Rice Krispy Treat Easter Eggs

This is a fun and yummy project you and your kids can make this Easter.

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To make these delicious and cute treats, you’ll need:

  • 6 cups Kellogg’s® Rice Krispies® cereal
  • 3 tablespoons butter
  • 1 package (10 oz.) marshmallows
  • Sweetened shredded coconut
  • Green food coloring
  • Pretzel sticks
  • Peeps marshmallow chicks
  • Large plastic eggs that can open/split in half
  • Butter-flavored cooking spray
  • Small candies

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Make some Rice Krispy treats using the recipe printed on the cereal box.

Spray the insides of large (and clean) plastic eggs with butter-flavored cooking spray.  Fill each plastic egg half with the cereal treats while still warm and pliable.  Use your thumb to create an indentation inside each egg half.

Carefully remove the formed cereal treat from each egg half.

Fill the thumbprint hole with your favorite candy (we like jelly beans and peanut m&m’s).  Press the halves together to form the cereal treat eggs.

Decorate with marshmallow Peeps, “grass” and “twigs” and enjoy!

To make the “grass”, tint sweetened coconut flakes green using a few drops of green food coloring.  Use pretzel sticks for the twigs.

Have fun and enjoy these delicious treats!

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Easy Lemon Garlic Aioli

My super simple aioli is tangy from fresh lemon juice and packed full of flavor from chopped garlic and cajun seasoning.

It takes a few short minutes to make.  It’s perfect with my Salmon Cakes or as a dipping sauce for fish sticks.

Give it a try today. 🙂

Salmon cake

Here’s how to make my super-simple lemon-garlic aioli.  Mix all of the ingredients in a small bowl and set aside until ready to use.  Refrigerate any unused aioli.

Enjoy!

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Easy Lemon Garlic Aioli
 
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Author:
Ingredients
  • 1 cup mayo
  • 2 tablespoons chopped garlic
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
Instructions
  1. Mix all of the ingredients together in a small bowl.

 

Salmon Cakes

Salmon cakes are my take on one of my favorite seafood dishes — crab cakes.  These savory patties are crisp on the outside, thanks to a quick pan-frying, and moist and flavorful on the inside. To finish it off, top with a dollop of lemon-garlic aoili and a sprinkling of green onions. Mmmm mmmm mmmm…these are soooooo good!

Salmon cake

I usually make this for a meal, but you can easily make these into appetizer-sized portions.  This recipe makes between 10-12 salmon cakes, depending on how big you make them.

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This is a quick and easy version, using canned salmon. I’ve also made this using fresh salmon.  To prepare fresh salmon, bring about 2 cups of broth (seafood or chicken) to a boil in a small saucepan.  Add boneless, skinless salmon pieces to the boiling broth.  Cook until done, about 6-8 minutes, depending on the size of the salmon pieces.  Let the salmon cool then use a fork to break the salmon apart into small chunks.  You’ll need about 1 1/2 pounds of fresh salmon for this recipe.

This is an easy recipe that your kids can help with.  There is something about forming the patties that appeal to kids, or at least it appeals to my kids.  Maybe it’s because they get to “play” with food. 😉

You can find my complete recipe at the bottom of this post.  Give it a try.  I’m sure you’ll like it. 🙂

Start out by making my super-simple lemon-garlic aioli.  Mix all of the aioli ingredients in a small bowl and set aside.

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Once the aioli is prepared, start making the salmon cakes.  Place all of the ingredients for the salmon cakes into a medium-sized mixing bowl.

Salmon cake

Use a spatula to fold the ingredients together.  Be gentle…the salmon breaks apart easily.  You want to still see small chunks of salmon after mixing.

Salmon cakes

The mixture will be a little “wet.”  This is perfectly okay and is key to creating tender and juicy salmon cakes after frying.

Place the remaining panko bread crumbs into a small bowl.  Form patties out of the mixture then generously coat in bread crumbs. Place the coated salmon cake on a plate or tray; finish forming/coating the rest of the mixture.

Because the mixture is quite moist, I find that refrigerating the coated salmon cakes for about 30 minutes BEFORE frying makes them easier to lift from the plate to the frying pan.

Salmon cakes

When you’re ready to fry the cakes, place a couple of tablespoons of vegetable oil on a heated non-stick skillet.  I actually prefer to use a cast-iron skillet when I make this.

