Glazed Chocolate Donuts

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I’m annoyed guys. Know why? I’ve been having tech issues.

My computer’s been on the fritz.

About 2 and a half weeks ago I got this email from Microsoft offering me a free upgrade to Windows 10. I hate Windows 8 (I don’t know what the developers were thinking with that abstract ‘home screen’ that pops up whenever you push the start button), so I agreed to take the scheduled upgrade and told them to email me when it was ready.

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The appointed day came around. I let my laptop stay open that night, and went to bed. The next morning, I looked through the new interface and was pretty satisfied with what I saw. No more stupid, ugly home screen on Windows 10.

But there was a problem. Two actually.

Now, my computer won’t go to sleep. When I shut the screen down, it does go dark, but the keyboard stays lit and the actual machine keeps running as if it’s still awake. Then when I open the screen, it won’t turn back on. If I want the screen to work, I have to shut the computer off completely, then turn it back on.

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Which brings me to the next issue: now, the ‘Shut Down’ command in my start menu won’t shut down the computer. If I want to turn off my laptop, I have to press down on the power button and manually shut it off. Which, of course, isn’t good.

I’m currently paying for a subscription/protection plan with Geek Squad so, when I first noticed the issue, I scheduled an appointment at my local Best Buy and took the laptop in and left it with them to fix. The next afternoon, they called and told me that the problem was fixed.

Something about a BIOS update that my laptop needed- whatever that means.

I am by absolutely no means, tech savvy. So, I took their word for it, thinking to myself, “Hey, they’re the ‘ex-perts’ here. They know what they’re doing.”

Apparently, this was a mistake.

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Because less than a week after I picked the laptop back up from Geek Squad, lo and behold, it’s back to having the exact same problem.

There could be any number of reasons for this, I suppose. Maybe there’s another BIOS update that my laptop needs (though I still have NO idea what BIOS updates are). Maybe Geek Squad didn’t really fix the problem in the first place. Maybe it’s a new issue.

Or maybe Windows 10, like it’s predecessor, also sucks.

Regardless, I now have to schedule another appointment with the tech guys at GS and hope that they get it right this time. I’m pretty pissed off about it. But rather than focus on that, I’d prefer to focus on something else. Something much more pleasant than malfunctioning electronics and the paid experts who don’t do it right the first time.

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Like donuts. Glazed chocolate donuts.

There’s something about a thick, soft glazed chocolate donut that can just hit the spot and make everything all better.

There’s a place called Quality Dairy in my area that bakes wonderful chocolate donuts. The only ones I’ve ever been able to eat to be honest, as typically I prefer plain glazed, or apple cider. I’ve wanted to make ones on my own for a while. King Arthur Flour’s recipe for chocolate donuts looked very doable, I just had to make a few adjustments.

First, like every other chocolate baked good that I make, I added a tablespoon of powdered instant coffee to the batter. Interestingly enough, the coffee flavor doesn’t come through- but it does give a REALLY big boost to the chocolate flavor of just about anything. So stick that in your bag of tricks. Second, I had to coat mine in a powdered sugar glaze- only way to go.

The result, as you can see, is marvelous.

I’ll be taking my donuts with me to the Fiesta Friday #82 party, co-hosted this week by Kaila @ GF Life 24/7 and Sarah @ Sarah’s Little Kitchen, where hopefully I can continue to commiserate about my tech woes with all of you sympathetic people. After all, we’re all bloggers here- we all understand how annoying tech problems can be, right?

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Glazed Chocolate Donuts

Recipe Adapted from King Arthur Flour Baking Companion

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Ingredients

  • 1/2 cup (2 oz.) chopped semisweet chocolate or chocolate chips
  • 4 tbsp. (1/2 stick, 2 oz.) butter
  • 3 large eggs
  • 3/4 cup (5 1/2 oz.) sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 1/2 cups (14 3/4 oz.) unbleached all purpose flour
  • 1/2 cup ( 1 1/2 oz.) unsweetened cocoa
  • 1 tbsp. instant coffee powder
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 6 cups (about 2 lbs.) vegetable oil or shortening (2 1/2 lbs.), for frying

Glaze

  • 3 1/2 cup (350 grams ) powdered sugar, sifted
  • 1 1/2 teaspoon corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (2 1/2 fluid ounces) hot water

Directions

In a small, heatproof bowl, combine chocolate and butter. Cover with plastic wrap and melt over simmering water or at medium power in the microwave. Stir to combine and set aside.

