Rice Bubble Slice is my favourite childhood treat that can be made with variation.  You can add choc chips, mm’s, coconut, honey and add butter or copha to hold the slice together.  Mmmm fatty goodness!

I got this recipe from Kellog’s website.  You can make your own variations as mentioned.  You can make 24 little crackle cup cakes or into slices like I did.

RICE BUBBLE SLICE

To make you will need:

Ingredients

• 4 cups Kellogg’s® Rice Bubbles® (or any rice puff brand)
• 1 1/2 cups icing sugar, sifted
• 3 tablespoons cocoa (optional)
• 1 cup desiccated coconut
• 250g copha^TM*

1. Combine dry ingredients in a mixing bowl.
2. Melt copha gently.
3. Cool slightly
4. Pour into dry ingredients and mix well.
5. Spoon into paper patty cases or line them into a square cake pan.
6. Chill until set or cut into slices.

It is getting cooler and I thought “well time to make a yummy casserole dish!”  I love how this rich beef casserole is full of flavour and it makes a nice winter dish and the best comfort food.   Slow simmering the beef makes it nice and tender and you can use cheaper cuts of meats.    I like this with rice (yeah Asian styles lol) but traditionally you eat this on mashed potatoes, greens on the side and bread.  It is easy to make and if you are on a budget try this!

RICH BEEF CASSEROLE 

To serve 2 to 3 people you will need:

• 1 TBS olive oil
• 500 diced beef
• 2tsp of corn flour
• 1 onion sliced
• 2 cloves garlic crushed or silvered 
• 2 cups mushrooms cut in halves
• 2 carrots sliced
• 4 TBS of tomato paste
• 500 ml of beef stock
• 1 TBS red wine vinegar or red wine (optional)
• salt and pepper to taste
• sprinkle of herbs (thyme or oregano whichever you prefer)

In a jug, mix together corn flour, tomato paste, red wine vinegar/wine, herbs and stock.  Set aside.

In a casserole dish (crock pot/ heavy based sauce pan),  add in beef, onion, garlic, mushrooms, oil, carrots and herbs.

Add the stock mix into the casserole dish (1st step).

Put the casserole dish on high heat then bring to medium low.   Simmer for 1 hour and 30 minutes or until the beef is tender making sure in between times stirring occasionally.  Add salt and pepper to taste (if you think its not salty enough for you).

When the sauce has thickened it will be done!  Serve over rice or mash potatoes and green beans.

A few days ago I made konnyaku jelly consisting of papaya and coconut milk and this time I wanted to make green tea jelly with the same konnyaku powder I have left.   This is a very good, well to me anyway since I drink green tea almost religiously.    Now for this recipe I didn’t add too much sugar like all my desserts otherwise the sweetness will take over the focused flavour.

Green Tea Jelly

- 1 PKT of Konnyaku Jelly Powder (10grams).  You can get this at the Asian Market in a packets.
- 950MLS of water
- 2 green tea bags
- 100G of caster sugar

1. in a saucepan boil water and add green tea bags
2. turn off heat and leave to brew for about half an hour
3. take out the tea bags and squeeze to get the excess tea out 
4. mix sugar and konnyaku jelly powder
5. turn on heat again and add the sugar and konnyaku mix
6. mix til the consistency of the mixture goes thick
7. pour the konnyaku mix carefully into the molds and let cool
   set the jelly in the fridge

It is a simple jelly dessert and quite bland if you didn’t use much sugar like me.  add more to make it more sweet for your taste.

Important!: If elderly or children are consuming konnyaku jelly please make sure you chop it up into little pieces.  This is because konnyaku jelly does not melt into the mouth like other jellies.   It will cause little ones and elderly to choke!   And can result in death.  Elderly and children have choked and died on konnyaki litchi jellies so be careful.

Steamed ginger egg custard is a smooth tasty dessert eaten just alone or after a nice big dinner.   It’s pretty good warm and very tasty when chilled. 

It is simple to make and the secret to a smooth custard is to strain all the lumps out and the steaming process.  You do not want to over or under steam it otherwise it will go all bumpy or not softly solid in the middle.

You will need for:

STEAMED GINGER EGG CUSTARD 
 (makes 2)

• 3 eggs
• 1 tsp of ginger juice
• 1/2 tsp of corn flour or starch
• 1/2 C of water and water for steaming
• 1/3 C of sugar
• 1/2 tsp of lemon juice
• pinch of salt

Method

1.  Squeeze ginger juice by chopping ginger and squeezing it with your hands.  Catch the juice with a small bowl and set aside.

2.  Boil water for steaming

3.  Next step is to whip the eggs in a small bowl with a beater for only a couple of seconds til you see no more egg white.  Do not over beat!   The texture of the finished egg custard might turn out rough.

4.  In another bowl, add cornstarch with 250ml of water and mix very well.

5. On low heat saucepan, mix milk and sugar.  Do not let it boil.  Mix til the sugar dissolves and take off heat immediately.  If it is too hot you would cook the egg mixture.  Add less sugar if you don’t like the dessert to be sweet.

