tag:blogger.com,1999:blog-8119224971767959142024-03-13T12:16:50.711-07:00Mismatched Forks and Wine Bottle Rolling PinsThe (post) college cooking adventures of two roommatesK&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-811922497176795914.post-77471471986395043752013-01-13T12:17:00.001-08:002013-01-13T12:17:38.122-08:00Peanut Butter Oatmeal Chocolate Chip Cookies<p> </p> <p>I am shocked. Shocked!</p> <p>September? September?! Whoops? </p> <p>Another problem – I went on my blog (which has turned into my own personal recipe bank) to look up a cookie recipe, <em>and I had never written about it</em>! Shocked! So much disappointment is happening right now!</p> <p>I feel like this post is that awkward conversation you have with someone you haven’t talked to in a while. You know the one where you try to squeeze everything you’ve done in the past year into one sentence to make it seem like it hasn’t been so long? “Yeah I got a a raise, new pet catnamedSally, family’sdoingjustfine, ohImovedacrossthecountry andamnowengaged.” </p> <p>Got that? P.S. none of that happened to me, I just haven’t posted in THREE MONTHS.</p> <p>How was your holiday? New years? Any good resolutions? Given them up yet? </p> <p>Good? Alright. Now that that’s out of the way, let’s get down to the cookies I originally went searching for. </p> <p>I found these cookies on my never ending hunt to not do the same-old-same-old chocolate chip cookies.</p> <p> <a href="http://lh6.ggpht.com/-2A2SoYRR8b4/UPMWRvac7KI/AAAAAAAAAbU/yB4yU65CudY/s1600-h/IMG_2409%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2409" border="0" alt="IMG_2409" src="http://lh4.ggpht.com/-B1AGHzj2xXE/UPMWSLn884I/AAAAAAAAAbc/gxu1C20IiqM/IMG_2409_thumb%25255B2%25255D.jpg?imgmax=800" width="384" height="288"></a></p> <p>Honestly, I probably was low on flour too, and flourless cookies are…ehhhh. Lucky for me a found a solid ingredient list:</p> <ul> <li>Oats replacing flour– check</li> <li>Peanut butter- !! peanut butter (like bacon) makes everything better – check</li> <li>Chocolate – duh - check</li></ul> <p>***p.s. peanut butter AND bacon together will rock your socks (dirty socks if you’re ke$ha) example: <a href="http://forksandwine.blogspot.com/2012/09/bacon-peanut-butter-cookies.html">awesome</a></p> <p> </p> <p><a href="http://lh4.ggpht.com/-cZFrybEUJgQ/UPMWSmLK_aI/AAAAAAAAAbk/3Vrafg7uueg/s1600-h/IMG_2411%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2411" border="0" alt="IMG_2411" src="http://lh6.ggpht.com/-79cYYbfZjgE/UPMWTC5arZI/AAAAAAAAAbo/7SscfKlo-2s/IMG_2411_thumb%25255B2%25255D.jpg?imgmax=800" width="400" height="300"></a></p> <p>The end creation is a thick, slightly peanut buttery, ever so chewy, full bodied cookie. It’s a souped up chocolate chip cookie. So good.</p> <p><a href="http://lh4.ggpht.com/-gNkKqwjqO8Q/UPMWUOWMDWI/AAAAAAAAAb0/4lm9OU937RU/s1600-h/IMG_2416%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2416" border="0" alt="IMG_2416" src="http://lh6.ggpht.com/-gdUBW_WAwxs/UPMWUgz8swI/AAAAAAAAAb8/c4596_OgICI/IMG_2416_thumb%25255B2%25255D.jpg?imgmax=800" width="361" height="271"></a></p> <p>Give it a shot. I’m going to go bake them now. </p> <p>I won’t leave you for so long next time. I have homemade oreos to share, and DYI yogurt. I can’t hog these things for myself for much longer!</p> <p><strong><a href="http://lh5.ggpht.com/-wO5rqAzVlnM/UPMWVEGBu0I/AAAAAAAAAcE/7VlfvewNhkA/s1600-h/IMG_2422%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2422" border="0" alt="IMG_2422" src="http://lh5.ggpht.com/-yRHAKeSHJn4/UPMWVhJT3gI/AAAAAAAAAcM/z1eoN2kOKC0/IMG_2422_thumb%25255B2%25255D.jpg?imgmax=800" width="365" height="274"></a></strong></p> <p><strong>Chunky Peanut Butter and Oatmeal Chocolate Chipsters<br></strong>From <em>Baking, From My Home to Yours</em>, by Dorie Greenspan – (fantastic baking book btw)</p> <p>Makes ~ 60 cookies (yikes) <p>~3 cups old fashioned oats<br>~1 cup all purpose flour<br>~1 tsp baking soda<br>~2 tsp ground cinnamon<br>~1/4 tsp freshly ground nutmeg<br>~1/4 tsp salt<br>~2 sticks (8 ounces) unsalted butter, at room temperature<br>~1 cup peanut butter--chunky or smooth (she says not natural PB, but I don’t buy not natural so…it works)<br>~1 cup sugar<br>~1 cup (packed) light brown sugar<br>~2 large eggs<br>~1 tsp pure vanilla extract<br>~9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups store-bought chocolate chips or chunks <p>We’re doing the cookie thing. <p>Preheat the oven to 350 and prepare a few baking sheets with silicone mats or parchment…or nothing and be crazy! <p>Whisk oats, flour, baking soda, spices and salt <p>In a stand mixer or a bowl, beat butter, peanut butter and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for a minute after each egg. Add in vanilla. Slowly add in dry ingredients, mixing only until just blended. Mix in chocolate and nuts by hand. <p>Drop dough by rounded tablespoonfuls 2 inches apart on the baking sheets. Bake for 13-15 minutes. Dorie recommends rotating sheets part way through. When done, cookies should be golden and firm around the edges. </p> <p>Ohmygod delicious. <p>Annnnd Go! <p> <p> <p><a href="http://lh5.ggpht.com/-Ps7ZMguVs1Y/UPMWWIKhmeI/AAAAAAAAAcU/AeU01kqezmw/s1600-h/IMG_2436%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2436" border="0" alt="IMG_2436" src="http://lh3.ggpht.com/-ClEOU6ZnffU/UPMWWqrFfXI/AAAAAAAAAcc/4zR8TjE-YV8/IMG_2436_thumb%25255B2%25255D.jpg?imgmax=800" width="217" height="289"></a> <p><a href="http://lh6.ggpht.com/-CpEkv1GeY-Q/UPMWXTZN87I/AAAAAAAAAck/RlI_An6khbA/s1600-h/IMG_2442%25255B10%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2442" border="0" alt="IMG_2442" src="http://lh3.ggpht.com/-yLr2Zyiru0c/UPMWX2ZMS8I/AAAAAAAAAcs/cPwe-udLgmg/IMG_2442_thumb%25255B11%25255D.jpg?imgmax=800" width="223" height="294"></a> <p> <p>Oh. Also. I found this magical photo shoot I had with Suela while she was eating the cookies. Wonderful! <p><3 you all! (especially my mom because she’ll be the first one to find this post ) <p>~Leah K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com1tag:blogger.com,1999:blog-811922497176795914.post-71977997206777875782012-09-02T09:40:00.001-07:002012-09-02T09:40:26.009-07:00Pina Colada Boozesicle<p> </p> <p>Tomorrow is Labor Day. Allow me to make you a list of the positives and negatives</p> <p>Negatives</p> <ol> <li>I can’t wear white shorts any more (Considering I’ve already gotten them dirty, this may not be a problem Also – let’s be honest, no one cares)</li> <li>The sun will now set before I leave work, which will cause me to cry every night</li> <li>My commute will now take 2x longer </li> <li>I have to find my jacket</li> <li>My perpetually cold hands will no longer feel refreshing</li> <li>Summer is “over”</li></ol> <p>Positives</p> <ol> <li>APPLES</li></ol> <p>…that’s all I’ve got. </p> <p>However! Thanks to climate change, who knows when the summer will <em>really</em> end?</p> <p align="center">So to enable the continuation of your summer fun, I give you: </p> <p align="center"><strong><font size="3">The Boozesicle</font></strong></p> <p align="center"><strong><font size="3"><a href="http://lh3.ggpht.com/-B3aYItfZXZ0/UEOL6B3rzpI/AAAAAAAAAZ0/EPGm4jAkGcs/s1600-h/IMG_2835%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2835" border="0" alt="IMG_2835" src="http://lh6.ggpht.com/-8k2VnVMTCuQ/UEOL6jbsOTI/AAAAAAAAAZ8/9qIdHPCZ8dU/IMG_2835_thumb%25255B2%25255D.jpg?imgmax=800" width="297" height="396"></a></font></strong></p> <p align="center">One part popsicle </p> <p align="center"><strike>One</strike> Two part alcohol</p> <p align="center">100% delicious</p> <p align="center"> </p> <p>I really don’t think I need to put much of a plug in for these. It’s alcoholic childhood. If you like pina coladas, but not getting caught in the rain, you should just make these. Even if you like getting caught in the rain. Make these. Then stand in rain with popsicle. </p> <p>Labor Day BBQ? You’ll be a big hit. Because sometimes life needs some alcohol in your popsicle.</p> <p>Get to it.</p> <p><a href="http://lh4.ggpht.com/-45z6EjNAhtk/UEOL69bxxAI/AAAAAAAAAaE/1BNgNb_elj4/s1600-h/IMG_2818%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2818" border="0" alt="IMG_2818" src="http://lh6.ggpht.com/-k2JE0TtWAHI/UEOL7V15aEI/AAAAAAAAAaM/L7iukk5tuvw/IMG_2818_thumb%25255B2%25255D.jpg?imgmax=800" width="268" height="357"></a></p> <p><font size="3"><strong><u>Pina Colada Boozesicle</u></strong></font></p> <p><font size="2">Adapted from <a href="http://www.shutterbean.com/2012/pina-colada-ice-pops/#more-14421">Shutterbean</a></font></p> <p>Ingredients </p> <ul> <li>3 cups chopped fresh pineapple (I used canned. It was fine.) <li>1/3 cup well-shaken canned unsweetened coconut milk <li>1/2 cup water <li>3 tablespoons superfine granulated sugar <li>1/3 cup light rum (let’s be honest. I splashed more than this in)</li></ul> <p align="center"><a href="http://lh5.ggpht.com/-i2NXg0UhbpY/UEOL70KKIFI/AAAAAAAAAaU/nyX_Nb-aW7c/s1600-h/IMG_2819%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2819" border="0" alt="IMG_2819" src="http://lh4.ggpht.com/-c4d8KZE8r4w/UEOL8RdjiqI/AAAAAAAAAac/wbpM0RqlKfo/IMG_2819_thumb%25255B3%25255D.jpg?imgmax=800" width="284" height="379"></a></p> <p>Put all ingredients into a blender and blend until delicious. Pour mixture into popsicle molds, and freeze until firm, about 24 hours.</p> <p align="center"><a href="http://lh6.ggpht.com/-RJYe8F7RtN8/UEOL80xXOgI/AAAAAAAAAak/btKr2JMoMZA/s1600-h/IMG_2822%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2822" border="0" alt="IMG_2822" src="http://lh6.ggpht.com/-tPvgRLoPwDs/UEOL9VkFV3I/AAAAAAAAAas/A8Vs1UERO3Y/IMG_2822_thumb%25255B3%25255D.jpg?imgmax=800" width="405" height="304"></a></p> <p align="center">Easy right? <p><a href="http://lh4.ggpht.com/-Bt9c5kQLtrg/UEOL96RpVsI/AAAAAAAAAa0/EIervY6dvdU/s1600-h/IMG_2837%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2837" border="0" alt="IMG_2837" src="http://lh4.ggpht.com/-HW5cDuMFclY/UEOL-OFQhmI/AAAAAAAAAa8/kSlApeb1QmM/IMG_2837_thumb%25255B4%25255D.jpg?imgmax=800" width="238" height="317"></a></p> <p>Happy popsicle freezing!</p> <p>~Leah</p> <p>p.s. don’t drip popsicle juice on your white shorts. </p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-80410172756657404452012-09-01T07:25:00.001-07:002012-09-01T07:31:08.106-07:00BACON Peanut Butter Cookies<br />
I put bacon in cookies. I put bacon in peanut butter cookies. <br />
<a href="http://lh6.ggpht.com/-T4pc70qnOWs/UEIaurDVWWI/AAAAAAAAAYo/gasR1RyOM5s/s1600-h/IMG_27834.jpg"><img alt="IMG_2783" border="0" height="339" src="http://lh3.ggpht.com/--yAJGImieWE/UEIavJHY_HI/AAAAAAAAAYw/namWOFswr0w/IMG_2783_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_2783" width="451" /></a><a href="http://lh3.ggpht.com/-n_jfYI99aRc/UEIavp-SVNI/AAAAAAAAAY4/O4G9u2gs4Fo/s1600-h/IMG_27874.jpg"><img alt="IMG_2787" border="0" height="337" src="http://lh4.ggpht.com/-JWsMMXjpnJQ/UEIawM89bTI/AAAAAAAAAZA/EUukp2NlI1A/IMG_2787_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_2787" width="448" /></a><a href="http://lh3.ggpht.com/-sD5HL9pmoLI/UEIaw2g1flI/AAAAAAAAAZI/3mWjcZ_ypGM/s1600-h/IMG_27904.jpg"><img alt="IMG_2790" border="0" height="338" src="http://lh3.ggpht.com/-Byr0HDQHodI/UEIaxFo8x8I/AAAAAAAAAZQ/etj3EYpRyHY/IMG_2790_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_2790" width="450" /></a><br />
They were awesome.<br />
Have you gone to the store to buy bacon yet? I can wait. <a href="http://lh5.ggpht.com/-tF3r3MHG-j8/UEIaxuaMbEI/AAAAAAAAAZY/5-dFlVdZW4o/s1600-h/IMG_27884.jpg"><img alt="IMG_2788" border="0" height="451" src="http://lh5.ggpht.com/-IBA9Z3BpZcc/UEIayK66mbI/AAAAAAAAAZg/adwjS8ekylk/IMG_2788_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_2788" width="339" /></a><br />
So normally I don’t really do bacon. See <a href="http://forksandwine.blogspot.com/2011/01/lets-talk-aboutmilk.html">this</a> post for why. But for something as intriguing as bacon <em>cookies?</em> I will buy the most human bacon I can find just to experience this peculiar sounding combination. The results?<br />
Salty, sweet, peanut butter, delicious. <br />
It was funny to see people’s reactions. When I first proposed the idea to Suela, she texted me back with something a long the lines of “oh…well that could be okay, but I’m not sure about that…” When I plopped the container of cookies down at the party I had made them for reactions were similar. People’s eyes seem to light up at the mention of bacon, but then you could see the confusion after the words “cookie” and “peanut butter” were linked to them. Yet after the party, I had already shared the source of the recipe multiple times. Total success. <br />
These also may be the most expensive cookies I’ve ever made… <br />
Still worth it. <br />
They’re not even <em>that</em> bad for you! Not that I checked…I totally checked. I had to check. <br />
Regardless! If you want to freak you friends and your taste buds out, in a good way of course, give these things a shot. <br />
Bonus points – breakfast cookie! Do it. Be a champion. <br />
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</h2>
<h2>
</h2>
<h3>
<u>Peanut Butter Bacon Cookies</u></h3>
Adapted from <a href="http://http//www.shutterbean.com/2010/peanut-butter-bacon-cookies/">Shutterbean</a><br />
<em>Ingredients</em><br />
<ul>
<li>1 cup all-natural chunky or smooth peanut butter </li>
<li>1/2 cup granulated sugar </li>
<li>1/2 cup brown sugar </li>
<li>1 egg </li>
<li>1 teaspoon baking soda </li>
<li>1 teaspoon vanilla </li>
<li>~ 6 slices of bacon, cooked, cooled and diced </li>
<li>Chocolate chips (optional but AMazing)</li>
</ul>
Fry up that bacon! <br />
Preheat oven to 350 degrees F. <br />
Using a mixer, combine peanut butter and sugars until well combined. Add in the egg and baking soda and mix for about 2 minutes. Carefully fold in cooked bacon and chocolate into dough. Roll heaping tablespoon sized balls of dough, and place on a parchment lined cookie sheet. Flatten balls with a fork in a criss-cross pattern. Careful – I found the cookies to crack easily like this! <br />
Bake for roughly 10 minutes, until lightly browned. <br />
Cool and consume! <br />
The one thing I didn’t love about this recipe is that I found the cookie to be quite crumbly. I think if I did it again, I may experiment with a peanut butter cookie recipe that has flour it in. It may work, it may not. I guarantee it will still be delicious. I mean…it’s bacon.<br />
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<br />K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-77441228134112161062012-06-12T18:45:00.001-07:002012-06-12T18:45:33.598-07:00Mom’s Tiramisu Birthday Cake<p> </p> <p><a href="http://lh3.ggpht.com/-MqAPHs1vSeo/T9fws2K0c9I/AAAAAAAAAX0/L0aahOXJECc/s1600-h/IMG_2670%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2670" border="0" alt="IMG_2670" src="http://lh4.ggpht.com/-35H8bBfn10Y/T9fwtVQ3-VI/AAAAAAAAAX8/loUFnSUQSNw/IMG_2670_thumb%25255B3%25255D.jpg?imgmax=800" width="417" height="313"></a></p> <p>Can we talk for a second? Who are those people that manage to get their cameras out just at the right moment to get all of those perfect “we’re having so much fun!” pictures? Do they just permanently have a camera attached to their hands? Do they get to partake in the fun, or are they too busy trying to take pictures? I’m awful at taking pictures (surprise surprise). I forget! Why would I want to be fumbling with my camera if I could be in the action. </p> <p>That being said…it would really have been nice to be fumbling with a camera and to have proof that we celebrated my mom’s birthday. Instead, all I have is a few pretty pictures of her lovely cake. That I baked. Yes I just complimented myself. Deal with it. </p> <p>There are so many wonderful things I could write about my mom.</p> <p>For one, I know that no matter what, I will at least have one person reading this blog, and that’s her. Actually it’s a bit scary how quickly she catches on to whether I’ve posted…because I do it so amazingly infrequently. Mom senses. That’s how. Hi Mom! </p> <p>My mom is probably about 80% of the reason I bake (The other 20% being my sweet tooth…)She was always so good at it! And like most things my mom is good at, she made it look so simple. When you tell her how good she is, she just shrugs it off like everyone can do what she does. Not true Mom, not true! </p> <p>Anyways, I’ve been eyeing this cake for a long time, waiting for the right person to make it for. My mom is a coffee lover, Italy lover (I really wanted to write Italian lover), and a cake lover (duh). Plus she’s my mom, so she deserves an awesome cake. Sounds good to me. </p> <p>So I made this Tiramisu cake for my mom. The one who taught me and inspired me to bake, and garden, and clean with an 80/20 attitude (more like 50/50 sometimes), and forced me to eat salad every night. </p> <p>Perfect.</p> <p>This cake uses fancy ingredients like mascarpone cheese and instant espresso. Never fear. It’s just expensive cream cheese. The cake is light, but soaked with alcohol. If that doesn’t say birthday, I don’t know what does. I would highly recommend if you plan on serving it a day or so after you bake it, soak it the day you make it. That will keep it from drying out a bit – my one flaw this time. </p> <p>Still delicious.</p> <p>Love you mom! Happy birthday!