Shrimp Stir Fry with Made In Cookware

My Asian food delivery addiction has become one of my biggest accomplishments, but it has also become one of my biggest downfalls. I went over my yearly bank statement and to my dismay, I realized that I’m shelling out way too much cash for MSG and oily rice noodles. So, I’ve decided that it’s the perfect time in my life to start saving money and make my own stir fry. I always used to get intimidated by making stir fry noodles because, to be honest, my pans sucked. I had old, completely sticky “non-stick” skillets and no proper sauté pans. Hitting the delivery button and losing $20 always seemed easier than dealing with the mess of cleaning these old pans. What do old pans have to do with stir fry you ask? Well, they don’t. But my new one does. All of my pan prayers have been answered with my new Made In Cookware sauté pan. This pan is the best investment I’ve ever made. It’s the cost of about 5 noodle deliveries, but it makes 5x more for a fraction of the delivery price.

It’s a large sauté pan and it comes with a lid, making it great for tons of other meals (think 3 chicken breasts at once or a large roast for your family...or yourself). It’s perfect for braising, shallow frying and sauteeing. Large surface area... straight walls... long handle...now I'm just talking dirty. Basically, if cooking pans had leagues, Made In Cookware would have the allstar roster everyone wants to be on. 

Okay, now stir fry time. I'm not going to give you a set recipe here because I think what makes stiry fry so fun is that its very much "to taste," AKA you just throw what you like in a pan and make it taste just the way you want. You truly just need a good pan and a set of taste buds to do stir fry. But here are the steps and the ingredients: 

Ingredients:

  • Chopped vegetables (of your choice)
  • Soba noodles (or you can use rice noodles or egg noodles)
  • Soy sauce (to taste)
  • Sesame oil (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • Garlic (optional)
  • Shrimp (deveined, thawed or fresh)
  • 1 egg

Steps

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1. Sauté your vegetables in sesame oil on medium heat for about 5 minutes.

2.  Once your vegetables seem cooked, add your shrimp to the pan and sear for 3 minutes on each side.

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3. Add your noodles!

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4. Mix your noodles in with the cooked shrimp and vegetables. Add soy sauce and more sesame oil if you feel the need to grease it up. Sauté for 2-3 minutes.

5. Push the noodles to the side and crack an egg in the pan. Scramble the egg in the pan, then mix in with the noodles.

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Done! 

Maple Pecan Pie

When I think of Thanksgiving, I automatically think of myself drowning in pie at the dessert table. I hope you think of it that way, too. Every year, I find it's easy to get my hands on a good pumpkin and apple pie, but pecan is really the best when it's homemade. And why would you settle for basic if you're cooking at home? Why not jazz it it up? There's no reason not to. This year, I'm making a maple pecan pie with my favorite Maple Guild maple syrup. I also happened to top this pie with caramel praline ice cream and more maple syrup, all in the spirit of Thanksgiving.

I have been participating in their Maple IT recipe contest all through fall, and this is my final go at winning. It's delicious. And it's super easy.

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Ingredients:

  • 1 1/2 cups pecan halves
  • 1 cup The Maple Guild maple syrup
  • 3/4 cup dark brown sugar
  • 3 large eggs
  • 1/4 cup sugar
  • 3 tablespoons butter, melted
  • 1 1/2 tablespoon all purpose flour
  • 1 1/2 teaspoon vanilla extract
  • 1 9-inch frozen deep-dish pie crust

Method

1. Preheat oven to 375 degrees Fahrenheit.  

3. In a large bowl, whisk the maple syrup, brown sugar, eggs granulated sugar, butter, flour and vanilla extract.

4. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over and make sure the pecans are spread evenly throughout.

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5. Bake for 45 minutes to 1 hour, until crust is browned and the pie is firm.

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6. Top with more syrup and some ice cream because #Thanksgiving.

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Pumpkin Crancakes

My family does Thanksgiving differently. We don’t whip up the huge feast that everyone else does and we usually go out to eat. However, this year I was pretty inspired by Ocean Spray’s Thanksgiving boot camp and I’ve decided that I’m going to give my family the ultimate Thanksgiving breakfast! Thanksgiving doesn’t have to just be dinner, you know.

At Thanksgiving boot camp, I learned that using leftover cranberry sauce on pancakes is a must. So, needless to say, I was inspired. This recipe is also great for anyone with leftover pumpkin purée and pumpkin spice!

 

Ingredients:

  • 1 cup whole wheat pancake mix (or whichever you desire)

  • 2 tablespoons ricotta cheese

  • 1/3 cup Ocean Spray® 100% Juice Organic Cranberry

  • 1 egg

  • 1 tablespoon vegetable oil

  • ¼ cup pumpkin purée

  • 1 teaspoon pumpkin pie spice (or measured to taste)

  • 1 can Ocean Spray® Whole Berry Cranberry Sauce

Method:

1. Combine pancake mix, ricotta, cranberry juice, egg, vegetable oil, pumpkin purée and pumpkin pie spice in a large bowl.

