Soft Pretzels - Germany

Happy Oktoberfest!

Happy belated Oktoberfest! I just had to make these yummy pretzels before October ended in honor of the famous German holiday of Oktoberfest. Soft pretzels are one of the most famous delicious staples of Germany and pretty simple to make. We discovered my little man (son) loves pretzels while eating them at the mall one day and knew he would  love walking around with one of these homemade pretzels in his hand/mouth. My husband also scarfed down a couple of these delectables fresh out of the oven.

I served these warm pretzels with some homemade soup making a cold evening a cozy and delicious one. Since my husband doesn't like them too salty I added salt to some of them leaving the others plain. They are fabulous served with your favorite toppings (I sprinkled on some parmesan cheese) or with your favorite dip, including honey mustard or a cheese dip. I used the recipe from allrecipes.com to make these pretzels. After making these, let me know how they compare to mall bought ones you've had!

Ingredients:

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (10 degrees F)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the yeast mixture then oil. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 or 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F. In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned. Remove and enjoy hot!

White Chocolate Macadamia Nut Cookies

Happy Aloha Friday!

Since today is the last Aloha Friday of the summer, I thought it would be appropriate to celebrate by sharing this fabulous cookie recipe. For my family and I, macadamia nuts are the most important souvenir to bring home when traveling to Hawaii. Baking them in these cookies is one of the most delicious ways to indulge in them. Including the white chocolate chips brings out the yummy sweet taste of the cookies.

I found the recipe on allrecipes.com and it's great for some nice chewy and soft Macadamia Nut Cookies. If you don't have almond extract (like me) don't worry about not adding it because they'll still taste amazing without it.

Ingredients:

1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup white chocolate chips (chopped or not)

1. Preheat oven to 350 degrees F.

2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and chips. Drop dough by teaspoonfuls onto cookie sheets (not greased).

3. Bake for 10 minutes in the preheated oven, or until golden brown. Enjoy!

Hummus - Middle East

Hummus with pita bread/chips is a delicious and refreshing summer snack. I can't believe summer is almost over and couldn't end it without making some yummy hummus. I first came across this recipe when I was pregnant trying to find all different kinds of healthy snacks to munch on. It's an excellent healthy snack and would also be great as an appetizer when visitors are over.

It's a pretty simple dip to whip up by throwing all the ingredients into a blender or food processor. Make sure you refrigerate it after and enjoy it for a week (maybe even longer) after it's made. The recipe is from Our Best Bites: Mormon Moms in the Kitchen.

Ingredients:
1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed
1 large clove garlic, minced
3 tablespoons lemon juice
3 tablespoons tahini
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 teaspoon cumin
1/8 teaspoon ground red pepper
4-6 tablespoons water, divided
3 tablespoons extra-virgin olive oil
1 tablespoon minced parsley for garnish

1. Combine chickpeas, garlic, lemon juice, tahini, salt, pepper, cumin, red pepper, and 3 tablespoons of the water in a food processor. Process until smooth. With processor running, pour in olive oil. Process until just combined. Add additional water by tablespoon until you reach the consistency you like.

2. Place in an airtight container and store in the refrigerator. For optimal flavor, refrigerate for at least 2 hrs before serving. Right before serving, top with a drizzle of extra-virgin olive oil and chopped parsley if desired. Enjoy!

Lemon Cream Cheese Frosting

This is cake #2 I made for my boy's birthday; his special "smash" cake! I probably ate about 20 times more of this cake than he did because of it's addicting flavor. It was really simple and even a slightly healthy alternative to a store bought frosting.

Cupcakes or carrot cake/cupcakes would also taste delicious with this frosting. The lemon zest adds a yummy taste without overdoing it for your taste buds. This recipe is a must try and I promise you will not be dissapointed with it's extreme deliciousness. I found the recipe on food network.com by Ellie Krieger.

I couldn't resist adding a pic of my cute big boy!

Ingredients:

8 ounces cream cheese at room temperature
3/4 cup confectioners' sugar, sifted1 teaspoon finely grated lemon zest


With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy.

Frost cake or cupcakes as desired and indulge!

Peanut Butter Chocolate Monkey Cake and Cupcakes

Happy 1st Birthday Maikah!

My son's 1st birthday was the 18th and I couldn't resist making this delicious and cute monkey cake. I know it doesn't really go with the international theme of my blog but there was just no way I couldn't post this yummy cake. 

Since there was no room to write Happy Birthday on the cake I decided to make cupcakes to go along with the cake. The peanut butter frosting adds a unique and delicious flavor to the cake. It's also not too sweet to handle. The Cocoa Krispies add a unique and tasty crunch to the cake. Since I love chocolate chip cookies I decided to use those for the ears but I'm sure any other cookie would work.

I found the recipe from birdonacake.blogspot.com doubling the frosting recipe for the cupcakes and ended up just using a box mix for the cake with store bought chocolate frosting. For a healthy alternative I substituted the oil required for the cake mix with applesauce, it still came out delicious.