In a large mixing bowl, combine butter/chocolate mixture with the eggs and sugar and mix until light. In a separate bowl, whisk together baking powder, baking soda, salt, flour, cocoa and instant coffee powder. Add to egg mixture and stir to moisten. Add buttermilk and vanilla, mixing just enough to bring dough together. Gather dough into a ball and wrap with plastic wrap. Refrigerate for at least an hour before rolling out.

To make doughnuts, heat oil or shortening to 350F in a Dutch oven that will hold at least 1 1/2 inches of oil. On a lightly floured surface, roll out chilled dough to a 1/2-inch thick circle. Cut into doughnut shapes with a doughnut cutter, or with 2 biscuit cutters-a large for the outside, a small for the hole. Fry the doughnuts 2 or 3 at a time; cook for 90 seconds on 1 side, turn, and cook for 90 seconds on other. Remove donuts from oil with slotted spoon or spider and drain on paper towels.

To make glaze, mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze, making sure they are covered completely. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.

Iced Cornmeal Cookies

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Have you ever really wanted to try something, but you kept putting it off because you just weren’t sure if it would actually work?

I have. In fact, as a naturally cautious (if not downright paranoid person) this tends to happen to me a lot.

I have had I don’t know how many tv shows in my Netflix Instant queue for months. I put them there because I initially thought that they sounded interesting and wanted to give them a shot to see if I would like the show. But then, I never start watching them, because I’m juuuuuust not sure if the shows would be something that I liked. I mean, once they’re gone, I can never get those 45 minutes of my life back.

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I’ve got one loooooooong Amazon wishlist, full of things that I want, but have yet to actually order.

But this one may be less about my being paranoid and cautious, and more about me being broke 9 times out of 10.

As it turns out, most of the time, when I’m overly cautious about trying something new, it usually has to do with food. I’m NOTORIOUSLY picky/cautious when it comes to my food.

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I’m “that person” who only ever orders ONE thing off the menu of a restaurant or take out place. I’m far too paranoid that the one time I decide to be ‘bold’ and ‘daring’, and order something new, it’ll blow up in my face and I’ll absolutely hate it. So not only will I have wasted my money, but I’ll also have to choke down food that I don’t even like, resulting in an unsatisfying meal- which is one of my BIGGEST pet peeves.

I don’t even like straying from the script when it comes to my coffee.

My general philosophy with food is, if it ain’t broke, then I sure ain’t gonna try to fix it.

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But sometimes, I break character and try to eat and cook new foods.

It turns out that having a food blog will give you a rather sizable boot in the rear, so far as that goes.

As a result, I have a full Pinterest board of recipes from other blogs and websites of foods that really caught my attention and made me want to try out for myself. Today’s recipe was one of them; it’s been there for over a year at least.

See? I told you I was overly cautious.

The most intriguing element to this recipe for me was the inclusion of cornmeal in the cookie dough. I was just wildly curious as to what that would taste like; I had SO many questions.

Would the cookies be sweet? Would the texture be too rough/coarse because of the cornmeal? Would they be soft or crunchy? Would they even taste good at all?

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For my own personal preferences, I decided to bake the cookies for as little time as possible so that they would be soft. I assumed by the smell and taste of the raw dough (yes, I eat raw cookie dough. Don’t judge me) that they would be similar to sugar cookies. And I insist upon having my sugar cookies iced. So I then whipped up a quick and easy icing to spread on top and added nonpareils for color.

The finished product?

Well first of all, they’re very good. So that was a huge relief.

Second, I can honestly say that I’ve never had cookies like these before ;the cornmeal is really the star ingredient here. It gives the cookies such a unique texture and flavor. Although I went with vanilla extract and icing, I could see citrus zest like lemon or orange working VERY well with these.

All in all, my risk taking paid off. Which made me a very happy camper :-)

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Iced Cornmeal Cookies

Recipe Adapted from Martha Stewart

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Ingredients

  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For Icing

  • 2 cups powdered sugar
  • A few tablespoons of milk
  • 2 tsp. light corn syrup
  • multi-colored nonpareils, optional

Directions

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.

Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.

For Icing: combine the first 3 ingredients until smooth. Spread over cooled cookies, then decorate with nonpareil sprinkles. Allow icing to harden, about 30 minutes.

Big and Chewy Speculoos Toffee Cookies

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There are several ‘downsides’ to living in Lansing, but if I had to pick the biggest one, it would have be that we don’t have access to certain foods and restaurants. Quite a few, actually. It’s gotta be one of the lamest capital cities in the country, so far as food goes.

As well as other things. But for the sake of this post, let’s just focus on the food.

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I think one of  the  most egregious sins of our Food Desert is that we don’t have a Waffle House. I haven’t had a Waffle House waffle (the best waffle I’ve EVER had)  since I visited my aunt in Georgia 5+ years ago. This just should not be. Granted, there are no Waffle Houses in Michigan period, but still…I take it especially personal that there isn’t one in my city.

Second: We don’t have an In-N-Out-Burger. From what I gather, a burger from In-N-Out  is…well…everything. What I wouldn’t give to find out for myself.

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There are no joints in Lansing where I can go to get a traditional,  delicious NYC-style pizza. So far as pizza places go, we’re pretty much limited to the ‘big chains’- and neither of those count. (Especially since Pizza Hut axed the Big New Yorker pizza from their menu years ago *throws stank eye*)

We don’t have a Costco. Yep; you heard that right. No Costco.

We had a Krispy Kreme. It closed. In retrospect, it may have been for the best- for my thighs, I mean. But sometimes, I still miss seeing that Hot ‘n Ready neon red sign glowing in their window.

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Finally, should either of you ever choose to pay a visit to the capital city of Michigan, be advised: there is no Trader Joe’s to be found here. Don’t ask me why this is. I really couldn’t tell you.

But it is a shame: Trader Joe’s is one of those stores that I just really like walking around in and looking at everything, trying to come up with various excuses as to why I should buy ‘this’ and ‘that’ and ‘that and that and that’. They just have a lot of really good products, including but not limited to this unbelievably AMAZING product called Cookie Butter.

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Cookie Butter, for those who are unfamiliar with it, is made of Speculoos cookies that have been pulverized and blended with vegetable oils until they form a smooth spread that has a peanut-butter consistency.

It.is.MARVELOUS. There are imitators out there, but don’t be fooled: TJ’s makes the best.

The nearest Trader Joe’s to us in Michigan is in Ann Arbor. So, the last time that my older sister was driving up through the area, she stopped by a Trader Joe’s and bought me a jar each of Crunchy and Creamy Trader Joe’s Cookie butter.

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So I know what you’re probably thinking: “Jess, what’s the point of using COOKIE butter to just make more COOKIES?”

My answer to that would have to be…because I wanted to.

And you know what?  I think it turned out pretty darn good.

I referenced a recipe that I’ve used before for to make really awesome peanut butter cookies, then tweaked it a little to make it work for this idea. To give the cookies some texture, I mixed in some Heath toffee bits to the dough. Yeah. It was definitely one of my better ideas.

I’m super pumped to be able to co-host this week’s Fiesta Friday #79 along with Loretta@SafarioftheMind. Be sure to come on over and join us with your own recipes to share-it’s always a blast!

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Big and Chewy Speculoos Toffee Cookies

Recipe Adapted from Food.com

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Ingredients

  • 1 cup brown sugar, firmly packed
  • 1 cup white sugar
  • 1 cup butter, softened
  • 1 cup creamy or chunky Speculoos cookie butter
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 2  3/4 cups all-purpose flour
  • 2  1/2 teaspoons baking soda
  • 2  1/2 teaspoons cornstarch
  • 3/4 cup Heath toffee bits

Directions

Cream together both sugars, the butter and the Speculoos cookie butter until light and fluffy.

Add the eggs, vanilla extract, and salt and stir to combine.

In separate bowl, mix the flour, baking soda, and corn starch together with whisk or fork until well combined. Slowly add it to the wet mixture, mixing until well incorporated.

Using the lowest speed of mixer, or by hand, stir in the Heath toffee bits.

Refrigerate cookie dough at least one hour, preferably overnight.

Preheat oven to 350 degrees Fahrenheit. Line two baking sheet pans with parchment paper.

Using a 1/4 cup measure, spoon out portions of dough and roll into balls. Place onto sheet pans and slightly flatten with the bottom of a glass or the top of your hand.

Bake cookies for 12 minutes, or until bottoms just being to brown, rotating the baking pans halfway through.

Allow cookies to sit on the baking pans for about 3-5 minutes, before moving to cooling rack to completely cool.

Summer Pasta Salad

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What do hot, hot, HOT summer days make you think of? For me, it’s a number of things.

Growing up and eating MASSIVE amounts of watermelon with my grandpa.

Being on summer vacation from school and getting to wake up whenever the heck I want. (I’m an ‘adult’ with a regular ‘job’ now, so this doesn’t happen anymore.)

The song “Summer Nights” from Grease.

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The sound of the ice cream truck music playing in my grandmother’s neighborhood.

Spike Lee’s movie, “Do the Right Thing”.

The handful of summer camps/programs that my Mom signed me up for…neither of which I ever liked.

Cedar Point trips.

Beautiful, cool(er) sunsets.

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Now how about food? I know that for me, I have “Summer Memories”, and then apart from that, I have “Summer Food Memories.”

Watermelon. Eating watermelon wedge after watermelon wedge until I start burping- that’s how I know when to stop.

Ice cream. One of the only things that I like about extreme summer heat is that it gives me an excuse to eat ice cream. It’s not like I ever NEED an excuse. I definitely eat ice cream in the dead of winter as well, but…still.

Popsicles. Not the watery kind in the plastic wrappers; REAL popsicles with chunks of fruit that are so thick and creamy, you can chew them.

Barbecue. Nothing replaces  the flavor that a charcoal grill can inject into a piece of meat. Nothing.

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Finally, there’s pasta salad.

Pasta salad has gotta be one of the most quintessential summer foods there is. I don’t know anyone who doesn’t like pasta salad.

I don’t know if I even WANT to know anyone who doesn’t like pasta salad.

I’ve tried lots of different kinds of pasta salads in the past that experimented with different flavors, including this VERY delicious Supreme Pizza Pasta Salad. However, this recipe sticks to the ‘basics’ of pasta salad, resulting in a dish that is pretty much guaranteed to please everybody.

I’ve included all of the ingredients that I personally prefer in my pasta salad, but should you try this out, feel free to add or swap out stuff that you or your family prefers, like cheese, olives, or meat.

I think it’ll make for a pretty cool summer memory ;-)

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Summer Pasta Salad


Recipe Adapted from Southern Living

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Ingredients

  • 8 oz. Penne pasta, cooked and drained
  • 1 green , yellow or orange bell pepper, finely chopped
  • 1 roasted red bell pepper, chopped and undrained
  • 1 cup yellow canned corn, drained
  • 3 mini salad cucumbers, thinly sliced

Salad Dressing

  • 1/4 cup balsamic vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1 green onion, thinly sliced
  • 1 tsp. lemon juice
  • 1/2 tsp. dried basil
  • 1/2 tsp. marjoram
  • 1/2 tsp. dried tarragon
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. smoked paprika
  • 1 tbsp. onion powder
  • 2 garlic cloves, finely minced

 

Directions

Combine all of the salad dressing ingredients together in a glass measuring cup with a whisk.. Taste and adjust for seasoning if need be.

In a large bowl, toss all of the salad ingredients together, then drizzle in your desired amount of the dressing.

Refrigerate pasta salad for at least an hour to allow flavors to meld, but preferably overnight. Serve chilled.

Garlic Knots

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‘Sup, peeps?

See what I’ve been up to?

Garlic Knots.

They look pretty awesome, right? I made quite a few.

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I mean, a LOT.  As in, I had to throw them all in a great big gallon size Ziploc bag to store them.

So, you know what I’m gonna do?

I’m gonna give you guys a crap load of excuses (I mean, REASONS) to eat just as many of these Garlic Knots as you want. Because in actuality, garlic is actually pretty good for you. And these have garlic in them. So it all floooooows together.

Incidentally, they are also the “reasons” I gave myself that having just this many carbs in my house is a good idea.

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Garlic can combat common sicknesses, including the common cold. Apparently, by 63%.

So when you start to feel those summer sniffles or itching coming on, what do you think you should do?

Have some hot chicken noodle soup. And a Garlic Knot. Of course.

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Garlic may improve bone health, minimizing bone loss in females by increasing estrogen in females.

Now don’t get me wrong: you should DEFINITELY keep taking those calcium supplements. Drink your milk. All that good stuff.

But you know what else you should do? That’s right.

Have a garlic knot.

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Garlic is chock full of good nutrients. Here’s the breakdown:

  • Manganese: 23% of the RDA.
  • Vitamin B6: 17% of the RDA.
  • Vitamin C: 15% of the RDA.
  • Selenium: 6% of the RDA.
  • Fiber: 1 gram.
  • Decent amounts of Calcium, Copper, Potassium, Phosphorus, Iron and Vitamin B1.

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Listen up, cause this is important:

You gotta get your vitamins in, guys. Don’t neglect your health. Eat a Garlic Knot. They’ll make you feel better. Trust me: I know.  They’re light, fluffy and oh so delicious. They’ll also be at this week’s Fiesta Friday #78, co-hosted by  Judi @ cookingwithauntjuju and Petra @ Food Eat Love.

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Garlic Knots

Recipe Courtesy of My Life and Travels

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Ingredients

  • 1 ½ cup warm water
  • 1 Tbsp Maple Syrup or Honey
  • 1 envelope (2 ¼ tsp.) active dry yeast
  • 2 Tbsp olive oil
  • About 4 C flour
  • 1 Tsp salt
Garlic Butter
  • 2 Tbsp butter
  • 4 Tbsp minced garlic cloves
  • 1 Tsp Italian seasoning
  • 1/4 Tsp garlic powder
  • 3 Tbsp Parmesan Cheese

Directions

Combine the water, maple syrup and yeast. Let it sit for 10 minutes.

Stir in the oil then, stir in flour and salt. Add additional flour 1 tablespoon at a time until the dough comes together, if needed.

Knead dough for 5 minutes.

Place dough in a large, greased bowl. Turn to coat dough. Cover the bowl with greased plastic wrap, and let it rise until double in size, about 1 hour.

Preheat oven to 400 F.

Divide dough into 16 equal pieces.

Roll each piece into a dough rope/snake that is about 9-10 inches long and about 1/2-inch thick.

Shape into a knot (fold one end of dough over the other so that it looks like an awareness ribbon. Twist dough at the place where the two sides overlap. Fold ends back, and tuck under). You can also just tie the dough into a knot and leave the ends out.

Place knots on a baking sheet. 

Bake for 10-12 minutes, or until light golden brown.

To make the garlic butter, melt butter in a small saucepan.

When the butter has melted, stir in the garlic, Italian seasoning, garlic powder and parmesan cheese.

Toss knots in the garlic butter

Roasted Maple Curry Brussel Sprouts

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My twin sister is getting married soon. Really soon. Like, September soon.

She’s been engaged for over a year now, but I still don’t think it’s really sunk in for me yet. Jas has lived with me every single day of our lives since we were conceived. Literally That’s 25 years, plus change since our birthday also happens to be in September.

