Author: Lia Fireheart

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Rice Crispy Brains

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Rice Crispy Brains

Ingredients

  • 85 g unsalted butter

  • 6 cups mini marshmallows

  • 4 cups Rice Krispies

  • ½ tsp salt

  • red food coloring

Directions

  • Prepare a Bain-Marie by putting 1/2 cup of water into a small pot and letting it come to boil. Place a large heatproof bowl over the pot of boiling water.
  • Place the butter and marshmallows into large heatproof bowl. Continually whisk the ingredients until it becomes a smooth paste. This may take around 2-4 minutes to form a paste.
  • Using some oven mitts or a tea towel, take the heatproof bowl out of the pot. Put the salt in and a drop or more of food coloring and whisk it together.
  • In a large mixing bowl, place the Rice Krispies inside. Pour the marshmallow mixture over the Rice Krispies and mix thoroughly to coat all the Rice Krispies with the marshmallow mixture.
  • Oil your hands portion out 14 portions. Shape the portions into ovals. Using a butter knife, put a dent in the middle. Dip a tooth pick into the food coloring and use it to draw veins on the brains. Keep in an airtight container for up to a week.

Notes

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Thai Chicken Pizza

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Thai Chicken Pizza

Ingredients

  • Chicken

  • 2 boneless skinless chicken breasts

  • ½ cup House of Tsang Bangkok Peanut Sauce (for the marinade)

  • Dough

  • 1½ cups warm water

  • 2 tablespoons sugar

  • 1 (.25-ounce) packet active dry yeast

  • 3 cups flour

  • 1 tablespoon kosher salt

  • 3 tablespoons olive oil

  • Peanut Sauce

  • ½ cup chicken broth

  • 4 cloves garlic, pressed or minced

  • 6 heaping tablespoons creamy peanut butter

  • 6 tablespoons soy sauce

  • 3 tablespoons honey

  • 3 tablespoons minced fresh ginger

  • 2-4 teaspoons sriracha sauce, to taste

  • Toppings

  • 3 cups mozzarella cheese

  • ½ cup julienned carrots

  • ½ cup bean sprouts

  • ½ cup whole peanuts

  • ¼ cup chopped fresh cilantro

  • ¼ cup diced green onion

Directions

  • Place chicken in a resealable bag and add Tsang Bangkok Peanut Sauce. Marinate in the refrigerator for at least 1 hour while the dough is prepared and rising. The chicken can also be marinated and grilled ahead of time.
  • Prepare pizza dough by combining water, sugar, and yeast in a small bowl. Let sit 5 minutes.
  • Mix flour and salt together in the bowl of a heavy-duty mixer fitted with a dough hook.
  • Add oil to the yeast mixture, then pour yeast mixture into the flour mixture. Knead on low speed for 10 minutes.
  • Place dough in a lightly oiled bowl. Turn the dough over a few times to coat the dough with oil. Cover with plastic wrap and let rise in a warm place for 1 hour.
  • Punch the dough down and divide in half. Shape into 2 balls. Lightly brush the dough balls with olive oil and return them to the bowl. Cover again with plastic wrap, and let rise another 45 minutes.
  • While the dough is rising the second time, stir together all the sauce ingredients in a saucepan and simmer on low heat for 10 minutes. Set aside.
  • Once sauce is prepared, remove the chicken from the refrigerator and discard the excess marinade. Heat barbecue grill to 400 degrees F. Grill the chicken for 7 minutes on each side, only turning once. Use a meat thermometer to make sure the internal temperature of the chicken reaches 165 degrees F. Allow chicken to sit for 10 minutes, then cut into thin slices.
  • Heat oven to 450 degrees F.
  • 10. Lightly grease a pizza pan or dust it with cornmeal.
  • 11. Take one dough ball and place it in the center of the pizza pan. Using your fingers, pat the dough out from the center to the edge of the pan, with the dough slightly thicker on the rim of the pizza pan. See recipe notes for what to do with remaining dough ball.
  • 12. Top the dough with the prepared peanut sauce, cheese, grilled chicken slices, carrots, bean sprouts, peanuts, cilantro, and green onion. Bake for 10-15 minutes, until the edges are golden brown.

