tag:blogger.com,1999:blog-73768026982599273812024-03-19T16:40:29.576-05:00Momma Bird's KitchenTrammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-7376802698259927381.post-55793193946103139802012-03-04T18:36:00.002-06:002012-03-04T18:37:54.030-06:00Snickerdoodle Cupcakes with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QYTxjEmCXl0/T1P6L7oG2LI/AAAAAAAAAKA/Nb-lGZRqM1s/s1600/march4+026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-QYTxjEmCXl0/T1P6L7oG2LI/AAAAAAAAAKA/Nb-lGZRqM1s/s400/march4+026.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These cute little guys are <i>the</i> crowd favorite. This <i>super </i>moist (vegan) vanilla cake with a dash of cinnamon goes beautifully with a lightly tart cream cheese frosting. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">No one has ever said "no" to a snickerdoodle cupcake. <i>No one. </i></div><div class="separator" style="clear: both; text-align: left;"><i></i></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">Not yet at least. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But seriously, I've never baked a cake so moist before, vegan or not. I found this recipe last summer while coming up with flavors for a friend's wedding, but somehow I lost the recipe. And had to experiment with other vegan vanilla cakes, and they <i><b>all</b> </i>fell short. But now, 7 months later, I found it once again, and it will forever be in my recipe box. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This recipe is from <a href="http://dairy-free.food.com/recipe/vanilla-eggless-and-dairy-free-vegan-cake-216376">Food.com</a>, and it's quite similar to other vegan cake recipes, <b><i>but</i> </b>the biggest difference is the last step: vinegar is added last and then the batter is only stirred 7 times. <b>Seven. </b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Weird? Well, I thought so too, but hey, it yielded 14 perfectly soft cupcakes. The mixture will fizz a bit with the addition of vinegar, and yes, the smell is pretty strong. But trust me, 7 is the magical number. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The recipe calls for soymilk but almond and hazelnut milk could work too. The vegan brands I trust for butter and cream cheese are Earth Balance and Tofutti. Those brands have yet to let me down. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And of course, you don't have to make these vegan at all. Real milk and cream cheese would be fine substitutes as well. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Ingredients for 14 cupcakes</i></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1 1/2 cups all-purpose flour</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/4 teaspoon ground nutmeg</li>
<li>1 cup sugar</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1/2 cup vegetable oil</li>
<li>1 cup dairy-free milk</li>
<li>1 tablespoon vanilla extract</li>
<li>1 tablespoon vinegar</li>
</ul><div><i>Frosting</i></div><div><ul><li>1/4 cup dairy-free butter, at room temperature</li>
<li>1/2 cup dairy-free cream cheese</li>
<li>1-2 tablespoons dairy-free milk</li>
<li>1/2 teaspoon vanilla extract</li>
<li>2-3 cups powdered sugar</li>
</ul></div><div><ul><li>Ground cinnamon, for sprinkling on top</li>
</ul><div><br />
</div><div>Preheat oven to 350 degrees. Line cupcake pans.</div></div><div><br />
</div><div>In a large bowl, add the dry ingredients and whisk together.</div><div><br />
</div><div>Add the oil, milk, and extract. Whisk until smooth. </div><div><br />
</div><div>Add vinegar and thoroughly stir just <b>7</b> times<b><i> then stop! </i></b></div><div><b><i><br />
</i></b></div><div>Then transfer to cupcake pans. Bake for 11 minutes or until lightly golden.</div><div><br />
</div><div><i>Allow to rest on a cooling rack while making the frosting. </i></div><div><br />
</div><div>In a stand-mixing bowl, add the butter and cream cheese. Using the whisk attachment, mix until smooth. Then add 2 cups sugar, 1 tablespoon milk, and vanilla extract. Whisk until desired textured is met, add more sugar or milk if needed.</div><div><br />
</div><div>Frost cupcakes when completely cooled. Sprinkle with cinnamon and enjoy.</div><div><br />
</div><div><i>I also topped mine with a miniature snickerdoodle cookie on top. Yum! </i></div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-5506516413022252552012-02-23T22:57:00.000-06:002012-02-23T22:57:14.625-06:00Penne alla Vodka with Italian Sausage<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZgVHQqxotBs/T0cWyPBQlcI/AAAAAAAAAJw/bvOFr5iUfp8/s1600/feb2+066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ZgVHQqxotBs/T0cWyPBQlcI/AAAAAAAAAJw/bvOFr5iUfp8/s400/feb2+066.JPG" width="400" /></a></div><br />
Okay okay, so <i>what</i> if this isn't an authentic Italian dish?<br />
<br />
I admit I don't know squat about <i>real</i> Italian food, but I <i>do</i> know that my bowl was licked clean after inhaling two bowlfuls of this yummy pasta.<br />
<a name='more'></a><br />
I made this dish weeks ago for a good friend, and we both devoured it! I'm making it again tomorrow, but instead of penne, my boyfriend and I are making gnudi! Yum! I can't wait!<br />
<br />
This dish has interested me for years now, but it wasn't until we bought a nice bottle of vodka for me to try it out. And to be honest, I really did just throw some things together, and hey, it turned out to be a keeper for the recipe box.<br />
<br />
<i>Ingredients for 2</i><br />
<ul><li>8 ounce dried pasta</li>
<li>2 Italian sausages</li>
<li>3 garlic cloves, minced</li>
<li>Red pepper flakes</li>
<li>1 14-ounce can crushed tomato</li>
<li>1/4 cup vodka</li>
<li>Italian seasoning</li>
<li>Pinch of sugar</li>
<li>Salt and pepper</li>
<li>2 tablespoons heavy cream </li>
<li>Parmesan cheese for topping</li>
<li>Fresh thyme for topping</li>
</ul><br />
In a deep frying pan, add olive oil on medium heat. Add garlic and red pepper flakes. Cook until fragrant then add the tomatoes, vodka, and seasonings.<br />
<br />
Allow to simmer for 30 minutes.<br />
<br />
<i>In the meantime, cook the sausage and pasta. Slice the sausage and and drain the pasta. Set both aside.</i><br />
<br />
Add the heavy cream and taste for seasonings. Add the penne and sliced sausage. Remove from heat. Stir and allow to sit for a few minutes. Serve with Parmesan cheese and fresh thyme leaves on top.Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-34736310118152906902012-02-04T14:25:00.002-06:002012-02-04T22:37:35.308-06:00Soft Bread Bowls<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4CigQdbnpdM/Ty4Hd1PxD2I/AAAAAAAAAJo/cnW1uk6Sm24/s1600/feb2+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://3.bp.blogspot.com/-4CigQdbnpdM/Ty4Hd1PxD2I/AAAAAAAAAJo/cnW1uk6Sm24/s400/feb2+010.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Heavenly soft texture. Lightly crisp crust. Subtle sweetness. Perfect soup companion.<br />
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Need I say more?<br />
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I've made a couple of bread bowls in the past and they were <i>eh,</i> but these bowls, <i>these</i> deliciously soft and tasty guys are hands down the best bread bowls I've <i>ever</i> eaten.<br />
<br />
They could easily be turned into dinner rolls too. I'm particularly happy about that since it's probably the end of soup season in Austin <i>already</i>. Hot soup in humid 75-degrees weather? That's just <i>bunk.</i><br />
<br />
I found this recipe on Pinterest, which at this point I can only consider <i>the other man </i>because I find myself shamelessly scanning page after page of potentially likable Pinterest pins very single night. Seriously.<br />
<i><br />
</i><br />
<i>Moving on.</i><br />
<br />
This recipe is originally from <a href="http://jamiecooksitup.blogspot.com/2011/10/soft-bread-bowls.html">Jamie Cooks It Up!</a> Her recipe yields 6 bread bowls, but I didn't think I would be satisfied with the size, so I only made 2 out of the dough. But hey, do whatever you think you'll be happy with. One tiny bread bowl was not gonna cut it for my boyfriend and I.<br />
<i><br />
</i><br />
<i>Ingredients for 2 </i><br />
<ul><li>2 tablespoons sugar</li>
<li>1 1/2 teaspoon salt</li>
<li>4 cups flour</li>
<li>1/2 cup warm water</li>
<li>1 cup milk</li>
<li>2 tablespoon butter</li>
<li>1 tablespoon yeast</li>
<li>1 egg, beaten</li>
</ul><div>Using a stand-mixer, add 2 cups of flour, the sugar, and the salt to the bowl. Mix together.</div><div><br />
</div><div>Heat the milk and water until just bubbly. Remove from heat and add the butter and allow to melt.</div><div><br />
</div><div>Pour the hot liquid into the bowl with the dry ingredients. Beat on low speed for 30 second and then add yeast and remaining flour. </div><div><br />
</div><div>Mix until just combined and then knead for 3 minutes.</div><div><br />
</div><div>Preheat oven to 170 degrees. </div><div><br />
</div><div>Transfer to a lightly oiled cookie sheet. Cut in half and allow to rest for 5 minutes. Shape each half into a ball. Brush the egg on the tops of the dough. </div><div><br />
</div><div>Put into the oven and allow to rise for 30 minutes.</div><div><br />
</div><div>Turn the heat up to 350 degrees and bake for 15-20 minutes or until golden.</div><div><br />
</div><div>Allow to cool for 10 minutes before cutting the tops off.</div><div><br />
</div><div><i>Turn these into dinner rolls but dividing the dough into 6 or 8 pieces, shaping into balls, and baking for 10 minutes, or until golden. Enjoy!</i></div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-39218440921938556412012-01-22T12:59:00.001-06:002012-01-22T12:59:12.798-06:00Creamy Mushroom Penne<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kmvTyIZ8P6U/TxxMGbwwgKI/AAAAAAAAAJY/ZXRfgWyFVPA/s1600/jan+21+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-kmvTyIZ8P6U/TxxMGbwwgKI/AAAAAAAAAJY/ZXRfgWyFVPA/s400/jan+21+001.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Dinner for one? Or two? Or six? This is a tasty recipe that's easy <i>and</i> cheap to make for just yourself or for dinner guests.<br />
<br />
<a name='more'></a>I made this for myself last week when my boyfriend had to stay late at work. In less than 20 minutes, I sat down to a satisfying <i>and filling </i>bowl of creamy pasta. The sauce is <i>like</i> an alfredo but <i>much</i> lighter. I used cream cheese for this particular recipe but heavy cream would work too, in which case you would nix the pasta water.<br />
<br />
My boyfriend and I actually make a recipe similar to this on a weekly basis. Sometimes we add white wine, Italian sausage, chicken, Pecorino-Romano cheese, or cherry tomatoes, and really the list is endless. This is a great sauce to change up, and you really can just add whatever you have lying around in your fridge.<br />
