Candy Cane Cookies

1 cup butter or margarine

1 cup sifted confectioners sugar
1 egg
1-1/2 teaspoon almond flavoring OR 3/4 teaspoon peppermint flavoring
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup crushed peppermint candy
1/2 cup white sugar

Preheat oven to 375 F. Mix butter sugar, egg, and flavorings thoroughly. Add flour and salt, Mix well. Shape dough into a disk and wrap with plastic wrap; chill for at least 2 hours or until easy to handle. Roll into 4 inch strips; place on baking sheet. Curve top down to form handle or cane. Bake 9 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.

Dough may be divided in half and colored with 1/2 teaspoon red food coloring if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.

Note: Reviewers: please help us out and let us know how many cookies this recipe yields. Thanks!

Chicken Salad Sandwiches

2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes (2 cups)
1/2 cup sliced almonds or (3/4 cup)
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream

Directions:
1- In a medium bowl, whip cream to soft peaks
2- Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

Manicotti

14 pieces (8oz) Manicotti, uncooked
1 3/4 cups (15 oz container) part skim ricotta cheese (or cottage cheese)
2 cups (8oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups (about 28 oz jar) spaghetti sauce

Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350 degrees F. In a large bowl, stir together cheeses, parsley, salt and pepper. Spoon into cooled pasta tubes. Spread thin layer of sauce on bottom of 13x9x2 inch baking dish; arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil. Bake 40 minutes. Remove foil; bake 15 minutes longer until hot and bubbly.

Makes 6-8 servings.

Crepes

1 cup all purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter or margarine, melted
2 tsp sugar

Place the ingredients in blender in the order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth. Or, mix bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients. Makes about 16 crepes.

Cheesy Crock-pot Chicken

4 chicken Breasts
1 package cream cheese (original flavor)
1 packet dry Italian dressing
1 cup water
1 package egg noodles (or rice)

Put all ingredients in a crock pot on high for 2-4 hours. Or on low for up to 9 hours. Stir occasionally.
Don't forget to spray the crock-pot.

Make noodles/rice.

Serve creamy cheese chicken over rice or noodles.

This is a really yummy and easy recipe!

Salt Dough

Salt Dough

2 cups flour

1 C salt

1 TB oil

3/4 C water

food coloring

Knead mix into balls for approximately 10 minutes until smooth and soft. Add 1 TB or water to flour if necessary.

Children can then mold shape, build, create, and play for hours! The dough can also be painted and will harden without cooking.

Great rainy day activity or for school projects.

3 Cheese Garden Pizza

3 Cheese Garden Pizza- The Pampered Chef

Pizza crust: I have a super quick 8 minute homemade crust on this blog. Or use refrigerated one.

1 TB vegetable or olive oil

2 garlic cloves pressed

1 cup (4 oz) shredded cheddar cheese

1 cup shredded mozzarella cheese
1/4 cup (1 oz) grated fresh Parmesan cheese

1 tsp Italian seasoning

1 small onion sliced into rings

2 or 3 tomatoes slices or cubed

1 med zucchini sliced thin

1 cup sliced mushrooms (optional)

Preheat oven to 400 degrees. Roll out pizza on pizza stone or pan coated lightly with corn meal to prevent sticking. Mix pressed garlic with oil and brush evenly over dough with a kitchen brush. Bake REFRIGERATED crust only for 5-7 minutes. Remove and place on cooling rack.

LAYER:

Half of all 3 cheeses

Italian seasoning

1/2 of onion

all of zucchini

1/2 of tomatoes

(mushrooms)

Then on top:

rest of onion

rest of tomatoes

and top with remaining cheese!

Bake 15-18 minutes more or until golden brown for refrigerated crust

or for Homemade crust bake 8-10 minutes until golden brown.

YUMMY!

Christina's Tip: This recipe did not sound that good to me at first. However once I smelt it cooking and tasted it I have been hooked ever sense! It is really really good and easy.

For the girls I either make a few slices with minimum onion/ tomatoes etc. Or just make them a cheese/ peperoni pizza on the side so we can have our own.

The one and only LEMON CAKE

Prows Favorite Lemon Cake

1 Lemon cake mix

1 small pkg lemon jello

2/3 cup oil

3 eggs

Icing: mix well

Juice from 1 Lemon

1 cup powdered sugar

Dissolve jello in 1 c. hot water. Add to the rest of ingredients when cooled. Beat for 4 minutes. Bake 350 degrees for 30 minutes. When done poke holes all over. Drizzle icing over while cake is still hot.

