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Desserts Featured Recipes

Godiva Dark Chocolate Pudding Oreo Cookies

Godiva Dark Chocolate Pudding Oreo Cookies | Erica Robbin

  • Servings: 2 dozen
  • Difficulty: Easy
  • Print

Chocolatey, comforting goodness all-around.

Happy Valentine’s Day!

Here is a cookie recipe combining Godiva Dark Chocolate Pudding based cookie dough stuffed with Oreos. I also threw in pieces of a Hershey’s Cookies ‘n’ Creme Candy Bar for extra chocolatey creaminess. If you’re a chocolate lover, this cookie is for you!

I like to brown 1/2 of the butter measurement for a toffee, caramel taste. Baking them until just barely done and letting rest in the pan to cool will result in a crispy outside with a chewy center.

A delicious chocolately treat!


Credit: ericarobbin.com

Ingredients

    GODIVA DARK CHOCOLATE PUDDING OREO COOKIES:
  • 1 cup of butter, softened (brown 1/2 cup over med-high heat, let cool, set aside)
  • 1 cup brown sugar
  • 2 tablespoons vanilla extract
  • 2 large eggs, beaten
  • 2 cups all-purpose flour
  • 3.6 oz Godiva Dark Chocolate Instant Pudding mix
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 row sleeve of Oreo cookies, coarsely chopped
  • 1.55 oz Hershey’s Cookies ‘n’ Creme Candy Bar, coarsely chopped

Directions

    GODIVA DARK CHOCOLATE PUDDING OREO COOKIES:
  1. In a large bowl or mixer, beat 1/2 cup softened butter, 1/2 browned butter, sugar together until fluffy.
  2. Add vanilla and eggs, mix well.
  3. In separate bowl, combine dry ingredients.
  4. Mix wet and dry ingredients together.
  5. Fold in Oreos and Hershey’s Cookies ‘n’ Creme Candy Bar
  6. Refrigerate dough for 30-60 minutes.
  7. Preheat oven to 350 degree (177 C).
  8. Bake cookies for about 8-12 minutes, until almost not quite baked in the center.
  9. Let cool on pan to finish baking.
  10. Enjoy!

What are you baking for Valentine’s Day this year? Let me know as well if you try this recipe in the comments below!

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Godiva Dark Chocolate Pudding Oreo Cookies Dough Mixture | Erica Robbin
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Godiva Dark Chocolate Pudding Oreo Cookies | Erica Robbin
Godiva Dark Chocolate Pudding Oreo Cookies | Erica Robbin
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Godiva Dark Chocolate Pudding Oreo Cookies | Erica Robbin
Categories
Entrées Featured Recipes

Kimchi Stew

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Rating: 5 out of 5.

Kimchi Stew | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

This will warm you up on a cold winter's day!

This is a very simple recipe. It works well on its own or poured over steamed rice.

Blanching the cabbage ahead of time saves on cooking time and preserves color. Prepare cabbage by placing cabbage into boiling water for 3-5 minutes, just until it begins to turn soft.

An alternative way is to just to add cabbage in raw and simmer stew on low-heat until tender.

I like to add a bit of fried tofu.

I prepare mine by squeezing out excess moisture overnight. I do this by pressing the moisture out between flat hands, then I place the tofu block between two deep plates to drain, placing a cast iron pan over top, and letting it sit in the fridge overnight.

Slice, season, and lightly fry tofu in oil over high heat.

Fried pork, chicken, or beef works well too.

Or put a halves of boiled eggs on top.


Credit: ericarobbin.com

Ingredients

KIMCHI STEW:

  • 2 tablespoons oil such as olive or sesame
  • 3-6 cloves garlic
  • 2 tablespoons brown sugar
  • 1/2 cup chopped scallions
  • 1 teaspoon Korean chili pepper
  • 2 cups white cabbage or bok choy, chopped and blanched as above
  • 1 cup kimchi, any style you prefer
  • Water, to consistency
  • Tofu or meat of choice

Directions

KIMCHI STEW:
  1. Heat oil over medium-high heat
  2. Add garlic and brown sugar and cook until garlic just begins to toast
  3. Add scallions and pepper, cook until just barely soft.
  4. Add cabbage and kimchi, simmer on low with desired amount of water until warmed and tender, just enough to allow greens retain their bright color.
  5. Add to tofu or meat as preferred, heating thoroughly.