<br />
<i>Oh and for those curious about Patticake Bakery, well... It's </i><b><i>slowly</i> </b><i>picking up customers. I have gigs in February, April, and May. Right now I'm just catering parties, which is probably all I </i><b><i>can</i> </b><i>do with a full-time job already. But hey, things will pick up! I <b>know</b> it. </i><br />
<br />
<i>Ingredients for 2</i><br />
<ul><li>4 ounces dried pasta, cooked, drained, and set aside </li>
<li>2 tablespoons butter</li>
<li>1/2 pound sliced mushrooms, cremini or button</li>
<li>3 garlic cloves, minced</li>
<li>4 sprigs thyme, leaves removed</li>
<li>1/2 cup grated Parmesan cheese</li>
<li>4 tablespoons cream cheese</li>
<li>1/2 cup reserved pasta water</li>
<li>Salt and pepper</li>
</ul><div><i>While pasta is cooking... [don't forget to reserve a half cup]</i></div><div><br />
</div><div>In a large pan, melt the butter on medium heat. Add the garlic and cook until fragrant. Add the mushrooms, raise the heat to medium-high, and allow to brown. Season with salt and pepper, then transfer to a plate.</div><div><br />
</div><div>Reduce heat to medium again. Add 1/2 cup pasta water and cream cheese. Stir until creamy. Add Parmesan cheese and thyme leaves. </div><div><br />
</div><div>Allow to thicken <i>a bit</i>. Add pasta and mushrooms. Mix well and remove from heat. Taste for extra seasoning. Allow to sit for a few minutes before serving.</div><div><br />
</div><div>Sprinkle with extra Parmesan cheese and enjoy! </div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com1tag:blogger.com,1999:blog-7376802698259927381.post-33670135861174368242011-12-31T07:25:00.000-06:002011-12-31T07:25:09.551-06:002012, Here I Go<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bbq7ya9dLYg/Tv5f3nj6XRI/AAAAAAAAAIg/wXj4K-iy6hQ/s1600/Photo_BBD4DEC5-9663-EDB5-F25E-B855AE70A84A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="http://3.bp.blogspot.com/-bbq7ya9dLYg/Tv5f3nj6XRI/AAAAAAAAAIg/wXj4K-iy6hQ/s400/Photo_BBD4DEC5-9663-EDB5-F25E-B855AE70A84A.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Those are <i>my</i> cupcakes. My mini vegan cupcakes on display at a friend's beautiful wedding. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">My <i>biggest </i></span><span style="font-family: inherit;">wish for this new year is to have my cupcakes on display </span><i style="font-family: inherit;">everywhere.</i></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><i></i></span></div><a name='more'></a><span style="font-family: inherit;"><br />
</span><br />
<div><span style="font-family: inherit;">A lofty wish, I know, but I think it's worth pursuing. <i>Patticake Bakery, a vegan cupcakery</i>, it kind of rolls off the tongue, <i>right</i>?</span><br />
<div><br />
</div><div>Well, whether it does or not, I'm going for it.<br />
<div><span style="font-family: inherit;"><br />
</span></div><div><span style="font-family: inherit;">And what does that mean for me? My boyfriend? My puppies? My stable, full-time job? My bank account? And my blog?</span><br />
<div><span style="font-family: inherit;"><br />
</span></div><div><span style="font-family: inherit;">Well it means <i>change</i>. </span></div><div><span style="font-family: inherit;"><br />
</span></div><div><span style="font-family: inherit;">It means less sleep for me. It means less movie nights with my boyfriend. It means less walks through the church parking lot with Patti and Costello. It means less time pretending I'm a dinosaur frozen in a swamp with my students. It means less money spent toward paying off $31,246-worth of college loans<span style="line-height: 1.2em;">. It means less chances to take pictures of meals and posting them here. </span></span></div><div><span style="font-family: inherit;"><br />
</span></div><div><span style="font-family: inherit;">But it probably means more cupcake recipes. </span></div><div><span style="font-family: inherit;"><br />
</span></div><div><span style="font-family: inherit;">And I can <i>live</i> with that. </span></div><div><span style="font-family: inherit;"><br />
</span></div><div><span style="font-family: inherit;">I truly hope the new year brings <i>worthwhile</i> changes to your life. </span></div></div></div></div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com2tag:blogger.com,1999:blog-7376802698259927381.post-67772514855384774042011-12-29T15:48:00.000-06:002011-12-29T15:48:51.291-06:00Creamy Tomato-Basil Soup with Grilled Cheese<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-m0zGhvI8mx0/TvzSsntxZVI/AAAAAAAAAII/uBDBQOHb_WI/s1600/dec.+25+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-m0zGhvI8mx0/TvzSsntxZVI/AAAAAAAAAII/uBDBQOHb_WI/s400/dec.+25+024.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">This soup is not only delicious and comforting, but it's also magical. This soup can bring immediate happiness. I like that in a soup.</div><a name='more'></a><br />
<div>I was introduced to this recipe by a former roommate on a cold, rainy day. She called her mom while wandering the grocery store aisles looking for the ingredients. I'm not sure where her mother got the recipe from, but it first originated at the restaurant <a href="http://www.food.com/recipe/la-madeleines-tomato-basil-soup-5368">La Madeleine</a>. And I am thankful for it. And this is why...</div><div><br />
</div><div style="text-align: center;">This soup makes me smile.</div><div style="text-align: center;">This soup warms my entire body.</div><div style="text-align: center;">This soup gives me a chance to eat two grilled cheese sandwiches.</div><div style="text-align: center;">This soup makes me forget every bad incident that's happen that day.</div><div style="text-align: center;"><span style="text-align: left;"><br />
</span></div><div><span style="text-align: left;">Every time I make this soup, I ask myself why I haven't made it more often. I have no excuses. Although it being 3-digit degree weather for a quarter of the year here in Austin may have something to do with it. But now that it's </span><i style="text-align: left;">cold</i><span style="text-align: left;">, I can look forward to this yummy soup more often. And believe me, it's oh-so-yummy. </span><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both;">I've tweaked it just a bit though. <i>Sorry </i>La Madeleine, but I think my version is <i>better. </i></div><div><br />
</div><br />
<i>Ingredients for 4 bowls</i><br />
<i><b>Soup</b></i><br />
<ul><li>1 28-ounce can of whole tomatoes</li>
<li>1 1/2 cups tomato juice</li>
<li>1/2 cup chicken stock</li>
<li>12 fresh basil leaves</li>
<li>3/4 cup heavy cream</li>
<li>4 tablespoons butter</li>
<li>Garlic powder</li>
<li>Salt and pepper</li>
</ul><div><b>Sandwiches</b></div><div><ul><li>4 slices of whole wheat bread</li>
<li>2 slices provolone</li>
<li>2 slices mozzarella</li>
<li>Butter, for cooking</li>
</ul><div>In a medium pot, combine the whole can of tomatoes, tomato juice, and chicken stock. Bring to a boil and then simmer for 30 minutes. </div></div><div><br />
</div><div>Allow to cool for 10 minutes.</div><div><br />
</div><div>Add basil leaves and puree using an immersion blender. <i>Or transfer in batches to a food processor or blender.</i></div><div><i><br />
</i></div><div>Add butter and heavy cream. Season to taste and bring to simmer.</div><div><br />
</div><div><i>While it's simmering, prepare the grilled cheeses!</i></div><div><br />
</div><div>Serve immediately and enjoy! </div></div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-43365891370456534472011-12-27T07:47:00.000-06:002011-12-27T07:47:58.781-06:00Orange Rolls with Sugar Glaze<span id="goog_958414061"></span><span id="goog_958414062"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7RtNJ2ukH1Y/TvnGDCfL82I/AAAAAAAAAHw/0yc609_AqHU/s1600/dec.27+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-7RtNJ2ukH1Y/TvnGDCfL82I/AAAAAAAAAHw/0yc609_AqHU/s400/dec.27+021.JPG" width="400" /></a></div><br />
Not too sweet, not too orange-y, not too decadent, <i>just </i>right.<br />
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For Christmas brunch we had a batch of these golden beauties, and they were delicious. I was a bit skeptical of the degree of orange-ness, but it was perfect.<br />
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Before that day, we used to by the kind in a can, which my boyfriend likes, but I couldn't stand their chemical-like flavoring. Artificial orange flavor is a <i>no</i> for me. But never again shall I unwrap a can of store-bought orange rolls, because in 90 minutes or less, I can have fresh, homemade ones baking in the oven.<br />
<br />
Yum.<br />
<br />
I remember finding this recipe years back on <a href="http://allrecipes.com//Recipe/ninety-minute-cinnamon-rolls/Detail.aspx">All Recipes</a>, and there were <i>only </i>700 recipes. Now there are almost 900, and for good reason. This is a super easy recipe, and the rolls come delicious and soft. The original recipe is for cinnamon rolls, but I tweaked it of course, and I'm happy I did. This one is a keeper for the recipe box!<br />
<br />
<i>Ingredients for 12</i><br />
<b>Dough</b><br />
<ul><li>3/4 cup milk</li>
<li>1/4 cup butter, softened</li>
<li>3 1/4 cup all-purpose flour</li>
<li>2 1/4 teaspoon yeast</li>
<li>1/4 cup white sugar</li>
<li>1/2 teaspoon salt</li>
<li>1/4 cup water</li>
<li>1 egg</li>
</ul><div><b>Filling</b></div><div><ul><li>3 tablespoons orange zest</li>
<li>Dash of nutmeg</li>
<li>1 cup white sugar</li>
<li>1 cup butter, softened</li>
</ul><div><b>Glaze</b></div><div><ul><li>1 cup powdered sugar</li>
<li>1 large orange, juiced</li>
<li>1 tablespoon orange zest</li>
</ul></div><div>In a small saucepan, heat the milk until it bubbles. Remove from heat and allow to cool until lukewarm.</div></div><div><br />
</div><div>In the bowl of stand-mixer, combine 2 1/4 cup flour, yeast, 1/4 sugar, and salt. Mix well. </div><div><br />
</div><div>Add the water, egg, and milk-butter mixture. Beat until <i>just</i> combined, then gradually add the remaining cup of flour. Beat well then switch to a dough hook. Knead for 4 minutes.<br />
<br />
Transfer to another bowl and cover with a damp cloth. Allow to rest for 10 minutes.<br />
<br />
In a small bowl, mix together 3 tablespoons orange zest, nutmeg, and sugar. Set aside.<br />
<br />
With floured hands and rolling pin, roll out dough to a 14x15-inch rectangle. Evenly spread the softened cup of butter all over the dough. Evenly sprinkle the filling on top.<br />
<br />
Starting with a longer edge, tightly roll up the dough, pinching the seam to seal. Cut the roll into 12 equal pieces. Transfer the rolls to a greased 13x9 baking pan. Cover again and allow to rise for 30 minutes.<br />
