I live in Southern California, and yes it might be a little chilly at night sometimes, but for the most part it heats up during the day. It’s not uncommon for the heat to reach up to 85 degrees on any given day in February or March so the paleta making has started to take course. Plus my son is obsessed with paletas so it’s a great way to sneak fruit that he won’t normally eat into his diet. Here is my Melon Raspberry Paletas for you to enjoy when ever mother nature decides it’s going to be a hot day.
Month: February 2013
It’s breakfast time again here at Presley’s Pantry. I promise to stop with the breakfast posts for a little while after this one. I use to dislike Oatmeal with a fierce passion. I’ll just say it out loud… I LOVE OATMEAL now (click over to Babble for the whole story on my sudden love with oatmeal). For my nearest and dearest who are snickering at that remark calling me a hypocrite through a whisper in their teeth, I have declared a change of heart. Now when I open my eyes in the a.m. I can’t wait to get my hands on a bowl. I’m still playing around with different combos of steel cut love, but here is one I have been quite pleased with lately. Enjoy it!
Ingredients for Cherry Hazelnut Farro Oatmeal:
- 5 – cups water
- 1 – Melissa’s Produce vanilla bean pod (split down the middle)
- 1 – cinnamon stick
- 1 – cup steel cut oatmeal
- 1/2 – cup Melissa’s Produce farro
- 1/3 – cup brown sugar
- 1/3 – cup Melissa’s Produce hazelnuts (chopped)
- 1/2 – cup Melissa’s Produce cherries (pitted and cut in half)
- 1 – cup milk or 1/2 & 1/2
- Cherry jam (optional)
- In a pot over a medium flame add water, vanilla bean pod, and cinnamon stick. Bring to a boil.
- Add in oatmeal and farro, give it a good stir and bring to a boil.
- Once oatmeal/farro are boiling, cover pot with a lid and lower the flame to a simmer. Simmer for 30 minutes.
- Remove from flame and let sit for 5 minutes.
- Serve hot in a bowl and garnish with brown sugar, hazelnuts, cherries, and milk. Add cherry jam if you like things extra sweet.
I have been enjoying breakfast more and more lately. I use to only eat breakfast on the weekends. Then I realized that wasn’t very good for my metabolism. Since I don’t always want eggs I had to start thinking of an alternative… plus the whole cholesterol thing is something to consider. Geez, I never thought those words would come out of my mouth. I am trying to eat breakfast every day and eat as soon as I wake up. That’s sometimes a task. When time is limited, I turn to my smoothie action. Throw your ingredients in a blender and presto, you got breakfast in a cup.
Yes, it’s so hard to get my son to eat. He is very selective about what he will eat and almost every meal is met with opposition, even if it’s something he had eaten the day before with no problem. I stick to the very basics with him for now, and am always looking for ways to get him to try new foods. A couple of weeks ago he FINALLY took to eating a popsicle, and he LOVED it so much, partly because it was on a stick, or maybe it was just the sugar rush. Either way (I didn’t care which it was), this got my mind racing with ideas of all the yummy foods I could put on a stick and I decided the next thing would be a corn dog or cheese bomb. He was bound to like one or the other, right? I was pushing for the cheese.
I made my batter with Maseca (the corn flour) and cut the wieners in half to make it easier for his little mouth to gobble them down and his hands to hold. Victory! Not only did he like the corn dog, he liked the cheese bomb too! He now had a choice. If this recipe worked on my son, then it is officially kid proof.
Ingredients for Mini Corn Dogs and Cheese Bombs:
- 6 – frankfurters (beef or turkey) (cut in half)
- 6 – pieces of cheddar cheese (1 inch wide by 3 inch length)
- 18 – popsicle sticks
- 1 – tablespoon corn starch
- 1/2 – cup Maseca (amarillo)
- 1/3 – cup corn meal
- 3/4 – flour
- 2 – tablespoons sugar
- 1 1/2 – teaspoons baking powder
- 1 – teaspoon salt
- 1/2 – teaspoon baking soda
- 2 – tablespoons vegetable oil
- 1 1/4 – cup milk
- 1 – egg
- enough oil to fill a small saucepan 3/4 of the way up (about 4 cups)
- Pat frankfurters dry with paper towel. Insert popsicle stick into ends and push half way up. Do the same with the cheese chunks.
- Sprinkle frankfurters and cheese with corn starch to ensure batter will stick. Set to the side.
- In a large mixing bowl combine Maseca, corn meal, flour, sugar, baking powder, salt, and baking soda. Mix well.
