Sunday, June 14, 2015

Giant Bubbles

I wanted try this recipe that I found here: 
http://www.instructables.com/id/How-to-Make-HUGE-Bubbles/The recipe this guy used called for J-lube. One bottle was $23.00 on amazon.. so I read the comments and a lady who won the 
Guinness World Record for largest free floating soap bubble. used this recipe.

She had this to say
"
Also - not every dishwashing liquid will work well for making bubbles. I use a professional grade detergent that I have to special order from a janitorial supply company, however, the best off the shelf alternative I've found is Dawn Power Clean Platinum. 
For the absolute beginner, I'd recommend the guar gum recipe over j-lube for two reasons. 1) j-lube is extremely slimy and not that easy to clean up if you happen to spill 2) the polymer in j-lube degrades over time, which leads to poorer bubble performance. to correct it, you can add a bit more, but then run the risk of overdosing your bubble solution and then it gets stringy and harder to use. Fine tuning your bubble juice takes time, patience and practice. If you just want to dig in and let the bubbles fly on your first try, go guar gum. 

The guar gum recipe is very easy to mix and I'll also add a link to the poles I use. their cheap, super light weight and telescoping, so you dont have to carry multiple sections with you to wherever you're going bubbling. I also remove the last section, and then use a bit of mighty putty to embed a brass fishing swivel in the end of the poles, to which you can attach your string. I like the diamond braid clothesline rope for certain things, but for a big loop, I much prefer using Rubbermaid brand Rayon Finish mop string. Just buy the mop head replacement, pull out the stitching and you've got about 200 feet of good bubble yarn. 
Here are the poles I use: 
http://www.walmart.com/ip/15908258?wmlspartner=wlpa&adid=22222222227000693168&wl0=&wl1=g&wl2=c&wl3=14062157590&wl4=&wl5=pla&wl6=34978554310&veh=sem
And here is the guar gum recipe (Incidentally, this is the same recipe I used in April, to break the Guinness World Record for largest free floating soap bubble. It's quite effective and even outperforms j-lube mixes in low humidity) 
This recipe is very forgiving. Exact measurements aren't going to make it or break it. 
As long as everything is pretty close to this, you should be fine. 

1.5 teaspoons guar gum powder 

1-2 tablespoons rubbing alcohol (to make a guar slurry, before adding it to the water) 
1 gallon HOT tap water 
1 heaping teaspoon of baking powder 
6-8 oz. Dawn Power Clean Platinum dish soap 

Be sure to use clean containers for mixing and storage, to avoid contaminating your bubble solution and only pour out as much solution as you'll be using at that time, into a separate pan for dipping in. never dip your wand directly into the whole gallon, because it introduces bacteria, which can make the solution go bad and turn smelly. 

Into a bucket or other large container, draw 1 gallon of the hottest tap water you can and add the baking powder. Mix it up well, until there are no lumps. Set aside. Measure the guar gum powder into a small bowl and add enough rubbing alcohol to blend it into a smooth, lump-free slurry that will pour easily. This only takes about 1 minute, using a fork. Start stirring the water in the bucket and when it's moving quickly enough to create a slight vortex in the center, pour the guar/alcohol slurry into it and continue to stir for a minute or two as it thickens slightly and the guar hydrates. Then, gently mix in the dish soap (try to avoid foaming) and you're done! Let the whole thing sit for about 15 minutes and you're good to go. 
You will notice some sediment at the bottom of the bucket. This is the cornstarch from the baking powder, which doesn't stay suspended in the solution. It's of no consequence and doesn't need to be either strained or mixed back into the solution before you use it. 
Store your solution in a leak-proof container (I find that 1 gallon Arizona Iced Tea jugs work well for this). Just be sure it's been cleaned thoroughly first. 
Good luck and happy bubbling. :) 

Saturday, May 30, 2015

LIEGE WAFFLES WAFFLE LOVE COPY CAT

I did NOT like this recipe or any other waffle love recipe I have tried. Just posting this to remind myself that I don't like bread waffles.. I want runny yeasty waffles.
But if you like the waffles that are pretty much like REALLY fattening bread.. try this one. For me I will keep looking.

This recipe from:
Topsy Turvy
Liege Waffles
  • 3 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • ½ cup whole milk, lukewarm
  • ⅓ cup water, lukewarm
  • 2 large eggs warmed up to room temperature
  • 2 Tablespoons honey
  • 1½ Tablespoons vanilla
  • ½ teaspoons salt
  • 3 Tablespoons brown sugar
  • 1 cup butter, softened to room temperature
  • 4 cups bread flour
  • 1½ cups Belgian Pearl Sugar
Sweetened Whipped Cream
  • 3 cups heavy whipping cream
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla
Remaining ingredients
  • Nutella
  • Strawberries
  • Cookie Butter
  • Raspberries
  • Caramel
  • Bananas
  • Whatever you'd like
INSTRUCTIONS
  1. In stand mixer, combine yeast, granulated sugar, whole milk and water. Stir to combine and let yeast sit and activate for 5 minutes.
  2. Add in eggs honey, vanilla and salt and beat until well combined.
  3. Add in brown sugar and butter and beat until well combined.
  4. Add Flour last and knead until dough is formed and is smooth in consistency.
  5. Place dough in a medium greased bowl and cover tightly with saran wrap. Let rest for about 3 hours until dough has bulked up more than double in size. Punch dough down, place back in bowl, cover tightly with saran wrap and place in fridge over night. DO NO MIX IN YOUR BELGIAN PEARL SUGAR YET. That step comes in the morning.
  6. In the morning, heat up waffle iron.
Prepare Sweetened Whipped Cream
  1. Beat heavy cream on high and gradually add in sugar and vanilla until whipped cream is formed. You want it someone on the stiffer side.
Making waffles
  1. Remove dough from fridge, it will be very firm. Knead in the Belgian Pearl Sugars.
  2. Divide dough into 8-10 equal pieces and roll each piece into a ball.
  3. Place on greased waffle iron and cook until golden brown in color.
  4. I spread Nutella over my warm waffle, topped with Sweetened whipped cream sliced strawberries but the options are completely up to you!

Thursday, May 28, 2015

SWIG Sugar cookie recipe

http://www.vintagerevivals.com/2013/03/swig-sugar-cookie-recipe-literally-best.html

These cookies are AMAZING!!!!
They taste just like the swig cookie. I LOVE them!

I would post the recipe, but she asked not to repost the recipe, but to just link to it. So that is what I am doing.
It is SO worth it! Go make them. NOW! You wont regret it!


Friday, April 3, 2015

Faikakai Malimali

I got this recipe from : http://www.196flavors.com/2014/01/26/tonga-faikakai-malimali/
I haven't tried it yet, but it looks amazing. I want to make these tomorrow.. I will post how they turn out. Wanted to save the recipe here so I don't forget.

Sunday, February 23, 2014

King Cake





Mardi Gras season begins on January 6, of each year and ends on Fat Tuesday, the day before Lent. One of the wonderful traditions of Mardi Gras, and probably the most delicious, is the King Cake.

On the Christian calendar, the 12th day after Christmas is celebrated as the date that the gift-bearing Magi visited the baby Jesus. This day, January 6, is known by several names, including "Epiphany", "Twelfth Night", or "Kings Day". The celebration of this event has evolved over the centuries, with each culture adding its own unique rituals. The New Orleans tradition, borrowing heavily from European influences, is believed to have begun in the 1870's. As part of this celebration, it is now traditional to bake a cake in honor of the three kings - the King Cake. King Cakes are oval-shaped to symbolize the unity of faiths. Each cake is decorated in the traditional Mardi Gras colors - purple representing justice, green representing faith, and gold representing power. A small baby, symbolizing the baby Jesus, is traditionally hidden inside each King Cake.

