Homemade Strawberry Milk

Homemade Strawberry Milk | cookiemonstercooking.com

Homemade Strawberry Milk | cookiemonstercooking.com

Growing up I was always a sucker for strawberry milk.  Don’t get me wrong I loved chocolate milk too, but there was just something about strawberry.  Probably the pretty pink color.  I’ve always been a girly girl at heart.  Pretty things make me super happy.

These days I don’t buy containers of strawberry or chocolate milk at the cafeteria for lunch.  But, I do still enjoy a big glass of chocolate milk sometimes at night – kinda like a pseudo dessert.

{Side note – does anyone else remember the bags of milk at school?  My elementary school switched to bags – yes bags – for a short period of time.  Worst decision ever on their part – you can easily imagine the gigantic mess this made.}

Homemade Strawberry Milk | cookiemonstercooking.com

So anyway, a few weeks ago it hit me – homemade strawberry milk.  I was convinced it would blow the fake stuff from my childhood out of the water.  And man oh man, it does not disappoint.  Strawberry milk with real strawberries!  I mean, c’mon.  You just can’t go wrong with that.

I’ve been waiting to share this recipe with you until now.  Because you know, pink = Valentine’s Day.

Homemade Strawberry Milk | cookiemonstercooking.com

So make a big glass, stick a pink straw in it and then blow bubbles like you’re five years old again.  It’s fun stuff I tell you.

Homemade Strawberry Milk

Yield: about 1 ¼ cups of strawberry syrup

Homemade Strawberry Milk

Ingredients

  • 16 ounces fresh strawberries, hulled and quartered
  • ¾ cup water
  • ¼ cup granulated sugar
  • ¼ cup loosely packed brown sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • milk, for serving

Instructions

  1. Add the strawberries to a food processor or blender. Process until smooth. Strain the strawberry puree through a fine mesh sieve to remove the seeds (using a wooden spoon to help push it through). Set aside.
  2. Add the water and both kinds of sugar to a small saucepan. Set the pan over medium heat and cook, stirring frequently, until the sugar dissolves. Add in the strained strawberry puree and salt. Allow the mixture to come to a gentle simmer. Turn down the heat just a bit and continue to cook for about 8 to 10 minutes, stirring frequently (don’t wander away as the mixture will rise up and spill over very quickly if you’re not stirring frequently!). Remove from the heat and stir in the vanilla.
  3. Let cool completely and then store the syrup in the refrigerator. The mixture will thicken slightly as it cools. To serve, add a few tablespoons (or to taste) of the strawberry syrup to a glass of milk and stir until combined.
http://cookiemonstercooking.com/2014/02/10/homemade-strawberry-milk/

Source:
Cookie Monster Cooking

 

Oreo Football Truffles

Oreo Football Truffles | cookiemonstercooking.com

Oreo Football Truffles | cookiemonstercooking.com

Let’s talk about a little problem I have – an obsessive need to be doing something at all times.  It’s really bad.  Don’t get me wrong, I spend plenty of time with friends and do fun things … but I can’t sit still when I’m at home.  I also talk too much according to my husband.  Which feeds into the whole need-to-be-doing-something-at-all-times thing … or chatting.  I do like to chat.

So this is what happens when I get bored.  And the husband tells me to shush because he’s trying to do work (or watch TV … let’s be real here).  My mind inevitably wanders to food and I head into the kitchen to make cute little football-shaped truffles.

Oreo Football Truffles | cookiemonstercooking.com

Because that’s what most people do with their time, right?  Well, at least I sure do.

So let’s turn our attention to these little truffles.  An easy oreo base coated in chocolate and then finished off with some white chocolate “stitching.”  The hardest part is waiting for the chocolate to set so that you can dig in and enjoy.

Oreo Football Truffles | cookiemonstercooking.com

I would say that I should learn to relax a little bit better … but then there wouldn’t be any oreo football truffles.  And I mean, who wants that?

Pssst … don’t forget to enter the $500 Tiffany & Co. gift card giveaway going on right now!

