Recipes – Page 60 – The Pajama Chef

Honey Lemon Thyme Iced Tea

July 1, 2013July 5, 2013 Sarah

If you were to come visit me, the first thing I’d do would be to have you take a glimpse of our porch. It’s pretty much my favorite thing ever in the summertime.

We don’t really have room [or enough direct sunlight] to grow veggies, but every summer I grow tons of potted herbs. This summer we have rosemary, catnip, lemon thyme, parsley, chocolate mint, and spearmint [RIP summer savory]. I’m a lemon thyme newbie, and I am absolutely positively in loooove. Not only is the sweet and citrusy lemon thyme awesome in a tossed salad, but it makes a mean simple syrup that we’ve been chugging for the past two weeks straight. Seriously. Well, in my favorite Cold Brew Iced Tea… but we are SO addicted. [FYI Lipton has no idea who I am. I just like their Iced Tea.] It is so refreshing, smooth, and fun… a fabulous drink for the summer.

If you’ve never had lemon thyme before, you should get yourself some just for this recipe. It’s wonderfully aromatic and fresh. If you can’t find any, you can substitute common thyme and add the zest of one lemon to the simple syrup. Basically, this simple syrup is a spinoff of my Iced Tea with Ginger-Mint Simple Syrup from last summer. Both are excellent in their own way, but what truly sets this Honey Lemon Thyme Simple Syrup apart is the honey base. Simple syrup is made by dissolving sugar in water on the stove, and infusing it with a variety of fruits, herbs, or any other additions of your choice. White sugar is my go-to sweetener for simple syrup, but I am so glad that I decided to experiment with honey this time for a bit of natural sweetness. It was a rockin’ success–the honey added a nutty, woodsy sweetness and paired perfectly with the tart lemon juice and the herby goodness of lemon thyme.

Now, I haven’t tried this… but both Ben and I agree that a little bit of Bourbon would be an excellent addition to this iced tea for a little grown-up fun. Let me know if you decide to try it that way–but even if you don’t, be sure to make some Honey Lemon Thyme Simple Syrup to flavor your iced tea for the 4th of July or any other special [or ordinary] summer day. Enjoy!

Honey Lemon Thyme Iced Tea [a TPC original]
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Ingredients:

1/3 cup honey
2/3 cup sugar
1 cup + 1 quart water, divided [filtered if you prefer]
1/4 cup lemon juice
1/2 cup lemon thyme, roughly chopped
2 large “family-size” cold brew iced tea bags [or the equivalent of regular tea bags if you prefer iced tea made some other way… I like cold brew iced tea cause it’s easy]

Directions:

In a small saucepan, combine honey, sugar, 1 cup water, lemon juice, and lemon thyme. Stir over medium heat for 3-4 minutes until sugar dissolves. Turn heat to low then simmer for 3 minutes. Remove from heat and steep for 20 minutes.

While simple syrup is steeping, prepare iced tea. Combine 1 quart water and tea bags in a large pitcher [mine is probably ~1 1/4 quarts] and let steep for 8-10 minutes, or until tea is brewed to desired preference. Place in refrigerator to chill.

After syrup has steeped 20 minutes, pour syrup through a fine strainer into a large measuring cup or bowl. Refrigerate syrup, strainer and all [to catch any last lingering drops of syrup caught up in the lemon thyme].

After tea and syrup have chilled, stir in syrup to taste. I used a generous 1/4 cup and found that plenty sweet for me, but it was nowhere near Southern sweet tea so if that’s your thing, use more. Store extra syrup in a covered container in the refrigerator for up to a month.

Time: 2 hours [15 minutes active].

Yield: 6-8 servings tea, 2 cups simple syrup.

Linked with: Weekend Potluck.

