Slacking

I had every intention of participating in this week's TWD recipe challenge, but alas, I never found the time. Between me working late and just wanting to lounge out over the weekend, I just couldn't get it done. I do, however, plan on making the World Peace cookies sometime this week, so stay tuned! Sorry for being such a slacker!

Panipopo--A Tribute to My Hubby (Revised)

My husband, Malu, is from American Samoa, an unincorporated U.S. territory and a cluster of islands located in the South Pacific Ocean just southeast of the sovereign state of Samoa (formerly Western Samoa), where my father is from (so I guess this is a tribute to my daddy too). The picture of Malu (above) was taken during my first visit to American Samoa over two years ago. Anyway, all of us have wonderful memories eating panipopo--both Malu and my dad eating it while they grew up on the islands and me getting a taste of it while moving from Army post to post where we were part of numerous Samoan communities. Panipopo (I've also seen it spelled pagipopo) translates into coconut buns. They are hot, steamy buns baked in a pool of sweet coconut cream sauce and they are delicious beyond words.

I had honestly been craving this recipe, since it has literally been years since I had it--more like over a decade. I thought I would find a recipe and master it so I can make it more regularly when Malu returns. He's deployed right now and when he called, I explained to him that I was going to learn how to make it with a recipe I found online. He said that if I was able to make it, then I'd finally be the perfect wife. He's crazy-funny like that.



So I made the buns and they came out great. I personally like to drown the buns in the coconut cream sauce so that they are sticky and somewhat soggy. Apparently, my dad likes them that way too because this pan you see above had less coconut cream than another batch I made and he rated them 4 out of 10. The other batch (shown below) received raved reviews from him and my cousins at the party I took them to. I tried to find the recipe that I used and for whatever reason, can't find it. So I am posting another recipe that I found that should turn out the same wonderful coconut buns that I made. So here's to you honey....your own pan of panipopo will be waiting for you when you return!




Panipopo
(Samoan Coconut Buns)


5 3/4 to 6 1/4 cups All-Purpose flour
1 Package Yeast
2 1/4 cups milk
2 tablespoons milk
1 tablespoon sugar
1 tablespoon shortening, margarine, or butter
1 teaspoon salt
2 cans coconut milk (can be found in the international section of the grocery store, typically near Thai food ingredients)
1 cup sugar

1. Mix 2 1/2 cups of flour and yeast. In a saucepan heat and stir milk; sugar; shortening, margarine, or butter; and salt till warm and shortening almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Using a spoon, stir in as much remaining flour as you can to make a moderately stiff dough that is smooth and easy to pull - 6-8 minutes.


2. Put some Crisco shortening on your hands. This will add moisture to your rolls and make it easier to handle. Shape in a ball and put in a greased bowl. Turn it on both sides to grease the whole ball of dough. Cover and let rise in the oven on the top rack and below it in a pan put some hot water. (The steam from the hot water will help it to rise) about 45 minutes. Punch dough down. Roll 18 balls and cover for 10 minutes while you make the following milk mixture.


3. Mix 2 cans of coconut milk with 1 cup of sugar. (Add more sugar if you like it sweeter.) In 2 13x9x2 pans, pour in half of the milk mixture in each pan, put in 9 bread rolls on top (or you can make the rolls smaller to make more rolls). Bake at 375 degrees in the oven for 20 minutes or until bread tests done.

OR

You can do this the easy way (which Malu clued me into) and buy a package of the premade dinner rolls from the freezer section of your local grocery store. Let them rise from 3-5 hours. Pour a little over half of the coconut milk mixture over the rolls and bake until golden brown. Baste with remaining coconut milk at least two times during baking. Top with as much sauce as you desire, wait about five minutes and eat warm. Yummy!

Christmas Day Yummies!

Okay, so I think I may have gone a little overboard on chocolate during our family Christmas Day party. Actually, my entire family went overboard on food period, but it was a great time. In this picture, you can see some of the sweet treats I served up that day. In addition to chocolate fondue, complete with pretzels, marshmallows and angel food cake, I served up some delicious brownies and some truffles. I also whipped up a pulled pork recipe that I borrowed from one of my fellow bloggers. These were only a few things featured on that day's menu. We had everything from Beef Bourguignone and traditional Filipino food to various side dishes and casseroles. I'm still feeling the tightness in my jeans from that day! So scroll on down, and I'll you'll find recipes for the desserts/dishes that I made.