Oreo Football Truffles

Yield: about 32 truffles

Oreo Football Truffles

Ingredients

  • 1 batch oreo truffles, prepared up to the point where they are ready to be shaped*
  • 16 ounces semi-sweet chocolate, coarsely chopped
  • about 4 ounces white chocolate or candy melts
  • piping bag and small tip

Instructions

  1. Line a baking sheet with wax paper (preferably one that will fit inside your freezer). Roll the oreo mixture into small balls about 1-inch in size and then shape into a football (I found it was easiest to put the round ball on the baking sheet and then flatten the top a bit and kind of pinch the edges to shape into the football). Once you have shaped all the truffles, place the baking sheet in the freezer for about 45 minutes so they can harden before dipping in the chocolate.
  2. Add the semi-sweet chocolate to a microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted, stirring after each. Alternatively, use a double boiler to melt the chocolate. Dip the truffles into the melted chocolate so they are well coated, shake off the excess and then place back on the prepared baking sheet to dry (I’ve found that the easiest way to dip is with two forks, so you can gently shake off the excess chocolate).
  3. Once the chocolate is set, melt the white chocolate using the same method described above. Spoon the chocolate into a piping bag fitted with a small tip (I used a #2 tip). Pipe the stitching onto each football. I did a few test runs on the wax paper to make sure the chocolate wasn’t too runny and would hold its shape (let it cool slightly if it won’t).
  4. Let the chocolate set completely before removing the truffles from the baking sheet (I usually stick them in the refrigerator to speed up the process). Refrigerate until ready to serve.

Notes

*For the linked oreo truffle recipe, you don’t need to crush the 5 cookies for garnish. I just used 30 whole cookies with the 1 package of cream cheese for these football truffles.

http://cookiemonstercooking.com/2014/01/29/oreo-football-truffles/

Source:
Cookie Monster Cooking

 

Football Cupcakes

Football Cupcakes | Cookie Monster Cooking

Football Cupcakes | Cookie Monster Cooking

Let’s chat about Super Bowl food today.  Because the big game is coming up and well, food is super important.  Like what I did there?  I know, I’m so funny {ahem, not really}.

And since the Patriots didn’t pull out a win this past weekend, my attention is now devoted solely to good eats for the game.  Although let’s be honest, as much as I do like watching football, food is always more important in my little world.

Football Cupcakes | Cookie Monster Cooking

So we’ve talked about wings and chili and cornbread … and now it’s time to talk about dessert.  And football cupcakes are just so fun.  Am I right?  I about died of cuteness when I finished making these and started screaming for my husband to come look at them since I was so impressed with myself.  Ha.  I don’t think he appreciated that too much.  His excitement over my “cute” food is not quite as high as my own…

Now you can use your favorite chocolate base and any white colored frosting here, but let me suggest that you use a cream cheese frosting.  It pairs awesome awesome awesomely with the chocolate base.  Can you tell I am a huge supporter of that combo?

Football Cupcakes | Cookie Monster Cooking

So go make some cute food for the big day.  And be sure to check out the game day category on the site if you’re looking for some other fun ideas!  Although none will be as cute as these cupcakes … I outdid myself this time (or at least that’s what I’m telling myself!).

Football Cupcakes

Yield: 24 cupcakes

Football Cupcakes

Ingredients

    For the cookie garnish:
  • ½ batch of this chocolate sugar cookie dough
  • For the cupcakes:
  • 1 batch your favorite vanilla or cream cheese frosting*
  • green gel food coloring
  • 1 batch your favorite chocolate cupcakes**
  • piping bags and tips

Instructions

  1. To make the sugar cookies - roll out the dough as directed in the sugar cookie recipe linked above. Cut out 24 mini football-shaped cookies (about 2 inches in length and about 1 ¼ inches width at the widest point) - I just used a knife since I didn’t have a cookie cutter in that shape. Bake as directed in the recipe (375 degrees for about 6 ½ minutes). Let cool on the baking sheet for several minutes, then remove to a wire rack to cool completely.
  2. To assemble - spoon a small amount of the frosting into a piping bag fitted with a small tip (I used a #4 in size). Pipe the stitching onto each cooled cookie (slightly towards the top of each football).
  3. Next use the green gel food coloring to tint the remaining frosting the desired shade of green. Spoon into a piping bag and pipe onto each cupcake as desired (I used a large star tip).
  4. Carefully set each cookie into the icing, on a slight diagonal, so that it stands up on its own.