Cakes, Desserts, Recipes

Coconut Chocolate Chip Buttermilk Crumb Cake

June 28, 2013July 18, 2017 Sarah

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Sometimes in the summertime, chocolate can be given the heave-ho as berries and other summer fruits take center stage. Even so, a cake can come along to change this. Cause a girl’s gotta have her chocolate, right?!? Especially when it comes in the form of Coconut Chocolate Chip Buttermilk Crumb Cake. I know that’s a mouthful, and normally I shy away from giving food loooooong names, but in this case, it is totally worth it. I promise. 🙂

This cake! Ohhh this cake. Crumb cakes just can’t be beat, can they? Well, a plain ‘ole crumb cake could get beat by this Coconut Chocolate Chip Buttermilk Crumb Cake, for sure. This cake is a buttery, flavorful masterpiece with a hint of sweet, tropical coconut. Using buttermilk in the cake itself just makes the batter so tangy and irresistible, and it bakes up soft and fluffy every. single. time. To lighten up the cake, I used the ‘ole half applesauce/half butter trick. For an even more decadent cake, use a full cup of butter, but really, the applesauce doesn’t affect the texture one single bit. I’m not a fan of applesauce in quick breads because the texture tends to get a little wonky, but here, the butter and buttermilk balances it out.

Mixed into the batter are some mini chocolate chips and a touch of shredded coconut–see them? Mini chocolate chips > regular chocolate chips any day. Better chocolate to batter ratio, if you will. 🙂 Then, as a topper of this already amazing cake we have some crumbs. Normally, crumbs are a bad thing. A messy thing. [Think toast.] Not so with cake! These crumbs are delectable bits of sugar and butter and coconut emulsion that just melt in your mouth. I couldn’t get enough of them. Seriously folks, when I cut the cake a few crumbs happened to fall off the knife onto the floor or the countertop or even the bottom of the pan, guess where they ended up? If you guessed the trash can, you are dead wrong. If you guessed my mouth… then, well, we’re kindred spirits. For good measure, I threw some more mini chocolate chips and shredded coconut on top. This makes one heck of a cake, friends.

If you like coconut and chocolate, then this is for you. I’ve been on a serious coconut kick over the past year plus and I think… I THINK… that this is the best coconut recipe that I have ever tasted. And I’ve tasted a lot of coconutty treats–candy, muffins, cookies, rice, even chicken. But this cake beats ’em all. I am extremely tempted to throw my day aside right now and head to the store for the few ingredients I need for this delightful cake. I’m starting the training for my fourth marathon soon, so I need the fuel, right? 🙂 Have a great weekend! Enjoy!

Coconut Chocolate Chip Buttermilk Crumb Cake [adapted from The Spiced Life]

click to print

Ingredients:

for the cake

1 cup unsalted butter, softened
1/2 cup unsweetened natural applesauce
1 1/2 cups sugar
3 eggs
1 tablespoon coconut emulsion [or extract]
1 cup low-fat buttermilk
2 1/2 cups all-purpose flour
1/2 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup mini chocolate chips
1/2 cup shredded coconut

for the crumb topping

1 cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar, packed
1/3 cup unsalted butter, cold & cubed
1 teaspoon coconut emulsion [or extract]

for finish

1/3 cup shredded coconut
1/3 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 9×13 baking dish with cooking spray [or your butter wrapper!].

In the bowl of a stand mixer, cream butter on high for 1 minute. Then add applesauce and beat on medium for 1 minute to incorporate. Then add sugar and beat again until fully incorporated, scraping the sides as needed.

Add eggs one at a time, mixing between additions.

Then, stir together coconut emulsion and buttermilk. In a separate bowl, whisk together flours, baking powder, and baking soda.

Alternately add buttermilk and flour to mixing bowl, beating on low in between additions and frequently scraping the sides. Fold in the chocolate chips and coconut.

Pour cake batter into prepared pan and set aside.

Next, prepare the crumb topping. Stir together flour and sugars, then cut in cubed butter with a pastry blender or two forks. Drizzle on coconut emulsion, then mix in with pastry blender. Sprinkle topping evenly over the batter, including the corners.

Bake for 50 minutes, then remove from oven and sprinkle with coconut. Return to oven for another 5 minutes then check for doneness with a toothpick. If toothpick does not come out clean, cover with foil and bake for another 5 minutes and check again. Bake until toothpick inserted in the center comes out clean. Immediately top with mini chocolate chips, then cool completely before cutting.

