Cooking · Pinspiration

savory herb popcorn

popcorn jar

 Did you eat one too many of those chocolate assortments some kind evil person left in your office kitchen? Have you eaten cookies/cake/pie for breakfast at least once this month? (I can’t be the only one, right?) In an attempt to not contribute to the sugar-induced collective weight gain going around the office, I popped up a batch of savory herb popcorn!

 popcorn

 And put them in cute mason jars with festive ribbon!

ribbons and jars

  And tied adorably punny tags to each one!

tag

[yumprint-recipe id=’2′] 

Pinspiration

Chocolate Pot de Creme {Pinspiration}

This little lady’s still quite obsessed with a little site called Pinterest. I’m legitimately going to need a pintervention soon, especially if the pinspiring puns continue.

P-anyways. (ok. That one’s a stretch.)

Tackling another recent pin: chocolate pots de creme. Eeep!

—————————–

Recipe via tastingtable.com

Yield: Four 4-ounce ramekins

Cook Time: 5 minutes (plus overnight refrigeration)

{always be prepared}
{un cafe, s’il vous plait}

INGREDIENTS
1 cup coarsely chopped semisweet chocolate
3 large egg yolks
1 cup heavy cream
½ cup granulated sugar, divided
½ vanilla bean pod, split and scraped
¼ cup hot water or coffee
Pinch kosher salt

 

DIRECTIONS

1. Place the chocolate in a medium bowl and set aside. In a medium bowl, whisk together the egg yolks and set aside.

2. In a medium saucepan set over medium heat, combine the cream, ¼ cup of the sugar and the vanilla-bean pod and seeds and bring to a rapid boil.

{pouring the hot cream into the eggs}

3. Slowly pour the hot-cream mixture into the eggs, whisking to combine. Over the bowl of chocolate, strain the mixture through a fine-mesh sieve (discard the vanilla pod). Gently whisk in the water and salt until the mixture is smooth. Pour the mixture into four 4-ounce ramekins and refrigerate overnight. To serve, sprinkle each pots de crème with 1 tablespoon of the remaining granulated sugar and use a torch to caramelize the sugar.

{straining through a sieve. so fancy!}

 

{fire!!!}

Serve immediately. (If you don’t have a kitchen torch, use the broiler: Adjust the oven rack to the highest position and heat the broiler to high. Place the sugar-sprinkled pots de crème on a rimmed sheet pan and set under the broiler until the sugar is browned, turning the sheet pan midway through broiling. Note: Keep an eye on the pots de crème as the sugar can burn quickly.)

{the hardest part is waiting for them to refrigerate overnight}
{voila!}
Baking · Pinspiration

Momofuku Cornflake Chocolate Chip Marshmallow Cookies {Baked Goods}

{cornflake crunch cookies–look at the melted marshmallows!}

In celebration of my reaching a milestone in life – over 1,000 pins guys…this is huge – I made another Pinspiring recipe: Momofuku Milk Bar Cornflake Chocolate Chip Marshmallow Cookies. (We pinners can eat all we want from our sugar-heavy food boards because boards titled “thinspiration” exist to keep us motivated, right? Er, maybe not anymore.)

These guys are ginormous and are almost as big as your hand. Really.

{giant cookie}

——————-

Recipe via dailycandy.com

Cornflake Chocolate Chip Marshmallow Cookies
Makes fifteen to twenty

Ingredients
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch (recipe below)
2/3 c. mini chocolate chips
1¼ c. mini marshmallows (don’t drop them on the floor)

{marshmallow spillage}

1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.

2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.

3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

{best damn cookie batter}

4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)

{refrigerated cookie dough}

5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.

{yes, they really need that much space between them}

 

{see?}

6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Good luck keeping a stash around.

——————-

Cornflake Crunch
Yields about four cups

{momofuku cornflake crunch}

Ingredients
5 c. cornflakes
½ c. milk powder
3 tbsp. sugar
1 tsp. kosher salt
9 tbsp. butter, melted

1. Heat oven to 275°.

{dry ingredients}

2. In a medium bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.)

{butter!}

3. On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

4. Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month.

 

Pinspiration

Preparing Plates from Pinterest: Lemon Chex Buddies {Pinspiration}

{pinterest, my current online obsession}

I’m kind of a social media whore.  My latest affair is with Pinterest, an online pinboard where you can “pin” images from around the internet onto themed boards you create.  You can see my latest pins over on the right 🙂 –>

It’s a visual representation of aspirational lifestyles at its worst best. Design wardrobes you can’t afford, homes only the 1% live in, vacations that happen only on tv, and weddings that are a mere glimmer in the eye of a hopeless romantic (I have seen weddings boards titled “Some Day” and “The Board My Future Boyfriend Should Not See”).

It’s also insanely addicting.

Enter my new muse for new kitchen experiments.  There’s no shortage of alllll kinds of recipes on this site, but because you spend all your time repinning pretty dresses, furry animals and funny babies, it seems like there’s no time left to actually make the food/dessert/drink eye candy.  Until now!  2012 is the year I start picking away at the iceberg that is my FOODSTUFFS pinboard.

Pinspiring post #1: Lemon Chex Buddies
Recipe adapted from Chocolate Therapy

9 cups Rice Chex cereal
1 1/4 cup white vanilla baking chips
1/4 cup butter
4 tsp grated lemon peel {about 1 whole small lemon}
2 Tbsp lemon juice {slightly less than 1 small lemon}
2 cups powdered sugar

{ingredients}

Measure cereal into a large mixing bowl and set aside.

In a small saucepan on medium-low heat, melt chips, butter, lemon peel and juice; continuously stir so white chocolate does not burn. Heat until mixture can be stirred smooth.

{buttery, white chocolatey, lemony}

Pour mixture over cereal, stirring until evenly coated.

{ready to mix}

Pour into a 2-gallon re-sealable food storage plastic bag. Add powdered sugar, seal bag and shake until all the cereal is well-coated.

{bags of chex}

 

{done!}

 

Share with friends, because eating 9 cups of these lemon chex buddies might make you a little sick.

{lemon chex buddies}

 

In total, including the arduous process of slowly melting the white chocolate and butter, took less than 15 minutes.  The recipe is SO EASY and SO TASTY that it’ll be hard to let go and share, but your butt/thighs/food baby/toes/wherever else you might store extra lbs will thank you.

(but be sure to save a decent amount for yourself because you’ll regret it when you give it ALL away).