Weekend Update

May 11, 2013 By Love & Flour in Musings No Comments

I’ll admit, I have a thing for blondes. It started with Starbucks blonde roast coffee. I purchase a drink from Starbucks once in a blue moon because a) I dislike the drain it puts on my cash flow and b) I am convinced they spike their drinks with something that makes me think about them. Every time I drink one, I can’t wait to get another. I have no choice but to stay away because avoidance is my only form of willpower.

I like a nice pint of beer as much as I like a good cup of coffee, and another blonde stole my heart on a recent visit to Heist Brewery. I was oh so disappointed that the Raspberry Porter listed on the menu had been replaced by the Blueberry Blonde, but I tried it anyway. Now I can’t stop thinking about it.

Unlike other blueberry-infused beers I have tried, this one was light and refreshing instead of heavy and sweet. I also really liked Heist’s peach hefeweizen and their IPA mixed with root beer schnapps and cream soda. Fortunately, Heist also serves delicious food so you can enjoy all of those drinks and still walk out of there with your wits about you.

Speaking of blondes, my sister (she’s the creative force behind From Head to Bows) claims she had a blonde moment when she posted the above offer on her Facebook page. I, being the perhaps slightly uptight perfectionist, notified her as soon as I saw it. And this conversation is just one reason why I love and appreciate my only sibling:

When I react with 100 percent seriousness, she reacts by finding the light side in things. Her responses provide a perspective I sometimes forget I need. Not to mention they are highly entertaining. Sometimes she even sends me jokes:

Speaking of owls, I have had a thing for them lately too. Fortunately there are no blonde owls or who knows what I would do. My late grandmother collected owls long before they were cool, and though I never really liked those dull brown owls she had when I was growing up, now I am completely smitten.

I do not understand my rather sudden liking for owls, but I think it is here to stay. I found my white owl cake plate at West Elm, and I have my eye on their owl measuring cups. I’ve even started an owl board for desserts and assorted tchotchkes over on Pinterest. There is not much on it yet, so if you have owl ideas, I would love to hear about them.

While sitting at a traffic light a few weeks ago, I saw a bumper sticker that told me to “Love People. Cook them tasty food.” Cursory research reveals the people at Penzeys Spices are behind this nice thought.

I do not particularly like bumper stickers on my own vehicle. The only one I ever had graced my bumper before the 2008 election and proclaimed “Anyone but Hillary!” I had/have no major qualms with Hillary; I just stuck it on there because I thought it was funny. And I thought/think it is weird for a country founded by people who wanted to stay out from under the rule of one family monarchy to (again) elect a President from the same family.

This bumper sticker, suggesting we can show our love for one another by cooking tasty food and sharing it, is much less polarizing than political views. It brought a smile to my face. I hope it leaves one on yours as well. Have a great weekend!

Curried Coconut and Pepita Rice Krispie Treats

May 8, 2013 By Love & Flour in Cookies 1 Comment Tags: cereal, coconut, curry, pepitas

How do you take your Rice Krispie treats? Do you like them full of gooey marshmallows or thick with peanut butter and perhaps a layer of chocolate on top? The latter version are those of my childhood, so naturally, I always longed for the marshmallow variety.

When I came across this recipe, the intrigue of curry, coconut and pepitas to jazz up a plain ol’ marshmallow treats drew me right in. The flavor is as unique as the recipe.

Now may be a good time to explain that I tend to like things that are a little left of normal. My grandmother once gave me a gift – a tiny kaleidoscope that holds a marble at its end – because, in her words, “you like little weird things like this.” Quaint, perhaps, is a kinder word.

These treats are certainly that. Weird, quaint or whatever you wish to call them. Yet, they are as oddly delicious as the ingredients they contain.

Curried coconut and pepita Rice Krispie treats could become the poster cookie for salted sweetness. The warmth of the curry blends nicely with the toasted coconut and pepitas, taking marshmallow-coated cereal snacks to a whole new level.

If you read my Cinco de Mayo posts of a week ago that included both a dip and a dessert made with pepitas, you may be wondering if I have some sort of crush on the fancily named pumpkin seeds. I do not. I do have a thing for using up what I have on hand, and this recipe helped me do just that. So with that, enjoy!