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2. Mix thoroughly.

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3. Butter a skillet and place ¼ cup portions of batter onto the skillet. Cook on medium heat until firm on one side.

4. Flip the pancake until the other side browns. Place on a plate and repeat with remaining batter.

5. Spread cranberry sauce between each pancake and stack.

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6. Top with more cranberry sauce and maple syrup.

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Ocean Spray has you covered with everything you need to make your first Thanksgiving a memorable meal, at OceanSpray.com!

This is a sponsored conversation written by me on behalf of Ocean Spray. The opinions and text are all mine.

Maple Vinegar Jerk Chicken Sliders with Pineapple Salsa

This is my spin on jerk chicken....with maple vinegar. The Maple Guild is hosting a recipe contest and I of course had to make both sweet and savory recipes. This one is my aboslute favorite and I highly recommend serving it at parties or even just for yourself! If you're gluten free, nix the bun and enjoy with extra salsa.

Ingredients:

  • 1.5 lbs boneless chicken thigh meat 
  • Slider buns

Marinade

  • 1/2 cup maple vinegar  
  • 1/2 tablespoon molasses 
  • 2 tablespoon lemon juice
  • 1/4 cup orange juice 
  • 1 tablespoon olive oil
  • 2 teaspoons allspice 
  • 2 teaspoons Cinnamon
  • 2 teaspoons nutmeg 
  • 2 teaspoons ground ginger
  • 1/2 red onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper 

Pineapple Salsa

  • 1 cup fresh pineapple, chopped
  • 1/2 cup red onion, chopped
  • 1/2 cup tomato, diced
  • Cilantro, to taste 
  • Olive oil
  • Lemon
  • Salt
  • Pepper 

Method:

  1. In a large bowl, mix all the marinade ingredients until combined. Add the chicken thigh meat and let it marinate for 8 hours.
  2. Place the chicken in a skillet on medium heat with the remaining marinade until thoroughly cooked through. 
  3. For the pineapple salsa, combine all the ingredients with salt and pepper to taste.
  4. Add chicken and salsa on a bun and serve!

The Maple Guild Banana Pancakes Smoothie Bowl

The Maple Guild Banana Pancakes Smoothie Bowl

If there’s one thing everyone knows about me it’s that I’m competitive…and obviously very hungry. So, when I heard that my favorite maple product brand, The Maple Guild, was holding a recipe contest with their products (which, mind you, are not just syrups!! ) I decided it was very necessary and in my best interest to participate.

For those of you who don’t know about The Maple Guild, let me educate you really quick. These people take maple and make magic. Think salted caramel maple syrup, blueberry and citrus maple water (great for a hangover), maple cream and maple vinegar. You name it and they maple it.

So for this contest, they’ve got 3 categories: BBQ, beverages, and baked goods. I can’t make up my mind so I’ll probably do two. Right now, however, I decided to get fancy with 2 of their products and concoct a fun smoothie bowl, which I like to call the “Better than Banana Pancakes” Bowl.

Ingredients:

  • 1 whole banana
  • 1 tablespoon peanut butter
  • 1 tablespoon The Maple Guild maple syrup
  • 1/4 cup The Maple Guild blueberry maple water
  • 1/2 cup almond milk
  • Cinnamon, to taste
  • Strawberries, sliced
  • Blueberries
  • Granola
  • Banana slices

Method:

1. Blend banana, peanut butter, syrup, maple water, almond milk and cinnamon together until smooth. (If the consistency is too thick for your liking, feel free to add more maple water).

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2. Pour the mixture in a bowl and top with sliced strawberries, banana slices, blueberries and granola.

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3. Take a moment to realize that was the easiest recipe ever. 

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Enjoy!

If you are interested in entering the contest, post your recipe photo or video with your Maple Guild product on Instagram or Twitter using the hashtag #mapleitcontest. If using Facebook, you must post to The Maple Guild’s FB page (@themapleguild) and use #mapleitcontest.

The easiest way to enter is through the website: www.mapleguild.com/mapleit

The contest ends December 5th. Good luck!

This post was written by me on behalf of a partnership with The Maple Guild.

Blueberry Quinoa Oatmeal Muffins

While blueberry muffins aren’t always the most healthy breakfast option, these all-natural blueberry quinoa oatmeal muffins made with oat flour and quinoa flour are a less guilty option to satisfy your craving.

