Skinny Peanut Butter Swirl Brownies

• 3/4 cup creamy peanut butter (I used Jif Creamy)
• 6 oz. low fat vanilla yogurt (could use fat free)
• 1/4 cup skim milk (or almond milk)
• 1 egg
• 1/4 tsp salt
• 1 tsp baking powder
• 1 cup sugar (or Splenda)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup old-fashioned rolled oats

Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
Pour batter into prepared baking dish.  Batter will be thin.  Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan.  Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily.
Cut into 12 squares and enjoy!

Source: sallysbakingaddiction.com

Note: Yep, my third copy of her recipes. Can't help being tempted by her easy recipes and the pictures in her web don't help either. Go pay a visit. I just need to keep these for future reference.

Fried Buttermilk Chicken

Ingredients:
4 boneless, skinless chicken breast halves (about 5 ounces each)
1 cup buttermilk
2 Tablespoons dry ranch dip mix
1 cup panko (Japanese bread crumbs)
1 cup walnut pieces
Salt and freshly ground black pepper for taste

Directions:
1. Preheat oven to 375°F.
2. Coat a baking sheet with cooking spray.
3. Place the chicken in a large freezer bag or between 2 pieces of plastic wrap and pound to a 1½-inch thickness.
4. Whisk together the buttermilk and dip mix in a shallow dish.
5. Add the chicken and turn to coat.
6. Combine the panko and walnuts in a food processor and process until fine.
7. Transfer the panko mixture to a shallow dish.
8. Remove the chicken from the buttermilk mixture and shake off the excess buttermilk.
9. Transfer the chicken to the panko mixture and turn to coat both sides.
10. Transfer the chicken to the prepared baking sheet and bake for 25 to 30 minutes, until the chicken is cooked through and the crust is crisp and golden.
11. Season the chicken with salt and freshly ground black pepper before serving.

Source: momswhothink.com

CAST IRON SKILLET BROWNIES

Ingredients

·         1 cup sugar

·         3 large eggs

·         1 cup all-purpose flour 

·         1/2 cup Dutch-process cocoa powder 

·         1/2 teaspoon salt

·         4 tablespoons (1/2 stick) unsalted butter

·         1/4 cup heavy cream

·         8 ounces chocolate chips or coarsely chopped chocolate

Directions

1.     Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.

2.     In a medium cast iron skillet, bring butter and cream to a simmer over medium heat. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.

3.     Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.

4.     Bake until a toothpick inserted in center comes out clean, about 40 minutes. (for a gooeyer brownie bake for about 35 minutes)

 Serve from skillet, warm or at room temperature.


For an even more decadent treat, serve with ice cream & strawberries!

Note

I personally would use high quality dark chocolate (120 ounces) instead of chocolate powder. I'm a chocoholic.

Pajeon (Korean Scallions Pancake) Recipe

I have tried many times to cook this and finally I found just the right recipe for me.

Basic Ingredients:
2 heaping tbs flour
1/4 cup ice-cold water
1/4 tsp salt
1/2 tsp white pepper
1 large or extra-large egg, lightly beaten
1 chilli (remove the seeds, chop into very small pieces)
1 bunch of scallions
a spoonful of soy sauce
vegetable oil, for frying

Fillings:
you can choose any fillings you want, but last time I tried it I used
1/4 medium carrot
1 sausage

