Khmer Cooking Class

Happy Tuesday Y'all! 

Today I wanted to share some pictures from the cooking class we took while staying in Siem Reap. A few weeks ago, I showed you the trip we took the market to get some ingredients for our class, so today  I'll show y'all what we made. 

While there are tons of places around Siem Reap that offer cooking classes, we opted for the one that was right at our hotel. We paid about $100 for the class, which I think is more than most places, but it was really convenient for us. It was just the two of us in the class, so we didn't feel rushed. We could literally just walk out of our room to get to the class. And we knew the staff would show us a great time.

Most of the prep was done for us. There were only a few things we need to chop up, and I think that was just to show us how to get things started. I'm glad most of the prep was finished because I could not imagine prepping all of the dishes on our first go. 

We were able to work with both the executive and sous chefs and a few of the kitchen staff. Everyone was really friendly and patient with us. They made sure we knew what each ingredient was and exactly what to do. They really wanted to make sure we would be able to make these dishes back home. They also gave us a mini history lesson on how the meals used to be made before all the modern day kitchen conveniences. 

Matt was the king of the class. He was chopping way more than I was getting through. Towards the middle of the class, the chefs were just talking to him. I guess they figured I was useless. 

We were able to make a four course meal. 

Cambodian Fresh Spring Rolls with Dipping Sauce

Hot and Sour Beef Soup 

Fish Amok 

Banana Sago in Coconut Milk 

The food was all so delicious. The soup and dessert were my favorite. 

I am really glad we decided to take the opportunity and do the cooking class. Including the market trip, it was about a 5 hour adventure. I really wasn't expecting it to be that long, and I don't cook at home- so I was a bit tired after all the cooking. But it was so worth it. 

Now we have five different recipes to bust out when we get back to the states. 

If you have the time in a new place- I would recommend a cooking class. 

And if you're interested in the recipe let me know and I can e-mail them to you. 

Homemade Applesauce: Recipe

Happy Monday Y'all! 

I don't often post recipes on the blog, but sometimes there comes something that is so tasty- and so easy- that I have to share it. 

For the past couple of months, I have been craving applesauce. I didn't eat it a lot back home, but I ate it enough to always have a jar of it stocked in our fridge. I think it's the best after work snack. Since Matt and I get off work so late, we don't really eat dinner. But we still want a little something, and usually that something we want is sweet. I think applesauce hits that craving perfectly, and it's not nearly has bad as a cup of ice cream or a candy bar. 

Well- since applesauce doesn't exist in Korea- I had to find a way to make my own. 

I searched and searched and really didn't like any of the recipes I had come across. Some added a bit too many ingredients. Others used an oven (which we don't have). And some I just didn't want to use. 

But then I came across The Pioneer Woman's Homemade Applesauce recipe and I was sold. I believe I found the recipe on a Friday, and by Sunday I had a batch made up. It is a an easy recipe, and it is so delicious. By Wednesday, my applesauce was gone, so we made another batch this weekend. 

You can always go to The Pioneer Woman's blog, which you really should do because she has amazing recipes, but here are a few pictures of our applesauce process.

 I am mainly showing you these to illustrate how easy this recipe is. If I can make this, so can you. 

Ingredients: 

8-10 apples- 1/2 cup brown sugar- 1 tsp Cinnamon- Juice of 1 Lemon- 1 cup Apple Juice-

*The first time we made it we used Apple Juice. The second time we just used water. I think both batches tasted the same, so we will continue using water instead of juice.* 

**PS** Don't you love the Korean labels on my ingredients?!?

Okay, so first peel-core-and cut the apples. I peeled and Matt cored and cut the apples. If we had one of those fancy apple core and cutter things- this whole process would be faster. 

Add all the ingredients to a pot and set on medium to medium high heat. Stirring occasionally. Cook for 25 minutes. 

When the 25 minutes is up, you can mash them up with a potato masher. If you want the consistency smoother you can always use a food processor. 

*The Pioneer Woman gives really good directions on how to get it nicely pureed over on her sight. 

Because we like our applesauce a little chunky and because we don't have a food processor, we just mashed them and it is delicious. 

And that's that. I would say the whole process takes about 45 minutes. 

And both times we have used 10 apples and it has made 64 ounces of applesauce. We just store ours in some tupperware and throw it in the fridge because we eat it pretty quickly. 

Have you ever made homemade applesauce? Do you have any homemade recipes I should try? 

I would love to hear your thoughts! 

{Recipe Credit to The Pioneer Woman} 

"Hoo" Will be my Valentine?

The other day I came across this Valentine treat from the blog My Owl Barn. 

I thought these were so cute, and I knew I needed to make them. 

And they looked really easy to make. And they are... if you are on the mainland and can find all these supplies easily. But if you are in Hawaii, it is not that easy. 

We went to 4 different stores just to make these cute owl treats! And we couldn't even find a couple- we had to improvise! 

Here is what we used: 

{For the ingredients from the original owls click on the link to My Owl Barn. }

My final product: 

What do you think? I wish I had the Necco wafers and the yellow Moon Pies, but I had to use what I had. 

I don't think they turned out too bad, but to be honest with you... Moon Pies are gross! 

Holiday Recipe: Elf Food

The other day I was reading a blog I follow, and I came across a recipe I wanted to try. While I love Bakerella, I often find her recipes to be too complex and I never have any of the ingredients.

