Magic Marshmallow Rolls

by Diane

I have discovered a magical recipe. It's been bouncing around the web labeled as hocus pocus rolls, resurrection rolls, or marshmallow rolls...whatever you call it, these are YUMMY! Even better, they are cinchy to make. You don't need any special equipment. You don't need any baking experience. You only need an oven, baking sheet with parchment or foil, and 5 ingredients. These little rolls are everything I hoped they would be and more. Something magical happens when marshmallows are encased in dough. When combined with cinnamon and sugar, I feel like I'm eating an inside out cinnamon roll. They are so easy and are good for any occasion!


Ingredients:

• 1/4 cup butter, melted
• 1/4 cup sugar
• 2 tsp cinnamon
  
• pack of crescent rolls
• 7-8 marshmallows (depending on amount of crescent rolls)

How to make:

1. Preheat your oven to 350 degrees. 
2. Melt a 1/4 cup of butter and set aside. 
3. Measure 1/8 cup of sugar and 1 teaspoon of cinnamon into a bowl. Mix to combine with a fork.
4. Pop open your can of crescent roll, separating the rolls and laying them out.
5. Dip a marshmallow into the butter and then roll it into your cinnamon-sugar mixture. Wrap the marshmallow in the crescent roll. Pinch dough to create a little purse. Repeat for each roll.
6.  Place rolls on parchment covered cookie sheet. Using a brush, put a bit of melted butter on each roll and sprinkle desired amount of the cinnamon-sugar on top of each roll.
7. Bake the rolls for about 12 minutes until golden brown. 

Yum. Yum. Yum.

Funfetti Cake from Scratch

by Laura

Funfetti Cake is so nostalgic for me! This cake reminds me of my college days when I considered making a boxed cake "serious baking" and dessert parties were all the rage. I have been dying to make this Funfetti Cake from Scratch from The Kitchn and yesterday I created this birthday cake masterpiece! 

All this recipes needs is candles and room full of friends!

Funfetti Cake from Scratch
makes two 9-inch round cakes and serves at least 8 people

4 egg whites from large eggs
1 cup milk, divided
1 teaspoon vanilla 
1/2 teaspoon almond extract
3 cups cake flour
1 1/2 cups white sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, very soft
8 tablespoons non-hydrogenated shortening
1/3 cup multi-colored sprinkles (Laura's note: I double this! I like my cake batter extra fun!) 
Multi-colored sprinkes for decorating

Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. (Or, for a four-layer cake, grease four cake pans.) In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.

In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt. Mix for 30 seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.

Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. Mix for one more minute. Gently fold in the multi-colored sprinkles.

Divide the batter evenly between the prepared cake pans (see this tip on the best way to divide batter between cake pans). If baking four layers, bake for 18 to 20 minutes, or until the tops are slightly golden and spring back when pressed. If baking two layers, bake for 25 to 30 minutes.

Remove from the oven and place the pans on baking racks to cool for about 10 minutes. Turn the pans over onto the rack. Flip the cake layers over and let them cool completely before icing. (Laura's note: Be patient and really make sure your cake is good and cool!)

Laura's note: I cut the tops off my cakes to make them level - you may use your favorite buttercream recipe or use the one I recommend below! 

Mousseline (Cooked) Buttercream 
Makes enough to frost a 9" cake or approximately 24 cupcakes
6 egg whites or egg yolks (not whole egg)
pinch of salt
1 cup sugar
1/2 cup water
1/4 teaspoon cream of Tartar
2 cups butter, cut into tablespoon portions and softened
1 Tablespoon vanilla extract

In the bowl of an electric mixer, beat the yolks and salt until thickened (or until soft peaks are formed if using egg whites).

Meanwhile, combine the sugar, water, and tartar in a medium sauce pan and set over medium heat. Cook until the sugar is dissolved and the mixture reaches the softball stage (238°).

With the mixer still running and beating the eggs, pour the sugar mixture in a slow steady stream down the side of the bowl, being careful to avoid hitting the mixer's whisk. Continue beating until the egg-sugar mixture is cool and the side of the mixing bowl registers room temperature when you touch it.

Reduce speed to medium and begin beating in the butter one tablespoon at a time. Continue beating until the buttercream holds soft peaks. Add the vanilla (and any other flavorings). Chill until the buttercream is firm but spreadable.

Buttercream will keep in an air-tight container for several days.

Here is a great video to help you frost your cake quickly and perfectly everytime! 

Happy Baking!

It's Game Day!

The big game is just hours away, are you ready to party?! If not, you can still get out to the store and whip up some delicious food for friends and family. Check these out:

Hot Sandwiches
Frito Pie
10 Rules of Making Nachos
Grilled BBQ Potato Skins
Spicy Chicken Bites (need a couple hours to marinate)
Diane Can Cook's 2010 Super Bowl recipes

If you still aren't sure you can pull it off, chili is a great start! Below is a clip from the Today Show to fool game-day guests with supermarket chili.