Steps:
1. Stir together the flour, pepper, salt and water until just mixed.
2. Chop the green parts of the scallions into 3-inch (10cm) lengths. Reserve the white parts for another use. Chop the other fillings at about the same size with scallions.
3. Heat a thin layer of vegetable oil in a 9 or 10-inch (23-26cm) non-stick skillet until hot. (you really want to use non-stick ones, cos the batter is very sticky). Fry the scallions until they’re completely cooked through and soft. Add a touch of soy sauce to the pan when they’re almost done, to season the scallions. Then add the chopped chilli.
4. If using other ingredients, any vegetables, kimchi, or prawns (in my case carrot and, sausages)- whatever you have, add them now, then toss a few times to heat them through.
5. Pour the pancake batter into skillet, spreading the batter, and cook a few minutes until the bottom is nice and brown underneath. you may want to press and keep pressing for faster result. Lift the edge to peek.
6. Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, if using, and cook until the egg is just beginning to firm near the edges.
7. Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges. (I tend it cook it pretty well, I like it really crispy though it is't “gourmet”, so use your judgment.)
5. Slide pancake onto a cutting board (or just on the plate), then cool to room temperature. Cut into six or eight wedges, and serve.

Dipping sauce:
Mix 3 parts soy sauce with 1-2 parts rice vinegar and a few drops of sesame oil. A bit of chilli oil can also be added.

I'd like to eat this delicious savoury dish with hot steamed rice and korean style grilled beef/pork but most of the times I just couldn't wait that long and eat them all at once so I usually double the recipe :D Enjoy!

Note: Photo is courtesy of davidlebovitz (his looks pretty close to mine, I was never able to get enough time to take pic ^-^ will change if I could take a pic of my own pajeon)

Loves,
Mochiposh

5-Minute Bread Pudding

I do like bread, and I do like pudding very much, now combining them would be another thing but I definitely will give this one a try. From instructibles (koulkanator)

These ingredients are more suggestions, you can easily make substitutions to almost everything but the bread and eggs.

You'll need:
- a microwaveable coffee cup or bowl
- bread (stale ok!)
- 1 egg
- 1-3 tablespoons sugar
- 2 tablespoons of yogurt or milk
- 1-2 tablespoons of butter / margarine

Optional ingredients:
- 2 tablespoons applesauce
- 1 tsp vanilla
- dash of cinnamon

 

Now tear up your inedible bread. I happened to have some "english muffin bread" from Trader Joe's, I think it really enhances the taste and texture since it's already kind of dense and spongy *Mmmmmmmm*

Put the pieces into the cup and set aside.

 

Whisk together all remaining ingredients. If your butter is not soft enough yet, it's ok to melt it.

Pour the mixture on top of the bread. If needed, use a fork to help it along down into the crevices so it makes its way throughout the bread. 

 

Pop in the microwave for about 2 minutes. When it's done, let it cool for as long as you can stand it. Letting it set for a few minutes allows the flavor and texture to set in.

Once cooled to your liking, dig in and enjoy!

 

Comments are good so I can't wait to give this a try.

 

Loves,

Mochiposh

8-Minutes Microwave Apple Pie

An apple a day keeps me happy - I dunno about the doctor but I love apples. Here's a recipe for apple pie in microwave. Need to keep this. Btw, it's also from instructibles (the magical duct tape kid)

Here are the ingredients you need:

3 good sized apples

2/3 cup of packed brown sugar

2/3 cup of oats (whole or regular)

1/2 cup of bisquick mix

3 tablespoons of soft butter

3/4 teaspoons of ground cinnamon

3/4 teaspoons of nutmeg....

Tools:
1 fruit peeler
1 8 in. pyrex (or other microwave safe) dish
1 wooden spoon
1 apple slicer
1 bowl

This is definitely the hardest part of the cooking process...
Peeling the skins off the apples...

First, start by washing all of the apples in cold water.

Then, grab your fruit peeler, and start peeling from one side until you've gone all the way around the apple.

Now that you have finished peeling the apples, get the apple slicer and place it in the middle of the apple.

Next, with a little aggressive force push down with two hands to slice the entire apple.

Finally, place your sliced apples in the pyrex dish.

After you have finished the last step, it's time to mix all of your remaining ingredients into your bowl.

Remember to mix these ingredients:

2/3 cup of packed brown sugar

2/3 cup of oats (whole or regular)

1/2 cup of bisquick mix

3 tablespoons of soft butter

3/4 teaspoons of ground cinnamon

3/4 teaspoons of nutmeg

To soften my butter, I put it in the microwave for about 12 seconds.

