Tag: Brown Sugar

Pressure Cooker Korean Beef

Note: I was sent a COSORI 6 Qt Electrical Pressure Cooker in order to write this post. Opinions are mine alone.

I’m seriously loving using my pressure cooker! My husband was out of town while I was experimenting with this recipe, so I enlisted the help of a couple of friends to be my taste testers. Luckily they were willing to oblige!

The unsuspecting friends showed up without knowing what exactly I was planning on preparing – they are very trusting! 🙂

I had a craving for bulgogi recently, so I decided to make a pressure cooker Korean beef. Bulgogi is typically made with thin, marinated slices of beef that are then barbecued. The marinade is usually a mixture of soy sauce, sugar, sesame oil, ginger, and garlic with a touch of crushed red pepper.

This recipe is inspired by the flavors of bulgogi, but instead of grilling thinly sliced beef, it instead uses chuck roast beef and a pressure cooker to make a super tender, shredded version.

Ingredients (serves 8):

  • 1 tablespoon vegetable oil, plus more if needed
  • 4 lbs chuck beef, cut into cubes, excess fat trimmed
  • 1 small onion, chopped
  • 6 garlic cloves, minced
  • 1 to 2 tablespoons beef stock
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup reduced sodium soy sauce (or coconut aminos to make gluten free)
  • 1 tablespoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon fresh ginger, minced
  • green onions, sliced, for garnish
  • white sesame seeds, for garnish
  • 4 cups cooked rice

To make, cut the beef into large chunks. Season with salt and pepper. (Go light on the salt, the soy sauce will provide all the salt you need!)

Press the “saute” function on your pressure cooker. Press the “cook time” button and increase the time to 25 or 30 minutes (it took me about 25 minutes to brown up all of my meat.) Press the “adjust” button and choose “more/high.” Press “on/start.” The pressure cooker will beep five times when it is preheated.

Carefully add the vegetable, oil and then add some meat to the pressure cooker (without crowding the beef).

Brown the meat on all sides. Remove from the pressure cooker and continue with the remaining beef.

When done browning the last batch, remove the final pieces and set aside. Press “stop/cancel” to turn off the saute function.

If needed, add a bit more vegetable oil. Add the onions and garlic to the pot and saute until fragrant, about 3 minutes.

Add a little bit of beef stock (1 or 2 tablespoons) to the pressure cooker and scrape the browned bits from the bottom of the pressure cooker using a wooden or plastic spoon.

In a small bowl, stir together the brown sugar, soy sauce (or coconut aminos), sesame oil, red pepper flakes, and ginger.

Add back in all of the beef to the pressure cooker, as well as any juices from the beef.

Pour in the soy sauce mixture, evenly covering the beef.

Close the lid, ensuring that the steam valve is closed. Select the meat/stew pressurized cooking function. Press the “adjust” button and choose “more/high” to set it for 45 minutes. Press “on/start” to begin cooking.

Once the unit has reached optimal cooking pressure (~15 minutes), the unit will beep once and start counting down from 45 minutes. You’ll notice that the pressure release valve (red) rises up during this time.

The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours. Once cooking is complete, turn off the pressure cooker by pressing “stop/cancel” and unplugging the power cable.

Let the unit cool down for 15 to 20 minutes, or until the float valve drops down. Using an oven mitt, move the pressure release value to the “release” position to let out any remaining pressure in the unit. Wait again for the float value to drop down before opening the pressure cooker.

The meat should be really tender.

Remove the meat from the pot, keeping the liquid in the pot, and shred with two forks. Add to a large bowl.

Measure out about 1 cup of the cooking liquid and add to the bowl.

Fill bowls with rice and top with the shredded beef. Garnish with sesame seeds and green onions and serve.

The beef is wonderfully flavorful and juicy. My friends and I just gobbled this up! It’s most certainly not spicy so if you prefer some heat, add a bit more crushed red pepper.

This is a great make ahead dish as well. If doing so, add some more of the cooking liquid to the container before refrigerating, so that when you reheat it, there is still plenty of juicy liquid to drizzle over the top!

I also made the rice in the Cosori Multicooker and it came out great! (Tip: if you have extra cooking liquid, substitute some of that in for the water/broth in your rice.)

If you’re looking for more information about the Cosori Multicooker, check out my review post here (plus a recipe for Barbacoa Beef Tacos).

