Tag Archives: secret recipe club

SRC: Club Soda Waffles

I love breakfast food! So much in fact, that we had breakfast for dinner at our wedding. True story, one I’ve told too many times on this blog. It should come as no surprise then I immediately look at breakfast recipes on whatever blog I am assigned to for the Secret Recipe Club each month. If a good looking breakfast recipe is there, you can bet I’ll make it!! Okay, that’s not always true… there are so many good recipes on SRC blogs these days! But I do try my best to find yummy breakfast recipes whenever I can.

If you’re new, you might be a bit confused. SRC? What’s that? Let me explain. It’s a pretty amazing blogging club. Basically, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

This month I was assigned to The Keenan Cookbook, a fun husband and wife food blogging team. They have a great system down: he cooks, she photographs, they enjoy. Love it!! Chris and Rachel seem like such a fun couple, and they have the most adorable little boy. Seriously… he’s so cute! I first “met” them in SRC awhile ago, and I loved that they chose one of my favorite desserts when they had my blog back in November.

I was really torn between three recipes–these waffles, Mint Orange Couscous Salad [ultimately nixed because my mint hasn't grown enough yet... and I didn't want to pay $5 for some at the grocery store], and Chocolate Coffee Cake. Though I’m sure all those recipes are great, these waffles are incredible!

Ben though they were the best waffles I ever have made, and I must say I was pretty impressed myself. They are crispy and light and airy all at once. It’s a miracle! A carbonated miracle! Apparently it’s an old-timey recipe… I did a little google-investigation and saw that it might have originally been featured in the Hints from Heloise newspaper column. But I’m not an expert on the history… have you ever heard of these waffles? I am so glad that Chris and Rachel introduced me to them… they are perfect for those times when you’re out of milk but still want waffles, or need to be dairy-free [obviously taking the butter into account too]. Delicious! Be sure to check out The Keenan Cookbook for more great recipes! Thanks guys.

Club Soda Waffles [waffles from The Keenan Cookbook, Bisquick substitute from Unsophisticook]

Ingredients:

2 cups all-purpose flour
2 tablespoons baking powder
3 tablespoons unsalted butter, cubed
1 egg
3/4 cup canola oil
1 1/3 cups club soda

Directions:

Preheat waffle maker.

In a large bowl, stir together flour and baking powder. Add cubed butter and cut in with two knives or a pastry cutter until fully incorporated. Then add egg, oil, and club soda and stir gently until combined. Do not overmix!

Spoon batter into hot waffle maker in ~ 1/2 cup* increments. Cook until crisp.

Serve with powdered sugar, fruit, and yogurt, or your desired toppings!

Time: 20 minutes.

Yield: 6 waffles [may vary based on your waffle maker].

Notes:

Can substitute 2 cups Bisquick mix or the like for the flour, baking powder, and butter. The original recipe advises that uncooked batter does not keep because of the club soda, so make all the waffles at one and then reheat if necessary. I always use my toaster or toaster oven to do this.

Check out other SRC recipes here!

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SRC: Herb, Tomato, and Cheese Crackers

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Happy SRC Day! I love being part of the Secret Recipe Club and getting to explore a new blog every month. If you’ve missed my past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

This month I was assigned to Sawsan’s blog, Chef in Disguise. Sawsan writes this wonderful blog from Jordan–a country halfway around the world from my home in Indiana. It’s crazy how blogs and technology can make what is so geographically far so close. Chef in Disguise has tons of wonderful sounding recipes–like Peppermint Chocolate Almond Butter, Coconut Cake, and Fattoush (a Middle Eastern bread salad). Now that this recipe is posted and the secret is out, I can pin away yummy recipes without Sawsan’s suspicions aroused.

This month, I wanted to try to make a completely new type of recipe–something I’ve never made before: homemade crackers. For some reason I always thought they were complicated to make, but that’s ridiculously far from the truth. At least, that’s what Sawsan’s blog taught me. She has several homemade cracker recipes but I wanted to go with a classic cheese cracker. Now, these classic cheese crackers are fancied up with sundried tomatoes, herbs, and spices. Fannncy!

In a way, the flavor of these crackers reminded me of pizza–so if you’re not a cheesy tomato person, you might wanna check out the link and see some of Sawsan’s other cracker recipes. I can totally see dipping these in a creamy ranch dip or a spicy marinara sauce for a lovely appetizer. YUM!

