My fingers worked the dough from memory:
I’ve missed the familiar moves
If writing is my true love
cooking was my first.
So, yes. This.
We happened upon a small diner last week with a soda fountain counter, burgers, fries and malts. They even had an old PacMan game and a Juke Box. We threw health to the wind and licked our fingers, dipped fries in vats of ketchup and slurped pop. It was gooooooood. For dessert? Hand-dipped paddle pops.
I just had to make them on my own after that. It wasn’t an option.
It’s crimincal how easy these are to whip together. So lets talk brass tax …
Good Life Granola
I also had a small pan, wax paper and a sharp knife ready to go.
I started out by opening my half gallon of ice cream so the cardboard laid flat and I could get to the block of ice cream unhindered.
With your knife, cut one inch slices out of your ice cream and transfer the slab to your prepared pan – once on the pan, cut the slab in half. So you’ll get two “paddles” out of one cut.
Ready your popsicle sticks and insert them in the middle, bottom of your “paddles”.
My ice cream was a tad too soft so I did the best I could. You might want to stick your ice cream back in the freezer in-between steps just to ensure it’ll keep shape.
(At this point, once all sticks are in, place your Paddles in the freezer to harden up for 15 to 20 minutes depending on how soft it got.)
Now to make your Magic Shell! You need a small pan or microwavable bowl. 1 1/4 C semi sweet chocolate chips to 1/2 C coconut oil. Combine, heat til melted and let cool.
After you’ve let your Magic Shell cool down (it won’t harden – keep at room temperature, do not store in fridge) and you’re Paddles are frozen hard – you can either fashion a way to dip them or just scoop the magic shell over your paddles.
I didn’t wait long enough for my ice cream to re-freeze AND I didn’t let my magic shell cool all the way. I was very excited. So I had some melt-age. It’s ok. It’s still gonna work just fine.
Now for the topping! Nuts are fun and everything, I have nothing against them but putting Good Life Granola on my Paddle Pops took them to the next level. This is the best granola I’ve ever had (and no, I’m not being paid to say that. I’m not being paid at all for this post actually – just honestly the best ever).
Just sprinkle a bit over the magic chocolate shell and then stick your pan back in the freezer to harden up.
Your pops will result in groans, it’s that good.
Yum. I made this just for you.
I’m still working on the lighting in the kitchen – it does not bode well for photographs. Artificial light and green floors – I battle the yellow 70’s glow in all food photos unless it’s 6pm and the door is wide open and things are just so and well … you get it. I’m working on it.
For this recipe you need Flour, Sugar, Oil, an Egg, Salt, Cinnamon/Sugar, Buttermilk (or milk and vinegar) and Baking Soda.
You start by mixing your Buttermilk with 1 tsp baking soda but if you’re like me and never have buttermilk in your house, you make some. Like this:
Measure some milk (right now I have Almond milk) just shy of your 1 cup marker. Top it off with Vinegar and let sit for a minute or two.
Now, add your 1 tsp baking soda and let the mixture sit for 5 minutes.
Pour the milk mixture into your bowl and add the rest of your ingredients.
1/2 Cup oil.
1 Cup sugar.
1/2 tsp salt.
Two Cups flour.
Prepare your loaf pan (or muffin tins). I had parchment paper so I used it, otherwise I just oil it.
Pour half the batter in your loaf pan and sprinkle a generous amount of your Cinnamon Sugar on top (1/2 C Sugar to 1 TSP cinnamon ratio). Use a clean knife to swirl around, top with other half of batter, sprinkle a bit more and swirl one last time.
Bake at 350 for 55 minutes to an hour.
Try not to eat it all at once. 😉
Tuna melts are comfort food for me. They’re also easy and a quick dinner so, you know, bonus.
The weather is finally screaming Fall and the leaves are turning. It’s soup weather, chai, and a steaming cup of cocoa kind of season … my favorite. This weekend we’re finally carving pumpkins, roasting seeds and making Halloween cookies. We’ll probably make these again, too.
Whatever you have on hand – but the essentials are Tuna, cheese, mayo/mustard, onion and english muffins. Tomatoes, green onions, green peppers and spices to taste. The pasta is there for a reason … we’re killing 2 birds with one stone today.
I always make enough of the “filling” (not unlike tuna salad) for extra’s – sandwiches or salads etc. For this recipe I made enough for the Tuna Melts and a pasta salad as a bonus for lunches.
So start by boiling your water, adding the pasta and cooking to the boxes specifications.
While that’s going chop your onion, green pepper and drain 2 cans of tuna – add it all to a bowl and mix to integrate.
Add your mayo and mustard, salt and pepper to the mix. Measurements? Um. More mayo than mustard … 😉 About 1/2 C mayo – 1/8 C mustard. You can always add more.
Ready your english muffins for toppings by lining a 9X13 cookie sheet with halves open faced.
And top them!
Now add cheese to the tops, a slice of tamotoe on a few of them … mmmmm.
Put them in the oven either at 350 for 10-12 minutes or on Low Broil for 5. Just until the cheese bubbles.
With your extra Tuna filling and your cooked pasta – you can make a tasty salad to use for lunches or a side dish another night.
Add them together:
I like to jack it up a bit and add a few more things to the salad – red wine vinegar if I have it, a little more mayo or canned green chilies … then stick in the fridge to marinate overnight.
Your tuna melts are ready …
Ever run out of parchment paper or wax paper and had cookies coming out of the oven that needed to cool?
Ok, well – WHEN YOU DO I have a tip for you.
You can place the newspaper right on the counter or over your cooling rack.
Then place your right-out-of-the-oven cookies on top to cool.
Here’s the secret – the newspaper soaks up grease from the cookies. The cookies are still moist and delicious but no more shiny fingers (or faces) when you grab one for a treat.
When you’re done cooling all your cookies (can re-use for each and every pan per batch of cookies) you just recycle the newspaper. Easy!
I learned this tip from my mom when I was about my daughters age (6) and have been doing this since. We still buy wax paper and what not but this is one of those things that I saw over and over and over again that stuck.
Do you have any fun kitchen tips or tricks that you picked up from watching your mom/dad/grandma/someone constantly in the kitchen?
I can’t wait to hear someday what my kids remember most about the hours I spend above a mixer 😉