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Preheat oven to 375 degrees.<br />
<br />
In a small bowl prepare the sugar glaze by whisking all the ingredients together. Set aside.<br />
<br />
Bake for 18 minutes or until lightly golden. Allow to cool for 5 minutes before drizzling the glaze.<br />
<br />
Serve immediately and enjoy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6yZWpu9SzQw/TvnK3S6Ou_I/AAAAAAAAAH8/lfnb9lGs6ic/s1600/dec.27+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-6yZWpu9SzQw/TvnK3S6Ou_I/AAAAAAAAAH8/lfnb9lGs6ic/s320/dec.27+013.JPG" width="320" /></a></div><div style="text-align: center;"><i>The inside pieces always go first. </i></div></div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-79708392465765286582011-12-25T09:38:00.000-06:002011-12-25T09:38:15.163-06:00Crisp Gingersnaps<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oHzPiGH-Vnc/TvdAeOblJyI/AAAAAAAAAHY/ykivlrLMOl0/s1600/dec.+25+051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-oHzPiGH-Vnc/TvdAeOblJyI/AAAAAAAAAHY/ykivlrLMOl0/s400/dec.+25+051.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Please excuse my lack of modesty, but these are some pretty perfect lookin' gingersnaps.I made them for Christmas dessert to accompany some vanilla ice cream and salted caramel sauce. And in 10 hours, I will see how that turns out.<br />
<br />
<a name='more'></a>And hours before that, I will be sitting down to Christmas dinner.<br />
<br />
Christmas.<br />
<br />
Oh man, how is it already Christmas? It's been such a fast year.<br />
<br />
It's also been one of the hardest, if not <i>the</i> hardest year of my life. Nothing particularly specific stands out, but a lot of random unfortunate incidents and money shortages and dramatic phone calls and dinners for one made this year tougher than previous ones.<br />
<br />
But as I sit here, on the second day of my nine-day break from <b>a job I enjoy</b>, with my <b>two healthy puppies</b> on the couch with dough rising on the counter in my<b> tidy and clean apartment</b>, with my beautiful Christmas tree lit up and decorated by <b>my loving boyfriend</b>, who is enjoying a well-deserved sleep-in on this <i>frosty</i> Texas morning, I can say that I am <b>truly blessed and grateful</b> to have the life I have.<br />
<br />
Last year I spent Christmas with my boyfriend, our puppy Patti, and my best friend, Helen. We enjoyed a 9-pound leg of lamb. This year's no different, except now I have two puppies. And instead of lamb, we're having duck! I'm not complainin' today, no sir!<br />
<br />
But before we feast on duck, we must have brunch! My boyfriend and I have cinnamon rolls each Christmas morning, it's our tradition. This year we're changing it a bit, we're having orange rolls. <i>Stay tuned for that recipe!</i><br />
<br />
But anyway, <i>back</i> to the gingersnaps! This is an incredibly easy recipe I found on <a href="http://allrecipes.com/recipe/crispy-gingersnaps/">All Recipes</a>. It's a great cookie to store for a few days or hand out as gifts. The dough is super easy to work with and the texture and taste of the cookies are just what I wanted. I hope you love 'em! <br />
<br />
<i>Ingredients for 3 dozen</i><br />
<ul><li>3/4 cup shortening</li>
<li>1 cup white sugar</li>
<li>1 egg</li>
<li>1/4 cup molasses</li>
<li>2 cups all-purpose flour</li>
<li>2 teaspoons baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/2 teaspoon ground cloves</li>
<li>1 1/2 tablespoons ground ginger</li>
<li>Sugar for dipping</li>
</ul><div>Preheat oven to 350. Line a cookie sheet with parchment paper or a silicon mat.</div><div><br />
</div><div>Cream the shortening and sugar. Add the egg and beat until fluffy, then add the molasses and beat on low speed.</div><div><br />
</div><div>In another bowl, mix the dry ingredients. Gradually add the dry ingredients into the well. Mix until just combined. </div><div><br />
</div><div>Form the dough into 1-inch balls. <i>I used a small scoop</i>. Dip each ball into sugar and place onto the cookie sheets, with the sugared side facing up. Space the balls 2-inches apart and flatten to 1 1/2-inch in diameter. <i>I used a small glass and it worked perfectly. Each cookie came out to the same exact size. </i></div><div><i><br />
</i></div><div>Bake for 9 to 11 minutes, or until tops have cracked.</div><div><br />
</div><div>Allow to cool on racks before storing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-I6z34hMtywk/TvdAziSu-uI/AAAAAAAAAHk/s03CVu67ZKg/s1600/dec.+25+042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-I6z34hMtywk/TvdAziSu-uI/AAAAAAAAAHk/s03CVu67ZKg/s320/dec.+25+042.JPG" width="320" /></a></div></div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-53991721124302583032011-12-11T20:26:00.000-06:002011-12-11T20:26:26.101-06:00Sour Cream-Chicken Mini Casseroles<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-v1dK37qPxmA/TuVP_wZsvHI/AAAAAAAAAHE/TfOx5cu9ByA/s1600/dec.9+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-v1dK37qPxmA/TuVP_wZsvHI/AAAAAAAAAHE/TfOx5cu9ByA/s400/dec.9+001.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Please excuse the name of this post. They're basically enchiladas in a bowl, but "Sour Cream-Chicken Enchiladas in a Bowl" sounded too weird to me.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">With that said, you should definitely make these, in a bowl, in a casserole dish, in a whatever. They are <i>delicious. </i></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">I first made these enchiladas in the summer of 2010, and my boyfriend and I immediately fell in love with this <a href="http://homesicktexan.blogspot.com/2009/10/sour-cream-chicken-enchiladas-recipe.html">Homesick Texan</a> recipe. This is a great winter meal to enjoy. It takes a some time to prepare, but believe me, it's worth it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now see, I opted to make the enchiladas into a mini casserole because... </div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>I was too hungry to wait for my boyfriend to come home from work</li>
<li>I was too lazy to assemble and roll up each individual enchilada</li>
<li>Individual-sized foods are just fun!</li>
</ol><br />
<div class="separator" style="clear: both; text-align: left;">But of course, you can opt for any way that suits your time and preference. Since I chose to use oven-proof bowls, I had to cut 4 of the tortillas into smaller circles in order to fit snug inside each bowl. For some reason, I figured that would be easier than roll up enchiladas. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyway, cooking times and assembling will change a bit depending on how you would like to enjoy this tasty Tex-Mex dish. And I hope you do!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Ingredients for 2</i></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>2 chicken thighs</li>
<li>1 white onion, half diced and half coarsely chopped</li>
<li>6 corn tortillas</li>
<li>2 cups shredded cheese (Monterrey Jack, Pepper Jack, Mild Cheddar, or assorted)</li>
<li>4 garlic cloves, half minced and half left whole</li>
<li>1 bay leaf</li>
<li>1 bunch of cilantro stems, tied with kitchen string</li>
<li>4 jalapenos, roasted and seeded</li>
<li>2 tablespoons butter</li>
<li>2 tablespoons flour</li>
<li>2 cups cooking liquid</li>
<li>2 cups sour cream</li>
<li>1 teaspoon cumin</li>
<li>1/2 cup cilantro leaves, more for topping</li>
<li>Salt and pepper</li>
<li>Vegetable oil</li>
</ul><div>In a saucepan, add 1/2 white onion coarsely chopped, 2 whole garlic cloves, cilantro stems, chicken thighs, bay leaf, salt, and enough water to cover all the ingredients. Bring to a boil, then simmer for 1 hour. </div><div><br />
</div><div>Remove chicken thighs from broth and allow to cool. Allow broth to continue to simmer.</div><div><br />
</div><div>In a pot, melt the butter. Throw in the roasted jalapenos and cook until soft. Add the minced garlic and cook for 1 minute. </div><div><br />
</div><div>Add flour and cook for 1 minute. Pour 2 cups of the hot broth into the pot, while whisking. Cook until thickened and then add sour cream, cumin, and cilantro. Remove from heat and let cool for 10 minutes. </div><div><br />
</div><div>Shred the chicken thighs and discard the skin and bones. </div><div><br />
</div><div>Using an immersion blender, blender, or food processor, blend the sauce until smooth. </div><div><br />
</div><div>In a pan, add some oil and heat each tortilla for 1 minute on each side. <i>If you need to alter the sizes of the tortillas, now is the time to do it. Not after they've been fried in oil. </i></div><div><i><br />
</i></div><div>Keep tortillas warm while assembling.</div><div><br />
</div><div>Preheat oven to 350 degrees.</div><div><br />
</div><div>Using a oven-proof bowls or ramekins, pour 1/2 cup of the sauce into the bottom. Place a tortilla on top of the sauce and top with a quarter of the shredded chicken and sprinkle with cheese. Ladle another 1/2 cup of sauce and repeat with the layers again. Top with remaining tortillas and ladle with another 1/2 cup and sprinkle with cheese. </div><div><br />
</div><div>Place onto a baking pan. Place the bowls into the pan and bake for 20 minutes, or until cheese starts to brown.</div><div><br />
</div><div>Allow to cool for 5 minutes before serving. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FhAG8JP6QzQ/TuVcmnegpOI/AAAAAAAAAHM/YPx2XbZrO9A/s1600/dec.9+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-FhAG8JP6QzQ/TuVcmnegpOI/AAAAAAAAAHM/YPx2XbZrO9A/s320/dec.9+009.JPG" width="320" /></a></div><div><br />
</div><div><br />
</div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-13870872364609285942011-12-03T15:48:00.000-06:002011-12-03T15:48:02.968-06:00Fresh Ginger Cupcakes with Lemon Buttercream<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GtjLhVmhTi0/TtpYirOuPvI/AAAAAAAAAG8/KC43D1z6QF8/s1600/nov.24+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-GtjLhVmhTi0/TtpYirOuPvI/AAAAAAAAAG8/KC43D1z6QF8/s400/nov.24+028.JPG" width="400" /></a></div><br />
If you're looking for a refreshing and light cupcake, then look no further. These gingery little guys will hit the spot for ya.<br />
<a name='more'></a><br />
<br />
This is a<a href="http://foodlibrarian.blogspot.com/2010/05/david-lebovitzs-fresh-ginger-cake.html"> David Lebovitz </a>recipe. Need I say more?<br />
<br />
Well, I will.<br />
<br />
These cupcakes came out delicious! I chose to frost them with a lemon buttercream because my boyfriend told me his mom used to make him gingerbread with lemon curd, and I wanted to do a little spin on that. The flavors were great together.<br />
<br />
Fresh lemon with fresh ginger make for a great dessert. But next time, I will try just a regular buttercream topped with candied ginger. Yum. I can't wait. <br />
