Merry Christmas and Happy New Year!
Apologies for the extremely long hiatus! Something called school got in the way… Meh. Unfortunately, I didn’t get to bake or cook very much during the semester, though I did do a few artsy craftsy things here and there!
Other things include this Peppermint Brownie in a Jar gift and this handy (but really gross) way to get rid of fruit flies if you have a hoard of them in your kitchen, as we did earlier this September.
But yes, we did bake and cook here and there.
We made some fun pumpkin cookie cups with pumpkin cream cheese frosting, peppermint sugar pizookie (using my favorite Peppermint Sugar Cookie recipe!), and (of course) the famous microwave mug brownie.
Now that I’ve been home for a while, though, I decided it was time for me to do something productive with my spare time.
Productive, you ask? Yes, exactly. On my desk I have a stack of fabulous MCAT prep books and a list of internships to apply to, both of which have been dutifully neglected for the past week. I have pages of workout routines to brave, as well as an Insanity Max Interval Circuit DVD and a couple medicine balls of different weights, that have been used in a futile attempt to combat the increasing intake of delicious snacks and food that have been consumed at various parties and gatherings. And, last but not least, I have my computer, with which I search nommy recipes to make. Hehe.
We drove to Oceanside the other day and ate dinner at this delicious Peruvian restaurant, Panca Peruvian Cuisine & Rotisserie, I stumbled upon using Yelp. If you’re ever in the area, I highly recommend it. Everything we tried was excellent! I ordered the 1/4 Peruvian chicken. Mm. So good. So tender. We also had the quinoa cakes… WHICH I NEED TO LEARN TO MAKE RIGHT NOW BECAUSE THEY WERE MIND-BLOWING. Apparently the sauce it was served in included animal crackers. Interesting. The waitress told us that they used the aji pepper for a lot of their sauces, which made everything that much better.
Apart from those quinoa cakes, I also wanted to try to make Edamame Hummus, which I tasted at a party. Oh Trader Joe’s, you’ve done it again. I tried to make it healthier, too, since everyone’s been indulging in rich foods as of late. Lucky for me, I had time to make it last night to bring to a party, and I was glad to see that it was a hit! Additionally, I also made a ton of layered jello and mosaic (stained glass) jello for the party, which was popular with all the little kids.
These recipes are all super duper easy to make, so give them a shot! Let me know how your creations turn out, too!
I hope you all had a wonderful Christmas, and Happy New Year’s!
Healthy Edamame Hummus
Yield: 1 1/4 cups
- 1 cup frozen, shelled edamame, thawed
- 3½ tablespoons tahini
- 3 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons canola oil
- 2 cloves garlic, roughly chopped
- ¾ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- olive oil to drizzle on top for serving, optional
- Combine all ingredients in a mini food processor.
- Process until desired consistency, scraping down the sides as needed. Add salt and pepper to taste!
- Refrigerate for at least one hour to allow flavors to blend.
Layered Christmas Jello
Yield: One 9×13 pan with five layers of jello
- 2 boxes Cherry Or Strawberry Jello (3 Ounces Each)
- 1 boxes Lime Jello (3 Ounces Each)
- 1 cans Sweetened Condensed Milk (14 Ounces Each)
- 2 envelopes Plain Knox Gelatin
- Nonstick Cooking Spray
1. Spray a 9 x 13 inch Pyrex with cooking spray, then give it a gentle wipe with a paper towel to remove the excess.
2. Prepare the creamy layers: In a small glass measuring cup, measure 1/2 cup cold water. Stir in 2 envelopes of plain jello and stir to dissolve. Pour sweetened condensed milk into a medium-sized mixing bowl. Add 1 cup of boiling water. Pour dissolved gelatin mixture into the condensed milk mixture, then add another 1/2 cup of boiling water. (This will make enough for both creamy layers.)
3. Mix 1 box of Jello with 1 cup boiling water and ½ cup cold water. Do this for each of the colored layers when you’re ready to pour it into the pan.
4. Pour a layer of red jello into the pan and refrigerate until set (about 45 minutes, but can vary depending on the temperature of your fridge and how full it is). Once it’s set, very gently pour half of the creamy layer on top. Return to the refrigerator for 20 minutes, or until set. Repeat with the colors and creamy layers until the last color is used. When finished, refrigerate for at least another hour. Store in refrigerator until ready to serve; refrigerate leftovers. *Make sure that the mixtures are cooled to about room temperature before pouring it on top of the other layers.*
Christmas Mosaic (Broken Glass) Jello
Yield: One 9×13 pan
- 5-1/2 cups boiling water, divided
- 2 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
- 2 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
- 2 env.
KNOX Unflavored Gelatine
- 1/2 cup cold water
- 1 can (14 oz.) sweetened condensed milk
1, Add 1 cup boiling water to each flavor fruit gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm.
2. Sprinkle unflavored gelatine over cold water; let stand 1 min. Stir in remaining boiling water. Add condensed milk; mix well. Cool slightly.
3. Cut flavored gelatin into cubes. Randomly place cubes in 13×9-inch pan sprayed with cooking spray. Pour milk mixture over cubes; stir to evenly distribute gelatin cubes. Refrigerate 2 hours or until firm before cutting into bars.