Up first are these Ooey Gooey Bars, compliments of my TWD Elfster Secret Santa, Melissa, of Love at First Bite. As I've mentioned before, Melissa and I go way back to our high school days and she got me started with blogging. She has an awesome blog, which I reference quite frequently. With her Christmas card, she enclosed two of her favorite family dessert recipes. One of which, were these Ooey Gooey Bars, which were very rich and completely delightful!

The only problem is that I'm a dud and the card with the recipe on it was packed this morning with the rest of my cookbooks and kitchen items. So I'll have to post the complete recipe later on in a few weeks. I will be in sunny El Paso, Texas by then. So sorry Melissa, this post doesn't really do you or the Ooey Gooey Bars any justice, but I want you to much how much I appreciate you sharing your family recipes with me!

So you know how those 8 oz. packages of Philadelphia Cream Cheese boxes have neat recipes inside them? Well, I found this particular recipe in one of those boxes and turned out some lovely looking chocolate truffles--my first batch ever. They make a lovely presentation, but were very rich. I still have some leftover, probably because they were overshadowed by Melissa's brownies and the chocolate fondue. They're extremely easy to make and perfect if you have a little helper that loves to be in the kitchen with you.

Simply Sensational Truffles

(from 8 oz. package of Philadelphia Cream Cheese)

2-1/2 pkg. (20 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
decorations: chopped PLANTERS COCKTAIL Peanuts, multi-colored sprinkles

1. Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.

2. Shape into 36 balls. Place on waxed paper-covered baking sheet.

3. Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.

Finally, months back I saw this recipe on Pamela's (one of my favorite foodies!) blog--Cookies With Boys. Who would have known that root beer would make the perfect marinade/sauce for pulled pork? Not I, but I do love the drink as do a couple other members of my family. So it was an instant hit and received rave reviews. Thanks Pamela for featuring this on your blog! As I am typing this, my mouth is watering. But since all my stuff is being packed as we speak, it'll be a little bit before my crock pot will be available for me to make this again.

Pulled Pork with Root Beer Sauce

(from Better Homes & Gardens)

1 2-1/2- to 3-pound pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer*
6 cloves garlic, minced
3 cups root beer (two 12-ounce cans or bottles)*
1 cup bottled chili sauce(used a whole 12 oz. bottle)
1/4 teaspoon root beer concentrate (optional)

Several dashes bottled hot pepper sauce (optional)
8 to 10 hamburger buns, split (and toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Meanwhile, for sauce, in a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.

4. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

*Note: Do not substitute with diet root beer

Strawberry-Filled Coconut Cake

I got this recipe from the December 2008 issue of Family Circle. I saw the cake on the cover of the magazine while grocery shopping and decided it would be perfect for one of our family Christmas parties, looking just like Santa dropped some snow on a perfectly frosted cake! This was actually the first two-layer cake I've ever made and it came out beautifully and tasted wonderful too. Between the two-layers is some strawberry preserves and is very pretty when sliced and served, not to mention the coconut milk mixed into the batter gave the finished cake a moistness (is that a word?) that your guests will truly enjoy. If you're a sucker for berries and coconut, as I am, you'll love this cake. You can find the recipe at the Family Circle website by clicking here or just scroll down below. Enjoy!

Strawberry-Filled Coconut Cake
(from the December 2008 issue of Family Circle Magazine)

Cake:
3 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1-1/2 cups sugar
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 can (13.5 ounces) coconut milk
1 cup sweetened flake coconut, finely chopped

Frosting and Filling:
1 package (8 ounces) reduced-fat cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 box (16 ounces) confectioner's sugar
1/2 cup strawberry preserves
1-1/2 cups sweetened flake coconut

1. Heat oven to 350°F. Coat two 8-inch round cake pans with nonstick cooking spray. Line bottoms of pans with waxed paper, and spray paper.

2. Cake: In a large bowl, whisk together flour, baking powder and salt. Set aside.

3. In another large bowl, beat butter and sugar on medium speed until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla and coconut extracts; beat until combined.

4. On low speed, beat in flour mixture in three additions, alternating with coconut milk. Beat well after each addition. Fold in chopped coconut. Divide batter equally between prepared pans.

5. Bake at 350°F for 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. Remove cake layers from pans and cool completely.

6. Frosting: In large bowl, beat cream cheese and butter until smooth. Beat in vanilla. On low speed, beat in confectioners' sugar until smooth.

