Pumpkin Bread

It's the end of March and I made this bread. Who makes the rules that you can only have pumpkin things in the fall? This recipe makes for a sweet, moist, hearty bread that you'll want to make year round.

Ingredients

Dry

3 cups flour
2 teaspoons baking soda
1 Tablespoons pumpkin pie spice
1 teaspoon salt
2 cups sugar

Wet

1 can (15 oz) canned Pumpkin
1 cup oil
4 eggs
1/2 cup orange juice or water

Optional 

1 cup chopped walnuts
1 cup dried cranberries

Directions

1. Preheat oven to 350 degrees.
2. Mix together all the dry ingredients in a large bowl.
3. Mix together the wet ingredients in another bowl.
4. Combine the wet and dry until just combined then add in your walnuts and cranberry if you like.
5. Bake in 2 loaf pans for 60 minutes or until a skewer or knife comes out clean from the center of the loaf.
6. This is so amazing to eat fresh out of the oven. 

Spam Bombs

Once I figured out where in the store they hide these tofu purses I immediately thought of what I could stuff them with. The possibilities are endless! This was the creation of my first idea. I have never seen this combination before but there's no way I'm the first.. Or am I? Anywho, this pupu is perfect for a party.

Makes 22 Spam pockets

Ingredients

2 cups sticky rice (dry) cooked
2 cans spam, sliced (I like using the SPICY flavor)
2 packages Abura-age (sweet pockets created from fried tofu)
Optional-Furikake, teriyaki sauce

Directions

1.  Add in 2 1/2 cups water with your rice into your rice cooker or pot for cooking.
2. Meanwhile, slice your spam into thin 1 inch long slices and fry until golden brown pink.
3. Once rice is done and slightly cooled fill the Abura-age pockets 2/3 way with rice.
4. Top the pocket with your preference of friend spam.
5. Sprinkle top with furikake and teriyaki sauce if you like!
6. Share with your buddies!

Roasted Cauliflower Orzo Spinach Salad

Thank you to my friend Angela Mones for getting me a copy of Chrissy Teigen's recipe book called Cravings for my past birthday. If a  model who has 2 fast food Twitter accounts and celebrated Thanksgiving in Taco Bell can make a cookbook what's stopping me?! Funny to think that this salad recipe is my favorite out of the entire cookbook filled with heart stopping treats like Fried Chicken and Crab Cream Cheese Won Tons. Of course as I usually do I've made some adjustments from the original recipe because I don't want to copy and I think it's better anyway! So give it a try sometime... it's tasty and not to mention the "H" word which you don't find too often on my blog!

Serves 4-6 people

Ingredients 

For Roasted Cauliflower

1 small head cauliflower chopped into small florets
5 Tablespoons olive oil
5 cloves garlic minced
1/2 teaspoon salt
1/2 teaspoon pepper

Salad

1/4 cup red onion, thinly sliced
1/2 cup dried cherries or craisins
1/2 cup crumbled feta cheese
5 cups baby spinach
1 cup orzo pasta

For the dressing

5 Tablespoons olive oil
juice from 1 medium sized lemon
2 teaspoons honey
1 Tablespoon dijon mustard
1/2 teaspoon pepper

Directions

1. Prepare the cauliflower - Preheat the oven to 400 degrees.
2. In a bowl toss the all the roasted cauliflower ingredients together (cauliflower, olive oil, garlic, salt, and pepper)
3. Spread out cauliflower on a baking pan lined with foil and bake in the oven for 20-25 minutes or until edges start to brown. Let cool and set aside
4. Meanwhile, boil a small pot of salted water and cook orzo 1 less minute than the directions say on the box. Drain orzo in a colander and give it a dash of olive oil so it doesn't stick together.
5. Next, mix together all the dressing ingredients. (Feel free to adjust according to your liking) 
6. In a big bowl toss together the onions, feta, orzo, cauliflower, dried fruit, and dressing.
7. Last, throw in the spinach and give it another toss.
8. Dig in and don't feel guilty for grabbing thirds!

Chewy Oatmeal Raisin Cookies

Ingredients

1/2 cup butter (1 stick)
1 cup brown sugar

1 large egg
2 tsp. vanilla extract
1 1/2 Cups old fashioned oats
1 Tablespoon cinnamon (trust me it gives it the most amazing sweet flavor without being like Whoa!)
2 tsp. baking soda

3/4 cup all purpose flour + 2 Tbs. more flour (bread flour can also be used and makes for a nice thick cookie)
1/4 tsp. salt
1 cup raisins
Optional but recommended: 1 cup chopped nuts: pecans or walnuts give the best light crunch!