Ingredients:

  • 1 cup oat flour
  • 1 cup oats
  • 1/4 cup quinoa flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup organic vanilla yogurt
  • 3 egg whites
  • 1/2 cup coconut oil
  • 1/4 cup agave nextar
  • 1/4 cup coconut sugar
  • 1 1/2 cups frozen blueberries

Method:

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, mix together oat flour, oats, quinoa flour, salt and baking soda until thoroughly combined.
  3. In a separate mixing bowl, beat together vanilla yogurt, egg whites, coconut oil,  agave nectar and coconut sugar on medium speed until blended.
  4. Combine the wet and dry ingredients and mix thoroughly. Fold the frozen blueberries into the batter.
  5. Divide evenly among a prepared muffin pan.
  6. Bake for 15-20 minutes, until golden brown.
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Classic Protein Pancakes

These classic protein pancakes are a delicious, healthy substitute to satisfy your craving for a fat stack of diner buttermilk pancakes. The almond butter and coconut oil in this recipe give the pancakes a nuttier flavor and a hint of sweetness. Drizzle these in maple syrup and you won’t even be able to tell the difference!

Ingredients

  • 1/2 cup oats, ground into flour
  • 1/4 cup vanilla Greek yogurt
  • 2 teaspoons almond butter
  • 4 egg whites
  • 1/4 cup almond milk
  • 1 teaspoon coconut oil, melted

Method

  1. In a food processor or blender, grind the oats into a flour.
  2. In a large bowl, combine the vanilla Greek yogurt and the almond butter. Mix until thoroughly blended.
  3. Add the oat flour, almond milk, egg whites and coconut oil. Mix with a powered mixer (or whisk intensely) until all the ingredients combine and a batter is formed.
  4. Oil a skillet with coconut oil and heat over medium heat. Pour the batter onto the skillet, using approximately 2 tablespoons per pancake. (This stuff spreads out pretty thin).
  5. Allow the pancake to sit on the skillet until you see bubbles forming, then flip it and allow it to cook on the other side, until golden brown.
  6. Repeat for all the pancakes and serve with maple syrup.

Crunchy Sriracha Kettle Brand Chicken Wings

These Sriracha crunch wings are sweet, spicy and have enough kick to score a field goal. I decided to use my fave Kettle Brand chips to give this wing recipe some extra crunch and flavor. Make them for the Super Bowl or just to hang and watch Netflix…nobody’s judging you. Happy eating!

Ingredients

  • 1/3 cup Sriracha
  • 3 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 1/3 cup rice vinegar
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 – 1 3/4 lb. cut chicken wings
  • 7 cups Sriracha Kettle Brand chips, finely chopped with a food processor (or crushed by hand)

Method

1. Preheat the oven to 375 degrees.

2. In a bowl combine Sriracha, honey, toasted sesame oil, rice vinegar, lemon juice and soy sauce. Whisk until all the ingredients are thoroughly blended.

3. In a baking dish, coat the chicken wings with the marinade. Let them sit for 30 minutes to an hour, flipping them halfway through.

4. Use a food processor to grind the sriracha Kettle Brand chips until they reach a fine crumb.

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5. Coat each chicken wing with the chip crumbs on both sides and place on a rack.

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6. Bake for 20-25 minutes

7. Serve!

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Hawaiian BBQ Chip Pizza

Pizza is the perfect summertime dinner because it is amazingly simple and so freaking delicious. However, this Hawaiian BBQ flatbread is more than just your average pizza — it’s a sweet, savory, cheesy, smoky flatbread that will send you over the edge with summertime happiness. Hawaiian pizza is one of the most underrated (and sadly, unappreciated) gems of the pizza world, but I think it deserves some more recognition and maybe even a little bit of revamping. So I ended up fusing together my favorite pizza and my favorite summertime snack, Kettle Brand Hawaiian BBQ chips. Please welcome, with open arms, the Hawaiian BBQ chip pizza.

Ingredients:

  • 1 flatbread
  • 1/2 cup olive oil
  • 2 teaspoons oregano
  • 2 cups Kettle Brand Hawaiian BBQ Chips
  • salt
  • pepper
  • mozzarella
  • tomato sauce
  • 1 ham steak, grilled
  • 3-5 pineapple slices, grilled

Method:

1. Preheat oven to 400 degrees.

2. In a food processor or blender, crush the Hawaiian BBQ chips into crumbs.

3. Add the oregano, olive oil, salt and pepper to the potato chip mixture and combine.

4. Mix the potato chip mixture and the olive oil.

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5. Spread the olive oil mixture evenly onto the flatbread crust and bake for 5-10 minutes until golden brown.

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6. Spread tomato sauce, mozzarella cheese, pineapple, ham and more crushed chips.

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7. Bake for 12-15 minutes, until the cheese is melted.

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8. Serve!