<br />
<i>Ingredients for 36 mini cupcakes</i><br />
<br />
<ul><li>1/2 cup (about 4 ounces) fresh grated ginger</li>
<li>1 cup molasses full <i>or</i> mild flavor</li>
<li>1 cup granulated sugar</li>
<li>1 cup canola oil</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/2 teaspoon ground cloves</li>
<li>dash of black pepper</li>
<li>1 cup hazelnut milk</li>
<li>2 teaspoons baking soda</li>
<li>2 eggs, at room temperature</li>
</ul><div>Preheat oven to 350 degrees and line muffin pans. </div><div><br />
</div><div>In a bowl, mix together the molasses, sugar, and oil. </div><div><br />
</div><div>In another bowl, combine the flour and spices. </div><div><br />
</div><div>In a small saucepan, bring the milk to a boil and then stir in the baking soda. Mix the milk into the wet ingredients and then fold in the grated ginger.</div><div><br />
</div><div>Gradually fold the dry ingredients into the wet ingredients. Add eggs and mix until all is incorporated. Divide the batter evenly into the muffin pans. Bake for 10-12 minutes, or until done. <i>Use the toothpick test!</i></div><div><i><br />
</i></div><div>Allow the cupcakes to cool completely before frosting.</div><div><br />
</div><div><i>In the meantime...</i></div><div><i><br />
</i></div><div>In a stand mixer bowl, cream together:</div><div><ul><li>1/2 cup vegan butter, at room temperature</li>
<li>1/4 cup vegan cream cheese </li>
</ul><div>On low speed, gradually add:</div><div><ul><li>2-3 cups confectioners' sugar</li>
<li>1 tablespoon hazelnut milk</li>
<li>juice of 1 lemon</li>
<li>zest of 1 lemon</li>
</ul>Whisk until desired consistency is met. Frost cupcakes when cool. </div></div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-37837785320307074452011-11-27T19:15:00.000-06:002011-11-27T19:15:56.840-06:00French Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZtyUJpZlsNQ/TtLSx3v3r0I/AAAAAAAAAG0/bfc9WCbF1Gg/s1600/nov.24+126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ZtyUJpZlsNQ/TtLSx3v3r0I/AAAAAAAAAG0/bfc9WCbF1Gg/s400/nov.24+126.JPG" width="400" /></a></div><br />
I have fond memories of sitting in a shopping cart, chowing down on a hot, fresh loaf of French bread while my mom pushed me around the grocery store.<br />
<br />
Life was so simple back then.<br />
<a name='more'></a><br />
Fast forward a few decades later, I have learned that making my own French bread is pretty damn simple. So simple <i>and delicious</i> that I've made two nights in a row.<br />
<br />
Thanks to <a href="http://allrecipes.com/recipe/crusty-french-bread/">All Recipes</a>, I have another keeper for the recipe box.<br />
<br />
<i>Ingredients for 1 loaf</i><br />
<ul><li>2 1/4 teaspoon yeast</li>
<li>1 cup warm water</li>
<li>2 tablespoons sugar</li>
<li>2 tablespoons vegetable oil</li>
<li>1 1/2 teaspoons salt</li>
<li>2-3 cups all-purpose flour</li>
<li>Cornmeal</li>
<li>1 egg white</li>
<li>1 teaspoon cold water</li>
</ul><div>In a stand mixer bowl, combine the warm water and yeast. Allow to dissolve.</div><div><br />
</div><div>Add sugar, oil, salt, and 2 cups flour. Beat until just combined, then switch to a dough hook. On low speed, sprinkle in enough flour to form a non-sticky dough. </div><div><br />
</div><div>Knead for another 5 minutes. With floured hands, form the dough into a ball and transfer to a greased bowl, turning once. </div><div><br />
</div><div>Cover and let rise for an hour. Punch dough, cover, and allow to rise again for 30 minutes. </div><div><br />
</div><div>With floured hands, punch down dough again and turn onto a lightly floured surface. Shape into a 16-inch loaf. Taper the ends. </div><div><br />
</div><div>Transfer to a baking sheet sprinkled with cornmeal. Cover and let rise again for 30 minutes.</div><div><br />
</div><div>Preheat oven to 375 degrees. </div><div><br />
</div><div>With a sharp knife, make diagonal slashes across the top of the loaf. Brush the egg wash over the loaf. </div><div><br />
</div><div>Bake for 25 minutes, or until golden. Rotate the baking pan at the 15-minute mark. </div><div><br />
</div><div>Allow to cool slightly before slicing. </div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com1tag:blogger.com,1999:blog-7376802698259927381.post-18055336790022134392011-11-26T20:45:00.000-06:002011-11-26T20:45:54.599-06:00Yellow Chicken Curry<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yk9h1pCbAN0/TtGhcu4E5KI/AAAAAAAAAGk/DscF4D2HzTk/s1600/nov.24+115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://4.bp.blogspot.com/-yk9h1pCbAN0/TtGhcu4E5KI/AAAAAAAAAGk/DscF4D2HzTk/s400/nov.24+115.JPG" width="400" /></a></div><br />
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">Curry can only be considered <i>delicious</i> if it meets my three standards. First and foremost, it must have a <b>well-spiced, flavorful broth</b> filled with <b>tender meat</b> and<b> delicate potatoes </b>that soak up all that yumminess.</span></span><br />
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<span class="Apple-style-span" style="background-color: white;">I consider this curry absolutely </span><i style="background-color: white;">delicious.</i><br />
<span class="Apple-style-span" style="background-color: white;"></span><br />
<a name='more'></a>So my boyfriend and I are on <i style="background-color: white;">super duper </i><span class="Apple-style-span" style="background-color: white;">budget right now. He, a line-cook for a trendy downtown Austin restaurant, and I, a preschool teacher for the most beautiful children in central Austin, have big plans for our future. </span><br />
<span class="Apple-style-span" style="background-color: white;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: white;">Such plans include: a new truck, starting my own cupcakery, finding a house with a fenced-in yard for our precious puppies, going back to school, a summer trip to Oregon with our old college friends, and well, never having to see a balance of less than $25 in my checking account.</span><br />
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">W</span></span><span class="Apple-style-span" style="background-color: white;">ith that said, budget-friendly meals </span><i style="background-color: white;">always</i><span class="Apple-style-span" style="background-color: white;"> means soup to me. Something slow-cooked and broth-y and hearty and just, comforting. And for me, that means chicken curry. I </span><i style="background-color: white;">love</i><span class="Apple-style-span" style="background-color: white;"> curry.</span><br />
<span class="Apple-style-span" style="background-color: white;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: white;">I love making it, I love smelling it, and I love dipping fresh French bread into it. I just, love it. I also love that I can increase the servings by just a few bucks if I ever need to feed a whole army.</span><br />
<span class="Apple-style-span" style="background-color: white;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: white;">I like to use whole chicken legs, but of course you could use chicken thighs and cut them into small chunks. Or for you vegetarians, just forget the chicken altogether.</span><br />
<span class="Apple-style-span" style="background-color: white;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: white;">I must warn you though, this is a </span><i style="background-color: white;">spicy</i><span class="Apple-style-span" style="background-color: white;"> curry. I add some coconut milk, but if you want a more mild flavor, use more coconut milk or add a few dollops of yogurt lessen the heat.</span><br />
<span class="Apple-style-span" style="background-color: white;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: white;">I like to serve curry with a fresh loaf of French bread, but my boyfriend usually opts for a bowl of steamed jasmine rice. And for leftovers, I take out all the meat and puree the potatoes and carrots with the broth. Add a splash of heavy cream and top with croutons. And like magic, you've got yourself another hearty bowl of soup. </span><br />
<span class="Apple-style-span" style="background-color: white;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: white;">Don't you just love this recipe, already?</span><br />
<i style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></i><br />
<i style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">Servings for 2</span></i><br />
<ul><li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup Madras curry powder</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon ground cinnamon</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon ground cloves</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon coriander</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon salt</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon ground black pepper</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">4 chicken legs, skin on</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">1 small white onion, sliced into 1/2-inch strips</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">3 large carrot, cut into 1/2-inch chunks</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">1 russet potato, peeled and cut into 1/2-inch chunks</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">1 sweet potato, peeled and cut into 1/2-inch chunks</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">6-8 cups chicken broth</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">3 dried bay leaves</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon sugar</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup Yellow curry paste</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup coconut milk (more if desired)</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">yogurt (optional)</span></span></li>
<li>Vegetable oil</li>
</ul><div><br />
</div><div>In a small bowl, combine the curry powder, coriander, cinnamon, cloves, salt, and pepper. Mix well.</div><div><br />
</div><div>In a large bowl, combine 2 tablespoons of the curry mix and the chicken. Mix well, cover, and refrigerate for at least 30 minutes. Bring to room temperature 10 minutes before browning.</div><div><br />
