Monday, May 27, 2019

Mangu with Men Pa'w Umami

Pin It Mangu with Men Pa'w Umami Mild Gourmet Sauce


We have reviewed several Men Pa'w Sauces over the years on many foods and are big fans of the product line. Carline Phanor recently released the stellar Men Pa'w Umami Mild Gourmet Sauce. I put it over mangu that Sophia made us and it was superb! Umami is mild but it is packed with flavor and will compliment all your dishes. The rich taste lingered nicely on my tongue and I kept adding more of it to my mangu. Umami adds a refreshing and bold kick and is versatile for rice dishes, beans, seafood, eggs, chicken, pork, steak, veggie dishes and more.


Men Pa'w Umami with mangu
Umami is a vinegar based sauce and features roasted red peppers, fire roasted red jalapeno, chocolate habanero and a variety of spices. Men Pa'w are known for their Caribbean flavors and Umami is no exception. Some of the spice ingredients are garlic, cayenne pepper, paprika, onion, curry powder, black pepper, celery, chili powder, and parsley. See mangu recipe below. We made ours with Dominican salami but you can also make mangu with fried Spanish white cheese, and also fried or scrambled eggs.

Umami

Mangu Ingredients
3-4 Green Plantains

Apple Cider Vinegar

1/2 cup, 1 stick Butter, softened

1 Shallot, diced

Extra Virgin Olive Oil

Coarse Salt

Mangu with Dominican Salami

Mangu with Dominican Salami

Directions
Peel and slice plantains.

In a small skillet, add 1 table spoon of olive oil, shallots and season with salt. Sautee over medium heat and then set aside.

In a large pot filled with water, add the peeled and sliced plantains and cook over medium heat.


Plantains ready to mash
Adding butter and continuing to mash
Add coarse salt.

Cook for 20-25 minutes.

Reserve 1 cup of the starchy water.

Drain plantains and return to pot.

Add cooked shallots and stir together with a spatula

Starchy water reserved before draining plantains
With a masher start to smash plantains.

Add butter and continue mashing.

Add about 2 tablespoons of the starchy water and continue mashing until you reach the consistency you like. I prefer mine a little on the chunky side.


Adding starchy water
Adding apple cider vinegar
Add cooked shallots and combine with a spatula.

Add 1-2 tablespoons (or less) of Apple Cider Vinegar and stir together with a spatula.

Add 1 tablespoon at a time of the starchy water if needed.

Enjoy!

-Allen and Sophia/Two Frys

Saturday, May 4, 2019

Kentucky Derby Cupcakes

Pin It Kentucky Derby Cupcakes

Happy Kentucky Derby Day! I made 2 dozen cupcakes to celebrate this grand event. Too bad it is gloomy in Kentucky Derby land but that won't damper the excitement of the day. Which horse is your favorite? I don't have one in mind but I do enjoy watching it. I hope the weather improves out there. 

Kentucky Derby Cupcakes

Kentucky Derby Cupcakes
For this recipe, I used Pillsbury Moist Supreme Devil's Food Premium Cake Mix, and 1 container each of Betty Crocker Rich & Creamy Dark Chocolate and Duncan Hines Whipped Cream Cheese Frosting. If you have more time you can use your favorite cake and frosting recipe. When time is short this is a great alternative that tastes great. For other Kentucky Derby recipes, check out my Kentucky Butter Cake Cookies; Kentucky Bourbon Pecan Pie and Kentucky Butter Cake.

Kentucky Derby Cupcakes 

Kentucky Derby Cupcakes

Kentucky Derby Cupcakes; love the candy decorations
I found some cute edible decorations online of a cowboy hat, horse head, horse shoe and also some cupcake picks with a horse head and horse shoe design. These were fun to put together. I let the frosted cupcakes set overnight in the fridge in a cupcake container. This morning I added the decorations gently pressing down on the frosting.

Love the designs

Cool cowboy cake and horse edible decorations

Horse and horse shoe cupcake pick design
I had 2 cupcakes for breakfast and the devils' food cake is moist and very rich from the dark chocolate frosting. The tang from the whipped cream cheese frosting balances the sweetness of the cupcake. 

Some of the edible decoration and cupcake picks

Cupcakes cooled and ready for frosting

Enjoy!