But this recipe came from Betty Crocker and I thought I could handle it. *NOTE: This is more time consuming than Reindeer Food. 

This is Elf Food and if you have an Elf on the Shelf you have probably had it before because it is their speciality. 

Here is what you will need: 

(I added the peanut M&Ms because I thought the recipe could use a little color and who doesn't like M&Ms?!) 

1/2 cup white chocolate, 1/2 cup Cheerios cereal, 2 tablespoons candy sprinkles, 6 cups Chex cereal- can be rice or corn, 1/3 cup butter, 1/3 cup packed brown sugar, 2 tablespoons pure maple syrup, and 2 cups mini marshmallows 

1. Melt the white chocolate and stir smooth. Stir in Cheerios cereal. Spread on waxed paper in single layer and top with sprinkles. Let stand for about 30 minutes. Break into pieces and keep it on the side. 

*When I did this I noticed the bottom was still wet so I flipped the Cheerios and repeated the sprinkle process. 

(When separated they are supposed to look like mini Elf size doughnuts!) 

2. Place Chex cereal in large microwavable bowl. (Make sure bowl fits in microwave- I found that our the hard way!) 

3. Melt butter uncovered in microwave. Add brown sugar and maple syrup. Microwave until mixture is boiling. 

4. Pour over Chex cereal stirring until evenly coated. 

5. Microwave Chex cereal mixture uncovered on High 3-4 minutes, stirring every minute, until mixture just begins to brown. Spread on waxed paper or foil. Cool completely, about 15 minutes. 

6. Place back into bowl and mix in marshmallows, and Cheerios pieces. 

*I think you could add more marshmallows and I added the peanut M&Ms. I also tried it with the peppermint M&Ms and it turned out just as good. I like the pop of color the M&Ms add to the otherwise brown mixture. *

7. Store in air tight container. (You can make it up to 2 weeks ahead if it is in an air tight container.) 

8. Serve however you want. 

When I made my first batch I put a batch in pint size canning jars I had in my house. *The whole batch made 6 pint size canning jars. 

(Use some ribbon and tie a nice bow around the jars to add a nice holiday touch.) 

The next time I made it I put it in decorative Chinese take out boxes I found at Target (4 for $5). 

*Note: Norman our Elf made the second batch for my co-workers. :) 

I gave this to my friends at church and I have only heard good things, so I think you should try it.

ENJOY! 

Holiday Recipe: Reindeer Food

Back in high school a friend of mine, Aimee, gave me a wonderful holiday recipe called 

Reindeer Food. 

I loved it from the first taste, and I have been making it ever since. Because this has become a annual tradition for me, I thought I would share it with you. 

Here is what you will need: 

In a large bowl mix 6 cups of the Chex cereal, 2 cups Pretzels, 2 cups of Dry Roasted Peanuts, and 1 (12 oz) bag of plain M&Ms. (I use the holiday red and green ones.) 

In a microwave safe bowl melt the two bags of white chocolate. I add about a tablespoon of vegetable oil to help the chocolate not stick. I have found 3 minutes to be a perfect time in the microwave, but I stop it every minute and stir it. 

After the chocolate is melted, pour it over the dry mixture. Make sure you get chocolate on all the mix. 

Then lay the mixture out on max paper to set. 

Break into pieces and store in air tight container. You may refrigerate it you like. 

And Enjoy! 

Reindeer Food is perfect for gifts, parties, or just snacking around the house. Try it out and let me know what you think! 

Thanks Aimee for the yummy recipe! 

Easter Basket Cupcakes

Happy Belated Easter!

This Easter I wanted to try my hand at Bakerella's Easter Basket Cupcakes!
This looked like a project that I could do!
Here is how they turned out: Here is how they turned out:

Matt and I were going to my aunt's house for Easter dinner and I wanted to bring something to show our thanks for all that she has done for us. So, to make sure I could actually make these cupcakes, I made a trail batch and brought them to work.

I think for my first try they look pretty dang good! Unfortunately, with Hawaii's humidity they did not last long. It is so hot and humid here, the frosting just started melting throughout the night. Next, time I will remember to put them in the refrigerator. But my friends at work said they tasted just fine!

What do you think? Success?

Weight Watchers Cupcakes

I have been looking for healthier sweet recipes and I came across this one from weight watchers. I will get the recipe to you guys if you want it but here is a step by step of what I did:

Ingredients You Will Need:
Now what makes this recipe so good is that I made it sugar free and low-fat! If you are doing weight watchers one cupcake is 5 points! I was a little nervous going into this because I have never made cupcakes, or anything for that matter, from scratch!

Mix your dry ingredients!

Mix your liquids!

After you mix everything together pour your mixture into the cupcake tins. Now, my mixture was a little thick- but I don't know if that was how it was supposed to be or I did something wrong... but at this point I just wanted to see how they would turn out! You put them in at 350 for about 20 minutes!
*Oh yeah and these were supposed to be red velvet but of course I forgot the red food dye so oh well!

This is what they looked like when they came out. For me this was just a trial run, so I just wanted to see how they tasted, not how they looked. And for so reason the cupcake tins were not working with me so hopefully next time! And they tasted great! They stuck a little to the wrapper, but not any more so than box cupcakes.

I am going to bring them to work tomorrow and see what others think. Matt says he likes them, but I can't tell if he is just trying to be nice.

If you want the recipe let me know!