Christinas tip: If you ever make this for Ryan make 2 pans, 1 to share and one just for him. Ü

It can also be decorated just a bit with piped frosting after it has cooled.

Snowy Ice Cream!

California Pizza Kitchen BBQ Chicken Pizza

This is quick and super yummy!

What you need:
Pizza Dough: I have a great quick recipe on this blog
1 lb Chicken
1 TB olive oil
2 TB Bulls-eye Original BBQ sauce (my favorite)
Cornmeal (to put on pan or pizza stone before dough)
2 cups shredded mozzarella cheese, cheddar and Parmesan. Or buy a pre made pizza mix.
1/4th small red onion
1/2 a red and green pepper (2 colors are nice for look but not necessary. 1 full pepper is fine)
2 TB chopped fresh cilantro (can use dry seasonings but make sure you cook them)

Preheat your oven 500 degrees and if using a pizza stone place it in the oven to heat up.

In large frying pan with olive oil or on a George Foreman cook the chicken just until cooked. Do not overcook. Cut cooked chicken into pieces and coat with 2 TB of BBQ sauce. Set aside in the refrigerator (for best flavor) Or put right on top of the prepared pizza to save time.

Prepare Pizza dough and then spread 1/4th cup BBQ sauce evenly over the surface of the dough leaving a small crust. Sprinkle half of the cheese over the sauce. Next add 1/2 of the onion, all the peppers and chicken. Then top off with the rest of the onion, and cheese.

Bake 400 degrees for 8-10 minutes until the pizza is hot and bubbly. Once cooked sprinkle cilantro on top, slice and serve.

WARNING: THIS IS SUPER YUMMY YOU MAY NEED TO MAKE 1 pizza per person! Ü

Pizza Dough

Easy & QUICK Pizza Dough

1 TB yeast
1/4 tsp sugar
3/4 cup hot water
1 3/4 cup flour
1/2 tsp salt

Heat oven to 500 degrees

Dissolve the yeast in hot water, add sugar and let rest for 8 minutes. (It will get fluffy).

In another bowl combine salt and flour. Add yeast mixture.

Mix in mixer 5 minutes with dough hook or knead for 5-10 min.

Roll out on pizza pan, add desired toppings and Cook 8-10 minutes!

Big thanks to the Lee family for this one!
Christina

Cafe Rio Tomatillo Dressing

Tomatillo Dressing (half feeds 4-6 adults easily)
2 c. mayo
1 clove garlic
half bunch cilantro
2 T water
1-2 T vinegar (start with 1 and see if you like it)
1 jalapeno, no seeds (I use less, about half)
1 tomatillo, quartered
1/2 tsp pepper
1/2 tsp salt
Blend in blender til smooth-refrigerate

Playdough

Home Made Playdough 2 cups flour
3 teaspoons cream of tartar
1 cup salt
2 1/4 boiling water,
4 Tablespoons vegetable oil
Food coloring
Add oil and food color to boiling water. Combine remaining ingredients, and mix well. As you knead it, the dough will get smoother. Store in airtight container. Lasts longer if refrigerated.

Strawberry Danish

Strawberry Danish
By Dixie Williams

Layer 1
1 white cake mix.

Mix according to directions and divide evenly into two 9x13 pans. Bake for time and temperature listed for an 8x8 square pan. Allow to cool.

Layer 2
1 8 oz. cream cheese
2 c. powdered sugar
1 tsp. vanilla
8 oz. container Cool Whip

Cream together the four ingredients until smooth. Divide in half and spread evenly on the two cooled cakes.

Layer 3
Fresh strawberries, sliced (approximately 16- 20 large strawberries)
1 (13.5 oz) container of Strawberry Glaze

Combine sliced strawberries with glaze, divide in half and spread evenly on top of creamed cakes. (Nifty tip: To slice strawberries, wash, remove stem, and place in egg slicer. You will be finished lickety split!)

If you cannot find strawberry glaze, or you prefer to make it yourself, here’s the directions.

1 c. sugar
1 c. water
2 ½ T. cornstarch
3 tsp. red Jell-o

Mix sugar, water, cornstarch, and Jell-o powder in a saucepan and heat until boiling. Allow to boil, stirring constantly for five minutes.


Place in fridge until cooled before adding strawberries for top layer.

Spicy Glazed Almonds

1/3 c. butter

2 egg whites, room temperature

Pinch of salt

1 c. sugar

4 c whole raw almonds

4 tsp. cinnamon

2-4 tsp. Cajun seasoning (personal taste)

Combine egg whites and pinch of salt in a large mixing bowl. Beat on high until egg whites are foamy. Continue beating and slowly add in sugar until stiff peaks form.