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Featured Hors d'œuvres Recipes

Stuffed Mushrooms

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Stuffed Mushrooms | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
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An easy appetizer.

I love making these. Quick, simple, and hearty. Crispy bits of cheese, a tangy cream cheese center, the depth and earthy substance of mushroom, bursts in each bite.

I like to layer seasoning with Himalayan salt and pepper or Trader Joe’s Onion Salt. But even a 3 ingredient layer of mushroom, cream cheese, and shredded cheese is good in and of itself.

The key to not having a soppy, wet mushroom is to dry wipe the mushrooms clean of soil. If you must use water to rinse them, be sure to thoroughly pat them dry with a towel, paying close attention to the gills. You can also wash the mushrooms the day before and leave them overnight in the fridge so they dry out a bit. Reason is because the mushrooms will absorb water, leaving you with a soggy appetizer.


Credit: ericarobbin.com

Ingredients

    STUFFED MUSHROOMS:
  • 1 pound mushrooms, any variety
  • Himalayan salt and pepper (Trader Joe’s Onion Salt optional)
  • 2 tablespoons unsalted butter
  • 1 8 oz block cream cheese
  • 1/2 cup cheese, any variety, grated

Directions

    STUFFED MUSHROOMS:
  1. Prepare mushrooms as above, stems removed, place caps in pan.
  2. Preheat oven to 400 degrees F (204 C).
  3. Sprinkle salt and pepper and sliver of butter over mushroom caps.
  4. Fill caps with cream cheese.
  5. Sprinkle with seasonings again, then sprinkle on cheese.
  6. Bake for 10-15 minutes until cheese is melted and golden.

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Desserts Featured Hors d'œuvres Recipes

Glazed Spanish Peanuts

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Glazed Spanish Peanuts | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Such a delicious, easy, quick, satisfying snack.

A dear friend introduced me to this recipe when I was living in Malawi, Africa. They are called skaba za sugar in the Tumbuka language, sugar nuts in English.

They are sugared peanuts, similar to what you would find in a cone-shaped bag at Disney Land or at the fair.

Peanuts, known as ground nuts, also commonly known as Spanish peanuts or red peanuts, are actually endemic to South America. They were one of the most protein-rich food items I could find in our local community. My friend sells them at her shop.

The ground nut plant likes warmth and sun and loose, sandy soil, which I found was the predominant soil composition, hence why they grow so well there. They’re actually not too difficult to grow in cold climates either, having tried it in agricultural zone 6, as long as you get the soil right.

The sugar-preservation keeps them around a bit longer and they are a wonderful source of niacin, thiamin, folate, and iron that you can easily keep on hand year-round well after the growing season is over.

They have become my go-to recipe for a quick and satisfying snack.

They are also great as a treat to bring to a party or given as a gift in a treat bag tied with a bow.

It’s super important to make sure that you cook the peanuts in the liquid mixture until it has mostly evaporated so that when you bake it, the peanuts won’t turn into a brick of peanut brittle that gets stuck in the pan. Baking hardens the outside, though I had to skip baking a couple times when I didn’t have electricity and they tasted great, just a softer texture.

When prepared as below, they have this semi-crunchy, chewy texture that is so fulfilling.


Credit: ericarobbin.com

Ingredients


GLAZED SPANISH PEANUTS:

  • 3 cups raw Spanish peanuts (ground nuts with skins)
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon real vanilla extract or paste (optional)

Directions

GLAZED SPANISH PEANUTS:
  1. Cook peanuts, water, sugar, and vanilla in a pan over low-medium heat until mixture becomes gooey and liquid is all evaporated. Be patient as too high of a heat will burn them, though if you do, they actually still taste yummy, so don’t throw them out if you mess up.
  2. Spread peanuts on a cookie sheet or shallow dish and bake peanuts in 325 degree (163 C) oven for about 20-30 minutes, stirring frequently, about every 5-10 minutes, until sugar begins to crystalize.
  3. Quickly spread peanuts over a surface of foil, parchment paper, or wax paper to cool.