And let me tell you–though these are fancy crackers with great flavor, they are incredibly simple to make. You just mix up the dough, roll it into a log, chill for an hour or so, take it out, and bake. Easy as that! Just like slice ‘n bake cookies. Except, slice ‘n bake crackers. New business venture, anyone?!? Next time I make them, I’m going to roll it into a thinner, longer log to have smaller crackers. These crackers were thick and a bit chewy, and I’d like to try them thin and crispy. No matter how you slice them, these Herb, Tomato, and Cheese Crackers are amazing! Thanks for a great recipe, Sawsan!

Herb, Tomato, and Cheese Crackers [from Chef in Disguise]
click to print

Ingredients:

6 ounces Monterey Jack cheese, shredded
4 ounces unsalted butter, at room temperature
2 tablespoons sundried tomatoes [drained, if oil packed, soaked in water if dry]
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/4 teaspoon sea salt
1 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon dried parsley
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/8 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes

Directions:

Combine cheese, butter, and tomatoes. Then, add flour, salt, and herbs/spices. Mixture will be somewhat crumbly. Roll the dough into a log and wrap with saran or foil.

Refrigerate at least 1 hour or up to 3 days. [Can also be frozen for several months.]

When ready to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silpat.

Thinly slice log and place on prepared baking sheet.

Bake for 10-15 minutes, or until golden brown.

Time: 15 minutes, plus chill time.

Yield: 2-3 servings.

Note: can substitute 1 teaspoon herbs de Provence for all the 1/8 teaspoon herbs/spices above.

Be sure to check out the other SRC posts today here:

Have a wonderful Monday!!

SRC: Quick Chocolate Pudding

41 Replies

Have you ever made homemade pudding before? I never knew until this weekend just how simple it is–and how utterly delicious the results are! This month for the Secret Recipe Club I was assigned to Shannon’s blog, Searching for Dessert and I am so glad that I was–otherwise I may never have discovered the wonder of homemade pudding!! And this version is luscious, rich chocolate pudding so it is very wondrous.

If you’ve missed my past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

If you’ve never visited Shannon’s blog, you’re missing out! As the name implies, the focus is on dessert… as well as meatless recipes! Yum to both! There are SO many new recipes I’d love to try, like these Cranberry and Pecan Granola Bites and this Parmesan Pizza Dough. Everything I saw looked amazing, but since Shannon is an excellent photographer and a former pastry chef, that is no surprise. Now, she is a student [graduating this year, like me... yay! By the way, I don't think I've announced this here yet but I turned in a FULL DRAFT of my thesis a couple weeks ago! I'll have to do revisions later this month, but this is a big step forward. ]. Shannon is also a wife and a mother–most recently the new mom of a little girl. So fun! I’m sure her family loves it when she makes this quick chocolate pudding for dessert at night. It’s no pastry but it sure is tasty.

This rich, fudgy chocolate pudding is amazing! It comes together in a flash [hence the quick part]. Probably the hardest part is straining the lumps out at the end. Seriously. You just gotta be prepared and have all the ingredients ready as you go along. Even if it was a bit more complicated, I think I would still love it just as much because it is SO much better than any pudding mix you can buy at the store.

Since the pudding cooks and thickens on the stove, there is really no need for refrigeration prior to serving. I had never had warm pudding before, and man, was it good! It was like eating a bowl of milky hot fudge. It was also great cold, but it was such a treat hot out of the pan. Shannon’s original recipe called for flavoring the chocolate pudding with fruit, specifically black cherries. I intended to buy some, but just never did, so we enjoyed the pudding plain and also with coconut and mini chocolate chips. Be sure to check out her original post for more fruit ideas… she had a ton.

I feel like this post is super scattered, but just to emphasize again… this Quick Chocolate Pudding is superb! It is rich and chocolatey, with richness drawn from the coffee, vanilla, and butter. If you aren’t a coffee fan, don’t be scared–you don’t actually taste it, it just serves as a flavor enhancer. I won’t go so far as to say I’ll never make boxed pudding again… but I really shouldn’t. I’ve been enlightened… and I can’t wait to find more pudding recipes now. Anyone have some they wanna send my way? Enjoy… and go show Shannon and her new baby girl some love at Searching for Dessert!

Quick Chocolate Pudding [from Searching for Dessert]

Ingredients:

1/3 cup sugar
3 tablespoons cornstarch
3 tablespoons cocoa powder
1/2 cup coffee, hot
1 cup milk, hot
4 ounces semi-sweet chocolate [I used a block of chocolate but Shannon used chips]
1 teaspoon vanilla extract
1 tablespoon unsalted butter
1 cup fruit, if desired [Shannon used frozen black cherries]

Directions:

Add sugar, cornstarch, and cocoa powder to a medium saucepan and whisk well to blend. Then pour in the hot coffee and whisk again until fully incorporated.