Coarsely chop almonds. Fold cinnamon, Cajun seasoning to taste, and almonds into egg whites. Pour melted butter over mixture and stir with a spatula to coat all nuts.

Pour almonds onto a cookie sheet and bake in the oven at 325 degrees for 30 minutes, turning with a spatula every ten minutes.

Remove from oven and allow almonds to cool before breaking into pieces and storing in airtight bag in cupboard 2-3 weeks.

Vickie's Delicious Chicken Divan

1 lb fresh broccoli (cut into spears, steam or boil just a little and drain)
3 pounds cut up cooked chicken breasts (cook/ boil until chicken turns white with chicken flavoring)
2 cans Cambles condensed broccoli cheese soup
1/3 cup milk
1 cup shredded cheddar cheese
1/2 or 1 cup stove top stuffing
2-3 T melted butter

Preheat oven to 450

Spray Pam in a 2 quart casserole dish, arrange the cooked broccoli and chicken in the pan. Combine soup and milk in another bowl and poor it over the broccoli and chicken. Sprinkle cheese over the top. Combine the bread crumbs with the melted butter and sprinkle on top.

Cook 20 minutes until hot and bubbly! Serve with rice.

This is Ryans FAVORITE recipe made by his mom growing up. I love it, and my girls also enjoy this now.

Quick tip:
If you are trying to save more time, you can use frozen broccoli and just thaw it real quick in hot water, the chicken can replaced by 3 (5oz) cans of Swanson's Chicken breasts. Double this up and put in your freezer for a quick meal.

Cake mix brownine

1 German Choclate cake mix (Betty Crocker)
1/4 cup evaporated milk
1 1/2 cube melted butter

Mix and then add half the mixture to an ungreased cake pan. Bake at 350 degrees for 15 mins. While it is cooking prepare the caramel sauce.

30 caramels
1/4 cup evaporated milk

Melt in microwave, mix and pour over baked cake. Crumble the remaining cake mixture on top of the caramel sauce. Spread 1/2 bag of milk
choclate chips over the top and bake for 15 mins. Adding nuts is optional. It will look slightly doughy when you take it out of oven. It will
continue to set. Super yummy!!!

If you end up trying it you'll have to tell me what you think. Every time I make it without fail somebody asks me for the recipe. My friend
gave me the recipe and I love, love to make them.

Love ya,

Mel

Garlic Butter

Garlic Butter

Rated: Submitted By: Denyse Photo By: JARRIE Prep Time: 10 Minutes Ready In: 10 Minutes Servings: 16

"Sometimes the basics are the best! I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste."

Ingredients:

1 cup butter, softened 1 tablespoon minced garlic 1/4 cup grated Parmesan cheese 1 tablespoon garlic salt

1 teaspoon Italian seasoning 1/2 teaspoon ground black pepper 1/4 teaspoon ground paprika

Directions:

1.	In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

Chocolate Chip Ice cream cookie pops!

WHAT YOU NEED:

chocolate chip cookie recipe (or use mine)

ice cream (i used what we already had - chocolate chip)

cookie sheet or jelly roll pan FOR THE ICE CREAM (must be able to fit in your freezer)

something with sides is GREAT to help achieve a nice edge

cookie sheet for the cookies

wax paper

1.5" round cookie cutter (or round cutter slightly smaller than the size of your baked mini cookies)

lollipop sticks

WHAT YOU DO:

take out ice cream from the freezer so it can start getting soft

line cookie sheet or jelly roll pan with wax paper (this is for the ice cream)

prepare chocolate chip cookie dough according to recipe...

BUT...replace regular chocolate chips with mini chocolate chips.

form teeny tiny dough balls with your hands & bake on a separate cookie sheet for 3-5 minutes shorter than your normal baking time.

when your first batch of cookies are done and cooling completely...

scoop out softened ice cream onto your prepared, wax paper-lined pan.

smooth out the ice cream with a rubber spatula.

the end result should be a flat 3/4" thick layer of ice cream

cover with wax paper and place in freezer.

continue baking the rest of your cookies.

once all cookies have cooled completely...

save yourself some time by pairing up mini cookies for the final process of "sandwiching" with ice cream.

remove prepared ice cream from freezer.