Notes

*I used this recipe for cream cheese frosting, however feel free to use your own favorite vanilla, cream cheese or any white colored frosting. You’ll need enough to frost 24 cupcakes.

**I used this recipe for dark chocolate cupcakes, however feel free to use your own favorite. Again, you’ll need 24 cupcakes.

You will likely have some extra chocolate sugar cookie dough. I made a few extra cookies just to enjoy separately but feel free to cut back the amounts slightly.

http://cookiemonstercooking.com/2014/01/22/football-cupcakes/

Source:
Cookie Monster Cooking

 

Homemade Champagne Marshmallows

Homemade Champagne Marshmallows | Cookie Monster Cooking

Homemade Champagne Marshmallows | Cookie Monster Cooking

I have a slight obsession with homemade marshmallows.  Except it’s not really slight … more like really big.

I think this is all because I feel like I need to make up for lost time.  All those years of picking the store-bought ones out of my hot chocolate and passing over any sweet treats that contained those dreaded white puffs (I’m not dramatic or anything, huh?).  But now.  Now, I will gladly pop a few homemade marshmallows in my hot chocolate.  In fact, it’s a must.

Homemade Champagne Marshmallows | Cookie Monster Cooking

So let’s take my slight obsession and combine it with New Year’s Eve.  And what do we get?

Champagne marshmallows, that’s what.  With plenty of silver sprinkles … because sprinkles make everything more fun.  Plus, I figure I can definitely get behind some boozy marshmallows.

And believe me, you can definitely taste the champagne.  With both a champagne base and reduced champagne to reinforce the flavor, you’ll feel like you are drinking some bubbly.  Well more like bubbly in marshmallow form, but you get my point.  So make sure you use something that you actually like to drink.

Homemade Champagne Marshmallows | Cookie Monster Cooking

So this New Year’s Eve bust out the champagne and streamers … and some of these fluffy white marshmallows.  You can’t go wrong.

Homemade Champagne Marshmallows

Yield: 90 1-inch square marshmallows

Homemade Champagne Marshmallows

Ingredients

  • 1 cup champagne
  • 3 packages unflavored gelatin
  • 1 cup ice cold champagne, divided
  • 1 ½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • gold edible stars or silver sprinkles, optional
  • ¼ cup confectioners’ sugar
  • ¼ cup cornstarch

Instructions

  1. In a small saucepan, add the 1 cup of champagne. Set the pan over medium heat and bring to a simmer. Let simmer gently until it has reduced down to ¼ cup, about 10 minutes. Keep an eye on it as the time may vary slightly and it can burn easily. Swirl the pan gently toward the end to help keep it from burning. Remove from the heat and set aside.
  2. Add the gelatin and ½ cup of the ice cold champagne to the bowl of a stand mixer fitted with the whisk attachment.
  3. In a medium saucepan, add the remaining ½ cup ice cold champagne, granulated sugar, corn syrup and salt. Place the pan over medium high heat and cover with the lid. Allow the mixture to cook for 3 to 4 minutes. Remove the lid and attach a candy thermometer to the pan. Cook until the mixture reaches 240 degrees. Immediately remove from the heat.
  4. Turn the stand mixer on low and while running, slowly (and carefully) pour in the hot mixture in a stream down the side of the bowl. Once all the liquid is added, increase the speed to high. Continue to whisk for about 12 to 15 minutes, until the mixture is very thick and lukewarm. During the last minute of whipping, add in the vanilla extract and the ¼ cup of reduced champagne (start with the mixer on low and then increase again to high once incorporated). If using, add a few tablespoons of sprinkles and beat for a few seconds until combined (I used about 2 ½ tablespoons here).
  5. Meanwhile, while the mixture is whipping, whisk together the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 9 by 13 inch baking dish with nonstick cooking spray. Generously coat the bottom and sides of the pan with a dusting of the confectioners’ sugar mixture, reserving the rest for later.
  6. When the marshmallow mixture is ready, pour into the prepared dish and use a lightly greased spatula to spread evenly in the pan. If using, sprinkle the top with additional sprinkles. Let the marshmallows sit uncovered for about 1 hour.
  7. Next, sprinkle the top generously with the confectioners’ sugar mixture, using enough for it to be lightly covered. Let the marshmallows sit uncovered at room temperature for at least three additional hours (and up to overnight).
  8. Gently remove the marshmallow from the pan and place on a cutting board. Using a pizza wheel, sharp knife or cookie cutter (all dusted with the confectioners’ sugar mixture), cut into 1-inch squares (or desired shape). Once cut, lightly dust all the sides of each marshmallow with the confectioners’ sugar mixture (making more if needed) to prevent them from sticking. Store the marshmallows in an airtight container for up to 3 weeks.

