What is it about Marshmallows that we all like? That sticky, sweet, melt in your mouth candy cloud is like no other confection. It is a sweet treat that adults can get away with eating. Use it to fill Cupcakes or ice your favorite Cake. For my Marshmallow Butter Cream Icing all you need is good quality ingredients and a sweet tooth. Both are easy to come by when you are Cooking The Amazing.
Here is the recipe.
3 Sticks Softened Butter, No Salt
3 c Powdered Sugar
1 T Vanilla Extract
1/2 t Almond Extract
3 c Marshmallow Cream (about 9 oz)
1 Pinch Of Fine Grain Sea Salt
1. Allow 3 sticks of Butter to soften at room temperature.
2. Once softened beat Butter with a hand mixer until whipped, about 1 minute.
3. Add Powdered Sugar, one cup at a time, and beat on low speed at first (to prevent a Sugar dust cloud in your face!) then on high until well mixed.
4. Add the Vanilla and Almond extracts and mix in well.
5. Add the Marshmallow Cream and pinch (a small pinch!) of Sea Salt and mix until well blended, about 2 minutes. Your Icing is ready to use in your recipe.
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Who doesn't love Apple Cobbler? Especially if it is served warm with Vanilla Ice Cream on top. Apple Cobbler is a dessert that many people make in the autumn when the Apple harvest is at its peak. Of course, Apples can be bought year round from any market so no matter what time of year you can make Apple Cobbler. This recipe can be made with any good cooking Apple that holds its shape and packs a lot of flavor. Golden Delicious, Granny Smith and Cortland are just a few of the great tasting Apples that would work excellent in this recipe. When you are Cooking The Amazing an Apple a day just might happen to be in the form of a Cobbler.
Here is the recipe.
7 Medium Apples (Golden Delicious, Cortland, etc.)
1 c Dark Brown Sugar Packed
1 t Ground Cinnamon
1/4 t Ground Nutmeg
1 1/2 t Vanilla Extract
1 1/4 c All Purpose Flour
3/4 c Sugar
Small Pinch Of Sea Salt
1 1/2 t Baking Soda
2 t Vanilla Extract
1 c Whole Milk
1 Stick Butter, Melted
1. Preheat the oven to 350 degrees. Peel and core Apples and slice into large slices placing them into a large bowl.
2. Add 1 c packed Dark Brown Sugar, Cinnamon, Nutmeg and 1 1/2 t Vanilla Extract and mix with the Apples until well combined. Set aside and allow the natural Juices to develop.
3. In another medium bowl add the All Purpose Flour, Sugar, very small pinch of Sea Salt and mix well with a spoon. Then add the Milk and 2 t of Vanilla Extract and mix until smooth. Set aside.
4. In a large pan over medium heat on the stove top simmer all the Apples and Brown Sugar mixture with any Juices that developed for 6-7 minutes, until the Apples begin to shrink and get soft. Remove from the heat and set aside.
5. Microwave 1 stick of Butter in a microwave proof bowl. Divide it in half and pour half into the bottom of a 9 x 13 baking dish. Reserve the other 1/2 for the last step.
6. Pour the Batter you made gently over the melted Butter in the baking dish. DO NOT MIX together.
7. Spoon the cooked Apples over the Batter in the baking dish gently, distributing them evenly. Then drizzle all of the Syrup left in the pan evenly over the Apples.
8. Drizzle the reserved 1/2 stick of melted Butter over the top of everything evenly.
9. Place the baking dish on a Cookie Sheet for safe and easy transport to and from the oven. Bake for 45-50 minutes at 350 degrees until the top is evenly browned. Allow to rest for 30 minutes to set up. Serve warm topped with Vanilla Ice Cream or with my recipe for perfect Whipped Cream.
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Lemon Curd is really the same thing as Lemon Pudding and can be used in many recipes interchangeably. Lemon Curd is best when you use real Lemon Juice and Zest and not that processed Lemon Juice from one of those plastic Lemon things that we all have regrettably used. I use this Lemon Curd in Tarts as the base for fresh Fruit or in Lemon Cakes between the layers or as the filling for Lemon Meringue Pie. They are hard to find but if you can find Meyer Lemons use them in place if regular Lemons for an even more Amazing taste. This Curd has a sweet tart fresh taste that is Amazing on Waffles and Scones. When you are Cooking The Amazing you can make more than Lemonade with Lemons.
Here is the recipe.