</p> <p><em><font size="3">Tiramisu Cake</font></em></p> <p><font size="2">From <a href="http://smittenkitchen.com/2007/11/tiramisu-cake/">Smitten Kitchen</a></font></p> <p><em><a href="http://lh4.ggpht.com/-vev4-XUkbi4/T9fwt-ExgBI/AAAAAAAAAYE/UeO4wlsXkoc/s1600-h/IMG_2665%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2665" border="0" alt="IMG_2665" src="http://lh4.ggpht.com/-c9JXb2oXOa8/T9fwuemTsRI/AAAAAAAAAYM/oueQo0nWlH8/IMG_2665_thumb%25255B2%25255D.jpg?imgmax=800" width="389" height="292"></a></em></p> <p><em></em> </p> <p><em>For the cake layers:</em><br>2 cups cake flour<br>2 teaspoons baking powder<br>1/8 teaspoon baking soda<br>1/4 teaspoon salt<br>1 1/4 sticks (10 tablespoons) unsalted butter, room temperature<br>1 cup sugar<br>3 large eggs<br>1 large egg yolk<br>1 1/2 teaspoons pure vanilla extract<br>3/4 cup buttermilk</p> <p><em>For the espresso extract:</em><br>2 tablespoons instant espresso powder<br>2 tablespoons boiling water <p><em>For the espresso syrup:</em><br>1/2 cup water<br>1/3 cup sugar<br>1 tablespoon amaretto, Kahlua, or brandy <p><em>For the filling and frosting:</em><br>1 8-ounce container mascarpone<br>1/2 cup confectioners’ sugar, sifted<br>1 1/2 teaspoons pure vanilla extract<br>1 tablespoon amaretto, Kahlua, or brandy <br>1 cup cold heavy cream<br>2 1/2 ounces bittersweet or semisweet chocolate, finely chopped, or about 1/2 cup store-bought mini chocolate chips <p>Chocolate-covered espresso beans, for decoration (optional)<br>Cocoa powder, for dusting <p><em>Making the Cake</em> <p>Preheat oven to 350 degrees. Grease and flour two 9 in round cake pans. <p>Sift together flour, baking powder, baking soda, and salt <p>In a separate bowl, beat the butter until soft and creamy. Add the sugar and beat for approximately 3 minutes. Add eggs one at a time ending with the yolk, beating about a minute each after ever addition. Mix in vanilla. On a low speed, mix in dry ingredients alternately with the buttermilk, making sure to start and end with the dry ingredients. Mix only until the ingredients disappear. <p> Divide the batter evenly between the two pans and smooth the tops with a rubber spatula. <p>Bake cake for 28 to 30 minutes, rotating the pans at the midway point. Cakes are done when golden and springy. Transfer cakes to a rack and cool for about 5 minutes before removing from pans. <p><em>Making the Espresso extract</em> <p>Stir the espresso powder and boiling water together in a small cup until blended <p><em>Making the Espresso syrup</em> <p>Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small bowl and stir in 1 tablespoon of the espresso extract and the liqueur. <p><em>Making the Filling/Frosting</em> <p>Whisk mascarpone, sugar, vanilla, and liquor in a large bowl until smooth. <p> Whip heavy cream with a hand mixer until it holds firm peaks. With a rubber spatula stir about 1/4 of the whipped cream into the mascarpone. Gently fold the rest of whipped cream. <p><em>To Assemble the Cake</em> <p>Place one layer right-side up on serving dish. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup. <p>For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. <p>Smooth the frosting around the sides of the cake and over the top. Decorate with Espresso beans. <p>Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving. <p><a href="http://lh6.ggpht.com/-f_xrbInxR3E/T9fwuhBAXDI/AAAAAAAAAYU/5ecOoYKXfgw/s1600-h/IMG_2701%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2701" border="0" alt="IMG_2701" src="http://lh4.ggpht.com/-_R18aEeFOeg/T9fwvAKArdI/AAAAAAAAAYc/0x5ElBL7Ecw/IMG_2701_thumb%25255B3%25255D.jpg?imgmax=800" width="381" height="286"></a></p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-30849082764449400972012-03-17T09:29:00.001-07:002012-03-17T09:29:18.014-07:00Homemade Irish Cream/ Magical Cheese Soda Bread<p> </p> <p>I apologize for the pictures. Some things are too good for good pictures. Sometimes I’m just lazy. I thought it was more important to share the recipes than to worry about looking good (and I was late…)</p> <p>It’s St. Patrick’s Day. You should make both of these things. They will be delicious, and easy, and just do it.</p> <p> </p> <h2>Cheddar Soda Bread</h2> <p>This bread has pockets of cheese in it. POCKETS of cheese! </p> <p>Ok quick side note. My roommate Suela has this face she makes when she’s experiencing utter food bliss. It’s like half the reason I bake for her. She’ll first breath in the sent of the baked good and get this huge grin on her face. Then she takes a bite, and if I’ve done my job, she’ll breathe out, and literally her whole body exudes food bliss. It’s hilarious to watch. Being the ultra cheese lover she is, this bread was for her. </p> <p>It’s absurdly easy. I made it…with a few drinks in me. And it was flawless. </p> <h2><a href="http://lh4.ggpht.com/-zaACWscV964/T2S72GrjYaI/AAAAAAAAAXU/iKdKPxxw8oU/s1600-h/IMG_2493%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2493" border="0" alt="IMG_2493" src="http://lh3.ggpht.com/-4U4WTXvqBK8/T2S72rdocaI/AAAAAAAAAXc/vpM4o3223oY/IMG_2493_thumb%25255B3%25255D.jpg?imgmax=800" width="513" height="385"></a></h2> <p align="center">This picture sucks, but the recipe does not</p> <p> </p> <h2>Ingredients </h2> <li>2 1/2 cups All purpose flour <li>2 teaspoons baking powder <li>1 teaspoon baking soda <li>1/2 teaspoon salt <li>4 tablespoons cold unsalted butter (Cabot preferred), cut into pats <li>8 ounces Cabot sharp or extra-sharp cheddar, grated; about 2 cups, lightly packed <li>1 1/4 cups buttermilk* (or milk heated up slighly, mixed with a Tbs of lemon juice or vinegar) <li>1 large egg</li> <h2></h2> <h2> </h2> <h2>Directions</h2> <p>1) Preheat the oven to 375°F. Lightly grease 9" round pan, caste iron skillet, or just really any pan you have...</p> <p>2) In a large bowl, whisk together the flour, baking powder, baking soda, and salt. <p>3) Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese. <p>4) Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened. <p>5) Scoop the dough into the pan, in as much of a ball shape as you can. Dough will be VERY sticky. <p>6) Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F. <p>7) Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot. <p> <h3>Irish Cream (Homemade Bailey’s)</h3> <p>OH my god. They are ripping all of us off. Not only is making you own Irish cream cheaper (MUCH cheaper), it’s stronger and far more delicious. Also, so so so very simple!!</p> <h2><a href="http://lh6.ggpht.com/-uuBn2kh6ymo/T2S721TWcGI/AAAAAAAAAXk/kYdUidJW3Dg/s1600-h/IMG_2495%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2495" border="0" alt="IMG_2495" src="http://lh3.ggpht.com/-DfIyXC3DOhM/T2S73Xit4sI/AAAAAAAAAXs/lN4gmzneOUk/IMG_2495_thumb%25255B2%25255D.jpg?imgmax=800" width="499" height="374"></a></h2> <h2> </h2> <h2>Ingredients (makes 4 cups)</h2> <ul> <li>1 C heavy cream <li>14 oz. sweetened condensed milk*** <li>1 1/3 C Irish whiskey (I used Jameson) <li>2 T <a href="http://www.52kitchenadventures.com/2011/03/08/homemade-chocolate-syrup/">chocolate syrup</a> <li>1 t instant coffee (I used instant espresso because that’s what I had) <li>1 t vanilla extract <li>1 t almond extract (I didn’t use)</li></ul> <p>***Find in the baking section in a small can. Watch out! Evaporated milk comes in the same type of can and it is VERY different!</p> <p>Wanna see how easy this is?</p> <p>Mix all ingredients in a blender.</p> <p>Enjoy.</p> <p> </p> <p>Holy crap. so good</p> <p> </p> <p>Happy St. Patty’s! </p> <p>Leah</p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com1tag:blogger.com,1999:blog-811922497176795914.post-54570633917019256852012-03-10T13:51:00.001-08:002012-03-10T13:51:42.692-08:00Cinnamon Rolls<p> </p> <p align="center">Cinnamon rolls happened.</p> <p align="center">They can happen to you too.</p> <p align="center">flour + butter + sugar + yeast = dough</p> <p align="center"><a href="http://lh3.ggpht.com/-1X_6Fi4oHgY/T1vMyz241BI/AAAAAAAAAVE/jb99bYcUI9c/s1600-h/IMG_2464%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_2464" border="0" alt="IMG_2464" src="http://lh5.ggpht.com/-gekmPS0sZ9U/T1vMzzGudVI/AAAAAAAAAVM/YjXTEqn3k-A/IMG_2464_thumb%25255B3%25255D.jpg?imgmax=800" width="302" height="403"></a></p> <p align="center">go for a run while it rises (why not pre burn off the calories?)</p> <p align="center">roll out</p> <p align="center"><a href="http://lh3.ggpht.com/-b8mBXVRnDR8/T1vM0eT6A9I/AAAAAAAAAVU/2E_DF_Q4cI4/s1600-h/IMG_2466%25255B10%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2466" border="0" alt="IMG_2466" src="http://lh6.ggpht.com/-ohGEuIYILiQ/T1vM0ypf8VI/AAAAAAAAAVc/pcTE2lp6-dc/IMG_2466_thumb%25255B4%25255D.jpg?imgmax=800" width="413" height="310"></a></p> <p align="center">sugar + spices = filling</p> <p align="center"><a href="http://lh6.ggpht.com/-w_3TRjWFLDI/T1vM1P7akjI/AAAAAAAAAVk/DmcefFvTIEw/s1600-h/IMG_2467%25255B10%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2467" border="0" alt="IMG_2467" src="http://lh3.ggpht.com/-wf-uWLIyfqU/T1vM10hAYKI/AAAAAAAAAVs/rdSi4F-MVgI/IMG_2467_thumb%25255B4%25255D.jpg?imgmax=800" width="463" height="347"></a></p> <p align="center">Melted butter gets brushed on dough. Filling gets generously distributed over dough.</p> <p align="center">Dough is rolled into a snake.</p> <p align="center"><a href="http://lh6.ggpht.com/-YD-IHSgDvdQ/T1vM2TEV1GI/AAAAAAAAAV0/QOccws2yels/s1600-h/IMG_2468%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2468" border="0" alt="IMG_2468" src="http://lh3.ggpht.com/-2rmTGC-qYD4/T1vM2iXFVxI/AAAAAAAAAV8/hSuAt8lGfsU/IMG_2468_thumb%25255B3%25255D.jpg?imgmax=800" width="319" height="425"></a></p> <p align="center">Cut</p> <p align="center"><a href="http://lh3.ggpht.com/--rqrZ-ZQ-OQ/T1vM3mXBaQI/AAAAAAAAAWE/Z3kPfLfj8rE/s1600-h/IMG_2469%25255B10%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2469" border="0" alt="IMG_2469" src="http://lh5.ggpht.com/-xvfn6EUNlec/T1vM4PvBSNI/AAAAAAAAAWM/izF4XkUf5yo/IMG_2469_thumb%25255B4%25255D.jpg?imgmax=800" width="485" height="364"></a></p> <p align="center">Rise</p> <p align="center"> </p> <p align="center"><a href="http://lh3.ggpht.com/-m8_RrCSKKOE/T1vM4TFqWSI/AAAAAAAAAWU/ZK5X9c8BMMw/s1600-h/IMG_2470%25255B26%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2470" border="0" alt="IMG_2470" src="http://lh3.ggpht.com/-Z84fgxCKSdI/T1vM48EkZ5I/AAAAAAAAAWc/MWUBsW-LcnM/IMG_2470_thumb%25255B7%25255D.jpg?imgmax=800" width="320" height="434"></a></p> <p align="center">Bake</p> <p align="center"><a href="http://lh3.ggpht.com/-M2sm7AYDzxI/T1vM5alqPPI/AAAAAAAAAWk/2YLVnSOVu04/s1600-h/IMG_2482%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2482" border="0" alt="IMG_2482" src="http://lh5.ggpht.com/-Fun8HrDcxSM/T1vM5q1vi6I/AAAAAAAAAWs/FGbR9pVoXb0/IMG_2482_thumb%25255B2%25255D.jpg?imgmax=800" width="479" height="359"></a></p> <p align="center">Frost</p> <p align="center"><a href="http://lh3.ggpht.com/-5G2dlzq1AA0/T1vM6IFPPDI/AAAAAAAAAW0/jtNTGOMrRWs/s1600-h/IMG_2477%25255B13%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2477" border="0" alt="IMG_2477" src="http://lh4.ggpht.com/-S3WJR3q8lhM/T1vM6kkCdhI/AAAAAAAAAW8/UB0AF1fXnxM/IMG_2477_thumb%25255B5%25255D.jpg?imgmax=800" width="388" height="291"></a></p> <p align="center">Delicious</p> <p align="center"><a href="http://lh3.ggpht.com/-zEz7ONZBnQ8/T1vM63toVWI/AAAAAAAAAXE/AvaiYmKfDVI/s1600-h/IMG_2488%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2488" border="0" alt="IMG_2488" src="http://lh3.ggpht.com/-KvThR0O8mj8/T1vM7YEaIkI/AAAAAAAAAXM/KHc5qoAUcHU/IMG_2488_thumb%25255B2%25255D.jpg?imgmax=800" width="455" height="341"></a></p> <p>It takes some time, but it’s worth ever warm melty bite.</p> <p> </p> <p>Saturdays in this house kick butt.</p> <p><strong><u><font size="4">Cinnamon Rolls</font></u></strong> <p><strong>Adapted slightly from <a href="http://joythebaker.com/2009/06/cream-cheese-cinnamon-rolls/">Joy the Baker</a></strong> <p><strong><font size="3"><u>For the Dough:</u></font></strong> <ul> <li>1 – 1/4oz package active dry yeast</li> <li>1/2 teaspoon, plus 1/4 cup sugar</li> <li>1/2 cup milk at room temperature</li> <li>2 Tablespoons light brown sugar</li> <li>1/2 teaspoon vanilla extract</li> <li>1 egg</li> <li>1 egg yolk</li> <li>2 3/4 cups all-purpose flour, sifted, plus more for kneading</li> <li>3/4 teaspoon salt</li> <li>8 Tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan</li></ul> <p><strong><font size="3"><u>For the Filling:</u></font></strong> <ul> <li>1/2 cup sugar</li> <li>1/4 cup dark brown sugar</li> <li>1/4 cup finely chopped pecans (optional)</li> <li>1/4 cup finely chopped walnuts (optional)</li> <li>1/4 cup raisins (Optional)</li> <li>1 Tablespoon ground cinnamon</li> <li>1/2 teaspoon salt</li> <li>1/8 teaspoon ground cloves</li> <li>2 Tablespoons maple syrup</li> <li>4 Tablespoons (1/2 stick) unsalted butter, melted</li></ul> <p><strong><font size="3"><u>Cream Cheese Icing</u></font></strong> <ul> <li>4 oz (half a brick) cream cheese</li> <li>3/4 cup powdered sugar</li> <li>1 tsp vanilla</li> <li>1/2 sick of butter</li> <li>splash of lemon juice</li></ul> <p>Making the dough: <p>Measure out 1/4 cup water in a glass measuring cup and heat it until warm to the touch (about 10-15 seconds in the microwave is perfect). Add yeast and 1/2 teaspoon sugar to the water and let sit until frothy, about 10 minutes. <p>In the mean time beat the remaining sugar, milk, brown sugar, vanilla, egg, and egg yolk in a large bowl. Add the four and salt and mix (with your hands or a stand mixer with a dough attachment) until the dough comes together. Knead dough for another 4 minutes. Add the butter and continue to knead for another 6 minutes. The dough will be very sticky (this step was weirdly awesome from the butter). Continue to knead another 1/3 cup flour into the dough on a floured surface. The dough will still be sticky. Let dough rise in a covered bowl in a warm place for about an hour to two (!) hours, or until doubled. <p>To make the filling while the dough rises, combine sugar, brown sugar, nuts and raisins (if using), cinnamon, salt, and cloves in a bowl. Stir in maple syrup and set aside. <p>After dough doubles, move it to a heavily floured surface, and gently kneed flour into dough. Add in enough until dough is no longer sticky (about 3-4 Tbs). Let dough rest for about 5 minutes before rolling out. <p>Using a floured rolling pin (or wine bottle!), roll the dough into a 20x10 inch square…I definitely didn’t measure, but eye ball it. If dough pulls back, let it sit a few minutes before trying again. <p>Melt a half stick of butter and spread across rolled out dough. Spread filing out evenly across dough and pat down slightly. Roll dough from the long side until you have a dough snake. Pinch ends together. <p>Cut dough snake into using a sharp serrated knife into roughly 2 inch pieces. I think I got about 13 rolls out of this. <p>Put rolls cut side up in a buttered 9x 13 inch baking dish. Cover with plastic wrap and set aside in a warm place to rise for another 1-1/2 to 2 hours. You may also refrigerate rolls overnight. <p>Heat the oven to 375. Uncover rolls and bake until golden brown, about 30 minutes. <p>While rolls are baking beat all icing ingredients together in a bowl. Spread icing over hot buns (hah). <p>Eat ASAP. <p> <p>Try it. Or tell me to make them for you…it’s easier. And I’ll totally do it. <p> <p>Happy Saturday <p>Leah</p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-82537377968074199472012-01-29T07:31:00.001-08:002012-01-29T07:31:53.609-08:00Challah<p> </p> <p>Holllahhhhh!</p> <p>more like</p> <p>Challahhhh!</p> <p>No Seriously. We’re going Jewish for this post.</p> <p> <a href="http://lh6.ggpht.com/-nJbaEtLS1no/TyVmW8WxoXI/AAAAAAAAAT0/0MHMrcreYkQ/s1600-h/IMG_2040%25255B13%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2040" border="0" alt="IMG_2040" src="http://lh5.ggpht.com/-Z29eoLKEw3Q/TyVmXAarOkI/AAAAAAAAAT8/yeClzZ9JGPc/IMG_2040_thumb%25255B4%25255D.jpg?imgmax=800" width="498" height="373"></a></p> <p>Here’s the deal. Everyone may think that Chanukah is the most important Jewish holiday. Well everyone is wrong. Please, it’s about a group of people who kept the light going for eight days instead of one. (actually the story is pretty kick butt. Look it up. OR speed things up and listen to <a href="http://www.amazon.com/Hanukah-Hip-Hop/dp/B006FYHZIA">this</a> song)</p> <p>Regardless. The high holidays, Rosh Hashanah (Jewish new year) and Yom Kippur (that day you fast and pray that God doesn’t have bad things in store for you for the next year) are significantly more important. Although while everyone else is fasting, my family hikes. And talks about food all day. And does not fast. I think it’s a fantastic tradition. At the end of the day? Challah.</p> <p>So what is it? Just the most soft, squishy, ever so slightly sweet braided egg bread. Its almost the Jewish version of Portuguese sweet bread or French brioche. sometimes it has raisins in it. It’s extremely satisfying with just a bit of butter, but probably makes the best French toast you’ll ever had.</p> <p>Fact. </p> <p><a href="http://lh3.ggpht.com/-0d3kaHhh-O8/TyVmXV68gcI/AAAAAAAAAUE/ytT4T_nljcI/s1600-h/IMG_2033%25255B13%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2033" border="0" alt="IMG_2033" src="http://lh3.ggpht.com/-nLeTJQgU5g4/TyVmX_GqtaI/AAAAAAAAAUM/vMfN-FPHYFw/IMG_2033_thumb%25255B5%25255D.jpg?imgmax=800" width="365" height="487"></a></p> <p>Challah comes in a normal straight loaf, or a circular loaf which is eaten around the high holidays. Circle – new year - life – get it?