(tip) Use your wooden spoon to mix ingredients quicker.

Next, you will need to pour the contents of your mixing bowl onto the apples, see picture 1.

Then, place the pirex dish into the microwave for about 8-9 minutes.

After, the pie is done, take it out of the microwave and let it cool off for about two minutes, see picture 2.

Then, it's ready to serve...

I normally serve in a small bowl with ice cream. (see picture 3)

Thanks for viewing my Instructable!

recipe courtesy of bettycrocker.com

 

This is a step for people you can't get their hands on bisquick.

To make your own bisquick, mix the following ingredients until crumbly:
2 3/4 cups sifted flour

1/2 teaspoon baking soda

1/2 tablespoons baking powder

1/2 cup vegetable shortening

This makes 3 cups...

I do hope this will be great cos I'm craving for it right now :)

 

Loves,

Mochiposh

Simple Strawberry Mousse Dish

This one sounds really simple and look cute, so why not give them a try.

Step 1Ingredients

Not much here:

1 lt of milk
1 pack of strawberry milk gelatine
lots of natural strawberries (frozzen)

Step 2Procedure

Ok this is pretty easy, first heat up the milk until its really really hot, then add the gelatine mixture and mix it up perfectly.

Wait like 10 or 15 minutes so it wont be extremely hot, and pour it in the blender, and add LOTS i do MEAN LOTS (like 25 maybe) of frozzen strawberries and blend it up!!!

Since ur gelatine wasnt as hot anymore and u added frozzen strawberries, ur mixture should be just a little hot, now pour it in small dished and then put them in the fridge.

Step 3Tips

Ok the mousse is going to be a little mmmm watery?? sorry about my bad english, anyways its going to be a little soft, it tastes great like this BUT if u want it to be a little harder, just throw them in the freezer for about 30 mins to 1hr, depends on how hard u like it, BUT NEVER go OVER 1hr, it will get frozzen and it will be very hard and it will loose flavour, believe i did it with some dishes last night and no good.

Enjoy!!

 

Loves,

Mochiposh

Deep Fried Oreos

This one is a good one, very funny. Instructibles again. (MyAngryPants)

Oreos. Mans greatest achievement. These wonderful snack cakes are enjoyable to everyone with a glass of milk. But man soon grows bored with his simple dessert. What else is there to do to an already amazing snack?! Fry it.

10 (or however many can quench your insatiable hunger) Regular Oreos
1 Bottle of Vegetable Oil
1* Box of Pancake Mix (Instead of pancake mix, you can just substitute your own pancake batter or even waffle batter)
1 Mixing bowl
1 Saucepan

Whip out your favorite dry pancake mix (or wet pancake mix, but I doubt that exists) and use your eyeballs to read the instructions on it. Use everything it tells you. Don't assume that "Oh nobody will know if I skimp out on using two eggs, and instead use this fake egg solution I found at the grocery store!" They will know.
When you are making your pancake batter, use more flour than it calls for, or less milk. You want the batter to be thicker than normal that way it clings to the oreos. I also threw in some vanilla extract and cinnamon for taste.

Pour in just enough oil to totally cover the Oreos and to give them room to move around without hitting bottom. Set your stove-top to medium-high (ours went to 10, and I had it on 7). Using a candy thermometer (or any thermometer, I won't tell anyone) check the temperature every few minutes. When that bad boy reaches 280 Fahrenheit (138 Celsius), your ready to fry!

Grab two or three Oreos and toss them in the pancake batter. Flip them about and make sure that no part of the Oreo is left uncovered. Make sure that you don't leave them in the batter for too long. Say the phone rings and you step away for a few seconds, that's okay. However, if your oil catches fire and you waste time trying to put it out, shame on you. Those Oreos could get soggy!