Ingredients:

1 chocolate cake mix
1 `jar of chocolate frosting
1 cup Cocoa Krispies cereal
2 large cookies
2 white candy melts
2 brown M&Ms

1/2 cup salted butter (softened)
1 cup creamy peanut butter
2 cups confectioners' sugar
approx. 1/8 cup milk

Peanut Butter Frosting:

In a medium bowl, beat the butter and peanut butter with an electric mixer until well combined. Gradually add the sugar. When it starts to get thick, add the milk a little at a time until frosting is spreadable. (The amount of milk you use depends on the thickness of your peanut butter.) Beat for 3 minutes or until fluffy.

Assembling Your Cake:

Level your cooled cake layers. Place one layer on a cake stand. Spread peanut butter frosting on it, then top with the second cake layer. Spread peanut butter frosting on top of the cake, in the shape of a monkey face. Carefully spread chocolate frosting around the edges of the face and down the sides of the cake. Slide the cookies into the frosting between the cake layers, opposite from each other. Press cocoa rice cereal into the chocolate frosting. Spoon some chocolate frosting into a decorating bag or ziploc with the corner snipped off (cheaper alternative). Pipe dots on the back of the M&M's and attach them to the flat side of the candy melts. Put candy melts on the cake or the eyes. Pipe a nose and mouth.   Enjoy and maybe make some cupcakes to go with it!

Taco Pizza - Mexico and Italy

Feliz Cinco de Mayo!

 If you ever get tired of making the same tacos or the same pizza, you must try this recipe! The delicous taste of Italian pizza is combined with Mexican tacos resulting in a yummy creation.


My husband gets tired of eating Mexican food consisting of tacos,taco salad, and enchiladas; so when he bit into this fabulous combination he couldn’t stop eating. For those of you who might have that one family member (like my husband) who is not too fond of either tacos, pizza, or both; they may have a pleasant surprise when biting into this dish. A great thing about pizza in general is it can easily be modified according to any taste bud. For example, if you prefer spicy foods you can add tobasco sauce and if you don’t like onions just subtract them. In the end, this is a must try recipe!


The pizza dough is adapted from Our Best Bites: Mormon Moms in the Kitchen and the pizza is adapted from the allrecipe.com website with some personal modifications.

Serving Size: 4

Ingredients:

1 can fat-free refried beans

1/3 cup salsa
½ pound ground turkey
1 package taco seasoning
¼ cup water
1 teaspoon tobasco sauce, or to taste
¼ cup chopped onions
3 cups cheddar cheese
2 tomatoes
lettuce

The dough:

1 1/2 cups warm water
1 tablespoon sugar
1 tablespoon active dry yeast
1/2 teaspoon salt
3-4 1/2 cups flour, divided

1. In a large bowl combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

2. Add salt and stir. Add 1 1/2 cups flour and mix well. Gradually add more flour (usually between 1 1/2- 2 1/2 cups) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

3. Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and let rise for 45 minutes or until doubled in bulk. Remove from bowl and place on a lightly floured surface. Roll dough into a circle. Spray a baking sheet with cooking spray.

4. Preheat your oven to 425 degrees F.

5. In another bowl, mix refried beans, salsa, and onion; set aside. In a large skillet, cook ground beef until evenly brown; drain excess fat. Season with the remaining 1/4 package of taco seasoning and a small amount of water. Simmer a few minutes, then remove from heat.

6. Spread a layer of the bean mixture on. Sprinkle with seasoned beef and top with cheddar cheese.

7. Bake in preheated oven for 10 to 15 minutes, or until crust is golden brown and cheese is melted.

8. Top with lettuce, tomatoes, cheese, and your favorite toppings!

Lok Lak - Cambodia

Happy Cambodian New Year (Chaul Chnam Thmey)!

Tomorrow, April 13, is the first day of the 3 day Cambodian New Year celebration. Since my husband is Cambodian, there is no way I could forget this holiday. 3 years ago, my husband and I visited Cambodia during Cambodian New Year and enjoyed amazing traditional food and culture. Yummy Khmer (Cambodian) food is beautifully prepared for every meal during the New Year weekend. Not only is cooking fresh meals a huge priority during the New Year, but every day for Cambodian families.

 

 

 

Lok Lak is one of the most popular Cambodian dishes. It's my favorite dish and one my husband taught me how to make while we were dating in Hawaii. I must admit that this very dish is the one that convinced me to marry him. In other words I am married to a yummy plate of food (hehe)! Although I'm just kidding, this is a phenomenol dish of food that all of you must cook. It's not only very simple to make but very healthy. Add a side of rice and this is a completely delicious and authentic Cambodian dish.
 

 

Serving size: 4 

 

Ingredients:

 

3/4 pound beef round steak cut into diced pieces

1 tablespoon oyser sauce

1/2 teaspoon soy sauce

1/2 teaspoon sugar

1 tablespoon vegetable oil

1 medium tomato

1 medium cucumber

romaine lettuce

1 clove minced garlic

1 egg

 

Heat skillet to medium-high heat. Cook garlic until lightly browned. Cook beef until almost fully cooked. Add oyster sauce, soy sauce, and sugar to beef and mix. Remove beef from skillet. Cook egg as desired.

