Monthly Archives: December 2009

Bunuelos

Bunuelos are so succulent it is quite easy to become instantly addicted to them. The dough is so easy to work with and the ending result is a soft sweet snack. Bunuelos are a popular Mexican dessert but most people find themselves eating these little joys anytime during the day. The best part about these is that everyone always has all their ingredients on hand at all times.

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon sugar
2 tablespoons butter
1 egg
1/4-1/2 cup milk
sunflower oil for frying

1/2 cup sugar
1 tablespoon cinnamon, ground

1.In a large mixing bowl add flour, salt, baking powder and sugar. Add butter and with hands crush through the flour until the mixture is course like corn meal. Add egg and add milk a little at a time until dough is formed. Allow dough to rest for 10 minutes.

2. Divide dough into 6 even balls. Place on baking mat or floured counter and make into a small circle. With a rolling pin roll into a larger circle. Be careful to not roll to thin. The size should ne that of a tea saucer when finished.

3.In a 4-inch skillet add oil 1/4 inch full. Turn heat to medium. When oil has heated add 1 dough at a time. Fry until lightly golden then flip and fry until golden on opposite side. Place each round onto a paper towel to drain.

4.In a large zip-lock bag add sugar and cinnamon. After rounds have cooled off some but not completely cool place into bag and shake until covered with the sugar mixture.

Yields: 6

Banana Honey Milk

This is my favorite drink. This drink is so versatile and goes great with breakfast all the way to dinner. One of the best things about this drink is that you can get those non milk drinkers in your home to drink up. This is a popular drink all over the middle east. I use a light colored honey when making it because I prefer the taste personally. You could also use soy milk and it would taste pretty much the same. I tend to do that from time to time and just tell everyone its a smoothie.

4 cups milk
4 bananas
4 tablespoons honey

1.In a pitcher add banana, breaking off into small pieces by hand. Add honey and milk. With a hand blender blend until smooth and well blended.

Yields: 6 servings

Peanut Butter Chocolate Cupcakes

Reese cup candies are one of my favorites and I just so happened to be craving some today so I thought I would make a cupcake that has the same flavors for all of us chocolate and peanut butter lovers out there. Not only are they pretty and fun for kids but for big kids as well. These dynamite cupcakes will crave anyone’s sweet tooth.

1 cup + 2 tablespoons all purpose flour
1/4 cup peanut butter
3/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsweetened baking cocoa
3/4 cup milk
1/2 teaspoon vanilla extract
2 eggs

Frosting:
4 tablespoons powdered sugar
4 tablespoons vegetable shortening
3 tablespoons peanut butter
1/2 teaspoon vanilla extract
chocolate sprinkles for garnish

1. Pre-heat oven to 350F. In a large mixing bowl add flour, baking powder, baking soda, sugar, salt, cocoa, peanut butter, milk, vanilla and eggs. Mix well with an electric mixture until smooth. Line muffin tins with cupcake liners or spray with oil. Fill cups half way full. Bake 15-20 minutes or until toothpick comes out clean. Allow to cool.

2. Meanwhile, In a large mixing bowl add powdered sugar, shortening, peanut butter and vanilla. Mix well with an electric mixer until smooth and a thick consistency. With a Wilton tip # 30 add frosting to bag and carefully pipe frosting onto cupcake. Sprinkle frosting with chocolate sprinkles.

Yields: 1 dozen

Lobster Tails

The meat of lobster is so white and pure tasting. I would think even non seafood lovers would love lobster as it does not have a fishy taste what so ever. I prefer tails over whole lobsters because of the simplicity of it. You do not need to crack anything all you do is pretty much stick them in the oven for a few and you have a gourmet meal in minutes.

4 lobster tails
1/2 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon dried parsley

1. Place lobster tails (meat facing up) onto a cutting board. With kitchen shears cut into the tail and meat. Do not cut all the way to the end or the bottom. With hands carefully open up tail so that it stays in place. Place tails on a baking sheet.

2. In a small bowl add butter, garlic and parsley. Mix well. With a pastry brush cover tails with mixture. Turn oven on broil and place tails into oven. Broil 10-13 minutes until meat is opaque.

Yields: 4