I’ve got a new hummingbird feeder for the front yard. I’ve watched them swooping in and out before I decided to put a feeder out. Surprisingly, after installing the feeder, I don’t see any hummingbirds making their way to the nectar. Am I doing something wrong? Any suggestions? I thought that I’ll make some hummingbirds of my own to console my heart. In the meantime, anyone out there is more than welcome to join me on my quest to be friends with these beautiful creatures.
- All-purpose flour* + extra for dusting pan- 3 cups
- Baking soda – 1 teaspoon
- Salt- 1 teaspoon
- Cinnamon- 1 teaspoon
- Unsalted butter, room temperature + extra for buttering pan- 2 sticks
- Extra Fine Granulated Sugar- 1 cup
- Light Brown Sugar-1 cup
- Vanilla extract- 1 tablespoon
- Eggs- 4
- Mashed ripe banana- 2 cups
- Crushed pineapple, with juices- 8 ounces
- Milk- 1/3 cup
- Pecans, chopped- 2 cups
To make the Frosting:
- Cream cheese, softened- 8 ounces
- Vanilla extract- 2 teaspoons
- Confectioners Powdered Sugar- 1 cup
- Whole milk- 1/2 cup
- Water- 3 tablespoon
- Chopped pecans- 1/2 cup
- Preheat oven to 350°F.
- Butter and flour 12 mini bundt pans.
- Sift flour, baking soda, salt, and cinnamon together. Set aside.
- Mix butter and both sugars until well combined; mix in vanilla.
- Mix in eggs, mashed bananas, and pineapples. Add milk.
- Slowly mix in flour mixture.
- Fold in 2 cups chopped pecans.
- Divide cake batter evenly into 12 mini bundt cake pans
- Bake 30 minutes.
- Let cakes cool 5-10 minutes before turning over and removing from pan. Let cake cool completely before frosting.
- For frosting, whisk together cream cheese and vanilla extract. Slowly add in powdered sugar.
- Whisk in milk and water.
- Drizzle icing over cooled cakes and top with chopped pecans.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Before I hit February I really wanted to get a recipe in January for all of you. I know my cookie recipe is still due but that will be the next one. These are extremely delicious and simple to make. Once I start I can’t stop eating them. I bet you won’t be able to either.
- Wonton wrappers – 12
- Cooked chicken breast, shredded – 1
- Cream cheese, room temp – 2 ounces
- Butter, melted – 1 Tbs
- Cholula Hot Sauce – 1/8 cup
- Crumbled blue cheese – 1/4 cup
- Green onion, chopped – 1
- Preheat oven to 375 degrees F.
- Spray muffin pan with Pam Vegetable Spray.
- Press wontons wrappers into muffin pan.
- Bake in the oven for 5 minutes, when done, set aside.
- In a bowl, whip cream cheese with a hand mixer for 1 minute, until creamy.
- Add butter and hot sauce to the cream cheese, stir together with a spatula.
- Add chicken and blue cheese, mix until combined.
- Drop 1-2 tablespoons of mixture into wonton cup. Use fingers to spread mixture inside of wonton.
- Place muffin pan in the oven, bake for 8 minutes until wontons are crisp.
- Remove from oven.
- Sprinkle chopped onions over wonton bites.
- Serve warm.
Blue Cheese and Buffalo Chicken Wonton Bites #SundaySupper
Appetizers are really my favorite thing to make. It demands so much attention to details and meticulous arrangements of assorted ingredients to come up with decorative little morsels. It gives me so much joy to actually design food and in a way dress it up to sit on my dishes like super seductive models ready to be photographed. I have been playing around with the new found ingredient “ kataifi “, it is a style of filo pastry that resemble spaghetti. Commonly found in Greek and Mediterranean desserts. This time I have done two dishes with one ingredient. Scallops wrapped in Kataifi and Kaitaifi prawns with honey chili dipping sauce.
Scallops wrapped in Kataifi Recipe
- 2 cups balsamic vinegar
- 4 sea scallops (extra large)
- 1/4 lb filo (kataifi)
- 4 tbsps butter (melted)
- 1 tomatoes (diced)
- 1/4 cup scallions (diced)
- 1/4 cup dill (chopped)
- 1 shallots (medium, sliced)
- 1 tsp chopped fresh thyme
- 1 cup white wine
- 1/2 lb butter (cut into small bits, thoroughly chilled)
- In a small saucepan over medium heat, simmer the vinegar until syrupy, about 30 minutes.
- Heat the oven to 450°F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter.
- Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining. Over low heat and whisking constantly, add the butter, a few pieces at a time. Allow the butter to become creamy before adding the next few pieces. Do not boil or the butter will melt and the sauce will become oily. Season to taste with salt and pepper. Keep the sauce warm.
- Bake the scallops until just done, about 15 minutes.
- To serve, cut each wrapped scallop in half and place in the center of the plate. Spoon the butter sauce over the scallops. Drizzle with some of the reduced balsamic vinegar (save the remaining balsamic syrup for another use). Sprinkle the tomatoes, scallions and dill around the scallop.
Katifi Prawns Recipe
- 850g (about 18) large green prawns
- 100g Antoniou Kataifi pastry
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 2 eggs, lightly beaten
- 1/2 cup mild chili sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
1. Preheat oven to 220°C. Line 2 oven trays with non-stick baking paper.
2. Peel and devein prawns, leaving tails intact. Place pastry in a medium size bowl and loosen until strands are separated, light and fluffy. Combine oils and add to pastry; mix with fingers until pastry is evenly coated with oil. Place 1 tablespoon of pastry on a board and gently stretch to form a 15cm long strip. Hold a prawn by the tail and dip into egg; place at one end of the strip and roll pastry around prawn. Place on prepared tray. Continue with remaining prawns. Bake 12 minutes or until lightly golden. Serve with honey chilli dipping sauce.
3. To make sauce: combine all ingredients.
Cook’s Tip: No fuss entrée for 6 or serve as a savoury with drinks. Potato wedges and a salad transform this dish into a main meal for 4.