Monday, July 10, 2017

5-ingredient Mocha Latte Popsicles

Summertime and the living's easy.

And hot. It's very hot.

Now, I admit. I am not one who knows how to deal with the heat well. I don't like being hot, I hate the feeling of being sweaty and uncomfortable. I also hate bugs. I am just so pleasant to be around this time of year!

To help with my aforementioned issues with summer in general, I made us super-simple, super-refreshing, creamy and energizing popsicles! They are 5-ingredient Mocha Latte Popsicles to be exact, and I just love them so much! Homemade popsicles are the best way to keep cool in this summer heat, with seemingly endless tasty combinations to make. Plus - absolutely NO cooking is hot oven, no open flames on the stovetop, thank goodness!

The base of this recipe is a can of that magical ingredient called sweetened condensed milk. If you've ever made key lime pie, you've likely encountered this luxuriously decadent liquid. Nothing can compare to it. It'll add just the right amount of sweetness and creaminess we need to replicate the "latte" portion of this popsicle. Next, we will whisk, whisk, whisk some good, old fashioned chocolate syrup into a cup of strongly brewed coffee...that's the "mocha"! Do you see where I'm going with this?

So, there's sweetened condensed milk, coffee, and chocolate syrup...that's 3 ingredients. To tie everything together, we will add a bit of milk and some pure vanilla extract for a gourmet touch. That's right, that's all you need for this beautiful pops! I'm going to guess you probably have everything you need stashed away in your pantry or fridge, so what are you waiting for? It's popsicle time!

Here's what you need for 5-ingredient Mocha Latte Popsicles* (Print Recipe!)

1 14-ounce can sweetened condensed milk
1 cup strongly brewed coffee, cooled completely (see note)
3 tablespoons chocolate sauce
1/2 cup whole milk
1 teaspoon pure vanilla extract

Here's what you do

Add the sweetened condensed milk to a large bowl, preferably with a spout. A 4-cup measuring cup also works very well.

In a small bowl, whisk together the coffee and chocolate sauce until the chocolate sauce has completely dissolved into the liquid. Add to the sweetened condensed milk and whisk until smooth. Stir in the milk and vanilla extract until combined.

Pour the mixture into popsicle molds. Cover and add wooden popsicle sticks about half-way down (you want to submerge the stick far enough so you can easily extract the pops from the mold, while still having enough stick to hold onto). Freeze at least 8 hours or overnight until completely frozen through. Un-mold* and enjoy! Garnish with chocolate sauce if you fancy!

Note: I used a cup of Starbucks unsweetened iced coffee sold in grocery stores for the coffee. This is a great shortcut and your coffee will already be chilled! Win-win.

Note: When it comes to un-molding the popsicles, let them come to room temperature for no longer than 5 minutes. If they don't come out easily, run the mold under hot water for a few seconds. A little elbow grease should be all you need at that point to get the pops out of the mold. I had a few sticks come out and leave the pops in the mold...very sad, but practice will make perfect - promise!

*Gas Stove Girl Original Recipe

Friday, June 2, 2017

Key Lime Pie Doughnuts


Have you had a doughnut yet today? Calories do NOT count today, so I say...

...treat yourself!

I have been thinking about these Key Lime Pie Doughnuts for a long time, and the final product is even more magical than I could have imagined. All the flavors of key lime pie, but in adorable, bite-size breakfast packages!

The cake itself is soft and tender, with a big crumb and irresistible sweetness. I start by rubbing lime zest into granulated sugar. This is great little baking trick that releases the oils in lime zest and distributes it throughout the whole cake. In addition to flour, I also whisk in graham cracker crumbs. A big, buttery graham cracker crust is THE most important part of a key lime pie, so I knew it had to be incorporated into these doughnuts. Vanilla yogurt will not only keep our doughnuts moist, but it will also add a tangy sweetness that compliments the tart lime flavor. I mean...what is not to love?

OH right, I almost forgot. All good doughnuts MUST have a glaze. For these, a thick and zesty lime glaze, packed with fresh lime zest and a big squeeze of lime juice, topped with even more crunchy graham cracker crumbs! Yay!

These doughnuts are just so delicious and I am sure you will love them! They are fresh and tangy, sweet and tender. Perfect for breakfast, of course, but also amazing as a snack or dessert! They are ooey and gooey, exactly as a good doughnut should be.

Happy Friday! And more importantly, Happy National Doughnut Day!

Tuesday, May 30, 2017

Sweet Chili Chicken Salad with Peanut Dressing

Sweet, spicy, crunchy salad alert! This salad is so super tasty, you can almost forget that it's a salad. Which is, quite frankly, the best way to eat a salad. 