Notes

  • recipe from Most Requested Copycat Dishes: 100+ Homemade Versions of Your Favorite Restaurant Recipes #ad
  • This dough recipe makes enough dough for two large pizzas. You can make two pizzas, make one and freeze one, or use the second to make breadsticks instead. The dough keeps great in the freezer; just be sure to bring the dough to room temperature again before rolling it out. If you want to use a store-bought pizza crust or use another homemade version (like a cauliflower pizza crust), that is totally fine too!
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Moose Munch Popcorn

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Moose Munch Popcorn

Ingredients

  • 20 cups popped popcorn, kernels removed (1/2 cup + 2 tablespoons unpopped or 2 bags microwave popcorn)

  • ½ cup lightly salted whole cashews

  • ½ cup lightly salted whole almonds

  • ½ cup lightly salted peanuts

  • ½ cup butter

  • 1½ cups brown sugar

  • ½ cup light corn syrup

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup Ghirardelli milk chocolate chips (I used dark chocolate)

Directions

  • Heat oven to 250 degrees F. Line two large baking sheets with parchment paper. Set aside.
  • Allow popped popcorn to cool for 15 minutes, then combine with nuts in a large bowl. Set aside.
  • In a medium saucepan, combine butter, brown sugar, and corn syrup. Bring to a boil over medium heat, stirring regularly. Boil for 2 minutes. Remove from heat and stir in baking soda and salt. Pour over popcorn and fold until well coated.
  • Pour popcorn onto prepared baking sheets. Bake for 15 minutes. Stir. Bake for another 10 minutes. Remove and let cool.
  • In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring in between, until smooth. Use a spoon or fork to drizzle melted chocolate over popcorn.
  • Allow to cool until chocolate hardens, about 10 minutes. Break into bite-size pieces and enjoy!

Notes

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Apple Cinnamon Bread with Maple Crumble

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Apple Cinnamon Bread with Maple Crumble

Ingredients

  • Apple filling

  • 3 cups (300g) chopped apples (not larger than ½-inch dice)

  • 3 tablespoon (45g) packed dark brown sugar

  • ¾ teaspoon ground cinnamon

  • Batter

  • ¼ cup (56g) unsalted butter, melted

  • ¼ cup (60ml) sunflower oil

  • ½ cup (110g) packed dark brown sugar

  • ½ cup (100g) granulated sugar

  • 2 large eggs room temperature

  • 1 ½ teaspoons (5ml) pure vanilla extract

  • ½ cup (120ml) full fat plain yogurt, at room temperature

  • ⅓ cup plus 1 tbsp (90ml) whole milk, at room temperature

  • 1 ¾ cups (250g) all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • Crumble topping:

  • ½ cup (71g) all-purpose flour

  • 2 tablespoon (25g) granulated sugar

  • 2 tablespoon (30g) packed dark brown sugar

  • 4 tablespoon (56g) unsalted butter, softened

  • pinch of cinnamon

  • Maple glaze

  • ½ cup (60g) powdered confectioner’s sugar

  • 3 tablespoon (45ml) maple syrup

  • ¼ teaspoon pure vanilla extract

  • pinch of salt

Directions

  • First make the apple mixture. Combine apples, sugar and cinnamon in a saucepan and cook over medium-high heat for 5-8 minutes until softened but not mushy. There shouldn’t bee much liquid left when you’re done. There may be some thick syrup but there shouldn’t be a lot of water. If there is a lot of water, then spoon the apples out and simmer the liquid until it is reduced and thick, and then mix it in with the apples. Let cool completely.
  • Make the crumble topping. Combine all ingredients and blend together well with your fingertips until evenly combined and it looks like damp crumbs. Set aside.
  • Preheat your oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment paper.
  • Make the batter. Combine melted butter, oil, both sugars, vanilla and eggs in a large bowl and whisk to blend well. Add yogurt and milk. Sift together flour, baking powder, baking soda, spices and salt and whisk to blend evenly. Add it to the wet mixture and fold it in gently.
  • Scrape just over half of the batter (a little less than two-thirds) into the prepared pan. Spoon the cooled apples over the batter leaving about ¼ inch around the edges. Spoon remaining batter in dollops over the apples and spread gently to cover the apples and make sure the top batter touches the bottom batter around the sides of the pan to fuse together (that’s why you leave a ¼ inch border).
  • Cover the surface with the crumble and bake for 50-60 minutes until it feels firm in the middle and skewer inserted into the center comes out clean. Transfer loaf to a wire rack and let cool for 20 minutes in the pan before lifting out of the pan to finish cooling.
  • Make the glaze. Combine powdered sugar, maple syrup, vanilla and salt in a medium bowl and whisk until very smooth. Drizzle over the cooled loaf and enjoy!
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Spanish Rice

