How To Make Champurrado (Mexican Chocolate)

The origin of the word Champurrado is from a Mexican edition of a hot choco cream store. The original champurrado is sweet, it's not spicy. It's thicker compared to the common hot choco because of the masa flour. It's customary to have a champurrado during breakfast or on Christmas mornings. You can drink it with Dia De Los Muertos or tamales. It's good to have it on cold days and on celebration of special days. Old folks and youngsters love it. You can enjoy it with some ground cinnamon, mini marshmallows, chocolate shavings or put some whip on it.

INGREDIENTS
vanilla bean (cut into lengthwise)                                           one
molinillo   (whisk)
masa harina (flour)                                                                  1/2 cup
piloncillo (chopped) (Mexican Sugar Cones)                         1/4 cup
water                                                                                       three cups
canela (Mexican Cinnamon Stick)                                          one
mexican chocolate (Ibarra brand or Nestles Abuelita)            two disks
milk                                                                                         two cups

TOOLS
bowl
cooking pot

STEPS IN COOKING CHAMPURRADO
1. You should purchase the ingredients in advance for sometimes it is difficult to find some of the ingredients. The Mexican ingredients and masa flour can be bought in a Hispanic store or Hispanic area inside the mall. If you can't find the items, there are substitutes for it. Listed below are the recommended substitutes.
vanilla bean (one) - vanilla extract  (two teaspoons)
canela (Mexican Cinnamon Stick) (one) - ground cinnamon (1/3 teaspoon)
chopped piloncillo (Mexican Sugar Cones) (1/4 cup) - dark brown sugar (1/4 cup)

2. Stir water (two cups) and the flour (masa harina) in a mixing bowl. Stir it for few minutes to avoid building of lumps. It is not good if there are lumps for the mixture will be of rough texture.

3. Put some milk in a cup of water. In a cooking pot, put the vanilla been seeds, Mexican Sugar Cone (Piloncillo) and Mexican Cinnamon Stick (Canela) and set it to boil. Ensure that the milk will not be burn.

4. When the mixture boils, add on the mixture of masa and mix it continuously and wait until it boils again. Lower the heat and cook for about ten minutes. Stir it occasionally so as to thicken the mixture.

5. Cut or slice the chocolate disks into chunks so it is easier to dissolve it.

6. Put on the cut chocolate pieces into the mixture and mix it thoroughly so as to dissolve the chocolate chunks. The chocolate will give a great taste to the champurrado.

7. Set the heat to low and cook the mixture for about five minutes and stir it constantly. You'll know it's done when froth builds up on top.

8. Your champurrado is now ready to serve. You can top it with cinnamon, mini marshmallows, chocolate, milk or whipped some cream on it. Enjoy it with doughnuts, sweet breads or tamales.

TIPS

If you reheat the mixture, take out the cinnamon stick and put each cup of it on top of the stove for it needs to be stirred.

You should stir it constantly to avoid the champurrado from being burnt.








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Pumpkin Empanadas

            Empanadas are great munchies, stuffed bread that originated in Spain and Portugal. There are lots of empanada varieties. Pumpkin empanada is an empanada which is considered to be part of Mexican menu. It is served during Christmas, Thanksgiving and especially on Noche Buena.

INGREDIENTS FOR PUMPKIN EMPANADAS

• Sugar (granulated)      ¼ cup
• Pastry dough
• Egg wash
• Pumpkin filling
• Cinnamon (ground)     ½ teaspoon

            In making the egg wash, whisk one egg with one teaspoon of water.

STEPS IN MAKING PUMPKIN EMPANADAS

• Get ready the dough and put it into the refrigerator. Then prepare the filling and put it aside to cold it. Mix granulated sugar and ground cinnamon in a bowl and put it aside.

• Set the oven at 425 degrees F and brush a bit of grease on the baking sheet.

• Remove the dough chilled in the fridge and cut it into two parts. Slice one part into eight pieces. Put back the other part to the fridge and chill it.

• Roll over the eight pieces of pastry dough into a circle about four inches in length and 1/8 inch thick on a board with flour. Stuff the individual circles with a spoonful of chilled pumpkin filling.

• Mold a half-moon shape out of the circle dough and stuff it with the pumpkin filling.

• Make a curvy border around the rims of the half-moon shaped dough by compressing a fork into the edges. This will make the empanada close once the baking process is done. It will also make a good appearance of the empanada.

• Brush the dough’s top with the egg wash using pastry brush.

• After you have arranged the eight empanadas on the baking sheet, take out from the fridge the chilled dough and do the same process above.

• Baking should be done for about fifteen minutes or when the top turns golden in color and the edge turns light brown.

• Top with a dash of sugar and cinnamon right after taking it out of from the oven. You can also do the baking a day before and just warm it before serving at 350 degrees F for about eight minutes.

MAKING THE PASRTY DOUGH

INGREDIENTS

• Egg (large)                              one
• Flour (all purpose)                   two cups
• Butter                                      seven tablespoons
• Ice cold water                         one tablespoon
• Lard (vegetable shortening)    three tablespoons
• Salt                                          one teaspoon

STEPS

• Chill lard and butter for about fifteen minutes. Take it out from the fridge when you want to use it and slice it into chunks.

