Greetings ChipWINners! Welcome to Chip Mom’s Kitchen, which this week has the honor of being The ChipWIN Blog’s 500th publication! If you keep up with the happenings in the ChipRealm, then you may have noticed that Chiptunes = WIN got together with the folks over at Groupees to put together a hella sweet chiptune Bundle of WIN (linked below!). Along with that bundle came a few fabulous prizes, not the least of which (in my not-so-humble opinion) was a batch of cookies provided by yours truely! Chiptune artist JKLOL was the lucky winner (song below!), and today you are going to join me in the making of said prize and learn all about…
‘Tis the seasons for cool nights and warm bellies! All around the ChipRealm folks are gearing up for winter celebrations with born family or chosen family. As an addition to your table, might I suggest something a little different? Grab your favorite crusty bread and belly up to…
Greetings Chipkids and Baking Enthusiasts! Now, every once and a while I get antsy for something new in the kitchen. Every once and a while, I like to challenge myself. Every once and a while… my kitchen explodes:
“What happened, Mama? What did you do to your kitchen!” Well, my dears, let me tell you a little story about…
8 oz of Mini Marshmallows
2 Tbsp of water
1/2 tsp of vanilla
1 lb of powdered sugar (about 4 Cups)
Box of cake mix
Capacity to tolerate messiness
I wanted to make picture perfect mushroom caps so I decided to finally dive in and try that one thing that has always intimidated me in the kitchen: fondant. It was an…. interesting experience. It was also successful!
To make the fondant:
Start by putting your marshmallows
in a large bowl and then microwaving them for 30 – 60 seconds. This puffs them up and gets them melty.
Stir the marshmallows until they are smooth and then slowly add your water and vanilla, they will change consistency quite a bit! MAGIC!
Gradually beat in 3/4 of your powdered sugar. It was all well and good for me up until this step. Toward the end of your additions, the mixture will get VERY stiff. I think I ruined the alignment on my electric mixer.
[Picture removed out of respect for the Mixer that left us too soon.]
This is where it gets sticky. Use the butter to coat your hands. COAT YOUR HANDS. You will need it!
Cover the surface of your dough with a bit of your reserved powdered sugar. Use your buttery hand to scoop up the sticky mess in your bowl and fold it over the powdered sugar. Press down to mix it in. Repeat this process until your dough is mold-able and much less sticky. DON’T BE AFRAID TO RE-BUTTER YOUR HAND AT THIS STAGE.
Cover a flat kitchen surface with a generous amount of powdered sugar and turn your not-quite-fondant out onto it.
Sprinkle the surface of the fondant with powdered sugar and continue to kneed it for 5 – 10 minutes, using more powdered sugar as needed to keep it from sticking to your hands or the surface. It will become smooth and soft. When it is no longer sticky, you’re done!
Wrap it in cling wrap and let it set in the fridge over night.
Day 2 starts simply.
Take your fondant out of the fridge so that it can come to room temperature.
While the fondant is warming up, prepare your boxed cake mix as cupcakes according to the package directions. Most common cake mix requires 2 or 3 eggs, and some oil and water.
Line your cupcake pan with papers and fill up with the cupcake batter.
Bake according to the package.
When the cupcakes are cool, place a large dollop of frosting on top. This will support your fondant mushroom cap!
Sprinkle more powdered sugar on a flat kitchen surface. Kneed your fondant until it is soft and pliable. Then, using a rolling pin, roll out your fondant until it is about 3/8 of an inch thick.
Using a small plate (I actually used the lid to my frosting!), trace circles into the fondant to place over your cupcake.
Smooth and shape the fondant into a mushroom cap shape as you place it on top of the cupcake. Trim any excess with kitchen scissors.
When all of your cupcakes are covered. Melt some butter in a shallow dish (about a Tbsp) and add your food coloring. Create any kid of mushroom you’d like! I went with One Ups, so I chose green.
Using a small paintbrush, you can color on your mushroom spots using your butter-paint!
Allow your paint to dry and you have your Mario Mushrooms! If you’re feeling extra industrious, you can color and tape mushroom faces to your cupcake papers.
