June’s May Projects Recap

I actually did a lot of baking this May but failed to take pictures. I also finished crocheting a baby blanket while I finished listening to A Clash of Kings, A Song of Fire and Ice Book 2, began watching Game of Thrones, Seasons 1 and 2, and began listening to A Storm of Swords, A Song of Fire and Ice Book 3.

Buffalo Chicken Egg Rolls

I forget where I first encountered the original recipe, but I’ve made them so many times that I make them from memory. Exact measurements aren’t necessary, a lot of it depends on your own tastes.

Ingredients

Egg Roll Wraps – approximately two packages. (You will have left over wraps.)

Chicken,  shredded or cut into cubes- I used three boxes of Perdue Original Roasted Chicken.

Frank’s Red Hot Sauce – to taste. I used most of a 23 oz bottle (I might have left about 1/2 a cup in the bottle).

Blue Cheese – three 4 oz containers.

Canola oil

Directions

Preheat the the oven to 375 degrees. Cover cookie sheets with aluminium foil, place cooling rack on top, and spray with  an oil spray like PAM. (You don’t have to use the cooling racks.)

Cut the chicken into cubes. Add the chicken, blue cheese, and your desired amount of hot sauce into a large bowl.  TIP: Use a glass or stainless steel bowl. The hot sauce will stain plastic.

Mix ingredients thoroughly. If you want, you can stop here, and let the ingredients marinate in the refrigerator for for an hour, a couple of hours, or even over night, but it’s not necessary.

Wrap your egg rolls! Here’s a tutorial.
TIP: Strain out extra liquid when you spoon the mixture onto the warp. The more liquid in the wrap, the more likely you are to have soggy egg rolls.

Place egg rolls on the cooling racks/cookie sheets you prepared earlier. Brush the top of the egg rolls with canola oil. Cook in the oven until  crispy. Check egg rolls every fifteen minutes; rotate the sheets and flip the egg rolls at each interval. Cook until the egg rolls are crispy and colored golden brown.

Remove from oven and cool  before serving.

Brownie Bites – Revamped!

Again, I don’t remember where I saw the original recipe, my friend got it from a magazine years ago. Depending on the ingredients in my kitchen and the number of people I’m baking them for, I’ve altered the recipe to my needs.

Original Ingredients List My Ingredients List (measurements doubled from original recipe) DirectionsBrownie Bites
(both recipes)Preheat oven to 350 degrees.Grease cookie sheet or line with parchment paper.

Stir espresso into warm water.

Using a stand mixture, combine sugar, egg, and wet ingredients. Slowly add dry ingredients. Mix well. Dough will be sticky!

Shape into 1-inch balls, place on prepared cookie sheet 2 inches apart, and slightly flatten surfaces.

Bake 7 to 8 minutes or until brownies have cracked slightly.

Frosting – Original
Heat chocolate in microwave for 30-second intervals (stir after each interval) until melted. Stir in remaining ingredients. Spread evenly on to cookies.

Frosting – Mine
Heat ingredients in microwave for 30-second intervals (stir after each interval) until melted. Spread evenly on to cookies.

 

Brownie Bites Brownie Bites
1 teaspoon instant espresso 2 teaspoons instant espresso
1 teaspoon hot water 2 teaspoons hot water
½ cup unsweetened cocoa 1 cup dutch-processed cocoa
1/3 cup all-purpose flour 1 1/3 cups all-purpose flour
1/3 cup whole wheat flour 2 teaspoons baking powder
½ teaspoon baking powder 1/2 teaspoon salt
1/4 teaspoon salt 1/4 teaspoon ground cinnamon
1/8 teaspoon ground cinnamon 1 ½ cups sugar
¾ cup sugar 6 tablespoons canola oil
3 tablespoons canola oil 2 tablespoons honey
2 tablespoons honey 2 tablespoons maple syrup
1 teaspoon vanilla extract 2 teaspoons vanilla extract
1 large egg white 1 large egg
Frosting
(I actually didn’t like this frosting, so I used my own.)
Frosting
(more like glossy fudge than frosting)
1 ounce unsweetened chocolate coarsely chopped 1.5 cup unsweetened chocolate coarsely chopped
3 tablespoons water ½ cup milk
1 teaspoon trans fat-free vegetable oil spread (60% to 70% oil) 1.5 tablespoons of salted butter
2/3 cup confectioners’ sugar
½ teaspoon vanilla extract

 

Chunky Crochet Baby Blanket

Baby Blanket1

 

Easy crochet pattern from Chunks for Chancho. I chose the colors based on the mother-to-be’s nursery theme: moon and stars.

 

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