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Mac n' Cheese Lobster Roll Balls

When I think of summer, I think of comfort BBQ foods and eating lobster rolls by the pool. So, of course, I decided to combine the best of both worlds with these mac n’ cheese lobster roll balls!

Ingredients:

  • 8 toasted potato rolls

For mac n’ cheese:

  • 2 cups macaroni noodles, uncooked
  • 6 tablespoons butter
  • 1/4 cup flour
  • 1 1/2 cup whole milk
  • 1 cup Gruyere cheese, grated
  • 1 1/2 cup cheddar cheese, grated
  • 1/4 cup fontina cheese
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • Dash of black pepper
  • 1 1/2 cup potato bread crumbs

For the balls:

  • 2 eggs
  • 2 tablespoons whole milk
  • 1 cup flour
  • 2 cups potato roll bread crumbs
  • 5 cups canola oil
  • 1 lb. lobster meat
  • 2 teaspoons chives, finely chopped
  • 1/2 cup melted butter

Method:

  1. Preheat the oven to 375 degrees. Toast 8 potato rolls for 15-20 minutes, until golden brown. Set the toasted rolls aside to cool.
  2. Cook mac n’ cheese noodles in boiled water until al dente.
  3. In a sauce pan, melt 6 tablespoons of butter over medium heat. Add flour and mix until thoroughly combined to form your roux.
  4. Slowly pour whole milk into the roux mixture while stirring continuously. Keep stirring until it is creamy, then add all three cheese and mix to combine. If your cheese seems too dense, you can add a little more milk to loosen it up. Add the nutmeg, salt and pepper and mix until combined. Remove from the heat.
  5. Mix the cooked macaroni noodles into the cheese. Add potato roll bread crumbs and mix thoroughly until combined.
  6. Refrigerate the macaroni for 45 minutes, until cool.
  7. Once the mac n’ cheese is cool, remove it from the fridge and form 1/4 cup size balls.
  8. Freeze those balls for about 25-30 minutes.
  9. In a mixing bowl, whisk together eggs and milk to form your egg wash.
  10. In a separate bowl, mix together the potato roll bread crumbs and flour as the bread coating.
  11. Dip each frozen mac n’ cheese ball in the egg wash, then coat it in the bread crumbs until fully covered. Repeat for all the balls.
  12. In a large sauce pan or fryer, let the canola oil sit over medium heat, then add the balls to fry until they are golden brown. Make sure they feel mushy and are not still frozen in the center. If you froze the balls for a longer period of time,  you could cook them on a lower heat setting for a longer period of time to ensure they don’t burn and still cook throughout.
  13. Once all the balls are fried, prepare your lobster filling. In a large bowl mix the lobster meat, chives and melted butter.
  14. Cut a hole in the center of each macaroni ball and fill it with lobster meat.
  15. Top with more melted butter.
  16. Serve!

Spicy Tuna Crispy Rice Balls

These crispy rice balls are so surprisingly easy to make and extremely versatile. Sushi rice used to intimidate me, but it’s quite simple to make – just a tad time consuming. Lucky for all of us, Beyonce’s new album just came out and that will help you pass the time while you wait for your rice to cool! Enjoy!

Note: This recipe is the same, regardless of what you decide to stuff with. The spicy mayo mix is the same whether you want to mix it with salmon or tuna. You can alter however you want.

Sushi rice recipe provided by Alton Brown on the Food Network.

Serves: 16-20 rice balls

Ingredients:

  • 2 cups sushi rice
  • 2 cups cold water
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 2 cups canola oil
  • 1/2 lb. sushi grade tuna, diced
  • 1 tablespoon mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon wasabi
  • 1-2 tablespoons scallions, chopped (how many depends on your taste)
  • Avocado (optional)
  • Tempura flakes or Panko breadcrumbs (optional)

Method

  1. Place sushi rice in a colander and rice with cold water until the water running through appears to be clear.
  2. Transfer the sushi rice to a medium sauce pan and add 2 cups of cold water. Heat the rice until the water reaches a boil. Once the water is boiling, lower the heat to the lowest setting, cover the rice and let it cook for 15 minutes.
  3. Remove the rice from the heat and let it sit, covered, for 10 minutes.
  4. In a small bowl, mix rice vinegar, sugar and salt. Microwave this mixture for 30 seconds and then stir.
  5. After the rice has sat for 10 minutes, pour it into a glass or wooden bowl and combine the rice with the vinegar mixture.
  6. Let the rice sit at room temperature until it cools.
  7. Once the rice has cooled, divide it into small sections and roll them into balls.
  8. Coat each ball with olive oil and sesame seeds.
  9. In a sauce pan or deep fryer, heat canola oil on medium heat and fry the rice balls until they are golden brown.
  10. Set the prepared crispy rice balls aside and prepare your spicy tuna mixture.
  11. In a bowl, combine mayonnaise, sriracha, sesame oil and wasabi. Whisk together until thoroughly combined.
  12. Add the diced tuna and chopped scallions to the mayonnaise mixture and mix until well blended.
  13. By now, your crispy rice balls should be cooled off. Scoop out the center of each crispy rice ball with a small spoon and fill with spicy tuna mixture. Top with a small avocado slice, more scallions and tempura flakes.
  14. Enjoy! ….OR mix it up with these cool versions:

Spicy salmon avocado crispy rice

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Southwestern Chicken Mac n' Cheese Casserole

This Southwestern chicken mac n’ cheese Cornflake casserole is the ultimate comfort food. Casseroles used to be a very foreign territory for me, but recently I’ve found myself getting super excited by the idea of eating a warm, cheesy casserole in bed while watching Netflix on a cold day. This is perfect for that. But probably better to share with a small family or a group of friends.

Ingredients:

  • 1 ½ cups chicken, cooked
  • 2 cups macaroni, cooked
  • 2 cups Mexican shredded cheese (or pepperjack)
  • 1 can cheddar cheese Campbell’s soup
  • ½ can cream of chicken Campbell’s soup
  • ½ cup sour cream
  • ½ cup corn
  • ½ cup salsa
  • ¼ teaspoon sriracha (or to taste)
  • 1 cup Cornflake crumbs
  • 1 cup shredded cheese for garnish
  1. Preheat the oven to 375 degrees.
  2. In a large bowl, combine all of the ingredients except for the Cornflake crumbs and cup of shredded cheese. Mix until thoroughly blended.
  3. In a casserole dish, spread a layer of Cornflake crumbs. Pour the macaroni chicken mixture on top of the first layer of Cornflake crumbs and spread the rest evenly on top. Sprinkle the extra shredded cheese for garnish and bake for 30-45 minutes, until the cheese is melted and the edges are golden brown.
  4. Let the casserole cool and eat!

Pizza Waffle

Pizza Waffle

This Pizza Waffle is the easiest, cheesiest most beautiful way to use your waffle iron.

Serves: 4-6

Ingredients

  • 1 can pizza dough
  • 1½ tablespoons oregano
  • 1 ½ tablespoons dried basil
  • Marinara sauce (or pizza sauce), to taste
  • Grated mozzarella cheese, to taste
  • Butter or non-stick spray for waffle iron

Method

1. Heat your waffle iron to medium heat.

2. Open your pizza dough and unroll it onto a cutting board. Cut the dough into squares, big enough for your waffle maker.

3. Sprinkle dried basil and oregano onto the dough and press it so that it becomes meshed onto the surface.

4. Spread marinara sauce and add mozzarella cheese.

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5. Cover the sauce and cheese with the other square of dough and press the sides together so the sauce and cheese are sealed inside.

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6. Spray your waffle iron with non-stick spray (or butter it) and place the pizza pocket onto the iron. Close the iron and cook for 2-4 minutes, until the waffle is golden brown. It is okay if some cheese and sauce spill out of the sides.

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Enjoy! 

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Fried Ricotta Alla Vodka Balls

What can be better than fried ricotta cheese stuffed with vodka sauce? I DO NOT KNOW. Maybe drunk pizza. But that’s about it…

Ingredients

Ricotta vodka Ball

  • 1 cup whole milk ricotta
  • ¼ cup bread crumbs
  • ¼ tsp salt
  • ¼ tsp pepper
  • Vodka sauce, divided into ½ teaspoon portions

Coating

  • ¼ cup bread crumbs
  • ¼ cup flour
  • 3 tablespoons grated parmesan

Method

  1. With a ½ teaspoon measurement spoon, scoop out 12-15 portions of Vodka sauce onto a paper plate. Freeze for at least 45 minutes, until hard, but still easy to cut. (Portion size varies depending on how big you make your balls. I would freeze 15 to be safe).
  2. In a bowl, combine the ricotta cheese, bread crumbs, salt and pepper. Refrigerate for 25 minutes.
  3. Remove the vodka sauce from the freezer and cut each portion in half, smoothing out any sharp edges that could form when the sauce expanded.
  4. Scoop out about half a tablespoon of the ricotta mixture and wrap 2-4 portions of the frozen vodka sauce with ricotta (or as much as you can fit to make it extra juicy). Roll the ricotta mixture into a ball around the frozen vodka sauce. Once the ball has formed, cup the ricotta ball with a paper towel. This will suck out some of the remaining water in the ricotta cheese. Repeat for all the balls then freeze them for 10-15 minutes, until semi-hard.
  5. In a bowl, combine 2 eggs and milk.
  6. In a separate bowl, make your coating by combining the bread crumbs, flour and parmesan.
  7. Pour vegetable oil in a sauce pan and heat on medium heat.
  8. Remove the ricotta balls from the freezer. Coat each one in egg wash, then coat with the bread crumb/flour mixture. Once the ball is fully coated, repeat and coat in egg wash again, then re-coat with bread crumbs for an extra layer.
  9. Coat each ball, in batches of five. Then fry and repeat with the next group of 5 until all the balls have been prepared.
  10. Fry each batch of five until golden brown, rotating frequently to ensure even frying.
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Brown Butter Salted Caramel Apple Cider Cake