Notes

When measuring the champagne, make sure you let the bubbles subside to make sure you are getting the correct amount.

The champagne flavor in these marshmallows is definitely there - so use a type of champagne that you like to drink. The vanilla extract helps balance out the tartness, but feel free to leave that out if you like.

http://cookiemonstercooking.com/2013/12/27/homemade-champagne-marshmallows/

Source:
Marshmallow base from Alton Brown via the Food Network.

 

Homemade Pumpkin Spice Marshmallows

Homemade Pumpkin Spice Marshmallows | Cookie Monster Cooking

Homemade Pumpkin Spice Marshmallows | Cookie Monster Cooking

Let’s talk about the fact that I am desperate to own a fire pit.  So we can sit around the fire, all cozy and warm, and eat s’mores.  That’s the main motivating factor for this whole fire pit obsession.  I want to sit around it, in the nice crisp and cold weather, and eat s’mores.  Plain and simple.  But until we actually decide to buy one of these lovely contraptions, I instead like to convince others that we should all use their fire pit together.  Like my neighbors … it’s their own fault though – they were the ones that mentioned when we first met them that they had a fire pit.  I locked in on that statement immediately.  Oh, you have a fire pit?  Did I mention that I make homemade marshmallows???  They probably think I’m a complete nutto.

Homemade Pumpkin Spice Marshmallows | Cookie Monster Cooking

But good news.  I now have a friend who has a fire pit.  Although I’m pretty sure the first time she mentioned this I also brought up the homemade marshmallows.  I think I have a problem.

But you see, homemade marshmallows are all kinds of good.  I’ve never been a fan of the ones you can buy at the store but homemade?  Yeah, I do enjoy those.

And how about we add in some of my favorite fall flavors.  Like pumpkin puree and plenty of spice.  And now take one of these marshmallows and sandwich it between some graham crackers and chocolate.  Now that my friends is one heck of a s’more.  And promise me that if you get the chance, you will try it with one of those chocolate squares stuffed with sea salt caramel.  S’mores heaven.

Homemade Pumpkin Spice Marshmallows | Cookie Monster Cooking

And don’t be afraid to use your homemade marshmallows to barter with your neighbors to use their fire pit.  Marshmallows can be very convincing I tell you.

Homemade Pumpkin Spice Marshmallows

Yield: 90 1-inch squares

Homemade Pumpkin Spice Marshmallows

Ingredients

  • ⅓ cup plus 1 tablespoon pumpkin puree
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • dash of ground allspice
  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 1 ½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ¼ cup confectioners’ sugar
  • ¼ cup cornstarch