</p> <p><a href="http://lh4.ggpht.com/-Y6kPnHX_Ffg/TyVmYBYOSQI/AAAAAAAAAUU/ExVWDipRBAw/s1600-h/IMG_2036%25255B16%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2036" border="0" alt="IMG_2036" src="http://lh3.ggpht.com/-Ygb_D1OVFTs/TyVmYpeboiI/AAAAAAAAAUc/fL8FFBY3EmI/IMG_2036_thumb%25255B5%25255D.jpg?imgmax=800" width="503" height="377"></a></p> <p>Does this differ from normal bread making? Kinda. The richness of the bread comes from eggs and oil. Really making this bread is no different from most, but there are a few more ingredients. I also suggest one slow rise in the fridge to get a more developed (read: delicious) flavor. That just means more foresight in your baking (or skipping this step). Watch out! This one also takes THREE rises (so have even more foresight!) Also, if you knead the S#*t out of the bread, it will rise like a beast. Pro tip. See pictures for proof <p><font size="4"><strong><u>Challah</u></strong></font> <p>Adapted from <a href="http://smittenkitchen.com/2008/09/best-challah-egg-bread/">Smitten Kitchen</a> (who else?) <p>Makes two decent sized loaves <ul> <li>1 1/2 packages active dry yeast (1 1/2 tablespoons or 3/8 ounces or 11 grams</li> <li>1 tablespoon (13 grams) plus 1/2 cup (100 grams) sugar</li> <li>1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl</li> <li>5 large eggs</li> <li>1 tablespoon (14 grams) table salt</li> <li>8 to 8 1/2 cups (1000 to 1063 grams) all-purpose flour</li> <li>1/2 cup raisins (about 70 grams) per challah, (optional)</li> <li>Poppy or sesame seeds for sprinkling. (optional)</li></ul> <p>1. In a large bowl (REALLY LARGE), dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water. <p>2. mix in oil , and beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. Mix until dough begins to come together. <p>3. Turn dough onto a floured surface and knead knead knead until smooth and elasticy. Form a ball and put it in a greased bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Punch down dough, cover and let rise again in a warm place for another half-hour. (note: either of these rises can be in the fridge. Allow about 8 or so hours? I think I just left mine in the fridge overnight) <p>4. If using, knead the raisins into the challah, before forming the loaves. <p>5. Here’s the challenging part – braiding. To make a 6-braid challah, take half the dough and split into 6 pieces. Roll each piece into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. (I had Kai read this to me while doing it. It made things A LOT easier) <p><a href="http://lh3.ggpht.com/-FI4VbTpvd_Y/TyVmYxzOtNI/AAAAAAAAAUk/L6Ax3ljFXlc/s1600-h/IMG_2034%25255B12%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2034" border="0" alt="IMG_2034" src="http://lh3.ggpht.com/-OAIlTnqtejU/TyVmZRywpQI/AAAAAAAAAUs/_GDsUfW1550/IMG_2034_thumb%25255B4%25255D.jpg?imgmax=800" width="529" height="397"></a> <p>For a straight loaf, tuck ends underneath. For a circular loaf, simply twist into a circle, pinching ends together. <p>5. Place on a cookie sheet for the final rise (about one hour). Beat remaining egg and brush it on loaves. At this point, you may freeze the loaves as is until later. It works, I tried it. <p>6. If baking, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking. <p>7. Bake for 30 to 40 minutes, or until golden. Don’t over bake! Challah is totally better on the doughy side than the…bleh dry side. Cool loaves on a rack. <p><a href="http://lh5.ggpht.com/-hZCw6UNYrvQ/TyVmZ1e0xEI/AAAAAAAAAU0/vRKRxrK8aJo/s1600-h/IMG_2041%25255B12%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2041" border="0" alt="IMG_2041" src="http://lh4.ggpht.com/-iJplKkTMArQ/TyVmaKBKVCI/AAAAAAAAAU8/PMwNc1OsIiE/IMG_2041_thumb%25255B4%25255D.jpg?imgmax=800" width="449" height="337"></a></p> <p>Bake it. Be Jewish for a day. Make French toast afterwards. </p> <p>-Leah</p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-44343855427442274672012-01-21T14:58:00.001-08:002012-01-21T14:58:49.556-08:00Margarita Birthday Cake<p> </p> <p><a href="http://lh3.ggpht.com/-WXvBfcmqwkM/TxtDHpBF00I/AAAAAAAAATE/VbQcQtwi9WQ/s1600-h/IMG_22569.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_2256" border="0" alt="IMG_2256" src="http://lh6.ggpht.com/-KONERSf5j1g/TxtDH6P37GI/AAAAAAAAATM/m777jdGGCU8/IMG_2256_thumb3.jpg?imgmax=800" width="418" height="314"></a></p> <p>BIRTHDAY CAKE!</p> <p>Again. Doesn’t it seem like I only write about birthday cakes? It’s because they’re fun to make, and exciting, and pretty. And delicious. </p> <p>Ok! Recap. Last year for his birthday Kai requested “an interesting cake” and I gave him a vegan chocolate avocado cake (I know right! I’m still impressed with myself). So I had already geared up for a some weird request that he would have. When I did ask him what he wanted he told me a margarita cake. A margarita cake? half the fun of margaritas is the tequila, so what fun is it when all the alcohol is baked off? But what choice did I have? He wanted a margarita cake, I was going to give him a margarita cake!</p> <p>I thought it was going to be pretty hard to find a recipe like that. Fortunately, people in this country have an odd obsession with cinco de mayo. I don’t get it…we don’t celebrate Canadian Thanksgiving. In fact, I’m sure most of us laugh at the sheer thought of Canadian Thanksgiving. Cinco de mayo is SO not American that even my spell check is giving me the angry little squiggly for cinco (mayo must be used as a short for mayonnaise quite frequently because it doesn’t appear to have a problem with that. I mean, I use mayo in my every day typing, don’t you?)</p> <p>Regardless, cake recipe was found, and off I went.</p> <p><a href="http://lh5.ggpht.com/-CS7kXIhUOOY/TxtDIP1ljHI/AAAAAAAAATU/QTugF83Wcz4/s1600-h/IMG_22535.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_2253" border="0" alt="IMG_2253" src="http://lh6.ggpht.com/-KiAAnuM5DFA/TxtDIiPsT-I/AAAAAAAAATc/YZhSrpPhJ8k/IMG_2253_thumb2.jpg?imgmax=800" width="411" height="308"></a></p> <p>The original recipe that I found basically said that it was from a Martha Stewart lemon cupcakes, which she turned into lime cupcakes and added tequila into. Sounded fair to me. I took her recipe, doubled it for a cake recipe, added more lime, more tequila, and as always didn’t measure properly. </p> <p>The frosting was a lime-tequila swiss buttercream – my first swiss buttercream experience.</p> <p>People. Normally I would be gushing, I mean it’s cake. It’s cake that <em>I </em>made. But it didn’t blow me away. Don’t get me wrong, I still ate plenty of it, and it still was quite good, I just realized I totally make better chocolate cakes (thanks for the chocolate cake gene mom!). The cake was lime-y and the frosting was good. I missed the tequila though. I would probably stick to a plain margarita next time though. …oh now I want a real margarita. </p> <p>No worries. <em>Plenty of tequila</em> was served with the cake in honor of my darling roommate and (<em>MIA….EHEM) </em>blogging buddy.<em> </em></p> <p><a href="http://lh6.ggpht.com/-5kYzxUsA4k8/TxtDI3Ync6I/AAAAAAAAATk/sstpepHbNRY/s1600-h/IMG_22629.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_2262" border="0" alt="IMG_2262" src="http://lh6.ggpht.com/-Wv4z15MQl0A/TxtDKEI-q3I/AAAAAAAAATs/Sn6YVHCdOrM/IMG_2262_thumb3.jpg?imgmax=800" width="436" height="327"></a></p> <p> </p> <p><font size="3"><u><strong>Margarita Cake</strong></u></font></p> <ul> <li>1 1/2 cups flour <li>1 1/2 tsp baking powder <li>1/4 tsp kosher salt <li>1/2 cup unsalted butter, at room temperature <li>1 cup sugar <li>2 eggs, at room temperature <li>2 limes, zested and juiced <li>1/4 tsp vanilla <li>1/2 cup buttermilk, room temperature <li>tequila for brushing on warm cakes </li></ul> <p>1. Preheat oven to 350. Grease two 9 inch round cake pans.</p> <p>2. whisk flour baking powder, and salt together in a medium bowl.</p> <p>3. cream butter and sugar together until light and fluffy. Add eggs one at a time until mixed thoroughly. Add lime juice and zest and mix. </p> <p>3. slowly alternate mixing in the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix just until incorporated.</p> <p>4. Split batter between two prepared baking pans. Bake for 35 to 40 minutes or until golden and toothpick comes out clean. Brush (lots) of tequila on warm cake.</p> <p> </p> <p><strong><font size="3"><u>Tequila-Lime Swiss Buttercream</u></font></strong></p> <ul> <li>1 cup sugar <li>4 large egg whites <li>26 tablespoons butter (3 sticks plus 2 tablespoons) <li>Juice of 2-3 limes <li>a bit under 1/4 cup tequila</li></ul> <p>Whisk egg whites and sugar together in a BIG bowl over a pot of simmering water until you cannot feel the sugar granules. Remove from water and whip mixture until it doubles in size and turns white. Add lime juice and tequila and mix. Add butter one stick at a time and whip (forever) until it comes together. This takes like 15 minutes. It’s a pain. It’s weird. Your frosting goes through phases.</p> <p>Note: I totally made the tequila and lime juice amounts up. Why? Because I made it up the first time and I baked this cake over a month ago and have no idea what I did. It seemed to work in the end so…give it a shot! Or make a different frosting. A cream cheese frosting is always wonderful. Or a glaze. Mmm yeah A glaze would be awesome.</p> <p>Would I do this frosting again? It was kinda a lot of butter, and whipping. I loved that it was sturdy and I could make a prettier than usual cake (for me), but I don’t think buttercreams are my favorite. That being said it was still good!</p> <p> </p> <p>I’ll be back with more delicious items. Never fear.</p> <p>-Leah</p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-27836796474275912522011-11-06T09:25:00.001-08:002011-11-06T09:25:31.967-08:00Pumpkin Cinnamon Rolls<p> </p> <p>So I have a line up of baked items waiting to be posted on. I've been busy baking. Like a lot. Generally I just gradually make my way through posting them, but occasionally I get excited about one recipe in particular. </p> <p>This one's cutting the line. It's worth it. I'm excited. You should be excited. Let's all be excited. </p> <p><a href="http://lh6.ggpht.com/-p_1DGej21WA/TrbC9zEYI1I/AAAAAAAAARQ/dd5k1jJqWUM/s1600-h/IMG_2234%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2234" border="0" alt="IMG_2234" src="http://lh5.ggpht.com/-aLbmwgKV4zE/TrbC-FDqg9I/AAAAAAAAARY/ZLkNQ5OaCvA/IMG_2234_thumb%25255B3%25255D.jpg?imgmax=800" width="373" height="280"></a></p> <p>A week or so ago I wanted to find out what it would be like to make my own pumpkin puree. I went and bought a pumpkin, scrape it out, baked it, scooped out the meat (...why is it called meat? Does anyone else get gross images??), <em>tried</em> to blenderize it, realized I need a food processor, <em>tried</em> to smash it with a spoon,realized I need at least a potato masher. Finally the result of the hour + long process was maybe 4 cups of slightly lumpy pumpkin. </p> <p>If you couldn't tell, I realized making your own pumpkin purée is not worth the effort.</p> <p>Regardless I was left with a lot of pumpkin on my hands so I've been searching around for some good pumpkin recipe. I made pumpkin bread, pumpkin pie oatmeal, and then I found this recipe. </p> <p>With a gentle nudge from my darling roommate Kai, I was convinced to set out on my first journey into the world of cinnamon rolls.Pumpkin cinnamon rolls.</p> <p>Oh. My. God. </p> <p>Seriously? Who comes up with these things! It's just as it sounds. Pumpkin pie and cinnamon roll love child. </p> <p>Delicious delicious love child. </p> <p>totally worth the effort.</p> <p> <a href="http://lh3.ggpht.com/-OonbPwMmMYs/TrbC-uVK3bI/AAAAAAAAARg/usaobbs9F6o/s1600-h/IMG_2212%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2212" border="0" alt="IMG_2212" src="http://lh5.ggpht.com/-oQpwo5NR8Jc/TrbC-ms02YI/AAAAAAAAARo/8cd3a3Sg0Oo/IMG_2212_thumb%25255B2%25255D.jpg?imgmax=800" width="219" height="292"></a></p> <p align="center"><font size="1">Does this not look like a monster??</font></p> <p>It comes down to being a yeast bread made with pumpkin, rolled out and smeared with a brown sugar, butter, pumpkin pie spice mixture, rolled up and baked until the kitchen smells like heaven (or pumpkin pie). Oh and topped with glaze. Obviously.</p> <p>Halfway through baking these I had a realization. I don't know what I'm going to do when my friends get into their mid-thirties and their metabolisms start slowing down. I'm going to be blamed for making people fat. </p> <p>I'll have to make some new twenty-something friends. </p> <p>Until then. It's November, it's almost Thanksgiving. It's time for pumpkin. Find someone you want to impress and do it.</p> <p>UH-Mazing </p> <p><font size="4">Pumpkin Cinnamon Rolls</font> </p> <p>Adapted from <a href="http://www.crumblycookie.net/2010/12/23/pumpkin-cinnamon-rolls/">The Way the Cookie Crumbles</a> (adorable name right? Great blog)</p> <p>Dough:<br>4-4 ½ cups unbleached all-purpose flour<br>2 teaspoons instant yeast<br>⅓ cup sugar<br>1½ teaspoons salt<br>2 eggs<br>1 (15-ounce) can pumpkin<br>4 tablespoons vegetable oil <p>Filling:<br>¾ cup packed light brown sugar<br>1 tablespoon pumpkin pie spice (Do people really buy pumpkin pie spice? I used a mixture of cinnamon, ginger, allspice, and nutmeg...I also don't measure)<br>⅛ teaspoon salt<br>1 tablespoon melted butter <p>Glaze:<br>1 cup (4 ounces) confectioners sugar, sifted to remove lumps<br>1 ounce cream cheese, softened<br>½ teaspoon vanilla extract<br>1-2 tablespoons milk <p>Notes: As stated, I just make up the spice amount until I like it. Use mostly cinnamon. I believe in you, you can do it. Don't over do it though. <p>I ended up making more filling (filling is awesome) by about another 1/2 tbs butter and another 1/4 cup sugar. <p>I have no idea what one ounce of cream cheese looks like so I just took a big spoonful. I also think 1 cup of sugar is wayyy too much, so I slowly added more until it tasted right. <p>Here we go, directions time. <p>Mix flour, sugar, yeast and salt in a large bowl (use a stand mixer if you have one). In a separate bowl, mix the eggs with pumpkin and oil. Gradually add the wet ingredients to the try ones and continue mixing until a dough forms. On a floured surface, kneed the dough until elastic and soft (maybe 10 minutes?) adding flour as necessary. The dough should be slightly sticky, but not sticking to the counter. Let dough rise in a oiled bowl in a warm dry place until doubled (1.5-2 hours...ish?)</p> <p><a href="http://lh6.ggpht.com/-FoQoPLWL2ck/TrbC_UDS5AI/AAAAAAAAARw/C4C52fbTNP0/s1600-h/IMG_2214%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2214" border="0" alt="IMG_2214" src="http://lh5.ggpht.com/-u05vbziN1Pw/TrbC_vVYE2I/AAAAAAAAAR4/fFE0zYNZVCU/IMG_2214_thumb%25255B2%25255D.jpg?imgmax=800" width="371" height="278"></a></p> <p>Mix filling ingredients in a bowl. <p>When dough has doubled, punch down and turn out into a lightly floured surface. Roll dough out (using your wine bottle rolling pin!! ...or a real one) to a 16 by 12 inch rectangle. Spread filling out over dough. <a href="http://lh3.ggpht.com/-6UHeAkuJjH8/TrbDAXEr8MI/AAAAAAAAASA/-wu0UDtRn5A/s1600-h/IMG_2219%25255B9%25255D.jpg"></p> <p><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2219" border="0" alt="IMG_2219" src="http://lh6.ggpht.com/-AgPKbTZb4jY/TrbDAouxB8I/AAAAAAAAASI/USNtjW_bT2Q/IMG_2219_thumb%25255B3%25255D.jpg?imgmax=800" width="300" height="225"></a>Roll dough starting from the long side into a log pinching dough with fingertips as you go. You should have roughly a 16 inch log when you are finished. </p> <p>Cut log into 2-3inch pieces and place in a greased baking pan.</p> <p><a href="http://lh3.ggpht.com/-xUaKwnqLelE/TrbDA711__I/AAAAAAAAASQ/qEsYW3iJnQw/s1600-h/IMG_2222%25255B10%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2222" border="0" alt="IMG_2222" src="http://lh5.ggpht.com/-LUG2Z45sPoM/TrbDBLF-lyI/AAAAAAAAASY/OuEjkkSaNbs/IMG_2222_thumb%25255B4%25255D.jpg?imgmax=800" width="357" height="268"></a> <p>Cover and let rise until doubled, about another 1 - 1.5 hours.</p> <p>Preheat oven to 350 degrees. Bake rolls for 25 to 30 minutes until golden brown. </p> <p><a href="http://lh3.ggpht.com/-v_OmOJ5B7MU/TrbDBkoaWRI/AAAAAAAAASg/Gs85FIxrLCg/s1600-h/IMG_2225%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2225" border="0" alt="IMG_2225" src="http://lh5.ggpht.com/-5I_ShFO7rTY/TrbDB9pHFTI/AAAAAAAAASo/QJbcGr463Jk/IMG_2225_thumb%25255B3%25255D.jpg?imgmax=800" width="353" height="265"></a></p> <p>While rolls are cooling, mix glaze ingredients until smooth. Pour over rolls and serve!</p> <p><a href="http://lh4.ggpht.com/-Ndvf6ZBYDFc/TrbDCjZbWoI/AAAAAAAAASw/2I1WvOTwapU/s1600-h/IMG_2232%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2232" border="0" alt="IMG_2232" src="http://lh6.ggpht.com/-sGngBieeUqo/TrbDC6JQt8I/AAAAAAAAAS4/fV_03zH2jAg/IMG_2232_thumb%25255B3%25255D.jpg?imgmax=800" width="375" height="281"></a> <p>Several more notes: my rolls failed at rising so I ended up preheating the oven with them in it. It seemed to work. <p>I don't remember what my other note was....just have fun? <p>Oh fun story. I was trying to use up my pumpkin with this recipe. Turns out I didn't have enough of it left to make this recipe, so I ended up cracking a can of pumpkin. Sigh. Expect more pumpkin recipes. <p>-Leah K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com2tag:blogger.com,1999:blog-811922497176795914.post-60564839853684531662011-10-13T05:53:00.001-07:002011-10-13T05:53:40.730-07:00Homemade Nutella<p> </p> <p><a href="http://lh5.ggpht.com/-vCVvEF9jFek/TpbfSnccEiI/AAAAAAAAAPs/NloKZclKRv4/s1600-h/IMG_2106%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2106" border="0" alt="IMG_2106" src="http://lh5.ggpht.com/-tTN9juzZ3cQ/TpbfSxnTTxI/AAAAAAAAAP0/570ZwCsra5M/IMG_2106_thumb%25255B3%25255D.jpg?imgmax=800" width="436" height="327"></a></p> <p>Nutella. </p> <p>I don’t think I know a single person who doesn’t melt a little bit after hearing that word. </p> <p>Creamy, chocolatey delicious. </p> <p>Do you remember when Nutella was rare in this country? People would horde it after travelling to Europe because it was such a pain to get your hands on. Not any more though. You can find Nutella on most grocery shelves. That doesn’t change how good it is.