Strawberry Crumb Bars

I don't know about you guys, but strawberry flavored ANYTHING is my absolute favorite! These strawberry crumb bars aren't overly sweet (as with most of my desserts) and have this yummy, crumbly topping made with cinnamon and nutmeg...YUM!

INGREDIENTS:

1 lb. of fresh strawberries chopped

1/4 cup of sugar

1/2 tsp of vanilla extract

1 Tablespoon of cornstarch

FOR THE CRUST:

2 cups of all purpose flour

1/4 cup of sugar

1/4 cup of brown sugar

pinch of salt

zest from one lemon

1 egg lightly beaten

1/2 cup of SOFTENED unsalted butter, cubed

FOR THE CRUMB TOPPING:
1/2 cup of all purpose flour

1/2 cup of crispy rice cereal

1/2 cup of sugar

1 Tablespoon of brown sugar

pinch of salt

cinnamon to taste

ground nutmeg to taste

1/4 cup of melted butter flavored shortening (may sub for butter)

YOU WILL ALSO NEED:

13x9 inch baking dish

parchment paper

INSTRUCTIONS:

PREHEAT OVEN TO 375 degrees F.

1. Place your chopped strawberries into a mixing bowl and add in your sugar, vanilla extract, and cornstarch. Mix well and set aside.
2. Make your crust: into a mixing bowl, add in your all purpose flour, sugar, brown sugar, pinch of salt, zest from one lemon, and egg. Add in your cubed softened butter, and using a fork, begin to mix your ingredients together. Once slightly combined, use your hands to mix it until crumbly. REMOVE 1/2 CUP OF THIS MIXTURE AND SET THIS ASIDE.
3. Press your crust mixture firmly into your baking dish fitted with a piece of parchment paper.
4. Take your strawberry mixture and pour it evenly over your crust.
5. Make your topping: into a mixing bowl, add in your all purpose flour, sugar, brown sugar, crispy rice cereal, pinch of salt, cinnamon, nutmeg, and melted shortening. Mix it until crumbly. Take your 1/2 cup of reserved mixture from earlier, and add that into your mixing bowl until well combined.
6. Take your crumb topping and spread it evenly over your strawberries. (You may not use all of the crumb topping)
7. Bake for 45 minutes or until topping is slightly browned. Allow to cool completely before slicing.

Easy Apple Turnovers

These apple turnovers have quickly become a favorite in my home! They are easy to make but in no way, shape, or form, do they look easy. All you need is some good ol' frozen puff pastry sheets and you will have your dessert ready in no time! They taste great on their own, but the vanilla glaze will definitely take it over the top! The glaze may taste like something is missing when it's on its own, but I promise you, when you take that first bite of that flaky, buttery, and apple filled turnover, you will soon realize that making the vanilla glaze was probably the best decision that you've ever made in your life.

Wow, sometimes I don't realize how deep I can get when I start to talk about pastries.

PASTRIES ARE LIFE.

PASTIES CAN BE LIFE, TOO...If that's your thing.

I won't judge you. Just kidding--I totally will.

INGREDIENTS:
2 frozen puff pastry sheets, thawed on counter for 30-40 minutes

2 large Fuji apples (or 3 smaller ones)

2 Tbsp of unsalted butter

1/2 cup of packed brown sugar

1/2 tsp of cinnamon

ground nutmeg to taste

pinch of salt

FOR THE EGG WASH:

1 whole egg

a bit of water

FOR THE VANILLA GLAZE:
1 cup of SIFTED powdered sugar

2 Tablespoons of milk

1/4 tsp of vanilla extract

YOU WILL AlSO NEED:
granulated sugar

8 small cubes of unsalted butter (optional)