And that concludes my crazy experiment! Delicious!
Happy eating, all! And remember: Chip Mama loves ya! <3
Hey everybody! It’s Mama’s birthday! And like any birthday, it deserves baked goods. Today, as a present to myself, I tried out a brand-spanking-new recipe that I’d never attempted before but have been lusting after ever since I knew they existed. I’m talking about:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1 cup white sugar
1/2 tsp vanilla
1 cup mashed banana (or 2 medium bananas)
1/2 cup chopped walnuts
2 small bowls
1 large bowl
Gather ye all thost needith.
In the smaller bowl, combine flour, cinnamon, cloves, salt, and baking powder. Set aside.
Using your electric mixer, blend the butter until it becomes smooth and creamy. I like to set my butter out so that it comes to room temperature while I get everything ready. It makes this step a lot quicker (takes about 30 seconds).
Add sugar and whip till its fluffy! Add eggs and vanilla and blend again until everything is smooth. It’s always a good idea to use your spatula to scrape the sides down after each step, to make sure you’ve got access to all the bits you need to blend!
In a small bowl, squish your banana into paste with a fork. You will add about a third of the dry goods, mix, then a third of the banana, mix, then dry and mix, then banana and mix, etc. etc. until its all been blended into your batter.
Use a small spoon to plop spoonfuls onto a greased cookie sheet (I used my silicone baking mat because I’m fancy), spacing them about 2 inches apart. I’m a big fan of the classic 3 by 4 grid.
Bake in the oven at 375 degrees for 10 minutes! Let sit on a rack until completely cool. You can frost these morsels if you wish, but you don’t have to! Unfrosted is perfect for someone who isn’t into things that are super sweet; frost to satisfy your every sugary craving!
And now, my dear chipkiddos, Chip Mama is gonna go have a birthday cider or two. Have a great night and keep on baking!
Today being St. Paddy’s Day, I figure most of you have probably already been partaking in a bit of the drink. The following recipe takes that into account: it does not require you to turn on your oven, there is very little chance of burning yourself, and the word “scotch” is in the title. Behold the delicious wonder that is:
Over medium heat, combine sugar and honey and bring to a boil.
NOTE: Most recipes for Scotcheroos call for white corn syrup.Do not eat this crap, do not use it, please please please please. For one, it’s corn syrup. PURE CORN SYRUP. Ick. Secondly, it makes the Scotcheroos hard as a rock. I prefer honey or agave as sweeteners. I chose honey for this recipe because it’s thicker like corn syrup and adds great flavor.
Coat your measuring cup with non-stick spray and then smear peanut butter into it. When it is full, you have a well measured cup of pb that won’t stick to the cup. Pour the cup of peanut butter into your sugary mixture on the stove and stir until it all melts together.
Pour the melty mixture into a large bowl filled with six cups of rice cripsies. Now your job is to mix a lot until the peanut butter evenly coats all of the cereal.
Press the coated crispies into a 9 x 13 pan that has been non-stick sprayed. Get them in there firmly and evenly. This is your vessel for chocolate, and that makes them important.
Measure out six oz each of chocolate and butterscotch chips into a microwave safe bowl. Microwave the chocolate in 30 second intervals, stirring in between. You may not see much happening at first, and that’s OK. Microwaving for longer than 30 seconds at a time and you risk scorching the chocolate. Once you see melting happening, shorten to 10 second intervals. Melt and stir until the mixture is smooth.
Pour the melted chocolate over the top of your crispies and smooth with a spatula. Once you have the chocolate evenly spread, give the pan a little bit of a shake. It settles the chocolate and makes it look super smooth!
Once the chocolate is cool and has set, you can release your inner maniac and get to work with your knife. I cut my Scotcheroos into 36 pieces (nine by four), which may seem a little small, but these are quite rich.
All done! To truely get into the St. Paddy’s spirit, I recommend alternating between one Scotcheroo and one shot Bailey’s Irish Creme (under 21 with parental permission only).
#realtalk: I love all my chipkids, so no matter how old you are, be safe today. Pick a DD, grab a cab, walk, or call a friend. I can’t think of a single person who wouldn’t rather get woken up at 2 am by a friend looking for a ride than someone saying “There’s been a terrible accident.”