• Mix salt and flour in a food processor and set it to pulse for about three to four times.

• Put some butter and set it five to six pulses. The texture should be grainy  and blended thoroughly.

• Put more lard and set to three to four pulses. Take off the cover of the food processor and add some egg and ice water.

• Cover up the food processor and set to pulse of five times.

• Halt to scuff down all the sides and set to pulse of ten times. Make sure the pastry dough stick together when you wrap up it in a fist.

• Put the mixture in a bag with zipper on top. Mold a ball by pressing it to a round disk shape and put inside the fridge for about thirty minutes. It will make easier for the flour to absorb the damp ingredients.

MAKING THE PUMPKIN FILLING

INGREDIENTS

• Cloves (ground)                                              1/8 teaspoon
• Pumpkin puree                                                one cup
• Orange zest (grated-rind) –1/2 of the orange            
• Butter                                                              two tablespoons
• Cinnamon (ground)                                         one teaspoon
• Brown sugar (firmly-packed)                          one cup

STEPS

• Set the heat to medium and put over the pan and let the butter melt.

• Mix the brown sugar and keep it heated until such time the sugar dissolves with the butter.

• Add the spices and pumpkin. Mix it together.

• Let it cook for three to five minutes at a medium heat or until the pumpkin harden and keep its figure. To test its stiffness, spoon it. Take it off from the oven and mix the orange puree.

• Let the pumpkin filling be chilled in the fridge before you arrange the empanadas.

• If the filling is warm or hot, it will be hard to stuff it in the dough.

Slow Cooker Barbecue Recipes

            It is quite distinctive to prepare slow cooker BBQ recipes for the ingredients needed have a lavish mishmash. I have given you a variety of trouble-free and delectable slow cooker BBQ recipes.

            With our lifestyle today it may seem ridiculous to cook slow cooker recipes for it will take long hours. The raison d'être of this is to let the delight in of the variation of ingredients to fuse thoroughly together and to produce a superb tang and appetizing food. It avoids burnt food and being wedged at the pan’s bottom. Slow cooker recipes are safe for the undeviating heat and steam kills the bacteria.

CROCK POT BARBECUE RIBS

INGREDIENTS

·      Brown sugar (packed)                         ¼ cup

·      Pepper (grounded and fresh)              one half teaspoon

·      Garlic (chopped finely)                       two cloves

·      Coca Cola                                            ½ cup

·      Pork loin back ribs                               three and one half pounds

·      Salt                                                      one teaspoon

·      Liquid smoke (hickory flavor)            three tablespoons

·      Onion (sliced)                                      one medium size

·      BBQ sauce                                          one and one half cups

DIRECTIONS

Break off the skin (inner) away from the pork loin back ribs.

Stir salt, pepper, liquid smoke, garlic and brown sugar in a mixing bowl.

Use the mixture to marinate the pork loin back ribs and slice into four inches size.

Spray entire sides of the slow cooker using a cooking spray.

Assemble the slices of onion and the pork loin back ribs over it.

Add some cola and cover up the slow cooker with its lid.

Cook it for about eight to nine hours over low heat.

Remove the pork loin back ribs and sap the liquid.

Put the BBQ sauce in the bowl that is shallow enough to dip the cooked pork loin back ribs.

Return the sauced ribs to the slow cooker and put on the remaining sauce.

Cover up the slow cooker and cook the sauce and ribs for about an hour over low heat.

SOUR CREAM PORK CHOPS

INGREDIENTS

·      Flour (all purpose)                               two tablespoons and 1/2 cup

·      Garlic (powder)                                   *to taste

·      Water (boiled)                                     two cups

·      Pepper and salt                                    *to taste

·      Chicken bouillon                                 two cubes

·      Pork shops                                           six

·      Onion (sliced-1/4 inch thickness)        one large clove

·      Sour cream                                          one eight ounces container

DIRECTIONS

Mix salt, garlic powder and pepper to flavor the pork chops and then cover flour over it.

Brush with grease the skillet, and cook the pork chops over medium heat until its color turns light brown.

Place the cooked pork chops into the cooker and put the slices of onions over it.

Set the water to boil to melt the bouillon cubes and put the cooked pork chops.

Close the slow cooker and simmer the pork chops with the melted bouillon for about seven to eight minutes over low heat.

Preheat the oven at 200 degrees F and put the cooked pork chops.

Mix sour cream and the two tablespoons of flour and add the meat juices.

Pour the sauce mixture to the slow cooker. Simmer the sauce for about fifteen to twenty minutes over high heat or until the sauce thickens.

Put the cooked sauce over the pork chops and then serve.

SLOW COOKER ADOBO CHICKEN

INGREDIENTS

·      Soy sauce                                3/4 cup

·      Onion (sweet-sliced)               one small bulb

·      Chicken (cut into pieces)         one three pounds whole

·      Garlic (crushed)                       eight cloves

·      Vinegar                                    1/2 cup

DIRECTIONS

Combine vinegar, onions, soy sauce and garlic in a mixing bowl.

