Tag Archives: treat

Pumpkin Rice Pudding

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TGIF!!!

Rice-I love it! Pumpkin-I love it! Put them together and you have Pumpkin Rice Pudding! I have made regular rice pudding in the past that was delicious but this is definitely rice pudding elevated!

So creamy and pumpkiny. Is that even a word?

Pumpkin Rice Pudding

Ingredients

2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream, whipped

Directions

Bring the water to a boil in an 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.

In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.

While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Simmer on the stove, stirring occasionally, for 25-30 minutes or until all liquid is absorbed.  Allow pudding to cool then chill in refrigerator until cold. The pudding will keep for up to 4 days in an airtight container in the refrigerator.
You can serve the  rice pudding with some dried cranberries or whipped cream.

Enjoy!

Besos,

Flor

Adapted from Food Network

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Italian Chocolate Spice Cookies and a Reading Adventure

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Hey!

Happy Friday!

So far so good with getting at least one thing done a day at home! My house has been cleaned and I am starting to clean other things like my hutch. Wow…I have tones of tablecloths and placemats and stuff. I finally got them all organized last night!

That means tonight  will be stress free and hopefully so will the weekend!

I don’t make cookies that often. I feel for some reason like it’s so much more work than baking a dessert that can be baked in a 9×13 pan or something like that…maybe I am just getting lazy…I did break down and made these cookies because they just sounded so good.

I would say these cookies were more “adult-like”. They aren’t very sweet and the spice flavors are subtle. Perfect for those who don’t like overly sweet treats.

These cookies would be perfect when reading a book such as this one…

This book was funny but had a great message! It’s about a girl who doesn’t pay attention  to her life. When her “life” comes to her in the form of a human she starts to pay attention and see things as they are and fixes her life. It is quite hilarious and is an awesome read!

Italian Chocolate Spice Cookies

Ingredients

  • 3 cups  all-purpose flour
  • 1 cup  sugar
  • 2 teaspoons  baking powder
  • 1/4 cup  unsweetened cocoa powder
  • 1 teaspoon  ground cinnamon
  • 1 teaspoon  ground cloves
  • 1 cup  butter
  • 2 eggs
  • 1/2 cup  strong coffee, cooled
  • 1 teaspoon  vanilla
  • 1/2 cup  chopped walnuts or pine nuts (I used walnuts)
  • 1 recipe  Powdered Sugar Drizzle

Directions

1. If desired, line cookie sheets with parchment paper; set aside. In a large bowl, stir together flour, granulated sugar, baking powder, cocoa, cinnamon, and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

2.In a medium bowl, whisk together eggs, cooled coffee, and vanilla. Pour egg mixture into flour mixture and stir to combine. Stir in nuts. If necessary, cover and chill dough until easy to handle (1 to 2 hours).

3.Preheat oven to 375 degrees F. Shape dough into walnut-sized balls (about 1 1/4 inches in diameter). Place balls about 2 inches apart on ungreased or parchment-lined cookie sheets. Bake for 8 to 10 minutes or until edges are firm. (Cookies may still appear soft. Do not overbake.) Transfer cookies to a wire rack and let cool. Drizzle with icing. Let icing dry. Makes about 3 dozen cookies.

I went ahead and added a chocolate kiss to the center of the cookies right after I took them out of the oven. I thought they came out quite nice!

Besos,

Flor

Recipe Source BHG

Papaya Coconut Ice Cream

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Hola!

This week flew by! I have tons of house work to do but I have kind of not done much this week! I did make it to the library the other day and checked out what seems like a good book. I am making myself read at least an hour a day and so far so good. My  reading adventures had kind of fallen by the way side.

The weather as not been very summer like at all. We had strong storms come through the day before yesterday and it looks like there will be rain again this weekend. I guess that’s ok since I have pretty much stayed home all week.

The weather hasn’t stopped me from making ice cream! I bought my ice cream maker in March and I have only used it maybe twice. I guess even though it’s not hot it’s good to practice my ice cream making.

This Papaya Coconut Ice Cream was so good. Papaya is a tricky fruit. It’s the kind of fruit that cannot sit around too long waiting for you to eat it whenever you want. When it’s ready it’s ready!  Papaya is a fruit that I always have at home in the summer. If no one feels like eating papaya when it’s ready and it starts to get soft this ice cream is perfect!

This was so easy and simple. I love using my ice cream maker. It’s like magic!

Papaya Coconut Ice Cream

 

 

Ingredients

14 oz. sweetened condensed milk

14 oz. evaporated milk

14 oz coconut milk

freshly grated nutmeg

1 tsp almond extract

1 cup pureed papaya

Directions

Mix together in a blender the evaporated milk, sweetened condensed milk, coconut milk and papaya. Add a nutmeg and almond extract. Place mixture in your ice cream maker and freeze according to manufacturer directions.

If you do not have an ice cream maker chill the mixture in a freezer safe bowl for 1-2 hours until semi-frozen. Remove from freezer and whisk by hand or electric mixer until fluffy and doubled in volume. Pour into freezer container, cover and freeze. Soften slightly before serving.

Enjoy!

Besos,

Flor

Recipe source http://www.coco-cooks.com/

Paletas de Jamaica

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Hola!