1 1/4 c Sugar
1/3 c Corn Starch
1/4 t Fine Grain Sea Salt
6 Large Egg Yolks, Room Temperature
1 1/2 c Water
3/4 c Fresh Squeezed Lemon Juice
(about 2 1/2 Lemons)
2 T Fine Grated Fresh Lemon Zest
1 T Fresh Orange Juice
1/4 t vanilla Extract
3 T Butter, No Salt
1. In a medium pot off of the stove without any heat under it combine the 1 1/4 c Sugar, 1/3 c Corn Starch and 1/4 t Sea Salt. Whisk this mixture in the pot until well mixed. Later you will cook the lemon filling in this pot.
2. Separate 6 large Eggs (use room temperature Eggs). Use a fork and break up the 6 Egg Yolks well in a small bowl.
3. Add the 6 Egg Yolks into the pot of Sugar and Corn Starch mixture and whisk until you see no more Sugar. It will be thick and pasty. The heat is still off at this point.
4. Add 1 1/2 c Water to this mixture and whisk well until liquidy. It will foam up some. Turn the stove top heat on to Medium and place the pot over the heat and continuously whisk for 3-5 minutes until it begins to simmer and thicken.
5. Once it starts to thicken reduce the heat to low-medium and continuously whisk for about 5 minutes until it has become thick and uniform and the foam has subsided. This part happens quick and goes from not so thick to thick fast. It may bubble a lot and look lumpy. It is important to simmer and whisk scraping the bottom of the pot continuously so it does not scorch and it thoroughly cooks the Corn Starch. Otherwise, it will have a raw Corn Starch flavor when done. YUK! When done it will look like runny, lumpy Pudding. Remove from the heat and whisk until more smooth.
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Delicious Spring Rolls can be made with just about anything like Chicken, Pork, Beef, Shrimp or all Veg. The key to a delicious Spring Roll is to use flavorful ingredients like Chinese 5 Spice (found in most Markets these days) which is a blend of aromatic and spicy flavors like no other. Fresh Ginger is also important because it provides an Amazing background flavor that is unmistakable in Spring Rolls. The secret ingredient in my Chicken Spring Rolls is creamy Peanut Butter. Yes, Peanut Butter. It gives a flavor component that compliments all of the Spices and Veg perfectly without tasting like Peanut Butter. Your guest may ask what is that unique flavor. When you are Cooking The Amazing a secret ingredient will make your Chicken Spring Rolls the best you've ever eaten.
Here is the recipe.
25 Spring Roll Wraps, Thawed
6 c Finely Shredded Green Cabbage
1/2 c Finely Diced Carrot
1/2 c Finely Diced Green Onion
1/2 c Finely Chopped Fresh Cilantro
2 Finely Chopped Cloves Of Garlic
3 T Soy Sauce
3 T Grated Fresh Ginger
1 T Chinese Five Spice
1/2 c Creamy Peanut Butter
1 lb Ground Chicken
2 T Olive Oil
1 t Fresh Ground Black Pepper
Vegetable Oil For Frying
Water For Sealing Spring Roll Wraps
Makes about 12 Spring Rolls
1. Thaw out your frozen Spring Roll wraps , if frozen, in the refrigerator. Finely grate the fresh Ginger after peeling it first. Prep and chop/dice all of your Veg, Herbs and measure all of your Spices, Peanut Butter and Soy before touching the Chicken to avoid contamination. Set all prep aside.
2. Over medium high heat put 2 T Olive Oil in a large pan. Once the Olive Oil is hot add the Ground Chicken and cook all the way through using a spoon to break it up into small pieces. This takes about 7-9 minutes.
3. Once cooked, reduced the heat to medium and add everything but the Cabbage and Spring Roll wraps. Stir well cooking for 3 minutes distributing the Spices, Peanut Butter, Ginger, Veg and Herbs together with the Chicken.
4. Add all the Cabbage and incorporate with the Chicken and Veg mixture and stir constantly for 5 minutes while the Cabbage cooks down. The Cabbage should still have some crispness to it.
5. Taste and correct for seasoning adding Salt or more Spices to suit your tastes. Set aside to cool some.
6. Use 2 Spring Roll Wraps for each Roll because 1 is too thin and not strong enough. Lay 2 Wraps stacked on each other flat on a board or the counter. Have a small dish of cold Water next to where you are working. Dip your fingers into the Water and run it along the entire outer edge of the Wrap. Moisten about a 1 inch border all the way around.
7. Spoon about 1/2 c of the cooled (but still warm) Chicken and Cabbage mixture onto the lower 1/2 of the Wrap leaving about 3 inches from the lower edge.
8. Roll up the lower 1/3 rd of the Wrap over the mixture holding it in place with your fingers.
9. Fold in both sides about 2 inches toward the middle of the roll and hold them in place. Moisten underneath the folded sides with Water so the sides will stick to the roll.