-Sophia/Two Frys

Tuesday, April 30, 2019

Spring Lemon Cookies

Pin It Spring Lemon Cookies

Lemon Sugar Cookies remind me of Spring which is why I made them for my Spring Series. The cookies have a fresh and lemony flavor from the lemon zest, fresh lemon juice, and pure lemon extract. The cookie texture is chewy and the vanilla sugar highlights the lemon flavor in every bite. I use a bunch of different cookie cutters and busy rabbits wafer paper designs from Fancy Flours, and imprint cookie stamps with 3 designs. I decorated bunnies, chicks, baskets, bunny tracks, bunny tails, carrots and lambs. It was quite relaxing and enjoyable decorating the cookies and because my life has been so hectic lately, I needed this. Although my allergies are terrible during this season, I love when flowers bloom and the leaves on the trees are back. I love hearing the birds chirping in the early morning and the brightness from sunrise illuminating our abode day to day. Enjoy Spring and give these cookies a try. The lemon sugar cookie and royal icing recipes are below.

Spring Lemon Cookies

Spring Lemon Cookies

Cute Bunnies
Lemon Sugar Cookie Ingredients
5 cups King Arthur All Purpose Flour

Zest of 2 Lemons

3 tablespoons Freshly Squeezed Lemon Juice

1 1/2 cups Vanilla Sugar

1 teaspoon Coarse Salt

2 cups (4 sticks) Unsalted Butter, softened

2 Large Eggs

1 tablespoon Pure Lemon Extract

Bunny Tails

Busy Rabbits Wafer Paper Designs

Jumping Bunnies with dessicated coconut on the ears and tails

Directions
Whisk together flour and salt; set aside.

Cream the butter and vanilla sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.

Scrape sides of bowl with spatula and mix for 10 more seconds.

Add eggs one at a time and mix until incorporated. Scrape sides of bowl and mix for 5 more seconds.

Baskets with candy decorations and bows from Fancy Flours

Family of Chicks, design from LilaLoa

Easter Eggs
Add the lemon zest, lemon juice, and lemon extract, and mix on low until incorporated; about 20-25 seconds.

Turn off mixer and add the flour mixture and cover the mixer with a large kitchen towel.

Turn mixer on low speed, and mix until incorporated.

The dough is ready when it begins to clump around paddle attachment.

Chicks and Lambs

Carrots

Lambs; body covered with dessicated coconut
Form dough into a disk, cover with plastic wrap, and chill in fridge for 1-2 hours or overnight.

Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.

Heat oven to 350°F.

Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.
Imprint Cookies Stamps: Hatching Chick, Carrot, Bunny Tails

Fresh lemon juice, lemon zest and eggs

Cookie dough done and ready to chill
Take cutters and make shapes. Repeat until you use all the dough.

Place onto baking sheets lined with parchment paper, and put in freezer for 15-20 minutes. The cookies hold their shape when you do this.

Bake 12-15 minutes or until the edges have slightly browned. My cookies baked in 13 minutes.

Wait 2-3 minutes before transferring cookies on cooling racks to complete cooling.

Decorate once cookies have cooled completely.

To make the grass for my 3 baskets, I put about 1/2 cup of shredded coconut in a plastic sandwich size bag and added 2 drops of leaf green color and 1 teaspoon of water. With the bag sealed, I massaged it until the coconut turned green. It only takes a few minutes.

To add rosy cheeks to the bunnies, I took a q-tip and dipped into watermelon color luster dust and gently pressed over dry icing.

Icing in Sweet SugarBelle icing bottles and tipless bags and tips from Cookie Countess

Basket set up

Baskets with 3 weave designs. I had no clue how to do it so made these up
Large Batch Royal Icing
Ingredients
8 Egg Whites

8 teaspoons Lemon Juice, freshly squeezed

12 cups Confectioners'/Powdered Sugar, sifted

1 tablespoon Clear Vanilla Extract

1-2 teaspoons Water, if needed

Working on LilaLoa Chicks 

Working on the Bunnies

Bunnies setting; very little icing on these cuties

Directions
In a large bowl, add powdered sugar; set aside.

In a bowl, add egg whites.

In a bowl, whisk together the egg whites and lemon juice.

