Perfectly Flavorful Pork Potstickers

Feeling adventurous, I decided to try to make potstickers yesterday for the first time.  I've only had them a few times at restaurants but I loved the texture of crispy outside and the flavor of the delicious filling.

I used the recipe found here, but below are my amendments to the filling and flavor.  I hope you enjoy them!
(recipe makes about 35)

1/2 pound ground pork

1/4 cup finely chopped green onion

2 tablespoons finely chopped red bell pepper

1 egg, lightly beaten

2 teaspoons ketchup

1 teaspoon yellow mustard

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon chili powder

1 clove garlic

1/2 tsp sesame oil

35 to 40 small wonton wrappers

Water, for sealing wontons

3 to 4 tablespoons vegetable oil, for frying

1 1/3 cups chicken stock, divided

Mix together pork through sesame oil. To form the dumplings, remove 1 wonton wrapper from the package. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Repeat procedure until all of the filling is gone. 

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

Cupcakes! Cupcakes! with Whipped Cream Frosting

I've been baking up a storm this week for a YW activitiy.  Of course I ended up making way too many cupcakes than I probably needed but it was fun and I found some great recipes I will be using from now on.

I used the "Perfectly Chocolate Cupcakes" recipe from glorioustreats.com.  

http://www.glorioustreats.com/2010/04/recipe-perfectly-chocolate-cupcakes.html

The batter was very thin but that made the cupcakes so light and fluffy!  Loved it.  I frosted them with a whipped cream frosting mixed with some strawberry purree.  I bought a pastry bag and tips and this was my first go at it! It turned out pretty well.

Whipped Cream Frosting:

1 package cream cheese

1/2 cup sugar

vanilla

2 cups heavy whipping cream

Mix cream cheese, sugar and vanilla.  Once combined well add cream as mixer is still beating.  Beat until mixture forms stiff peaks.

My other flavor was "Orange Creamsicle".  I waned something fruity and not so sweet.  These turned out delicious.  They were quite heavier than the chocolate and I'm thinking this would make a great regular sized cake.  I used the recipe from cookingclassy.com:  http://www.cookingclassy.com/2012/12/orange-creamsicle-cupcakes/

I used the same frosting but added some food coloring to make them a nice peachy color, with some orange zest and pieces of orange.

Overall great flavor combinations and I highly recommend!

Whole Wheat Pancakes with Pomegranate Syrup

I love pancakes for breakfast!  This recipe is perfect for 2 hungry people.  Works great for my husband and I.  I love the whole wheat flour as well.  It just makes me feel better eating pancakes.  Earlier last week I bought a pomegranate - they are perfect this time of the year!  This one was pretty bitter though and not edible just plain.  So I did what I usually do with fruit that's not awesome - I made a reduction with some much needed sugar.  Together, it turned out to be a great breakfast.

Whole Wheat Pancakes

1 cup milk

1 tbsp vinegar or lemon juice

1 cup whole wheat flour

2 tbsp sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

2 tbsp melted butter

vanilla

Combine milk and vinegar/lemon juice and set aside while you make the rest of the recipe.  In a mixing bowl combine dry ingredients.  Pre-heat skillet or griddle.  When ready mix in milk (which is sour and lumpy now), egg, vanilla.  Mix slightly and stir in melted butter and vanilla.  

Pomegranate Syrup (enough for 2 generous servings)

1 pomegranate

3 tsp sugar (to taste)

1 tsp water

Boil pomegranate seeds with water and sugar until the seeds have popped and the juice is released - approximately 15 min.  I used a strainer to remove the seeds from the juice and pulp mixture.  Let cool slightly.

(pancake recipe adapted from www.fifteenspatulas.com)

Soft Cinnamon Rolls

I can't think about the holiday season without automatically thinking about cinnamon rolls!
This recipe is my favorite for these rolls.  When they come out of the oven they are so soft - almost the consistency of a fresh hot donut!  Absolutely delicious.  The trick is to be patient while the dough is rising.  It takes about 1.5-2 hours for it to double at first but it's worth it!

Cinnamon Rolls:

3/4 cup milk, warm
1 envelope (2 1/4 tsp) yeast
3 eggs at room temp.
4 1/4 cups flour
1/2 cornstarch
1/2 cup sugar
1 1/2 tsp salt
12 tbsp unsalted butter at room temp. (cut into 12 pieces)
Filling:
1 1/2 cups brown sugar
1 1/2 tbsp cinnamon
1/4 tsp salt
4 tbsp unsalted butter at room temp

Whisk milk, yeast and add eggs.  In a large bowl mix together flour, cornstarch, sugar and salt.  Add flour mixture to milk mixture and stir.  Use your hand once the dough starts to come together.  Add to a mixer with a dough hook attachment.  Add butter, one tbsp at a time until all incorporated.  Kneed for another 5 minutes.  Cover and set aside for 1-2 hours until the dough has doubled in size.  Roll out into a long rectangle.  Mix filling ingredients and spread in the rectangle.  Roll up the bottom of the dough until you have a long roll.  Cut into individual pieces about 1 inch long and place in a greased baking pan or sheet.  Let double in size again.  Bake in 350 degree oven for about 35 min or until golden brown.

I frosted mine with a mixture of butter, powdered sugar, vanilla, and a little bit of hot water.  You can also make a cream cheese frosting for these.

Russian Honey Layer Cake

Friends, this was literally the most delicious and delicate cake I have ever had.  The secret ingredient - Graham Crackers!  I've made this cake before with actual cake batter but cutting them into layers was a pain.  This took me a total of 1 hour to make and it can serve about 25 people.

http://letthebakingbeginblog.com/2013/10/no-bake-honey-cake/

Fresh Butter in 5 minutes

Have leftover heavy whipping cream from say... a pie... or something you don't even remember since it's been sitting in your fridge forever?  Try making butter!

All you need is...

A mason jar
Heavy cream!

Fill the mason jar no more than half way and shake for about 5 minutes until you get a butter ball.  Voila!
Watch my test subject follow these instructions.

Pumpkin Pie from Fresh Pumpkins

Pumpkin Pie around this time of year is a tradition for many.  I am no exception!  The best, of course, is when you make it from a real pumpkin instead of using the canned version. Trust me, it doesn't take long and is definitely worth it!

For the pumpkin...

Cut a pie pumpkin in half, scooping out the insides and bake at 375 for about 30-40 minutes or until it is soft (test with a fork).  Cool, scrape from the skin and puree in a blender or food processor until smooth.

Pumpkin Pie

- 1 homemade pie crust (recipe here - makes two crusts) (it's the best... hands down)

- 2 cups pumpkin puree
- 2 eggs
- dash of salt
- 1 14 oz can sweetened condensed milk
- cinnamon (to taste)
- nutmeg (to taste)
- ginger (to taste)

Combine pumpkin, eggs, and salt.  I usually add about 1 tsp of cinnamon and 1/4 tsp each of nutmeg and ginger but it is really up to you and what spices you like.  Add in 1/2 can of sweetened condensed milk and whisk together.  Taste test for sweetness.  This is usually enough for us but you can add more to your taste.

Bake at 375 for 20 min or until the center is spongy and bounces back.

Serve with fresh made whipped cream!