From Cupcakes to Traditional Korean Food and Everything in Between

Korean Sweet Stuffed Pancakes 호떡

I have such fond memories of my mama buying these hot off the grill on the streets of Korea.  Korean streets are so lively, hustling and bustling with activity.  All the street vendors vie for your attention and when swirled with the insane aromas of sizzling food, it can have a dizzying affect, but one always stands apart.  The classic hotteok or Korean sweet stuffed pancake.  I can even remember the crackle of paper holding this steaming doughy pocket stuffed with oozing brown sugar syrup.  My mama and I would smile to each other as we bit into an impossibly hot pancake, enjoying pleasure in simplicity.  Even if you’d burn your tongue, it was always worth it.

 

 

 

5.0 from 3 reviews
Korean Sweet Stuffed Pancakes 호떡
 
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Serves: 4-6 Pancakes
Ingredients
Dough
  • 1 ts yeast
  • ½ c warm milk
  • 1 c unbleached flour
  • 1 tb sugar
  • 1 ts fine salt
Filling
  • ⅓ c brown sugar
  • ½ ts freshly ground cinnamon
  • 3 tb chopped nuts
Instructions
  1. Sprinkle the yeast into the warm milk {mine was at 110 degrees.}
  2. In a bowl, whisk together the flour, sugar, and salt.
  3. Slowly work in the milk/yeast mixture. Mix well. It will be sticky. Cover with plastic and allow to rest in a dark, undisturbed place for an hour or until the dough doubles in size.
  4. After it has risen, knead with flour. Don't use too much, just use enough to be able to work with it. Portion into 4-6 pieces, depending on how big you want them and cover with plastic to rest for another 15-30 minutes or until they've puffed up.
  5. To make the filling, mix all the ingredients together.
  6. Roll each dough lump out and spoon in about 1 tb of filling into the center and pinch to seal.
  7. In a hot pan slicked with oil, cook each ball seam side down first. When it gets golden brown, flip and press down flat with a spatula. Don't cook them too fast or too hot, you want a golden exterior but a cooked center.
Notes
Prep time does not include rising.

Love,

Your Squishy Monster ^.~

Loaded Baked Potato Soup

In recent days, we’ve experienced a bitter cold snap that makes sunny days lounging by the sea with an icy drink in hand seem like a far and distant memory.  Per usual, I find my solace in food and if it must be cold, I’ll gladly cuddle up to the warmth of a thick and creamy soup like my loaded baked potato.  It is as hearty and sustaining as it is indulgent and comforting.

 

 

 

 

4.8 from 5 reviews
Loaded Baked Potato Soup
 
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Serves: 4 Servings
Ingredients
  • 2 baked potatoes, chopped
  • 4 slices thick cut bacon, chopped and divided {with grease}
  • ½ c onions, minced
  • 2 tb unsalted butter
  • 2 tb unbleached flour
  • 3 c warm/room temperature whole milk
  • 2 c cheese, shredded and divided
  • 1 c room temperature whole sour cream
  • Scallions/chives to garnish {+ reserved cheese and bacon}
Instructions
  1. Cook the bacon and set aside.
  2. Use the bacon fat to sauté the onions.
  3. Melt in the butter and sprinkle in the flour a bit at a time, constantly whisking/stirring.
  4. After a few minutes, slowly pour in the milk. Constantly stir/whisk and cook until thickened.
  5. Add the potatoes then stir in half the cheese then the sour cream.
  6. Reintroduce half the bacon.
  7. Before serving, garnish with the rest of the cheese, bacon, and a bit of scallions/chives.

Love,

Your Squishy Monster ^.~

Homemade Chocolate {and Vanilla} Pudding

Sometimes, it’s the simple things in life that are the best.  Take this pudding for example.  It doesn’t require nearly as much effort as other desserts but the reward is immense in the fact that you can sit and pretend like you don’t have a care in the world…like when you were 7 and snack packs were your life.  Dipping your spoon into this smooth and creamy dessert can be your 10 minutes of bliss where nothing else matters but making things simple again.  I even remember a time when I used to be able to barter with this stuff!  It’s just too bad that you can’t pay the mortgage with pudding.

