With Sweet Dreams and Even Sweeter Days

Tuesday, August 21, 2012

Homemade Crunch Wrap Supremes



I don't have too much to say, good or bad, on the topic of fast food.

Truth be told I don't eat it all that often, but not because I'm on some high horse about it or have some huge vendetta against it.

AND let's be honest, if you're offering to take me out for some curly fries and/or a Rolo McFlurry, odds are I'm the first one out the door.

There was a time, though, when I loved Taco Bell.  

I mean LOVED.

(This was also around the same time I bought a crimper that put hearts and stars into your hair and wore a shirt with palm trees on it that said "Jamaican Me Crazy" constantly..... so my judgement on a whole then may have been questionable at best.)

Even though that time is pretty far gone now, when I saw these homemade Crunchwrap Supremes floating around online, I decided they had to be a part of my life sooner than later.  I knew making them at home would allow me to control exactly what went into them.

And also a part of me still loves the idea of Taco Bell, if not always the execution.


When I finally bit in I was absolutely giddy at how spot on they were to the memory I had built up in my head.  No, I didn't have a store-bought one with me to do a side-by-side comparison, but honestly I couldn't imagine these tasting any better.

Taco seasoned ground beef, melted cheddar cheese, a corn tortilla, sour cream, lettuce, and tomato are sandwiched between two flour tortillas and cooked on the stove until crispy.

If you're a fan of the big chain that made these popular or just a fan of great food in general, these are a must make.  They really don't take much more time to whip up than it does to get into your car and hit-up a drive-through anyway.

They completely thrilled the 12 year old in me, who was dying for her Taco Bell fix.  

And now that I know I can re-create them at home?

It's safe to say that it's going to be a wonderful next ten years.

Enjoy.



Homemade Crunch Wrap Supremes
Servings: 6

Ingredients:
- 12 "burrito size" flour tortillas
- 6 corn tortillas
- 1 lb ground beef
- 1 pkg taco seasoning of your choice
- 1 jar of taco cheese (found in the same aisle as the mexican foods/or chips)
- 1 container of sour cream
- 3-4 tomatos (depending on size)
- 1 bag/head of iceberg lettuce

**please note these quantities and measurements for filling crunch wraps are estimates, you should adjust filling amounts to suite your own tastes

Directions:
Preheat oven to 400 degrees F.  Use one corn tortilla to cut a circle of the same size out of 6 of the flour tortillas.  Put the 6 cut out flour tortillas aside.  (Reserve outside of the 6 flour tortillas for making homemade tortilla chips if desired.)  Place 6 corn tortillas on a baking sheet (spread out) and bake until crispy (mine took about 7 minutes - I would recommend starting with 5 minutes and then checking every 2-3 minutes until they are done to your liking).  Put oven to "warm".  

Cook the ground with the taco seasoning as directed on packet and set aside.  Chop tomatoes and lettuce.  Have a medium size skillet ready on the stove and have a counter surface with all of your ingredients ready to assemble.  

Microwave a full size flour tortilla for about 10 seconds (or until warm) and lay onto counter surface.  Place some (I started with 3-4 TBSP and adjusted from there) ground beef in the center of the tortilla and top with some of the cheese (I did about 2-3 TBSP).  Lay a corn tortilla on top and press down slightly.  Top corn tortilla with some sour cream (I did about 1-2 TBSP) and some chopped lettuce and tomato.  Top entire thing with one of the cut out flour tortillas that are the same size as the corn tortilla.  Fold each side of the larger tortilla up until all the filling is covered, pressing down to get a somewhat seal.

Spray the cooking pan lightly with cooking spray and place the crunch wrap into it, seam side down.  Cook on low-medium, pushing down lightly with a spatula, for 2-3 minutes on each side.  Place on serving pan in oven to keep warm until ready to eat.  Continue with other ingredients until you have made all the crunch wraps.

It may seem like lengthy instructions but once you get into a swing of it, these are really easy to assemble.  Although this filling combination is a replica of the one you would get at Taco Bell, feel free to tweak fillings as you wish and adjust as you go.  Enjoy!


Recipe adapted from: Culinary Couture


Monday, August 13, 2012

Cherry Chocolate Coconut Scones


We've already talked about how up until last summer I was under the impression that I didn't like cherries.