</p> <p>What’s better than Nutella? Homemade Nutella. How about homemade Nutella on fresh bread?</p> <p> I came across the idea of making my own Nutella after visiting Fastachi, a nut and chocolate store that has some of the freshest most delicious nuts. After seeing the beautiful pile of freshly roasted hazelnuts, I started to wonder if it were possible to match that ever sought after taste of Nutella. Sure enough, not only is it possible, it’s extremely simple with only THREE ingredients. The end result is a fresh delicious spread that brings Nutella to an extreme. Dark and chocolately combined with the intense flavor of roasted hazelnuts. You can’t get more pure than this.</p> <p>This Nutella would make the perfect fun and creative gift (the holidays are slowly approaching!) Just put it in a cute jar with a bow and ta-da! Instant wow-factor! It also would make a great I’m sorry don’t hate me gift, I want to impress you with my culinary genius gift, you did something super nice for me gift, or for just a good…I need chocolate therapy moment. </p> <p>Try it on ice cream. It’s killer.</p> <p><a href="http://lh6.ggpht.com/-YlkjR3tvffI/TpbfTUSmjaI/AAAAAAAAAP8/WCFAOvRRL88/s1600-h/IMG_2102%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2102" border="0" alt="IMG_2102" src="http://lh4.ggpht.com/-FNdSUVxONDA/TpbfTeK0fwI/AAAAAAAAAQE/2Nj6p0v3s_I/IMG_2102_thumb%25255B2%25255D.jpg?imgmax=800" width="384" height="288"></a></p> <p>DO it. It’s definitely worth the experiment.</p> <p><strong><font size="3"><u>Homemade Nutella</u></font></strong></p> <p><font size="2">Makes roughly a cup</font></p> <p><strong><u>Ingredients</u></strong></p> <p>1 cup roasted hazelnuts (or roast them yourself for a few minutes!)</p> <p>1/2 cup good quality cocoa powdered (I used a dutch-processed French cocoa from Fastachi)</p> <p>Roughly 1 – 1 1/2 cup powdered sugar</p> <p>a pinch of salt</p> <p><strong><u>Directions</u></strong></p> <p><a href="http://lh5.ggpht.com/-MLqiC0-kDSk/TpbfT4u7S3I/AAAAAAAAAQM/VKQjE_lhZQ8/s1600-h/IMG_2091%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2091" border="0" alt="IMG_2091" src="http://lh6.ggpht.com/-D8j5NItW0YA/TpbfUBSn8SI/AAAAAAAAAQU/v0bBKZUkXA4/IMG_2091_thumb%25255B2%25255D.jpg?imgmax=800" width="393" height="295"></a></p> <p>Put all of the hazelnuts into a food processer and blend until <em>liquid </em>(about 5 minutes, it’s awesome!)<em>. </em>Slowly add the cocoa powder, sugar, and salt. Blend until combined. Adjust sugar amount to liking. Enjoy!</p> <p>So simple!</p> <p><a href="http://lh4.ggpht.com/-2-9ACWMFVio/TpbfUR3gddI/AAAAAAAAAQc/tpctHeQdqes/s1600-h/IMG_2096%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2096" border="0" alt="IMG_2096" src="http://lh4.ggpht.com/-1vXUIS0pi3Q/TpbfUuyXd7I/AAAAAAAAAQk/kyIHD0AJcB8/IMG_2096_thumb%25255B2%25255D.jpg?imgmax=800" width="292" height="389"></a></p> <p>If you put it in the fridge it will become a bit harder like Nutella and not as liquid. </p> <p><a href="http://lh5.ggpht.com/-rzaDyL30VYA/TpbfU8zjxAI/AAAAAAAAAQs/dXeuNcJ99jo/s1600-h/IMG_2110%25255B8%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2110" border="0" alt="IMG_2110" src="http://lh5.ggpht.com/-Ir_25ljn80c/TpbfVIjulhI/AAAAAAAAAQ0/EhtZ7N0eaKo/IMG_2110_thumb%25255B9%25255D.jpg?imgmax=800" width="176" height="279"></a></p> <p align="center">Coincidence my jar says magic? I think not!</p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-40261872761582829422011-09-22T20:04:00.001-07:002011-09-23T09:35:47.711-07:00Birthday Cake<p> </p> <p><a href="http://lh3.ggpht.com/-kzXvFMLG3wE/Tnv3HBP7o4I/AAAAAAAAAPM/-Dkpfy6SePA/s1600-h/IMG_2030%25255B6%25255D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-top: 0px;" title="IMG_2030" alt="IMG_2030" src="http://lh3.ggpht.com/-918tXzrGZ8o/Tnv3HrS1HGI/AAAAAAAAAPQ/hqFjNtSHQd0/IMG_2030_thumb%25255B3%25255D.jpg?imgmax=800" width="416" border="0" height="312" /></a></p> <p>Well well well. Looks like we’ve found ourselves back at a pretty awesome period of time. Myy birthday time. </p> <p>Yes. I do like my birthday. Yes, I do act like a little kid and start yelling out that it’s going to be my birthday a month in advance (my roommates can vouch). Yes. I do bake my own birthday cake.</p> <p>Who says someone else has to bake the cake?? In case you hadn’t noticed, I kinda like to bake. Get over it!!</p> <p>This cake was special for several reasons. Let me list them off</p> <ul> <li>It’s my birthday, meaning it achieves automatic special status</li> <li>It had TWELVE, read it, a whole <em>dozen</em> eggs</li> <li>NO flour. None! what? Crazy!! I know!</li> <li>No butter either!</li></ul> <p><a href="http://lh5.ggpht.com/-Sfa4kgKrsug/Tnv3HzOSGXI/AAAAAAAAAPU/zfAOh4YdU9g/s1600-h/IMG_2024%25255B5%25255D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-top: 0px;" title="IMG_2024" alt="IMG_2024" src="http://lh6.ggpht.com/-Huiw03FGimI/Tnv3IEUWbBI/AAAAAAAAAPY/P9P6XtzTo-c/IMG_2024_thumb%25255B2%25255D.jpg?imgmax=800" width="308" border="0" height="410" /></a></p> <p>No really, this was a cake, and it wasn’t a diet cake. Do diet cakes even exist? Believe me, there was enough chocolate in this sucker that made up for the lack of butter. What is the point of a diet cake anyways? I am so confused now.</p> <p>Nope, all twelve egg yolks are mixed with sugar and TONS of delicious melted chocolate. All TWELEVE (it’s crazy really) egg whites are beaten until they begin to take over your house like Strega Nona’s magic pasta pot did when Anthony forgot the magic words to stop it. Great book, check it out. </p> <p>Some how, these things combine together to make the lightest chocolate you’ve ever eaten. So light, that the original recipe titled it “lighter than air chocolate cake”. I find that hard to believe. Air is pretty light. This comes pretty darn close.</p><p>The frosting? Alcoholic whipped cream. No, not like that stuff that started popping up in liquor stores. REAL whipped cream, with real(?) alcohol.<br /></p> <p>Of course it was fantastic, especially shared among wonderful friends who took time to come celebrate! </p> <p>On another note – no flour means Passover friendly! I know you’re all excited now!</p> <p> </p> <p>Let’s get this party started. </p> <p><u></u> </p> <p>Warning- this cake was kinda a pain in the butt. GREASE WELL and you may have a prettier cake than mine. </p> <p><u>Cake Ingredients:</u><br />12 oz fine-quality bittersweet chocolate (not unsweetened), chopped<br />6 tablespoons water<br />12 large eggs, separated, at room temperature<br />1 1/3 cup sugar<br />1/2 teaspoon salt<br />2 tablespoons Dutch-process unsweetened cocoa powder</p> <p><span style="color:#ff0000;">NOTE! I ended up using 3 cups heavy cream because I didn’t have enough to make good layers. Either be stingy with your frosting or get more cream!</span></p> <p><u>Frosting: </u><br />2 cups heavy cream<br />6 tablespoons confectioners sugar, sifted<br />4 tablespoons Grand Marnier*</p> <p>To make the cake preheat the oven to 350, and GREASEEEEE, line, and grease again 4 cake pans (I used two and changed them out) </p><p>Melt chocolate with water on the stove over low heat, stirring frequently to prevent burning. Turn off and let cool to luke warm. </p><p>Beat egg yolk 2/3 cup sugar, and salt in a large bowl with a beater until thick and pale (8 minutes with hand mixer). Fold in chocolate. </p><p><a href="http://lh4.ggpht.com/-wb66a8OcRis/Tnv3IYcHcyI/AAAAAAAAAPc/pjr6EW3cVh8/s1600-h/IMG_2026%25255B6%25255D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-top: 0px;" title="IMG_2026" alt="IMG_2026" src="http://lh6.ggpht.com/-ipuJEOGVQXo/Tnv3I6J_b0I/AAAAAAAAAPg/TW4AXvW-LGk/IMG_2026_thumb%25255B3%25255D.jpg?imgmax=800" width="292" border="0" height="219" /></a> </p><p>Beat egg whites in a very large bowl with a clean beater until whites hold soft peaks. Slowly mix in remaining 2/3 cup sugar and beat until stiff peaks (really, beat well). Fold in thirds the whites into the chocolate mixture. Fold gently but thoroughly . </p><p>Spread batter in four baking pans and bake until puffed and dry to the touch (anywhere from 15-20 minutes). Cakes will sink a bit in the middle (so sad!). </p><p>remove cakes from pans CAREFULLY, and freeze layers for roughly an hour. </p><p>To make frosting: Beat cream with sugar and Grand Marnier until whipped cream holds stiff peaks. </p><p>Alternate layers of frosting and cake until stacked pretty! (unlike mine). Refrigerate for at least an hour to ensure defrosted cake layers. </p><p><span style="color:#ff0000;"><a href="http://lh4.ggpht.com/-0urQGcCcfVA/Tnv3JAzw9lI/AAAAAAAAAPk/BTTd4dAyIds/s1600-h/IMG_2029%25255B9%25255D.jpg"><img style="background-image: none; border: 0px none; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-top: 0px;" title="IMG_2029" alt="IMG_2029" src="http://lh3.ggpht.com/-apOwXaml21c/Tnv3JRKS3vI/AAAAAAAAAPo/s_ns5NfBfTk/IMG_2029_thumb%25255B3%25255D.jpg?imgmax=800" width="324" border="0" height="243" /></a></span></p> <p>I have to apologize. Not only did my cake turn out ugggly (grease your pans!!!), I took really bad pictures of it.</p> <p>What can I say, a drink in hand and a good conversation can be quite distracting.</p> <p> </p> <p>Happy baking (and birthday to me )</p> <p>Leah</p>K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-32039318311325770162011-08-30T10:19:00.001-07:002011-08-30T10:19:01.733-07:00Barley Black Bean Salad<p> </p> <p> </p> <p><a href="http://lh3.ggpht.com/-wAs8kzBPe1U/Tl0bcvwfQSI/AAAAAAAAAOc/uHwVg4rZZ6U/s1600-h/IMG_2021%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2021" border="0" alt="IMG_2021" src="http://lh6.ggpht.com/-V7vUzVIyHv0/Tl0bczxVYHI/AAAAAAAAAOg/2k6FXMKhbJ4/IMG_2021_thumb%25255B3%25255D.jpg?imgmax=800" width="447" height="335"></a></p> <p> </p> <p>I literally have 4 posts partially done. </p> <p>I have delicious things to report on, that I want you to feel the need to run to your kitchen after reading. Why can’t I just finish them? I’ll get there. </p> <p>For now I will distract you with a super simple, quick, wonderful grain salad. </p> <p>I swear I eat real food. I don’t just bake and eat that all day…although that’s not a bad idea. </p> <p>This is proof! This salad is bright and colorful, chewy from the barley, creamy from the beans, crunchy from the pepper, and gets a note of crisp freshness from the cilantro lime dressing.</p> <p>Don’t like barley? I don’t like you! </p> <p>…Just kidding. I love all of you. </p> <p>Trade it out! I think the original recipe called for rice (borrinng!). I’ve made it with quinoa. I’m sure you could do something crazy like use…wheat berries? </p> <p>Perfect potluck dish! Just…go make it. I don’t have a whole lot else to say.</p> <p>Black Bean Salad with Chili Lime Dressing</p> <p><u>Ingredients</u></p> <p>1 can Black beans</p> <p>1/2 cup Barley (or grain of choice)</p> <p>1 to 1 1/2 Colored pepper (use different colors and it’s SUPER pretty!)</p> <p>1 tomato (optional)</p> <p>1/2 sweet/red onion (I actually forgot it this time and its fine)</p> <p>1/2 cup fresh cilantro</p> <p><u>dressing</u></p> <p>1 lime</p> <p>1 Tbs olive oil, or more to your preference</p> <p>1/2 tsp cumin</p> <p>1/2 tsp chili powder</p> <p>pinch of cayenne (more if you want it spicier)</p> <p>salt and pepper to taste</p> <p><u>Directions</u></p> <p>Bring 1 cup of water to boil in a small pan. Add Barley and simmer for 30-40 minutes or until tender. Chop all vegetables, and wash and chop cilantro. Mix all dressing ingredients together.</p> <p>Add cooked barley, vegetables and dressing in a bowl and stir!</p> <p>Makes about 3-4 servings</p> <p>Super easy right?</p> <p>Really, the barley should be cooled in the fridge and then all ingredients are mixed, but I am generally hungry by that time, so I just eat it warm. Still good. </p> <p>On a side note…I definitely made the spice amounts up…just taste it until you think its right. You can always doctor later (welcome to my world of cooking!)</p> <p> </p> <p>NOW!</p> <p>Take a look at all my pretty pictures that I probably will never post on!</p> <p><a href="http://lh4.ggpht.com/-9aUyRhLw3ZU/Tl0bdV_1qoI/AAAAAAAAAOk/_mjXLFc5anM/s1600-h/IMG_1995%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1995" border="0" alt="IMG_1995" src="http://lh4.ggpht.com/-dloy1z4BAL4/Tl0bdk74jEI/AAAAAAAAAOo/Pd-1aqcWFx8/IMG_1995_thumb%25255B2%25255D.jpg?imgmax=800" width="339" height="452"></a></p> <p align="center">My first ever tomato plants!</p> <p><a href="http://lh6.ggpht.com/-Z5dceBiuuRs/Tl0be8txbBI/AAAAAAAAAOs/l6QC5JgXbzU/s1600-h/IMG_1998%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1998" border="0" alt="IMG_1998" src="http://lh4.ggpht.com/--ES8kWDBCe8/Tl0bfl10sXI/AAAAAAAAAOw/XT7kk2AsqiY/IMG_1998_thumb%25255B2%25255D.jpg?imgmax=800" width="464" height="348"></a></p> <p align="center">I learned that container gardening is amazing</p> <p> </p> <p><a href="http://lh3.ggpht.com/-I-83BOGPFY4/Tl0bf-8KBII/AAAAAAAAAO0/ro7xtHLmVtA/s1600-h/IMG_2004%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2004" border="0" alt="IMG_2004" src="http://lh4.ggpht.com/--AyUvyr8em8/Tl0bgFxeFWI/AAAAAAAAAO4/CdA3pbL6ZgM/IMG_2004_thumb%25255B2%25255D.jpg?imgmax=800" width="329" height="439"></a></p> <p> </p> <p> </p> <p><a href="http://lh5.ggpht.com/-SpgVkUMLBxA/Tl0bgVIOGiI/AAAAAAAAAO8/FzMSlB8U0b4/s1600-h/IMG_2008%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2008" border="0" alt="IMG_2008" src="http://lh3.ggpht.com/-SHYCOqylZy4/Tl0bgiP__jI/AAAAAAAAAPA/UuipHb8iy5M/IMG_2008_thumb%25255B2%25255D.jpg?imgmax=800" width="324" height="432"></a></p> <p align="center">FYI Serrano chilies are hottt</p> <p><a href="http://lh5.ggpht.com/-aZVakO_xBkw/Tl0bgyAAhWI/AAAAAAAAAPE/F9idLEUhh24/s1600-h/IMG_2012%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_2012" border="0" alt="IMG_2012" src="http://lh4.ggpht.com/-I49xEH590_0/Tl0bhQyBM3I/AAAAAAAAAPI/XFxyC5teSjU/IMG_2012_thumb%25255B2%25255D.jpg?imgmax=800" width="466" height="350"></a></p> <p align="center">Salsa roastingg!</p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com1tag:blogger.com,1999:blog-811922497176795914.post-31922358630404900702011-07-19T19:25:00.001-07:002011-07-19T19:25:08.122-07:00Blueberry Birthday Cake<p> </p> <p> </p> <p><a href="http://lh3.ggpht.com/--jKeCjpWdRM/TiY8c8NRRlI/AAAAAAAAANk/RgEQ8Rpc7KE/s1600-h/DSC_0193%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0193" border="0" alt="DSC_0193" src="http://lh5.ggpht.com/-ilXuZGxK_Yw/TiY8dO7ajyI/AAAAAAAAANo/vuaS6zbnmk4/DSC_0193_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="272"></a></p> <p>Holy life change Batman! </p> <p>Wanna hear what’s been going on?</p> <ul> <li>Graduated with a Master’s</li> <li>Started working full time hours</li> <li>Moved home briefly</li> <li>Boyfriend returned home</li> <li>Moved to a new city</li> <li>Got my first SALARY and job title!</li></ul> <p>No biggie.</p> <p>OH and my computer was broken for like THREE weeks!!!</p> <p>The combination of switching to the “real world”, moving to a new place (and kitchen…hugeeee kitchen with a GAS STOVE!!), and it being stupid summer hot in the apt has severely limited the bakeage going on in my life.</p> <p>Never fear, a birthday has once again struck the scene!</p> <p>My darlin boyfriend has retuned home and obviousllllyyy I wasn’t' going to let the heat and all of my other excuses prevent me from birthday caking! </p> <p>Summer is a special place in Massachusetts. We’re not California. We don’t cheat and get spoiled with delicious local produce all year round (jerks). So when things are in season, you horde them…enjoy them.</p> <p>Therefore I chose to make this delicious berry cake!</p> <p>It’s a vanilla butter cake with blueberries baked INSIDE (um giant blueberry muffin cake?) with a – get this – lemon whipped cream, cream cheese frosting, and of course, decorated with more berries.