Gobble Gobble! I saw something like this on Pinterest and decided to try it out for myself, I think it needs work but can be perfected by Thanksgiving.
Thanks everyone, I just realized I made it to 50,000 views. I started this on a whim and never went through the proper channels to advertise or upgrade but still the hits keep coming so my little hobby has paid off in my eyes. Hope you enjoy my blog and recipes. The most popular post to date is still Creamy Reese’s Peanut Butter Dip. Have you tried it? Thanks again to all my Facebook, Pinterest and email followers for viewing and sharing my posts.
I was looking for a starter to bring to a barbecue at my in-laws. It’s August and its hot as can be here in Florida so I didn’t want to do anything that required an oven. I was stumped so I went on to Pinterest, and reviewed my boards, I had pinned this Summer Roll recipe from Williams-Sonoma awhile back. It seemed perfect but I have never made Summer rolls before, never used rice paper, so I had my reservations. I couldn’t come up with anything else though so I decided to go for it. I am glad I did. I have to say as long as you prep all the ingredients before hand and follow the instructions it’s pretty easy and the rice paper is much more forgiving that I thought it would be. My husband even rolled a few and had no trouble and he is not a patient man. They were so fresh and delicious, I will be making these again, and again. My only snag was my neighborhood supermarket was out of rice paper ( normally my market has it by the pre-made sushi/fish counter). I had to take a trip to the Asian market, but that was fine, they were super friendly and had several different kinds, their prices were cheaper than the supermarket too.
Cucumber and Avocado Summer Rolls
For the dipping sauce:
juice from 1/2 lime
2 T canola oil
2 T rice wine vinegar
1/2 Dijon mustard
1/2 soy sauce
1 t brown sugar
1/4 t red pepper flakes
Mix all ingredients together in a small bowl
For the Rolls:
1 package rice paper rounds (I used about 12)
1 head green leaf lettuce, washed, leaves left whole (not iceberg or romaine hearts, it needs to be soft and flexible)
1 bunch basil
1 bunch mint
about 2 c matchstick carrots (or carrots and shred them yourself)
2 haas avocados peeled and diced
2 T lime juice
1/4 t salt
1 english cucumber peeled and cut into matchstick like strips
Prep all vegetables. put into piles or bowl for easy access. For the avocado, toss with lime juice and salt to prevent browning. To cut the cucumber, cut into 4 pieces and then slice into planks
turn on its side
and then cut into thin strips
Get a large sallow pie plate or bowl and fill with warm water, must be big enough to submerge whole sheet of rice paper. Place a clean kitchen towel in front of the water and all prepped ingredients next to it. (I had not yet chopped my avocado in this picture)
Submerge 1 sheet of rice paper into water until pliable, place on towel, submerge 2nd sheet and place directly on top. Each roll will have a double ply of rice paper. Then Place one lettuce leaf on top of paper (tearing if needed to fit) the Horizontally , one row of carrots, one row of cucumber and one row of avocado, then place 2 mint and 2 basil leaves on top.
lift bottom edge of rice paper up and over the filling and roll once to make a tight cylinder. If paper sticks to towel, use water to wet fingers and gently pull off. Fold in the sides of the paper and continue to roll into a cylinder shape, place seam side down on a platter and continue rolling the rest of the rolls, place a wet paper towel between layers to prevent sticking.
Cut on the bias and serve with dipping sauce.
This was one of my very first pins on Pinterest, I think I saw it on my sister in laws page. The original idea as far as I can tell came from Three Sisters Cafe, you can see their version here. This was an easy and fun project for me and my son and although some came out better than others, there was really no way to fail on this one. Try it for the upcoming holiday, I think I will make them for Christmas too just switch the blue sugar to green.
Wash and let whole strawberries dry completely.
Dip 2/3rds of the strawberry into melted white chocolate (we used the kind in the cup and microwaved it for easy clean up), then dip the bottom third into blue colored sugar.
Set on parchment or wax paper to dry.
My Pinspiration this week was a little snack cake with a familiar flavor combination, peanut butter and chocolate. I found this on Pinterest last week but the original recipe can be found here at Bake or Break. This was easy and delicious and not too sweet. Perfect for a mid morning or afternoon snack. It reminded me of the Snackin Cakes by Betty Crocker that my mom used to make back in the 70’s.
Peanut Butter Chocolate Chip Cake, from Bake or Break
2 1/4 cups of flour
2 c brown sugar
1 c creamy peanut butter
1/2 c (1 stick) of softened unsalted butter
1t baking powder
1/2 t baking soda
1 c milk
1 t pure vanilla extract
1 cup Ghirardelli milk chocolate chips
Preheat oven to 350 degrees, grease or spray a 9×11 pan.
In a large bowl combine flour, brown sugar, peanut butter, and butter using an electric mixer.
Remove 1 cup of the mixture and set aside. Mix in baking powder and soda, then add milk and vanilla mix until combined, and then add one egg at a time while mixing.
Pour batter into baking pan.
Sprinkle chocolate chips and reserved batter mixture on top.
Bake for 35 minutes, or until a toothpick inserted into the middle comes out clean.