Thursday, December 30, 2010

Honeydew Bubble Tea

So since I live in a suburban town that is not very eclectic, if I want a bubble tea drink I have to go either 30 minutes to Killeen @ O-mart or drive to Austin about 60 mins away and locate one of the many bubble tea shops in town. I actually have been wanting to make my own
bubble tea for quite some time but no where locally sold the boba pearls, UNTIL we went to HEB in Killeen, which carries both the rainbow, white and black pearls. So with boba in hand I googled so many bubble tea recipes until finding the perfect one and tweaking here it is!

  • 2 diced ripe honeydew melon
  • 3 tablespoons honey
  • 1 teaspoon finely grated lime zest
  • 1 cup 2% milk
  • 1/2 cup cooked large tapioca pearls

A little bubble tea history courtesy of Wikipedia:

Bubble tea is a sweetly flavored tea beverage invented in Taiwan. Drink recipes may vary, but most bubble teas contain a tea base mixed with fruit (or fruit syrup) and/or milk. Ice blended versions of the drink are also available, usually in fruit flavors. Bubble teas usually contain small tapioca balls or pearls called "boba". Pearls made of jelly are also available in many places. These teas are shaken to mix the ingredients, creating a foam on the top of some varieties, hence the name.

Bubble tea originated in Taiwan in the 1980s, first spread to nearby East Asian countries, migrated to Canada before spreading to Chinatowns throughout the United States, and then to various college towns along the West Coast.

Now these are rainbow boba and more common in bubble tea shops are the black boba. They also come in a clear color as well. The rainbow just looked so much prettier!

Pour the boba pearls into a pot of boiling water for roughly 5-10 minutes. Test a boba to make sure it is soft all the way through.

Drain, rinse and store tapioca in a simple syrup (equal parts sugar and water melted together) and keep chilled until ready to use.

Dice up the honeydew melon and add to a blender or food processor to puree...

Add to a blender the pureed honeydew, honey, lemon zest and milk - and blend.

Now add your cooked Boba pearls to the bottom of your glass and pour on top the refreshing mixture and add a large straw.

VOILA! There you have it, the finished product! Yummy, squishy, refreshing goodness!

I hope you all have a happy new years!! Stay safe!!

xoxoxo - Caitlin (almighty Poeatery in Motion creator)

Monday, December 6, 2010

Puppy Chow!

This recipe is easily on of my favorite holiday snacks that was introduced to us by a good friend of ours. This peanut butter chocolaty concoction is just addicting! This is a no bake, no fuss recipe that you will not be able to stop eating :-)

Prep Time:15 min
Start to Finish:15 min
Makes:18 servings (1/2 cup each)
9cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1cup semisweet chocolate chips
1/2cup peanut butter
1/4cup butter or margarine
1teaspoon vanilla
1 1/2cups powdered sugar

Preparation Directions
1.Into large bowl, measure cereal; set aside.

2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.

Pour mixture over cereal, stirring until evenly coated.

Pour into 2-gallon resealable food-storage plastic bag.
3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Recipe from Chex mix official website

Sunday, October 17, 2010

Boo / Franken Berry Krispie Treats

So I stumbled across the original recipe for these sweet treats a few days ago, and just happened to see and end cap FULL of Boo berry and Franken berry cereal and I knew then what my mission would be! ..... Too recreate and test out the recipe I found of course!

This recipe is your standard rice krispie treat recipe just with a little more flare for the Halloween season. The first time I made Rice Krispie treats was from a recipe that my great grandmother had written in her family cook book...only she used the term "oleo" if that shows how old the recipe was! (Oleo just means butter)

Anyways, the original recipe for these treats is from an awesome blogger, Sing for your Supper. Go check it out!


4 Tbl Butter
4 Cups Miniature Marshmallows or 1 10oz bag of Large Marshmallows
3 Cups Franken Berry Cereal
3 Cups Boo Berry Cereal

Melt butter in a large pot, and then add marshmallows to being the melting process.

Meanwhile, mix together in a large bowl, the berry cereals.

Make sure to smooth out all the lumps while melting the marshmallows. Stir constantly to prevent mixture from burning.
Once the marshmallows are fully melted. Pour cereal mixture in with the marshmallows and mix quickly!
Spread mixture into a greased 9x13 pan. Let col for 30 minutes or so, and devour!!

