Two Posts for the Price of One: Pan Dulce Recipe

(I can't remember the last time I posted twice in one day! But several of you asked for this recipe!)

Yesterday I made Mexican sweet breads called Pan Dulce (or Conchas).  Growing up my dad would buy these (along with Perquitos, and Empanadas) at a Mexican Bakery. We could count on these treats at least twice a year: at tamale time each winter and summer. The Bakery happened to be right next door to the butcher who supplied all the tamale ingredients.

I lived in Texas for 10 years and these little breads were easily found, but when we moved to NC there wasn't a bakery nearby, so I had to learn to make them on my own. I have used this recipe using both my hands and the "dough cycle" on my bread maker (when I wanted to save some time). Either way, they are worth the effort!

Pan Dulce (dome-shaped sweet rolls)


DOUGH
1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup water
3 2/3 cups white bread flour
1 teaspoon salt
1/3 cup sugar
2 tablespoons shortening
5 large eggs, beaten


TOPPING
1/4 cup unsalted butter
1/4 cup shortening
1 cup powdered sugar
1 cup all-purpose flour
1 teaspoon vanilla extract


 For Dough: In a small bowl, dissolve the yeast and 1 tablespoon sugar in warm water.
 Let stand 6-8 minutes.
 In a large mixing bowl, combine 3 cups bread flour, salt, sugar and shortening and blend thoroughly.
Add yeast mixture and 2 eggs.
 Mix completely.
Add remaining eggs and mix.
Add remaining bread flour and mix until the dough forms a loose, soft, and elastic dough.
It should be a little sticky but firm enough to shape easily with buttered hands.
Butter the work surface, and press the dough into a 4x6-inch rectangle, 1 1/2 inches thick.
Cut into 16 medium or 24 small squares.
Cover lightly with plastic wrap for 1 to 1 1/2 hours and let dough rise.
Shape each dough square into a dome-shaped circle.
On a lightly greased cookie sheet, place rolls 2 inches apart.


For Topping: 


In a food processor using a metal blade (i also use my KitchenAide with the paddle attachment and mix until it forms a ball), add the butter, shortening, powdered sugar, 1 cup flour and vanilla.
Process/Mix until smooth,  shape into a log.
Chill until ready to use.
Cut off 2 tablespoons of topping from the log and flatten with palms into a circle.
Place topping circle on top of dough circle.
It should completely cover dough.
Use a sharp knife to cut a crisscross or shell design on top.
Let rolls rise again in a warm place for about 1 to 1 1/2 hours.
Preheat oven to 350 degrees.
Bake 12-15 minutes until lightly browned.

Dinner Tonight?

We eat a lot of chicken.

My kids call it boring.

I call it consistent.

There is one recipe they don't complain about, and I love it because its quick, easy and tasty. Its a favorite winter meal.

So, I'm gonna share.

Lets call it  Kellie's Consistent Chicken

Uh, never mind, call it what you want...especially since there's a good chance I found this on someone's blog five years ago....if its your recipe, you can call it: Kellie's Chicken Recipe She Stole Off the Internet
please let me know, and I'll be happy to give you credit! ;)

Here is what you need:

1 Box stuffing (I use Stove Top in Chicken or Turkey)
1 apple
a handful of broken walnuts
olive oil
3-4 chicken breasts
Onion Powder
Pepper
Salt
White Wine (opt.)

Once I tried to go all Haute Couture Cuisine and sprinkle a little cinnamon on top...I thought it would add a lovely element of flavor to the palate. The Eaters in this house went mutinous. They hold very strongly to the cinnamon-belongs-in-baked-goods-only principle. C'est la vie!

Cook your stuffing according to package. I usually substitute 1/4 - 1/2 bottle cup white wine for the water.

Place stuffing in a baking dish sprayed with baking spray.

Take chicken breasts and place on stuffing.

Sprinkle chicks with salt, onion and pepper.

Slice apple.

Place sliced apple on chicks.

Sprinkle Walnuts on top.

Drizzle with Olive Oil.

Place in an oven at 375 for 35 minutes.

I meant to take a picture of the finished product, but we ate it.

Serve, and watch those around you talk about what a great cook you are (even your husband, who doesn't like "mixed" food.)