</p> <p> <a href="http://lh3.ggpht.com/-52OmQFIeyCM/TiY8dpfWN4I/AAAAAAAAANs/M3nF3dIJ8CU/s1600-h/DSC_0184%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0184" border="0" alt="DSC_0184" src="http://lh6.ggpht.com/-3Ya8yxNSwOQ/TiY8dyTE2qI/AAAAAAAAAN0/V26cPTQ9JTc/DSC_0184_thumb%25255B3%25255D.jpg?imgmax=800" width="346" height="229"></a></p> <p>The cake originally comes from Joy the Baker (sensing a theme?), but I upped the berries in the cake and chose a different frosting, and most likely didn’t measure as accurately. I’m sure you could use whatever berries are in season around you, or even something like peaches, although I would be careful how much water your fruit would add to the cake (either macerate the fruit or try adapting with more flour)</p> <p><font size="4">Big Berry Birthday Cake </font> <p><font size="2">(or giant blueberry muffin cake)</font> <p> from <a href="http://www.joythebaker.com/blog/2010/04/big-berry-birthday-cake/">Joy the Baker</a> <p>2 sticks unsalted butter, softened to room temperature <p>1 3/4 cups granulated sugar <p>4 large eggs <p>1 cup milk <font color="#ff0000">(the higher the fat, the more delicious)</font> <p>1 Tablespoon vanilla extract <p>1/2 vanilla bean, seeds scraped out <font color="#ff0000">( I didn’t use this but it would be SO good)</font> <p>2 3/4 cups all-purpose flour <p>1 1/2 teaspoons baking powder <p>1/2 teaspoon salt <p>1 Pint blueberries plus more berries of any type to decorate wtih <p>Preheat oven to 350 degrees F. Butter and flour two 8-inch round baking pans WELL and set aside. <font size="3">DO THIS! Otherwise your muffin-like cake will end up sticking to the pan and you will break it trying to get it out and then you will glue it back together with frosting and then it will break and fall into your boyfriends lap when he is sitting on your very slanted porch. </font><font size="2">(don’t worry…he caught it and ate it)</font></p> <p><font size="2"><a href="http://lh6.ggpht.com/-E3_ObeLx-jo/TiY8eG4TNgI/AAAAAAAAAN4/gf1EsPH94Vs/s1600-h/DSC_0186%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0186" border="0" alt="DSC_0186" src="http://lh6.ggpht.com/-TsMRfQJeZ8g/TiY8edIC8fI/AAAAAAAAAN8/nyobSjTRLM4/DSC_0186_thumb%25255B2%25255D.jpg?imgmax=800" width="337" height="223"></a></font></p> <p>Cream the butter and sugar on medium speed for 3 to 5 minutes or until light and fluffy. Add the eggs, one at a time, beating for one minute after each addition. <p>In a small bowl whisk together flour baking powder and salt. <p>In a separate small bowl combine the milk, vanilla extract and vanilla seeds (if using). <p>Alternate adding the flour mixture and the milk mixture in three batches, starting and ending with the flour. When the batter is just combined, shut off the mixture and thoroughly incorporate the dough with a rubber spatula. the batter should be this awesome fluffy light texture. DON’T beat it too much. Carefully add in roughly a pint or less (I used about a big handful under) of blueberries, and barely mix in. <p>Divide the batter between the two pans. <p>Bake for 35 to 40 minutes, or until a pale golden color, and a skewer inserted in the center of the cake comes out clean. <p>Let the cakes cool in the pan for 15 minutes, and continue on a wire rack. Frost and berry only when cakes are completely cool. <p><font size="3"><a href="http://lh5.ggpht.com/--JFOLsm4RlE/TiY8eoxcX8I/AAAAAAAAAOA/8mRGUGUyvHQ/s1600-h/DSC_0188%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0188" border="0" alt="DSC_0188" src="http://lh3.ggpht.com/-XwBv7VFtqFQ/TiY8exVlf_I/AAAAAAAAAOE/_kF1Ofbkuyk/DSC_0188_thumb%25255B3%25255D.jpg?imgmax=800" width="249" height="375"></a></font></p> <p><font size="3">Lemon-Whipped Cream-Cream Cheese Frosting</font></p> <p><font size="2">1 lemon zested and juiced</font> <p><font size="2">1 Pint of whipping or heavy cream</font> <p><font size="2">8 oz of cream cheese</font> <p><font size="2">1 Tbs of sugar</font> <p><font size="2">1 splash of vanilla extract</font> <p><font size="2">pinch of salt</font> <p>In a chilled bowl, beat together all ingredients except for the heavy cream. Once everything is nicely mixed, beat in the cream until stiff (but not too stiff!) peaks form. Chill until ready to frost. (isn’t whipped cream easy?)</p> <p><a href="http://lh3.ggpht.com/-Xtu2wzcR1DI/TiY8fzWtiNI/AAAAAAAAAOI/coPn9v2HW6c/s1600-h/DSC_0189%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0189" border="0" alt="DSC_0189" src="http://lh4.ggpht.com/-bJkRTunw1Uo/TiY8gSKcn_I/AAAAAAAAAOM/NjlYmSvNLnw/DSC_0189_thumb%25255B2%25255D.jpg?imgmax=800" width="370" height="245"></a></p> <p>To assemble the cake, cut berries (if using something like strawberries to decorate) into pretty slices. Frost bottom layer and cover with berries of choice. Stack top cake layer and cover with remaining frosting. Decorate with berries. Impress everyone with deliciousness! <p> <p align="center">So good! It was summery and wonderful.</p> <p><a href="http://lh4.ggpht.com/-6FzfTrEIal8/TiY8ggZLryI/AAAAAAAAAOQ/G7ENGy2ye_U/s1600-h/DSC_0194%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0194" border="0" alt="DSC_0194" src="http://lh5.ggpht.com/-Is0fQ3gKU5E/TiY8g6AXi8I/AAAAAAAAAOU/xMdehEqhBh0/DSC_0194_thumb%25255B2%25255D.jpg?imgmax=800" width="385" height="255"></a></p> <p align="center">Happy birthday Sam! <p>-Leah K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com1tag:blogger.com,1999:blog-811922497176795914.post-69721181594922526442011-06-17T14:39:00.000-07:002011-06-17T15:54:45.041-07:00Pyrex Bread PuddingLeah moved out a little over two weeks ago, and it is 2 more til we move back in together (Miss you, Leah!) When she was moving out, she asked me if I wanted her to leave any baking supplies. I furiously shook my head, mentioned something about not wanting the responsibility of any subletters damaging or breaking anything, and spouted off a line about probably not baking much anyway. Of course the next day was spent kicking myself for having had turned down the offer to hold on to: a muffin tin, cake pans, cooling rack, casserole dish, cookie sheet, loaf pan, measuring cups, etc.<br /><br />Because I logistically could not bake anything, I had the overwhelming desire to do it. I frantically looked around for ANYTHING I could bake in. After contemplating some ceramic bowls (I don't recommend using them unless specifically oven proof - the glaze could melt and release dangerous chemicals into your food, not to mention it would heat very irregularly) I spotted the pyrex measuring cup. It is made from the same stuff as the baking dish, right? I did some research and decided to go for it. The beauty happens to be a 4 cup measuring cup, and I HIGHLY suggest getting one if you don't already have one.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_9WP1tWqvIMkm-QnqG26M7HnG0wvzH1toy2hKkGejm4ARpi_pV1PL2zK82mcb7I8NOX2omSc46PzR5mhBktcG-3rE_0-BvRp1_8qKv4J3Ol3Nl9h94Da_4eKovBvD_I1DongpbZ_Cfhm/s1600/IMG_2158.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_9WP1tWqvIMkm-QnqG26M7HnG0wvzH1toy2hKkGejm4ARpi_pV1PL2zK82mcb7I8NOX2omSc46PzR5mhBktcG-3rE_0-BvRp1_8qKv4J3Ol3Nl9h94Da_4eKovBvD_I1DongpbZ_Cfhm/s400/IMG_2158.JPG" alt="" id="BLOGGER_PHOTO_ID_5619308111291178978" border="0" /></a>I had made a few large boules of wheat bread a few days before and found my last one stale and hard as a rock. Instead of carrying it around as a weapon I decided to salvage it by making some bread pudding.<br /><br />The following <a href="http://www.epicurious.com/recipes/food/views/Bread-Pudding-231336">recipe</a> is a basic one adapted from epicurious that can be dressed up in a ton of ways. It makes 5-6 servings.<br /><br />4 Cups of stale bread (pretty much anything will work, you can even toast it a bit)<br />4 Tablespoons unsalted butter (1/2 stick) melted<br />3/4 Cup white sugar<br />3 Eggs<br />2 Cups milk<br />2 Tablespoons vanilla extract (I didn't have any, so I used amaretto again)<br />1 Teaspoon cinnamon<br />1/4 Teaspoon nutmeg<br /><br />Grease/butter a small casserole dish (in my case it was the pyrex measuring cup) and preheat the oven to 350 F. Saw the bread into bite sized pieces. If your bread is as stale as mine was, you may need a real saw... In a bowl combine the butter, sugar, eggs, milk, vanilla extract, cinnamon and nutmeg. Lay the bread in the dish and pour your mixture over the top, making sure to get the bread nice and saturated. Stir if you need to ensure it is all soaked. Bake for 40 min and serve hot or cold.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmZCTm9zjqJpU7hNJxMijv8sPDy5aPzM7U3v414gcapYZIm-gsirpitFON_kExDL8844c_7AjHZZG73OcRa0DzvnK_X2Wl7KpiynvL11rdOAyfzRtWSE-v_-cNJHgjuFTVF5WsS3WtzoN/s1600/IMG_2161.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 255px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmZCTm9zjqJpU7hNJxMijv8sPDy5aPzM7U3v414gcapYZIm-gsirpitFON_kExDL8844c_7AjHZZG73OcRa0DzvnK_X2Wl7KpiynvL11rdOAyfzRtWSE-v_-cNJHgjuFTVF5WsS3WtzoN/s320/IMG_2161.JPG" alt="" id="BLOGGER_PHOTO_ID_5619308312694191666" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7voJK12_Dzmh44Xn_9nVSW_ytTKV65CrDc4Tp5ob4mxHrZiYHwX-OyNGmC5DJbJAXxFJsGxOtIAzuuxUdUGnWWF6e-5JGL6BXKxPW94O8oT8mH0vqnE-a6D_EptERCYX35kB7Uz0wHFOg/s1600/IMG_2160.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 253px; height: 341px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7voJK12_Dzmh44Xn_9nVSW_ytTKV65CrDc4Tp5ob4mxHrZiYHwX-OyNGmC5DJbJAXxFJsGxOtIAzuuxUdUGnWWF6e-5JGL6BXKxPW94O8oT8mH0vqnE-a6D_EptERCYX35kB7Uz0wHFOg/s320/IMG_2160.JPG" alt="" id="BLOGGER_PHOTO_ID_5619308555028629682" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The pudding can be made more custard-y by adding additional eggs. You can also add in things like raisins or other dried fruit, nuts, chocolate chips, etc. I kept mine pretty simple and polished it all off in 2 days...<br /><br />So much for not baking!<br />~KaiK&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-30350441808385368432011-06-11T16:30:00.001-07:002011-06-11T16:30:11.367-07:00Oh My God, We’re Back Again (Cinnamon Sugar Pull-Apart Bread)<p> </p> <p>Which brings me to two points.</p> <p>First. Um the Backstreet Boys are actually back? That’s like…wrong. I loved them-when I was thirteen!! As in, they are OLD. I’m not sure how I feel about this</p> <p>Second, I definitely started this recipe a few days ago, yelling at Kai for never being present EVER on this blog. BUT he surprised me by posting! </p> <p>Kai-Can we vow to post more? I vow to post more.</p> <p>Readers-You should vow to comment more!</p> <p>Now that we’re all vowed up. Let’s bake.</p> <h1><font size="5">Cinnamon sugar pull-apart bread </font></h1> <p>Magic bread. </p> <p><a href="http://lh4.ggpht.com/-MSJKSoxDkw0/TfP6bqcKvXI/AAAAAAAAAMk/lxZhUpwYteI/s1600-h/IMG_1947%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1947" border="0" alt="IMG_1947" src="http://lh4.ggpht.com/-LXfwNtUxEEQ/TfP6b28FMPI/AAAAAAAAAMo/8339bwfLoN0/IMG_1947_thumb%25255B1%25255D.jpg?imgmax=800" width="513" height="386"></a></p> <p>It’s a sweet yeast doughy bread that is slathered with browned butter and cinnamon and sugar.</p> <p><a href="http://lh3.ggpht.com/-Z9zCjaW0Iz4/TfP6cu6RjJI/AAAAAAAAAMs/JdjzhFrZQfo/s1600-h/IMG_1951%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1951" border="0" alt="IMG_1951" src="http://lh5.ggpht.com/-efpf_6gOwME/TfP6dDqRqWI/AAAAAAAAAMw/EaCA4A3C4mE/IMG_1951_thumb%25255B1%25255D.jpg?imgmax=800" width="505" height="380"></a></p> <p>The dough is then cut into long strips and stacked up, and cut again into squares. Then the stacks are stuffed into a loaf pan where it chills out and grows (ugh waiting sucks).</p> <p><a href="http://lh6.ggpht.com/-WsMx88odsoA/TfP6d8NnRNI/AAAAAAAAAM0/WiwWv_99wdw/s1600-h/IMG_1954%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1954" border="0" alt="IMG_1954" src="http://lh4.ggpht.com/-3n101oBgytY/TfP6eFVUjjI/AAAAAAAAAM4/UZxlshWhlJo/IMG_1954_thumb%25255B2%25255D.jpg?imgmax=800" width="532" height="399"></a></p> <p>Then after 30 minutes of baking, this warm, soft, cinnamon sugar wonderland is released from the oven. Your house will smell good, your dog will smell good, even your dirty laundry may smell good.</p> <p> </p> <p><a href="http://lh5.ggpht.com/-E9ZfBQ2_Z8g/TfP6evO7a7I/AAAAAAAAAM8/0ajgoJ1gixg/s1600-h/IMG_1961%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1961" border="0" alt="IMG_1961" src="http://lh6.ggpht.com/-f-gkxfZZ5ug/TfP6fVX1J5I/AAAAAAAAANA/MlUQFudhxZw/IMG_1961_thumb%25255B2%25255D.jpg?imgmax=800" width="529" height="397"></a></p> <p>Swimsuit season? Er…sorry, that one may need to wait a bit longer (especially with Kai over there posting Guinness cupcakes)</p> <p>But this bread is warm, sugary-buttery-reminds me of cinnamon toast mornings good! It’s pull it apart (duh) and shove happiness into your mouth good. It’s roommate clean your damn dishes before I chuck them at you, but first have some bread good. It’s boyfriend- I’m so sorry for doing whatever that stupid thing was that I did, here have some delicious bread and forget everything good </p> <p>Swimsuit? psh.</p> <p>Does your swimsuit hold you at night and solve all of your problems? …Neither does this bread, but it will make you forget about your troubles for a few minutes.</p> <p><a href="http://lh6.ggpht.com/-Bu4NtGrKPSI/TfP6fwRPSLI/AAAAAAAAANE/_pSOnF-QM1k/s1600-h/IMG_1968%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1968" border="0" alt="IMG_1968" src="http://lh4.ggpht.com/-39RLzDXEGZo/TfP6gkFmEmI/AAAAAAAAANI/J9PePk3jLSE/IMG_1968_thumb%25255B1%25255D.jpg?imgmax=800" width="528" height="397"></a></p> <p><strong>Cinnamon Sugar Pull-Apart Bread</strong> <p>Makes: one 9x5x3-inch loaf <p>Recipe adapted from <a href="http://www.joythebaker.com/blog/2011/03/cinnamon-sugar-pull-apart-bread/">Joy the baker</a> (go check it out…she takes much better pictures than I do) <p>Dough: <p>· 2 3/4 cups plus 2 tablespoons all-purpose flour <p>· 1/4 cup granulated sugar <p>· 2 1/4 teaspoons (1 envelope) active dry yeast <p>· 1/2 teaspoon salt <p>· 2 ounces unsalted butter <p>· 1/3 cup whole milk <p>· 1/4 cup water <p>· 2 large eggs, at room temperature <p>· 1 teaspoon pure vanilla extract <p> <strong>Filling: </strong> <p>· 1 cup granulated sugar <p>· 2 teaspoons ground cinnamon <p>· 1/2 teaspoon fresh ground nutmeg <p>· 2 ounces unsalted butter, melted until browned <p>In a large mixing bowl mix 2 cups flour, sugar, yeast, and salt. Set aside. <p>Whisk together eggs and set aside. <p>In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two <p>Pour the milk mixture into the dry ingredients and stir. Add the eggs and stir the mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. <p>Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below. <p>While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter, STIRRING FREQUENTLY until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. <p>Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. <p>Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. <p>Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well. <p>Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. EAT <p> <p>So good. Maybe I’ll start writing about all the light summery things I make too… <p>Eh. <p>Happy baking! <p>Leah</p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-30089410912062163742011-06-08T19:08:00.000-07:002011-06-08T19:47:10.023-07:00Spring Awakening<style>@font-face { font-family: "Times New Roman"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Secti</style><b>*yawn</b><span style="font-weight: normal;"> * Is it spring already? Wait, what? It’s almost summer?!!!!<br /><br /></span> <p class="MsoNormal"> </p> <p class="MsoNormal">Well, it seems I’ve fallen out of deep hibernation into the oppressive heat of late spring. I apologize for the delayed postings - though I do have some great news! Leah and I have officially finished our masters programs and are now sporting two fine degrees each from Clark University! Well… perhaps that wasn’t particularly exciting news to you, but for us it means moving to Somerville with our close friend and trying to make it in this <s>terrifying</s> challenging job market. While this means goodbye to the ease of college living, it also means hello to a disposable income! Err… after living costs and student loans, perhaps not quite so disposable.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"> </p> <p class="MsoNormal">To celebrate my first post in a while (read months), I decided I had to put forth something a little more flashy that would inspire a few ooohhs and aaahhhs. Thus, I present to you Guinness drunkcakes, I mean cupcakes.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><span style="font-weight: normal;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpHaQcYkruXeyaVJQLV9J2NtyX15LacyGV272oUSBrpwoKsqk_GZ2pXeFpVTYT49HkyzQ-xgKkIEOkA1zTdjyIukI3I7CbC4stA6gqDgX_BxNIRgFrA2z0UiiavghPCdxa6PSA8XixgzM/s1600/IMG_2179.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpHaQcYkruXeyaVJQLV9J2NtyX15LacyGV272oUSBrpwoKsqk_GZ2pXeFpVTYT49HkyzQ-xgKkIEOkA1zTdjyIukI3I7CbC4stA6gqDgX_BxNIRgFrA2z0UiiavghPCdxa6PSA8XixgzM/s320/IMG_2179.JPG" alt="" id="BLOGGER_PHOTO_ID_5616037047808560834" border="0" /></a></span></p> <p class="MsoNormal"> </p> <p class="MsoNormal">The recipe came to me by strong recommendation of one of our loyal readers (you know who you are). It is a chocolate cupcake with Guinness, topped with a Bailey’s butter cream frosting. True bliss. The beauty of it is that not only do you get to impress friends and loved ones with the subtle tastes of Guinness and Bailey’s in a decadent chocolate pillow of goodness, but you also get to drink while you do it. There’s nothing to lose but your waist line, so what are you waiting for?</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"> </p> <p class="MsoNormal"><a href="http://meadowparty.com/blog/?p=580">The recipe</a> requires some unconventional ingredients so be prepared (idiotically, half way through step 1 I realized I was completely out of cocoa powder and had to run to the store). All in all it should also make approximately 24 cupcakes, though I apparently listened carefully in Sunday school and was able to perform a fish and loaves stunt and had enough to make at least 27. Be prepared to eat your way through the rest of the batter (I guess you could always just bake a few more, but who has ever resisted delicious chocolate batter from fear of salmonella? Not me!)