Then, place the saucepan over medium high heat. Gradually pour in the hot milk, whisking after each addition. Using a wooden spoon, consistently stir the mixture for 2-3 minutes as it thickens.

Add chocolate, and stir until melted. Remove from heat. Add vanilla and butter, stir until melted.

Set a fine strainer or sieve over a bowl and push the pudding through to remove any lumps. This will take a few minutes, but the results are well worth it.

Serve immediately, with 1/4 cup fruit per 3/4 cup serving [if desired]. Alternatively, place in a bowl and cover with plastic wrap [touching the pudding] and refrigerate for at least an hour before serving.

Time: 20 minutes.

Yield: 4 servings [3/4 cup each].

Be sure to check out the other SRC posts today here:

SRC: Baked Jalapeno Popper-Ranch Dip

26 Replies

This month for the Secret Recipe Club I was assigned Wendy’s wonderful blog, The Weekend Gourmet. As I’ve said before, numerous times, I absolutely love being part of the SRC. It’s a fun way to try new blogs and recipes and be part of a fun community.

Anyway, when I first visited Wendy’s blog I was overwhelmed by the number of fabulous recipes there. Wendy is from Texas, and is as warm and welcoming as can be. I mean, how could she not be… she’s from Texas after all. Plus, she has a cat. Nice people always have cats. I could hardly decide what to make. Peppermint White Hot Chocolate? Cranberry-Nut Caramel Popcorn? Citrus-Walnut Brown Rice Pilaf? Mmm, I wanted to make them all. In one day. What a delightful day that would have been! But I asked Ben, my chief culinary consultant what sounded good to him, and then we got to talkin’ about appetizers. Our church small group takes turns bringing snacks each week, and if left to my own devices, I would always bake something. But Ben wanted to do something different, so we settled on Jalapeno Popper Dip. But not just any Jalapeno Popper Dip… Baked Jalapeno Popper-Ranch Dip.

This dip is, in a word, awesome. Spicy and creamy and cheesy. Yum. In another word, addicting. It’s great hot right out of the oven [but beware... Wendy calls it hot lava right out of the oven, and I agree]… and it’s equally as good cold out of the refrigerator [ask me how I know... it's a great 11 pm snack to finish off peppermint tea... ha!]. And in a last word, forgiving. The recipe I’ll give you will be Wendy’s, through and through… even though my version was laden with “mistakes.”

There were so many! I misread the recipe and put all the ranch seasoning in the cheesy mixture, instead of splitting it between the cheese and the topping. I forgot to buy the green onions so those were omitted. I accidentally used up the plain green yogurt in another recipe, so had to substitute some sour cream and mayo instead. I also rubbed jalapeno juice into some tiny cuts on my hand, which was fun. But you know what? Even with all that craziness, this dip was just SO good. It was just demolished by everyone who tried it, even an adventurous two year old. You should totally make it for your next appetizer need… I wish I could have posted it before the Super Bowl, but alas… Ben loved it and says you can eat it anytime!

Enjoy, and be sure to check out Wendy’s blog for more recipe inspiration. Thanks for a great recipe, Wendy!!

Baked Jalapeno Popper-Ranch Dip [from The Weekend Gourmet]
click to print

Ingredients:

8 ounces cream cheese, softened [I used Neufchâtel]
6 ounces plain greek yogurt [I used 4 ounces sour cream + 2 ounces mayo]
1 – 1 ounce package dry ranch dressing mix
1 small can chopped jalapeno peppers, drained [I used 3 fresh jalapenos, about 1 heaping cup, and deseeded 2 of them]
2 sliced green onions
1 cup shredded co-jack cheese
1 1/2 cups panko breadcrumbs
1/2 cup grated parmesan cheese
olive oil

Directions:

Preheat oven to 375 degrees. Lightly spray a shallow casserole dish [I used a 10 inch dish].

In the bowl of a stand mixer, combine cream cheese, yogurt, and half of the ranch seasoning. Mix on low until everything is combined. Scrape the sides of the bowl, then add the jalapenos, green onions, and cheese. Mix again, then spoon into prepared dish.

In a second bowl, stir together the breadcrumbs, parmesan, and the rest of the ranch seasoning. Spread on top of the cheese mixture, then spray or drizzle on olive oil.

Bake for 25-30 minutes, or until topping is golden brown and dip is bubbly. Turn dish around halfway for even browning.