</div><div style="line-height: 22px; text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">In a large pot over medium-high heat, add some oil and brown the chicken for 2 minutes on each side. Remove and place into a large bowl. Then lower the heat to medium and add the onions. Cook until fragrant, then transfer to the same bowl with the chicken.</span></span></div><div style="line-height: 22px; text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="line-height: 22px; text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">Add more oil to the pan and increase heat back up to medium-high heat. Add all the chopped vegetables and the rest of the curry powder mix. Brown the vegetables for 6 to 8 minutes. </span></span></div><div style="line-height: 22px; text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="line-height: 22px; text-align: left;">Add bowl of chicken and onions back to the pot. Add enough stock to cover everything in the pot. Then add bay leaves and sugar.<span class="Apple-style-span" style="background-color: white;"> Bring to a boil. Then reduce the heat to a <i>light </i>simmer and cover loosely with a lid. <i>You want some steam to escape. </i></span></div><div style="line-height: 22px; text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="line-height: 22px; text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">Stir every 30 minutes, for 3 hours. At the 2-hour-mark, add coconut milk and yogurt if desired.</span></span></div><div style="line-height: 22px; text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="line-height: 22px; text-align: left;">In the last 30 minutes, taste for extra seasoning. Prepare rice and/or toast French bread to accompany the oh-so-hot and delicious meal. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IFqL0XXNECE/TtGhq9_l1DI/AAAAAAAAAGs/ODsqNsDigWk/s1600/nov.24+129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-IFqL0XXNECE/TtGhq9_l1DI/AAAAAAAAAGs/ODsqNsDigWk/s320/nov.24+129.JPG" width="320" /></a></div><br />
</div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-87102473296185379482011-11-20T15:11:00.000-06:002011-11-20T15:11:47.369-06:00(Vegan) Chocolate Cupcakes with Almond Buttercream<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LSoVDtmsQZM/Tr78yUHATsI/AAAAAAAAAF8/DBsn44Hegsw/s1600/nov.+12+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-LSoVDtmsQZM/Tr78yUHATsI/AAAAAAAAAF8/DBsn44Hegsw/s400/nov.+12+002.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So these tasty little cuties were originally created for a friend's wedding. I spent weeks trying to come up with a delicious vegan <i>and </i>gluten-free<i> </i>chocolate cupcake, and here it is, though sans the gluten-free part.</div><a name='more'></a><br />
<div>I must admit I nearly lost my mind trying to perfect a vegan and gluten-free cake recipe. And really, when the big day finally arrived, the cake still wasn't<i> perfect. </i>But my boyfriend and close friends claimed the flavor was <i>yummy. </i>So on November 5, 2011, 50 of these chocolately little guys were presented to the world.<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4lwTxGXi6oE/TsA12pP6VVI/AAAAAAAAAGU/elDVpmAblXw/s1600/IMAG0115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://4.bp.blogspot.com/-4lwTxGXi6oE/TsA12pP6VVI/AAAAAAAAAGU/elDVpmAblXw/s320/IMAG0115.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Here they are at the wedding! Aren't they cute?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Z0J5TZgWY4s/TsA3f9zP3wI/AAAAAAAAAGc/d755ARSRdm0/s1600/Photo_50DB7329-1A84-2F96-F645-5B5A42BB9EB1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Z0J5TZgWY4s/TsA3f9zP3wI/AAAAAAAAAGc/d755ARSRdm0/s320/Photo_50DB7329-1A84-2F96-F645-5B5A42BB9EB1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">And here they are next to the other three types of cupcakes! It was a beautiful table setting! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The original recipe was also all organic, but if that's not a priority to you then go ahead and use granulated sugar and regular everything else. Also the hazelnut milk could be substituted for almond, soy, or hell, even cow milk. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Ingredients for 40 mini cupcakes</i></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1 1/2 cup flour</li>
<li>1/4 cup unsweetened cocoa powder</li>
<li>1 cup raw turbinado sugar</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1 cup hazelnut milk, at room temperature</li>
<li>1 teaspoon vanilla extract</li>
<li>1/3 cup peanut oil</li>
<li>1 teaspoon apple cider vinegar</li>
</ul><div><i>Frosting</i></div><div><ul><li>4 tablespoon vegan butter</li>
<li>1/4 teaspoon almond extract</li>
<li>1/4 teaspoon vanilla extract</li>
<li>3 - 4 cups powdered sugar</li>
<li>2 - 3 teaspoons hazelnut milk</li>
<li>1/2 cups toasted almond slivers</li>
</ul><div>Preheat oven to 350 degrees. Line or spray mini-muffin pans.</div></div><div><br />
</div><div>Combine the milk and vinegar to form a "buttermilk." Set aside.</div><div><br />
</div><div>In a bowl, sift the dry ingredients. Set aside.</div><div><br />
</div><div>Add the oil and vanilla extract to the "buttermilk." Fold the dry ingredients into the wet. Mix until <i>just</i> combined.</div><div><br />
</div><div>Bake for 11 minutes. Allow to cool completely before frosting.</div><div><i><br />
</i></div><div><i>While the cupcakes are cooling...</i></div><div><br />
</div><div>Using a stand mixer with a whisk attachment, cream the butter. Then add 3 cups powdered sugar, extracts, and 2 teaspoons of milk. Whisk on low and gradually turn up the speed. Add more sugar or milk for desired consistency.</div><div><br />
</div><div>Frost or pipe the cooled cupcakes and immediately top with almond slivers, otherwise they won't stick.</div><div><br />
</div><div>Enjoy.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-x4-_4uunJ4c/Tr79HY7_izI/AAAAAAAAAGE/orBCNEiZv0U/s1600/nov.+12+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-x4-_4uunJ4c/Tr79HY7_izI/AAAAAAAAAGE/orBCNEiZv0U/s320/nov.+12+008.JPG" width="320" /></a></div></div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-29102965270111565562011-11-13T15:18:00.000-06:002011-11-13T15:18:56.032-06:00Broccoli-Cheese Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TlwUCpWQw9k/TsAuVTDNEhI/AAAAAAAAAGM/ercGKnMdgpY/s1600/nov.+13+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-TlwUCpWQw9k/TsAuVTDNEhI/AAAAAAAAAGM/ercGKnMdgpY/s400/nov.+13+018.JPG" width="400" /></a></div><br />
I love soups, any and all soups. I especially like making soup on a cold night, but here in Austin, I'll just have to settle for a delicious bowl of soup, sans the cool weather. <br />
<a name='more'></a><br />
This recipe comes from <a href="http://thepioneerwoman.com/cooking/2011/11/broccoli-cheese-soup/">the Pioneer Woman</a>, and I tweaked it ever so slightly. This soup is rich and creamy and flavorful. Yum.<br />
<br />
I used Monterrey jack and cheddar cheese and no broth, but you of course, could use whatever you have on hand. The soup is very thick, just the way I like my broccoli-cheese soup, but if you want to thin it out, I suggest some chicken broth, which you'll definitely need to you want to reheat it the next day.<br />
<br />
Little bread bowls accompanied the soup, but that recipe needs some tweaking before it finds its way here.<br />
<br />
<i>Ingredients for 2, plus leftovers for 1</i><br />
<ul><li>6 tablespoons butter</li>
<li>1/2 onion, diced</li>
<li>2 tablespoons flour</li>
<li>2 cups whole milk</li>
<li>1 cup half-and-half</li>
<li>1 large head broccoli, cut into florets</li>
<li>1 cup grated Monterrey Jack cheese</li>
<li>1/2 cup mild cheddar cheese, plus more for topping</li>
<li>Few shakes of cayenne</li>
<li>Salt and pepper</li>
</ul><div>In a large pot, melt the butter over medium heat. Add the onions and cook for 4 minutes. </div><div><br />
</div><div>Sprinkle the flour over the onions. Stir cook for another minute. </div><div><br />
</div><div>Pour in the liquids, broccoli, and seasonings. Combine, cover, and reduce heat to low. Simmer for 25 minutes. Stir in cheeses and allow to melt.</div><div><br />
</div><div>Puree the soup using an immersion blender, blender, or food processor. Taste for seasonings again and serve. Top with more cheese if desired. </div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-2260497713808521102011-11-12T16:18:00.002-06:002011-11-12T16:20:06.670-06:00Slow-Cooker Chicken Tikka Masala<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bthxwXuSXtI/TriZGZNcW7I/AAAAAAAAAF0/pN1iAmfr9cw/s1600/nov7+181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-bthxwXuSXtI/TriZGZNcW7I/AAAAAAAAAF0/pN1iAmfr9cw/s400/nov7+181.JPG" width="400" /></a></div><div><br />
<div class="separator" style="clear: both; text-align: left;">I love idea of "slow-cooker" meals. I really<span class="Apple-style-span" style="text-align: left;"> </span><i style="text-align: left;">really</i><span class="Apple-style-span" style="text-align: left;"> do. I mean, what's better than coming home to a cooked meal, ready to just be plated? </span></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">With that said, I must admit this is the second slow-cooker meal I've ever really enjoy. I always get so excited when I find a slow-cooker recipe that promises to be flavorful and juicy and yadda yadda yadda, but in the end, is just mediocre. This recipe however, is a keeper. I did add a few changes though, but hey, I but you'll change a few things too when you make it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The chicken is tender, the sauce is creamy, and the flavors stand out. I am definitely making this again. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Ingredients for 2, plus leftovers for 1</i></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>4 chicken thighs, skin and bones removed and cut into 2-inch chunks</li>
<li>1/2 teaspoon salt</li>
<li>1 tablespoon ground coriander</li>
<li>1/2 tablespoon cumin</li>
<li>1/2 tablespoon red pepper flakes</li>
<li>1/2 cup yogurt (<i>I used sour cream)</i></li>
<li>4 tablespoons butter </li>
<li>1/2 white onion, diced</li>
<li>4 garlic cloves, minced</li>
<li>1/2 tablespoon salt</li>
<li>3 tablespoons fresh grated ginger</li>
<li>2 tablespoons curry powder</li>
<li>2 cups crushed tomatoes</li>
<li>1/2 tablespoons raw sugar (<i>I just happened to have it lying around but don't hesitate using granulated)</i></li>
<li>2 whole jalapenos, stems removed and pierced with a knife</li>
<li>3/4 cup half and half</li>
<li>1 teaspoon cornstarch</li>
</ul><div>In a bowl, combine the chicken, 1/2 teaspoon salt, cumin, coriander, and red pepper flakes. Mix well and then add the yogurt. Coat well and allow to marinade for at least 4 hours. <i>Let sit for on counter 10 minutes before cooking. </i><br />
<br />
In a large pan, melt 1 tablespoon of butter on medium heat. When ready to sear the chicken, raise the heat to medium-high and quickly brown the chicken. Transfer the chicken to the slow-cooker.</div><div><br />
Using the same pan, add the remaining 3 tablespoons of butter on medium-high heat. Add the onions, garlic, and 1/2 tablespoon salt. Stir until onions begin to brown.<br />
<br />
