of oats. What was I going to do with a bag of oats? I read if I put them into a food processor and pulse about 4 times then I would make quick cooking oats since they would be a little smaller in size. I figured I would make some oatmeal with it. I will disclose my children are not the biggest fan of oatmeal so they weren't very enthusiastic about this breakfast. They said they didn't like it. They stirred in more milk since they want their oatmeal creamy. Did this surprise me? No but I liked it. My husband loves oatmeal and he liked it so I figured I would share. It is an easy recipe and great for a cold morning.

Dotty's Baked Oatmeal
1/4 cup vegetable oil
2 eggs, beaten
3/4 cup sugar
3 1/2 cups quick cooking oats
2 tsp baking powder
1/2 tsp salt
1 cup milk
Optional: grated apple, cinnamon, or nuts

Directions:

1. Preheat the oven to 350 degrees F.
2. Grease a baking dish with a nonstick cooking spray. 
3. In a medium bowl, mix the oil, eggs, and sugar.
4. Add the oats, baking powder, and salt. Mix well.
5. Stir in the milk and optional ingredients.
6. Pour into the baking dish and bake for about 35 minutes. The oatmeal should be golden brown and firm to the touch.
7. Serve immediately with fresh fruit and additional milk. 

Recipe adapted from The Ultimate Bread and Baking Book by Linda Collister & Anthony Blake.

One year ago.................................I made World Peace Cookies.
Two years ago...............................I made Banana Bread.

Did you already know....................
-January is Oatmeal Month.
-Oats are a whole grain since they usually still contain their bran and germ.
-To get a quicker cooking oats, the oats are steamed and flatten more.

Cookies and Creme Cookies

Do you like white chocolate? My youngest daughter hears the word chocolate then she wants some. My oldest daughter is like white chocolate isn't true chocolate so she'll pass. Well, how about some cookies with cut up pieces of Cookies 'n' Creme bars? I think the perfect treat for the kids to snack on while we are buried with snow.

Cookies and Creme Cookies
2 sticks of unsalted butter, softened
3/4 cup brown sugar
3/4 cup sugar
2 large eggs
1 Tbsp vanill
2 1/2 cup all purpose flour
2 tsp baking soda
1 tsp salt
1 cup Cookies 'n' Creme bars, rough chopped
1/2 cup semi sweet mini chocolate chips

Directions:

1. In a large bowl, cream the butter with the brown sugar and sugar.
2. Add the eggs one at a time. Mix until incorporated.
3. Add the vanilla and mix well. Scrap down the sides.
4. Add the flour, baking soda, and salt. Mix until incorporated.
5. Fold in the Cookies 'n' Creme bars and the chocolate chips. 
6. Refrigerate for 1 hour.
7. Preheat the oven to 350 degrees F.
8. Line a baking sheet with parchment paper and set aside.
9. Scoop the chilled dough into about 2 Tbsp balls. 
10. Place onto the baking sheet spaced about 3 inches apart.
11. Bake the cookies for about 14 to 15 minutes or until the edges are golden brown.
12. Remove from the oven and allow to cool on the pan for 5 minutes.
13. Transfer the cookies onto a wire rack to allow to cool completely.

Recipe adapted from here.

One year ago....................................I made Italian Ranch Dip.
Two years ago..................................I made Creme Brulee.

Did you already know.......................
-In 1994, Hersey introduced the Cookies 'n' Creme bar.
-The Cookies 'n' Cream bar does not say white chocolate on the bar. 
-Hersey makes Cookies 'n' Cream bars, kisses, and drops.

Bourbon Bacon Burger

Alright if you have kept your New Years Resolution so far, do not make this burger. Oh, this burger has bacon on it with cheese plus a sweet glaze. This burger is so good. Since my husband doesn't always want to drive about an hour so I can order a Jack Daniel's burger, I decided to look up a copy cat recipe. The glaze is very sweet and sticky. You will need a lot of napkins for this burger. I make pretty good burgers but my husband said this is the best burger I have ever made.Why Jim Beam and not Jack Daniel's? It is what I had in my cabinet. Sorry, Jack!

Bourbon Bacon Burger
1 1/2 lbs. ground hamburger
Bourbon glaze (see below)
4 hamburger buns
4 slices of cheese (provolone or American cheese)
toppings: lettuce, red onion, tomato, and bacon

Directions: 

1. Once the glaze is thick and syrupy, cook your hamburger in a skillet to the desired doneness.
2. Brush on the glaze on top of the hamburgers and allow to cook for a minute.
3. Top the hamburger with the cheese. Cook until the cheese has melted.
4. Serve the burgers with lettuce, red onion, tomato, bacon, and more glaze if desired. 