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Spanish Rice

Ingredients

  • 2 cups white rice, rinsed well in a fine-mesh colander

  • 1 3/4 cups reduced sodium vegetable broth

  • 1/2 cup tomato paste

  • 1 4–ounce can green chiles, with the liquid

  • Chopped fresh cilantro (optional, for topping)

Directions

  • In a rice cooker, pour in the rinsed rice and vegetable broth.
  • Add the tomato paste and green chiles and stir gently to combine.
  • Turn on the rice cooker.
  • When the cooking time is complete, use a fork to fluff the rice.
  • Sprinkle the rice with the chopped cilantro and serve hot.

Notes

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Sheet Pan Chicken Fajitas

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Sheet Pan Chicken Fajitas

Ingredients

  • 2 teaspoons chili powder

  • 2 teaspoons ground cumin

  • 2 teaspoons dried oregano

  • 1 teaspoon smoked paprika

  • Kosher salt and freshly ground black pepper, to taste

  • 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips

  • 1 red bell pepper, cut into strips

  • 1 yellow bell pepper, cut into strips

  • 1 orange bell pepper, cut into strips

  • 1 red onion, cut into wedges

  • 3 cloves garlic, minced

  • 3 tablespoons olive oil

  • ¼ cup chopped fresh cilantro leaves

  • 2 tablespoons freshly squeezed lime juice

  • 6 8-inch flour or corn tortillas, warmed

Directions

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
  • Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
  • Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
  • Serve immediately with tortillas.

Notes

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Chewy Pumpkin Cookies

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Chewy Pumpkin Cookies

Ingredients

  • Pumpkin Cookies

  • 1 cup (220g) unsalted butter

  • 1 1/2 cups (280g) dark brown sugar, packed

  • 1 large egg yolk

  • 3 tbsp pure maple syrup

  • 1 tsp vanilla extract

  • 1/3 cup (80g) pumpkin puree

  • 2 1/4 cups (280g) all purpose flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 1/2 tsp pumpkin pie spice

  • 1/2 tsp cinnamon

  • Coating

  • 2 tbsp brown sugar

  • 2 tbsp granulated sugar

  • 1 tsp cinnamon

Directions

  • First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.
  • Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify.
  • Preheat the oven to 350F and line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
  • In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.
  • Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
  • Add in all of the dry ingredients and use a rubber spatula to fold into the dough. *If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15-20 minutes until thickened. This can happen sometimes if the butter is too warm at the start.
  • Off to the side, mix together the coating ingredients in a small dish.
  • Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.
  • Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time. Leave the rest of the dough out at room temperature.
  • Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
  • Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.
  • Allow the cookies to cool, then dig in!

Notes

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Black Bean Burgers

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Black Bean Burgers

Ingredients

  • 1 (15-ounce) can black beans or use 1 ½ cups cooked black beans

  • 2 medium cloves garlic

  • 2 green onions, ends trimmed and roughly chopped

  • 1/4 cup (30g) walnuts

  • 1/2 cup (50g) old fashioned rolled oats

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1 tablespoon light soy sauce or tamari