Add the curry powder and fresh ginger and cook for 1 minute. Raise the heat to high and add the crushed tomatoes and sugar. Stir well, remembering to scrap each bit on the bottom of the pan. Bring to a boil then pour over the chicken. Top with the jalapenos and cover. Cook on low for 5 hours.<br />
<br />
Combine the half and half and cornstarch and whisk into the sauce. Mix well, cover, and cook for another 10 minutes.<br />
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<i>Take this time to pick cilantro leaves.</i><br />
<br />
Serve with buttery rice and peas or egg noodles.<br />
<br />
<i>Adapted from <a href="http://www.foodiewithfamily.com/2011/09/02/slow-cooker-chicken-tikka-masala/">Foodie With Family.</a></i></div><div></div></div><div><i><br />
</i></div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-18283185219180078252011-11-06T16:45:00.000-06:002011-11-06T16:45:06.179-06:00Pan-Fried Pork Chop and Cilantro Three-Ways<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OPTyRwsSRIo/TqySXTosI6I/AAAAAAAAAFk/NwlSgsNb0ZU/s1600/oct+6+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-OPTyRwsSRIo/TqySXTosI6I/AAAAAAAAAFk/NwlSgsNb0ZU/s400/oct+6+015.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I would describe this meal as delicious and easy. Oh and fresh and colorful and light and well, can I say delicious again?</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a>My boyfriend and I love pork chops.<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Love. Them.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Every time I serve pork chops, we always end up saying, "I could have just had two chops and no sides," but this time, that phrase wasn't chimed. The cilantro-lime rice, cilantro-tomato salad, and the pineapple salsa complemented the pork chop beautifully. The tomato salad stole the show though, with just 5 ingredients it was pretty darn tasty and refreshing. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Ingredients for 2</i></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>2 bone-in pork chops</li>
<li>1 cup cherry tomatoes, halved</li>
<li>2 limes, juiced</li>
<li>1 cup pineapple chunks</li>
<li>1/4 red onion, thinly sliced</li>
<li>1 jalapeno, diced </li>
<li>1 tablespoon honey</li>
<li>1 cup long-grain rice</li>
<li>2 cloves garlic</li>
<li>Olive oil</li>
<li>1 large bunch of cilantro</li>
<li>Cayenne</li>
<li>Salt and pepper</li>
<li>Flour</li>
</ul><div>In a bowl, combine the pineapple chunks, 1/4 cup chopped cilantro leaves, red onion, diced jalapeno, honey, and salt. Mix and refrigerate.</div><div><br />
</div><div>In another bowl, combine the tomatoes, 1/2 cup chopped cilantro leaves, juice of 1 lime, 1 tablespoon olive oil, and salt. Mix and refrigerate. </div><div><br />
</div><div>Prepare the rice according to the directions.</div><div><br />
</div><div><i>While that's cooking</i>...</div><div><br />
</div><div>In a food processor, add garlic, 1/2 cup cilantro leaves, and lime juice. Pulse a few times and then add 2 tablespoons olive oil. Pulse until smooth and season with salt.<i> </i>Set aside and mix into cooked rice when ready. </div><div><br />
</div><div><i>For the chops...</i></div><div><i><br />
</i></div><div>Heat a large frying pan on medium-high heat.</div><div><br />
</div><div>Season the chops and dust both sides with flour. Add 1 tablespoon of olive oil to the pan. Add the chops and cook for 3 to 4 minutes on each side. </div><div><br />
</div><div>Serve the pork chops immediately with lots of pineapple salsa piled on top. </div><div><br />
</div><div>Enjoy. </div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-87998179965301593382011-10-29T18:51:00.000-05:002011-10-29T18:51:35.634-05:00(Vegan) Vanilla Cupcakes with Chocolate Buttercream<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--6vw18UNvxo/Tqx4H7Cp2II/AAAAAAAAAFU/sVVerkpZdys/s1600/297065_10101201212617160_7940884_73495643_919896771_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/--6vw18UNvxo/Tqx4H7Cp2II/AAAAAAAAAFU/sVVerkpZdys/s400/297065_10101201212617160_7940884_73495643_919896771_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><i>But before we get to these tasty little guys.</i></div><div class="separator" style="clear: both; text-align: center;"><i></i></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">Hi Blog, remember me? I'm your creator, and I have neglected you for over a month now. My deepest apologies, really. Really really. I blame these guys. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6PqDbTQ37Otls5rgrYThU4_4-lmcFYlyJTifG8Gfy04jO1xmvB7wECO-XbD8mnmUXPi1kUhwjAQ0p7ipIRMKHbwre7k28jIFvtU_eGRsGtDjA-EPg1mibdABedaVO6iYJzcPjKDMDgW2/s1600/oct+22+064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6PqDbTQ37Otls5rgrYThU4_4-lmcFYlyJTifG8Gfy04jO1xmvB7wECO-XbD8mnmUXPi1kUhwjAQ0p7ipIRMKHbwre7k28jIFvtU_eGRsGtDjA-EPg1mibdABedaVO6iYJzcPjKDMDgW2/s320/oct+22+064.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And myself too, I guess. But more them then me, I promise. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So I've been baking like a mad woman for the past month. A good friend of mine is getting married<i> </i>this Saturday, and I am baking her four flavors of vegan cupcakes, one of which is also gluten-free. I'm still tweaking that one, and I only have a week left! AHHHH! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyway. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Today's post is about these ever-so-traditional vanilla cupcakes with chocolate frosting. There's just something so comforting about this flavor combo. It may not be your favorite, but every once in awhile you do just crave it. And here it is, in all it's vegan glory.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Ingredients for 18 standard cupcakes or about 36 mini cupcakes</i></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1 tablespoon apple cider vinegar</li>
<li>1 1/2 cups almond milk</li>
<li>2 cups all-purpose flour</li>
<li>1 cup granulated sugar</li>
<li>2 teaspoons baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1/2 cup peanut oil</li>
<li>1 1/4 teaspoon vanilla extract</li>
</ul><div>Frosting</div><div><ul><li>1/4 cup vegan butter, at room temperature</li>
<li>1/4 cup cocoa powder</li>
<li>2-3 cups confectioners' sugar</li>
<li>1-2 tablespoons almond milk</li>
<li>1/2 teaspoon vanilla extract</li>
</ul><div>Preheat oven to 350 degrees.</div></div><div><br />
</div><div>In a small bowl, combine the almond milk and apple cider vinegar. Set aside for 5 minutes to curdle like a buttermilk.</div><div><br />
</div><div>In a large bowl, combine all the dry ingredients.</div><div><br />
</div><div>Add the oil and the vinegar to the "buttermilk." Then fold into the dry ingredients. Mix until <i>just</i> combined.</div><div><br />
</div><div>Transfer the batter to lined muffin pans. For standard cupcakes, bake for 16 minutes. For mini cupcakes, bake for 10 minutes.</div><div><br />
</div><div>Allow to cool completely. </div><div><br />
</div><div><i>Frosting: </i></div><div>In a stand mixer, whip the vegan butter until light and fluffy. Add the cocoa powder on low speed. Then gradually add the 2 cups of sugar. Add the vanilla and some milk. Then whisk on high speed. Add more sugar or milk on low speed in order to reach desired consistency.</div><div><br />
</div><div>Frost and serve immediately. </div><div><br />
</div><div><i>Vegan desserts tend to dry out quickly. I suggest keeping them for no more than three days. </i></div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-29765647436310994422011-09-19T07:04:00.000-05:002011-09-19T07:04:19.848-05:00Oven-Baked Baby Back Ribs<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mnSXCeYLrsc/TnYJf8FSo1I/AAAAAAAAAFM/4bDi-NjjZ8k/s1600/aug+18+070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-mnSXCeYLrsc/TnYJf8FSo1I/AAAAAAAAAFM/4bDi-NjjZ8k/s400/aug+18+070.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Look at those juicy ribs, just look at them! They were made inside of my oven and believe me, the meat slipped right off the bone without any trouble at all. Yum.</div><a name='more'></a><br />
Let me first say that, yeah sure I would have <i>loved </i>to have smoked the ribs instead, <i>but</i> I live in a bee hive<i> </i>with 299 other apartment units, so I don't get the luxury of using a smoker. But by no means am I complaining. I love this recipe.<br />
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I love that I can pop it in the oven and play with Patti and Costello for two hours.<br />
<br />
I love that the whole apartment smells divine.<br />
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I love the ribs are perfectly moist and tender.<br />
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I just love this recipe.<br />
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Anyway, my boyfriend and I were <i>almost</i> able to eat a whole slab of ribs by ourselves, but for the typical human being with the sense to stop eating after shortness of breath and near-inability to stand up by him or herself, then this meal ought to feed 4 with a side or maybe 2.<br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="background-color: #f2e2c1;"><span class="Apple-style-span" style="font-family: inherit;"></span></span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;"><i>Ingredients for 4</i></span></div><ul><li><span class="Apple-style-span" style="font-family: inherit;">2.5-pound rack of pork ribs</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon garlic powder</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon salt</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon pepper</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">½ teaspoon cayenne</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">¼ teaspoon cumin</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">¼ teaspoon chili powder</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 to 2 cups barbeque sauce</span></li>
