Now that it’s getting warmer outside, I can finally make sweet treats that aren’t warm. One of my favorite warm weather desserts are popsicles. You can make any juice or smoothie into a popsicle.
I love drinking smoothies because they are so filling and it’s the perfect way to try different foods, especially when you are traveling or living abroad. As I mentioned in my previous post, there has been more fresh produce at the supermarket. One of the fruits that has been looking great and tempts me every time I walk by are the mangos. Whenever I go to the supermarket, they look perfect so of course I have to buy a couple.
Mango and Banana Smoothie Pops
These smoothie pops are refreshing and sweet. They are a perfect treat during the warm months.
A few weeks ago, I promised my students that I would make them some food, because they had been so well behaved and consistently participated in class. I kept my promise and made them Mini Icebox Pies. Most of them are familiar with some foods from the United States, but I wanted to introduce them to something new. Personally, I really like Icebox Pies. They are so easy to make, and barely take anytime. After doing some research, I thought it would be nice to make them a smaller version of this pie.
The making of these sweet treats was quite an endeavor. First of all, I had to make fifty of them. I didn’t really think about that when I first offered to make them food, but I really like my students, so it was worth it. Also, I didn’t consider the fact that I was going to have to whip enough cream to fill fifty cups. Lastly, I had to improvise some ingredients, because some of the ingredients, such as graham crackers, are not available in my town. Overall, it was an experience.
1-2boxessemi-sweet crackersyou can use graham crackers or something similar.
3cartonsheavy whipping cream
Whip the heavy whipping cream, either by hand or with a mixer, until small peaks are formed. Gradually add in the sugar and the cinnamon. Mix for thirty seconds. Then, place the whip cream in the fridge.
Next, finely grind the graham crackers in a food processor. Take most of the crackers, set some of the crackers to the side as a topping, and place them in a bowl.
Then, add the butter and thoroughly mix both of the ingredients.
To assemble the pie, place a little over a tablespoon of the cracker and butter mixture at the bottom of the cup. Next, press the crackers down until they are flat. Then, add two tablespoons of whip cream. Finally, top the whip cream with a sprinkle of the leftover crackers.
Place the pies in the freezer for two hours and then serve.
At times, I wonder if I am the only person who loves to curl up with a bowl of yogurt with granola and peanut butter. I like to wake up, throw them in a bowl and read the news while sipping a cup of coffee. For me, it’s a healthy comfort food and makes me feel at home wherever I’m residing.
Since I moved to China, I haven’t been able to find granola in the supermarket. I’ve gotten used to walking through the cereal aisle, and picking up a bag of Bear Naked Honey Almond Granola. Then, I would walk to the dairy aisle and grab the thickest Greek yogurt. Now, I don’t have those luxuries anymore, but that is okay. I need to find a way to make a new way to make my comfort food.
Last week, I found walnuts and whole oats in the grocery store. I said to myself “This is my opportunity to make the best granola ever!!”. Without doing any research on if it was possible for me to make granola without an oven, I bought a small bag of walnuts and a large container of oats.
After my impulse buy of walnuts and oats, I searched to see if anyone had made granola without an oven. I came across no bake vegan recipes. All of them looked delicious, and I am still willing to try them, but I didn’t have any vegan-friendly ingredients. I decided that I should find steps in granola recipes that didn’t require an oven. Two techniques I found were the toasting of the outs, and the melting of peanut butter and honey. I thought toasting the walnuts and the oats would help create a crunchy texture. Melting the peanut butter and honey together just looked delicious.
Despite some doubts, and dealing with a crappy frying pan, it turned out well. The oats had a nice crunch and the sesame oil gave it a nuttier flavor. It wasn’t too sweet and would definitely pair well with yogurt.
No Bake Sesame Granola
A very nutty granola recipe that doesn't require an oven. It can be served with yogurt or ice cream.
Chop the walnuts into small pieces. You can also use pre chopped walnuts if you have them.
In a bowl, microwave the honey and peanut butter for one minute. Take the bowl out of the microwave, then thoroughly mix the honey and peanut butter together.
Next, to make the cooking a little easier, place the oats and walnuts in seperate bowls. Place those ingredients, along with the penut butter and honey mixture, beside your stovetop. Take a foot long sheet of aluminum foil, or parchment paper,and place it on a countertop. The granola will be placed on the aluminum foil after it's fully cooked.