PREPARE TO WORK QUICKLY

cut a circle of ice cream with round cookie cutter...

remove from wax paper.

place on one mini cookie.

insert lollipop stick. (squish down just a bit)

sandwich together with 2nd cookie.

repeat with about 3-4 more cookies and then place those in the freezer. (i put mine into a gallon sized ziploc freezer bag).

continue to work until the ice cream becomes too soft.

replace ice cream in freezer until it's hardened back up.

repeat process until all cookies have been transformed! *wink*

Recipe found here:

Recipe found here: Love Christina

http://penandpaperflowers.blogspot.com

No-Fuss Blueberry Muffins

No-Fuss Blueberry Muffins:

In a bowl, combine:
2 Cups sifted Flour
1 teaspoon baking powder
1/4 t salt

1/2 cup sugar
2 eggs
1/3 cup vegetable oil
1 cup of sour cream
and mix well.

Sprinkle the mixture with one cup of of fresh or unthawed blueberries and spoon into muffin tins. Bake in preheated oven 350.F for 25-30 mins.

This recipe makes 6 muffins if you decide to use Texas Muffin tins.

Thanks so much for the card and tea... it was so sweet of you and made my day! From Jess (my darling neighbor from New Zea land)

Christina Tip: These are delicious and not heavy, sugary etc like normal bakery muffins. You will feel OK after eating one of these for breakfast or lunch.

Avrie loved them!

White Chicken Chili

1 lb boneless skinless chicken breasts
1/2 cup chopped onions
1 tsp. garlic powder
1 TB olive oil
2 cans (15 oz. each) great northern white beans (rinsed and drained)
1 can (14 oz.) chicken broth
2 small cans diced green chilies
1 t. salt
1 t. oregano
1 t. cumin
1/2 t. pepper
1 cup sour cream
1/2 cup whipping cream

Saute onions and garlic powder in olive oil over med heat. Then add chicken. When chicken is thoroughly cooked add the beans, chilies, broth and seasonings. Bring to a boil. Reduce heat and dimmer for 30 minutes.

Just before serving remove from heat and stir in sour cream and whipping cream. Top with a handful of mozzarella cheese in each bowl.

May also be served with tortilla chips.

CROCK POT RECIPE:
Boil or brown your chicken with chicken seasoning, or cook on George Forman. Shred/ cube or freeze for later. Saute onions and garlic powder in large skillet. Add pre cooked chicken for a few minutes to add flavor or skip this step and dump it all in the Crock pot. Add all the rest of the seasonings and cook on low for 4-6 hours. Just before serving add sour cream and whipping cream.

Christina note:

This is super good! Great for dinner parties. You can never have enough!
Avrie did not like it because of the onions
Halle loved it.
Also tastes good with black beans

Mini chorizo, manchego & olive popovers

Mini chorizo, manchego & olive popovers
These popover are the definition of moorish. You won’t want to make them too far in advance for 2 reasons- 1/ they won’t stay crispy 2/ you will probably eat more than your fair share before the guests arrive. Consider this your warning…..!

Makes 36

Diet Facts: When chorizo becomes healthy let me know!

36 cocktail sized fresh chorizo, or 175g fresh chorizo, cut into 36 pieces
Vegetable oil
3 large free range eggs
250ml/ 9 fl oz milk
125g/ 1/2 cup plus 1/3 cup plain flour
50g/1 heaping loosely packed cup finely grated manchego (or parmesan)
1 Tbsp chopped chives
36 pitted kalamata olives, optional

• Heat the oven to 400F/200C/Gas 6. Place 1 piece of chorizo into each of the 36 mini muffin holes and add a tiny drop of vegetable oil. Place on a large baking tray and put into the oven for about 8 minutes, or until the chorizo is sizzling and releasing it’s oils.

• Whisk together the eggs and milk. Place the flour in a medium-sized bowl and make a well in the center. Whisk in the wet ingredients until completely smooth.

• Add 2/3 of the grated cheese and the chives to the batter. Remove the muffin tins from the oven and quickly fill the tins roughly 1/2 full and then pop and olive in each one and sprinkle with the remaining cheese. It is important to do this step quickly so that the pans do not loose too much heat.

• Bake in the oven for 15-20 minutes, not opening the oven before 15 minutes are up. They will be risen, and golden. Eat immediately.

Japanese-Style Cabbage Salad

Rated: Prep Time: 25 Minutes Ready In: 25 Minutes Servings: 12

"This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw."

Ingredients:

3 tablespoons sesame oil 3 tablespoons rice vinegar 1 clove garlic, minced (optional) 1 teaspoon grated fresh ginger root (optional) Or 1 tsp powder 1 tablespoon white sugar (optional) 1 teaspoon salt

1 teaspoon black pepper 1/2 large head cabbage, cored and shredded 1 bunch green onions, thinly sliced 1 cup almond slivers 1/4 cup toasted sesame seeds 1/2 cup shredded carrots Sunflower seeds (optional)

Directions:

1.	Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated. Add dressing just before serving.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Printed from Allrecipes.com 5/27/

CHRISTINA NOTE: I used 1/2 of green cabbage and 1/2 red cabbage. I did not have fresh ginger but a tsp of powder ginger tasted great. I also added some apple cider vinegar. You could also crumble some dried ramen noodles on top. This is a yummy crunchy salad. See my add ins italicized in ingredients above.