2 large baking sheets

parchment paper

INSTRUCTIONS:
1. Remove your two sheets of frozen puff pastry from the packaging and leave it out on your counter while you chop up your apples.
2. Peel and then dice up your apples into small, uniform pieces.
3. Into a saucepan on medium high heat, add in your butter, diced apples, brown sugar, salt, cinnamon, and nutmeg. Mix well. Bring this to a rolling boil and cook for 5 minutes, or until most of the liquid has evaporated. Remove filling from saucepan, place into a small bowl, and set aside. Allow to cool before using. You may also refrigerate the filling before use.
*PREHEAT YOUR OVEN TO 400 degrees F.
4. Place one of your puff pastry sheets onto a clean surface dusted with some flour. Place the other sheet back into the fridge until you are ready to use it. With a floured rolling pin, carefully roll out your puff pastry a bit to remove any cracks.
5. Slice into 4 equal squares.
6. Place 2 heaping Tablespoons of filling into the middle of your puff pastry. Place a dab of butter (if using) right on top of your filling. Fold over one corner of the pastry, creating an even triangular shape. Take a fork, dip it into some flour, and firmly crimp to seal the outer edges. Continue process with the other 3 squares and place them onto a baking sheet lined with parchment paper.
7. Using a serrated knife, make two small cuts on top of the turnover. Brush with some egg wash, sprinkle a nice pinch of granulated sugar, and bake for about 20-25 minutes, or until golden brown. Allow to cool down a bit before glazing. Serve immediately.

TO MAKE THE VANILLA GLAZE:
Into a mixing bowl, add in your sifted powdered sugar, milk, and vanilla extract. Whisk until smooth. Place finished glaze into a piping bag or snip the corners of a small ziplock baggie.

NOTES:While you have your first batch of apple turnovers baking, begin making your other batch. Place your apple turnovers on your second baking sheet lined with parchment paper, cover with foil, and place them into the fridge until ready to bake.

Spam Musubi

I made a vow, not too long ago, claiming that I will never touch, cook, or eat spam, for as long as I shall live…

that was until 2 months ago, when I walked into a little bakery in Kihei, Hawaii, and tried their spam musubi and since then, my life has taken an unexpected turn; could it be that I've made a mistake? Is spam really this delicious?

What is life?

This recipe will make you love spam.

THE END.

INGREDIENTS:
(Makes 8)

1 can of 25% less sodium Spam (plain/no flavoring)

4-6 pieces of roasted Nori/Seaweed

Furikake (Japanese rice seasoning)

Cooked jasmine rice (you may use sushi rice if you prefer)

FOR THE MARINADE:

1/4 cup of hot water

2 Tbsp of packed brown sugar

1/2 tsp of garlic powder

1/4 tsp of onion powder

1/4 tsp of black pepper

1 Tablespoon of Maggie seasoning or soy sauce

2 tsp of mirin (Japanese rice wine)

2 tsp of sesame oil

jalapeno slices (optional)


YOU WILL ALSO NEED:

some foil

Spam musubi maker (I purchased mine from Daiso)

OR you can also use the Spam container. Clean out the container really well, place a medium-sized piece of saran wrap inside (it should be large enough to cover your finished product), and then begin to assemble the recipe as stated below.

INSTRUCTIONS:

Preheat your oven to 250 degrees F.

Stack your seaweed on top of each other, place on baking sheet, and roast for about 15 minutes. This part is crucial; it makes the seaweed more brittle, sticks to the rice better, and also makes cutting and eating it easier. You may also toast your seaweed on the stove, on medium low heat, in a dry skillet as well (this method works best if you are not planning to make a lot). Lightly toast the first side for a few minutes, and then flip over to lightly toast the other side. Set aside.
Cut your spam into 8, 1/4 inch thick slices and place into a shallow baking dish. Make your marinade and pour mixture over your spam. Marinade at room temp for 30 minutes, or 10 minutes if you don't have time. With your skillet on medium high heat, fry your spam until browned. Do not add in the juices from your marinade, just yet! Flip your spam over, and then pour in 3/4 of your marinade into the skillet. Continue to cook on medium high heat, until most of the liquid has evaporated. Place cooked spam in baking dish and cover with foil until ready to use.

HOW TO ASSEMBLE:
Take your toasted seaweed and place on top of your foil. Place your musubi holder right on top. Add in two scoops of rice, flatten with rice scooper, sprinkle on 2-3 pinches of furikake, press down firmly with presser, and then add in two pieces of spam. Next, add 2 pieces of jalapeno slices (if using), cover with more rice, more furikake, press down with presser, again, remove holder, and begin to roll your seaweed up and over, making sure you get a really tight grip. Roll up your spam musubi in your foil, press down firmly on all sides, remove from foil, and place on cutting board. Using a serrated knife sprayed with cooking spray (wiped clean with paper towel to remove excess), cut in half. Garnish with jalapeno slices on top. Wrap up your spam musubi in saran wrap if you do not plan on eating immediately. May keep at room temp for up to two days.