Now, this is where it gets difficult. Throw your battered Oreos into the molten oil and they should start floating around like little ghosts. Try not to put more than four or five in at a time because it gets very difficult to keep up with each one, and they may start plotting to destroy you.
Continuously splash hot oil on the top sides of the Oreos while they are cooking. This makes sure that they cook throughout (at least, in theory)
Watch the bottom of the Oreos. When they reach a rich, golden brown color, flip them over with your tool of choice.
Continue to watch your Oreos while still splashing them with oil. When the entire oreo is a dark golden brown, (emphasis on GOLDEN, not a dark brown) they are done. Pull them out and place them on a paper towel-topped plate. Give yourself a pat on the back, 'cause you just fried an oreo.

Let all your Oreos cool down before indulging. I say cool down, I just mean don't dig into them five seconds after taking them out of the hot oil. Shove as many in your face as physically possible. These things are like ambrosia. Call your friends, call your neighbors, call your lawyer, call your doctor, call the emergency room. Share these artery-clogging monsters with anyone you can, because I can promise you, you cannot eat them all.

**A note from the editor-
We tried frying other things while making this instructable:
Golden Oreos - As good as their chocolate counterparts.

Snickers - The chocolate melted but they are extremely tasty

Reeses Cups - The chocolate and penut butter melted and mixed together to make a delicious concoction.

Butterfingers - Terrible idea. The insides of the Butterfinger caramelized to create a sticky, hard mess.

Raw Pancake Batter - Turned out sort of like a funnel cake. Very good.

Enjoy! (And thanks MrAngryPants)

 

Loves,

Mochiposh

Oreo Truffles

My favourite biscuit + choc = heaven (the fat version, but I don't care :p)

Ingredients
1. One 8oz package softened cream cheese
2. One 16 oz package Oreos
3. 12 oz of bittersweet baking chocolate

Other items
1. Cookie sheet
2. Waxed paper
3. Microwave safe bowl
4. Large mixing bowl
5. Wooden spoon
6. Two forks

Yield: About 30 truffles

(1) Take all of the Oreos out of the package and crush them into fine crumbs. Include the cookie and the cream filling.

Place the cookies into a gallon sized Ziplock bag, using a rolling pin to crush them.  You may also use a food processor on low speed.

(2) Pour crumbs into a large mixing bowl.

(3) Take out 1/4 cup of the crumbs and set aside for later.

(4) Place the softened cream cheese into the mixing bowl with the Oreos and use a wooden spoon to mix it until creamy.

(5) With your hands, take bite-sized pieces of the mixture and roll into a small ball. Place each ball on a waxed paper lined cookie sheet.

(6) When all the balls have been formed, place the cookie sheet into the freezer for about 45 minutes or until the balls have hardened.

(7) After the truffles have hardened, break up the chocolate squares, place in a microwave safe bowl, and melt according to package instructions.

Generally this is on low power for 30 seconds at a time, stirring often.

(8) After the chocolate has been melted, place one or two truffles into the bowl at  a time.

(9) Roll the balls around until they are completely covered in chocolate.

(10) Using two forks, remove one truffle at a time and replace it onto the waxed paper lined cookie sheet.

(11) Immediately sprinkle some of the remaining Oreo crumbs onto the wet chocolate.

(12) When all of the balls have been covered in chocolate and Oreo crumbs, place the cookie sheet back in the freezer for 5-10 more minutes, or until the chocolate has hardened.

(13) Remove the truffles from the cookie sheet and display on a plate for everyone to enjoy.

(Or you may want to hide them, because they tend to disappear quickly.)

These look extremely fun and yum. Love it. Will give it a try.

 

Loves,

Mochiposh

Giant Ice Cream Cookie Sandwich

Alright, honestly, I keep this recipe because the comment is really funny. I'm totally copying this from instructables.com

This giant ice cream cookie sandwich, aka giant chipwhich is made from two cookies that are over 12" in diameter and contains a gallon of ice cream - that's big enough to be a delicious ice cream cake at your next birthday party, or to be eaten alone in compulsive shame giving you one mondo belly ache! 