</ul><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 300 degrees.</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;">In a small bowl, combine the spices.</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;">Tear enough foil to double over the ribs. Set the rack of ribs, bone-side down, onto the foil and rub the spices over the top. Fold over the foil and seal the edges tightly. Set the ribs on a baking sheet and bake for 2 hours, undisturbed.</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;">Unwrap the ribs and baste with barbeque sauce. Loosely cover the ribs and bake for another 20 minutes.</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;">Allow the ribs to cool for 5 minutes before cutting in.</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;"><i>I served the ribs with some creamy potato salad and plain 'ole wheat bread. </i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AI2eVgLZzO4/TnYJiEIjt2I/AAAAAAAAAFQ/tIBS7ZdWKNY/s1600/aug+18+073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-AI2eVgLZzO4/TnYJiEIjt2I/AAAAAAAAAFQ/tIBS7ZdWKNY/s320/aug+18+073.JPG" width="320" /></a></div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-59297647512070363692011-09-06T23:52:00.000-05:002011-09-06T23:52:50.331-05:00Potato-Corn-Bell Pepper Soup (an almost Chowder)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q6xuSTqaIf0/TmQ10z2yZnI/AAAAAAAAAFE/iw2eMzMNPwk/s1600/sept3+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-q6xuSTqaIf0/TmQ10z2yZnI/AAAAAAAAAFE/iw2eMzMNPwk/s400/sept3+020.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I intended on making a rich and creamy chowder with bacon and cheese, but that went out the window when my boyfriend ate all the bacon that morning. </div><a name='more'></a><br />
So last week, <i>in triple degree weather</i>, I craved soup, chowder specifically but as you can see, that did not quite happen. No worries though, it all ended well, deliciously well.<br />
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After 10 minutes of prep and 25 minutes of <i>cooking</i>, you end up with a comforting bowl of soup. The potato pieces have a great bite to them, the bell peppers and green onion offer a refreshing taste, and the pureed corn and touch of cream create the perfect texture.<br />
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I can't wait to make this again, <i>hopefully </i> in cooler weather. And I won't lie, I'll probably add in bacon next time.<br />
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</div><div class="separator" style="clear: both; text-align: left;"><i>Ingredients for 4</i></div><ul><li>1 white onion, diced</li>
<li>3 tablespoons butter</li>
<li>1 large russet potato, diced</li>
<li>1 large bell pepper, diced</li>
<li>4 cups frozen sweet corn, thawed</li>
<li>3 cups chicken broth</li>
<li>Red pepper flakes</li>
<li>Salt and pepper</li>
<li>1/4 cup heavy cream</li>
<li>3 stalks green onion, finely diced</li>
</ul><div>In a large pot, melt the butter on medium-high heat. Add the onions and a dash of red pepper flakes and cook until fragrant. </div><div><br />
Meanwhile in a food processor, pulse 2 cups corn and 1 cup broth. Set aside. </div><div><br />
To the pot, add the diced bell pepper and potato. Saut<span class="Apple-style-span" style="background-color: white; color: #333333; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">é</span></span><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 20px;"> </span> for 5 minutes. </div><div><br />
</div><div>Add the corn puree and remaining corn and broth. Bring to a boil and allow to simmer for 20 minutes, covered. Stir occasionally.<br />
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Stir in heavy cream and season with salt and pepper.<br />
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Serve topped with green onions. </div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-81721208436655985262011-09-05T07:01:00.000-05:002011-09-05T07:01:34.646-05:00Perfect Southern Biscuits<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6jpz-lNywX0/TmPAS_eCprI/AAAAAAAAAFA/Nh8GC0I7nrg/s1600/sept3+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-6jpz-lNywX0/TmPAS_eCprI/AAAAAAAAAFA/Nh8GC0I7nrg/s400/sept3+024.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">So I did it! I made perfect biscuits! Well actually, that should read, <i>So I did it! I found the perfect biscuit recipe online! </i></div><a name='more'></a><br />
So courtesy of <a href="http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html">Sir Alton Brown</a>, these are beautifully light and fluffy biscuits. I've made dozens of biscuits, dozens of biscuit recipes, and they've all been, good<i>ish</i>. But these, <i>these </i>are the best. Now I did tweak the recipe <i>just</i> a tad, and they went perfectly with a hot bowl of soup. I can't wait to serve these with a giant ladle of gravy. Yum.<br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;"><i>Ingredients for 10-12 biscuits</i></div><div style="text-align: left;"></div><ul><li>2 cups flour</li>
<li>4 teaspoons baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1 teaspoon kosher salt</li>
<li>2 tablespoons cold butter</li>
<li>2 tablespoons cold shortening</li>
<li>1 cup whole milk</li>
<li>1 tablespoon apple cider vinegar</li>
</ul><div>Preheat oven to 450 degrees.</div><div><br />
</div><div>In a measuring cup, combine the milk and vinegar.Set aside in the refrigerator. </div><div><br />
</div><div>In a large bowl, combine the dry ingredients. Using your fingertips, quickly break the butter and shortening into the dry ingredients until a crumbly dough is created. </div><div><br />
</div><div>Make a well in the center and pour in the milk-mixture. Stir until the dough comes together. It will be very sticky. Transfer to a well floured surface. With floured hands, fold the dough over on itself 6 times. Press the dough down to 1 inch.<br />
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Cut out as many 2-inch rounds as possible before re-rolling out the dough and cutting out more rounds. <i>Work the dough as little as possible!</i><br />
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Bake the biscuits for 15 minutes or until golden. Allow to cool for a few minutes before serving. </div><div><br />
</div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-50026674120147076502011-09-04T13:09:00.000-05:002011-09-04T13:09:28.938-05:00Veggie Lo Mein (with Eggs)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pqU7wESILAU/TmOzf38gZpI/AAAAAAAAAE8/8PaFfvCmUls/s1600/sept3+047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-pqU7wESILAU/TmOzf38gZpI/AAAAAAAAAE8/8PaFfvCmUls/s400/sept3+047.JPG" width="400" /></a></div><br />
So I was in the mood for Chinese fake-out the other night, and this is what I came up with: lo mein, firecracker shrimp, and caramelized pork belly. It was delicious, and cost me hardly anything at all.<br />
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The lo mein was super easy to throw together. I credit most of the flavor to the grated ginger and minced garlic, and a good splash of toasted sesame oil. I consider sesame oil a staple of Asian cooking, or at least Asian cooking that is done in my kitchen. But a few days ago, my boyfriend confessed to me that he doesn't care for sesame oil. I felt my heart break a bit because I <i>love</i> sesame oil, I really do. I promised him to cut back on the sesame oil, but hell, I probably won't and just claim that I <i>tried.</i><br />
<i><br />
</i><br />
Anyway, this is such a versatile recipe. Instead of carrots and bell pepper, you could do snow peas, bean sprouts, or baby corn. And of course, you could throw in shrimp or pork instead of eggs. Or hell, throw all of the above in and simply enjoy.<br />
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So upon inspection of the ingredients list, you may notice that salt and pepper is nowhere to be found. And I admit it's weird. This may also be the <i>only</i> savory dish I've ever made without adding salt or pepper. But trust me, the soy sauce and chili sauce adds plenty of flavor.<br />
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<i>Ingredients for 2:</i><br />
<ul><li>4 ounces dried thin spaghetti, cooked and drained</li>
<li>2 medium carrots, shredded</li>
<li>1 red bell pepper, thinly sliced</li>
<li>4 stalks green onions, cut into 1-inch pieces</li>
<li>3-inch knob of ginger, grated</li>
<li>3 cloves garlic, minced</li>
<li>2 tablespoons soy sauce</li>
<li><i>splash</i> sesame oil</li>
<li>1/2 - 2 tablespoons chili sauce </li>
<li>2 eggs, scrambled</li>
<li>1 tablespoon butter</li>
<li>1 tablespoon vegetable oil</li>
</ul><div>In a wok, on medium-high heat melt the butter. Add the eggs and scramble. Add the eggs to the drained pasta and set aside.</div><div><br />
</div><div>Wipe the wok clean and add the oil. Heat on medium-high heat. Before it starts to smoke, add the carrots, bell pepper, and green onions. Cook for a few minutes then add the ginger and garlic. Cook for 3 minutes and then add the pasta and eggs. Add soy sauce, sesame oil, and as much chili sauce as you would like. Mix well and serve immediately. </div><div><br />
</div><div><i>Throw some fresh cilantro leaves on top for an extra kick of freshness and flavor! </i></div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-76092896066147571252011-08-23T21:56:00.000-05:002011-08-23T21:56:20.889-05:00Creamy Taco Mac<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--nxVE8HMvzA/TlLiEZdAqqI/AAAAAAAAAE4/gWOEUnPOKD8/s1600/aug.+13+041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/--nxVE8HMvzA/TlLiEZdAqqI/AAAAAAAAAE4/gWOEUnPOKD8/s400/aug.+13+041.JPG" width="400" /></a></div><br />
This is a dish that I can see myself making for my family on a weekly basis, and I'm positive that it will satisfy everyone's taste buds.<br />
<a name='more'></a><br />
This meal is flavorful, hearty, easy, and made all in just one pan. I like that in a dinner. It makes a weeknight very easy, especially since I just got a new puppy. He's a miniature dachshund, and he's 7 weeks ago. Pictures will come soon, I promise.<br />
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Anyway.<br />
<br />
This recipe is meant for just two, but it could easy feed an army without breaking the bank. And of course you can use any ground meat and you can add as much cheese and spices as you would like. You can pretty much jazz this dish however you like, and it really has no choice but to end up delicious and comforting.<br />
<br />
<i>Ingredients for 2</i><br />
<ul><li>1 cup macaroni, cooked and drained, with 1/4 cup of the reserved cooking liquid</li>
<li>1/2 pound ground turkey</li>
<li>Olive Oil</li>
<li>1/2 white onion, diced</li>
<li>3 garlic cloves, minced</li>
<li>Salt and pepper</li>
<li>Chili powder</li>
<li>Cayenne</li>
<li>Cumin</li>
<li>1 tomato, diced</li>
<li>1/4 cup heavy cream</li>
<li>1/2 cup shredded cheddar cheese</li>
<li>1/2 cup fresh cilantro leaves</li>
</ul><div>In a large skillet, add some olive oil on medium heat. Add the garlic onions. Cook until fragrant and add the ground turkey. </div><div><br />
</div><div>Brown the turkey and remove excess grease if desired. Add the diced tomato and season with salt and pepper. Add the heavy cream and season heavily with chili powder and cumin. <i>Be sure to taste for additional seasonings! I find that a lot of the seasoning gets lost in all the cream.</i></div><div><br />
</div><div>Add cooked pasta. Stir well and allow to simmer for 30 minutes. <i>Add reserved pasta water if the sauce is too clumpy. </i></div><div><br />
