Tag Archives: foodie-extravaganza

Cold Noodles with Asian Peanut Sauce #FoodieExtravaganza

This is one of my favorite recipes. I love leftovers, and somehow a cold peanut noodle salad, tastes like the best kind of leftovers. The tang of soy sauce and ginger and garlic…so good for a quick lunch, and since this takes less than 30 minutes from start to finish, I know you will love it too!

Cold Noodles with Asian Peanut Sauce

Here we are:

Cold Noodles with Asian Peanut Sauce #FoodieExtravaganza

Ingredients

  • 3 cloves of garlic, pressed or finely minced
  • ¼ tsp ground ginger
  • 2 Tbsp. veg. oil
  • 2 Tbsp tamari or good soy sauce
  • 1 Tbsp cider vinegar
  • 1 Tbsp honey
  • 1/8 tsp pepper
  • Dash cayenne
  • ¼ tsp tabasco
  • ½ cup smooth, natural peanut butter
  • 1/2 pound linguine (1/2 a box)
  • 1 cup red & yellow peppers sliced into bite-sized pieces

Instructions

  1. In a large bowl, add the garlic through the tabasco. Whisk together.
  2. Add the peanut butter. Whisk until smooth.
  3. Boil linguine according to package, drain and add to the sauce. Add the peppers and scallions.
  4. Toss to coat it all with the sauce. Garnish with more chopped scallion if you want. Chill & Serve.
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This recipe is very loosely inspired by the Szechwan Noodles in the Barefoot Contessa Cookbook (the original one! page. 108)

I say, loosely since I changed quite a bit! The original recipe is fantastic, I just didn’t have all the ingredients that she called for, nor did I want to, so I came up with this version, which is way cheaper, easier to make and just as good!

In case you want to make hers, just know the changes I made:

  • I omitted the tahini, sherry, hot chili oil, sesame oil
  • I changed the process, to hand whisk instead of process it. I halved the recipe to serve 4.
  • I added tabasco, made the peanut butter natural, used cider vinegar instead of sherry vinegar, used tamari instead of soy, powdered ginger instead of fresh.

See? I did say, loosely!

If you are inspired to make any other delicious peanut butter goodies, the bloggers of Foodie Extravaganza are doling out some awesome eats today!
foodieextravaganza-300

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food ‘holidays’ as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. Check out these great Peanut Butter submissions!

Homemade Peanut butter Cups from Fearlessly Creative Mammas

Cold Noodles with Asian Peanut Sauce from Hardly a Goddess

Peanut Butter Rice Krispie Bars from Palatable Pastime

Peanut Butter Bars with Oatmeal and Chocolate Chips from A Day in the Life on the Farm

Peanut Butter Cookies from Basic N Delicious

Mini Chocolate Peanut Butter Cups from Sneha’s Recipe

West African Peanut Soup from Caroline’s Cooking

Peanut Butter Chocolate Bread from Making Miracles

Chocolate Rugelach #FoodieExtravaganza

Chocolate Rugelach

Ruge-wha?!  Say it like this: “Rug-e-lah.” Don’t be put off by the name- These little lovelies are awesome!

If you are a Rugelach novice, here’s what you need to know:

  • It’s a cream cheese dough smothered with a yummy filling (cho-co-late!) and then rolled into a half-moon shaped crescent, and baked to cookie perfection.  The sweet of the chocolate is balanced by the not-too-sweet dough, that is like eating a little bite if pie. There I said it. These are like pie cookies.
  • It’s super easy. And you can change up the filling to your heart’s desire… Just like pie.
  • It’s a great cookie to freeze and make ahead for whenever you want a beautiful and delicious treat!

Now, I have lots of recipes for Rugelach from my favorite cookbooks: Ina Garten, Joan Nathan, and Martha Stewart- all have a cinnamon-sugar or fruit filling. But I wanted chocolate. Of course. So I used their recipes as inspiration, and came up with this one, which I think you will love- that is of course, if you love chocolate.

Let’s see how this goes:

Spread the yummy filling all over the dough:

Chocolate Rugelach

Roll these 16 pieces up:

Chocolate Rugelach

Egg wash, and sprinkle with sugar:Chocolate Rugelach

And finally, bake for 20 minutes until they are so pretty!

Chocolate Rugelach

 

!

Chocolate Rugelach

Yield: 64 cookies

Chocolate Rugelach is a deliciously rich pastry dough cookie that is fancy enough to make for special occasions, but easy enough to make more often!