I usually serve this with a green veggie (green beans/snap peas) or a side salad. Never usually both.

Happy Eating!

PS: If you happen to subscribe to Cooking Light, this months recipe is DEVOTED to chicken....my kids will so happy.

Conversation with The Mister

I'll admit that I tend to have a playful spirit when it comes to those I know well.

That is never more true than when I am interacting with The Mister.

I always enjoy teasing him, especially when he is unable to reciprocate.

For example, last night as he was washing dishes--with his soapy hands washing bits of scrambled egg from the pan, I walked passed him and gave his rump a little smack, a bit harder than I had intended.

"You think you can spank me and get away with it?" he asks.

"Uh... yup." I say (from across the room) with an impish grin.

Then I boldly add, "I can spank who I want, when I want."

"Oh yeah?" he says, calmly.

"Yup."

"Can you spank Brad Pitt?" he asks like he knows he's stumped me.

I start to giggle thinking about spanking Brad Pitt.

He starts to laugh like its the funniest thing he's said all week.

Still makes me laugh.

It reminds me of this post when the kids revealed something about The Mister and I that was a bit revealing....No wonder they think the things they do!

Let's change the subject...how about a recipe?

This is a recipe my dear friend Jen with One N made for our Mom's Group retreat back in the Texas Days...love this recipe, but those girls? Love them WAY more!

Creme Brulee French Toast
1 stick unsalted butter (if using salted butter omit salt below)
1 cup brown sugar
2 Tbls corn syrup
8-9 inch loaf of french bread --sliced into 1"-1.5" slices
5 large eggs
1 1/2 cups Half-in-Half cream
1 tsp vanilla
1/4 tsp salt
1 tsp Grand Marnier (optional)

IN a small sauce pan melt butter , brown sugar and corn syrup over med. heat, stirring until smooth. Pour into a greased (BE SURE TO GREASE THE PAN!) 13x9x2 inch baking pan. Place six- eight slices of bread in one layer, squeezing to fit, into the pan (on top of caramel mixture).

Whisk together eggs, creamer, vanilla salt and GM in a bowl. Pour over bread, cover and place in the fridge for at least 8 hours up to one day. I usually make this the afternoon or evening before I want to serve it.

Place in the oven uncovered at 350 degrees for 35-40 minutes. Serve with strawberries and whip cream for extra fanciness.

Enjoy!

About Nothing Much

I am in the middle of cooking a very gourmet lunch: La Vida Dulce's Secret Recipe Chicken Noodle Soup.

The recipe is very fancy, and I don't like to share it because the process is top secret. Nobody has this recipe because its kept in the steel trap within my mind. 

So really, its all but inaccessible on any given day.

However, I am going to share it with you because I love to reward my La Vida Gals (and those two guys that read from time to time) with bits of information that you already thought of yourself.

Just keep it, you know, between you and me, and anybody with access to the world wide web. 

How did the Secret Recipe Chicken Noodle Soup recipe come to be? 

Well, I have two children who love soup. 

Wait! 

Back up the mini-van.

I have two children who love to eat noodles with chicken broth. 

There came a day, years ago, when I opened up a can of that red labeled soup we all grew up on, and it had those all familiar noodles, but it also had unidentifiable chunks floating in it that the kids refused to consume. 

I tried to convince them that those same bits of mystery meat were, in fact, the same ones they eat at McDonalds (sans the deep fried breading and order of fries, of course) but they would not believe me, no matter how much I persuaded.

Those smart people at Campbell's also make a double noodle soup that they claim is plain. Just chicken flavored broth (what is that anyway? Is it chicken broth or not?) and noodles. But my kids were hip on those microscopic bits of crushed up carrots hidden in midst. 

Have you ever tried to pick out carrot bits from a bowl full of noodles? It was like I was there all freaking day just picking, and picking!!!!!!

(deep breath)

Cleary, I take issue.  For heavens sake, I just want to fee my kids some lunch, and then kick them outside.

So this was how the Secret Recipe Chicken Noodle Soup recipe came to be born.

I hope you enjoy it.

