Friday, November 30, 2012

Friday’s Last Spoonful: Pumpkin Pudding Bread Pops

Pumpkin pudding bread done differently

Yes, we decided to makes sweet pops.  The Mixed Stew crew had leftover canned pumpkin and created these yummy bread pudding nibblers.  Here’s the recipe:

What you will need:

1 cake pop maker
1 medium-sized bowl
1 baking spatula
1 ½ cups canned pumpkin
1 cup milk
1 cup cornstarch
½ cup flour
Nonstick cooking spray
1 cup sugar
1 tspn baking powder
1 whole egg, well beaten
1 metal fork
Pinch of salt  

Cooking & Preparation:

Combine ingredients in medium-sized bowl.  Mix well until batter is smooth.  Meanwhile, preheat cake pop maker.  Grease hot cake pop iron with cooking spray.  Next, spoon and pour roughly 1 tbspn of batter into greased cake pop maker and close lid.  Let pudding pops cook for 5 to 6 minutes until done.  Remove cooked pops to serving plate.  Serve with powdered sugar, honey, or maple syrup.

Thursday, November 29, 2012

Thursday's Side Dish: Changing Up These Puffs

Slice in more ingredients

If you’re making these cheese puffs and wanna add more flavors, we suggest simply slicing a ½ cup of fresh chives, basil, or green onion.  Wanna add meat to the mix?  Crumble up bits of crispy fried bacon, diced ham, or even pork sausage will do.  Meanwhile, kick things ups a notch by adding diced imitation crab meat, canned crab meat, or diced and cooked shrimp.  Finally, remember that you can also make sweet puffs, too.     

Wednesday, November 28, 2012

Tuesday’s Cupful: Babycakes Pop Maker

A nifty appliance to warm the heart

The whacky and fun color of this Babycakes brand appliance can hide its true worth.  Each batch of cheese puffs, doughnut holes, or cakepops made with this gadget comes out perfectly shaped for nibbling or dipping.  Cooking takes just a few seconds or several minutes depending on the ingredients or thickness of batter.  We got a unit on sell at Kohl’s for less than $20 so shop around for a reasonable price.      

Tuesday, November 27, 2012

Tuesday’s Cupful: Background of Pao de Queijo

A cheesy item with history

This cheese bread is very common in Brazil, Argentina, and Paraguay.  Visitors to this region of South America will find that it’s sold as street food from vendors.  History reveals that pao de quiejo surged in popularity among Brazilians beginning in the 1950s.  The name translates to mean “cheese bread” from Portuguese.  Our recipe calls for tapioca flour; however, other variations call for corn flour.  The consistency of authentic pao de queijo should be like elastic or paste-like on the inside.  Meanwhile, look for buns that range in size from roughly one inch to six inches in diameter.  Remember to use hard cheeses, such as queso fresco or “farmer’s cheese.”  Such denser cheeses give pao de queso its needed texture.  The classic recipe calls also for baking in a conventional oven.          

Monday, November 26, 2012

Monday's Bread Bowl: Brazilian Cheese Puffs

A rowdy appetizer

Take a bite out of these cheesey confections.  Each piece oozes with a blend of parmesan, asiago, and romano cheeses.  Here’s the recipe:

What you will need:

1 Cake Pop maker
1/3 cup water
2 cups tapioca flour
2/3 cup grated cheese blend (parmesan, asiago, romano)
1 tsp salt
1 large-sized saucepan or medium pan but then you'll need a large bowl to mix ingredients
½ cup canola oil
1 Cake Pop maker fork or wooden skewer
2 eggs
1/3 cup milk

Cooking and Directions:

Combine oil, milk, water, and salt in saucepan over medium-high heat.  Bring the mixture to a boil then immediately remove from heat and pour into larger bowl if your pan is not so large.  Gradually stir in tapioca flour until smooth.  Let mixed ingredients cool for a few minutes.  Meanwhile, plug in and turn on Cake Pop maker. 

You need the ingredients to cool a bit before doing this next step or you will end up with scrambled eggs but don't let it cool entirely or the mix will get too challenging to work with -- just until warm: Add cheese and eggs to tapioca batter until thoroughly combined.  Using a teaspoon, drop balls of gooey dough into Cake Pop iron, filling each hole to top or even a touch more than that, and close lid.  Let balls toast and puff until golden brown -- about 4-5 minutes.  Serve immediately. Makes about three batches of cheesy bread puffs (36).

