Wednesday, March 6, 2013

Passion and the Lack Thereof

You know, sometimes you just have to admit that you don't have it in you.  I really loved working on this blog and being out in the food community, but so much has changed.  I still have all the passion for food, just not for putting in the drive and energy it takes to share it.  I have made so many wonderful things over the course of time since my last post, and I have blogged absolutely none of them.

I haven't been the happiest of people and I have gone through a lot of changes lately.  My goal is to pick this back up and dust it off after my life settles down and I gain a little peace.  I would like to share more dinner and 'normal' food recipes, as well as my own interests.  I still love cakes, don't worry bout that.  So since my hiatus has turned into a stratospheratus, I can only say that I will return to this eventually.  For now, I will hang out like sad cat.



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Friday, May 18, 2012

Midnight Strawberry Cupcakes





A lot of people like to read, take a bath, maybe watch some tv when they want to relax.  I like to bake.


It's therapy for me to focus on a recipe and get things the way I want them.  Sometimes though, I'm just not that picky.  Last night was one of those nights.


I had some strawberries left over that were on their last leg and I didn't want to waste them, so what better to do with them then make them into cupcakes?  A simple blitz with the submersion blender and these babies were ready to go.  I melted down some red and green candy melts and very unfussily piped some strawberries that came out looking like mutant radioactive carrots.  It's all good.


Stick those on with a drizzle of white chocolate and you got yourself some goods.






You can find the recipe for the cupcakes, which are from Sprinkles bakery, here.

The only modifications I made was upping the vanilla to 1 Tablespoon and adding a drop of pink food coloring.  I highly recommend adding it, as the cupcakes may turn out a bit gray otherwise.  Enjoy! 




Øystein hungry!  Øystein destroy!






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Sunday, May 13, 2012

Happy Mother's Day - Pineapple Mandarin Cream Cheese Pound Cakes with Strawberry Vanilla Bean Vodka Sauce



I whipped up a little something for myself for Mother's Day, but everyone else ate them of course.   These little guys take twenty minutes start to finish and are the perfect little dessert to make for your own Momma.
You can substitute whatever flavor cream cheese you like, or just use plain.

I hope all the Mommas out there have a lovely day!


Pineapple Mandarin Cream Cheese Pound Cake
recipe adapted from Dessert For Two

6 Tablespoons/85 grams Butter, room temp
2 oz/60 grams Pineapple Mandarin Cream Cheese, soft
1 Cup/200 grams Sugar
2 Eggs, room temp
1 Vanilla Pod, seeded
OR
2 teaspoons Vanilla Extract
1 Cup/125 grams Flour
1/4 teaspoon Baking Powder

Preheat oven to 350F/175C, grease 3, 6 tart pans or use something else such as a mini muffin pan, mini loaf pans, or full size muffin pan.

Cream together butter, cream cheese and sugar.  Add eggs and vanilla seeds/extract and whip very well.
Combine flour and baking powder and combine with wet ingredients, mixing just until combined.

Spoon into greased tart/mini muffin tins and bake for 15 minutes.  If using full sized muffin or mini loaf pans, bake 20-30 minutes, just keep an eye on them.

While they are baking, prepare the sauce.


Strawberry Vodka Sauce

15 Strawberries, roughly chopped
1 Tablespoon Sugar
2 Tablespoons Brown Sugar
1 Tablespoon Butter
Seeds of 1 Vanilla Pod
1/4 Cup plus a splash of Vodka

Melt the butter and add the strawberries, vanilla seeds and sugar.
Cook over low heat for about three minutes, just to get the juices out.
Add vodka and bring to a boil.
Cook 3-5 minutes and serve.
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Thursday, May 10, 2012

Caramelized Balsamic Onion and Carrot Tart with Roasted Tomato, Bacon and Goat Cheese

I'll let the pictures do the talking for this one.











This was nothing short of beautiful.  I very much loved it.  It may be my best 'what can I make out of random shit in my kitchen' yet.

The tart recipe comes from the ever lovely Chocolate and Zucchini.  The only change I made was adding a teaspoon of herbs de provence.


Caramelized Balsamic Onion and Carrot Tart with Bacon, Roasted Tomatoes and Goat Cheese


Preheat oven to 400F/200C. 

In a bowl or food processor, combine 250g of flour, I used 100 grams of whole wheat and 150 grams of white.  Add in salt and herbs de provence and whiz it to combine.  While mixing, stream in 1/4 cup of olive oil, followed by 1/2 cup of water.  Mix just until it comes together then press into a lightly greased tart pan.  Prick the tart shell will a fork and let it rest in the fridge while you do everything else.

To roast the tomatoes, simple drizzle with olive oil, salt and pepper.  Stick them in the preheated oven for 15 minutes.  Set aside.

Using a mandolin or your awesome knife skills, slice the one large onion into very thin strips and julienne a large carrot.  Feel free to use two of each, I didn't have two so I didn't.  Two is much better than one in this case.  Set aside.

