Gingersnaps (Two Ways)

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Well hello, stranger, long time no see! It’s been a couple weeks since I posted anything to my blog and I have a good excuse for that (or lots of little excuses that add up to one good excuse). What started out as me taking a single week off to battle the plague which brought my entire family to its knees (seriously, even the cat was sick), Continue reading

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Pumpkin Roll

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Well it looks like Texas finally got the message that autumn is coming. For the past couple days we’ve been enjoying foggy, rainy weather, and temperatures in the mid-80’s (believe me, that’s chilly for this area). All it took was this slight change in climate for the mound of pumpkins sitting outside our grocery store to stop looking ridiculous and out of place, and start looking appealing. A few days ago I dug out all of my pumpkin recipes and tried to figure out what I wanted to make first, and that’s when I found my mom’s Pumpkin Roll recipe. Now, this isn’t actually her recipe, but it’s one that she’s been making since I was a toddler and can be traced back only as far as her friend Roxie. My mom’s copy is handwritten on a yellowing index card that has orange flowers and brown mushrooms decorating the corners (it was the 70’s afterall). Most likely the original recipe came from Betty Crocker or Good Housekeeping, but she made it often and it always marked the beginning of fall for my sister and me, so in my mind it will always be my mom’s pumpkin roll…and now it can be yours, too. Continue reading

Spectacular Sides for the 4th of July!

IMG_8711Tomorrow’s the 4th of July and if you’re anything like me, you’ve waited until the very last minute to make plans. Again. But that doesn’t mean you should let a little procrastination stop you from enjoying a fantastic meal. Which is why I decided to throw together these super easy, incredibly tasty (and, I might add, spectacular looking!) side dishes to jazz up your celebration. As my husband says, If you wait until the last minute, it only takes a minute! So why not whip up these dishes tomorrow before the party gets started — I guarantee you’ll get as many ooh’s and ahh’s as the fireworks do. Continue reading

Baked Coconut French Toast for Mother’s Day

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My husband is great at a lot of things, but surprising me for Mother’s Day isn’t one of them. I get flowers, of course, and a card, but after a few years experience I’ve given up the hope that he’ll make me Poached Salmon Eggs Benedict, or have the foresight to call ahead for 11am brunch reservations at my favorite restaurant (sorry, honey). That’s why this year I decided to take matters into my own hands and come up with a French toast recipe that I can make the night before then pop in the oven the next morning. So this Mother’s Day when my husband wakes up at the annoying hour of 6am (which he does every morning), I will roll over and lovingly whisper in his ear, “350° for 20 minutes,” and know that when I get out of bed, my perfectly crafted French toast will be hot and ready.

Baked Coconut French Toast

Serves 6

  • 12 thick slices of French bread
  • 1 can coconut milk
  • 3 eggs
  • ¼ cup sugar
  • 2 cups shredded, sweetened coconut

Butter the bottom and sides of a 13×9-inch baking dish. Line bottom of dish with bread, overlapping pieces slightly so that bread fits to the edges of the dish.

In a medium bowl, whisk together coconut milk, eggs, and sugar. Pour egg mixture over bread and use a spoon to help distribute the liquid pressing down on the bread so that it fully absorbs liquid. Allow to set for 15 minutes or up to 12 hours, covered in the refrigerator. (If refrigerating overnight, bring dish out and set on the counter for an hour before baking to allow to come to room  temperature.) Sprinkle the shredded coconut over the bread and press down slightly with your hand so that it sticks to the top.

Bake at 350°F for 20-25 minutes or until egg mixture has set and coconut is golden brown (the bottom of the dish will be custardy). Allow to rest for 5 minutes before cutting and serving.

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Happy Cinco de Mayo!

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Everyone here at SoupBowlRecipes (including my two adorable nephews) would like to wish you a Happy Cinco de Mayo! Whether you’re at your favorite Mexican restaurant enjoying a fruity drink and some spicy salsa…IMG_6388 (1)

…or at home with friends cooking up street tacos and sopapillasIMG_0882

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…we hope you have a safe and fun holiday!IMG_6370 (1)

 ¡Adiós Amigos!

Super Easy Sopapillas

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Sopapillas are a traditional Mexican dessert consisting of fried dough that’s been sprinkled with cinnamon and sugar then drizzled with honey. Ohmygod my mouth started watering just typing that sentence. Okay, now you’ve all had elephant ears at the fair, right? Yeah, well these are so much better. I don’t know why, but they are. Maybe it’s the honey. Maybe it’s the Mexican flare. Or maybe it’s just me. But this dessert is the single most thing I look forward to whenever we go out for Mexican food. Forget the chips and salsa, I’m all about the sopapillas.

Now normally I like to do things the right way. I’m about making the dough by hand, letting it rise, rolling it out, and frying it in small batches. When time permits. But when you have a house full of hungry guests who have been drinking daiquiris and noshing on street tacos, there’s no way you’re gonna to want to pull yourself away from the party to cook up a labor-intensive dessert. At least I wouldn’t. So why not opt for something simpler. Let’s all just agree to skip the kneading and rolling this Cinco de Mayo and throw a bunch of tortillas into the fryer instead!

Super Easy Sopapillas

  • vegetable oil, roughly ¼-½ cup
  • 4-6 small flour tortillas (fajita size works well)
  • ¼ cup granulated sugar
  • 1 Tbsp. cinnamon
  • honey

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Cut each tortilla into 4 wedges, set aside. In a small bowl, mix cinnamon and sugar.

Pour oil into a straight-sided skillet until it’s ¼-inch deep. Set heat between medium-high and high. Allow oil to get hot (you’ll know it’s ready when a couple drops of water pop when they hit the oil).

With kitchen tongs, carefully place 4-5 tortilla wedges into the oil and cook, occasionally pressing down on the tortillas, until they brown on one side, then flip and cook on the other side, approximately 1 minute per side.

Transfer to a paper towel lined plate and immediately sprinkle with cinnamon/sugar mixture. Repeat with remaining tortilla wedges.

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Either drizzle with honey and serve immediately, or allow to cool, then store at room temperature in a resealable plastic bag for up to 1 day. Drizzle with honey just before serving.

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Side note: In case you were wondering what happens to all this delicious food after I’m done with my photo shoots, I can tell you that everything goes directly to my Quality Assurance department (a.k.a. my stomach). So yeah, I ate this entire plate of sopapillas as soon as I put down my camera. And no, I didn’t save any for my toddler who was napping at the time. Don’t judge me.