I don't know about you, but I'm ready for the coin toss. Game on!

Super Bowl Staples: Dips

What's a party without dip?! Lucky for you, I've provided two recipes that are sure to please.

First up, a classic: onion dip. This isn't your Lipton's onion dip, although I have to admit I like that too this one has a depth of flavor and a bit of kick from Ina Garten. If the Barefoot Contessa is making it, I'm eating it.

Pan-Fried Onion Dip
courtesy of Ina Garten

Ingredients

• 2 large yellow onions
• 4 tablespoons unsalted butter
• 1/4 cup vegetable oil
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise

Directions

• Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) 
• Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
• Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

I love Nordstrom, but what does this wonderful store have to do with food? Beyond their fantastic offerings of clothes, accessories, beauty, Nordstrom serves stellar food at their various restaurants and bistros inside their department stores. The standout dish for me is the Herb Fries with Kalamata Aioli, if your mouth isn't watering now, it will be once you read the recipe! I could not be more excited to find this recipe and your guests will thank me!


Nordstrom's Kalamata Aioli Recipe
courtesy of Nordstrom Cherry Creek Bistro

Ingredients

• 1 clove garlic
• ½ cup Kalamata olives, pitted 
• 2 tablespoons roasted garlic (Preheat oven to 350°F. Cut the top off of a whole head of garlic; drizzle with olive oil and wrap in foil. Roast for an hour. May be done ahead of time.)
• 2 cups mayonnaise
• 2 tablespoons fresh lemon juice

Directions

1. To make the dip, in a food processor fitted with the metal blade, process the garlic, olives and roasted garlic and pulse until finely chopped. 
2. Add the mayonnaise and lemon juice and process until the mixture is well blended and light purple. Transfer to a serving dish, cover and refrigerate.  

Put out the chips, cut up some veggies...and remember, it's called dip, not scoooooop!

Super Bowl Staples: More Wings

Tomorrow is the Big Game and it's not too late to throw a party or at the very least stuff yourself with every fatty, salty, sugary foods you can handle! My favorite way to indulge as if you didn't know by now are WINGS!

Alton Brown's Buffalo Wings
courtesy of Food Network

Ingredients

• 12 whole chicken wings (about 3 pounds)
• 3 ounces (6 tablespoons) unsalted butter
• 1 small clove garlic, minced
• 1/4 cup hot sauce
• Kosher salt

Directions

1. Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
2. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
3. Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
4. While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

I found this recipe from one of my favorite blogs, Andrew Knowlton's The BA Foodist. He stumbled upon these wings back in 2006 at the Brooklyn spot, The Good Fork. When describing these tasty little wings, he said: "these plump wings were perfect--crispy skin, juicy meat, and bathed in just the right amount of fiery sriracha and sambal oelek sauce. They were nothing like the scrawny, over-cooked, over-buttery specimens I ate growing up." I don't know about you, but I'm sold!

Souhui Kim's Asian Hot Wings with Cucumber and Scallion Sour Cream Dipping Sauce
courtesy of BA Foodist, Andrew Knowlton

Ingredients
Wings

• 3/4 cup sriracha (this can get hot, so adjust for heat tolerance)
• 1 tablespoon sambal oelek or other asian chili sauce
• 1 tablespoon rice wine vinegar
• 1 stick cold butter cut into pieces
• Vegetable oil for frying
• 1 1/2 pounds of chicken wings (about 12 pieces), cut in half with wing tips cut off

Dipping Sauce

• 1 cup sour cream
• 2 tablespoons rice wine vinegar
• 3 scallions cut into thin slices
• 1/2 cup diced cucumber

Preparation

1. Add vegetable oil to 12-inch skillet to reach depth of 1 inch. Heat over medium-high heat to 350°. Salt and pepper wings and add to skillet. Cook for 5-7 minutes. Transfer to paper towels.
2. In a saucepan, bring sriracha and vinegar to boil. Whisk in cold butter gradually.
3. Add cooked wings to saucepan and toss to coat. Serve immediately.

Dipping Sauce

1. Mix ingredients in a bowl and season with salt and pepper.

Seriously...get the wet naps! Happy Winging! 

Super Bowl Staples: Potato Bar

When I first heard of the concept of a potato bar, I really thought it sounded kind of low brow. I know, what a snob. I realize now, that a potato bar is actually ingenious! Everyone can choose what they want and everyone can get as full as they want, without breaking the bank! Potato bars are an easy way to entertain and can please even the most picky, hungry, or health-conscious guest; even better, it's an easy way to be creative.