Instructions

  1. In a small bowl, mix together the pumpkin puree, cinnamon, nutmeg, cloves, ginger and allspice. Set aside.
  2. Add the gelatin and ½ cup of the ice cold water to the bowl of a stand mixer fitted with the whisk attachment.
  3. In a small saucepan, add the remaining ½ cup water, granulated sugar, corn syrup and salt. Place the pan over medium high heat and cover with the lid. Allow the mixture to cook for 3 to 4 minutes. Remove the lid and attach a candy thermometer to the pan. Cook until the mixture reaches 240 degrees. Immediately remove from the heat.
  4. Turn your stand mixer on low and while running, slowly (and carefully) pour in the hot mixture in a stream down the side of the bowl. Once all the liquid is added, increase the speed to high. Continue to whisk for about 12 to 15 minutes, until the mixture is very thick and lukewarm. During the last minute of whipping, add in the vanilla extract and pumpkin puree mixture (start with the mixer on low and then increase again to high once incorporated).
  5. Meanwhile, while the mixture is whipping, whisk together the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 9 by 13 inch baking dish with nonstick cooking spray. Generously coat the bottom and sides of the pan with a dusting of the confectioners’ sugar mixture, reserving the rest for later.
  6. When the marshmallow mixture is ready, pour into the prepared dish and use a lightly greased spatula to spread evenly in the pan. Sprinkle the top generously with the confectioners’ sugar mixture, using enough for it to be lightly covered. Let the marshmallows sit uncovered at room temperature for at least four hours (and up to overnight).
  7. Gently remove the marshmallow from the pan and place on a cutting board. Using a pizza wheel, sharp knife or cookie cutter (all dusted with the confectioners’ sugar mixture), cut into 1-inch squares (or desired shape). Once cut, lightly dust all the sides of each marshmallow with the confectioners’ sugar mixture (making more if needed) to prevent them from sticking. Store the marshmallows in an airtight container for up to 3 weeks.
http://cookiemonstercooking.com/2013/10/28/homemade-pumpkin-spice-marshmallows/

Source:
Marshmallow base from Alton Brown via the Food Network.

 

Homemade Pumpkin Spice Coffee Syrup

Homemade Pumpkin Spice Coffee Syrup | Cookie Monster Cooking

Homemade Pumpkin Spice Coffee Syrup | Cookie Monster Cooking

As I’ve said many many times before, we love coffee at our house.  It’s probably in your best interest that you don’t speak to either me or my husband before we’ve had a cup in the morning.  Cranky best describes our behavior without it.  Primarily my behavior.  He can handle no coffee better than I can.

Ever since I discovered how to make vanilla coffee syrup at home, I can honestly say that I have not once purchased the store-bought kind of vanilla creamer.  Which I love.  Every morning I add a splash of half and half and some homemade vanilla syrup to my coffee.  And it’s amazing.  And I’m never going back.

Homemade Pumpkin Spice Coffee Syrup | Cookie Monster Cooking

I’ve been so enamored with the vanilla syrup that I never branched out to other flavors.  But this fall I figured it was time.  Especially to keep my coffee runs in check … I have a soft spot for seasonal drinks from coffee shops.

So today I give you homemade pumpkin spice coffee syrup.  I now keep a container of this and the vanilla version in my fridge at all times.  Because this stuff makes my coffee taste like fall.  And is pretty much exactly like what you can get at a coffee shop.  But better (at least in my opinion).  Personally, I just like to add this syrup and half and half to my coffee – more like the kind of creamer you can buy at the grocery store – but you can definitely use it to make pumpkin spice lattes at home.

So, please make this syrup this season.

Homemade Pumpkin Spice Coffee Syrup | Cookie Monster Cooking

Because I have a feeling I’m not the only one who would prefer to keep their coffee shop spending under control.

And because you can use it in iced coffee too.  It’s still kinda warm here and I’m currently waffling back and forth between hot and iced coffee … it’s a dilemma I tell you.