Chet Ktiss (Bananas in Tapioca and Coconut Pudding)

I gotta say…this Asian dessert is one of my most favorite to make during the fall! It's creamy, yet light taste, make this dessert, one that'll you'll want to make, over and over again!

INGREDIENTS:

1 16 ounce bag of frozen saba bananas (may sub for regular plantains)

1 cup of clear tapioca pearls (do not used color tapioca)

8 cups of water

4 whole pieces of palm sugar (or 1 cup of white sugar)

2 14.5 ounce cans of coconut milk

2 pinches of salt

1 tsp of vanilla extract

INSTRUCTIONS:

Slice up your defrosted saba bananas into 1/4 inch slices. Set aside. Bring 8 cups of water to a boil. Add in your tapioca. Turn down heat to medium low and cook until almost translucent (about 10-15 minutes). Add in your coconut milk, palm sugar, and salt, and bring this mixture to a slight, rolling boil. Be very careful to not let your coconut milk boil over. Once your palm sugar has dissolved (about 5 minutes), taste check for seasoning. Add more sugar as needed, or a pinch more of salt. Add in your sliced bananas, and cook for 10-15 minutes more (tops), depending on how firm you'd like your bananas. Finally, add in your vanilla extract.

Chocolate Mousse Pie

Chocolate is my absolute WEAKNESS. I've never been a fan of candy, but chocolate is another story.

This chocolate mousse pie is decadent, chocolatey, and isn't overly sweet because I use dark chocolate in my recipe. And since research shows that eating dark chocolate can be beneficial to your health, consuming this pie is practically like saving your life.

Seems legit.

INGREDIENTS:

5 ounces of chopped dark chocolate (may sub for semi-sweet)

4 egg yolks

1/4 cup of sugar

1 cup of heavy whipping cream

3 Tablespoons of prepared gelatin (see recipe below)

prepared whipped cream (see below)

TO MAKE THE GELATIN:


1 package of unflavored gelatin (about 2 1/2 teaspoons)

1/2 cup of hot water

TO MAKE THE WHIPPING CREAM:


2 cups of heavy whipping cream

1/2 cup of powdered sugar

2 tsp of vanilla extract

3 Tablespoons of prepared gelatin

YOU WILL ALSO NEED:

2 store bought chocolate crusts

INSTRUCTIONS:

1. Start off by chilling your mixer by placing it (along with beater) in your freezer.
2. Into a small mixing bowl, make your gelatin. Mix very well. Set aside and allow to cool down slightly.
3. Into a medium sized bowl, beat your egg yolks until lemon colored and thickened. Add in your sugar and beat until well combined.
4. Into a saucepan over medium heat, add in 1 cup of heavy cream and heat until hot (but not boiling). Take half of your hot cream and add it into your egg yolk mixture. This is called tempering. Using a wire whisk, whisk it just until combined. Carefully, add all of your egg yolk mixture + cream back into the saucepan and cook over low heat until thickened (about 5 minutes). Keep whisking and DO NOT BOIL. Remove from heat and stir in dark chocolate. Whisk until fully melted.
5. Pour chocolate mixture into a clean mixing bowl and stir in 3 Tablespoons of your prepared gelatin. Mix well.
6. Using your chilled mixer, pour in 2 cups of heavy cream. Beat on medium speed for 2 minutes and gradually speed up mixer. Once at soft peaks, turn mixer to low, and add in your powdered sugar, and vanilla extract. Turn mixture to medium high, and add in 3 Tablespoons of gelatin, and beat until stiff peaks.
7. Take HALF of your whipped cream, and fold it into your chocolate mixture. Place the other half of your whipped cream in the refrigerator for later use.
8. Divide your chocolate mousse evenly amongst two pie crusts, cover, and refrigerate for 4 hours.
9. Remove pie crusts from the fridge, and using the remainder of your whipped cream, frost the tops of your pies.

NOTES:

Make these a day ahead for the best, chocolate mousse pie eating experience. :) The pies will be set and ready to eat in about 4 hours, but I prefer to make these a day ahead!