Lake Malawi Boat on Beach | Erica Robbin
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Spanish Peanut Plant | Erica Robbin
Cooking Glazed Spanish Peanuts | Erica Robbin
Cooking Glazed Spanish Peanuts | Erica Robbin
Baking Glazed Spanish Peanuts | Erica Robbin

What is your favorite go-to snack to make?

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Categories
Entrées Featured Recipes

Portobello Mushroom and Creamy Clam Sauce Dinner

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Portobello Mushroom and Creamy Clam Sauce Dinner | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

So hearty and delicious!

Here is an easy seafood recipe!


Credit: ericarobbin.com

Ingredients

    PORTOBELLO MUSHROOM AND CREAMY CLAM SAUCE DINNER:
  • 2 pounds clams in shells, rinsed clean
  • Water, for boiling
  • 1/4 cup butter, unsalted
  • 3-5 garlic cloves, finely chopped
  • 1 cup fresh portobello mushrooms, sliced
  • 1/2 cup heavy whipping cream
  • 1/4-1/2 teaspoon garlic salt, to taste
  • 1/2 teaspoon ground pepper

Directions

    PORTOBELLO MUSHROOM AND CREAMY CLAM SAUCE DINNER:
  1. Steam clams in pan of shallow water until they just begin to open.
  2. Drain water, reserving a few tablespoons, and set clams aside.
  3. In the pan, melt butter and cook over medium heat until light brown.
  4. Add garlic and cook until just beginning to turn golden.
  5. Add mushroom and cook on medium heat until just tender.
  6. Add cream, garlic salt, and pepper.
  7. Deshell clams and add to mushroom mixture along with a few tablespoons of clam juice.

Enjoy! Let me know what your favorite summer seafood dishes are in the comments below!

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Categories
Entrées Featured Recipes

Chicken Salad Sandwich

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Chicken Salad Sandwich | Erica Robbin

  • Servings: 2
  • Difficulty: Easy
  • Print

Easy and versatile!

One of the easiest sandwiches to make, perfect for tea parties. You can use different types of nuts and different fruits.


Credit: ericarobbin.com

Ingredients

    CHICKEN SALAD SANDWICH:
  • 1/4 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 1 cup cooked chicken, shredded
  • 1/4 cup slivered almonds or walnuts
  • 1/4 cup celery, chopped
  • 1/4 cup grapes or apples, chopped
  • 1/4 cup house greens (optional)
  • 4 slices bread, sourdough or wheat as desired

Directions

    CHICKEN SALAD SANDWICH:
  1. Mix mayonnaise, mustard, lemon juice, and garlic together.
  2. Add to shredded chicken, nuts, celery, and fruit, mix until well incorporated.
  3. 3. Layer sandwich mixture and greens onto bread.


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Bread Hors d'œuvres Recipes

Copycat Recipe: Trader Joe’s 5 Cheese Greek Spiral

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Rating: 5 out of 5.

Copycat Recipe - Trader Joe's 5 Cheese Greek Spiral | Erica Robbin

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A winner!

I love this cheesy, flaky pastry spiral called Trader Joe’s 5 Cheese Greek Spiral.

So I decided to have my own try at making it. And it turned out spectacular! It’s super easy to make too! The perfect snack, perfect appetizer. Light, yet fulfilling, crispy, with a gooey center.

And after a few experimentations, I’ve decided that any cheese you have on hand will work just as well which is the best part if you do not have access to the listed cheeses (namely Kasseri and Kefalotyri) that are more commonly found in specialty cheese shops. I tried it with a combination of cheddars, parmesan, and different blue cheeses, all so yummy!


Credit: ericarobbin.com

Ingredients

COPYCAT RECIPE – TRADER JOE’S 5 CHEESE GREEK SPIRAL:

  • 1/2 cup gouda, shredded
  • 1/2 cup kasseri, shredded
  • 1/2 cup kefalotyri, shredded
  • 1/2 cup semi-hard cheese, shredded, I used a sharp white cheddar
  • 1/2 cup blue cheese, crumbled, any type, I used Bayley Hazen Blue
  • 1 package of puff pastry sheets, thawed, I used Pepperidge Farm
  • 1 egg
  • 1 tablespoon water

Directions

COPYCAT RECIPE – TRADER JOE’S 5 CHEESE GREEK SPIRAL:

  1. Roll out pastry into a rectangle shape onto lightly floured surface, cut in 1/2, lengthwise
  2. Sprinkle cheeses over pastry. 3. Roll, then place as a spiral shape onto greased pan.
  3. Mix egg and water, brush egg mixture over pastry spiral.
  4. Bake at 350-400 degrees F (176-204C) for about 15-25 minutes, until deep golden brown and cooked through.