10. Tightly roll towards the top of the Wrap. Use your fingers and dip them into the Water and apply a small amount of Water to the top of the Roll that will meet the end of the Wrap to help form a seal.
11. Complete by rolling to the edge and place sealed edge down on a platter or plate and continue to roll the rest of your Spring Rolls.
12. Add enough Vegetable Oil to come 3/4 way up the sides of your Spring Rolls to a deep pot or deep fryer. Preheat the Oil to 375 degrees. Be sure your oil is hot before adding Spring Rolls or they will soak up Oil and be greasy not crispy when done. Fry for 3 minutes on one side then flip and fry the other side for 3 minutes more. Don't over crowd the pan or this will reduce the temperature of the Oil. Fry in 2-3 batches depending on the size of your pot or fryer.
13. Remove the cooked Spring Rolls and drain on paper towels and allow to cool just a little before eating.
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Kale is one of the super foods that is so good for you and happens to taste delicious especially when sauteed with fresh Lemon and Garlic. A little Bacon doesn't hurt either. Kale can be served with most Meats like a roast Pork Loin or eaten as a main course if pared with a starch to balance it like Creamy Mashed Potatoes or Polenta. Be sure to use fresh Lemon and Garlic to bring out the best flavor of the Kale because they are the dominate flavor enhancers and that plastic bottle of Lemon Juice or Garlic powder will only make your dish taste dull. You can cook healthy and tasty when you are Cooking The Amazing.
Here is the recipe.
1 lb. Fresh Chopped Kale
5 Strips of Bacon
2 T Bacon Fat
3 Cloves Garlic, Minced
3 T Shallot, Minced
1/4 c Water
3/4 t Fine Grain Sea Salt
1 t Fresh Black Pepper
1 T Red Wine Vinegar
1 T Fresh Lemon Zest
1 T Fresh Squeezed Lemon Juice
1. Chop the Kale into 2 inch pieces removing any tough stems. Some tender stems near the leaf top are fine to chop and use. Zest a Lemon and reserve 1 T of Zest and juice 1 T of Lemon Juice to use in the end of the recipe. Set aside.
2. Use a large pot that is big enough to hold all of the Kale. Cook Bacon until crisp over medium heat and reserve 2 T of Bacon fat in the pot. Set the Bacon aside to use later.
3. Over medium heat add the minced Garlic and Shallot and cook for 1 minute in the Bacon Fat.
4. Add the Kale, in batches if your pot is too small to take it all at once, to the hot Garlic and Shallot and toss coating with the Bacon Fat and Garlic and Shallot.
5. Add the Water and cover with a lid and cook over medium heat for 6 minutes. Remove lid after 6 minutes and stir well.
6. Add Sea Salt and Black Pepper and stir well. Allow any Water to evaporate if it is pooling in the bottom of the pan and continue to cook for about 2 minutes more. Move the Kale to one side of the pan and allow the Water to pool and cook off on the cleared side.
7. Add the Red Wine Vinegar, Lemon Zest and Fresh Lemon Juice and stir in well. Cook for about 1 minute more then taste for seasoning adding Sea Salt or Pepper or more Vinegar or Lemon Juice as needed. Season to your taste. Crumble the reserved cooked Bacon and sprinkle on top and serve immediately.
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Fortune Cookies are an American invention and something you won't find in China. This is not so much a recipe as it is a fun edible project with a lot of possiblities. I've made these and topped Cupcakes with them and also used them as party favors. You simple buy premade Fortune Cookies and remove the message they come with and add your own message. Then dip them in Chocolate or White Chocolate and decorate with Candies or colored Sugars. These would make great wedding favors with special messages inside or for a kid's birthday party. Maybe you could even give one to someone you want to ask to marry? When you are Cooking The Amazing your fortune is only a bite away.
Here is the recipe.
15 Fortune Cookies
12 oz. Chocolate Chips (White or Semi-Sweet)
15 Custom Fortunes Printed
Decorating Sugars and Sprinkles
1. Use tweezers to remove the fortunes from your Fortune Cookies that were inside already and discard.
2. Print out on your computer your own fortune or sayings and cut them to fit inside.
3. Insert the fortunes you made into the Fortune Cookies.
4. Melt in the microwave in a medium bowl the Chocolate Chips in 30 second intervals stirring with a spoon until melted. Watch for burning. The Chips will melt quickly.
5. Dip 1/2 of the Fortune Cookie into the melted Chocolate and then sprinkle with decorations of your choice. Allow to dry on wax paper until Chocolate is set.
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