</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"> </p> <p class="MsoNormal">2 Cups all-purpose flour<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87c4YGvAx6jEjTTvUTMB3zAZrGDOEJj3SauJ-Q37w97EA5WS6J_p_bzWMKhTVMBCCtV_wW1k2Uqi0e_c6Cb78Z-HXGpHqDa2tD0Wt2RBMeslKnK1aEHZZJ4pQGe0b1DKH15Vg1s-0CWN_/s1600/IMG_2164.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87c4YGvAx6jEjTTvUTMB3zAZrGDOEJj3SauJ-Q37w97EA5WS6J_p_bzWMKhTVMBCCtV_wW1k2Uqi0e_c6Cb78Z-HXGpHqDa2tD0Wt2RBMeslKnK1aEHZZJ4pQGe0b1DKH15Vg1s-0CWN_/s200/IMG_2164.JPG" alt="" id="BLOGGER_PHOTO_ID_5616037821964114338" border="0" /></a></p> <p class="MsoNormal">1 ½ Teaspoons baking soda</p> <p class="MsoNormal">¾ Teaspoon salt</p> <p class="MsoNormal">½ Cup neutral oil (sunflower, safflower, canola, etc.)</p> <p class="MsoNormal">1 Cup butter</p> <p class="MsoNormal">1 Cup Guinness</p> <p class="MsoNormal">¾ Cup cocoa powder</p> <p class="MsoNormal">2 Cups sugar</p> <p class="MsoNormal">2/3 Cup sour cream</p> <p class="MsoNormal">2 Eggs</p> <p class="MsoNormal">1 Teaspoon vanilla extract (or if you are improvising like me, Amaretto)</p> <p class="MsoNormal">2 Tablespoons Bailey’s</p> <p class="MsoNormal">3 Cups confectioner’s sugar</p> <p class="MsoNormal"> </p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVlcPIEImzx1AEdleXL0lEK23kD1A_opauWYxWsEOCkdGbVmaI9SN9ef1iFKO-zcL6SOi2Iq16Q4uha5VNt-MnmLypoV49x0zHzfLgZ2kk_gTWCqfo-_PTOw3GHbeyeUftpMt2R3RODCO/s1600/IMG_2168.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVlcPIEImzx1AEdleXL0lEK23kD1A_opauWYxWsEOCkdGbVmaI9SN9ef1iFKO-zcL6SOi2Iq16Q4uha5VNt-MnmLypoV49x0zHzfLgZ2kk_gTWCqfo-_PTOw3GHbeyeUftpMt2R3RODCO/s200/IMG_2168.JPG" alt="" id="BLOGGER_PHOTO_ID_5616038974326208850" border="0" /></a></p> <p class="MsoNormal">Heat ½ cup of butter (1 stick) in a skillet w/ the Guinness. Make sure the butter is well melted and the Guinness ends up non-carbonated. Remove from heat and add in the oil and cocoa powder once cooled a little.</p> <p class="MsoNormal"> </p> <p class="MsoNormal"><br /></p><p class="MsoNormal">Heat oven to 350F and put cupcake liners in your tin (or if you are like me and think having</p> <p class="MsoNormal"> those are too easy, grease and cocoa powder your tin).</p> <p class="MsoNormal"> </p> <p class="MsoNormal"><br /></p> <p class="MsoNormal">Sift together (or just toss) the flour, salt and baking powder. Then, in a separate bowl, beat together the sour cream and eggs. Add in the vanilla extract/amaretto and </p><p class="MsoNormal">beat in the sugar.</p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAyv_D3DRYY4Xqqbm5tHseALaavqQjqrD9a9EXok3UBVoGTJgIhy78FezvFlCUmqlwdG1eBrjFypU6cq_8tGCrcVYzRvQiJGPALZzQ1nQur6SsmylGw_tv_CeR9k36YiyFhPFoFAMiYxI/s1600/IMG_2170.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 107px; height: 146px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAyv_D3DRYY4Xqqbm5tHseALaavqQjqrD9a9EXok3UBVoGTJgIhy78FezvFlCUmqlwdG1eBrjFypU6cq_8tGCrcVYzRvQiJGPALZzQ1nQur6SsmylGw_tv_CeR9k36YiyFhPFoFAMiYxI/s200/IMG_2170.JPG" alt="" id="BLOGGER_PHOTO_ID_5616038991572285842" border="0" /></a></p> <p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVel313pGNUC9IpTltyIPhueK-9H8QyVJdklzo9ePYVRUt3eWZxpBWI5RC1SDRuuHl5j8HKzjuS5sFZKPsz0rnoR9iSs6_UYqiJ3s-_5ynwEHd-TQXhrPfqvvyZTRWTH415KyxIDcmW4Gr/s1600/IMG_2176.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 191px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVel313pGNUC9IpTltyIPhueK-9H8QyVJdklzo9ePYVRUt3eWZxpBWI5RC1SDRuuHl5j8HKzjuS5sFZKPsz0rnoR9iSs6_UYqiJ3s-_5ynwEHd-TQXhrPfqvvyZTRWTH415KyxIDcmW4Gr/s200/IMG_2176.JPG" alt="" id="BLOGGER_PHOTO_ID_5616038984839996306" border="0" /></a></p> <p class="MsoNormal"> </p><p class="MsoNormal"> </p> <p class="MsoNormal"> </p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKrBpmOcOVlWdl3lx7Iyq_ytj41XO6hpmXJ5HX1kh3TFaLAVazMRCm4oPnkZ1_7LjmcamPOn3yIPtTYdEYO1RV_DRw1TOgq85bir0pbdTOtuwvNdxBnEoUW8ob-52pfArjk4MW3VdETXF/s1600/IMG_2173.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 206px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKrBpmOcOVlWdl3lx7Iyq_ytj41XO6hpmXJ5HX1kh3TFaLAVazMRCm4oPnkZ1_7LjmcamPOn3yIPtTYdEYO1RV_DRw1TOgq85bir0pbdTOtuwvNdxBnEoUW8ob-52pfArjk4MW3VdETXF/s200/IMG_2173.JPG" alt="" id="BLOGGER_PHOTO_ID_5616037828619904034" border="0" /></a></p> <p style="text-align: left;" class="MsoNormal"><br /></p><p style="text-align: left;" class="MsoNormal"><br /></p><p style="text-align: left;" class="MsoNormal"><br /></p><p style="text-align: left;" class="MsoNormal"><br /></p><p style="text-align: left;" class="MsoNormal"><br /></p><p style="text-align: left;" class="MsoNormal"><br /></p><p style="text-align: left;" class="MsoNormal"><br /></p><p style="text-align: left;" class="MsoNormal"><br /></p><p style="text-align: left;" class="MsoNormal">Once the Guinness mixture has cooled till just warm, beat in. Mix in flour mixture until just combined.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">Fill each spot ¾ full and bake for about 17 min, rotating once in the middle.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">Cool completely when a toothpick comes out clean.<span style="font-weight: normal;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv68ZFFwtkTnnpYeeJQjvLfcB_ibdnYt2mDfBBTB0J5D-0WVVID_cl4nO9GcbmFcikHXoAyT_G1x4BlYgL7L2wGo-ND4VEzt7W9PdSKEu7v_gY1nVTAZ1RPVBVxCiE2paydlxGqqe8VYae/s1600/IMG_2177.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv68ZFFwtkTnnpYeeJQjvLfcB_ibdnYt2mDfBBTB0J5D-0WVVID_cl4nO9GcbmFcikHXoAyT_G1x4BlYgL7L2wGo-ND4VEzt7W9PdSKEu7v_gY1nVTAZ1RPVBVxCiE2paydlxGqqe8VYae/s320/IMG_2177.JPG" alt="" id="BLOGGER_PHOTO_ID_5616039741268094258" border="0" /></a></span></p><p class="MsoNormal">Beat together the last ½ cup (stick) of butter, which should be at room temperature, with the sugar and Bailey’s. Slather copious amounts onto each cupcake, then enjoy.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">Follow up with more Guinness.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">With any luck more posts will come over the next few days, though I make no promises. Perhaps in the next post I might share some of my rather unique attempts at creative/innovative baking!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXIy4TUhxBjHEcUvLW6xLjsLCql9NjrdGpS6h-lai8rFs-bNYdMh8WRxB1xQY4QV4K0LjFSxwCQexDoErUHY5mRVXSp91MFZNV36h5EbXoK27EiyxYXoZzk6Dx-TjrecKSEEU7JNIpTvB/s1600/IMG_2180.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXIy4TUhxBjHEcUvLW6xLjsLCql9NjrdGpS6h-lai8rFs-bNYdMh8WRxB1xQY4QV4K0LjFSxwCQexDoErUHY5mRVXSp91MFZNV36h5EbXoK27EiyxYXoZzk6Dx-TjrecKSEEU7JNIpTvB/s320/IMG_2180.JPG" alt="" id="BLOGGER_PHOTO_ID_5616039748653772514" border="0" /></a></p> <p class="MsoNormal"> </p> <p class="MsoNormal">Bottoms up!</p> <p class="MsoNormal">~Kai</p>K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-1983294011105105452011-04-07T16:09:00.001-07:002011-04-07T16:09:23.284-07:00Whole Wheat Lemon Buttermilk Pancakes<p> </p> <p><a href="http://lh4.ggpht.com/_3YkqL-iaq9I/TZ5ECRbsGfI/AAAAAAAAAKs/X_AJqfXjYbI/s1600-h/IMG_1843%5B12%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1843" border="0" alt="IMG_1843" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TZ5EC3HEYSI/AAAAAAAAAKw/wQbuY1FkViQ/IMG_1843_thumb%5B9%5D.jpg?imgmax=800" width="338" height="254"></a></p> <p>I like pancakes.</p> <p>I REALLY like pancakes.</p> <p>I get pancake cravings while others are getting chocolate cravings</p> <p>But I am no pancake expert. Actually, last semester I had the luxury of a boyfriend who makes really awesome pancakes, but he left me ( not like that! He’s in Guatemala), so now I need to fend in the pancake world for myself.</p> <p>But it’s ok. I’m having fun, and I’m totally getting better at making delicious <em>whole grain</em> pancakes.</p> <p>Ok, you may be thinking what’s so hard about making pancakes?? But I want fluffy and light and packed full of random grain pancakes! And <em>that</em> is not always easy…or I suck at making pancakes (Sam come home and make me pancakes!) </p> <p><a href="http://lh5.ggpht.com/_3YkqL-iaq9I/TZ5EDfOtBWI/AAAAAAAAAK0/0OVIGfTihnc/s1600-h/IMG_1846%5B7%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1846" border="0" alt="IMG_1846" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TZ5ED_z4McI/AAAAAAAAAK4/k1hFzliVGdY/IMG_1846_thumb%5B4%5D.jpg?imgmax=800" width="275" height="207"></a></p> <p>Anyways, I’ve been making a decent number of pancakes, and this one came out blog post worthy!</p> <p>So here we go: Whole Wheat Lemon Buttermilk Pancakes</p> <p><a href="http://lh4.ggpht.com/_3YkqL-iaq9I/TZ5EEWr4WoI/AAAAAAAAAK8/nLEaxxHsLhI/s1600-h/IMG_1834%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1834" border="0" alt="IMG_1834" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TZ5EFMdj36I/AAAAAAAAALA/QphqFrWrYk8/IMG_1834_thumb%5B3%5D.jpg?imgmax=800" width="223" height="297"></a></p> <p>My roommates description of the lemon flavor in these was “it takes like a glass of water with lemon in it”</p> <p>…basically I think he means there was a slight refreshing lemon taste to these, which was true. The lemon was a delicious side note. Plus, I think adding lemon helps to increase the reaction between the acid and the baking soda (therefore more fluffyness!!)</p> <p> </p> <p><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TZ5EFnYOflI/AAAAAAAAALE/lf3pqT1E8GE/s1600-h/IMG_1842%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1842" border="0" alt="IMG_1842" src="http://lh3.ggpht.com/_3YkqL-iaq9I/TZ5EF8_BwsI/AAAAAAAAALI/aFR9GOUE5jY/IMG_1842_thumb%5B2%5D.jpg?imgmax=800" width="306" height="230"></a></p> <p align="center">mmm I want them!</p> <p><u>Ingredients</u> (This is half a recipe-it made about 12 small pancakes) <ul> <li>3/4 cups whole wheat flour</li> <li>1/4 cup oat flour (or some other fun flour, or just all purpose flour)</li> <li>1/4 cup wheat bran or wheat germ</li> <li>1/2 teaspoon baking powder</li> <li>1/2 teaspoon baking soda</li> <li>1 1/2 teaspoon sugar</li> <li>1 1/4 cups buttermilk</li> <li>1 eggs</li> <li>1 1/2 teaspoon lemon zest</li> <li>1 1/2 teaspoon fresh lemon juice</li></ul> <p>In a small bowl, rub the lemon zest into the sugar until fragrant. Sift together the flour, wheat bran, baking powder, baking soda and the lemon infused sugar into a large bowl. In a separate bowl, whisk together the eggs, buttermilk and lemon juice. Pour the wet ingredients into the dry ingredients and whisk together just until there are no more lumps. <p> </p> <p><a href="http://lh4.ggpht.com/_3YkqL-iaq9I/TZ5EGUzslGI/AAAAAAAAALM/eEybjOclZ9Y/s1600-h/IMG_1841%5B7%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1841" border="0" alt="IMG_1841" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TZ5EHFNXUCI/AAAAAAAAALQ/Fm1C26zhYfA/IMG_1841_thumb%5B4%5D.jpg?imgmax=800" width="228" height="303"></a></p> <p>Melt some butter in the pan. Pour out enough batter to make a small or medium sized pancake and watch until bubbles form in the batter. Then gently flip the pancake and allow to brown on the other side for about 2 more minutes.</p> <p> </p> <p><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TZ5EHoZK4pI/AAAAAAAAALU/hrrokk3mUo0/s1600-h/IMG_1849%5B7%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1849" border="0" alt="IMG_1849" src="http://lh5.ggpht.com/_3YkqL-iaq9I/TZ5EHzELzTI/AAAAAAAAALY/6X0Q67PaF-8/IMG_1849_thumb%5B4%5D.jpg?imgmax=800" width="209" height="278"></a></p> <p>These were good, and I think you should make them on Saturday (duhhhh that’s why I posted about them). They were fluffy and delicious and excellent stacked with banana and yogurt (you should also try that because not only does it taste good, you get a crazy high stack of pancakes).</p> <p> </p> <p><a href="http://lh5.ggpht.com/_3YkqL-iaq9I/TZ5EIdARLWI/AAAAAAAAALc/CF-mfnxwaRQ/s1600-h/IMG_1853%5B10%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1853" border="0" alt="IMG_1853" src="http://lh3.ggpht.com/_3YkqL-iaq9I/TZ5EIppOJoI/AAAAAAAAALg/kCDbmQCfZh0/IMG_1853_thumb%5B4%5D.jpg?imgmax=800" width="323" height="243"></a></p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com1tag:blogger.com,1999:blog-811922497176795914.post-78298857464068141602011-03-18T11:30:00.001-07:002011-03-18T11:30:40.681-07:00Please Don’t Hate Me!<p> </p> <p>I left you.</p> <p>I’m sorry. I have an excuse I swear!</p> <p>Can we still be friends?</p> <p>I can bribe you with bread!</p> <p>It’s delicious, easy to make, and seriously, you can’t screw this up bread!</p> <p> </p> <p>Irish Soda Bread (or Brown bread?)</p> <p><a href="http://lh5.ggpht.com/_3YkqL-iaq9I/TYOkyi6PZ4I/AAAAAAAAAKU/hym6n_p-xEY/s1600-h/IMG_1764%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1764" border="0" alt="IMG_1764" src="http://lh5.ggpht.com/_3YkqL-iaq9I/TYOky1rKOBI/AAAAAAAAAKY/zCXO3XPJOzc/IMG_1764_thumb%5B3%5D.jpg?imgmax=800" width="301" height="396"></a></p> <p>Happy St. Patrick’s Day! </p> <p>People celebrate by wearing green, eating cabbage, drinking absurd amounts of alcohol. I celebrate it by making bread!</p> <p>It honestly is the easiest bread you can make. It took me a whole 15 minutes from start to finish to get this bread in the oven. FIFTEEN! If you don’t know anything about bread, that is unheard of!</p> <p>Soda bread is what I make when I’m lazy.</p> <p>Instead of using yeast, soda bread uses the magical reaction between the acidity in<a href="http://lh4.ggpht.com/_3YkqL-iaq9I/TYOkzEXYcfI/AAAAAAAAAKc/r4OduaNdifk/s1600-h/IMG_1758%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1758" border="0" alt="IMG_1758" align="right" src="http://lh4.ggpht.com/_3YkqL-iaq9I/TYOkzf3D9_I/AAAAAAAAAKg/Q2gX6kKZK5A/IMG_1758_thumb%5B2%5D.jpg?imgmax=800" width="245" height="320"></a> buttermilk and baking soda to create delicious lift. The result is a slightly more dense bread, which is fantastic with soup or just with some butter and/or jam. It’s more of a slice and enjoy bread than a sandwich bread, but I’m sure you could prove me wrong.</p> <p>There are so many debates, statements and lost friendships over what “traditional” Irish soda bread is. Apparently raisins and caraway seeds are not traditional? Frankly I don’t care. I’m not Irish, I’m not really traditional, and I think raisins are a tasty addition to this bread…</p> <p>Unfortunately I seemed to have misplaced my currents at the moment (who loses food…?), so my bread had none. I assure you, I have made it both ways and they both are fantastic. </p> <p>No buttermilk? No problem! I don’t know who keeps buttermilk lying around in their fridge. And being cheap and lazy, basically any time a recipe asks for buttermilk I just substitute warmed milk with about a Tbs of either lemon juice or vinegar. MAKE SURE YOU HEAT THE MILK!! Then just let it sit for about 10-15 min, and bam! Instant buttermilk. Problem solved. I saved the day.</p> <p><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TYOkzuGxsUI/AAAAAAAAAKk/_3grdJMrKmU/s1600-h/IMG_1765%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1765" border="0" alt="IMG_1765" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TYOkz6cbzlI/AAAAAAAAAKo/pBfMr1N4Jvw/IMG_1765_thumb%5B3%5D.jpg?imgmax=800" width="340" height="260"></a></p> <p> </p> <p>OK anyways. </p> <p>Go make this bread. 15 minutes + about 40 minutes of baking until deliciousness. Hell put raisins in it! I wont tell!</p> <p><a href="http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Brown-Soda-Bread-1916" target="_blank">Brown Soda Bread</a></p> <p>Friends forever?</p> <p>-Leah</p> <p>PS. I made a fancy pants soda bread last year that had ground black pepper and chopped fresh rosemary. AMAZING! (few TBS of each) Give it a try if you’re feeling adventurous. </p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-85202367595605970292011-02-10T11:43:00.001-08:002011-02-10T11:43:22.209-08:00Curried Lentil Soup<p> </p> <p align="center">Jar of lentils, meet blog readers.</p> <p align="center">Blog readers, Meet my jar of lentils</p> <p> </p> <p><a href="http://lh6.ggpht.com/_3YkqL-iaq9I/TVQ_xTGAV-I/AAAAAAAAAJs/GqKSLQ_Dr0I/s1600-h/IMG_1208%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1208" border="0" alt="IMG_1208" src="http://lh3.ggpht.com/_3YkqL-iaq9I/TVQ_x7PrUsI/AAAAAAAAAJw/1ELuGd3NHSU/IMG_1208_thumb%5B3%5D.jpg?imgmax=800" width="294" height="385"></a></p> <p>Yes, it really is that mighty looking in person, and yes it really does tower over the highest sky scrapers. </p> <p>There are a number of reasons why I have a jar of lentils that could feed 100 men. Let me list a few in single world explanations.</p> <ul> <li>protein </li> <li>budget</li> <li>excuse to use jar (damn that’s 4)</li> <li>protein</li> <li>awesome?</li></ul> <p>Ok that was kind of lame…</p> <p>The point is, when I stopped eating meat, about every time I talked to my mom she made sure to tell me that I need to make sure I’m eating protein, and that plant based forms of protein often require mixing sources to form “complete proteins” such as rice and beans (by the way this is vegetarian 101 right now). Well mom, I listen to you (crazy right?). </p> <p>Lentils are an excellent solution to the protein problem. Not to mention they’re cheap, they last forever, they’re healthy, and when you cook with them you end up making about 4x as much food as you thought you would because lentils go a lonnnnnnnggg way. </p> <p>Moral of the story? Lentils are a vegetarian student’s best friend. </p> <p>Still paying attention? The recipe is coming, I promise.</p> <p>The problem with lentils? Most people have NO idea what to do with them!