My Sweet Chili Chicken Salad with Peanut Dressing is packed with so many flavors and textures that are ta-dieee for! I'm sure I've mentioned once or twice before that my favorite type of salad is one in which there is very little lettuce. That's why. although this recipe starts with a bed of mixed greens, it's the extra accoutrement that separate it from the rest!

Let's talk about the veggies quick. Lots of good ones, including cucumber, carrots, red bell pepper, scallions and sprouts. Big crunch factor, and each one will hold up well to our addicting-ly thick and creamy peanut dressing. This dressing is so simple to make and a little goes a long way. It's just creamy peanut butter mixed with soy sauce, lime juice, a pinch of red pepper flakes plus some water to thin it out. I give it a quick zap in the microwave to make sure it's totally combined and perfectly pourable.

This salad, however, is nothing without this sticky, spicy and sweet chicken. I used a very similar method to the chicken in this super popular ramen recipe. The key is to really caramelize the chicken, which marinates for just a few minutes in a sweet chili glaze. I start by searing it on the stove in a cast iron skillet for about 5 minutes on each side, then transfer it to the oven to cook through (and brown a bit more). Because we are really cooking the meat, chicken thighs are much preferred as they aren't as prone to drying out as chicken breasts.

You could also cook up the chicken out on your grill, which makes this an all-around summer recipe winner in my book. I hope you enjoy!

Friday, May 26, 2017

Recent Eats - Volume 5 and Memorial Day Recipes!

Raise your hand if you're excited for the long weekend! *Raises hand super high*

My husband and I have a long list of house to-dos, and we will probably be spending an absurd amount of time in the garden center at Home Depot. I've never done much landscaping or gardening, but luckily we have that little thing called the internet (speaking of, how did anyone own a home, plan a wedding, or cook anything before the internet?!) It's been a little quiet around here, but I have been doing a bit of cooking and eating! Check back next week for new recipes, and see below for Memorial Day Cook Out inspiration!

It's totally acceptable to make your own birthday cake

Last weekend, we had some friends over for a joint birthday party and housewarming party, and I whipped up a homemade funfetti cake to celebrate. No matter what cake I'm making, I always use this easy yellow butter cake from The Kitchn and Joy the Baker's classic buttercream. I added about a cup of sprinkles to the batter and viola! Funfetti!

Grilling season!

I got the most ah-mazing birthday present from the hubs--a new gas grill! I had been saying how badly I wanted a grill now that we have a backyard, and now those dreams have come true! For the maiden voyage, I grilled up some beautiful bone-in pork chops and simply brushed them with BBQ sauce in the last 10 minutes of cooking. I also made grilled corn on the cob, which our friend smartly taught us is even better when slathered in butter and sprinkled with lemon pepper! Seriously, you have got to try this! What's your favorite meal to cook on the grill?

Doughnut Mastery

A friend and I recently took a doughnut-making class at The Cambridge School of Culinary Arts where we learned how to make 3 different varieties of doughnuts! Baked, fried, berliner, the works! I had never eaten doughnuts for dinner until then..,and wow was it delicious! I have a whole packet of doughnut recipes to get through, but these Boston Creme Doughnuts were so addicting. I mean...

Memorial Day Round-up!

As the unofficial kick-off to summer, it's very important that we jump into Memorial Day Weekend with some super tasty recipes. Here are some of my favorite summer cook-out recipes and I think you'll love them, too!

Fresh Corn and Pesto Salad

Watermelon, Feta and Spinach Salad

Caprese Pasta Salad

Creamy White Bean Dip

Spinach and Artichoke Hummus Dip

Spiked Ginger Tea Lemonade

Lemon Bars

Vanilla Coconut Macaroons

Thursday, May 11, 2017

Beef, Zucchini and Spinach Enchiladas

Is there really a more beautiful sight?

I am so obsessed with this recipe and I hope you will be, too! These are Beef, Zucchini and Spinach Enchiladas, and they are equal parts creamy, cheesy, spicy and dreamy.

Every now and then (read: fairly often) I get these random dinner cravings that will haunt me for days and days until finally I am speeding down to the grocery store to whip it up for dinner. This week, that craving was enchiladas! Who would have thought in the second week of May, when the sun is supposed to shining and spring fever is supposed to be upon us, I'd be craving this ultimate comfort food?!

Well, here in Boston the weather has been every bit as confusing. Warm and sunny in the morning, gray and cool in the evenings. To deal with this, I decided to load up my rich and wonderful enchiladas with one of spring's best vegetable bounties - zucchini!

