Chimichagas and Guacamole

This week I made Chimichangas and Guacamole.
My mom helped me a little because of the hot splashing oil.
I picked these because I love to eat chimichangas!
These are pretty easy to make but I needed some help from a grown up  rolling them at first but then I was able to roll them all by myself with a little practice. I also needed help when dealing with the hot oil it was super splashy, I even wore safety goggles.
I have some pictures that I will have my mom put up when she gets the program on our computer working again.
So here is the recipe:

CHIMICHANGA'S

2 cans refried beans

8 medium sized flour tortillas

shredded cheese

hot sauce

canola oil

Filling the  tortillas with beans and cheese

Fill a deep fryer with canola oil all the way to the fill line. Heat oil on high until it is bubbly. Empty refried beans into a sauce pan and cook over medium heat until warmed. Fill a tortilla with with beans and cheese. Make sure that when you roll them you close the ends well. Place 2 chimichanga's in the deep fryer allowing them to cook a little on the bottom to seal them before dropping the basket completely into the oil. They should roll over on their own. Take them out of the fryer when they are a golden brown. Place on a plate with a paper towel and then keep in the oven on warm. Repeat until all chimichanga's are complete. Top with hot sauce and/or Guacamole and ENJOY!

I put on my safety goggles because of the hot oil.

You can never be too safe.

Make sure to drain the oil on a paper towel

GUACAMOLE

3 Avacadoes (Peeled, pitted and mashed)

1 lemon, juiced

1 t Kosher salt

1/2 Cup diced onion

a pinch or two of red pepper flakes

In a medium bowl, mash together the avocados, lemon juice, and salt. Mix in onion. Stir in red pepper flakes. Refrigerate 1 hour for best flavor, or serve immediately.

Cutting up avacadoes

Peanut butter squares

Last week for my recipe I made Peanut butter squares.
I am just now posting because I have been really sick all week long. :(
I am feeling a little better but still not ready to cook my project for this week.

So here is last weeks recipe for Peanut Butter Squares!
Recipe by Heat Oven to 350

INGREDIENTS
1 1/2 cups graham cracker crumbs (we get some at whole foods that don't have any dairy or soy in them and then I crushed them myself)
3 1/4 cups powdered sugar
1 1/2 cups creamy peanut butter
1 bag semi sweet chocolate chips (we use the enjoy life brand)
2 Tablespoons butter*

INSTRUCTIONS
1. Combine the graham cracker crumbs and the powdered sugar in a large bowl.
2. add the peanut butter and melted butter and mix well.
3. Pour the mixture into a 9x13 pan and freeze for 20 minutes or until firm.
4. While the peanut butter mixture is cooling, you can microwave or use a double boiler to melt your chocolate chips and 1-2 Tablespoons of butter. I use a double boiler insert. Don't forget to add the butter to the chocolate or else it hardens too fast and is crunchy and breaks off when eating the peanut butter squares.)
5. Pour the chocolate over the peanut butter mixture and spread evenly. Put the bars in the fridge and when teh chocolate is set take out and cut into squares.

These are super good!!!

Me mixing up the ingredients.

This is my little sister helping me. She is 4.



These are crumbly because I forgot to add the butter to the chocolate but they still tasted really good.

Two-Minute Mug Brownie

This week I chose to make the Two-Minute Mug Brownie.
It is Awesome and super easy!!!
Just make sure that you stir the dry ingredients together really well before you put the wet ingredients in or it makes a really crumbly/rock hard brownie.

This recipie is vegan.

The picture and recipe is taken from The Family Kitchen http://blogs.babble.com/family-kitchen/2011/09/13/two-minute-mug-brownie/



Two-Minute Mug Brownie

1/4 cup flour
1/4 cup packed brown sugar
2 Tbs unsweetened cocoa powder
Pinch of salt
2 Tbs canola or other mild vegetable oil
2 Tbs milk, coffee or water (I use rice milk)

Cinnamon Roll Cake

I forgot to post last week so I will probably have 2 posts in a row.

We have allergies in our family so a lot of our recipes are vegan or are good for those allergic to dairy, egg, and soy and even sometimes we make stuff gluten free. ( this recipe though)

Last week I made Cinnamon Cake. With our substitutions this recipe is dairy, soy, and egg free.
I forgot to take a picture right away and my family eats things pretty fast so by the time I thought about it.... too late.

My mom got the cinnamon cake recipe from Pinterest from "A Chef in Training". Here is a picture from there.

I have made it several times and am able to do it all by myself.

Now here is the recipe:

Cinnamon Roll Cake

3 cups flour
1/4tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk (We use rice milk)
2 eggs (I am allergic to eggs so we use 1T ground flax, 2T warm water, and 1 T applesauce per egg. Mix it all together then add)
2 tsp vanilla
1/2 cup melted butter (we use earth balance soy free margarine)

Topping
1 cup butter softened (we use earth balance soy free margarine)
1 cup brown sugar
2 Tbs flour
1 Tbs cinnamon

Glaze
2 cups powdered sugar
5 Tbs milk
1 tsp vanilla

Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer (we used a kitchen aid) add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into the prepared 9 x 13 baking pan.

For topping, In a large bowl mix the 1 cup butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a kife to marble/swirl through the cake. (I use a butter knife to make zig zags through the cake and this worked perfect)

Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

For Glaze: in a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evely over the warm cake. Serve warm or at room temperature.


We usually save it and eat it for breakfast the next day. It is super sweet but super yummy!

INTRODUCTION

Welcome Welcome to Cooking with Chef Caden!
My name is Caden and I am a chef. I am 8 years old and I have been wanting to be a chef since I was 3.
Some day I hope to own my very own restraunt and maybe have some of my siblings work at the restraunt with me.

I decided to do this blog because I want to share my recipes, knife skills, and knife safety with you.

I hope you enjoy following my blog.