</p> <p>BUT with a few simple ingredients you can make this delicious Curried Lentil Soup!</p> <p>It’s warm, it’s happy, it’s easy, it’s cheap, it “warms your heart” as one of my friends puts it. It’s also really ugly, so I’m going to distract you with more pictures of my jar of lentils.</p> <p><a href="http://lh4.ggpht.com/_3YkqL-iaq9I/TVQ_ythp2WI/AAAAAAAAAJ0/q4kBa9faYe8/s1600-h/IMG_1200%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1200" border="0" alt="IMG_1200" src="http://lh5.ggpht.com/_3YkqL-iaq9I/TVQ_zKPYcDI/AAAAAAAAAJ4/27PI7UbVzFs/IMG_1200_thumb%5B3%5D.jpg?imgmax=800" width="304" height="399"></a></p> <p><u><font size="3">Curried Lentil Soup</font></u> <p><font size="2">Adapted from <a href="http://ohsheglows.com/" target="_blank">Oh She Glows</a></font> <p><u>Ingredients:</u> <ul> <li>2 tablespoons olive oil, divided <a href="http://lh4.ggpht.com/_3YkqL-iaq9I/TVQ_zgdh8cI/AAAAAAAAAJ8/qk6SaxGYfeo/s1600-h/IMG_1205%5B9%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1205" border="0" alt="IMG_1205" align="right" src="http://lh3.ggpht.com/_3YkqL-iaq9I/TVQ_0Q4FXiI/AAAAAAAAAKA/YwMKgRaX-RU/IMG_1205_thumb%5B6%5D.jpg?imgmax=800" width="304" height="233"></a> <li>1 medium-large onion <li>1 large carrot, chopped <li>2 large garlic cloves, finely chopped <li>1.5-2 tablespoons curry powder <li>1 cup uncooked green lentils, rinsed and picked over <li>4 cups water <li>1 tablespoon fresh lemon juice <li>Kosher salt & black pepper, to taste <li>1 lemon, cut into 6 wedges </li></ul> <p><strong>Directions</strong>: <p>1. Heat olive oil in heavy large skillet or pot over medium heat. Add chopped onion, optional celery, and carrot and sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 5 minutes or so. <p>2. Add finely chopped garlic and stir until vegetables are soft but not brown, about 5 minutes longer. Reduce heat if necessary to avoid burning. <p>3. Add curry powder. I started with 1.5 tablespoons. Now, add the rinsed uncooked lentils and 4 cups water. Season with a sprinkle of kosher salt and pepper, add in lemon juice, and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes. <p>4. When lentils are tender, I poured about half of the soup into my blender and I blended the soup for a minute. I did this to create a very thick texture. After blending, stir the soup back into the skillet/pot and you will have a very thick soup with some chunky pieces left from the soup you did not process. <p>5. Season to taste with salt, pepper, and additional curry powder, if desired. Sprinkle with thinly sliced green onions and serve with lemon wedges. <p>Makes about 4-5 cups. <p><a href="http://lh6.ggpht.com/_3YkqL-iaq9I/TVQ_0jwnucI/AAAAAAAAAKE/PdwRGrJxhCs/s1600-h/IMG_1210%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1210" border="0" alt="IMG_1210" src="http://lh3.ggpht.com/_3YkqL-iaq9I/TVQ_1F4SrDI/AAAAAAAAAKI/FWzWPcVRiqM/IMG_1210_thumb%5B2%5D.jpg?imgmax=800" width="259" height="339"></a> <p>Seriously good stuff. I made this last night. LAST NIGHT! That’s how excited I am to share this with you! I never post that fast! Give it a shot. Winter is cold. This soup is not. <p> <p><a href="http://lh6.ggpht.com/_3YkqL-iaq9I/TVQ_1ijTukI/AAAAAAAAAKM/6fgE92sqc6o/s1600-h/IMG_1199%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1199" border="0" alt="IMG_1199" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TVQ_2AvFiXI/AAAAAAAAAKQ/jQJAg2y0gi0/IMG_1199_thumb%5B3%5D.jpg?imgmax=800" width="238" height="310"></a> <p>Happy lentil cooking! <p>-Leah K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com2tag:blogger.com,1999:blog-811922497176795914.post-2493992613920603982011-02-03T18:42:00.001-08:002011-02-03T18:42:10.486-08:00Cinnamon Snap Cookies<p> </p> <p>Oh look. It snowed again. That’s fun.</p> <p>Yawn.</p> <p>Have you noticed how many posts of mine are baking? I like to bake…and my baking is wayyyy more interesting to post about than my cooking. </p> <p>My cooking generally is pretty uninspired and straight forward. Occasionally I get creative.</p> <p>Baking though? Baking is magic in the kitchen. And delicious. And it makes everyone happy, including me.</p> <p>Also the lighting at night sucks, and who cooks dinner during the day? </p> <p>Moving on.</p> <p>Do you miss Christmas? Christmas seems to give a point to this winter mess. It’s an excuse to curl under a blanket, or sit by a fire. Now that it’s February, winter is all about shoveling your car out of the snow and yelling at the weather man. </p> <p>These cookies kinda taste like Christmas.</p> <p>Let me bring you back.</p> <p>I regret to inform you that I apparently was NOT thinking about taking pictures at all while making these cookies. I didn’t even get a picture of them when they were done! To be fair, they didn’t stay around for very long.</p> <p><a href="http://lh5.ggpht.com/_3YkqL-iaq9I/TUtncg8fbhI/AAAAAAAAAJI/BvJATwV5_pU/s1600-h/IMG_1033%5B1%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_1033" border="0" alt="IMG_1033" src="http://lh3.ggpht.com/_3YkqL-iaq9I/TUtndOQXhmI/AAAAAAAAAJM/QCv2FkbV99k/IMG_1033_thumb%5B2%5D.jpg?imgmax=800" width="266" height="354"></a></p> <p>They were super good. Simply flavored, just as they sound. They’re basically a gingersnap cookie with a very present cinnamon flavor instead of…gingersnap flavor. </p> <p>It’s a munchable cookies. </p> <p><a href="http://lh5.ggpht.com/_3YkqL-iaq9I/TUtndzUKdNI/AAAAAAAAAJQ/4SlmY6hDXa0/s1600-h/IMG_1035%5B1%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_1035" border="0" alt="IMG_1035" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TUtneeo5API/AAAAAAAAAJU/EG-WPqbiUHw/IMG_1035_thumb%5B2%5D.jpg?imgmax=800" width="262" height="349"></a></p> <p>They take a bit of time just because they need to chill for a bit, but then it’s just slice, bake, and eat. </p> <p>…eat a lot</p> <p>…quickly</p> <p>What? They’re munchable…</p> <p><strong>Cinnamon Snap Cookies</strong></p> <p><strong>(Adapted from <a href="http://simplyrecipes.com/recipes/cinnamon_snap_cookies/" target="_blank">Simply Recipes</a>)</strong></p> <p><strong>Ingredients</strong></p> <ul> <li><strong>2 cups four</strong> <li><strong>1 1/2 teaspoons baking soda</strong> <li><strong>1/2 teaspoon salt</strong> <li><strong>1 1/4 tablespoon ground cinnamon</strong> <li><strong>1/2 teaspoon ground ginger</strong> <li><strong>1/4 teaspoon ground cloves</strong> <li><strong>1/4 teaspoon ground nutmeg</strong> <li><strong>12 tablespoons unsalted butter at room temp ( 1 and 1/2 sticks)</strong> <li><strong>2/3 cup sugar</strong> <li><strong>1/2 teaspoon vanilla extract</strong> <li><strong>1/4 cup honey</strong> <li><strong>1 large egg</strong> <li><strong>cinnamon and sugar for rolling</strong></li></ul> <p><strong><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TUtne3CQJbI/AAAAAAAAAJY/FiVr72xrkq4/s1600-h/IMG_1036%5B1%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_1036" border="0" alt="IMG_1036" src="http://lh3.ggpht.com/_3YkqL-iaq9I/TUtnfYZKdXI/AAAAAAAAAJc/Ee0ASTIYYpo/IMG_1036_thumb%5B2%5D.jpg?imgmax=800" width="343" height="257"></a></strong></p> <p><strong>1. Mix together flour, baking soda, salt cinnamon, ginger, cloves and nutmeg.</strong></p> <p><strong>2. Cream the butter and sugar together until fluffy. Add the honey, egg and vanilla and beat until combined (a minute or so).</strong></p> <p><strong>3. Mix in the dry ingredients until incorporated and the dough is smooth.</strong></p> <p><strong>4. Divide the dough into two parts, and lightly roll them into logs on a floured surface. The logs should be roughly 2 inches in diameter. Wrap the logs in plastic wrap and place in the freezer for at least 2 hours.</strong></p> <p><strong>5. Preheat the oven to 350 and line a baking sheet with parchment paper, or simply grease. Mix some cinnamon and sugar on a plate to any sort of proportion you like (the suggested is 1/4 cup sugar to 1 teaspoon cinnamon but i generally put more cinnamon). </strong></p> <p><strong>6. Slice the dough into 1/4 inch rounds with a knife. Press each round into the cinnamon sugar mixture, and place on the baking sheet (give them room, the spread).</strong></p> <p><strong>7. Bake for 10-13 minutes or until they are a dark golden-brown. They burn pretty easily so I’d watch out! They become crisp when cool.</strong></p> <p><strong>This recipe makes A LOT (about 4.5 dozen) which is a lot of slicing and baking. You can always make a batch and freeze a log for later though!</strong></p> <p><a href="http://lh4.ggpht.com/_3YkqL-iaq9I/TUtnfto2EPI/AAAAAAAAAJg/HheCQT860Ms/s1600-h/IMG_1037%5B1%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_1037" border="0" alt="IMG_1037" src="http://lh3.ggpht.com/_3YkqL-iaq9I/TUtngP9XjQI/AAAAAAAAAJk/n0mJQKd9odg/IMG_1037_thumb%5B2%5D.jpg?imgmax=800" width="267" height="356"></a></p> <p>Happy munching! (seriously…they’re so munchable)</p> <p>-Leah</p> <p> </p> <p>P.S. I swear, it will be warm again some day</p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-39121411475056499472011-01-24T15:32:00.000-08:002011-01-24T16:19:29.760-08:00Oatmeal Pancakes, and a little something called Mexico<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWddFssjpBWv0hr83l4XAXg9rJFM4Qp4kF9oOHuuBvsNNaGJkC3gDb642yaQDMIXdtZ-35UiwupYKvp7VPmbHyOO5h_tvLcmAuCii_G8C-7Emn1rBL56KY1mH2hKZpNVhBX6KFk6_mm4v/s1600/IMG_1737.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWddFssjpBWv0hr83l4XAXg9rJFM4Qp4kF9oOHuuBvsNNaGJkC3gDb642yaQDMIXdtZ-35UiwupYKvp7VPmbHyOO5h_tvLcmAuCii_G8C-7Emn1rBL56KY1mH2hKZpNVhBX6KFk6_mm4v/s320/IMG_1737.JPG" alt="" id="BLOGGER_PHOTO_ID_5565909455386965378" border="0" /></a><br />This title might seem a bit confusing, pancakes and Mexico don't tend to fit in the same sentence too often, however these two things currently share something- a good friend of mine. Wait... now it sounds like the pancakes contain person (they do say love is an ingredient...?), let's pull a Tarantino and jump back to this past summer.<br /><br />As some of you readers may know, I spent summer here in Worcester. Having had my friends-in-the-area group reduced to a good handful I became an e-mailing/facebooking/texting fiend. Thankfully between visits to Leah in Cambridge, weekly themed parties, some awesome roommates, and regular conversations with Sasha I survived. During one such conversation with Sasha, a particular oatmeal pancake recipe was mentioned. After a desperate plea on my side and a fit of giggles on the other I had my recipe!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsXOflL17IWv7PEntnGg8JyfJn7uvwlTXMElPCOVZeKPGig6aO70NeMP_elBClaAvvxkXi2CpWHl4vYtR1qlOrgJaK92MMWu6ZP3SwQJKwjGxkMjhwsNXYg7w3eYRVfMrQMZ9mWy77EOO/s1600/IMG_1717.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 218px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsXOflL17IWv7PEntnGg8JyfJn7uvwlTXMElPCOVZeKPGig6aO70NeMP_elBClaAvvxkXi2CpWHl4vYtR1qlOrgJaK92MMWu6ZP3SwQJKwjGxkMjhwsNXYg7w3eYRVfMrQMZ9mWy77EOO/s320/IMG_1717.JPG" alt="" id="BLOGGER_PHOTO_ID_5565909096198264370" border="0" /></a><br /><br />The recipe comes from a family friend of Sasha's and makes for some pretty darn quick and tasty pancakes. They are simultaneously light and dense, and are just sweet enough not to need any sugary garnishing, but certainly don't suffer from the addition!<br /><br />Oatmeal Pancakes<br /><span style="font-size:85%;">Makes about 8 small pancakes</span><br /><br />1 cup oats (I suggest rolled or instant)<br />1 1/8 cup milk<br />1/2 cup flour<br />1 teaspoon baking powder<br />1/8 teaspoon salt<br />1 tablespoon brown sugar<br />2 eggs<br />2 tablespoons vegetable oil<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqPje6F1Hv5p5_APRoSfiTHsjaJAuSlQQ-v9Lv1BNGZpFW72mRdGI0GTIkRGXA6THAbcYMkfIfKytpcSE7k-AUD5NXPsyrm-EDxwvPrFqg6GKr6p2tNcSFBGp_pAfTahmAjj2xXpAZ4_X/s1600/IMG_1721.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 194px; height: 146px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqPje6F1Hv5p5_APRoSfiTHsjaJAuSlQQ-v9Lv1BNGZpFW72mRdGI0GTIkRGXA6THAbcYMkfIfKytpcSE7k-AUD5NXPsyrm-EDxwvPrFqg6GKr6p2tNcSFBGp_pAfTahmAjj2xXpAZ4_X/s320/IMG_1721.JPG" alt="" id="BLOGGER_PHOTO_ID_5565909993611273106" border="0" /></a><br />Mix the oats and milk together in a small bowl and let the oats soak for at least 5 minutes. Separately combine the flour, baking powder, salt and sugar. Beat the eggs with the vegetable oil. Mix all the<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCLAGTxq365pDyN4Uf-BLWaVFeEo9KJEo2X2rnOxU_3VK4FhxEW8VCJGShMh_kDTd2pnXneImomXaAYK8XLkLfzgyru15mUDMEnT4zjc1ZDO6WS81J9aeDsz0pd58Nst_qph3C5xaGkev/s1600/IMG_1728.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 239px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCLAGTxq365pDyN4Uf-BLWaVFeEo9KJEo2X2rnOxU_3VK4FhxEW8VCJGShMh_kDTd2pnXneImomXaAYK8XLkLfzgyru15mUDMEnT4zjc1ZDO6WS81J9aeDsz0pd58Nst_qph3C5xaGkev/s320/IMG_1728.JPG" alt="" id="BLOGGER_PHOTO_ID_5565909099497568034" border="0" /></a> ingredients together until just evenly mixed, and cook batter in small batches on a hot skillet (I normally set mine at about medium heat). Flip once the batter on the top side begins to look cooked (and the bottom has those awesome brown swirly marks).<br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z04mcdBrau60pC17iZfK1hgk2y5hgzeBvl2GGkHobCz1kCYvdgyrnyZ86jgZ-bwq1dH0cWl3Qh-oGRDTSuYvM0RTiPyeqroOIQz_do7TIOXUjpc7lOhOfnr_0atayYj743mf0russUZ6/s1600/IMG_1734.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z04mcdBrau60pC17iZfK1hgk2y5hgzeBvl2GGkHobCz1kCYvdgyrnyZ86jgZ-bwq1dH0cWl3Qh-oGRDTSuYvM0RTiPyeqroOIQz_do7TIOXUjpc7lOhOfnr_0atayYj743mf0russUZ6/s320/IMG_1734.JPG" alt="" id="BLOGGER_PHOTO_ID_5565910124620001586" border="0" /></a>Super easy and delicious!<br /><br />Sasha happens to be spending the year in Mexico City, specifically in the D.F., volunteering at Casa de los Amigos. The house is a "Quaker guesthouse/social justice organization/community center/international community in the center of Mexico City that hosts travelers all over the world, as well as immigrants and refugees seeking political asylum." She even has her own blog, which you can find <a href="http://sashaalacasa.wordpress.com/">here</a>, that is full of posts that range from beautiful pictures of the city, daily struggles of living in the city (air pollution and clean feet, for example), and brief illuminations on immigration and globalization. I recommend checking it out!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmAxtA0KcanmS6SwoYCOxkGB6XA8moudYfI7iwK-jnUEawE6D7NDXJQyCNgOe-56n_uGWPVn1mokGN9cPnzcUEPingnwy8zZl7EPfATkluDisVXxpqYD-QBPrzim1YVXMxlRN2yjWlXtN/s1600/IMG_1739.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmAxtA0KcanmS6SwoYCOxkGB6XA8moudYfI7iwK-jnUEawE6D7NDXJQyCNgOe-56n_uGWPVn1mokGN9cPnzcUEPingnwy8zZl7EPfATkluDisVXxpqYD-QBPrzim1YVXMxlRN2yjWlXtN/s320/IMG_1739.JPG" alt="" id="BLOGGER_PHOTO_ID_5565909463895536610" border="0" /></a><br />Also, I'd like to invite readers to post or e-mail us any awesome recipes you'd like to share. Who knows, maybe yours could be the next featured post!<br /><br />Warm wishes and toasty regards,<br />~KaiK&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-91049004137243526322011-01-22T12:31:00.001-08:002011-01-22T12:31:09.740-08:00Let’s Talk About….Milk<p> </p> <p> </p> <p align="center"><a href="http://lh4.ggpht.com/_3YkqL-iaq9I/TTs-fBnwwTI/AAAAAAAAAHs/oHTSSKO31B4/s1600-h/051.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="051" border="0" alt="051" src="http://lh4.ggpht.com/_3YkqL-iaq9I/TTs-fZi35uI/AAAAAAAAAHw/b1Zf8hyzxLE/051_thumb.jpg?imgmax=800" width="491" height="368"></a></p> <p align="center">These are the cows that provide me and Kai with our milk</p> <p align="center"> </p> <p align="center"><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TTs-f8YQVVI/AAAAAAAAAH0/cYhL1hty3DQ/s1600-h/0529.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="052" border="0" alt="052" src="http://lh5.ggpht.com/_3YkqL-iaq9I/TTs-grWLoeI/AAAAAAAAAH4/2n3uOhaa9Ys/052_thumb3.jpg?imgmax=800" width="332" height="249"></a></p> <p align="center">This is me chilling with said cows</p> <p align="center"> <a href="http://lh6.ggpht.com/_3YkqL-iaq9I/TTs-gyVnseI/AAAAAAAAAH8/8b70zs27_Sc/s1600-h/0435.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="043" border="0" alt="043" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TTs-hUUJ3LI/AAAAAAAAAIA/cnJFd_jPywk/043_thumb2.jpg?imgmax=800" width="229" height="305"></a> </p> <p align="center">This is Kai being crazy. Or excited to get our milk.</p> <p align="center"><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TTs-h1aAnTI/AAAAAAAAAIE/xPoS_wceTGM/s1600-h/050.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="050" border="0" alt="050" src="http://lh4.ggpht.com/_3YkqL-iaq9I/TTs-indWjAI/AAAAAAAAAII/BbLFfCfcc0Y/050_thumb.jpg?imgmax=800" width="285" height="380"></a> </p> <p align="center">These are the machines that bottle our milk</p> <p><a href="http://lh6.ggpht.com/_3YkqL-iaq9I/TTs-i_EDjxI/AAAAAAAAAIM/hKIjES_D3Oo/s1600-h/IMG_0778.