Directions

1. In a big bowl place the butter and brown sugar and cream with an electric mixer for 5 minutes until fluffy.
2. Add in the egg, vanilla, cinnamon, oats, optional salt, and baking soda and blend in with the mixer.
3. Now switch to using a spatula instead of the electric mixer and add in the flour making sure to only mix until incorporated or you could toughen up your cookie which is no bueno!
4. Cookies can be baked right away or chilled in the fridge for 2 hours-the next day for a more thicker cookie. Usually I can't wait that long so I accept my thinner yet still chewy cookies as they are!
5. Roll ping pong sized balls of dough onto your pan lined with foil with about 2 inches between them.
6. Bake at 350 degrees Fahrenheit for 11-12 minutes. Cookies will look undercooked but they definitely set and make for a perfectly chewy bite.
7. Let cookies cool for 2 minutes then loosen them off the pan with a spatula or they may get stuck due to the brown sugar caramelizing.
8. Enjoy!

Honey Bacon Goat Pizza

Buzzzzz, Bahhhhhhhh, OINK! It is with the team effort of bees, goats, and pigs (sorry piggies), that this incredible pizza can be created. You get a little nutty creamy, salty, and sweet all on top a crisp yet pillowy naan. This pizza is LIFE! Okay......that's a little dramatic but its seriously pretty darn tasty.

makes 4 medium sized pizzas (feeds 4)

Ingredients

Sauce

2 Tbs. butter
1 Tbs. olive oil
1/4 cup finely chopped onion
2 large cloves garlic, chopped
3 Tbs. flour
1 cup milk (or more depending on how thick you want your sauce)
1/2 cup shredded parmesan cheese
1 tsp. dried basil, 1 tsp. dried oregano (or 2 tsp. Italian seasoning)
1/8 tsp. pepper

Crust

4 Naan breads or 4 medium sized pizza crusts (precooked)

Toppings

Mixed bag of shredded white cheeses
1/2 package bacon chopped and fried
Honey
Goat cheese, sliced into small chunks (I like the firm kind from the fancy cheese section of the grocery store)
1/2 Green bell pepper, chopped
Other optional toppings: mushrooms, tomatoes, red onions.... hey anything goes on a pizza!

Directions

1. Make the sauce by heating up the butter and olive oil in a small saucepan on medium high heat. Ad in the onion and garlic and cook for 3 minutes or until onions are clear.
2. Whisk in the flour.
3. Add in the milk, cheese, and spices then remove from heat. Add more milk if you want to thin out the sauce. I usually end up adding another 1/4 cup of milk.
4. Preheat the oven to 400°F. Place your 4 naan or crusts on 2 baking sheets. Spread on your white sauce. 
5. Top the pizzas with white cheese, bacon, goat cheese, bell peppers, and bacon to your liking.
6. Last, drizzle on about a Tablespoon or more of honey on each pizza. Trust me, you want to put a little more than you think you need because the sweet will help balance the bacon's salty.
7. Place the pans in the oven and bake for 11-14 minutes or until your desired crispiness level.

Molten Lava Cake

Why do fancy restaurants charge so much for these cakes when most people already have these ingredients in their kitchens and is SO easy to make. Honestly, the hardest part of this recipe is operating the microwave correctly in step 2! Please! Try this and I promise you will no longer be tempted to buy the ones at the restaurants. These are fudgy, intensely chocolate, moist, hot/cold like Katy Perry if you top it with ice cream, and sweet but not toooooo sweet just like you!

These ready to erupt volcano cakes will be bursting with chocolate lava once you plop a big ole' scoop of vanilla bean ice cream on it!

makes 2 small cakes (Don't even think about splitting a cake with someone... it's just not good for your relationship. Do yourselves a favor and have one on your own to inhale)

Ingredients

Some butter, cocoa powder/flour for preparing ramekins
2 ounces dark or bittersweet chocolate bar (I've been used 1/4 cup semisweet chocolate chips and it came out great!)
1/4 cup unsalted butter (half of a stick)
1 large egg + 1 egg yolk (don't need the egg white)
1/2 cup powdered sugar
3 Tablespoons flour
1 teaspoon instant coffee (optional but it does amplify the chocolate flavor!)