Homemade Pumpkin Spice Coffee Syrup

Homemade Pumpkin Spice Coffee Syrup

Ingredients

  • 1 ½ cups water
  • 1 cup granulated sugar
  • ½ cup lightly packed light brown sugar
  • 4 cinnamon sticks
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¼ cup pumpkin puree (not pumpkin pie filling)

Instructions

  1. Add the water, granulated sugar and brown sugar to a small saucepan. Set over medium-high heat and cook, stirring occasionally, until the sugar has completely dissolved. Add in the cinnamon sticks, nutmeg, cloves, ginger and pumpkin puree. Whisk to combine. Reduce the heat to medium-low and continue to cook for about 5 minutes, whisking frequently. Remove from the heat and let sit for about 15 minutes.
  2. Pour the mixture through a fine mesh strainer or cheesecloth. Store in a container in the refrigerator.
http://cookiemonstercooking.com/2013/10/04/homemade-pumpkin-spice-coffee-syrup/

Source:
Slightly adapted from Cook Like A Champion. Originally from Sugarcrafter.

 

Homemade Burger Buns

Homemade Burger Buns | Cookie Monster Cooking

Homemade Burger Buns | Cookie Monster Cooking

I have been making these homemade burger buns all summer long.  And I never thought to post them here on the blog until now.  Shame on me.  I’ve tried a few recipes over the last year or two, but none ever seemed to warrant being made over and over.  Oh, but this one does.  Yes indeed.  I have an entire extra batch in my freezer ready to go … you know, in case of a burger emergency.  A girl needs to be prepared at all times.

Homemade Burger Buns | Cookie Monster Cooking

These buns are light and fluffy, yet still sturdy and can hold any burger and toppings you please.  They have a just a little hint of butter and sweetness, and are just so so much better than anything you can buy at the store.  Absolutely worth the time … and they’re not all that difficult.  Just some down time like with any yeasted bread.

Homemade Burger Buns | Cookie Monster Cooking

So just trust me and give these burger buns a whirl.  And go ahead and make an extra batch.  Just incase.

Homemade Burger Buns

Yield: 8 burger buns

Homemade Burger Buns

Ingredients

    For the buns:
  • 3 tablespoons warm milk (approx. 115 degrees)
  • 1 cup warm water (approx. 115 degrees)
  • 2 teaspoons instant yeast
  • 2 ½ tablespoons granulated sugar
  • 1 ½ teaspoons salt
  • 1 large egg, lightly beaten
  • 3 cups bread flour
  • ⅓ cup all-purpose flour
  • 2 ½ tablespoons unsalted butter, softened
  • For topping:
  • 1 large egg
  • 1 tablespoon water
  • sesame seeds
  • poppy seeds

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the milk, water, yeast, sugar, salt and egg. Mix on low speed for a few seconds to combine. Add in the bread flour and all-purpose flour and mix until incorporated. Add in the butter and mix again until incorporated. Switch to the dough hook. Mix on low speed for about 6 to 8 minutes, until it is smooth and elastic. The dough will be fairly sticky compared to other yeasted breads, but try to avoid adding too much additional flour (as this will make the buns tough).
  2. Shape the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and allow to rise until doubled in bulk, about 1 to 2 hours (it usually only takes 1 hour in my house).
  3. Line a baking sheet with parchment paper. Using a dough scraper or lightly floured hands, divide the dough into 8 pieces. Shape each into a ball and place on the baking sheet about 2 to 3 inches apart. Lightly spray a piece of plastic wrap with nonstick cooking spray and cover the buns. Let rise again for about 1 hour, until puffed and almost doubled.
  4. Set a large shallow pan of water on the lowest rack in the oven. Preheat the oven to 400 degrees with a rack in the center. Beat together the egg and 1 tablespoon of water in a small bowl and then lightly brush the tops of the buns with this mixture. Sprinkle with sesame and poppy seeds as desired. Bake for about 15 minutes, rotating the pan halfway through baking, until the tops of the buns are golden brown. Transfer to a wire rack to cool completely.
http://cookiemonstercooking.com/2013/08/26/homemade-burger-buns/

Source:
Barely adapted from Annie’s Eats. Originally from The New York Times via Smitten Kitchen.