Copycat Recipe: Trader Joe’s 5 Cheese Greek Spiral | Erica Robbin
Copycat Recipe: Trader Joe’s 5 Cheese Greek Spiral | Erica Robbin
Copycat Recipe: Trader Joe’s 5 Cheese Greek Spiral | Erica Robbin
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DSC06592
DSC06596

How does it compare? Trader Joe’s (left), mine (right).

Mine turned out a little puffier. The taste is there though!

Another time I made it, it did settle to a more wrinkly finish.

I also tried making some cut pinwheels which had a caramel, crispy cheese texture and more defined, bit of a saltier taste as a result. Very good as well and the pinwheels make a more easily shareable appetizer.

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Copycat Recipe - Trader Joe's 5 Cheese Greek Spiral © 2019 ericarobbin.com | All rights reserved.

Let me know if you give this one a try and what cheese you used in the comments below!

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Categories
Beverages Featured Recipes

Celebrate Cinco de Mayo with a Watermelon Margarita!

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Watermelon Margarita | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Refreshing!

Happy Cinco de Mayo! How are you celebrating today? I think we’ll enjoy this refreshing drink along with watching Three Amigos, the movie. So hilarious!


Credit: ericarobbin.com

Ingredients

    WATERMELON MARGARITA:
  • 1 large watermelon, seedless, cut/cubed (5 cups) to yield about 2 cups juice
  • 2 dozen limes, juiced (about 2 cups juice)
  • Tequila (about 2 cups)
  • Splash Cointreau orange-flavoured triple sec liqueur
  • Ice, to desired cut
  • Salt for rimming glasses

Directions

    WATERMELON MARGARITA:
  1. Mix watermelon juice, lime juice, tequila for a ratio of 2:2:2 oz as desired
  2. Add just a splash of Cointreau
  3. Shake or blend with ice
  4. Pour into rimmed glasses with lime juice and salt

I hope you have a wonderful day, be sure to share you recipes and activities of the day in the comments below!

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Categories
Featured Recipes Side Dishes

21 Garlic Stir-Fried Anchovies

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Stir-Fried Anchovies | Erica Robbin

  • Servings: 6
  • Difficulty: Easy
  • Print

21 cloves of garlic, that's right!

Stir-fried anchovies are an amazing Korean dish and so easy to make. The saltiness from the anchovies really seasons and flavors the nuts well. It’s delicious served over rice.

And of course, 21 cloves of garlic is special all in itself.


Credit: ericarobbin.com

Ingredients

    STIR-FRIED ANCHOVIES:
  • Almonds, pistachios, walnuts, or sunflower seeds , unsalted
  • Dried anchovy, 12 ounces
  • Dried shrimp, 4 ounces
  • 21 fresh garlic cloves, minced
  • 3 tablespoons fish sauce (soy sauce as substitute)
  • 5 tablespoons honey
  • Granulated sugar (optional)
  • Sesame seeds

Directions

    STIR-FRIED ANCHOVIES:
  1. In a pan, over medium heat, combine anchovy and shrimp to dry (about 1 minute until crunchy).
  2. Continue to cook and add each ingredient one at a time, stirring until well heated through: garlic, fish sauce, nuts, honey (and optional sugar), and sesame seeds.
  3. Serve over rice.

I hope you enjoy!

ROM AMERICA Korean Middle Size Dried Anchovies 12 oz (340g) Anchovy for Soup Stock, 볶음멸치

Haitai Red Dried Cooked Small Shrimp, 4 Ounces

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Ensalada Featured Recipes

Watermelon Salad with Pomegranate Vinaigrette

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Watermelon Salad with Pomegranate Vinaigrette | Erica Robbin

  • Servings: 2
  • Difficulty: Easy
  • Print

Easy and refreshing.

