The other day I tried to make an angel food cake. And I totally bombed it. But it did inspire me to try a chiffon cake, an American invention that pushed the egg to its limit. I added some minced orange zest, and topped it with a vanilla orange whipped cream. Really I was just too lazy to make a real frosting for it. I was really happy with the turn out. It has much more flavor then the angel food, probably because it actually contains fat. But I mean come on, you’re making a cake so fat should be involved.
This week is spring break. I can feel my body letting down, and I can start to think about more then getting good grades. Like food, I can now think about food. It’s funny how when a little mind space opens up food is there to fill it. Anyway, I am so excited to have this week to focus a little more attention on this blog. I do love it so.
We all know how I feel about the real Nutella, see here, here, here, here, here. But there is something to be said for a good alternative, using healthy oils, natural sweeteners, and a super simple recipe. My sister (remember this recipe she did for us?) has been working to make this as creamy and Nutella-like as possible. And she finally nailed it. So thanks Jocelyn, keep on making our lives healthier.
Though this really doesn’t contain any hazelnuts, the creaminess and chocolatiness of this spread really is Nutella like. You really should try it, it’s amazing.
(Also, sorry for the lack of posts recently, school has been a bear) Continue reading
I have only fried something one other time in my life. I think it was a Fijian doughnut that I made after returning from the island last November. I was feeling up the challenge, and ready to try that whole deep-frying thing again. I am glad with the result, onion rings with a good light coating, fried in grape seed oil. But the whole process kind of grossed me out. I could feel my skinny jeans getting tighter as I poured, poured, and poured oil into my pot. I’m not saying that this recipe isn’t worth making, on the contrary –if you’re up to deep frying. This whole thing got the fried bug out of me, I will now be returning to making lentils and eating artisan bread, please and thank you.
The real hero, and “ah hah!” moment of this whole ordeal was serving the onion rings with blackberry jam. Kind of a weird idea, I never would have come up with it, except there was a pot of the jam simmering next to my splattering vessel of oil. One dip of the slightly tangy ring into the sweet jam made a great surprise. It was a refreshing change from the normal mayo based sauce served with onion rings. It adds a little touch of sophistication to a greasy diner recipe.
Oh and please invest in a good thermometer, I’m pretty sure that’s the only reason these came out so well.
Let’s call it The Fully Loaded. The potpies to beat all pot pies. A potpie that is more then, gravy gravy gravy carrot…pea…gravy gravy gravy. I loaded this thing with vegetables and just enough gravy hold everything together. It’s all put together by a light and buttery wholewheat crust. Speaking of crusts, before you go all “that crust looks like crap” on me, have you ever made a wholewheat pie crust?! It’s hard, it will not stay together to save your life. But you know, you can piece it together and make it looks halfway decent.
And don’t feel confined to use the meat or veggies I used. These were just the ones I had on hand. Chicken of course would be great, as well as carrots, sweet potatoes, or anything else you have on hand. I’ll bet you could even use leftover cooked veggies from this week’s dinners.
What’s with scones? They’re freaking amazing, and addicting, and sometimes you just want a scone. I love this scone recipe, this is my standard when it comes to baking scones. I changed them up a little, added a little glaze, made them fancy. They’re so flaky, and flavorful. Butter flavor. And lemon flavor. And cranberry flavor. Nothing like those not-worth-the-claories scones you get at a coffee shop or grocery store.
Obviously this dessert was a joy to photograph. I couldn’t stop taking shots of this beaut. Secondly, I am now obsessed with spiced chocolate.
Third and finally, is this my Valentines Day post? I don’t know, I am not a celebrit of the holiday. I still paint my nils black, and go out to a movie solo –and I like it like that. Will I be posting a fluffy pink dessert with a recommendation of serving it with red wine and gazing into the eyes of your significant other on Thursday? Yeah, probably not. Please. Eat chocolate. And be merry, grab a fork and eat this happily alone.
Also some past pear recipes: swaddled pears, pear and blue cheese salad , pear and hazelnut flatbread.
I’ve been into cake. What a thing to be into. Thank God for cake. The dense crumb offered by a simple cake is sometime more satisfying then a complex French dessert. This was inspired by a coffee shop that was recently found to be walking distance to where I live. They serve a over almond extract infused crumble cake. But even in it’s impurities its so satisfying. I came up with this lemon bunt version, mostly because I needed to use some lemons, and I never use my bunt pan. Careful with this, bake it until you think it’s on the verge of burning. It’s so thick and dense it takes a while to cook though.
I don’t post many salads, if you’ve been reading here a while, you know that. Normally I feel that salads aren’t deserving of a recipe. But this I need to share with you. It gives a wink to the gloomy time of year, but is shinning on the possibilities of the coming seasons. It’s light and refreshing, something that is hard to come by these January days.
Alright guys, here we are the second week into our Nutella Tuesday series. What do you all think? Are you liking this series? Today we have a Nutella mousse topped with cream –of course. Pretty wonderful, I mean it’s chocolate folded into whipped cream chilled and topped with more whipped cream. I love mousse, if I am ordering a dessert at a restaurant and there is a mousse on the menu, chances are I will order it. What is there not to love. Chocolate + cream. So please, partake, and make this Nutella recipe.
I know the new year is all about looking forward to the fresh start of this year, but I like to step back and look at what happened this past year. Take account for what was accomplished this past year, so I can see what the goals are for 2014. Here it is, my year in a nut shell, the big and the small: