S'mores' Puffs - I Will Create Food!

We are avid campers and, by proxy, devotees of a good s'more.  Rather than yearn for the sweet, gooey goodness during the cold and rainy winter months, we create these puff pastry versions to tide us over.  

You will need:

1 package of puff pasty dough - you can generally find this in the frozen food section near the pies and frozen fruit.

1 jar of Marshmallow Fluff 

1 8 oz tub of cream cheese

1 egg 

1 package of your S'more chocolate of choice  (we prefer peanut butter cups or Kitkats to plain chocolate)

You will also need a cookie sheet, pastry brush, pizza cutter and parchment paper. 

Preheat your oven to 375°

Crack you egg into a bowl and add a few teaspoons of water. 

Whisk the eggs and water together to make an egg wash.  

Next line your cookie sheet with the parchment paper to keep the puffs from sticking.

Lay out your puff pastry dough and cut it into 3 even strips.

Add your chocolate of choice.  

Center them on half of the puff pastry strip, making sure there is room to seal the edges. 

Brush the edges with the egg wash to help the seal stick. 

Fold the pastry strip over the chocolate and line up the edges. 

Use a fork to press the edges and make sure the chocolate stays inside. 

Brush the pastry with the egg wash to get a nice golden brown finish during baking. 

Once all of your pastries are assembled, pop them in the oven for 20-25 minutes depending on how golden you like them. 

Now combine your marshmallow fluff and cream cheese.  

Mixing them together until you have a nice smooth frosting. 

Take the pastries out and let them cool for a few minutes. 

Add your frosting and enjoy!  

Adding crushed graham crackers or using a kitchen torch to slightly brown the frosting adds to the campfire s'more taste, but they generally don't last long enough around here to take the extra steps. 

Lego Americana Roadshow - If You Build It

We love Legos!  We love them to the point of surrendering a chunk of our house to storage and creation areas and have Lego Minifigs proudly displayed on our walls.  We also have an affinity for  history and architecture. So when we heard that the Lego Americana Roadshow was coming to Alderwood Mall, we knew we had to go.

The Lego Americana Roadshow is a traveling exhibit of American monuments that travels the country to wow crowds and sneaks in a bit of history to boot (including a life-size Liberty Bell!)

 The structures are incredibly detailed with even the smallest features represented in Legoes.   The exhibit is free and will be at the Alderwood Mall through October 30th.

Archie Mcphee - Wonderfully Weird

Anytime we are in the Wallingford neighborhood, we are tempted to go to Archie McPhee. Established in 1983, Archie McPhee has been entertaining shoppers with storefronts in Fremont, Ballard and now in Wallingford.  The colorful storefront only hints at the spectacular finds inside.

Plus anthropomorphic Bacon!

The store is a smorgasbord for the senses.  Some of favorites are:

The mass variety of mints (everything from banana to absinthe, with unflavored available for your nihilist friends and brain flavored to slow down the zombies.);

Band-aids of every size and style; 

Costume basics such as mustaches, hats and embelishments; 

the plethora of hand accessories;
 

Coffee cups that strike from the deep;

The Wallingford Beast;

Caution tape for every occasion;

Soap opera music boxes;

and amazing masks such as this Banana Slug.  

Whomever you may be shopping for, Archie McPhee probably has what you are looking for.... and some things you didn't know you needed. 

Onigiri - I Will Create Food!

Making lunches, both for school and work, has never been easier than when our family learned about onigiri.  Onigiri is a staple of Japanese bento boxes. Made of rice and fillings, sometimes wrapped in nori or sprinkled with Furikake seasoning, Onigiri takes little preparation and is quick to make.  The fillings can range from tuna salad and other fish to miso and pickled fruits. Our current favorite filling is smoked salmon, cream cheese and simple, pickled cucumbers. We like to make enough for several days worth of lunches to make our mornings easier. 

You will need:
Cooked white rice - we use about 2 1/2 cups at a time
Rice wine vinegar - an 1/8th of a cup for the rice, an 1/8th of a cup for the cucumbers and a bit more for preparing the onigiri
Cucumber - 1/4 cup finely diced (We prefer English cucumbers as they tend to hold their crunch)
Smoked salmon - 1/4 cup chopped
Cream cheese - 1/4 cup
Sugar - 1 tsp 
Nori or Furikake seasoning to taste
Plastic wrap

After you have started your rice cooking, finely dice your cucumber. 

Mix the cucumbers with an 1/8th cup of rice vinegar and set aside. 

Next dice up the smoked salmon.  There is no need to be picky about the size of the pieces just as long as they are small enough to blend into the cream cheese.

Add cream cheese to a bowl and use a fork to mix the salmon in.  Once the salmon is mixed in, drain the cucumbers thoroughly and add them to the mixture. 

By now your rice should be cooked. Let it cool for a few minutes while you combine the rice vinegar set aside for the rice and the tsp of sugar.  Mix them together until the sugar dissolves.  We warm our mixture in the microwave for 10-15 seconds to help the sugar blend in.  Traditionally, onigiri is make with plain rice, but we prefer ours to be closer to sushi rice.

 Add the vinegar/sugar mixture to the rice and...

fold it in until it is mixed evenly throughout.

Using a measuring cup dipped in rice vinegar, 

scoop out a rice ball onto a small piece of plastic wrap.

Use the bottom of the measuring cup to flatten it out leaving a small depression in the middle.  Re-dip the cup in the vinegar if the rice is sticking to it. 

 Add the salmon mixture to the flatten rice.

Now grab the sides of the plastic wrap and fold towards the middle. 

After pulling all of the edges to the middle, use your hands to form a ball within the plastic wrap. 

After you have formed a solid ball, open the top back up and add a sprinkle of furikake or wrap the outside in a strip of nori. 

If you're not eating them immediately, close the plastic wrap back up and store them in the fridge. Around here we make some for the day of and several for lunches for a few days.

 These are fun to make and more fun to eat!