1.5 oz (3 tbsp) unsalted butter, cut into small cubes
1 cup + 1½ tbsp original Silk soy milk creamer, warm
6.5 oz peanuts, toasted
sea salt, for sprinkling
Place ½ cup of the flour and the salt in the bowl of a stand mixer fitted with a paddle attachment, mixing briefly to combine. Add in the butter a little bit at a time with the mixer on low, mixing until all the butter has been added. Increase the speed to medium-low and mix for 1 more minute. Scrape down the sides of the bowl and add in the remaining flour, mixing until just combined. Add in the water and mix until the dough starts to come together.
Pat the dough into a 7-inch disk and wrap in plastic wrap. Refrigerate for at least one hour or overnight.
Preheat the oven to 325. Roll out the dough to an 11-inch round. Use it to line a either an 8-inch tart ring or an 8-inch tart pan, on a parchment-lined baking sheet. Top with a sheet of parchment paper and then either baking beans, pie weights or raw rice, filling the tart ring or pan. Bake for 20 minutes. Rotate the pan and then bake for another 20 minutes. Remove the parchment and pie weights, and then bake for 15 minutes more. Set on a wire rack to cool.
In the meantime, make the caramel. Put the glucose in a large pot and bring to a boil over high heat. Reduce the heat to medium-high and add the sugar in thirds, mixing after each addition. Cook until the sugar has dissolved and reached an amber color, at about 350F/177C, reduce the heat to medium. Stir in the butter, stirring to melt. Immediately add in the creamer, stirring continuously. Continue cooking until the mixture reaches 248F/120C. Remove from the heat. Strain the caramel through a fine-meshed strainer.
Pour the peanuts into the tart shell. Pour the caramel over the peanuts while still warm, filling the tart shell. Sprinkle with sea salt. Let cool before serving.
Mini Brownie Fruit Pizzas with Cream Cheese Frosting
3/4 cup unsalted butter, melted and cooled slightly
3/4 cup cocoa powder
1 1/2 cups granulated sugar
1/2 tsp salt
3 large eggs
1 Tbsp vanilla extract
3/4 cup all-purpose flour
Fresh fruit, diced small, for topping
Cream Cheese Frosting
6 Tbsp cream cheese, softened
6 Tbsp unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish and line with one long sheet of parchment paper or aluminum foil, leaving an overhang on two sides. Butter parchment paper (or foil), set aside.
In a mixing bowl, stir together melted butter and cocoa powder until well blended. Mix in sugar and salt. Using a wooden spoon, blend in eggs one at a time. Stir in vanilla extract then add flour and stir until no streaks of flour remain. Pour into prepared baking dish. Bake in preheated oven 18 – 20 minutes, until toothpick inserted into center comes out with a few moist crumbs attached. Set baking dish on a wire rack and cool completely.
Using overhang of parchment, lift brownies from pan. Using a 2 1/2-inch round cookie cutter or biscuit cutter, cut brownies into rounds* (I got 14. The tops crack a little but that’s fine because they are frosted anyway. Also they’ll stick to the cookie cutter since the brownies are so moist, so just carefully push down on the edges of brownie being cut when lifting cookie cutter up). Frost each round with cream cheese frosting (pipe or spread) then top with fresh fruit (for the bananas I tossed in a light lemon water mixture then dried so they didn’t brown so quickly). For best results serve just after assembling (you can make both the brownies and frosting ahead of time, you can even frost them the day before and refrigerate them, just add the fruit just before serving).
For the Cream Cheese Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip cream cheese and butter until smooth and fluffy. Mix in vanilla then add powdered sugar and continue to whip mixture until smooth and fluffy.
*For an easier method, bake brownies in a whoopie pie pan or bake in the 13 by 9 and skip the cutting into rounds part, simply frost the entire layer, top with fruit then cut into bars.
Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)
While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.
Line the bottom of a 9 inch spring form pan with parchment paper. I cut mine to make it fit perfectly. Line the edges with parchment paper too, if desired. Wrap the outside of the spring form pan with aluminum foil.
In a food processor, process graham crackers until they are fine crumbs. Add brown sugar and coconut. Process until combined and coconut is fine. With processor running slowly drizzle melted butter in. Bake at 350 degrees for 10 minutes. Set aside while you make the filling.
Meanwhile, add cream cheese, powdered sugar, cornstarch, salt, and coconut and vanilla extract. Beat only until combined.
Gradually add sweetened condensed milk, while still mixing.
Beat eggs in a measuring cup. Gradually add while still mixing.
Pulse additional coconut in a food processor or blender until fine. Add to cream cheese mixture and stir to combine.
Pour cream cheese mixture into crust. Spread to edges.
Set spring form pan inside a larger pan. My roasting pan worked perfectly. Add boiling water to the roasting pan until it is about ¼ way up the spring form pan. I like to add the water after the cheesecake is already in the oven.
Bake at 325 degrees for about 55-60 minutes, it will be a little jiggly. Open oven door and let cool in the oven for about an hour. Then let sit on the counter top for a few hours. Then refrigerate for several hours before serving.
Serve with plenty of hot fudge sauce and freshly whipped cream!
1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
1 1/2 cups cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
2 cloves garlic, minced
1 teaspoon white sesame seeds, for garnish
Scallions, green parts thinly sliced, for garnish
1 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 egg whites
1/4 cup chicken stock, or substitute water
1 1/2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon hoisin sauce
1 teaspoon chili paste
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon cornstarch
Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.
Pico or Salsa, Guacamole or diced avocado, Sour Cream, Lettuce, Hot Sauce
How to Make the Chicken:
Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about ½” thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.
To Grill Chicken (the most authentic way): Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.
To Saute Chicken: Heat a large non-stick (cast iron is best – it should be oven safe) skillet over medium heat. Saute chicken with 1-2 Tbsp oil in a single layer, until browned on each side and cooked through (3 min per side).
Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 Tbsp oil until mushrooms are browned. Remove from pan and set aside.
In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.
Assembling the Fajitas:
Slice chicken into ¼” thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted.
Wrap a stack of tortillas in a damp papertowel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use.
To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.