Coconut Milk Fudge (Coconut Brigadeiros)

I made these this past Valentine's Day for a couple of girlfriends. They were super sweet and unfortunately, or fortunately (depending on how massive your sweet tooth is), there's no way to make them not as sweet. In spite of the new cavities I probably got from eating these, they were still delicious!

Ingredients (from The Brazilian Kitchen):

1 cup sweetened condensed milk
1/2 cup unsweetened coconut milk
2 tablespoons salted or unsalted butter (salted will give the candy more contrast)
2 teaspoons light corn syrup
1/3 cup finely shredded unsweetened coconut (I lightly toasted mine, for crunch)
1/3 cup ground pistachios
1/3 cup chocolate sprinkles

1 - In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter and corn syrup. Bring to a boil over medium heat. Reduce heat to low and whisk constantly until fudgy. The recipe notes that when mixture is ready, it will pull together into one soft piece, leaving browned residue on bottom of pan and that this should take 8 to 10 minutes. This took me 20 to 25 minutes, and the candy began taking on a beige, caramelized color.

2 - Slide mixture into a bowl. (Don’t scrape the pan; leave any residue behind.) Let cool to room temperature, then refrigerate until very firm, at least 4 hours.

3 - Scoop out teaspoonfuls of the mixture (I used my one teaspoon measure) and use your hands to roll into balls, about 3/4-inch in diameter. I found having just a drop or two of water in my palms — not wet, just a little moist — helped form them. Set aside on a baking sheet.

4 - Place toppings in wide bowls and roll brigadeiros through them, covering the surface completely. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month. Serve at room temperature.

German Potato Salad

This is the second time I've made this recipe. I let the dressing sit for much longer than the recipe said to (step 3) and I used coarse-grain mustard like the recipe called for instead of just plain dijon. I thought it tasted a lot better this time around. :)

Ingredients (from Cook's Country magazine):

2 Tbl sugar

1 cucumber (peeled, quartered, seeded, and cut into 1/4-inch slices)

1 cup white vinegar

1/2 tsp dried dill

salt and pepper

3 pounds small red potatoes (scrubbed and sliced 1/4 inch thick)

8 slices bacon (chopped)

1 onion (minced)

1/4 cup olive oil

1/4 cup coarse-grain mustard (I used Grey Poupon)

1/4 cup fresh parsley

1 - Prep cucumber. Stir sugar, cucumber, 1/2 cup vinegar, dill, and half teaspoon salt together in bowl; set aside while preparing potatoes.

2 - Cook potatoes. Bring potatoes, remaining vinegar, 1 tablespoon salt, and 8 cups of water to boil in large pot. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes. Drain potatoes and return to pot.

3 - Make dressing. Meanwhile, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, 8 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off and discard all BUT 2 tablespoons bacon grease. Add onion and olive oil to skillet and cook, stirring occasionally, over medium heat until onion is softened and beginning to brown, about 4 minutes. Drain cucumbers and reserve juice. Whisk cucumber juice, mustard, and 1 teaspoon pepper into skillet; bring to simmer. Pour dressing over warm potatoes, stir to combine, and let sit until slightly cooled and potatoes have absorbed dressing, about 10 minutes (I let mine sit for about 30 minutes).

4 - Assemble salad. Stir parsley, drained cucumbers, and bacon into potatoes to combine. Season with salt and pepper Transfer to serving bowl and serve. (Salad can be refrigerated in air-tight container for one day. Bring to room temperature before serving.)

Herbed Chicken w/Spinach and Feta Quinoa

I was hoping my first picture post would be something pretty and exotic, but nope. This is pretty much one of the house staples. I make it at least once a week. It's delicious and healthy and easy. :)

Life is delicious.

Or...at least...it should be. I've been looking for a creative outlet in my life and have tried many things. Writing, painting, journaling, blogging, making jewelry....etc...etc... Finally, it hit me...baking/cooking! I love it and I've always done it. I've never thought of it as creative or artistic...but hello! Food is absolutely beautiful. And amazing. It has every right to be photographed and admired. So...today marks the beginning of my new baby. Food blogging. I'll begin documenting everything from the food I eat to the food I make AND eat (along with the recipes) and just all the enchanting edible delights that I run into everyday. :) I know there are probably a half-million blogs out there, but this is ALL mine and I get to post and eat WHATEVER I want! I'm excited! :)