This cake is the ultimate Fall flavor explosion. Each step is listed below, but you can also use store bought salted caramel sauce or store bought apple pie filing. However, I recommend making every step because this is so delussssshhiouss!!!

Brown Butter Cake

Ingredients

  • 3 sticks unsalted butter
  • 1 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 5 eggs
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1/2 cup apple cider
  • 1 1/2 teaspoon vanilla extract

Method

1. In a light colored sauce pan, heat the butter on medium-low heat until melted. Continue cooking and stirring frequently until the butter begins to develop a light brown color and a nutty aroma. Once the butter is browned, remove the pan from the heat and pour the browned butter into a heatproof bowl.

2. Let the butter cool until it reaches room temperature. Then, put the refrigerator for about 30 minutes, until cold.

3. Once the butter is hardened, re-soften at room temperature until it is ready to cream with sugar.

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4. When the butter is finally softened, prepare to make the cake by preheating the oven to 35o degrees.

5. In a mixing bowl, whisk together the granulated and brown sugar until evenly combined.

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6. Add the brown butter and cream with the paddle attachment until light and fluffy — about 3-5 minutes.

7. Add each egg, one by one, until each is combined with the butter and sugar.

8. Once the eggs have been added, whisk together the flour, salt and baking powder in a bowl. In a separate bowl or cup, combine the buttermilk and vanilla extract.

9. Slowly add the flour mixture to the mixer until it is thoroughly combined and a smooth batter forms — about 1-2 minutes.

10. Add the buttermilk and vanilla until combined. Then, add the apple cider.

11. Continue mixing until the batter is smooth.

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12. Pour the batter into two prepared 8″ cake pans and bake for 25-30 minutes, until golden brown.

13. Once the cakes are cooked,  set them out to cool and prepare the salted caramel and apple filling.

Salted caramel

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup cold water
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • 3/4 teaspoon kosher salt

Method

1. In a sauce pan, combine the sugar and the water and stir until evenly mixed. Cook, without stirring, over medium heat until light brown in color — about 10 minutes.

2. In another sauce pan, heat the heavy cream and mix the warm heavy cream with the cooked sugar/water mixture. Whisk together and add the butter. Remove the sauce pan from the heat and continue whisking until thoroughly combined.

3. Add the salt and continue mixing until a lovely caramel sauce is formed.

Pour the caramel sauce into a jar and let it cool.

Apple cider filling

Ingredients

  • 4 cups sliced apples
  • 1/2 cup granulated sugar
  • 1 cup apple cider
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Method

1. In a bowl, mix together corn starch and 1/4 cup apple cider.

2. In a sauce pan, sprinkle lemon juice over the apple slices.

3. Add the sugar, the rest of the apple cider, cinnamon and nutmeg and stir until combined.

4. Heat this mixture on medium heat until warm and add the cornstarch apple cider mixture. Continue mixing until the texture becomes thick and gel-like. Let it bubble for about 1 minute and remove from heat.

5. Set the filling aside in a bowl and let it cool before adding to the cake.

Assembling the cake

1. Remove both cakes from the pan. Slice the top off of one of the cakes, creating a flat surface. Next, add a nice thick layer of salted caramel sauce on top of the first cake and top with a healthy portion of the apple cider filling.

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2. Top with the second cake round and pour the rest of salted caramel on top along with more apple filling. This could get messy so make sure to do this over parchment paper or something you don’t mind getting covered in caramel.

3. Let the cake sit out and serve!

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Pinot Noir Cherry Pie

It is fall AKA it is time for pie and wine and snuggling up in your coziest cozies. There truly is nothing I love more than the activity of eating pie and drinking wine in cozy clothing, so I figured I would make myself the ultimate treat this season: pinot noir dark cherry pie.

For this recipe, I used Boya Pinot Noir from Wines of Chile, but you can probably use any pinot that makes you happy. I also used prepared pie crusts because yo girl don’t got no time to make pie crusts these days! But if you have the time and energy, homemade pie crust is always a great decision.

