Friday, March 30, 2012

Root Beer Fudge

This was supposed to be Root Beer Float Fudge, but the root beer flavoring I used didn't give me the color contrast I needed, so I lost the "float" effect.  No matter, it was still scrumptious!  

And that's saying a lot coming from me, as I am pretty skeptical of desserts that aren't chocolate.  I took these to work and everyone there seemed to like them.  One girl said they were "ridiculous".  I think that's good.

Here's the recipe for you that I found at The Traveling Spoon. Easy as pie.  Well, way easier than pie actually.

3 cups granulated sugar
3/4 cup butter
1 cup heavy cream
pinch of salt
3 cups white chocolate chips
1 1/2 cups marshmallow cream
3 teaspoons root beer extract

Line a 9x13-inch baking dish with parchment paper. Set aside.

In a large saucepan over low heat, stir sugar, butter, salt and cream until melted and well combined. Bring to a boil and stir continuously for 4 minutes.

Remove saucepan from heat and quickly stir in white chocolate chips and marshmallow creme. Stir until well combined and smooth. Mixture may be thick so don't be afraid to stir hard for a couple of minutes!

Working quickly before the mixture hardens, pour half into the prepared baking dish and spread with a knife or spatula. Stir root beer extract into remaining fudge mixture until well combined. Pour over white fudge and swirl the two layers using a knife. Refrigerate at least four hours. Cut into small squares and enjoy cold or room temperature.

Wednesday, March 21, 2012

Homemade Flour Tortillas

It seems I had tried making flour tortillas before, I must have blocked it from my memory but I'm sure I've tried.  Most likely they were nothing to write home about.  Then I saw this recipe at Homesick Texan and new I should give them a try.

They were easy and beautiful, and went perfectly with our roast pork. 

 They held together great without being too tough.  What more could you ask for?  Oh the it is.

Flour Tortillas from the Homesick Texan
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas 

Thursday, March 8, 2012

Pomegranate Granita

In the past I had been jealous, even quite envious when I would see that other bloggers had received a sample of this cute little bottle of POM Wonderful pomegranate juice. 

 But finally, I got my turn.  It's some seriously good stuff to drink straight from the (incredibly cute) bottle.  But I wanted to make something out of it.  So I decided on granita, from Dave Lieberman's recipe found at Food Network.  

It's the easiest thing ever, just a bit tart, and very refreshing.  I halved the recipe and it made plenty.  



In a large bowl, combine the 2 juices and season with sugar, to taste. Pour into a 9 by 13-inch baking dish. Carefully place in freezer and freeze until solid, about 4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses. Serve immediately.