Ingredients

    Dough:
  • 2 sticks of unsalted butter, room temperature
  • 1 8oz. brick of low-fat or regular cream cheese, room temperature
  • 1/4 tsp. salt
  • 2 cups all purpose flour
  • Filling*
  • 6 oz. bittersweet chocolate chips
  • 2 Tbsp. brown sugar
  • 2 Tbsp. cocoa powder
  • 1/8 tsp. cinnamon
  • 1 egg (for egg wash)
  • 2 Tbsp. sanding sugar
  • 1/4 tsp. cinnamon

Instructions

  1. Using a stand mixer, add the butter, cream cheese and salt, and cream until soft.
  2. Add the flour gradually as you continue to mix on low.
  3. Remove the dough to a floured board, and knead gently until all the flour is incorporated and you can shape a ball. Split the ball into 4 smaller balls. Shape each quarter, into a disk, cover with plastic and refrigerate for 1-3 hours.
  4. Make the filling: In a small bowl mix the chocolate chips, brown sugar, cocoa and cinnamon. Set aside.
  5. Preheat oven to 350* and line 2 sheet pans with parchment paper, or spray with non-stick spray.
  6. When the dough has chilled, remove from the refrigerator.
  7. Roll each disk of dough into a circle, about 1/16" thick.
  8. Spread the filling mixture to within 1/2 inch of the edge.
  9. Use a pizza cutter or long knife to cut the circle into 16 pieces.
  10. Roll from the wide edge into the middle. Place on the cookie sheet, about 1" apart (each disk of dough fits about 16 cookies per pan).
  11. Brush with beaten egg. Mix the sanding sugar and cinnamon, and sprinkle this on top of each cookie.
  12. Bake for 18-20 minutes in the middle rack of your oven, until lightly browned.

Notes

*Another filling if you don't want chocolate is equal parts strawberry jam and chopped almonds or pecans. Spread the jam on the dough, sprinkle the almonds, and then slice into 16.

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These are so, so good!

Chocolate Rugelach


Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food ‘holidays’ as detailed in The Nibble. This month Kathleen from Fearlessly Creative Mammas is hosting and since chocolate day is October 28th, Chocolate is our theme. There are actually two other days that incorporate chocolate in October, the 14th is Chocolate Covered Insect Day and the 18th is Chocolate Cupcake day. We didn’t want to get to specific though, so we will just say chocolate!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Now, check out these great chocolate submissions!

Chocolate Rugelach

Silver Dollar Chocolate Chip Pancakes #FoodieExtravaganza

My kids love pancakes- and so do I since they can be made ahead and frozen to be a stand-in meal at any time. When I am away at work and the girls need a quick meal before their sports’ practices, these pancakes are fun and easy to reheat, when popped from the freezer into the microwave.

Why silver-dollar sized? Because they are cute:

silver dollar chocolate chip pancakes

And also, since I love the kids to make them on their own, I don’t need to cut these. They can just dip them in the syrup and eat these as finger food. What kid doesn’t love that?!

silver dollar chocolate chip pancakes

The recipe is so easy from scratch, but you can of course make these with any pancake mix and add in your chips. If I have the time, and the ingredients on hand, I usually just make them, but I love my Trader Joe’s baking mix too. I have posted this recipe before, for a basic pancake mix, but so you don’t have to click around…here it is (adapted from Better Homes and Garden’s recipe) to make my Silver Dollar Chocolate Chip version:

Silver Dollar Chocolate Chip Pancakes #FoodieExtravaganza

Silver Dollar Chocolate Chip Pancakes #FoodieExtravaganza

Ingredients

  • 1 1/2 cup of unbleached all purpose flour
  • 1 Tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 beaten egg
  • 1 1/3 cup milk
  • 2 Tbsp cooking oil
  • Here's the add-in: 1/2 cup mini chocolate chips (or you can use regular size chips)

Instructions

  1. In a large bowl, Mix dry ingredients with a whisk, so there’s no pocket of the baking powder. ?Make a well in the center, and add egg, milk, oil. Mix all together with a spoon, adding more milk if needed.
  2. I add chocolate chips now and mix gently. Let it sit, while you heat up your griddle. I use a non-stick griddle and spray it evenly. Heat this to medium low (it's ready with the sizzle test: put a drop of water on the pan, and if it sizzles, you are good to go. If not, heat it up a bit more).
  3. Measure out 1 Tablespoon of batter at a time onto the griddle, about 1 inch apart from another. Cook about 2 minutes per side, flipping only when bubbles form on the first side and the edges are a bit dry.
  4. Remove to a rack -not a plate, or they get soggy bottoms (We don't want that!).
  5. Serve warm with your favorite syrup or freeze into baggies for later. I love later!
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This amount makes about 36 “silver dollar” sized pancakes, and I usually need more, so I usually double the recipe.
silver dollar chocolate chip pancakes

And freeze!

silver dollar chocolate chip pancakes

These are a meal-plan staple and such a great make-ahead and freeze item. If you like a “Breakfast for Dinner” type of recipe try my French Toast Sticks too. It’s another finger-food the kids love that I make ahead of time and freeze to have ready.

If you just love pancakes- and we do– then you are in luck!

See more pancake ideas for this month’s Foodie Extravaganza below, hosted by Caroline of Caroline’s Cooking. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
foodieextravaganza-300

See more pancake ideas for this month’s Foodie Extravaganza below, hosted by Caroline of Caroline’s Cooking. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

foodieextravaganza-300

See more pancake ideas for this month’s Foodie Extravaganza below, hosted by Caroline of Caroline’s Cooking. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

 

 

Foodie Extravaganza