Homemade Hot Ramen Cheetos

I was introduced to hot Cheetos in College... yea, it's a little late, but I lived in a home where fruits were desserts and rice cakes studded with beans and nuts were snacks. I think it was my roommate and now best friend that always had a bag of hot Cheetos (con limón) glued to her hand and her fingers permanently covered in fluorescent orange cheese powder. She was always panting and guzzling water too, since she kinda of sucks at eating spicy food (lol, she's going to kill me). I had to try for myself and find out why she was going through all that trouble to eat them.

My first bite I had a revelation. I'd never tasted something so cheesy, but spicy at the same time. So crispy, salty and with just the right amount of heat and lingering perfume of lime. I was like, OMG I've been living such a deprived childhood!! I was so addicted to the stuff, you'd see me eating out of the bag with a pair of chopsticks all around campus (way before reddit made it mainstream). I think I ate so much hot Cheetos that my poop even turned orange/red.

I guess I got sick of it after a while, because it's been quite a long time since I've had some Cheetos! So, I've decided to go and make some myself and add something equally as addicting...Ramen! Or more like the MSG in ramen. Don't tell me you've never licked your fingers after you opened the MSG packet to make instant ramen!

As kids, it was really popular to get a bag of instant ramen, pour in the MSG, smash up the noodles, shake the bag and just eat it dry. It must be a really Asian thing, because I've never seen anyone do it here. This is my version with hot Cheetos! I'd eat these homemade cheese puffs with anything actually. They are soo good. And then you toss it into a bag and shake it up with some hot ramen spice, and it is out of this world. Literally, you will be licking your fingers (mostly because you will have salt all over them :P)

Homemade Hot Ramen Cheetos
adapted from Classic Snacks Made From Scratch 
makes 3 dozen

Cheese Puffs
1/2 stick unsalted butter, chilled and cut into small cubes
1/2 tsp garlic powder
1 cup flour
2 tsp cornmeal
1/2 cup parmesan cheese, finely shredded
1/4 cup Kraft macaroni cheese powder
1 tbsp vegetable oil
2-3 tbsp milk (or water, I used a mix of both)

MSG cheese coating
1 MSG packets from an instant ramen bag (I used Shin Ramen)
1 tbsp Kraft macaroni cheese powder
1/2 tsp cornstarch

1. Cheese curls: In a mixer with paddle attachment, beat butter with garlic powder for 1-2 mins. Add in flour, cornmeal, parmesan cheese and Kraft cheese powder. Stir at low speed, add veg oil and add enough milk/water until a slightly firm dough forms. Knead into a disc with your hands, wrap with plastic wrap and refrigerate for at least 1 hour
2. Preheat oven to 350F. Line baking sheets with parchment paper
3. Break off small pieces of the chilled dough and pinch into skinny cheetos looking logs (skinnier than in my photos. I made them too thick). Place onto baking sheets (can be close because they don't puff or spread much)
4. Bake for 14-18 mins or until you see some brown color. Transfer to wire rack to cool completely
5. In a large ziplock bag, add ramen MSG packet, cheese powder and cornstarch. Shake to mix
6. Add cooled naked cheetos to the ziplock bag and shake gently to coat evenly

Read More

Basic Gougères

My friends and I are starting a new thing where we have potlucks based on a specific country. So a few weeks ago, we had a Brazilian potluck and I had full intention of making Pão de Queijo. Watch me go to a Brazilian churrascaria and chow down a basket full of cheesy chewy puffs of dough. They are soo delicious, so fluffy and even better hot out of the oven.

But... Why does my post say gougères then?! Because, I didn't have the right flour!! I was so devastated, but I thought screw it, I need to make something in 2 hours or I will show up empty handed. And my friends will beat me (haha kidding). I started making the dough with olive oil (typically for pão de queijo) and normal flour, which reminded me of making cream puffs. And I thought, GOUGÈRES! They are like the French version of pão. Don't ask me who came up with cheesy breads first... I just like to eat them :P.

Anyway, instead of using butter, I used mostly olive oil and they turned out wonderfully. And I saved the day (sort of :\). These are like crack on a plate, covered in cheese. Do make them!!

Parmesan Gougères

adapted from foodandwine.com
makes 35-40
1 cup whole milk
a little less than 1/2 cup olive oil
3 tbsp butter
1 tsp salt
1-1/4 cup flour
4 eggs
1 cup shredded parmesan cheese (plus extra for sprinkling)
1/2 tbsp pepper

Read More

Custard Creme Puffs (Beard Papa style)

I am a serial worry wart. I must be the largest, most crumbly and flaky worry wart you'll ever meet (ewww but true :\). I constantly worry about stuff at least 10 years into the future and 5-10 years in the past. If I don't have anything to worry about, that's a big worry too! I'm surprised I don't have any white hairs, or even any hair.

Currently, we have all these 4th year medical students matched to their residences doing Q and A sessions. Total mistake to attend any of these, especially when they serve strong coffee and sugary pastries. I'm already stressing about what I want to do (which is I HAVE NO IDEA), while extremely jittery from coffee and sugar. I think I may have stress ate 2 cookies and 3 danishes (maybe not think... I did :P). I like to rant, but the internet hears me out haha.

I'm sharing these creme puffs I made a while ago. Their pillowy softness and creamy centers just mellow me out. You know?! Already feeling zen...

Custard Creme Puffs

Read More