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Pressure Cooker Korean Beef

Total Time: 1 hour, 45 minutes

Yield: 8 servings

Calories per serving: 570

Ingredients

  • 1 tablespoon vegetable oil, plus more if needed
  • 4 lbs chuck beef, cut into cubes, excess fat trimmed
  • 1 small onion, chopped
  • 6 garlic cloves, minced
  • 1 to 2 tablespoons beef stock
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup reduced sodium soy sauce (or coconut aminos to make gluten free)
  • 1 tablespoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon fresh ginger, minced
  • green onions, sliced, for garnish
  • white sesame seeds, for garnish
  • 4 cups cooked rice

Instructions

  1. To make, cut the beef into large chunks. Season with salt and pepper. (Go light on the salt, the soy sauce will provide all the salt you need!)
  2. Press the “saute” function on your pressure cooker. Press the “cook time” button and increase the time to 25 or 30 minutes (it took me about 25 minutes to brown up all of my meat.) Press the “adjust” button and choose “more/high.” Press “on/start.” The pressure cooker will beep five times when it is preheated.
  3. Carefully add the vegetable, oil and then add some meat to the pressure cooker (without crowding the beef).
  4. Brown the meat on all sides. Remove from the pressure cooker and continue with the remaining beef.
  5. When done browning the last batch, remove the final pieces and set aside. Press “stop/cancel” to turn off the saute function.
  6. If needed, add a bit more vegetable oil. Add the onions and garlic to the pot and saute until fragrant, about 3 minutes.
  7. Add a little bit of beef stock (1 or 2 tablespoons) to the pressure cooker and scrape the browned bits from the bottom of the pressure cooker using a wooden or plastic spoon.
  8. In a small bowl, stir together the brown sugar, soy sauce (or coconut aminos), sesame oil, red pepper flakes, and ginger.
  9. Add back in all of the beef to the pressure cooker, as well as any juices from the beef.
  10. Pour in the soy sauce mixture, evenly covering the beef.
  11. Close the lid, ensuring that the steam valve is closed. Select the meat/stew pressurized cooking function. Press the “adjust” button and choose “more/high” to set it for 45 minutes. Press “on/start” to begin cooking.
  12. Once the unit has reached optimal cooking pressure (~15 minutes), the unit will beep once and start counting down from 45 minutes. You’ll notice that the pressure release valve (red) rises up during this time.
  13. The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours. Once cooking is complete, turn off the pressure cooker by pressing “stop/cancel” and unplugging the power cable.
  14. Let the unit cool down for 15 to 20 minutes, or until the float valve drops down. Using an oven mitt, move the pressure release value to the “release” position to let out any remaining pressure in the unit. Wait again for the float value to drop down before opening the pressure cooker.
  15. The meat should be really tender.
  16. Remove the meat from the pot, keeping the liquid in the pot, and shred with two forks. Add to a large bowl.
  17. Measure out about 1 cup of the cooking liquid and add to the bowl.
  18. Fill bowls with rice and top with the shredded beef. Garnish with sesame seeds and green onions and serve.
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Peanut Butter Chocolate Chip Protein Cookies

I’ve mentioned before that my husband is an avid runner. He’s currently training for a marathon, so I’ve been trying to support his training with more food geared toward fueling him both before and after his runs. It’s important to fuel up with  something protein rich after working out to help promote muscle recovery.

These Peanut Butter Chocolate Chip Protein Cookies are a yummy choice after a long run, while still satisfying my husband’s sweet tooth.

The cookies are made with peanut butter, protein powder and almond flour, so they are surprisingly filling too.

Ingredients (makes about 30 cookies):

  • 1 cup creamy peanut butter
  • 1/2 cup light brown sugar, firmly packed
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup vanilla whey protein powder (paid link)
  • 1/4 cup almond flour
  • 1/2 cup gluten-free oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips (check for vegan chocolate chips for dairy-free)

Continue reading Peanut Butter Chocolate Chip Protein Cookies

Smores Bars

I come from a fairly large family. Growing up, my cousins and I would see each other nearly every Sunday for dinner at our grandparents. As we’ve gotten older, we clearly don’t have as many opportunities to see each other. So we decided to have a cousin barbecue for those of us that still live in the Philadelphia area.

Whenever I think of outdoor cooking, I naturally think of S’mores for dessert.