Time: 75 minutes [15 minutes active].

Yield: 16-20 servings, depending how you cut it.

Linked up with: Weekend Potluck.

Desserts, Other, Recipes

Oreo Popcorn

June 24, 2013June 24, 2013 Sarah

If you’ve been reading my blog for awhile, you probably know that I coordinate the food for a monthly meeting at church. Sometimes this means just shopping for the food and delegating preparation to others, but sometimes it means being responsible for cooking and baking several appetizers and desserts for a crowd of 60-70. Usually I have help so it’s not so bad–and pretty fun to try new recipes for a group. My friend Rachel always has the most creative ideas, and though this Oreo Popcorn has made the rounds on Pinterest before–I just had to share it here because it is unbelievably good!

I must admit I was a little skeptical of this snack. For one, I despise melting chocolate. It’s just annoying, even though the results are delicious. But more than that, I’m mostly a popcorn purist. I love caramel corn and kettle corn, but anything more is just a bit weird to me. Maybe it’s having extra texture in there? I don’t know, but what I do know is that Oreo Popcorn might be the dawn of a new era for me. It’s salty, sweet, creamy and crunchy… pretty much perfect. Next time you have a get together, definitely make a batch. It’d be great in a big bowl at a pool party or a fun addition to your Friday movie night. Or, you know, ahem, for watching endless reruns of Bones on Netflix. Not that I’ve been doing that lately… enjoy! It is GREATTT. Next time I’m going to try it with a different flavor of Oreos, or maybe with a drizzle of peanut butter. Mmmm 🙂

Oreo Popcorn [from my friend Rachel]

click to print

Ingredients:

3 bags plain popcorn, popped with unpopped kernels removed
24 ounces white almond bark, melted
1 package Oreos [14.3 ounces], chopped

Directions:

Line countertop with wax paper, then spread popcorn out on top of it. Drizzle melted chocolate over, then top with chopped Oreos. You don’t necessarily need to use the whole package–just use your discretion. Toss everything together with your hands and spread flat to cool. Store in an airtight container for 3-5 days.

Time: 15 minutes.

Yield: a lot of popcorn.

Cakes, Desserts, Recipes

Mango Quick Cake Squares

June 21, 2013June 21, 2013 Sarah

Classic 1980s family recipe right here. These buttery, thin, quick cake squares were one of the desserts of my childhood. And my high school graduation party too, back in the day… 10 years ago. Yikes. On that note, we need a recipe like this to celebrate the first day of summer. And Mango Quick Cake Squares are just the thing! Soft and fruity cake that couldn’t be simpler to make.

This easy cake, like Monday’s Thai Tofu Ramen, has gotten a bit more sophisticated over the past ten years. Me too? One can only hope. The original Quick Cakes Squares starred classic ingredients like store-bought cherry pie filling and margarine, but when I needed a quick dessert to take to dinner at some friends’, I had to improvise. Use what I had. Remix the recipe, if you will. By using butter and mangoes. Because who store-bought cherry pie filling in their pantry? Though it is delicious….

These quick cake squares are a taste of the tropics in yellow cake form. Though I’ve never had a mango pie, I think I need to make one now because my mango ‘pie’ filling is super addicting, and incredibly simple. Just mangoes, coconut milk, sugar, cinnamon, and vanilla. That’s it! Seriously good. And easy too! Just the way I like it, haha.

Anyways, these Mango Quick Cake Squares have minimal ingredients, take little effort, and are made in a jelly roll pan so they are great for a barbecue or a crowd. The cake batter might not look like enough to spread in the pan, but just work at it [and don’t lick the spoon prematurely] and it should spread out enough. Also, be sure to dot the pie filling on before baking. I like to use a rubber spatula to section off the batter in the pan to dot in the filling, but you can also eyeball it. I hope you’ll try these yummy cake squares–whether you choose to use mangos or cherries, you can’t go wrong! Enjoy! 🙂

Mango Quick Cake Squares [from Mom]
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Ingredients:

for mango filling

2 tablespoons coconut milk [could sub regular milk or water]
1 1/2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
2 mangoes, peeled and diced

for cake

1 cup butter, softened [or margarine]
1 1/2 cups sugar
4 eggs
2 cups flour
1 tablespoon lemon juice

Directions:

Preheat oven to 350 degrees.