The best part about this buffet/bar is that it's really easy to set up and you and your friends can graze and create whatever flavor profiles you choose!

Here's what you need:

Baking potatoes like russet potatoes, I say one and half per person will do it. (You can always use the leftover baked potatoes later in the week.) 

These are my key toppings:

Meat

• ham (chopped)
• chili
• bacon bits
• smoked salmon (torn into small pieces)

Cheese

• sour cream
• cheddar cheese (grated)
• goat cheese (crumbled)
• blue cheese (crumbled)

Veggies and Herbs

• chives (chopped fine)
• diced tomatoes
• sauteed mushrooms
• sauteed broccoli
• olives
• jalapeños
• fried onions
• capers
• bell peppers

Condiments

• salsa
• butter
• salt
• pepper
• scallions (thinly sliced)
• black beans

Suggested Directions:

1. Preheat oven. Prick potatoes all over with a fork, and rub them with olive oil. two methods: 1) Wrap the potatoes in tin foil and sit them on the oven rack at 350 degrees for an hour and a half. 2) Place potatoes on a rimmed baking sheet; bake at 400 degrees until easily pierced with the tip of a knife, 50 to 60 minutes.
2. If serving right away, cut a deep cross in each potato; push ends together to open. Season with salt and pepper; add desired toppings. If not, wrap each potato in foil to preserve the warmth. You can leave them in the oven at a low heat to keep them warm or set them out in the foil as you wait for guests to arrive.  

These are my humble suggestions, because be creative and make this your own!

Super Bowl Staples: Taquitos

Come Super Bowl Sunday your game-watching crowd is going to be hankering for some real football food. (I sound like I watch football, huh? I'm in it for the food!) If you're looking to stray from the usual chili or pizza, try switching it up with homemade taquitos. I recently tested out a recipe from Epicurious that filled me up with flavor and is definitely Super Bowl worthy. Check it out!

Chicken Taquitos 
Epicurious | January 2011
by Chef Dave Northrup
Rush Street, Culver City, California
Yield: Makes 12 servings

photo by: Lara Ferroni

Ingredients

• 1 store-bought whole roasted chicken
• 1 cup favorite barbecue sauce
• 1 (16-ounce) container sour cream*
• 1 (4 1/2-ounce) can chopped green chiles
• 2 cups frozen corn, thawed
• 1 small red onion, diced
• 1 clove garlic, peeled, crushed, and minced
• 1 cup shredded smoked Gouda cheese*
• 2 cups shredded Monterey Jack cheese*
• 1 teaspoon cumin
• 1 teaspoon chile powder
• 1 tablespoon freshly ground black pepper
• 24 flour tortillas
• 1 cup vegetable oil, for frying
• Favorite salsa and guacamole, for serving

 (*Diane's alterations: I used 3 cheeses (Monterey Jack, Medium Cheddar, and Queso Quesedilla); used greek yogurt instead of sour cream; added 1 tsp ground mustard; added a few dashes of hot sauce for kick!

Preparation

1. In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.
2. In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. 
3. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side.
4. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.

Here's how mine turned out:

My suggestions:

• Use a few toothpicks to stabilize the taquitos so the wrap stays tight.
• Corn tortillas work great too, it's your call! Just make sure you have enough oil to get them crispy!
• Serve it with this guacamole recipe!

Super Bowl Staples: Chips & Dip

The Super Bowl is just a week away, so it's time to get serious about chips and dips! During my weekly grocery shopping I came across Ruffles Molten Hot Wings (yes you read that right) and I could not resist grabbing them.

So here's how it went down: they really taste just like hot wings, unfortunately the molten part is just as true! The after burn of these tasty little snacks was seriously fierce (I can generally handle a lot of heat).  Let me know if you can handle them, and while you're at it try out Ruffles Loaded Chili & Cheese flavored chips.

P.S. These chips would be awesome paired with blue cheese dip.

Blue Cheese Dip
courtesy of Williams-Sonoma Kitchen

Ingredients:

* 4 oz. cream cheese, at room temperature
* 1 cup sour cream
* 4 oz. tangy blue cheese, such as Point Reyes
* 2 Tbs. chopped fresh chives
* 1/2 tsp. freshly ground pepper

Directions

1. In a bowl, using a handheld electric mixer fitted with the beater attachments, beat the cream cheese on medium speed until soft and creamy, about 2 minutes.
2. Reduce the speed to low, add the sour cream and beat until combined, about 1 minute. Add the blue cheese and beat until the cheese is crumbled and no large lumps remain, about 1 minute. Stir in the chives and pepper.
3. Transfer the dip to a small serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 week. Makes about 2 cups. 

So call some friends and plan a party...you'll find everything you need for game day eats right here on Diane Can Cook!