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_0778" border="0" alt="IMG_0778" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TTs-jTpBUTI/AAAAAAAAAIQ/Gj8mnb7Pq9w/IMG_0778_thumb.jpg?imgmax=800" width="316" height="421"></a></p> <p align="center">This is the sweet glass bottle our milk comes in</p> <p align="left">I guess I just felt like sharing this because I’m really proud that we’ve managed to maintain a drive to find local and more healthy foods. This milk was a particular win because we tracked down this awesome dairy farm where you can see the cows outside roaming happily. </p> <p align="left">Too frequently this country has turned to producing the cheapest goods we can, which often requires sacrificing the environment as well as our health. </p> <p align="left">It scares me how much the food industry can get away with just because consumers are not paying attention or are oblivious, and our government for some reason chooses to not protect the health of their people. </p> <p>If you want a really good book on this issue, pick up <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_0_14?url=search-alias%3Daps&field-keywords=eating+animals&x=0&y=0&sprefix=eating+animals" target="_blank">Eating Animals</a> by Jonathan Safran Foer. This book changed my whole mindset on meat, eggs, and dairy, and actually inspired my Master’s paper. It is not just a book yelling at you to become vegetarian, but it really gives you enough information to think about what you’re putting in your mouth. I’m actually not a vegetarian, but am pretty close. Another good one is <a href="http://www.amazon.com/Defense-Food-Eaters-Manifesto/dp/0143114964/ref=sr_1_1?ie=UTF8&qid=1295712178&sr=8-1" target="_blank">In Defense of Food</a> by Michael Pollen. </p> <p>Anyways, discovering <a href="http://www.coopershilltopfarm.com/index.html" target="_blank">Cooper's Hilltop Dairy Farm</a> was really a win for me over the food industry (lame right? but totally true). Kai is really proud that we’ve managed to spread the joy to about 8 of our friends, and constantly makes jokes about how we’re basically the milk man. </p> <p>If you are one of our lovely friends (or even friends of friends of friends) in the area, and you want in on the delicousness of glass bottled, local happy cow milk, just let one of us know! We’re happy to pick up for more people!</p> <p>Seriously. It’s SO good. </p> <p>Happy extremely cold oh my god when is it going to be warm again winter day</p> <p>-Leah</p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com1tag:blogger.com,1999:blog-811922497176795914.post-85573278347533459522011-01-20T14:02:00.001-08:002011-01-20T14:02:44.594-08:00Peanut Butter Cookies<p> </p> <p align="center">Ooooh. I found my pictures for these cookies and immediately became happy. </p> <p align="center">Do your cookies do that? </p> <p><a href="http://lh6.ggpht.com/_3YkqL-iaq9I/TTiw5AfVGFI/AAAAAAAAAGk/mwZ_WUsM9QQ/s1600-h/IMG_08265.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_0826" border="0" alt="IMG_0826" src="http://lh4.ggpht.com/_3YkqL-iaq9I/TTiw5l4tpUI/AAAAAAAAAGo/mAYgKzYq3vc/IMG_0826_thumb2.jpg?imgmax=800" width="372" height="279"></a></p> <p align="center">They could if you make these. </p> <p>Peanut butter is funny. Did you know it’s really an American thing? Either that or a bunch of my international friends think that it’s really strange. </p> <p>When I was studying in England, my flat mates made fun of me for how much of it I would eat (I really like peanut butter…). I know Kai also struggled to find it when he was in Spain.</p> <p><a href="http://lh6.ggpht.com/_3YkqL-iaq9I/TTiw6GcJcII/AAAAAAAAAGs/TIQYae4RCws/s1600-h/IMG_07916.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_0791" border="0" alt="IMG_0791" src="http://lh5.ggpht.com/_3YkqL-iaq9I/TTiw6VOXdFI/AAAAAAAAAGw/2DW8f88D9fc/IMG_0791_thumb3.jpg?imgmax=800" width="278" height="284"></a></p> <p align="center">Anyways. Peanut butter cookies. </p> <p align="center">Really, these were excellent, especially with tea. </p> <p align="center">I dipped half of mine in a chocolate ganache which made them even better. </p> <p align="center"><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TTiw6kswjGI/AAAAAAAAAG0/D56FPhgfp-w/s1600-h/IMG_08059.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_0805" border="0" alt="IMG_0805" src="http://lh3.ggpht.com/_3YkqL-iaq9I/TTiw7vD0y0I/AAAAAAAAAG4/UPQdGk6XgNo/IMG_0805_thumb3.jpg?imgmax=800" width="329" height="247"></a></p> <p align="center">Chocolate and peanut butter is always a good idea. </p> <p> </p> <p><a href="http://lh6.ggpht.com/_3YkqL-iaq9I/TTiw8aIEwwI/AAAAAAAAAG8/vsqAdAJdUmk/s1600-h/IMG_08274.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_0827" border="0" alt="IMG_0827" src="http://lh5.ggpht.com/_3YkqL-iaq9I/TTiw82g1HQI/AAAAAAAAAHA/lwFbzafF4x0/IMG_0827_thumb1.jpg?imgmax=800" width="240" height="180"></a></p> <p>Peanut Butter Cookies </p> <p>Adapted from Better Homes and Garden<a href="http://lh4.ggpht.com/_3YkqL-iaq9I/TTiw9CazVnI/AAAAAAAAAHE/PhIMUEbeT5I/s1600-h/IMG_078512.jpg"><img style="border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0785" border="0" alt="IMG_0785" align="right" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TTiw94mG3RI/AAAAAAAAAHI/hOIydJyMs8Y/IMG_0785_thumb9.jpg?imgmax=800" width="223" height="289"></a></p> <ul> <li>1 1/4 cup flour <li>1/2 tsp baking soda <li>1/2 tsp baking powder <li>1/2 cup butter, softened <li>1/2 cup peanut butter, all natural chunky <li>1/2 cup sugar <li>1/4 cup honey <li>1 egg, room temp <li>1/2 tsp vanilla extract </li></ul> <p> </p> <p>1. Preheat oven to 375F.</p> <p>2. Stir together flour, baking soda and baking powder in a med bowl. <p><a href="http://lh5.ggpht.com/_3YkqL-iaq9I/TTiw-dIngiI/AAAAAAAAAHM/unOqRpmF3Do/s1600-h/IMG_07945.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_0794" border="0" alt="IMG_0794" src="http://lh5.ggpht.com/_3YkqL-iaq9I/TTiw-oV-XAI/AAAAAAAAAHQ/cZUNAKBJiW0/IMG_0794_thumb2.jpg?imgmax=800" width="319" height="239"></a> <p>3. In a large bowl, combine butter, peanut butter, sugar and honey until mixture is creamy. <p>4. Stir in egg and vanilla until you can’t see any more egg. <p>5. Stir in the flour mix in three parts to avoid getting it everywhere while you stir. Mix it in until just combined.</p> <p><a href="http://lh4.ggpht.com/_3YkqL-iaq9I/TTiw_DU7ukI/AAAAAAAAAHU/XZ3IikORxaA/s1600-h/IMG_07985.jpg"><img style="border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_0798" border="0" alt="IMG_0798" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TTiw_bgIgzI/AAAAAAAAAHY/2_rFza4wezA/IMG_0798_thumb2.jpg?imgmax=800" width="239" height="319"></a></p> <p>6. Spoon 1 inch balls about 2 inches apart on parchment lined baking sheets. You could also just use un-greased baking sheets. Flatten balls with the tines of a fork in a crisscross pattern and sprinkle with sugar. Bake for 8-10 minutes until lightly golden on top.</p> <p><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TTiw_rxst_I/AAAAAAAAAHc/l519IopeRpY/s1600-h/IMG_08115.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_0811" border="0" alt="IMG_0811" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TTixAEwt1SI/AAAAAAAAAHg/lHnMiAax0oY/IMG_0811_thumb2.jpg?imgmax=800" width="299" height="224"></a></p> <p><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TTixAaS1KXI/AAAAAAAAAHk/DPMJ30CbQ5U/s1600-h/IMG_08299.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px; padding-top: 0px" title="IMG_0829" border="0" alt="IMG_0829" align="right" src="http://lh3.ggpht.com/_3YkqL-iaq9I/TTixA2ibqvI/AAAAAAAAAHo/ai6KWq3QMq8/IMG_0829_thumb3.jpg?imgmax=800" width="239" height="319"></a></p> <p> </p> <p> </p> <p>…then dip in them chocolate if you want an awesome experience.</p> <p> </p> <p>Mmm these really were good. I’m gonna have to make them again.</p> <p>You should too. </p> <p>Then report back.</p> <p>Happy baking!</p> <p>-Leah</p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0tag:blogger.com,1999:blog-811922497176795914.post-3393403057752786472011-01-14T05:55:00.001-08:002011-01-31T15:27:29.406-08:00Vegan Chocolate Avocado Cake<p> </p> <p><a href="http://lh5.ggpht.com/_3YkqL-iaq9I/TTBVy7SZokI/AAAAAAAAAFw/P-5BnZsnJZI/s1600-h/IMG_10396.jpg"><img style="background-image: none; border-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-top: 0px;" title="IMG_1039" alt="IMG_1039" src="http://lh4.ggpht.com/_3YkqL-iaq9I/TTBVzC_X2kI/AAAAAAAAAF0/4L59S3Qurwo/IMG_1039_thumb3.jpg?imgmax=800" border="0" width="384" height="288" /></a></p> <p> </p> <p>Again, allow me to demonstrate how backlogged my blogging is (hey look though…two in the same week!). Kai’s birthday was in December! And being his amazingly awesome friend (…one who loves to bake) of course I was going to make him a birthday cake!</p> <p>When I asked him what cake he wanted he said “a strange one”. Great. Thanks Kai, that was a lot of help. </p> <p><a href="http://lh4.ggpht.com/_3YkqL-iaq9I/TTBVzYn-kcI/AAAAAAAAAF4/rM4w8kCfVTM/s1600-h/DSC_22981.jpg"><img style="background-image: none; border-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-top: 0px;" title="DSC_2298" alt="DSC_2298" src="http://lh4.ggpht.com/_3YkqL-iaq9I/TTBVztDp5jI/AAAAAAAAAGA/zs4LoZc9R1Y/DSC_2298_thumb2.jpg?imgmax=800" border="0" width="376" height="251" /></a></p> <p align="center">Luckily I was able to find a pretty strange one if I do say so myself. </p> <p><a href="http://lh6.ggpht.com/_3YkqL-iaq9I/TTBV0CWpE6I/AAAAAAAAAGE/SD4iDauQPIE/s1600-h/DSC_230911.jpg"><img style="background-image: none; border-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-top: 0px;" title="DSC_2309" alt="DSC_2309" src="http://lh3.ggpht.com/_3YkqL-iaq9I/TTBV0aWNFII/AAAAAAAAAGI/NAD4jfvQzsY/DSC_2309_thumb2.jpg?imgmax=800" border="0" width="435" height="290" /></a></p> <p align="center">Vegan chocolate avocado cake.</p> <p align="center">Are your eyebrows raised?</p> <p align="center">Trust me on this one. It’s worth the adventure.</p> <p>I got the recipe from <a href="http://www.blogger.com/www.joythebaker.com">Joythebaker</a>, which included this awesome avocado buttercream frosting. </p> <p>Remember that TV show on Nickelodeon where they would literally just dump green slime on people? </p> <p>The frosting totally looked like that. </p> <p>In fact, if I were to have a slime throwing contest (…kai take notes this could be good), I would just make up a ton of this frosting…and chuck it at people. </p> <p><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TTBV0sU8zOI/AAAAAAAAAGM/B0D7gJAXeQg/s1600-h/DSC_23071.jpg"><img style="background-image: none; border-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-top: 0px;" title="DSC_2307" alt="DSC_2307" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TTBV03qiSEI/AAAAAAAAAGQ/IvYkHu4rsMY/DSC_2307_thumb2.jpg?imgmax=800" border="0" width="381" height="254" /></a></p> <p>Despite looking like someone had thrown a ton of green slime on my beautiful chocolate cake,this cake was REALLY good, and very convenient because it did not require milk, eggs or butter (we tend to go through A LOT of butter). </p> <p>The frosting was the most interesting part. It was really tangy (probably because I added more lemon juice than I probably was supposed to), but it went really nicely with the chocolate cake. It was not as sweet as so many frostings are which was a pleasant change. The only change I would make would be to really make sure the avocadoes are as ripe as the possibly could be. Mine were still a bit hard, and I’m sure I sacrificed flavor for it.</p> <p>PLAN AHEAD!! (ugh)</p> <p>So if you’re looking for an adventure in baking, or if you just want a really awesome vegan cake, give this one a shot. I will absolutely be making it again. </p> <p>Side note, you totally get instant “WOOOWs” for creating a baked good with both vegan <em>and</em> avocado in the title. </p> <p align="left">Bonus: you can attempt to pass the cake off as “more healthy” because it’s made with avocadoes instead of butter. Healthy fats! (don’t be fooled…it’s still a cake) </p> <p align="center">Give it a shot.</p> <p align="center"><a href="http://lh4.ggpht.com/_3YkqL-iaq9I/TTBV1nkVUVI/AAAAAAAAAGU/yjenqcP9KiQ/s1600-h/DSC_231411.jpg"><img style="background-image: none; border-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px;" title="DSC_2314" alt="DSC_2314" src="http://lh5.ggpht.com/_3YkqL-iaq9I/TTBV1z8tK4I/AAAAAAAAAGY/SiRc-ZJR8yE/DSC_2314_thumb2.jpg?imgmax=800" border="0" width="340" height="227" /></a></p> <p align="center">It’s awesome.</p> <p align="center"> </p><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TTBV2Og6UXI/AAAAAAAAAGc/fYoSwaEb7aI/s1600-h/DSC_232011.jpg"><img style="background-image: none; border-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-top: 0px;" title="DSC_2320" alt="DSC_2320" src="http://lh4.ggpht.com/_3YkqL-iaq9I/TTBV2fIK8yI/AAAAAAAAAGg/r8eFCJEtIa8/DSC_2320_thumb2.jpg?imgmax=800" border="0" width="404" height="269" /></a> <p style="text-align: left;">***NOTE*** I forgot to mention that this cake really sticks to the pans (sorry Sasha!!). Make sure you REALLY flour your pan!!<br /></p><p align="center">Recipe: <a href="http://www.joythebaker.com/blog/2009/07/vegan-chocolate-avocado-cake/">Vegan Chocolate Avocado Cake</a></p><span style="text-decoration: underline;"></span>K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com3tag:blogger.com,1999:blog-811922497176795914.post-53987324723837654122011-01-12T09:16:00.001-08:002011-01-12T09:16:34.327-08:00Winter Madness and French Onion Soup<p> </p> <p>Oh my god.</p> <p>SO many things to post.</p> <p>So bad at keeping up with it.</p> <p>My keyboard is tired, the million web tabs I had open for various projects are closed, I’m awesome at FreeCell again, and my final papers are turned in.</p> <p>Winter break! </p> <p>And boy is it winter out there. We are in the middle of a big nor’easter that consists of TWO storms combining together! …I’m a weather nerd. It’s wonderful. </p> <p>So while the world is a white blur, I figured now would be an excellent time to post this wonderfully warming recipe. </p> <p><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TS3h3BHdrrI/AAAAAAAAAFI/n4__xnkTAD4/s1600-h/IMG_09951%5B2%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0995" border="0" alt="IMG_0995" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TS3h3q8-gRI/AAAAAAAAAFM/jH_PiZrRRrI/IMG_09951_thumb%5B1%5D.jpg?imgmax=800" width="349" height="262"></a></p> <p>You know the chilled to the bone feeling? That one where you feel like you will never get warm again?</p> <p>This soup eats that feeling for breakfast. </p> <p>French Onion Soup. Sounds fancy, but it’s so easy!! And it’s SO good. </p> <p>So grab an awesome chopping partner, grab some wine, grab some tissues, and sit back and laugh in winters face while you eat this wonderful soup.</p> <p><strong></strong> </p> <p><strong><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TS3h4hkrd2I/AAAAAAAAAFQ/aS2qTzAsVrc/s1600-h/IMG_09931%5B2%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0993" border="0" alt="IMG_0993" src="http://lh3.ggpht.com/_3YkqL-iaq9I/TS3h5F9xmAI/AAAAAAAAAFU/WF4a2UbSBdw/IMG_09931_thumb%5B1%5D.jpg?imgmax=800" width="230" height="306"></a></strong></p> <p align="center">We had a crying contest to see who would last the longest.</p> <p align="center">I’m just gonna say I won</p> <p><strong></strong> </p> <p><strong>French Onion Soup</strong></p> <p><strong>Adapted from <a href="http://simplyrecipes.com" target="_blank">Simply Recipes</a></strong></p> <h5>Ingredients</h5> <ul> <li>6 large red or yellow onions, peeled and thinly sliced. <li>3 Tbs of Butter <li>1 Tbs of olive oil <li>1/4 teaspoon of sugar <li>2 cloves garlic, minced <li>8 cups of your stock of choice (beef, chicken, or vegetable), or a combination of the two (traditionally the soup is made with beef stock) ** <li>1/2 cup of dry vermouth or dry white wine <li>1 bay leaf <li>1/4 teaspoon of dry thyme <li>Salt and pepper <li>enough slices of toasted French bread (4,6,8, whatever you want) <li>1 1/2 cups of grated Swiss Gruyere <font color="#d16349">(We used mozzarella because it was on hand) </font></li></ul> <p>**The better quality your stock, the better quality your soup! Stock really makes a difference. </p> <h5>Method</h5> <p><b>1</b> In a large saucepan, slowly cook the onions in the butter and oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization. BE VERY CAREFUL! …I left it for a few minutes and we ended with onions stuck to the bottom of the pot, and had to change to a new pot. <p><b><a href="http://lh3.ggpht.com/_3YkqL-iaq9I/TS3h5tPvbuI/AAAAAAAAAFY/wYxGTE6kdlU/s1600-h/IMG_09971%5B2%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0997" border="0" alt="IMG_0997" src="http://lh4.ggpht.com/_3YkqL-iaq9I/TS3h504zOGI/AAAAAAAAAFc/dloYx1Nq5gw/IMG_09971_thumb%5B1%5D.jpg?imgmax=800" width="312" height="234"></a></b></p> <p><b>2</b> Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.</p> <p><b>3</b> Ladle the soup into oven proof bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately. <p><a href="http://lh5.ggpht.com/_3YkqL-iaq9I/TS3h6VP-obI/AAAAAAAAAFg/TVFZZsde3kw/s1600-h/IMG_09991%5B2%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0999" border="0" alt="IMG_0999" src="http://lh5.ggpht.com/_3YkqL-iaq9I/TS3h6iXNJzI/AAAAAAAAAFk/mp99gsNfENQ/IMG_09991_thumb%5B1%5D.jpg?imgmax=800" width="307" height="230"></a></p> <p align="center">Bleh this picture does NO justice to the final product.</p> <p> </p> <p><a href="http://lh5.ggpht.com/_3YkqL-iaq9I/TS3h7ScO-OI/AAAAAAAAAFo/5R7chJckMUI/s1600-h/IMG_1102%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_1102" border="0" alt="IMG_1102" src="http://lh6.ggpht.com/_3YkqL-iaq9I/TS3h8QTbS8I/AAAAAAAAAFs/MTvyifbhxoA/IMG_1102_thumb%5B2%5D.jpg?imgmax=800" width="384" height="288"></a></p> <p>Stay Warm and dry!</p> <p>-Leah</p> <p>P.S. It’s Kai’s first ever snow day today!!</p> K&Lhttp://www.blogger.com/profile/00086316126675021361noreply@blogger.com0