Put the cut chicken on the cooker and put the mixture over it.

Cover up the cooker and simmer for about seven to eight hours over low heat.
 

SLOW COOKER SPARE RIBS

 INGREDIENTS

·      Cold water                                                      ¼ cup

·      Onion (chopped)                                             one clove

·      Pork spare ribs                                                 two pounds

·      Soy sauce                                                        two tablespoons

·      Worcestershire sauce                                       one tablespoon

·      Cornstarch                                                       one teaspoon

·      Garlic (minced)                                               three cloves

·      Tomato soup (condensed/canned)                   one 10.75 ounces

·      Brown sugar                                                    one tablespoon

DIRECTIONS

Put water in the stock pot. Put the ribs and cook it for about fifteen minutes.

Combine soy sauce, soup, sugar, garlic, Worcestershire sauce, onion and brown sugar in a mixing bowl.

Take out the ribs from the stock pot and put it in the slow cooker.

Pour the prepared sauce over the entire ribs. Get the cooker’s lid and cover up the cooker.

Cook the sauced ribs for about seven to eight minutes. You’ll know it’s done when the ribs turns tender.

In case the sauce does not achieve the thickness needed, it should be drain off on the cooker and place into the pan.

Combine cold water and cornstarch. Mix it to the sauce and simmer until the thickness desired is achieved.


AMAZING SLOW COOKER ORANGE CHICKEN

INGREDIENTS

·      Salt (seasoned)                                                            one half teaspoon

·      Chicken soup cream (condensed/canned)                   one 10.75 ounces

·      Chicken breast (boneless/skinless)                              four halves

·      Orange juice (concentrated/frozen)                            

·      Chicken broth                                                              one half cup

·      Pepper                                                                         ¼ teaspoon

·      Vegetable shortening                                                   two tablespoons

·      Seasoned salt                                                               ½ teaspoon

·      Flour (all purpose)                                                       ¼ cup                                                             

DIRECTIONS

Set the oven at medium high and warm the shortening on a pan.

Combine the pepper, flour, salt, condensed soup, and seasoned salt in a mixing bowl.

Dip the chicken into the mixture. Fry the coated chicken until the color turns golden brown.

Place the cooked chicken in the cooker.

Combine orange juice concentrate, brown sugar and chicken broth in a mixing bowl.

Pour the mixture over the entire cooked chicken.

Cover up the slow cooker and simmer it for about two to three hours over low heat or to an hour or two over high heat.

            You will never regret making these slow cooker recipes for your satisfaction will be met. The luscious and mouth watering tang is worth the crack and time.  Your family and guests are  guaranteed with a healthy feast.

How To Make Silly Putty

Just like many other things, Silly Putty was also discovered out of the blue. It was in the 1943 when James Wright discovered this interesting thing accidentally. It happened when out of curiosity he mixed the silicon oil and boric acid which then reacted and formed into a gummy substance which later on became an entertaining and exciting material to play. It can be stretched, dropped and molded into whatever thing you wish to.

In making Silly Putty you need:

• -liquid starch
• -white glue
• -mixing bowl
• -storage bag or container with covering
• -stirring utensils

How to Prepare

• First, you have to determine how much silly putty you want to form according to what you desired.
• Use two parts of the white glue for every one part of the liquid starch. For instance, use two cups of glue for every one cup of the liquid starch. The ratio of the ingredients is 2:1
• Pour two parts of the glue and one part of liquid starch in the bowl and mix it thoroughly, making sure that the ingredients are mixed thoroughly.
• If the mixture is too sticky, add extra liquid starch, however if the mixture is not yet sticky enough, add more glue.
• Mix the mixture thoroughly again.
• You can use/play the silly putty right away or you can store it in a container with tight covering and play with it whenever you want.

If you want colorful silly putty, here’s how to make it

Materials needed

• -food coloring
• -glue
• -water
• -borax
• -mixing bowls
• -spoon
• -measuring cup
• -storage bags/ container with tight covering

• Pour the desired amount of glue into the mixing bowl.
• Put enough warm water to the empty glue bottle. Shake it for a couple of seconds and pour into the mixing bowl with glue.
• Mix the mixture thoroughly so that the water and the glue will blend together perfectly.
• Put several drops of food coloring to the mixture and stir it well so that the color spreads all throughout.
• Pour one half cup of warm water into another mixing bowl. Dust a tsp of borax on the surface of the water and mix thoroughly.
• Put together the two mixtures (glue/water mixture and water/borax mixture). You have to stir continuously while pouring the second mixture to the first mixture so it will blend all together.
• You can start mixing it with your hands, after you’ve poured half of the second mixture.
• Pour the second mixture continuously while mixing it.
• Mix until you attain your preferred consistency.
• After you achieved the desired consistency, you can now play with it or you can it store up in a container with tight covering. When you are ready to use, you can just get it. Make sure that the container is properly closed so that it will preserve its consistency.   

Making silly putty at home with kids is safe and very exciting! It is a good activity for both adult and children.