Fry up about four strips of bacon, cut into small pieces, until they are starting to get crispy.  Add in your onions and carrots and cook a minute or two until they start to soften.  Add about half a tablespoon of brown or demerara sugar and a healthy glug of balsamic vinegar.  Turn the heat to medium low, cover, and let them party for twenty minutes, stirring occasionally.

After twenty minutes, season them with salt and pepper and take off the heat.

Remove the tart shell from the fridge and fill it up with the onion mixture.  Cut up a bunch of soft goat cheese and put it on top.  Bake in the center of the oven for 25 minutes.  Sprinkle with a bit more herbs de provence  and enjoy!

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Soft and Cakey Chocolate Chip Cookies

Otherwise known as OMNOMNOMNOMNOM.







Fluffy little pillows of chocolatey deliciousness.  These are easy to make and I got almost three dozen cookies out of the batch.  Good deal!  You can replace the shortening in the recipe with butter, just make sure its at a good temperature and you really whip it up good.  Enjoy!




Now what starts with the letter C? Cookie starts with C! Let's think of other things that starts with C...Uh... ahh who cares about the other things! C is for cookie that's good enough for me ooh cookie cookie cookie starts with C!
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Tuesday, May 8, 2012

Toasted Oat and Honey Scones

Sometimes I get a massive case of Susie Homemaker.  It's not often, but it does hit.  It's a serious illness not to be taken lightly.  Side effects include waking up early to prepare breakfast, cleaning, and putting away laundry.   


 My name is Susie today.  I dropped the Homemaker, cause there is no way in hell I am cleaning and I am most certainly not putting away laundry.  I did make breakfast though!




Today's breakfast was a plate of lovey toasted oat and honey scones with wild strawberry jam, sour cream and sliced bananas.  You really can't go wrong, unless you're me that is.  I ate one and coma'd almost instantly.  Oh well, I took one for the team.  There is only a teaspoon of sugar in these folks, so it's a testament to old saying that carbs'll kill ya.




These are moist, yet crumbly.  Naturally sweet from the honey and oats.  Loads of flavor.




They have a beautiful crumb that just soaked up the jam and a lovely golden top that's just begging to get cracked open.




If you prepare the ingredients the night before, these are on the table in 20 minutes flat.  That gives you enough time to get the little chitlins off to school, make lunches, make coffee, make the table and go pee if you remember.  Can't beat it.  Did I mention these are lactose free as well?  You can also make them gluten free by using oat flour or completely vegan by using a banana or flax in place of the egg and soy cream in place of the sour cream.  You can also make these full fat and super good using buttermilk and heavy cream in place of the oat milk and sour cream.  Enjoy and happy breakfasting.


Toasted Oat and Honey Scones
recipe adapted from Apt. 2B Baking Co.

1 1/2 Cups Oats (not quick oats)
 1/4 Cup Lactose Free Sour Cream
 1/4 C Oat Milk
 1/4 Cup Acacia Honey
 1 egg
 1 3/4 Cups/210g Flour
 2 teaspoons Baking Powder
 1/4 teaspoon Baking Soda
 1/4 teaspoon Salt
1 teaspoon Sugar
 8 Tablespoons/140g  Butter, cold

Toast your oats in a pan on medium high heat, stirring regularly, for about five minutes until fragrant and nutty. Cool slightly before combining with other ingredients.

Preheat oven to 450F/230c

Combine the oats, flour, baking powder, baking soda, salt and sugar in a bowl.  In a separate bowl, whisk together oat milk, honey, sour cream and egg.  Cut the butter into cubes and work into the flour mixture with a pastry cutter or whatever method you prefer until the butter is well distributed and the mixture is mealy.  Add the wet ingredients to the dry, and combine just until it comes together. 

Turn the dough out on to a floured surface.  Pat into a flat circle and cut out rounds or slice into whatever shape you like.  Brush with a little oat milk mixed with honey and sprinkle with oats.  Bake for 12-14 minutes until golden brown on top.
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Bellamy's 9th Birthday!

A little late on this post, but hey, what's a week?  I'm a busy lady, I have a busy schedule that involves watching Dr. Phil re runs and crocheting.  I can't just make time for frivolous things like blogging.  Anywho!  Here is an ode to my crazy adorable, crazy silly, crazy brained child who in some way unbeknownst to me has just turned nine years old.  I coulda sworn she was born yesterday...





Bellamy's little impromptu cake.  I had about three hours to knock something out off the top of my head.  Chocolate cake in a donut pan, whipped cream frosting, black decorators icing, candy melts and a grass tip, go!  Wham bam thank you ma'am and we got a garden cake.  Go momma!













You've seen the cute.  Prepare yourself.


Disclaimer:  I assume no responsibility for the weirdness that you are about to encounter.  My child is in no way, shape or form like her mother.  In any way.  At all.  >.> 


I'm gonna show these to her boyfriends when she is 16.  She's going to hate me.













Oh sweet baby jesus, the chins.  Brings a tear to my eye.  I just don't even know.







Happy Birthday Bellamy!  Stay silly, it's much more fun.
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