Ingredients

  • 7 cups pitted dark sweet cherries, fresh or thawed
  • 1 cup pinot noir
  • 1 cup granulated sugar
  • 1/4 cup corn starch
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 egg, beaten

Method

  1. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, combine the dark sweet cherries, pinot noir and sugar. Let the cherries soak for about an hour.
  3. Drain the sugar wine mixture into a separate mixing bowl, setting the cherries aside.
  4. In a separate mixing bowl, combine the wine mixture, corn starch, cinnamon, vanilla extract and lemon juice. Mix thoroughly and pour into a sauce pan.
  5. Heat the wine mixture on medium-high heat until it comes to a boil. Continue stirring until the mixture becomes thick (5-10 minutes).
  6. Let the gel mixture cool and then combine it with the cherries.
  7. Line a pie pan with 1 pie crust and pour the cherry mixture on top of the crust. Top the pie with a second pie crust or however you desire.
  8. Brush the top pie crust with egg wash and make 8 slits in the center.
  9. Bake for 20-30 minutes, until the pie is golden brown. If you notice the outer crust cooking much faster than the center, turn the temperature down to 350 after 20 minutes and let it continue cooking until the crust is evenly cooked.
  10. Let the pie cool and serve with a glass of gorgeous pinot!
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Star Spangled Cake Balls

It’s America’s birthday, and what better way to celebrate than with some festive AF Star Spangled ballsy bites. Whatever your plans are for the big day, these delicious balls of sugary, colorful, patriotic goodness are sure to be a hit with friends and family…and beer. Cheers, America!

Ingredients

  • 1 box white cake mix, prepared as box instructs
  • Red food coloring
  • Blue food coloring
  • White chocolate melts
  • Red, White, and Blue sprinkles (get festive with it)
  • Edible glitter optional

Method

  1. Preheat the oven to 350 degrees.
  2. Make white cake as box instructs. Add an extra cup of water to the batter to make it more runny. Separate the white cake batter into 3 bowls putting 2 1/2 cups of batter in one bowl for the white batter, 1 ½ cups in the other bowls for the red and blue batters. If you have extra batter leftover, divide it evenly amongst the bowls by the spoonful.
  3. Once the batter is divided, follow the instructions to make each color:
    • Red: 32 drops red
    • Blue: 32 drops blue
  4. Using a tablespoon, scoop 1 1/2 tablespoons of the blue batter and pour it into the center of the pan. Wash the tablespoon, then scoop 2 1/2 tablespoons of the white batter and pour it on top of the blue batter, so that it begins to expand. Wash the tablespoon again, and scoop 1 1/2 tablespoons of the red batter, and pour it on top of the white. Repeat this with all the colors until the batter is gone. (FYI: the reason you use more white batter is so the colors don’t mesh together to make one color purple while baking).
  5. Bake for or 30 minutes, or the least amount of time the box instructs for your pan.
  6. When it is done baking, let the cake sit to cool for 10 minutes.
  7. Slice the top of the cake off, then slice the cake from the center into small slivers, making sure each slice contains all the colors.
  8. Remove one slice from the pan and cut off the crisp bottom and side pieces of cake. (FYI: these are the pieces that have browned the most. You want to get the inside of the cake so you use the most moist parts).
  9. Press together, cupping the colors in order and squishing them into a ball. Do not over roll or the colors will mix together. It is okay if the balls are lumpy or uneven. Repeat for all the slices until you have run out of cake.
  10. Freeze the balls for at least 30 minutes.
  11. Remove the cake balls from the freezer and set to the side. Scoop about half a cup of white chocolate melts and a teaspoon of vegetable oil into a bowl and melt in the microwave for 30 second intervals. Stir together and heat for another 30 seconds. Repeat until the white chocolate is thoroughly melted.
  12. Coat the frozen cake balls in white chocolate, then sprinkle with red, white, and blue sprinkles, and add a pinch of edible glitter.
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Valentine's Day Cake Balls

Whether you are taken or single, there really is no better way to celebrate Valentine’s Day than with a face full of sugar. This year, skip the box of chocolates and make these Valentine’s Day Cake Balls for yourself, your lovahhhh or even your friends.

Ingredients

  • 1 box white cake mix, prepared as box instructs
  • Red food coloring
  • White chocolate melts
  • Red sugar crystal sprinkles (or whatever festive sprinkles you want to use)

METHOD 

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1. Preheat the oven to 350 degrees.

2. Make white cake as box instructs. Add an extra cup of water to the batter to make it more runny. Separate the white cake batter into 3 bowls putting 2 cups of batter in one bowl for the white batter, 1 ½ cups in the other bowls for the red and pink batters. If you have extra batter leftover, divide it evenly amongst the bowls by the spoonful.