Cool for 5 minutes before serving with tortilla chips.

Time: 40 minutes.

Yield: serves 10-12.

Be sure to check out other great SRC recipes here, and have a great day!

Also linked with: Weekend Potluck.

SRC: Lemon Herb Eggs in Ciabatta

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For the month of November, my Secret Recipe Club assignment this month was Aly’s fun and fashionable blog, Cooking in Stilettos. As I say every month, I love being part of the SRC. It’s a fun way to try new blogs and recipes and be part of a great community.

Aly has an amazing collection of recipes on her blog. I had such a hard time just picking one! She is a self-taught cook and draws inspiration for her food from the people and places around her–most notably her grandfather, or as she lovingly called him, her Bampa. I just love Aly’s tribute to him on her blog–I feel the same way about my own grandpa. If I had planned ahead, it would have been fitting to make one of his recipes, but alas–I did not. Instead, I made pretty much the awesomest brunch dish EVER.

This impressive looking Lemon Herb Eggs in Ciabatta looks complicated, but is in fact quite simple to make. [Just don't tell anyone!] And you know what? It’s as tasty as it looks [even if it sounds weird].

Despite any preconceived notions you might have about what should go with egg, you should definitely give this recipe a fair shot. It’s the most light and refreshing egg dish I have ever had. And eggs aren’t something I would consider to be heavy… but there’s just something about the lemon-herb combo that just squeals “refreshing!!!”

Since lemon isn’t actually mixed with egg, this dish isn’t quite as bizarre as it sounds. The lemon flavor is baked into the crust, also known as the shell for a snappy herb egg bake. In order to achieve this, the ciabatta shell is brushed with a mixture of herb-infused olive oil, lemon juice, and lemon zest… then toasted, prior to adding the egg-herb-bread filling. This gives the bread maximum flavor for minimum effort… especially if you purchase the bread from a bakery, like I did.

I infused my olive oil with an Italian seasoning that is actually intended for olive oil, you know, those gourmet food shop seasoning containers that you’re supposed to add to olive oil for bread dipping and whatnot? Well, that’s all I’ve used mine for actually. Then, for the herb-in-egg mixture, I used fresh parsley, since that pairs so well with lemon. We all know it’s more than that! Aly used chives, but I couldn’t find any fresh so I improvised.It’s not too often that a dish highlights parsley, and I didn’t want the parsley to feel like it was just a garnish. And here, it is so good.

I just don’t have anything more to say about this dish except that it’s so beautiful and stunning and EASY that you should make it this weekend and impress everyone you know. Even those of the feline variety. I was just trying to impress Ben on a recent Saturday morning, but the kitty wanted in on the action too.

Lemon Herb Eggs in Ciabatta [from Cooking in Stilettos]
click to print

Ingredients:

1 loaf fresh ciabatta bread
2 tablespoons herb-infused olive oil [I just mixed a bit of Italian seasoning with some good extra virgin olive oil]
1 teaspoon lemon juice
zest of half a lemon
4 large eggs
1/4 cup parsley, chopped
1/4 cup grated Parmesan
1/2 teaspoon freshly ground black pepper
1 cup milk

Directions:

Preheat oven to 350 degrees.

Using a paring knife, hollow out the loaf of bread. Reserve for later. Then, mix together olive oil, lemon juice, and lemon zest. Brush on inside of ciabatta, then place on a baking sheet. Toast for 10 minutes.

Meanwhile, cut reserved bread pieces into 1 inch pieces. Next, whisk the eggs, then stir in parsley, Parmesan, pepper, and milk. Add the bread cubes and stir gently to combine.

Remove toasted bread from oven, then pour in egg mixture.

Return to oven and bake for 35-45 minutes or until eggs are fully cooked. Cut into pieces and serve immediately.

Time: 1 hour [15 minutes active].

Yield: 4-6 servings.

Notes: This is best fresh, but leftovers aren’t bad. Just toast in the oven to reheat. Also, original baking time was listed as 35-40 minutes, but mine definitely took 45. If it starts to brown too much on top while baking, just cover with foil.

Be sure to check out the other fabulous recipes posted today [click below] for this week’s SRC reveal. Have a great day!

The Pajama Chef

where the secret ingredient is love

Tag Archives: secret recipe club

SRC: Club Soda Waffles

SRC: Herb, Tomato, and Cheese Crackers

SRC: Quick Chocolate Pudding

SRC: Baked Jalapeno Popper-Ranch Dip

SRC: Lemon Herb Eggs in Ciabatta

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