There are 9,131 days in twenty five years. Of those 9,131 days, I don’t think more than 10 (and I mean, 10 maximum) have went by that Jas and I have not seen each other.

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But come September, Jas will be moving out and living elsewhere from me. It’s not that big of a deal. It’s not like she’s moving to another state.  Her house is about twenty minutes away from where we live now. She’s already informed me that she plans to visit here often and that I’m more than welcome to come over to her place, and I believe her.

Still. The closer we get to the actual Big Day, I have to confess the idea of her moving out does feel a little…weird.

It’s definitely gonna be different not having her here all the time. It’ll definitely be an adjustment. But I’m sure it won’t take too long for me to get the hang of it.

I hope.

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On the brighter/less sappy side, I’m REALLY happy for my sister and her fiance. They’ve known each other for over ten years, and I could tell even way back when we were in high school when they were in that “just friends” stage that they were really into each other. They’ve always had a really awesome dynamic that at times, I have even felt myself being a little envious of. I think that the best couples are the couples that first of all, have a lot of fun together, and second, complement each other very well. That’s definitely the case with Jas and her guy.

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They’ve been friends just as long as they’ve been together romantically. They have lots of inside jokes. They like’doing things’ together, but they’re also just as cool with being together and ‘doing nothing’. They’re not similar people personality-wise, but the different elements of their personality work together really well.

They just have a great relationship, and as a sister, I’m really proud of the choice that Jas has made for her life partner.

The main ingredients for this dish kinda remind me of the relationship that Jas has with her fiance, as well as the relationship that I’ve seen with other happy couples.

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Maple syrup and curry powder. I know it’s maybe not exactly an union that may seem to be successful at first. On their own, the ingredients are already pretty strong and assertive: maple syrup with it’s prominent sweetness, and curry powder with it’s pungent spiciness. Kinda polar opposites, right?

Still, I gotta insist that you guys trust me on this: once you combine them together, they really really REALLY work well. The assertiveness of both spices, combined with the slight bitterness from the brussel sprouts creates this harmonious marriage of flavors (pun intended) that I was really very impressed with. It made for a delicious side dish that I’m definitely sticking in my bag of tricks to use repeatedly in the future.

I’ll be taking myself and my sprouts over to the Fiesta Friday #76 party by the way. See you guys there :-)

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Roasted Maple Curry Brussel Sprouts

Recipe Courtesy of Jess@Cooking is My Sport

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Ingredients

  • 2 lbs. fresh Brussel sprouts, washed, trimmed and halved
  • 2-3 tbsp. olive oil
  • Salt and pepper, to taste
  • 1/2 cup maple syrup
  • 1 1/2 tsp. yellow curry powder

Directions

400 degrees Fahrenheit.

Line a sheet pan with parchment paper and coat evenly with cooking spray.

Toss Brussel sprouts with olive oil in a large bowl and season with salt and pepper.

Arrange in a single layer on sheet pan and roast in oven, 35-40 minutes, stirring halfway through until sprouts are tender in the center and crisp on the outside.

Meanwhile, combine maple syrup and curry powder in a glass measuring cup. When sprouts are done roasting, drizzle curry maple syrup over them*. Serve.

*You may not want to use all of the syrup, depending on your personal preference of sweetness and spice. 

Asian Marinated Baked Chicken

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Hi , guys. I know, it’s  been a little over two weeks since my last post.

I’m still alive.

I’m still cooking.

I’m still a food blogger.

I wish I had this really exciting, interesting and engrossing story to share with all of you as to why I’ve been a little quiet lately.

But the truth is, I really don’t.

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I’ll be perfectly honest with you guys, I’ve felt sad lately. Nothing major; I have a pretty thick skin, most of the time I just brush it off and carry on with my life. This is just a noticeable sadness that’s still somewhat lingering.