Transfer the egg white mixture to a stand or hand held mixer with paddle attachment and mix on high for 1-2 minutes.

Add vanilla extract and mix for 5-10 seconds.

With mixer speed on low, slowly add sifted sugar and beat on low until smooth.

Bunny Tails, Chicks, Carrots setting

Wafer Paper Busy Rabbits Designs and Bunny Tracks setting 

Busy Rabbits Wafer Paper Designs and Bunny Tracks setting
If needed, you may add 1 teaspoon of water at a time until you reach the right consistency.

I separated the icing in plastic containers with lids according to the different colors I needed.

I used Soft Gel Paste Food Color in various colors: teal, turquoise, lemon yellow, pink, violet, orange, buckeye brown and kelly green. Use 1-2 drops at a time until you have the color you need.

Keep the containers covered until you are ready to color.

I transferred the icing immediately into squeeze bottles and some into tipless icing bags I bought with tip clips from The Cookie Countess.

Lambs, Cookie Stamp Designs and Bunnies setting

Lambs and Cookie Stamps Designs setting
I outlined each cookie and then immediately filled it.

Use a cookie stick to reach edges, and to pop any air bubbles.

Add sprinkles, confetti, sugar pearls, dragees, candy decorations, etc. over wet icing.

If you are doing layers over the cookies let the base layer dry overnight.

I used AmeriColor Gourmet Writer Food Decorating Pens (Certified U.S. food grade) for some of the designs and to outline designs.

Let cookies dry overnight.

For further information:
For the LilaLoa fuzzy chick cutter go to:
https://www.etsy.com/listing/266317405/lilaloas-fuzzy-chick-cookie-cutter-or?ref=shop_home_feat_4

For the LilaLoa Easter Chick tutorial go to:
https://www.lilaloa.com/2016/03/how-to-make-decorated-easter-chick.html

For the candy decorations, wafer paper and more go to Fancy Flours:
https://www.fancyflours.com/

For the tiplesss bags, tips and more go to The Cookie Countess:
https://www.thecookiecountess.com/

Enjoy!

-Sophia/Two Frys

Monday, April 29, 2019

Peeps Cookies

Pin It Peeps Cookies


I love Peeps. They are so cute! The cookies are vanilla with Rodelle Vanilla Paste in addition to vanilla extract and vanilla sugar so you get a triple threat of vanilla in each bite. I use the Wilton Peeps cookie cutters. The Royal Icing recipe is in the forthcoming post Spring Cookies.

Peeps Cookies
Vanilla Sugar Cookie Ingredients
5 cups King Arthur All Purpose Flour

1 1/2 cups Vanilla Sugar

1 teaspoon Coarse Salt

2 cups (4 sticks) Unsalted Butter, softened

Peeps Cookies
1 tablespoon Milk or Cream (I use Almond Breeze Unsweetened Vanilla Almond Coconut Blend)

2 Large Eggs

2 teaspoons Clear Vanilla Extract

1 tablespoon Vanilla Bean Paste (I use Rodelle Vanilla Paste)

Cutie Peeps
Directions
Whisk together flour and salt; set aside.

Cream butter and vanilla sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.

Scrape sides of bowl with spatula and mix for 10 seconds.

Add eggs one at a time, mix until incorporated. Scrape sides of bowl and mix for 5 seconds.

Add milk, vanilla extract, and vanilla bean paste, and mix on low until incorporated; about 20-25 seconds.

Purple and Yellow Peeps Cookies
With mixer on low speed, slowly add flour mixture and incorporate. The dough is ready when it begins to clump around paddle attachment.

Roll dough into a ball, cover with plastic wrap and chill in fridge for 1-2 hours or overnight.

Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.

Most of the ingredients for this recipe pictured here

Heat oven to 350°F.

Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.

Take cutters and make shapes. Repeat until you use all the dough.

Place onto baking sheets lined with parchment paper, and put in freezer for 15-20 minutes. The cookies hold their shape when you do this.

Vanilla cookie dough; you can see the speckles from the vanilla bean paste
Bake 12-15 minutes or until the edges have slightly browned. My cookies baked in 13 minutes.

Wait 2-3 minutes before transferring cookies on cooling racks to complete cooling.

Decorate once cookies have cooled completely.

Enjoy!

-Sophia/Two Frys