Because I was hosting, I wanted to pre-make as much of the food as I could, so I decided to make Smores Bars for us to enjoy!

These are super easy, and absolutely addicting!

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 3/4 cup graham cracker crumbs
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 (12 oz) bags semi-sweet chocolate chips
  • 2 (14-ounce) cans sweetened condensed milk
  • 60-70 full-size marshmallows (about 1 1/2 10-ounce bags)

Continue reading Smores Bars

Chocolate Cherry Banana Bread

Note: I was sent Northwest Cherries in order to write this post and recipe for Chocolate Cherry Banana Bread. All opinions are mine alone.

My husband and I were recently invited to go down the shore with our friends, and I wanted to bring something as a thank you for a weekend at the beach. Luckily, I had some overripe bananas sitting on my countertop, so I made this chocolate cherry banana bread to bring with us.

As I mentioned in my recent post, I have quite a few cherries in my house at the moment, so I decided to snazz up the banana bread with some fresh chopped cherries and chocolate chips.

Ingredients:

  • 2 to 3 very ripe bananas
  • 1/3 cup butter, at room temperature
  • 3/4 cup light brown sugar, lightly packed
  • 1 large egg
  • 1 teaspoon almond extract
  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup cherries, pitted and roughly chopped
  • 1/2 cup chocolate chips

Continue reading Chocolate Cherry Banana Bread

Sheet Pan Chicken with Cauliflower and Carrots

It probably comes as no surprise that I go through a lot of dishes when I cook in my kitchen. But the last thing I want to do after making a delicious dinner is to do a bunch of dishes!

Which is why I love finding one pot or sheet pan meals.

This recipe, adapted from Cooking Light, uses one sheet pan, two bowls, a cutting board, a whisk, a spoon, and a knife. That’s it!

Ingredients:

  • 6 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoons salt, divided
  • 1 teaspoon light brown sugar
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 2 lemons, divided
  • 1 head of cauliflower, cut into florets
  • 1 (10 oz) package sliced rainbow carrots (or baby carrots, sliced
  • 2 bone-in chicken thighs
  • 2 drumsticks
  • 1 small red onion, cut into wedges
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1 garlic clove, minced

Continue reading Sheet Pan Chicken with Cauliflower and Carrots

Chicken and Brisket Brunswick Stew

One of the perks of being a friend of, or related to, a food blogger, is random food deliveries. I try to keep my sister’s freezer stocked with comfort foods, but have been neglecting her a bit recently. So when I saw this recipe for Chicken and Brisket Brunswick Stew, it seemed right up her alley and I knew I had to make it for her.

I adapted the recipe for what I could find/what I had on hand, but the general gist is still there.

My sister doesn’t live in Philly, so I need to pack her goodies up in freezer-friendly containers to give her when I see her. Zyliss recently sent me a 10 piece fresh plastic food storage container set, which is perfect for freezable foods.

 

The containers are 100% leak proof and airtight, and are freezer, dishwasher, and microwave safe.

Zyliss was kind enough to send a second set my way to giveaway! More details at the end of the post.

Ingredients:

  • 3 onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 cups beef broth
  • 1 lb boneless skinless chicken breasts
  • 1 lb boneless skinless chicken thighs
  • 1 lb shredded barbecue beef brisket (I purchased this at my local supermarket)
  • 1 (28 oz) can fire-roasted crushed tomatoes
  • 1 (14 oz) bag frozen corn kernels
  • 1 (15.5 oz) can cannellini beans
  • 1 (14 oz) can diced tomatoes
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon pepper
  • the juice of one lemon
  • hot sauce (optional)

Continue reading Chicken and Brisket Brunswick Stew

Chocolate Pumpkin Cake with Cinnamon Cream Cheese Frosting

Every year, I have two responsibilities for Thanksgiving: make Bloody Mary’s as everyone arrives and show up with a dessert that is chocolate and/or pumpkin.

This year, I decided to make a dessert that is both pumpkin-y and chocolatey: Chocolate Pumpkin Cake!

This recipe for Chocolate Pumpkin Cake is adapted from a Country Living recipe, and uses my cinnamon cream cheese frosting from my Pumpkin Spice Cupcakes recipe.