6.  In a new bowl,  mix together the milk and sugar mixture (CHECK! need to be cool)  and egg mixture together.  Then add in the lemon juice, salt and ginger juice.  Then add the cornstarch mixture – make sure the cornflour hasn’t settled….shake it well again before adding to the bowl.

7.  Stir slightly.

8.  In a strainer (very important), strain into another bowl.  Straining helps to prevent the lumps and gooey stuff from the egg.  It helps to smooth the texture of the custard.

9.  Then in 2 good sized dessert bowls add the strained mixture into each carefully.  Maybe you have enough for a 3rd bowl….or ramekin.

10.  Cover with foil and steam (in the boiled water) for 12 to 13 minutes.  This depends on what steamer you are using.  I use my Breville Electronic steamer.  Try not to over steam!

11.  When done, remove with tongs carefully and let cool and serve.  Chill if you like it cold .

Ohmigod hey! I haven’t seen you in forever! You look great! Tan and slim! It must be the lack of posting on this blog which has gotten you out of the kitchen, away from the cookies, and into the burgeoning spring sunshine. All that Vitamin D really has done you good, but it’s time to come inside, rev up the ole’ oven and computer, and get back to work. I am back. This blog is back. Cookie-making shall commence, and I need partners at my side.

I, for one, just got back from Spring Break vacation in none other than the most cliche college Spring Break vacation spot in the world: Mexico. No, not Tijuana, or Cancun, or even Acapulco (thank god because it got a little scary there this past week, so I heard); instead, I went to a sleepy seaside town with a stunning beach and delicious food that gave me food poisoning. BUMMER! I had a fabulous time aside from the ailment, but even as I write this entry in the comfort of my NYC bed, I am still suffering from abdominal pains to beat the band. Not good. I did get tanner though. Oh but the sickness, the sickness…

What’s worse, my diet is now highly compromised, in a bad way. I shouldn’t eat too much sugar or heavy foods (not that I even want to), which means no cookies until I feel better. Fortunately, I have quite a few recipes waiting to be posted! Good for you, and good for me!

This one here, these Chocolate-Black Pepper Cookies, were a surprisingly tasty cookie recipe. My friends and I had begun to think that a lot of Martha’s chocolate shortbread-like cookies all taste rather similar (ie. Chocolate Charms and Cocoa Shortbread Diamonds), but these had a lot of extra spices and ingredients which really worked in the cookie. You’ve got cinnamon, espresso, black pepper, plus all that chocolate, and it’s really excellent.

Now, I was hesitant, as you might be, about sprinkling freshly ground pepper straight on top of the cookies. I was like, hold up! Back it up! Wha?! Peppa?! Okay, I didn’t say all of that, or maybe I did–regardless, it seems a little strange. But it does something crazy to your tastebuds. It almost tastes fruity, in a way, when paired next to the dark chocolate, and all the sugar on the outside. Trust me, you’ll like it, and if you’re worried, just sprinkle it on a few cookies for the first batch, and after you taste them, you’ll be grinding pepper over all the others in no time.

As for the recipe itself? Easy peasy, as usual. I strongly recommend storing your rolls of cookie dough in paper towel tubes in the refrigerator so you can get perfectly round logs. I always save my paper towel rolls (or I try) and people think I’m crazy, but look who’s crazy now!! I’ve got PERFECTLY SYMMETRICALLY ROUND COOKIES!! (Yes, I am still the crazy one…I realize this)

So, in summation, it’s good to be back in the USA, even if it does mean no more direct sunlight, beaches, 85º weather, camarones/chilequiles/pina coladas at 9 am—who am I kidding, I wish I was still on vacation, but what can you do! You gotta take that Pepto Bismal, bust out the old text books, and bite the bullet. C’est la vie, but hey, at least it’s spring!!!

Chocolate-Black Pepper Cookies

Makes about 4 dozen (I think? Not sure…the website doesn’t say)

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon coarse salt
• 1/4 teaspoon finely ground pepper, plus more for sprinkling
• 1 tablespoon plus 1 teaspoon good-quality instant espresso powder
• 1/2 teaspoon ground cinnamon
• 3/4 cup (1 1/2 sticks) unsalted butter , softened
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• Coarse sanding sugar, for rolling

Directions

1. Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
2. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
3. Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight.
4. Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
5. Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

****

{End Results}
Baking Difficultly: 3/5 (Sometimes getting the dough into an even log can get tricky–use a ruler pressed against the edge!)
Ingredient Accessibility: 4/5
Tastiness: 4/5
Attractiveness: 3/5
Is it worth it?: Yes, if not just to surprise your friends that pepper can be used in a chocolate dessert!

{Pairings}
Drink: Something spicy, like Masala Chai might be nice

Song: Surprise Hotel — Fool’s Gold
Activity: Spring cleaning!