The La Vida Dulce, Secret Recipe Chicken Noodle Soup Recipe

5 cups of water (you could go all Fiji or Evian if you want, and make it an international dish, but tap works for me)

4 tsp of Knorr Chicken Bouillon 

1.5 cups cubed chicken breast (In the past I used leftover grilled chicken, but recently on the advice of Mer I have started boiling a bunch of chicken breast once a month and chopping it up, and freezing it in recipe portions.)

Half a package of Spaghetti, broken into 2.75 inch pieces. (This is a very important part. Admittedly, it takes a little time to measure, but each noodle must be exactly two and three-quarters inches to let the flavor of the pasta out.

Just kidding! April Fools! 

Ok, bring water and bouillon to a boil, throw in chicken and spaghetti. If I am also eating soup I will ladle the kids bowls first, then throw in a handful of frozen veggies, because I don't like to eat my afternoon bon bon's until I've had my veggies first.

If you serve it to the kids with a pickle than you can check "served them veggies" off your list and take the next step in your day!

All right, my soup is ready, gotta go!

La Vida Dulce!

Giving Thanks

I'm sneaking out of the Time-Out chair to share a quick recipe with you.

Today I had The Carolina Gals over for lunch. We dined on Tortilla Soup, Nutty Apple Salad and homemade whole wheat bread (Thanks Vickie!). Oh, and chocolate cake, which tasted all right but looked horrendous, so i almost forgot to mention it.

But on to other things.....

Jen with One N, my friend in Texas who doesn't have a blog but who I talk about from time to time, used to make the Nutty Apple Salad al lot for summer salad luncheons. I enjoy this salad, so I pulled out her recipe to find out what ingredients I needed. 

I had everything on hand except Sugared Walnuts, but I figured it couldn't be all that hard to make some since I had walnuts and sugar on hand. I found this recipe online.

Now, I just want to tell you that I don't actually recommend these sugared walnuts. As a matter of fact, you probably don't want this recipe. Because quite honestly, they are so tasty you may take my name in vain after you eaten the entire batch. They are addictive, and they tasted great in the salad too.

Anyway, the group of ladies today was smaller than anticipated because the weather is so dreary and wet. But I had a fantastic time with the gals that did brave the weather. We didn't end up needing the second little table which is just as well, I like when we can all sit around the table together.

Ok, I promised myself to not take more than fifteen minutes to post this, so I will quickly share Jen with One N's recipe for Nutty Apple Salad. I hope it's not a secret family recipe....if it is, you didn't get it from me.

9 cups mixed greens

1 small granny smith apple

1 small red apple

1/3 cup sugar roasted walnuts

Dressing:

3TBL apple cider vinegar

3TBLS olive oil

1/4 tsp pepper

1/8 tsp salt

1/4 tsp sugar

Tear lettuce; chop apples; Mix Dressing; Pour over salad; toss; and sprinkle nuts on top.

Enjoy!

OK, I'm going back to time-out. But just between you and me, I have managed to get mostly caught up, although I still haven't gotten to my "blog reading" stack yet. But it is on my list for tomorrow! Yay! See you there!

Happy Friday!

Friday: A Favorite Day

About a month ago I was talking to my parents about a friend of theirs who made the best Chicken Pot Pie.

I have been craving a pot pie ever since.

Amazingly enough, I actually found the recipe to that fantastic (and simple!) Pot Pie and wanted to make one, but I I am the only La Vida Dulce resident who will eat it.

So last week I decided that I was going to invite a couple of gals over for a Chicken Pot Pie lunch. I also decided to serve a tossed salad. And for dessert, pumpkin bread with whip cream.

The pie turned out delicious (if I don't say so myself) and the company was even better.  

It was a great end to an otherwise long week.

I hope you all have a fantastic weekend!

I'm off to clean up the kitchen and plan the menu for our next Ladies Who Lunch date!

Easy Chicken Pot Pie:

Crust:

6 TBLS Boiling water

1 cup butter flavor shortening

2 TBLS Cream or milk (not skim)

2-1/2 cups of flour (plus more for rolling)

1 tsp salt

Combine and roll out. Place in fridge, between pieces of plastic wrap until ready to assemble pie. Makes enough dough for top and bottom crust of one 10-inch pie. 