When I make enchiladas at home, there are a few basic components I hardly ever change. First, I like to use whole wheat flour tortillas. There are two reasons for this - first, they have just enough extra girth compared to their white counterparts and are far larger and more pliable than corn tortillas, making them the perfect vessel for chunky, rich, saucy fillings. Second is, when using the taco size, I find that 6 enchiladas perfectly fill up my 9x13 pan. The other thing I always do is make a homemade enchilada sauce, usually a red sauce, that is so so easy it would be foolish to use those canned sauces from the store! Not only does this guarantee that the spice level is up to snuff for my family, but it also means I know exactly what my enchiladas are swimmin' in, and that is such a win-win these days!

As for the creamy and cheesy factor, this particular batch of enchiladas is not lacking in any way. If I may, a bit of cream cheese (*heart eyes emoji*) and sour cream get stirred into our beefy filling (which also happens to be PACKED with vegetables but trust me you could hardly tell). Then to top it all off - grated. pepper. jack. cheese. So much yes! No cheese melts as beautifully as a jack cheese, and the extra kick from the peppers in the cheese balances everything just right.

This makes 3 servings of 2 enchiladas each, that is if you're willing to share. If you snuck a third roll, your secret is safe with me - I know, they are impossible to resist.

Thursday, April 27, 2017

Creamy Lemon Gnocchi with Asparagus and Crispy Prosciutto

Internet friends!! Hi!!

Wow, it has been over a month since I shared my last recipe with you, which just happened to be this insanely delicious Sweet Chili Chicken Ramen that I am now officially craving again. Things have been a little crazy on the home-front and that's actually because we bought a home! Things moved at the speed of light, and between packing and moving I also took a quick but truly amazing trip to Sedona, AZ with my BFF. All I'm saying is, although I have been cooking and baking and eating and getting adjusted to my new kitchen, blogging took a bit of a back seat...but today, I am back!

It seemed fitting that I come back from my internet silence with this deeelicious recipe. My Creamy Lemon Gnocchi with Asparagus and Crispy Prosciutto is the quintessential meal for these early spring days. Warmer temperatures always have me craving fresh, crunchy vegetables and bright, citrusy flavors. Asparagus is just ah-mazing right now, I love the super thin stalks so much that I'll sometimes just roast off a bunch with a bit of olive oil and plop a drippy egg on top for a simple and satisfying dinner. And who doesn't love a super lemony dinner to brighten up their day??

The thing is, I live in New England. And that means that one day, it can be 75 and sunny and the next it can be a chilly, rainy and raw. So while we may be craving bright and fresh , we also still need a bit of comfort food to warm us up from the inside out. Gnocchi are basically edible pillows. soft and starchy and chewy. They are the perfect candidate to be doused in an herby lemon cream sauce with copious amounts of parmesan cheese. For an extra special, decadent crunch, prosciutto gets baked in the oven until crisp then crumbled all over the top. It's fancy bacon. It's a necessity.

So there you have it. The perfect balance of fresh and decadence. This meal needs to be on your dinner menu ASAP!

Tuesday, March 14, 2017

Sweet Chili Chicken Ramen

There is such a funny thing happening today...

It's a BLIZZARD. In the middle of MARCH. What a time to be alive.

Luckily, I have come armed and ready to face down this little big snowstorm. All we need is a warm blanket, a new show to binge on, and....and...and!

Sweet Chili Chicken Ramen!

Just look at this big bowl of happiness--I want to dive right in. There is so much to love, where do I even begin? When I first started imagining homemade ramen, I knew it had to start with beautifully charred, sticky chicken. A sweet chili marinade plus a super hot cast iron skillet get us exactly where we need to be. And what would ramen be without noodles? Well, it would be chicken noodle-less soup, but that's besides the point! We need noodles. I am partial to wide udon noodles, which you can find at any market or grocery store with a large international section. They are perfectly slurp-able but thick enough to hold up to the hot broth.

As for the supporting cast, it's all about big, bold flavors and crunchy, fresh veggies. Celery, ginger and garlic get the party started. A good, low sodium broth (vegetable, mushroom, beef, or chicken would all be great!)  gets amped up thanks to soy sauce, fish sauce and sriracha. Trust!

OH! Guys. I forgot the best part. I successfully soft-boiled a couple of eggs, right in the broth I was already cooking. It was scary, but I am confident that we can do it (because I did it! So you can too!)

Let me sum this up...I have been thinking about this ramen since the day I made it. I could eat it over and over again. It may not be perfectly authentic, but it is pretty darn close! Did you try this or another Gas Stove Girl recipe!? Be sure to show it off on Instagram using #GasStoveGirl!