Vanilla ice cream for serving, optional but HIGHLY recommended

Directions

1. Preheat oven to 400°F and grease 2 ramekins (little glass bowls) with butter than dust with flour or cocoa powder. This is so that you will be able to flip these babies out of with ease!
2. In a microwave safe bowl heat the butter and chocolate on high for 1 minute. Whisk until smooth. Add more time in the micro for 10 second intervals if it is not completely melted.
3. Add the sugar, egg, egg yolk, and whisk again until smooth.
4. Add the flour and optional coffee but make sure only to mix until just incorporated or your cake could come out tough.
5. Pour the batter into the ramekins and bake to your liking... 11-12 minutes=very gooey chocolate center, 13-14 minutes = medium cooked cake crust with an oozey center, 15 minutes= moist chocolate cake with little to no liquid in the center. My favorite cook time is 13 minutes so the outside is set but you still have a lot of chocolatey fudge liquid to spread over your ice cream.
6. Loosen the cake by scraping a knife around the outside of the cake while it's still hot. Put a bowl or plate upside down on the ramekin then in a swift motion flip both dishes the other way around so the ramekin is now upside down on your dish. Carefully life the ramekin and your cake should plop out smoothly.
7. Top with a big scoop of vanilla ice-cream and dig in while it's HOT! I'm drooling just writing this. *sigh*

Flaky Jumbo Cinnamon Rolls

 

Ingredients

For the Sweet Dough

1 packet yeast (2 1/4 tsp.)
1 tsp sugar
1/4 cup whole milk (to activate yeast)

4 large eggs, room temperature
1/2 cup whole milk
1/4 cup honey
4 cups all-purpose flour
1 teaspoon salt
10 Tbs. unsalted butter cut into 1-inch pieces, at room temp or microwaved for 15 seconds

Roll Filling

2/3 cup brown sugar
2 Tbs. ground cinnamon
1 tsp. vanilla extract
3 Tbs. butter melted (this will be brushed on)

Cream Cheese Icing

1/2 cup unsalted butter (1 stick), room temperature
1 8 ounce block cream cheese, room temperature
2 tsp. vanilla extract
1 cup powdered sugar

Directions

1. Use butter to grease a large bowl. This will be used later to rise the dough.
2. In a medium sized bowl heat up 1/4 cup milk to 110°F-115°F. I microwaved the milk for about 15 seconds then cooled it down until it felt like jacuzzi water. 
3. Next add in 1 tsp. sugar into the bowl along with the yeast and stir. If all went well the yeast mixture should be foamy and alive in 3 minutes. If it does not begin to foam your yeast may be old or you may need to adjust your water temperature.
4. In a large bowl mix together the eggs, yeast mixture, remaining 1/2 cup of milk, and honey. You can use a stand up mixer or hand mixer or even a spatula with a strong pair of hands if that's all you have.
5. Add in the flour and salt. Blend in the butter a piece at a time.
6. The dough will be very sticky. Transfer the dough to the greased bowl from step 1.
7. Cover the bowl with a piece of saran wrap or cloth and let it rise for 30 minutes.
8. Knead the dough (Fold the dough over itself about 10 times)
9. While the dough is rising make your roll filling. Mix together the vanilla, cinnamon, and brown sugar in a bowl. Melt the butter for brushing.
10. Do this pattern of rising for 30 minutes then kneading the dough a total of 4 times. This will make for a 2 hour process. Make sure you have something to do in between risings or this part can get boring. You can also save your dough overnight to 72 hours if you want to bake another day.
11. Flour a large surface and start with your dough in a large ball. Add a little flour to the dough so its easier to work with and not sticking to your hands. Roll out your dough into a rectangular shape and into about 1/4 inch thickness. No need to be exact here though.
12. Use a pastry brush or a spoon to spread the melted butter all over the dough then sprinkle the brown sugar mixture on top.
13. Start at the long end of the rectangle and roll into a tight cylinder and position the dough seam down.
14. Cut your rolls into 2 inch pieces by using a sharp knife or unflavored piece of floss.
15. Place the rolls in a pan giving them lots of space to rise once more for 30 minutes-1 hour.
16. Preheat your oven to 350°F. 
17. Bake your rolls for 23-25 minutes until they are golden brown.
18. While your rolls are cooking prepare the icing by mixing the butter and cream cheese until smooth with an electric mixer/strong hand and spatula. Add the vanilla and salt and whip until fluffy, about 3 minutes.
19. When rolls are done baking spread on the icing while they are still hot so the icing can ooze down into every nook and cranny of your fresh, hot, buns.
20. Serve warm and never crave a pre-made cinnamon roll from a tube again!

Tonkatsu Donburi

Ingredients

4 pieces boneless skinless Chicken Thighs or Pork 

1 Tablespoon Hawaiian salt/coarse sea salt

2 eggs beaten until scrambled for egg wash

flour

panko

oil for frying

1 packet dashi in 1 cup water (or 1 cup chicken broth + 2 Tbsp bingo flakes)

3 Tablespoons low sodium soy sauce
3 Tablespoons mirin
1/2 thinly sliced yellow onion
2 Tablespoons sugar
2 eggs, beaten
steamed rice
optional-chopped green onion for garnish