7. Trim cake layers level if crowned. Place one cake layer on a plate. Spread top with preserves. Add remaining cake layer. Spread top and sides of cake with frosting. Remove skewers. Gently press shredded coconut onto sides of cake. Refrigerate 1 hour before slicing.

Pumpkin Cinnamon Rolls!

Well, thanks (again) to my buddy,Melissa, of Love at First Bite, I was able to make my first batch of cinnamon rolls ever. I was scrolling up and down her wonderful blog and decided that they looked sooooooo good, I just had to make them! Would you believe me if I told you that I had never worked with yeast until coming across this recipe? I guess I had always been scared of screwing up recipes just because I didn't know how to use it properly. How ridiculous is that? Well, I got over my fear and I'm so glad that I did because these cinnamon rolls were fantastic. I'd even venture to say better than Cinnabon. Hmmm....maybe I'm slightly biased because I made them. Oh well, sue me! What's cool about these rolls is that pumpkin was included in the filling and it just kicked the flavor up a notch--not to mention I've been looking for recipes that I could use all my leftover pumpkin for (and believe me, I have a lot!). Here are some pictures of my cinnamon roll adventure!

I got 20 cinnamon rolls out of this recipe! I made sure to give them away to family and friends because I didn't want to get stuck eating all of them by myself (which I easily could have done!). Speaking of the recipe, here it is. I hope you have just as much fun baking them as I did! And one more thing....the cream frosting is to DIE FOR! I'm going to eat one of the rolls I have leftover right now!


Pumpkin-Filled Cinnamon Rolls
(dough recipe adapted from Betty Crocker)


Dough:
3 and 1/2 cups all-purpose flour
1/3 cup sugar
1 tsp. salt
2 packages regular or quick active dry yeast
1 cup very warm milk (120 to 130 degrees F)
1/4 cup butter or margarine, softened
1 large egg


Filling:
2 Tbsp. butter, melted
1/2 c packed dark brown sugar
1 Tbsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1/2 cup pumpkin puree


Cream Cheese Frosting:
8 oz. cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 cup sifted powdered sugar
1/2 tsp. vanilla extract


1. To make dough: mix 2 cups of the flour, the sugar, salt and yeast in a large bowl. Add warm milk, 1/4 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.


2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large well-greased bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in a warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.


3. Prepare filling: place all ingredients in a large bowl and stir until well blended.

4. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices with dental floss or a sharp serrated knife. Place slightly apart on a well-greased baking sheet. Cover loosely with plastic wrap and let rise in a warm place about 30 minutes or until double.


5. Heat oven to 350 degrees F. Bake 30 to 35 minutes or until golden brown.


6. Prepare cream cheese frosting: cream butter and cream cheese in a bowl. Mix in the vanilla and then the powdered sugar until well blended. Frost cinnamon rolls in the pan if eating them warm. Or, remove them to cooling racks and frost when cooled.


Makes 15 rolls

TWD Break

Hello fellow TWD-ers! I'm going to have to bow out of the group for a short time. I'm in the middle of a military move to Fort Bliss, Texas (in El Paso) and will not have any materials or equipment to do any baking! I'm going to miss Rosie (my Kitchenaid) immensely! So if you want to see what my TWD friends are baking in the meantime, head on over to the TWD blog! Merry Christmas and Happy New Year Everyone!

Mexican Chicken Soup

I had to back out of Barefoot Bloggers for a little bit because I wasn't keeping up as well as I would have liked with everything I had going on. The group was challenged with this recipe (by Ina Garten) last month and since I still had the recipe on hand, I decided to make it last week. I made it on one particularly cold day and it was perfect after walking the dogs out on the trails and in the snow!

I used fresh veggies for this soup--carrots, onions and celery--and added some herbs and spices to include fresh cilantro, cumin and crushed coriander seeds. It was quite fragrant and delicious, especially with the chicken breast I shredded and threw into the pot. What was cool about this soup was that Ina had me cutting flour tortillas into 1/2 inch strips and adding them to the soup to act as noodles. I thought they were going to get all soggy, but they didn't. I served the soup with a dollop of sour cream, some shredded mozarella cheese (since it's the only cheese I had on-hand) and some tortilla scoop chips. Yum-o! The soup is even more delicious as leftover. It was enough to feed me for about three days straight! If you want the recipe, please click here. Forgive me, I'm too lazy to type out the entire recipe myself!