With that in mind, I’m off to go hunt down some Irish Car Bombs.
While also on the savory side of life, this version of chicken and dumplings, unlike Taco Soup, requires quite a bit of prep, quite of bit of attention, rue, and scratch made dumplings. This is not for first timers or the faint of heart!
The ‘Holy Trinity’ of vegetables (carrots, celery, and onion)
32 oz. of Chicken Stock
White all purpose flour
Medium Stock pot
Oh man, you can just look at this pile and know its going to be a good one.
To start off, get your pot on the stove over medium high heat. In the pot, pour two tablespoons of olive oil. Don’t push your heat over medium high, as olive oil actually burns at lower temperatures than a lot of other cooking oils.
While the oil is heating, sprinkle both sides of your chicken thighs with salt, pepper, and some poultry seasoning.
Place your chicken skin-side down in the hot oil. Flip after about 5 minutes to crisp up both sides. This gets the rich, fatty juices out of the skin, adding wonderful flavor for later.
As the chicken is browning, get to dicing up your carrots, onions, and celery. I used about half a bag of carrots, four stalks of celery, and a large onion.
Once the chicken is golden brown on both sides – not all the way cooked, just crispy looking – use tongs to pull them out of the pot. Into that same pot, place all of your good veggies into the oil and fat to saute.
Make sure to keep a close eye on the veggies. Don’t let them burn. You must continue stirring. Be vigilant. Do not allow yourself to become distracted.
Once the veggies are softened and the onions are starting to turn translucent, its time for the rue. A rue, as the linked video in the light blue description tells, is a thickening agent made of equal parts flower and fat. We have a bit over two tablespoons of fat in our pan from the chicken and olive oil, so you need to add two healthy tablespoons of white flower to the pan. Turn your heat down to low and do so gradually. Plopping it in all at once will cause lumps.
After all the flour has been smoothly incorporated into the fat, a smooth off-white paste should be in your pan with your veggies. Stir the rue until it starts to brown and smell nutty, this adds extra flavor. Once toasty brown, add your stock: slowly at first, and then gradually increasing the amount. Again, this prevents lumps!
This is when the reserved chicken thighs go back in the pan to finish cooking and make sure all the delicious chicken-y goodness is in that broth! Bring the heat back to medium and let this simmer for about 20 minutes. Have a glass of wine, a beer, or your favorite soda as the house fills with tantalizing aromas!
The finished chicken is taken out of the pot, shredded, and put back into the pot. This is also the best time to customize your seasoning. I personally added a pinch of curry powder and cayenne pepper for a kick. I would also suggest a dash of your favorite hot sauce. Don’t forget to salt and pepper to taste!
And now for – arguably – the most important part of the meal: dumplins. I have seen dumplings made in a drop cookie style, where the dough is balled and thrown in to puff into massive tribble-like objects. I have seen long, noodle like strands. I was convinced by President Hoodie’s family to try it the “old fashioned southern way”.
This involved mixing 1/2 cup all purpose flour with 1 tablespoon of cornmeal, 1/2 teaspoon baking powder and 1/4 teaspoon poultry seasoning. After mixing the dry ingredients with a fork, mix in 1/3 cup skim milk. If the dough is too sticky, gradually had a bit of flour until the dough is easy to handle.
Sprinkle the counter with flour and roll the dough out until it is about an eighth of an inch thick. Don’t worry about that being too skinny, they will puff and stiffen in the pot!
Using a sharp knife, cut the dough into bit-size rectangles. Toss these delicious noms into the pot. Cover the pot with a towel and place the lid on top. This captures more of the steam so less moisture is lost from the pot (At least that was our theory. We did it because the directions told us to!)
After about 10 minutes of steaming, stir the chicken and dumplins. Pick out a dumplin and test to make sure they are cooked through. I like mine al dente, where you might like yours softer.
This recipe made enough to serve three people. If you’re cooking for yourself there will probably be leftovers. If not, feel free to double up on this Hoodie Approved recipe!