Ingredients:

Chocolate Pumpkin Cake:

  • 2½ cups all-purpose flour
  • 1 cup cocoa powder
  • 1 tablespoon baking powder
  • ½ tablespoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • ¾ cup low fat buttermilk
  • 1 (15 oz can) pumpkin purée
  • ½ tablespoon vanilla extract
  • 1 cup plus 2 tablespoons unsalted butter (2.25 sticks), at room temperature
  • 1½ cup dark brown sugar
  • 1½ cup granulated sugar
  • 5 large eggs, at room temperature

Cinnamon Cream Cheese Frosting:

  • 2 (8 oz) packages of Cream Cheese, softened
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1 tablespoon vanilla extract
  • 2 (16 oz) packages powdered sugar
  • 1 tablespoon ground cinnamon

Optional Chocolate Frosting:

  • 1/2 cup unsalted butter, softened
  • 1/3 cup cocoa powder
  • 1 1/2-2 cups powdered sugar
  • 2 1/2 tablespoons milk
  • 1 teaspoon vanilla extract

Continue reading Chocolate Pumpkin Cake with Cinnamon Cream Cheese Frosting

Slow Cooker Coconut Rice Pudding

This past Sunday was crum-my. It rained ALL day. So I was in comfort food mode. Along with making another batch of Lemony Red Lentil Soup, I decided to make a rice pudding recipe in my slow cooker, heavily inspired by Phyllis Good’s Stock the Crock recipe for Coconut Rice Pudding.

My version for Slow Cooker Coconut Rice Pudding uses a different flavor profile, so be sure to check out the original in the cookbook as well as the below. (I made another recipe from this awesome cookbook as well. Go check my post on Slow Cooker Chicken Tikka Masala here.)

Rice Pudding is found in different forms around the world. It is eaten as a breakfast, dessert, or sometimes even dinner. Many countries have a version of rice pudding that is traditionally served for Christmas.

My version adds some of my favorite flavors to one yummy dish: coconut, rose water, cranberries, and pistachios.

Ingredients:

  • 1 cup white rice
  • 2 cups water
  • 2 (13.5 oz cans) coconut milk, well shaken
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/4 teaspoon rose water
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 teaspoon salt
  • 2/3 cup dried cranberries
  • unsweetened coconut flakes, toasted
  • pistachios, chopped
  • additional coconut milk, if desired

Continue reading Slow Cooker Coconut Rice Pudding

Homemade Hot Fudge Sauce

It’s no secret that I love dessert, especially ice cream. And I love toppings on my ice cream: sprinkles, chocolate chips, and most of all, hot fudge!

When I was young, my family and I would vacation in Vermont. There is a confectionary store (Mother Myrick’s) in Manchester, VT that makes THE BEST hot fudge. I love it so much that from time to time, my family will still buy it for me when they visit Vermont. Last time they brought me some, I dropped it and the jar broke into a million pieces. Sigh.

So. I’ve been craving their fantastic hot fudge sauce for a while now. I didn’t necessarily try to recreate Mother Myrick’s, but this Homemade Hot Fudge Sauce is pret-ty darn good. Best part? It only takes 15 minutes to make!

Ingredients:

  • 2 tablespoons salted butter
  • 1 (14 oz) can sweetened condensed milk (I used Eagle Brand Sweetened Condensed Milk)
  • 1/4 cup packed dark brown sugar
  • 1/4 cup cocoa powder
  • pinch of salt
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coffee grounds
  • 1/2 teaspoon vanilla extract
  • 1/4 – 1/2 cup heavy cream, or to taste

Continue reading Homemade Hot Fudge Sauce

Blackberry Peach Slow Cooker Crumble

My husband absolutely loves peaches, specifically peach desserts. However, peeling and slicing a bunch of peaches is kind of a pain. So, hooray for frozen cut peaches! Also hooray for slow cooker dessert recipes, like this Blackberry Peach Slow Cooker Crumble!

This recipe, adapted from a Cooking Light recipe, is really simple. Just mix together a few ingredients, add to your slow cooker, and wait.

Three hours later, your house will smell fantastic, and you’ll have enough Blackberry Peach Crumble to feed a crowd! Just top with ice cream and dig in!