The original recipe for my Strawberry Banana Nut Cake called for plain flour, baking soda, baking powder, brown sugar, white sugar and mashed bananas. I simplified it by using the muffin mix. I’ve made this both ways and no one can tell the difference even in the texture. Changes, peaches instead of strawberries? Or change the whole taste by using apple muffin mix, add some nuts and top with apples. Use blueberry muffin mix, add nuts and top with blueberries. Use your imagination with different combinations. Maybe banana with pineapple rings on top.  This recipe is a perfect example of what you can do when you Think With Your Taste Buds and that’s where it will appear next.  It’s been pulled and moved to my manuscript file for my next cookbook Think With Your Taste Buds – Desserts.

This recipe came from my wonderful friend Lillian. When making this I found I had no M and M’s but I did have a package of chocolate coated walnuts and I also had some very finely chopped walnuts so I used these instead of the M and M’s and peanuts. Since the walnuts were finely chopped I cut the amount to 1/4 cup. I also used a spring form pan sprayed with non-stick spray instead of the angel food pan. This recipe has so many possibilities. You can throw in some coconut, use almonds (whole or slivers), use salted mixed nuts, add raisins or dried cranberries. Just use your imagination. This is a cake that is very kid friendly so make sure the kids help with this creation.

Also, this is a recipe that I’ll be sending to Mary Kennedy, Author of Dead Air. Mary sends goodies to the troops each month and this “Popcorn Cake” should keep very well.

To view the full recipe go to Martha’s Recipes

I’ve been invited by the Red Lobster Media & Communications division to attend this event and meet their Executive Chef Darryl Mickler on April 1, 2010. Red Lobster will be introducing its new, redesigned atmosphere, inspired by the seaside village of Bar Harbor, Maine. As their guest I will have the opportunity of experiencing fresh, delicious seafood in their new vibrant, nautical setting. By June 2010, 51 Red Lobster restaurants across North America will have undergone a redesign that will includes updated coastal touches both inside and out. Within the restaurants, guests will find cozy, dark-wood paneling, warm-toned fabrics, soft lighting and nautical decor. New exterior features include shingle and stone towers, lanterns, flags snapping in the breeze and Adirondack-style benches, all intended to transport guests’ minds to the coast.

Certified Grill Masters will prepare fresh fish, tender lobster and other seafood over the open flame of wood-fire grills. A Today’s Fresh Fish menu will be updated daily to reflect a variety of fresh fish. More culinary-forward items, new flavors and seafood combinations will be added to the menu to provide guests with a higher-quality experience at the same affordable price for which Red Lobster has always been known.

Now, meet the Executive Chef behind these changes.

Darryl Mickler

Executive Chef / Director of Culinary Development, Red Lobster

As the Executive Chef and Director of Culinary Development for Red Lobster, Chef Darryl Mickler is responsible for leading the culinary team in charge of generating creative new menu concepts for Red Lobster.

Prior to joining Red Lobster in March 2006, Chef Mickler had a vast and diverse culinary career at the Walt Disney Company. He started as a Chef Assistant, progressing quickly to become the head of culinary development for Disney’s Polynesian Resort and later Chef de Cuisine responsible for all special events, banquets and menu development at MGM Studios, Animal Kingdom and Walt Disney World Sports and Recreation. His work earned him a Disney Partners in Excellence Award, honoring lifetime achievement, in 1998. In 2005 Chef Mickler was chosen to lead culinary efforts for the grand opening of Hong Kong Disneyland.

Beyond recognition from Disney, Chef Mickler has won numerous medals in national and local culinary competitions and was part of the Red Lobster team to earn a “Best Line Extension” Menu Masters Award from Nation’s Restaurant News their Today’s Fresh Fish program. In September 2001, CitySearch.com recognized his work with an Editorial Award for Best Desserts and a Popular Choice Award for Family Dining.

Chef Mickler has appeared on numerous radio and television cooking programs, including a role as the featured chef on The Food Network’s “Cooking with Kids” and the Discovery Channel’s “Great Chefs, Great Cities.” Chef Mickler was a founding member and active participant of the American Culinary Federation, serving as the Buena Vista, Florida Chapter President and on the ACF’s Board of Governors. In 2005, he was a featured chef at The James Beard House in New York City, and he has been a guest lecturer and speaker at the famed Culinary Institute of America, Greystone and Cornell University’s School of Hospitality Management.

Chef Mickler received a Bachelor of Arts degree from Rollins College, and holds a Master of Business Administration from Rollins’ Crummer School Graduate School of Business. He also earned an Associate of Science degree in Hotel and Restaurant Management and Culinary Arts from Pensacola College and has apprenticed at Les Chefs de France, the restaurant partnership of Paul Bocuse, Gaston LeNôtre, and Roger Vergé at Disney’s Epcot theme park. In 2003 he received a Certified Sommelier and Certified Spirits Diploma from the Court of Master Sommeliers.

Last weekend I met 2 ladies who would be new neighbors in my condo building.  They moved in this weekend and even though I bought my condo 6 years ago, I still remember how hard and tiring moving can be.  So I decided to make dinner for them and hopefully add them to my “food tester” group and invite them to my Sunday morning coffee group.  This dish took about 30 minutes to make, I added a salad and a pitcher of tea and ended up with a really great meal. 

To view this recipe go to Martha’s Kitchen Korner.