27 March 2012

Waffles; Sausage Pockets; Cake Batter Truffles

3 days, 3 recipes. Hadn't really expected to, but well...freezer stash.

#1 Nutella Waffles - Saturday
Source: http://veggiefoodlover.wordpress.com/2012/01/06/recipe-gluten-free-nutella-waffles/

My friend Karen made these at New Years. Nutella = yum. Waffles = yum. How can you go wrong? So, Saturday I didn't really have anything planned for dinner so I thought I'd kill two birds with one stone and cook up a batch...dinner and freezer breakfast stash. I even added a little more Nutella than it calls for. There's no such thing as too much Nutella. I even spread some on top.

I got 7 full waffles out of the recipe and 1/4.

   

#2 Sausage Pockets - Sunday
Source: http://www.mrshappyhomemaker.com/2012/01/sausage-pockets.html

I'm definitely adding these to my permanent recipe notebook. Fluffy, meaty, cheesy. I even overstuffed them a little because I added more cheese. *sly grin* Cheese is another thing you can't have too much of. Unless you're lactose intolerant and have no enzyme pills. I have more cheese in my fridge than anything else right now. Seriously.

I hadn't planned on making these this soon since the sausage was frozen, but I picked up the crescent rolls that morning on the grocery and one of the canisters opened on the way home. These are very yummy and freeze great. I let one defrost in the fridge overnight and only had to heat it for about a minute in the microwave this morning....like it just came out of the oven, only not as burn your taste buds off hot.

 

#3 No Bake Cake Batter Truffles - Monday
Source: http://www.chef-in-training.com/2011/09/no-bake-cake-batter-truffles-take-2.html

Best thing, once it's mixed, you can sit and watch Jeopardy! while you roll them.

I ended up using about 5 Tbsp of milk to get it to dough consistency. If I do these again (probably likely at some point), the only change I'd make is lessen the flour and increase the cake mix for more cake flavor.

Obviously, I didn't coat them in the white chocolate, I didn't feel like messing with that last night, so I just rolled them in the sprinkles. And as long as you pop the whole thing in your mouth, the sprinkles don't fall off. ;-)

16 March 2012

Homemade Breadsticks

Made this past weekend:
http://www.chef-in-training.com/2011/10/homemade-breadsticks.html

Major fail on either the yeast's or my part. The activated yeast didn't really get foamy, but it wasn't expired and the water was lukewarm.

Mixed up per recipe, but the dough was still sticky and messy. I should have added more flour, but was kind of afraid my mixer was going to vibrate right off the counter. So, I ended up like I was doing emergency surgery on someone made of dough.

In the end, they taste okay, but look nothing like the original recipe's picture. Baked, they look more like chicken than bread, but the house smelled awesome. I didn't have room for a stick for the last one, and that's the round shaped one - and ironically the better cooked one. Because it was still messy, they wouldn't twist prettily.

 

I may retry with fresher yeast and more flour. And less butter...I didn't even use what it calls for.

Lemon Coconut Bars

Made these about 2 weeks ago:
http://www.mybakingaddiction.com/lemon-coconut-bars/

Lemony, coconuty, goodness. Would have been better if mine had not turned out quite so gooey in the middle.

Followed the recipe exactly. Although maybe I didn't get dough cut in well enough. After 20 minutes, I got tired of cutting in (I don't have a handy-dandy food processor that does it in 1.38 seconds) and went with it. Baked it, and there were some cracks, so I think that's why parts were gooey-er than others. Or maybe it could have baked a little longer.

 

I may give this another try in future when I have something to do the cutting in work for me. LOL