Curried Coconut and Pepita Rice Krispie Treats

Author: Salty Snacks by Cynthia Nims

Serves: 12

Ingredients

¾ cup shredded coconut
¾ cup raw, hulled pepitas
4 cups puffed rice cereal
¼ cup unsalted butter
2 teaspoons curry powder
1 teaspoon salt
24 large marshmallows

Instructions

Toast the coconut and the pepitas in a skillet over medium heat until lightly browned and fragrant. You can toast the ingredients in separate skillets or combine them to ensure even toasting. You can also toast these ingredients in an oven heated to 350 degrees.
Remove the toasted coconut and pepitas from the heat and set aside to cool.
While you wait, melt the butter in saucepan over medium heat.
Stir in the curry powder and salt and cook one minute more.
Add the marshmallows and stir gently until melted.
Stir the coconut, pepitas and puffed rice cereal together in a large bowl and drizzle the melted marshmallow mixture over top. Alternatively, you can melt the butter and marshmallows in a large pot, then stir in the cereal, coconut and pepitas in that same pot.
Once combined, press the mixture into a greased 8×8 baking dish.
Allow to set for one hour before serving.

Notes

The original author suggests serving these cookies right away after they set up as they store in an airtight container for just one day. I echo that sentiment, as these cookies quickly turned from chewy to crispy. I also had only ½ cup of pepitas, so I supplemented with ¼ cup of sunflower seeds to reach the ¾ cup mark. The mini marshmallows were added for photo purposes only.

Five Days of Cinco de Mayo: The Dessert

May 3, 2013 By Love & Flour in Other 1 Comment Tags: holiday, pepitas, pudding

Mexican chocolate pudding topped with sweet pepitas is my choice of Cinco de Mayo dessert this year. A classic chocolate pudding goes Mexican-style with a dash of cinnamon and a pinch of cayenne. Pepitas, initially introduced in a pumpkin seed salsa recipe to kick off the week, now get the sweet treatment courtesy of sugar and agave nectar.

If spiced chocolate pudding does not appeal to your taste buds, simply omit the cinnamon and cayenne pepper to enjoy a classic chocolate pudding. As for the pepitas, they are as delicious scattered across a dish of ice cream, oatmeal or fresh fruit as they are pudding. Or just enjoy them by the handful. I definitely did, and I enjoyed every bite.

Thanks for joining me for Cinco de Mayo week. Enjoy a happy weekend!

Day 1: The Appetizer - Pumpkin Seed Salsa

Day 2: The Main Dish - Mexican Noodle Casserole

Day 3: The Side Dish – Baked Mexican Style Beans

Day 4: The Drink – Michelada

Day 5: The Dessert

Five Days of Cinco de Mayo: The Dessert

Author: chocolate pudding adapted from John Scharffenberger via Smitten Kitchen, pepitas from The Inspired Vegan by Bryant Terry

Serves: 6

Ingredients

For the Pudding
¼ cup cornstarch
½ cup sugar
⅛ teaspoon salt
3 cups whole milk
6 ounces chocolate, coarsely chopped (I used dark chocolate)
1 teaspoon pure vanilla extract
½ teaspoon cinnamon
⅛ teaspoon cayenne pepper
For the Pepitas
2 cups raw (green) pepitas
1 tablespoon olive oil
3 tablespoons agave nectar
2 tablespoons sugar

Instructions

Whisk together the cornstarch, sugar and salt in the top of a double boiler (or a dish – not Pyrex – set above a saucepan filled with a bit of water).
Slowly whisk in the milk until fully incorporated with the dry ingredients.
Bring the water in the double boiler to a simmer, and occasionally whisk the ingredients on top to ensure they remain incorporated.
Add the chocolate when the mixture thickens to the point that it coats the back of the spoon, about 15 to 20 minutes.
Stir the chocolate in for until the pudding is smooth and thickened, about two to four minutes.
Remove the mixture from the heat and stir in the vanilla, cinnamon and cayenne.
Strain the mixture through a fine-mesh strainer to remove any lumps (don’t stress if you do not have a strainer- you will just enjoy the occasional lump in the pudding) and into a serving bowl.
Pour into serving dishes and refrigerate at least 30 minutes until soft set. To prevent a skin from forming on the pudding, cover the top of the pudding itself with plastic wrap before refrigerating. If you like the pudding skin, simply cover the top of the dish with plastic wrap.
While the pudding sets, prepare the pepitas by stirring them together with the olive oil and agave nectar followed by the sugar.
Transfer the pepitas into a skillet over medium-high heat. Make sure you get all of the sugary mixture into the skillet as well.
Stir constantly until the pepitas are fragrant and most of the liquid has been absorbed, about two to four minutes.
Spread the warmed pepitas across a sheet of parchment paper and allow to cool.
Before serving, heap a few spoonfuls of the pepitas onto the dishes of pudding.