Tuesday, December 11, 2012

Super spicy Russian mustard

Just be careful people! Very hot!


  • 1 cups dry mustard
  • 2 tablespoons cold water
  • 1/2 cup boiling water
  • 1/4 cup granulated sugar
  • 3 tablespoons white vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon horseradish
  • 1 slice of bread


  • In a bowl mix together the dry mustard & cold water to form a stiff paste.
  • Smooth down the mixture with a rubber spatula.
  • Pour 1/2 cup of the boiling water over the mustard;  stir.
  • If the mustard is a little bit too dry, add some more water, whisk in the sugar, vinegar, oil, horseradish & salt.
  • Blend well.
  • Cover your jar with a slice of bread, push the bread in a little bit, so it's sealed pretty tight & allow to stand overnight in a room temperature before using. The longer it stays under the bread lid, the spicier it becomes.
  • Keep in a well-sealed container in the fridge.

Sunday, December 2, 2012

Christmas cake pops

So yummy and pretty easy!
1 (18-ounce) box cake mix of choice, baked in a 13x9-inch pan
1/2 cup creamy frosting of choice
1 pack of white chocolate chips
1 pack of milk chocolate chips

In a large bowl, crumble 13x9-inch cake with the hands (use gloves if you can't stand mess) until no large chunks remain. Add icing and mix with fingers until well combined. Using a cookie scoop, portion into 18 balls. Roll between the hands until round and smooth. Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour.

Melt Chocolate chips in two separate bowls, putting the bowls on the pots with boiling water. When the chocolate is ready use a spoon to spread melted chocolate on each ball. Place back on parchment-lined tray and freeze for 1 hour. Serve!!!