And about how I was completely ignorant to the fact that sweet fresh cherries in the summer were some of the greatest little gems I could get my paws on.

AND about how cherry season seems to be the most painfully short of all the stone fruit, coming and going before you even get a chance to realize it's gotten into full swing.

With all of that in mind this summer, I bought an absurd amount of cherries (like possibly 6-7 lbs) knowing that it would afford me the opportunity to make all of the cherry ideas I had stored up all year......

and then.....

well, I ate all 7 lbs before a stick of butter had been unwrapped or a flour bag had been propped open.

It happens.


I was resolute in getting at least one cherry treat out to you before the season ran dry and after being inspired by a similar ice cream flavor combination, I had a feeling these wouldn't go wrong.

(But I happen to be of the camp that when it comes to eating a scone, it's hard to go wrong from the start.)

Chunks of cherry, chocolate, and chewy coconut come together to make an end product that isn't overly sweet and is a perfect complement to breakfast, or any time of the day really.

I happened to make my batch right before going to see "The Dark Knight Rises" in IMAX.

Whether or not I debated/acted on my impulse to sneak one of these in my purse with me, I'll leave up to you to decide.

While cherry season is still in full swing, pick up a bag and make these.

Get yourself aboard the fresh cherry train and don't look back.



Cherry Chocolate Coconut Scones
Serves: 16

Ingredients:
- 3 1/4 cups flour
- 2 Tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 12 Tbsp chilled unsalted butter, cut into pieces
- 1 cup buttermilk
- 2 1/2 tsp vanilla extract
- 2 cups fresh cherries, pitted and chopped relatively small
- 6 oz semisweet chocolate chips
- 3 oz shredded sweetened coconut

Directions:
Preheat oven to 425 degrees F.  In a large bowl combine dry ingredients from flour to salt, whisking to combine.  Using a fork or a pastry blender, mix the butter until it forms coarse crumbs, making sure the butter pieces are not too large.  Create a well in the center of the bowl.  Pour in the vanilla and the buttermilk until just combined.  Stir in the cherries, chocolate chips, and coconut until well distributed.  Use hands to finish mixing dough if necessary.  Divide in half and pat into circles.  Cut each wedge into 6-8 wedges (depending on size desired) and bake for 13-15 minutes until lightly golden.  Serve warm or at room temperature.



Recipe adapted from: How Sweet It Is



Monday, August 6, 2012

Things I'm Loving: Summer 2012 Edition


In no particular order:


The Olympics.  Partly because it gives me a chance to yell "I was there!" at the screen every time they pan to this view, and partly because sappy emotional sports success stories, well, they're kind of my kryptonite.  

I just can't get enough.


This someecard.  Because as much as I love the Olympics, I love this more.



Spending time exploring my own city.  This bar has been one of my favorite finds.


This bar being a pretty big contender too.


On the same note, brunch and 9th St in South Philadelphia. 



Both seeing "The Dark Knight Rises" in IMAX as well as having my own personal Batdog.



Who seems intent on trying out a few new looks - this one being my current favorite.



Yes. Ted too.



Time spent with family.



More specifically Gram, who fills me with hope that in 60 years when I'm 82 I can still be leading the most kick-ass life ever too.



Plenty of days at the beach.



Including nights on the boardwalk.


And a rainbow over the ocean.  Because honestly, I don't care who you are, that's pretty phenomenal.



Lots of ice cream/frozen yogurt/water ice.



No really, lots of ice cream.



With a couple of emus.



And a spiked milkshake or two thrown in to keep things interesting.



Speaking of which, a few drinks with friends/in the city/by the pool.  Yup, I'm leaving my guesstimation arguably at "a few".


My Philadelphia Phillies, even though they are crushing my soul this year.  Crushing it.



A crazy sky.


Or two.


OK.  Maybe more than two.



Smores/bonfires/time spent by the pool.

This article.  Because if you haven't gotten the vibe that sentimental/inspirational things are a vice of mine, then you haven't been spending near enough time around these parts. 


An impromptu first trip to Vermont


Full of adorable brunches


Beautiful scenery


And the King Arthur Flour HQ (which was better than Christmas for me - really).


Time spent with friends, low key as well as upbeat, all of whom I could never get into one picture and are some of the best people I know.


Most importantly, knowing I still have close to a month left to keep it all going.


Summer 2012, you're not even over yet and already I love you.