Pan fry over medium-high heat for about 4 minutes on each side, or until golden brown and crisp.

Serve with garlic aioli and ENJOY! 😀

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Salmon Cakes
 
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Savory salmon patties seasoned with cajun seasoning, topped with a delicious lemon-garlic aoili
Author:
Serves: 10-12 patties
Ingredients
Cajun Garlic Aoli
  • 1 cup mayo
  • 2 tablespoons chopped garlic
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
Salmon Cakes:
  • 3 cans boneless salmon (6-oz each)
  • ½ cup panko bread crumbs
  • ½ cup mayo
  • 2 teaspoons Dijon mustard
  • 4 stalks green onions, sliced
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon garlic powder
Other:
  • 2 cups panko bread crumbs, for coating
  • Vegetable oil, for frying
Instructions
Make the Aoili:
  1. Mix all of the ingredients together in a small bowl. Set aside.
Make the Salmon Cakes:
  1. Drain the water out of the cans of salmon then place into a mixing bowl.
  2. Add the ingredients for the salmon cakes to the bowl. Fold the ingredients together until combined.
  3. Form the mixture into patties, coating each one with the remaining 2 cups of bread crumbs.
  4. Heat a non- stick or cast-iron pan over medium high heat. Lightly coat the pan with vegetable oil (a couple of tablespoons will do). Pan fry the salmon cakes for 3 to 4 minutes on each side. Add more oil to the pan if needed.
Serve with aioli and enjoy!

 

Pistachio Cake from Scratch

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I’m sure you’ve made a cake using boxed cake mix with pudding in the mix at one time or another.  The added pudding made the cake so moist and rich.

In honor of Saint Patrick’s Day, I wanted to bake something green.  I’ve made green velvet cake before, but I remembered a childhood favorite — pistachio cake — and I knew that’s what I wanted to make instead.

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Up to now, I’ve only made this cake using boxed yellow cake mix and added a box of instant pistachio pudding mix to the batter.  While it tastes good, I wanted to make a “scratch cake.”

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I actually found a recipe online for pistachio cake made from scratch, but let me tell you, it was an epic fail.

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You see, baking, while relatively easy for the most part, is a science.  Needless to say, the recipe I used didn’t quite have the scientific part down, and after that kitchen flop, I was determined to come up with a “from scratch” recipe that not only was easy to make but tasted good and was tried-and-true too.

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My recipe is not just for St. Patrick’s Day — it’s perfect for your next get-together, dessert, or potlucks.

You can find my complete recipe at the end of this post below, along with my recipe for super-simple cream cheese frosting (that’s great on cinnamon rolls, by the way).

Give my recipe a try. I think you’ll like it. 🙂

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Here’s how to make it.

Place the flour, pudding mix, salt, baking powder and baking soda into a small bowl.  Whisk to combine the ingredients.  Set this aside for now.

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Place the milk and buttermilk in a small measuring cup.  Set aside.

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Cream the butter and sugar.

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Mix in the eggs, one at a time.

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Mix in the extracts and green food coloring.

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Alternate mixing in the flour mixture and millk mixture.  Start with 1/3 of the flour mixture.  Next, add 1/3 of the milk mixture. Repeat until all of the flour and milk mixtures have been added to the batter.

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Fill cupcake wells 3/4 full.  Bake at 350 degrees for 20-22 minutes.  Let the cupcakes cool completely before frosting.

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Make the frosting. (Yay!  This is my favorite part. 🙂 )

You’ll need cream cheese, butter, powdered sugar, vanilla extract, and milk.

This is a very creamy, spreadable frosting, much like what you’ll see on cinnamon rolls.  In fact, this frosting would be PERFECT on my cinnamon rolls.

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Cream the butter and cream cheese together.

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Add in the powdered sugar, vanilla extract and milk.  Mix until smooth and creamy.

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Spread the frosting on top of the cooled cupcakes and ENJOY!

