chipotle mac and cheese

Ingredients

1 pound elbow macaroni, cooked according to package directions

Sauce:

1 quart half and half, divided

1 chipotle pepper from canned chipotles in adobo sauce, or more to taste

5 chicken bouillon cubes

3 cloves fresh garlic, roughly chopped

1 tablespoon  Onion Powder

1/2 teaspoon Ground Black Pepper (optional)

1/4 cup Corn Starch

2 cups shredded Monterey Jack cheese

2 cups shredded pepperjack cheese

Topping:

1 cup shredded pepper jack cheese AND sprinkle with Paprika

Directions

Preheat oven to 350 degrees F.               

pour 2 cups half and half, finely chopped chipotle pepper(s), bouillon cubes and garlic in a large pot on medium heat. smash up bouillon cubes; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. Remove from heat.    

Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.           

Bake for 25 to 30 minutes or until browned and bubbly around edges.



cake pops

This was my second attempt at cake pops. The first time did not go so well. If you have never heard of cake pops you may have seen them at Starbucks, coffee shops or local bakeries. I had my first taste at john and mine favorite coffee shop in Spokane valley, The Wakeup Call. After I had the pumpkin cake pop I could not stop thinking about them.

After researching and watching videos, I felt I was ready. That next day I went to Michael’s craft store to get all the necessary items. I was so pumped and excited I could not wait. After baking my cake and forming my cake balls I readied the chocolate and that’s when all hell broke loose. Only 3 out of an entire batch came through. The others were either lost in the sauce (literally) or had to be tossed they were so deformed and ugly. I being the perfectionist I am could not let it slide.

After waiting about a week or so I felt it was time to go at it again. When my cake pops started ending up the way they had before, I was crushed. Determined, I continued to watch videos and read about more techniques to use. And with that came success! I am very pleased with the outcome, and am excited to try it again.

Cake Pops:

Cake (either from a box or from scratch) i used chocolate

Frosting (either from a jar or homemade) i used vanilla frosting

Wilton’s candy coating (any color)

Lolly pop sticks

3"x4" candy bags

Some ribbon to tie at bottom

Styrofoam block

Sprinkles

Bake cake to the instructions in your recipe or per the box. After cooling completely, crumble the cake in large bowl, then stir in frosting. To incorporate the frosting well into the cake kneed with hands till cake has the consistency of play-doh.

Form cake mixture into small balls. You could use a 1" ice cream scoop or a spoon. After balls are formed place in the freezer for 25 to 30 minutes or until firm. While cake balls are freezing melt the candy coating in a double boiler or in the microwave as it says on the back of the candy melts.

*for coating t be at the right consistency for the pops add 1 teaspoon of vegetable oil or Crisco until the candy looks fluid and runs off the spoon.

Take cake balls out of freezer. to get the cake on the stick dip a lolly pop stick in to the candy coating about 1/2" and put into the flat bottom of the cake ball. Set aside and continue with the rest. Since the cake balls are frozen, the coating will harden quickly.

Put the cake ball in the coating to coat. Gently tap the stick, with the cake ball on top, against rim of coating bowl to remove excess candy. Sprinkles must be applied with haste because candy will harden quickly. Then set aside in the Styrofoam block and continue on with the rest of your pops.

For presentation purposes, slide cake pop into clear plastic candy bag and tie a bow at the bottom. They can also be arranged in bouquets or on top of a cake for decoration. Enjoy and let you imagination run wild :)

The Beginning

This is my first post on my new blog. "Love from the kitchen" is going to be my new baby. I believe it will help motivate me to be better and do better in life. Maybe it will help me be more active and make new friends. So to begin my new obsession of baking I’ll tell you a few things about myself.

Most people call me Samantha, others call me Dolbee. I’m going on 3 years of being in the Army reserves. I have the credits of a freshman but i am in my second year of college. A little confusing i know. I transferred to Spokane from Las Vegas at the beginning of this semester and now live with my loving boyfriend John. We are very happy.

I do miss my family every day but am happy to be on my own. I have grown more responsible (except for the dishes that pile up in the kitchen every once in a while) it’s strange to think of myself not a teenager anymore. Being away from home i have found out who i really am and my best friend john, my family, and my new family, have helped me every step of the way.

So i let "Love from the Kitchen" express myself and my life through my love of cooking and baking.