While bigger is rarely better when it comes to food, I think that in this instance, it actually is.  The ratio of cookie to ice cream seems to be better balanced then the small cookie sandwiches, the cookies are thick and chewy with just a bit of crisp, and you get to choose your own ice cream flavor for the filling...all big improvements over the store bought conventional ice cream cookie sandwiches.

I'm using a slightly modified Toll House chocolate chip cookie recipe that's been optimized for structural reinforcement for the giant top and bottom cookies, and mint chocolate chip ice cream for the filling.  Use whatever type of ice cream you like of course and make this cake a hit at your next party!

The ingredients list is pretty much the straight up Toll House chocolate chip cookie recipe off of the back of the bag of chips with one modification - the addition of some quick cook oats to absorb some of the extra moisture of the thick cookie and add some structural reinforcement to the cookie instead of simply adding more white flour.  Having made these giant cookies both with oats and without them, I think they're a valuable addition. 

In order to have enough cookie dough to make two of these behemoths, you've got to multiple the normal recipe by 1.5.

• 2 1/4 cups all-purpose flour
• 1 cup quick cook oats
• 1.5 teaspoon baking soda
• 1.5 teaspoon salt
• 1.5 cup (3 sticks) butter, softened
• 1 1/8 cup granulated sugar
• 1 1/8 cup packed brown sugar
• 1.5 teaspoon vanilla extract
• 3 large eggs
• 3 cups semi sweet chocolate chips

Combine the dry ingredients in a large bowl.  Soften the butter in the microwave or in a pot for a few seconds and combine it with the wet ingredients.  Mix the ingredients each in their respective bowls, then pour the wet ingredients into the dry.



Using an electric mixer or some enthusiastic hand gyration, mix the cookie dough thoroughly until all of the ingredients are evenly incorporated.
Scoop out the cookie dough onto two pre-greased cookie sheets.  Grease those cookie sheets seriously folks - with a cookie this big, you don't want any stickage!  Don't go to the edge of the cookie sheets either, as the dough will expand significantly when baked.

Take the two oven racks and place them as close to each other as possible, centered in the middle of the oven. 

Bake the two cookies for approximately 20 minutes or, until the edges of the cookie are turning golden brown. 

Rotate the cookie sheets between the upper and lower racks a few times over the cook time so they both get even browning.

Place both cookie sheets into the refrigerator to chill for half an hour after the cookies are done baking. 

When you remove the cookies from the oven you'll probably notice that the center of the cookies will still be relatively molten.  Don't worry, this is par for the course when baking gigantic cookies.  Putting it in the fridge will take care of the molten bits.  The fat will solidify, and when you take it out, it will be right as rain.

After chilling is complete and the cookies have firmed up, carefully remove the cookies from the cookie sheets with a spatula, trying not to cause any cracks or breakage.

This is the best part - spread on the ice cream! 

I took a serrated edge knife and literally cut the rectangular ice cream container down the middle the long ways.  This gave me two nice size ice cream patties to spread onto the cookies, rather than having to scoop out all of the ice cream with a spoon. 

Use a rubber tipped spatula to spread the ice cream evenly around the cookie - work fast - the clock's ticking, the ice cream is melting, and things are just getting hotter each day due to global warming!

I've finished these giant ice cream cookie sandwiches with all kinds of toppers from cookie crumbles, to whip cream to strawberries to chocolate fudge.  Choose what you like best and serve it up.

*Note the regular ice cream cookie sandwiches in the background of the picture below - they're actually made with some pretty big cookies, but they look tiny compared to the whopper in the foreground.  Now that's a giant ice cream sandwich!

Enjoy!

 

Loves,

Mochiposh