 

 

5.0 from 4 reviews
Homemade Chocolate {and Vanilla} Pudding
 
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Author:
Serves: 4 servings
Ingredients
  • 2 c whole milk at room temp.
  • ⅔ c sugar
  • 2 egg yolks at room temp.
  • 3 tb corn starch
  • 2 tb natural cocoa* {for chocolate}
  • ¼ ts instant espresso* {for chocolate}
  • ½ ts fine salt
  • ½ ts pure vanilla extract
Instructions
  1. In a saucepan, gently heat the milk then stir in the sugar.
  2. Add the yolks but whisk constantly!
  3. Add the rest of the ingredients and whisk until it gets thick.
  4. Strain through a fine mesh sieve if there are any lumps.
  5. Cover with plastic, touching it to the top of the pudding to prevent a skin from forming.
  6. Chill for at least 3 hours before serving.
Notes
*Omit for vanilla pudding.

Love,

Your Squishy Monster

No-Bake Cookie Dough + Truffles

Happily enough, I get a ton of emails from very young viewers and they express how much they love my easy recipes, most of which are no-bake or only require 2-3 ingredients.  In that spirit, I’ve created super simple no-bake cookie dough truffles that are safe to eat and come together in no time.

 

 

 

 

5.0 from 7 reviews
No-Bake Cookie Dough + Truffles
 
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Author:
Serves: 1 Dozen
Ingredients
  • ½ c unbleached flour
  • ¼ ts fine salt
  • ½ stick unsalted room temperature butter
  • ⅓ c brown sugar
  • 1 tb granulated sugar
  • 1 ts pure vanilla extract
  • 1 ts whole milk {optional}
  • ½ c mini chocolate chips
For Truffles
  • 1 c melted chocolate
Instructions
  1. In a bowl, combine the flour and salt.
  2. In another bowl, cream together the butter and sugars until fluffy.
  3. Add the vanilla.
  4. Add milk if the mixture is dry.
  5. Carefully mix in the flour and salt in 2 separate additions. Don't overwork it.
  6. Fold in the chocolate chips.
  7. Roll into balls.
  8. If making truffles, chill the dough balls in the fridge for 30 minutes.
  9. Melt the chocolate low and slow. If using the microwave, heat it in 15-20 second bursts and stir each time.
  10. Dip each dough ball into the chocolate, tap off excess and set to dry on parchment/silpat/wax.

Love,

Your Squishy Monster ^.~

No-Bake Caramel Corn

I love caramel corn.  I love how it can be buttery, crunchy, sweet, sticky, and salty all at once.  However, I don’t enjoy having to babysit it.  Constantly checking up on it and stirring is not my idea of a good time, especially since said caramel corn doesn’t even pay minimum wage.

This recipe is completely no bake and utilizes air-popped popcorn without any fancy equipment and takes no more than 15 minutes from start to finish.  Are you in?

 

 

 

 

 

 

5.0 from 4 reviews
No-Bake Caramel Corn
 
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Author:
Serves: 8-10 cups
Ingredients
  • 4 tb popcorn kernels, divided
  • 1 c brown sugar
  • ½ c unsalted butter
  • ¼ c corn syrup/lyles golden syrup
  • ½ ts salt
  • ½ ts baking soda
Instructions
  1. In 2 brown bags, divide the kernels evenly.
  2. Fold over the top 3 times and cook in the microwave for 2-3 minutes. Every microwave is different so it's most important to listen to the POP.
  3. In a heavy bottomed pot, stir the brown sugar, butter, syrup, and salt together. Heat on medium low. You can swirl the pan but never stir. When large bubbles begin to form on the surface, set the timer for exactly 5 minutes. Again, do not stir. When it's ready, the mixture will be a deeper golden brown.
  4. Take the pot off the heat and quickly stir in the baking soda and pour over the popped corn in batches. Toss to coat.
  5. Allow to set for a few minutes then devour.

Love,

Your Squishy Monster ^.~

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