Ingredients:

  • 1 cup old-fashioned rolled oats (I used Bob’s Red Mill Regular Rolled Oats)
  • 3/4 cup whole-wheat flour (I used Bob’s Red Mill Whole Wheat Flour)
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter (or margarine for vegan-friendly), melted and cooled to room temperature
  • Cooking spray
  • 5 (10 oz) bags frozen cut peaches, thawed
  • 3 cups blackberries

Continue reading Blackberry Peach Slow Cooker Crumble

Memphis Style Grilled Ribs

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetGrillingAmerica #CollectiveBias

Can you believe it is almost Memorial Day? Since the first relatively nice day we had this spring, I’ve been dreaming of warm weather and outdoor grilling; I cannot wait to kick off the unofficial start of summer with a true backyard barbecue! To break in my grill for the season, what better choice than to get some ribs on the grill?

I have a few recipes on my blog for Slow Cooker Ribs, dripping in yummy homemade barbecue sauce. But when it comes to ribs on the grill, I like mine smoky and seasoned with a flavorful dry rub, like this recipe for Memphis Style Grilled Ribs. Grilling ribs takes some time but is a pretty simple process. Cooking them low and slow results in a wonderfully tender meat that is nice and juicy on the inside, with a beautiful crust on the outside.

I picked up a rack of Smithfield Fresh Pork Back Ribs from Walmart, as well as some charcoal, and hickory wood chips. Smithfield Fresh Pork ribs are hand-trimmed and have no added hormones or steroids. They are extra tender and juicy, making them perfect for grilling.

(As a said above, smoky ribs are a favorite of mine!) I love love love the flavor that charcoal imparts on grilled food.

Adding some chips on top of the charcoal adds another level of smoky flavor to the ribs.

So let’s get grilling!

Ingredients:

  • ~3 lbs Smithfield Fresh Pork Back Ribs
  • 1 cup hickory wood chips
  • charcoal

Dry Rub:

  • 2 tablespoons smoked paprika
  • 1 1/2 tablespoons light brown sugar
  • 1 tablespoon salt
  • 1/2 tablespoon cumin
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper

Mop Sauce:

  • 1/4 cup distilled white vinegar
  • 1/4 cup water
  • the juice of 1 orange
  • 2 tablespoons of the dry rub

Continue reading Memphis Style Grilled Ribs

Pork Belly Adobo

I’m fairly certain all avid cooks dream of the day they will receive their first piece of Le Creuset cookware or bakeware. Le Creuset products are also a staple on wedding registries. So when I was contacted to help spread the word that a Le Creuset store was opening in the King of Prussia Mall (outside Philadelphia) I absolutely wanted to get the word out. How exciting! I’m pretty pumped to visit it for the first time. The store is near the Macy’s; you can park and enter through the Orange Garage. (Address: 160 N Gulph Road • Suite C226A • King of Prussia, PA 19406)

To celebrate, the Le Creuset store hosted three separate events this past weekend, including bubbles bites with Yellow Springs Farm, a cooking demonstration with chef Ben Thomas, and sweet treats and coffee with Aux Petites Delices and La Colombe.

 

I was also sent a beautiful Rectangular Dish with Platter Lid, which is great for casseroles as well as for marinating in the dish and using the platter to serve.

To try it out, I decided to make a Filipino recipe I’ve been eyeing up for a while: Pork Belly Adobo. The recipe is pretty simple; you marinate the pork belly in a soy sauce marinade, brown the pork, and simmer in the marinade to finish cooking. But the result is fan-tas-tic.

Ingredients:

  • 1 cup low sodium soy sauce
  • 6 cloves garlic, peeled and smashed
  • 1/4 cup brown sugar
  • 1/2 teaspoon black peppercorns
  • 5 pounds boneless pork belly, cut into 2-inch pieces
  • 1 tablespoon canola oil
  • 1 large yellow onion, diced
  • 2 bay leaves
  • 1 1/2 cups water
  • 1/3 cup white distilled vinegar
  • Cooked white rice, for serving

Continue reading Pork Belly Adobo

Arepas Pabellón

This recipe for Arepas Pabellón is inspired by a visit to an absolutely delicious Venezuelan restaurant. Last week, I checked out one of Philly’s newest restaurants: Puyero Venezuelan Flavor.

source: puyeroflavor.com

Located just off of South Street on S 4th, the restaurant serves Venezuelan street food including arepas, patacones and tequenos, plus yummy desserts like churros.

The 22-seat restaurant is vibrant and colorful, very welcoming. I enjoyed reading a selection of Venezuelan sayings that decorate one of the walls; my favorite: “Más hambre que piojo en peluche” or “I’m hungrier than a tick on a teddy bear.”