A lot of the inspiration and enthusiasm I normally find in cooking and keeping up this blog has been depleted by the majority of news headlines that we’ve seen in the United States over the past few weeks and months. Sometimes it’s difficult for me to sit down and talk to you guys about food or try to tell a witty story, be my normally sarcastic/humorous self, and then talk to you guys about food when the news is playing in the background and I’m seeing and hearing about things that are happening in my country right now that I’m not okay with.

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Don’t flip out. This blog isn’t going to be my political soapbox. I know that’s not what you’re all here for.

However, issues of politics, equality and social justice are a huge part of how my identity has been shaped and it continues to affect me to this day. I see no reason to hide that. I’m an African American female; it’s a fact and I’m proud of it. My Black heritage was crucial in shaping my cooking identity. It guides the character of my food. And that’s a marvelous thing.  Unfortunately, there is a darker, unfortunate side to having a Black heritage in this country; a blessing and a burden, as the saying goes.

I’ll keep it short and brief: inequality still exists in America. Racism still exists in America. In fact, if you turn on the TV and watch a major news network, you should be able to see that it’s alive and well. And it’s pretty damn serious. People are dying; whether at the hands of corrupt police officers, self-appointed ‘neighborhood watches’, or white supremacist teenagers that shoot up a church prayer meeting, people are dying.

Sadly, this is nothing new, not so far as I’m concerned. It’s apart of the reality that I’ve long had to adapt myself to as a Black person in this country. Most of the time, in spite of the madness that I see or hear happening on the news, I can still cook, take photos and write up a blog post for all of you that’s completely ‘normal’ and funny and carry on. It’s what most of us do.

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But sometimes…I can’t. Sometimes it’s overwhelming. Depressing. Gut-wrenching.

So much so that there have been far too many times over the past few weeks when I literally couldn’t cook, have a photo shoot or write a post. My mind, heart and will just were not in it. As a result, we ate take-out around here for several days. Probably more than we should have.

Sometimes I just can’t pretend that things with my country are okay, because this is a “food blog” and I need to separate that from my daily reality. Things aren’t okay. They’re not.

Asian Marinated Baked Chicken2

I’m not interested in getting into debates or even discussions about the whys and hows all of this chaos is happening. I’m just having an honest moment of raw honesty with you guys. If you were curious as to why I haven’t been around lately, there it is.

Okay, that’s it. I’m done. Hopefully my little spiel was cool with you. (And if it’s not, or you tend to disagree with any of what I just said, I reaaaaaally can’t say I’m too offended or bothered. It’s my blog. You don’t have to read it if you don’t want to. My feelings won’t be hurt. Promise.)

Fortunately, I’ve been working my way back into the kitchen and giving my blogging mojo more and more pushups every  day to get myself back into Blogging shape so to speak. I think this recipe is a good start.

Asian Marinated Baked Chicken8
So about this chicken: it looks great, right? Guess what?

It’s probably one of the easiest dishes you could ever make. You literally just take some chicken breasts, throw them in an overnight marinade, then bake/broil them the next day. Steam some broccoli, make some brown Minute Rice.

BAM.

You have a delicious dinner.

Like most Asian-inspired dishes, my favorite part of this dish is the sauce on the chicken; the thick, syrupy, sticky sauce that I always drizzle extra spoonfuls of on top of my rice.

Badda bing, badda boom.

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Asian Marinated Baked Chicken

Recipe Courtesy of Chow.com

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Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup dark brown sugar
  • 3 tablespoons peeled and finely minced ginger root
  • 1 tablespoon finely minced garlic
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon ground black pepper
  • 3 pounds boneless, skinless chicken breast

Directions

Place everything except the chicken in a 13-by-9-inch broiler-proof baking dish and whisk to combine.

Lay the chicken in a single layer in the marinade and turn to coat. Cover, refrigerate, and marinate at least 12 hours and up to 24 hours, turning the chicken at least once during the marinating time.

Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. Meanwhile, heat the oven to 475°F and arrange a rack in the middle.

Bake until the chicken is starting to turn a dark brown color, about 40 minutes.

Set the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more. Serve with the sauce on the side.