In New Orleans, King Cake parties are held throughout the Mardi Gras season. In offices, classrooms, and homes throughout the city, King Cakes are sliced and enjoyed by all. Like the Biblical story, the "search for the baby" adds excitement, as each person waits to see in which slice of cake the baby will be discovered. While custom holds that the person who "finds" the baby will be rewarded with "good luck", that person is also traditionally responsible for bringing the King Cake to the next party or gathering.


 Recipe from :
http://the-risotto-is-crunchy.blogspot.com/2011/01/king-cake.html?m=1

1 cup flour
1/4 cup sugar
1 tsp. salt
3 Tbsp. dry milk

1 package rapid rise yeast


I also add 2 TBS dry pudding mix (Optional)

Add: 1 cup hot water & stir


Add: 1 cup flour
1 egg
1/4 c. oil


Add: 1 to 1 1/4 cup flour. Knead until spongy. Let rise 25 minutes.


Separate the dough into two and roll them out until they're long and about 4 inches wide
Spread: ½ stick melted butter
1 cup brown sugar 
1 tsp cinnamon 
Roll up – pinch – seal well
Braid the two rolls together
Let rise for about 30 -45 mins

Preheat the oven to 350 degrees F. Brush the cake generously with the egg wash and bake for about 30 minutes or until lightly browned; set aside to cool. Tuck the baby into a spot on the bottom of the cake once cooled.



To add the glaze and tinted sugars:


For the Tinted Sugars

  • 3 small lidded jars
  • 1-1/2 cups of granulated sugar
  • Green, yellow, red and blue food coloring
Sugar Glaze
  • 1/2 cup of confectioners sugar
  • 1 tablespoon of fresh lemon juice -OR-
  • 1-1/2 teaspoons vanilla extract (Almond extract is extra yummy on the cream cheese one)

Here are ideas for filled king cakes:

For the Praline Filling

  • 1/4 cup of unsalted butter, melted and cooled
  • 1 cup of chopped pecans
  • 1/2 cup of light brown sugar, 
  • 1 teaspoon of vanilla extract
  • 1 1/2 teaspoon of cinnamon
Cream Cheese filling
8 oz cream cheese
1/2 c powdered sugar
1 tsp lemon juice (optional)





Wednesday, July 31, 2013

Lemon Bars





1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
1/2 C lemon juice, freshly squeezed
(t tsp lemon zest.. optional)



1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Tuesday, July 2, 2013

Pumpkin Tortilla Soup (tortilla's optoinal)

Pumpkin Tortilla Soup

4 tablespoons olive oil
1 medium white onion, finely chopped
4 cloves garlic, minced
1 cup finely chopped cilantro, plus more sprigs for garnish
1 tablespoon ground cumin
Chile pequins, other dried hot peppers, or cayenne pepper to taste*
1 1/2 cups pumpkin puree or canned pumpkin
1 (28-ounce) can diced tomatoes, undrained
5 cups unsalted chicken stock (homemade is best)
1/2 teaspoon salt
2-3 cups cooked chicken
Optional:
6 corn tortillas
Vegetable oil for deep-frying (I just use corn chips)
1-2 ripe avocados, peeled, pitted, and cubed

Heat 4 tablespoons olive oil in a large saucepan over medium-low heat. Add onion, garlic, cilantro, and , stirring frequently, until onion is soft.
Add cumin and crushed peppers or cayenne and sauté for another minute.
Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour. (or even better for 4+ hours in crock pot)
(or make life easier by using premade tortilla chips... although this does taste better)
While the soup is simmering, cut the  6 tortillas in half and then into 1/4-inch-wide strips. Heat 1/2 inch of vegetable oil in a medium skillet over medium-high heat until very hot but not smoking. Fry tortilla strips in two batches until crisp and light golden (about a minute). Using a slotted spoon, transfer tortilla strips to towels to drain.
To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro.