Goat Cheese, Sun-dried Tomato & Basil Skewers

This is Bao's recipe and Anh 2 Mike made the batch photographed above by me.
I'm just posting it to take credit. Haha...kidding.

Goat Cheese, Sun-dried Tomato & Basil Skewers
These are so refreshing and delicious you really can't eat just one! It's best eaten all in one bite.

Ingredients

• Goat cheese, rolled into 1/2 inch balls
  
• Crushed unsalted pistachios
• Sun-dried tomatoes, straightened out and cut in half
• Grape tomato, halved
• Basil leave, torn into 1/2 inch pieces
• Skewers or toothpicks

Preparation

1. Roll the goat cheese into 1/2 inch balls then roll the balls onto the crushed pistachios.
2. Skew the half tomato, then the basil, then the sun-dried tomato and last the goat cheese ball at the end.

cake balls

Little bite-sized cakes, whats not to love? This recipe is very easy and so open for modifications and variations. Use any box cake or even your own cake recipe with any frosting combination and its sure to be a big hit! Add more chocolate, sprinkles, or nuts for decorations. Great for gifts and favors!

Ingredients

• -1 (18.25 ounce) package cake mix
• -1 (16 ounce) container prepared chocolate frosting
• -1 bar chocolate flavored confectioners coating (or almond bark or bakers chocolate squares
• 
  
• Directions

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, let cool for 30 minutes and crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Use a melon baller or small scoop or spoons to form balls of the chocolate cake mixture. Place on wax paper on top of baking sheet.
3. Place prepared balls in freezer for 1 hour or refrigerate overnight. 
4. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
5. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
6. Enjoy!

Tips

-If cake balls are breaking while being dipped in chocolate, they need to be chilled longer

-If adding decorative details, be sure to place them on the chocolate dipped ball before the chocolate sets. If drizzling chocolate on top of the dipped balls, do so after the chocolate has set. 

Cinnamon-Caramel Bread Pudding

Anh Hai Mike actually made this last year for Thanksgiving and we had some leftover and Hong and Linh got to try it. When she asked for the recipe this year, we had no idea where it was. We got it off of our Bon Appetit magazine and luckily found it online.

Photograph by Sian Kennedy - Bon Appetit

Cinnamon-Caramel Bread Pudding
Makes 16

Ingredients

• 20 3 1/2x3 1/2-inch slices cinnamon-raisin bread (not ends)
• 12 large eggs
• 2 1/2 cups whole milk
• 2 cups chilled whipping cream, divided
• 1 cup sugar
• 2 tablespoons vanilla extract
• 1 1/2 teaspoons finely grated orange peel
• Pinch of salt
• 2 tablespoons powdered sugar
• Purchased caramel sauce, warmed
  

Directions

1. Cut bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.
2. Stir bread mixture; let stand at room temperature 30 minutes.
3. Preheat oven to 375°F. Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans. Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.
4. Bake puddings until puffed, edges are golden, and tester inserted into center comes out clean, about 40 minutes. DO AHEAD Let puddings stand at room temperature up to 2 hours.
5. Using electric mixer, beat remaining 1 cup cream and powdered sugar in medium bowl until peaks form. Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.
   

Monkey Bread

Something from our childhood - I think we all remember making this one with Co Muoi as kids. Bao and I ate it and agree it tastes like our childhood...some foods just brings back so many memories!



Monkey Bread Recipe
(Adapted from AllRecipes.com...my changes are highlighted in color)

Ingredients

• 2 (16 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 1 tablespoon ground cinnamon
• 1/2 cup butter
  
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts
  
• 1/2 cup raisins (optional) *I didn't use raisins but want to try rum raisins next time
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
   

Swiss Meringue Buttercream

Probably the only frosting I will make from now on. So light and creamy but not very sweet. Easier to make than it sounds!

Ingredients

Makes about 4 1/2 cups, enough for about 24 cupcakes

• 1 cup sugar
• 5 large egg whites
• 2 cups (4 sticks or 1 pound) unsalted butter, cut into pieces
• 1 teaspoon pure vanilla
  

Directions

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
3. Switch to the paddle attachment on medium high, and add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
4. With the paddle attachment, beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Great video for reference:

Gulliver Creamed Corn

Adapted from Hong.

Ingredients

• 2 16 oz. bags frozen kernel corn (defrosted)
• 1 1/2 cups whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3 tablespoons flour mixed with 3 tablespoons butter
• 1/2 cup grated parmesan cheese

Directions

1. Bring the whipping cream to a boil. Reduce the heat and add corn. Simmer for 5 minutes. Stir in salt, and sugar. Make a paste out of the butter and flour, and stir into the corn and cook until thickened. Turn corn into oven proof dish, sprinkle with cheese and dot with butter. Can refrigerate up to 4 days. Bake at 350 degrees for 30 minutes or until bubbling and golden brown.

Note: It's very important that you cook the butter/flour for a while to get rid of the flour taste. I'd say about 10 minutes.

Cookies and Cream Cupcakes

From the Cake Doctor, I used this recipe to bake up the Cookie Monster cupcakes for the babies' 1st birthday. This was a favorite among Vil and Shanielle. If the skinny people ate more than one, you know it's good! Combined with the Swiss Meringue buttercream, it was delicious.

Jackie did an variation of this using mint oreos and devil's food cake mix that was also killer.

Ingredients

• 30 Oreo cookies
• 1 package (18.25) plain white cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• Buttercream frosting

Directions

1. Preheat oven to 350 degrees F.
2. Count out 12 Oreos and separate top and bottom. Make sure some of them still have icings on it. Put the half cookie with icing side up on the bottom of the cupcake liners.
   
3. Put the other 12 half and remaining Oreos in a large ziplock bag and crush. Set this aside.
4. In a large mixing bowl, combine cake mix, sour cream, vegetable oil, eggs, vanilla and crushed Oreos.
   
5. Fill liners with batter 3/4 full.
   
6. Bake for 20 minutes or until toothpick comes out clean. Let cool then frost!