Wednesday, October 13, 2010

Honey Chicken Stir-Fry

Cut up broccoli--just the florets--and put in a microwave safe bowl. Add 1/4 cup water, cover, and microwave for 6 minutes; drain.

Cook chicken in a skillet over medium heat until done.

Add stir-fry sauce, water, honey, and red pepper flakes.

Bring to a boil then add broccoli and 1/4 cup cashews.

Stir together then serve over cooked pasta. Top with remaining cashews.

Original post from: Home of the Lazy Dog

Monday, October 11, 2010

Nutella and Banana Wontons

So I found this recipe while stumbling through random pages on the internet, trying to find new recipes. We already had Nutella and bananas so all I had to do was run to the store for some won-ton wrappers. In the original recipe, the pictures dictate a circular slice of banana, but I could not get the won-ton to seal shut with using such a large piece. Anyways, whatever the amount of filling, this dessert is so easy and absolutely delicious!


1 package (12 Oz. Package) wonton wrappers, thawed
2 cups Canola Oil or Peanut Oil
1 jar (13 Oz. Jar) Nutella hazelnut spread
2 whole bananas, sliced thinly (you should be able to get 24 pieces/per banana
1 whole egg, beaten
4 Tablespoons cinnamon sugar (3 tablespoons sugar + 1 tablespoon cinnamon) or powdered sugar

First step, put a dollop of Nutella in the middle of the won-ton. (I put Nutella in a plastic zip lock bag and cut off the corner, for a make shift piping bag) Then nestle your sliced banana on top of the Nutella dollop.

Now take your beaten egg, and brush a thin layer around 2 sides of the won-ton.

Fold the oposite side of the won-ton (that does not have the egg glue on it) over on the "glue" side. Press and seal, make sure there aren't any openings.

Now pre-heat your oil to a medium temperature on your stove top. I used about a 5 heat. Gently place the won-tons in the hot oil and flip after about 5-10 seconds. You only want to let the won-ton get a light golden brown.

Place the finished won-tons on a plate with paper towels lined to absorb the grease. You want to sprinkle either the cinnamon & sugar or powdered sugar over the won-tons as soon as they are removed from the heat, to allow the toppings to stick to the won-ton.

Let them cool just a bit and enjoy!

Original post from: Savory Sweet Life

Sunday, October 10, 2010

Shredded Chicken Enchiladas

Now I have made enchiladas before, but these are just fantastic! Adding the 2 different flavors of cheese makes the world of a difference with the flavor. This recipe is a quick and easy fix, and so delicious.

2 tsp garlic, minced
1 can (1 1/2 cups) enchilada sauce (I use Mild)
ground black pepper
3 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
3 tbsp. fresh cilantro, roughly chopped, divided
12 6-inch corn tortillas


Preheat oven to 425 degrees.

Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool. Once cooled, shred the chicken.

Pour 1/2 of the enchilada sauce on the bottom of the casserole dish.

Hold your tortilla in one hand and fill the tortilla with a layer of cheese mixture and a layer of shredded chicken, careful not to fill too full. Wrap up the tortilla and place seam side down into the casserole dish. Repeat this process.

Sprinkle the remaining cheese and cilantro over the completed enchiladas.

Bake uncovered for 25-30 minutes or until the cheese is melted and bubbly. Let cool and enjoy!!

Original recipe from: A Sweet Pea Chef

Monday, September 27, 2010

Soft Ginger Cookies

I have been feeling a little nostalgic ever since the cold weather has been coming around. (Just now getting cold in the south, TX) And I have been craving Thanksgiving spice, cinnamon, ginger, nutmeg, oh my!
So I came across this recipe for ginger cookies. I have to admit that I was a little apprehensive using the molasses as it smells like soy sauce lol. But I have to admit it works well with these cookies. These cookies are soft and moist on the inside and crunchy around the edges..mmmm!


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an un-greased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Recipe from: Allrecipes

Sunday, September 19, 2010

Pumpkin Cupcakes

Pumpkin Cupcakes With Maple–Cream Cheese Frosting

Adapted from Smitten Kitchen

Yield: 17 to 18 cupcakes

1 stick unsalted butter, room temperature
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar2 cups cake flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground cinnamon
1 teaspoon ground ginger1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour.

Beat in the pumpkin until smooth.

Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy. Ice as needed.