- Pour in 2 tablespoons vegetable oil. Mix well till vegetable oil is fully incorporated into flour mixture. Set to the side.
- In a small bowl mix milk and egg together. Pour milk mixture into flour mixture. Mix well. Batter will be slightly lumpy.
- Heat oil in a sauce pan over medium flame and wait till oil reaches 370 degrees fahrenheit.
- Pour batter into tall cup and dip frankfurters and cheese chunks one at a time letting excess batter fall back into the cup.
- Deep fry 2 at a time until golden brown.
- Place corn dogs and cheese bombs on a paper towel lined plate to drain for a few minutes before eating!
Some things are sooooo good, they should only come in small bites. It leaves you wanting more but gives you the opportunity to nibble on a delectable piece of sweetness and not have the guilt that goes along with eating a huge piece of dessert. These beyond heavenly cherry almond mini-cakes are in a category all their own, and could be enjoyed after dinner as a mini dessert or perfect for a classroom of children. ENJOY!!!!!!
Ingredients for Cherry Almond Mini-Cakes:
- 10 – tablespoons of butter
- 7 – ounces of almond paste
- 1 – cup sugar
- 1- cup flour
- 1/2 – teaspoon kosher salt
- 5 – egg whites
- 1 – teaspoon vanilla
- 1/2 – teaspoon almond extract
- 32 – Melissa’s Produce cherries (pitted)
- 32 – mini cupcake holders
- In a small sauce pan over a low flame melt butter. Stir every so often until butter is slightly browned. Remove from heat and place to the side to cool for 15 minutes.
- In a mixer add almond paste and mix on medium speed to break up paste for 5 minutes.
- In a medium bowl add sugar, flour and salt and mix together. then add to the almond paste and continue to mix for 3 minutes. Until most of almond paste is incorporated. If you see that some pieces of almond paste are much bigger then others. Stop the mixer and break them up with your hands, by grinding your fingers together to form small grains of almond paste.
- Then pour browned butter into almond paste flour mixture, and mix till combined.
- Add in egg whites, vanilla extract, and almond extract. Mix on medium for 3 minutes. Then turn mixer off and let dough rest for 30 minutes.
- Preheat the oven for 400 degrees fahrenheit. Line mini cupcake tins with paper liners and set to the side. Pit the cherries and set to the side.
- Fill each paper liner with 1 tablespoon of almond paste batter, then stick a cherry in the middle of each cup.
- Bake for 14 minutes. Then remove from oven and allow to cool for 15 minutes.
Ever fall hopelessly head over heels in love with flan? The type of love where you have tunnel vision, and all your surroundings just fade to black because all you could think about is your flan? I had it bad, I was MAD…. as in madly smitten with the sweet and salty cajeta drenched chocolate flan that I had to do something grandiose as a gesture of my amor. I made this video so lovers around the world could unite and find themselves in the arms of a delicious flan! HAPPY VALENTINE’S DAY!
Ingredients for Salted Cajeta Chocolate Flan:
- Non- stick baking spray
- 1/2 – cup cajeta
- 1 – 7.6 ounce Nestle’s Media Crema
- 12 – ounce semisweet chocolate chips
- 5 – large eggs
- 4 – ounces of cream cheese (room temperature)
- 1 – 14 ounce can of Nestle’s La Lechera Sweetened Condensed Milk
- 1 – 12 ounce can of evaporated milk
- 1 – tablespoon vanilla
- sea salt to taste
- Spray a 12 cup budnt pan with non stick spray.
- Pour cajeta evenly into bundt pan. Set to the side.
- In a medium sauce pan over a medium flame add Media Crema and chocolate chips and stir until completely melted and smooth. Remove from heat and allow to cool for 15 minutes.
- Add eggs, cream cheese, La Lechera, evaporated milk, and vanilla to a blender. Blend till smooth. Then add in the chocolate mixture and blend till combined.
- Pour flan mixture over the cajeta filled bundt pan.
- Cover the bundt pan with a piece of aluminum foil and place inside a large pyrex baking dish. Pour hot water into the pyrex baking dish to fill up half way.
- Then place the baking dish into the oven and bake for 1 hour.
- Once out of the oven, remove from water bath and uncover to allow cooling. Run a small knife around the edge to ensure it from sticking.
- Let the flan rest for two hours then flip it over onto a plate. Slowly lift pan up away from plate.
- Place in the fridge for 5 hours or overnight.
- Sprinkle top with sea salt right before serving.