Thursday, June 27, 2013
Here’s a little half hippy, half Southern recipe for ya!
I love THAI FOOD!!
Pad thai, noodles, coconut soup, chicken satay, THAI ICED TEA!!!!
I just can’t get enough!
In fact, it’s been a dream of mine for years to go to Thailand, and summer of 2014 I just might get my wish!
My cousin is getting married there, and *THIS GIRL* has already started saving for her ticket!
My favorite Thai desserts include this Black Rice Pudding, and Sticky Rice with Mango.
The mango treat is made with white rice, also has coconut milk, and freshly sliced mango.
OMG, my mouth is watering already.
Black rice is sometimes called forbidden rice and in Southeast Asia they often eat this for breakfast. It’s a little sweet to me, but I suppose it’s no different than eating donuts, or the mounds of brown sugar I used to put in my oatmeal, uh, cough, before I went PALEO.
In fact, if you really want to bend the rules some, this could be kinda a healthy dessert. Cut the sugar back even more, or substitute honey instead of sugar. It has great flavor. Wouldn’t be Paleo since it’s got rice (a grain), AND sugar (a sweetener), but Paleo IS all about coconut milk! (Paleo is no dairy, grain, or sugar.)
I included a little link at the bottom to Amazon where you can find the products I used. I bought a bigger bag of Black Rice, because I love it, and knew I’d make it more than once, but I included a small bag too.
You also be pleased to know you start this recipe in a rice cooker. The first time I made this, I tried the stovetop method.
Long story short, I’m a terrible stovetop method person, and it BURNT to the bottom of the pot, there was dark purple water splattered everywhere, and I had to soak my pot for a day and a half to scrub it all out.
I’ll stick to my rice cooker, thankyouverymuch!
Save some coconut milk, and drizzle that over the top before you serve.
Heavens to betsy, move over Grandma’s Rice Pudding, Thai-style has come to town!
P.S. Since I know I’ve infused you with an infectious curiosity for all things Thai now, go check out your local Thai joint, and let me know your favorite.
~Peace, Love, and Forbidden Rice Y’all
(Here’s an affiliate link where you can find the products I used:)
Thai Forbidden Black Rice Pudding
Adapted from Epicurious
(The original recipe called for 1/2 cup sugar, but I reduced it to 1/4 cup. Experiment to find a sweetness to your liking!)
1 cup forbidden black rice
3 cups water
1/4 organic sugar
1 can (13.5 oz) full fat unsweetened coconut milk
Begin by placing 3 cups water and 1 cup rice in a rice cooker, and set to cook. While the rice is cooking, mix together 1/4 cup sugar and 1 1/2 cups coconut milk (saving the remaining milk for topping). After the rice is finished, transfer the rice and milk mixture to a medium pot. Over medium heat cook the mixture for 30 minutes, stirring occasionally until the rice is thicker. Let cool for half an hour, and drizzle each serving with coconut milk.
Tuesday, June 25, 2013
I can’t believe I’m doing it.
I am releasing my mother’s closely guarded chocolate chip cookie recipe.
Seriously. I feel like it’s a sacrilege.
I think I was saving for a long time, because I thought it’d be prime material if I ever had a cookbook.
But, I’ll just share. If a cookbook is meant to be, it will be.
So yeah, I know, there is like 500 million chocolate chip cookie recipes on the internet. And yes, everyone thinks *theirs* is best.
But, yeah, mine really is best. Like every cookie I’ve ever tasted, I usually like Mom’s better.
For reals. My mom makes better cookies than your mom.
Don’t feel bad. Your mom probably crochets better than my mom. Or could build a better treehouse.
We all have our talents.
I also am in love with this recipe because it makes approximately 324,532,134.45 cookies.
And after years and years and years and years of making cookies, I got really bored with getting off the couch every 10 minutes to take a new pan out. So… I had a genius idea.
I used my favorite silicone cookie scoop, and I make them all perfectly shaped little balls.
(Here’s my favorite cookie scoop: Cookie Dough Scoop with Push Button (Orange))
Then, I place all the balls in gallon Ziploc bags and place them in the freezer.
TIME EFFICIENCY PEOPLE!
NO STALE COOKIES!
That way, whenever we get the hankerin’ for some cookies, we can just pop out some homemade dough balls, and place them on our Pampered Chef pizza stone that stays in the oven at all times, and VIOLA!
HOT FRESH COOKIES.
I know it’s like SO cliche, but warm chocolate chip cookies are probably my favorite all time dessert.
Maybe it’s something about home….
~ Peace, Love, and the Comfort of Cookies Y’all
P.S. One final note.
Yeah, I know this uses Crisco and all. And I’m like trying to be al *paleo* and everything, but come on, there are exceptions. I’ve tried lots of combinations, and this just works best!
Mom's Chocolate Chip Cookies
Yield: 5-6 dozen
1 stick butter (1/2 cup), softened
1 stick butter flavored Crisco (1 cup)
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
12 oz. chocolate chips
5 cups flour
1 cup oatmeal (optional)
In a large bowl, begin by creaming butters and sugars. Once thoroughly mixed, add vanilla and eggs one a time, mixing well after each addition. Add dry ingredients one cup at a time. By the end, the dough will be thick, and it may be necessary to mix by hand. Add in the chocolate chips and oats, if desired. Scoop cookie dough into balls, and freeze all dough balls, or bake as desired. Bake at 350 for approximately 12 minutes, until golden.
Saturday, June 22, 2013
So head on over to Country Cleaver, and check out the goods!
Here are the deets from Megan:
All the Details:
How to Bid: Send your bids to me, Megan, via e-mail at firstname.lastname@example.org with the subject line of your e-mail being the name of the item you are bidding on.
All bids will be updated as soon as I get them. So – make sure you check back OFTEN to see the most current bids – and Bid again and again to make sure you get the loot that you want! It’s all tasty.
Bids: Bids on all items are in $5 increments. IE – All bids must end in a “0″ or “5″. Bid often! The bidding wars is what makes this FUN!
Hours of Bake Sale: June 22-23, 2013 -> 7am PST – 8pm PST
Shipping Limitations: Unfortunately, all items will be limited to residents of the US. International friends who still want to contribute may do so at their direct donation site here!
How to Pay for your Item: After the auction/bake sale is over, the winning participants will be e-mailed and given the details on where to pay. After payment for the baked goods or items has been received, you will be shipped your baked good or product by the appropriate blogger or company. Easy peasy!
Keep up on Social Media: Check Twitter, Instagram and Facebook for our hashtags#Cookies4Crohns and #BakeSale4Beka
WANNA KNOW WHAT I BAKED?
CAN YOU SAY OH MY GOSH YUM!
LET THE BIDDING WARS BEGIN!!!!
~Peace, Love, and a little legal Gambling Y’all