Avrie and Halle even liked it. PS pic above is by me

Peanut Butter Bars

Super Yummy Peanut Butter Bars

3/4 c butter
3/4 c brown sugar
3/4 c white sugar
3/4 c peanut butter
2 eggs
3/4 t. baking soda
1/2 t. salt
1/2 t. vanilla
1 1/2 c flour
1 1/2 c oats

Cream together first 8 ingredients with electric beaters. Add flour and oats. Bake at 350 for 15-18 minutes. Do not over bake. Take them out just when the edges are brown, it will still look a little gooey in the middle. Spread with chocolate frosting after cooled.
Sarah S.

Cream Puffs

Cream Puffs recipe-

1 c water
1/2 c stick margarine or butter
1 c flour
4 large eggs

Heat oven to 400. Heat water and margarine to rolling boil in med. sized saucepan. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart ( or bigger, just depending on the size you want) onto ungreased cookie sheet.
Bake 35-40 minutes or until puffed and golden. Cool and cut off top third of each puff and pull out any strands of soft dough.
Fill with cream filling of vanilla pudding ( my favorite). Dust with powdered sugar, chocolate syrup, whipped cream or whatever else.

Chinese Chicken Salad

Chinese Chicken Salad

TOSS:
Chinese Cabbage
Regular Cabbage
Red Cabbage
Snow peas
Peppers - red / yellow / orange
Carrots
Radishes
Cucumbers
Cilantro
Cheese

Dressing:
2 T. brown sugar
2t. soy sauce
1 T sesame oil
¼ c. veg. oil
3 T. rice vinegar

Brenley

Super Simple Pesto Pasta

Another thing I like to make is pesto pasta...super simple..

Whole Wheat Pasta
Parmesan Cheese (grated from a block or preshred)
Pesto (homemade or store bought, I've tried both)
Cilantro
Tomatoes

Cook pasta, drain, then add cheese while pasta is still hot. Stir in small amounts to avoid clumps. Then add pesto and stir. Last, add cilantro and tomatoes. DONE!

It's so easy and you can add as much of any of that as you like. You could even add more veggies to it like bell peppers and I think it would taste fabulous!

:) Brenley

Spinache Quiche

Spinach Quiche -All Recipes.com

Rated:	Prep Time: 20 Minutes	Ready In: 1 Hour
Submitted By: Bailey	Cook Time: 40 Minutes	Servings: 6

"This savory deep-dish pie features herbed feta cheese that melts and mingles in every bite. The cheese is sauteed and mixed with spinach, mushrooms, Cheddar cheese and lots of garlic. This mixture is then combined with milk and eggs, and poured into a prepared crust. A bit more Cheddar cheese is sprinkled over the top, and then the quiche is slipped into the oven until it 's set."

Ingredients:

1/2 cup butter 3 cloves garlic, chopped 1 small onion, chopped 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (4.5 ounce) can mushrooms , drained 1 (6 ounce) package herb and

garlic feta, crumbled 1 (8 ounce) package shredded Cheddar cheese salt and pepper to taste 1 (9 inch) unbaked deep dish pie crust 4 eggs, beaten 1 cup milk salt and pepper to taste

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3.	In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4.	Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving. Note from Anne McDonald: Other ways to use this recipe! Stuffed chicken - put a chicken breast between two sheets of plastic wrap and hammer flat with a mallet or cooking hammer. Then lay chicken out flat, fill with the mix, roll up, wrap with bacon and secure with tooth pics, cook on 350 for 20 to 40 minutes (just keep on checking) and there you have it. I also like to use it in place of just regular cheese for quesadillas, it works great with the Costco ones. You can just mix it with pasta and it turns out really flavorful and colorful. In an egg omelet Really the options are endless Have fun

Strawberry Shortcakes

Adapted from Claudia Fleming and Russ Parsons

Serves 6
1 2/3 cups (224 grams) all-purpose flour
3 1/2 tablespoons (50 grams) sugar
1 tablespoon plus 1/2 teaspoon (20 grams) baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons (84 grams) cold unsalted butter, cut into 1/2-inch cubes
2 teaspoons lemon or orange zest (optional)
2/3 cup (168 grams) plus 1 tablespoon heavy cream
Shortcake assembly
1/2 pound strawberries, washed, hulled and quartered
2 tablespoons (25 grams) sugar
1 tablespoon lemon juice
1 cup whipping cream, beaten to soft peaks

In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.
Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to
1-inch thick.