A couple of weeks ago I made a big vitrolero full of agua de jamaica. It was cold and delicious. Unfortunately, I had lots left over!

This is my beautiful vitrolero filled with the agua de jamaica before I accidentally broke it…

All I did was add a bit of fresh lime juice to the left over agua de jamiaca and put it in ice pop molds.

I truly believe there is nothing wrong with being frugal. Being cheap is a totally different thing! If you have something that can be turned into something else…why not? You might end up with a yummy summer treat!

 

Besos,

 

Flor

Mangonadas

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Hola!

I hope everyone enjoyed a fabulous weekend! I was quite busy! The temperatures finally came down so that definitely helped everyone have a good weekend. It was nice going outside not feeling like you were going to suffocate. I couldn’t take the heat anymore.

If you have not seen the movie “Ted” you must go see it! The humor is a bit vulgar, but I did laugh the whole time. That started our weekend on Friday night.

I am so excited that my nephew flew in on Saturday to spend a few weeks with us. Unfortunately, he came in on a day when we had plans, so we picked him up at the airport, came home for a few hours and then ditched him and my youngest daughter at my parents house. My husband and I went off to enjoy an evening at a friend’s house. My friend had a quesadilla bar that was awesome! The choice of fillings was amazing. They included chicken, sautéed mushrooms, sautéed spinach, green and red pepper, black beans and  all sorts of other fillings. I was so excited with the wonderful presentation of everything that I forgot to take pictures! I had a wonderful time! It’s not very often that I go out without my daughter because I want to spend as much time with her as possible. It was the same way when my other children were growing up…I gave up a lot of social activities to be with them. Now I have to pick up my social life where I left off twenty-five years ago…it’s kind of hard but I am working on it!

Sunday the weather was just right for an outdoor outing. We decided to go to the Bristol Renaissance Faire. We hadn’t been there in about 9 years or so I think. We figured that we would try to take my nephew somewhere he hasn’t been in the times he has visited. The faire is a nice experience to see things that we don’t normally see all the time. It was the perfect summer day.

The costumes were so elegant and looked like they were straight from the 1400’s!

It was fun watching my nephew dig into his turkey leg. Some faire foods are delicious and some not so much. Every time I have ever gone I have eaten the mushrooms in a beef garlic broth…they are to die for. Again, I forgot to take a picture of them because I was so excited…do you see a pattern with me and food? The turkey leg looked delicious but it was pretty bland. It did need a little extra spice, but really how do you please everyone at a large faire? Next time I’ll go packing some kind of hot sauce or rub!

Ok…let me get to this cool summer recipe…Mangonada. So I haven’t been to Mexico in quite a while. Since then this mango craze was born!

According to my Mom this type of cold treat is usually served up in a clear plastic bag with a straw or spoon.

Ingredients

2 pounds mangoes, peeled and cut into chunks (3-5 mangoes)

1 cup sugar

1/2 teaspoon salt

Chamoy

Ground piquin or guajillo chiles to taste, plus more for garnish

1/3 cup freshly squeezed lime juice (2-3 limes)

Coarse salt

 

Directions

Put the mangoes, sugar, and salt in a food processor (I used a blender…had to rock it around a few times!) and process until completely smooth. Pour the puree into a shallow nonreactive container. Freeze completely, about 5 hours. Scop the frozen mixture into a blender and blend until  crushed.

To serve, put a little chamoy in a glass or cup, put a little mango ice on top, and layer with some chiles and chamoy as desired. sprinkle the lime juice on top, then dust with ground chiles and salt as desired. Serve immediately.

This was so amazingly spicy, acidic and salty! Chamoy is an apricot chile sauce that is slightly salty and acidic. It can be found at Mexican grocery stores. I have tasted the commercial chamoy, but I decided to make my own. You can find the recipe for the chamoy sauce here http://www.rickbayless.com/recipe/view?recipeID=179

I also must apologize for the lack of Scrapbook Saturday. I have so many other things  to enjoy right now that I haven’t scrap booked too much. I will hopefully get back to it soon!

Have a great beginning to your week!

 

Besos,

 

Flor

Recipes from “Paletas” by Fany Gerson and Rick Bayless

 

Peanut Butter Pretzel Bites

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Hola!

Friday! Friday! Yay for Friday!

It’s been a very busy week here! I’ve been working on some garden crafts that I will be sharing with you in the next couple of weeks.

On Thursday I was lucky enough to go on a field trip with my daughter’s class to the Museum of Science and Industry here in Chicago. I love that place! The only thing is that you really need to be there all day to be able to enjoy every exhibit they have to offer.

A while back a teacher at school made some Peanut Butter Pretzel Bites that were to die for! My son absolutely loves the chocolate and peanut butter combination. One weekend when he was home from school of course he wanted a treat and I hadn’t baked anything. I thought about his former teacher and those delicious treats. I made a batch of them and they were a big hit! I think they were all gone the same day!

These were really good and easy to make for a quick snack. I really tend to spoil my kids with their favorite foods and treats. Is that a bad thing? I really hope not because I think they get as much gratification out of it as I do!

Have a great day!

Besos,

Flor

Recipe from: http://www.twotinykitchens.com