 

Homemade Peanut Sauce

Homemade Peanut Sauce | Cookie Monster Cooking

Homemade Peanut Sauce | Cookie Monster Cooking

This homemade peanut sauce.  It is finger-licking good.  Like I want to put it on just about everything good.  In stir-fries?  Yes.  For dipping chicken?  Sure, why not.  For slathering on top of a burger (recipe coming your way later this week just in time for Memorial Day grilling fun)?  Double yes.  I’m sure I could come up with even more ways to put this sauce to good use but I won’t bore you with the constant stream of food-related recipe thoughts that go through my mind.

Now, I know that you can just buy peanut sauce at the store.  Butttt, like I say with just about everything, it is so much better homemade.  And you can pronounce all of the ingredients.  It is slightly creamy, full of wonderful spices and has just a little bit of kick.

Homemade Peanut Sauce | Cookie Monster Cooking

Want an idea right now for how to use it?  How about in this pineapple chicken fried rice?  But please goodness gracious ignore the photos.  I think that was my second post ever and I clearly had no idea how to use my camera to take photos of food.  I promise it’s tasty even if it doesn’t look that way : )  Although I must say it is fun to see just how much I’ve grown since I started this blog.

So, homemade peanut sauce.  Do it.  And you’ll be happy happy (anyone else slightly obsessed with Duck Dynasty?  I really need to stop watching TV).

Homemade Peanut Sauce

Yield: about 1 cup

Homemade Peanut Sauce

Ingredients

  • ⅓ cup creamy peanut butter
  • ⅓ cup coconut milk
  • ½ cup water
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 ½ teaspoons freshly grated ginger
  • 1 clove garlic, minced
  • pinch of red pepper flakes (or more to taste)
  • ¼ teaspoon paprika

Instructions

  1. Add all of the ingredients to a small saucepan. Cook over medium heat, whisking frequently to create a smooth sauce. As soon as the mixture starts to bubble just a little around the edges, remove from the heat. Use as desired.
  2. *If you like your peanut sauce to be thicker, you can continue to cook over medium heat for a few extra minutes and it will thicken up even more (watch closely so you get the consistency that you want).
  3. If not using right away, store in an airtight container in the refrigerator.
http://cookiemonstercooking.com/2013/05/20/homemade-peanut-sauce/

Source:
Inspired by the Bride & Groom: First and Forever Cookbook.

 

Homemade Enchilada Sauce

Homemade enchilada sauce

Homemade enchilada sauce

Promise me that you’ll never buy store-bought enchilada sauce again.  Pinky swear?  Cross my heart that you won’t even want to buy it after trying out this recipe.  Making enchilada sauce at home couldn’t be easier and really only takes about 20 minutes.  You can make it in advance and keep it in your refrigerator (or freezer), so it’s ready to go whenever you need it.

Homemade enchilada sauce

And the flavor?  So so much better than the canned version.  None of that watered down taste.  This sauce is packed full of the good stuff and has a great consistency (not too thick but not too runny either).  Just right.

Homemade enchilada sauce

So what’s my favorite enchilada recipe you ask?  Well, that’s coming your way later this week.  You knew I was going to say that, huh?  But this sauce deserved it’s own post.  Trust me.

Homemade Enchilada Sauce

Yield: about 2 ¼ cups

Homemade Enchilada Sauce

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons granulated sugar
  • 2 (8 ounce) cans tomato sauce
  • 1 cup low sodium chicken broth
  • salt and pepper, to taste

Instructions

  1. Set a medium saucepan over medium-high heat. Add in the olive oil. When hot, add in the onion and cook for about 5 minutes, until soft and it starts to brown on the edges. Add in the garlic, chili powder, and cumin. Cook for 30 seconds, until fragrant.
  2. Add in the sugar, tomato sauce and chicken broth. Stir to combine then bring to a boil. Reduce the heat to low and simmer gently for about 10 minutes. Season with salt and pepper to taste (I added about ½ teaspoon salt and ¼ teaspoon pepper).
  3. Store in the refrigerator for up to one week or in the freezer for up to three months.
http://cookiemonstercooking.com/2013/04/24/homemade-enchilada-sauce/

Source:
Slightly adapted from Tide and Thyme. Originally from America’s Test Kitchen.