Here is a super easy and refreshing salad, perfect for summer.


Credit: ericarobbin.com

Ingredients

    WATERMELON SALAD WITH POMEGRANATE VINAIGRETTE:
  • 2 cups watermelon, cubed
  • 1/2 cup mozzarella cheese, cubed
  • 1/4 cup fresh basil, shredded
  • Drizzle pomegranate while balsamic vinegar (or use balsamic vinegar and pomegranate seeds)
  • Drizzle olive oil
  • Sprinkle of salt (optional)
  • Squeeze of lime

Directions

    WATERMELON SALAD WITH POMEGRANATE VINAIGRETTE:
  1. In a medium bowl, toss all ingredients together.

Watermelon Salad with Pomegranate Vinaigrette

Let me know what spring/summer salad ingredients you most enjoy in the comments below!

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Desserts Featured Recipes

Pumpkin Lavender Chocolate Chip Cookies

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I love pumpkin! My sister grew the one I used in this recipe and I was so excited to make so many recipes with it.

I also had some lavender from my garden and wanted to combine the two, so here is what I came up with.

The lavender is barely there which I thought was just right. It added just a bit of depth into the traditional pumpkin chocolate chip cookies, to which I also added coconut sugar and spices for a perfectly rich fall treat!

Enjoy with a glass of milk!

Pumpkin Lavender Chocolate Chip Cookies | Erica Robbin
Gardening © 2019 ericarobbin.com | All rights reserved.

Pumpkin Lavender Chocolate Chip Cookies | Erica Robbin

  • Servings: 2 dozen, large size
  • Difficulty: Easy
  • Print

Much like traditional pumpkin cookies with chocolate, but with just a hint of lovely lavender.


Credit: ericarobbin.com

Ingredients

    PUMPKIN LAVENDER CHOCOLATE CHIP COOKIES:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup granulated coconut sugar
  • 1 egg, room temperature, lightly beaten
  • 1/2 cup fresh pumpkin (3/4 cup canned pumpkin)
  • 2 tablespoons heavy whipping cream infused with lavender
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts, hazelnuts, or pecans (optional)

Directions

    PUMPKIN LAVENDER CHOCOLATE CHIP COOKIES:
  1. Preheat oven to 350 degrees (177 C)
  2. Mix butter and sugars until smooth.
  3. Add beaten eggs, mix completely.
  4. Mix in vanilla, pumpkin, and lavender infused whipping cream.
  5. In separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt. Then add to wet mixture.
  6. Then fold chocolate chips and nuts.
  7. Using medium-sized cookie scoop (for large cookies), drop balls onto cookie sheet prepared with parchment paper (or greased) 2 inches apart.
  8. Bake 10-13 minutes, or until just lightly golden.

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Featured Recipes Zuppa

Garden Medley Soup

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Garden Medley Soup | Erica Robbin

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Garden harvest.

Happy National Homemade Soup Day!

It has been so fun to garden this year. I have had the honor to be able to grow and harvest two seasons worth in a single year, being both the Northern and Southern Hemisphere.

I chose quite a few types of things to grow and since it has been harvest time for many of the vegetables, I decided to make a soup incorporating all the variety that was ready.


Credit: ericarobbin.com

Ingredients

    GARDEN MEDLEY SOUP:
  • Any vegetables you have, I used carrot, jalapeño, serrano, garlic, beet, okra, tomatoes, onion, and kale
  • Olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • 2-4 cups broth, vegetable or chicken, depending on preferred taste and consistency
  • Garden herbs, any variety, I used a bit of thyme

Directions

    GARDEN MEDLEY SOUP:
  1. Preheat oven to 400 degrees F (204 C)
  2. Toss vegetables, wine, salt, pepper, and oil in large baking dish, cover, and cook until vegetables are tender (about 30-45 minutes), may have to remove kale early.
  3. Remove from oven and combine with broth over stove.
  4. Add herbs as desired, cook through.

Garden Medley Soup | Erica Robbin
Garden Medley Soup | Erica Robbin
Garden Medley Soup | Erica Robbin

Let me know what vegetables you are starting to harvest from your garden and what your favorite soup is!

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