3. Once the batter is divided, follow the instructions to make each color:

  • Red: 30 drops red
  • Pink: 6 drops red

4. Using a ¼ cup measurement, scoop out the red batter and pour it into the center of the pan. Using a ½ cup measurement, scoop out the white batter and pour it on top of the red batter so that it begins to expand. Wash the ¼ cup measurement cup, then scoop out ¼ cup of pink batter and pour it on top of the white. Repeat this with all the colors until the batter is gone. (FYI: the reason you use more white batter is so the colors don’t mesh together to make one color pink while baking).

5. Bake for or 30 minutes, or the least amount of time the box instructs for your pan.

6. When it is done baking, let the cake sit to cool for 10 minutes.

7. Slice the top of the cake off, then slice the cake from the center into small slivers, making sure each slice contains all the colors.

 

10. Remove one slice from the pan and cut off the crisp bottom and side pieces of cake. (FYI: these are the pieces that have browned the most. You want to get the inside of the cake so you use the most moist parts).

11. Press together, cupping the colors in order and squishing them into a ball. Do not over roll or the colors will mix together. It is okay if the balls are lumpy or uneven. Repeat for all the slices until you have run out of cake.

12. Freeze the balls for at least 30 minutes.

13. Remove the cake balls from the freezer and set to the side. Scoop about half a cup of white chocolate melts and a teaspoon of vegetable oil into a bowl and melt in the microwave for 30 second intervals. Stir together and heat for another 30 seconds. Repeat until the white chocolate is thoroughly melted.

14. In a separate bowl, heat about ¼ cup of white chocolate melts with a drop of vegetable oil. Heat for 30 second intervals until it is melted. Then, add a drop (or two) of red food coloring and stir until the white chocolate has turned pink.

15. Coat the frozen cake balls in white chocolate, then take a tiny bit of pink chocolate and add it on top of the wet white chocolate. Swirl with your finger so the colors lightly mix together and then sprinkle with red sugar crystals.

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Brown Sugar Cinnamon Pop-Tart Truffles

Turn your favorite childhood treat into these delicious cinnamon-swirl truffles. These brown sugar cinnamon Pop-Tart truffles taste like cinnamon bun cheesecake cookie dough with a white chocolate coating. If this doesn’t sound good to you, I’m unsure why you’re on my website. ALSO! If you make these, tag #BallsyBites on Instagram for some love!!! <3

Serves: 10-12

Ingredients:

  • 4 brown sugar cinnamon Pop-Tarts
  • 8 oz. cream cheese, softened
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon cinnamon
  • White chocolate chips or white chocolate candy melts, for coating

Method:

  1. Grind up the brown sugar Pop-Tarts in a food processor or blender until a powder is formed.
  2.  Pour the Pop-Tart powder into a large bowl and combine it with the cream cheese, mixing until thoroughly combined. Add the brown sugar and cinnamon and keep mixing until all the ingredients are blended into a dough.
  3. Scoop the dough into ball-shaped portions (I usually do 1/2 teaspoon measurements) and freeze them for 15 minutes.
  4. Melt the white chocolate and dip each Pop-Tart ball into the white chocolate, swirling with a spoon to cover each side evenly. While the white chocolate is still soft, sprinkle some extra cinnamon on top and swirl it with a toothpick.
  5. Repeat these steps for all of the balls and let them sit for about 15 minutes before serving. Keep refrigerated.
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Twix Candy Bar Pie

Halloween is here and candy is important. Because candy is so important, I decided to make some very important Halloween candy inspired pies for Food Network's snapchat discover channel. This Twix candy pie is one of my favorites. The crust is literally made of Twix bars and its unbelievably delicious. If you use a 9-inch pan, the  slices are thin, but if you want a crazy layered slice like the photo above, you can place 2 or 3 on top of each other and have some dramatic layer action. I don't recommend eating this before you put on your slutty school girl costume, but if you want some extra curves to flaunt, go for it.

Made in a 9-inch pie pan

Serves: 9 unless you are really hungry and want to make this a personal pie

Ingredients

TWIX CRUST

  • 12 mini Twix bars

NUTELLA TWIX CHEESECAKE FILLING

  • ¼ cup Nutella
  • 8 oz. cream cheese
  • 3 tablespoons condensed milk
  • 5 mini Twix bars
  • Nutella (to drizzle)
  • Caramel (to drizzle)

Method

For the crust:

1.      In a food processor or blender, grind up the Twix bars into crumbs until the dough is formed.

2.      Press the crust evenly in a pie pan.

 
 

For the filling:

1.      Cream together the Nutella, cream cheese and condensed milk until thoroughly combined.

2.      Pour the filling into the crust and spread evenly.

 
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 3. Top the filling with some broken Twix bars and a Nutella drizzle. Refrigerate for 30 minutes and keep refrigerated. 

 
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