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Pistachio Cake from Scratch
 
Prep time
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Author:
Serves: 12-18 cupcakes
Ingredients
Cake:
  • 1⅔ cup all purpose flour
  • 1 box (3.4 oz) instant pistachio pudding mix
  • ¾ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup milk (whole or lowfat)
  • ½ cup buttermilk
  • ¾ cup white, granulated sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon pistachio extract (if you can't find this, use almond or hazelnut extract instead)
  • 1 teaspoon green food coloring
Frosting:
  • 8 ounces cream cheese
  • 1 stick unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract (or use pistachio extract for more pistachio flavor)
  • 1 teaspoon milk
Instructions
Make the cake:
  1. Preheat your oven to 350 degrees.
  2. In a small bowl, whisk together the flour, pudding mix, salt, baking powder, and baking soda. Set aside.
  3. Mix the milk and buttermilk together in a small measuring cup. Set aside.
  4. In a medium sized mixing bowl, cream the sugar and butter with a hand mixer. Add the eggs, one at a time, mixing well after each one. Add the extracts and food coloring to the butter-egg mixture. Mix to combine.
  5. Mix in ⅓ of the flour mixture, then mix in ⅓ of the milk mixture. Continue adding the flour and milk mixtures, alternating each one, until all have been mixed into the batter.
  6. Fill cupcake wells ¾ full. You should have enough batter for about 18 cupcakes. Bake for 20-22 minutes. Allow to cool completely when done. Spread cream cheese frosting on top of cooled cupcakes.
Make the frosting:
  1. Cream the butter and cream cheese together.
  2. Add the powdered sugar, milk, and vanilla extract. Mix until creamy.
Enjoy!

 

Cassava Cake

Cassava cake is traditionally made from grated cassava, coconut cream, sweet young coconut, eggs, sugar, butter and evaporated milk.  These ingredients are mixed together to form a thick batter, baked until firm, then topped with a mixture of sweetened condensed milk and coconut cream then broiled until the topping is a rich, caramel color.  It’s quite decadent and oh-so-delicious.

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My version is based on my sister’s recipe, with a slight variation.  While I love the traditional version, I like my cassava cake less sweet so I omit the sweetened condensed milk topping.  I also like my version to be similar in consistency to Sweet Chamorro Tamales, so I add a bit more evaporated milk to my batter.  To give my cake greater depth of flavor, I also add just a bit of vanilla extract.

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Give it a try and let me know how you like it. 🙂

Here are the ingredients you’ll need (the butter is not shown in the photo).

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Place all of the ingredients into a large mixing bowl.  Stir to combine.

imagePour the mixture into a 9×13 baking pan sprayed with butter spray.

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Bake at 375 degrees for 1 hour and 15 minutes (check after 1 hour; the top should be golden brown).

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I think it’s perfect just as it is, but see below for instructions to add a sweet topping.  Let the cake cool then cut into squares.  Serve and enjoy!

Cassava Cake
 
Prep time
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Author:
Recipe type: Dessert
Cuisine: Chamorro
Ingredients
Cassava Cake:
  • 2 pounds grated cassava
  • 1 can coconut cream or coconut milk
  • 15 ounces evaporated milk (use just 12 ounces to make it less chewy like sweet tamales)
  • 1 jar macupono, drained and chopped
  • 1 cup sugar
  • ¼ cup butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract (optional)
Topping (Optional):
  • ¾ cup sweetened condensed milk
  • ¾ cup coconut milk
  • 1 tablespoon sugar
  • 1 egg yolk
Instructions
Cassava Cake:
  1. Preheat your oven to 375 degrees. Spray a 9x13 baking pan with butter cooking spray.
  2. Mix the cake ingredients together in a large mixing bowl. Pour into the prepared baking pan.
  3. Bake for 1 hour (see note); if the top is not a nice caramel color, bake for an additional 15 minutes or until nicely browned on top. Remove from the oven and cool completely before cutting.
    Note: If adding the sweet topping, bake for 45 minutes; see instructions below for adding the topping.
Optional Topping:
  1. Mix the topping ingredients together. Place in a small sauce pan; cook over medium heat, stirring constantly until slightly thickened.
  2. After the cake has baked for 45 minutes, remove from the oven and carefully spread the topping over the top of the entire cake. Return the cake to the oven and cook for 15 more minutes.
  3. Turn the oven to broil (make sure your baking pan is broiler-safe). Broil for 5 minutes to brown the topping.
  4. Remove from the oven and let cool completely before cutting.
Serve and enjoy!

 

 

 

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