Using a sharp knife, cut the circle into 6 wedges and arrange on a parchment-lined baking sheet. Alternately, you can use a cookie cutter to make shapes of your choice. Chill for 20 minutes (and up to 2 hours).
Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.

While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes. (If the strawberries are extremely firm, do this 30 minutes in advance.)
Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side.

Homemade Graham Crackers

Graham Crackers
Adapted from Nancy Silverton’s Pastries from the La Brea Bakery, and 101 Cookbooks, because for some absurd reason that will be immediately rectified, this book is not yet in my collection.

If you’re new to graham crackers, do know that the word “cracker” is misleading. They’re moderately sweet, like a cookie or biscuit, but they do have the snap of a cracker. I can’t say that I’d serve them with cheese, but if you’ve never schmeared them with cream cheese frosting, you’re missing out.

The topping amount will make a heavy coating, like the store-bought ones. Make only half if you just want a light-to-moderate sprinkling.

Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares

2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (a swap of 1/2 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too)
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 tablespoons (77 grams) milk, full-fat is best
2 tablespoons (27 grams) pure vanilla extract

Topping (optional)
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) ground cinnamon

Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

[Alternately, if you don't have a food processor or electric mixer, you can cut the ingredients together with a pastry blender. Just make sure they're very well incorporated.]

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.

Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. [This makes a traditional graham cracker shape. I rebelled and made mine into 2-inch fluted squares with one of these.]

Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.

Decorate the crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (again, this is for the traditional cracker shape). Using a toothpick or skewer (I like to use the blunt end of a wooden skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. [The baking time range is long because the original recipe calls for 25 minutes but my new oven -- which I suspect runs crazy hot but have yet to confirm with the actual purchase of an oven thermometer -- had them done in way less. Be safe, check them sooner. Nobody likes a burnt cracker!]

Yellow Layer Cake

Best Yellow Layer Cake

Everyone needs a killer yellow cake recipe. This is mine, and dare I say, it should be yours too. It just works. Every time. And if you’ve ever tried a yellow cake mix and wondered why yours didn’t come out that consistently plush (but not freakishly unnatural) at home, dare I say it’s because you hadn’t made this one yet?

Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake (I have yet to audition the cupcakes, shame on me)

4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Chocolate Sour Cream Frosting
Adapted from The Dessert Bible

Yes, it’s true: A chocolate frosting recipe without any butter, whipped eggs and barely a modicum of added sugar. Oh, and you don’t even need an electric mixer to make it. What are you waiting for?

Only cooking note: Be sure that your sour cream is at room temperature before you make the frosting. I did not (the original recipe does not warn of this) and just as I poured in the melted chocolate, my super buzzed on my apartment door to check on my always-malfunctioning oven and when I’d returned minutes later, the chocolate had seized a little, leaving little bits (like chocolate chips!) throughout my frosting. These could have been strained out but I decided they made the cake more rustic. Nevertheless, room temperature sour cream — a temperature closer to the tepid chocolate — should allow you to avoid this, ringing doorbells or not.

[Concerned about the sourness? Perhaps you might enjoy some Instant Fudge Frosting instead.]

Makes 5 cups of frosting, or enough to frost and fill a two layer 9-inch cake

15 ounces semisweet or bittersweet chocolate, chopped
1 1/4 teaspoons instant espresso (optional, but can be used to pick up the flavor of average chocolate)
2 1/4 cups sour cream, at room temperature
1/4 to 1/2 cup light corn syrup
3/4 teaspoon vanilla extract

Combine the chocolate and espresso powder, if using, in the top of a double-boiler or in a heatproof bowl over simmering water. Stir until the chocolate is melted. (Alternately, you can melt the chocolate in a microwave for 30 seconds, stirring well, and then heating in 15 second increments, stirring between each, until the chocolate is melted.) Remove from heat and let chocolate cool until tepid.

Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in one tablespoon increments until desired level of sweetness is achieved.

Let cool in the refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.

Cheesecake-Swirled Brownies

Cheesecake-Swirled Brownies
Adapted from Gourmet, June 2007

It’s true, I have made these before. Well, not these, a different recipe and they’re good, great even, but I’ve always wanted to fix it up a little. That brownie recipe is wonderful, but not simplified enough for a two-step process and there was never enough cheesecakiness (oh yes, it is a word) to balance it. Also, my mother has always made hers with chocolate chips swirled into the cream cheese and although I feel that a good brownie should not need extra chocolate in the form of frosting or chips to make it work, it sure cuts fantastically through the cream cheese swirl. Thus, three changes and a new recipe was warranted. Make these instead.