Friday, November 23, 2012

Friday's Last Spoonful: Cherry Berry Gelatin Salad

The Mixed Stew is going on hiatus from Nov 19 thru Nov. 23rd. We hope everyone enjoys a week of sweet repeats until then and Happy Thanksgiving. The Mixed Stew will be back on November 26 with even more yummy posts.
A tart and berrylicious treat

Here's a very sweet and fruity side dish or tart dessert. Rasberry and cherry-flavored gelatin form the tasty foundation for this dish. Meanwhile, fresh blueberries add extra bite and chew in each serving. Here's the recipe:

What you will need:

1 large spoon
1 wire whisk
1 large bowl
2 cups boiling water
1 sauce pan
1 medium-sized pyrex bowl
1 (9 X 13 inch) rectangular pyrex baking dish
1 (3 oz.) package raspberry gelatin mix
1 (3 oz.) package cherry gelatin mix
1 cup fresh blueberries
1 (21 oz) can cherry pie filling

Cooking and Directions:

Bring 2 cups water to a boil in sauce pan. Stir in fresh blueberries and let them cook for 2 to 3 minutes. Next, combine gelatin powder, berries, boiling water, and pie filling in large bowl. Pour into glass baking dish and chill in fridge for 2 hours until set. Follow directions and prepare marshmallow cream frosting then pour over and top gelatin layer. Return newly frosted dish to fridge for at least 3 hours. Serve chilled.

Thursday, November 22, 2012

Thursday's Side Dish: Pistachio Cake

The Mixed Stew is going on hiatus from Nov 19 thru Nov.  23rd. We hope everyone enjoys a week of sweet repeats until then and Happy Thanksgiving. The Mixed Stew will be back on November 26 with even more yummy posts.
 A nutty, dizzying delight

Every slice of this cake makes a light and soft dessert. Try our pistachio cake if you’re tired of the usual vanilla or chocolate. Pistachio provides the delicate and unique flavor note. Here’s the recipe:

What you will need:

1 wooden spoon
1 large spoon
½ cup rum (or lemon lime soda)
1 tbspn all-purpose flour
2 (9-inch) round cake pans
Non-stick cooking spray
1 package Duncan Hines Classic White Cake Mix
Whites from 3 large eggs per box instructions/ingredients
1 (3.4 oz) package pistachio pudding mix
1 cup apple sauce
1 package Duncan Hines vanilla frosting

Cooking and Directions:

Follow instructions on side of cake mix box substituting apple sauce for vegetable oil and decrease water by 1/2 cup because that will be substituted with rum. Add pudding mix and rum then blend well. Be careful not to over mix. Grease pans with non-stick cooking spray then coat bottom and sides with flour. Pour cake batter into pans and bake. Test center for doneness with toothpick. Let cake layers cool then frost.

Wednesday, November 21, 2012

Wednesday's Helping: Cardamom Milk Pudding

The Mixed Stew is going on hiatus from Nov 19 thru Nov.  23rd. We hope everyone enjoys a week of sweet repeats until then and Happy Thanksgiving. The Mixed Stew will be back on November 26 with even more yummy posts.

A different kind of dessert
Sample this light and fragrant pudding instead of fattier ice cream or egg custards. The pungent but pleasant flavor or cardamom compliments the soothing and smooth texture of thickened milk.
Here is our recipe:

What you will need: 
1 wooden spoon
2 cups low-fat milk
1 saucepan with lid
1 tablespoon corn starch, dissolved in ¾ cup water
1 small bowl
1 wire whisk
Plastic wrap
1 medium-sized bowl
1 tablespoon cardamom, crushed
½ cup sugar
Pinch of salt


2 tablespoons, crushed nuts
Shredded coconut
½ cup sliced fruit (strawberries, raspberries, or mango)
Sprinkle of cinnamon

Cooking and Directions:

Bring saucepan containing mixture of milk, cardamom, and salt on medium-low heat to a slow boil. This may take 5 to 8 minutes. Then combine and stir cornstarch, sugar, and water in small bowl. Next, gradually stir and whisk cornstarch mixture into milk. Stir constantly to avoid lumps from forming. Remove from heat and cover with lid for 10 to 15 minutes. Once milk pudding has cooled, transfer to medium-sized bowl. Cover with plastic wrap and chill in fridge for at least 3 hours and then serve. Sprinkle with crushed nuts or top with sliced fruit.