Bourbon Glaze:
1 tsp olive oil
2 tsp garlic, minced
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 Tbsp Tamari soy sauce
1 1/3 cup dark brown sugar
1/4 cup fresh lemon juice
1/4 cup white onion, chopped fine
2 Tbsp Bourbon
pinch cayenne pepper

Glaze Directions:
In a large saucepan, heat the olive oil.
Add the minced garlic and saute for a minute.
Add the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar.
Bring the mixture to a boil then reduce to a simmer.
Add the lemon juice, onion, Bourbon, and a pinch of cayenne pepper.
Allow the mixture to simmer until thick and syrup for about 45 minutes.

Recipe adapted from Top Secret Recipes.

One year ago..........................I made Banana Bread Cookies.
Two years ago........................I made Jalapeno Bacon Stuffed Mushrooms.

Did you already know.............
-Bourbon must be produced in the United States.
-Bourbon is a type of whiskey.
-Bourbon must be made in new charred oak barrels.

Sausage Wonton appetizers

One of my favorite dishes my best friend brings over are some sausage wonton appetizers. They are so good. Well, I was thinking how much I like the Rotel Sausage Dip but I wanted to make it similar to my friend's way. They are easy way to serve dip while watching football. My youngest son helped me and we love them. My son didn't even want me to take some photos to share. He just wanted to eat them. So, I comprised with him and took a photo of him eating one. Boy, my son needs a haircut.

Photo by my youngest son!

Sausage Wonton appetizers
24 wonton wrappers
1 package of Jimmy Dean pork sausage
1/2 cup white onion, chopped fine
1 (10 oz.) can of Rotel, drained
4 oz. cheddar cheese, shredded
8 oz. cream cheese, softened
1/4 cup crushed tortilla chips

Directions:

1. Line a cupcake pan with one wonton wrapper in each cup.
2. Place another wonton wrapper on top of the other with the second wonton square sides sticking up between the spaces of the first. Set aside.
3. Preheat oven to 350 degrees F.
4. In a large skillet, brown the pork sausage.
5. Add the onion and cook until the pork sausage is fully cooked.
6. Add the drained can of Rotel into the skillet. Cook for about 1 minute.
7. Add the cheddar cheese and the cream cheese. Mix until well incorporated.
8. Cook until the cheese is melted.
9. Spoon the mixture into the center of the wonton cups until they are half full.
10. Top the mixture with the crushed tortilla chips.
11. Bake the won tons for 15 minutes or until the wonton wrappers are fully cooked.
12. Allow to cool slightly before serving.

Recipe adapted from here.

Two years ago.....................I made Burgundy Mushrooms.

My photographer

Did you already know..........
-Wontons originated from North China.
-Wonton means small dumpling or swallowing clouds.
-Wonton and dumplings tend to vary in size and thickness of the wrapper.

Winter Savory Chicken

Have you ever heard of winter savory? I received some winter savory in my winter share from the farm. I didn't know what to do with it. I googled it and saw it was used in a lot of bean recipes. My husband will not eat beans. I figured I would make a chicken dish with it. I loved it. I really loved it. My husband loved it and probably thankful it wasn't beans.

Winter Savory Chicken
4 boneless chicken breast
2 tsp olive oil
1 tsp unsalted butter
2 springs of winter savory herb
1/4 salt
1/8 ground pepper


Directions:

1. Preheat oven to 350 degrees F. 
2. Remove any excess fat from the chicken breast.
3. Heat a large oven proof skillet over medium heat with the olive oil.
4. Add the butter to the skillet.
5. Season the chicken breast with the leaves of the winter savory, salt, and pepper on both sides.
6. Once the butter has melted, add the chicken breast.
7. Cook the chicken breast for about 5 minutes and golden brown.
8. Turn the chicken over and cook the other side about 5 minutes.
9.  Place the skillet into the oven and bake for about 10 minutes or until a meat thermometer reaches 165 degrees.
10. Remove the chicken from the pan and allow the meat to rest for 5 minutes before serving.

Recipe by Jen of Sweet Morris.

One year ago..................I made Bran Banana Muffins.
Two years ago................I made Lemon Frosted Cupcakes.

Did you already know.....
-Winter savory tends to be used for slow cooked meals like beans.
-Winter savory has a piney, peppery taste while summer savory has a milder flavor.
-Thyme is a good substitute for savory.