Snickerdoodle Cookie Dough Balls

My, my mudpie.

If you take my obsession with cinnamon, cookes and raw raw batter, we get these:

No to mention the fact that they are stuffed with those teensy tiny marshmallows that we love to throw into or hot chocolate with reckless abandon.

Of course, giving that i only bought ONE packet of mini marshmallows and was eating about 37 per marshmallow I actually put in the dough balls, I ended up with 7 marshmallow-core-less balls.

Never fear! Cut up Reese's peanut butter cups are here!

Snickerdoodle Cookie Dough Bites
Source: Cooking Classy
Makes: 14 balls

3/4 cups all-purpose flour
1/2 tsp cinnamon
A pinch of nutmeg
1/8 tsp salt
57g salted butter, softened
1/3 cup packed light brown sugar
1/8 cup granulated sugar
1/8 tsp cream of tartar
1 1/2 Tbsp heavy cream
3/4 tsp vanilla extract

14 Mini marshmallows (Or chopped up reeses cups, or peanut butter chips. Whatever takes your fancy)
3 Tbsp granulated sugar
3/4 tsp cinnamon

In the bowl of an electric mixer, whip together butter, brown sugar, 1/8 cup granulated sugar and cream of tartar until pale and fluffy, about 4 minutes. Stir in heavy cream and vanilla extract. Sieve in flour, 1/2 tsp cinnamon, nutmeg and salt and mix until combined.

In a separate small mixing bowl, whisk together 3 Tbsp granulated sugar and 3/4 tsp cinnamon.

Scoop dough out 1 (even) TBSP at a time, then press one marshmallow into the center of scooped dough and roll into a ball. Roll each dough ball into cinnamon sugar mixture. Chill or serve immediately. Store Cookie Dough Bites in refrigerator.

Muah Chee

Have you ever heard about Muah Chee?

When I was thirteen, I was obsessed. I would eat two packets for recess and maybe even bring home a third. It was glutinous rice pieces in a peanut and sugar powder. Honestly, who wouldn't love it?

Nobody.

Just look at it, ooey-gooey chewy rice-flour pieces oozing chunky peanut bits with sugar crystals.

There is a cheat way to make it, and the traditional. I would like to say I did it the traditional way because I don't believe in new-age rubbish (if you consider nuking it in the microwave 'new-age'), but frankly, I steamed it because I don't have a microwave.

Radiation waves, all that. Yada Yada. But the wait was well worth it, I'll prove it to you. Try some.

Traditional Steamed Muah Chee

Serves: 8 portions (Muah Chee can get overwhelming all at once, eight is a good size, trust me.)

Source: Small Small Baker

200g glutinous rice flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon shallot oil
250ml water

75g roasted peanuts, processed into a powder
75g granulated sugar

To make shallot oil, thinly slice 1 small shallot, fry with 1 tablespoons oil till golden brown. Leave to cool.

Mix glutinous rice flour, sugar, salt, shallot oil and water in a mixing bowl. Stir to combine, make sure flour mixture is completed dissolved. Pour the mixture into a deep dish (about 8" in diameter). Steam over medium heat for about 25mins. Test the centre with a toothpick to ensure it is cooked through. Leave to cool.

Mix peanut powder and granulated sugar in a plate. When ready to serve, scoop small pieces of muah chee with a spoon and toss them in the peanut powder mixture cut with a pair of scissors with a lightly greased blade. Serve immediately.

Perfection. Chewy, Nutty, Sugary perfection.

Falafel Patties with a creamy Tahini Dressing

See, one of the only reasons I could possibly picture myself becoming a vegetarian is because of god's gift to the cruelty-free eater: Falafel.

But, the not so wonderful thing about this heavenly food is that it. Is. Deep. Fried.
So you can imagine why I am not eating five falafel patties a day and swearing to go off meat entirely. Well, that, and the fact that I adore turkey. And Salmon, and tuna, and chicken.

You see my problem.

Baked falafel is often disappointing, and i rather have the occasional indulgence than being able to eat a less-than-spectacular patty more than 'occasionally'.

So, I thought: Pan-fry.

So, I thought: Pita bread instead of burger buns

So, I though: Tahini! It should be illegal to eat a chickpea, or a chickpea-containing food item, without rich and creamy sesame seed butter.

So, I thought:

Three Elements.
Perfect pita, Fantastic Falafel, Terrific Tahini Dressing.

I dare you.


Homemade pitta bread
Source: 101 Low-Fat Vegetarian Recipes

1 tablespoon active dry yeast
1 tablespoon of sugar
1/2 cup of warm water
4 cups of bread flour
2 teaspoons of salt
1 cup of warm water
1 tablespoon of olive oil

Dissolve in the yeast and sugar in 1/2 cup of warm water and set aside, covered, for 15 minutes. Dissolve salt in the remaining 1 cup of warm water. In a large mixing bowl, add flour and make a well in the center. Add yeast mixture and salt water. Knead with hands for 10 minutes in the bowl. Add olive oil and continue to knead until all oil is absorbed. Shape into a ball in the bowl, cover, and place in a warm area to rise until doubled in volume (2 hours). Punch down the dough and knead for 5 minutes more. Preheat oven to 175°C, and lightly oil baking trays. Take pieces of dough slightly larger than an egg and roll out on a floured surface to a thickness of 3/8 to 1/4 inch. (For larger or smaller pita bread pieces, take more or less dough). Prick the bread with a fork in several places. Place on baking sheets and bake at 175°C on the lowest oven rack for 2-3 minutes, then turn the pitas over and bake for another 2-3 minutes. Remove from oven and place on a tray and cover with a clean dishtowel. When thoroughly cooled, pitas can be stored in plastic bags in the refrigerator, or frozen.



Falafel Patties
Makes: 5 patties
Source: 101 Low-Fat Vegetarian Recipes

1 1/2 cups cooked garbanzo beans (chickpeas), coarsely pureed
1/4 cup loosely packed parsley leaves, finely chopped
2 tablespoons chopped green onions and tops
2 cloves garlic, minced
1 tablespoon lemon juice
1/4 cup plain flour
1 1/4 tsp ground cumin
salt and pepper, to taste
olive oil cooking spray

 Mix garbanzo beans, parsley, chopped green onions, garlic, lemon juice, flour and cumin in bowl, season to taste with salt and pepper. Shape mixture into 4 'burgers' spray a large skillet with cooking spray; cook over medium heat until hot. cook 'burgers' until browned on the bottoms, 3 to 4 minutes. Spray tops of 'burgers' with cooking spray; turn and cook until browned on other side, 3 to 4 minutes. Arrange 'burgers' in pita breads; drizzle scant 2 tablespoons Tahini dressing over each 'burger'. Garnish with chopped cucumbers, tomatoes, arugula and onions, if desired


Tahini Dressing

 1/3 cup yogurt
2-3 tablespoons tahini (sesame seed paste)
1 small garlic clove, minced
1/2-1 tsp lemon juice

 combine all ingredients; refrigerate until ready to use