Filling:

2 chicken breast, boiled and cubed.

1 can Veg-All.

1 can Cream of Chicken Soup

1/2 tsp Thyme

Mix together and put in between crusts.

Cook at 350 for 30-40 minutes until browned on edges. Let cool slightly before cutting (this will keep your filling from oozing out of the crust.)

I also brushed the leaf cutouts and the crust with a little egg wash to make them look pretty.

Happy Friday!

Not Just for Hot Days

I don't know about you, but summer-time snacks are some of my favorites.  I love eating watermelon, and popsicles, and grilling all sorts of meat. I guess that last one isn't really a snack. 

I also enjoy some ice cream. Actually, in the list of Many "Things" That Make My Life Good, ice cream is in the top five.

My favorite flavor, all year round, is Mint Chocolate Chip. I like the kind that is green and has little flakes. Not big chunks.

Yesterday I tried a new recipe for Mint Chocolate Chip ice cream that I wanted to share because it was easy, required minimal cooking without eggs, and tasted DELICIOUS! 

1 cup milk

1 cup Heavy Cream

6 Tablespoons Sugar

1/2 Cup chocolate (grated) 

Several Drops Peppermint extract (depends on how minty you like it!)

1 tsp Vanilla

(opt.) Green food coloring 

Place milk and sugar in a sauce pan on low heat and cook until sugar is dissolved. Do NOT boil!

Place milk and sugar in a glass or metal bowl and then place it in a larger bowl with ice.  Cool mixture. Add heavy cream, vanilla and peppermint (and green color, if you like). Stir over ice bath until chilly.

Add to ice cream maker and start machine. Add chocolate as ice cream begins to thicken. (I chopped 1/2 cup of chocolate chips in my food processor)

You can eat it like a soft serve ice cream, right out of the maker. But I like to put it in a container and let it harden just a bit.

MMmmmmm......

I may have already done a Random Poll for June, but I like to live on the wild side, so let's do another!

What is your all time favorite ice cream?  And if you don't eat ice cream, what is you favorite summer time snack? And if you aren't a snacker, then you need to leave a comment anyway, cause I need to pray for you.  ;)

Chewy Granola Bars

I had such a great response to my post re: HFCS, that I thought I would post a recipe for y'all.

There were actually two major products that I figured would greatly reduce the consumption of HCFS here in the La Vida Dulce household: Yogurt, and the chewy granola bar.

The Boy and The Girl like to indulge in sweet snacks like any other person. Not to mention that they have been birthed by the Official President of the the Sweet Tooth club.  

I have a sweet tooth that is second to no one. Candy Corn, Cotton candy, Circus Peanuts, chocolate....I could go on and on. But I won't.  

The point is that they enjoy sweets.

I had been buying "natural" granola bars for them to enjoy, but it turns the only thing natural about those bars is that they are recycled boxes they are packaged in.  

I did a little online research and found that there are some recipes for homemade chewy granola bars. The only problem is that they either called for corn syrup or peanut butter. Since I am trying to avoid the whole corn syrup thing, and The Boy is allergic to peanuts I was getting discouraged. 

I finally found one that sounded reasonable as far as sugar content. So i tried it.  

Oh goodness they are good!

Here is the recipe: 

Chewy Chocolate Chip Granola Bars

2 1/2 c. Oats - quick rolled oats

1/2 c. Rice Krispies

1/2 c. chocolate chips

1/2 c. brown sugar

1/2 tsp. salt

1/2 c. butter, softened

1/4 c. honey

1/2 tsp. vanilla

Add all of the ingredients and mix together until combined. Press into a square 8×8 pan. Bake at 350° for 18-20 minutes. Cool for 10 minutes and score into bars. Let it set completely and then cut into bars.

I doubled the recipe, but other than that i followed it exactly. I used a 13x9 inch pan and i was able to get 22 bar out of it.

Next time I am going to try replacing the butter with almond butter and see how it hold together. 

The only other thing i would say is to really press the dough into the pan with wet hands. And be sure to allow it to cool COMPLETELY before cutting them into bars. I tried to cut out a bar when it was still look warm and it fell apart. The dough is a little dry before baking, but really firms up when baked and cooled.

Happy Snacking!