Warm your pan on low heat and add the oats and walnuts. Make sure to sure them consistently while they are toasting.
After the oats and walnuts are toasted, add the sesame oil. Move the ingredients around the pan for about one minute.
Then, add the honey peanut butter mixture and the salt. Fully coat the oats and walnuts with these ingredients.
Transfer the granola to the piece of aluminum foil, or parchment paper, and spread it out. Allow the granola to cool for five minutes before serving.
Store the granola in an air-tight container. It will hold for one week.
Since I’ve settled into my apartment, I’ve wanted to experiment with some new recipes. There is something about being in a new kitchen that makes me want to grab a notebook and write down ideas for recipes. I’ve wanted to perfect some old recipes as well. I found in one of my notebooks a recipe for teriyaki chicken that I made three months ago. The last time I made it a friend spent the night at my old apartment. So, as soon as I saw it a flood of memories washed over me. That has to be my favorite part about cooking; stumbling upon old recipes.
Also, I’ve been wanting to experiment with new sauces. Originally when I made the teriyaki sauce, I didn’t use cornstarch or any thickening agent. I liked that sauce but it was more of a marinade. I will definitely use it in the future, but it wasn’t what I wanted for dinner. I wanted that thick, sweet sauce that you get at an Asian restaurant in the mall, of course, with less sugar. I decided that the best thing for me to do was to combine the marinade with a thickening agent. I went with cornstarch and the fat from the chicken to give the vegetables a little extra flavor. Plus, I don’t like to waste food. I always try to reuse ingredients and throw only what I need to away.
I found this recipe at just the right time. I needed a chicken recipe that was simple and would challenge me to cook in a different way. It had to last for more than a day and would actually taste good the next day. I hate it when leftovers don’t taste good. It is the worst. I was able to take my old recipe, update it and make enough food to last for three days.
Simple Teriyaki Chicken with Red Cabbage and Broccoli
For the marinade: In a large mixing bowl whisk together the soy sauce, rice vinegar, water, honey, garlic and ginger. Then, add one tablespoon of the cornstarch. Whisk the ingredients together one more time. The marinade should look cloudy.
Add the chicken to the marinade and let it sit for at least five minutes.
Once the chicken is done marinating, place it in an oven safe dish and let it bake for an hour at 170 degrees Celsius. *
When the chicken is thoroughly cooked, place the chicken in a bowl and leave the juices from the chicken in the dish.
Next, strain the juices from the chicken into a bowl. This will be made into a sauce.
In a frying pan, on medium heat pour the juice from the chicken in the pan. Add in the other tablespoon of corn starch and quickly whisk it around. When it’s done, the sauce should bubble up and not look lumpy.
Place the vegetables in the pan with the sauce and toss them around for two minutes. You’ll know when it’s done when the cabbage should be a light purple color and the broccoli should be greener.
Once the vegetables are done, remove them from the heat. When plating the dish add a little extra sauce from the pan on top of the chicken.
I cooked the chicken in a convection oven. If you cook it in a regular oven, it may cook in a shorter period of time.
If you’ve read my blog, you know that I enjoy cooking but I don’t really bake. I’ve always enjoyed cooking more than baking. When you bake, measurements are important. Of course when you cook they are important, but if you alter the ingredients, they may not have a severe impact on the dish. Also, I’m not the best baker. During my time in the U.S, I was able to learn how to decorate a cake from my friend’s mom, Patty. She is a proud mom and owner of Patty Bakes Cakes. She has been baking for years and specializes in creating shaped cakes. Although we did not bake a cake from scratch, she gave me a lot of tips on how to decorate a cake.
Tips on how to decorate a cake
1. Before adding food coloring to the white icing, stir it with a toothpick. Then, add the food coloring to the icing.
2. To keep the icing creamy, add a little bit of milk and stir.
3. Brushing the cake with a silicone brush helps remove excess flakes.
4. Always try to evenly spread your icing when coating the cake.
5. When decorating the cake, don’t squeeze the icing bag too hard and don’t squeeze the middle of the bag. If you do, the icing will rise come out of the top of the bag.
6. Relax and have fun because it’s just a cake!
We made a chocolate cake topped with cinnamon sugar dip. It’s a fun take on chips and dip! I was happy with the results, but I don’t think I’ll be baking a cake anytime soon.