royal decorating icing

 royal decorating icing

from smitten kitchen

makes 3 cups

3 egg whites, room temperature

3 3/4 cups powdered sugar (maybe more)

1/4 teaspoon salt

Milk or cream (not much--can use water too)

Flavorings (if desired)

Food coloring (if desired)

1. Whip egg whites until soft peaks
2. Add 3 cups sugar and continue whipping until smooth.
3. Add flavorings or food coloring (if using); then add remaining sugar.
4. Icing will be thick so thin with milk or cream.  If you thin too far, then add more sugar.
5. Keep icing covered when not using.  This sets up fast so be ready to use immediately.

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pumpkin pie hummus

pumpkin pie hummus
from yummy mummy kitchen

1-15 oz can chickpeas, drained and rinsed
1/4 cup cashew or almond butter
1/4 cup maple syrup
1 can pureed pumpkin
1 1/2 t ground cinnamon
1/4 t ground ginger
1/4 t ground nutmeg
1/4 t ground cloves
2 t vanilla
pinch of sea salt

1. Put all items in a food processor.
2. Pulse until smooth.
3. Serve with apples or crackers.

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pickled jalapenos

pickled jalapenos
adapted from gimme delicious
makes 1 pint jar

1 cup white vinegar
1 cup water
2 cloves garlic smashed
2 tablespoons sugar
1 tablespoon salt
1 teaspoon pickling spice
7-8 jalapeno peppers, sliced

1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. 
2. Add jalapeno slices to a jar.
3. Cover jalapenos with brine, screw on lid, and flip to seal.
4. Once sealed allow 3-4 weeks for the pickling process.
5. Once opened, store in fridge.

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cucumber kimchi

cucumber kimchi
from foodie with family
makes 3 quarts

1 head napa cabbage, cored and cut into bite sized squares
1 onion, sliced
2-3 carrots, peeled and diced
1/2 cup salt (approximately)
2 tablespoons chili flakes
10 cloves garlic, peeled and chopped
3 tablespoons minced ginger
3 tablespoons fish sauce
4 tablespoons white miso

1. Mix vegetables with salt and massage until it starts to wilt.  
2. Leave vegetables alone while mixing sauce or about 20 minutes.
3. Combine remaining ingredients until well combined.  Taste sauce and adjust accordingly.
4. After 20 minutes, vegetables should start to release liquid.
5. Add fish sauce mixture and stir to combine.
6. Add enough water to just barely cover vegetables.  It's best to add weight to push the vegetables below the water line.
7. Leave in a dark, cool, and dry place for at least 48 hours, stirring every 12 hours.  Start to taste kimchi at 48 hours to see when to bottle.  Can leave out for up to two weeks, but the mixture will get more sour the longer it is left to ferment.
8. Once your desired taste has been reached, then package it into glass containers and keep in fridge.
9. Will store for up to four months.

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