  • 1 tablespoon red wine vinegar

  • 1 teaspoon maple syrup

  • 1 tablespoon oil for cooking

Directions

  • Make Black Bean Burgers
  • Drain and rinse the black beans.
  • Add the garlic to the food processor bowl and pulse until very finely chopped. Add the scallions and pulse until they are also finely chopped.
  • Scrape down the sides, then add the oats, walnuts, chili powder, smoked paprika, tamari, red wine vinegar, and maple syrup to the food processor. Process the mixture until it resembles fine breadcrumbs.
  • Measure out 1/2 cup of the rinsed black beans and set them aside. Then, add the rest of the black beans to the food processor. Pulse until mostly smooth (watch our video for reference).
  • Scrape the mixture into a bowl and fold in the reserved 1/2 cup of beans. Set the mixture aside for 5 minutes so that the oats absorb any excess moisture.
  • Cook Black Bean Burgers
  • Divide the mixture into two equal portions for larger patties or four portions for smaller patties.
  • Form each portion into a round burger patty, firmly molding and pressing the mixture together so it does not fall apart.
  • Place a skillet over medium-low heat and add oil (about one tablespoon for four burgers).
  • Place the burger patties in the heated skillet. Cook until heated through, firm, and browned, 4 to 6 minutes per side. Gently press any loose bits back into the patties as you flip them.

Notes

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Orange Chicken and Veggie Couscous

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Orange Chicken and Veggie Couscous

Ingredients

  • Stir Fry Sauce

  • 2 tablespoons Oyster sauce

  • 1 tablespoon Hoisin

  • 1 tablespoon Soy sauce

  • 1 tablespoon Rice vinegar

  • 4 teaspoons Sugar

  • 1/2 teaspoon Garlic powder

  • 1/4 teaspoon powdered Ginger

  • 1/8 teaspoon Black pepper

  • Orange sauce

  • 3 tablespoons Orange juice

  • 1 tablespoon Oyster sauce

  • 1 tablespoon Soy sauce

  • 1 tablespoon Rice vinegar

  • 1 tablespoon Sugar

  • 2 teaspoon Orange zest

  • 1/4 teaspoon Salt

  • ½ cup water with 1 Tblsp cornstarch mixed in it

  • Couscous

  • 1 and ½ cups Israeli couscous (some brands call it pearl couscous)

  • 2 tblsp butter (may sub olive oil)

  • 2 cups chicken broth (water works too)

  • Stir Fry Veggies

  • Some amount of veggies or a variety of veggies.

  • Chicken

  • Boneless, skinless chicken (12 ounces was enough for 2 people & some leftovers)

  • Flour & seasonings for breading

  • Egg wash

  • Oil for frying

Directions

  • Stir Fry Sauce
  • In a bowl, combine all ingredients and thoroughly mix. Set aside.
  • Orange Sauce
  • Combine all ingredients in a sauce pan and bring to a slow boil over medium heat whisking frequently.
  • Reduce heat to low and continue simmering and whisking until consistency of pancake syrup is reached (being a little thicker is fine).
  • Remove from heat.
  • Couscous
  • In a saucepan (2-4 quart) melt butter (or heat olive oil)
  • Add couscous and stir over medium heat until couscous JUST starts to turn color & becomes fragrant.
  • Add chicken broth
  • Bring to a medium boil then reduce to a simmer
  • Cover & let simmer 11 minutes
  • Remove from heat, fluff with a fork, keep covered
  • Stir Fry Veggies
  • You know which types & amounts of veggies that you and Grog like, use those.
  • When the veggies are just about done, add the couscous & stir fry sauce, mix to thoroughly combine.
  • Cook over low to medium heat, stirring to get all the flavors to meld together
  • Remove from heat
  • Chicken
  • Cut chicken to desired size, bread, fry & drain.
  • Reheat orange sauce
  • Toss chicken nuggets in orange sauce
  • To Finish
  • Top couscous & veggies with orange chicken. Garnish as desired (orange slices are a nice finishing touch). Enjoy!

Notes

  • Tip: veggie couscous is a quick, easy, & healthy stand alone meal. Just add chopped veggies at the same time you add the water when making couscous.
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Yellow Birthday Cake

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Yellow Birthday Cake

Ingredients

  • 1 cup butter

  • 1 ½ cups white sugar

  • 8 egg yolks

  • ¾ cup milk (I used oat milk)

  • 1 ½ teaspoons vanilla extract

  • 2 cups cake flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans (I used 3 – 6 inch round pans). Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

Notes