Made this for my daughter's 5th Birthday. Made the cakes in round pans and then trimmed off brown crust with a sharp knife. Horn is a sugar cone and ears are cut from graham crackers. Dipped both in a sugar water glaze and coated in chunky gold sprinkles from Hobby Lobby. 
2-8 ct. cans of refrigerated crescent rolls (16 total) |
| 8-9 oz cooked, shredded chicken* 4 oz cream cheese, softened 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon salt cracked pepper to taste 6 oz box of stuffing (like Stove Top), will only use 3 oz 4 tablespoons of melted butter 1 can jellied cranberry sauce, for serving |
1.5 cups white flour |
| 3/4 cup sugar |
| 2 teaspoons baking powder |
| 1/2 teaspoon salt |
| 1/3 cup canola oil (or grapeseed) |
| 1 large egg |
| milk (up to 1 cup volume with egg and oil) |
| 1/2 tablespoon vanilla extract |
| 3/4 cup chocolate chips, regular size |
| coarse sugar (for topping muffins) |
| Nutrition Facts | |
|---|---|
| Servings: 24 | |
| Amount per serving | |
| Calories | 138 |
| % Daily Value* | |
| Total Fat 6g | 8% |
| Saturated Fat 3.5g | 17% |
| Cholesterol 18mg | 6% |
| Sodium 36mg | 2% |
| Total Carbohydrate 19.4g | 7% |
| Dietary Fiber 0.8g | 3% |
| Total Sugars 11g | |
| Protein 1.9g | |
Dry Ingredients (mix in large bowl)
1 cup whole white wheat flour (120 grams)
1.5 cups all-purpose white flour (180 grams)
2 tablespoons sugar (only need 1 T if using sweetened yogurt)
1 teaspoon baking soda
1 teaspoon baking powder
½ tablespoon salt
Wet Ingredients (add to quart measuring glass)
1 cup milk minus 2T plus 2T vinegar
1 cup plain or vanilla yogurt (Greek or regular, whole fat works best)
1/2 cup canola oil
1/4 cup water* (or more if needed)
2 large eggs
In a quart measuring glass add 2 T white vinegar, add milk up to 1 cup total volume, add yogurt up to 2 cups total volume, add oil up to 2.5 cups total volume, then add ¼ cup water and 2 eggs. Combine with a fork or whisk and let sit. Meanwhile, mix dry ingredients in large bowl. Make a well in the center. Pour wet ingredients into the well. Stir with a fork until just combined. *Depending on the consistency of the yogurt you are using, you may need to add some additional water if the batter is too dry or thick. Use a spring handled scoop to measure out batter onto griddle. Makes 12-18 pancakes.
Optional: Replace 3 tablespoons of white flour for ground flaxseed.
Inspired by: http://alexandracooks.com/2015/08/18/one-bowl-buttermilk-pancakes-baking-steel-griddle-giveaway/ and http://thepioneerwoman.com/cooking/greek-yogurt-pancakes/
|
| 5 eggs, separated |
| 1 cup sugar |
| 1/3 cup milk (2% or whole) |
| 1 teaspoon vanilla |
1 cup flour |
| 1/2 tablespoon baking powder |
| 1/4 teaspoon salt |
1 can evaporated milk |
| 1 can sweetened condensed milk |
1 cup heavy cream |
| 2-3 tablespoons sugar, to taste |
| fresh chopped strawberries (or other berries) |
Prepare Noodles
7 oz Thai Kitchen Brand Stir-Fry Rice Noodles (½ of box, can find at Walmart) or other Thai brand pad thai style rice noodles
Bring large saucepan of water to boil. Remove from heat, add noodles, cover with lid and let soak for 2 minutes. Drain off hot water and cover noodles with room temp water. Cover with lid and let soak for 20 minutes. Drain off water, rinse noodles with cold water, and set colander of noodles aside. Cut noodles with kitchen scissors to shorten to make stir frying easier in the end. Noodles should be soft but not mushy.
Sauce - makes ⅔ cup (or use equivalent a jarred sauce that you like (Double Golden Fish Brand is Good!))
60 grams Kikkoman soy sauce (reduced sodium is best) (¼ cup)
80 grams white sugar (5 ½ T)
40 grams brown sugar (3 T packed)
50 grams tamarind concentrate (2 ½ T) (I use this brand)
Bring to boil in small saucepan, stirring until sugars are dissolved. Cover and set aside.
Prepare ahead or while noodles are soaking, and set aside:
4 tablespoons canola oil
1 large carrot, julienned
¼ small onion, minced or grated, or roughly chopped (big pieces for flavor but can easily be removed at end)
1 teaspoon minced garlic
1-2 cups chopped broccoli florets
2 eggs, scrambled and chopped (optional, I usually leave out)
8 oz super firm tofu cubes prepared as below*) or 4-8 oz of cooked cubed or shredded chicken
How to Prepare Crispy Baked Tofu
Dry block of tofu with paper or kitchen towels. Cut into cubes. (Most blocks come in 16 oz, so you can freeze half of the cubes for a later time: just lay cubes on cookie sheet to freeze and store in a freezer safe ziptop bag.) Whisk together 1 T oil, 1 T cornstarch, 1 T soy sauce, and 1 Tablespoon hoisin sauce or Go-Chu-Jang sauce. Stir 8oz of cubed super firm tofu into sauce. Sprinkle generously with salt and pepper. Bake on nonstick baking mat or parchment paper lined cookie sheet at 375 for 15 minutes. Set aside until ready to add to recipe.
Toppings to Garnish When Serving (optional)
large handful freshly chopped cilantro
large handful of chopped or crushed peanuts
lime wedges or lime juice
Final Steps
Add 4 tablespoons of canola oil to deep nonstick skillet (mine is 3.5 quarts) or wok . Heat over medium heat until piece of onion sizzles. Add onion, garlic, and carrot, and any other vegetables and reduce heat to medium low or low (if garlic starts to burn), stirring frequently for 5 minutes. Onions should be tender and carrots and broccoli should be at least half cooked (can spray with water to steam and speed up cooking).
Raise heat to medium and add noodles, sauce, eggs, and tofu/chicken. Stir frequently over medium heat for 3 minutes. Serve immediately. Garnish individual servings with chopped cilantro, chopped peanuts, and a squeeze of lime juice (optional).