Owned by brothers Simon and Gil, and Gil’s wife Manuela, the restaurant has a very “homey” feel to it. The entire menu is available for lunch and dinner, with brunch options coming in the spring. You can also order delivery through Caviar (which I’ve totally already done. Hence the photos below, showing my delivery food).

While there, I tried quite a few menu items, but my favorites were the tequenos, white cheese wrapped in deep fried dough, and arepas pabellon, which is an arepa filled with shredded beef, black beans, fried sweet plantains, and white cheese.

I wanted to try to make Arepas Pabellón for myself at home. This recipe can be made ahead of time, reheated, and assembled when ready to eat.

 

Shredded Beef:

  •  garlic cloves, minced
  • 1 tablespoon dried oregano
  • 2 tablespoons tomato paste
  • 1 cup crushed tomatoes
  • 4
  • 1/4 tsp pepper
  • 1 tablespoon hot sauce

Arepas:

  • 1 1/2 cups masarepa (a type of cornmeal found in the international section of most supermarkets. white or yellow is fine)
  • 1 1/2 cups water, or more if needed
  • 1 teaspoon vegetable oil
  • 1 tablespoon salt
  • 1 tablespoon unsalted butter

Fried Sweet Plantains:

Other Fillings:

  • 1 can black beans, rinsed and drained
  • queso blanco

Continue reading Arepas Pabellón

Oatmeal Chocolate Chip Cookies

Note: I was sent a holiday cookie decorating gift basket from De’Longhi, and one to give away. All opinions are mine alone.

With the holidays upon us, it’s always nice to find extra ways to give back. This season, De’Longhi, an international leader in household appliances, is helping to give back by donating 10% of its delonghi.us sales site-wide until December 20th to Cookies for Kids’ Cancer. Cookies for Kids’ Cancer is a national non-profit organization dedicated to funding research for safer, more effective treatments for pediatric cancer, the #1 disease killer of children in the U.S. For the first time, CookiesforKids’ Cancer has launched a Challenge Gift Campaign where all of the money raised from now to December 31st will be matched, dollar for dollar, up to $250K. Visit Delonghi.us to purchase products and see all of the great holiday gift ideas De’Longhi has to offer. Visit Cookiesforkidscancer.org for more information on ways to donate!

To help spread the word, De’Longhi sent me a holiday cookie decorated gift basket to help make some yummy cookies which included The Cookies for Kids’ Cancer Cookbook.

The gift box includes:

  • set of holiday cookie cutters
  • 3-pack of holiday colored icing
  • pair of cappuccino glasses
  • coffee
  • Cookies for Kids’ Cancer: Best Bake Sale Cookbook

I decided to make the cookie that started it all, a recipe for Chocolate Chip Oatmeal Cookies that was developed for Cookies for Kids’ Cancer’s first bake sale.

This recipe is legit.  They are the perfect balance of chewy, buttery, and chocolately. It’s no wonder the recipe is so popular!

De’Longhi was generous enough to also make a holiday cookie decorating gift basket for an I Can Cook That reader! More details on the giveaway after the recipe.

 

 

Ingredients:

  • 1/2 lb  (2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup old fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups semi-sweet chocolate chips

Continue reading Oatmeal Chocolate Chip Cookies

Cranberry Pomegranate Sauce

 

My house is filled with pomegranates and pomegranate arils. Being a food blogger is tough 🙂

Thanksgiving is tomorrow, so I wanted to share a recipe for one of my favorite Thanksgiving dishes: cranberry sauce!

This recipe uses pomegranates two ways: in a pomegranate molasses and as whole arils, or seeds. Pomegranate molasses can be found in well-stocked grocery stores or Middle Eastern food stores. But I also show you how to make it below if you so wish.

Ingredients:

Cranberry Sauce:

  • 1 bag (16 oz.) cranberries, thawed if frozen
  • 2/3 cup packed dark brown sugar (or light brown sugar to make less sweet)
  • 4 tablespoons pomegranate molasses (recipe below)
  • 3 sprigs fresh thyme
  • 2 containers POM POMS Fresh Arils (about ~1.5 cups)
  • the juice and zest of 1/2 lemon

Pomegranate Molasses:

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 2 tablespoons lemon juice

Continue reading Cranberry Pomegranate Sauce

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