Directions

1. Heat pan with vegetable oil on medium high heat.
2. Sprinkle and rub Hawaiian salt on chicken or pork (It may seem like a lot of salt but it really brings out the flavor.
3. Get out 3 bowls and fill 1 egg wash, 1 with flour, and 1 with panko.
4. Coat the pork or chicken in flour, then dip in egg, and last coat with panko before putting it into the hot oil to fry.
5. Fry until medium brown on both sides.
6. While meat is frying make sauce. In a small bowl mix the dashi mixture, soy sauce, mirin, onion, and sugar.
7. Drain excess oil on paper towel.
8. Cut cutlet into 1 inch strips.
9. Since this recipe is for 2 bowls put half of the sauce you made into a small pot and bring to a boil. When the onions are slightly translucent, nestle one of the tonkatsu/katsu cutlets on top of the boiling mixture. *It is important that the sauce does not cover the entire cutlet or it will become soggy-nobody likes soggy :-(
10. Immediately pour half of the beaten egg on top of the cutlet and put the lid on so the egg can firm up. 
11. While it's cooking get your rice bowl ready.
12. After 2 minutes remove the lid and carefully move the cutlet with a large spatula and place onto the rice.
13. Garnish with your optional green onion and serve.
14. Repeat these steps for the other cutlet OR if doubling this recipe use a pan instead of a pot to fit more cutlets.
15. Eat while it's a little crispy, hot, saucy, and a lot of OISHI!

Teri Crab Baked Salmon

"This is the best salmon I've ever had in my life" are the exact words my dad sputtered with his mouth half full of fish. This is a huge compliment considering my dad is one of my harshest food critics only second to myself. With this being said, I knew this was a recipe I needed to share with the world. If you are a novice chef, have no fear! My dad who cooks with no more than 3 ingredients and usually there is a can opener or a microwave thrown in the process was even able to pull this one off! Alright, yes he didn't buy the thick teriyaki sauce crucial for this recipe but hey, at least he didn't come home from the store with barbecue sauce. Anyways...Thank you to Dane, a fireman on Kauai who works with my boyfriend and passed this recipe down. I am forever grateful for such an easy yet impressive way to cook salmon!

Serves 6-8

Ingredients

1 slab salmon
1 pack of imitation crab, chopped
1 small can water chestnuts, chopped fine
Mayonnaise
Thick teriyaki sauce (like Yoshida's Brand)
Panko crumbs
1 Tablespoon Wasabi
Furikake

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line a 13" x 9" pan with tin foil and place salmon in skin side down.
3. Pour about 3/4 cup of the teriyaki sauce on the salmon.
4. In a bowl mix together the imitation crab, water chestnuts, 1 Tablespoon wasabi, and enough mayonnaise to make it a thick spread (start with 1/2 cup and add to your liking).
5. Spread this mixture on the salmon.
6.  Top it with a light layer of furikake.
7. Finish by sprinkling panko all over the top until covered.
8. Bake for 25-35 minutes depending on the thickness of your salmon.
9. Eat hot and fresh with rice!

Cookie Dough Pretzel Bites

Oh My Gawwwd. These are so bad in the best way possible. Finally a recipe that encourages eating raw cookie dough and requires no baking! Don't worry, it's egg free and exactly how you think it will taste. Sweet, salty, chocolatey and all kind of textures from velvety to crispy to sink your teeth into. Now go make it! Your friends will thank you and thank you and thank you then request it the next time they see you. Happy non-baking!

Servings: Makes about 35 small pretzel bites
Total time: 45 minutes

Ingredients

Cookie dough

1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
2 Tablespoons milk (almond or soy works great as well)
1 1/2 teaspoons vanilla
1 3/4 cups flour
1/8 teaspoon salt
1/2 cup mini semi-sweet chocolate chips


1 bag small pretzels (no judgement if you use the regular sized ones)
2/3 cup semisweet chocolate chips
1 Tablespoon oil (shortening, coconut oil, olive oil or whatever you have)
3 Tablespoons milk (again any milk works)

Directions

1. In a big bowl mix the butter, brown sugar, and sugar with a mixer until smooth and fluffy.
2. Stir in the milk and vanilla until combined.
3. Mix in the flour and salt and combine until it all comes together. Last stir in chocolate chips.
4. Roll about 1 1/2 tablespoons of dough into a ball and sandwich between 2 pretzels. Set on a baking sheet lined with parchment paper and freeze for 10 minutes.
5. Meanwhile, wash your dirty dishes then melt the chocolate with the oil and milk in the microwave for about 1 1/2 minutes stirring every 30 seconds.
6. Take out cookie dough bites from the freezer and dip them half way into chocolate and return to baking sheet. 
7. Let chill in the freezer for 10 minutes if serving immediately or in the refrigerator if serving later. They say these last up to 5 days in the refrigerator but I've never been able to keep them around for that long.