</div><div>Stir in cheese and serve immediately with cilantro.</div><div><br />
</div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-38828546697152966082011-08-21T20:20:00.000-05:002011-08-21T20:20:39.504-05:00Meatball Sliders<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oN6N9n1ZXA0/TkhDbAI1aXI/AAAAAAAAAEw/WHRa3kjo-9g/s1600/aug.+13+171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-oN6N9n1ZXA0/TkhDbAI1aXI/AAAAAAAAAEw/WHRa3kjo-9g/s400/aug.+13+171.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Forget about meatballs and spaghetti, have these instead! </div><a name='more'></a><br />
So I love meatballs, I really, really do. They are <i>my </i>comfort food. They're reasonably easy to prepare, they're moist and flavorful, and they freeze incredibly well.<br />
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I normally have pasta and meatballs or the occasional meatball sub, but this time I flattened out the meatballs into slider patties and cooked them on a grill pan. I also topped them with sauce, cheese, and super fresh basil. Super Yum. <br />
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<div class="separator" style="clear: both; text-align: left;"><i>Ingredients for 6 sliders</i></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1/2 pound Italian sausage</li>
<li>1/4 cup breadcrumbs</li>
<li>1/4 cup grated Pecorino Romano cheese</li>
<li>1/2 teaspoon fresh thyme</li>
<li>1 egg</li>
<li>1 teaspoon Italian seasoning</li>
<li>1/2 teaspoon garlic powder</li>
<li>Salt and pepper</li>
<li>1/2 white onion, diced</li>
<li>4 garlic cloves, minced</li>
<li>Olive</li>
</ul><div><i>Toppings</i></div><div><ul><li>6 rolls</li>
<li>3 slices of provolone cheese</li>
<li>6 large fresh basil leaves</li>
<li><span class="Apple-style-span" style="background-color: white; font-family: inherit;">1 cup of marinara sauce</span></li>
</ul></div><span class="Apple-style-span" style="line-height: 22px;"></span><br />
<div style="margin-top: 0in;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><span class="Apple-style-span" style="font-family: inherit;">In a large saucepan (with a lid), add olive oil on medium-high heat. Add garlic and onions. Sauté until fragrant and transfer to a mixing bowl.<o:p></o:p></span></span></span></div><div style="margin-top: 0in;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></span></div><div style="margin-top: 0in;"><span class="Apple-style-span" style="font-family: inherit;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">In a mixing bowl with the cooked garlic and onions, add the ground meat, grated cheese, breadcrumbs, ½ teaspoon thyme, egg, 1 teaspoon Italian seasoning, salt, and pepper. Mix well.</span></span><o:p></o:p></span></div><div style="margin-top: 0in;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></span></div><div style="margin-top: 0in;"><span class="Apple-style-span" style="font-family: inherit;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Form into patties and refrigerate for at least 20 minutes.</span></span><o:p></o:p></span></div><div style="margin-top: 0in;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></span></div><div style="margin-top: 0in;"><span class="Apple-style-span" style="font-family: inherit;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Heat a grill pan on medium-high heat. Add olive oil and sear the patties, about 4 minutes on each side. </span></span><o:p></o:p></span></div><div style="margin-top: 0in;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></span></div><div style="margin-top: 0in;"><span class="Apple-style-span" style="font-family: inherit;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">During the last minute, spoon marinara sauce over each pattie and top with provolone cheese. Cover with a lid,</span></span><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"> </span></span><span class="apple-style-span"><i><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">not necessarily a lid that fits,</span></i></span><span class="apple-converted-space"><i><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"> </span></i></span><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">and allow cheese to melt for a minute.</span></span><o:p></o:p></span></div><div style="margin-top: 0in;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="margin-top: 0in;"><span class="Apple-style-span" style="font-family: inherit;">Transfer to a roll and top with basil leaves and serve immediately. </span></div><div style="margin-top: 0in;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-H8S3sBxcXwk/TkhDeRJbb2I/AAAAAAAAAE0/89gM9LLc6EE/s1600/aug.+13+167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-H8S3sBxcXwk/TkhDeRJbb2I/AAAAAAAAAE0/89gM9LLc6EE/s320/aug.+13+167.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-55690292760053931752011-08-14T10:01:00.000-05:002011-08-14T10:01:31.660-05:00(Vegan) Lime Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3CNZSZV1cD0/TkfYWfuqHiI/AAAAAAAAAEo/oF8h1OhrL-A/s1600/lime+ucpcakes+045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-3CNZSZV1cD0/TkfYWfuqHiI/AAAAAAAAAEo/oF8h1OhrL-A/s400/lime+ucpcakes+045.JPG" width="400" /></a></div><br />
Now this is a light and refreshing cupcake, not to mention delicious. Oh and it's also vegan, but not <i>just </i> vegan either, it's soyless vegan. But the point is, this is a delicious cupcake.<br />
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So my vegan friend, who is coincidentally allergic to soy, is getting married this fall, and she has for some reason trusted me to come up her wedding cupcake flavors, and to ultimately make four kinds of mini cupcakes to present for her big day. Hence, this little gem of a dessert.<br />
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The first batch of these were not so perfect. But these! These here! Now these are perfect. They're super duper moist, with a hint of lime in every single bite. And the not-so-sweet buttercream complimented the cake beautifully. And it's all topped off with lime zest and kosher salt.. Yum.<br />
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<i>Ingredients for 18 cupcakes</i><br />
<ul><li>1 1/2 cups almond (or soy) milk</li>
<li>1 tablespoon apple cider vinegar</li>
<li>Zest of 3 limes</li>
<li>2 cups all-purpose flour</li>
<li>2 teaspoons baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1/2 cup vegetable (or peanut) oil</li>
</ul><div><i>Lime Buttercream Frosting</i></div><div><ul><li>1/2 cup vegan butter, softened</li>
<li>3-4 cups powdered sugar</li>
<li>1 lime, juiced</li>
<li>1 tablespoon almond (or soy) milk</li>
<li>1-2 limes, zested</li>
<li>1 tablespoon kosher salt</li>
</ul><div>In a liquid measuring cup, mix the milk, lime zest, and vinegar. Set aside to curdle. </div></div><div><br />
</div><div>In a bowl, combine all of the dry ingredients and set aside.</div><div><br />
</div><div>Add the oil to the "buttermilk" and then add that to the dry ingredients. Mix until <i>just</i> combined. <i>Do not overbeat!</i></div><div><i><br />
</i></div><div>Set in refrigerator for 10 minutes.</div><div><br />
</div><div>Preheat oven to 350 degrees. And line 2 cupcake pans.</div><div><br />
</div><div>Evenly divide the batter and bake for 16 minutes.</div><div><br />
</div><div>Allow to cool completely on a baking rack before preparing the frosting.</div><div><br />
</div><div>Using a whisk attachment, add the butter, 3 cups powdered sugar, and lime juice into a bowl. Whisk on low speed until all is incorporated. Add more sugar or milk if needed to reach desired consistency. </div><div><br />
</div><div>Frost or pipe onto completely cooled cupcakes. Top with lime zest and a sprinkling of kosher salt. Serve immediately.<br />
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</div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0tag:blogger.com,1999:blog-7376802698259927381.post-10751393679608644372011-08-13T17:54:00.000-05:002011-08-13T17:54:58.730-05:00Baked Macaroni and Cheese<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uP9Eoe2STu4/Tkb5D98nM9I/AAAAAAAAAEY/0oUSkfYYZ9c/s1600/aug.+13+164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-uP9Eoe2STu4/Tkb5D98nM9I/AAAAAAAAAEY/0oUSkfYYZ9c/s400/aug.+13+164.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is by no means healthy. However I promise you, no one will complain about the taste. So just forget about the former and just focus on the latter. </div><a name='more'></a><br />
Before I continue, I must take notice of the last time I posted, which was too long ago, and I truly do apologize. I have no excuses, but I do have a picture of my puppy dressed as Shakespeare.<br />
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Moving on.<br />
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This dish absolutely hit the spot for me. I started dinner around 5:40 p.m., and by 6:30 p.m., I was sitting at the dinner table. I paired the cheesy richness with some garlic-sauteed carrots and broccoli, and it made for a perfect Wednesday night dinner.<br />
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<i>Ingredients for a round casserole dish</i><br />
<ul><li>8 ounces macaroni pasta, cooked and drained and set aside in a large bowl</li>
<li>4 tablespoons butter</li>
<li>2 tablespoons all-purpose flour</li>
<li>3 cups whole milk</li>
<li>1/2 cup grated Pecorino Romano cheese</li>
<li>2 cups shredded sharp cheddar cheese</li>
<li>Garlic salt</li>
<li>Cayenne</li>
<li>Dry mustard</li>
<li>Salt and pepper</li>
<li>1 cup breadcrumbs</li>
</ul><div>Preheat oven to 350 degrees. </div><div><br />
</div><div>In a saucepan on medium heat, melt the butter. Add in flour and stir for a few minutes. </div><div><br />
</div><div>Whisk in the milk in a steady, slow stream. Add all the cheeses and seasonings. <i>I added a few shakes of each spice. </i></div><div><br />
</div><div>Lower the heat and stir occasionally for 5 to 7 minutes until sauce is thickened a bit. <i>This sauce will be runny. Do not fear. It will thicken in the oven. </i></div><div><i><br />
</i></div><div>Pour the sauce into the bowl with the macaroni. Mix until each macaroni is covered. Pour into a round casserole dish and bake for 10 minutes. Remove and sprinkle breadcrumbs on top. Then bake for another 20 minutes.</div><div><br />
</div><div>Allow to cool for 5 minutes before digging in. Or not and just burn your tongue on hot, gooey cheese pasta. </div><div><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QIZ28-VEzzY/Tkb86yPm-MI/AAAAAAAAAEg/E5GqMXYie-Y/s1600/aug.+13+136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-QIZ28-VEzzY/Tkb86yPm-MI/AAAAAAAAAEg/E5GqMXYie-Y/s320/aug.+13+136.JPG" width="320" /></a></div></div>Trammihttp://www.blogger.com/profile/10736201768488033508noreply@blogger.com0