 

Peel and cut cucumber. Cut tomato. Put lettuce, cucumber, and tomato around the plate. Put cooked beef onto the center of the plate. Lay cooked egg on top of beef. Enjoy with your favorite cooked rice!

 

 

 

 

 

 

 

 

 



Dyed Deviled Eggs - Ancient Rome

Happy Easter!

 

Deviled Eggs originated in Ancient Rome and are highly popular in America and all over Europe today. In the 18th century, the term "deviled" was used to describe highly seasoned, boiled, or fried dishes; but by the 19th century, it was simply used to describe hot seasonings in general. Deviled eggs are yummy either spicy or not. 

 

Like most of you, dying eggs for easter has been a tradition of my family ever since I was young. Usually eggs are dyed before the shell is taken off but this time it was fun to try dying the inside of the egg (after it was cooked of course). These colorful eggs are almost to pretty to eat but taste delicious once entered into one's mouth.This was my first time making deviled eggs and it turns out they are very simple to make. I used the recipe found on The Real Mom Kitchen website with a few modifications. It calls for only mayannaise but I added a dash of cayenne pepper for a little spice. Mustard can also be added for more flavor.

 

Enjoy and have a fabulous Easter!
 



Ingredients

• 10 hard boiled eggs
• food coloring
• 1 tsp vinegar for each color you are using
• water
• ½ cup mayonnaise or Miracle Whip or half of each (I use Miracle Whip)
• Cayenne Pepper

Instructions

1. Remove the shells from the hard boiled eggs and slice each egg in half.
2. Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.
3. Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses ⅔ of the way full with cold water.
4. Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.
5. Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached.
6. Remove whites from dye and drain on a plate lined with a couple of paper towels.
7. Take the reserved yolks and mash them with a fork. Then mix in the ½ cup mayonnaise and a dash of cayenne pepper with the mashed yolk.
8. Pipe or spoon the yolk mix into the colored egg whites. Makes 20 deviled egg halves.

Kalua Pork in Slow Cooker - Hawaii

 

Aloha! Happy Prince Kuhio Day!

 

In Hawaii, Prince Kuhio Day is a day to relax, breathe in da Aloha air, and feast on some delicious Hawaiian bbq. One thing I miss the most in Hawaii would be all the tasty, juicy, Hawaiian bbq. Even though I miss da Hawaiian food, I'll never say goodbye because I'll always cook it in my own cozy kitchen (and teach my cute little man Maikah how to cook it). 

Number 1 rule: never visit Hawaii without experiencing a luau including Kalua Pork and all the other delicious Island food.

 

Kalua Pork never gets old in my home. It definitely qualifies as a simple and extremely tasty dish my hubby and I can eat over and over. If it's just us two eating, I'll cook a 3 pound pork and we'll still be able to enjoy leftovers for the next couple of days. Just cook some rice to serve it with and maybe even some mac salad. Not only will you enjoy the Kalua Pork for dinner but you will enjoy the fabulous smell all day long as it cooks. This dish is amazingly simple, mouthwatering, beautiful, and filled with the Aloha spirit.

 

The recipe was found on allrecipes.com with modifications including: cabbage, serving size, and less salt. Kalua Pork is a must try recipe that will not leave you with one bit of disappointment!

 

A small piece of oahu's beauty...

Serving size: 6

Ingredients:

 

1 (3 pound) pork butt or shoulder roast

1/2 tablespoon of liquid smoke flavoring

1/2 tablespoon Hawaiian sea salt

1/2 head of cabbage

 

Directions:

 

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.

 

Cover, and cook on Low for 8 to 14 hours, turning once during cooking time (if desired).

 

Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

 

Add cooked cabbage to the pork.

 

 

 



BYU Mint Brownies

 

 

Happy St. Patricks Day!

Welcome to my very first blog post of the "Delicious World of Food." My sister Heather sweetandsavorytooth.com recommended I make these yummy brownies that she indulged in while attending BYU. They're pretty simple and will be the ultimate satisfaction to your sweet tooth. Just pop one of these pieces of heaven in your mouth and you will be good to go. For the brownie I used a recipe found on BYUmagazine.com but I suggest just using your favorite brownie recipe or box mix. The mint frosting is one my sister found in the BYU cookbook.

Enjoy and don’t forget the milk!

 

Recipe:

1 (20 oz) box brownie mix

1 cup chopped walnuts (optional)

12 oz. chocolate frosting

 

MINT FROSTING

5 tablespoons butter, softened

dash of salt

1 tablespoon light corn syrup

2 1/3 cups powdered sugar

1/2 teaspoon mint extract

3 tablespoons milk

green or blue food coloring (optional)

 

Heat oven to 350 degrees. In a large bowl, prepare the brownie mix according to package directions. Once the mix is combined thoroughly, add the walnuts and then spread batter in a 9x13 pan. Bake according to package directions.

 

To make mint frosting, combine the butter, salt, corn syrup and powdered sugar. Beat until smooth and creamy. Add the mint extract and food coloring. Mix in and then add the milk gradually until the frosting is a little more runny than cake frosting.

 

Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of freezer and carefully add a layer of chocolate frosting over top. For easier spreading, heat chocolate frosting in the microwave.