I added the aforementioned chocolate chips and more unsweetened chocolate to the brownie recipe, as commenters seemed to feel it was not chocolaty enough. I don’t think anyone could make the same argument about these.

Makes 16 2-inch square, thick brownies

Brownie batter
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

Cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

Plus
1/2 cup semisweet chocolate chips

Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan — though I did mine double-boiler style, placing the mixing bowl I was using over simmering water, thereby creating one less dirty dish and melting the chocolate more gently — over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

[I actually like using a butter knife because the tip of it is round enough that you can use it to fold bits of the brownie batter over the cheesecake batter for a more visibly marbled effect. Try it!]

Sprinkle chocolate chips over cheesecake/brownie batter swirl. Although it might be more logical to just mix them into the cheesecake batter (and feel free to do this, it will have no ill-effect) I thought it might interrupt the swirl-ability of it.

Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.

Slicing tip: I like to chill my brownies until they’re almost frozen before cutting them. It makes it much easier to get a clean slice. I also like to eat my brownies super-cold, but that’s just personal taste.

Parmesan Cream Crackers

Parmesan Cream Crackers
Adapted from Mark Bittman

Maybe I’ve mentioned this before but I like The Minimalist column quite a bit for Bittman’s ideas and low-fuss approach to cooking, but when it comes to the execution of these ideas, I need a lot more detail to make them work. In this case, the recipe itself makes delicious crackers but I found rolling the crackers the recommended 1/2-inch thick to be still too thick, that they required docking to keep them from being little puffers and that I got the best browning from making them as individual crackers, not a large one scored. Below is the original recipe with my adaptations.

Rolling the dough 1/4-inch thick, I yielded 30 1 1/2-inch square cookies that shrank slightly and puffed to 3/8-inch thick

1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese (alternate: I think Romano could also work well here)
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed
Coarse salt, pepper, sesame or poppy seeds or whatever you like for sprinkling (optional).

Heat oven to 400°F. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky. (I only needed the ingredient levels as listed to pull the dough together.)

Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. From here, you can either form them into individual crackers (I went for 1 1/2-inch squares cut with a fluted pastry wheel) and bake them an inch apart on your baking sheet (the method I used) or transfer the entire rolled-out sheet to your baking sheet (draping it over the rolling pin will make it easier) and score them lightly with a knife, pizza or pastry wheel to break into crackers after they are baked. For either method, dock all over with a fork and sprinkle with salt or any other toppings you are using.

Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Note: Mine were the most crisp before they’d been kept in a container. If you’re baking them less than a day in advance, I think they can be left uncovered to maintain their best texture.

Chana Masala

Chana Masala
Adapted from a Madhur Jaffrey recipe, which was adapted over here because much to my frustration, I own two Madhur Jaffrey books and this is in neither

This is an intensely spiced bright orange chana masala with a sourish bite that reminded of us the best restaurant versions we’ve tasted. I’m thrilled to finally have a good recipe for it at home.

The major changes I made were simplifying the addition of spices, adding more tomatoes and oh, the recipe calls for a tablespoon of amchoor powder, which I did not have. I looked it up and learned that it was dried unripe mango powder (which sounds so delicious to me, I’m buying it next time I go to Kalustyan’s, who also sells it online), which is clearly a sour flavor, so I upped the lemon juice i used instead. The dish had a nice sour snap at the end, so I will presume this is a good swap.

1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.

Black Bean Soup

Black Bean Soup with Chipotle and Toasted Cumin Seed Crème Fraîche
Adapted from Bon Appetit

We finished this soup, by the way. Every last serving. We never do that. It’s magic, I tell you.

A big note about cooking times: The original recipe says 6 hours. Mine were done at 2 hours 45 minutes. Do black beans vary wildly in cooking time? Do slow cookers vary wildly in cooking time? These are all pressing questions. Check your beans at 3 hours, and holler at me in the comments if your cooking time ends up being much longer.

Yields 6 main course servings

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped chipotle chiles from a can (this gives it a solid kick, dial back if you are wary)
7 cups hot water (I just used very hot tap water)
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper

Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours. [See note up top.]

Transfer two cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste; we found we needed more salt. Ladle soup into bowls. Spoon dollop of toasted cumin seed cream (below) over each bowl and serve.

Do ahead: This soup keeps great in the fridge, and even thickens a bit. In a good way!

