Benihana Style Chicken Fried Rice

Benihanas is one of my favorite places to eat. I can request my meal not be made with soy sauce and all is right with the world!! We’ll now I can recreate that DELICIOUS fried rice at my house!!

Benihana Style Chicken Fried Rice

You can be just like the chef’s at Benihana with this quick and delicious fried rice recipe. Grab some gluten free soy sauce and get cooking!

Ingredients

  • 2 ounces cooked chicken
  • 8 ounces steamed rice
  • 2 eggs
  • 2 tablespoons onion, chopped
  • 2 tablespoons carrot, chopped
  • 2 tablespoons green onion, chopped
  • 2 tablespoons green peas
  • 1 teaspoon sesame seed
  • 3 tablespoons vegan butter
  • 1 teaspoon olive oil or canola oil
  • 2 teaspoons gluten free soy sauce (or more to taste)
  • 6 pinches pepper
  • 2 cloves minced garlic
  • 1 tsp fresh grated ginger
  • Sesame seeds
  • Salt to taste
  1. Heat a wok with a little bit of oil until very hot. Crack the eggs into the wok.
  2. Scramble eggs very well. (They should be a little bit brown)
  3. Saute chopped onion, green onion, seasoning and carrots in the oil until done and mix with chopped scrambled egg and chicken.
  4. Break off chunks of steamed rice and mix with vegetable, egg and chicken.
  5. Add sesame seed, minced garlic, ginger, salt and pepper, stirring well.
  6. Add vegan butter and gluten free soy sauce into the mixture, stirring well until done.

Hmmm…this maybe what I’m having for dinner tomorrow! But with a fork (I still haven’t mastered chopstick…one day…ONE DAY!)

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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Pumpkin Cinnamon Roll Pancakes

Ok, another thing I can’t get enough of are pancakes!! Remember those Pumpkin Cinnamon Rolls? Want that decadent flavor in a pancake? OK!

Pumpkin Cinnamon Roll Pancakes

Ingredients 

For the Cinnamon Filling:

  • 1/2 cup (1 stick) vegan butter, melted
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon

For the Cream Cheese Frosting:

  • 4 tablespoons (1/2 stick) vegan butter
  • 2 ounces cream cheese
  • 3/4 cup powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract

For the Pancakes: 

  • 1 1/2 cups almond milk
  • 1 cup pure pumpkin puree
  • 2 large eggs
  • 2 tablespoon canola or vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 cups all-purpose gluten free flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons pumpkin pie spice
  • 1/2/ teaspoon salt
  • 1 tablespoon packed light brown sugar
  1. Prepare the cinnamon filling: In a small bowl- mix vegan butter, brown sugar and cinnamon. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter.
  2. Prepare the Icing: In a medium microwave-safe bowl, heat vegan butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.
  3. Prepare the pancake batter: In a large bowl, whisk together almond milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together gluten free flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
  4. Check on your cinnamon filling: Open up the baggie again and give it a good stir to re-incorporate any butter that may have separated. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to). Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Snip off a small piece of the corner of the baggie.
  5. Cook the pancakes: Preheat a large skillet or griddle to medium, and spray it with nonstick spray. Use an ice cream scoop (or ladle) to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just like you see in a cinnamon roll). Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.

Tips: *If you do not have pumpkin pie spice, use this combo of spices instead: 1 teaspoon allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg

You don’t HAVE to make the cream cheese frosting. I personally am not a fan of cream cheese so syrup works just fine for me on these pancakes

ENJOY!

Tiramisu Cupcakes

Tiramisu literally means “pick me up”, is an Italian cake and dessert.

Tiramisu is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa. The recipe has been adapted into many varieties of puddings, cakes and CUPCAKES!

Every so often, I have to pop one non-dairy free dessert in the blog and what better one than a Tiramisu Cupcake! Still gluten free!!

Tiramisu Cupcakes

These tiramisu cupcakes are a delicious play on the traditional Italian dessert.

Ingredients

For the Cupcakes:
  • 1 1/4 cups gluten free , sifted
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/4 cup almond milk
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 4 tablespoons (1/2 stick) unsalted vegan butter, room temperature, cut into pieces (Earth Balance)
  • 3 large whole eggs plus 3 egg yolks, room temperature
  • 1 cup sugar
For the Coffee-Marsala Syrup:
  • 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
  • 1 ounce marsala
  • 1/4 cup sugar
To make, stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
For the Mascarpone Frosting:
  • 1 cup heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup confectioners’ sugar, sifted
To make, with an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately. (It is best to make this frosting after you have soaked the cupcakes with the coffee-marsala syrup
Coca powder (or chocolate shavings) for dusting
  1. Preheat oven to 325ºF. Line standard muffin tins with paper liners and set aside.
  2. Sift together gluten free flour, baking powder, and salt. Heat almond milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in vegan butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
  3. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
  4. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
  5. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  6. To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Seriously, I NEED to go to Italy! Check out my Travel Tidbits on Italy!!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.