Tag: dessert
Smoked Pineapple
Smoked Pineapple
Believe it or not, pineapple turns out great in a smoker. I coated fresh pineapple rings in brown sugar. Using pecan wood, I smoked the rings for about 2 hours. The tops of the pineapple start to caramelize from the brown sugar. Once I pull them out of the smoker, they get drizzled with honey and sprinkled with toasted sesame seeds.
Equipment
- Electric Smoker
Ingredients
- fresh pineapple rings cored; 1” thick
- brown sugar
- honey
- toasted sesame seeds
Wood Chips
- pecan
Instructions
- Pat the pineapple dry with paper towels. Dip one side into a plate of brown sugar.
- Place the pineapple rings on a rack. Let sit at room temp for 30 minutes.
- Preheat your smoker to 250 degrees. Smoke the pineapple for 2 hours.
Chocolate Peanut Butter Cookies
Chocolate Peanut Butter Cookies
Sometimes when I get too baked, I like to bake. And the decision this time around will be to bake some cookies. I came up with these on the spot; pretty much trying to use up what I have sitting in my cupboard. I wanted the cookie to be chocolate, so I mixed in cocoa powder with the dry ingredients base, which is flour, baking powder, and salt. The base of the wet ingredients are eggs, butter, sugar, and vanilla. (If you were to make regular chocolate chip cookies, you’d use brown sugar.) I had peanut butter chips, chocolate chips, and walnuts. Mix those in, and now we have our cookie dough.Preheat your oven to 350 degrees. Drop clumps off the dough on a parchment paper lined baking sheet. Bake on the middle rack in your oven for 8-10 minutes. I yielded 24 cookies. I must say that my cookies were fairly large, so you could possibly even get 3 dozen if you want smaller cookies.
Servings: 24 cookies
Equipment
- cookie dropper
Ingredients
- 1 cup butter or green butter; softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups flour
- 2/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup peanut butter chips
- 1 cup chocolate chips
- 1/2 cup walnuts (optional) chopped
Instructions
- Mix together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix together the butter, sugar, eggs, and vanilla.
- Mix the dry ingredients into the wet ingredients.
- Mix in the chips and walnuts.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Using a cookie dropper, drop equal amounts of the cookie dough on the pan, about 2 inches apart from one another.
- Bake on the middle oven rack for 8-10 minutes.
8 Treasure Rice
8 Treasure Rice
8 treasure rice is a traditional Chinese dessert eaten during Chinese New Year. Glutenous rice is steamed and mixed with coconut oil and sugar. An assortment of toppings such as walnuts, golden raisins, pumpkin seeds, and goji berries are placed in the bottom of a bowl. 2/3 of the rice is pressed on top of the toppings. A well is created in the center and is then filled with red bean paste. The rest of the rice is pressed on top. The whole bowl is then steamed. After the steaming, chrysanthemum syrup is drizzled over the top. The rice is flipped upright onto a plate, revealing a dome of sticky rice imbedded with the toppings. It is then cut like a pie and served.
Servings: 6
Equipment
- steamer
Ingredients
Rice
- 1 1/2 cups glutenous rice steamed according to directions
- 2 cups coconut oil
- 1 tbsp sugar
- 4 tbsp red bean paste
- 3 tbsp chrysanthemum syrup
Toppings
- 6 walnuts
- 1 tbsp golden raisins
- 1 tbsp pumpkin seeds
- 1/2 tbsp goji berries
- 1/2 tbsp sesame seeds
Instructions
- Once the sticky rice is steamed, mix the rice with the coconut oil and sugar.
- Place all of the toppings in the bottom of a ceramic bowl.
- Press 2/3 of the sticky rice on top of the toppings. Make a well in the center by pressing the back of a ramekin into the rice.
- Fill the center with the red bean paste.
- Place the rest of the sticky rice on top, packing it firmly tight.
- Place the bowl in a steamer with paper towel over the top. Steam the rice for 30 minutes. Once finished steaming, drizzle the chrysanthemum syrup over the top.