Toasted Cumin Seed Crème Fraîche
Hacked from Bobby Flay

1 tablespoon whole cumin seeds
1 cup crema or crème fraîche (or make your own crema, make your own crème fraîche, or swap sour cream or yogurt, for a close-enough taste)
Salt and freshly ground pepper

Place the cumin in a small sauté pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the creme and season with salt and pepper, to taste.

Thick, Chewy Granola Bars

Thick, Chewy Granola Bars

Adapted from King Arthur Flour

This is probably the most flexible recipe I’ve posted. When it comes to granola, what you’re looking for is a basic proportion of chunky (nuts, dried fruit) to sticky (syrups, sugar, butter or oils) and from there, you can really go to town. The vanilla is optional. The cinnamon is optional. You can use no dried fruit or you can use all dried fruit in your 2 to 3 cup mix. You can toss in things like puffed rice cereal or flax seeds. In the comments, I’d love to hear what mix you came up with and how you liked it. I can only imagine the possibilities.

Of note: The original recipe calls for something called “sticky bun sugar” which can be made at home with sugar, butter and corn syrup. It is for this reason that corn syrup is listed within one ingredient but also separately, and I used all butter rather than two different fats. Whether the corn syrup can be entirely replaced with honey or maple syrup or the butter can be entirely replaced with a healthier oil is worth auditioning, I just didn’t. Yet. I can tell you this: as is, this is the best granola bar I’ve ever eaten.

1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
6 tablespoons melted butter
1/4 cup honey, maple syrup or corn syrup
2 tablespoons light corn syrup (see Note above)
1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)

Once cool, a serrated knife (or bench knife) to cut the bars into squares. [Updating to note, as many had crumbling issues:] If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. My mix: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans and 1/2 cup dried unsweetened coconut flakes. Because my pieces were all pretty coarse, I pulsed them in the food processor a few times to break it up a little, though this isn’t necessary if you don’t mind yours chunkier.

Arroz con Leche

Arroz Con Leche
Adapted from Ingrid Hoffmann

Do you like Cozy Shack rice pudding? Has the rice pudding you fell in love with at New Jersey diners and New York delis been elusive to you at home? Well, step right up! (Can you see me in my cape and top hat, waving you into the circus tent? No? Sigh.) Look no further! All of your rice pudding dreams will come true right before your very eyes!

Ahem, more soberly: I made a few changes to the original ingredients, adding salt and swapping large peels for finely grated zest. Some fun ideas for next time: Swapping out some of the milk for an equivalent amount of coconut milk. Swapping a jar of store-bought dulce de leche for the sweetened condensed milk.

Original recipe says it serves 4, I say 8, easily

1 cup long-grain white rice
2 cinnamon sticks (I had very large canela sticks — see bottom for more info — so I only used one)
2 strips of lemon or orange zest (can use a peeler to get a larger piece)
3 whole cloves or a tiny pinch of ground cloves
4 cups water
1 egg
3 cups whole milk (updated to note that many people, including my mother, successfully made this with lower fat milks)
1 (12-ounce) can sweetened condensed milk (I realized after the fact that my can had been 14 ounces, had no averse effect)
1/4 teaspoon salt
1 tablespoon vanilla
1/2 cup raisins (optional)

Soak the rice, cinnamon sticks, lemon or orange zest and whole or powdered cloves in the water in a heavy saucepan for 1 hour.

After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.

While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, condensed milk, salt, vanilla extract and raisins, if using, to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency about 25 to 35 minutes (see notes that follow).

(About cooking time: Many reviewers said 25 to 35 minutes was way too much cooking time for them, and that 15 to 20 minutes would have been better. I was all ready to pull my pot off early, but actually needed almost 30 minutes. Still, want to give you a heads up that yours might be done sooner.)

(About “desired consistency”: I cooked mine until all but 10 percent of the liquid had been absorbed, which yielded a creamy, not-too-thick pudding. If you like your arroz con leche thinner, pull it off the stove when more liquid is left. This pudding does most of its thickening as it cools, but the end result should still be thinner than traditional rice pudding.)

Remove citrus zest and cinnamon sticks. Let cool uncovered, then chill the rest of the way in the fridge.

Mexican cinnamon: A long time ago, I bought a jar of canela (Mexican "soft cinnamon") sticks from Rancho Gordo and this was the perfect time to bust it out. The cinnamon flavor is just a little different than we’re used to, a little less loud and one note, a little dynamic. It smells exactly like a cross between a cinnamon stick and apple cider. Seriously! When simmered with the pudding for almost an hour, the pudding had an almost spicy edge to it and an unmistakable flavor I associate only with arroz con leche.