Whatever you love, you are

땡스기빙 때부터 남은 마시멜로와 부모님 방문 후 남은 rice krispy 씨리얼을 씨리얼 박스에 나온 레시피에 따라 해 봤다.
한밤중에.

Need:

라이스크리스피 씨리얼 4C
마시멜로 2C
버터 2T

1. 버터, 마시멜로를 후라이팬에 섞으며 녹인 후, 씨리얼을 부어 골고루 버무려준다. (버무리면서 불 바로 끄면 됨.)
2. 널찍한 그릇에 부어 약간 식을 때까지 기다려 잘라 먹는다.

how simple.

다음을 기약하며 우선은 보관하고 싶은 쿠키 레시피와 조만간 시도해 볼 고구마 hummus 레시피:



Cornflake Chocolate Chip Marshmallow Cookies







Need:

16 T. (2 sticks) room-temperature butter
1¼ C. granulated sugar
2/3 C. light brown sugar, tightly packed
1 egg
½ t. vanilla extract
1½ C. flour
½ t. baking powder
½ t. baking soda
1½ t. kosher salt
3 C. Cornflake Crunch
2/3 C. mini chocolate chips
1¼ C. mini marshmallows


1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.

2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.

3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)

5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.

6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.



Spicy Sweet Potato Hummus






Need:

2 medium sweet potatoes
3 T olive oil
2 C chickpeas
3 T tahini
3 cloves garlic, peeled
juice of 1 lemon
zest of 1/2 lemon
ground sea salt, to taste
1 1/2 t cayenne pepper
1/2 t smoked paprika
1/4 t cumin

1. Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
2. While the sweet potatoes are cooling, toss all of the other ingredients into a food processor. Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
3. Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.
   
   
   
   (Source: dailycandy, onegreenplanet)

이때까지 사 먹었던 flavored greek 요거트가 모두 그러했기에, 이번에 산 plain greek 요거트는 몸에 더 좋은 low-fat, high-protein 일 줄 알았다. 하지만 웬걸, 이 요거트는 30g saturated fat per serving 에 겨우 10g protein 이다. 그래서 전에 sour cream 대신에 섞은 이 요거트가 요거트 고유의 신맛보다는 sour cream 과 비슷한 고소한 맛이 많았구나.


어쨌든 이미 산 한통 (지름 12cm*높이 18cm 정도) 은  다 먹어야 하기에, 요즘 아침에 부지런히 먹고 있다.

역시 구수하다. 보기에도 요거트보다는 heavy cream 의 느낌이...
(개인적으로는 내가 이때까지 먹었던 어느 요거트보다 더 부드럽고 고소해 맛있지만 K는 아무리 요거트라 하더라도 안 먹을 듯.)