In a medium bowl, whisk together coconut milk, sugar, cinnamon, and vanilla, then stir in mangoes. Set aside.

With a hand or stand mixer, cream butter and sugar together. Next add eggs, beating well, and mix in flour and lemon juice. Spread in a jelly roll pan [12.5×17.5×1 inch].

Section off into 24 squares gently with a rubber spatula, then dot each square with a small spoonful of mango filling. Bake for 28-30 minutes, until golden brown. Cool completely in the pan before cutting. Enjoy!

Time: 40 minutes.

Yield: 24 servings.

Notes: Also awesome with other prepared pie filling, storebought or not, like cherry. A classic taste of my childhood.

Linked up with: Weekend Potluck.

Main Dishes, Recipes, Soups, Tofu

Thai Tofu Ramen

June 17, 2013June 16, 2013 Sarah

So, last month I had a Rachael Ray Magazine recipe on my weekly menu plan. I was all excited to make Tofu Ramen Soup with Spinach, but then I saw that Hannah had made that very soup recently… and thought it was basically a flop. A good idea as a nod towards a healthified college classic, but a flop nonetheless. Good thing I found this out before I made it. Thanks to Hannah, I can present you with this amazing Thai-inspired Tofu Ramen.

Each noodle-y slurp of this spicy, garlicky, gingery broth took me back to my sophomore year of college when, sick of dorm food, I enjoyed a steady rotation of ramen, easy mac, and oatmeal for lazy dinners or weekend meals. Prepared in the microwave, of course. Fortunately, this ramen has grown up and gotten much healthier, but still delivers in terms of ease, taste, and comfort. Instead of just a salty bowl of meat-flavored noodles with a few dehydrated vegetables thrown in, this ramen has tons of personality–chunks of carrots, celery, and mushrooms. Spinach! Cilantro! Tofu! A little coconut milk to add a bit of creamy sweetness and balance out the spice… and ta da! You have an easy, flavorful soup that is darn near perfect comfort food.

Don’t be intimidated by the long list of ingredients, including the scary fish sauce. This soup certainly comes together quickly and the fish sauce? Well, all I can say is a little goes a long way. Just stir it in quickly and ignore the smell, because you’ll love the taste! All the flavors go so well together, and definitely improve over time, so leftovers will be really coveted. At least they were here! Enjoy!

Thai Tofu Ramen [adapted from Rachael Ray Magazine]
click to print

Ingredients:

2 tablespoons extra virgin olive oil
3/4 ounce freshly grated ginger
2 large cloves garlic, minced
1 teaspoon crushed red pepper
7 cups low-sodium chicken broth [or vegetable broth]
3/4 cup carrots, peeled and diced
1 stalk celery, minced
1/4 pound mushrooms, sliced and cleaned
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1/2 pound tofu, drained, pressed, and cubed
4 ounces fresh spinach
1/4 cup cilantro, minced
1 bunch scallions, minced
3 packages ramen noodles [uncooked, broken, noodles only]
3/4 cup lite coconut milk

Directions:

Heat oil in a medium pot set over medium heat. Add ginger, garlic, and crushed red pepper and saute for 1 minute until fragrant. Add chicken broth, carrots, celery, mushrooms, soy sauce, and fish sauce. Cover and simmer for 8-10 minutes, or until vegetables are soft.

Next, stir in tofu, spinach, cilantro, scallions, and ramen. Cover again and simmer 3-5 minutes until noodles are tender. Reduce heat to low and gently stir in coconut milk. Simmer for another minute or so until hot, then season with additional crushed red pepper or coconut milk as desired.

Time: 30 minutes.

Yield: 6-8 servings.